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DANIEL WEBSTER COOK B OOK 
 
 Copyright 1907 
 BY 
 
 pAGLE ROLLER MILL COMPANY 
 
 NEW Ulm, Minnesota 
 
?0ilGHT5|:T|)m5URE5 
 
 TABLE OF WEIGHTS AND MEASURES. 
 
 4 teaspoonfuls of liquid — 1 tablespoon. 
 
 4 tablespoonfuls of liquid — i gill or { cupful. 
 
 1 teaspoonful of liquid — A ounce. 
 
 1 pint of liquid — 1 pound 
 
 2 gills of liquid — 1 cup or h pint. 
 1 cup of liquid — ^ pint. 
 1 heaping quart sifted flour — 1 pound. 
 4 cup's of flour — 1 quart or 1 pound. 
 1 rounded tablespoonful of flour — h ounce. 
 
 3 cups of cornmeal — 1 pound. 
 1 cup of butter — h pound. 
 1 tablespoonful of butter — 1 ounce. 
 Butter size of an egg — 2 ounces. 
 Butter size of a walnut — 1 ounce. 
 1 solid pint of chopped meat — 1 pound. 
 10 eggs — 1 pound. 
 1 pint granulated sugar — 1 pound. 
 1 pint brown sugar — 1^ ounces. 
 2\ cups powdered sugar — 1 pound. 
 
 DANIEL WEBSTER FLOUR IS BETTER THAN THE BEST. 
 
Many Husbands are utterly spoiled by mismanage- 
 ment in cooking and so are not tender and good. 
 
 Some women go about it as if their husbands were 
 bladders, and blow them up; others keep them constant- 
 ly in hot water; others let them freeze by their care- 
 lessness and indifference. Some keep them in a stew 
 by irritating ways and words, others roast them, and 
 others keep them in a pickle all their lives. It cannot 
 be supposed that any husband will be tender and 
 good, managed in this way, but they are really delicious 
 when properly treated. In selecting your husband 
 you should not be guided by the silvery appearance 
 as in buying mackerel, nor by the golden tint, as if 
 you wanted salmon. Be sure to select him yourself, 
 as tastes differ. Do not go to the market for him, as 
 the best are always brought to the door. It is far 
 better to have none unless you will patiently learn 
 how to cook him. A preserving kettle of the finest 
 porcelain is best, but if you have nothing better than 
 an earthenware pipkin, it will do with care. See that 
 the linen in which you wrap him is nicely washed and 
 inended, with the required number of buttons and 
 strings nicely sewed on. Tie him in a kettle by a 
 strong silken cord called Comfort, as the one called 
 Duty is apt to be weak. He is apt to fly out of the 
 kettle and be burned and crusty on the edges, since, 
 like crabs and lobsters, you have to cook him while 
 alive. Make a clear, steady fire out of love, neatness 
 and cheerfulness, set him as near this as seems to 
 agree with him. If he sputter and fizz, do not be 
 anxious about hiin, some husbands do this until they 
 are quite done. Add a little sugar in the form of what 
 confectioners call kisses, but no vinegar or pepper 
 must be used on any account. A little spice improves 
 them, but it must be used with care and judgment. 
 Do not stick any sharp instrument into him to see 
 if he is becoming tender, stir him gently, watch the 
 while, and you cannot fail to know when he is done. 
 If thus treated you will find him very digestible, 
 agreeing nicely with you and the children, and he will 
 keep as long as you wish, unless you become careless 
 and set him in too cold a place. 
 
 DANIEL WEBSTER FLOUR IS BETTER THAN THE BEST. 
 
 6 
 
"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. 
 
 We may live without books, what is knowledge but 
 
 grieving? 
 We may live without hope, what iS hope but deceiving? 
 We may live without love, what is love but repining? 
 But where is the man that can live without dining?' 
 
 DANIEL WEBSTER FLOUR IS BETTER THAN THE BEST. 
 
 7 
 
BAKING OF BREAD. 
 
 (From Boston Cooking School Cook Book.) 
 
 Bread is baked : 
 
 First ; to kill ferment. 
 
 Second: to make soluble the starch. 
 
 Third : to drive off alcohol and carbon dioxide. 
 
 Fourth : to form crust of pleasant flavor. 
 
 Bread should be baked in a hot oven. If the oven 
 be too hot, the crust will brown quickly before the 
 heat has reached the center, and prevent further rising. 
 The loaf should continue rising for lifst fifteen minutes 
 of baking, when it should begin to brown, and con- 
 tinue browning for the next twenty minutes. The last 
 sixteen minutes it should finish baking, when the heat 
 may be reduced. When bread is done, it will not 
 cling to the sides of the pan and may be easily removed. 
 
 Biscuits require more heat than loaf bread, should 
 continue ri.sing the first five minutes, and begin to 
 brown in eight minutes. Experience is the best guide 
 for testing temperature of oven. Various oven ther- 
 mometers have been made, but none bave proved 
 practical. Bread may be brushed over with melted 
 butter, three minutes before removal from oven if a 
 more tender crust is desired. 
 
 Remove loaves at once froin pans and place side 
 down on a wire bread or cake cooler. If crisp crust 
 is desired, allow bread to cool without covering; if 
 soft crust, cover with a towel during cooling. When 
 cool put in tin box or stone jar, and cover closely. 
 Never keep bread wrapped in cloth as the cloth will 
 absorb moisture and transmit an unpleasant taste 
 to bread. Bread tins or jars should be washed and 
 scalded twice a week in winter, and every other day 
 in summer; otherwise bread is apt to mold. 
 YEAST: 
 
 Take six potatoes and boil in two quarts of water, 
 two tablespoons sugar, two of flour, and mix with the 
 boiled, thoroughly mashed potatoes. Then add potato 
 water slowly. Set on stove and let come to a boil. 
 Soak two yeast cakes and when yeast is tepid, put in 
 and let stand twenty-four hours. A cup of this yeast will 
 makesi.x ordinary loaves. Yeast will keep along time in 
 self-sealed jars. 
 YEAST: 
 
 1 quart warm water. h cup sugar. 
 8 tablespoons flour. Handful of salt. 
 
 Two yeast cakes dissolved in a little lukewarm 
 water. Start this in the morning and at noon mash 
 12 large potatoes. Pour on them one quart boiling 
 water and one quart cold water and add the above 
 veast. 
 
 " DANIEL WEBSTER FLOUR IS BETTER THAN THE BEST. 
 
BREAD 
 
 Make your yeast in the usual way after dinner, 
 being careful to keep it warm. At nine o'clock add a 
 tablespoon of lard and enough water to make one 
 quart. Put it into the "Universal Three-Minute 
 Bread Maker. " Then put in three quarts of sifted 
 Daniel Webster flour. Turn the bread maker three 
 minutes. Cover it up warm and let it stand until 
 morning. Slip a knife around the edge, . then turn 
 a minute. Take out and cut into loaves and put into 
 pans to rise for the oven. 
 
 ENTIRE WHEAT BREAD: 
 
 I quart entire wheat 1 teaspoon sugar, 
 flour, 2 teaspoons Baking 
 
 I teaspoon salt. Powder. 
 
 Sift all well together, add sufficient liquid, water, 
 milk, or equal quantities of each, to mix to a very 
 thick or .soft dou'^h. Turn at once into greased pan, 
 smooth with knife dipped in cold water and bake 
 about one hour in moderate oven. 
 
 RYE BREAD: 
 
 Mi.K well three quarts of Daniel Webster flour and 
 one of rye flour, take one quart of the same and pre- 
 pare a sponge in the evening. Use one quart of water 
 for the sponge. Put your yeast into the sponge and 
 let rise in warm place. In the morning make a hole 
 in the rest of the flour and pour sponge into the same. 
 Put in a good handful of salt and add about a quart 
 of water. Knead well. Let this rise well and then 
 make into loaves. This will make four good sized 
 loaves. 
 
 SALT RISING BREAD: 
 
 Stir into two tablespoons of boiling milk, one heaping 
 tablespoon corn meal. Let stand over night. Make 
 a thick sponge of warm water and Daniel Webster 
 flour in a quart bowl two-thirds full. Add to this 
 the cornmeal and milk. Stir thoroughly together with 
 two tablespoons salt. Set in a warm place and let 
 rise. Take a pint each of warm water and milk, stir 
 thick with flour. Add to this the sponge in a bowl. 
 Let stand in warm place till the bowl is full or nearly 
 so. Knead very little. Make into loaves and let 
 rise one hour in a warm place. This makes three 
 loaves. 
 
 WHITE BREAD: 
 
 To about three and one-half pounds of sifted Daniel 
 Webster flour add two teaspoonfuls of-' salt and mix 
 thoroughly together. Then dissolve two cakes of 
 Compressed Yeast in one pint of lukewarm water to 
 it. See that the water is not hot. Pour the water 
 and yeast over the flour and make a moderately stiff 
 dough. Knead thoroughly and set in a warm place 
 to rise. When well risen, mould into loaves; let 
 them rise and then bake. 
 
 'FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
 9 
 
CORN BREAD: 
 
 1 cup of sweet milk, 1 cup of Daniel Webster 
 
 2 cups of sour milk, flour, 
 
 2^ cups of corn meal, f cup of molasses, 
 J teaspoon soda, 
 Salt. 
 Put in cans and steam three hours. 
 BOSTON BROWN BREAD: 
 
 Two cups of Graham flour, one of corn meal, one- 
 half of Daniel Webster flour, two of sour milk, one of 
 New Orleans molasses, and one teaspoon of soda. 
 Melt top from tin cans in which canned corn or peas 
 are bought. Fill them a little over half full of the 
 batter and steam three or four hours. A nice crust 
 on top is gained by setting the cans of bread in a hot 
 oven for twenty minutes. Dip into cold water for a 
 minute and the loaf will slip out easily. 
 RYE BREAD: 
 
 At night set sponge for white bread. In the morn- 
 ing take about one quart of this batter and put into 
 a mixing bowl into which one pint of Daniel Webster 
 flour and two pints of rye flour have been sifted. Add 
 to this one egg (beaten or not, as you choose), one-half 
 cup of molasses or brown sugar, one heaping table- 
 spoon of butter or lard, and one teaspoon of caraway 
 seed, if it is liked. Knead until the dough does not 
 adhere to the hands or moulding board. Then set 
 to rise. When it is light mould into loaves and let 
 rise again. Then bake. This makes four small loaves. 
 Graham flouf may be used instead of the rye, or one 
 pint of each may be used with one pint of white flour. 
 BOSTON BROWN BREAD: 
 
 Take two cups each of Daniel Webster and Graham 
 flour, one cup of Indian meal, one teaspoon of soda, 
 one cup molasses, three and a half cups of milk and 
 a little salt. Beat well and steam five hours. 
 RUSKS: 
 
 Set bread with milk in evening quite stiff. In 
 morning add butter and sugar to taste. Knead down 
 twice; then bake in loaves. When two days old cut 
 jnto slices and put into oven until light brown. 
 
 JOHNNY CAKE: 
 
 Take two cups of corn meal, one-half cup of Daniel 
 Webster flour, two cups of sour milk, one and a half 
 teaspoons soda, pinch of salt, one-half cup sugar, two • 
 tablespoons of melted butter, two eggs. Bake in 
 shallow tins. 
 
 GRAHAM BREAD: 
 
 Take one quart of water and one cup of potato 
 yeast; mix and stir in enough Daniel Webster flour 
 to make a soft batter. Cover and allow to rise in a 
 warm place. Then add one tablespoon lard, two of 
 molasses or sugar, one teaspoon salt; mix into the 
 batter, and knead in enough Graham flour to make a 
 stiff dough. Cover and allow to rise; make into loaves 
 and allow to rise (not too long,) and bake in a quick 
 oven. 
 
 'FOR BEST RESULTS USE DANIEL WEBSTER FLOUR.' 
 
 10 
 
OCKETBOQK ROLLS: 
 
 Take four cups of bread sponge, one of sugar and 
 ne of butter and lard mixed, one of water, warm 
 nough to warm a cup of milk, one of milk, and salt. 
 Jse flour enough to make it not nearly so stiff as 
 read. Let rise and roll out and cut into pocketbook 
 hape, with a little butter between. Let rise and bake. 
 
 PARKER HOUSE ROLLS: 
 
 Two cups of warm milk, one yeast cake, two cups 
 of Daniel Webster flour, one teaspoon salt, two tea- 
 spoons sugar, two tablespoons melted butter, and one 
 egg. Dissolve the yeast in a little warm milk. Sift 
 the flour into a bowl and add sugar and salt. Make 
 a hollow in the center and put in the yeast and some 
 of the milk. Commence ini.xing with the hand. Next 
 add the egg, butter and remaining milk. Set in a 
 warm jilace until very light. Then work with suf- 
 ficient sifted flour into a soft dough and let rise again 
 very light. Then roll out and cut into rounds with 
 a cake cutter. Brush the rounds with butter, double 
 them over and set in buttered pan one inch apart 
 Let rise to double their size and bake to a fine golden 
 color. While hot brush over with melted butter. 
 STEAMED BROWN BREAD: 
 
 Take one cup each of Daniel Webster flour, corn 
 meal. Graham flour, and mola.sses, two cups sour milk, 
 one teaspoon salt, heaping teaspoon soda dissolved in 
 about one-fourth cup hot water, beat all together 
 thoroughly. Steam four hours. If steamed two hours 
 the second day it is still better. 
 EASTERN BROWN BREAD: 
 
 Take one pint each of rye or Graham and Indian 
 meal, one cup molasses, three-fourths of sour milk, 
 one and a half teaspoons soda, one and a half pints 
 cold water. Put on the stove over cold water. Steam 
 four hours and brown in the oven. 
 
 ISCUIT: 
 
 Take three cups each of. milk and Daniel Webster 
 
 3ur, three or four eggs (whites beaten separately), 
 
 le teaspoon each salt and baking powder. 
 
 APLE BISCUIT: 
 
 Measure one quart Daniel Webster flour, a level 
 aspoon salt, four even teaspoons baking powder, 
 ft well together. Rub two large tablespoons butter 
 to flour until well blended. Add rich milk to make 
 ft dough (about one pint.) Have one cupful maple 
 Lgar cut into small pieces about the size of peas, 
 dd to the dough. Roll out into a sheet about an 
 ch thick and cut with a small biscuit cutter. Place • 
 
 buttered pans so they will not touch. Bake in 
 Dt oven fifteen or twenty minutes. 
 
 BAKING POWDER BISCUIT: 
 
 Take one quart of Daniel Webster flour, one-half 
 cup butter, four teaspoons of baking powder. Mix 
 with milk and flour to make a soft dough. Bake in 
 a quick oven. 
 
 "FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
 11 
 
BAKING POWDER BISCUIT: 
 
 Use three cups of Daniel Webster flour, two large 
 teaspoons of baking powder, and a little salt. Take 
 butter or lard the size of an egg and work in. Milk 
 enough to make soft. Bake in a hot oven. 
 
 CHRISTMAS BREAD: 
 
 Warm a quart of milk just too warm to bear your 
 finger in. Put into it a tablespoon of lard, and a 
 good sized one of butter, a large teaspoon of salt. 
 Have two cakes of compressed yeast soaked in half 
 a cup of warm water. Add two eggs well beaten, one 
 cup of sugar, one cup of raisins, one-half cup of citron 
 cut fine, a large teaspoon of cardamoin seed, measured 
 after shelling, and pounded fine in a cloth. If the milk 
 is not too hot, put in the yeast, and add Daniel Webster 
 flour enough gradually to mix stiff like bread. When 
 raised, which will take a little longer than ordinary 
 bread, mould into loaves, and after raising again, bake 
 at least one hour. Can be mixed in the morning and 
 be all done by six o'clock in the evening. Have the 
 ingredients all in readiness before beginning, so the 
 milk will not cool off too much before adding the flour. 
 
 SUGAR ROLLS: 
 
 Put into a mixing pan one quart of Daniel Webster 
 flour, two heaping teaspoons of baking powder, one 
 handful of white sugar, one heaping tablespoon of lard, 
 and a teaspoon of salt. Rub all together until well 
 mixed. Then stir, wetting with milk or water until 
 just soft enough to roll. Roll out about one-third 
 inch thick. Spread over it melted gutter and brown 
 sugar sprinkled with cinnamon. Roll up and cut about 
 three-fourths of an inch thick and bake in quick oven. 
 
 BISCUIT: 
 
 Take one quart of Daniel Webster flour, one heaping 
 teaspoon of each butter and lard, two teaspoons of 
 baking powder, salt, and milk enough to make soft 
 dough. 
 
 ZIPKUCHEN: 
 
 Take one pound sugar, one-half pound each of lard, 
 butter, citron, and almonds, four and a half pounds 
 of Daniel Webster flour, four eggs, one quart of molasses, 
 two teaspoons soda, one tablespoon each of cloves and 
 cinnamon, one teaspoon each of allspice and cardamom, 
 and one grated lemon and juice. Make dough in the 
 evening and let it stand over night in a cool place. 
 In the morning roll and bake. 
 
 VIENNA BREAD: 
 
 Soak a compressed yeast cake in one-half cup of 
 
 luke warm water. Take two cups of milk, three of 
 
 hot water, lump of sugar size of an egg, one table- 
 spoon of salt and one of sugar. Add Daniel Webster 
 
 flour enough to make a sponge. Put in yeast cake 
 
 and heat ten minutes. Knead into a loaf. When 
 
 real light put into a tin. Let rise until light and bake 
 
 one hour. 
 
 FOE BEST KESULTS USE DANIEL WEBSTEK FLOUR. 
 
 12 
 
POCKETBOOKS: 
 
 ■, Warm one quart new milk; add one cup butter or 
 lard, four tablespoons sugar and two well beaten eggs. 
 Stir in Daniel Webster flour enough to make a moder- 
 ately stifl sponge. Add a small cup of yeast and set 
 in a warm place to rise, which will take three or four 
 hours. Then mix in flour enough to make a soft 
 dough. Let rise again. When well risen dissolve a 
 lump of soda size of a bean in a spoon of milk. Wash 
 it into the dough and roll into sheets one-half an inch 
 in thickness. Spread with a thin ayer of butter; 
 cut into squares and fold over, pocketbook shape. 
 Put on tins to rise for a little while, when they will 
 be fit for the oven. In summer the sponge can be 
 made up in the morning and rise in time for tea. 
 In cool weather it is best to set it over night. 
 
 SWISS NEW YEAR'S CAKE: 
 
 This sliould be set in the morning. Take five eggs, 
 one and one-half cups of fresh milk (luke warm), three 
 tablespoons of melted butter, salt, Daniel Webster 
 flour enough to make stiff; then work a half hour 
 until blisters appear on the dough. Now let it stand 
 four or five hours, then take off a piece of dough, 
 about the size of a walnut, stretch this until thin as 
 paper, put them all away to dry. Leave for an hour 
 or two, then fry in very hot lard and sprinkle with 
 sugar. 
 
 BUNS: 
 
 To one pint bread sponge, one cup warm milk add 
 Daniel Webster flour to the thickness of pancake dough. 
 Set to rise. Then add one small cup lard, the white 
 of an egg and flour to make stift". Set to rise again. 
 When risen roll out, cut in squares and set in pans 
 to rise again. Then bake in a hot oven. When done 
 wash over with a little milk and sugar. 
 
 RYE DROP CAKES: 
 
 1 egg well beaten, 1 teaspoonful salt, 
 
 1 i cupfuls of sweet 1 tablespoonful of sugar, 
 
 milk, 1 J cupfuls of rye meal. 
 
 When these ingredients are well blended, add one- 
 half cupful molasses and one heaping teaspoonful of 
 baking powder sifted with a bit of the meal. Mix 
 well and drop the batter from a spoon into deep hot 
 fat. • 
 
 GRAHAM GEMS: 
 
 Take one heaping tablespoon of sugar, one-half of 
 melted lard, one egg well beaten, two level teaspoons 
 of baking powder, and one of salt, two cups Graham 
 meal and sweet milk to make a stiff batter. Bake in 
 irons that have been well greased and are very hot. 
 
 WAFFLES: 
 
 Take one cup each of cream and Daniel W^ebtser 
 flour, three eggs, whites whipped, one teaspoon of 
 baking powder, one tablespoon of sugar, pinch of salt, 
 and flavor. Bake in waffle irons. 
 
 *'FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
 13 
 
INDIAN GRIDDLE CAKE: 
 
 Take one pint of Indian meal, three eggs, one cup 
 
 Daniel Webster flour, two heaping teaspoons of baking 
 
 powder, one teaspoon of salt and one pint of milk. 
 
 Put the Indian meal into a bowl and pour over it 
 
 just enough boiling water to scald it; do not make 
 
 it soft; and let stand until cool. Add the milk, beat 
 
 the eggs until very light, (do not separate them) add 
 
 them to the batter. Then add the flour and salt; 
 
 beat vigorously for three minutes, then add the baking 
 
 powder, mix well, and bake quickly on a hot griddle. 
 WAFFLES: 
 
 Use two eggs, two tablespoons butter, two cups cold 
 water, two cups Daniel Webster flour, and two tea- 
 spoons baking powder. Melt the butter and add the 
 eggs well beaten, then water and flour, and last baking 
 powder. Beat thoroughly and bake m very hot well 
 greased waffle irons. 
 
 RAISED WAFFLES: 
 
 Soak one-half shce of bread in one-half pint of water; 
 
 add one-half pint of milk one-half compressed yeast 
 
 cake and Daniel Webster flour for thin batter. Let 
 
 stand over night. In morning add two eggs, pinch 
 
 of salt, one small teaspoon of soda, two tablespoons 
 
 melted butter. 
 
 PLAIN MUFFINS: 
 
 Use one egg, a tablespoon of butter, a tablespoon 
 of sugar, a teaspoon of salt, all beaten until very light, 
 one cup of milk, three cups of Daniel Webster flour, 
 three teaspoons of baking powder. Drop on well 
 greased patty pans and bake twenty minutes in a 
 rather quick oven. 
 MUFFINS: 
 
 Take three eggs beaten separately, one cup of milk, 
 one cup of Daniel Webster flour, and one teaspoon, 
 baking powder. Add whites last. 
 PANCAKES: 
 
 Take one quart of sour milk, one teaspoon of salt, 
 and sift Daniel Webster flour enough for a rather 
 thick batter. Mix, set in a warm place over night, 
 next morning stir in a teaspoon of soda, dissolved in 
 warm water, and two well beaten eggs. Add one 
 teaspoon of sugar and fry in very little fat. 
 
 SOUR MILK PANCAKES: 
 
 Three eggs to a pmt of sour milk, a level teaspoon 
 
 of soda, a little salt, and Daniel Webster flour for a 
 
 thin batter are used. 
 
 GERMAN POTATO CAKES: 
 
 Pare and grate six large, raw potatoes. Add two 
 
 eggs, one pint of milk, salt, and a tablespoon of sugar, 
 
 one teaspoon baking powder in from one-half to one 
 
 pint of Daniel Webster flour. Drop the batter by 
 
 the spoonful on a hot greased griddle as for pancakes. 
 
 Serve hot with butter and salt or with stewed fruit. 
 
 "FOR BEST RESULTS USE DANIEL WEBSTER FLOUR.' 
 
 14 
 
DELICATE MUFFINS: 
 
 Take one pint (sifted) Daniel Webster flour, sifted 
 with two heaping teaspoons of baking powder. To 
 this add a piece of butter the size of an egg, three 
 tablespoons of sugar, one teacup of sweet milk. Bake 
 in a quick oven. Have muffin tins heated before 
 putting into them. 
 
 GEMS: 
 
 Use one cup of sweet milk, one egg. one tablespoon 
 of sugar, one tablespoon of melted butter, one and 
 one-half cups Daniel Webster flour, one heaping tea- 
 spoon of baking powder and a little salt. Bake in 
 hot gem pans about 15 minutes, in a hot oven. One 
 cup Graham flour and one-half cup white flour, or 
 one cup' white flour and one-half cup corn meal may 
 also be used. 
 
 BREAKFAST GEMS: 
 
 Take two and one-half cups of Daniel Webster flour, 
 two heaping teaspoons of baking powder, four table- 
 spoons sugar, a small teaspoon of salt. Mix with 
 flour, add a teaspoon of melted butter, one cup of 
 sweet milk, and two eggs. Beat very light for about 
 ten minutes. Have gem pans well heated and greased. 
 Bake 15 minutes. 
 
 MUFFINS: 
 
 Take two tablespoons of sugar, one heaping table- 
 spoon of butter, two eggs, whites beaten separately, 
 one cup of milk, two cups of Daniel Webster flour, 
 and two teaspoons of baking powder. 
 
 GOOD MUFFINS: 
 
 1 egg, 
 
 1 tablespoon sugar, 
 Little salt, 
 1 cup sweet milk, 
 (little at a time). 
 
 Bake in hot oven in gem pans. 
 
 ^ cup melted butter, 
 
 2 coffee cups Daniel 
 
 Webster flour, 
 
 3 even teaspoons baking 
 powder. 
 
 FRITTERS: 
 
 3 eggs well beaten, 3 teaspoons baking powder, 
 
 H cups milk. A little salt. 
 
 Daniel Webster flour to make a stiff batter thicker 
 than for pan cakes. Drop by spoonfuls into hot lard 
 and fry a nice brown. Serve with warm Maple 
 Syrup. 
 
 "FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
 15 
 
FOR BEST RESULTS USE DAXIEL WEBSTER FLOUR. 
 
G65-ACTLY 
 
 EGGS. 
 
 "Take em in time, 
 
 An' they're ^ood as gold 
 But leave too long, 
 
 An' you'll see your're sold. " 
 BREAD OMELETTE: 
 
 Two eggs, one-quarter of a cup of stale bread crumbs, 
 one-quarter cup of milk, one-half teaspoon of salt, 
 one and one-half teaspoon of butter. Soak the crumbs 
 in milk fifteen minutes, add salt to the yolks of the 
 .eggs, well beaten, and fold in the whites of the eggs, 
 beaten stiff. Put butter in pan, heat, and then put 
 in omelet. 
 
 EGGS A LA MARTIN: 
 
 Melt a teaspoon of buttei, add a teaspoon of flour, 
 or more if preferred thicker, when well mingled one 
 cup of cream, then four tablespoons of grated cheese. 
 Stir well, pour into buttered baking dish and care- 
 fully break four eggs into it; place m a hot oven and 
 as soon as poached, serve at once. 
 
 POACHED EGGS WITH SPAGHETTI: 
 
 Break one-half a pound of spaghetti into pieces one 
 inch long, throw in boiling salt water and cook twenty 
 minutes; drain; put one ounce of butter into a sauce- 
 pan, one gill of tomato sauce; dust of salt and pepper; 
 place as a border on hot dish; then slip poached eggs 
 into the middle of spaghetti, sprinkhng parsley on 
 top, with triangles of toast placed in border. 
 BAKED OMELETTE: 
 
 Five eggs, one small teacup of milk, butter size of 
 a walnut, one tablespoon of flour, a little salt. Beat 
 yolks, add melted butter, milk, flour and salt, lastly 
 the beaten whites. Butter a dish just the size to hold 
 it. Bake in quick oven. 
 
 pint veal or chicken 
 
 stock, 
 
 ta blespoonf uls of cream, 
 
 hard boiled eggs sliced. 
 
 CURRIED EGGS: 
 
 2 tablespoonfuls of \ 
 
 butter, 
 
 2 sma'l onions minced, 2 
 
 2 dessert spoonfuls of 6 
 curry powder, 
 
 2 tablespoonfuls of flour. 
 
 Cook the onions in the butter until they begm to 
 brown; stir in the curry powder. Mix well and add 
 flour, then the stock' stirring quickly until smooth. 
 Simmer ten minutes, then add cream and pour over 
 eggs. 
 
 "FOR BEST RESULTS USE DANIEL WEBSTER FLOUR.' 
 
 18 
 
FRICASSED EGGS: 
 
 2 tablespoonfuls of Sprig of parsley, 
 
 butter, ^ pint white stock, 
 
 1 tablespoonful of flour, 6 hard boiled eggs sliced. 
 
 6 minced mushrooms. 
 
 When butter is melted add flour stirring constantly, 
 parsley (cut fine) mushrooms, and stock. Simmer 
 five minutes; add eggs. Boil up once and serve hot. 
 
 SWISS BREAKFAST DISH: ^ 
 
 Line a deep pie plate with thin slices of cheese and 
 pour over one-half of one cup of smoothly blended 
 cream with one teaspoonful of mustard and a speck 
 of red pepper. Carefully break 6 eggs into it, pour 
 over the balance of the cream and bake ten minutes. 
 
 BAKED EGGS: 
 
 Beat the whites to a stiff froth. Add a very little 
 salt. Spread roughly on a platter and make a nest 
 for each yolk some distance apart. Season and bake 
 till the white is a delicate brown. 
 
 RICE OMELETTE: 
 
 Warm a cup of cold boiled rice in one cup of milk 
 with one tablespoon of butter; stir and beat till well 
 blended; add three well beaten eggs and salt as 
 needed. Proceed as with plain omelette in cooking. 
 
 SCOTCH EGGS: 
 
 Six eggs, boiled 20 minutes. Cook one-third cup 
 stale bread crumbs in one-third cvip milk to a smooth 
 paste. Add one cup lean cooked ham chopped very 
 fine, add one-half teaspoonful mixed mustard, one- 
 half teaspoonful red pepper, and one raw egg. Mix 
 well, then remove shells from eggs and cover with the 
 mixture. Fry in hot fat two minutes. Drain and 
 serve hot, or cold for lunches or picnics. 
 
 EGG BALLS: 
 
 Three pints boiling water in a stewpan over a hot 
 fire. Stir with a stick till it runs rapidly around. 
 Drop an egg into the whirling water, being careful 
 not to break the yolk. Continue to stir till egg is 
 cooked; then remove with a skimmer and keep hot 
 over boiling water while the rest arecooked. 
 
 EGG TIMBALES: 
 
 Six eggs, one and one-half cups milk, one teaspoon 
 of salt, one-eighth teaspoon pepper, one teaspoon 
 chopped parsley and one-fourth teaspoon of onion 
 juice. Beat eggs well, add seasoning; then milk and 
 stir well. Pour in eight buttered timbale moulds, 
 set in pan of hot water; place in moderate oven and 
 cook until firm in center. Pour a cream or tomato 
 sauce over for serving. 
 
 SCRAMBLED EGGS: 
 
 Beat together four eggs, one-half cup cream or 
 rich milk, one-half teaspoon salt, one-fourth teaspoon 
 pepper. Turn into hot buttered pan stir till set. 
 Serve on toast. 
 
 "FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
 19 
 
TOMATO OMELETTE: 
 
 In the fat from three slices of bacon, cook one 
 shced onion until a light brown. Beat three eggs 
 slightly, add a dash of cayenne and three tablespoons 
 of thick stewed tomato, then the fried onion and 
 crisp bacon, finely crumbed; turn into an oinelet 
 pan and pick it up with a fork as the egg thickens. 
 
 DEVILED EGGS: 
 
 Six hard boiled eggs, one-half a cup of chopped 
 ineat, one salt spoon of mustard, one tablespoon of 
 incited butter, and seasoning or salad dressing, moisten- 
 ing with cream enough to hold together. Mash the 
 volks and add, forming balls for the halved whites. 
 
 ICALLOPED EGGS: 
 
 Boil eight eggs 10 or 15 minutes; have ready a 
 -h gravy, made as follows: Melt one tablespoon of 
 itter add one tablespoon of flour, when well mixed 
 Id two cups of Milk and stir constantly until thick; 
 It to taste and set aside to get cold. 
 
 Press the eggs through a potato ricer or grate them ; 
 fill a well buttered baking dish with alternate layers 
 of eggs and gravy, adding a little salt and pepper to 
 each layer. When filled, spread with cracker crumbs, 
 thoroughly moistened with melted butter. Bake 
 about half an ho\ir or until brown. 
 
 1EESE SOUFFLE: 
 
 Piece of butter size of an egg, melt and add a table- 
 loon of flour, one-half a cup of sweet milk, boil until 
 ick; add one cup of grated cheese; cool and add 
 ree eggs, yolks first and then beaten whites; a 
 nch of salt and a dash of cayenne pepper. Bake 
 a pan of water 10 or 15 minutes. Serve at once. 
 
 OMELETTE: 
 
 A delicate omelette is made from four eggs beaten 
 separately, one cup of sweet milk, one tablespoon 
 flour, a pinch of salt,; add flour dissolved in a little 
 milk to the well beaten yolks; then stir in gently the 
 stiffly beaten whites, and lastly the milk. Have a 
 deep spider, well buttered and hot; pour in; cover; 
 cook on top of stove until set on edges; then remove 
 cover and place in oven until browned; then double 
 and place on platter. 
 
 W 
 
 ANISH OMELETTE: \^ \^ 
 
 Cut four ounces of bacon in thin slices, and then sN 
 to half inch squares; cook till crisp; add one small 
 lion, a tomato, five mushrooms all chopped fine; rub 
 freshly cut clove of garlic on the spoon used to stir, 
 hile cooking 15 minutes. Break six eggs in a bowl, 
 ason with one saltspoon salt, one quarter salt spoon 
 ;pper. Add the above mixture and proceed as in 
 ain omelette. 
 
 "DANIEL WEBSTER FLOUR IS BETTER THAN THE BEST. 
 
 20 
 
21 
 
SOUPS: 
 
 DUMPLINGS FOR SOUP: 
 
 Break three whites of eggs into a cup, fill with 
 milk, and add one cup of flour and butter the size 
 of two walnuts. Boil this; keep stirring all the time. 
 Take from stove when well done and add the yolks 
 of two eggs, salt and nutmeg to taste. 
 
 POTATO DUMPLINGS: 
 
 Creain one tablespoon of butter, add a little salt 
 and nutmeg, the yolks of four eggs and two and a 
 half cups of boiled, mashed potatoes. Then roll 
 twelve crackers verjr fine, and take half as much flour. 
 Add the beaten whites of four eggs. Dip v.'ith a spoon 
 into boiling water, with a little salt, and let boil until 
 thoroughly cooked. 
 
 LIVER DUMPLINGS: 
 
 Use calves' liver; chop fine; grate biscuit or bread 
 Cabout a cup), and soak in milk; break two eggs, 
 beating yolks and whites separately. Add a table- 
 spoon of Daniel Webster flour, a little salt and nug- 
 meg. Form with a spoon and drop into soup, letting 
 boil slowly 10 or 15 minutes. 
 
 POTATO DUMPLINGS: 
 
 Boil potatoes until moderately soft and then remove 
 skins. Grate potatoes. Take three parts of potatoes 
 to one of grated bread. To one pint of the mixture 
 add two well beaten egggs, two tablespoons of melted 
 butter, a pinch of nutmeg and salt. Mix well, form 
 into balls, roll in flour and boil in salt water for 15 
 minutes. Do not cover the kettle. 
 
 POTATO DUMPLINGS: 
 
 Take two cups of mashed potatoes, twelve crackers, 
 and as much flour and a little milk, four eggs, whites 
 well beaten; butter the size of an egg, salt and nutmeg. 
 
 NOODLES: 
 
 Take two eggs and as much water; mix with Daniel 
 Webster flour until stiff; roll out thin and let dry. 
 Then slice. Put into boiling water, boil 10 minutes 
 and strain water from noodles. Before serving, brown 
 a little bread in butter and put over noodles. The 
 gravy from stewed veal may be poured over. 
 
 " FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
 23 
 
CHICKEN SOUP: 
 
 Use three pints of chicken stock, 10 pepper corns, 
 two shoes carrot, one shce of onion one blade of mace, 
 one pint of milk, three tablespoons of butter, three 
 tablespoons of Daniel Webster flour, salt and pepper. 
 Cook the chicken stock with the pepper corns, carrots, 
 onion and mace for thirty minutes. Add the :nilk 
 thickened with butter and flour cooked together. 
 .Vdd salt and pepper to taste. 
 
 WALDORF OYSTER STEW: 
 
 Take one quart of liquid oysters (a teascup for three 
 persons), put liquor in a stew pan, add one-half as 
 much water, salt, pepper, teaspoon of butter for each 
 person, and one tablespoon rolled cracker crumbs for 
 each person. As soon as it boils pour in- oysters (10 
 for each person), count 30 seconds, take oysters out. 
 In tureen have one and a half tablespoons cold milk 
 for each person. Pour on stew and serve iminediately. 
 
 SALSIFY SOUP: 
 
 Scrape and cut into thin slices, six salsify, and cook 
 until tender. Mash or rice and add milk enough for 
 soup needed, seasoning with butter, salt and pepper, 
 and thickening with one tablespoon of Daniel Webster 
 flour. 
 
 PEA SOUP: 
 
 Soak over night one pint of peas. In the morning 
 put on stove with one-fourth teaspoon of soda, boil 
 1 5 minutes and drain off this water. Put in fresh 
 water and add a piece of pork, or when almost done 
 a piece of summer sausage, one carrot, one onion, 
 sotne celery, and boil until all is tender. Season ; 
 then run through colander. Serve with wheat bread 
 cut into squares and fried brown in butter. 
 
 MOCK BISQUE SOUP: 
 
 Take one pint can of tomatoes, » one quart of milk, 
 one tablespoon of Daniel Webster flour, butter one- 
 half size of an egg, pepper and salt to taste, small 
 half teaspoon of soda, and very little onion. To the 
 tomato add the soda and the onion, and cook until 
 the tomato is soft. Put the milk on in double boiler, 
 and bring to boiling point. Mix flour smooth with a 
 little cold milk or water; stir into the boiling milk 
 and cook until it thickens. Add butter, salt and 
 ])epper to the milk. Then rub the tomato through a 
 fine strainer into the milk mixture. Stir and serve 
 immediately. The tomato in the can should be well 
 stirred because the licjuid portion is more acid. 
 
 HAMBURG SOUP AND STEAK: 
 
 Take two pounds of porter house steak; cut out 
 the tenderloin and lay aside for frying. Scrape the 
 remainder, also 10 cents worth of round steak, and 
 join all loosely into sheet for Hamburg steak. Put 
 the fragments, the bones, also the left overs of other 
 meat into kettle filled with hot water. Add salt, one 
 potato, a stalk of celery, very small onion, one clove, 
 small piece of bay leaf (avoid cabbage and carrots). 
 Half an hour before dinner remove the meat, bones 
 and vegetables add a heaping tablespoon of rice or 
 cream of wheat letting it boil vmtil ready to serve. 
 
 "FOR BEST RESULTS USE DANIEL WEBSTER FLOUR. 
 
 2-4 
 
OYSTER STEW: 
 
 For one pint of oysters take one quart of milk. 
 Put milk on to boil. Put oysters in separate pan, 
 add one teaspoon of butter a little water and season 
 with pepper and salt. When milk is boiling and 
 oysters have come to a boil, pour milk over. 
 
 TOMATO SOUP: 
 
 To one pint canned tomatoes, or four large ripe, 
 raw ones, scalded, peeled and sliced, add boiling water, 
 one quart, and boil thoroughly soft. Then add one 
 teaspoon of cooking soda, and stir well. When done 
 foaming, immediately add one pint sweet milk, with 
 salt and pepper to taste, and about one tablespoon 
 of butter. W^ien it boils again, add six or eight 
 crackers rolled fine and serve at once. 
 
 GREEK SOUP: 
 
 Use turkey or chicken stock made the day before. 
 Boil rice in water. When ready to serve put juice of 
 one lemon in bottom of tureen, beat one egg, white 
 and yolk separately, then together into tureen also. 
 Pour over the hot soup and rice, beating thoroughly 
 with egg beater to prevent curdling. 
 
 TOMATO SOUP: 
 
 Boil a soup bone two hours,. One-half hour before 
 soup is to be served, take about one quart of tomatoes 
 and boil until soft. Then strain to remove seeds. 
 Put one tablespoon of butter into a spider two table- 
 spoons of Daniel Webster flour, add tomato juice, 
 and when boiling, beef broth; pepper, salt and onion 
 to taste. 
 
 SAGO SOUP: 
 
 Add three ounces of sago to two quarts of stock; 
 siminer half an hour st^rring well; beat yolks of three 
 eggs and add one pint of boiling cream. Stir quickly 
 into soup with one teaspoon of sugar. Serve im- 
 mediately. Do not boil or eggs will curdle. 
 
 PUREE OF CHESTNUTS: 
 
 One pint of chestnuts, one tablespoon butter, one 
 pint milk, salt and pepper, one cup cream, one egg. 
 Shell and blanch the chestnuts. Cook in boiling salted 
 water, to cover, until very soft. Mash them in the 
 water left in the pan and rub them thru a fine strainer 
 into the milk. Heat, add the cream, salt and pepper 
 to taste, and when ready to serve, stir in the beaten 
 egg quickly. 
 
 LIMA BEAN SOUP: 
 
 One cup lima beans, one small onion, two cups milk, 
 two tablespoons butter, one cup water, one tablespoon 
 Daniel Webster flour, one bay leaf, salt and pepper 
 to taste. Slice the onion and brown in the butter, 
 add the flour. Stir until smooth and brown. Add 
 the water, bay leaf and beans. Cook twenty minutes or 
 until the beans are soft. Press through the sieve. 
 Scald the milk, add the beans and cook until thickened. 
 Season and serve. 
 
 'FOR BEST RESULTS USE DANIEL WEBSTER FLOUR. 
 
 2 5 
 
WINE SOUP: 
 
 One quart boiling water, one cup (more or less to 
 taste) red or white wine, two heaping tablespoons 
 sugar, one scant teaspoon salt, nutmeg to taste, two 
 tablespoons corn starch rubbed smooth in a little cold 
 water. Just before serving add the beaten yolks of 
 two eggs. Brown little squares of wheat bread in 
 butter and serve in the soup. 
 
 POTATO SOUP: 
 
 Three potatoes, one quart milk, two slices onion, 
 three tablespoons butter, two tablespoons Daniel 
 Webster flour, one and one-half teaspoon salt, one- 
 half teaspoon celery salt, one-eighth teaspoon pepper, 
 a little red pepper, one teaspoon chopped parsley. 
 Cook potatoes in boiling salted water. When soft 
 rub through a strainer. Scald milk with onion. 
 Remove onion and add slowly to potatoes. Melt 
 half the butter, add dry ingredients. Stir until well 
 mixed. Then stir in boiling soup. Cook one minute, 
 strain; add remaining butter and sprinkle with parsley. 
 
 BLACK BEAN SOUP: 
 
 Soak over night one cup black beans. Put on to 
 boil in one and one-half quarts of water, adding one- 
 half saltspoon soda, if water is hard. When beans 
 begin to soften, pour oft" water and renew, adding bits 
 of fat meat, not more than an ounce one small sliced 
 onion and one clove. Let it boil fast and mash the 
 beans. Do not strain until perfectly soft, or it will 
 not be cream5^ When soft, strain, and add more 
 water or stock if too thick. Season to taste, and 
 serve over hard boiled eggs quartered, and thinnest 
 possible slices of lemon. 
 
 CREAM OF SALMON SOUP: 
 
 One pint can of salmon, one quart milk, butter, 
 pepper and salt. Remove all oil. bits of skin or pieces 
 of bone from the salmon and chop very fine. Heat one 
 quart milk boiling hot in double boiler, then add the 
 salmon and season to taste with butter, pepper and 
 salt. 
 
 VELVET SOUP: 
 
 One quart of good stock, one cup cream seasoned to 
 taste, pour it boiling hot on the beaten yolks of four 
 eggs, diluted with half a cup of cream. 
 
 "FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
 26 
 
 51 
 
 1 
 
FISH TURBOT: 
 
 Two and one-half pounds white fish boiled in salted 
 water 20 minutes. When cool remove bones and skin 
 and pick into small pieces. Make a dressing of one 
 large cup milk, one-half teaspoon grated onion, one- 
 third cup butter, one small tablespoon Daniel Webster 
 flour, one egg and one tablespoon water. When milk 
 boils, stir in the onion, then the flovir and butter 
 rubbed together, then add the egg beaten with the 
 water. Put together in a baking dish in alternate 
 layers of dressing and fish. Cover the top with cracker 
 crumbs and bits of butter. Bake about one-half hour 
 or until a nice brown. Any cold cooked fish can be 
 used for the above. 
 
 BOILED FISH: (From Heidelberg, Ger/, 
 
 Put a small onion inside the fish and tie it up in a 
 towel. Cover with cold water, salt and a little vinegar 
 and let it heat to the boiling point. Boil until tender. 
 Allow about 15 minutes to a pound. 
 
 SAUCE: 
 
 Cream together a tablespoon of butter with a little 
 flour and put over a gentle heat, add a little chopped 
 parsley, a little grated onion pepper salt and nutmeg. 
 When these ingredients are well mixed, add one-half 
 pint of milk and let it boil 15 minutes. 
 
 COD FISH BALLS: 
 
 Chop eight cold boiled potatoes; add one-half as 
 much flaked codfish that you have placed in water 
 untU it comes to boil, and changed the water three 
 times, one egg well beaten. Bind together with 
 melted butter or pork drippings. Form into balls. 
 Fry light brown. 
 
 TO FRY FISH: 
 
 Fry a number of pieces of bacon and place where 
 they will keep hot. Have the fish cut into suitable 
 pieces. 3a t and pepper each piece and roll in mix- 
 ture half corn meal and half Daniel Webster flour, 
 and frv in bacon fat. Garnish with the slices of bacon. 
 
 MUSTARD GRAVY FOR FISH: 
 
 One-half cup of cold milk, one tablespoon of mixed 
 mustard stirred in until dissolved and cooked 15 
 minutes, stirring so that it will not curdle. Add one 
 tablespoon of butter. By adding two tablespoons of 
 sugar it can be used for boiled meat. 
 
 "FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
CREAMED FISH: 
 
 Steam two pounds of codfish; break in flakes re- 
 moving bones and skin. Make one pint white sauce. 
 Grease a baking dish, fill with alternate layers of fish 
 and sauce, seasoning with salt and pepper, chopped 
 parsley, and lemon juice or a few drops of vinegar 
 Mix together one cup dry bread crumbs and three 
 tablespoons melted butter spread over top and brown 
 in quick oven. 
 
 WHITE SAUCE FOR FISH: 
 
 Put one tablespoon each of butter and Daniel 
 Webster flour in saucepan over fire. When mixed 
 without browning add one-half teaspoon salt, one- 
 fourth teaspoon white pepper, then gradually one cup 
 hot milk. Stir until smoothly thickened, and simmer 
 for three minutes. 
 
 SHRIMPS AND PEAS: 
 
 1 pint milk. Salt, Cayenne 
 
 2 tablespoons each 1 can shriinps, 
 Daniel Webster flour I can Peas, 
 and butter. 
 
 Blend butter flour, milk, salt and cayenne; add 
 the shrimps, cut in pieces, and the peas rinsed and 
 drained. Serve on toast. 
 
 SALMON LOAF: 
 
 One can of salmon remove bones; three well beaten 
 eggs, one cup sweet milk, one cup rolled cracker, a 
 smal- piece of butter, salt and pepper to taste. Put 
 into a greased basin and bake for one-half hour. 
 
 HOLLANDAISE SAUCE FOR FISH: 
 
 Yolks of two eggs, a piece of butter the size of an 
 egg., juice of one-half a lemon, pinch of cayenne pepper 
 and a little salt. Stir butter until creamy, add one 
 yolk at a time, and then other ingredients; last, one- 
 half cup of boiling water. Place over a kettle of boil- 
 ing water, stirring until thick, being- careful not to 
 let curdle. 
 
 PICKLED FISH: 
 
 Dress fish nicely, cut in desired slices, salt down for 
 one hour, then wash off and drain in colander. Boil 
 the following pickle for five minutes. Two-thirds 
 vinegar, one-third water, whole pepper, whole cloves, 
 bay leaves or mixed spices, salt and onions. Boil the 
 fish in this pickle for about five minutes, not too many 
 pieces at a time. Put in a dish, strain pickle over it, 
 set aside to cool and jell. 
 
 FISH CHOWDER: 
 
 Cut two slices of fat salt pork into very small pieces 
 and fry in a kettle until crisp. Slice rather thin, six 
 large potatoes, and bone and cut into pieces about an 
 inch square, two or three pounds of fish. When the 
 pork is fried put into the kettle layers of sliced potato 
 and fish, and cover with boiling water; add salt and 
 cook slowly for an hour. Add a can of tomatoes and 
 cook at least half an hour longer — the longer the 
 better. Half a small onion ininced, may be added 
 with the potato and fish if the flavor is liked, and 
 three tablespoons of rolled cracker crumbs just before 
 serving, if it is liked thicker. 
 
 "FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
 30 
 
FRIED OYSTERS: 
 
 Wipe the oysters dry, dip into cracker crumbs, then 
 into egg, well beaten, and afterwards in bread crumbs. 
 Fry in hot butter and lard. 
 
 ESCALOPED OYSTERS: 
 
 Have ready a pint bowl of fine cracker crumbs. 
 Butter a deep earthen dish; put a layer of the crumbs 
 on the bottom; wet this with some of the oyster 
 liquid; next have a layer of oysters; now sprinkle 
 with salt and pepper and lay on small bits of butter. 
 Repeat this process until the dish is full, being care- 
 ful to have the top layer of dry cracker crumbs. Now 
 beat an egg in a cup of milk and turn it over all. 
 Cover the dish and bake in a middling hot oven for 
 30 or 40 minutes, as may be necessary. When baked 
 through, uncover and set on upper grate to brown. 
 The above calls for one pint of oysters. 
 
 SALMON CUTLETS: 
 
 One-half can salmon, one large cup hot mashed 
 potatoes, salt and pepper. Form, dip into egg and 
 bread crumbs. Fry in hot lard. 
 
 ESCALOPED SALMON: 
 
 Take one can of salinon ; inash or pick to pieces with 
 a fork, removing all bones; butter porcelam dish; 
 cover bottom with cracker crumbs, then layer of 
 salmon, bits of butter, and pepper and salt. Repeat 
 until dish is full, then cover with milk and bake one 
 hour in hot oven. 
 
 HOT SALMON SALAD: 
 
 Heat one pint of milk and thicken with one-half 
 cup of flour. Let cool and add twcf eggs well beaten, 
 one-half cup butter, salt to taste. Grease a pan and 
 put a layer of salmon into it, then layer of bread crumbs 
 and butter, and so on until dish is filled. Pour over 
 this the milk and bake half an hour. 
 
 SALMON LOAF: 
 
 Take one can of salmon and pour off the oil. Season 
 one tablespoon of melted butter with salt and pepper. 
 Stir together four eggs beaten light, one-half cup of 
 milk or cream and one cup of cracker crumbs. Butter 
 pan and bake about half a hour. 
 
 DRESSING: 
 
 Add oil of salmon to one cup of hot milk, one table- 
 spoon of cornstarch, one tablespoon of butter and one 
 egg. Boil together and add one tablespoon of catsup. 
 Remove the loaf from pan, pour the dressing over 
 and serve. 
 
 'DANIEL WEBSTER FLOUR IS BETTER THAN THE BEST " 
 
 31 
 
SCALLOPED OYSTERS: 
 
 One quart of oysters, pick them out of the hquor, 
 one by one with a fork. Put the oysters in fresh cold 
 water, and stir around to wash them. Pick them out 
 of this water and put thern on to cook in two cups of 
 hot water. When the edges begin to curl they are 
 cooked enough. Then drain the broth off and save 
 it to put in the sauce. Ne.xt prepare a sauce inade 
 with two tablespoons of melted butter, two table- 
 spoons of Daniel Webtser flour, mi.x well, then add 
 two cups of the warm oyster broth, and one cup of 
 cream or milk; cook to a smooth sauce and salt to 
 taste. Add last one tablespoon of lemon juice. Pre- 
 pare before cooking the oysters, three pints of bread, 
 crumbs, seasoned with four tablespoons of melted 
 butter. In the bottom of a small pan put a layer of 
 crumbs, then a layer of sauce, then a layer of oysters, 
 repeat crumbs, sauce, oysters let the last layer on 
 top be of crumbs. Put to bake. When nicely brown- 
 ed over the top they are done. Have the rest of j^our 
 meal ready as they bake very quickly. Measure the 
 butter used, before melting, a rounded up tablespoonful. 
 
 CLAM FRITTERS: 
 
 6 clams chopped, 
 1 cup milk, 
 1 teaspoonful bakini 
 powder, 
 
 Add liquor from clams, 
 Salt and pepper, 
 Daniel Webster flour for 
 rather stiff batter. 
 
 Frv in hot lard. 
 
 CLAMS A LA NEWBURG: 
 
 One pint clams. Two tablespoonfuls butter. One 
 gill sherry. Half pint cream. Yolks of two eggs. 
 Melt the butter; when creamy put in the sherry. 
 Beat together the yolks and cream; add gradually, 
 stirring all the time. As soon as niixed. turn in clams 
 from which all tough parts are trimmed and cook 
 until plump. 
 
 FRIED HALIBUT: 
 
 One slice halibut. Four slices of salt pork, one 
 tablespoonful lard, salt and Daniel Webster flour. 
 Sprinkle halibut with .salt, dredge with flour. Fry 
 pork a nice brown"; remove; add lard. When very 
 hot put in fish. Fry brown on both sides. Serve 
 with the pork and leinon slices. 
 
 FISH TURBOT: 
 
 Two and one-half pounds white fish boiled in salted 
 water 20 minutes. When cool remove bones and skin 
 and pick into small pieces. Make a dressing of one 
 large cup milk, one-half teaspoon grated onion, one- 
 third cup butter, one small tablespoon Daniel Webster 
 flour, one egg and one tablespoon water. When milk 
 boils, stir in the onion, then the flour and butter 
 rubbed together, then add the egg beaten with the 
 water. Put together in a baking dish in alternate 
 layers of dressing and fish. Cover the top with cracker 
 crumbs and bits of butter. Bake about one-half hour 
 or until a nice brown. Any cold cooked fish can be 
 used for the above. 
 
 " FOR BEST RESULTS USE DANIEL WEBSTER FLOUR.' 
 
MEATS. 
 SOUP MEAT: 
 
 Place in kettle one tablespoon of lard and one of 
 flour. Stir until brown; then add two cups of water, 
 one-fourth cup vinegar, one tablespoon sugar, pepper 
 and salt and one laurel leaf. Stir until all comes to 
 a boil and then add the soup meat cut into thin slices. 
 Boil 30 or 45 minutes. If gravy boils down add a 
 little more water. 
 
 BEEF STEAK IN TOMATO: 
 
 Take a can of tomatoes, a pound of round steak, 
 a small onion, one bay leaf, salt and pepper. Put 
 all to gether into a spider and cover tightly Let 
 cook slowly— on top of stove— for three hours. Cooking 
 last absolutely spoils it. 
 
 LEG OF LAMB ROAST: 
 
 Four pounds, three-fourths of a cup of vinegar, one 
 
 dozen cloves, one dozen allspice pepper, salt, one 
 
 onion. Put over the meat the night before cooking. 
 
 Steam two hours 
 
 VEAL LOAF: 
 
 Two pounds of veal, one and one-fourth pounds of 
 pork, rind and juice of one-half lemon, one egg, pepper 
 salt and onions to taste. 
 
 GRAVY: 
 
 One-fourth cup vinegar, one-fourth cup water 
 small piece of butter, strip of bacon under and one 
 over top of loaf. 
 
 VEAL CUTLETS BREADED: 
 
 Trim and flatten the cutlets, pepper and salt and 
 roll in beaten egg, then in pounded cracker. Frv 
 rather slowly in good dripping, turning when the 
 lower side is brown, drain off the fat. Squeeze a 
 little lemon upon each and serve in hot a flat dish. 
 
 ROLLED BEEF: 
 
 Use well pounded round steak, one-half pound in 
 
 each roll. Add one tablespoon of butter, one sliced 
 
 onion cooking until half done; then place on beef 
 
 with bits of mutton tallow, pepper, salt and a few 
 
 cloves. Roll, tie, rub with flour, place in stew pan 
 
 with a little butter and flour and stew one and one- 
 
 iialt hours, frjdng at the last. 
 
 VEAL LOAF: 
 
 Chop three pounds of veal, one-half pound of salt 
 pork; roll six crackers; beat three eggs; add two 
 tablespoons of cream to them and mix with the veal. 
 Add the pork and crackers, one small tablespoon each 
 of salt and sage, and one teaspoon of pepper. Bake 
 in a loaf, two hours, basting often with butter and 
 water melted together in a basin. (A piece of butter 
 as large as a teacup and a cup of water. 
 
 "fOE BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 

 STUFFED VEAL BREAST: 
 
 Soak four slices of white bread in milk; place one 
 tablespoon butter and one tablespoon lard m stew 
 pan, in which cook an onion sliced; add the bread 
 remove, and add two eggs salt and pepper. Fdl 
 breast, sew, and rub with salt, pepper and flour, add 
 soup stock and roast one and one-half hours. 
 
 MEAT CROQUETTES: , , ... . 
 
 Take one cup each of chopped meat and boiled rice 
 
 le teaspoon salt, one-fourth teaspoon pepper, one 
 
 - and two tablespoons of butter. Heat one-halt 
 
 cup of milk; stir in all but egg. Beat egg thoroughly 
 
 and stir in last. When cold mold and dip m cracker 
 
 dust. Brown in lard. 
 
 VEAL CHOP STEW: u i, ^c 
 
 One-half tablespoon of butter m spider. Wash chops 
 and season with pepper, salt and lemon juice. ihen 
 stew chops until a little brown, adding water to suit 
 and one tablespoon of flour to thicken. Chicken may 
 be stewed same way without lemon. Serve witn 
 noodles. 
 
 STEWED LAMB WITH TURNIPS: ... t^ „ 
 
 Slice turnips lengthwise and boil I. minutes. Dram 
 and place with breast ot lamb in boilmg water. W hen 
 famb^ IS tender, add flour, butter, salt and pepper. 
 making a cream gravy to pour over lamb and turnips. 
 
 Take two pounds of veal and one pound of pork 
 ChoS the meit fine. To this add one pint of crackers 
 roUed fine, three eggs, butter the size o an egg. one- 
 half cup o milk, one teaspoon each of salt and pepper. 
 Mix tSSroughly and roll into a soUd loaf. Cover with 
 the cracker crumbs and put butter around it. Bake 
 one and a half hours and baste. 
 
 ^%e°e^pounds veal and one pound of pork chopf>ed 
 fine three e<^<-s one-half cup of milk. Season with 
 Sne:fourS teTspoon each allspice and cloves, salt and 
 Snper one onion chopped fine and celery. Five 
 Emlsful of flour to mold into a loaf, put into a buttered 
 pan add water and bake two or three hours. Slice 
 and serve hot. 
 
 "So.rnvo; and one-half P-f/^eStotlrr' cS^ 
 
 made like baking powder biscuits are % ery 
 this stew. Drop dumplmgs into tl^e kett • ^^. 
 tightly and cook half an hour wienoui. 
 Serve immediately. 
 
 "cSf1L'Sn^^,nto pieces Put a m«e saU and 
 
 £noU^rd^ah=o^„f rni;o^?LrHou*j 
 
 Take ot? the cover towards the last it they do not 
 brown well. 
 
 " FOR BEST RESULTS USE DANIEL WEBSTER ELOUR." 
 
 39 
 
TURKEY AND CHICKEN DRESSING: 
 
 Soak bread in water or milk. Beat two eggs and 
 add. Slice one- half onion and stew in one-half table- 
 spoon of butter until yellow and pour over. Salt, 
 pepper and parsley cut fine. 
 
 BAKED BEEF TONGUE: 
 
 Put salt tongue in kettle of boiling water, skim, add 
 pepper, a little celery, a few cloves, an onion and any 
 flavoring, spice or sage. Boil until tender. When 
 peeled, sprinkle with bread crumbs, place in oven, 
 basting with butter until a light brown. Make a 
 rich brown gravy and pour over. 
 
 MEAT CROQUETTES: 
 
 Take two cups of cooked chopped meat, boil for a 
 few minutes with a little water, salt and pepper. 
 Mix one tablespoon of butter, and one of flour and stir 
 into the mi.xture until it thickens. Add one beaten 
 egg. Let cool and make into balls. Roll in egg and 
 bread crumbs and fry in hot lard. 
 
 CROQUETTES: 
 
 Take cold roast, chop fine, add one chopped onion, 
 one slice of bread, a little milk, two eggs, salt and 
 nutmeg. Mix thoroughly and form into balls. Roll 
 in flour or cracker crumbs and fry in butter. 
 
 VEAL AND TONGUE CHEESE: 
 
 Take equal quantities of sliced boiled veal and 
 sliced boiled tongue. Pound each in a mortar, adding 
 butter meanwhile. Pack very solidly in alternate 
 layers in a square mold and pour melted butter over 
 the whole. Serve cold, sliced thin, after 24 hours. 
 
 VEAL LOAF: 
 
 Use two pounds chopped veal and three-fourths 
 pound chopped salt pork. Add salt and pepper, two 
 eggs and one dozen crackers rolled fine. Mold and 
 bake one and one-half hours in buttered pan. Spread 
 rolled crackers over top and have about a cup of water 
 in the pan. 
 
 SOUR BEEF: 
 
 Use two pounds of rump beef and pound until 
 tender. Place in dish and cover with vinegar, in 
 which are two whole onions, with four allspice in each, 
 a few laurel leaves and whole black peppers and let 
 stand four days. Sprinkle flour and salt on the meat 
 and place in roast pan, browning on both sides with 
 butter; then add the above vinegar, weakened with 
 water if desired, and steam until tender. 
 
 CHICKEN CROQUETTES: 
 
 Take one-half pound of chicken, chopped fine, one 
 teaspoon of salt, two teaspoons of chopped celery, 
 one-fourth teaspoon of cayenne pepper, one teaspoon 
 onion juice, mixed thoroughly with one well beaten 
 eajs:. Roll in cracker crumbs. 
 
 " FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
 40 
 
WILD DUCK AND DRESSING: 
 
 After duck is picked and washed, take for each duck, 
 one L'g^, one-half onion, chopped fane and stewed in 
 one-half tablespoon butter. Pour this over soaked 
 bread. Pepper, salt and parsley if desired. Do not 
 fill duck completely with dressing. Place in roast pan 
 with water and a little flour rubbed on duck. Half 
 an hour before duck is done pour some wine on. 
 Brown flour in separate spider with which to thicken 
 the gravy. 
 
 BEEF LOAF: 
 
 Take two pounds of round steak and one-half pound 
 of side pork. Put through your meat cutter; also 
 ten crackers. Add one egg, one cup of water, salt 
 and pepper to taste. Mix well, put into baking pan, 
 over pour boiling water when you put into the oven. 
 Bake two hours. Have pan about half full of gravy 
 when done. Serve hot with mashed potatoes. 
 
 RAGOUT: 
 
 Brown one tablespoon flour and add enough boiling 
 water to make thick gravy. Add a little salt, red 
 pepper, bay leaf, mace, grated lemon, whole cloves, 
 one-fourth cup vinegar and one-fourth cup sugar. 
 Boil well. Then add catsup and Worcestershire sauce, 
 strain and pour over cold meat cut into dice and let 
 boil. Beef or lamb preferable. 
 
 FRICATELLI: 
 
 Chop raw fresh pork very fine, add a little salt, 
 pepper and two small onions chopped fine. Half as 
 much bread as ineat, soaked until soft, and mashed 
 well. Add two eggs, mix well and make into oblong 
 patties and fry. 
 
 BEEF OR VEAL LOAF: 
 
 Take one pound of chopped raw meat, one egg. one 
 suce of bread, pepper, one-fourth pound salt pork, 
 salt, mustard to taste and bake in bread tins, basting 
 often. 
 
 MEAT BRINE: 
 
 Take three quarts of water, one pint of molasses, 
 one pint of salt, one-half ounce of saltpeter, one-fourth 
 ounce of soila. Dissolve in hot water and boil all. 
 When cold pour over meat and let stand two weeks. 
 This is enough for seven pounds of meat. 
 
 SOUR RABBIT: 
 
 Cut rabbit into pieces, put into a jar with vinegar, 
 salt, pepper and sliced onions. Let stand a day or 
 more. Then put on stove and boil until tender. Put 
 a tablespoon of butter in a pan, let it get hot and 
 brown a tablespoon of flour in this, very brown. Add 
 to this a tablespoon of molasses. Put this with the 
 meat and add one-half cup dried currants. These 
 may be omitted if desired. 
 
 FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
 41 
 
TO ROAST ANY KIND OF MEAT: 
 
 Put tablespoon of lard and butter into a kettle. 
 Let get hot, then put in meat and cook for half an 
 hour. Then take out and put into pan and finish 
 cooking in oven. Add dressing if wished. Take old 
 bread, soak in cold water, season with one onion, one- 
 half cup butter, mi.K well and put with meat half an 
 hour before done. 
 
 PRESSED CHICKEN: 
 
 Boil two chickens until tender. Remove the meat 
 from the bones and chop fine. Boil the liquor down 
 until it will jelly, season with salt and pepper, pour 
 over the meat and mix well. Butter your pan, press 
 the meat down and set aside in a cool place. Ready 
 to use when cold. 
 
 GOLLASH: 
 
 Take 15 cents worth of veal brisket, chopped into 
 small pieces. Put on to stew with enough water to 
 cover well. Add pepper, salt, onion, one-fourth head 
 of cabbage, one carrot sliced fine. About half an hour 
 before serving add six potatoes cut into small pieces. 
 When all is done, brown a tablespoon of flour in a 
 piece of butter the size of an egg. Add to the broth 
 and serve. 
 
 SCRAPPLE: 
 
 Order the head of a pig, the heart, liver and kidneys 
 and all of the lean pieces usually thrown aside when 
 cutting up a hog. Cut away the jaw bone and teeth, 
 the snout and gristly ears, wash the head and meat 
 thoroughly and put into a big kettle with plenty of 
 cold water and bring slowly to a boil. Skim care- 
 fully, season with a little salt and pepper and cook 
 until all the bones in the head fall apart. Then strain 
 through a colander into another pot and keep the 
 liquor hot on the back of the stove. Separate the 
 meat from the bones, mince the meat finely and re- 
 turn to the liquor, season highly with salt, pepper and 
 sage. Again place over the fire and when at the 
 boiling point sift in corn meal, stirring all the time. 
 Add ineal to the consistency of thick mush. Many 
 persons prefer part buckwheat and part corn meal 
 in proportion of two parts of the latter to one of the 
 former. Cook very slowly for nearly an hour, then 
 turn the mixture into pan to cool. When ready to 
 use cut into slices, roll in corn meal and fry brown. 
 Serve hot. 
 
 BAKED HAM: 
 
 Soak ham for 24 hours in cold water, scrape and 
 wash it well, then wipe it thoroughly dry. Make a 
 dough of white flour and water thick enough to roll. 
 Roll dough large enough to wrap around the ham. 
 Then put the ham into a tin. Pour a little water 
 into the tin and bake for about four hours in a hot oven. 
 
 'FOR BEST RESULTS USE DANIEL WEBSTER FLOUR.' 
 
 42 
 
LAMB STEW: 
 
 Stew a leg of lamb in plenty of water and when 
 about half cooked add carrots, cauliflovver, some 
 onions, peas and beans; when all are tender, thicken 
 with a couple of spoons of flour. 
 
 VENISON (SAUER): 
 
 Cover four or five pounds of venison with vinegar 
 and spices, consisting of two or three bay leaves, 
 pepper salt, cloves and one large onion. Let it stand 
 one day or more, then put on to stew with spices and 
 vinegar and boil until tender. Brown a heaping 
 tablespoon of flour till a very dark brown, add one- 
 quarter of a teacup of dark syrup and a half a cup of 
 sweet cream. If too thick add some of the vinegar 
 the meat was cooked in. 
 
 VEAL AND OYSTER PIE: 
 
 Have a pound of veal cutlet cut in small pieces; 
 roll these in flour and brown them in a little hot bacon 
 fat; then cover them with boiling water, or preferably 
 with stock (made from trimmings of meat, flavored 
 with sweet herbs, carrots and onions) and simmer 
 about two hours. Line the baking dish with pastry 
 or biscuit dough (rolled thin). Put the pieces of veal 
 in the lined dish, season and thicken as needed. Pour 
 this over the meat in the dish. Have ready a pint 
 of oysters, add them here and there with bits of butter. 
 Cover with the bi.scuit crust and bake about 25 minutes. 
 To serve four persons. 
 
 'FOR BEST RESULTS USE DANIEL WEBSTER FLOUR.' 
 
 43 
 
VEGETABLES. 
 LETTUCE: 
 
 Shred leaves of lettuce into small pieces. Add a 
 very little salt, pepper and sugar. Pour over the 
 lettuce a little hot ham fat or bacon fat. Add vinegai 
 and sliced cold boiled eggs. 
 
 STUFFED TOMATOES: 
 
 Scoop out the centers o.'" tomatoes and stuff with 
 the following dressing- One pint bread crumbs, one 
 tablespoon chopped parsley one tablespoon grated 
 onion, one-half teaspoon pepper, two tablespoons 
 melted butter. Put tomatoes in a pan with one- 
 half cup water and bake three-fourths of an hour in 
 a moderate oven. 
 
 BAKED BEANS: 
 
 Put one quart of beans into a large kettle in plenty 
 of cold water. Boil until tender. While still whole 
 and firm skim them into your baking pan. Add one- 
 half pound side pork one- third cup of brown sugar, 
 a little salt and fill the pan with boiling water. Bake 
 in a slow oven all day or longer. Keep the pan full 
 of water, allowing it to dry away only at the last. 
 
 STUFFED TOMATOES: 
 
 Remove seeds and water of large half ripe tomatoes. 
 Fill with cracker crumbs, butter and cream; salt and 
 pepper. Sprinkle cracker crumbs on top and bake. 
 
 POTATO CHIPS: 
 
 Peel and slice one dozen large potatoes. Put into 
 ice water with a piece of alum size of a walnut. Let 
 stand two hours or more. Thoroughly dry and fry 
 in hot lard. Drain on paper and sprinkle with salt^ 
 
 SCALLOPPED POTATOES: 
 
 Peel and slice raw potatoes thin, the same as for 
 frying. Butter a baking dish and put in potatoes. 
 Before putting in the oven, pour over hot milk enough 
 to cover, that has been thickened with two tablespoons 
 of butter and one of flour, and seasoned with salt and 
 pepper. 
 
 "FOR BEST RESULTS USE DANIEL WEBSTER FLOUR.' 
 
 46 
 
BAKED BEANS: 
 
 Pick over carefully a quart and a half of beans that 
 have been soaked over night. In the morning wash 
 and drain in another water; put on to boil in cold 
 water. When the skins open, if you blow upon them, 
 add half a teaspoon of soda and boil a few minutes 
 longer and then drain. Take a thin slice of fat pork 
 and place in the bottom of the bean pot. Put in 
 about one-half of the beans; then put in one-half or 
 three-quarters of a pound of well washed pork with 
 the rind cut into pieces. Put in the rest of the beans. 
 Add to this a small onion, grated or sliced very fine, 
 one teaspoon of ground mustard, two or three table- 
 spoons of brown sugar or molasses and a little pepper. 
 Cover all with hot water and bake six hours or longer 
 in a moderate oven. Keep covered so they will not 
 burn on the top.- If pork is not liked, use a little 
 butter instead. This makes one gallon. 
 POTATO A LA PEAS: 
 
 Boil and mash potatoes the usual way. When 
 cooled off mix in one egg and shape either with hand 
 or drop with spoon enough potato to make a form as 
 large around as a teacup. Then make a hole in the 
 center. Have a well buttered pie tin ready to put 
 them in. Put small bits of butter on top and bake 
 in a hot oven. Prepare the peas as follows : Melt half 
 a tablespoon of butter in a spider, stir in one small 
 tablespoon of flour and put in a can of peas slowly. 
 Season and when potatoes are slightly brown, fill the 
 hole with peas. Serve on individual plates if desired. 
 
 SWEDISH RICE: 
 
 One-half cup rice washed in hot water and drained. 
 Add a pinch of salt, one stick cinnamon and boil until 
 nearly done. Then add one tablespoon sugar, one- 
 half to one cup of milk or enough to make it quite 
 thm and a good handful of flour. Let it boil up again. 
 To be served with cream and sugar. 
 
 SWEET POTATO CROQUETTES: 
 
 Boil potatoes, mash very fine, add salt, pepper and 
 one egg. Mold into funnel shape and dip into egg 
 and cracker crumbs and brown in butter. Serve hot. 
 
 CREAMED ASPARAGUS: 
 
 Clean asparagus, wash and boil until tender. Brown 
 slightly one tablespoon of flour, the same of butter, 
 stir in enough of the water in Which the asparagus 
 was boiled to make a smooth gravy. Put asparagus 
 in this gra\^ and before serving add the beaten yolk 
 of one egg and two tablespoons of rream. A pinch 
 of nutmeg may be added if desired. 
 
 'DANIEL WEBSTER FLOUR IS BETTER THAN THE BEST." 
 
 47 
 
POTATO CROQUETTES: 
 
 Take two cups of mashed potatoes, two table- 
 spoons of milk, one teaspoon of onion juice, one level 
 teaspoon salt, a little pepper, yolks of two eggs, butter 
 size of a walnut. Beat yolks until light, add the 
 potatoes and then the other ingredients. Turn into 
 a saucepan. Stir until mixture leaves sides of pan. 
 Remove, form and fry in hot fat. 
 
 ESCALOPED ONIONS: 
 
 Take five or six good sized onions, slice them and 
 boil until tender. Lay them in a buttered baking 
 dish, put in bread crumbs, butter in small bits, pepper 
 and salt between each layer, putting bread crumbs 
 last. Add milk or cream to cover. Bake 20 or ?>0 
 minutes. 
 BAKED BEANS: 
 
 One pint beans, one onion cut fine, pepper and salt, 
 one-fourth cup molasses or syrup, a large spoon butter 
 or lard, one spoon catsup, a piece of bacon and cover 
 well with hot water. Bake in an earthen jar or bowl 
 and cover with the lid. Bake about 10 hours in a 
 slow oven. Do not soak beans. 
 
 POTATO PUFFS: 
 
 Use mashed potatoes while hot, fprming balls about 
 the size of an egg. Place on a buttered tin. Brush 
 all over with beaten eggs and set in oven to brown. 
 Serve immediately on hot platter, garnished with 
 parsley. 
 FRIED PARSNIPS: 
 
 Boil until tender, scrape off skin, and cut into slices. 
 Put them in dripping pan with roast beef, when nearly 
 done. Allow them to brown. Serve in separate dish. 
 
 CUCUMBERS AND ONIONS: 
 
 Peel and slice three large cucumbers. Sprinkle 
 well with salt and let stand an hour. Drain off the 
 j uice. Add two small onions, sliced, and cove.r with 
 water. Add a little more salt. Let stand \S or 20 
 minutes. Drain and add vinegar and pepper to taste. 
 POTATO BARS: 
 
 Peel and soak the potatoes over night in cold salt 
 water. Wipe dry, cut into half-inch bars, dry, coat 
 with flour, and fry in hot fat. Drain on brown paper 
 and salt them. 
 
 DEVILED TOMATOES: 
 
 Take six large red tomatoes. Pour boiling water 
 over them and peel. Remove the inside, being careful 
 not to break the outside. Take out the seed and to 
 the pulp add a bunch of chopped celery, one hard 
 boiled egg, salt and pepper, one-eighth of head of 
 cabbage, and one-half cup of English walnuts. Pour 
 over this one-half cup of Mayonnaise dressing. Fill 
 each tomato shell and serve. Leave tomato shell on 
 ice until ready to serve. 
 
 FOR BEST RESULTS USE DANIEL WEBSTER FLOUR. 
 
 48 
 
CREAM POTATOES WITH CHEESE: 
 
 Add two cups baked or boiled potatoes, diced, and 
 a heaping tablespoon grated cheese to a cream dressing 
 made as'foUows; One-half tablespoon butter, and one 
 tablespoon Daniel Webster flour, two cups of milk. 
 Put into baking dish, spread brown cracker crumbs 
 over top and heat through in oven. 
 
 BAKED BEANS: 
 
 One quart beans soaked over night. Boil until 
 skins crack when blown on. Add pinch of soda and 
 drain. Put in a quarter pound salt pork with rind 
 slashed, two tablespoons molasses and a little salt. 
 Cover with hot water and bake all day and all night. 
 
 BAKED CORN: 
 
 Use fresh cut or canned corn. Put into a baking 
 pan layers of corn and crackers or bread crumbs. 
 Sedson with salt, pepper and butter. Fill the pan 
 with milk and bake an hour or longer. 
 
 POTATOES AU GRATIN: 
 
 Take three cups of mashed potatoes left from dinner. 
 Put them into a dish over the stove with half a cup 
 of milk and salt to season. Stir until warm. Then 
 beat until white and foamy. Add to this the whites 
 of three eggs, well beaten. Put into a baking dish 
 and scatter over the top cracker crumbs and small 
 pieces of butter. Bake for 20 minutes until nicely- 
 brown over top. Serve at once. 
 
 CREAM POTATOES: 
 
 Cut cold boiled potatoes into dice. Put a little 
 cream on the fire and when it is nearly boiling, thicken 
 with a little flour, rubbed smooth with a little cold 
 milk. Put in the potatoes and let them boil till 
 thickened. Add salt, pepper and butter while cooking 
 
 SAUCE FOR ASPARAGUS, CAULIFLOWER, OR KOHLRABI: 
 
 ( >ne cup milk, one tablespoon each flour and sugar ,^ 
 a little nutmeg. Boil; when removed from stove add 
 the well beaten yolk of one egg. 
 
 BOILED RICE: 
 
 Rice should be carefully picked over and washed in 
 warm water, rubbed between the hands and rinsed 
 several times in cold water until white. Put one 
 teacupful in a tin pan or porcelain kettle. Add one 
 quart boiling water and boil 20 minutes, not stirring, 
 but taking care that it does not bum. Add one tea- 
 spoon salt. Pour into dish and send to the table, 
 placing a lump of butter in the center. Cooking thus, 
 tlie kernels remain whole. 
 
 'FOR BEST RESULTS USE DANIEL WEBSTER FLOUR.' 
 
 49 
 
LIMA BEANS (DRIED): 
 
 Soak one pint beans in water over night. In 
 morning drain off water and cover with fresh water. 
 Two hours before dinner time drain again, cover with 
 boiUng soft water and boil 30 minutes. Drain again, 
 cover with fresh boiUng soft water. Add one-eighth 
 teaspoon soda and boil until tender. Drain, season 
 with salt, pepper, one tablespoon butter and one-half 
 pint cream. Let them b(jil up once and serve. 
 
 CORN OYSTERS: 
 
 One can corn, two beaten eggs, one teaspoon salt, 
 pepper, Daniel Webster flour to make thin batter. 
 Put one teaspoon each lard and butter into frying pan. 
 Drop batter from spoon and fry light brown. 
 FRIED CUCUMBERS: 
 
 Take six green cucumbers and slice one-quarter inch 
 thick lengthwise. Dip in flour, season with salt and 
 pepper and fry slowly in beef drippings and butter. 
 Turn several times until they are crisp. 
 
 POTATO CROQUET: 
 
 Mash potato, salt and pepper to taste; if desired 
 add a little parsley. Roll potatoes into small balls, 
 cover with egg and roll in cracker crumbs; then fry 
 in hot lard for about two minutes. 
 
 CORN RAGOUT: 
 
 Cut scraps of ham or bacon in small squares; fry 
 brown; six ripe tomatoes peeled and sliced and the 
 grains from six ears of corn, cover with boiling water, 
 season with red pepper and cook slowly half an hour. 
 Serve hot with toast or slices of fried bread. 
 
 ESCALOPED CABBAGE: 
 
 Take one-half of a head of cabbage, cut fine. Boil 
 until tender and drain. Make a sauce of two table- 
 spoons butter and one of Daniel Webster flour rubbed 
 to a paste. Add one-half pint of hot milk, salt and 
 pepper to taste. Cook for a few minutes. Put into 
 a baking dish a layer of the cabbage, then the sauce 
 and a layer of grated bread crumbs. Fill dish in this 
 manner. Bake from 20 to 30 minutes. 
 
 'FOK BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
 50 
 
PICKLES, JELLIES AND SAUCES: 
 
 If you find your jellies are becoming candied, put a 
 layer of pulverized suijar a quarter of an inch deep 
 on top, under the paper and they will keep in good 
 condition for years. 
 
 MIXED PICKLES: 
 
 Use cucumbers, musk melons, green tomatoes and 
 green peppers. Cut into small pieces and put into 
 weak brine for 48 hours. Then place in colander to 
 drain. Pour on warm water and drain again. Scald 
 and pour over one quart of vinegar, one ounce of 
 turmeric, two ounces of white mustard seed, a little 
 black pepper, one tablespoon ground mustard, one 
 pint of brown sugar. 
 
 SWEET PICKLE FOR APPLES, PEACHES OR PEARS: 
 
 Boil together one quart vinegar and three pounds 
 of brown sugar. Stick four or five cloves into each 
 fruit, boiling in above until tender. Place in stone 
 jar, pour boiling liquid over and cover closely. Suf- 
 ficient for one peck of fruit. 
 
 PICKLED PEPPERS: 
 
 Cut out the stem end of each pepper and take out 
 the seeds; put in salt and water over night. Chop 
 two quarts of cabbage and add one-half cup of white 
 inustard seed, one teaspoon of celery seed, two table- 
 spoons salt. Fill the peppers with this mixture. Put 
 the end of the pepper in place and fasten with thread. 
 Place in jar and pour boiling vinegar over them. 
 
 CANNED CUCUMBERS: 
 
 Peel and slice two dozen large cucumbers as for 
 the table. Mix well with salt and let stand over night. 
 Next morning squeeze them out of the brine and wash 
 through several waters. Put on the stove to boil 
 one-half gallon of vinegar and one large red pepper 
 cut into pieces. When vinegar is hot put in your 
 cucumbers. Let them just heat through. Dip out 
 into your cans and seal. 
 
 ONION JUICE: 
 
 Slice onions and lay them down in salt, usmg first a 
 layer of salt, etc. until the ingredients are all used up. 
 This will keep a long time and is splendid for seasoning. 
 
 PICKLED CAULIFLOWER: 
 
 Break the heads into small pieces and boil 10 or 
 15 minutes in salt water. Remove from the water and 
 drain carefully. When cold place in a jar and pour 
 over it hot vinegar, in which has been scalded a liberla 
 supply of whole cloves, pepper, allspice and white 
 mustard. Tie the spices in a bag and on rernovmg 
 the vinegar from the fire stir into each quart of it two 
 teaspoons of French mustard and half a cup of white 
 sugar. Cover tightly and be sure to have the vmegar 
 cover the pickle. 
 
 'DANIEL WEBSTER FLOUR IS BETTER THAN THE BEST." 
 
 51 
 
CHOW CHOW: 
 
 One-half peck of green tomatoes, two large heads 
 of cabbage, 15 onions, 25 cucumbers one pint of grated 
 horseradish, one-half pmt of white mustard seed, one 
 ounce of celery seed, two of turmeric, one of black 
 pepper., two of ground cinnamon and one-quarter 
 pound of ground mustard. Take tomatoes, onions 
 cabbage, cucuinbers and chop fine, salt and let stand 
 over night. Drain well and put into a large jar and 
 cover with vinegar and water. Let remain three days 
 and drain. Boil two gallons of vinegar and four 
 pounds of sugar together; then put in all the spices 
 except the ground mustard. Pour hot vinegar over 
 and mix well. Wet mustard with a little vinegar 
 and when pickle is nearly cold add mustard and you 
 have chow chow that is good. 
 
 SWEET PICKLED PEACHES: 
 
 Take three pints of vinegar, five pounds of sugar, 
 seven pounds of fruit, one ounce cloves (tie in a cloth) 
 and two ounces of cinnamon. Pour boiling water over 
 medium sized peaches and pare with silver knife. 
 Drop the peaches into boiling syrup, avoid crowding 
 and when easily pierced with a silver fork, cover with 
 boiling sj'rup. Put in jars and seal. 
 
 CHILI SAUCE: 
 
 Take twelve large ripe tomatoes, four ripe or three 
 green peppers, two onions, two tablespoons salt, two 
 of sugar, one of cinnamon, three cups of vinegar. 
 Peel- tomatoes and onions. Chop (separately) very 
 fine. Add the peppers (chopped) with the other 
 ingredients and boil one and a half hours. Bottle 
 and it will keep a long time. 
 
 PICKLED CUCUMBERS: 
 
 Put cucumbers into strong salt brine over nif.ht. 
 Then put into cold white vinegar and water (half and 
 half). Add alum size of a walnut to a peck of small 
 cucumbers. Then let come to a boil. Drain, put 
 into jars, add white mustard seed, a tablespoonful to 
 a quart. Then pour over boiling syrup and seal 
 airtight. 
 
 SYRUP: 
 
 One cup sugar and two cups cider vinegar. 
 
 CHILI SAUCE: 
 
 Take twelve large ripe tomatoes, three green peppers, 
 the seeds taken out, three onions, three tablespoons 
 each of salt and sugar. Peel tomatoes and onions 
 and chop (separately) very fine. Chop peppers. 
 Add to the other ingredients and boil one and one- 
 half hours. 
 
 'DANIEL WEBSTER FLOUR IS BETTER THAN THE BEST.' 
 
 52 
 
TOMATO CATSUP: 
 
 Take one peck of tomatoes cut into pieces, five 
 good sized onions, cut, good handful mixed spices 
 (cloves, cinnamon bark, cardamon seeds and black- 
 peppers) and one small cup salt. Boil until it com- 
 mences to thicken, then strain through sieve. Add 
 two cups sugar and boil until quite thick. Then take 
 one quart vinegar and one-half cup ground mustard. 
 Rub the mustard smooth in part of the vinegar. Add 
 all and let boil until thick enough. Put into bottles 
 and seal. 
 
 MUSTARD CHOW CHOW: 
 
 Use 18 large green tomatoes, one sniall cabbage, 
 one dozen onions. Chop these and put in brine over 
 night. In the morning drain. Add two ounces white 
 mustard seed, one-ha'f ounce turmeric two ounces 
 celery seed, three-fourths pound mustard, two and a 
 half pounds sugar (brown) six little cayenne peppers. 
 Mix well and cover with vinegar and cook till done 
 (about two hours.) 
 
 CHILI SAUCE: 
 
 Take one-half peck ripe tomatoes, three medium 
 sized onions and one green pepper. Chop fine. Take 
 one and a half cups of sugar, one tablespoon of celery 
 seed and one each of mustard seed and salt and one 
 teaspoon of ground celery. Boil until thick. When 
 nearly done add one or one and a half cups of vinegar 
 (to suit taste). 
 
 CHUTNEY SAUCE: 
 
 Take 12 green sour apples, two green peppers, six 
 green tomatoes, four small onions, one cup raisins, 
 one quart vinegar, two tablespoons mustard seeds, 
 two tablespoons salt, one of powdered sugar, two cups 
 white or brown sugar. Seed raisins and peppers, add 
 tomatoes and onions and chop all fiine. Boil vinegar, 
 sugar, spices and chopped mixture. Then simmer 
 one hour. Add the apple, pared and cored. Cook 
 slowly until soft. Seal in bottles. This makes two 
 quarts. 
 
 PICKLES: 
 
 Place small cucumbers in salt water over night. 
 Dry off and place in hot vinegar and water (half and 
 half) with a piece of alum. Remove to jar and when 
 half full put in one tablespoon mustard seed and one 
 heaping tablespoon brown sugar. Placel the same 
 amount on top. Pour hot vinegar over all. 
 
 PICALILi: 
 
 One peck of green tomatoes, eight large onions, 
 chopped fine. Mix in one cup salt and let stand over 
 night. Drain and add two quarts of water, one quart 
 of vinegar. Boil 20 minutes and drain again. Add 
 two quarts of vinegar, one and a half pounds of sugar, 
 one-half pound of white mustard seed, two table- 
 spoons of ground pepper, two of cinnamon, one of 
 cloves, two of ginger, one of allspice, one-half teaspoon 
 red pepper. Boil all for 15 minutes. Seal in glass 
 jars. 
 
 "DANIEL WEBSTER FLOUR IS BETTER THAN THE BEST." 
 
 53 
 
MIXED PICKLES: 
 
 Take string beans, cook until tender, salt to taste, 
 two quarts of small cucumbers, sliced quart of whole 
 cucumbers, two quarts of small onions, three heads of 
 cauliflower, two green peppers, chopped fine. Soak 
 all separately in salt water over night; in the morning 
 cook all separately in the same water until tender. 
 DRESSING: 
 
 One gallon of good vinegar 1 2 tablespoons of ground 
 mustard, two small cups of flour, three cups of brown 
 sugar, five cents worth of turmeric. Heat the vinegar 
 or let it boil up well, add all the prepared vegetables 
 and stir thoroughly until all are heated through. 
 
 CHILI SAUCE (UNCOOKED): 
 
 Take one-half peck tomatoes, chopped; two red 
 peppers, chopped; one cup horseradish grated. Three 
 heads celery, cut small; one cup onion, chopped; one 
 small cup salt; one-half cup white mustard seed; 
 one-half cup black mustard seed, two tablespoons of 
 white pepper and two teaspoons of cinnamon; one 
 teaspoon each ground cloves and mace; one cup 
 sugar; one quart vinegar; mi.\ well and. let stand 
 for several hours; then put into glass jars. 
 
 CUCUMBER PICKLES: 
 
 Take one hundred medium sized cucumbers, two 
 quarts small onions, small sack table salt, three ounces 
 white mustard seeds, a piece of alum size of small nut, 
 one ounce celery seed, small bottle of salad oil. Slice 
 cucumbers quite thin, sprinkle salt over them and let 
 stand three hours, then drain. Slice onions separately, 
 sprinkle salt over them and let them drain and then 
 mix with the cucumbers. Put all together into a 
 large pan. Mix together thoroughly and add enough 
 cider vmegar to cover them nicely. 
 
 TOMATO SAUCE FOR PORK CHOPS OR TONGUE: 
 
 Use one-half can of tomatoes, one small onion, two 
 cloves, one bay leaf, a few whole peppers and salt. 
 Cook until soft and press through a sieve. Take a 
 piece of butter, the size of an egg, cook it with a sinall 
 spoonful of flour and add to the tomatoes. 
 
 TOMATO SAUCE: 
 
 Boil one can of tomatoes with five cloves, two slices 
 onion, bay leaf, salt, pepper, pinch cayenne pepper 
 and strain. Brown one tablespoon of butter slightly. 
 Stir in good tablespoon of flour; add tomatoes and 
 boil a few minutes. This, served with croquettes, 
 makes a good dish. 
 
 'FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
 ?4 
 
MUSTARD PICKLES: 
 
 Put in salt water over night very small cucumbers, 
 small pieces of cauliflower, small onions, sliced green 
 tomatoes and some string beans. Next inorning 
 drain the salt water off and let stand two hours, then 
 drain again. Then put the pickles in a kettle with 
 enough vinegar to cover, and some mixed spices, a 
 cup of sugar, to a gallon of pickles. Let it cook about 
 one-half of an hour, then take off and let stand until 
 real cold. To a gallon of pickles use five cents worth 
 of ground mustard made into a paste with a little water. 
 Add this to the gallon of pickles and stir until thorough- 
 ly mixed. These will keep in stone jars without sealing 
 them. 
 
 RED RASPBERRY AND CURRANT JAM: 
 
 Take three-fourths pound of sugar to one of fruit, 
 a scant pint of water to four pounds of fruit. Boil 
 30 minutes. Add sugar and boil 20 minutes. 
 
 ORANGE MARMALADE: 
 
 Wash and slice very thin six oranges, leaving out 
 the seeds; add to each pound of fruit three pints of 
 ■water; let stand 24 hours; then boil till tender. When 
 cold add to each pint of the "stuff" two-thirds as 
 much sugar; boil slowly one and three-fourths hours; 
 add the juice of two lemons and boil one-fourth of an 
 hour longer. 
 
 SPICED CURRANTS: 
 
 For one gallon of currants use one pint of vinegar, 
 three coffee cups of sugar, two packages of seedless 
 raisins, two even tablespoons allspice, two of cinnamon 
 and one of ground cloves. Cook about one and one- 
 half hours. 
 
 GOOSEBERRY CONSERVE: 
 
 For four pounds of ripe or green gooseberries, use 
 four pounds of sugar for ripe and five for green; four 
 large oranges from which the pulp is squeezed and 
 one-half (or all if thin) rind boiled in water until 
 tender, then chopped fine. Add one and one-half 
 pounds of seeded, chopped raisins and boil 20 or 30 
 minutes. This makes 1-i glasses. 
 
 "DANIEL WEBSTER FLOUR IS BETTER THAN THE BEST.' 
 
 55 
 
SPICED CURRANTS: 
 
 Take three quarts of currants, three pounds of 
 sugar, one and one-half pints of vinegar, one and one- 
 half tablespoons ground cinnamon, one and one-half 
 of ground cloves and one nutmeg. Make syrup of 
 sugar, vinegar and spices and boil fruit in it for half 
 an hour or longer. Let it get quite thick. 
 APPLE JELLY: 
 
 Cut good sound cooking apples into quarters. Do- 
 not peel or core. Nearly cover with water. Boil 
 until soft and mushy; strain through jelly bag; 
 ineasure juice and put back on stove to boil. Let it 
 cook 20 minutes after it starts to boil. For every 
 quart of juice add a quart of sugar. Boil a few minutes, 
 until well jellied, when tested by putting a little in a 
 saucer and setting it on ice. 
 
 ORANGE MARMALADE: 
 
 Take twelve oranges, si.x lemons, weighed and sliced 
 
 (with rind, removing seeds) very thin, and to each 
 
 pound allow three pounds of cold water. Pour over 
 
 fruit and let stand 24 hours. Then boil one hour, or 
 
 until fruit is tender. Let stand again 24 hours. 
 
 Weigh and allow one pound of sugar to each pound 
 
 of fi-uit. Boil until it jellies, about one hour. 
 TOMATO PRESERVES: 
 
 Scald and peel carefully small, yellow, pear-shaped 
 tomatoes, not too ripe. Add an equal amount of 
 rugar by weight. Let lie over night; then pour off 
 all the ju ce nto a preserving kettle. Let boil and 
 pour over tomatoes. Do this three mornings. Last 
 morning let syrup boil until thick, clarifying with 
 white of an egg. Add tomatoes and boil until they 
 look transparent. Lemon sliced thin and cooked 
 with fruit may be added. 
 
 "DANIEL WEBSTER FLOUR IS BETTER THAN THE BEST." 
 
 56 
 
"DANIEL WEBSTER FLOUR IS BETTER THAN THE BEST." 
 
 58 
 

 SALADS. 
 
 CHICKEN SALAD: 
 
 Boil three cliickens until tender, salting them to 
 taste. When cold cut into small pieces and add 
 twice the quantity of celery (cut up with knife, not 
 chopped), and four cold boiled eggs, sliced and 
 thoroughly mixed with the other ingredients. 
 
 DRESSING: 
 
 Put on the stove one pint of vinegar and butter the 
 size of an egg. Beat two or three eggs, with two 
 tablespoons of mustard, one of black pepper, two of 
 sugar and a teaspoon of salt. When beaten together 
 pour slowly into the vinegar, until it thickens. Do 
 not boil too long. When cold pour over chicken. 
 Add lemon juice to improve flavor. 
 
 EGG SALAD: 
 
 Take one and one-half dozen hard boiled eggs, put 
 yolks through ricer in salad dish. Then take whites 
 and put them through ricer and lay around yolks. 
 Sprinkle a little salt and pepper over all. 
 
 DRESSING FOR SAME: 
 
 Take eight tablespoons^ of vinegar, one tablespoon 
 sugar and sprinkle a little salt into this, one table- 
 spoon dry mustard, one-half teaspoon white pepper, 
 butter the size of a walnut. Boil and pour over 
 yolks of three eggs. Beat until cold and when ready 
 to use add one cup of sweet cream. Mix and pour 
 over. 
 
 FRUIT SALAD: 
 
 Take equal parts of celery and apple, grapes cut 
 into halves and seeded, English walnuts cut up, apples 
 and celery diced. Everv^thing should be cold. Put 
 together just before serving and pour salad dressing 
 over it . 
 
 POTATO SALAD: 
 
 Cook potatoes with jackets on; salt while cooking; 
 use one cup cream, sour or sweet, only thick; one- 
 half cup vinegar, one teaspoon salt and a little pepper. 
 Let this come to a boil. Chop one medium onion and 
 mi.K with the potatoes; then put on the dressing and 
 let stand from 15 minutes to one hour. 
 
 FRUIT SALAD: 
 
 Use one slice fresh or canned pineapple, placed on 
 a little lettuce cut into shreds, two or three candied 
 cherries, one large spoonful of Malaga grapes cut into 
 half and seeds taken out,. Serve with Mayonnaise 
 dressing. 
 
 CHICKEN SALAD: 
 
 Use equal parts of chicken and celery and chopped 
 English walnuts. Take three eggs, one cup weak 
 vinegar, one tablespoon flour, one teaspoon mustard, 
 one-fourth teaspoon red pepper, two tablespoons sugar. 
 Break egg in bowl, add seasoning, then vinegar scalding 
 hot, stirring all the time. Put into double boiler and 
 cook like custard. When nearly cold add one table- 
 spoon melted butter; whip until cold. When you 
 use, add juice of one lemon and one cup of cream. 
 
 "FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
 59 
 
A GOOD DRESSING FOR ANY SALAD: 
 
 Beat the yolks of four or else three whole eggs into 
 one cup of boiling milk, having added one-half cup of 
 butter and one-half cup of sug'ar. Beat well together 
 and add a Httle cold water to the eggs before beating. 
 Boil one-half cup of vinegar. Add to the other mix- 
 ture and keep on stirring. Salt to taste; a pinch of 
 pepper. This will keep for months. If too thick 
 after standing add a little cream. 
 SALAD DRESSING: 
 
 Take one tablespoon of melted butter, one table- 
 spoon of sugar, one egg beaten well. Add si.x table- 
 spoons of vinegar and mix. Set on a stove and boil 
 a few minutes, stirring briskly. Add cream when cold. 
 
 SALAD CREAM DRESSING: 
 
 Use one cup cream, one tablespoon flour, whites of 
 
 two eggs beaten stitT, three tablespoons vinegar, one 
 
 teaspoon salt, two tablespoons oil or butter, one-half 
 
 teaspoon pepper, one teaspoon made mustard. Heat 
 
 cream almost to boiling, then stir in flour wet with 
 
 cold milk. Boil two minutes, stirring all the time. 
 
 Add sugar and take from fire. When half cold beat 
 
 in whipped white of eggs. When quite cold whip in 
 
 the oil or butter, pepper, salt and mustard. If the 
 
 salad is ready add vinegar and pour over it at once. 
 
 BOILED SALAD DRESSING: 
 
 To the beaten yolks of two eggs add one-half tea- 
 spoon salt and mustard, a bit of pepper, two table- 
 spoons sugar dissolved in one-half cup vinegar and a 
 
 small piece of butter. Cook until thick. Add whipped 
 
 cream when you use it. 
 
 MAYONNAISE DRESSING: 
 
 Use one tablespoon mustard, one tablespoon sugar, 
 one teaspoon salt, dash of cayenne pepper, yolks of 
 three eggs, juice of half a lemon, one-fourth cup of 
 vinegar, a pint of oil and one cup of whipped cream. 
 Beat yolks of eggs and the dry ingredients until they 
 are very light and thick, placing bowl in pan of ice 
 water. Add oil, a few drops at a time, until the 
 dressing becomes very thick. Then add more rapidly, 
 alternating with vinegar. When the oil and vinegar 
 have been added, the lemon juice and cream should 
 be put in. 
 CABBAGE SALAD: 
 
 One quart of finely chopped white cabbage, one- 
 half a cup of sugar, one-half a cup vinegar, one-half a 
 cup of cream, whipped stiff, salt and pepper. 
 
 SALAD DRESSING: 
 
 Four eggs, one tablespoon of sugar, one tablespoon 
 
 salt, one tablespoon of mustard, one and one-half 
 
 tablespoons butter, one cup of cream, one cup of 
 
 vinegar. Put all except vinegar into a double boiler 
 
 and stir until it begins to steam, add vinegar and beat 
 
 fast until it thickens. Then take off and stir until 
 
 almost cool. 
 
 "DANIEL WEBSTER FLOUR IS BETTER THAN THE BEST." 
 
 60 
 
POTATO SALAD: 
 
 Take seven good sized potatoes and boil them with 
 their skins on, then let cool, peel and slice them very 
 thin. Take one jnedium onion and slice very thin; 
 then take three slices of fat bacon and cut it up in 
 dice shape and dry, and when done skim out the 
 bacon, drop in the onions for a minute, salt and pepper 
 the potatoes, add one teaspoon of sugar, vinegar and 
 water enough ot suit the taste. 
 
 GRAPE NUT SALAD: 
 
 One cup each of di6ed celery and apples, four dessert 
 spoons of grape nuts and one-half cupful of broken 
 walnut meats. j\Iix all with a salad dressing made as 
 follows: Bring to a boil about one-fourth pint of 
 vinegar; then add to it a fourth of a cup of butter 
 and again bring to a boil. In the meantime beat the 
 3-olks of three eggs and a fourth cup of sugar, a pinch 
 of salt and about a quarter of a teaspoon of mustard 
 mixed with a little warm water to keep it from lump- 
 i ng. Add all to the boiling vinegar and butter pouring 
 in slowly and stirring constantly, cooking until thick. 
 Wien cold, thin with cream. 
 
 FRENCH DRESSING: 
 
 Use two whole eggs, two yolks, one-half cup vinegar, 
 two tablespoons sugar, one-half teaspoon mustard, 
 small piece of butter, pinch of red pepper if desired. 
 Beat the two whole eggs and the two yolks with the 
 sugar until light and creamy. In the meantime heat 
 the vinegar with the butter. Let come to a boil and 
 add the beaten yolks. Boil till thick, stirring all the 
 time. Cool and thin with plain or whipped cream 
 and pour over salad. 
 
 SALMOND SALAD: 
 
 Use one can salmon, two tablespoons celery chopped 
 fine, four olives or pickles chopped, three tablespoons 
 salad dressing, one-half cup whipped cream and a 
 little salt and pepper. 
 
 FRUIT SALAD: 
 
 Use a little more than half a package of gelatine, 
 soak in a cup of cold water one hour, add the juice 
 of two lemons and a coffee cup of sugar. Take juice 
 of one can of pineapple and bring it to a boiling heat 
 with a teacup of boiling water. Pour this into sweet- 
 ened gelatine and three oranges cut fine and nearly 
 a can of pineapples chopped. Set in a cool place or 
 on ice to harden. Nuts may be added if desired. 
 
 SWEETBREAD SALAD: 
 
 Take one pair of sweetbreads, unc bunch celery, 
 one-half pound English walnuts. Mayonnaise dressing. 
 Wash the sweetbreads carefully, removing all mem- 
 branes. Let them remain on cold water 15 minutes. 
 Then drop them into boiling salt water and boil one- 
 half hour. When cool wipe dry and mince fine. Cut 
 the celery into small pieces; shell the nuts and boil 
 the nuts a few minutes in salt water. Then throw 
 them into cold water to harden. Drain and chop 
 fine. Mix nuts, celery and sweetbreads and coxtr 
 with Mayonnaise dressing. 
 
 "DANIEL WEBSTER FLOUR IS BETTER THAN THE BEST.' 
 
 61 
 
CHICKEN SALAD: 
 
 Take one chicken or breast of four and the whites 
 of twelve hard boiled eggs, cut into small squares. 
 Mash the yolks of the eggs add two tablespoons oi 
 mustard, pinch of cayenne pepper, one cup of vinegar, 
 one cup melted butter, salt and pepper. 
 SALMON SALAD: 
 
 Use one can salmon, two cups chopped cabbage 
 and four jnckles. Mayonnaise dressing. 
 DRESSING: 
 
 Boil six tablespoons of vinegar into this stir three 
 well beaten eggs. Boil until it thickens Then add 
 four tablespoons of sugar, one of butter, pepper and 
 salt. When cold pour over the salmon. 
 
 POTATO SALAD: 
 
 Boil potatoes with jackets, peel, when almost cold 
 
 slice very fine. On every layer of potatoes strew a 
 
 little pepper and salt For one gallon of salad, use 
 
 one medmm sized onion, cut fine, one tablespoon 
 
 sugar and three large tablespoons of rendered bacon. 
 
 A few spoons of fat of chicken or any poultry improves 
 
 the taste. Pour over one pint of half water and half 
 
 vinegar and mi.\ lightly and put in a warm place for 
 
 an hour. 
 
 VEGETABLE SALAD: 
 
 Take six good sized potatoes, boiled and sliced 
 
 thin, three-fourths cup finely chopped cabbage, three 
 
 tablespoons chopped pickles, two chopped onions 
 
 and two chopped apples, yolks of three hard boiled 
 
 eggs pounded fine, a green pepper cut fine, butter 
 
 the size of an egg, one tablespoon flour. Chop all 
 
 separately; then mix and pour over the following 
 
 dressing; One teaspoon celery salt, one of salt, a 
 
 little pepper, one-half cup sugar, one-half cup vinegar, 
 
 one tablespoon butter, one tablespoon Worcestershire 
 
 sauce. Put butter and vinegar on the stove. When 
 
 warm add the other ingredients and let come to a boil, 
 
 stirring constantly. Draw back and add the well 
 
 beaten yolks of two eggs, continuing the stirring until 
 
 it thickens. 
 
 POTATO AND CUCUMBER SALAD: 
 
 In cucumber season pare and slice cucumbers 
 and sprinkle with salt and let them stand for three 
 hours. Then drain them, pack them into jars with 
 mustard seed and cayenne pepper, fill the jars with 
 vinegar and cover the top with plenty of oil. Use 
 with potato salad. Mixed sliced potatoes, chopped, 
 with cucumbers, hard boiled eggs, a little onion juice 
 with salad dressing. 
 
 PEACH SALAD: 
 
 Peel peaches and cut into small pieces. Mix with 
 blanched almonds and dressing. Serve at once on 
 nasturtium leaves. 
 
 'DANIEL WEBSTER FLOUR IS BETTER THAN THE BEST." 
 
 62 
 
TONGUE SALAD: 
 
 Cut boiled tongue into dice, add whites of six hard 
 boiled eggs cut into similar pieces. Cut fine the stalks 
 of three heads of celery. Mix the tongue and eggs. 
 Make boiled salad dressing and pour over, mixing it 
 well. 
 
 EGG SALAD: 
 
 Chop the whites of four hard boiled eggs; mix with 
 four tablespoons of Mayonnaise dressing. Press the 
 yolks of four eggs through a potato ricer; mix with 
 five tablespoons of Mayonnaise dressing. Mold, chill, 
 and remove from mold and serve on lettuce leaves. 
 
 SALMON SALAD: 
 
 Take one can of salmon picked into pieces; add 
 
 two cups of chopped celery, two hard boiled eggs 
 
 chopped, pinch of salt; cover with salad dressing. 
 
 DRESSING: 
 
 Take the yolks of four eggs, one-half teaspoon salt, 
 a little warm vinegar, one-fourth teaspoon mustard, 
 one tablespoon butter, four dessert spoons of sugar. 
 When heated pour over the mixture. When cool 
 add cream desired. 
 
 TOMATO SALAD: 
 
 Cook one can of tomatoes with sprig of parsley, 
 small bay leaf and six pepper corns 20 minutes. Add 
 one teaspoonful salt and rub through sieve. Add one- 
 half box gelatine which has been soaked in one-half 
 cup cold water until soft. Mould, chill and serve on 
 lettuce leaves with Mayonnaise dressing. 
 
 CHEESE SALAD: 
 
 Small cakes of cottage cheese, serve in a bed of 
 shredded lettuce,. Cover with Mayonnaise dressing 
 and garnish with crescent olives. 
 
 MUSHROOM SALAD: 
 
 Two cans mushrooms, boil till tender, which will 
 take about five minutes. Cut in small pieces, then 
 season with pepper and salt. Pour over a mixture of 
 vinegar and oil in proportion of one tablespoon of oil 
 to three of vinegar. Let stand two hours. 
 
 When ready to serve add one-half the quantity of 
 celery cut in pieces the same size as the mushrooms 
 and pour over all a Mayonnaise dressing. 
 
 '^Jlk'^' 
 
 'DANIEL WEBSTER FLOUR IS BETTER THAN THE BEST.' 
 
 63 
 
DESSERTS. 
 
 PLUM PUDDING: 
 
 One pound each of raisins and currants, a half 
 pound of citron, one pound of suet chopped fine, six 
 eggs, one cup of sour milk, one teaspoon of soda, half 
 a teaspoon of cloves, half a teaspoon of allspice, half 
 a teaspoon of cinnamon, one cup of brown sugar, 
 flour. 
 
 CREAM PUDDING: 
 
 Dissolve one-half box of gelatine in one-half a cup 
 of hike warm water. Whip one pint of sweet cream, 
 add three-fourths cup of powdered sugar, the stiffly 
 beaten whites of two eggs and one teaspoonful of 
 vanilla. Strain the dissolved gelatine into the cream, 
 sugar and eggs and beat all together until it thickens. 
 Then fill cups in which you ha\-e had cold water and 
 set away to cool. Serve with fruit juice. 
 
 SCHAUM TORTE: 
 
 Whip whites of six eggs with one cup of powdered 
 
 sugar, one teaspoon of vanilla, brown lightly, serve 
 
 with whipped cream. 
 
 SNOW BALLS: 
 
 To be served with orange marmalade or rich pre- 
 serves. One-half a cup of butter, one cup of sugar, 
 
 one-half a cup of milk, two cups of flour, whites of 
 
 four eggs, well beaten, two teaspoons of baking powder. 
 
 Steam in cups about 20 minutes and dust with fine 
 
 sugar. •• 
 
 ROSETTES: 
 
 The batter is made of four eggs one pint of sweet 
 milk, two teaspoons of sugar. Whip the eggs well and 
 put in enough flour to make the batter as thin as 
 batter for pancakes. To be filled with whipped cream. 
 FRUIT BALLS: 
 
 Chop two ounces of beef suet rather fine, having 
 first freed it from shreds; add to this twice the quantity 
 of bread crumbs — that is after you have chopped the 
 suet. Add the white of an egg, one-half a cup of 
 currants, one-half cup of chopped raisins, and a few 
 pieces of citron. Form into balls the size of walnuts. 
 If you find them dry add the white of another egg. 
 Have a kettle of boiling water, drop in and cook 
 slowly until they come to the surface. Lift carefully 
 with a skimmer and pour over a rich sauce. The 
 yolks left from the balls may be used for sauce. 
 
 " FOR BEST RESULTS USE DANIEL WEBSTER FLOUR. " 
 
 66 
 
OATMEAL PUDDING: 
 
 About two cups of boiled oatmeal that has been 
 left from breakfast: thin with milk and beat well. 
 Add two well beaten eggs and a half a cup of currants. 
 Flavor with nutmeg and bake in a well buttered pan 
 until brown- 
 
 DATE TORTL: 
 
 Beat one pound of powdered sugar, with yolks of 
 12 large eggs, add one-half pound of chopped dates, 
 one and one-half teaspoons each of cinnamon and 
 allspice, two sticks of grated chocolate, juice and 
 rind of one lemon, eight soda crackers, rolled fine, 
 stiffly beaten whites of 12 eggs, added last 
 
 COFFEE PARFAIT: 
 
 One pint of cream, well whipped, two eggs, one- 
 half a cup of coffee, just as left from breakfast, one- 
 half a cup of sugar. Boil .coffee and sugar until it 
 
 hairs. Put in the yolks of eggs well beaten; cook 
 
 until it thickens a little; pour over the beaten whites 
 
 when cold; stir in the whipped cream. Put in dish 
 
 and pack with ice. Xo freezer necessary. This will 
 
 serve eight people, 
 
 STEAMED CUP CUSTARD: 
 
 Two eggs beaten well, one-half a cup of sugar, four 
 
 small cups of milk, little nutmeg. Put in cups and 
 
 steam until it is thick, when you put a knife in. This 
 
 will make four large or five small cups. 
 SAND TORTE: 
 
 One pound of butter, one pound of powdered sugar, 
 eight eggs, whip to a cream, one pound of flour. Must 
 bake slow for one hour. 
 PRUNE WHIP: 
 
 Three-fourths of a pound of stewed prunes, whites 
 of four eggs, four tablespoons of sugar. Beat the 
 whites to a stiff froth, add the prunes cut into small 
 pieces with the sugar, then place in a baking dish and 
 place in a very moderate oven for 15 minutes. Serve 
 with cream. 
 
 CHOCOLATE BLANC MANGE: 
 
 Half a box of gelatine soaked in a cupful of water 
 
 for an hour. One-half a cupful of grated chocolate. 
 
 rubbed smooth in a little inilk. Boil two cups of 
 
 milk, then add the gelatine, chocolate and one cup of 
 
 sugar; boil all together eight minutes; remove from 
 
 the fire and when nearly cold beat into this the whipped 
 
 whites of three eggs; flavor with vanilla. Should be 
 
 served cold with a custard made of the yolks, or sugar 
 
 and cream. 
 
 EGGLESS PLUM PUDDING: 
 
 One heaping cup of dry bread crumbs, two heaping 
 
 cups of flour, one cup of suet, one cup of each of 
 
 molasses, raisins and sweet milk, one teaspoon each 
 
 salt and cloves, one-half a teaspoon of soda, a little 
 
 baking powder. (One cup of chopped apples may be 
 
 be used). Steam two hours. 
 
 SAUCE: 
 
 One cup of whipped cream, two eggs (well beaten), 
 
 one-half a cup of powdered sugar, to which add one 
 
 and one-half teaspoons of flavoring. 
 
 «' FOR BEST RESULTS USE DANIEL WEBSTER FLOUR. 
 
 67 
 
RAISIN PUFFS: 
 
 Two eggs, one-half a cup of butter, two teaspoons 
 of baking powder, three teaspoons of sugar, one cupful 
 of milk, two cupfvils of flour, one large cup of raisins 
 chopped very fine, put in teacups and steam half an 
 hour. Serve with Pudding Sauce, made as follows: 
 
 Three-quarters cup of sugar, one-fourth cup of 
 butter, stirred to a cream; whip one cup of cream 
 and mix with sugar and butter. This makes a most 
 delicious dessert. Granite cups can be bought for 
 eight cents each, which are very nice to steam the 
 pufi^s in. 
 STRAWBERRY SHORTCAKE: 
 
 One cup of flour, one teaspoon of baking powder, 
 a little salt, two teaspoons of lard; add milk, as for 
 cake dough; after baking split and butter both sides. 
 Have for half an hour one quart of strawberries lying 
 in one cup of sugar and a little water. Place these 
 between layers, pouring the remainmg juice over if 
 desired. 
 
 PEACH FLIP: 
 
 One and one-half cups crushed peaches, two cups 
 of hot water, one cup of sugar, one-half teaspoon of 
 butter, almost two tablespoons of dissolved corn- 
 starch to thicken while the mixture is boiling. Add 
 the beaten yolks of two eggs, stirring cjuickly. When 
 thickened pour into' a pudding dish and put the 
 beaten whites of two eggs on to]) (slightly sweetened). 
 Place in oven for a minute until light brown. Serve 
 with sweet cream or the syrup of the peaches. 
 COFFEE JELLY: 
 
 One box of gelatine soaked in one cup of water 
 one-half hour, then add one cup of hot water and 
 one cup of strong coffee, one cup of sugar. Let boil 
 five minutes, then pour in a mold and cool on ice. 
 Serve with whipped cream. 
 
 TAPIOCA CREAM: 
 
 Three tablespoons of Pearl tapioca, soak over night 
 in cold water, enough to cover it. In the morning 
 add the tapioca to one quart of milk; heat boiling 
 hot and stir in the well beaten yolks of three eggs 
 and two-thirds of a cup of sugar; stir until it begins 
 to thicken. Pour into a pudding dish and frost with 
 the whites of three eggs and three tablespoons of 
 sugar; flavor with lemon or vanilla. Brown lightly 
 in the oven. 
 JELLY MOLD: 
 
 One cup each of raspberry and currant juice, one 
 small cup of water three-fourths of a cup of sugar, 
 one-half a cup of Farina, stirred until thick and clear. 
 Mold in cups, wet with cold water, serve with cream 
 and sugar or vanilla sauce inade as follows: One 
 cup of milk, one dessert spoon each cornstarch and 
 sugar, the beaten yolks of two eggs and let come to 
 a boil When remo\ed from the fire add one teaspoon 
 of vanilla. 
 
 FOR BEST RESULTS USE DANIEL WEBSTER FLOUR. 
 
SAND TARTS: 
 
 Cream together one cup of butter and two cups of 
 
 powdered sugar; add the well beaten yolks of three 
 
 eggs and one tablespoon of milk, one pound of flour 
 
 and two teaspoons of baking powder. 
 
 CREAM PUFFS: 
 
 Take the whites of four eggs; put in a pinch of 
 
 salt and beat them very stiff; then add one cup of 
 
 sugar and beat ; drop a dessert spoonful on paper 
 
 and bake in a very slow oven, take off the paper and 
 
 fill with whipped cream. 
 
 PEACH PUFFS: 
 
 Put a heaping teaspoonful of baking powder and 
 a salt spoonful of salt into a large cup of flour and 
 sift twice. Add sweet inilk to make a smooth batter 
 (about two-thirds of a cupful), and last, a table- 
 spoonful of incited butter. Put a spoonful of batter 
 in the bottom of each well greased cup, then a whole 
 peach peeled and stoned and a spoonful of batter 
 on top. Steam half an hour. 
 
 P'or the sauce, stew some sliced peaches and measure 
 the drained juice; add half as much more sugar as 
 juice and as njuch water as juice, a teaspoonful of 
 cornstarch rubbed smooth with water, cook until 
 clear and smooth. This is nice made with other kinds 
 of fruit or with jam, and with any nice pudding sauce. 
 
 APPLE FRITTERS: 
 
 Beat two eggs, add one-half cup of milk, two heaping 
 
 tablespoons of flour with one-half a teaspoon of baking 
 
 powder. Take from six to eight apples, remove cores 
 
 and cut in circular slices, sprinkle cinnainon over the 
 
 slices dip separately into the batter; then fry them 
 
 in hot lard a delicate brown. Sprinkle powdered 
 
 sugar over the fritters. 
 
 DATE TORTE: 
 
 Beat one pound of powdered sugar with the yolks 
 
 of twelve eggs: add one-half a pound of dates cut 
 
 fine; one-half a teaspoonful of cinnamon, one and a 
 
 half teaspoon of allspice, two ounces of grated choco- 
 late. Grate the peeling of one lemon, eight to ten 
 
 soda crackers, add last the whites of the eggs, beaten 
 
 to a froth, 
 
 FRITTERS: 
 
 Put one pint of milk on stove to boil; when boiled 
 put in a teaspoon of salt; stir in flour to make it 
 very thick, when cool add four eggs, stirring in one at 
 a time, without beating; then add a little flour with a 
 teaspoon of baking powder. Have your lard hot and 
 drop in with a teaspoon. 
 CORN MEAL PUDDING: 
 
 Scald two cups of milk, stir in two tablespoons of 
 corn meal and let stand on back of stove all morning, 
 add one-half cup of sugar, one spoon of butter, two 
 eggs, one-half teaspoon of ginger and a little salt. 
 Bake. 
 
 FOR BEST RESULTS USE DANIEL WEBSTER FLOUR. 
 
 69 
 
CHOCOLATE PUDDING: 
 
 One pint of sweet milk, yolks ot three eggs, five 
 tablespoons of grated, chocolate, one pint of ' bread 
 crumbs, one-half cup of sugar. Scald the milk and 
 add the crumbs and chocolate, take from fire and add 
 sugar and yolks. Bake about half an hour. Beat 
 the whites of eggs stiff, sweeten and spread on top, 
 brown slightly. Serve hot with cream, 
 
 SNOW PUDDING: 
 
 Put into a double boiler one pint of boiling water, 
 add three tablespoons of corn starch dissolved in a 
 little cold water, then stir in rapidly the whites of 
 three eggs beaten very stift". Cover and steam ten 
 minutes. 
 
 SAUCE: 
 
 Make a custard of the yolks of three eggs, one cup 
 of sugar, one cup of milk, butter the size of a walnut. 
 Boil and flavor. Put pudding in dish pour o\-er 
 custard. Serve cold. 
 
 BREAD PUDDING: 
 
 Two cups of grated bread crumbs, one-fourth cup 
 of butter, one-half cup of sugar, one pint of rich inilk, 
 half a teaspoon of salt, nutmeg and cinnamon, the 
 grated rind of one lemon, one-fourth cup of chopped 
 almonds, whites of two eggs beaten. Cream, butter 
 and sugar; add eggs and spices; then bread and 
 milk. Steam two hours. Serve with butter or lemon 
 
 ALMOND TORTE: 
 
 Three-quarters pound of butter, pne-half pound 
 sugar, one and one-quarter pounds of flour, yolks of 
 two eggs, bake slow in a tin. When cool, spread 
 gooseberry marmalade over the layer; then grate a 
 half pound of almonds, take half a pound of sugar, 
 whites of three eggs, heat together on the stove, 
 spread over the marmalade, bake to a light brown. 
 
 FIG PUDDING: 
 
 Two eggs well beaten, one-half a cup of sugar, 
 one-half cup of milk, one cup of suet, one-third cu]) 
 of walnuts (last two chopped^ one-half pound of 
 figs cut small. Add to above mixture two cups of 
 soft bread crumbs, half a teaspoon of salt, steam 
 three hours in a buttered mold. 
 
 YELLOW SAUCE FOR ABOVE: 
 
 Two eggs beaten \ery light, one cup of powdered 
 sugar added gradually, beat five minutes and add 
 one-half cup of cream; cook- over hot water until 
 it begins to thicken. Flavor. ^ 
 
 CREAM PUFFS: 
 
 Melt one-half cup of butter in one cup of hot water; 
 while boiling, stir in one cup of flour; remove from 
 fire and when cool stir in three eggs, one at a time, 
 without beating, drop in tablespoonsful on buttered 
 pan and bake twenty-five minutes in a moderate 
 oven. 
 
 " FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
PUDDING: 
 
 One- half box of gelatine dissolved in the quart of 
 milk; heat gradually on back of stove; when hot 
 stir into it the yolks of four eggs well beaten with 
 four tablespoons of sugar; also the whites beaten 
 separately with six spoons of sugar; flavor and stir 
 well. Pour in a mold. Serve next day with flavored 
 cream. 
 
 COCOA MERINGUE PUDDING: 
 
 One cup of milk, two tablespoons of flour four 
 teaspoons of cocoa, yolks of two eggs, pinch of .salt, 
 three tablespoons of sugar, half a teaspoon of vanilla. 
 Put milk in the upper part of the double boiler and 
 heat; mix flour and cocoa, softened in a little cold 
 milk; mix until free from lumps; when milk is hot 
 add the flour and cook 10 minutes, stirring often; 
 beat yolks; add sugar and salt; pour hot mixture 
 over; put in double boiler, stirring constantly, and 
 cook just enough to thicken the eggs; remove, add a 
 little more sugar and salt if desired, and vanilla when 
 cool. Cover with meringue, made from the whites 
 of two eggs, half teaspoon of vanilla, four tablespoons 
 of confectioner's sugar and a pinch of salt. Brown 
 slightly. Will serve four. May be eaten warm or 
 cold. 
 
 SNOW PUDDING: 
 
 Three tablespoons of cornstarch dissolved in cold 
 water. Pour into that one pint of boiling water, add 
 one-half cup of sugar, boil 10 minutes, stir well, when 
 done stir in the whites of three eggs, beaten to a stiff 
 froth. 
 
 SAUCE FOR PUDDINGS: 
 
 Yolks of three eggs, half cup of sugar, two cups of 
 milk, mix and cook until it commences to thicken, 
 flavor. To be eaten when cold. 
 
 PINEAPPLE TAPIOCA: 
 
 Soak over night one cup of tapioca in plenty of 
 cold water. Next morning drain off water, add' the 
 juice of two lemons and half a cup of water, one-half 
 pound can of shredded pineapple, one and one-half 
 cups of sugar. Cook all together slowly. Beat the 
 whites of three eggs and add carefully. Eat with 
 cream either whipped or plain. 
 
 RASPBERRY FLUMMERY: 
 
 Drain the juice off a can of raspberries, add suf- 
 ficient hot water to make it a little over a pint of 
 liquid. Pour this over a package of lemon jello, 
 stirring until well dissolved; small cup of sugar; 
 pour one-third of the mixture into a deep china bowl, 
 add a third of the raspberries and set outside or on 
 ice to cool. When stiff add the remainder of liquid 
 and berries alternately and serve with whipped cream. 
 
 " FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
 71 
 
STEAMED SUET PUDDING: 
 
 One cup of sweet milk, one cup of New Orleans 
 
 molasses, one cup each, seeded raisins and currants, 
 
 one cup of beef suet chopped fine. Put a scant tea- 
 spoon of soda in the molasses. Add flour for a stiff 
 
 batter ,one teaspoon each, cinnamon, cloves and nut- 
 meg. Steam three hours. 
 
 SAUCE FOR SAME: 
 
 One cup of sugar, half cup of buttef beaten to a 
 
 cream. Add the well beaten yolks of two eggs, juice 
 
 and gated rind of one lemon, then the whites of the 
 
 two eggs well beaten, and beat all together. Set 
 
 on ice to cool. 
 
 APPLE SNOW: 
 
 Place 12 large apples in cold water over a slow 
 fire; when soft drain off the water; skin and core 
 the ap7)les; place them in a large dish, stir in one- 
 half pound of powdered sugar and add th(J whites 
 of 1 2 eggs. Beat the whole to a stiff snow and turn 
 into a dessert dish. 
 QUEEN OF PUDDINGS: 
 
 Tliree eggs and a half cup of sugar, butter the size of 
 an egg, one teaspoon of lemon extract, one pint of 
 bread crumbs, one pint of milk. Beat the whites 
 of the eggs separately, add one teaspoon of sugar. 
 When the pudding is done, spread on a layer of jelly, 
 then the whites of the eggs. Brown lightly and serve 
 with whipped cream. 
 SNOW PUDDING: 
 
 One-cjuarter package of gelatine, juice of two lemons, 
 one cup of sugar and one pint of water. Put the 
 water on the gelatine and dissolve. When dissolved 
 add lemon juice and sugar and .set away until it begins 
 to thicken, then beat in the well beaten whites of two 
 eggs. Beat 10 minutes and put away to thicken. 
 
 CUSTARD TO EAT WITH THIS PUDDING: 
 
 Put a pint of milk on the stove and when hot add 
 
 tne yolks of two eggs and a half cup of sugar, a few 
 
 drops of vanilla. Stir this well before putting into hot 
 
 milk. Stir the hot mixture until it begins to thicken 
 
 a very little. 
 
 BAKED APPLE DUMPLINGS: 
 
 Make dough same as for biscuits; roll out; pare and 
 
 quarter apples; cover each quarter of an apple with 
 
 dough; put into a deep dish and bake until a light 
 
 brown; take out and cover with the following sauce: 
 
 One-half cup of .sugar, one cup of boiling water, piece 
 
 of butter, little nutmeg. Pour this white boiling 
 
 over the dumplings. Set back into oven until the 
 
 apples are well done. 
 
 FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
" DANIEL WEBSTER FLOUR IS BETTER THAN THE BEST." 
 
 74 
 
PIES. 
 CREAM PIE. 
 
 The yolks of three egi^s beaten with one cup of 
 sugar, adding one and one-half cups of milk in which 
 one tablespoon of cornstarch has been dissolved. 
 When baked, p-lace the beaten whites of the three 
 eggs, with two tablespoons of powdered sugar on top, 
 and brown lightly. 
 
 LEMON PIF: fSUPERIOR): 
 
 Grate the rind of two lemons, one-half a cup of 
 sugar, three heaping tablespoons cornstarch of Daniel 
 Webster flour, yolks of three eggs well beaten; to 
 which add the juice of two lemons, two cups of water, 
 butter the size of a walnut. Boil until it thickens. 
 Have pie tin lined with pastry. Pour in the custard. 
 Beat stiff three whites of eggs, add three rounded 
 tablespoons of sugar. Place in oven and brown 
 lightly. 
 
 CHEESE PIE: 
 
 Two eggs, one-half cup of sugar, one tablespoon 
 of melted butter, one-quarter cup of verv hnelv 
 chopped almonds, the grated rind and juice of half a 
 lemon, one-quarter teaspoon of cinnamon, one pint 
 of cottage cheese, one-half a cup of milk or cream. 
 Beat eggs and sugar until light, add the rest and cook 
 in double boiler until thick. Fill in baked pastry 
 shells. 
 
 VINEGAR PIE: 
 
 Two eggs, one heaping tablespoon of Daniel Webster 
 flour, one cup of sugar, one tablespoon of \ inegar, 
 one cup of cold water, flavor with nutmeg and bake 
 with upper and lower crust. 
 
 MOCK CHERRY PIE: 
 
 One cup of cranberries cut open, half a cup of 
 raisins cut fine, one cup of sugar, small cup of water, 
 one tablespoon of Daniel W^ebster flour, one teaspoon 
 of vanilla. Bits of butter may be added. Bake with 
 two crusts. 
 
 CHOCOLATE PIE: 
 
 One pint of milk, let it come to a boil; one-half a 
 cup of sugar, one tablespoon of butter creamed, add 
 the yolks of two eggs, two tablespoons of Daniel 
 Webster flour moistened with a little cold milk, one- 
 fourth of a bar of Baker's chocolate melted; stir this 
 into the milk and let boil until it thickens, then pour 
 into the pie crust, which has been previously baked; 
 cover the top with beaten whites of two eggs and 
 return to the oven a few minutes to brown. 
 
 " FOR BEST RESULTS USE DANIEL WEBSTER FLOUR.' 
 
 75 
 
APPLE PIE: 
 
 Fill a pie tin with sliced apples, a cup of sugar 
 and half a lemon, with bits of butter on top. Put a 
 crust only on top of the pie. 
 SOUR CREAM PIE: 
 
 One cup ot sour cream, one cup of sugar, two table- 
 spoons of vinegar, two eggs, one teaspoon of cinnamon, 
 one-half teaspoon of cloves, one-half teaspoon of nut- 
 meg, raisins as for mince pie. Bake with two crusts. 
 TO KEEP PUMPKIN FOR PIES: 
 
 To one quart of pumpkin cooked dry, add one and 
 one-half cups of sugar, one-half cup of molasses, one 
 teaspoon of ginger, one teaspoon of cinnamon, half a 
 nutmeg, one teaspoon of salt, cook well and stir, then 
 fill jelly glasses. When cool cover with molasses. 
 This will keep two or three months. For one pie 
 use one glass of pumpkin, one egg, one tables[)oon 
 of melted butter, one cup of milk. 
 
 MINCE MEAT: 
 
 Two pounds of cooked meat, chopped fine, one and 
 one-half dozen apples chopped, two pounds of currants, 
 two cups of molasses, two teaspoons of cinnamon, 
 one-half of nutmeg, one teaspoon of allspice, one 
 teaspoon of salt, two tablespoons of vinegar one pint 
 of water 
 GREEN TOMATO MINCE MEAT: 
 
 One peck of greeji tomatoes, one tablespoon of salt, 
 two pounds of raisins, two tablespoons each of 
 cinnamon and cloves, five pounds of brown sugar, one 
 cup of suet, two teaspoons of nutmeg, one cup of 
 boiled cider, a Httle ginger,, one cup of vinegar. Chop 
 the tomatoes, drain, cover with cold water, put on 
 fire, scald, drain, cover with cold water, scald and 
 drain a second time; add the suet sugar, salt and 
 raisins; boil until done (about one hour), then add 
 other ingredients, boil a few minutes and put in crock 
 or fruit jars. 
 
 PUMPKIN PIE: 
 
 Stew pumpkin all day, then for each pie take one 
 cup of pumpkin, two well beaten eggs, half a cup 
 of sugar, half pint rich milk, a little salt, stir well 
 together and season with cinnamon or nutmeg, bake 
 with under crust in a bot oven. 
 
 CRANBERRY PIE: 
 
 One large cup of cranberries, washed and split in 
 two, one large cup of sugar, one tablespoon of Danie! 
 Webster flour, one-half cup of water, mix well and 
 bake with two crusts. 
 DATE PIE: 
 
 One pound of dates, three eggs, one quart of milk, 
 stone dates, boil until soft, beat the eggs put in dates; 
 when cool mix in milk. Bake without cover. Enough 
 for three pies. For two pies use less milk. 
 
 " FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
 76 
 
ORANGE PIE: 
 
 Grate the rind of one and use the juice of two large 
 oranges. Stir together a large cupful of sugar and a 
 heaping tablespoon of Daniel Webster fiour; add to 
 this the well beaten yolks of three eggs, two table- 
 spoons of melted butter. Reserve the whites for 
 frosting. Turn this into a pie pan lined with pie 
 paste and bake in a quick oven. When done so as 
 to resemble a finely baked custard spread on the top 
 of it the beaten whites, which must be sweetened 
 with two tablespoons of sugar, spread evenly and 
 return to the oven, brown slightly. The addition 
 of half a lemon improves it. 
 
 LEMON CREAM PIE 
 
 Boil one pint of milk, add three teaspoons of corn- 
 starch, when boiled, take from stove and stir in the 
 yolks of four eggs, two tablespoons of butter, one 
 cup of sugar, the juice of two lemons, and the rind 
 of one (grated). Pour into the crust and bake 20 
 minutes. Whip the whites of four eggs into one cup 
 of sugar spread over the top and brown. 
 
 PUMPKIN PIE: 
 
 For three pies; Take 12 tablespoons of grated raw 
 pumpkin, beat four eggs with two and a half cups 
 of brown sugar, add ginger, nutmeg and cinnamon; 
 jnilk and cream to make the proper consistency, one 
 tablespoon of melted butter. Bake one hour. 
 
 RIPE CURRANT PIE: 
 
 One cup of ripe washed currants, one cup of sugar, 
 two tablespoons of water, one tablespoon of Daniel 
 Webster flour, beaten with the yolks of two eggs. 
 Bake and frost the top with the beaten whites of the 
 eggs and two tablespoons of sugar. 
 
 LEMON PIE: 
 
 Bake the crust separately. Filling: The juice of 
 one lemon, a little of the grated rind or not, a small 
 teacup of sugar, yolks of two eggs beaten well; add 
 one large cup of water into which has been vStirred a 
 tablespoon of cornstarch. Put into a double boiler 
 and cook until a nice clear jelly is formed; put into 
 the baked crust and cover with two beaten whites 
 of eggs, to which has been added three tablespoons 
 of sugar. Set in oven to brown. 
 
 FINE APPLE PIE: 
 
 Take one cup of apple sauce one-half a cup of 
 chopped raisins, the yolks of two eggs, two tablespoons 
 of chopped walnuts, sweeten to taste. Put over this 
 a meringue of two whites of eggs with two tablespoons 
 of sugar. 
 
 "FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
 77 
 
"DANIEL WEBSTEK FLOUR IS BETTER THAN THE BEST.' 
 
 rs 
 
COOKIES AND DOUGHNUTS. 
 
 COOKIES: 
 
 Take one cup of sugar, and four eggs beaten 20 
 minutes, one-fourth pound of dried citron, cut tine, 
 grated rind of one lemon, one-half grated nutmeg, 
 one teaspoon cinnamon, one-half teaspoon of cloves, 
 one teaspoon soda and one pound of Daniel Webster 
 flour. 
 
 GINGER COOKIES: 
 
 One cup of molasses, one cup of sugar, one cup 
 sour milk, one cup of butter and lard mixed, one egg, 
 one spoon ginger, one tablespoon soda, Daniel Webster 
 flour enough to roll nicely. Do not roll thin. 
 
 THANKSGIVING COOKIES: 
 
 Use four fresh eggs most thoroughly beaten, two 
 cups of sugar, one cup of butter. These three in- 
 gredients are creamed until very light and smooth. 
 Add two heaping teaspoons of baking powder. Flavor 
 with lemon. Use four cups oi Daniel Webster flour. 
 More flour will be needed' to make the mixture easily 
 handled. Remember no milk or water. 
 
 VANILLA COOKIES: 
 
 Use eight tal)lespoons of sugar, six of melted butter 
 and four tablespoons of milk, two eggs beaten light, 
 three teaspoons baking powder, two teaspoons of 
 vanilla and Daniel Webster flour enough to make a 
 dough to handle. Roll out thin. Sprinkle with 
 granulated sugar. Cut out and bake in quick oven. 
 
 COOKIES: 
 
 Use one cup of butter, two cups of sugar, one-half 
 cup .sour cream, two eggs, one teaspoon soda, a little 
 nutmeg, Daniel Webster flour. 
 
 SPICED COOKIES: 
 
 Use two pounds brown sugar, 10 eggs, five cents 
 citron, two tablespoons each of allspice and cinnamon, 
 one-half tablespoon cloves, one nutmeg, nuts and 
 Daniel Webster flour. Drop. 
 
 OATMEAL COOKIES: 
 
 Take one cup each of sugar, butter (or lard) and 
 raisins, two cups of oatmeal, two eggs, six tablespoons 
 of milk, one-fourth teaspoon of soda, cinnamon, 
 nutmegs and cloves and two cups of Daniel Webster 
 flour. 
 
 FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
 so 
 
GINGER COOKIES: 
 
 Use two and a half cups New Orleans molasses or 
 sorghum, one-half cup sugar, one cup shortening 
 (one-half may be lard or beef drippings), one egg. 
 one-third cup water or black coffee, three heaping 
 teaspoons soda, ginger. Molasses and sugar to be 
 boiled a few minutes. When cool add shortening, 
 eggs, etc. 
 
 COOKIES WITH YOLKS OF EGGS: 
 
 Take one cup of white sugar, one-half cup butter 
 and lard inixed, yolks of three eggs well beaten, one- 
 fourth cup of sour milk or none at all, a little vanilla, 
 scant one-half teaspoon soda and Daniel Webster flour 
 to make soft dough. 
 
 PEANUT COOKIES: 
 
 Use one tablespoon butter, two each of sugar and 
 milk, one egg well beaten, one-half cup of Daniel 
 Webster flour, one half teaspoon baking powder, 
 one-half teaspoon salt, one-half cup chopped peanuts. 
 Drop with teaspoon on buttered tins. This makes 
 24 cookies. 
 
 GINGER DROPS: 
 
 Use one cup of molasses, brown sugar, shortening 
 and raisms, one teaspoon soda. Dissolve in one- 
 third cup of water, one-half teaspoon salt, spices. 
 Daniel Webster flour to stiffen. 
 
 GINGER SNAPS: 
 
 Use one cup each of brown sugar, molasses and 
 butter, one egg, four tablespoons vinegar, a little salt, 
 one-half teaspoon ginger, two teaspoons soda and 
 Daniel Webtser flour enough to roll out. Boil sugar, 
 molasses and soda together, but only a very few 
 minutes. 
 
 ROCKS: 
 
 Use one and one-half cups brown sugar, one cup 
 butter, two eggs, one teaspoon cinnamon, one teaspoon 
 soda, in one-half cup hot water, pinch of salt, one cup 
 seeded raisins, 10 cents worth of English walnuts, 
 three large cups of Daniel Webster flour. 
 
 ALMOND ROCKS: 
 
 Use four eggs, one pound of sugar, one pound of 
 Daniel Webster flour, one teaspoon baking powder, 
 10 cents worth finely chopped almonds. Beat the 
 eggs and sugar well and then add the flour and almonds. 
 Flavor to taste, drop on butter pans. 
 
 ROCKS: 
 
 Use one and a half cups brown sugar, one cup butter, 
 three eggs, one teaspoon of soda, dissolved in water, 
 pinch of salt, cinnamon, two and a half cups of Daniel 
 Webster flour, one cup of English walnuts chopped, 
 one cup of seeded raisins chopped. Drop from spoon 
 on buttered tins. 
 
 " FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
 SI 
 
ROCKS: 
 
 Use one and a half cups sugar, one cup butter, one 
 and a half cups walnuts chopped fine, two cups of 
 chopped seeded raisins, three eggs, one teaspoon soda, 
 dissolved in warm water, one teaspoon cinnainon, 
 two and a half cups Daniel Webster flour. Drop 
 from a teaspoon into a pan. Bake in a hot oven. 
 
 JUMBLES: 
 
 Beat to a cream two cups of sugar and one cup of 
 butter; four eggs beaten separately, scant one-half 
 spoon soda, two spoons water, one-fourth spoon vanilla. 
 Daniel Webster flour enough to roll out. 
 
 JUMBLES: 
 
 Take two cups sugar, two eggs, one cup butter, 
 two-thirds cup milk, three teaspoons of Royal baking 
 powder, four cups Daniel Webster flour. Cream the 
 butter and then stir in the sugar, milk and flour by 
 degrees. 
 
 ALMOND WAFERS: 
 
 Cream one-half cup of butter and one cup of sugar; 
 three eggs added gradually, three-fourths cup of finely 
 chopped almonds, one teaspoon of ground cinnamon, 
 a few drops of vanilla, two cups of Daniel Webster 
 flour sifted with one teaspoon of baking powder. 
 Spread in greased square or oblong baking tins, not 
 too thick, barely covering bottom of tin. Strew 
 powdered sugar on top and bake in quick oven. When 
 a light brown remov^e from oven and cut into oblong 
 wafers one by three inches. When cool pack in 
 earthen jars, plccing fresh lemon peel in bottom and 
 some on top. Keep in a cool place. 
 
 DOUGHNUTS: 
 
 Take two eggs, one cup sugar, one cup sweet milk, 
 one tablespoon butter, nutmeg to flavor, three teas- 
 spoons of baking powder, one quart of Daniel Webster 
 flour. 
 
 DOUGHNUTS: 
 
 Use one cup of sugar, three tablespoons of buttee 
 and lard mixed, three eggs, one cup sweet milk, threr 
 teaspoons baking powder and enough Daniel Webster 
 flour to roll. 
 
 DOUGHNUTS: 
 
 Take three eggs, one cup of sweet inilk, one cup 
 sugar, a little salt, one nutmeg, grated, three cups of 
 Daniel Webster flour, three teaspoons of baking powder 
 sifted with the flour three or four times. Roll out in 
 flour and put into boiling lard. 
 
 DOUGHNUTS: 
 
 Take one-half cup butter, one cup sugar, three eggs, 
 
 one cup sour cream, scant teaspoon salt, little cinnamon 
 
 and nutmeg and teaspoon soda dissolved in cream. 
 
 Beat very light and add Daniel Webster flour to make 
 
 ^^s_ soft dough, 
 
 FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
 82 
 
CINNAMON MACAROONS: 
 
 Take two scant cups sugar, one-half pound blanched 
 almonds chopped fine, whites of six eggs beaten very 
 stiffly. Add the sugar and beat together 15 minutes. 
 Add almonds and two teaspoons of cinnamon. Drop 
 by teaspoons into pans lined with paper and bake 
 in a very slow oven. 
 
 SPICED NUTS: 
 
 Take one pound Daniel Webster flour, one pound 
 sugar, both sifted, four large eggs, the grated rind of 
 one lemon, one-half nutmeg, one small tablespoon 
 cinnamon and one of ground cloves. The eggs, sugar, 
 one teaspoon of baking powder and the spices should 
 be well mixed and the flour well worked into the same 
 on a bake board. Foim into little balls and bake in 
 a slow oven. 
 
 TRIFLES: 
 
 Work one beaten egg and one tablespoon of sugar 
 into as much Daniel Webster flour as will make a 
 stiff paste. Roll as thin as a silver dollar and cut 
 into small cakes. Drop a few at a time into hot lard 
 and cook until they rise to the surface, turn over 
 remove with a skimmer and drain, 
 
 CHOCOLATE MACAROONS: 
 
 Shell and pound one-half pound of almonds, beat 
 whites of three eggs to stiff froth and add one cup 
 of powdered sugar and cup grated chocolate and 
 flavor with vanilla. Dip hands into cold water, roll 
 mixture into balls size of nutmegs and bake on buttered 
 tins in very moderate oven. 
 
 ALMOND KISSES: 
 
 Use whites of six eggs beaten to a froth, one pound 
 of powdered sugar, one tablespoon of Daniel Webster 
 flour, one-half pound of blanched almonds chopped. 
 Drop on buttered tins or paper and bake in moderate 
 
 CHOCOLATE KISSES: 
 
 Take nine eggs, one and one-half pounds of sugar. 
 one and a half pounds of Daniel Webster flour, two 
 teaspoons baking powder, one-half pound almonds, 
 one-half citron chopped fine, four tablespoons chocolate, 
 one-fourth teaspoon pepper, two of cinnamon, one 
 each of cloves and nutmegs. Beat the sugar and eggs 
 very stiff. Sift the baking powder, chocolate and 
 spices with the flour, then add the beaten egg and 
 sugar and at last the fruit. 
 
 COCOANUT KISSES: 
 
 Use whites of two eggs, one cup of powdered sugar, 
 two tablespoons of Daniel Webster flour, one and 
 three-fourths cups grated cocoanut. 
 
 GINGER BREAD: 
 
 One cup molasses, one cup sour milk, one-half cup 
 butter, one-half cup sugar, two cups Daniel Webster 
 flour, one egg, two small teaspoons soda, two teaspoons 
 ginger. 
 
 "FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
 8.? 
 
if*-^ 
 
 GINGER BREAD: 
 
 One cup sour cream or one cup sour milk and one 
 tablespoon butter, one cup brown sugar, one cup of 
 molasses, one egg, two and a half cups of Daniel 
 Webster flour, one teaspoon ginger, one large teaspoon 
 soda, one teaspoon salt and a little of all kinds of 
 spices. 
 
 WHITE COOKIES: 
 
 One cup of thick sour cream, one cup of sugar, 
 teaspoon of soda, salt, grate in the rind of a lemon. 
 
 GINGER DROPS: 
 
 Take one cup of molasses, one-half of sugar, one- 
 half of butter, one of boiling water, one teaspoon of 
 soda, three cups of Daniel Webster flour, one teaspoon 
 of cinnamon, one-half of cloves and one-fourth of 
 ginger. Sift the spices and flour together. Last add 
 three well beaten eggs. 
 
 NUT COOKIES: 
 
 Take one cup each of butter and sugar, one-half 
 cup of milk, one-half teaspoon salaratus, one teaspoon 
 baking powder, one egg beaten thoroughly, one tea- 
 spoon salt, three-fourths of a soup bowl nut meats. 
 These should be chopped, not too fine. Add enough 
 Daniel Webster flour to roll out as thin as pie crust 
 
 OATMEAL ROCKS: 
 
 Take one cup each butter and sugar, two cups 
 Daniel Webster flour, two eggs, four tablespoons of 
 milk, three-fourths teaspoon of cinnamon, one-half 
 teaspoon of soda, one cup of raisins, one cup of nuts 
 and two of oatmeal. 
 
 BLITZKUCHEN: 
 
 Take three eggs, three-fourths cup butter, one of 
 sugar, two of Daniel Webster flour and one teaspoon 
 of baking powder. Roll thin and cut in diamonds. 
 
 CHRISTMAS COOKIES: 
 
 Take one glass of honey, one cup each of molasses 
 and sugar, ten cents each of almonds and citron, two 
 tablespoons of butter, one cup of sweet milk, two 
 teaspoons soda, enough Daniel Webster flour to make 
 stiff; cinnamon, cloves ginger and anise, one teaspoon 
 each. Roll out and bake in long pans. When baked 
 cut into squares and frost. 
 
 WHITE COOKIES: 
 
 Use three eggs, one and a half cups of sugar, one of 
 butter, one-half cup of sour milk, one teaspoon soda 
 and sufficient Daniel Webster flour to roll out. 
 
 BROWN COOKIES: 
 
 Take one cup brown sugar, one and a half of molasses, 
 one of butter, two-thirds cup milk, one teaspoon soda 
 and one spoonful of ginger. 
 
 *'FOR BEST RESULTS USE DANIEL WEBSTER FLOUR.' 
 
 84 
 
HONEY COOKIES: 
 
 Take one quart of honey, one and a half pounds of 
 sugar, five pounds Daniel Webster flour, one-half 
 pound butter, one-half pound lard, one-half pound 
 citron, one-half pound of almonds cut fine, four eggs, 
 grated rind of lemon, one tablespoon of cloves and 
 cinnamon, pinch of cardamom and one and a half 
 teaspoons of soda. Mix all and let stand over night. 
 In the morning roll into sheets and cut into any shapes 
 desired. These are winter cookies. In the summer 
 they do not stay crisp. 
 
 OATMEAL COOKIES: 
 
 Use one cup each of lard and sugar, three eggs- 
 five tablespoons of milk, three-fourths teaspoon of 
 each soda and cinnamon, one and a half cups oatmeal, 
 two each of Daniel Webster flour and chopped raisins 
 or nuts. Drop on tins. 
 
 CARD CAKE: 
 
 Take one cupful each of sugar, butter, molasses 
 and sour milk. Add two teaspoons of soda, two of 
 ginger, two of cinnamon and a pinch of salt with 
 Daniel Webster flour enough to roll out. Cut into 
 pieces four inches wide and five long, place them in 
 a pan and mark with a knife across the top, aVjout 
 half an inch apart. Bake in quick oven. 
 
 CREAM DOUGHNUTS: 
 
 Beat one cup of sour cream and one cup of sugar, 
 two eggs and a level teaspoon of soda, little salt and 
 Daniel Webster flour enough to roll. 
 
 DOUGHNUTS 
 
 Mix by sifting two times, two teaspoons of baking 
 powder with one quart or more of Daniel Webster 
 flour. Beat two eggs in a cup of sugar, one cup of 
 cream and milk and flavor to taste. Fry in hot lard. 
 When cold roll in powdered sugar. 
 
 " FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
 85 
 
CAKES. 
 
 IIER FIRST CAKE. 
 " She measured out the batter with a very solemn air, 
 The milk and sugar also, and she took the greatest care 
 To count the eggs correctly, and to add a little bit 
 Of Baking Powder, which, you know beginners oft omit ; 
 Then she stirred it all together, and she baked it 
 
 full an hour, 
 But she never quite forgave herself for leaving out 
 
 Daniel Webster hour.— Judge. 
 
 CREAM SPONGE CAKE: 
 
 Boil a pint of granulated sugar, and a half a cup of 
 water until it spins a thread, pour slowly into eight 
 well beaten yolks of eggs, beat cold, add juice and 
 grated rind of an orange, half a pound of pastry flour, 
 stiffly beaten whites of eight eggs last. Bake an hour, 
 ice when cold. 
 
 LAYER CAKE: 
 
 i cup of butter, 1 cup of sweet inilk, 
 
 H cups of sugar, 2^ cups of flour, 
 
 White of six or three 2 teaspoonfuls of baking 
 
 whole eggs, powder. 
 
 GOLDEN CAKE: 
 
 Yolks of eight eggs well beaten, heaping cup of 
 sugar, one-half cup of butter, one-half a cup of sweet 
 milk, one and one-half cups of flour sifted three times, 
 with one heaping teaspoon of baking powder, one 
 teaspoon of vanilla. Easy to make and sure to please. 
 
 FRENCH LAYER CAKE: 
 
 Beat two cups of pulverized sugar and three-fourths 
 of a cup of butter to a cream; add to this the well 
 beaten yolks of four eggs, a little more than half a 
 cup of sweet milk, two and one-half cups of flour, 
 two and a half teaspoons of baking powder and then 
 the well beaten whites of four eggs; divide this into 
 three parts; into one part mix one half teacup each 
 of chopped raisins and currants, one-half a teaspoon 
 each of cinnamon and nutmeg. Bake in one layer. 
 Into the second layer stir a teaspoon of vanilla and 
 four teaspoons of grated chocolate and bake n one 
 layer. Last layer flavor with lemon. When baked, 
 put the chocolate at bottom, the fruit layer in the 
 middle and the white on top. Put together with 
 chocolate frosting. 
 
 "FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
CHOCOLATE FROSTING: 
 
 One cup of granulated sugar, six tablespoons of 
 milk, boil four minutes -without stirring. Whip in 
 three heaping tablespoons of grated chocolate. Flavor 
 with vanilla. 
 
 BROWN CAKE: 
 
 Two cups of brown sugar, one-half a cup of molasses, 
 one cup of butter, one cup of strong coffee, four cups 
 of flour, four teaspoons of baking powder, one cup of 
 raisins, one cup of nuts, spices, one egg. Bake in 
 a slow oven. 
 
 WHITE LOAF CAKE: 
 
 Two cups of pulverized sugar, add a half cup of 
 butter beaten to a cream, half a cup of sweet milk, 
 two and a half cups of flour, two and a half teaspoons 
 of bakmg powder m the flour, whites of seven eggs, 
 add one cup of chojiped hickory nut meats. 
 
 GRAHAM PUFF CAKE: 
 
 One cup of brown sugar, one-half cup of butter, 
 two whole eggs (beat separate), one cup of milk, 
 two cups of grahani, two teaspoons of baking powder, 
 one cup of raisins, vanilla. 
 
 VARIETY CAKE: 
 
 One and one-half cups of sugar, one-half cup of 
 butter beaten to a cream, one-half cup of sweet milk, 
 three eggs beaten separately, two teaspoons of baking 
 powder, two cups of flour. In one-third of this put 
 one small cup of raisins, one-half a teaspoon each 
 of cloves and cinnamon and a little nutmeg. Bake 
 in three layers. Put together with boiled frosting. 
 
 MARBLE CHOCOLATE CAKE: 
 
 One cup of butter, two cups of sugar, four eggs 
 (well beaten), one cup of milk, three cups of flour, 
 two teaspoons of baking powder. Take out one cup 
 of the batter, mix with four tablespoons of grated 
 chocolate dissolved in cream. Cover the bottom of 
 the tin with the white batter and drop upon it in 
 places spoonfuls of the chocolate, then another layer 
 of the white until all is used. 
 
 SPONGE CAKE: 
 
 Four eggs, beat the yolks and whites separately, 
 one cup of flour, one scant cup of sugar, two teaspoons 
 of cold water, one teaspoon cream tartar, half a tea- 
 spoon of soda. Flavor to taste and bake in moderate 
 oven. 
 
 CHOCOLATE CAKE: 
 
 Six tablespoons of grated chocolate, five table- 
 spoons of boiling water over it, let stand a while. 
 Cream one and a half cups of sugar, and one-half 
 cup of butter, then add the chocolate, yolks of four 
 eggs and half a cup of sweet milk, one and three- 
 quarters cups of flour, with a heaping teaspoonful 
 of baking powder, and lastly the well beaten whites 
 of four eggs. It will seem thin but is all right 
 
 " FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
 89 
 
ORANGE CAKE: 
 
 One cup of sugar, one-fourth cup of butter, the 
 whites of three eggs and the yolk of one. one-half a 
 cup of sweet milk, two teaspoons of baking powder 
 in about two cups (or more) of flour, last the juice 
 of one orange. Make boiled frosting. When beating 
 it and it is nearly stiff enough, put in it the grated 
 rind of the orange; spread between layers and on 
 top of the cake. This recipe is for two layers. 
 
 CAKE WITHOUT EGGS: 
 
 One cup of sugar, one-half cup of lard or butter, 
 one cup of sour milk, one teaspoon of soda, one cup 
 of raisins, two cups of flour. Spices; Cinnamon, 
 cloves and nutmeg. 
 
 CARAMEL CAKE: 
 
 Whites of four eggs, one cup of sugar, one-half 
 cup of butter, one-half cup of milk, two cups of flour, 
 two teaspoons baking powder. Bake in two jelly 
 tins. 
 
 FILLING: 
 
 Two cups of brown sugar, one-half cup sweet cream, 
 butter size of an egg, teaspoon of vanilla; boil until 
 it almost hardens in cold water. Take from fire and 
 add one cup of walnut meats. Beat until almost 
 cold. 
 
 FRUIT CAKE: 
 
 One pound of flour, one pound of sugar, three- 
 quarters of a pound of butter, two pounds of currants, 
 two pounds of seeded raisins, one pound of citron, 
 one-quarter of a pound of almonds, mace, a wine 
 glass of orange juice and lemon each. Cream the 
 butter and sugar, add 10 eggs beaten separately 
 then flour and fruit floured. Bake two hours. 
 
 SPONGE CAKE: 
 
 Si.x eggs, beat five minutes, one cup of sugar, beat 
 five minutes, three tablespoons of cold water, one 
 at a time, beat strenuously five minutes, one teaspoon 
 of lemon e.\tract, one even teaspoonful baking powder, 
 sifted with one cup of flour into the cake; mi.K lightly. 
 
 DEVIL'S FOOD: 
 
 One cup of brown sugar, one-half cup of sour milk, 
 two eggs, one-half cup of butter, two cups of flour, 
 one teaspoon soda, one cup grated chocolate, one-half 
 cup of milk, two-thirds cup brown sugar, one teaspoon 
 of vanilla, cooked until like cream and mixed in batter. 
 Bake in slow oven and fill with two cups of brown 
 sugar, one-half cup of sweet milk, butter size of an 
 egg, cooked until it hairs. 
 
 WHITE CAKE: 
 
 One cup of sugar, one-half cup of butter, one-half 
 cup of milk, two cups of flour, two teaspoons of baking 
 powder, whites of three eggs beaten stiff. Cream 
 the sugar and butter then ad milk and flour with 
 the baking powder, last add the whites of the eggs. 
 Bake in a moderate oven. Use plain white icing with 
 chopped nuts. 
 
 " FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
 90 
 
FIG ECLAIR: 
 
 One cup of butter (scant) two cups of sugar, one 
 cup of milk, whites of eight eggs, three and three- 
 quarters cups of flour, three level teaspoons of baking 
 powder. Bake one-half of the mixture in two layers. 
 Spread fig filling between the layers and frost with 
 White Mountain cream. 
 
 FIG FILLING: 
 
 One-half pound of figs chopped fine, one-third a 
 cup of sugar, one-third cup of water, juice of half a 
 lemon. Mix the ingredients in the order given; cook 
 in the top of a double boiler until thick enough to 
 spread. 
 
 WHITE MOUNTAIN CREAK!: 
 
 One cup of sugar, one-third cup of water, white 
 of one- egg, one-half teaspoon of vanilla or flavor to 
 taste. 
 
 POTATO CAKE: 
 
 Two cups of sugar, one cup of butter, one cup of 
 sweet milk, one cup of grated potatoes, one cup of 
 grated chocolate, one pound of walnuts, two and a 
 half cups of flour, two teaspoons of baking powder 
 four eggs. 
 
 CHOCOLATE LAYER CAKE: 
 
 Two cups of sugar, one-half cup of butter, three 
 eggs beaten separately, half a cup of sweet milk, 
 half a teaspoon soda dissolved in hot water, two and 
 a half cups of flour, one-half a cake of Baker's choco- 
 late grated and dissolved in half a cup of boiling water. 
 Make white frosting with or without chopped nuts. 
 
 HICKORY NUT CAKE: 
 
 Two cups of sugar, one cup of sweet milk, two- 
 thirds cup of butter, three cups of flour, three eggs, 
 two teaspoons of baking powder, one cup of nut 
 kernels cut fine. 
 
 WHITE CAKE: 
 
 Cream together one cup of butter and three cups 
 of sugar, add one cup of milk. Sift three teaspoonfuls 
 of baking powder into one cup of cornstarch, mixed, 
 with three cups of sifted flour. Beat in gradually 
 the whites of twelve beaten eggs. Flavor to taste. 
 
 WHIPPED CREAM CAKE: 
 
 One cup of sugar, one cup of cream, whipped, one 
 and a half cups of flour, one teaspoon of baking powder, 
 one teaspoon of vanilla, whites of three eggs and 
 yolks of two, a little salt. 
 
 MARBLE CAKE: 
 
 One cup of sugar one-half cup of butter, one-half 
 cup of milk, whites of three eggs, two cups of flour, 
 a teaspoon of baking powder. 
 
 DARK PART: 
 
 One-half cup of brown sugar, one-half cup of 
 molasses, a half cup each of butter and milk, two 
 cups of flour, yolks of three eggs, a teaspoon of baking 
 powder, one teaspoon of mixed spices. 
 
 "FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 91 
 
WHITE CAKE: 
 
 One larire cup of pulverized sugar, one-half cup of 
 butter, scant, beaten to a cream, three-quarters cup 
 of milk, one and one-half teaspoons baking powder, 
 one large cup of flour, whites of four eggs beaten 
 very stiff. Bake in two layers or a deep flat pan. 
 
 SUNSHINE CAKE: 
 
 The yolks of five and the whites of seven eggs, 
 one coffee cup of sugar, two-thirds of a cup of flour, 
 two-thirds of a teaspoon of cream of tartar. Beat 
 the yolks until foamy, then beat the whites, half, 
 add cream of tartar, beat well, then add beaten yolks, 
 sugar that has been sifted four times, the flour that 
 has been sifted four times and measured after sifted. 
 Bake in a moderate oven 3 5 minutes. 
 
 NUT CAKE: 
 
 One and one-half cups of sugar, one-half cup of 
 butter, three eggs, one cup of milk, two cups of flour, 
 two teaspoons of baking powder, vanilla to.flavoi". 
 
 FILLING: 
 
 One cup of sugar, one cup of sour cream, one cup 
 of chopped walnuts, yolks of two eggs. Cook in a 
 double boiler. 
 
 CHOCOLATE CAKE: 
 
 Grate a half cup of chocolate, mix with a half cup 
 of milk, yolk of one egg, one cup of sugar, one tea- 
 spoon of vanilla, cool until chocolate and sugar are 
 melted; let this cook, while making cake from one 
 cup of sugar, one-half cup of butter, one-half cup of 
 milk, two cups of flour, two eggs, one teaspoon of 
 baking powder. Add to this the first mixture and 
 bake in layers. 
 
 COLD WATER FRUIT CAKE: 
 
 One half cup of l)utter, one cup of raisins cut, one 
 cup of brown sugar, one cup of citron, one-half cup 
 of cold water, one and one-half cups of flour, two 
 eggs, one teaspoon of baking powder, one teaspoon 
 of cloves, one teaspoon of allspice, one teaspoon of 
 cinnamon. 
 
 SUNNYSIDE CAKE: 
 
 One tablespoon of butter, one cup of sugar, one 
 scant cup of milk, two teaspoons of baking powder, 
 two cups of flour, flavor to taste. 
 
 LIGHTNING CAKE: 
 
 One cup of butter, one cup of granulated sugar, 
 three eggs, two cups of flour, half teaspoon of baking 
 powder, grated rind of one lemon. Cream the butter 
 and sugar, add lemon and beaten eggs, add flour and 
 beat well. Spread inch thick on flat buttered pans, 
 sprinkle with a mixture of granulated sugar, powdered 
 cinnamon and a few chopped almonds. Bake pale 
 brown in a hot oven and when cold cut in squares. 
 
 'FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
 92 
 
POTATO CAKE 
 
 Two cups of brown sugar, three eggs, one scant 
 cup of butter, one-half cup of milk, one cup grated 
 potato, one teaspoon each cinnamon and cloves, two 
 cups of flour and one-half teaspoon of baking powder, 
 one cup of walnuts, one-half cup grated chocolate. 
 Bake in loaf. 
 
 SOUR CREAM CAKE: 
 
 One cup brown sugar, one cup of thick sour cream, 
 one and one-half cups flour, two eggs, a small teaspoon 
 of soda, raisins, orange peel, cinnamon and cloves. 
 
 FRUIT CAKE: 
 
 Two cups of brown sugar, one cup of butter, one 
 cup of molasses, one cup of strained coffee, four cups 
 of flour, four eggs, one teaspoon of soda, two teaspoons 
 of cinnamon, one teaspoon of nutmeg, one pound 
 each almonds, figs, raisins, and currants. 
 
 NUT CAKE: 
 
 Two cups of sugar, one cup of butter creamed 
 together, one cup of sweet milk, three cups of sifted 
 flour, one teaspoon of lemon extract, three teaspoons 
 baking powder the whites of six eggs well beaten, 
 two scant cups of English walnuts, stir well through 
 the cake, bake thoroughly in flat tins, frost with 
 boiled icing. 
 
 DATE CAKE: 
 
 One pound of sugar, yolks of twelve eggs, stir one- 
 half hour, one-half pound of dates cut fine, small 
 teaspoon of cloves, one teaspoon of cinnamon, one 
 le:non, grated rind and juice, two bars of sweet choco- 
 late, eight soda crackers rolled fine, beat the whites 
 and add lastly. Bake one-half hour. 
 
 ORANGE CAKE: 
 
 (3ne scant cup of butter, two cups of sugar, four 
 eggs, one cup of milk, three cups of flour, two teaspoon- 
 fulls of baking powder, grated rind of one orange 
 putting the orange in last. 
 
 RAISIN CAKE: 
 
 One cup of granulated sugar, one-half cup of butter, 
 three eggs, one-half cup of sweet milk, one heaping 
 cup of raisins (chopped if preferred), two teaspoons 
 of baking powder and about two cups of flour, flavor 
 with nutmeg or to taste. Put butter, sugar, well 
 beaten eggs and milk together, then stir raisins in, 
 dredge raisins slightly with flour to prevent them 
 falling to bottom. 
 
 X. B. — .\ cake with raisins needs a little more 
 flour than one without. Cover with white frosting. 
 
 BREAD CAKE: 
 
 One cup of yeast bread dough, one cup of sugar, 
 half cup of butter, one egg, one teaspoon of soda 
 dissolved in one tablespoon of sour milk, one tea- 
 spoon of different kinds of spices, one-half cup of 
 raisins, one-half cup of currants, flour as for other 
 cakes. 
 
 "FOR BEST RESULTS USE DANIEL WEBSTER FLOUR.' 
 
MOLASSES: 
 
 Cream one-half cup of sugar and one tablespoon of 
 butter, two cups of sour milk (half teaspoon of soda 
 in each,) two cups of sorghum or syrup, add two 
 cups of flour, into which mixture put one cup of 
 raisins, or a half cup of raisins and a half cup of cur- 
 rants, one teaspoon each of cinnamon, cloves and 
 allspice, flour enough to inake a stiff batter. Bake in 
 a slow oven for an hour to an hour and a half. The 
 success of this cake depends on the oven. 
 
 WALNUT CAKE: 
 
 Two cups of brown sugar, one-half cup of butter, 
 one cup of sour milk, two and a half cups of flour, 
 yolks of five eggs, one teaspoon of soda, one-half 
 pound of stoned raisins, one pound of walnuts, one 
 teaspoon of cloves, one teaspoon of cinnamon, save 
 24 half nuts for the top of the cake. 
 
 CARAMEL FROSTING IF DESIRED: 
 
 Une and a half cu])S of brown sugar, add five table- 
 spoons of milk, boil four minutes, remove from stove 
 and add butter size of a walnut, stirring until cool 
 enough to spread. 
 
 FRUIT CAKE: 
 
 One pound of sugar, one pound of butter, one pound 
 of flour, 10 cents worth of each nuts, figs and dates, 
 two pounds each of raisins and currants, one teaspoon 
 soda, one teaspoon cinnamon, one grated nutmeg, 
 nine eggs. This makes two good sized cakes. Bake 
 A'ery slow. 
 
 DATE CAKE: 
 
 Beat well six eggs and a half pound of sugar, add 
 six tablespoonfuls of bread crumbs, one cup of walnuts, 
 one cup of dates cut fine, one half teaspoon baking 
 powder and vanilla to season. 
 
 CARAMEL CAKE: 
 
 To make caramel place half a cup of sugar in a 
 granite pan over the fire, stir continuously until the 
 sugar melts and finally beconies liquid and throws off 
 an intense smoke. Remove the pan from fire; take 
 one-half a cup of boiling water, stir in gradually 
 then place on the fire until boiled to a syrup. 
 
 FOR CAKE: 
 
 One-half cup butter, one and one-half cups of sugar. 
 one cup water, two cups of flour, yolks of two eggs, 
 beat for five minutes, then add three teaspoons of 
 caramel, one teaspoon of vanilla, a half a cup of flour, 
 two teaspoons of baking powder and the whites of 
 two eggs. 
 
 FILLING: 
 
 One-half cup of sugar, one-half cup of water, put 
 over fire until dissolved ther^ boil quietly without 
 sitrring until it threads from a fork. Have ready 
 the stiffly beaten white of an egg, stir in boiling syrup, 
 beat until cool, add one teaspoon of vanilla and two 
 of carainel. 
 
 " FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
 94 
 
POTATO CARAMEL CAKE: 
 
 Two-thirds cup of butter, two cups of sugar, two 
 cups of flour, one cup of mashed potato, one-half cup 
 of sweet milk, two teaspoons of baking powder, four 
 eggs. Cream butter and sugar and yolks of eggs, 
 
 add milk, mashed potato and some melted chocolate, 
 enough to color the cake; then add the flour and 
 baking powder and last the whites of the eggs beaten 
 stiff, then nuts as many as wanted, added just before 
 putting the cake in the tins. This makes a large loaf. 
 
 FILLING: 
 
 One cup of sugar, four tablespoonfuls water, boiled 
 till clear. Stir it into the beaten white of one egg, 
 quickly, and add one-half cup raisins, seeded and 
 chopped fine, and one-half cup cliopped walnuts. 
 
 BOILED FROSTING: 
 
 One cup of sugar and water enough to melt the sugar. 
 Let it boil till it hairs when dropped from the spoon. 
 (Don't stir). Then beat it in j;he white of one egg 
 beaten stiff, until it is thick enough to spread. Add 
 flavoring and about three drops of vinegar. 
 
 ANGEL CAKE: 
 
 To make a good sized Angel Food separate 11 eggs; 
 beat the whites until they are light, but not dry; add 
 a level teaspoonful of cream of tartar and beat again 
 for five minutes. Sprinkle over, mixing carefully and 
 constantly, a cupful and a half of granulated sugar 
 that has been sifted; then add one cupful of pastry 
 flour that has been sifted five times and a teaspoonful 
 of flavoring. Mix this thoroughly but quickly, as 
 if cutting the flour into the mixture. Turn into an 
 Angel Food pan, put into a moderate oven and bake 
 slowly for three-quarters of an hour. 
 
 WHITE CAKE: 
 
 Whites of nine eggs beaten very stiff, two cups of 
 powdered sugar, one cup of butter, three cups of flour, 
 three teaspoons of baking powder, one cup of milk. 
 Flavor with vanilla. 
 
 FRUIT CAKE: 
 
 Two cups of brown sugar, one cup of butter, one 
 cup of inolasses, one cup of strained coffee, four cups 
 of flour, four eggs, one teaspoon of soda, two teaspoons 
 of cinnamon, one teaspoon of nutmeg, one pound each, 
 almonds, figs, raisins and currants 
 
 FRUIT CAKE: 
 
 One cup of butter, three cups of sugar, five eggs, 
 one cup of coffee, five cups of flour, one cup of currants, 
 citron and raisins, one cup of nut meats, three tea- 
 spoons of baking powder, one teaspoon each of cloves, 
 cinnamon and nutmeg, juice and nnd of one lemon, 
 
 SPICE CAKE: 
 
 One cup of sugar, half cup of butter beaten to a 
 cream. Yolks of five eggs, half cup of inilk, two cups 
 of flour, two teaspoons of baking powder, a little of 
 each, cinnamon, cloves allspice, nutmeg and ginger. 
 
 FOR BEST RESULTS USE DANIEL WEBSTER FLOUR.' 
 
BRODT FORTE: 
 
 One pound of sugar, three quarters of a pound of 
 almonds, one-quarter of a pound of citron, one table- 
 spoon grated chocolate, one teaspoon of cinnamon, 
 one-half teaspoon each cloves and allspice, one small 
 nutmeg, fourteen eggs, one-half pound of toasted 
 bread, rolled finely, soaked in one cup of wine, stir 
 the yolks and sugar very lightly, add other ingredients. 
 Beat whites of eggs to a stiff froth and mix lightly. 
 Bake one hour in a moderate oyen. 
 
 DUTCH CAKE: 
 
 One cup of butter, two cups of sugar, one cup of 
 sweet milk, five eggs, four cups of flour, one teaspoon 
 of soda, two nutmegs, one pound of raisins chopped 
 fine. 
 
 WALNUT CAKE: 
 
 One-half cup of butter, one cup of sugar, three egg 
 yolks and two egg whites (well beaten), one -half cup 
 of milk, one and one-half cups of flour, one and one- 
 half teaspoonfuls of baking powder, three quarters 
 cup of broken walnuts. Bake in a sheet 45 minutes. 
 
 WHITE CAKE: 
 
 One and a half cups of sugar, half cup of butter, 
 half cup sweet milk, two cups flour, two teaspoons 
 baking powder, whites of six eggs. Bake in two 
 layers. 
 
 RYE BREAD CAKE: 
 
 One cup of sugar, and yolks of 10 eggs, beat to a 
 cream. Add one and a half cups of grated Rye bread, 
 one teaspoon of baking powder, one half a cup of wine 
 or brandy, one cup of citron, one cup of walnuts, then 
 whites of the eggs. Flavor with lemon. 
 
 LADY'S CAKE: 
 
 One-half cup of butter, one and a half cup of sugar, 
 beat to a cream; nearly one cup of sweet milk, two 
 cups of flour, one-half teaspoon of soda, one teaspoon 
 of cream tarter, the whites of four eggs well beaten. 
 Flavor with peach or almond. 
 
 WHITE CAKE: 
 
 4 egg whites, 
 1 cup sugar, 
 ^ cup butter, 
 i cup milk, 
 
 2 cups flour, 
 
 J teaspoon baking powder. 
 
 1 teaspoon Lemon extract. 
 
 SPICE CAKE: 
 
 One cup butter, two cups brown sugar, two eggs, 
 one cup cold water, one cup each of raisins and chopped 
 walnuts, two teaspoons cinnamon, one teaspoon nut- 
 ineg, one half teaspoon cloves, two teaspoons baking 
 powder, three and one half cups flour. Bake in a 
 loaf for one hour. 
 
 FEATHER CAKE: 
 
 1 cup sugar, 
 
 i egg, 
 
 k cup sweet milk, 
 
 1 tablespoonful melted 
 
 butter, 
 1 \ cups flour, 
 1 teaspoon baking powder. 
 
 " FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
 '>6 
 
CHOCOLATE CAKE: 
 
 One quarter of a cake of bitter chocolate, one 
 quarter cup sugar, one quarter cup milk, one egg; 
 put this mixture on the stove to thicken. One cup 
 of sugar, one quarter cup of butter, three fourths cup 
 of milk, one and one-half cups of flour. Two tea- 
 spoons of baking powder in whites of three eggs. 
 
 WHITE NUT CAKE: 
 
 One cup of sugar, one-half cup of butter, three 
 quarters of a cup of milk, two cups of flour, whites of 
 four eggs, one teaspoonful of vanilla, two teaspoonfuls 
 of baking powder, one half cup of nuts. The yolks 
 of the eggs, left from above, may be used in the fol- 
 lowing cake : 
 
 Four yolks of eggs, one cup of sugar, one-half cup 
 of butter, one cup of milk, two cups of flour, two 
 teaspoonfuls of baking powder, nutmeg can be used 
 as flavor, if desired. Bake in a square pan and use 
 chocolate frosting. 
 
 COFFEE CAKE: 
 
 Two cups of sugar, two cups of butter, beaten to a 
 cream; One cup of molasses, one cup of cold coffee, 
 one cup of raisins, one cup of English Currants, four 
 eggs beaten separately, one and one-half teaspoons 
 of nutmeg, cinnamon and cloves, two teaspoons of 
 soda, four cups of flour. 
 
 APPLE SAUCE CAKE: 
 
 1 cup sugar. 
 ^ cup butter. 
 ■ 1 cup apple sauce, 
 (Just as you use it on 
 the table). 
 
 1 teaspoon sugar, 
 1 h cups flour, 
 1 cup raisins. 
 Spices to taste. 
 
 SPONGE CAKE: 
 
 Four eggs, one cup of granulated sugar, one cup of 
 sifted flour, one teaspoon of baking powder; one-half 
 a teaspoon of lemon extract, five spoonfuls of milk 
 and a pinch of salt. Beat the whites of the eggs 
 until stiff enough to stand inverted in a bowl, then 
 beat into them slowly a quarter of the sugar; Beat 
 the yolks with the remaining sugar just five minutes 
 by the clock, add the milk one spoonful at a time, 
 beating all the time, also add salt and extract. Add 
 slowly this mixture to the whites, then fold in the 
 sifted flour with powder, sprinkle top with granulated 
 sugar and bake in a slow oven. 
 
 CHOCOLATE CAKE: 
 
 One and one half cups of sugar, one half cup of 
 butter, three eggs, one cup of milk, two and a half 
 scant cups of flour, mixed with one and a half tea- 
 spoons of baking powder, one half cake of Baker's 
 chocolate. 
 
 ENGLISH FRUIT CAKE: 
 
 One half a pound of butter, four eggs, one cup of 
 molasses, one pound of currants, one pound of raisins, 
 one half pound of citron, three quarters pound of 
 brown sugar, one pound of flour, one teaspoonful 
 each of cinnamon, cloves, and ginger, two teaspoons 
 of baking powder, one wine glass of brandy, one- 
 quarter pound of chopped almonds, a pinch of salt. 
 Bake slowly three hours. 
 
 " FOR BEST RESULTS USE DANIEL WEBSTER FLOUR.' 
 
 97 
 
CHOCOLATE CAKE: 
 
 One-half a cup of grated chocolate, one-half cup 
 of milk, one cup of sugar, one teaspoon of vanilla, 
 boil all together a few minutes, stirring until all is 
 dissolved, then set away to cool. 
 
 The cake batter is inade by using one-half cup of 
 milk, one cup of sugar, scant half cup of butter, two 
 eggs, two cups of flour, two teaspoons of baking powder. 
 Beat altogether, add the boiled chocolate to the dough, 
 bake in layers and put together with boiled frosting. 
 
 YELLOW CAKE: 
 
 One and one-half cups of flour, one cup of sugar, 
 one-half cup of butter, half a cup of sweet milk, two 
 teaspoons of Royal baking powder, yolks of four eggs. 
 
 CREAM CAKE: 
 
 Mi.x one cup of cream, one cup of sugar and two 
 eggs, one and one-half cups of flour, one teaspoon 
 of baking powder. Bake in tins in a moderate oven. 
 
 NUT FROSTING: 
 
 One cup of sugar, whites of two eggs, one cup of 
 nuts,. Boil the sugar with a little water until it 
 threads, pour over beaten whites of eggs and beat 20 
 minutes before adding nuts. Place cake in a deep 
 tin so that the frosting will be about three-quarters 
 of an inch thick. 
 
 NUT FILLING: 
 
 Pound one cup of nuts fine, add one and one-half 
 cups of sugar, one cup of cream, sweet or sour. Cook 
 five minutes. 
 
 GREEN APPLE FILLING: 
 
 Grate four large apples, add juice and part of the 
 rind of a lemon, one cupful of sugar. Let cook a 
 few minutes, then add a beaten egg. Cool and spread 
 thickly between layers. 
 
 LAYER CAKE FILLING: 
 
 One cup of powdered sugar, one-fourth cup of hot 
 water; let simmer; beat white of one egg, mix with 
 above and when cold add one-half a cup of chopped 
 raisins one-half cup of chopped walnuts, one table- 
 spoon of cocoanut, vanilla; frost top and decorate 
 w-ith walnuts when long shallow pans are used. 
 
 FROSTING: 
 
 One cup of white sugar boiled with six tablespoons 
 of water until it thr,;ads, the whites of two eggs beaten. 
 Pour the boiling sugar into the beaten whites and 
 when cool put in one teacup of raisins, one teacup of 
 walnuts cut fine. This will spread two cakes. 
 
 " FOR BEST RESULTS USE DANIEL WEBSTER FLOUR." 
 
NUT FILLING 
 
 One cup of sugar, whites of two eggs, one cup of 
 nuts. Boil the sugar with a Httle water until it will 
 thread, pour over the beaten whites of eggs and beat 
 20 minutes before adding nuts. 
 
 MARSHMALLOW ICING: 
 
 One tablespoon of gelatine, sixteen spoons of cold 
 water, i)ut over a slow fire until dissolved, then beat 
 in one pound of confectionery sugar, beat until light. 
 
 WALNUT CUSTARD FILLING: 
 
 Put one cup of milk on the^tove in a granite basin 
 and let come to a boil, add one egg or the yolks of 
 two eggs, scant half cup of sugar, little vanilla, one- 
 scant tablespoon of cornstarch wet in water; add 
 one cup of chopped walnut meats, well mixed together, 
 to the boiling milk; stir until it thickens and put 
 between the layers of cake with boiled white frosting 
 on top. 
 
 FILLING FOR FIG CAKE: 
 
 One cup of sugar, one-fourth cup of water; boil 
 until it will thread; let cool five minutes and stir 
 into the beaten white of one egg; beat five minutes, 
 then add about one dozen figs, chopped very fine. 
 
 FROSTING: 
 
 One-half cup of milk, two cups x>f sugar, boil two 
 and a half minutes, beat to a cream. 
 
 " DANIEL WEBSTER FLOUR IS BETTER THAN THE BEST." 
 
ICES AND CREAMS 
 
 ICE CREAM: 
 
 Take yolks of seven eggs and four cups of sugar and 
 beat to a cream; stir into this three quarts of new 
 milk, then add four quarts of rich cream. When 
 partly frozen, add one cup of sugar and whites of the 
 eggs, whipped together, one large spoon of lemon 
 extract and two of vanilla. This makes 10 quarts. 
 
 ICE CREAM: 
 
 Two quarts "of new milk, two quarts of cream, two 
 pounds of sugar, twelve eggs. Dissolve sugar, in the 
 milk, add yolks then the whites beaten to a stiff froth, 
 strain and freeze. 
 
 ICE CREAM: 
 
 Two quarts of cream, one quart of milk, 10 eggs, 
 four cups of sugar, two tablespoonfuls of flavoring, 
 12 tablespoons chocolate. Boil the chocolate with 
 the milk and eggs; beat the j'olks of the eggs with 
 the sugar; after the sugar, chocolate and milk is 
 boiled, add the yolks. Beat the whites and add the 
 last thing before freezing. 
 
 MAPLE SAUCE FOR ICE CREAM: 
 
 One cup of maple syrup, sniall piece of butter, 
 boiled until thick, then add one-half cup of blanched, 
 chopped English walnuts. 
 
 SHERBET: 
 
 One quart of sugar made into a syrup, one can cf 
 grated pineapple, two oranges, two lemons (only the 
 juice) strain and put in a one-gallon freezer. Add 
 water enough to fill two-thirds full, and freeze. When 
 partly frozen, add the whites of two eggs, beaten. 
 
 ICE: 
 
 One-half cup of brown sugar, four eggs, well beaten, 
 one pint of milk, one pint of sweet cream, one cup of 
 nuts. Heat milk and sugar together, then stir in eggs, 
 let cool, then add the cream, after partly frozen, add 
 nuts. Freeze by putting out of doors. 
 
 PEACH ICE: 
 
 Six large peaches, two lemons, one pint of sugar, 
 one pint of water and two tablespoonfuls of gelatine. 
 Heat the sugar and water until the sugar is dissolved; 
 let it cool and then add the peaches, which have been 
 run through a sieve, the juice of the lemons and the 
 gelatine. Freeze like ice cream. 
 
 'DANIEL WEBSTER FLOUR IS BETTER THAN THE BEST." 
 
CARMEL ICE CREAM: 
 
 Heat a pint of fresh milk in a double boiler, put a 
 generous half cup of granulated sugar into the frying 
 pan and stir it over the fire until cooked to a brown", 
 smoking mass. Stir this into the scalded milk, mix 
 thoroughly and remove from fire. When cold, beat 
 into brown mixture a quart of rich cream, a pint of 
 whipped cream, a cup of sugar and three teaspoons of 
 the extract of vanilla. Turn into a freezer and freeze. 
 
 SPANISH CREAM: 
 
 Put a pint of milk on the stove with half a box of 
 gelatine in. When thoroughly dissolved, boil and add 
 the yolks of two eggs beaten with half a teacup of 
 sugar. When it comes to a boil remove from the firq 
 and add the whites of the eggs, beaten to a froth. 
 Flavor to taste. 
 
 SPANISH CREAM: 
 
 One half a box of gelatine soaked in one quart of 
 milk, strain, then add the yolks of three eggs, beaten 
 with a cup of sugar. When it comes to a boil take it 
 off the stove and add the whites that have been whipped 
 very stif? with two tablespoons of sugar, flavor with 
 vanilla and turn into the inolds. (Always ■ wet the 
 molds or cups before putting in the mixture so it will 
 turn out smooth, like jelly.)' Make the day before 
 using. 
 
 NUT CREAM: 
 
 Dissolve one-half box of gelatine in a little milk, 
 then set in hot water until it is thoroughly melted. 
 Whip one pint of cream and the white of one egg and 
 mix. Sweeten and flavor to taste, then add gelatine 
 and English w-alnuts. Color half pink and pour into 
 a mold. When it has hardened enough, carefully pour 
 the rest over the top and set in a cool place to harden. 
 
 LEMON FOAM: 
 
 Take yolks of six eggs, one-half pound of powdered 
 sugar, the juice and grated rind of two lemons, one- 
 half an ounce of isinglass of gelatine, dissolved in as 
 small a quantity of cold water as possible. Simmer 
 over fire until it thickens, having beaten them well 
 together. Whip the whites to a stifl" froth, add them 
 to the mixture. When it is cold beat thoroughly and 
 pour into molds. 
 
 PINEAPPLE FOAM: 
 
 One can of shredded pineapple, one cup of cream 
 and whites of two eggs beaten .stiffly; two tablespoons 
 of powdered sugar. Chill and serve. 
 
 MOUSSE: 
 
 Whip one quart of cream very stiff, add juice of any 
 kind of fruit to flavor, sugar to taste, freeze and serve. 
 
 " DANIEL WEBSTER FLOUR IS BETTER THAN THE BEST." 
 
 101 
 
MAPLE MOUSSE: 
 
 Beat the yolks of four eggs until light, add one 
 cup ot maple syrup, let come to a boil, stirring all the 
 time. Remove and beat until cold, then strain. Whip 
 one quart of thick cream, add the whites of four ego^s, 
 well beaten and stir into the syrup. Mix well, pour 
 in mold. Pack in ice and salt four hours. 
 
 CAFE MOUSSE: 
 
 One quart of cream, two eggs one-half cup of ground 
 coffee, over which pour one cup of boiling water, and 
 let it steep 20 minutes on the back of stove. Beat 
 eggs until smooth add one and one-half cups of sugar, 
 then the strained coff'ee. When cool add the cream, 
 whipped, and two teaspoons vanilla. Pack in mold 
 and freeze four hours. 
 
 PINEAPPLE SHERBET: 
 
 Mi.x one can of grated pineapple, one pint of sugar, 
 one pint of water and the juice of a small lemon. Let 
 stand while the gelatine is dissolving, pour two table- 
 spoons of cold water over one tablespoon of gelatine, 
 letting stand one hour. Add one teacup of boilin^ 
 water to the gelatine. Put with the other ingredients'. 
 Cool and freeze. Add the whites of one beaten egg. 
 
 CHOCOLATE CREAM: 
 
 Soak a box of gelatine in half a pint of cold water 
 for two hours. Put one quart of milk in a double 
 boiler on the stove, shave two ounces of chocolate, 
 place in a pan with four tablespoons of sugar and two 
 of boiling water; stir until smooth and glossy, then 
 stir into the milk. Beat the yolks of five eggs with a 
 half cup of sugar; add to the gelatine and stir into 
 the hot milk. Cook three minutes longer, stirring all 
 the tiine. On removing add two teaspoons of vanilla 
 and a pinch of salt, strain, pour into molds rinsed 
 with cold water. Serve with sweetened whipped 
 creain. 
 
 RUSSIAN CREAM: 
 
 One quart of milk boiled, one-quarter box of spark- 
 ling gelatine dissolved in a small portion of milk; six 
 eggs beaten separately, the yolks beaten with a cup of 
 sugar, then stir in gelatine and eggs into the rest of 
 the milk, strain and pour over the beaten whites. Add 
 a teaspoon of lemon. Pour into molds, place on ice. 
 Serve with strawberries or pineapple 
 
 CANARY CREAM: 
 
 Dissolve one ounce of gelatine in one pint of water; 
 strain and add to it the juice of three oranges, the 
 grated rind of one lemon, yolks of four eggs, well 
 beaten, one cup of sugar. Stir over a gentle fire until 
 it thickens, then pour into a mold. 
 
 SAUCE: 
 
 Whites of four eggs, beaten very stiff; take a good 
 sized cup of strawberry, raspberry or peach preserves 
 and beat thoroughly; then add the eggs and beat 
 together. Pile around the canary cream. 
 
 "DANIEL WEBSTER FLOUR IS BETTER THAN THE BEST." 
 
 l;>2 
 
MISCELLANEOUS 
 
 OYSTER TEA: 
 
 Select eight fresh oysters, chop them fine in a chop- 
 ping tray, then turn them into a saucepan with a 
 cup of cold water; set on fire and let come to boihng 
 point, then simmer for five ininutes; strain and season 
 to taste. Serve hot with a piece of toast or crackers. 
 
 FRAPPE: 
 
 One dozen oranges, one dozen lemons, six bananas.- 
 all iTiashed, three and half cups of sugar, two quarts 
 of strawberries, one quart mashed and one quart 
 whole. Almost two gallons of water. 
 
 A PLEASANT COOL DRINK: 
 
 Two teaspoons of tea leaves, six cups of boiling 
 water, boil five minutes, then strain and pour the 
 boiling tea on two cups of sugar. When cool add the 
 juice of four lemons, and four oranges minced. Slice 
 into this five bananas. Fruit juice may be added 
 to give color. 
 
 FUDGES: 
 
 Two Clips of sugar, one cup of milk or cream, one- 
 fourth a cake of Baker's chocolate, butter the size of 
 an egg. Boil sugar, milk and chocolate until it is 
 thick and creamy, stirring constantly while boiling; 
 add butter just before removing from the fire, then 
 beat this mixture thoroughly (it will soon begin to 
 stiffen). Pour into pans as it begins to grain. Mark 
 and cut in small squares, set away to cool. 
 
 HAZEL NUTS CONFECT: 
 
 One-half pound of almonds, one-half pound of hazel 
 nuts or filberts, whites of eight eggs beaten, one pound 
 of sugar, tablespoon of cinnamon. Beat the whites 
 very stiff and add nuts chopped fine. Bake in a slow 
 oven on waxed tins. 
 
 COCOANUT DROPS: 
 
 One pound of cocoanut ,half pound of powdered 
 sugar and the whites of an egg. Work all together 
 and roll into balls in the hand. Bake in buttered tins. 
 
 PINOChE: 
 
 Three cups of brown sugar, one cup of milk, boil 
 until stringy (about 20 minutes) add butter the size 
 of a walnut, one teaspoon of vanilla, one cup of finely 
 chopped walnuts. Stir until it begins to harden; pour 
 into buttered pan and when slightly cool cut in squares. 
 
 CHOCOLATE CARAMELS: 
 
 One and a half cups of grated chocolate, four cups 
 of brown sugar one and a half cups of cold water, 
 butter the size of an egg, one tablespoon of very sharp 
 vinegar, flavor with two tablespoons of vanilla just 
 before reinoving from the fire. Do not stir but shake 
 the vessel 'gently, while cooking. Boil on top of the 
 stove over a brisk fire until it becomes brittle when 
 tried in water. Pour into a well buttered and floured 
 dripping pan and check off in squares while soft. 
 
 'DANIEL WEBSTER FLOUR IS BETTER THAN THE BEST." 
 
 lo.s 
 
MOLASSES CANDY: 
 
 One cup of light syrup, one cup of light brown sugar, 
 cook until brittle in cold water, pour into a buttered 
 pan. Pull as soon as cool enough to handle. 
 
 Two quarts of syrup and 25 cents worth of sugar 
 will make enough for 25 or 30 persons. 
 
 CHOCOLATE CREAMS: 
 
 To tlie white of one egg add an equal quantity of 
 cold water, stir in one pound of confectioners sugar, 
 Havor with vanilla or leinon, stir with the hand until 
 fine, then mold into small balls and dip into melted 
 chocolate. 
 
 SALTED ALMONDS: 
 
 Blanch the almonds by pouring hot water over same 
 and rubbing them until skins come off. Put in oven 
 and brown to a nice brown, take out, stir in a tea- 
 spoonful of olive oil and salt to taste. This is for one 
 pound. 
 
 CHEESE STRAWS: 
 
 Five tablespoons of grated cheese, two tablespoons 
 of flour, butter size of a walnut, one and a half table- 
 spoons of cold water, salt and a dash of cayenne pepper. 
 Roll as thin as possible. 
 
 COCOANUT CARAMELS: 
 
 One pint oi milk, butter size of an egg, one cocoanut 
 grated fine, or (dessicated cocoanut may be used), 
 three pounds of white sugar, two teaspoons of lemon.' 
 boil slowly until sti.lf, then beat to a cream. Pour 
 into shallow pans and when partly cold cut in squares. 
 
 COuOA FUDGE: 
 
 One-quarter cup of, milk one and a half tablespoons 
 of butter, one and a quarter -cups of powdered sugar, 
 nine teaspoons of cocoa, pinch of salt, half a teaspoon 
 of vanilla. Put butter and milk in a sauce pan and 
 when butter is melted add the sugar, cocoa and salt; 
 stir until dissolved and cook, stirring occasionally 
 until it strings, which takes about eight minutes. 
 Remove to a pan of cold water, add vanilla and beat 
 gently until it begins to thicken, when pour at once 
 into a buttered pan. When hard cut in squares. 
 
 FUDGE: 
 
 Two cups of sugar, one-half a cup of milk, quarter 
 cake of chocolate. Boil until it waxes in water. 
 Take from fire, add a lump of butter size of a walnut, 
 one cvip grated cocoanut, one teaspoon of vanilla, 
 stir until cold put into tins and cut into squares. 
 
 PEANUT CANDY: 
 
 One cup of molasses, one cup of brown sugar, two 
 teaspoons of vinegar (if you like). Boil until it hairs. 
 Have peanuts shelled and chopped a little. Pour the 
 taffy over the nuts in a buttered dripping pan and 
 cut when hard. <• 
 
 "DANIEL WEBSTER FLOUR IS BETTER THAN THE BEST." 
 
 104 
 
^- — ^^J^/^(^- 
 
 " DANIEL WEBSTER FLOUR IS BETTER THAN THE BEST." 
 
 in! 
 
LIST OF CONTENTS. 
 
 BREAD, ROLLS AND BISCUITS 
 
 EGGS 
 
 SOUPS 
 
 FISH 
 
 MEATS AND FOWLS 
 
 VEGETABLES 
 
 PICKLES, JELLIES AND SAUCES 
 
 SALADS 
 
 DESSERTS 
 
 PIES 
 
 COOKIES AND DOUGHNUTS .. 
 
 CAKES 
 
 ICES AND CREAMS 
 
 MISCELLANEOUS 
 
 PAGES 
 
 8-15 
 18 - 20 
 23 - 26 
 29 - 35 
 38 - 43 
 46 - 50 
 51 - 56 
 59 - 63 
 66 - 72 
 75 - 77 
 80 - 85 
 88 - 99 
 100- 102 
 1 03 - 1 04 
 
INDEX. 
 
 BREAD, ROLLS AND BISCUITS. 
 
 Biscuits 11 
 
 " •. . 12 
 
 " Baking Powder 11 
 
 " Baking Powder 12 
 
 " Maple 11 
 
 Bread .S 
 
 9 
 
 " Boston Brown 10 
 
 " Boston Brown 10 
 
 " Christmas 12 
 
 Corn 10 
 
 " Eastern Brown 11 
 
 Entire Wheat 9 
 
 " Graham 10 
 
 Rye 9 
 
 Rye 10 
 
 " Salt Rising .- 9 
 
 " Steamed Brown 11 
 
 Vienna 12 
 
 " White 9 
 
 Buns 13 
 
 Cakes German Potato . . 14 
 
 " Indian Griddle 1-i 
 
 " Johnny 10 
 
 " Pancakes 14 
 
 " Rye Drop 1,? 
 
 •■' Sour Milk Pancakes. 14 
 
 " Swiss New Year's 13 
 
 Fritters 15 
 
 Gems 15 
 
 " Breakfast 15 
 
 " Graham 13 
 
 Muffins 14 
 
 Muffins 15 
 
 " Delicate 15 
 
 ' Good 15 
 
 Plain 14 
 
 Rolls, Parker House 11 
 
 pocketbook 11 
 
 ■' PoCKETBOOK 13 
 
 " Sugar 12 
 
 Rusks 10 
 
 Waffles 13 
 
 Waffles 14 
 
 Raised 14 
 
 \ fast ^ S 
 
 ZiPKUCHEN 12 
 
 EGGS. 
 
 Cheese Souffle 20 
 
 Egg Balls 19 
 
 " Tim bales \'^ 
 
 Eggs, a la Martin IS 
 
 Eggs. Baked 19 
 
 " Curried 18 
 
 Deviled 20 
 
 Escalloped 20 
 
 Fricasseed 19 
 
 Poached WITH Spaghetti IS 
 
 Eggs Scotch 19 
 
 " Scrambled 19 
 
 Omelet 20 
 
 " Baked 18 
 
 " Bread 18 
 
 Rice 19 
 
 " Spanish 20 
 
 ■* Tomato 20 
 
 Swiss Breakfast Dish 19 
 
 SOUPS. 
 
 Dumplings for Soup. . 23 
 
 " Liver 23 
 
 " Potato 23 
 
 ' Potato 23 
 
 ' Potato 23 
 
 Hamburg Soup and Steaks 24 
 
 Xoodles 23 
 
 Oyster Stew 25 
 
 " Waldorf 24 
 
 Puree of Chestnuts 25 
 
 Soup, Black Bean 26 
 
 " Chicken 24 
 
 '' Cream of Salmon 26 
 
 ■' Greek 25 
 
 Lima Bean 25 
 
 ■' Mock Bisque 24 
 
 Pea 24 
 
 Potato 26 
 
 ■' Sago 25 
 
 " Salsify 24 
 
 ■' Tomato 25 
 
 Tomato 25 
 
 ■' Velvet 26 
 
 Wine 26 
 
 FISH. 
 
 Clams, a la Xewbl:rg 
 
 Clam Fritters 
 
 Codfish Balls 
 
 " Balls 
 
 Fish, Boiled — 
 
 ■' Boiled 
 
 Chowder 
 
 Chowder i4 
 
 Creamed 30 
 
 Creamed 33 
 
 ■' How TO Fry 29 
 
 ■' How TO Fry 33 
 
 " Pickled 30 
 
 ■' Pickled U 
 
 " Sauce 29 
 
 " Sauce 33 
 
 " TURBOT 29 
 
 " TURBOT 32 
 
 Fried Halibut >2 
 
 Hollandaise Sauce for Fish. ... 30 
 
 Hollandaise Sauce for Fish. ... 34 
 
Mustard Gravy for Fish ..••••.. 29 
 
 Mustard Gravy for Fish ..•••■.. 33 
 
 Oysters, Escalloped 31 
 
 " Escalloped 32 
 
 " Escalloped 34 
 
 " Escalloped 3 5 
 
 " Fried 31 
 
 Fried 34 
 
 Salmox Cutlets 31 
 
 Cutlets 34 
 
 " Escalloped 31 
 
 " Escalloped 35 
 
 Dressing 31 
 
 " Dressing 35 
 
 " Loaf 30 
 
 " Loaf 31 
 
 " Loaf 34 
 
 " Loaf 3 5 
 
 " Salad, hot 31 
 
 " Salad, hot 35 
 
 Shrimps and Peas 30 
 
 Shrimps and Peas 33' 
 
 White Sauce for Fish 30 
 
 White Sauce for Fish 33 
 
 MEATS AND FOWLS. 
 
 Baked Beef Tongue 40 
 
 Baked Ham 42 
 
 Beef Loaf ; . . 41 
 
 Beef or Ve\l Loaf 41 
 
 Beefsteak and Tomatoes 38 
 
 Croquettes 40 
 
 Chicken 40 
 
 Fracatelli 41 
 
 Gollash 42 
 
 Gravy 38 
 
 Lamb Stew 43 
 
 Leg of Lamb Roast 38 
 
 Meat Brine 41 
 
 " Croquettes 39 
 
 " Croqi:ettes 40 
 
 " Omelet 39 
 
 Pressed Chicken 42 
 
 Ragout 41 
 
 Rolled Beef 3S 
 
 Scrapple 42 
 
 Soup Meat 38 
 
 Sour Beef 40 
 
 " Rabbit 41 
 
 Stewed L\mb with Turnips 39 
 
 Stuffed Veal Breast 39 
 
 To Bake Chicken 39 
 
 To Roast any Kind of Meat. ... 42 
 
 Turkey and Chicken Dressing. . 40 
 
 Veal Chop Stew 39 
 
 " Cutlets Breaded 38 
 
 " Loaf 38 
 
 " Loaf 38 
 
 " Loaf 39 
 
 " Loaf 40 
 
 " and Oyster pie 43 
 
 " Ste w 39 
 
 " and Tongue Cheese 40 
 
 Venison (sauer) 43 
 
 Wild Duck and Dressing 41 
 
 VEGETABLES. 
 
 Baked B e \ n s 46 
 
 •• 47 
 
 48 
 
 49 
 
 Corn 49 
 
 Boiled Rice 49 
 
 Creamed Asparagus 47 
 
 Cream Potatoes with Cheese. . . 49 
 
 Cream Potatoes 49 
 
 CoR.N Oysters 50 
 
 Cor.n Ragout 50 
 
 Cucumbers and Onions 48 
 
 Deviled Tomatoes 48 
 
 Escalloped Cabbage 50 
 
 Onions 48 
 
 Fried Cucumbers 50 
 
 " Parsnips 48 
 
 Lettuce 46 
 
 Lima Beans (dried) 50 
 
 Potato a la Peas 47 
 
 " Bars 48 
 
 " Chips 49 
 
 " Croquettes 48 
 
 " Croquettes 50 
 
 Puffs 48 
 
 Potatoes au Gratin 49 
 
 Sauce for Asparagus, Cauliflower 
 
 OR Kohlrabe 49 
 
 Scalloped Potatoes 46 
 
 Stuffed Tomatoes 46 
 
 " Tomatoes 46 
 
 Swedish Rice 47 
 
 Sweet Potato Croquettes 47 
 
 PICKLES, JELLIES AND SAUCES. 
 
 Apple Jelly 56 
 
 Canned Cucumbers 51 
 
 Chili Sauce 52 
 
 " Sauce 52 
 
 " Sauce 52 
 
 " Sauce 53 
 
 " Sauce (uncooked) 54 
 
 Chow Chow 52 
 
 Chutney Sauce ■. . . . 53 
 
 Cucumber Pickles 54 
 
 Gooseberry Conserve 55 
 
 Mixed Pickles 51 
 
 Pickles 54 
 
 Mustard Chow Chow 53 
 
 " Pickles 55 
 
 Onion Juice SI 
 
 Orange Marmalade 55 
 
 " Marmalade 56 
 
 Pickled Cauliflower 51 
 
 " Cucumbers 52 
 
 " Peppers 51 
 
 Pickles 53 
 
 PiCALILI 53 
 
 Red Raspberry AND Currant Jam 55 
 
 Spiced Currants 55 
 
 Spiced Currants 56 
 
 Sweet Pickle for Apples, Peaches 
 
 OR Pears 51 
 
Sweet Pickled Peaches. ....... 52 
 
 Tomato Catsup 53 
 
 '' Preserves 56 
 
 " Sauce 54 
 
 ■' Sauce for Pork Chops 
 
 and Tongue 54 
 
 SALADS. 
 
 Salad A Good Dressing for any. 60 
 
 " Cabbage 60 
 
 " Cheese 63 
 
 " Chicken 59 
 
 Dressing FOR same 59 
 
 ■' Chicken 59 
 
 " Chicken 62 
 
 " Egg 59 
 
 Dressing for same 59 
 
 " Egg 63 
 
 " Fruit 59 
 
 " Fruit 59 
 
 " Fruit _ 61 
 
 " Grape-Xut 61 
 
 " Mushroom 63 
 
 " Peach 62 
 
 " Potato 59 
 
 Salad, Potato , 61 
 
 Potato 62 
 
 " Potato AND Cucumber 62 
 
 " Salmon 61 
 
 " Salmon 62 
 
 " Salmon 1^3 
 
 " Sweetbread ol 
 
 " Tomato 6 1 
 
 " Tongue 63 
 
 Vegetable 62 
 
 Boiled Dressing 60 
 
 Cream Dressing 60 
 
 Dressing 60 
 
 Dressing 60 
 
 French Dressing 61 
 
 M.wonnaise Dressing 60 
 
 DESSERTS. 
 
 Almond Torte 70 
 
 Apple Fritters 69 
 
 ■' Snow 72 
 
 Baked Apple Dumplings 72 
 
 Chocolate Blanc ^Iange 67 
 
 Coffee Jelly 68 
 
 " Parfait 67 
 
 Date Torte 69 
 
 Date Torte 67 
 
 Fritters 69 
 
 Fruit Balls 66 
 
 Jelly Mold fiS 
 
 Peach Flip o8 
 
 Pineapple Tapioca 71 
 
 Pudding 71 
 
 Pudding, Bread 70 
 
 Cream 66 
 
 " Chocolate 70 
 
 " Cocoa Meringue 71 
 
 " Cornmeal 69 
 
 Pudding, Egoless Plum 67 
 
 Sauce for same 67 
 
 Fig 70 
 
 Yellow vSauce for same 70 
 
 " Oatmeal 67 
 
 " Plum 66 
 
 " Queen of 72 
 
 Snow 70 
 
 Sauce for sam:;, ...... 70 
 
 • Snow 71 
 
 Sauce for Same 71 
 
 " Snow 72 
 
 Sauce for same 72 
 
 " Steamed Suet 72 
 
 Sauce for same 72 
 
 Puffs, Cream 69 
 
 " Cream 70 
 
 •' Peach 69 
 
 Puffs, Raisin 68 
 
 Prune Whip 67 
 
 Raspberry Flummery 71 
 
 Rosettes 66 
 
 Sand Tarts 69 
 
 Sand Torte 67 
 
 ScHAUM Torte 66 
 
 Snow Balls 66 
 
 Strawberry Shortcake : 68 
 
 Steamed Cup Custard 67 
 
 Tapioca Cream 68 
 
 PIES. 
 
 Mince Meat 76 
 
 Mince Meat, Gree.n Tomato 76 
 
 Pie, Apple 76 
 
 " Cheese 75 
 
 " Chocolate 75 
 
 " Cranberry 76 
 
 ■' Cre.\m 7 5 
 
 ■' Date 76 
 
 ■■ Fine Apple •.....• 77 
 
 " Lemon 77 
 
 " Lemon (superior) 75 
 
 '■ Lemon Cream 7 7 
 
 " Mock Cherry 7 5 
 
 " Orange 7 7 
 
 " Pumpkin 76 
 
 ■' Pumpkin 7 7 
 
 •' Ripe Currant 7 7 
 
 " Sour Cream 76 
 
 ." Vinegar 7 5 
 
 To KEEP Pi'MPKiN Fo:^ Pies 76 
 
 COOKIES AND DOUGHNUT?. 
 
 Almond Wafers S2 
 
 Blitzkuchen S4 
 
 Card Cake 85 
 
 Cookies 80 
 
 80 
 
 " Brown 84 
 
 " Christmas.. 84 
 
 Ginger 80 
 
 •' Ginger 81 
 
 Honey 85 
 
Cookies Nut S4 
 
 " Oatmeal .SO 
 
 " Oatmeal 85 
 
 Peanut 81 
 
 " Spiced 80 
 
 " Thanksgiving 80 
 
 " Vanilla SO 
 
 " White 84 
 
 White 84 
 
 WITH Yolks of Eggs. ... 81 
 
 Doughnuts 82 
 
 " 82 
 
 " . S2 
 
 '.'.'.'.'.'.'.'........ S2 
 
 85 
 
 " Cream. ^^ 
 
 GixGER Bread > "" 
 
 Bread 84 
 
 Drops 81 
 
 Drops 84 
 
 Snaps 81 
 
 Jumbles 82 
 
 Jumbles ^^ 
 
 Kisses, Almond 8.S 
 
 " Chocolate 83 
 
 " cocoani^t 83 
 
 Macaroons, Chocolate S3 
 
 " Cinnamon S3 
 
 Rocks SI 
 
 81 
 
 82 
 
 '' Almond. . 81 
 
 Oatmeal 84 
 
 Spiced Nuts 83 
 
 Trifles ' 83 
 
 CAKES. 
 
 Angel ■ • . ■ "5 
 
 Apple Sauce "7 
 
 Bread Cake *^3 
 
 Brodt Torte '?6 
 
 Brown Cake 8'^ 
 
 Cake without Eggs ^0 
 
 Caramel Cake QO 
 
 Filling for same ^0 
 
 Caramel Cake ^4 
 
 Filling for same 94 
 
 Chocolate Cake ' 89 
 
 " " 92 
 
 " '' [ 97 
 
 " " 07 
 
 " " ' 98 
 
 "Layer" 91 
 
 " Frosting 89 
 
 Coffee Cake 07 
 
 Cold Water Fruit Cake 92 
 
 Cream Cake 98 
 
 " Sponge Cake 88 
 
 Date Cake 93 
 
 " " U4 
 
 Devil's Food 90 
 
 Dutch Cake 96 
 
 English Fruit Cake 97 
 
 Feather Cake 96 
 
 Fig Eclair 91 
 
 " Filling 91 
 
 Filling for Fig Cake 99 
 
 " Green Apple 98 
 
 Nut 93 
 
 Nut -^ 99 
 
 " Walnut Custard. ..'... . 99 
 
 Frosting 98 
 
 99 
 
 " Boiled 95 
 
 Nut 98 
 
 French Layer Cake 88 
 
 Fruit Cake 90 
 
 Fruit Cake 93 
 
 Fruit Cake 94 
 
 Fruit Cake 95 
 
 Fruit Cake 95 
 
 Golden Cake 88 
 
 Graham Puff Cake '. . . 89 
 
 Hickory Nut Cake 91 
 
 Lady's Cake 96 
 
 Layer Cake 88 
 
 " Cake Filling 98 
 
 Lightning Cake 92 
 
 Marble Cake 91 
 
 Marble Chocolate Cake 89 
 
 Marshmallow Icing 99 
 
 Molasses Cake 94 
 
 Is UT Cake 92 
 
 Filling for same 92 
 
 KuT Cake 93 
 
 Orange Cake 90 
 
 Orange Cake 93 
 
 Potato Cake 91 
 
 Potato Cake 93 
 
 Potato Caramel Cake 95 
 
 Filling for same 95 
 
 Raisin Cake 93 
 
 Rye Bread Cake 96 
 
 Sour Cream Cake 93 
 
 Spice Cake 95 
 
 Spice Cake 96 
 
 Sponge Cake 89 
 
 Sponge Cake 90 
 
 Sponge Cake 97 
 
 SuNNYSiDE Cake 92 
 
 Sunshine Cake 92 
 
 Variety Cake 89 
 
 W^ALNUT Cake 94 
 
 Caramel Frosting for . 94 
 
 Walnut Cake 96 
 
 Whipped Cream Cake 91 
 
 White Cake 90 
 
 White Cake 91 
 
 White Cake 92 
 
 White Cake 95 
 
 White Cake 96 
 
 White Cake 96 
 
 White Loaf Cake 89 
 
 White Mountain Cream. 91 
 
 White Nut Cake 97 
 
 Yellow Cake 98 
 
iCES AND CREAMS. 
 
 Canary Cream.. . . . 102 
 
 Sauce for same. ... 102 
 
 Caramel Ice Crea.m 101 
 
 Chocolate Cream 102 
 
 Ice ... 100 
 
 Ice Cream . . 100 
 
 Ice CREA>r.. . . 100 
 
 Ice Cream . . 100 
 
 Lemon Foam 101 
 
 Mousse ... 101 
 
 Cafk 102 
 
 Maple 102 
 
 Maple Sauce for Ick ("ream .... 100 
 
 Nut Cream . . 101 
 
 Peach Ice . . lOd 
 
 Pineapple Fo.\m . . 101 
 
 Pineapple Sherbet 102 
 
 Russian Cream 102 
 
 Sherbet . . 100 
 
 Spanish Cream . . 101 
 
 101 
 
 MISCELLANEOUS. 
 
 A Pleasant Cool Drink 103 
 
 Cheese Straws 104 
 
 Chocolate Caramels 10.^ 
 
 Chocolate Creams 104 
 
 Cocoa Fudge . 104 
 
 Cocoanut Caramels — . 104 
 
 CocoANUT Drops 103 
 
 Frappe 103 
 
 Fudge 103 
 
 Fudge 104 
 
 Hazel Xuts Confkct 103 
 
 Molasses Candy 104 
 
 Oyster Tea 103 
 
 Peanut Candy 104 
 
 PiNOCHE 103 
 
 Salted Almonds l''»4 
 
.4 COPY of this book can he obtained by sending iis a coupon, 
 such as will be found in each sack of D AX I EL WEBSTER 
 FLOUR, together with fourteen cents in stamps to cover cost of 
 mailing, wrapping, etc. 
 
 Address '"Eagle Roller Mill Co., Xeiu Ulm, Minnesota,'' and 
 your request will have immediate attention. 
 
 Our Guarantees 
 
 ^If you are not thoroughly convinced that DANIEL 
 WEBSTER FLOUR has produced the best bread you ever baked 
 after you have used an entire sack of it, return the empty sack to 
 the dealer, leave your name with him, and the purchase price will 
 be refunded and charged to us. 
 
 Eagle Roller IVIill CO. 
 
 Ne-w Ulm, Minn. 
 
LIBRARY OF CONGRESS