— the: 
 
 Alumna Cookbook 
 
 WELL-TESTED RECIPES FOR 
 TABLE DAINTIES 
 
 CONTRIBUTED BY 
 
 Graduates of the Girls' High and Normal School 
 
 PHILADELPHIA 
 
 AND SOLD EXCLUSIVELY 
 
 FOR THE BENEFIT OF THE TEACHERS' FUND 
 
 EDITED BY 
 
 MRS. JOHN STERLING >H (? 1J (/4 
 (mary d. eldridge) 
 
 PHILADELPHIA 
 
 Burk & McFetridgk, Printers and Publishers 
 
 306 and 308 Chestnut Street 
 
 1891 
 
<£ 
 
 ® 
 
 Copyright, 1891, by The Executive Board of the Alumna of the Girls' High 
 and Normal School of Philadelphia. 
 
NOTE 
 
 The many kind friends who have rendered assistance, either by- 
 contributions or suggestions, in compiling this little book, — especially 
 Mrs. Henry W. Halliwell, Misses Jane and Mary Campbell, 
 and the Class Historians of the Alumnae of the Girls' High 
 and Normal School, Philadelphia, — will accept the editor's sincere 
 thanks. Without their aid so cordially given, we could not have had 
 an Alumnae Cookbook. 
 
We may live without poetry, music, and art ; 
 We may live without conscience, and live without heart; 
 We may live without friends ; we may live without books ; 
 But civilized man cannot live without cooks 
 
 He may live without books,— what is knowledge but grieving? 
 
 He may live without hope,— what is hope but deceiving? 
 
 He may live without love,— what is passion but pining? 
 
 But where is the man that can live without dining?— Owhn Meredith 
 
OVERHEARD, 
 
 Mr. Public. — I thought that you were already well supplied with cook- 
 books, my dear. 
 
 Mrs. Public. — Oh, so I am; only this, you see, is the "Alumnae" 
 Cookbook, and I want it very, very much. 
 
 Mr. Public. — And why are you anxious, my dear, to have the "Alumnae " 
 Cookbook? So far as I can see, it is simply a bundle of recipes like all the 
 rest of its kind. 
 
 Mrs. Public— [Aside.] Now isn't that like a man? [Aloud.] Indeed, 
 husband, you are mistaken. Listen one moment, and I will show you 
 wherein lies the difference between the "Alumna" Cookbook and all 
 others. In the first place, not one of its recipes has been put in for 
 "padding,"— in order, merely, to fill out the volume,— and each recipe is 
 vouched for as "good" by its own sender. Again, I find many dear 
 friends among the one hundred contributors. Just fancy! they represent 
 every administration of the Philadelphia Normal School, from '49 to '91— 
 Dr. Wright's, Mr. Cregar's and Mr. Fetter's. 
 
 Mr. Public. — Every administration? How interesting! — especially to 
 those who, like ourselves, appreciate the good work that our Normal School 
 has done, and is doing, for this community. 
 
 Mrs. Public. — Yes, indeed ; not only for this community, though. 
 The daughters who call the Normal School their "Alma Mater" are widely 
 scattered, and each is the centre of some circle of influence wherever she 
 may be. Turning at random the leaves of this little volume, I recognize the 
 names of ladies, one of whom, I know, now lives in California, another in 
 Minnesota, still another in Texas. West, North, South, as well as East have 
 evidently had a share in making the Alumna Cookbook. 
 
 Mr. Public. — That reminds me. Wherefore "Alumna" Cookbook? 
 
 Mrs. Public. — Just turn to the title-page. See? Every contributor was 
 once a "sweet girl graduate" of the Normal School, and therefore belongs 
 to its "Alumnae." 
 
 Mr. Public. — I understand. [Reading from title-page.] " Sold exclu- 
 sively for the benefit of the Teachers' Fund." Hum ! Ha ! An excellent 
 purpose. My dear, suppose we take a copy. 
 
 Mrs. Public— Only one? 
 
 [Exeunt Mr. and Mrs. Public soon afterward with several copies of the 
 Alumna Cookbook, one fcr their own use, and the rest to be distributed 
 among friends "for the good of the cause V] 
 
iilamnae Soaps, pish, and Shellfish 
 
 Stop and eat, for well you may 
 Be in a hungry case. — Cowper. 
 
 BMCK BEflfl SOUP u , S ° A * over ft ; gh V pint of 
 
 black beans. In the morn- 
 
 BY ing put them on to boil in 2 
 
 Mrs. Geo. W. Kendrick quarts of cold water. Sim- 
 
 (Minhie Murdoch) 
 
 mer about 5 hours, adding 
 more cold water as it boils 
 away (about */£ cupful every y 2 hour), so there will still be 
 2 quarts when done. Rub through a strainer, put on to boil 
 again ; add 2 teaspoonfuls of salt, 1 saltspoonful each of 
 pepper and mustard, and a pinch of cayenne. As soon 
 as it boils, thicken with 1 tablespoonful of flour and 1 table- 
 spoonful of butter, which have been cooked together. Add 
 more seasoning if required. Slice a lemon and 2 hard-boiled 
 eggs in a tureen, and pour the soup over them. 
 
 CItflM S0l)P 25 clams ' l P int of milk > 2 
 
 tablespoonfuls butter, 1 heap- 
 BY ing tablespoonful flour, 1 tea- 
 
 Mrs. Wm. J. Clark spoonful minced onion, 1 tea- 
 
 CD. Cornelia Earley) S P°° nful cho PP ed P arsky ' a 
 
 pinch of mace ; salt and pepper 
 
 to taste. Put in a pot the hard part of the clams, onion, 
 parsley, mace, and seasoning, with clam liquor increased to 
 
8 
 
 I quart with water. Cook covered, a half-hour after it begins 
 to boil. Heat in another vessel the milk ; when hot, stir in 
 the butter rolled in flour and set in a pan of hot water to keep 
 hot after it has boiled two minutes. Strain the soup back 
 into the pot, over the soft part of the clams, the only digest- 
 ible part, and simmer five minutes. Pour the thickened milk 
 into a hot tureen, stir in the soup and serve. (Very good for 
 a flagging appetite.) 
 
 CflliF'S HEAD SOUP Thorwghly clean a cali ' s 
 
 head, and boil until meat falls 
 
 BY off the bones. Cut the meat 
 
 Miss Kate H. Bunting in pieces, not too small. Tie 
 
 the brains up in a bag and 
 boil, too. 3 large potatoes cut into pieces about the size of 
 dice, I bunch pot-herbs, I large onion, the hollow of your 
 hand of cloves, sweet marjoram, summer savory, thyme ; rub 
 well and put all in the liquor to boil, about the time the pota- 
 toes are put in ; pepper and salt to taste. To make the force 
 meat balls get about I pound of veal and chop fine. Mix up 
 with sweet marjoram, pepper and salt, and roll into balls 
 about the size of a nickel, dust them with flour and fry brown 
 in butter. Put them on a plate and serve with the soup for 
 those who like them in it. (You may add to the soup after 
 taking from fire a few slices of lemon, and sherry or Madeira 
 wine to taste.) Before taking soup from fire, mix some flour 
 and water together to thicken, but do not get it too thick. 
 We always strain the liquor before putting in the other things 
 so as to get rid of the little bones. 
 
BOILED SHEEPSflEAD Put the fish °? to boiI •" 
 
 1 cold water enough to cover it. 
 
 W.th Cream Sauce Dressing Dq no( . ^ thg fish but put 
 
 by salt in the water. Add to the 
 
 Mrs. M. M. Gabrylewitz water one carrot sliced > one 
 
 (Mary M. O'Brien) onion > four cloves > two slices 
 
 of lemon, three bay leaves, a 
 
 little parsley, a tablespoonful of vinegar. Let all come 
 
 slowly to a boil. When the fish is done, take carefully out 
 
 of water and lay in a flat dish. For the Dressing: — Put a 
 
 tablespoonful of butter in a pan and melt ; when melted, add 
 
 one tablespoonful of flour and mix to a smooth paste. Take 
 
 from fire and add half a pint of scalded cream and about 
 
 three tablespoonfuls of the water in which the fish was boiled, 
 
 to give flavor. Add the yelk of an egg, stir all well together 
 
 and pour over the fish. To be eaten cold or warm. This 
 
 sauce can be used for any kind of boiled fish. Hard-boiled 
 
 egg chopped very fine and parsley spread over the top, may 
 
 be added if desired. 
 
 BAKED SAIiMOK ' can Ha Ps° ods salmon ; 
 
 * I cup milk ; I teaspoonful 
 
 BY butter; 2 tablespoonfuls flour; 
 
 Miss Elizabeth McCandless i egg- Mix milk, flour, but- 
 ter together and bring to a 
 boil. Beat egg light. Season the salmon with pepper, salt, 
 and a dust of celery seed. Beat the egg with the salmon and 
 last add the boiling flour, butter, and milk. Stir together and 
 bake half an hour or twenty minutes in a quick oven. 
 
10 
 
 CHIVIED OYSTERS c Take **? Ur ^. oyster *; 
 
 7 Stew in their own liquor till 
 
 BY the edges curl. Skim out the 
 
 Mrs. George Richards Sikes oysters and put where they 
 
 ,_„ T „ x will keep warm but not cook. 
 
 (Ellen L. Kenney) r . 
 
 Add to the liquor y 2 pint of 
 
 cream, y 2 pint of milk, $£ cup of butter, salt and pepper to 
 
 taste. Thicken with I dessertspoonful of flour and 2 of 
 
 cornstarch. Let it boil up and pour over the oysters. 
 
 OYSTEft CROQUETTES BoiL 25 oysters five min 
 
 * utes, chop them very fine, add 
 
 BY I gill of the liquor, I gill of 
 
 Mrs. Benjamin F. Butcher cream, i tablespoonful of but- 
 
 /t iv ^ ^ >T1 • x ter and 2 of flour (mixed 
 
 (Lilhe R. O Bnen) v 
 
 together), I tablespoonful of 
 chopped parsley, I tablespoonful of chopped onion, j4 grated 
 nutmeg, salt and cayenne pepper to taste ; boil all together 
 until it thickens. When nearly done, add the yelks of 2 
 eggs, mould, roll in eggs and bread-crumbs, fry in boiling fat. 
 
 Ft?IFtl OVSTFftS Drain large, plump oysters 
 
 for half an hour through a 
 
 BY colander, lifting them with a 
 
 Mrs. Charles A. Meguire wooden spoon occasionally 
 
 /T , _ _ . . . to assist in running off the 
 
 (Kmma E. Geiselman) _ & 
 
 liquor. For each dozen allow 
 three eggs, half a teaspoonful of salt and a pinch of pepper. 
 Mix eggs, pepper and salt thoroughly, and, using your 
 hand, lay the oysters, one at a time, in the egg, then roll in 
 
II 
 
 smooth cracker dust, then again in the egg, and, finally, 
 press smooth and shapely in the dust. Spread upon a large 
 tray or biscuit board upon which a little dust has been sifted. 
 Do not pile them on top of each other either now or after 
 frying. When all are prepared heat the lard-bath; it must 
 have a depth of three inches, and be still hot before putting 
 in the oysters. Fry not more than four at a time. When a 
 deep golden, take out and lay upon a sheet of soft brown 
 wrapping paper to absorb superfluous grease before transfer- 
 ring to a hot plate. They will puff up, and not only taste, 
 but look the delicious morsels they are, with a crisp, rich 
 crust and juicy, tender hearts. 
 
 OYSTEft PIE ;5 large °y sters ; 2 hea ping 
 
 tablespoonfuls of butter; y 2 
 
 BY pint of milk ; I tablespoonful 
 
 Mrs, Wm. Stirling flour ; a tiny pinch of ground 
 
 (Rachel N. Thoburn) maCe > Salt ' and a dash ° f 
 
 cayenne pepper. For crust, 
 
 I quart sifted flour and a little salt; I cup of sweet butter ; 
 
 I cup of lard ; I cup of ice water. Have a clear, hot fire. 
 
 Put the oysters to drain while you make the crust. Put the 
 
 lard and salt into the flour, cut fine with a sharp knife, and 
 
 mix as thoroughly as possible. Add the ice water a little at 
 
 a time, still using the knife until all the flour is wet. Then 
 
 use the hands as lightly as possible, making it into a ball for 
 
 your board, which you must dredge lightly. Roll out the 
 
 dough and baste it with little bits of butter, using the knife, 
 
 in close rows ; dredge a little ; turn the ends over, and roll 
 
12 
 
 up as you would a sheet of paper. Roll out, and baste, 
 repeating this until the butter is used up. Line the sides 
 of a pudding dish (about 9 inches diameter) and fill with an 
 inverted cup and bits of stale bread, or, if the bread is not 
 available, a clean napkin. Roll the top out, about an inch 
 thick, cover your mock pie, ornamenting the edge heavily, 
 as this makes it easier to remove. It is now ready for the 
 oven. While it is baking, stew your oysters. -Put the milk 
 and the liquor over the fire in separate vessels, rub the butter 
 and flour smooth, skim the liquor as soon as it boils, add the 
 hot milk, the thickening, seasoning, and last the oysters, 
 which should only be allowed to come to a boil, and then 
 drawn away from the fire. In the. meanwhile watch your 
 fire and don't let your mock pie burn, as that would spoil the 
 look of it. Time the baking and stewing so as to have them 
 both done at the same time. Remove the pie from the oven 
 to the board, take off the top with a long, broad-bladed knife, 
 take out your mock filling and replace with the oysters, re-cover 
 and send to the table hot. If you have more oysters than the 
 dish will hold, send them to the table in a sauce boat. The 
 pie should bake and the oysters stew in about fifteen minutes. 
 
 DEVILED CItfllWS u 2 , 5 J clams cut f ne ' 5 U ha , rd ; 
 
 boiled eggs, 1 large boiled 
 BY potato, ]/ 2 teacup of butter, 1 
 
 Miss Frances M. Carroll raw egg, 1 small onion (par- 
 boiled), salt, pepper, parsley. 
 Beat potato, butter and yelks together; chop whites and 
 onion. Dip in cracker dust, fry, and place in shells. 
 
13 
 
 ItOBSTEH CUTItETS 
 
 BY 
 
 Mrs. E. N. Gilbert 
 (Ellen J. Nolan) 
 
 Cream a piece of butter the 
 size of an egg with flour, and 
 mix in a pint of milk, season- 
 ing with salt, cayenne pepper, 
 finely chopped parsley, and 
 (if desired) a soupgon of grated 
 onion. Let the milk come to a boil, stirring constantly, and 
 over the prepared meat of the lobster, coral and white 
 together, pour the sauce, mixing thoroughly. Allow the 
 mixture to cool and stiffen, and then form into cutlets about 
 the size and shape of a large oyster. Roll the cutlets in 
 egg and cracker dust and drop into boiling lard. When 
 serving, stick into the corner of each a little claw-tip as gar- 
 nish. Croquettes of finely minced cold meat can be prepared 
 in the same way. 
 
fllamnae Memorandum Page 
 
Alumnae Jflenwandqm Page 
 
fllamnae JVIemorandam Page 
 
Alumnae Dishes for Breakfast, 
 Laneheon, op Tea 
 
 Pray God, our cheer 
 May answer my good-will and your good welcome here. — Shakespeare. 
 
 Our Way of Cooking , TRIM r ev u er y *?« ic } e of fa j 
 
 " ** from a fresh beef kidney, and 
 
 Kldft6V cu ^ ^ e ^ es ^ m * small pieces. 
 
 " Wash in clear cold water, 
 
 BY and drain lightly, then put in 
 
 Mrs. Alexander Adaire a frying pan, cook about five 
 
 (Anna M. Soumeillan) minutes, turning all the time 
 
 with a fork. Then add a 
 pretty large piece of butter, some pepper and salt to suit 
 the taste. Let this all cook a few minutes and turn out on 
 a hot dish. Serve immediately. Particular care must be 
 taken to add no more water to the kidney than adheres to it 
 after draining. 
 
 IHEXMfl TflJMLES B ° IL 2 p° unds ° f veal " ntil 
 
 tender; salt while boiling. 
 
 BY Chop very fine, and season 
 
 Mrs. Theodore H. Roe with P lent y of cayenne pepper 
 
 ti*v u .u w t^- i \ and a little garlic. Have 
 
 (Elizabeth W. Dickson) b 
 
 ready a thick paste made of 
 
 I cup corn meal mixed with a little boiling water. Shape 
 
i8 
 
 the veal into rolls the size of the little finger, and encase 
 each in the corn meal paste. Take the inner husks of In- 
 dian corn, cut off the ends, leaving the husks about 6 
 inches long, and wash them in boiling water. Wrap each 
 tamal in corn husk, throw 2 or 3 Mexican peppers into the 
 liquor in which the veal was boiled, and cook the tamales in 
 it for 15 minutes. Chicken, with a little fresh pork, can be 
 used instead of veal. 
 
 JViOIfiEliUX SflfiS TETE steak into pieces about 6 
 
 (Birds without Heads) inches square. Chop onion 
 
 BY and parsley very fine. Cut 
 
 Miss Clarisse E. Vallette. bacon into ver y sma11 dice ' 
 
 Salt and pepper to taste. 
 
 Put a spoonful of this on each slice of steak. Roll together 
 
 and tie with thread. Brown these on both sides first, then 
 
 let simmer on a slow fire for one hour. 
 
 CJlICKEfl TEMRPlfl u l J chicken - : r\ r eet " 
 
 breads, 1 set calves brains, 
 
 BY 1 can mushrooms, *4 cup 
 
 Mrs. Louis Brechemin, Jr. rich cream, 1 cup sherry, 
 
 , c -o 1 , \ butter the size of an egg, a 
 
 (Susan Buckley) , bbt 
 
 little nutmeg, pepper and salt 
 to taste. Boil the chicken, not quite so much as for salad, 
 and cut in small pieces, fat, skin, and giblets as well. Boil 
 the brains and sweetbreads in salted water, and the mush- 
 rooms Until somewhat tender. Cut all in small pieces, add 
 to the chopped chicken, and put all in a saucepan with 
 
19 
 
 enough of the chicken broth to barely cover. Add the 
 cream and the butter rolled in.a little flour. Grate a little 
 nutmeg, season with salt and pepper to taste, add half the 
 quantity of sherry and boil until all the ingredients are well 
 mixed and tender. Just before serving add the rest of the 
 sherry and serve boiling hot. 
 
 CfllCpfl SflltflD Take a pair of large chick- 
 
 ens, and, having cleaned and 
 
 BY washed them thoroughly, 
 
 Miss Mary Maxwell ' boil until the meat drops from 
 
 the bones. Skin it and cut 
 into dice. Season with salt and pepper to taste. Cut the 
 white part of three stalks of celery into small pieces. Mix 
 celery and chicken together. For the Dressing: — Take the 
 yelks of 3 eggs, 2 tablespoonfuls of olive oil, a large table- 
 spoonful mixed mustard. Stir the yelks and mustard 
 together until thick, stir in the oil, and, lastly, add 2 large 
 tablespoonfuls of vinegar, stirring the ingredients together 
 until the mixture is of the consistency of rich cream. Just 
 before serving the salad, add the dressing, and mix well 
 through the chicken and celery. 
 
 3^2 pounds finely chopped 
 
 raw beef. The tender part of 
 
 BY the round free from fat and 
 
 Mrs. Eveline Fisher stringy parts is best. Your 
 
 ,_ ,. _ . butcher will grind it for you 
 
 (Eveline Foster) ° J 
 
 in the sausage cutter. soda 
 
 crackers rolled fine. 3 eggs well beaten. 1 y 2 tablespoonfuls 
 
 PRESSED BEEF 
 
20 
 
 of salt, i teaspoonful of pepper (scant, if fresh and strong). 
 Mix well together in a loaf. Bake two hours. Eat hot for 
 dinner or cold for tea. Good for picnics. 
 
 WEIiSfl I^E-BIT 2 cu .p s of ,f ate f d cheese - l j 
 
 1 r r cup milk, yelks 01 2 eggs, salt 
 
 BY and cayenne to taste. Toast 
 
 Miss Cecelia Ewing carefully square slices of bread 
 
 with the crust removed. While 
 hot, butter them, and then plunge in a bowl of hot water. 
 Place them on a heated dish and stand in the oven, while 
 you make the rare-bit. Put the milk into a porcelain-lined 
 or granite saucepan and stand it over a moderate fire. When 
 boiling hot, add the grated cheese ; stir continually until the 
 cheese is melted. Add the salt, cayenne, and beaten yelks, 
 and pour it over the toasted bread. A rich cheese must be 
 used or the rare-bit will be tough. 
 
 IWaeearoni with Cheese # p° u . nd «*ccaroni, X 
 
 pound Swiss cheese, a penny 
 
 BY bunch of parsley and about 6 
 
 Mrs. Emily S. Harkins tablespoonfuls of tomato sauce 
 
 (Emily S. Bagiot) or roast beef g ravy ~' Break 
 
 the maccaroni into three or 
 four inches in length and soak in cold water about fifteen 
 minutes. Then boil until tender, in about one-third milk 
 and two-thirds salted boiling water. Drain it well in a 
 colander. Put a layer of maccaroni in the bottom of an 
 earthen dish ; add a layer of the cheese grated, sprinkling 
 
21 
 
 BY 
 
 Mrs. M. Dilkes Chauveau 
 
 (Mary Dilkes) 
 
 over it the minced parsley, the tomato sauce or gravy, and a 
 little salt and pepper. Repeat this twice, adding to the top 
 a layer of bread crumbs. Place in the oven and serve when 
 brown. 
 
 Place a layer of sliced raw 
 pPieaSS66 Of Potatoes potatoes in bottom of baking 
 
 dish, season with salt, pepper, 
 and bits of butter; then 
 another layer of potatoes and 
 season the same way, and so 
 on until you have the quantity desired. Then cover the 
 whole with milk, place in the oven, and bake until a delicate 
 brown. 
 
 Boil 2 large white potatoes, 
 cut them in dice shape, add 2 
 eggs, y 2 small onion chopped 
 fine, 1 pint milk, % pound 
 butter, tablespoonful chopped 
 parsley, pepper and salt. Mix 
 all the ingredients together; through this dredge a little flour. 
 Butter your dish, dredge a little flour on top, and bake brown 
 in a quick oven. 
 
 Mix 2 large cups cold 
 POTATO CROQUETTES mashed potatoes with 1 table- 
 spoonful melted butter, 1 raw 
 e gg> l grated onion, 1 table- 
 spoonful cream. Season rather 
 highly with pepper, salt, pars- 
 Form in croquettes, brush with 
 
 POTATO OJWEItETTE 
 
 BY 
 
 Mrs. Josephine Ritchie 
 (Josephine Johnson) 
 
 BY 
 
 Mrs. Wm. G. Carroll 
 
 (Elsie M.Beitler) 
 
 ley and sweet marjoram. 
 
22 
 
 beaten egg, dip in cracker dust, and fry in hot lard until a 
 golden brown. 
 
 COM FftTTEflS 
 
 BY 
 
 Mrs. W. A. Garden 
 
 (Helen Wyncoop) 
 
 I pint of grated corn, I 
 egg, I tablespoonful of flour, 
 3 tablespoonfuls of cream. 
 
 Philadelphia Baked 
 Beans 
 
 Soak over night 3 pints of 
 soup beans in enough water 
 to cover them. Take 1 pound 
 of fresh pork, 2 tablespoon- 
 fuls of brown sugar, salt to 
 taste, and add to the beans. 
 Stir all together in an earthen 
 crock, and set to bake in a moderate oven for about three 
 hours. Add a little water from time to time as the beans 
 dry in the baking. 
 
 BY 
 
 Miss Mary Sterling 
 
 BAKED TOMATOES 
 
 BY 
 
 Hollow out centre (half 
 way) of each tomato. Sea- 
 son bread crumbs with pepper, 
 salt, and sweet marjoram, and 
 butter well rubbed through. 
 Fill hollowed-out part of each 
 
 tomato with the seasoned bread crumbs. Bake in hot oven 
 
 until thoroughly soft. 
 
 Mrs. D. Loughlin 
 
 (Kate M. Dornan) 
 
23 
 
 TOIWATO SAItAD 
 
 BY 
 
 Mrs. Edw. Hewitt 
 
 (Mary Stirling) 
 
 Two or three hours before 
 meal time peel 5 tomatoes, 1 
 cucumber, 1 onion, and place 
 them on the ice. Just before 
 the meal 'is served, slice and 
 arrange on a platter trimmed 
 with lettuce or parsley. Pour over them this dressing : — 
 Mix thoroughly in a bowl 3 tablespoonfuls of oil, 1 tea- 
 spoonful of salt, y 2 teaspoonful of curry powder, and, last, 1 
 tablespoonful of vinegar. Suitable for a lunch or tea for 
 four or five people. 
 
 CHEAJW D^ESSIJiG 
 
 BY 
 
 This dressing may be used 
 for asparagus, or toast, or 
 dried beef. Put 1 pint of milk 
 in a farina kettle. Beat yelk 
 °f l e gg- Dissolve 1 tea- 
 spoonful cornstarch in a little 
 milk, and mix with the yelk. When milk comes to a boil, 
 stir in the mixture ; then add a lump of butter, and salt and 
 pepper to taste. 
 
 Mrs. Will McCoombs 
 (Leah Pinto) 
 
 SALTED AIiPflDS 
 
 BY 
 
 Mrs. Horace Subers 
 
 (Mary Hay) 
 
 Shell, blanch, and spread 
 the almonds on a bright tin 
 pie dish, add a piece of butter 
 the size of a hickory nut, and 
 stand them in a moderate oven 
 until a golden brown. Take 
 them from the oven, stir them around, dredge thickly with 
 
24 
 
 salt, and turn them out to cool. To blanch almonds : — Shell 
 them, throw them into boiling water, and let them stand on 
 the back part of the range five minutes; then throw them into 
 cold water, and rub them between the hands to remove the 
 skins. 
 
Alumnae JWemorandum Page 
 
fllamnae Memorandum Page 
 
Alamnae Pickles and Sauces 
 
 All sour things, as vinegar, provoke appetite. — Bacon. 
 
 CUCUMBER PICKLES Take io ° sma11 cucumbers 
 
 f and i quart of white onions, 
 
 BY pare, slice thin, and put in a 
 
 Mrs. M. S. Roberts J ar a la y er of cucumbers, one 
 
 (Margaret S. Rodney) ° f ° ni ° nS aild ° ne ° f Salt 
 
 Let stand in press all night; 
 
 then drain off liquor, cover with vinegar, let stand a few 
 
 hours, and drain dry. Make a mixture of }( pound of 
 
 mustard seed (^ pound of it ground and the rest whole), I 
 
 teaspoonful of black pepper, I pint of best bottle oil, I ounce 
 
 of celery seed, 2 quarts of vinegar; mix this compound with 
 
 cucumbers and onions and cover tightly in a jar. 
 
 rilftfoflrtT SOV ^ pounds of stemmed cur- 
 
 * ^ rants, 3 pounds of brown 
 
 BY sugar, 1 pint of cider vinegar, 
 
 Mrs. E. H. Austin l scant tablespoonfui of black 
 
 (Clara R. Phillips) PW 61 "' 2 SCallt tablespoonfuls 
 
 of salt. Put all in a preserving 
 
 kettle over a moderate fire ; cook three hours from the time 
 
28 
 
 the fruit begins to boil. Stir frequently to prevent burning. 
 Keep in glass jars. Excellent with meat. 
 
 PICKED CHEVIES 
 
 Select firm cherries. White . 
 
 oxhearts are the best. Remove 
 
 BY all specks. Pack the cherries 
 
 Mrs. Edgar O. Van Houten in wide-mouthed bottles, or 
 
 ,r Air bi i i \ J ars - Cover them with vine- 
 
 (E. Allie Blakeley) J 
 
 gar. Pour vinegar off. To 
 each pint of vinegar use from ^ to I pound of granulated 
 sugar. (Quantity of sugar to be determined by strength of 
 vinegar.) Boil vinegar and sugar together from ten to fifteen 
 minutes. Pour over cherries while hot. Into each jar, three 
 or four cloves may be put. Let them stand uncovered till 
 the next day. If any vinegar is left over the jars may be filled 
 as the shrinkage takes place. 
 
 PICKLED PEACHES Late Heath Clings are best 
 
 both to pickle and to can. 
 
 BY Pare and stone the peaches, 
 
 Mrs. S. P. Lee leaving them whole. Stick 3 
 
 /r. iv t» t»-j t % or 4 cloves in each peach. To 
 
 (Salhe P. Ridgely) ** / 
 
 42 peaches take of best white 
 
 wine vinegar 3 pints, to which add 3 pounds of granulated 
 
 sugar and 1 ounce of ground cinnamon. Bring this vinegar 
 
 with its contents (not the peaches) to a boil, and pour, while 
 
 hot, over the prepared peaches. Let stand for a day or two, 
 
 then boil the syrup again and pour over the peaches. 
 
2 9 
 
 Mrs. George D. Cox 
 (Emma R. Hoopes) 
 
 Packer House Dressing 3 e ^ s; l teas P° onful each 
 
 D of salt, mustard, and sugar; I 
 BY cup of oil ; ^ cup of vinegar; 
 
 a small quantity of red pepper. 
 Beat the yelks of the eggs 
 with the salt, sugar, pepper 
 and mustard ; add the oil slowly, then the vinegar. Beat the 
 whites of the eggs to a' stiff froth, adding them last. Put all 
 in a large bowl and set it over a boiling kettle to thicken, 
 stirring it frequently to make it smooth. Remove it from 
 the heat before it becomes too thick. Used for lettuce, cold 
 meats, tomatoes sliced, potato salad, etc. Very useful and 
 handy for housekeepers. 
 
 GHlItl SAUCE 
 
 BY 
 
 Mrs. Wm. F. Anderson 
 (Harriet M. Campbell) 
 
 1 8 large ripe tomatoes, 6 
 onions, 3 large red or green 
 peppers. Chop all fine, add 3 
 tablespoonfuls of salt, 5 cups 
 of vinegar. Cook all together 
 one hour. 
 
 |WHS. P'S COItD CATSUP 
 
 BY 
 
 Mrs. S. C. Parker 
 (Sarah Crowe) 
 
 I peck of tomatoes chopped 
 fine, 8 green peppers chopped 
 fine, 4 stalks of horse-radish 
 chopped fine, 1 teacup of yel- 
 low mustard seed, 1 teacup of 
 brown sugar, 1 teacup of salt, 
 
 2 tablespoons each of ground cloves, allspice, cinnamon ; 
 
30 
 
 teacup of celery seeds, I quart nasturtiums (chopped fine), 
 3 pints vinegar. 
 
 MPS. P'S COIiD CATSUP # peck T tomatoe s ch °p- 
 
 1 ^ r ped very fine, I small cup 
 
 BY 
 
 Mrs. Isaac Remington 
 (Clemmie W. McCloud) 
 
 salt, i small cup black and 
 white mustard seed mixed, I 
 cup nasturtiums chopped, I 
 small cup of onions chopped, 
 2 teaspoonfuls black pepper, 2 red peppers chopped with- 
 out the seeds, 3 stalks of celery chopped, 1 teaspoon 
 each of ground cloves, mace, cinnamon, 1 cupful sugar, 
 1 quart vinegar. Stir all together. Keep in perfectly 
 air-tight jars. 
 
 TOMATO KETCHUP 
 
 BY 
 
 Mrs Marion A. Bullen 
 (Marion A. Karcher) 
 
 I peck tomatoes, 1 table- 
 spoon each of red pepper, 
 black pepper, whole cloves, 
 ground allspice, ground mace, 
 ground cinnamon, 2 table- 
 spoons each of mustard seed 
 and celery seed, 4 tablespoons of salt, 1 quart vinegar. Cut 
 up the tomatoes and boil until quite soft. Then strain 
 through a sieve until nothing remains but skin and seeds. 
 To this liquid add the spices, vinegar, etc., and boil until 
 quite thick. Bottle while hot, and if tightly corked will 
 keep for two years without sealing. 
 
3i 
 
 Grandma Slifef 's ' p h eck ° H f t 7 atoes > H? 
 
 and chopped, I teacup of salt, 
 
 ^etehup Sauee 2 ° unces whole h[ ^ k pepper, 
 
 I ounce ground cloves, 2 table- 
 
 BY 
 
 spoons allspice, 2 red peppers, 
 
 Mrs. Hiram J. Slifer cut fine, 4 large onions. Boil 
 
 (Mary Beatty) one hour, stirring all the time. 
 
 Just before taking off, add 1 
 
 quart strong vinegar. When cold, bottle and seal. 
 
Alumnae Memorandum Page 
 
Alumnae IVtemorandqm Page 
 
Alumnae jflemorandiim Page 
 
Alumnae Bread, falls, and Hot Gakes 
 
 I'm quite ashamed — 'tis mighty rude 
 
 To eat so much — but all's so good !— Pope. 
 
 rtOME w MRl)E YE AST For one gallon of yeast take 
 
 8 large potatoes, I cup sugar, 
 
 BY I cup salt, y 2 pint yeast, a 
 
 Mrs: Rush Taylor handful of hops. Boil the 
 
 /TVT T . N potatoes. When nearly done, 
 
 (Mary Lingerman) r 3 ' 
 
 add hops (tied in a thin bag), 
 and boil ten minutes longer. Put sugar and salt in an earthen 
 or a porcelain vessel. Lift out hops and press them dry in 
 colander. Mash the potatoes in the water and pass mixture 
 through the colander to the salt and sugar. Add sufficient 
 boiled water to make about 3^ quarts. When lukewarm, 
 add yeast. Let stand until perfectly light (about 12 hours). 
 Put in a jug and cork securely. If kept in a cool place this 
 yeast will be good for four or five weeks. 
 
 J101WE-1VIADE BHEHD 
 
 BY 
 
 For one small loaf of bread 
 
 take I quart sifted flour, ^ 
 
 pint of milk, 1 tablespoonful 
 
 Mrs. Norris H. Norden of butter, 1 teaspoonful of 
 
 (Helen E. Freas) SU ^ # teaspoonful of salt. 
 
 To set the sponge : — The flour 
 
 is sifted carefully and into the centre is poured the yeast (}4 
 
36 
 
 cake), which has been previously mixed with a little water 
 added to the half pint of lukewarm milk. Beat the sponge 
 well and set to rise. When it becomes light, add sugar, 
 butter and salt. Knead well and set to rise again. Bake in 
 a moderate oven. 
 
 Konpareil Corn Bread 2 , heaping fl cups of Indian 
 
 A meal, I cup flour, 2 eggs, 2y 2 
 
 BY cups of milk, 1 teaspoonful 
 
 Mrs. George Crosby lard, 2 teaspoonfuls white 
 
 ,„.. _ N sugar, 1 teaspoonful soda, 2 
 
 (Ella Fagen) t t 
 
 teaspoonfuls cream-tartar, 1 
 
 teaspoonful salt. Beat the whites and yelks of the eggs 
 
 separately and thoroughly; then melt the lard and add. 
 
 Into the dry meal and flour mixed, sift the soda and 
 
 cream-tartar, and add these to the eggs, lard, and milk. 
 
 Beat vigorously. Bake in a quick and steady oven for 
 
 thirty minutes. 
 
 SflltliY iiDM ^ pound of butter ( melted ) ; 
 
 4 e gg s > yelks and whites beaten 
 
 BY separately ; 1 pint of milk ; 
 
 Mrs. John Cobb H teaspoonful of salt; about 
 
 (Sarah A. Redles) 4 teaspoonfuls of Royal Bak- 
 
 ing Powder; enough flour to 
 
 make a stiff batter. Bake about half an hour in a quick 
 
 oven. 
 
37 
 
 TlflT ftTS»nlTT x P mt k Qt m ^^ poured over 
 
 ' ^3 cup lard ; add, when nearly 
 
 BY cool, y 2 cup yeast, T / 2 tea- 
 
 Mrs. M. C. Geisler spoonful salt, flour to make 
 
 ^ r^- i x a th'ick sponge. Let it stand 
 
 (Mary C. Dickes) .,,.,/, 
 
 until light (about three hours) 
 
 and then knead, adding I tablespoonful sugar, and flour if 
 necessary. After a second rising roll out and cut into bis- 
 cuits about a half hour before baking. Bake twenty minutes 
 in a hot oven. 
 
 POP OVEPS 2 eggs ' 2 cups of flour ' 2 
 
 ^ cups of milk, I teaspoonful 
 
 BY of baking powder. Mix flour 
 
 Mrs. John R. Angney and milk 5 add the e gg s > beat " 
 
 ._, , „ TT ,, ins; yelks and whites sepa- 
 
 (Martha P. Hand) 5 / . *~ 
 
 rately ; add baking powder 
 
 just before placing in the oven. Butter deep gem pans or 
 
 cups and place in the bottom of the oven. When nearly done 
 
 put in the top part of the oven until brown. To be eaten 
 
 with custard or cornstarch made thin, using eggs. 
 
 GHflflffJVI GEJWS I quart milk, I quart flour, 
 
 BY (half Graham), 2 eggs, I 
 
 Mrs. Chas. G. Saul P inch of salt , Have P ans 
 
 (Lidie Bower) not and bake thirty minutes. 
 
38 
 
 MUFFINS l cup of milk ' 2 * eggs ( the 
 
 yelks to be beaten with the 
 
 ,BY milk, the whites to a stiff 
 
 Mrs. Maurice F. Egan froth), I tablespoonful melted 
 
 (Kate C. Muffin) " butter ' 2 teas P oonfuls R °V al 
 
 Baking Powder, a little salt, 
 
 flour to make like cake. Bake in well-greased rings or gem 
 
 pans. 
 
 MIIiTOfi MUFFINS 0xE eg - T pint of milk - 
 
 I pint of flour, a pinch of 
 
 BY salt. Beat one egg very 
 
 Miss Mary A. Campbell light, add part of the milk, 
 
 all of the flour, then add the 
 rest of the milk. Bake twenty minutes in buttered tins. 
 Eat hot. 
 
 fiflTTFt? PflKF^ ^° one cu p °^ tmc k cream 
 
 add enough flour to make a 
 
 BY stiff batter. Beat thoroughly. 
 
 Mrs. S. H. R. Capen Add the beaten yelks of two 
 
 eggs and a teaspoonful of 
 bi-carb. soda. Mix well, 
 
 (Sarah H. Reger) 
 
 salting slightly. Toss in the beaten whites of the two eggs 
 and bake on a griddle. 
 
fllqmnae Iflemorandum Page 
 
Alumnae JVIemorandum Page 
 
fllamnae Paddings and Pastry 
 
 More than enough for nature's ends, 
 
 With something left to treat my friends. — Mallet. 
 
 CflEtftV PUDDlJiG 
 
 BY 
 
 For a family of five persons, 
 boil 4 potatoes (pared) with 
 salt in the water. When done, 
 drain and mash them quickly, 
 and, while still hot, stir in 
 enough flour to roll out. On 
 cherries (morellas are best), 
 
 Mrs. Chas. M. Lukens 
 (Matilda C. Barns) 
 
 this sprinkle your seeded 
 sprinkle with sugar, roll neatly up, put into a cloth or a 
 pudding bag (not too small) and boil or steam for 4 hours. 
 If the water evaporates fill up with boiling water. Eat with 
 butter and sugar (hard sauce) into which is stirred the white 
 of 1 egg and 1 tablespoonful of brandy. A. dyspeptic may 
 eat this crust with impunity. The same crust will do for 
 dumplings. 
 
 BltftCKBEtftY 1WUSH 
 
 BY 
 
 I quart of blackberries, 1 
 pint water, 1 tablespoonful 
 cornstarch. Stew the blackber- 
 ries in water until well done, 
 add sugar to taste, thicken 
 with cornstarch dissolved in a little cold water. Boil a few 
 minutes after adding cornstarch. When cool, flavor with 
 vanilla. To be eaten cold with cream. 
 
 Miss Mary J. Cairl 
 
42 
 
 PLUM PUDDING 
 
 134 cups of bread crumbs, 
 lj4 cups of flour, 1^2 cups of 
 BY sugar, j4 teaspoonful of salt, 
 
 Mrs. Walter R. Livingston 3 e gg s and J A CU P of milk > l 
 
 (Elizabeth A. Ziegler) 
 
 teaspoonful each of cinnamon 
 and nutmeg, ]/ 2 pound of beef 
 suet chopped fine, y 2 pound each of raisins and currants, ]/^ 
 pound of citron. Mix the bread crumbs, sugar, suet, and 
 fruit thoroughly ; add the eggs and milk. Sift in the flour, 
 add the salt, and put the spices in last. Pour in a greased 
 mould and steam three hours. To be eaten with hard sauce. 
 
 PflPfl'S PlJDlJlNG 1 cup of moiasses > l cu p of 
 
 beef suet, 1 cup of milk, 1 cup 
 
 BY of raisins, 1 cup of currants, 
 
 Mrs. W. H. List 2 heaping teaspoonfuls of 
 
 /T^,t ™ 1 i_x baking powder, enough flour 
 
 (Ella Murdoch) 7 , „ 
 
 to make a batter stiff enough 
 
 to drop. Put into a bag, allowing sufficient room to swell, 
 
 and boil 3 hours. Make a sauce to eat with it, according to 
 
 taste. We use beaten butter and sugar flavored with vanilla. 
 
 IWRHYltRflD PUDDlflG 
 
 3 coffee cups of flour, 1 tea- 
 spoonful of soda, 2 teaspoon- 
 BY fuls cream of tartar. Sift into 
 
 Mrs. A. J. Hurlock pan together with % tea- 
 
 , . . -. ... spoonful of salt. Make a well 
 
 (Annie J. Tomkins) # r 
 
 in the centre of flour, into 
 which drop yelks of 4 eggs. Stir, gradually adding ij4 
 
43 
 
 pints of milk. Last of all, add the well-beaten whites. 
 Bake I hour in a moderately hot oven. Eaten with 
 sauce, either sweetened cream flavored with vanilla, or 
 Nun's butter. 
 
 Indian Pudding— The . lNT0 ' ^ **»&v miIk 
 
 ** stir i cup of fine Indian meal, 
 
 " ChaiDpiOH" and let stand until lukewarm. 
 
 BY Mix with this batter I level 
 
 Mrs. M. A. Elv T ? T /u "& \ "^ 
 
 (Marian Ash) ef melted butter - % P OUnd 
 
 of sugar, the same of raisins 
 
 (floured), and 4 eggs well beaten. Stir thoroughly and bake 
 1 V 2 hours. Eat with cream, or hard sauce. 
 
 Boiled Ffuit Pudding ' P int ° f *T\<. ' hea P in s 
 
 u teaspoonful of baking powder, 
 
 BY salt to taste, and butter the 
 
 Mrs. Annie C. Dorland siz e of an egg. Sift the baking 
 
 /A • n A \ powder well through the flour, 
 
 (Annie Caley) r & ' 
 
 rub the butter thoroughly into 
 this, and use cold milk enough to make a light dough. Roll 
 this into a square about an inch thick, and spread it with 
 fruit, leaving a margin of an inch all around. Wet the edges 
 slightly, roll up and sew in a cloth which has been wrung 
 out of hot water and well dredged with flour. Boil or steam 
 one hour, and serve with cream and sugar, or hard sauce. 
 
44 
 
 mCE MDDlflG 
 
 BY 
 
 Mrs. Frank A. Mulliken 
 (Annie Housekeeper) 
 
 3 ounces rice, 2 quarts milk, 
 sugar to taste, a pinch of salt, 
 nutmeg to taste. Bake in a 
 slow oven two hours, or until 
 the rice is thoroughly cooked, 
 and the milk is of the con- 
 sistency of rich cream. 
 
 fln Excellent ftee 
 Pudding 
 
 BY 
 
 Put 6 tablespoons of rice in 
 an earthen basin. Soak for an 
 hour in barely enough cold 
 water to cover it. Add 2 quarts 
 of milk (Alderney is best) and 
 a tablespoon of Vanilla Ex- 
 tract. Sweeten to taste, and 
 bake three hours in a moderate oven. When done, the milk 
 will be very deep yellow and of the consistency of thick 
 cream. Keep stirring from the bottom about every twenty 
 minutes until nearly done; then let it brown. After cooling, 
 put in the refrigerator. 
 
 Mrs. D. F. Sayre 
 
 (Lydia F. Hamor) 
 
 fl Palatable Dessert 
 
 BY 
 
 Mix well together the 
 juice and grated rind of I 
 lemon, I cup of sugar, I piece 
 of butter the size of an egg, 
 2 eggs, I tablespoonful corn- 
 starch, and ij4 cups boiling water. Boil until the mixture 
 thickens. While still warm, pour over sliced cake or lady 
 fingers, and then allow to cool. 
 
 Miss Maude M. Jenkins 
 
45 
 
 CMOCOItflTE CUSTAftD ' quart milk - 6 e ^ s - 2 
 
 ounces sugar, 2 ounces cho- 
 
 BY colate, 1 tablespoonful of rose 
 
 Mrs. S. W. Dungan water - Chip the chocolate 
 
 (Sarah A. Walker) and add sufficien t boiling 
 
 water to make it smooth. Mix 
 
 with it, gradually, the boiling milk. When cool enough, 
 
 stir in it the beaten eggs, sugar, and rose water. Bake in a 
 
 moderately hot oven. Serve hot. 
 
 FRENCH CtiSTflftD ' quart miIk > 4 e ^, 1 
 
 tablespoonful sugar, 1 table- 
 BY spoonful cornstarch, 1 tea- 
 
 Miss Cornelia W. Elmes spoonful vanilla. ^ Put the 
 
 milk on to boil in a farina 
 boiler. Beat the yelks with the sugar and cornstarch, then 
 add them to the boiling milk. Then put the custard into the 
 pudding dish. Make a meringue of the beaten whites of the 
 eggs with 1 tablespoonful of pulverized sugar and a teaspoon- 
 ful of vanilla. Drop the meringue over the custard, and 
 place it in the oven only long enough to brown the meringue. 
 
 SHOW PUDDlflG 
 
 I pint of milk, 2 table- 
 spoons of cornstarch, 3 eggs, 
 BY y 2 cup sugar. Dissolve the 
 
 Mrs. Walter T. Lee cornstarch in a little of the 
 (Nellie I. Morris) milk and the sugar in the 
 
 remainder. When it begins 
 to boil add the dissolved cornstarch, stirring constantly 
 
4 6 
 
 until it becomes a smooth paste. Then, remove from fire 
 and add the whites of eggs, beaten to a stiff froth. Pour 
 into individual moulds and serve with a custard made 
 of the yelks of the eggs, I pint of milk, sugar and flavoring 
 to taste. 
 
 CRBItfET PUDDlflG 
 
 I dozen almonds blanched 
 and pounded, x / 2 dozen Eng- 
 BY lish walnuts and *4 dozen 
 
 Miss Kate S. Gillespie black walnuts cut or broken 
 
 into particles, small piece of 
 citron cut very fine, I even cupful of raisins boiled till 
 tender and seeded. Mix well these ingredients in a bowl 
 and prepare the following pudding : Take I quart of 
 milk, leaving out enough to wet 3^ tablespoonfuls corn- 
 starch. Bring the milk to the boil, add the cornstarch 
 into which have been beaten the yelks of 2 or 3 eggs, as 
 preferred, and 4 tablespoonfuls sugar. When the corn- 
 starch is thoroughly cooked, take from the fire, flavor with 
 lemon extract, and stir in the nuts, citron, and raisins. 
 Then pour into cups, adding a macaroon to each cup. 
 When cold turn out of the cups and serve with the follow- 
 ing sauce : Beat the yelk of an egg and 1 }4 tablespoonfuls 
 sugar together, add a large cupful cream and a teaspoonful 
 vanilla. If the cream is too rich, part milk may be used. 
 The white of an egg beaten very light, added, is an 
 improvement. 
 
47 
 
 Delicious Hazelnut Tart ° p ™ x p° und of h , azeln u uts : 
 
 grate them tine, or chop them 
 
 BY in an almond grater. Take 
 
 Mrs. A. B. Ausbacher yelks of 10 eggs, beat them 
 
 ,„ „ v very light, add 12 ounces 
 
 (Frances Eger) J ° 
 
 powdered sugar. Beat again 
 
 till quite thick. Add I teaspoonful of rose water or one of 
 
 vanilla flavoring. Then, froth very stiff the whites of ioeggs 
 
 and stir the froth into the eggs and sugar, adding very 
 
 lightly, a little at a time, 6 ounces of flour (sifted twice) and 
 
 y^ of the grated hazelnuts. Bake in two pans so as to have 
 
 two layers. When baked and quite cold, you place between 
 
 the two layers a mixture composed of the rest of the 
 
 grated nuts, which have been stirred into one pint of thick 
 
 whipped sweet cream flavored with a pinch of dry vanilla 
 
 bean. 
 
 CHEESE CAKE PIE 
 
 To five cents' worth of cot- 
 tage cheese add ]/ 2 tablespoon- 
 BY ful of butter, y 2 tablespoonful 
 
 Mrs. Geo. H. Stout fl o ur > J uice and ri " d of % 
 
 /T7 a urjj- £ u\ lemon, 3 eggs (yelks and 
 
 (Frances A. Widdifield) * . - v 
 
 whites beaten separately), 1 
 
 tablespoonful cream ; sweeten to the taste and add a pinch 
 
 of salt. Dust a little ground cinnamon on top just before 
 
 putting into the oven. This quantity makes one large pie. 
 
 Use one crust only. 
 
48 
 
 CHEESE CUSTARD PIE ' quart dry cottage cheese ' 
 
 2 ounces butter, I pound sifted 
 
 BY sugar, 2 eggs, I tablespoon 
 
 Mrs. David W. Hunt flour, */ 2 nutmeg (grated), 
 
 pinch of salt, rind and juice of 
 I lemon. Dress the curd very- 
 smooth with a wooden spoon. Beat the butter and half of 
 sugar to a cream. Then add remaining sugar, cheese, flour, 
 salt, and flavoring. Beat eggs light and stir in just before 
 baking. Bake in crust. This will make two pies. 
 
 (Josephine Dunlap) 
 
 MOPK MlNPF PlF l CU P eacn °^ stoned raisins 
 
 and of washed currants, *4 
 
 BY cup of cut citron, I cup each 
 
 Mrs. Charles Harte of brown sugar, of molasses, 
 
 (Kate Kereven) ° f dder > 2 CU P S ° f a PP leS 
 
 pared, cored, and chopped 
 
 fine, I lemon (juice and grated rind), 3 Boston (or 4 soda) 
 crackers rolled fine, 2 tablespoonfuls of vinegar, y 2 teaspoon- 
 ful of ground cinnamon, y 2 teaspoonful of ground allspice, y^ 
 teaspoonful of cloves, ]/^ teaspoonful of mace. Mix the 
 ingredients thoroughly, and if the mixture should not be 
 moist enough, add cider (or water) to moisten it. Line two 
 deep pie plates with good plain paste, fill them with the mix- 
 ture, and put on an upper crust ; then bake the pies thirty 
 minutes in a quick oven. 
 
49 
 
 Temperance IWinee-lVIeat 2 pounds lean beef, ^ 
 
 1 pound of beef suet, i heaping 
 
 BY tablespoonful ground cloves, 
 
 Mrs. George E. Sladen % nutmeg (grated), % pound 
 
 (Eliza A. Fischer) Candied lem ° n P ed > # P OUnd 
 
 citron, I pound small seedless 
 
 raisins, I pound currants (cleaned and dried). Boil the beef 
 
 till very tender, set it away for a day or more to be perfectly 
 
 dry and cold, then chop it so fine that it becomes mealy 
 
 when rubbed in the hands. Remove from the suet all stringy 
 
 substances, chop it fine and mix with the meat. Now add all 
 
 the other ingredients. This dry mixture will keep all winter 
 
 in an air-tight jar. When ready to make pies, add chopped 
 
 apples and sugar to taste, and for moistening take equal parts 
 
 of New Orleans molasses and best cider vinegar (diluted with 
 
 water and a little sugar). 
 
fllamnae jaemorandum Page 
 
fllamnae flttemorandum Page 
 
Alumnae JViemorandum Page 
 
Alumnae lees and Sweets 
 
 I always thought cold victual nice ; — 
 
 My choice would be vanilla-ice. — O. W. Holmes. 
 
 FHOZEfl CUSTARD TAKE f 3 Pi nts of cream ' I 
 
 ^ r quart of milk, 12 eggs, 2y 2 
 
 BY coffee cups sugar, I small 
 
 Mrs. Henry W. Halliwell vanilla bean. Cut the bean in 
 
 /T . . _ . . several pieces, scrape out the 
 
 (Lizzie Settle) . v . / 
 
 seeds in a gill of milk and 
 
 gently boil seeds and bean, to extract full flavor. Scald, in 
 
 a preserving or custard kettle, the cream and milk, but do 
 
 not boil it. Beat the eggs until light, adding the sugar until 
 
 all is thick and smooth. Stir slowly the cream and milk 
 
 into the beaten egg and sugar, add the boiled bean and milk 
 
 and replace on the fire. Stir constantly until it becomes of 
 
 the consistency of thin custard. Remove from the fire at 
 
 once, and strain through a wire sieve into the ice cream 
 
 freezer, which latter set in a pail of cold water. When cool, 
 
 freeze as ice-cream. 
 
 Frozen Strawberries . ( r 0VER ' )°" nd of b ZT s 
 
 * with i pound of sugar. When 
 
 the sugar is melted, mash the 
 Mrs. Anna W. McKinley berries, add I pint of water 
 (Anna R. Winchester) and freeze. 
 
54 
 
 Frozen Charlotte tyisse *J^ of f ge ^ ne ?' 
 
 1 r solved in y 2 pint cold water. 
 
 BY 3 eggs, i pint new milk, boiled 
 
 Mrs. William Bickley to a custard. Pour on gela- 
 
 ^ ™ ™ x tine, add I pound sugar, and 
 
 (Lucy R. McElroy) \ * * ' 
 
 strain. When cold, add y 2 
 
 pint brandy and I tablespoonful vanilla. When it begins to 
 
 set in the freezer, stir in 3 pints of whipped cream. 
 
 f ^ ^ 1 pint of cold water for a half 
 
 BY hour, bring to the boiling 
 
 Mrs. F. C. McCurdy P oint and carefully stir in the 
 
 ,_. a ^ 1 n well beaten yelks of 3 eggs 
 
 (Florence A. Cathcart) - J J Sfc> 
 
 mixed with a cup of sugar. 
 
 Take from the fire and flavor with the juice of 1 lemon and 
 2 or 3 oranges according to size. Let it stand on the 
 ice till cold and stiff. Turn into a glass dish and heap up 
 over it the whites of 3 eggs beaten until stiff with 3 table- 
 spoonfuls of powdered sugar gradually sifted in. 
 
 FftJlT GEIiflTIJiE 
 
 I box Cox's gelatine, 6 
 oranges, 3 lemons (more will 
 BY be needed if the fruit is small), 
 
 Mrs. Edward Zieber I P ound granulated sugar, 3 
 
 bananas. Pour 1 pint of cold 
 water over the gelatine, and 
 
 (Margaret Jean MacVeagh) 
 let it dissolve. Mix 1 pound of sugar with the juice of 
 
55 
 
 4 oranges and 3 lemons, and the grated rind of 1 orange 
 and 2 lemons. Pour one pint of boiling water over the 
 partly-dissolved gelatine, and add the other ingredients. 
 Mix thoroughly and strain. Pour into moulds or dishes. 
 Slice the bananas and remaining oranges over it, and 
 set in the refrigerator until it becomes solid. If the 
 weather is warm, it will harden better in tin than in 
 earthenware. 
 
 FfoErtCFl TfiPlOCH 5 scant taD i es P oonm i s fl a k e 
 
 ' * ^ ' tapioca, 1 quart milk, I pint 
 
 BY water, 1 small cupful sugar, 
 
 Mrs. Edward Fiss 3 eggs, whites and yelks 
 
 /A , ^ >, . x beaten separately, 2 teaspoon- 
 
 (Mary C. Morris) f _ /' J m 
 
 fuls vanilla. Soak the tapioca 
 in the water over night, or for five hours, in a cool place. 
 Heat the milk to boiling, in a vessel set within another of 
 boiling water, add the tapioca and water in which it was 
 soaked, and a pinch of salt, stirring occasionally. When all 
 is boiling hot, add the yelks of the eggs, beaten very light, 
 with the sugar, and stir until it thickens perceptibly, but 
 do not let it boil too long or the custard will break. 
 Remove from fire and stir in briskly, but carefully, the 
 whites of eggs beaten to a stiff froth, and the vanilla. 
 When sufficiently cool, pour into a glass dish and set 
 away to get very cold. 
 
56 
 
 JVIrs. It's Iiemon Butter 
 
 BY 
 
 Mrs. L. J. Logan 
 
 (E. Terese Dickes) 
 
 Juice and rind of 2 lemons, 
 2 eggs well beaten, I ]/ 2 tea- 
 cups of sugar, 2 tablespoonfuls 
 of butter. Beat eggs and 
 sugar together, add butter and 
 lemons. Boil five minutes, 
 stirring all the time. 
 
 Mps. M's Iiemon Batter Take the juice and grate ? 
 
 rinds of 4 lemons, 5 eggs, 2^3 
 B1 tumblers of sugar, 1 tumbler 
 
 Mrs. Emma J. Morris of butter. Beat well together 
 (Emma J. Fort) and boil five minutes. 
 
 FftJIT CflflDY 
 
 BY 
 
 Miss E. S. Tait 
 
 4 cups of granulated sugar, 
 I cup of water, 1 cup of 
 vinegar, butter the size of a 
 walnut. Boil until it hardens 
 in cold water. Pour it into 
 buttered tins, in which have 
 been placed nuts, dates, figs,etc. 
 
 RliUMflRE TRFFV 
 
 I pound of brown sugar, 1 
 scant cup of water, butter the 
 BY size of an egg, 1 teaspoonful 
 
 Miss Sara Hawks Sterling ground ginger. Put sugar 
 
 and water in a saucepan, and 
 when the mixture comes to a boil add the melted butter and 
 
57 
 
 ginger. Boil without stirring until the taffy hardens quickly 
 in cold water. Remove from fire and place in buttered tins 
 to cool. Vanilla, or other flavoring, may be used instead 
 of ginger, and nuts may be added, if desired. 
 
fllamnae Jfflemorandam Page 
 
Alamnae IHemoFandam Page 
 
fllqmnae JWemorandum Page 
 
fllamnae Cakes 
 
 Dainty bits 
 Make rich the ribs. — Shakespeare. 
 
 Moravian Christmas 
 Cookies 
 
 BY 
 
 I pound brown sugar, I 
 pound butter, 4 pounds flour, 
 I quart New Orleans cooking 
 molasses, ]/ 2 ounce ginger, ]/ 2 
 ounce cloves, 1 ounce cinna- 
 mon, 1 teaspoon soda, juice 
 of one large orange. Mix all 
 together, except the flour, 
 being careful to heat enough to melt the butter. Then 
 " work in " the flour. This makes a large quantity, as the 
 cakes should be rolled very thin. Keep the cookies in a dry 
 place, and they will be crisp and delicious as long as they 
 last, even for months. 
 
 Mrs. Wm. J. Lamberton 
 (Mary McCurdy) 
 
 BY 
 
 SUGflft BISCUIT ' pint of milk > ' pound of 
 
 flour, 1 ]/ 2 cups of sugar, I 
 egg, 2 ounces of lard, ]/ 2 tea- 
 spoonful of salt, 1 teacup of 
 yeast or l / 2 yeast cake; flavor 
 with a little nutmeg, cinna- 
 Boil the milk; when it is lukewarm, 
 dissolve in it half a yeast cake. Measure in your pan 1 pound 
 of flour; add / cup of sugar, 1 egg, 2 ounces of lard, the salt 
 and the flavor. Mix these ingredients with the milk in which 
 
 Mrs. A. R. Thomas 
 (Evelyn S. Rigler) 
 
 mon, lemon or orange 
 
62 
 
 the yeast has been dissolved, and stir until the lumps are all 
 gone. After mixing thoroughly beat steadily for five min- 
 utes, sprinkle a little flour over the top and set to rise. 
 Cover the sponge so it will be warm. (When yeast is used, 
 mix with the milk and add the yeast last, beating thoroughly.) 
 In the morning, add to the light sponge the other ]/ 2 cup of 
 sugar and make into a soft dough. (Be careful not to make 
 the dough stiff) Let this rise again, and when light mold 
 into small biscuits. Set these to rise, letting them get quite 
 light before baking. When risen enough, bake in a hot oven 
 until done (about thirty minutes). 
 
 DOUGHNUTS l pint milk > # pound 
 
 1 "* shortening (half butter, half 
 
 BY lard), yeast cake, enough 
 
 Mrs. Charles B. Stretch flour to make it stiff. When 
 
 tt • i ^ h^ht, add I pound sugar, x 
 
 (Anna Humphrey) , , 
 
 e gg s » 72 nutmeg, and mold 
 
 into a loaf. When again light, roll out and cut and boil, 
 
 dipping each one in a mixture of cinnamon and sugar as it 
 
 is taken from the boiling lard. 
 
 SOFT GItfGEt#l{EflD ' c " p ,?" gar ' ' T, sl ^ ten ; 
 
 1 ing — half butter and half lard, 
 
 BY i cup New Orleans molasses, 
 
 Mrs. J. B. Brenniser I cup milk, 2 eggs, I tea- 
 
 (LizzieS.Cuskaden) S P°° llful S in & er ' ! teaspoon- 
 
 ful cinnamon, i teaspoonfui 
 
 soda dissolved in warm water. Flour, sufficient to make a 
 
 drop dough. Bake in muffin pans. 
 
«3 
 
 BUTTER CAKES 
 
 BY 
 
 Mrs. A. H. Marcus 
 (Sophie Marcus) 
 
 Put into a large dish I 
 pound of the best butter, I 
 pound of granulated sugar, 2 
 pounds flour well sifted, the 
 grated rind of 2 lemons, 1 
 teaspoonful of vanilla extract, 
 3 e gg s we U beaten, 2 tablespoonfuls of milk, 2 teaspoonfuls 
 of baking powder. Work with the hands until it comes 
 together, roll very thin, cut, sprinkle a little granulated sugar 
 on each cake, and bake in a hot oven. 
 
 SCOTCH CAKES 
 
 BY 
 
 Mrs. Howard S. Stetler 
 
 (Ida Dwier\ 
 
 I pound flour, 1 pound 
 sugar, ^ pound butter, 3 
 eggs, 1 teaspoonful cinnamon 
 and cloves. Roll out very 
 thin in equal quantities of 
 sugar and flour. Half the 
 quantities may be used with 
 good result. 
 
 Beat the whites of 3 eggs 
 stiff and add j4 pound pulve- 
 rized sugar, and, last, )4 
 pound shellbark kernels that 
 have been reduced to a flour 
 by enclosing in a bag, putting 
 on board, and pounding with potato masher. Drop the 
 mixture from teaspoon 0:1 greased pan — be sure to allow a 
 
 Shellback JVfaearoons 
 
 BY 
 
 Mrs. Leon Gans 
 
 (Teresa Hamburger) 
 
64 
 
 good space between — and bake till yellow brown. After 
 taking from oven, allow to set about one minute. (We con- 
 sider these very fine.) 
 
 VOHK STRTE SflflPS 
 
 BY 
 
 I cup of dark sugar (hard 
 to get), i cup of New Orleans 
 molasses, y 2 cup of shorten- 
 ing of any kind, I teaspoonful 
 ground cinnamon, y 2 tea- 
 spoonful ground cloves, ^ 
 teaspoonful soda dissolved in a little water, enough flour to 
 roll very thin. Bake in a quick oven. Place in an earthen 
 jar. Housekeepers will find that they will not keep, unless 
 under lock and key. 
 
 Mrs. Franklin Collier 
 (Emma Kauffman) ' 
 
 For the sponge take I quart 
 and i pint of flour, i quart of 
 warm water, I tablespoonful 
 sugar, i tablespoonful lard, I 
 cent's worth baker's yeast. 
 Melt the lard and sugar in 
 the warm water. Stir this 
 into the flour, which must be 
 sifted. Lastly, stir in the yeast. Beat up hard for several 
 minutes and set to rise over night. The next morning sift 2 
 quarts and i pint of flour in a deep bread tray with 2 table- 
 spoonfuls of salt. Into this mix thoroughly Y / 2 pound roll 
 butter and W pound lard. Make a hole in the middle of the 
 
 Old-Fashioned Datcn 
 Cake 
 
 BY 
 
 Mrs. Wm. McCambridge 
 
 (Laura G. Fagen) 
 
65 
 
 heap, into which put the following: — i nutmeg grated, 3 
 cups sugar, 2 eggs, ]/ 2 pound sultana raisins and J^ pound 
 currants — washed and dried, the risen sponge. Work this 
 the same as bread. Then divide into loaves, putting 
 these into well-greased, round, deep pans. Set the pans in a 
 warm place (over the range, if possible), with a cloth thrown 
 over them to exclude the air and dust. Let rise from five to 
 six hours. Then bake in a moderate oven one hour, or until 
 a clean straw, run through the thickest part, will come out 
 clean. 
 
 HA^TFOHD TEA CAP 
 
 BY 
 
 7 cups of flour, 6 cups of 
 sugar, 3 cups of butter, 3 cups 
 of milk, 8 eggs, yi glass of 
 Miss Mattie A. Cairl. brandy warmed in milk, 2 
 
 pounds of raisins, 2 pounds 
 of currants, 1 ]/ 2 pounds of citron, spices to taste, 4 teaspoon- 
 fuls of baking powder sifted through the flour. Cream the 
 butter and sugar; add the beaten yelks, milk, and spices. 
 Then, the whipped whites stirred in alternately with the 
 flour. Lastly, the fruit. 
 
 ItOHG ISMflD CAKE 
 
 BY 
 
 Mrs. Charles Burr 
 (Henrietta Thomas) 
 
 y 2 pound butter, 1 pound 
 sugar, 1 pound flour, 4 eggs, 
 y 2 pint milk, baking powder. 
 Add fruit — raisins, currants, 
 and citron. This will keep 
 for some time. 
 
66 
 
 T pint of milk, I pound of 
 
 STOCK GtyflfiGE Gfl^E poU nd of currants, % pound 
 
 by of butter, I nutmeg, cinnamon 
 
 _ to taste, 3 even teaspoons 
 
 Miss Jane Campbell , , . , -n 1 • 
 
 ■* baking powder, bake in a 
 
 medium oven. 
 
 FHUIT Gflp 
 
 (M. A. Mecaskey) 
 
 I pound of butter, I pound 
 of flour, I pound of sugar, 10 
 BY eggs, i tablespoonful of vanilla, 
 
 Mrs. S. S. Cavin 2 teaspoonfuls of ground cin- 
 
 namon, ]/ 2 teaspoonful of 
 ground cloves, y 2 cup cream 
 pounds of raisins (seeded and chopped), 1 ]/ 2 
 pounds currants (washed, picked, and dried), ^ pound of 
 citron (washed, wiped dry, and cut in small, thin pieces), x / 2 
 cup cold coffee. Beat the butter and sugar to a cream. 
 Whisk the eggs until thick, and add them by degrees with 
 the spices and vanilla. Then stir in cream and one-fourth 
 the flour. Add the coffee, and the remainder of the flour, 
 half at a time. Lastly, add the fruit, and beat all well together. 
 Butter your pan and line with white paper; put in the mix- 
 ture, spread it smooth over the top with a knife, and bake in 
 a moderate oven about four hours. 
 
6 7 
 
 WRSHIHGTOH CAKE 
 
 BY 
 
 3 ounces butter, 6 ounces 
 sugar, 7 ounces flour, 2 eggs 
 well beaten, i gill of sour milk 
 or buttermilk, pinch of mace, 
 i tablespoonful vinegar, }/£ 
 of level teaspoonful of baking 
 soda dissolved in a little sweet milk. Cream butter and 
 sugar together, add the well-beaten eggs and the sour milk, 
 then flour (sifted), mace, vinegar and soda. Bake in a 
 moderate oven. 
 
 Mrs. George W. Elkins 
 (Frances L. Standbridge) 
 
 SOFT ICIflG CAKE 
 
 BY 
 
 Mrs. J. K. Barton 
 
 (Millie S. Scott) 
 
 Boil 6 ounces of granu- 
 lated sugar and 3^ table- 
 spoonfuls of water together 
 for eight or ten minutes. 
 
 Beat the yelks of four eggs 
 very light ; save out the white 
 of one for the icing ; beat the remaining whites to a stiff 
 froth. Pour the boiling water and sugar over the beaten 
 yelks and beat until cold. Sift J^ pound of flour, and stir 
 in alternately the whites and the flour. Flavor with a table- 
 spoonful of extract of vanilla. Bake in a well-greased pan 
 about twenty minutes (a square pan cuts better slices). 
 Icing : — 1 tea cup granulated sugar and 3 tablespoonfuls of 
 water ; boil together about ten minutes. Beat the remaining 
 white very stiff, pour the boiling water and sugar into it, 
 beat until cold, and spread over top and sides of cake. 
 
68 
 
 A DELICATE CAP a J.\ ME: Abou ' ' f hour - 
 
 Articles : I pound of sugar, 
 
 BY i pound of flour, 7 ounces of 
 
 Mrs. William Stout butter, whites of 6 eggs, % 
 
 ,_.. ^ T x nutmeg grated, a little lemon 
 
 (Ellen T. Jones) s *L . \ 
 
 extract. Directions : — Beat the 
 
 butter to a cream and stir into it the sugar and flour, then 
 
 add the whites of eggs beaten to a froth, the grated nutmeg, 
 
 and the lemon extract. Beat all well together and put into 
 
 a tin lined with buttered paper. 5 or 6 ounces of powdered 
 
 almonds may be added to this cake, according to your taste. 
 
 SPOHGE CAKE l cu P/ ifted fl ,°" r < 4 egf. 
 
 1 I cup of sugar (A), 1 table- 
 
 BY spoonful of vinegar, flavor to 
 
 Mrs. James Harte taste. Beat the eggs and 
 
 „ . ux sugar together for twenty 
 
 (Emma Coulomb) b & . J 
 
 minutes. Add (without beat- 
 ing) the flour. Flavor, and stir in the vinegar as gently as 
 possible. Bake in a moderate oven about half an hour. 
 Butter the pan and bake immediately. 
 
 BOIItED SPOflGE CAKE f Y ELKS of J '*&•> whites 
 
 of 6 eggs ; % pound granu- 
 BY lated sugar and 6 tablespoon- 
 
 Miss Ella S. Braden *uls water boiled until clear ; 
 
 pour slowly over the beaten 
 whites and yelks, stirring while pouring. When cool, add 
 
6 9 
 
 ]/ 2 pound sifted flour (stir, not beat). Flavor to taste. Bake 
 in a long pan twenty-five or thirty minutes in a very slow oven. 
 
 SPOflGE GIflGEtJ Cfl^E 
 
 BY 
 
 2 cups sugar, i cup mo- 
 lasses, i cup butter, 4 eggs, 1 
 cup sour milk, 3 cups flour, 
 Mrs. George Clement % teaspoonful soda, 2 tea- 
 (Margaret Macaulay) spoonfuls ginger. 
 
 RliPJlD CHEAJVI CAP 
 
 (Florence T. Kennedy) 
 
 2 cups sugar, l / 2 cup butter, 
 
 1 lemon — juice and grated 
 
 BY rind, 4 eggs — 3 whites and 4 
 
 Mrs. Wm. T. Burke V elk s beaten separately, 1 cup 
 
 cold water, 3 cups flour, 3 even 
 teaspoonfuls baking powder. 
 Cream the butter and sugar, add the lemon, the yelks, the 
 water, the flour and powder sifted together, and the whites. 
 Beat hard and bake in jelly cake tins. Filling : — 1 cup milk, 
 3 even teaspoonfuls cornstarch, yelk of 1 egg, x / 2 cup sugar, 
 y 2 cup almonds, blanched and chopped fine, 1 teaspoonful 
 vanilla. Heat the milk to boiling, thicken with cornstarch 
 wet in a little cold milk, pour in the whipped yelks and sugar, 
 and cook all ten minutes, stirring constantly. Then cool, add 
 flavoring and almonds. Icing : — Whip the two reserved whites 
 to a stiff froth, add a few drops lemon juice, and sufficient 
 pulverized sugar to make thick enough to spread. Cover 
 top and sides. Before it hardens lay the kernels of English 
 walnuts in two layers or circles on top of cake. 
 
70 
 
 EDGE Mllilt CRKE 2 c u ups g ranulated su f r < # 
 
 1 cup butter, 4 eggs, y 2 cup 
 
 rAr milk, 2 cups flour, 2 teaspoon- 
 
 Miss Ella P. Macaulay ^ls baking powder. Cream 
 
 butter and sugar; then add 
 beaten yelks of eggs; next the milk. Mix baking powder 
 and flour thoroughly together, and add flour and well-beaten 
 whites of eggs alternately. Flavor with 1 teaspoonful vanilla, 
 and bake in three layer pans. Icing:— Whites of 2 eggs well 
 beaten, I cup pulverized sugar, % cup water. Boil sugar 
 and water until the mixture hairs or strings from the spoon. 
 When cool, add whites of eggs and flavor with vanilla. 
 
 IiRYEft SPOflGE CRKE 5 eggs - 2 cu fl ps *TtT 
 
 y K y sugar, 2 cups flour (sifted), 1 
 
 BY teaspoonful Royal Baking 
 
 Mrs. Wm. C. Crowell Powder, % cup boiling water, 
 
 , . flavor to taste (rose water pre- 
 
 (Jenme Macauley) . J r 
 
 VJ ferred). Directions: — Beat the 
 
 yelks and whites of eggs separately (reserving the white of 
 
 one egg for icing); then add the sugar to the yelks; then, 
 
 whites of eggs ; next, flour and baking powder; lastly, put 
 
 in boiling water and place immediately in oven. Bake in 
 
 two layers, and when cold ice with following icing: 1 cup 
 
 granulated sugar, 4 tablespoonfuls water ; boil together seven 
 
 minutes ; then pour into the white of the egg, which has 
 
 been well beaten. Beat all the time you are pouring the 
 
 sugar into the egg; flavor; then spread on cakes when both 
 
 are cool. 
 
7i 
 
 SPICE CAKE ^ cup butter > 2 cu p s su £ ar > 
 
 3 eggs (leave out the whites 
 
 BY of 2 of them), i cup sour 
 
 Mrs. Isaiah Rudy milk > l teaspoonful baking 
 
 ,, ta i \ soda (or, you can use sweet 
 
 (Laura Dales) . 
 
 milk with 2 teaspoons baking 
 
 powder), flour enough for rather a stiff dough, I heaping 
 
 spoon of ground cinnamon. Dissolve the soda in a little 
 
 boiling water, put in last. Bake in three layers. Ice in 
 
 between the layers, thickly, using for this the two whites you 
 
 have reserved. 
 
fllamnae JVIemopancfom Page 
 
Alumnae JJemopandam Page 
 
Alumnae f/IemoFandum Page 
 
Helpful Words for the Alumnae 
 Gookbook 
 
 f pom JVtembere of the Alumnae. 
 
 A small drop of ink 
 Falling like dew upon a thought. — Byron. 
 
 x Miss Virginia Maitland. 
 " Wishing you every success in your undertaking." 
 
 Miss Grace E. Spiegle. 
 
 11 I received the enclosed list from Miss Baldwin [names 
 of possible contributors], and we both hope it will be of some 
 use to x ou -" 
 
 Miss Clara J. Hendley. 
 
 " I think the cookbook idea a capital one, and I hope you 
 will have no difficulty in finding contributors, and that the 
 sale at the Bazar will be a great success." 
 
 Miss Linda M. Whitaker. 
 
 " I think the cookbook is a bright idea. Best wishes for 
 the success of your plan." 
 
;6 
 
 Mrs. M. McCullough. 
 
 " I willingly will subscribe for the new cookbook, but have 
 no recipe to contribute. Thanking you for your kindness in 
 including me among the ioo." 
 
 Miss Mary Kereven. 
 
 " If you will write to Mrs. , she will give you an excel- 
 lent recipe. Mrs. makes a delicious fruit pie. I intended 
 
 to send these recipes, but do not wish to keep you longer 
 waiting for my answer." 
 
 Miss Mary S. Holmes. 
 
 " I do wish you success, for this sort of thing is no light 
 matter." 
 
 Miss A. C. Voute. 
 
 " I delayed replying to your note in hopes of obtaining 
 definite information for you. Should I have anything more 
 satisfactory I will communicate with you. Hoping the 
 information [given] may be of service to you." 
 
 Miss Sophie Schrader. 
 
 tl These receipts were sent to me. I hope they are not too 
 late for use." 
 
77 
 
 Miss Louise H. Haeseler. 
 
 " I have not my list of addresses with me where I am 
 spending the summer. I have forwarded your note to 
 another member of our class, and no doubt she will attend 
 to it." 
 
 Miss H. C. Leypoldt. 
 
 " Sends the above addresses, all of Philadelphia." 
 
 Miss Adah V. Hubbs. 
 
 " Enclosed you will find the names of those of my class 
 whom I imagine are, or should be, best versed in matters 
 pertaining to culinary art." 
 
 Miss Isabella M. Wilbur. 
 
 " May these messengers of good things find a warm wel- 
 come in many homes." 
 
 Misses E. L. Ridgely, Bessie H. Du Bois, Blanche 
 Baldwin, C. M. Taylor, A. P. Wylie 
 
 kindly sent lists of possible contributors. 
 
Alumnae Jflemorandum Page 
 
Alumnae Memorandum Page 
 
Alumnae Memorandum Page 
 
I N DEX 
 
 Page 
 
 Note of Thanks 3 
 
 Overheard 5 
 
 Soups, Fish and Shellfish 7 
 
 Soup, Black Bean 7 
 
 Calfs Head 8 
 
 Clam 7 
 
 Fish, Salmon, baked 9 
 
 Sheepshead, boiled 9 
 
 Shellfish, Clams, deviled 12 
 
 Lobster cutlets 13 
 
 Oysters, creamed 10 
 
 Oysters, croquettes 10 
 
 Oysters, fried 10 
 
 Oysters, pie 11 
 
 Dishes for Breakfast, Luncheon, or Tea 17 
 
 Almonds, salted 23 
 
 Beans, Philadelphia baked 22 
 
 Beef, pressed 19 
 
 Birds without heads 18 
 
 Chicken salad 19 
 
 Chicken terrapin iS 
 
 Corn fritters 22 
 
 Cream dressing 23 
 
 Kidney, beef 17 
 
 Maccaroni, with cheese .... 20 
 
 Potato croquettes 21 
 
 Potato fricassee 21 
 
 Potato omelette 21 
 
 Tamales, Mexican 17 
 
 Tomatoes, baked 22 
 
 Tomatoes, salad 23 
 
 Welsh rarebit 20 
 
82 
 
 Page 
 
 Pickles and Sauces 27 
 
 Catsup, cold, Mrs. P's 29 
 
 Catsup, cold, Mrs. R's 30 
 
 Cherries, pickled 28 
 
 Cucumber pickles 27 
 
 Currant Soy 27 
 
 Parker House Dressing 29 
 
 Peaches, pickled 28 
 
 Sauce, Chili 29 
 
 Sauce, Grandma Slifer's ketchup 31 
 
 Tomato ketchup 30 
 
 Bread, Rolls and Hot Cakes 35 
 
 Bread, corn 36 
 
 Bread, homemade 35 
 
 Batter cakes 38 
 
 Biscuit, hot 37 
 
 Graham Gems 37 
 
 Muffins 38 
 
 Muffins, Milton 38 
 
 Pop overs 37 
 
 Sally Lunn 36 
 
 Yeast, homemade 35 
 
 Puddings and Pastry 41 
 
 Custard, chocolate 45 
 
 Custard, French 45 
 
 Dessert, a palatable 44 
 
 Mince-meat, temperance 49 
 
 Mush, blackberry 41 
 
 Pudding, boiled fruit 43 
 
 Pudding, cabinet 46 
 
 Pudding, cherry 41 
 
 Pudding, Indian 43 
 
 Pudding, Maryland 42 
 
 Pudding, papa's 42 
 
 Pudding, plum 42 
 
 Pudding, excellent rice 44 
 
 Pudding, rice 44 
 
 Pudding, snow 45 
 
 Pie, cheese cake 47 
 
83 
 
 Page 
 
 Pie, cheese custard 4 8 
 
 Pie, mock mince-meat 4-8 
 
 Tart, hazlenut 47 
 
 Ices and Sweets 53 
 
 Frozen Charlotte Russe 54 
 
 Frozen custard 53 
 
 Frozen strawberries 53 
 
 French tapioca 55 
 
 Fruit candy 56 
 
 Fruit gelatine 54 
 
 Lemon butter, Mrs. L's 56 
 
 Lemon butter, Mrs. M's 5^ 
 
 Orange meringue 54 
 
 Taffy, Alumnae §6 
 
 Cakes 6r 
 
 Biscuit, sugar 6i 
 
 Cakes, butter 63 
 
 Cakes, Scotch 63 
 
 Cakes, soft gingerbread 62 
 
 Cakes, York State snaps 64 
 
 Cake, almond cream 69 
 
 Cake, boiled sponge 68 
 
 Cake, delicate 68 
 
 Cake, Dutch 6 4 
 
 Cake, Edge Hill 7° 
 
 Cake, fruit 66 
 
 Cake, Hartford Tea 65 
 
 Cake, Long Island 65 
 
 Cake, layer sponge 7" 
 
 Cake, soft icing 6 7 
 
 Cake, spice 7 1 
 
 Cake, sponge 68 
 
 Cake, sponge ginger 69 
 
 Cake, Stock Grange 66 
 
 Cake, Washington 67 
 
 Cookies, Moravian Christmas 61 
 
 Doughnuts 62 
 
 Macaroons, shellbark 63 
 
 Helpful Words 75> 7 6 , 77 
 
LIBRARY OF CONGRESS 
 
 WWBBIiiEil,, ° ° 14 481 253 ° • 
 
 Burk & McFetridge 
 
 Printers t 
 
 LlTHOQR/iPHERS 
 
 Publishers * 
 
 306-308 CHESTNUT ST. 
 PHlbHCHhPfliA