North End Club 
 
 COOK BOOK 
 
 
 / 
 
 TX 
 
 715 
 
LIBRARY OF CONGRESS, 
 
 COPYRIGHT OFFICE. 
 
 No registration of title of this book 
 as a preliminary to copyright protec- 
 tion has been found. 
 
 Forwarded to Order Division ^^r^r:^-L:/I..J..^.^J>. 
 
 (Date) ' 
 
 (Apr. 5, ] 901-5,000.) ^^c^ 
 
IPR 20 1905 
 
 The North End Club 
 
 COOK BOOK 
 
 A COLLECTION OF 
 
 CHOICE AND TESTED RECIPES. 
 
 Compiled and Arranged 
 
 By Ladies of the Club. 
 
 jko K^ ^^'^^r ^^'^'-^^^ 
 
 PUBLISHED BY 
 
 STEVENS, MALONEY & CO. 
 
 Chicago, Illinois, 
 
 1905. 
 

 Copyrighted 1905 
 
 BY 
 
 THE NORTH END CLUB 
 Chicago. 
 
CONTENTS. 
 
 Soups 9-14 
 
 Bread, Biscuit, Waffles and Muffins, Etc 14-20 
 
 Sandwiches 21- 26 
 
 Vegetables 26- 36 
 
 Omelets, Eggs and Cheese 36- 40 
 
 Fish 40-46 
 
 Meats and Poultry 46- 61 
 
 Salads 61-75 
 
 Pastry 75-81 
 
 Puddings 81-91 
 
 Pudding Sauces 91- 93 
 
 Cake 93-109 
 
 Small Cakes, Cookies and Doughnuts 109-114 
 
 Ices and Ice Cream 114-120 
 
 Preserves 120-124 
 
 Pickles .... 124-127 
 
 Candy 127-135 
 
 Things Worth Knowing 135-138 
 
 Chafing Dish 138-143 
 
 Beverages 143-144 
 
FOREWORD, 
 
 With much pleasure the ladies of The North End Club pre- 
 sent this little volume of tested recipes to the public, hoping 
 that it may prove a true friend. 
 
 Originality is not claimed for it. Each one has chosen of the 
 best from her store with the consciousness of sharing with an- 
 other some of the joys of life. 
 
APPETIZERS. 
 
 ''Nor love thy life, nor hate, hut whilst thou livest, live well." 
 
 FRUIT COCKTAIL. 
 
 Peel and cut 2 tart apples into dice, cut 2 oranges into halves 
 and scoop out pulp. Cut canned pineapple into small pieces. 
 Mix fruit, add juice of 1 lemon, 1 small glass sherry wine and 
 sugar to taste. Chill thoroughly, and when ready to serve, put 
 in cold sherbet glasses, add 3 Maraschino cherries to each glass, 
 and 1 teaspoon Maraschino wine, with 1 teaspoon chopped ice. 
 
 Mrs. Hubbard. 
 
 GRAPE FRUIT. 
 
 Take medium size grape fruit, cut in half, take out pulp and 
 juice. Sweeten pulp and juice to taste, put back in half shells, 
 add 3 Maraschino cherries and tablespoonful Maraschino wine. 
 Serve very cold. Mrs. Fred. Cain. 
 
 SOUPS. 
 
 ''Oh, that this too too solid flesh would melt, 
 Thazu and resolve itself into a detv!" 
 
 POT AU FEU. 
 (Hot Soup, Clear.) 
 Two to three quarts soup stock, 2 carrots, 1 onion, one-half 
 head of cabbage, 1 leek and some celery. Slice vegetables quite 
 fine and let them cook in boiling water until quite soft, then let 
 them drip through a strainer. Put vegetables in sauce pan or 
 kettle, pour over the necessary quantity of stock and allow to 
 cook slowly for 1^ hours. 
 
 GREEN CORN SOUP. 
 
 Cut corn from the cob until you have at least 1 pint (or use 
 out of corn season 1 pint canned corn). Cover it with a quart 
 of milk, let simmer 20 minutes and add 1 fresh tgg well beaten, 
 good piece of butter and salt and pepper to taste. Serve with 
 croutons. 
 
MOCK TURTLE SOUP. 
 
 Boil 1 pound calf's liver and 2 pounds of veal 2 hours, skim- 
 ming well, then strain. Chop the meat fine and add to it 1 
 small onion chopped, salt, pepper and ground cloves to taste, 
 thickening all with browned flour. Let all boil up together. 
 Put a slice of lemon and quarter of hard boiled egg in each dish 
 and pour soup over when ready to serve. Mrs. Hubbard. 
 
 VEGETABLE SOUP. 
 
 Two carrots, 2 turnips, 3 onions, 2 heads celery, 5 or 6 pota- 
 toes, 1^ pints milk. Prepare all the vegetables and cut them 
 up in small pieces, put in saucepan with 2 quarts of water and 
 boil for 2 hours. Rub through a sieve, season rather highly, 
 put back in the saucepan with the milk and y^ pint of the liquor 
 the vegetables were cooked in. Boil 10 minutes and serve. 
 
 BAKED SOUP. 
 
 Cut beef from the neck into small pieces, also vegetables of 
 any kind, and put all into a clean jar like a bean pot with one 
 pint of peas and rice. Pour in four quarts of water, set in oven 
 to bake for two hours, then strain and serve with hot noodles. 
 
 CLAM SOUP. 
 
 One can minced clams (Pioneer brand), 1 quart of milk. 
 Add clams to hot milk and bring to a boil. Season highly with 
 salt, pepper, a little onion juice, and serve piping hot. 
 
 Mrs. Genevieve Bookwalter. 
 
 DUCHESS SOUP. 
 
 Four cups white stock (water in which fowl or chicken is 
 cooked), 2 slices of carrot cut in cubes, 2 slices onion, 2 blades 
 mace, ^ cup grated mild cheese, 1-3 cup butter, li cup flour, 
 2 cups scalded milk, 1 teaspoon salt, ys teaspoon pepper. Cook 
 vegetables 3 minutes in 1^ tablespoons butter, then add stock 
 and mace, boil 15 minutes, strain and add milk. Thicken with 
 remaining butter and flour cooked together. Add salt and 
 pepper, stir in cheese and serve as soon as cheese is melted. 
 
 Mrs. L. G. Stiles. 
 
 10 
 
ST. GERMAIN SOUP. 
 
 Three cups white stock, 1 can Marrowfat peas, 1 cup cold 
 water, ^ onion, bit of bay leaf, sprig of parsley, blade of mace, 
 2 teaspoons sugar, 1 teaspoon salt, }i teaspoon pepper, 2 table- 
 spoons butter, 2 tablespoons cornstarch, 1 cup milk. Drain and 
 rinse peas, reserving 1-3 cup ; put remainder in cold water with 
 seasonings and simmer ^ hour; rub through sieve and add 
 stock. Thicken with butter and cornstarch cooked together. 
 Boil 5 minutes. Add milk and rest of the peas. 
 
 Mrs. L. G. Stiles. 
 
 INSTANTANEOUS SOUP. 
 
 One quart can of tomatoes, 1 quart can of corn, 1 quart of 
 milk, 1 tablespoon of butter, salt. Cook tomatoes and corn to- 
 gether about 10 minutes, add the milk, butter and salt, and allow 
 to simmer 10 minutes, then strain through a sieve. 
 
 Mrs. N. B. Lewis. 
 
 WHITE SOUP. 
 
 Four onions, 4 potatoes, boil, mash and pass through a col- 
 ander, add 1 beaten ^gg, 1 quart of hot milk, a little salt and 
 butter. Minnie Smith. 
 
 TOMATO SOUP. 
 
 Brown 2 tablespoons of flour in 2 of butter. Add 1 can of 
 tomatoes cooked and strained, 1 quart of milk. Season highly 
 with salt, pepper and a little celery powder. 
 
 Mrs. Genevieve Bookwalter. 
 
 TOMATO BISQUE. 
 
 Melt two tablespoons of butter in a saucepan, add ly^ table- 
 spoons of flour and rub together until smooth, add gradually 
 1 quart milk and cook until thickened. Cook 1 can tomatoes, ^2 
 cup water, slice of onion, salt and sugar to taste, about 5 min- 
 utes. When ready to serve strain into cooked milk. 
 
 Mr J. Elisabeth D. Pease. 
 
 TOMATO BISQUE. 
 
 One can tomatoes ; boil with 1 cup of water ; strain ; then 
 heat in a double boiler 1 pint of new milk ; put in a piece of 
 
 11 
 
butter size of an egg. Season with salt and pepper. Take two 
 tablespoons cornstarch, dissolve in a little cold milk. Stir into 
 the boiling milk. Take a small pinch of soda dissolved with 
 boiling water, stir into the tomatoes ; then put the boiling milk 
 in. Serve immediately. Put a spoonful of whipped cream on 
 top of the cup in which it is to be served. 
 
 BUTTERMILK SOUP. 
 
 Two quarts of buttermilk, 4 tablespoons of rice flour, yi 
 package seeded raisins, 1 egg, 2 tablespoons of sugar. Put milk 
 on to boil and stir in the raisins while cold, then before boiling 
 place flour in milk and continue to stir until it boils. Beat the 
 egg and sugar until creamed. Place soup on back of stove and 
 stir in egg and sugar just before serving. 
 
 Mrs. C. Anderson. 
 
 NOODLES FOR SOUP. 
 
 To one beaten egg add a little salt and as much flour as it 
 will absorb. Roll out very thin on a well floured board, then 
 sprinkle with flour and roll up. With a sharp knife cut into 
 thin strips and shake them out to dry. Add to soup and boil 
 about 20 minutes. 
 
 SAGO SOUP. 
 
 Two quarts of milk, 2 tablespoons of butter, salt and pepper 
 to taste, ^ cup of sago. Place all the ingredients in a double 
 boiler and boil 1^ hours. 
 
 CHICKEN SOUP WITH EGGS. 
 
 Place the yolks of 6 eggs in the soup tureen, add 3^ cup of 
 water and beat thoroughly. Cook 3 quarts of rich chicken 
 stock with 1/2 cup of rice. Pour over the eggs,, beating all the 
 time, and serve immediately. Emma C. Portman. 
 
 CREAM OF CHICKEN WITH ASPARAGUS. 
 
 Cook two cans of asparagus tips in their own liquor, with 
 about 1 pint of water added, for about 5 minutes, then drain 
 liquor off and cut the tips off in 1-inch lengths and set aside. 
 Replace asparagus in the liquor and cook 20 minutes, then strain 
 through a sieve and add ^ teaspoon of baking soda dissolved 
 
 12 
 
in hot water. Add 2 quarts of rich chicken broth, let boil to- 
 gether and add 2 quarts of boiling hot milk. Thicken with 
 4 tablespoons of butter and 8 tablespoons of flour. Season witli 
 salt and pepper, and add whipped cream. This is particularly 
 good for serving at afternoon affairs in bouillon cups with a 
 teaspoon of whipped cream added to each cup. 
 
 CREAM OF CHICKEN WITH OYSTERS. 
 To the above receipt the addition of oysters gives quite a 
 dift'erent taste. Boil 1 quart of oysters in 1 quart of rich milk, 
 add 1 tablespoon of butter, strain and add to the above. Served 
 in bouillon cups, this is enough for 30 cups. 
 
 CREAM OF SPINACH SOUP.— No. 1. 
 Pick, wash and boil enough spinach to measure a pint, when 
 cooked, chopped and pounded into a soft paste. Put it into a 
 stewpan with 4 ounces of butter, a little grated nutmeg, a tea- 
 spoon of salt. Cook and stir it about 10 minutes. Add to this 
 two quarts of strong stock; let boil up, then rub it through a 
 strainer. Set it over the fire again, and when on the point of 
 boiling, mix with it a tablespoon of butter and a teaspoon of 
 granulated sugar. When ready to serve whip up a half pint of 
 triple cream and place on top in tureen. 
 
 Emma C. Portman. 
 
 CREAM OF SPINACH SOUP.— No. 2. 
 Cook % peck of spinach in salted water for 20 minutes, 
 then rub through a fine strainer. Boil 2 quarts of milk, and 
 thicken with 2 tablespoons of butter and 2 tablespoons of flour, 
 rubbed together, season with pepper and salt. Add the spinach 
 and let it boil up, and just before serving add ^ pint of 
 whipped cream. 
 
 GRAPE SOUP. 
 (For Hot Weather.) 
 Stem, wash and cook enough Concord grapes to secure 1 
 quart of rich grape juice. Add 2 cups of sugar, 2 cups of 
 seedless raisins (which have been soaked in water for 2 hours) 
 and 4 sticks of cinnamon. Let boil for half an hour, remove 
 the sticks of cinnamon and thicken with 4 tablespoons of flour. 
 Grape jelly can also be used in place of the grape juice. To 
 be served hot or very cold. Emma C. Portman. 
 
 13 
 
DRIED FRUIT SOUP. 
 (Wholesome for Children and Invalids.) 
 Three quarts of water, 1 cup of dried currants, 1 cup of 
 seedless raisins, 1 cup of prunes, 1 cup applies (dried or fresh), 
 1 small cup of sago, 3 or 4 sticks of cinnamon, 1 tablespoon 
 New Orleans molasses. Thoroughly wash and partly dry the 
 fruit. Put all the ingredients together in a double boiler and 
 boil very slowly for three hours. Serve hot or cold. 
 
 CROUTONS FOR SOUP. 
 
 Cut bread into slices 1 inch thick, remove the crust, butter 
 the bread and cut into cubes ^ inch square ; brown in oven. 
 
 BREAD. 
 
 ''Here is bread which strengthens mens hearts, 
 And therefore is called The Staff of Life/' 
 
 MILK BREAD. 
 
 One pint milk scalded and cooled. One tablespoon butter, 
 melted in the hot milk, 1 tablespoon sugar, 1 teaspoon salt, I 
 small cake yeast, 6 or 7 cups of flour. Measure the milk after 
 scalding and put into mixing bowl ; add the butter, sugar and 
 salt. When cool, add the yeast, stir in the flour, adding it 
 gradually after 5 cups are in, that it may not be too stiff. Use 
 just enough to knead it. Knead till smooth and elastic. Cover, 
 let it rise till light. Cut it down, divide into parts and shape 
 into loaves. Let it rise again in the pans. Bake forty or 
 fifty minutes. Lillie I. Lewis. 
 
 WHITE BREAD. 
 
 One pint of scalded milk, cooled, 1 tablespoon of sugar, 1 
 tablespoon of salt, flour enough to make batter, beat thoroughly, 
 add 1 cake of compressed yeast dissolved in a little water, 1 
 tablespoon of lard. Set in warm place to rise until light, then 
 add more flour and knead. Set away to rise one hour, then 
 knead into loaves, let rise and bake one hour. 
 
 Elinor Erickson. 
 
 14 
 
BROWN BREAD. 
 
 Two cups sour cream, Ya, cup sugar, i/^ cup molasses, 1 cup 
 wheat flour, 2 cups graham flour, 2 even teaspoons soda, 1 tea- 
 spoon salt, handful of raisins. Put into pan, let raise one hour, 
 then bake. Mrs. G. W. Powell 
 
 STEAMED BROWN BREAD. 
 
 Three-quarters cup white flour, V/z cups graham flour, V/z 
 cups cornmeal, ^ cup molasses, 1 tablespoon sugar, if liked 
 very sweet, >4 teaspoon salt, 2 large cups sour milk, 1 level 
 teaspoon baking soda. You may add >^ cup seeded raisins if 
 you choose. Pour into molds and steam from 3 to 4 hours. 
 
 Mrs, Wm. Colly, 
 
 CORN BREAD. 
 Two tablespoons sugar, 1 tablespoon butter, 2 eggs, stir to- 
 gether and add 1 cup milk, % cup corn meal, 3 teaspoons bak- 
 ing powder and white flour to make quite stiff. Bake. 
 
 Mrs. G. W, Powell, 
 
 SOFT CORN BREAD. 
 (Southern Style.) 
 Two cups of hot grits. Cook until half done. One and one- 
 half tablespoonfuls of butter, 3 eggs, 1>4 pints of milk, 1 cup of 
 white corn meal, 1 teaspoon ful of salt, 1 teaspoonful of baking 
 powder, ^ cup of grits before cooking, will make this amount, 
 baked three-quarters of an hour. Miss Jennie A. Drake. 
 
 BAKING POWDER BISCUIT. 
 
 Two cups of flour, 1 teaspoon of salt, 2 teaspoons baking 
 powder, ^ cup of lard and butter, add enough milk to hold 
 together, handle as little as possible. Bake in very hot oven. 
 
 Nellie F. Caine, 
 
 GRAHAM BREAD. 
 
 (Two Loaves.) 
 
 Four cups of sour buttermilk, 1 heaping teaspoon of soda, 
 
 ^ cup of New Orleans molasses, pinch of salt, 2 tablespoons 
 
 of lard, 1 cup of white flour. Enough graham flour to make a 
 
 stiff batter. Bake fifty minutes. 
 
 Mrs. Genevieve Bookwalter, 
 
 IS 
 
BOSTON STEAMED BROWN BREAD. 
 
 One pint sour milk, 2 cups of flour (or 1 cup of flour and 1 
 cup of graham), 1 cup corn meal, 1 cup molasses, 1 teaspoon 
 soda, salt. Steam in buttered mold three hours, or in the pound 
 baking powder cans. Mrs. Seymour Jones. 
 
 INDIAN BREAD. 
 
 Three cups of sour milk, 2 cups of Indian meal, 1 cup of 
 graham flour, ^ cup of molasses, 1 tablespoon soda. Steam 
 three hours. Mrs. Emma Bissell. 
 
 BROWN BREAD. 
 
 Two cups yellow corn meal, 1^ cups rye meal, 1 cup graham 
 flour, 1 cup of molasses, 1 pint sour milk, 1 teaspoon soda and 
 salt each. Stir thoroughly, steam five hours and bake one 
 hour in a moderately warm oven. Mrs. Arthur N. Coble. 
 
 BLUEBERRY MUFFINS. 
 
 One egg, 1 pint flour, ^ tablespoon melted butter, ^ cup 
 sugar, milk enough ta make cake batter, heaping teaspoon 
 baking powder, 1 pint blueberries dredged with flour, bake 
 in muffin pan. Mrs. Geo. E. Watson. 
 
 JOHNNY CAKE. 
 
 One cup white flour, 2 cups cornmeal, piece of lard size of 
 walnut. Teaspoon salt, 2 teaspoons baking powder, 2 tea- 
 spoons sugar, % cup milk. Mrs. J. West. 
 
 WAFFLES. 
 
 One pint milk, 3 cups flour, 2 teaspoons baking powder, 1 
 teaspoon salt, 3 eggs, 1 tablespoon butter. Mrs. Wall. 
 
 WAFFLES. 
 
 One pint flour, 1 pint milk, 1 teaspoon salt, 1 tablespoon 
 melted butter, 1 teaspoon baking powder, 3 eggs, the whites 
 beaten to a froth. Sift the salt and baking powder with the 
 flour, add the milk, melted butter and yolks of eggs. Beat hard 
 for several minutes, then add the whites of eggs. Bake in hot 
 greased wafile iron. Mrs. L. P. Hurter. 
 
 16 
 
WAFFLES. 
 
 One pint of flour, 1 teaspoon of baking powder, one tea- 
 spoon salt sifted together six times. Make a well in middle 
 of flour into which pour 1 pint of milk, the beaten yolks of 2 
 eggs, a tablespoonful of melted shortening ; mix well, and add 
 the stiffened whites of two eggs. Bake on a hot waffle iron. 
 
 HONEY MUFFINS. 
 
 Sift together three cupfuls of flour, three teaspoonfuls of 
 baking powder, and half a teaspoonful of salt. Work in three 
 rounding tablespoonfuls of butter, add 3 beaten eggs, 1 cup of 
 iriilk and 1 teacup of strained honey. Bake in muffin or in 
 gem pans in a hot oven. Mrs. Nelson A. Pennoyer. 
 
 TRIFLES. 
 (A Fine Dish for Early Tea.) 
 Beat 2 or 3 eggs a few minutes, add a little salt and enough 
 flour to make a stiff paste, teaspoon of butter, nutmeg or 
 cinnamon and essence of vanilla, also roll very thin, cut in 
 star shape with tin cutter, fry in boiling hot lard. Sprinkle 
 sugar over them and eat warm. 
 
 QUEEN FRITTERS. 
 
 Put ^ pint of water and 2 ounces butter in saucepan to boil. 
 Put in 4 ounces of flour when boiling. Stir rapidly until it forms 
 a ball. Take from fire, beat hard and let cool. Then add 1 
 egg not beaten. Beat until thoroughly amalgated ; then add 
 another egg and beat again and so on until you have added 4 
 eggs. Now give the whole a thorough beating. Have ready a 
 kettle of hot fat. Drop a spoonful in and fry a delicate brown. 
 I use cottolene. It is much better than lard. Serve with a wine 
 sauce. Miss Drake. 
 
 SWEDISH TIMBALES. 
 One-half pint flour, 1 gill of milk, generous measure, 2 
 ^-^ggs, y2 teaspoon salt, i^ teaspoon sugar, 1 tablespoon salad oil. 
 Beat eggs until light. Add milk to them. Pour this mixture on 
 the flour and beat to a smooth batter. Add other ingredients 
 and beat two minutes. Put the timbale iron in kettle of hot 
 fat for about two minutes. Fill a cup two-thirds full with the 
 
 17 
 
batter. When iron is quite hot put into batter, let remain until 
 it clings to sides of iron. Then immerse in hot fat and cook 
 until a delicate brown. If the iron is not hot enough the batter 
 will drop off the iron. Let the batter come within one-half 
 inch of top of iron. Fry in cottolene. 
 
 Miss Jennie A. Drake. 
 
 STALE BREAD GRIDDLE CAKES. 
 
 Soak 2 cups of stale breadcrumbs for one hour in a quart 
 of milk which must be boiling hot. Pour this over the bread 
 crumbs. Separate the yolks and whites of 2 eggs and beat till 
 light. Into the soaked bread crumbs, add first the beaten yolks, 
 then 3 ounces of flour, a tablespoon melted butter, a small tea- 
 spoon of salt. Beat these well ; then stir in lightly 2 teaspoons 
 of baking powder and the beaten whites. Grease the griddle 
 and bake quickly in small thin cakes until a golden brown. 
 
 SWEDISH PANCAKES. 
 
 Three eggs well beaten, 1 heaping teaspoon of sugar, pinch 
 of salt, 1 quart of milk. Use enough flour to thicken — say about 
 1 pint — beat to a thin batter. It is best to test the batter on the 
 griddle since it is hard to give just the amount of flour to be 
 used. Mrs. Charles Anderson, Oak Park. 
 
 ROYAL FRITTERS. 
 
 One scant pint of sifted flour, ^ pint of water, 1 gill of but- 
 ter, ^ gill of sugar, 1 orange, grated rind and juice, 5 eggs. 
 Put water, butter, orange juice on fire in large saucepan. Heat 
 mixture slowly to boiling point. When it boils add sugar, then 
 flour all at once. Beating all well until the paste leaves the 
 sides of kettle, which will be about three minutes. Turn into 
 a bowl and set away to cool. Then beat the eggs in one at a 
 time. Beat hard for 20 minutes. Drop a spoonful into hot 
 cottolene and fry delicate brown. Serve with any kind of 
 sauce. Miss Jennie A. Drake. 
 
 CHRISTINE'S MUFFINS. 
 
 One tablespoon of butter, 2 tablespoons sugar, 2 eggs, beaten 
 separately, add 1 cup milk, 3 teaspoons baking powder, flour to 
 make stiff batter. Bake twenty minutes in a quick oven. 
 
 Mrs. Lewis. 
 
 18 
 
POPOVERS. 
 
 Three eggs, 1 teaspoon butter melted, 2 cups milk, 1 tea- 
 spoon salt, 2 cups flour. Beat the eggs separately and add to 
 the milk; put in salt and butter. Add flour little by little to 
 prevent it being lumpy. Strain through a sieve. Fill well 
 greased gem pans half full and bake in quick oven twenty-five 
 minutes. Mrs. Henrietta Daniels. 
 
 GRAHAM MUFFINS. 
 
 One cup of sour milk, 1 tablespoon of sugar or molasses, 1 
 egg, 1 scant teaspoon of soda, 'jA of salt, enough graham flour 
 to make a stiflf batter. Bake twenty minutes. 
 
 CORN-MEAL POPOVERS. 
 
 One pint sweet milk scalded, stir into the hot milk a cup- 
 ful of corn-meal, a piece of butter half the size of an egg, a 
 little salt, 3 eggs well beaten, and stirred in the last thing. No 
 soda. 
 
 SODA BISCUIT. 
 
 One and one-half quarts of flour, 1 pint sour milk, 1 level 
 teaspoon of soda, well dissolved in milk, 1 heaping tablespoon 
 of lard, scant teaspoon of salt. 
 
 Mrs. Mary F. Pease, SpringHeld, III. 
 
 ARROWROOT BISCUIT. 
 
 Sift together 2 cups of arrowroot and 1 cup of flour. Rub 
 two-thirds of a cupful of butter into the flour and stir in grad- 
 ually a little very rich milk, sufficient to make a stiff dough. 
 Roll out into a thick sheet, beat with rolling-pin, fold, roll out, 
 and beat again, and repeat the rolling and beating for five min- 
 utes. Roll out the last time about an inch thick, cut with a 
 round cutter, brush with egg, sprinkle with sugar and bake 
 in a moderate oven with a stronger bottom heat. 
 
 RECIPE FOR GRAHAM GEMS. 
 
 One cup of sweet milk, 1 cup of water, cold. Make a batter 
 a little stiffer than griddle cakes. Put in hot buttered gem pans 
 and bake in quick oven. 
 
 19 
 
OATMEAL CRACKERS. 
 
 Two cupfuls of raw oatmeal, 1 cupful of flour, Yz cupful 
 of lard, Yz cupful of sugar, 1 tablespoon baking powder, 1 tea- 
 spoon of salt. Mix together the oatmeal, flour, salt, sugar, and 
 baking powder ; melt the lard and pour a beaten ^g'g into it. 
 Then add this to the dry ingredients, using cold water enough 
 to make the whole into a stiff paste. Roll the paste to about the 
 thickness of a dollar and cut into small cakes, and bake in a 
 moderate oven. A. B. 
 
 NEW ORLEANS ROLLS. 
 
 One pint boiling whey poured over Y tablespoonful of 
 flour, let it cool, add Y cake compressed yeast, make a stiff 
 batter, set it to rise, add after it rises 2 eggs well beaten, 4 
 tablespoons lard (melted), 1 teaspoon sugar, a little salt, knead, 
 let rise again. When light make into small rolls, lay them 1 
 inch apart. Stand two hours before baking, have a hot oven 
 and they will bake in ten or fifteen minutes and will be as light 
 as feathers. Mrs. N. B. Lczvis. 
 
 GRIDDLE CAKES. 
 
 One quart sour milk, Y2 teaspoon salt, enough flour to make 
 a stiff batter, yolks of 3 eggs well beaten, 1 teaspoon soda, 
 whites of eggs beaten to a stiff froth. Mrs. C. S. Burdsal. 
 
 JOHNNY CAKE. 
 
 Two tablespoonfuls sugar, 1 of butter, yolks of 2 eggs, }i 
 of a cup of milk (sweet), one cup of white flour, 1 cup of 
 Indian meal, 3 teaspoonfuls baking powder, whites of 2 eggs. 
 Beat whites very light. 
 
 DIXIE BISCUIT. 
 
 Three pints of flour, 2 eggs, 2 tablespoons lard, 1 cup milk, 
 yeast. Mix at 11 o'clock A. M. Roll, cut at 4 o'clock and cut 
 with two sizes of cutters, putting the smaller one on top. Let 
 rise until time to get dinner and bake twenty minutes. 
 
 Mrs. Ben. Williams. 
 
 20 
 
SANDWICHES, 
 
 "Nozv, good digestion wait on appetite" 
 
 NOVEL SANDWICHES. 
 Spread thin slices of buttered bread with the following: 
 Calve's liver boiled, chopped and run through meat chopper, 
 seasoned well with salt and pepper, and mixed with mayonaise 
 dressing. Mrs. A. B. Prindle, Batavia. 
 
 JELLY SANDWICHES. 
 
 (From Dainty Things for Luncheon.) 
 
 Cut fresh bread, while yet warm, in as thin slices as possible. 
 
 Butter them evenly, spread over lemon jelly and sprinkle with 
 
 fresh grated cocoanut. Roll each slice separately and tie with 
 
 baby ribbon. 
 
 CHOCOLATE SANDWICHES. 
 
 Slightly butter thin slices of white bread, trim off the crusts 
 and cut into the desired shape. Grate the bitter chocolate and 
 sweeten it to taste with granulated sugar. Melt a small piece of 
 butter and add the chocolate to it. Take from the fire and cool. 
 Moisten with a little cream if the filling is too thick to spread be- 
 tween the slices of bread. This is one of the sweet sandwiches 
 appreciated with a cup of tea. 
 
 JELLY SANDWICHES. 
 
 Three tablespoons crabapple jelly and 3 tablespoons cottage 
 cheese. The cottage cheese must be rich and smooth. If too 
 stiff, stir in a little cream. Butter white bread, spread half the 
 slices with the jelly, and the remainder with the cheese, then 
 put the two kinds together. 
 
 NUT GINGER SANDWICHES. 
 (From Dainty things for Luncheon.) 
 Take 3 long thin slices of bread buttered. Between the 
 first and second place a layer of chopped preserved ginger 
 mixed with cream and between the second and third slices place 
 a layer of chopped English walnuts, then tie up each sandwich 
 with baby ribbon. 
 
 21 
 
BROWN BREAD TRIFLES. 
 
 C^nc-quarter of a teaspoonful of mustard, blended with 2 ta- 
 blespoon fuls of lemon juice, and the same of melted butter. Dip 
 sprigs of cress in this mixture and lay between thin, round slices 
 of buttered Boston brown bread. 
 
 CHEESE SANDWICHES. 
 
 One hard boiled egg, }i lb. grated cheese, >^ teaspoon salt, 
 ^ teaspoon pepper, ^ teaspoon mustard, ^ teaspoon sugar, 
 1 tablespoon melted butter, 1 tablespoon vinegar. Mash the 
 yolk of the egg in a bowl, add butter and mix until smooth, 
 add salt, sugar, pepper, mustard and cheese, mixing well, then 
 add the vinegar, which will make it of a propei thickness. 
 Spread slices of buttered white bread with this mixture. 
 
 TOASTED SANDWICHES. 
 
 Cut from a rich cheese some slices about half an inch thick, 
 and place them between slices of brown bread and butter, like 
 sandwiches. Place them on a plate in the oven, and when the 
 bread is toasted serve on a napkin, very hot and very quickly. 
 
 CAVIAR SANDWICHES. 
 
 Two tablespoons caviar, 1 tablespoon salad dressing, y^ tea- 
 spoon chopped onions. Mix all with juice of half a lemon and 
 spread between slices of white or rye bread. 
 
 CELERY SANDWICHES. 
 
 Chop fine three stalks of celery and add enough salad dress- 
 ing to make a thick paste and spread between slices of bread. 
 Watercress can be used in the same way for sandwiches. 
 
 BANANA SANDWICHES. 
 
 No. 1. — Slice the bananas thin and evenly. Sprinkle with 
 one tablespoon lemon juice. Add a little honey to white cream 
 cheese and spread on the bread instead of butter, then place a 
 layer of bananas between the slices. 
 
 No. 2. — Slice the banana thin and place between slices of 
 buttered bread, with a layer of salad dressing to which has 
 been added whipped cream and a few chopped almonds. 
 
 22 
 
GINGER SANDWICHES. 
 
 Preserved ginger chopped fine and mixed with whipped 
 cream and put between layers of buttered bread. 
 
 ORANGE SANDWICHES. 
 
 Orange marmalade chopped fine and mixed with whipped 
 cream and put between layers of buttered bread. 
 
 CURRANT SANDWICHES. 
 
 Spiced currants (preserved) mixed with cream cheese with 
 enough sweet cream added to make a paste, spread between 
 layers of buttered bread. 
 
 MAPLE SUGAR SANDWICHES. 
 
 Cut and butter slices of white bread, scrape maple sugar and 
 spread thickly on the bread. Cut with a maple leaf cutter and 
 serve with hot coffee. 
 
 GUAVA AND CHEESE SANDWICHES. 
 Butter twelve slices of bread, spread six of them with guava 
 jelly and the other six with cream cheese. Put a guava and a 
 cream cheese together. 
 
 CREAM CHICKEN SANDWICHES. 
 
 Take >4 cup of finely chopped chicken and pound it fine. Dis- 
 solve a teaspoon of gelatin in 2 tablespoons cold water. Whip 
 i^ pint cream. Add the liquid gelatin to the chicken, season 
 with salt, stir until it begins to thicken, add the whipped cream 
 and when it gets very cold spread on slices of buttered bread. 
 
 LOBSTER SANDWICHES. 
 
 One cup of chopped lobster meat mixed with two table- 
 spoons of mayonnaise. Put this between buttered slices with 
 a lettuce leaf on each side. 
 
 OLIVE SANDWICHES. 
 Spread thin slices of bread with olives chopped and mixed 
 with salad dressing. 
 
 23 
 
CUCUMBER SANDWICHES. 
 
 Slice the cucumbers thin and let stand in cold salt water for 
 half an hour, then drain. Dip slices in salad dressing, or vine- 
 gar, and put between slices of buttered bread. 
 
 NUT AND CHEESE SANDWICHES. 
 
 One half cup of walnuts chopped fine and mixed with 
 enough cream cheese and sweet cream to form a paste, then 
 spread on the bread. 
 
 NUT SANDWICHES. 
 
 Mix half cup of chopped nuts with 1 tablespoon of mayon- 
 naise and spread on bread and butter, whipped cream may be 
 used instead of the mayonnaise. 
 
 CABBAGE SANDWICHES. 
 
 Shredded cabbage mixed with whipped cream and chopped 
 nuts, placed between slices of buttered bread. Salt the cabbage. 
 
 EGG SANDWICHES. 
 
 No. 1. — Chop hard boiled eggs fine, with a cucumber pickle, 
 pepper, salt and a little mustard. Rub smooth with a silver 
 spoon and put between slices of buttered bread. 
 
 No. 2. — Cut hard boiled eggs in thin slices, lay between but- 
 tered bread with mayonnaise dressing. 
 
 CLUB SANDWICHES. 
 
 Lay between thin slices of buttered toast, a slice of cooked 
 bacon, then a slice of cold chicken, and lastly a lettuce leaf with 
 mayonnaise dressing. Serve hot. 
 
 BAR-LE-DUC SANDWICHES. 
 
 Mix cream cheese with enough sweet cream to soften, then 
 add Bar le Due enough to make a paste, or to flavor the 
 cheese, then spread between slices of thin bread not buttered. 
 
 SHRIMP SANDWICHES. 
 
 Chop 1 cup of shrimp meat fine, mix with mayonnaise dress- 
 ing and put between slices of buttered bread with two lettuce 
 leaves. 
 
 24 
 
LETTUCE SANDWICHES. 
 
 Take shredded leaf lettuce and mix with mayonnaise or 
 French dressing and put between buttered bread. 
 
 RUSSIAN SANDWICHES. 
 
 Spread a layer of Neuchatel cheese on slices of buttered 
 bread, then a layer of chopped olives mixed with mayonnaise 
 dressing, and cover this with another slice of buttered bread. 
 Cut in fancy shapes. 
 
 BOSTON SANDWICHES. 
 
 Spread slices of Boston brown bread with cream or Neu- 
 chatel cheese, then add a layer of chopped stuffed olives mixed 
 with salad dressing, then another layer of the bread. A lettuce 
 leaf in each sandwich is a great addition. 
 
 Mrs. John Vance Cheney. 
 
 CHEESE SANDWICHES. 
 
 One hard boiled ^gg, 1 teaspoon made mustard, 1 tablespoon 
 vinegar, ^ lb. American cheese, 1 tablespoon melted butter, 1 
 saltspoon salt, 2 drops Tobasco sauce. Cut the cheese into small 
 pieces, add the other things gradually, beating all the time until 
 you have a creamy paste. Then spread on thin slices of bread. 
 
 TOrS CHEESE SANDWICHES. 
 
 One bottle stuffed olives, (35c. size), %. lb. pecan nuts, 2 
 doz. sweet pickles. Chop each ingredient fine, then mix with 
 mayonnaise dressing into a smooth paste. This quantity is 
 enough for three loave of baker's bread. They are delicious. 
 
 Lucia C. Beebe. 
 
 A GOOD FILLING FOR SANDWICHES. 
 
 One block of cream cheese, 4 tablespoons sweet cream, the 
 juice of 3 lemons, work the cream into the cheese and then add 
 the lemon juice and work all until it can be spread easily. Cut 
 the bread about one-half an inch thfck, spread three slices, 
 place one on top of the other, then cut down like cake. 
 
 Cecelia Donovan, 
 
 25 
 
LEMON TOAST. 
 
 Two large or 3 small eggs, 1 large cup of milk, 5^ cup gran- 
 ulated sugar, 2 tablespoons powdered sugar, 1 small lemon, 1 
 cup boiling water, 5 or 6 slices of baker's bread. Beat yolks of 
 eggs, add milk and soak bread in this mixture. Fry in butter 
 to a delicate brown. Beat whites stiff with 2 tablespoons of 
 powdered sugar, add a small pinch of baking powder to pre- 
 vent merangue from falling and heap irregularly on toast. 
 Place in the oven or under broiler of gas stove to brown slightly. 
 Make a syrup of boiling water, lemon juice and granulated 
 sugar and pour carefully around toast. Garnish with spoonfuls 
 of bright jelly — crab apple or quince. 
 
 Mrs. N. E. Johnson, 
 
 FRENCH TOAST. 
 
 Beat one ^gg^ and put in a pinch of salt, add 1 cup milk, and 
 flour enough to make a thin batter. Have bread cut in slices and 
 cut sHces in half. Dip bread in this batter and fry in kettle of 
 lard. Lard must be smoking in the centre. Brown nicely, 
 turning slices in the lard and serve hot. Ida S. Downs. 
 
 VEGETABLES, 
 
 "Oh muckle is the powerful grace that lies in herbs." 
 
 SWEET POTATOES AND NUTS. 
 
 Mix 2 cups of chopped, hot sweet potatoes and 1 cup of 
 chopped nut meats, stir in half a cup of melted butter and a 
 beaten egg, season with half teaspoon of salt, press into a square 
 mold and when cold cut into slices, dip in egg and bread crumbs 
 and fry. 
 
 SARATOGA CHIPS. 
 
 Peel and slice the potatoes very thin. Let lay in very cold 
 water to which has been added a piece of alum the size of a 
 pea. (This size to a quart of water.) Let stand in the water 
 for three or four hours. Heat 3 lbs. of lard in large kettle, drain 
 
 26 
 
and dry a large handful of the potatoes at a time, put into the 
 lard until golden brown. Take out with a wire spoon, put on 
 newspaper to drain off the lard, and when cold sprinkle with 
 salt. 
 
 FRIED TOMATOES. 
 
 Cut medium sized ripe tomatoes in halves. Melt 3 table- 
 spoons of butter in a pan and when quite hot, put the tomatoes 
 in with the cut side down. Cover and cook for about ten min- 
 utes. Turn them over, season with salt and pepper (add 
 sugar if liked) and cook until tender. Remove to a plat- 
 ter, add 2 tablespoons of flour to the gravy, when well mixed, 
 add 1 pint of milk. When well blended, pour over tomatoes, 
 and serve. Mrs. Cloyes. 
 
 STUFFED CELERY. 
 
 Choose rather large yet tender stalks of celery and scrape 
 them clean as for ordinary uses. The "stuffing" is made of 
 grated cheese to which has been added a half teaspoon of lemon 
 juice for each teaspoon of cheese, add a dash of paprika to the 
 mixture and then fill it in the hollow space which is left when 
 two stalks of celery are placed together, leave the freshest 
 and crispest leaves at the top of the stalks and tie with ribbon. 
 
 POTATO SOUFFLE. 
 
 Boil 4 good sized mealy potatoes, put through a sieve, scald 
 3/ teacup sweet milk and tablespoon butter. Season the potato 
 with salt and pepper, and add the milk and butter, beating until 
 it is creamy. Add one at a time, the yolks of 4 eggs, beating 
 thoroughly. Put a pinch of salt in the whites of the eggs and 
 beat to a stiff froth. Have a well buttered baking dish ready. 
 Add the whites of the eggs to the other mixture at the last mo- 
 ment before putting in the oven. Bake twenty minutes in a 
 quick oven, serve at once in the dish in which it was baked. 
 This should be served with meats that have gravies. 
 
 SWEET POTATO CROQUETTES. 
 
 Boil 6 medium sized potatoes. Remove the skins, mash 
 fine, add 1 large tablespoon of butter, salt and pepper. Form 
 into croquettes, dip in egg and then in cracker crumbs and fry 
 in hot lard. 
 
 27 
 
FRIED POTATO BALLS. 
 
 Mix a tablespoon of melted butter with 2 cups cold mashed 
 potatoes, beat until light, add beaten yolk of an egg, season with 
 salt and paprika. Last add beaten white of egg. Dip hands in 
 flour, form mixture into balls, roll balls in flour and fry in 
 hot lard. Serve hot on dish garnished with parsley. 
 
 POTATO PUFF. 
 
 Place 2 cups mashed potatoes into a sauce pan, add the yolks 
 of 2 eggs, 3 tablespoons cream, 1 tablespoon butter 1 teaspoon 
 salt, stir constantly over the fire until potatoes are light and hot. 
 Remove from stove, add beaten whites of 2 eggs. Put into a 
 buttered baking dish and bake in oven until a nice brown. 
 
 LYONNAISE POTATOES. 
 
 Cut cold boiled potatoes in cubes to make one quart, add a 
 teaspoonful of salt, and one-third teaspoonful of pepper. Put 
 3 tablespoonfuls butter into a frying pan, add 1 tablespoonful 
 mixed onion and 1 of minced parsley, cook 3 minutes, stirring 
 constantly, add the potatoes and stir with a fork very carefully 
 until brown. 
 
 BAKED CORN. 
 
 Cut kernels off twelve ears of tender uncooked corn, add 
 yolks and whites beaten separately of 4 eggs, 1 teaspoon of 
 sugar, same of flour, mixed with a tablespoonful of butter, salt 
 and pepper and 1 pint of milk. Bake about three-quarters of 
 an hour. 
 
 BAKED POTATO BALLS. 
 Prepare mashed potatoes, beat until very light, adding 
 cream, butter and salt to taste ; then press into tea cups to mold 
 them. Dip each into beaten egg, place in a shallow butered 
 pan and bake in oven to a golden brown. 
 
 SCALLOPED OYSTER PLANT. 
 
 Boil the oyster plant until perfectly tender, then take out of 
 water and rub through a colander. Add butter, pepper and salt 
 and milk, mix well. Put in a baking dish and cover the top 
 with bread crumbs and small bits of butter, set in the oven and 
 bake a delicate brown. Mrs. Lewis. 
 
 28 
 
TURNIPS IN WHITE SAUCE. 
 
 Wash and cut turnips into half or three-quarter slices ; pare 
 and cut each slice into strips and then into cubes. Boil in boiling 
 salted water until tender. Drain and pour white sauce over 
 them. Mrs. N. B. Lewis. 
 
 GREEN TOMATOES FRIED. 
 
 Take medium sized green tomatoes and slice rather thin, 
 fry a delicate brown in plenty of butter. When cooked remove 
 to a hot dish and into the hot butter left in the pan put 1 cup 
 thick cream, thicken with 1 dessert spoon flour. Season with 
 salt and white pepper and pour over tomatoes. 
 
 Mrs. E. H. Reed. 
 
 CAULIFLOWER AU GRATIN. 
 
 Put cooked cauliflower broken in pieces (or whole) in pan 
 or dish in which you intend to serve. Pour cream sauce over 
 it, sprinkle a little grated cheese over that and baste with but- 
 ter, bake in oven to brown and serve. 
 
 EGG PLANT FRIED. 
 
 Peel and slice an egg plant, roll in flour, dip in beaten eggs, 
 seasoned with salt and pepper, roll afterwards in cracker 
 crumbs and fry brown in hot butter. Serve at once. 
 
 BAKED RICE WITH TOMATOES. 
 
 Boil one cup of rice till tender, when done mix with a can of 
 tomatoes. Add a little onion chopped very fine and a small 
 piece of butter, season with pepper and salt. Put in a well- 
 buttered dish lined with bread crumbs and bake a golden 
 brown. 
 
 ESCALLOPED POTATOES. 
 
 Cut one quart cold boiled potatoes in very thin slices, season 
 with salt and pepper. Butter a dish, cover the bottom with a 
 layer of cream sauce and a layer of potatoes and sprinkle with 
 chopped parsley. Next spread a layer of sauce and of potatoes 
 until the dish is filled. Have the cream sauce for the last 
 layer and over this sprinkle bread crumbs mixed with little 
 bits of butter. Bake twenty minutes. Mrs. C. H. Betts. 
 
 29 
 
PARSNIP CROQUETTES. 
 
 Six large parsnips, 2 eggs, a little flour and salt. Par boil 
 the parsnips and let them get thoroughly cold. Peel and grate 
 them. Beat the eggs until very light, mix thoroughly with the 
 grated parsnips adding sufficient flour to bind the mixture to- 
 gether. Flour the hands well, form the mixture into balls. 
 Have lard hot to nearly cover the balls. Fry quickly to a good 
 brown on both sides. Serve very hot. 
 
 TOMATOES WITH MACARONI. 
 
 Put a layer of tomatoes fresh or canned in a buttered baking 
 dish, season with salt, pepper and bits of butter. Cover with 
 a layer of coked macaroni, and repeat till the dish is as full as 
 desired. Moisten cracker crumbs with melted butter. Spread 
 over the top, sprinkle grated cheese over all and bake until 
 brown. 
 
 RIPE TOMATOES FRIED. 
 
 Cut in halves nice ripe tomatoes, place them in a baking dish 
 skin side down. Place small pieces of butter over the tomatoes, 
 dust with salt and pepper, stand in the oven ten minutes ; then 
 place over the fire and fry slowly in butter. Do not turn, but 
 when done, lift with cake turner and place on a hot platter. 
 Add to the butter left in pan a tablespoon of flour, mix until 
 smooth. Add a cup of cream, stir continually till smooth, sea- 
 son with salt and pepper. Pour over tomatoes and serve. 
 
 BAKED BELL PEPPERS. 
 
 One doz. green bell peppers, Iqt. chopped schrimps, 1 tea- 
 cup grated bread, 1 teaspoon mixed mustard, ^4 teaspoon pep- 
 per, Ys teaspoon celery seed, a slight grating of nutmeg, 1 
 egg, y^ teaspoon salt. Cut the stem end of the pepper, remove 
 the seeds and rind, and let the peppers stand in salted water 
 for half an hour. Two tablespoons of butter, beaten to a cream, 
 add the seasoning, then the beaten egg, then the bread crumbs, 
 then the scrimps (or any fish like lobster or salmon) stuflf the 
 pepper pods, and bake twenty minutes in hot oven. This same 
 preparation made into croquettes and cooked in lard is nice 
 without the peppers. Mrs. N. W. Hamilton. 
 
 30 
 
MOTHER'S SUCCOTASH. 
 
 Six fine ears of corn, cut the corn from the cob. Put the 
 cobs into three quarts of water and let them boil slowly for 
 twenty minutes, remove the cobs and put into the water the cut 
 corn. One pint green lima beans, Y\ lb. salt pork cut into pieces. 
 Add to this salt, pepper and 1 tablespoon sugar. Let this sim- 
 mer one hour or till the water has evaporated so that the mix- 
 ture is the consistency you like. The southerners like it thin 
 and serve it like a soup. Most people let it cook down and 
 serve as a vegetable, just before serving the addition of a little 
 cream is an improvement. Lucia C. Beehe. 
 
 OYSTER PLANT. 
 (Mock Fried Oysters.) 
 Take 2 bunches of oyster plant, scrape and cut into small 
 pieces, boil in salted water till tender, drain and mash, when 
 cold squeeze through a potato ricer. Beat the strained vege- 
 table with a fork till light, season with salt and pepper, add 2 
 well beaten eggs, 2 tablespoons of cream, 2 tablespoons of 
 melted butter, 3 tablespoons flour, into which >4 teaspoon of 
 baking powder has been mixed. Heat your griddle as for pan 
 cakes and drop the mixture so as to make a cake the size of 
 fried oyster, try or pierce with fork to see they are done in 
 center. These are delicious with any kind of roast meats. 
 
 Lucia C. Beehe. 
 
 CAULIFLOWER CHEESE. • 
 
 Boil a cauliflower and press through a sieve. Add 1 heaping 
 tablespoon of grated Parmeasan cheese, 2 of tomatoes, 1 of but- 
 ter. Season well. Cover with bread crumbs and brown in the 
 oven. Mrs. Genevieve Bookwalter. 
 
 TOMATOES STUFFED WITH SARDINES. 
 
 Take 6 large, firm tomatoes and scoop out the inside. Let 
 some of the juice drain off from the pulp, and mix the latter 
 with half a cup of cracker or very fine bread crumbs, and a cup 
 of sardines, from which all the skin and bones have been re- 
 moved, a tablespoon of melted butter, a quarter of a pint of 
 chopped olives, salt, and a little cayenne pepper. Stuff the to- 
 matoes, cover with the piece removed, put in one pan, cover 
 
 31 
 
with another, and cook half an hour in a moderately hot oven. 
 Uncover and brown. Tomatoes stuffed with sardines and 
 chopped olives, mixed with a very thick mayonnaise, make a 
 very good salad. Add a little chopped celery or parsley. 
 
 TOMATO TAVASL 
 (An Armenian Recipe.) 
 Across the top of smooth, round tomatoes make 3 incisions 
 with a sharp knife, and into each gap put a tablespoonful of 
 raw, lean meat of any kind that has been chopped and well 
 seasoned. Arrange tomatoes in rows in a square baking dish 
 so they will not fall apart in baking. Put pieces of butter on 
 top of each tomato, add a little water. Bake one hour, and 
 serve hot. 
 
 STUFFED ONION. 
 
 Scoop out the center of the onions, leaving a shell about 
 half an inch thick and make a force meat using sausage as basis. 
 To this add some of the heart of the onion, a little parsley, 
 sweet pepper, salt bread crumbs and a little water to bind it to- 
 gether. After filling the onion shell lay a lump of butter on top, 
 place in a pan with a little water and bake in a hot oven until 
 tender. Mrs. O. IV. Chandler. 
 
 SPINACH. 
 
 Cook spinach until tender, put in a colander and drain, 
 pour cold water over, squeeze out water, put in chopping bowl 
 add salt, chop well. Chop one-half an onion fine and cook in 
 1 tablespoon melted butter ; into this put spinach thin with a lit- 
 tle beef tea, pepper and season to taste. Chop the whites and 
 yolks of hard boiled eggs separately and use as a garnish. 
 
 Mrs. August Heuer. ■ 
 
 STUFFED GREEN PEPPERS. 
 
 Choose large peppers, split lengthwise into halves, remove 
 seeds, mix bread crumbs and minced ham or tender roast beef 
 well seasoned with butter, salt and pepper, fill the peppers. 
 Moisten them with tomato juice and bake in a hot oven until 
 brown. Sprinkle a little chopped parsley over them just be- 
 fore they go to the table. 
 
 32 
 
TOMATO DOLMASI. 
 
 (An Armenian Recipe.) 
 Take ripe tomatoes, scoop out some of the center leaving a 
 good thick shell, fill center with some cucumber cut up fine, 
 boiled rice mixed with chopped raw meat well seasoned. Place 
 in dish, bake slowly for half an hour. 
 
 CUCUMBER DOLMASI. 
 
 Pare cucumbers, cut off one end, make cucumber hollow by 
 removing seeds. Fill them half full with rice which has been 
 mixed with chopped raw meat seasoned. Put in baking dish, 
 putting two open ends opposite so rice will not fall- out in bak- 
 ing; cover with water, bake slowly one hour. 
 
 CHICAGO BAKED BEANS. 
 
 In the evening pour over 1 qt. navy beans water enough to 
 cover them and let soak for twelve hours. In the morning 
 place them in boiling pot with water enough to cover them 
 and 1 tablespoon of soda, simmer until you can easily see that 
 outer covering of the bean curls up when you breathe upon a 
 spoonful in trying. Then strain off soda water and place them 
 in clear water and boil slowly, simmer is better, until they are 
 tender, but not in pieces. Now take your baking dish, place in 
 a large layer of beans, then season them with salt and a little 
 granulated sugar. Another layer of beans with the seasoning, 
 and so on until they are nearly out, then place in the centre 1 
 lb. of lean salt pork. Finish placing the layers of beans and the 
 seasoning. Pour over the beans until they are entirely covered 
 the liquor they boiled in last, and use it in replenishing as they 
 dry out, but aim to have them nice and dry and whole when 
 ready to serve. Bake in a slow oven five or six hours. If you 
 are fond of tomatoes, they are delicious, after being stewed and 
 seasoned to taste, to mix through the beans just before serving. 
 Mrs. Jessie Stroud Peck, Ravensivood. 
 
 MEAT AND POTATO CROQUETTES. 
 
 Put in a stew-pan an ounce of butter, a slice of onion minced 
 fine, when this simmers add a level tablespoon of sifted flour; 
 stir until smooth and frothy, then add half cup of milk, salt and 
 
 33 
 
pepper ; let boil, stirring it all the while — now a cup of any cold 
 meat chopped fine and a cup of hot mashed potato, mix thor- 
 oughly and put on a plate to cool. Shape in cones or roll, dip 
 in beaten egg and cracker crumbs, and fry a nice brown in boil- 
 ing fat, drain on brown paper, serve immediately. Cold rice or 
 hominy may be used in place of potato, a cup of cold chicken 
 or fish minced fine in place of the meat. 
 
 Mrs. Alonzo Daniels. 
 
 CORN FRITTERS. 
 
 One dozen and a half large ears of fresh, green corn, 2 
 eggs, a heaping teaspoon of salt, ^4 teaspoon of pepper and 4 
 teaspoons of milk. Remove the husks and silk from the com, 
 score each row of kernels down the center, from end to end, 
 and scrape out the contents with the back of the knife, by hold- 
 ing the ear nearly upright and the blade of the knife almost 
 flat against it; this prevents spattering, and for the same pur- 
 pose it is as well to do all the scraping on a large platter. Scrape 
 at least twice around the cob, and be sure to remove all the milk 
 and yellow substance, but none of the skin. Next beat the eggs 
 thoroughly at one end of the platter, then beat them into the 
 corn, add the salt, pepper and milk, and after all is thoroughly 
 beaten together, fry by the spoonful on a cake griddle that is 
 very hot and has been well greased with cooking butter. By 
 the time the last spoonful is laid on, the first spoonful should be 
 ready to turn. They should be a rich, light brown, and will all 
 be of the same shape if the batter is allowed to run on the 
 griddle from the point of the spoon. They should be served as 
 soon as cooked — only a griddleful at a time. 
 
 STUFFED GREEN PEPPERS. 
 
 Cut the stem ends from as many peppers as there are people 
 to be served. Remove the insides with a sharp knife, scald for 
 five minutes and drain. Cold chopped meat of any kind, or 
 chopped fresh beef may be used for filling. Mix 2 tablespoons 
 nieat with 1 tablespoon cracker crumbs, season with chopped 
 fresh tomato, a little onion juice, salt and pepper to taste. 
 Moisten with a little stock or milk. Fill the peppers, put a bit 
 of butter on top, tie on covers, and put in pan with enough 
 water to keep from burning. Cover for fifteen minutes, then 
 cook fifteen minutes longer. Serve immediately. 
 
 34 
 
STUFFED BAKED TOMATOES. 
 
 Take the required amount of medium sized tomatoes, fine 
 and ripe, cut off the blossom end and remove inside with a 
 spoon. Chop this with bread crumbs, a sHce of onion, salt and 
 pepper to taste and replace in tomato shell, place a dot of but- 
 ter on each and bake for twenty minutes. Serve individually 
 on a lettuce leaf. Mrs. Seymour Jones. 
 
 ESCALLOPED CHESTNUTS. 
 
 Hull 1 pint of chestnuts ; place in bowl and pour boiling 
 water on them to take off skins. Boil until soft, mash fine, add 
 lump of butter the size of an egg, one-half tablespoon celery 
 chopped very fine, 1 hard boiled egg chopped fine, 1 beaten raw 
 egg, saltspoon salt, dash of pepper. Mix thoroughly. Have 
 clean and dry clam shells, butter the insides, fill them to the 
 edges. Make a hole in the middle in which to place a large 
 oyster. Bake until a light yellow. Serve in shell with lemon. 
 Deep oyster shells or scallop shells will do. 
 
 Mrs. N. A. Pcnnoyer. 
 
 MACARONI. 
 
 Take ^ lb. macaroni and stew in boiling salted water until 
 soft and tender. Butter a baking dish, drain the macaroni, and 
 put in a layer of macaroni, sprinkle with grated cheese, add 
 more macaroni, etc., until all is used. Finish with layer of 
 cheese, and put bits of butter on top. Pour over 5^ cup milk. 
 Bake covered ^ hour, then take cover off and brown. 
 
 Mrs. E. J. Henry. 
 
 MOCK OYSTERS. 
 
 Boil oyster plant roots, after scraping in salted water, until 
 tender. Mash fine, adding a large spoonful of butter, salt and 
 pepper to taste, add beaten yolk of an egg, flour to make stiff 
 as for fritters. Beat thoroughly, drop' by the spoonful into 
 hot lard and fry a delicate brown. By making them moist 
 enough to handle, shaping them like oysters and rolling them 
 in salted cracker dust before frying the oyster delusion is 
 well nigh complete. 
 
 35 
 
POTATOES AU GRATIN. 
 
 Make a white sauce, using 1 tablespoon of butter, 1 tablespoon 
 of flour, j^ of a teaspoon of salt, 1 saltspoon of white pepper, 
 and 1 cup of milk. Cut cold boiled potatoes into thick slices, or, 
 what is better, ^-inch cubes. Butter a baking dish, put in it 
 a layer of sauce, then one of the potatoes, previously lightly> 
 seasoning with salt and pepper. Continue until all are in, using 
 about 2 cups of potato. Add 1 teaspoon of melted butter to 1 
 cup of dried and sifted bread crumbs ; spread this over the pota- 
 toes, and place in a quick oven for twenty minutes, or until 
 well browned. For a change a little onion juice, chopped pars- 
 ley or grated cheese may be added to the sauce. 
 
 CORN BLOCKS. 
 
 A delicious dish to serve as a vegetable as you would po- 
 tato. One pint of swxet milk, 6 tablespoons white corn meal, 
 salted. Put all in a double boiler and cook one-half hour, turn 
 in a bread pan and mould into a loaf. When cold turn out and 
 cut into blocks 2 inches square and cook in boiling fat like 
 French fried potatoes or doughnuts. 
 
 Mrs. H. G. Daniels. 
 
 EGGS AND CHEESE 
 
 ''There's a best way of doing everything; even if it be but 
 to cook an egg." 
 
 OMELET. 
 
 Beat yolks of 2 eggs till light, add 2 tablespoonfuls of milk, 
 1 saltspoon salt and % saltspoon pepper. Beat the whites of 
 the eggs stiff. Cut and fold them lightly into the yolks. Have 
 a smooth omelet pan. When hot put in a tablespoonful of but- 
 ter, let butter run all over pan and when bubbling turn in 
 the omelet quickly, cook carefully until slightly browned under- 
 neath. Set in oven on upper grate to dry the top. When 
 the whole center is dry, run a knife around the edge, 
 then under the half nearest the handle and fold over to 
 
 36 
 
the right. The remnants of ham cut fine and added im- 
 prove the omelet. To have a foam omelet add only half of the 
 beaten whites to the yolks, and when nearly cooked spread the 
 remainder over the top ; let it heat through ; fold over and the 
 white will burst out round the edge like a border of foam. 
 
 BAKED OMELET. 
 
 One slice of baker's bread, 1 inch thick, remove crust; ^ 
 pint of milk, 6 eggs, 1 tablespoon of butter, not melted. Pepper 
 and salt to taste. Put milk on bread and let stand until soft. 
 Then add butter to it and press through colander. Beat yolks 
 until light and add lastly the whites which have been beaten 
 stiff. Bake 20 minutes and serve immediately. Always cover 
 with a napkin to keep it from falling when taking to table. 
 
 Miss J. A. Drake. 
 
 OMELETTE SOUFFLE. 
 
 Beat six eggs separately, put with the yolks 4 scant spoons 
 of white sugar, then add the whites, put tablespoon butter on the 
 omelette pan and cook slowly till it forms a crust on the bottom, 
 then set in the top of a hot oven and brown well ; cut through 
 the center and roll over once and put a few hot cherries or 
 cooked fruit of some kind, strawberries or bananas in between 
 and serve very hot. 
 
 BAKED OR SHIRRED EGGS. 
 
 Small stone china dish, or egg shirrers, holding one or 
 two eggs for each person are convenient for this method of 
 serving eggs, or use a common platter placed over hot water, 
 or bake in shells in a moderate oven ten minutes, first pricking 
 several holes with a large pin in the large end of the egg to 
 keep the air within from bursting the shell as it expands. No. 
 1 — Break each egg into a cup, being careful not to break the 
 yolk and put the eggs on a hot buttered dish suitable for serv- 
 ing. Put a little salt on each egg, bake until the white is firm, 
 add a little butter and serve at once. Garnish each egg with 
 thin strips of breakfast bacon. 
 
 CHEESE OMELET. 
 
 Beat whites and yolks separately of 6 eggs, add 1 cup of 
 milk. Put two tablespoonfuls of butter in omelet pan. Add 
 
 37 
 
to eggs and milk ^ cup bread crumbs and turn into pan. 
 When ready to fold over add y^. cup grated cheese, leave a 
 moment to heat and serve on a very hot platter. Don't forget 
 that a good omelet should be long, thick in the middle and 
 soft inside. 
 
 OMELETTE AUX ROGNONS. 
 (Omelet with Kidneys — Francois Tanty.) 
 Mutton kidneys, 4 to 5 ; vinegar, j/< tablespoonful ; butter, 
 1 tablespoonful ; stock, ^ glassful ; flour, 1 tablespoontu. ; 
 parsley — a little. Time, 20 minutes. Skin and slice the 
 kidneys, let them cook awhile in a saucepan with 1 table- 
 spoonful butter, a little salt and pepper. Sprinkle over 1 table- 
 spoonful flour, add Yi tablesponful vinegar, ^ glassful 
 stock, the hashed parsley, let cook a few minutes. Pour 
 into a plain omelet just before turning. 
 
 DEVILED EGGS. 
 
 Boil about 8 eggs 1 hour, cut each ^^^ in 2 pieces, put all 
 the yolks in a dish and add a little salt and pepper, 1 teaspoon 
 of melted butter or olive oil, juice of 1 lemon, and with the 
 blade of a knife work it into a paste ; fill each piece of ^^'g 
 and put the halves together, and serve on lettuce leaves. 
 
 ROOKWOOD CROQUETTES. 
 
 Hard boil 6 eggs and chop them very fine. Rub 1 table- 
 spoonful of butter and 1 of flour together in a saucepan, add 
 1 cup of milk and stir over the fire until creamy, then add a 
 dash of pepper and one-half teaspoonful of salt. Chop the 
 whites of the eggs very fine and add them to the creamy sauce. 
 The mixture is then set away on a buttered plate. When 
 cold mold 2 tablespoonfuls of the creamy mixture into the 
 form of a hollow cylinder and put the yolk, mixed with 1 
 tablespoonful of parsley, into the hollow center, and fold the 
 white mixture all over it, ball shape. Dip in %g'g and bread 
 crumbs and fry in hot fat, using frying basket. Serve hot. 
 Delicious. Miss Mary I. Jennings. 
 
 EGGS SPANISH. 
 
 Three tablespoonfuls canned tomatoes, an onion cut fine, 
 a little parsley chopped fine, salt and pepper a little butter, let 
 
 38 
 
simmer. Frv ec^gs in another pan, basting them with hot 
 butter. Place eggs on a platter and pour the tomatoes over. 
 Serve at once. 
 
 CHEESE BALLS. 
 To one Neuchatel cheese add 1 teaspoon grated onion, ^^ 
 teaspoon lemon juice, 3 tablespoons of cream. Mix well and 
 make into balls an inch through, roll in salted peanuts which 
 have been pounded fine and mix with a little chopped parsley. 
 This makes about fifteen. Genevieve L. Hull 
 
 CHEESE SOUFFLE. 
 Put 2 tablespoonfuls of butter in a saucepan, add 1 heap- 
 ing tablespoonful of flour ; stir until smooth ; add half a cup 
 of milk half a teaspoonful of salt and a little paprika. Cook 
 two minutes, add the yolks of 3 tgg^. well beaten and 1 cup 
 of grated cheese. Set away to cool. When cold add the 
 whites of the eggs beaten to a stiff froth. Turn into a buttered 
 dish and bake 25 minutes. Serve immediately or it will fall. 
 Serve currant jelly with this dish. Lillie I. Lewis. 
 
 CHEESE BALLS. 
 To 1>^ cups grated stale cheese take the white of l.egg 
 well beaten, mix well ; set on ice to cool. Shape into balls, 
 roll in ^gg and cracker and brown in hot lard. 
 
 CHEESE STRAWS. 
 
 One-half cup butter, 1^ cups flour, >^ teaspoon paprika, 
 y2 teaspoon dry mustard, Yi teaspoon salt, >^ teaspoon baking 
 powder Mix as you would pie crust. Add enough water to 
 roll out on board. Roll very thin. Sprinkle with % lb. grated 
 American cheese. Fold over once, roll again. Then cut into 
 straws and bake in quick oven. Do not let them get too 
 brown. Mrs. F. E. Hubbard. 
 
 CANAPES. 
 Cut bread into slices % inch thick, 4 inches long and 2 
 inches wide. Spread with butter and sprinkle with salt and 
 paprika. Cover the tops with grated cheese and bake until 
 cheese is softened. Serve at once. 
 
 39 
 
CHEESE DREAMS. 
 
 Cut thin slices of bread, spread with cheese as for cheese 
 sandwiches. Fry in butter in a chafing dish a Hght brown 
 on both sides. 
 
 CHEESE RAMAKINS. 
 
 Four ozs. grated cheese, 2 ozs. butter, 2 ozs. grated bread, 
 1 large cup milk, one-third teaspoon dry mustard, one-third 
 salt, dash red pepper, 3 eggs. Grate the bread and boil it 
 soft in the milk, add butter, mustard, salt, pepper, cheese and 
 yolks of eggs. Beat the whites of eggs to a froth and add 
 last. Bake in buttered ramakins 10 minutes and serve imme- 
 diately. Mrs. Alice Winters. 
 
 GOLDEN BUCK. 
 Make a good Welsh rarebit, lay a poached tgg on it. 
 
 FISH. 
 
 "I zviped azvay the weeds and foam, 
 I fetched my sea-born treasures home." 
 
 PLANKED WHITE FISH WITH POTATO ROSES. 
 
 Split open a firm white fish and remove the backbone (the 
 head and tail should be cut off, with the fins, when it is 
 cleaned). Spread with soft butter and dredge with flour, 
 salt and pepper and lemon juice. Have the fish plank heated 
 in a pan in the oven, place fish on it and bake about 15 minutes. 
 Then remove and surround with the potatoes and return to 
 a hot oven. From 20 to 30 minutes will be sufficient for the 
 entire cooking, according to the thickness of the fish. 
 
 POTATO ROSES. Prepare mashed potatoes as usual, 
 but with less cream or milk, and place in a pastry bag. Force 
 through in the shape of roses (using a star tube) all around 
 the fish, brush lightly with the yolk of an egg mixed with a 
 few spoonfuls of cream and brown quickly in the oven. 
 Garnish with lemon and parsley and serve on the plank. In 
 
 40 
 
ordering a fish plank it is well to have the dimensions in pro- 
 portion to the platter on which it will be used, and if no 
 large baking pan be on hand, the lower part of the gas broiler 
 answers the purpose admirably. Mrs. E. C. Noe. 
 
 OYSTER LOAF. 
 
 Take 1 loaf of bread, crusted all round. Cut off top so 
 that top may be used for cover. Scoop out the soft part of 
 the loaf and put shell in oven to become hot. Dip about two 
 dozen oysters in ^gg, then in cracker crumbs and fry brown. 
 Salt and pepper to taste. Fry or broil two dozen mushrooms 
 and fill hot loaf with oysters and mushrooms in layers. Cut 
 over top olives or pickles in slices. Put cover on loaf and 
 serve. Must be very hot. Mrs. David Macquarrie. 
 
 FISH TURBOT. 
 
 One and one-half pounds of white fish ; steam until tender ; 
 remove skin and bones; cut in pieces about an inch square. 
 Make a white sauce: One tablespoon of butter, one table- 
 spoon of flour. Heat the butter until it bubbles, put in the 
 flour and stir until smooth. Have ready a pint of milk in 
 which a small bunch of parsley and some thyme have been 
 heated to boiling; remove the thyme and parsley; add 2 
 well beaten eggs, salt. When cold put a layer of fish, then 
 sauce until all is used. Cover with bread crumbs and bake 
 until a nice brown. Very good and a nice way to use up fish 
 left from yesterday's dinner. Mrs. Henry S. Harris. 
 
 CODFISH. 
 
 Shred in small bits a piece of cod fish. Cover with cold 
 water and let it come to a boil ; pour off this water carefully, 
 then add a pint of milk, a small piece of butter, a little pepper, 
 a tablespoon of flour rubbed into the butter, 2 well beaten 
 eggs. Stir into the milk to thicken, cook a few minutes. Cut 
 into small pieces a quarter of a pound of salt pork, fry until 
 crisp (not burned) or until there is a nice gravy. Slice two 
 or three hard boiled eggs, garnish dish with the eggs, serve 
 a tablespoon of the gravy on each portion of fish. Very nice 
 with plain boiled potatoes. Mrs. Henry S. Harris. 
 
 41 
 
SALMON LOAF. 
 
 One can of salmon, 4 eggs, 4 tablespoons of butter, y^ 
 cup of bread crumbs, a little minced parsley. To prepare: 
 Drain the liquor from the salmon, beat the eggs separately, 
 melt the butter (not too hot), put the crumbs in the eggs, 
 season with salt, pepper and parsley, put the butter in the 
 fish, add the rest ; put in buttered mold and steam 1 hour. 
 
 Sauce for Same. — One cup of milk heated to boiling, 1 
 tablespoon of corn starch and 1 tablespoon of butter rubbed 
 together. Then add the liquor of the salmon and the milk; 
 add slowly 1 well beaten ^gg and cook until smooth. This 
 is a nice fish course, or can be eaten cold without sauce. 
 
 Mrs. Henry S. Harris. 
 
 CREAMED HADDIE. 
 
 Put a small haddie in a frying pan, skin side up ; cover 
 with cold water, simmer one-half hour, then separate into 
 flakes. Melt 1 tablespoonful of butter, blend in 1 heaping 
 tablespoon of flour, add gradually 1 pint of hot milk, add the 
 fish, heat thoroughly. Serve with baked potatoes. 
 
 DEVILED CLAMS. 
 
 Wash 2 dozen clams and put into a dripping pan in a hot 
 oven long enough for shells to open. Take out the clam, 
 separate and chop fine, add about a pint of bread crumbs, 
 then the clam juice and a little pepper; butter the shells and 
 place the mixture in, on the top of each place a small bit of 
 butter and a few^ crumbs. Bake 10 minutes. Mrs. Lezvis. 
 
 OYSTER CROQUETTES. 
 One pint raw oysters, ^ pint cooked veal, 1 tablespoonful 
 softened butter, 3 tablespoonfuls cracker crumbs, yolks of 2 
 eggs. Chop oysters and veal quite fine and soak the cracker 
 crumbs in the oyster liquor; mix all together; spread dry 
 cracker crumbs on moulding board and after shaping a 
 spoonful of mixture into the desired shape roll in crumbs and 
 fry in hot lard. 
 
 PICKLED OYSTERS. 
 
 Select good sized oysters for pickling, cook them in their 
 own liquor until the edges curl, then remove and drain them. 
 
 42 
 
Scald enough vinegar and oyster liquor in equal parts to cover 
 them. Place a layer of the cooked oysters in a stone jar and 
 sprinkle over them a few whole cloves, pepper corns, allspice 
 and a little mace, then more oysters and spices until all are 
 used. Pour on the hot vinegar, cover and set in a cool place 
 for a day or two. 
 
 CODFISH BALLS. 
 
 Two cups raw salt fish, 2 pints potatoes, 2 teaspoonfuls 
 butter, 1 Ggg well beaten, y^ saltspoonful pepper, more salt 
 if needed. Wash the fish, pick in pieces and free from bones. 
 Pare potatoes and cut in quarters. Put potatoes and fish into 
 boiling water and boil until potatoes are soft. Be careful 
 not to let them boil long enough to become soggy. Drain 
 ofif all the water. Mash and beat the fish and potatoes till 
 very light. Add the butter and pepper, and when slightly 
 cooled add the tgg and more salt if needed. Shape into balls, 
 slip them ofif into a basket and fry in smoking hot lard. These 
 fish balls must be mixed while potatoes and fish are hot. 
 
 Mrs. I. J. Bryan. 
 
 JELLIED FISH. 
 
 Take a large white fish (about 4 pounds), jA package of 
 gelatine, bay leaves and whole white peppers. Boil the fish 
 in salted water until done. Remove skin and bones carefully, 
 preserving the shape of the fish ; place on the fish platter with 
 head and tail in place, and sprinkle with some whole peppers 
 and bay leaves. Soak the gelatine 1 hour, pour over it 1 
 quart of the hot fish stock, pour this over the fish and set 
 on ice. When ready to serve loosen the edges of the gelatine 
 and place under and around the fish crisp lettuce leaves. Pour 
 over the whole a sauce Tartare. Mrs. L. C. Tallmadge. 
 
 PAN OYSTERS. 
 
 Cut some stale bread, taking oflf all the crust. Toast, 
 butter, place them in a pan (patty pans are best) and moisten 
 with 3 or 4 teaspoonfuls of oyster liquor; place on the toast 
 a layer of oysters, sprinkle with pepper, and put a small 
 piece of butter on top of each; place in the oven, covering 
 
 43 
 
tightly. They will cook in 7 or 8 minutes if oven is hot — or 
 cook till the beards are ruffled; remove the cover, sprinkle 
 lightly with salt, replace and cook over 1 minute longer. If 
 they are cooked in patty pans, place the pans in a baking 
 pan while cooking. Mrs. I. Jennings Bryan. 
 
 BOILED FRESH CODFISH. 
 
 Take a piece of fresh codfish, weighing about 2 pounds, 
 and tie in a cloth that has been sprinkled with flour. Boil 
 slowly in water enough to cover to which has been added 
 two tablespoon fuls vinegar and 1 tablesponful of salt about 
 35 minutes. 
 
 Sauce. — One tablespoonful of butter, blended with 1 table- 
 sponful of flour. Add 1 pint of milk, a little at a time, stirring 
 constantly till smooth. Salt to taste. When ready to serve 
 add 2 tablespoonfuls chopped parsley. Serve at once. Water 
 must be boiling when fish is put in. Mrs. Macquarrie. 
 
 SALMON SOUFFLE. 
 
 Drain liquor from 1 can salmon, 2 tablespoonfuls melted 
 butter, scant ^ cup white bread crumbs, beaten whites of 4 
 eggs. Mix together thoroughly. Steam one hour ; serve with 
 cream sauce. Mrs. Fred F. Cain. 
 
 PICKLED PERCH. 
 
 Take out back fins and skin, sprinkle with salt, steam until 
 tender, lay in a stone jar. Boil vinegar enough to cover fish 
 with whole allspice and black peppers ; pour hot on fish. Set 
 in a cool place. Mrs. Wm. Judson. 
 
 LOBSTER FARCE. 
 
 Put 1 cup cream in double boiler and heat. Melt 2 large 
 tablespoons butter in saucepan, add dessert spoon flour, a 
 little cayenne pepper, mace and salt. Stir into hot cream and 
 let it boil up. Mix this with 3 pounds of lobster picked to 
 pieces. Fill lobster shells with the mixture, cover with bread 
 crumbs, bits of butter, and brown in oven. Serve hot. 
 
 Mrs. E. J. Henry. 
 
 44 
 
SALMON LOAF. 
 
 Two cans of salmon (remove all the bones and skin and 
 drain off the juice for sauce), add to the fish 8 eggs, 1 cup 
 bread crumbs, 8 tablespoons nielted butter. Steam one hour. 
 
 Sauce. — Two cups of milk, 1 tablespoon cornstarch, 1 tea- 
 spoon catsup and juice from the fish. Let boil and add the 
 beaten yolk of 1 tgg after taking it off the stove. 
 
 Mrs. John Vance Cheney. 
 
 OYSTER LOAF. 
 
 Take a loaf of bread, cut off the crust, dig out the center, 
 brush it over with melted butter, and put in the oven to brown. 
 Fill with creamed oysters, cover the top with fried bread 
 crumbs, put in the oven for a minute and then serve. 
 
 Mrs. John Vance Cheney. 
 
 MUSHROOM STUFFING FOR FISH. 
 
 Fry 1 tablespoon chopped onion in 2 tablespoons butter for 
 3 minutes. Add ^ cup chopped fresh mushrooms, ^ table- 
 spoon flour, y^ cup chicken stock, }^ teaspoon chopped parsley, 
 salt, pepper and lemon juice to taste. Mix thoroughly and 
 add stale bread crumbs to make right consistency. 
 
 Mary Foster Snider. 
 
 OYSTER COCKTAILS. 
 
 For each person allow the strained juice of ^ lemon, ^ 
 teaspoon vinegar, 3 drops tobasco sauce, y^ teaspoon freshly 
 grated horseradish, 1 teaspoon tomato catsup and 5 medium 
 sized oysters. Mrs. F. E. Hubbard. 
 
 CREAMED WHITEFISH. 
 
 Boil a 2-pound whitefish in salted water until tender. 
 When it is quite cold, cut the meat into srnall pieces. Make 
 a cream sauce of 1 pint milk, 2 tablespoons butter, 2 table- 
 spoons corn starch, wet with a little of the milk. Season to 
 taste with salt and pepper. Butter a baking dish, put in the 
 fish and cream sauce in alternate layers. Sprinkle bread 
 crumbs over the top with little bits of butter, and bake in hot 
 oven until well browned. Mrs. Hubbard. 
 
 45 
 
BAKED SCALLOPS. 
 
 Wash the scallops in cold water, drain and wipe dry; then 
 fry a delicate brown in butter, shaking or stirring to prevent 
 them from burning. Put a layer of bread crumbs into a well 
 buttered baking dish, then a layer of scallops; season with 
 salt and pepper. Alternate until dish is nearly full. Pour 
 over a white sauce, cover with butter and crumbs. Bake 20 
 minutes. L. I. Lewis. 
 
 OYSTER ROLL WITH MUSHROOM SAUCE. 
 
 Remove the inside of a loaf of stale bread by cutting off 
 the top crust. Be careful that the crust fits again the same 
 place. Leave a wall an inch thick inside, brush the inside and 
 outside of the loaf with butter and place in the oven to brown. 
 Do not burn. Cook the oysters gently as for stew, removing 
 when they swell. Fill the roll or loaf and keep hot. Prepare 
 the following sauce : 
 
 Sauce. — Cut in pieces 1 quart of mushrooms and stew in 
 oyster liquor with butter, a bay leaf and a little salt. Simmer 
 gently for 30 minutes, add 1 pint cream and the yolks of 2 
 eggs well beaten ; stir constantly till it comes to the boiling 
 point. Lay your oyster roll on a hot platter and pour over it 
 the mushroom sauce and garnish with flecks of chopped 
 parsley. Mrs. N. A. Pennoyer. 
 
 MEATS. 
 
 ''Some hac meat and canna eat, 
 And some zvad eat that want it. 
 
 But zue hae meat and we ean eat. 
 And so the Lord be thank it." 
 
 KOEINGSBERGER MEAT DUMPLINGS. 
 
 Three-fourths of chopped beef to % chopped pork, 3/< cup 
 bread crumbs, 1 little onion, salt and pepper, mix with 1 egg. 
 Form into good sized dumplings, boil in salted water with y^ 
 cup vinegar, 1 onion and 1 bay leaf for 15 minutes. Thicken 
 
 46 
 
some of the water in which the dumplings were boiled, add 
 a little beef extract and 1 teaspoonfiil of capers. Have 1 or 2 
 well beaten e^:gs on a platter, stir in the sauce and add the 
 dumplings. ^ ' ^^^''- Gamer. 
 
 AUSTRIAN SOUR POT ROAST AND DUMPLING. 
 
 Brown a pot roast in a cup of butter on top of stove, the 
 roast having previously been steeped in vinegar and salt 
 water, onion and bay leaves over night. Add 3 or 4 cups of 
 the liquor to the roast, add 1 bunch of carrots and stew slowly 
 three hours. Serve with small flour dumplings. 
 
 Mrs. Gamer. 
 
 PORK TENDERLOIN IN MILK. 
 
 Two pork tenderloins larded and browned in a small 
 amount of butter. Then add Yz cup milk and keep adding 
 until they have cooked about three-quarters of _ an hour. 
 Remove the tenderloins, thicken the gravy with a little flour. 
 Pour over the tenderloins and serve very hot. 
 
 Miss Emma Behnke. 
 
 BROILED SAUSAGE. 
 
 Take oflf the skin from the link sausages and flatten links 
 to half their thickness, or take sausage meat. Put into a 
 double wire broiler and broil carefully. Baste once with 
 butter and serve hot. 
 
 MOCK QUAIL. 
 
 One good sized tenderloin will make three. Cut the 
 tenderloin across in three pieces. Then cut it in the middle 
 lengthwise, thus dividing each piece in two ; pound each good. 
 Prepare together for each quail 1 prune, a few raisins and 
 currants, 3 or 4 blanched almonds and piece of apple. Roll 
 this between 2 pieces of tenderloin, wind strips of bacon around 
 until it is completely covered and pin together with toothpicks. 
 Put 2 toothpicks covered with raisins in each roll to represent 
 legs. When several of these are served together on a platter 
 with the legs sticking up they look like quail. 
 
 47 
 
FILLET DE BOEUF. 
 
 Order the fillet larded, about 5 pounds. Cut 1 onion, 1 
 carrot, }i oi a. turnip, in slices, and put in bottom of a pan. 
 Salt the meat, pour a little fat over it, lay it on the vegetables 
 and cook in hot oven about 30 minutes. Serve with mush- 
 room sauce. 
 
 Mushroom Sauce. — To one cup of brown sauce, add half 
 a can of mushrooms, whole or quartered, and simmer five 
 minutes. Serves eight persons. Mrs. Lezvis. 
 
 BEEF OLIVES. 
 
 Three pounds round steak cut into small pieces and sliced 
 thin. Pound well and season with pepper and salt. Then cut 
 small pieces of bacon and onions and roll inside of the indi- 
 vidual olives of meat. Brown the olives of meat and place 
 in kettle with 1 cup of water. Boil two hours and a half. 
 
 Mrs. C. Andeison. 
 
 MEAT PIE. 
 
 Cut cold cooked meat into thin slices or half inch cubes. 
 Remove all gristle and fat, except the crisped outside fat. Put 
 in a baking dish and cover with meat gravy arid season to 
 taste. Spread a crust of mashed potatoes over the meat, brush 
 with beaten ^gg, sprinkle with cracker crumbs and bake till 
 brown, 20 or 30 minutes, 
 
 MEAT BALLS. 
 
 One pound of chopped round steak, 6 slices of white bread 
 soaked in milk, 2 e^ggs beaten separately, salt pepper and 
 onion to taste. Mix well with the meat the yolks, salt and 
 pepper, grated onion and the bread after pressing out the 
 milk. Then fold in the whites of the eggs beaten to a stiflf 
 froth. Pat lightly into four or five balls. Brown butter size 
 of an Qgg. Put in the meat balls and toss about lightly. Then 
 add a cup of boiling water and cover. Turn the balls fre- 
 quently and let them simmer from one-half to three-quarters 
 of an hour. Add more water if necessary. 
 
 Mrs, W, Howard Robinson. 
 
 48 
 
HOW TO PREPARE HAMBURG STEAK. 
 
 Chop 1 onion fine and boil in 1 cup of water with a clove. 
 Thicken with flour, add 1 or 2 eggs and season. Mix thor- 
 oughly with 2 pounds of chopped beef and salt pork. 
 
 Mrs. C. F. Anderson. 
 
 YORKSHIRE PUDDING. 
 
 One and one-fourth cups flour, salt to taste, milk to make 
 a thin batter, adding lastly 3 eggs beaten very light. Put in 
 pan, around a roast of beef 30 minutes before serving. 
 
 Mrs. Alice Winters. 
 
 SWEET BREADS. 
 
 Sweet breads are found in calves and lambs, but the former 
 are the better. They spoil quickly and should be put in cold 
 water as soon as they are brought from the market and allowed 
 to stand for an hour. Then drain and put into salted boiling 
 water and cook very slowly for about 20 minutes. Drain and 
 put into cold water, and they will then be white and firm and 
 ready for many dainty dishes. This preparation must precede 
 ail methods of cooking sweet breads. 
 
 SWEET BREADS CREAMED. 
 
 Cut the prepared sweet breads into small pieces till you 
 have 1 cupful. Add 1 cupful of mushrooms. Make a cream 
 sauce of 1 tablespoonful of butter into which 1 tablespoonful 
 of flour has been stirred and 1 cup of milk. Flavor with salt, 
 paprika and a little lemon juice. Add the sweet breads and 
 mushrooms. Allow to cook about 8 minutes, then add the 
 yolks of 2 eggs well beaten. Stir quickly and serve at once. 
 
 Mrs. Macquarne. 
 
 SWEET BREADS FRIED. 
 After preparing as above, split in halves, dip in egg, then 
 in cracker crumbs and fry in butter. Season with salt and 
 i:)epper, garnish with parsley and serve with green peas. 
 
 Mrs. Macquarrie. 
 
 SWEET BREAD CROQUETTES. 
 
 Make a cream sauce of 1 cup of milk, 1 tablespoonful 
 butter and 2 of flour. It should be almost too thick to stir. 
 
 A9 
 
Have ready 1 cup of- sweet breads chopped, the beaten yolks 
 of 2 eggs, a few drops of onion juice, salt and paprika to 
 taste, and about ^ cup of chopped mushrooms. Add these 
 to the cream sauce. Stir well and set aside to become firm 
 and cold. Shape into cutlets, dip in Qgg and then in cracker 
 crumbs and cook brown in boiling fat. 
 
 Mrs. Macquarrie. 
 
 CREAMED SWEET BREADS. 
 
 Drop a pair of sweet breads into cold water, changing the 
 water as often as discolored. When they are quite white put 
 in saucepan with a slice of onion, 1 small blade of mace, 2 
 sprigs of parsley and 1 saltspoon salt. Cover with boiling 
 water and cook 20 minutes. Put into cold water for ^ hour, 
 dry on towel, and remove all fat and sinews. Cut into dice 
 with a silver fork to prevent discoloration. Make a cream 
 sauce of 1 tablespoon butter, 1 tablespoon flour, 1 saltspoon 
 salt and ^ saltspoon white pepper. Mix over the fire and add 
 1 cup of white stock, or the broth the sweet breads were 
 cooked in, stir until smooth and thick, add ^ cup rich cream 
 and cook until thick and smooth. Add the sweet breads, 
 cover and put over hot* water for 10 minutes. This can be 
 served in ramakins or patty cases. 
 
 COLLARED CALF'S HEAD WITH BRAINS. 
 (Cold Dish.) 
 Boil Yz calf's head for 2 hours ; take it up then and remove 
 the bones and put them back into the broth ; add 1 pint sage 
 leaves and an onion, let simmer till you have cut up the meat, 
 and add some small pieces of ham and the tongue chopped 
 with pepper and salt to taste, let cook 2 hours, then add the 
 brains and 1 egg well beaten the last thing, and pour into a 
 cold mould and add plenty of the liquor well boiled down. 
 
 BRAISED TONGUE WITH ASPIC JELLY FOR 
 LUNCH. 
 
 Boil the tongue till tender, then place in a stew pan with 2 
 good sized onions, 1 head of celery, 4 cloves, salt and pepper 
 to taste; cover with the liquor it Was boiled in, add a glass 
 
 50 
 
of brandy, tablespoon sugar, pinch of mace, bunch of thyme 
 
 and of parsley. Let this all simmer 2 hours, take out the 
 tons^^ue, strain the liquor, add to this 1 box of Cox's gelatine 
 that has been soaked in 1 glass of cold water ; heat it, pour 
 all over the tongue, place the meat in a square pan so that 
 when it comes out cold it will serve nicely on a square plate. 
 Serve cold, garnished with water cress. 
 
 STUFFED LEG OF LAMB. 
 
 ^. — Leg of lamb with bone removed. B — One cup dry 
 br^^d crumbs, 1 cup chopped mushrooms, salt, pepper, parsley 
 to '"xste. Moisten with sherry wine. Place B in A, bake in 
 ov^-n 20 minutes to the pound, basting frequently. Serve with 
 brown gravy. Mrs. Wall. 
 
 LEG OF LAMB SERVED AS GAME. 
 
 Steep leg of lamb in a quart of sour cream and bouquet of 
 marjoran, sage and thyme and onion over night. Then roast 
 20 minutes to the pound, adding 1 cup of the sour cream and 
 a small quantity of the same herbs. Mrs. Gamer. 
 
 BOILED YLAM. 
 
 Simmer for 4 hours in water enough to cover, to which 
 has been added ^ cup of vinegar. When cooked remove skin, 
 rub in some brown sugar, then sprinkle with bread crumbs. 
 Then add more sugar and ^ glass of sherry wine and bake 
 one hour. Mrs. Noe. 
 
 STEWED RABBITS. 
 
 Brown in butter two rabbits cut in pieces. Add 2 cups 
 boiling water, 1 cup of cream, ^4 cup of vinegar and capers. 
 Stew two hours. Mrs. Gamer. 
 
 TONGUE IN JELLY. 
 
 Boil and skin a good sized beef tongue. When cold put in 
 a mould which has been wet in cold water, placing slices of 
 cold, hard boiled eggs and cold boiled beets at the bottom of 
 the mould. Cover with aspic jelly made as follows: One and 
 
one-half pints of clear stock, ^ box of gelatine, white of 1 
 egg, y2 cup of cold water, 2 cloves, slice of onion, 1 stalk of 
 celery. Soak gelatine in cold water, add other ingredients, 
 let it come to a boil, strain through a napkin. Beat the white 
 of the egg with 1 spoonful of cold stock and add. 
 
 Mrs. H. S. Harris. 
 
 BAKED HAM. 
 
 Take a medium sized ham and boil slowly for about 4 
 hours. Take the skin off, and rub in all the brown sugar it 
 will hold. Stick in a number of cloves, season with paprika 
 and sprinkle thickly with bread crumbs. Put in oven, basting 
 with the water the ham was boiled in, and bake about 35 
 minutes or until well browned. Mrs. J. F. Upham. 
 
 BOILED LEG OF MUTTON OR LAMB. 
 
 Wipe', remove the fat and put into well salted boiling 
 water. Skim and simmer 12 minutes for each pound of meat. 
 One-quarter of a cup of rice is sometimes boiled with the 
 mutton, or the meat may be tied in a cloth to keep it from 
 discoloring. Serve with a thick caper sauce poured over the 
 mutton. Garnish with parsley. Serve with currant jelly. 
 
 LAMB SAUCE. 
 
 One pint of claret wine, 1 glass jelly, grape or currant ; 1 
 pint bottle tomato catsup, 1 cup of butter, 1 teaspoonful of red 
 pepper, 1 teaspoonful of allspice. Add claret just before serv- 
 ing. Do not let it boil, but use it hot. Very fine. Use less 
 catsup if you prefer. Miss Drake. 
 
 CURRANT JELLY FOR MUTTON. 
 
 Make 1 cup of brown sauce, strain it and add a cup of 
 melted currant jelly. Heat till the jelly is well mixed and 
 serve very hot. 
 
 BROWN MUSHROOM SAUCE FOR BEEF. 
 
 To 1 cup of brown sauce, add half a can of mushrooms, 
 whole or quartered, and simmer 5 minutes. 
 
 52 
 
MUTTON CUTLETS BREADED. 
 
 Trim the cutlets and season with salt and pepper. Dip in 
 crumbs beaten egg, and crumb again and fry in smoking hot 
 fat, 4 to 6 minutes if rare, 8 or 10 if well done. Arrange in 
 the center of a hot dish and pour tomato sauce around them, 
 or place them around a mound of mashed potato or spinach. 
 Trim the bones with a paper ruffle or arrange them with the 
 bones end up, stacked like bayonets, and garnish with stuffed 
 tomatoes. 
 
 BEEF LOAF. 
 
 Three pounds round steak, 1 pork tenderloin, % pound 
 beef suet, 1 onion, salt, pepper, 1 tablespoon flour, i/^ teaspoon 
 allspice, ^ teaspoon cloves, 1 quart milk. Chop the round 
 steak very fine with old-fashioned chopping knife. Chop 
 pork tenderloin and suet and then mix together well and let 
 stand over night. Grate the onion and add to the meat, then 
 add the spices. When well mixed stir in the milk, a little at 
 a time, till the entire quart has been added, using care to pre- 
 vent the mixture being lumpy. Pour into a buttered tin and 
 bake 1 hour, placing the tin in a pan of boiling water in hot 
 oven. This serves about 12 people. Miss Emma Behnke. 
 
 SCRAPPLE. 
 
 Boil hog's head in enough water to cover until meat is ready 
 to fall from bones. Remove head from liquor, strain liquor and 
 set aside to cool. Pick meat from bones, adding some of the 
 fat and chop fine. Remove fat from liquor, add meat, thicken 
 with corn meal and season to taste. When cold cut in slices 
 and fry. Can be prepared with beef in the same manner. 
 
 Mrs. Martin. 
 
 SPICED BEEF. 
 
 Two pounds of chopped beef, mix well with 4 beaten eggs, 
 4 large soda crackers, roll fine, pepper, salt and thyme to taste. 
 Mold into two loaves, cover with strips of bacon, bake three 
 quarters of an hour until tender. Slice cold or can be eaten hot 
 with tomato sauce. F. E. Harris. 
 
 S3 
 
CASSEROLE OF RICE AND MEAT. 
 
 Boil 1 cup of rice till tender. Chop very fine half pound of 
 any cold meat. Season highly with half a teaspoonful of salt, 
 half a saltspoonful pepper, 1 saltspoonful celery salt, 1 teaspoon- 
 ful of finely chopped onion, 1 teaspoonful of chopped parsley. 
 Add 1 beaten egg, 2 tablespoonfuls of fine cracker crumbs and 
 moisten with hot water or stock enough to pack easily. Butter 
 a small mould, line bottom and sides half an inch deep with the 
 rice, pack in the meat, cover closely with rice and steam forty- 
 five minutes. Loosen it around the edge of the mould, turn it 
 out upon a platter and pour tomato sauce over it. This is very 
 good. Mrs. Bryan. 
 
 HAMBURG STEAK IN CASSEROLE. 
 
 Chop 1 pound of Hamburg steak very fine. Add 1 onion 
 chopped fine and form into flat cake. Put 1 teaspoonful butter in 
 casserole, allow to become hot. Add I young carrot grated, 
 y2 cup of tomatoes, salt and pepper to taste. Place the meat 
 in this sauce and put in about a dozen small onions. Bake 
 one-half hour in quick oven. When ready to serve add about 2 
 tablespoonfuls of sherry wine. Serve from the casserole. 
 
 Mrs. Macquarrie. 
 
 STEAK A LA STANLEY. 
 
 (A.) Extra thick porterhouse or club steak. (B.) Four 
 bananas cut in two lengthwise and fried in olive oil. (C.) 
 One-half cup cream sauce, 3 tablespoonfuls of horseradish (as 
 dry as possible) mix with whipped cream. Broil (A) until 
 medium rare, place (B) on top in rows, cover with (C) and 
 serve garnished with parsley. Mrs. Wall. 
 
 GOULASH. 
 
 Two pounds of beef from the round, wipe with damp 
 cloth. Cut in pieces an inch long, put in a spoonful of butter 
 in a sauce pan. Add a small grated onion, cook until straw color. 
 Add a quarter of a teaspoonful of paprika, mix well. Stir in 
 3 level teaspoonfuls of flour, brown a good color. Add 2 cups 
 of good stock, stir until it boils. Cover and cook until meat 
 and potatoes are done. Cold meat and potatoes may be used 
 up in this way. F. E. Harris. 
 
 54 
 
SAUER BRATEN. 
 Take a fillet of beef, about 5 lbs., put in a deep bowl, and 
 cover with vinegar seasoned with 1 sliced onion, 1 bay leaf, 
 5 or 6 cloves, salt and about 8 whole peppers. Cover and 
 let stand three days. Then take >^ vinegar, add 3 cups water, 
 put in baking pan with meat and cook in oven about 3 hours. 
 Thicken gravy with browned flour, put in 1 can button mush- 
 rooms, let boil up once. Serve meat on platter with gravy and 
 mushrooms around it. Mrs. L. P. Hurter. 
 
 BOILED DINNER. 
 Wash a piece of corn beef weighing 5 or 6 lbs., and put into 
 1 gallon of water ; when it comes to a boil, pour oflf water and 
 put fresh water on and boil slowly three and one-half hours. At 
 the beginning of the last half hour, add one head of cabbage 
 quartered, 15 minutes later add 3 carrots quartered and 3 small 
 turnips sliced. One-half hour before add six medium sized po- 
 tatoes. Cook beets in a separate kettle. Put meat on large 
 platter and arrange vegetables around it, or, can serve vege- 
 tables in separate dishes. 
 
 PAPRIKA SCHNITZEL. 
 
 Cut 2 lbs. of thick veal steak into small pieces, roll in seasoned 
 flour and fry brown in the fat from several slices of salt pork. 
 Remove the meat from the pan and add 2 tablespoons flour to 
 the remaining fat, brown lightly and pour in gradually the 
 strained liquor from 1 can of tomatoes. Add a slice each of 
 onion and carrot, 3 bay leaves, a bit of mace, then return meat 
 to the sauce, cover closely and simmer }i of an hour. When 
 done remove the meat, season the sauce with salt and paprika 
 and strain onto the platter. 
 
 ROAST DUCK. 
 Select a young duck, about 4 pounds. It should roast about 
 three-quarters of an hour. 
 
 Stuffing,— About two dozen very small German potatoes 
 boiled. Two apples cut in small pieces. One small onion 
 chopped fine. Season to taste with salt, pepper, sage or thyme. 
 Put all together and fill the duck. Mrs. Macquarrie. 
 
 55 
 
CREAMED CHICKEN. 
 
 For 4 chickens : Boil and cut up chicken fine. Four cups 
 cream, 4 large tablespoonfuls butter, 5 even tablespoonfuls 
 flour, 2 kinds of pepper, >4 grated onion, a little nutmeg, 1 can 
 mushrooms. Put all in baking dish, sprinkle with bread crumbs 
 and bake 20 minutes. The cream, butter and flour should be 
 mixed like cream sauce and poured over and mixed with the 
 chicken. Then stir in pepper, onion, nutmeg and mushrooms. 
 
 Mrs, Bryan. 
 
 FRIED CHICKEN. 
 
 Cut a young chicken into pieces, remove all of the skin. Dip 
 in Ggg, then in cracker crumbs. Cook in butter in a tightly 
 covered pan. Add 1 tablespoonful of flour to the gravy, stir- 
 ring it carefully to blend it well. Thin with milk and add 
 chopped giblets 'to the gravy. Mrs. Macquarrie. 
 
 GLAZED CHESTNUTS FOR TURKEY GARNISH. 
 
 Peel and blanche, put in skillet with 3 tablespoons of hot 
 butter, toss them over the fire 8 minutes, then put around turkey 
 on platter, adding some to the dressing. Mrs. Harris. 
 
 PRESSED CHICKEN WITH EGG. 
 
 One large fowl, 1 onion, let simmer until meat falls from 
 bones, put in one tablespoonful salt when about half done. 
 When tender remove skin and cut meat into dice. Skim liquor, 
 add salt, paprika, 1 tablespoon of lemon juice; boil until re- 
 duced to 2y2 cupfuls and add % box of gelatine previously 
 soaked in ^ cup of cold water. Add liquor to chicken ; mix 
 well and put into moulds with slices of hard boiled eggs in bot- 
 tom of moulds. Mrs. C. A. Spencer. 
 
 CHICKEN CHOP SOOY. 
 
 One chicken, 3 or 4 lbs. in weight, cut up and boiled in water 
 until tender. Let stand until cold. One cup rice boiled in 3 
 quarts of water, 1 can mushrooms (button) braised in 2 table- 
 spoons of water until butter is all absorbed by mushrooms. 
 Make a cream sauce of 1 cup milk, 1 cup cream, and 2 tabk- 
 spoons cornstarch. Cut all the meat from the chicken into dic«:. 
 Butter a baking dish, and put in a layer of the cream sauce, 
 
 56 
 
then 1-3 of the chicken, then a layer of the rice, and then a 
 layer of the mushrooms. Cover with another layer of the 
 sauce. Continue the layers until all the ingredients are used, 
 having a layer of the sauce on top, which sprinkle with bread 
 crumbs and little bits of butter. Bake for 20 minutes. This 
 can also be baked in individual moulds. 
 
 Mrs. F. E. Hubbard. 
 
 CHICKEN POT ROAST. 
 
 Take a chicken between 3 and 4 lbs. and prepare the same 
 as for oven roasting. Stuff with an c rdinary sage dressing and 
 put in pot with 2 quarts of water. When it comes to a boil, 
 let simmer for about 2 hours, and then brown. This is nicest 
 served cold. Mrs. Hubbard. 
 
 BAKED SPRING CHICKEN. 
 
 Split the chickens down the back, and then cut each piece 
 in half. Wash and dry thoroughly. Put in larded dripping 
 pan, season with salt and pepper, put a piece of sliced bacon on 
 each piece and bake from 20 to 30 minutes in hot oven. If 
 bacon is not liked, baste with melted butter and water. 
 
 An Indian dish that the Southern people are very fond of 
 called "Jambalaya" of fowl and rice. Cut up and stew a fowl, 
 when half done, add cup raw rice, slice of minced ham, cook 
 all together until rice swells and absorbs all the gravy. Serve 
 in a deep dish very hot, salt and pepper to taste. Sometimes 
 add tomatoes or peas. 
 
 MEAT SOUFFLE. 
 
 One cup of rich milk or cream, thicken with 2 tablespooii'- 
 fuls of butter, and 1 of flour. Season with chopped parsley and 
 onion juice. Stir in one cup of any kind of cold meat. Add 
 the beaten yolks of 2 eggs and cook 1 minute and set aside to 
 cool. When cold stir in whites of the eggs beaten stiff. Bake 
 in a buttered dish about twenty minutes. Serve immediately. 
 This is best made with chicken. Mrs. Lewis. 
 
 BROWN FRICASSEE OF CHICKEN. 
 
 Cut up the chicken and brown the pieces in 2 tablespoon- 
 fuls of butter, being careful not to let the butter burn. When 
 
 57 
 
nicely browned draw the pieces to one side of pan, add 2 table- 
 spoonfuls of flour to the fat, mix and add 1 pint of cold water 
 or stock. Stir until it boils, moving the chicken around in 
 the sauce. Add 1 slice of onion, 1 small chopped carrot, salt 
 and pepper. Cover the pan and let simmer until the chicken is 
 tender. Mrs. E. Pease. 
 
 MELTON VEAL. 
 
 Take cold boiled or roasted veal, chop fine, season well 
 with salt and pepper, and a little lemon juice, add 2 or 3 table- 
 spoonfuls of cracker crumbs and moisten with soup stock or 
 hot water. Take 1-3 as much finely chopped ham as of veal. 
 Season with mustard and a little cayenne pepper, add 1 table- 
 spoonful of cracker crumbs and moisten with a hot stock or 
 water. Butter a mould and line with slices of hard boiled egg. 
 Put in the two mixtures irregularly, so that when cut it will 
 have a mottled appearance. Press in closely and steam three- 
 quarters of an hour. Set away to cool. Remove from the 
 mould and slice before serving. Boston Cook Book. 
 
 VEAL LOAF. 
 
 Three pounds of raw veal and >^ pound of salt pork passed 
 through a meat cutter, six large crackers rolled fine, butter size 
 of an egg, 2 eggs well beaten, 1 tablespoonful salt, 1 tablespoon- 
 ful of pepper, 1 of sage, 3 of extract of celery, 1 tablespoonful of 
 onion chopped fine (if liked). I lix thoroughly. Pack tightly 
 in a deep tin baking dish, cover with bits of butter and sprinkle 
 fine cracker crumbs over the top. Cover with another tin. Bake 
 2 hours, uncover and brown. Mrs. Lewis. 
 
 BREAST OF VEAL WITH DRESSING. 
 
 Have pocket cut in a 6 lb. breast of veal, with 2 lbs. of 
 chopped meat (2-3 beef and 1-3 pork) add 2 eggs, 1 cup finely 
 grated bread crumbs, 1 tablespoonful finely chopped onions and 
 season with pepper and salt and a little parsley. Fill the pocket 
 and sew. Roast with slices of bacon placed on top of the 
 meat. This can be served with apple sauce, currant or cran- 
 berry jelly. It slices nicely when cold. 
 
 Mrs. F. Voightman. 
 
 58 
 
MEAT PORCUPINE. 
 
 Chop fine some cooked veal or lamb, add ^ its amount of 
 bread crumbs or mashed potato and a small quantity of chopped 
 bacon ; season hi,c:hly with salt, pepper cayenne, and lemon 
 juice, moisten with beaten egg and stock or water enough to 
 shape it. Mould into an oval loaf and put into a well greased 
 shallow pan. Cut strips of fat bacon ^i inch wide and 1 inch 
 long. Make holes in the loaf with a skewer, insert the strips of 
 bacon leaving the ends out j4 inch and push the meat up firmly 
 around the bacon. Bake until brown. The bacon will baste the 
 meat sufficiently. Mrs. Lincoln. 
 
 VEAL BIRDS. 
 
 Slices of veal from loin cut very thin, remove bones, skin 
 and fat, pound until % inch thick. Trim into pieces 2^ by 4 
 inches. Chop the trimmings fine with 1 square inch of salt 
 pork for each bird. Add half as much fine cracker crumbs as 
 you have meat, season highly with salt, pepper, thyme and 
 onions. Moisten with 1 egg. Spread the mixture on each slice 
 nearly to the edge, roll up tightly and tie or fasten with skewers, 
 dredge with salt, pepper and flour, fry them slowly in hot but- 
 ter until a golden brown. Then half cover with cream and 
 simmer 15 or 20 minutes until tender. Serve on toast, garnish 
 with parsley and lemon. 
 
 VEAL JELLY. 
 
 One knuckle veal, about 4 pounds, 2 hard boiled eggs, juice 
 of 1 lemon, 2 tablespoonfuls minced onion, carrot, parsley, 
 mace, cinnamon, cloves, thyme, pepper, salt. Break knuckle 
 into pieces and put in sauce pan with water to cover. Tie up all 
 the seasoning except pepper, salt and lemon in muslin bag and 
 put in with veal. Cook slowly 4 hours. Take the meat out, 
 free from bone and fat, cut in pieces and strain over it the 
 water it was boiled in. Add salt, pepper and lemon juice and 
 simmer half an hour. Arrange slices of cold boiled egg in 
 mould, pour in veal and set in cold place to harden. 
 
 Mrs. Macquarrie. 
 STUFFED VEAL. 
 
 Remove the bone from a shoulder of veal. Replace with 
 sliced onion, salt and pepper, dredge with flour, baste with the 
 
 59 
 
drippings in pan. Bake 20 minutes for each pound. Make 
 a nice gravy by dredging a heaping tablespoonful of flour 
 (after taking out the meat) to the pan, add boiHng water. 
 Serve potatoes around platter. Mrs. Harris. 
 
 MUSHROOMED CUTLETS. 
 
 Cut 1^ pounds veal cutlets into individual pieces. Dress 
 with a teaspoonful of salt and 1 saltspoonful of pepper; dip 
 first in beaten ^gg and then in finely chopped mushrooms. 
 Fry in boiling fat until done. Miss A. Caskey. 
 
 VEAL OLIVES. 
 
 Cut up a slice of fillet of veal, about ^ inch thick, into 
 squares of 3 inches; mix up a little salt pork, chopped with 
 bread crumbs, 1 onion, a little pepper, salt, sweet marjoram, 
 1 Qgg well beaten ; put this mixture upon the pieces of veal, 
 fastening the corners together with small bird skewers ; lay 
 in pan with sufficient gravy or light stock to cover bottom of 
 pan ; dredge with flour and set in a hot oven. When browned 
 on top put a small bit of butter on each and let them remain 
 until tender, about 20 minutes. Serve with horseradish. 
 
 Mrs, C. R. G. Forrester. 
 
 TIMBALE OF VEAL. 
 
 Boil veal, as for stew, until tender. Season well with salt 
 and pepper. Let it get cold in the stock, then chop quite fine. 
 To a quart of chopped veal, add the same amount of bread 
 crumbs, a tablespoon onion juice, salt and pepper to taste. 
 Take a pint and a half of the gravy the meat was cooked in, 
 adding a good tablespoon of butter, and heat, and, while hot, 
 pour over the meat and bread crumbs. Beat 3 eggs very light 
 and stir in to the mixture. Butter ramakins, or a deep baking 
 pan, and pour the meat into it, packing it in as tight as possible. 
 Put ramakins, or baking dish into a deep pan, which fill 
 with warm water. Bake slowly for an houi. When done, 
 turn out on individual dishes or a platter and garnish as you 
 like. Take some of the gravy in which the meat was boiled, 
 season well and pour over the timbale. Left-over chicken or 
 turkey is nice served this way. T. E, L. 
 
 60 
 
BREAD DRESSING FOR FOWL. 
 
 Chop twice baked bread fine, take 2 cups of it, mix with 
 heart and Hver also chopped fine. Put in the yolks of 2 eggs 
 boiled 40 minutes, half cup of chopped celery, half cup of 
 chopped nuts, butter size of an egg. Moisten with cream but 
 not too moist, salt, pepper and sage to taste, and 1 small onion, 
 a small apple and fat salt pork the size of an egg chopped fine 
 could be added if desired. Stuff the fowl two-thirds full with 
 these ingredients or if preferred bake with the fowl. 
 
 Kenosha, Wis. Mrs. N. A. Pennoyer. 
 
 SALADS. 
 
 ''The turnpike road to people's hearts I find, 
 Lies through their mouths or I mistake mankind.*' 
 
 EDGEWATER SALAD DRESSING. 
 
 Put 5 tablespoons vinegar into double boiler and heat. Add 
 the well beaten yolks of 5 eggs, half cup butter and beat until 
 cold. Then add 1 teaspoon salt, 1 teaspoon mustard, 1 tea- 
 spoon sugar, 1 pinch red pepper. Thin with whipped cream. 
 
 Mrs. C. A. Burton. 
 
 EGYPTIAN MAYONNAISE. 
 
 Make the usual oil mayonnaise. Reduce a clove of garlic 
 to a pulp and add it to the dressing. Also add 2 drops of 
 tobasco sauce and the pulp of 3 small fresh tomatoes put 
 through a sieve and drained of their juice. 
 
 Mrs. Genevieve Bookwalter. 
 
 FRENCH DRESSING. 
 
 One saltspoonful salt, ^ saltspoonful pepper, 3 tablespoon- 
 fulsoliveoil, 1 tablespoonful vinegar, 1 tablespoonfun\^orces- 
 tershire sauce, 1 tablespoonful lemon juice. This dressing is 
 suitable for vegetables, salads, or to marinate a fish salad. 
 
 Mrs. N. B. Lewis. 
 
 61 
 
MAYONNAISE DRESSING. 
 
 Have all the ingredients very cold ; in fact, put the bowl 
 you mix it in on the ice until thoroughly chilled. Take the yolk 
 of 1 egg and beat until very light. Add gradually 3 table- 
 spoonfuls oil, 1 saltspoonful salt, )^ saltspoonful pepper, 1 
 dash paprika, stirring constantly. Then thin until creamy 
 with 2 tablespoonfuls tarragon vinegar. 
 
 SALAD DRESSING. 
 
 Beat the yolks of 8 eggs, add 1 cup sugar, 2 tablespoons 
 of mustard, J/2 teaspoon salt, % teaspoon cayenne pepper, 1 
 pint vinegar, 1 cup butter, 1 tablespoon cornstarch. Mix the 
 salt, pepper, sugar, mustard and cornstarch all together; then 
 pour over them the beaten yolks ; let the vinegar and butter 
 come to a boil, then pour them over the egg mixture and put 
 all into the double boiler and let it thicken. Dilute the vinegar 
 with water if it is too strong. When the dressing is cold, use 
 equal portions of whipped cream and dressing on salad. 
 
 Mrs. John Vance Cheney. 
 
 DRESSING FOR FRUIT SALAD. 
 
 Two eggs, 2 tablespoons flour. 2 tablespoons vinegar, 
 beaten together and cooked until thiciv. Add juice of 1 lemon 
 and thin to proper consistency with cream. 
 
 Mrs. Seymour Jones. 
 
 ASPIC JELLY FOR SALADS. 
 
 One and one-half pints of clear stock — beef for amber jelly 
 and chicken or veal for white — y^ box gelatine, the white of 
 1 egg, half a cupful of cold water, 2 cloves, 1 large slice of 
 onion, 12 pepper corns, 1 stalk of celery and salt to taste. Add 
 to gelatine and egg. Soak gelatine in cold water until dis- 
 solved, then cook with the white of the egg beaten up with a 
 little of the cold stock. Let come to a boil and set back where 
 it will simmer for 20 minutes. Strain through a napkin, turn 
 into a large mould, or several small ones, and set away to 
 harden. Before it is hardened asparagus tips or cooked cauli- 
 flower may be added Mrs. Cusack. 
 
 62 
 
FRENCH DRESSING. 
 
 Three tablespoons salad oil, 2 tablespoons vinegar, preferably 
 tarragon, 1 saltspoon salt, >4 saltspoon pepper. Mix well and 
 pour over fresh vegetables. 
 
 SALAD DRESSING. 
 
 Yolks of 3 eggs, beaten lightly, 1 teaspoon mustard (dry), 
 2 tablespoons sugar, 1 teaspoon sugar, 1 teaspoon salt, 54 salt- 
 spoon pepper; whites of the eggs beaten, but not stiff; 1 cup 
 cream, Vz cup melted butter, measured before melted, 3/< cup 
 hot vinegar. Cook all together in double boiler until you can 
 feel it is thickening the least bit. Stir constantly, and when 
 vou take it from the fire stir until cool. If necessary thin with 
 whipped cream. ' Mrs. E. J. Henry. 
 
 VINAIGRETTE DRESSING. 
 
 Two tablespoons salad oil, 2 tablespoons tarragon vinegar; 
 mix well, then add 1 teaspoon salt, as much paprika as liked, 
 1-3 teaspoon dry mustard. Mix all together thoroughly and 
 put in cool place. Chop 8 small sweet pickles fine, also one 
 medium sized onion (a clove of garlic may be used instead of 
 the onion if preferred) ; add 2-3 tablespoon walnut oil (from 
 pickled walnuts) or >< tablespoon Worcestershire sauce. 
 
 Mrs. D. O. Macquarrie. 
 
 WHITE MAYONNAISE. 
 
 One cup cream, 1 tablespoon flour, 3 tablespoons white wine 
 vinegar, 2 tablespoons butter, ^ teaspoon powdered sugar, 
 1 teaspoon salt, Y^ teaspoon white pepper, i/< teaspoon dry 
 mustard, whites of 2 eggs. Cook all together in double boiler, 
 stirring constantly until thick and smooth, adding the whipped 
 whites of the eggs just before taking from the fire. Thin with 
 cream if necessary. 
 
 FRENCH DRESSING. 
 
 One saltspoonful salt, ^A saltspoonful pepper, 3 tablespoon- 
 fuls oil, Yx teaspoonful onion juice, 1 tablespoonful vinegar. 
 Mix in order given, adding oil slowly. 
 
 63 
 
FRENCH DRESSING. 
 
 Beat 2 tablespoonfiils of good olive oil until creamy, then 
 add 2 saltspoonfiils salt and 1 of paprika, beating all the while ; 
 beat in gradually 2 tablespoonfuls tarragon vinegar. This 
 is enough for one quart of salad. It can be served on cold 
 cooked brussels sprouts, beets, peas, beans, cauliflower and all 
 the fresh vegetables that are used for salads. 
 
 "SIDNEY SMITH'S WINTER SALAD." 
 
 Two large potatoes passed thro' kitchen sieve, 
 
 Unwonted softness to the salad give ; 
 
 Of mordaunt mustard add a single spoon — 
 
 Distrust the condiment which bites too soon ; 
 
 But deem it not, tho' made of herbs, a fault 
 
 To add a double quantity of salt ; 
 
 Three times the spoon with oil of Lucca crown, 
 
 And once with vinegar procured from town. 
 
 True flavor needs it, and your poet begs 
 
 The pounded yellow of two well boiled eggs. 
 
 Let onion atoms lurk within the bowl. 
 
 And, half suspected, animate the whole ; 
 
 And, lastly, on the favored compound toss 
 
 A magic teaspoon of Anchovy sauce. 
 
 Then, tho' green turtle fail, tho' venison's tough, 
 
 Tho' ham and turkey are not boiled enough. 
 
 Serenely full, the epicure shall say, 
 
 "Fate cannot harm me — I have dined to-day !" 
 
 VEGETABLE SALAD. 
 
 Three yolks of eggs, 1 tablespoon sugar, 1 small teaspoon 
 dry mustard, 1 even teaspoon black pepper, 1 dash red pepper, 
 1 dash ginger ; beat all thoroughly, then add 3 tablespoons sour 
 cream, 4 tablespoons strong vinegar ; cook all together in double 
 saucepan ; 1 pint chopped cabbage, 1 pint celery cut fine, ^ 
 medium sized onion, 1 good sized cucumber, seeded and cut in 
 dice. Make a bed of celery cut in 3-inch lengths and crisped 
 in ice water ; put in salad, mixed with dressing. 
 
 64 
 
GERMAN POTATO SALAD. 
 
 Two quarts of sliced cold cooked potatoes. Pour boiling 
 v/ater on potatoes and drain thoroughly. Then add salt and 
 pepper to taste, 1 grated or sliced onion. Cut bacon in dice 
 and fry until crisp, then add ^ cup cider vinegar. Let it 
 come to a boil, pour over potatoes and mix well. 
 
 Miss Becker. 
 
 CUCUMBER SALAD. 
 
 Peel cucumbers and cut in two lengthwise. Put in cool 
 place until ready to serve. (Scrape out the inside.) Make a 
 filling of chopped tomatoes, seasoned w4th onion juice, mixed 
 with any good mayonnaise dressing. 
 
 VEGETABLE SALAD. 
 
 One pint cold boiled string beans, cut in inch pieces, 3 cold 
 boiled beets, diced, 3 cold boiled carrots, diced, 1 cup cooked 
 peas. Mix wath a French dressing and garnish with celery. 
 
 POTATO SALAD. 
 
 Cut 1 quart of boiled potatoes into dice. Sprinkle over them 
 a teaspoon of chopped onion and 1 of chopped parsley. Heat 
 1 cup of vinegar to the boiling point, add 2 tablespoons of 
 butter and season with salt and pepper. Boil 3 eggs hard, cool 
 and slice each lengthwise into quarters. Garnish the potatoes 
 with these and pour dressing over whole. 
 
 ASPARAGUS SALAD. 
 
 Two tablespoons salad oil, 2 tablespoons tarragon vinegar; 
 mix well, then add 1 teaspoon salt, as much paprika as liked, 
 1-3 teaspoon dry mustard. Mix all together thoroughly and 
 put in cool place. Chop about 8 gherkins (sweet) fine, also 
 1 medium sized onion, which add to the pickles: add 2-3 
 tablespoon walnut oil (from picked walnuts), 1 dash anchovy 
 oil. Add to dressing and pour over chilled asparagus. 
 
 Mrs. D. O. Macquarrie. 
 
 65 
 
SALADE COLUMBINE. 
 
 One quart cooked and strained tomatoes ; add 1 teaspoon 
 sugar, 1 teaspoon salt, 1^2 teaspoon vinegar, 1 dash of red 
 pepper ; dissolve ^ box of gelatine in as little water as possible. 
 Stir into hot tomato preparation. Mould in small cups and 
 serve on lettuce leaves with mayonnaise dressing. Two or 
 three shrimps add to the effect. Tomatoes may be more highly 
 seasoned with spices if desired. Mrs. August Heuer. 
 
 ^ NOVELTY SALAD. 
 
 Pare and grate 3 cucumbers, simmer in a cup of water for 
 5 minutes. Add enough hot water to make a pint, juice of 
 
 1 lemon, ^ teaspoon salt, saltspoon of white pepper and 2 
 tablespoons of gelatine. Pour into ring mould to set. When 
 chilled, serve with sliced tomatoes and mayonnaise. 
 
 Mrs. Joseph G. Peters. 
 
 ITALIAN SALAD. 
 
 Take 2 anchovies and mash to a pulp, with a little of the oil 
 the anchovies come in. Break 1 clove of garlic into 2 or 3 
 pieces and add to anchovies. Add 3 tablespoons tarragon vine- 
 gar gradually with 2 saltspoons salt and 1 white pepper. Then 
 beat in 6 tablespoons oil very slowly until all are nicely blended. 
 Put on ice until ready to be served. This is nice served on 
 head lettuce, endive or watercress. Mrs. Hubbard. 
 
 TOMATO JELLY SALAD. 
 
 Three-quarters box gelatine soaked in y^ cup cold water. 
 Cook can of tomatoes with ^ onion, 1 stalk celery, 1 bay leaf, 
 
 2 cloves, 1 teaspoon salt, a little parsley and dash of paprika. 
 Cook for 10 m.inutes, then strain and add 2 tablespoons tarragon 
 vinegar and the gelatine. Turn into moulds. Serve with 
 mayonnaise. ' Mrs. Pozvell. 
 
 STUFFED BEET SALAD. 
 
 Boil large beets and scrape off skins. When cold scoop out 
 the insides. Chop up equal parts of beets, ham and celery. 
 Add a little parsley. Mix with enough salad dressing (mayon- 
 naise) to moisten. Be careful about using too much of the 
 beet, as it makes it too sweet. Mrs. G. W. Powell. ' 
 
 66 
 
TOMATO SALAD. 
 
 Peel ,2^ood sized tomatoes, cut in halves and put on ice until 
 thoroughly chilled. Make a good French dressing and when 
 ready to serve put a teaspoon of pearl onions on each half 
 tomato. Serve on lettuce leaves, and pour about 1 tablespoon 
 dressing over each one. Mrs. E. C. Noe. 
 
 VEGETABLE SALAD. 
 
 Take cold vegetables left over, such as potatoes, peas, string 
 beans, beets, etc., chill them on ice, cover with mayonnaise 
 dressing and serve on lettuce. 
 
 POTATO SALAD. 
 
 Eight cold boiled potatoes and 1 small cucumber cut fine, 
 1 small onion, 3 stalks tender celery cut fine. Mix with mayon- 
 naise dressing and in center put 2 or 3 tablespoonfuls cold 
 boiled beets cut fine. 
 
 STRING BEAN SALAD. 
 
 Cook 1 quart of string beans tender, salt; when cold add 
 1 medium sized cucumber cut in small pieces, y2 cup chopped 
 olives, 1 small cupful chopped English walnuts. Mix with any 
 good salad dressing. Anne Mitchell, Albany,, N. Y. 
 
 COLD SLAW. 
 
 Boil half a cup of_ vinegar with 2 teaspoonfuls of sugar, >4 
 teaspoonful each of salt and mustard and >4 saltspoonful of 
 pepper. Rub a quarter of a cup of butter with 1 teaspoonful 
 of flour to a cream and pour the boiling vinegar on it. Cook 
 5 minutes, then pour it over 1 well beaten egg. Mix this 
 dressing while hot with 1 pint of red or white shaved or 
 chopped cabbage. Mrs. Lezvis. 
 
 ITALIAN SALAD. 
 
 One cup boiled beets chopped fine, 3/^ cup boiled ham 
 chopped, 1 cup celery cut thin. Mix, add a good salad dress- 
 ing and garnish with celery leaves. 
 
 Mrs. F. C. Gilbert, Duliith, Minn. 
 
 67 
 
KING EDWARD'S SALAD. 
 
 Two heads of lettuce, uncurl each leaf, break in 3 pieces 
 as it drops in the salad bowl ; 3 bunches of the smallest radishes 
 grown, drop in with the leaves ; 3 little cucumbers, pickle size, 
 shave with cabbage shaver, scatter in layers. Add 3 olives 
 stoned ; cut 1 apple in small bits ; cut olives in quarters. Serve 
 with French dressing. Mrs. Henry S. Harris. 
 
 COMBINATION SALAD. 
 
 Peel and slice 1 cucumber, peel and slice 3 tomatoes, slice 
 thin 1 medium sized onion, cut 1 green pepper in small pieces, 
 being careful to remove all the seeds ; 2 heads of lettuce washed 
 and drained. Toss this up with any good French dressing. 
 Have everything cold and the lettuce crisp. Mrs. E. C. Noe. 
 
 SHAD ROE SALAD. 
 
 Soak the roe in cold water for about 5 minutes ; then put it 
 into a quart of boiling water, seasoning with 2 teaspoons salt, 
 1 tablespoon chopped onion, ^ bay leaf, 1 teaspoon mixed 
 whole spice and 2 tablespoons lemon juice. Simmer for about 
 15 minutes, add cold water gradually so as not to break the 
 roe, drop a piece of ice in the water and let it stand until thor- 
 oughly chilled. Then cut into dice. Take medium sized toma- 
 toes, cut off the stem end and scoop out the seeds and pulp. 
 Put on ice until ready to serve. Then fill with the roe, pour 
 over a good French dressing and serve on a bed of watercress. 
 
 SHRIMP SALAD. 
 
 Pick over 1 can of shrimps, removing the black line ; add 2 
 cups finely cut celery. Break the shrimps in small pieces. Mix 
 with mayonnaise dressing and place on ice until thoroughly 
 chilled. When ready to serve place on lettuce leaves and add 
 more mayonnaise. 
 
 LOBSTER SALAD. 
 
 Cut 1 pint of lo1:stcr meat in dice, season with a French dress- 
 ing and keep on ice until ready to serve. Then mix with i/< 
 of the mayonnaise dressing. Make nests of crisp lettuce leaves, 
 the poorer leaves can be broken and mixed with the lobster. 
 
 68 
 
Put a large spoonful of the lettue in each leaf with a spoonful 
 of the dressing on top. Garnish with capers and pounded coral 
 sprinkled over the dressing, and with lobster claws and parsley 
 around the edge. Mrs. Lincoln. 
 
 SALAION SALAD. 
 
 One can salmon, 3 boiled potatoes, 3 hard boiled eggs, me- 
 dium sized onion and some chopped celery. For dressing take 
 1 teaspoon sugar, 1 teaspoon mustard, 1 teaspoon fiour, scant 
 spoon salt, ^2 cup cream, y2 cup vinegar, 1 egg, butter size of 
 walnut, pinch of cayenne pepper. Put in double boiler and cook 
 until it thickens. Lillian L. Bim, 
 
 OYSTER SALAD. 
 
 One quart small oysters, 1 pint chopped celery, 3 tablespoons 
 vinegar, 1 tablespoon oil. salt and pepper to taste. Let the 
 ovstcrs come to a boil in their own liquor. Drain, season with 
 the salt and pepper, vinegar and oil. Set aside to get cold. 
 When ready to serve drain the oysters, add the celery. Arrange 
 on lettuce leaves and serve with mayonnaise dressing. 
 
 Mrs. L. P. Hiirter. 
 
 SHROTP SALAD. 
 
 Cut shrimps into halves and put into molds. Pour over 
 lemon jelly made without sweetening and season well. Turn 
 out on lettuce leaves. Put 2 small shrimps on top and pour 
 over it a mayonnaise dressing. Mrs. Peters. 
 
 SHRIMP SALAD. 
 
 F>reak a pint of fresh or canned shrimps into halves ; peel 
 and quarter 1 large cucumber, take out seeds and cut into dice. 
 Mix with shrimps and marinate with a good French dressing. 
 Put on ice until chilled through. Wash and chill in ice water 
 the white part of two heads of endive. When ready to serve 
 make a border of the endive, drain and put shrimps and cucum- 
 ber in center and dress with a good mayonnaise. This is very 
 nice served in tomato shells on lettuce leaves. 
 
 Mrs. F. E. Hubbard. 
 
 69 
 
AQUARIUM SALAD. 
 
 Wash 2 bunches fresh mint and pour over it 1 pint boiling 
 water. Soak 2 tablespoons gelatine in 1 cup cold water ^ 
 hour, then add the juice of 3 lemons, Y^ cup sugar and pour 
 over hot mint water. Stir until dissolved. Strain and color with 
 any good green coloring. Wet a mould, put in dishpan of ice 
 water. Pour the jelly into the mould to a depth of 1 inch. 
 When it is set, put in a layer of yellow sardines and pour on 
 more jelly. Let this harden, then add more fish and jelly. Then 
 wash and dry the inside leaves of one or more heads of let- 
 tuce. Make a layer of these representing shells; pour on rest 
 of jelly to make a smooth finish to mould. Set away to harden. 
 Serve with mayonnaise and garnish with watercress. 
 
 Mrs. S. F. Klohs, 
 
 ALMOND SALAD. 
 
 One pound almonds shelled and blanched, cut in halves; 1 
 pint celery cut in small pieces. Mix all together with 2 table- 
 spoons vinegar, salt and pepper to taste. Put in cool place for 
 2 hours, drain, mix with a good mayonnaise dressing and 
 serve on lettuce. Mrs. Hurter. 
 
 CHESTNUT SALAD. 
 
 Boil large Spanish chestnuts for about 10 minutes. Re- 
 move the shells and boil again in salted water until tender. Put 
 in ice cold water until thoroughly chilled, drain well, serve on 
 lettuce leaves with a mayonnaise dressing. 
 
 FRUIT SALAD. 
 
 One-half pound of white grapes, seeded, and cut in half, 1 
 grape fruit cut in half and pulp scooped out, 1 banana quar- 
 tered and cut in small pieces, 12 Maraschino cherries. Chill 
 thoroughly. Whip a ^ill of sweet cream until very light, add 
 gradually 2 tablespoons of sugar and four tablespoons tarra- 
 gon vinegar. Arrange fruit in bowl with the bleached leaves 
 of head lettuce. Pour dressing over salad when ready to serve. 
 
 GRAPE FRUIT SALAD. 
 
 Allow half of a grape fruit for each person. Use y2 as 
 much celery as fruit. Shell and break up in small pieces about 
 
 70 
 
3 walnuts for each person. Mix all together with a mayon- 
 naise dressing and serve on lettuce. 
 
 APPLE SALAD. 
 
 Pare and core 1 medium sized tart apple for each person. 
 Put in ice box until thoroughly chilled. Make a mayonnaise 
 dressing, add chopped pecan nuts. Fill each apple with a 
 dressing and serve on lettuce. 
 
 NUT SALAD. 
 
 Use equal parts of fresh English walnut meats broken in 
 small pieces and crisp celery cut in inch lengths. Mix with a 
 good mayonnaise dressing and let stand an hour before serv- 
 ing. Serve on watercress or head lettuce. 
 
 APPLE SALAD. 
 
 Peel and core 4 large, tart apples, seed and cut in half 1 
 pound white grapes, Y^ pound shelled pecans broken in small 
 pieces. Mix with a mayonnaise dressing and dress with the 
 white part of endive. 
 
 FRUIT SALAD. 
 
 One-half pound English walnuts broken in small pieces, 3 
 stalks celery cut fine, I/2 pound white California grapes seeded, 
 3 large Jonathan apples diced. Mix with mayonnaise dressing. 
 Serve on lettuce. Mrs. Fred Caine. 
 
 CHERRY SALAD. 
 
 Take Maraschino cherries, drain off liquor and put into the 
 cavity left by the stone a hazel nut meat, blanched in hot water 
 and skin rubbed off. Have the nuts cold before placing in 
 cherries. Set the prepared cherries on ice until ready to serve. 
 Cover with mayonnaise dressing and serve on lettuce. 
 
 OR 
 
 Mix Maraschino cherries with English walnut meats, add 
 a little of the juice and add either French or mayonnaise dress- 
 ing. 
 
 71 
 
BANANA AND PEANUT SALAD. 
 
 Slice bananas lengthwise. Cover with finely ground peanuts 
 and serve on lettuce leaves with rich mayonnaise. 
 
 Mrs. Genevieve Bookzualter. 
 
 CHERRY SALAD. 
 
 Take California cherries, stone and add chopped English 
 walnuts and chopped celery in equal parts. Mix with mayon- 
 naise dressing and serve on lettuce leaves cut in strips or let- 
 tuce cups. 
 
 PEANUT SALAD. 
 
 Soak 1 cup of nuts in olive oil, drain and mix with 2 cups 
 of finely cut celery and 1 dozen pitted olives. Mix with a 
 mayonnaise dressing and serve on lettuce. 
 
 From ''Tried and True." 
 
 ORANGE SALAD. 
 
 Peel and cut 2 oranges in small pieces, add ^4 oi a. pound of 
 English walnuts blanched. Serve on lettuce with mayon- 
 naise dressing. Mrs. Henry S. Harris. 
 
 WHITE GRAPE AND CELERY SALAD. 
 
 Seed California grapes ; add equal parts of diced celery. 
 Serve on lettuce leaf with oil mayonnaise. Grace Jones. 
 
 GRAPE FRUIT SALAD. 
 
 Peel and break the grape fruit up into pieces, then add an 
 equal amount of celery cut in rather small pieces. Serve on 
 lettuce with French dressing. Mrs. Hal D. Tracey. 
 
 COCOANUT SALAD. 
 
 One-half cocoanut grated, 2 large Jonathan apples peeled, 
 cored and diced, 2 stalks celery cut fine, 2 tablespoons sweet 
 onions chopped very fine, 1 tablespoon parsley cut fine, 3 chili 
 peppers. INTix, cover with a good French dressing and serve, 
 either in cucumber boats or tomato shells. 
 
 72 
 
BANANA SALAD. 
 
 Cut bananas in half lengthwise, place on lettuce leaves and 
 pour over a good boiled salad dressing to which has been added 
 1 cup of whipped cream and chopped almonds. Garnish with 
 Maraschino and mint cherries. Mrs. John Vance Cheney. 
 
 LEMON CREAM SALAD. 
 
 Beat yolks of 3 eggs very light, add gradually 1 small cup- 
 ful sugar, 2 teaspoons flour and the juice of 2 lemons. Melt 
 
 1 teaspoon butter in I34 cupfuls boiling water, add the beaten 
 ^gg mixture and boil until thick. Remove from fire and whip 
 in 1 cup of whipped cream. Peel and cut in small pieces 1 
 large, tart apple, slice 4 bananas, six thick slices of canned 
 pineapple. Mix and chill thoroughly. When ready to serve 
 mix with dressing and put on lettuce leaves in fancy fruit 
 glasses. 
 
 FRUIT SALAD. 
 
 Pineapple, oranges, bananas, white grapes seeded and peeled 
 peaches, as many as desired. Put in a bowl, squeeze the juice of 
 
 2 large oranges in another bowl ; add ^ pound of powdered 
 sugar, ^ pint of Maraschino, 1 gill of brandy, 3 tablespoons of 
 cracked ice. Mix well, pour over fruit. Beat a quart of fresh 
 cream stiff, add sugar and Maraschino, 1 gill. Mix gently. 
 Put the cream high in the center; add a few grapes. Pretty 
 salad and good. Mrs. Henry S. Harris. 
 
 GRAPE FRUIT SALAD. 
 
 Prepare the grape fruit as for the table, sweeten to taste. 
 Mix 1 tablespoon of salad oil with the juice of 1 lemon. Sea- 
 son with paprika and salt, pour over grape fruit. Serve on 
 lettuce. Maraschino improves it, adding the cherries on top 
 of the salad. Mrs. Henry S. Harris. 
 
 MARGUERITE SALAD. 
 
 Take 6 hard boiled eggs, rub yolks through sieve, chop 
 whites fine, moisten with mayonnaise dressing. Make cups 
 of lettuce leaves, putting in each 1 teaspoonful of the yolks 
 and around them the chopped whites. 
 
 73 
 
CHICKEN SALAD. 
 
 Boil 1 chicken until tender. Chop moderately fine the whites 
 of 12 hard boiled eggs. Cut the chicken up in small pieces. 
 Measure the chicken and add as much chopped celery and cab- 
 bage in equal parts. Mash the yolks fine, add 2 tablespoons 
 butter, 2 teaspoons sugar, 1 teaspoon mixed mustard. Season 
 to taste with salt and pepper, then beat in gradually ^ cup 
 good vinegar. Mix chicken, whites of eggs and celery and 
 cabbage, put into bowl, pour over dressing and garnish with 
 lettuce leaves and stuffed olives. Mrs. Lawrence. 
 
 SWEETBREAD SALAD. 
 
 Soak sweetbreads in salt water for an hour, then boil until 
 tender. Cool, then chop fine and mix with 1-3 as much celery. 
 Serve with mayonnaise dressing. 
 
 COTTAGE CHEESE SALAD. 
 
 Mix cottage cheese with cream, season with salt and pepper, 
 make into little balls and serve with watercress on lettuce 
 leaves, with either a French dressing or a mayonnaise. 
 
 DEVILLED HAM SALAD. 
 
 Mix 2 teaspoons devilled ham with 4 tablespoons grated 
 horseradish. Sprinkle 'jA teaspoon salt over 3 cups of cold 
 boiled potatoes diced ; add 1 teaspoon of lemon juice ; stir in 
 gently J/2 of ham mixture and pour balance over all. Garnish 
 with hard boiled eggs cut in quarters lengthwise, sliced gher- 
 kins and sprigs of fresh parsley. 
 
 SALAD. 
 
 White cherries stuffed with hazel nuts or filberts on crisp 
 lettuce leaves, shaped like a cup, white mayonnaise. A very 
 pretty salad for a green and white luncheon. Ida S. Downs. 
 
 CHRYSANTHEMUM SALAD. 
 
 Take small yellow chrysanthemums and put them into boil- 
 ing water and cook about 2 minutes. Drain and put into very 
 cold water until ready to serve. Then drain again and put into 
 a bowl with sugar, salt and vinegar enough to season. Mix 
 thoroughly. Mrs. Tei Miyamori. 
 
 74 
 
NASTURTIUM SALAD. 
 
 Take cucumbers, peel them and cut in halves lengthwise. 
 Scoop out all the seeds and lay in ice cold water until readv to 
 serve (One-half cucumber for each person to be served.) 
 For each cucumber chop fine 1 peeled tomato, 4 or 5 medium 
 sized nasturtium leaves, 1 small onion and ^2 cup chopped cab- 
 bage Make a white mavonnaise dressing. Mix /^ cupful of 
 it with vegetables. Fill each cucumber boat with salad. Use 
 nasturtium leaves and blossoms for ^^^^^^^^^^^^ 
 
 PASTRY. 
 
 ''What moistens the Up and zvhat brightens the eye. 
 What calls back the past like the rich pumpkin pie? _ 
 
 — Whittier. 
 
 PASTRY. 
 
 The water used in making pastry should always be cold, and 
 in summer ice water is the best. Fruit and filling should always 
 be cold when put into the crust. 
 
 PUFF PASTE. 
 
 One CUD flour. 1 cup butter, 1 teaspoonful salt, 1 teaspoonful 
 suear T// teaspoonful baking powder. Rub all well together 
 Beat 1 egg very light, add 1 small bottle of very cold cream and 
 add to the other ingredients. You may have to add a little 
 more flour. Handle as little as possible. Mrs. A. Marks, 
 
 PLAIN PIE CRUST. 
 Sufficient for 1 pie : 1 cup of flour to /2 cup of lard, ^tea- 
 spoonful salt and pinch of baking powder, 3 tablespoons ice 
 water. 
 
 CUSTARD PIE. 
 Make a custard of the volks of 3 eggs and the white of \. ^2 
 cup of sugar, 2 cups of rich milk, a pinch of salt and flavoring 
 to^suit thi taste. Bake it in ordinary crust. Put it m quick 
 
 75 
 
5ven that the crust may not be heavy^ and as soon as it is 
 heated remove it to a place in the oven of a more moderate 
 heat, that the custard may bake slowly and not curdle. When 
 done beat the whites of 2 eggs to a froth ; add tablespoon sugar 
 and spread over the top and return to the oven to brown. 
 
 Mrs. E. C. Noe. 
 
 CHERRY PIE. 
 
 Line the dish with good crust and fill with ripe cherries that 
 have previously been pitted, regulating the quantity of sugar 
 you scatter over them by their sweetness. Sprinkle 1 table- 
 spoonful flour over all and cover and bake in medium hot oven 
 about y2 hour. 
 
 POTATO PIE. 
 
 Cream 1 tablespoonful butter, 1 cup sugar (scant), yolks of 
 2 eggs, beaten until they are very light, 1 cup of milk, 1 cup of 
 cold mashed potatoes pressed through colander, add a little 
 salt. Lastly add the beaten whites of 2 eggs and bake with 1 
 crust, same as custard pie. Mrs. Frank Upham. 
 
 MRS BAST'S MINCE MEAT. 
 
 Four pounds lean beef, 3^ pound suet, 1 pound raisins, 1 
 pound currants, 2 pounds brown sugar, I/2 peck apples, ^ pound 
 citron, 1 tablespoon cloves, 1 tablespoon cinnamon, 1 table- 
 spoon mace, 2 nutmegs, cider to taste. 
 
 MINCE MEAT. 
 
 Five pounds very lean boiled beef chopped fine, 4 pounds 
 seeded raisins, 4 pounds currants, 3 pounds finely chopped suet, 
 1^ pecks finely chopped apples, 1 tablespoonful salt, 4 pounds 
 brown sugar, 3 ounces ground cinnamon, 3 ounces allspice, 3 
 ounces cloves. Mix thoroughly, add 3 quarts scalding hot 
 sweet apple cider. When thoroughly mixed add 1 quart best 
 brandy. Let stand in crock 3 weeks before using. Add more 
 spice and cider if necessary. Dr. Jessie G. Forrester. 
 
 COCOANUT PIE. 
 
 Make puff paste of 1 cup flour and little salt, ^^ cup lard and 
 y^ cup water. Line two pie plates. 
 
 76 
 
CUSTARD. 
 
 Yolks of 6 eggs, 1 cnp sugar, 1 pint sweet milk, 1 fresh co- 
 coaniit (grated). Beat whites with little sugar and put on top 
 and brown in oven. Lillian L. Binz. 
 
 CREAM COCOANUT PIE. 
 
 Bake pie crust, then make filling and when cool fill the crust 
 and bake for about 10 minutes in a moderate oven. Filling: 
 
 1 quart cream or milk, add a little piece of butter. Cook in a 
 double boiler and add to same 1 tablespoon of corn starch or 
 flour. Grate cocoanut, add 1 cup sugar and pour boiling mix- 
 ture over it. When cold, or nearly so, add the beaten whites of 
 4 eggs. Bake with one crust. Make two pies. 
 
 CHOCOLATE PIE. 
 
 Four tablespoonfuls grated chocolate, 1 pint water, yolk of 
 
 2 eggs, 2 tablespoons cornstarch, 6 tablespoons sugar. Boil 
 until thick. 1 teaspoon vanilla. Bake the crust, pour in choco- 
 late. Beat whites of eggs with 1 cup of sugar. Spread over 
 the top and brown. Mrs. M. L. Fixen. 
 
 LEMON PIE. 
 
 Three-fourths cup sugar, yolks of 3 eggs, 2 tablespoons 
 melted butter, 2 tablespoons sweet cream, juice and grated rind 
 of 1 lemon. Frosting: Whites of 3 eggs beaten stifif, ^ cup 
 of sugar. Mrs. John Vance Cheny. 
 
 COCOANUT CREAM PIE. 
 
 Heat 2 cups sweet milk, thicken with 2 tablespoons corn 
 starch, add yolks of 2 eggs, sugar and flavoring to taste. It 
 should be very thick so it will be firm when cold. Stir in y2 
 cup of fresh grated cocoanut and spread in a previously baked 
 rich crust. Beat up the whites of the 2 eggs with sugar to a 
 stiff merangue, sprinkle thickly with cocoanut "and brown in 
 oven. Mrs. Seymour Jones. 
 
 SQUASH PIE. 
 
 Two teacups of boiled squash, y^ teacup brown sugar, 3 eggs, 
 2 tablespoonfuls of molasses, 1 tablespoonful melted butter, >^ 
 tcaspoonful ginger, Yz teaspoonful cinnamon, 2 teacups of milk, 
 a little salt. Makes 2 pies. 
 
 77 
 
APPLE LEMON PIE. 
 
 Grate the yellow rind of 1 lemon, add the juice, 1 egg, 1 cup 
 of sugar. Beat well together, then stir in 2 medium sized 
 apples, grated. Bake between two crusts. 
 
 Mrs. Alniet Powell. 
 
 NEW ENGLAND PUMPKIN PIE. 
 
 Stew the pumpkin until soft and then press through a sieve. 
 To a quart of pumpkin allow 2 quarts of milk and 6 eggs. Beat 
 the eggs well and stir into the milk, adding gradually the sifted 
 pumpkin, add a little melted butter, sweeten to taste, a little 
 salt, a very little cinnamon, 1 teaspoonful ginger. Pour into 
 shells of pie paste and bake in a quick oven. 
 
 RHOBARB PIE. 
 
 Peel the rhubarb, cut into inch pieces, pour boiling water 
 over it, let it stand 10 minutes, drain, fill the pie plate, sprinkle 
 thickly with 1 cup of sugar, dot with bits of butter, cover with 
 a crust and bake. Boston Cook Book. 
 
 LEMON PIE. 
 
 Line pie plate with rich crust. Boil 1 small cup milk and 1 
 teaspoonful flour in a double boiler for 3 minutes. Grate the 
 rind and squeeze the juice of 1 lemon, add to it 6 tablespoons 
 sugar (heaping) and yolks of 2 eggs, beat well and add milk 
 and flour. Stir together and pour into pie plate, bake 15 min- 
 utes. Have the whites of 2 eggs beaten stifif, add 3 tablespoons 
 of granulated sugar, spread on pie and return to oven and 
 brown. 
 
 MOCK CHERRY PIE. 
 
 One and one-half cups cranberries (split), Vi cup large 
 raisins stoned- and chopped, 1 cup boiling water, 1 cup sugar 
 (granulated), 1 tablespoon flour, 1 teaspoon vanilla. Bake 
 with two crusts. 
 
 PINEAPPLE PIE. 
 
 One cup sugar, y2 cup butter, 1 cup sweet cream, 5 eggs, 1 
 pineapple, grated. Beat butter and sugar to a cream, add 
 beaten yolks of eggs, then the pineapple and cream, and lastly 
 
 78 
 
the beaten whites, whipped in lightly ; or the whites can be used 
 
 in a meringue for the top. Bake with an under crust only. 
 
 Mrs. F. E. Hubbard. 
 
 CUPID'S WELLS. 
 
 Cut the rounds of puiT paste of 3 or 4 different sizes, use the 
 largest one for the bottom and cut the centers from the others, 
 leaving the rims of different width, and put them on the whole 
 round, with the narrowest at the top. Bake and fill with the 
 following : 1 can grated pineapple, 2 cups sugar, 1 cup water, 
 
 1 tablespoonful flour. Cook slowly 30 minutes. This mixture 
 will make 14 tarts. 
 
 LEMON PIE FILLING. 
 
 Juice of 2 lemons, grated rind of 1 lemon, yolks of 2 eggs, 
 l}i cups of sugar, 2 tablespoonfuls corn starch, slightly 
 rounded, 1 cup of boiling water ; add the water after the other 
 ingredients have been thoroughly beaten together, then cook 
 until clear. HaA^e the pie crust baked before filling. Whites of 
 
 2 eggs for the meringue on pie. Mrs. C. M. Walworth. 
 
 LEMON PIE. 
 
 One tablespoonful of corn starch stirred into a little cold 
 water, add 1 cup of boiling water, let it come to a boil, then add 
 7 tablespoonfuls of sugar, yolks of 4 eggs, grated rind and juice 
 of 2 lemons. Bake with a bottom crust. Then beat the v/hites 
 of the 4 eggs with 2 tablespoonfuls of sugar, cover the top of 
 the pie and brown slightly. 
 
 DELICIOUS PRUNE PIE. 
 
 Make a crust of 1 large cup flour and J/ cup butter ; a little 
 water ver}' cold. Roll, then take 1 tablespoonful butter and 
 put it over the roiled crust in small bits ; fold, and leave in the 
 ice chest half an hour before using. This method of making 
 the crust gives it a fluffy, puft'-paste-like consistency. For the 
 filling: Scald ^ pound prunes, then boil until tender with 4 
 tablespoonfuls sugar and ^2 cup of fruit juice (any left over 
 juice from preserved fruit will do) ; stone ; add 2 tablespoonfuls 
 chocolate and 3 tablespoonfuls of the juice. Cover with nar- 
 row strips crossing each other. 
 
 Mrs. A. B. Ward, 176 Tzventy-fonrth St., Milwaukee, Wis. 
 
 79 
 
CURRANT PIE. 
 
 One cup mashed ripe currants, 1 cup sugar, 2 tablespoonfuls 
 water,^ 2 tablespoonfuls flour and beaten yolks of 2 eggs. Frost 
 top with whites of eggs whipped with 2 tablespoonfuls sugar. 
 Very nice. 
 
 PINEAPPLE PIE. 
 
 One small pineapple grated fine or >^ can grated pineapple, 
 1 cup cream, i^ cup sugar, yolks of 3 eggs. Mix all together 
 and bake in a rich paste, add the whites of the eggs, well beaten, 
 with 2 tablespoonfuls granulated sugar. 
 
 Mrs. Alonzo P. Daniels. 
 
 LEMON PI£:. 
 (One pie onl^.) 
 One cup of sugar, ^ cup of butter, 3 eggs beaten together, 1 
 lemon, juice only. Bake in crust. 
 
 PIE CRUST. 
 One cup of winter wheat flour, 1 tablespoonful of cottolene 
 or 2 tablespoonfuls of lard, >4 teaspoonful salt, 3 tablespoonfuls 
 of cold water. Miss Jennie Drake. 
 
 PRUNE PIE. 
 
 Soak the prunes in cold water (1 pound) and when fully 
 swollen, stew them in w^ater vb cover until very tender. Press 
 through a strainer, flavor with lemon or pineapple and sweeten 
 to taste. To each cup of the strained prunes allow 2 eggs and 
 y2 cup of cream. Beat the yolks, mix with cream, then stir 
 into prunes, adding the stiffly beaten whites the very last thing. 
 Make a rich pastry, line the tin and pour in the prune mixture 
 and bake in a quick oven. Mrs. Lincoln. 
 
 WASHINGTON PIE. 
 
 One cup sugar, 1 tgg, 1 large kitchen spoon butter, 2 cups 
 flour, 2 level teaspoons cream tartar, 1 level teaspoon soda (3 
 teaspoons baking powder can be used instead of cream of tartar 
 and soda) . Salt and flavor to taste. Filling : 1 cup milk, yolks 
 of 2 eggs, 1 tablespoon flour, 2 tablespoons sugar. Flavor with 
 vanilla. Cook in double boiler, stirring constantly until it 
 thickens. Mrs. E. J. Henry. 
 
 so 
 
PAN DOUDY FOR DESSERT. 
 
 Take a nice white granite iron deep baking dish and put 
 thin pie crust all on the sides, inside the pan ; cut the apples 
 (pippins) into dice, toss it full of these pieces well wet up with 
 cold water and sugar and little cinnamon or nutmeg and cover 
 with upper crust when well baked (slowly). Take off upper 
 crust and add plenty of fresh butter and more sugar and place 
 back again and put something heavy on top when cooling. Eat 
 with cream. Mrs. N. A. Pennoyer, Kenosha, Wis. 
 
 SQUASH PIE. 
 
 One pint of milk, 1 pint of stewed squash, 1 level tablespoon 
 of butter, 1 level teaspoon of salt, 1 good half cup of sugar, 
 y2 teaspoon of ginger, % oi 2i nutmeg, grated, 2 eggs, a piece 
 of stick cinnamon about 2 inches long, 1 teaspoon of ground 
 cinnamon, % teaspoon of cloves. Put the milk and cinnamon 
 on the fire in the double boiler and cook for 20 minutes. Rub 
 the squash through a fine strainer and add the salt, sugar, but- 
 ter and spices to it. Pour the boiling milk on the mixture. Re- 
 move the cinnamon and beat well, then set away to cool. When 
 cool add the eggs, which should have been thoroughly beaten 
 with a spoon. Line a deep plate with pastry and pour the 
 squash mixture into it. Bake for 45 minutes in a moderate 
 oven. Miss L. Thieme. 
 
 PUDDINGS, 
 
 ''The proof of the pudding is in the eating.'' (Or if you pre- 
 fer the later version "in kissing the cook.'') 
 
 ENGLISH PLUM PUDDING. 
 
 One and one-half pounds each raisins and currants, y^ pound 
 each citron and lemon, 1 pound each suet, brown sugar and 
 bread crumbs, 1 nutmeg, 1 tablespoonful cinnamon, 1 teaspoon- 
 ful each cloves and mace, ^ teaspoonful allspice, 1 g'fll each 
 brandy and wine, 6 eggs. Cut lemon and citron in thin 
 slices, chop suet very fine, being careful to remove all strings, 
 beat eggs ; put all into bowl, mix well, press into pan smoothly. 
 
 81 
 
Cover closely before putting in steamer. Steam 5 hours. Serve 
 with brandy sauce, for which cream together tablespoonful but- 
 ter, 1 cup powdered sugar, add juice of Yz lemon, stir in 3 
 tablespoon fuls boiling water, heat for 2 minutes over fire, or 
 until steaming hot, then add quickly the stiffened whites of 2 
 eggs, beat very hard. Take from fire, pour in wine glass of 
 brandy and serve. This pudding is better if made several 
 weeks before using. Leave in pan, put in air tight receptacle. 
 When wanted for use put covered pan in steamer, same as 
 when cooking, and steam about an hour. 
 
 Mrs. James Flanigan. 
 
 MARLBORO HOUSE AMBROSIA. 
 
 One pineapple, 1 cocoanut, 1 quart of strawberries, ^ dozen 
 oranges, ^ dozen bananas. Pare and slice the pineapple round 
 the fruit. Pare and slice the bananas lengthwise, cutting them 
 in strips. Divide the oranges in segments, take off all pith and 
 lay in fine sugar. Pare the cocoanut and place in ice water. 
 Hull the strawberries and keep them cool. An hour before 
 serving prepare as many plates as are to be served. Place first 
 the slice of pineapple, sift over this sugar and a small amount 
 of the cocoanut, grated. Build a nest of the banana strips, log 
 cabin style ; fill with the oranges and strawberries, heaping 
 high ; sift over the sugar and grate the cocoanut until white. 
 Keep in cold closet until served. Mrs. Guy Magee. 
 
 CUSTARD SOUFFLE. 
 
 Two scant tablespoons of butter, 2 scant tablespoons of 
 sugar, 2 scant tablespoons of flour, 1 cup of milk, 4 eggs. Let 
 the milk boil. Heat flour and butter together, add to them 
 gradually boiling milk. Cook 8 minutes, stirring often. Beat 
 sugar and yolks of eggs together, add to the cooked mixture 
 and set away to cool. When cool, beat whites of eggs stiff and 
 add to the custard. Bake in a buttered pudding dish in a mod- 
 erate oven. Serve immediately with cream sauce. 
 
 STEAMED GRAHAM PUDDING. 
 
 One cup molasses, 1 cup Graham flour, 1 cup white flour, 
 1 cup sweet milk, 1 cup seeded raisins, 1 cup currants, 1 ^gg, 
 1 teaspoonful soda. Steam 2^ hours. Use chopped figs in 
 place of raisins and currants if preferred. Mrs. Chas. Wilson. 
 
 82 
 
BAKED APPLE TAPIOCA. 
 
 Let 1 cupful tapico stand 1 5 minutes in cold water, then pour 
 off and add fresh water and let cook until like jelly. Add 1 cup 
 sugar, then pour over apples and bake until apples are done. 
 
 PLAIN CANADIAN PLUM PUDDING. 
 
 One and one-half cups bread crumbs, 1 cup grated carrot, 
 3 cups flour, 1 cup sugar, 1 cup molasses, 2 cups suet, 2i^ cups 
 raisins, 1 cup currants, 1 teaspoon soda in 1^/2 cups milk, tea- 
 spoon baking powder in flour, 1 cup chopped lemon peel. 1 cup 
 chopped dates, 1 teaspoon cinnamon, i^ teaspoon allspice, little 
 nutmeg and salt. Steam 4 hours. Use large or small cup for 
 measuring, according to size of pudding. 
 
 Mrs. John Pike, Windsor, Ont. 
 
 SPANISH CREAM. 
 
 One quart cream, 4 tablespoonfuls corn starch, 6 tablespoon- 
 fuls milk. Sweeten to taste ; flavor with sherry ; cook in double 
 boiler till thick. Line the bottom of pudding dish with ^ pound 
 of macaroons which have been dipped in sherry and sprinkle 
 over them 3/ pound of candied cherries cut in half, or canned 
 ones strained drv. When cream is cold pour over. Serve very 
 cold. Mrs. G. W. Powell. 
 
 WALNUT SOUFFLE. 
 
 Five eggs, 1 cup granulated sugar, 1 cup powdered sugar, 
 1 cup farina, >2 teaspoon baking powder, 1 pound English wal- 
 nuts shelled and broken in small pieces. Beat yolks of eggs 
 ■ and sugar 15 or 20 minutes, add other ingredients and mix 
 well. Fold in the whites of eggs last. Bake in moderate oven 
 about 30 to 40 minutes. Serve cold with sweetened whipped 
 cream, flavored with vanilla. Mrs. L. P. Hurter. 
 
 A DAINTY DESSERT. 
 
 One pint sweet milk in double boiler, 3 yolks eggs beaten 
 light, add 3 tablespoonfuls sugar and 1 pinch salt. When milk 
 is at boiling point add egg mixture, stir until it thickens, then 
 add vanilla to suit taste. Arrange pieces of stale cake in shallow 
 dish, pour over the custard and set to cool. Serve as follows : 
 
 93 
 
3 egg whites beaten and spread over when served ; scatter the 
 
 top with grated cocoanut or blanched shredded almonds. 
 
 Mrs. F. Voigtmann. 
 
 ANGEL PUDDING. 
 
 One pound English walnuts, 9 ounces dates, 7 ounces pow- 
 dered sugar, 2 teaspoonfuls baking powder. Chop walnuts and 
 dates, add sugar and baking powder; beat whites of 5 eggs, 
 add to above and bake y^ hour. Serve with whipped cream. 
 
 Mrs. G. W. Powell. 
 
 TURK'S HEAD PUDDING. 
 
 Three eggs, 2 cups milk, 8 tablespoonfuls flour, (sifted three 
 times), little salt. Beat a long time. Bake in moderate oven 1 
 hour. Serve hot with sauce. Mrs. C. C. Cobb. 
 
 CARAMEL PUDDING. 
 
 One quart of milk, ^ cup sugar, 3 tablespoons flour (heap- 
 ing), 5 eggs — 3 will do. When the milk boils add sugar, yolks 
 of eggs and flour to it and thoroughly cook. Add caramel until 
 its flavor suits your taste. Salt. Beat whites stiff, add 2 table- 
 spoons granulated sugar and when beaten stiff fold in, y^ cup 
 chopped English walnuts. Sprinkle caramel over top and 
 brown. Eat cold with cream and sugar. Mrs. A. B. Prindle. 
 
 BUTTERMILK PUDDING. 
 
 Cream together 1 cup butter, 2 cups of sugar, add the beaten 
 yolks of 6 eggs and beat together well. In another bowl place 
 6 tablespoonsof flour and slowly add 1 quart buttermilk. Place 
 all together and stir well, then flavor with 1 teaspoonful vanilla 
 and the well beaten whites of 6 eggs. Bake the same as custard 
 for 40 minutes. Mrs. O. W. Watson. 
 
 JELLIED APPLES. 
 
 Peel and core firm, tart apples, 8 or 10, according to size. 
 Put them over the fire in just enough water to cover them and 
 sprinkle generously with granulated sugar. Cook slowly until 
 tender. Take them out with a split spoon. Place in dish in 
 which you wish to serve them. Bring the liquid left from them- 
 to a boil and add to it >4 cup of gelatine, which has been soaked 
 
 84 
 
in a very little water; when this is dissolved pour over the 
 apples. Set to cool in ice chest. Serve with cream, plain or 
 whipped. Mrs. F. Voigtmann. 
 
 ORANGE FOAM. 
 One-half box gelatine, soak in cold water 15 minutes; add 
 1 pint boiling water, 2 cups sugar, juice of 4 oranges, juice of 
 1 lemon, stir and strain. When thick as syrup add beaten whites 
 of 5 eees. Form in small cups and serve with cream. 
 
 ^^ Mrs. G. W. Powell. 
 
 DATE SOUFFLE. 
 One cup sugar, 2 eggs, 1 tablespoonful flour, 1 teaspoon 
 baking powder, 1 cup walnuts quartered, 1 cup dates, seeded 
 and cut in two. Mix in order written. Baked about >4 hour 
 in moderate oven. Serve with whipped cream, sweetened to 
 taste, and flavored with vanilla. Mrs. E. C. Noe. 
 
 SUET PUDDING. 
 Two and one-half cups of flour, 1 teaspoonful soda, >4 tea- 
 spoonful salt, y2 teaspoonful cinnamon, ^^ teaspoonful nut- 
 meg, 1 cup chopped suet, 1 cup raisins, 1 cup of milk, 1 cup of 
 molasses, 1 cup shelled and blanched almonds, chopped but not 
 too fine. Sift soda, salt and spice into flour, then add suet, 
 raisins and nuts, mix thoroughly. Then mix milk with mo- 
 lasses and add last. Steam 3 hours. Mrs. G. W. Powell. 
 
 RAISIN PUFFS. 
 One-half cup butter, 2 tablespoons sugar, 2 eggs, 2 cups flour, 
 1 cup milk, 3 teaspoonfuls baking powder, 1 cup raisins 
 chopped fine. Steam in small cups >^ hour. 
 
 Mrs. G. W. Powell 
 
 RAISIN PUDDING. 
 
 One-half cup seeded raisins, 1 cup sweet milk, 2 eggs, 3 
 
 tablespoons melted butter, 1 tablespoon sugar, 2 cups sifted 
 
 flour, 3 teaspoons baking powder, 1 teaspoon salt. Put into 
 
 well buttered mold and steam 1 hour. Serve with sweet sauce. 
 
 Miss Alma Soderberg. 
 
 85 
 
FRUIT DESSERT. 
 
 Take a large pineapple, cut the top off thick enough to leave 
 the pines intact. Scoop out the inside so as to leave only the 
 shell. Take the scooped out pineapple and shred from the core. 
 Cut one grape fruit in half and scoop out the pulp. Seed 1 
 pound of white grapes. Mix fruit and sweeten to taste. Add 
 about 1 dozen Maraschino cherries, ^ cup Maraschino liquor, 
 y2 cup sherry wine, 1 tablespoon brandy. Put all in pineapple 
 shell and cover tight. Place in a very cool place until ready to 
 serve, then tie a pretty bow of pink ribbon around the pines be- 
 fore sending to table. Mrs. Macquarrie. 
 
 STEAMED PUDDING. 
 
 Two eggs, 1 cup molasses, 2 cups flour, 2/3 cup suet, but- 
 ter size of walnut, 1 cup sour milk, 1 teaspoonful soda, ^2 tea- 
 spoonful cinnamon, ^ teaspoonful allspice, 1 cup seeded raisins, 
 54 teaspoonful salt. Steam 1 hour. Serve with cream. 
 
 Mrs. Emma Bissell. 
 
 BLUEBERRY PUDDING. 
 
 One heaping tablespoonful butter, 1 cup sugar, rub to cream 
 with butter, 2 teaspoonfuls baking powder in 2 cups flour, 2 
 eggs, pinch of salt, 1 cup milk, 1 quart blueberries. Flour ber- 
 ries before putting them into batter. Steam 2 hours. Serve 
 with hard sauce. Christine Munson. 
 
 MACAROON OMELET. 
 
 (For Sunday night supper.) 
 Six eggs, 6 tablespoonfuls water, pinch salt, 6 macaroons, 
 rolled into coarse crumbs, 1 large spoonful flour, 3^ teaspoon- 
 ful baking powder. Mix baking powder with flour and grad- 
 ually add water and unbeaten eggs. Beat well, add salt and 
 macaroons. Fry slowly in hot butter and when almost done 
 put under broiler to make it puff up. Remove carefully and 
 sprinkle powdered sugar over it and garnish with eighths of 
 lemons and a large spoonful of currants or raspberry or straw- 
 berry jelly. The lemon is to be squeezed over omelet if liked. 
 
 Mrs. N. E. Johnson. 
 
 S6 
 
ORANGE GELATINE (FINE). 
 
 Soak Yo box Plymouth Rock gelatine in 1 cup cold water. 
 When dissolved add 1 cup boiling water. Take juice of 6 
 oranges and 1 lemon, the rind of 1 orange and part of the lemon 
 rind and 3 cups of sugar. Stir up well, but do not put on the 
 fire. Add the gelatine. Let cool, then for 15 minutes beat into 
 it the whites of 3 eggs (beaten). Serve in sherbet cups with 
 whipped cream.. In warm weather prepare the day before 
 using. Mrs. Howard Robinson. 
 
 FARINA PUDDING. • 
 
 Two ounces of butter, 3 tablespoons of farina, 1^^ pint of 
 boiling milk, 5 eggs, 5 tablespoons of sugar, grated rind of 1 
 lemon. Melt the butter, mix the farina with it, add the boiling 
 milk, cook this to a thick mush. When cool take the yolks of 
 the eggs, sugar, grated rind of lemon, whites of eggs, well 
 beaten, and mix all well together. Butter a pudding dish, flour 
 it over and pour in the pudding. Place in a pan of boiling 
 water. Bake 1 hour. Sauce : Yolks of 2 eggs, 4 tablespoons 
 of sugar, Y pound of butter. Cream butter and sugar together, 
 add the eggs, and let it simmer a few minutes. It is best made 
 in a bowl and placed in hot water. Mrs. August Heuer, Jr. 
 
 CHARLOTTE RUSSE. 
 
 One-third box of Cox's gelatine, dissolved in a tea cup of 
 milk, 1 quart of double cream, whipped stiff, 3 eggs, 1 tea cup 
 of sugar. Mix the yolks of the eggs, well-beaten, with the milk 
 and gelatine, then add the sugar. Pour into the whipped cream, 
 without cooking, then add the whites of the eggs, well-beaten, 
 and flavor with vanilla, rum or sherry wine. Then pour into 
 moulds lined with lady fingers, and put in a cold place. Dis- 
 solve the milk and gelatine by heating and stirring. 
 
 Mrs. Edward Fallon. 
 
 APPLE COBBLER. 
 
 Slice 6 or 8 good tart apples in a 3 quart tin pan and add 1 
 cup of sugar, 1 heaping teaspoon of butter, enough hot water 
 to not quite cover the apples (many other fruits are equally 
 good). Crust for Cobler: 2 cups of sifted flour, sift again 
 
 «7 
 
with 2 heaping teaspoons of baking powder, 1 cup of milk, a 
 pinch of salt. Mix well with a spoon and drop on top of the 
 appless, leaving a hole in the centre for the steam to come 
 through. Cover tight and do not remove the cover until done. 
 Set where it will boil very slowly ^ of an hour. Use hard 
 sauce or cream and sugar as preferred. (This same receipt, 
 with i^ cup more flour, makes a delicious dumpling for pot pie.) 
 
 Miss Emma Butler. 
 
 GINGER APPLES. 
 
 Two apples (greenings or other hard apples), 1 pound sugar, 
 
 3 cupfuls water, 1 slice lemon, ^ stick cinnamon, %. pound 
 candied ginger. Make a syrup of sugar, water, ginger, lemon 
 and cinnamon. Pare apples with silver knife and throw in cold 
 water to preserve color. Put syrup in a small stone crock and 
 whole apples in syrup. Bake in a slow oven, turning occasion- 
 ally, until tender and transparent. Serve cold with a large 
 spoonful of whipped cream. Mrs. N. E. Johnson. 
 
 PUDDING DIPLOMATE. 
 
 (A La Tanty.) 
 Two ounces Malaga grapes, 2 ounces Sultana grapes, 2 
 ounces Corinth grapes, 2 ounces candied orange or lemon peel, 
 
 4 ounces stale lady fingers, 4 eggs, 4 tablespoonfuls sugar, 1 
 tablespoon cornstarch, 1 pint milk, 1 tablespoonful rum. Place 
 alternate rows of fruit and lady fingers in a mold (buttered) 
 beginning with fruit and ending with lady fingers. Mix the 
 remaining ingredients and pour over the whole. Place in 
 steamer and steam for two hours. Serve with a Sambayon 
 sauce. Mrs. N. E. Johnson. 
 
 BATTER PUDDING. 
 
 Scald 1 quart of milk. Add 3 tablespoons of butter, 5 table- 
 spoons of flour rubbed together. Cook until thick. When cool 
 add yolks of 12 eggs and 6 tablespoons of sugar. Then fold in 
 the whites of 12 eggs, which have been beaten stifif. Flavor 
 and bake in moderate oven. Serve with hard sauce. 
 
 Miss Drake. 
 
 88 
 
QUEEN OF CUSTARDS. 
 Put one pint of new milk in double boiler, sweetened to 
 taste Beat 4 eggs verv light and add to milk. Cook until a 
 thick coating covers the spoon and set aside to cool. Dissolve 
 1/ box of gelatine and add to custard when it begins to cool 
 After it begins to congeal, add ^4 pound of candied cherries and 
 y. pound of candied pineapple. A quarter pound of alrnonds 
 blanched and chopped. Stir all these into custard Add 1 pint 
 of whipped cream and put into a mold to freeze. A pint of rich 
 cream whipped stiff and added to custard, improves it very 
 much ' Serve with hot sauce. Sauce : One pint of brown 
 sugar y2 pint of water, 1 heaping tablespoon of butter, and 
 wine from maraschino cherries. Flavor with whiskey. Cook 
 until thick. Slice the pudding and pour sauce over it, or you 
 can serve with whipped cream. It is better with sauce. 
 
 Miss Jennie A. Drake. 
 
 HARTFORD PUDDING. 
 
 One cup stale bread crumbs, 1 cup chopped suet, 1 cup coffee 
 A sugar, 1 cup flour, 1 cup sour milk, 1 teaspoonful of soda, 1 
 nutmeg grated, 1 teaspoonful cinnamon, 1 pound of raisms. 
 Steam three hours. Delicious and cheap. Serve with hot 
 sauce. ^''' ^^«^^- 
 
 CARAMEL TAPIOCA. 
 
 Soak 1 cupful tapioca in 2 cupfuls cold water. Cook until 
 transparent, adding more water if necessary. Then add 1 cup 
 of browned sugar, a good pinch of salt and butter size of an 
 ees Bake about 30 minutes. Serve with whipped cream, 
 sweetened and flavored. Mrs. C. A. Burton. 
 
 AUNT HELEN'S SUET PUDDING. 
 One cup of suet chopped fine, a pinch of salt, 1 cup of New 
 Orleans molasses, >^ teaspoon soda in molasses, 1 cup milk,^ 
 cups flour (no more), 2 cups raisins, chopped. Boil m mold 
 3 hours. Sauce : 1 cup butter. 2 cups granulated sugar 
 (creamed), 2 eggs beaten stiff. Mix eggs and creamed butter 
 and sugar and put into a double boiler. Stir occasionally till 
 it foams Tnst before serving add brandy, vanilla and nutmeg, 
 6 tablespoons of boiling water. In winter you can keep this 
 pudding in the mold any length of time. Lucta C. Beebe, 
 
 89 
 
DELICIOUS PLUM PUDDING. 
 
 One cupful beef suet chopped fine and smooth, 1 cupful fine 
 cracker crumbs, 1 cupful sifted bread crumbs, 1 cupful raisins, 
 1 cupful currants, 1 cupful almonds chopped coarse, 1 cupful 
 candied or preserved cherries, 1 cupful candied orange, lemon 
 and citron mixed, 1 cupful flour with 1 teaspoonful baking 
 powder, 1 cupful molasses, 1 cupful grape juice, 1 cupful sugar, 
 1 cupful apples, chopped, 4 eggs, 1 teaspoonful salt, 1 teaspoon- 
 ful cinnamon, 1 teaspoonful grated nutmeg. Soak raisins, cur- 
 rants and almonds in hot water. Rub skins off almonds and 
 chop. Dry raisins and currants on back of stove. Shave 
 orange peel, lemon peel and citron fine (do not chop). Mix 
 fruit, nuts and candied cherries with flour. Set aside. Chop 
 suet fine, add cracker crumbs, bread crumbs and molasses, 
 sugar, apples, grape juice, spices, and well-beaten eggs. 
 Pour into a well-buttered mold and boil five hours. After 
 boiling remove lid of mold and dry well on back of stove 
 or in a slow oven before putting away for Christmas day. 
 Steam for at least 1 hour when ready to serve and pour over 
 it 1 cupful of rum and a little granulated sugar and light it up. 
 Do not forget the holly for center. Serve with foaming sauce. 
 
 Mrs. N. E. Johnson. 
 
 RICE SOUFFLE. 
 Wash y2 cup rice and let cook for about 3 hours in double 
 boiler with a quart of milk and 1 teaspoon salt, and when cold 
 whip 1 pint of cream and stir all together. Put in a mold and 
 let get cold. Serve with hot raspberry or any other red fruit 
 sauce. Mrs. Geo. E. Watson. 
 
 CARAMEL APPLES. 
 Six nice red apples. Take out core and fill with light brown 
 sugar; also spread sugar over them. One teacup of water. 
 Bake until done. Elinor Ericksen. 
 
 MARSHMALLOW CREAMS. 
 This quick dessert is both dainty and delicious, but must be 
 prepared while the substantial part of the meal is being eaten, 
 and served at once. Provide 2 dozen good marshmallows and 
 make 1 dozen sandwiches of them by placing ^ teaspoonful of 
 some jam (strawberry preferable) between two marshmal- 
 
 90 
 
lows. Place these in a baking pan and set in a very hot oven a 
 
 moment until they pnff. Take out, put 2 of the sandwiches on 
 a small plate, for one service, covering- with a tablespoonful of 
 whipped cream and a bit of jam on top. Ida S. Dozvns. 
 
 Figs stuffed with English walnuts or pecan meats are de- 
 licious. Ida S. Downs. 
 
 ROLLED APPLE DUMPLINGS. 
 
 Make a rich baking powder biscuit dough, roll it out in a 
 sheet less than Yz an inch thick (as thin as it can be handled 
 well). Cover thickly with chopped apples and roll up as com- 
 pactly as possible. Now cut this roll into sections, nearly 2 
 inches thick, placing these in a granite dripping pan. Mix 1 
 dessertspoonful of flour through 1 cupful of sugar, add a little 
 more than one cupful of cold water, and cook 10 minutes. 
 Pour this over the dumplings (ladle it over them with a spoon), 
 grate a little nutmeg over them or sprinkle them with allspice, 
 and bake to a good biscuit brown. Serve with cream, plenty of 
 it, and sugar, or with hard sauce. The Greening apple is to be 
 relied upon. Ida S. Downs. 
 
 SHERRY WINE JELLY. 
 One-half package gelatine, >^ cup cold water, y^ cup boiling 
 water, 1 cup sugar, ^4 cup lemon juice, 1 cup sherry wine, 1>^ 
 tablespoonfuls iDrandy. Soak gelatine in cold water 10 min- 
 utes. Pour on boiling water and stir. Add sugar, lemon 
 juice, wine and brandy. Stir until sugar is dissolved. Strain 
 into jelly mold and cool. Serve alone or with whipped cream, 
 or rich custard. Ida S. Downs, 
 
 PUDDING SAUCES. 
 
 What's the Pudding without the Sauce? 
 
 WHIPPED CREAM SAUCE. 
 
 One cup cream, 1 teaspoon ful lemon or vanilla, ^ cup pow- 
 dered sugar, white of 1 ^gg. Mix the cream, vanilla and sugar 
 and whip it without skimming off the froth. Add the beaten 
 white of the tgg and beat all together. Serve it on any pudding 
 usually eaten with sugar and cream. 
 
 91 
 
FOAMY SAUCE. 
 
 One-half cup of butter, 1 cup powdered sugar, 1 teaspoonful 
 vanilla, 2 tablespoonfuls wine or fruit juice, % cup boiling 
 water, white of 1 ^gg beaten to a foam. Cream the butter, add 
 the sugar, vanilla and wine. Just before serving add the boil- 
 ing water, stir well, then add the Qgg, and beat till foamy. 
 
 CREAMY SAUCE FOR CHRISTMAS PUDDING. 
 
 One-half cup butter, 1 cup powdered sugar, %. cup cream, 4 
 tablespoons sherry wine. Beat the butter to a cream, add sugar 
 slowly, beating all the time. When smooth and light add the 
 wine gradually, then the cream, a little at a time. When well 
 beaten place in double boiler and stir over fire until the sauce 
 is smooth and creamy. Mrs. R. W. Murison. 
 
 SAUCE FOR STEAMED FRUIT PUDDINGS. 
 
 One-half cup of butter, 1 cup brown sugar, 1 egg, cream 
 these together. Put in a dish and pour over a little hot water, 
 about a tablespoonful. Flavor with one teaspoonful lemon ex- 
 tract. Place over a dish of hot water and let it steam. 
 
 Mrs. Lewis. 
 
 HARD SAUCE (FOR HOT PUDDINGS). 
 
 One-fourth cup butter, ^ cup powdered sugar, ^ teaspoon- 
 ful lemon or vanilla or a little nutmeg. Rub the butter to a 
 cream in a warm bowl. Add the sugar gradually, then the 
 flavoring. 
 
 WINE SAUCE. 
 
 One cup boiling water, 1 tablespoonful cornstarch, % cup of 
 butter, 1 cup powdered sugar, 1 egg, 1 saltspoon grated nut- 
 meg, ^ cup wine. Wet the cornstarch in cold water and stir 
 into the boiling water. Boil 10 minutes. Rub the butter to a 
 cream, add the sugar gradually, then the egg, well-beaten, and 
 nutmeg. When the cornstarch has cooked 10 minutes add the 
 wine and pour the whole into the butter, sugar and egg, stir- 
 ring until well mixed. Half a cup of jelly melted in ^ of a cup 
 of boiling water and poured into a butter and sugar mixture 
 makes a pleasing variety. 
 
 92 
 
CARAMEL SAUCE. 
 
 Put Vi a cup of sugar in an omelet pan and stir over the fire 
 until melted and a light brown color. Add /2 cup of boilmg 
 water and simmer 10 minutes. 
 
 FOAMING SAUCE. 
 Two cupfuls sugar, 1 teaspoonful flour, 3 tablespoonfuls but- 
 ter 2 eess 1 cupful water, 1 teaspoonful vanilla. Cream sugar, 
 flour and butter well and add beaten yolks Place bowl in a pan 
 of boiling water and gradually add 1 cupful water. Stir well. 
 When ready to serve add 1 teaspoonful vanilla and beaten 
 whites on top. When serving mix whites with rest of sauce. 
 ^ Mrs. N. E. Johnson. 
 
 SAMBAYON SAUCE. 
 Two yolks of eggs, 1 teaspoonful cornstarch 2 tablespoon- 
 fuls su/ar, 1 tablespoonful rum, 1 cupful milk, 1 cupful cream. 
 Mix cornstarch with cold milk, add sugar and beaten yolks 
 Cook until it thickens. Add cream, reniove from fire. Add 
 rum, and serve. ^rs. N. E. Johnson. 
 
 CAKE. 
 
 '7/ you zvoiild have delicious cake, 
 
 The greatest care, friend, you must take; 
 
 Both hozv you mix and how you bake." 
 
 HICKORY NUT CAKE. 
 
 Two cups pulverized sugar, Ya cup butter, 1 cup milk 1 cup 
 hickory nut meats, whites of 4 eggs, 2 teaspoonfuls baking 
 powde'r, flour to make rather stiff. Flavor with vanilla. Put 
 it together with boiled frosting. 
 
 LEMON FILLING FOR CAKE. 
 One cup pulverized sugar, 1 egg, mixed well together ; juice 
 and rind of 1 lemon; 1 cup boiling water Cook in double 
 boiler and thicken with 1 large tablespoonful cornstarch. 
 
 93 
 
CUP CAKES. 
 
 One cup of sugar, ^ cup of butter, 2 eggs, 1 cup sweet milk, 
 2 cups flour, 2 teaspoonfuls baking powder, 1 teaspoonful 
 vanilla or lemon extract. Stir sugar and butter to a cream, add 
 beaten eggs, then the milk, and flour and baking powder sifted 
 together. Add flavoring. Bake in hot buttered muffin rings in 
 hot oven. 
 
 ICING FOR CAKES. 
 
 One cup sugar and 3 large spoonfuls cold water. Boil until 
 it hardens when dropped in cold water. Add beaten white of 
 
 I egg and flavor with lemon or vanilla. Beat until it begins 
 to stiflFen. Mrs. E. H. Reed. 
 
 SCRIPTURE CAKE. 
 
 Four and one-half cups of I Kings 4:22, 1^ cups Judges 
 5:25 (last clause), 2 cups Jeremiah 6:20 (sugar), 2 cups I 
 Samuel 30:12 (raisins), 2 cups Naham 3:12, 1 cup Numbers 
 17:8, 2 tablespoonfuls of I Samuel 14:25. Season to taste of 
 
 II Chronicles 9:9, 6 of Jeremiah 17:11, a pinch of Leviticus 
 2:13, ^ cup of Judges 4:19 (last clause), 2 teaspoonfuls of 
 Amos 4:5 (baking powder). Follow Solomon's prescription 
 for making a good boy. Proverbs 23:14, and you will have a 
 good cake. 
 
 LEBKUCHEN. 
 
 Two quarts molasses, 1 quart cream, 2 pounds brown sugar, 
 ^ pound citron, Yz pound lemon peel, ^ pound almonds or 
 hickory nuts, 2 tablespoons soda, grated lemon peel of 2 lemons, 
 cinnamon, nutmeg and allspice to taste. Let molasses, sugar and 
 butter melt together (not boil). Cool and add cream. Add 
 flour, but not too much. Mold out and bake. May let batter 
 stand over night. Mrs. August Heiier, Jr. 
 
 LAYER CAKE. 
 
 Two cups sugar — 1 powdered and 1 granulated, }4 cup but- 
 ter ; mix these with hand : ^ cup cold water, whites of 6 eggs, 
 beaten stiff. Add gradually 3 cups flour. Beat all well, then 
 add 3 level teaspoons of baking powder placed in sifter with 1 
 
 94 
 
tablespoon of flour. Sift this in and beat the cake only to mix 
 the powder through. Do not beat hard after adding the baking 
 powder. Mrs. Neisbrod, Cincinnati, Ohio. 
 
 CREAM CAKE. 
 
 Three eggs, 1 cup sugar, 4 tablespoons boiling water, ^ cup 
 of flour, vanilla flavoring, 1 teaspoon baking powder. Bake in 
 jelly tins. Whipped cream filling. Mrs. J. B. Pike. 
 
 BLACK CHOCOLATE CAKE. 
 
 One cu]) butter. 2 cups pulverized sugar, 2^ cups (scant) 
 flour, 1 cup milk, 5 eggs beaten separately, 2 teaspoons baking 
 powder, 1 cake Baker's vanilla chocolate grated and put in 
 just before the flour. Filling: y2 cake Baker's vanilla choco- 
 late, 1 cup sugar, 4 tablespoons milk. Put in double boiler. 
 When hot add 1 well-beaten egg and let boil 20 minutes. When 
 cool add 1 cocoanut, grated. 
 
 Mrs. Robertson, Buffalo, Nezv York. 
 
 TUTTI FRUTTI CAKE. 
 
 Bake white cake in three layers. Cook as a custard 1 cup 
 thin cream, yolks of 2 eggs, 1 tablespoonful cornstarch, mixed 
 with milk, a pinch of salt, 2 tablespoonfuls granulated sugar. 
 When cold add 1 teaspoonful vanilla, }^ cupful nut meats, ^ 
 cupful mixed crystallized fruit. Spread between cake layers. 
 
 COCOA CAKE. 
 
 One-half cup butter, 1 cup sugar, 3 eggs (whites beaten sep- 
 arately- ), 6 tablespoons Baker's Cocoa, }i cup milk, 1 tablespoon 
 vanilla, 2 teaspoons baking powder, 1^ cups bread flour; or, 
 2 cups pastry flour ; a pinch of salt. Add whites of eggs last, 
 well beaten. Mrs. Williams, Waukegan, III. 
 
 POTATO CAKE. 
 
 Two cups sugar, ^ cups butter, 5 eggs, 1 cake of sweet 
 chocolate (grated), yo pound chopped almonds (blanched), 1 
 cup of boiled potatoes (well mashed), 2 cups of flour, 2 tea- 
 spoons baking powder, 1 teaspoon each of mace and cinnamon. 
 Bake in a loaf. Mrs. Voightmann. 
 
 95 
 
HAZEL NUT TORTE. 
 
 Yolks of 6 eggs, stirred light, with 6 tablespoons of pow- 
 dered sugar, 6 tablespoons grated hazel nuts, 2 teaspoonfuls 
 of baking powder. Beat the whites of eggs to froth and beat 
 in batter. Bake in layers. Cream for Same: 1 pint rich 
 cream, whipped, and 5 sticks sweet chocolate, 1 teaspoon 
 vanilla. Lillian L. Binz. 
 
 HASTY APPLE COFFEE CAKE. 
 
 One-half cup granulated sugar, J4 cup butter, 2 eggs, a gen- 
 erous cup of sweet milk, 2^/^ cups flour, 2 teaspoons baking 
 powder, flavor with lemon. This will make two oblong cakes 
 or three the size of ordinary layer cakes. Cover evenly with 
 sliced apples (or peaches when in season). Sprinkle with 
 sugar and bits of butter ; cinnamon and nuts, chopped, may be 
 added. Mrs. Voightmann. 
 
 MOCHA CAKE, 
 
 One cup sugar, 2 eggs separated and beaten well, 1 cup flour, 
 1 teaspoon baking powder in the flour. After all beaten, add 
 lA cup boiling milk with 1 teaspoonful butter in it. A little 
 vanilla. Bake in 2 layers. Filling : 1 cup powdered sugar, % 
 cup butter beaten together, 2 tablespoonfuls strong coffee, 2 
 level teaspoons of cocoa, a little vanilla. Spread between lay- 
 ers and on top. Mrs. George Brown, 18 Francis St. 
 
 FRUIT CAKE. 
 
 Twelve eggs beaten separately, 2 cups sugar, 1 cup butter, 
 1 cup molasses, 3 cups flour (unsifted), 2 teaspoonfuls baking 
 powder, 2 teaspoonfuls cinnamon, 2 teaspoonfuls allspice, 1 tea- 
 spoonful cloves, 2 nutmegs ground, 3 pounds currants and 2 
 pounds raisins (prepare and dry day before making), ^ pound 
 citron, % pound orange peel, small piece of candied pineapple, 
 a few candied cherries, all sliced very fine ; ^ pound chopped 
 figs. Ten cents' worth each almonds and walnut meats, also a 
 few hickory nuts if desired. Wine glass of either rum or 
 brandy. In mixing take a little of the 3 cups of flour and 
 mix with fruits. Mix thoroughly and add whites of eggs last. 
 Steam 5 hours, then dry in oven. Will make four quarts. 
 
 Mrs. G. W. Powell 
 
 96 
 
PINK MARBLED CAKE. 
 
 One cup butter, 2 cups sugar, 1 cup sweet milk, 3 cups flour, 
 y2 cup pink sugar, whites of 5 eggs, 2 teaspoons baking pow- 
 der. Take a part of the white batter and add Yi cup pmk sugar. 
 Pour a laver of the white batter into the baking pan, then drop 
 the pink batter with a spoon in spots and spread the remainder 
 of the white batter over it. Flavor with lemon. Marbled 
 Chocolate Cake can be made by the above recipe by adding 5 
 tablespoons grated chocolate. Moisten with milk and flavor 
 with vanilla to a cup of white batter instead of pmk sugar. 
 
 Mrs. Geo. E. Watson. 
 
 ORANGE CAKE. 
 One-half cup butter, 2 cups sugar, 1 cup milk, 3^ cups 
 flour 4 eggs, 2 level teaspoons cream tartar and 1 of soda. 
 Bake in layers. This quantity is for 4 layers. Filling : White 
 of one Qgg beaten stif¥, 1 cup powdered sugar, juice of 1 
 orange and grated rind of 2. 
 
 WALNUT CAKE. 
 One cup sugar, >^ cup butter, Yi cup sweet milk, 2 eggs, 2 
 teaspoonfuls cream of tartar, 1 teaspoonful soda, 1>4 cups 
 flour or 2 cups pastry flour (scant), 1 pound English walnuts. 
 Save 16 halves, chop the rest of the nuts fine and sprinkle with 
 a little flour ; stir into cake and bake. Frost with white frost- 
 ing and put halves of nuts on top. 
 
 APPLE SAUCE CAKE. 
 Cream together 1 cup sugar and half cup butter, add a little 
 salt, Y teaspoon cloves, 1 teaspoon cinnamon, a little nutmeg, 
 1 cup raisins. Dissolve 1 teaspoon soda in a little warm water 
 and stir into it 1 cup of unsweetened apple sauce. Let this 
 foam over the ingredients in the mixing bowl. Beat thoroughly 
 and add 2 cups flour. Bake in a loaf about 1 hour. 
 
 Miss Bailey, Maiden, Mass. 
 
 ENGLISH FRUIT CAKE. 
 (A delicious wedding cake.) 
 Three pounds each of dates, currants and raisins, 1 pound 
 citron, 1 pound candied cherries, 1 pound blanched almonds, 3 
 
 97 
 
pounds of eggs (9 eggs make 1 pound), Sj^ pounds flour, 2% 
 pounds butter, Ij/^ pounds brown sugar, 1 cup molasses, 2 nut- 
 megs, 1 heaping tablespoonful soda, 1 heaping tablespoonful 
 cinnamon. Bake in moderate oven 5 hours. Half the quan- 
 tity will make three good-sized loaves. 
 
 Miss Bailey, Maiden, Mass, 
 
 CHOCOLATE CAKE. 
 
 One and one-half squares chocolate, 1-3 cup sugar, ^ cup 
 milk, ^ teaspoon vanilla, yolk of 1 Qgg beaten. Put all to- 
 gether in bowl and dissolve over tea kettle. Stir until smooth. 
 One-fourth cup butter, ^ cup sugar, % cup milk, 1 tgg, Yz 
 teaspoon saleratus, 1 cup flour. Then add chocolate mixture 
 and a little more flour. Mix well together and bake in a slow 
 oven. 
 
 HARRISON CAKE. 
 
 One cup butter, 1 cup light brown sugar, 3 eggs, ^ cup 
 molasses, 1 teaspoon soda, 1 cup milk, 4 cups of flour, nutmeg, 
 1 cup raisins and Yz cup currants. 
 
 NUT CAKE. 
 
 One-half cup butter, 2 cups flour, whites of 4 eggs, Vt. cup 
 sugar, y^ cup water, 1 cup nut kernels, 1 teaspoon baking pow- 
 der. Beat butter and sugar to cream. Then add water and 
 flour. Stir until smooth. Add half well-beaten eggs. Then 
 nuts. Then the remainder of whites and baking powder. Pour 
 into square flat tins lined with buttered paper to the depth of 
 3 inches. Bake in moderate oven 45 minutes. 
 
 Mrs. Homer Glidden. 
 
 PORK CAKE. 
 
 Chop fine 1 cup of pork, add 1 cup hot water, 1 cup brown 
 sugar, 1 cup molasses, 4j4 cups flour, 1 teaspoonful soda dis- 
 solved in a little water, 1 teaspoonful each of cloves, nutmeg 
 and cinnamon, y^ pound raisins, currants, and piece citron. 
 Bake 1^ hours. This makes 2 loaves. 
 
 Miss Bailey, Maiden, Mass. 
 
 98 
 
MOTHER'S POUND CAKE. 
 
 Three eggs, 1^ cups sugar, 1 cup butter, 2^^ cups flour, 
 scant y2 cup milk, heaping teaspoon baking powder. Flavor 
 with nutmeg. Beat butter, sugar and eggs slightly. Add other 
 ingredients and m.ix lightly. Bake in a moderate oven. 
 
 Mrs, Geo. E. Watson. 
 
 MARION CAKE. 
 
 Two-thirds of a cup of butter, 1 cup sugar, 2 eggs, I/2 cup 
 milk, 2 cups flour, 1 teaspoon cream tartar in flour, 3^ teaspoon 
 soda dissolved in a little water. Flavor with vanilla. Chop 
 walnuts, put on top of cake, and then bake. 
 
 ORANGE CAKE. 
 
 Two cups sugar, 2 cups flour, lA cup cold water, yolks 5 
 eggs, whites 3, the juice and grated rind of one orange, 2 tea- 
 spoons baking powder. Beat the yolks very light, then add 
 sugar and water. After beating thoroughly then add other 
 ingredients. Stir in lightly beaten whites lastly. Bake in layer 
 tins and make a cream filling flavored with grated rind of an 
 orange. Mrs. Geo. E. Watson. 
 
 TIPSY CAKE. 
 
 One sponge cake (baker's sponge cake), 1 glass currant jelly, 
 1 glass sherry wine, 5^2 pint whipping cream. 1 pint custard. 
 Split sponge cake and pour wine over it until all the wine is 
 absorbed. Spread the jelly between the layers. Whip the 
 cream until stiff, sweeten and flavor with vanilla, and spread 
 on top of cake. Serve with custard. 
 
 Custard — Make a soft custard of 1 pint milk and the yolks 
 of three eggs. Flavor with vanilla and serve very cold. 
 
 Mrs. D. O. Macquarrie. 
 
 DROP CAKE. 
 
 Two eggs, 1 cup sugar, 2 tablespoons flour, 2 teaspoons bak- 
 ing powder. Beat all together, then add 1 cup dates seeded, 1 
 cup walnuts broken in half. Bake about 20 minutes or until 
 it drops. , ^^^ ^ Mrs. Weber. 
 
 99 
 
FRENCH CHOCOLATE CAKE. 
 
 Make a caramel of 2 squares of chocolate, 1 cup of sugar, 
 y2 cup of sweet milk and yolk of 1 ^^'g. Boil until it thickens, 
 then set away to cool. Cream 1 cup sugar with 2/3 cups but- 
 ter, add 2 well-beaten eggs, then 1 cup of milk, 1 teaspoon 
 vanilla. Add the cooled chocolate, and lastly 2 cups of flour 
 with 2 teaspoons baking powder. Bake in 3 layers. Put to- 
 gether with any good white frosting. 
 
 POUND CAKE. 
 
 Yolks of 10 eggs, whites of two (well beaten), 1 pound of 
 butter, 1 pound of sugar, 1 pound flour, 1^ teaspoonfuls bak- 
 ing powder. Add flour and whites of eggs last. 
 
 Mrs, E. J. Bowes. 
 
 CARAMEL CAKE. 
 
 One-half cake Baker's chocolate melted with ^ cup milk, 
 yolk of 1 ^gg, 1 cup sugar. Cook until smooth. Let this cool 
 while you mix 1 cup sugar. Yz cup butter, 2 eggs, ^ cup milk, 
 
 2 cups flour, 2 teaspoons baking powder. Flavor with vanilla. 
 Add the chocolate and bake in layers. 
 
 Inside Filling — Whites of 2 eggs, same amount of water. 
 Beat to a froth. Add 2 pounds confectioner's sugar till very 
 thick. Spread >4 inch thick. 
 
 Outside Coating — One-half cake chocolate, 1 cup sugar, y^ 
 cup milk. Flavor with vanilla and boil until creamy and pour 
 over cake. Mrs. Slayton. 
 
 MARSHMALLOW CAKE. 
 
 One-half cup butter, l^^ cups granulated sugar, 1 cup milk, 
 
 3 cups flour, 3 teaspoons baking powder, whites of 6 eggs, 1 
 teaspoon vanilla flavoring. Filhng: Dissolve 5 tablespoons 
 gum arabic in a gill of cold water ; then stir in y^ cup pow- 
 dered sugar and boil all together without stirring until a little 
 dropped in cold water can be rolled into a soft ball between the 
 fingers. Have ready beaten the white of an egg. Strain the 
 syrup into it, beating all the time. Add 1 teaspoon vanilla, 
 also. When well blended spread on cake. Mrs. Horn. 
 
 100 
 
BLUEBERRY CAKE. 
 
 One tablespoon butter, 2/3 cup sugar, 2 teaspoons baking 
 powder, 2 cups blueberries, 1 cup milk, 2 cups flour, 2 eggs. 
 Mix as for any cake, adding the blueberries last, floured well. 
 
 JAM CAKE. 
 Two cups dark brown sugar, 2/3 cup butter, >4 cup sour 
 cream or milk, >^ cup any kind milk, 2 cups flour, 3 eggs, y2 
 teaspoon cloves, 1 teaspoon cinnamon, 1 even teaspoon soda. 
 Bake in lavers and put together with icing. 
 
 Mrs. Harriet Morse. 
 
 POTATO CAKE. 
 Beat together 2 cups of granulated sugar and 2/4 cup butter 
 to a cream, then add 5 eggs beaten light and >4 teaspoon salt 
 i^ cup milk, 1 cake sweet chocolate (grated), 3^ pound 
 blanched almonds, 1 cup boiled grated potatoes, 2^^ cups 
 flour, 2 teaspoons baking powder and 1 teaspoonful of cmna- 
 mon, allspice and cloves. Bake in deep pan in moderate oven. 
 
 Lilliam L. Bins. 
 
 BANANA CAKE. 
 Three eggs, not quite jA cup of sugar, 1 teaspoonful of but- 
 ter, 1 tablespoonful of milk and 2 of boiling water, 1 teaspoon- 
 ful' soda and 2 of cream of tartar. One cup of flour sifted five 
 times. Bake in lavers. Filling : Take a cup of sugar and % 
 of a cup of water. ' Boil until it "hairs." Pour on to the beaten 
 whites of two eggs. Add three bananas well crushed. Beat 
 well and spread between lavers, top and sides. 
 
 Mrs. J. S. Johns, Owen Sound, Canada. 
 
 BLUEBERRY CAKE. 
 One and a half cups of flour, 1 cup sugar, >^ cup milk, 1/3 
 cup of butter, 2 eggs, 1 pint blueberries, ^^ teaspoonful nutmeg 
 and cinnamon, IJA teaspoonfuls baking powder. Flour berries 
 before putting into cake. Mrs. A. B. Clayton. 
 
 The following recipe of wedding cake is the one used for 
 many years by the confectioner to Queen Victoria. It was 
 made for all the marriages in the royal family and sent often 
 
 101 
 
as a gift from Victoria to other royal households. Some time 
 before her death she pensioned this maker of cakes. The room 
 in which the cake is kept has an even temperature of 60 de- 
 grees. Twice a year the cake is tested and remoistened with 
 brandy. This is quite a ceremon}^ and often attended bv mem- 
 bers of the royal family. The frosting and ornamentation is 
 not put on till the cake is ordered. The last cake Queen Vic- 
 toria ordered was seven feet high. 
 
 THE QUEEN'S WEDDING CAKE. 
 
 Twelve eggs, 1>< pounds of white sugar, 1 pound of butter, 
 1 cup of brown sugar, 1 pound of flour, 1 pound of almonds, 2 
 pounds of citron, 4 pounds of raisins, 2 pounds of currants, 1 
 nutmeg, 2 spoonfuls of cloves, 2 spoonfuls of cinnamon, 1 quart 
 of brandy, Vo cup of boiled milk. The almonds must be 
 blanched and cut in strips ; the raisins seeded ; the citron 
 sliced ; the currants washed and dried the day previous to the 
 mixing. The flour, sugar and almonds are dried and slightly 
 browned in a slow oven ; the eggs must be separated and 
 beaten stiff; the butter and sugar must be beaten till creamy, 
 then add flour and eggs alternately, then milk and spices — then 
 with a wooden spatular beat in the fruit, add 1 pint of brandy, 
 and cook four hours in an evenly heated oven. The pan 
 should be raised from the bottom of oven. After the cake is 
 baked and cold turn over it the remaining pint of brandy. 
 Wrap in parafline paper and box. Once a year the cake should 
 be removed from box and another pint of brandy poured over 
 it. It will keep and grow better for several years. 
 
 Mrs. Guy Magee. 
 
 SPONGE CAKE. 
 
 Two eggs, 1 cup of sugar, 1 cup of flour (heaping), ^ cup 
 of boiling milk, lA teaspoonful of soda, 1 teaspoonful cream of 
 tartar, ^ teaspoonful of vanilla, a pinch of salt. Drop the 
 yolks of eggs in a bowl without beating, stir in the sugar, a little 
 at a time, until all is fine and creamy. Then pour on the boil- 
 ing milk, then the flour with the soda and cream of tartar; 
 lastly fold in the whites very lightly. Bake in a rather quick 
 oven. Miss Grace Brown, Portsmouth, N. H. 
 
 102 
 
DAYTON CAKE. 
 One cup of butter, 2 cups sugar, 3 cups of flour, 5 eggs, >4 
 cup cream, y. teasponful dry soda, 1 teaspoonful cream of 
 tartar Mix butter and sugar, add cream and cream of tartar 
 then the eggs alternately with the flour; ^ teaspoonful of 
 vanilla ; add soda the last thing. ., a, rr 
 
 Miss Grace Brown, Portsmouth, N. ti. 
 
 POUND CAKE. 
 
 One pound pulverized sugar, ^/i pound butter, 1 pound flour, 
 9 e^^s (whites and volks beaten separately), K teaspoon soda 
 dissolved in very little milk. Cream the butter and sugar with 
 the hands, then add yolks, then the flour, and lastly the whites 
 of eggs beaten to a stiff froth. 
 
 Mrs. Dan Cowles, Gloversville, N. Y. 
 
 SOUR CREAM NUT CAKE. 
 
 Two eggs, 1 cup granulated sugar, i^ cup rich sour cream, 
 1/2 teaspoon soda, 1 heaping cup sifted flour. Bake in two lay- 
 ers Filling for Nut Cake : Boil 1 cup sugar in 2 tablespoons 
 of water until it hairs. Add beaten whites of 2 eggs. When 
 cool flavor with extract of lemon. Spread on cake and cover 
 with chopped hickory nuts or English walnuts. 
 
 Mrs. Genevieve Bookzvalter. 
 
 SOFT GINGER CAKE. 
 
 One-half cup of sugar, ^ cup of butter, 2 cups of flour, 1 
 cup of molasses, 2 eggs, ^^ cup raisins, >4 teaspoon of baking 
 soda, 1 cup of boiling water, 1 teaspoon of gmger, a little 
 ground cloves. Stir water in cake slowly, the last thing. Bake 
 in slow oven. Mrs. H. S. Hams. 
 
 MAPLE SUGAR FROSTING. 
 
 One cup maple sugar, 5 tablespoonfuls cold water. Boil 
 until it threads. Pour over the beaten white of 1 egg, beat 
 a few minutes. 
 
 103 
 
CHOCOLATE FILLING. 
 
 One package of chocolate grated, 1>^ cups of milk and 
 water mixed, }4 cup of powdered sugar. Boil 5 minutes in a 
 double boiler. Stir constantly. Remove from fire, add 1 table- 
 spoonful of vanilla. Mrs. A. G. Drake. 
 
 SEED CAKE. 
 
 Ten eggs, 10 ounces of butter, 1 pound blanched almonds, 
 y2 pound citron peel, 3/ pound orange, 3^ pound lemon, 1 
 pound coffee sugar, 1 pound flour, 8 drops oil of cinnamon, 10 
 drops of lemon. Beat the whites and yolks separate and the 
 butter and sugar together. Beat it well before putting in the 
 tin. Mrs. J. S. Johns, Canada. 
 
 WILBUR CAKE. 
 
 One cup coffee sugar, 1 cup sweet milk, 2 cups flour, 1 cup 
 currants, 1 cup raisins, ^ cup molasses, 4 tablespoons butter, 
 1 ^gg, 1 teaspoon cinnamon, a little cloves, 1 scant teaspoon 
 soda. L^se boiled icing or the chocolate icing by the following 
 rule: ^ cup cocoa, y2 cup milk, IVi cup sugar, yolk of 1 tgg. 
 Boil until a jelly. Emma D. Rathhun. 
 
 CAKE. 
 
 Two eggs beaten separately, 1 cup of powdered sugar, 2 
 ^even cups of flour, 2 heaping teaspoonfuls of baking powder, 
 1^ cups of milk. Bake in quick, hot oven in layers. Any 
 filling can be used. 
 
 MOCHA TART. 
 
 One coffee cup of granulated sugar, 5 eggs, beat yolks and 
 sugar till very light, 1^^ tablespoonfuls Mocha extract, 1 
 coffee cup well-sifted flour with 1 teaspoonful of baking pow- 
 der. Beat whites of eggs to a froth and add last. Put in three 
 tins and bake from 5 to 8 minutes in a quick oven. 
 
 Filling — y? pint cream whipped stiff, sugar to taste, 1^ 
 tablespoonfuls Mocha extract. 
 
 Icing — One cup confectioners' sugar, 1^ tablespoonfuls 
 Mocha extract. Stir well and add a little water' at a time till 
 right to smear. Mrs. Macquarrie. 
 
 104 
 
DROP CAKE. 
 
 Beat together 2 eggs, 1 cup sugar, 2 teaspoons baking pow- 
 der, 2 tablespoons flour, 1 cup dates and 1 cup walnuts chopped 
 together. Bake in slow oven until cake drops. Cut in strips 
 when nearly cold. This is very fine. Lilian L. Bins. 
 
 DEVIL'S FOOD CAKE. 
 
 Part T — One cup brown sugar, 1 cup grated chocolate, ^ 
 cup milk. Set on stove in double boiler until all is dissolved, 
 but do not boil. When cold stir into part second. 
 
 Part 2 — One cup brown sugar, small ^ cup butter, yolk of 3 
 eggs, y2 cup milk, 2 cups flour, 1 teaspoon soda sifted into 
 flour. Bake in layers and frost with cream frosting. 
 
 Mrs. Seymour Jones. 
 
 ITALIAN CHOCOLATE CAKE. 
 
 Two cups granulated sugar, 2/3 cup of butter, ^ cake 
 Baker's chocolate grated, 1 cup cold cofifee (liquid), 2 heap- 
 ing cups browned flour, 3 teaspoonfuls baking powder, whites 
 of 5 eggs. Rub butter and sugar together, add grated choco- 
 late, coffee, flour with baking powder, and last the whites of 
 the eggs well beaten. Bake in loaf or two layers and use white 
 or chocolate icing. The flour must be sifted after it is browned 
 and before measuring. Mrs. N. B. Lewis. 
 
 HASH CAKE. 
 
 One-half cup butter, 1 of sugar, whites of 4 eggs, ^ cup 
 milk, ^ teaspoonful soda, 1 teaspoonful cream of tartar, 1^ 
 cups flour. Frosting : One cup raisins chopped, 1 cup hickory 
 nut meats, 1 cup sugar, 1 cup water. Boil until it strings, then 
 spread over the cake. Ah's. E. Bissell, Kenosha, Wis. 
 
 LAYER CAKE. 
 
 One-half cup butter (generous measure), \% cups sugar, 
 >>4 cup milk, 6 eggs (whites only), 3 cups flour after sifting, 
 2 rounding teaspoonfuls baking powder, 1 level teaspoonful 
 of salt, 1 teaspoonful of flavoring. Cream butter and sugar 
 
 105 
 
until light. Then add Yi cup of flour. Next put in milk a 
 little at a time. Water will do, if you have not milk. Add 2 
 cups of flour. Next eg-gs, and lastly ^^ cup of flour which is 
 left with haking- powder in it. Always use winter wheat flour. 
 
 Miss Jennie Drake. 
 
 KENOSHA SPONGE CAKE. 
 
 One cup of sugar, 3 eggs, }4 cup of boiling water, 1 V2 cups 
 of flour, 1 heaping teaspoonful baking powder, pinch of salt. 
 Beat yolks of eggs and sugar to a cream, add the other ingredi- 
 ents, and lastly fold in the whites of the eggs beaten to a stiff 
 froth. Bake slowly at first. Mrs. Emma Bissell. 
 
 FRUIT CAKE. 
 
 One pound butter, 1 pound sugar, 1 pound flour, y2 cup mo- 
 lasses, ^ cup brandy, 8 eggs, 1/2 teaspoon soda dissolved in 
 little hot water, 1 pound citron shaved fine, 2 pounds currants, 
 3 pounds raisins. 1 tablespoon each of cinnamon, cloves, mace 
 and nutmeg. Add the fruit well dried and floured. Take out 
 some of the dough minus the fruit to cover on top so the fruit 
 will not 1)urn. Mrs. Whittock, Broadalhin, N. V. 
 
 SOFT GINGER CAKE. 
 
 One cup of molasses into which beat ^ teaspoon of baking 
 soda, 1 cup of New Orleans molasses, 2/3 cup of butter. Beat 
 the above ingredients together. Add 2 well-beaten eggs, 1 
 tablespoon of ginger, 1 cup of sour cream into which ^ tea- 
 spoon of soda has been added, 3 cups of flour — not a bit more. 
 
 L. C. Beebe. 
 
 JAM CAKE. 
 
 Four eggs, 2 cups sugar, 4 cups flour, 1 cup of cream, 1^ 
 cups of butter, 1 cup jam, 1^^ cups chopped nuts, 1 pound of 
 raisins, ^ pound citron (cut fine), 1 pound currants, 1 tea- 
 spoonful each of nutmeg, cinnamon and allspice, 2 teaspoon- 
 fuls of baking powder, 1 teaspoonful salt, 2 teaspoonfuls vanilla. 
 Baked in moderate oven three hours. Miss Drake. 
 
 106 
 
IMPERIAL CAKE. 
 
 One cup butter, 2 cups sugar, 1 cup milk, 4 eggs, Z^A cups 
 flour 1 cup of dates. 1 cup walnuts, 1 cup of citron (chopped), 
 3 teaspoonfuls baking- powder or 1 of soda and 2 of cream of 
 tartar, 1 tablespoonful of vanilla, 8 drops of oil of cinna- 
 mon. Bake in angel cake tin in a moderate oven for 1% or Z 
 hours. Half of this makes a large cake. 
 
 Mrs. J. S. Johns, Ozvcn 'Sound, Canada. 
 
 ICE WATER SPONGE CAKE. 
 One cup sugar, 3 eggs, >4 cup ice water, 1>4 cups of flour, 
 UA teaspoonfuls baking powder. Beat eggs and sugar to- 
 o-ether with 1 tablespoon ice water for 3 or 4 minutes then 
 add other ingredients, whites beaten. Then beat all 3 or 4 
 minutes longer. Mrs. E. J. Bowes, Jr. 
 
 CHOCOLATE CAKE. 
 Two sections of chocolate in the bottom of a bowl ; add 1 
 cup boiling water, 1 egg, Y^ cup butter melted, ^ cup sour 
 milk with 1 teaspoon soda, 1 cup flour, 1 cup sugar. Bake 
 in 2 shallow square tins. 
 
 FROSTING. 
 One pound confectioners' sugar and Yi cup thick cream 
 stirred to a paste and flavor with vanilla. When cake is cold 
 spread thick and when this paste is set spread with 2 sections 
 chocolate melted with small pieces of butter. This needs to 
 be thin. Mrs. Peters, Buffalo, N. Y. 
 
 SPONGE CAKE. 
 Twelve eggs; the weight of 11 eggs in sugar and 8 in flour; 
 keep out 2 volks. Flavor as you like. I use lemon. 
 
 Miss Drake. 
 
 FEATHER CAKE. 
 Light brown sugar 1>4 cups, butter V2 cup, milk 1 ciip, 
 flour 2 >4 cups, eggs (whites onlv) 6, baking powder 2 tea- 
 spoons ; flavor to taste. Cream butter and sugar together, add 
 
 107 
 
milk, then flour through the baking powder has been sifted, 
 beating very thoroughly. Beat eggs very stiff and fold in 
 lightly. I'ake in 3 layers in quick oven. 
 
 Mrs. R. IV. Murison. 
 
 CHOCOLATE FILLING AND FROSTING. 
 
 Mix ^ of a cup of flour with ^ cup of sugar (scant), add 
 1 egg and beat thoroughly ; then stir into 1 cup of scalded 
 milk and cook 10 minutes, stirring occasionally. Set aside to 
 become cool. Wash 1 cup of butter and beat into it 1 cupful 
 powdered sugar, add to the first mixture with 1 teaspoonful 
 of vanilla and iy2 square of melted chocolate, spread when 
 cool. Mrs. I. E. Frank haiiser. 
 
 PORCUPINE CHOCOLATE CAKE. 
 
 Seven yolks of eggs, 5 whites, % pound of sugar, ^4 pound 
 of almonds ground fine, 1 cake German sweet chocolate, 1 
 teaspoonful of vanilla, grated rind of 1 lemon. Bake in 1 
 solid cake. Beat yolks and sugar together, melt chocolate and 
 add, then add almonds previously pulverized or ground very 
 finely, add rind of lemon and vanilla : lastly fold in whites of 
 eggs which have been beaten to a stiff froth. Bake in a loaf 
 45 minutes in a moderate oven. 
 
 FROSTING. 
 
 One cup sugar, 2 teaspoonfuls of cocoa, 1 teaspoonful of 
 vanilla, hot water enough to make right consistency to spread 
 on cake. After frosting, cut blanched almonds in strips and 
 stick on top of cake to represent a porcupine. This cake may 
 be sliced and eaten as pudding with whipped cream. 
 
 Miss Jennie A. Drake. 
 
 COLONIAL GINGER BREAD. 
 
 Put together 1 cup Porto Rico molasses, ^ cup butter, ^ 
 cup sugar creamed together, 2 eggs, 1 cup thick sour milk, 
 1 teaspoonful each of ginger and cinnamon, 1^ teaspoonfuls 
 soda sifted with 3 cups of flour; beat. Bake in loaf. Serve 
 warm. Garnish with whipped cream. 
 
 Anna Harrison, 
 
 108 
 
SPICE CAKE. 
 One even cupful sugar, 1>4 heaping tablespoonfuls butter, 
 2 eggs beaten separately, j/2 cup molasses, 2 teaspoons cinna- 
 mon, 1 teaspoon cloves, 1 even cup sour milk, with 1 tea- 
 spoonful soda, 1 cup seeded raisins, about 2 cups flour. 
 ^ Mrs. Hal D. Tracy. 
 
 TIPSY SQUIRE. 
 Saturate a thin sponge cake with sherry wine. Ornament 
 the top thickly with split blanched almonds. Pour over it a 
 rich custard made of 1 quart of milk, yolks of 6 eggs, whites 
 of 2, 1 teacupful of sugar. Whip 1 pint of cream until thick. 
 Put over the cake and custard. 
 
 POTATO CARAMEL CAKE. 
 Two-thirds cup of butter, 2 cups granulated sugar, 2 cups 
 of flour, 1 cup mashed potato, Yz cup of sweet milk, 4 eggs, 
 2 teaspoonfuls baking powder, }i cup grated chocolate, 1 cup 
 chopped English walnuts, 1 teaspoonful cinnamon, 1 of cloves, 
 1 nutmeg. Cream butter and sugar, add eggs, then alternate 
 flour and potato, add balance of ingredients. One-half of 
 this makes a good loaf. Take whole quantity of nuts. 
 
 Emma M. Locsch. 
 
 CHOCOLATE FROSTING. 
 Two cups granulated sugar, 8 tablespoons of water. Cook 
 until strings, then beat this into the beaten whites of 2 eggs ; 
 add a square or less of chocolate while beating. 
 
 Emma M. Locsch. 
 
 SMALL CAKES, 
 
 HERMITS. 
 Four eggs beaten, 3 cups brown sugar, 1 cup butter, 1 cup 
 sour milk. 1 teaspoon soda, 2 teaspoons cinnamon, 2 teaspoons 
 cloves 2 teasi)oons nutmeg, flour enough to make soft batter, 
 y2 package of seeded raisins. Mrs. E. J. Henry. 
 
 109 
 
DELICIOUS DOUGHNUTS. 
 
 One cup sour buttermilk, 2 eggs, 1 cup granulated sugar, 
 3 tablespoons of lard, a little salt, a little nutmeg, enough flour 
 to make soft dough. Fry and roll in powdered sugar. 
 
 Mrs. Genevieve Bookzvalter. 
 
 RECEIPT OF WHITE COOKIES. 
 
 One-half cup of butter, 2 eggs, 1 cup of sweet milk, 1 tea- 
 spoon of cream of tartar, j/^ teaspoon of soda. Stir into a 
 soft dough and season with nutmeg. Mrs. N. A. Pennoyer. 
 
 GINGER SNAPS. 
 
 One cup New Orleans molasses, 1 cup sugar, 1 cup shorten- 
 ing butter and lard, 1 teaspoon soda dissolved in the molasses, 
 2 teaspoons ginger, a little salt. Boil this mixture a few min- 
 utes, or till it bubbles ; then add flour enough to roll out soft. 
 Bake in slow oven. Lucia C. Beebe. 
 
 OATMEAL MACAROONS. 
 
 Two tablespoons butter, 1 cup sugar, 2 eggs, 3 cups oatmeal, 
 1 teaspoon baking powder, ^ teaspoon salt, 1 teaspoon almond 
 flavoring. Moderate oven (10 minutes). Leave on tins 3 
 minutes before trying to remove. 
 
 SUGAR COOKIES. 
 
 One cup sugar, ^2 cup mixed butter and lard, 1 Qgg, Vz cu]) 
 sour milk, 1 teaspoon soda sifted through the flour, flour enough 
 to roll; season with nutmeg; put a split raisin on top of each 
 cookie and sprinkle with sugar. Leave a space in the pan 
 between each cookie. Lucia C. Beche. 
 
 GINGER FINGERS. 
 
 One cup New Orleans molasses. >< cup sugar. 1 cup shorten- 
 ing butter and lard, scant 3^4 cup boiling water, 3 cups flour, 
 scant teaspoon soda, 1 teaspoon cinnamon, 1 tablespoon gin- 
 ger, ^'2 teaspoon cloves. Roll thin and cut with knife in 
 strips 1 inch by 4. Leave space between fingers in pan and 
 bake in slow oven. When taken from pan spread out on paper 
 to cool ; then cover each one with boiled frosting. 
 
 Miss Edith Thompson, New York. 
 
 no 
 
FROSTING. 
 
 One cup granulated sugar, 6 tablespoonfuls water; boil till 
 it "hairs"; beat this into the beaten white of an egg; when 
 ready to spread add lemon juice. If frosting is too hard add 
 a very little water. Lucia C. Beebe. 
 
 OATMEAL COOKIES. 
 
 Two cups of oatmeal, 1 cup of flour, ^4 cup of butter, ^ 
 cup of boiling water (scant), 1 teaspoon of soda, 1 small cup 
 sugar, y2 teaspoon salt. Dissolve soda in boiling water. Very 
 good. Mrs. J. B. Pike. ' 
 
 WALNUT PATTIES. 
 
 Two eggs, y2 pound sugar, ( ^ each dark brown and white 
 sugar), Sy tablespoons flour, 1^ cups walnut meats broken in 
 pieces, ^ teaspoon salt, )4 teaspoon baking powder. Drop in 
 pan (buttered and floured) size of quarter. Set 1^ inches 
 apart and bake in moderate oven about 10 minutes. Let stand 
 on pan when done for about 5 minutes. 
 
 MARGUERITES (CAKE). 
 
 Whites of 2 eggs beaten very stiff, >4 pound pulverized 
 sugar, y2 pound chopped nuts. 1 teaspoonful flour. Drop in 
 pan and bake very quickly. These are very nice on the Long 
 Branch crackers. Spread on crackers, then put them in the 
 oven to brown. Lillian L. Binz. 
 
 FRUIT COOKIES. 
 
 Two cups sugar, brown or white, 1 cup butter or ^ of lard, 
 3 eggs, 4 tablespoons of milk, 2 cups chopped raisins, 1 tea- 
 spoon cinnam^on, a little clove, a little nutmeg, 1 teaspoon soda, 
 flour enough to make it stiff. Bake on bottom of tins turned 
 bottom side up. Mrs. Charles J. Blair. 
 
 FRIED CAKES. 
 
 Two eggs beaten well, 1 cup sugar, 3 even tablespoons melted 
 butter, 1 cup sour niilk (buttermilk preferred), 4 cups flour, 
 Yz teaspoon soda, 1 teaspoon baking powder, 1 teaspoon salt! 
 a little nutmeg. Mix soft. Mrs. Charles J. Blair. 
 
SOUR CREAM COOKIES. 
 
 One and one-half cups sugar, almost 1 cup butter, creamed 
 together ; 1 cup sour cream, ^ nutmeg, 2 eggs, 1 teaspoon 
 baking powder, 1 teaspoon soda, flour enough to make a soft 
 dough. Bake on bottoms of tins. Mrs. Laurence Stiles. 
 
 OATMEAL MACAROONS. 
 
 One rounded tablespoon butter, 1 cup sugar, 1 Qgg, salt, 1 
 teaspoon vanilla, 2^ cups rolled oatmeal, 1 teaspoon baking 
 powder. Mix dry ingredients thoroughly, work in butter and 
 flavoring. This recipe makes 3 dozen. 
 
 A VERY DAINTY SWEDISH FRIED CAKE. 
 
 Four eggs, 4 tablespoons sugar, 4 tablespoons of thick sweet 
 cream ; beat yolks of eggs and sugar till almost white, add 
 cream and beat again ; then the beaten whites ; add flour to 
 roll out very thin. Cut in narrow strips, make slit in center 
 and draw one end through to tie a knot. Fry in hot lard a 
 very light brown. Roll in powdered sugar while hot. 
 
 Alma Soderberg. 
 
 CHOCOLATE COOKIES. 
 
 One cup brown sugar, ^ cup butter ; measure, then melt ; 
 1 Qgg, Yz cup sweet milk, ^^ teaspoonful soda dissolved in the 
 milk, \y2 cups well sifted flour, 2 tablespoonfuls chocolate 
 melted, ^ cup seeded raisins, Y^ cup chopped nuts. Drop from 
 dessert spoon into buttered tins and bake. Mrs. Fred F. Cain. 
 
 To bake cookies well invert a dripping pan, butter bottom 
 and place cookies on it. 
 
 FRIED CAKES. 
 
 One cup sugar, 1 cup cream, 1 cup buttermilk, 2 eggs, flavor- 
 ing, 1 teaspoon of soda, 2 teaspoons of cream of tartar, flour. 
 
 Alma Soderberg. 
 
 HERMIT COOKIES. 
 
 Two eggs, 1 cup sugar, 1 cup butter, 1 cup currants and 
 raisins, ^ teaspoonful cinnamon, >^ teaspoonful cloves, >^ tea- 
 spoonful soda in a tablespoonful hot water, flour enough to 
 roll out well. Christine Monson. 
 
 112 
 
GINGER SNAPS. 
 
 Pour 1 cupful of boiling water on y^ cup of butter and 34 
 cup lard ; add Yz cup brown sugar and Y cup molasses in 
 which has been dissolved 1 teaspoon ful soda ; stir thoroughly, 
 then add 3 cups pastry flour, 1 teaspoon ginger. Let stand 
 over night in a cool place. 
 
 PEANUT COOKIES. 
 Three-quarters cup of peanuts, 1 cup pastry flour, 2 tea- 
 spoons baking powder, ^ teaspoon salt, 2 tablespoons butter, 
 2 tablespoons milk, 1 tgg, Vz cup sugar. Cream butter and 
 sugar together, then add peanuts, which have been finely 
 chopped, then milk and dry ingredients. Mix well. Roll and 
 cut out and garnish by putting half a peanut on each cookie. 
 This makes 3 dozen small cookies. One quart peanuts in the 
 shell will be enough. Bake only long enough to brown. A nice 
 substitute for macaroons. Miss Bailey, Maiden, Mass. 
 
 BANANA FRITTERS. 
 
 Two eggs (beaten separately), 1 cup sour milk, 1 teaspoon 
 soda, 2 cups flour, pinch of salt, 2 or 3 bananas or peaches 
 sliced or apples chopped. Have lard hot and cook like dough- 
 nuts. When cooked sprinkle powdered sugar over them. If 
 used as dessert make a thick syrup to eat over them. 
 
 GINGER SNAPS. 
 One cup sugar, 1 cup molasses, 1 cup butter, 3 cups flour, 
 1 e^^, 1 tablespoonful of ginger, 1 tablespoon of vinegar, 1 
 teaspoon of soda ; put boiling water over soda ; add just enough 
 more flour to roll out very thin. Miss Alma Soderherg. 
 
 GRAHAM COOKIES. 
 One cup thick sour cream, 1 teaspoonful soda stirred into 
 cream to foam, 1 cup sugar, 1 teaspoonful cinnamon, little salt. 
 Mix with Graham flour. Use white flour for rolling. Roll 
 very thin and sprinkle with sugar. Mrs. C. C. Cobb. 
 
 AUNT JANET'S COOKIES. 
 Two and one-half cups brown sugar, 2 eggs, 1^^ tablespoons 
 melted butter, 1 teaspoon soda, Graham flour to thicken. Flavor 
 with caraway seeds (2^ teaspoons) or chopped walnuts or 
 raisins. Miss Janet Vance. 
 
 113 
 
CREAM COOKIES. 
 
 Three eggs, 2 cups siij2:ar, 1 cnp butter and lard (y^ each), 
 3 teaspoons baking powder, }^ cup cream (never use milk), 
 flour to handle. These cookies are delicious if chopped nuts 
 are sprinkled on top. Mrs. E. J. Bowes, Jr. 
 
 COOKIES. 
 
 Two cups sugar, 1 cup butter, 1 cup sour cream, 4 eggs 
 beaten separately ; add part of cream to beaten yolks and 1 
 level teaspoon ful soda to the rest of the cream ; 1 teaspoon ful 
 (large) baking pov/der, 1 saltspoonful salt. 1 grated nutmeg. 
 Mix soft and roll out rather thick. Bake in quick oven. Can 
 put raisin in center of each and sprinkle with sugar. 
 
 Mrs. G. W. Powell. 
 
 ICES AND ICE CREAM, 
 
 '' And like the snowfall on the river, 
 A moment white — then melts forever." 
 
 — Burns. 
 
 ICE CREAM. 
 
 Scald 1 pint milk, beat yolks of 4 eggs and beat in thor- 
 oughly with beater 1 scant cup granulated sugar and pinch of 
 salt. Turn boiling milk over this and mix thoroughly ; then 
 put back in double boiler and stir constantly till it thickens. 
 Strain immediately, and Vv'hen cold add % pound candied 
 cherries cut fine, a tablesDoonful of brandv and small teaspoon- 
 ful vanilla. ]v[9.t before freezing add ]/> pint cream, whipped. 
 Mrs. W. A. Stiles' recipe, and very fine. 
 
 MAPLE SYRUP ICE CREAM. 
 
 Two cups maple syrup, }'olks of 8 eggs, 1 quart cream. 
 
 Anna Soderberg. 
 
 PISTACHIO ICE CREAM. 
 
 One quart cream, 1 pint milk, li/< cups sugar, whites of 4 
 eggs beaten stiff, 1 teaspoonful or more of pistachio extract, 
 
 114 
 
1 cupful of almonds blanched and powdered fine. Cream 
 
 should be partly frozen before nuts are added. 
 
 Minnie Lewis Fix en. 
 
 BISQUE. 
 
 One pint cream. 1^ dozen macaroons, 2-3 cup pulverized 
 su.c^ar. Whip cream stiff, roll macaroons and sug^ar together 
 and stir in slowly. Pack in ice and salt 3 hours before serving. 
 
 BURNT SUGAR ICE CREAM. 
 
 Take t/ pound of su.s^ar, brown half of it in a saucepan ; stir 
 in sufficient water to bring to a liquid state : add the other 
 sugar, with 1 pint of milk and 4 eggs well beaten : flavor 
 strongly with lemon or vanilla, and freeze. 
 
 TUTTI-FRUTTI ICE CREAM. 
 
 Make a custard of 5 well beaten eggs, 1 quart of milk and 
 
 2 cups of sugar : flavor. When cold add 1 pint rich cream. 
 When half frozen add 1 small wine glass of sherry and ^ 
 pound of candied cherries and pineapple cut in small pieces. 
 Continue to freeze. I use as flavoring Vi teaspoonful lemon, 
 j4 teaspoonful orange and ^ teaspoonful vanilla. 
 
 Mrs. 0. H. Watson. 
 
 FROZEN CREAM DE MENTHE. 
 
 I )ne quart v/ater, ^4 cup sugar : boil 20 minutes ; when cold 
 add V2 cup creme de menthe syrup. Freeze, garnish with 
 green creme de menthe cherries. Mrs. C. M. Smith. 
 
 NUT ICE CREAM. 
 
 Put y2 cup granulated sugar in a saucepan over the fire until 
 melted and a golden brown. Add Vi cup boiling water and let 
 it simmer 10 minutes. Scald 1 pint of thin cream in a double 
 boiler until scalding hot. Add ^ cup sugar, ^ teaspoon salt 
 and the caramel. Stir until sugar is melted : then set away to 
 cool, stirring it quite often. When readv to freeze stir in 1 pint 
 of whipped cream and 1 cup of pecans chopped fine. Prepare 
 the nuts while the cream is cooling, being careful to remove 
 all of the brown, puckery substance in the folds of the nuts. 
 
 115 
 
Rinse thoroughly in boiling water and dry them thoroughly, 
 then chop fine. Add to the cream and freeze until stiff. Then 
 remove the beater, pack in mould if so desired, and let ripen 
 for about 2 hours. 
 
 SULTANA ROLL. 
 
 Make a custard of 1 pint milk, 1 cup of sugar, 1 tablespoon 
 flour, 1 egg and ^4 teaspoon salt. Cook 20 minutes, stirring 
 frequently, then strain and cool. Add 1 quart of ordinary 
 cream. Flavor with vanilla (color with coloring paste if 
 desired). Freeze, then line mould about 1 inch deep. Fill 
 the hollow with sweetened whipped cream to which has been 
 added Sultana raisins which have been soaked in brandy 4 
 hours. Pack in ice and salt and let stand 4 hours- before 
 serving. Mrs. Wall. 
 
 CARAMEL MOUSSE. 
 
 Stir 1 cup of granulated sugar over the fire constantly until 
 it is a golden brown. Do not let it get too brown or it will be 
 bitter. Let it cool a little, then add 1 cup of hot milk and stir 
 over hot water until the caramel is all dissolved. Beat the 
 yolks of 4 eggs until thick, add a little of the hot caramel mix- 
 ture, and when well mixed with the eggs stir into the rest of 
 the mixture and stir until quite cold. Flavor with 1 teaspoon 
 vanilla and beat until thoroughly blended. Whip 3 cups of 
 cream very stiff and fold in the caramel mixture thoroughly. 
 Turn into a cjuart mold, butter the edges of the cover, put on 
 tight and pack in ice and salt. Let stand about 4 hours before 
 serving. 
 
 PRUNE MOUSSE. 
 
 Wash and place in earthen or granite dish ^ pound Cali- 
 fornia prunes, over which pour while hot 1^ cups of water 
 in which 4 tablespoonfuls of granulated sugar have been boiled 
 until clarified. Let stand over night, or until prunes are fullv 
 swollen. Remove pits and cut prunes in quarters and place in 
 mold, over which i)()ur the following sago jelly and place on 
 ice or in cool place to harden. Serve with " Marshmallow 
 Cream." 
 
 116 
 
SAGO JELLY. 
 
 To 1 quart of water put 6 heaping tablespoonfuls of sago. 
 Let stand a half hour or more, then boil to a jelly. Stir all the 
 time while boiling. A pinch of salt may be added if desired. 
 Partially cool before pouring over prunes. 
 
 MARSH MALLOW CREAM FOR PRUNE MOUSSE. 
 
 One cup granulated sugar, ^2 cup water, ^ pound good 
 marshmallow candy. Boil sugar and water until it threads. 
 Remove from fire and put into it while hot the marshmallow 
 candy. When dissolved, beat to the consistency of cream 
 (only), adding the well beaten white of 1 egg gradually while 
 beating. 
 Mrs. M. F. Cressey, ^04 Eighteenth Street, Milwaukee, Wis. 
 
 CARAMEL MOUSSE. 
 
 One cup maple syrup, 4 egg yolks, 1 pint whipping cream; 
 boil syrup until it thickens a little, pour into the egg yolks, 
 which have been beaten stiff ; put in double boiler and stir until 
 thickens, then beat until cold ; add whipped cream and stir in. 
 Put in mold and pack in ice 3 hours. Seal mold with lard 
 before packing. Mrs. I. J. Bryan. 
 
 COFFEE MOUSSE. 
 
 One pint cream whipped stiff, ^ cup very strong coffee, 1 
 scant cup sugar dissolved in coffee, 4 egg yolks beaten. Mix 
 coffee, sugar and eggs, stir in whipped cream. Pour in mold, 
 seal mold with lard, pack in salted ice 3 hours. 
 
 Mrs. E. C. Noe. 
 
 This Vatican punch was first made for Pope Pius VI at 
 the time Napoleon entered Italy, 1797. A son of the chief 
 confectioner to the Pope, named Nolas, ran away from his 
 father and united his fortunes with the French. He later 
 became the favorite cook to the Empress Josephine and after 
 her death to the Russian Prince Lieven, whom he accompanied 
 to London, where the prince was appointed ambassador to the 
 court of St. James. This Italian made the Papal beverage for 
 the Prince's table. The Prince procured the recipe and per- 
 mitted a few of his friends to copy it. It has been passed down 
 from one generation to another to the present. G. T, 
 
 117 
 
VATICAN PUNCH. 
 
 Two pineapples, 1 dozen lemons, 2 pounds of sugar, 2 pints 
 of champagne, 1 pint of Jamaica rum, 1 quart of water. Grate 
 the pineapple and strain. Pare the lemons, removing all pith; 
 wash, crush and strain. Make a syrup of the sugar and water, 
 add the juice of the pineapple and freeze. Beat the whites of 
 the eggs till they are stiff ; add 1 tablespoon of sugar for each 
 c:gg, and the juice of the lemons. Pour this into freezer with 
 the pineapple and mix thoroughly. Before serving add a gill 
 of rum to each quart of the mixture and a pint of champagne 
 to each 2 quarts. Return to freezer and chill. 
 
 Mrs. Guy Magee. 
 
 FROZEN EGGNOGG. 
 
 One quart cream, 6 eggs, 1 cup sugar, 4 tablespoonfuls 
 sherry wine, 2 tablespoonfuls brandy. Beat yolks of eggs and 
 add sugar ; scald cream ; pour over eggs and sugar. Put in 
 double boiler and cook until nice custard. When cold and 
 ready to freeze beat whites of eggs and add brandy and wine. 
 
 Mrs. C. A. Burton. 
 
 LEMON SHERBET. 
 
 Two cups sugar, juice of 3 lemons, 1 quart of milk, whites 
 of 3 eggs well beaten and added after it is partly frozen. 
 
 Anna Soderberg. 
 
 TUTTI-FRUTTI PUNCH. 
 
 Boil together for 5 minutes 1 quart of water and 1 pound of 
 sugar ; add the grated rind of 2 lemons and 4 oranges and 
 continue boiling for 5 minutes longer. Strain the syrup 
 through cheesecloth and add 1 quart of cold water. Extract 
 the juice from the lemons and oranges, mix with 2 dozen 
 Malaga 'grapes cut in half and seeded, two sliced tangerine 
 oranges, 4 slices of pineapple and 1 pint bottle of Maraschino 
 cherries with their liquor. Serve well iced. 
 
 Mrs. 0. H. Watson. 
 
 COFFEE ICE. 
 
 One pint of the strongest coffee, 1 pint of richest cream. 
 Sweeten and freeze. 
 
 118 
 
RASPBERRY ICE. 
 
 One quart of rich cream, 1 quart of crushed raspberries. 
 Sweeten and freeze. 
 
 CAFE PARFAIT. 
 
 To 1 pint of thick add 34 cup of powdered sugar, % 
 CUP very black coffee and 1 teaspoon vanilla. Whip the 
 mixture and as the froth rises skim it off and place carefully 
 on a skimmer. Continue to whip and skim until no more froth 
 rises Let stand in a very cold place for 15 minutes, then turn 
 the froth into a solid mold with a tightly fitting cover Pack 
 in ice and salt for 3 or 4 hours before serving. /. W, G. 
 
 LEMON GINGER SHERBET. 
 Four lemons, 4 ounces crystallized ginger, 2 cupfuls sugar, 
 4 cupfuls boiling water. Shave off peel from 2 lemons in thin 
 parings ; also shave ginger in small pieces. Pour boiling water 
 on them and let it steep 15 minutes. Squeeze lemons, add sugar 
 and after removing parings add water and ginger to lemon 
 iuice and sugar. Stir until dissolved. When cold freeze as 
 \^^^^l Mrs. N. E. Johnson. 
 
 PARFAIT. 
 
 One pint of triple cream whipped until stiff, whites of 3 eggs 
 beaten and add to cream, 1 teaspoonful of vanilla. Put in mold 
 and freeze 4 hours. Serve with whipped cream and candied 
 cherries put around it. Sweeten to taste. Miss J. A. Drake, 
 
 FROZEN CHARLOTTE RUSSE. 
 One-half box Knox gelatine. Dissolve in 2 cups of milk; 
 10 eo-es whites only beaten stiff ; 1 quart triple cream whipped 
 stiff °W pint sherry wine, 1 teaspoonful of vanilla. Put in 
 freezer and freeze as you would ice cream. Remove dasher 
 and pack. This is delicious. Miss Drake. 
 
 FROZEN EGGNOGG. 
 One and a half pints cream, 1 scant cup sugar, 3 eggs, 
 flavoi in^ Heat cream in double boiler ; beat yolks of eggs with 
 suo-ar add to cream and cook to the consistency of thick 
 cream When cool add >4 nutmeg grated, 2 tablespoonfuls 
 brandy and 2 tablespoonfuls sherry (or New England rum, if 
 
 19 
 
preferred). When ready to freeze add beaten whites of eggs; 
 freeze. Mrs. E. J. Bozves. 
 
 LEMON SHERBET. 
 
 One pint cold water, juice of 3 lemons, 1^^ cups granulated 
 sugar, whites of 3 eggs. Stir in juice of the lemons into the 
 water; add the sugar. Put in freezer and stir until nearly- 
 frozen. Then add the beaten whites of the eggs and stir only 
 enough to mix thoroughly. It should be as white as snow or 
 ice cream. Ida S. Downs. 
 
 PRESERVES, 
 
 '* A perpetual feast of nectared szueets." 
 
 WINDSOR MARMALADE. 
 
 One dozen oranges, 4 lemons, 12 pints of water, 12 pounds of 
 sugar. Slice oranges and lemons very thin and soak them in 
 the water for 48 hours. Boil the mixture down to one-half 
 the quantity and add the sugar. Boil again until it jellies. Use 
 an orange saw for slicing and a porcelain kettle for the boiling. 
 Heat the sugar in a slow oven before adding it to the orange. 
 
 Mrs. Guy Magee. 
 
 CHERRY CONSERVE. 
 
 Three pounds stoned cherries (4 quart boxes), 2 pounds 
 seeded raisins, 4 large oranges, 4 pounds sugar. Chop oranges 
 fine ; steam raisins 20 minutes, then chop them coarse ; add 
 cherries, oranges and sugar. Boil 20 minutes and put in jelly 
 glasses. Mrs. H. S. Harris. 
 
 CITRON PRESERVES. 
 Get good solid citron, pare off rind, seed, cut in 3 slices 
 2 inches long; weigh, put in preserving kettle with water 
 enough to cover. Boil 1 hour. Take out citron and to the 
 water add as much sugar as there is melon by weight. Boil 
 until (|uitc thick, replace melon, add 2 thinly sliced lemons 
 if small or 1 large to each pound of fruit. Boil 20 minutes, 
 take out fruit, boil syrup until thick molasses; pour over fruit, 
 seal quickly. Mrs. James Flanigan. 
 
 120 
 
BAR LE DUG. 
 
 To 4 quarts of red or white currants add 1 jar of strained 
 honey. Cook 20 minutes. Mrs. John Vance Cheney. 
 
 THE FOUR MEASURES. 
 
 One quart of stoned cherries, 1 quart of red currants, 1 quart 
 -of red raspberries, 1 quart of gooseberries. Add equal amount 
 of sugar and boil as for jelly. Mrs. Fred Hubbard. 
 
 PINEAPPLE AND STRAWBERRY JAM. 
 
 One large pineapple to every 4 boxes of strawberries. Pare 
 pineapple with silver knife, remove eyes, and shred with a 
 silver fork. Weigh and add an equal weight of sugar. Stand 
 aside over night or for a few hours at least. Weigh straw- 
 berries, wash, hull and add equal weight sugar. Also stand 
 aside. Then bring strawberries and sugar slowly to a boil. 
 Remove strawberries from syrup with a silver salad fork or 
 other large fork to a platter and set in sunshine. Put pine- 
 apple and pineapple syrup into strawberry syrup and cook 
 until pineapple is tender and syrup is quite thick. Test a little 
 on a saucer. Now return strawberries to pineapples and syrup 
 and bring again to boil, stirring continually. Pour in jelly 
 glass. When cold cover with paraffin. Some tastes might 
 prefer more pineapple, say 1 cup of pineapple to 2 of straw- 
 berries, always taking an equal weight of sugar of each, not 
 measure. Mrs. N. E. Johnson. 
 
 PEAR CHIPS. 
 
 Eight pounds pears, 6 pounds sugar, 6 lemons and the rinds 
 of 3, Yz pound preserved ginger. Slice the pears on a cabbage 
 sheer, slice ginger and lemons, removing lemon seeds. Put the 
 material in jars in layers, let stand 24 hours, then cook until 
 clear, and can. Anna Mitchell, Albany, N. Y. 
 
 ORANGE STRAWS. 
 
 Put orange peel in a weak brine for 3 or 4 days, changing 
 water each day. Then scrape out as much as possible of inner 
 white skin and cut peel into narrow strips with scissors. Put 
 strips, or straws, on stove with enough water to cover and let 
 boil for 10 or 15 minutes, drain and repeat the process. After 
 
 121 
 
draining again, return to fire with 1 cup of sugar and J^ cup 
 
 of water (this quantity enough for peeHngs of 6 oranges). 
 Cook down slowly until syrup is nearly absorbed by orange 
 peel. Then remove with a silver fork and place in waxed 
 paper, well sprinkled with sugar. Grace Griiber Cloyes. 
 
 BAKED APPLES WITH CREAM OF WHEAT. 
 
 Pare and remove the cores from tart apples, fill cavities with 
 sugar, add a few spoonfuls of water. Bake until tender, turn- 
 ing to keep them whole. Serve hot, filling the centers with 
 well cooked cream of wheat. Serve with whipped cream. 
 
 SAGO JELLY. 
 
 Sago jelly is a nice dish for an invalid. Add 6 tablespoon- 
 fuls of sago to a quart of boiling water and stir frequently until 
 it has formed a thick jelly. Sweeten with 5 or 6 tablespoonfuls 
 of sugar and flavor with vanilla, nutmeg, cinnamon or lemon. 
 Pour it into small molds while it is still hot and when cold 
 serve with a little cream. 
 
 WATERMELON PRESERVE. 
 
 Take the red part of a good sized watermelon and all of the 
 juice ; boil till it is almost a jam ; add 5 pounds of granulated 
 sugar; boil an hour, stirring often, so it will not burn. Take 
 it off from the fire and while still boiling hot add a 15-cent 
 bottle of vanilla. Put up in glasses. Mrs. Charles Berrall. 
 
 HOW TO PRESERVE A HUSBAND. 
 
 Ee careful in your selection, do not choose too young and 
 take only such varieties as have been reared in a good moral 
 atmosphere. When once decided upon and selected, let that 
 part remain forever settled, and give your entire thought to 
 preparation for domestic use. Some insist on keeping them in 
 a pickle, while others are constantly getting them into hot 
 water. Even poor varieties may be made sweet, tender and 
 good by garnishing them with patience well sweetened with 
 smiles and flavored with kisses, to taste ; then wrap well in a 
 mantle of charity, keep warm with a steady fire of devotion and 
 serve with peaches and cream. When thus prepared they will 
 keep for years. Aunt Sarah, 
 
 122 
 
SPICED RHUBARB. 
 
 Peel and slice thin 5 pounds of rhubarb, put on a dish (not 
 tin) and sprinkle with 2 pounds of sugar. Let stand over 
 night. In the morning drain off the syrup into a preserve 
 kettle, add 3 pounds of sugar and a cup of vinegar, and set over 
 the fire. Tie 3 or 4 dozen whole cloves in a little muslin bag, 
 with a piece of ginger root (not candied ginger), and a stick 
 of cinnamon. Put into the syrup and let boil until syrup is 
 thick. Skim out the spice, add the rhubarb and cook until 
 clear. Take up carefully and put into jars, to be used as 
 needed. Be sure to get all the strings off the rhubarb. 
 
 Ida S. Downs. 
 
 JIM JAM. 
 
 Five pounds of sugar, juice from 5 pounds of currants, 
 1 quart red raspberry juice (about 6 boxes required), 1 pound 
 large raisins seeded and cut in two, 2 seedless oranges cut in 
 dice (peel and all). Boil all 1>^ hours. Serve with meats. 
 
 Ida S. Downs. 
 
 MIXED PICKLES. 
 
 One quart small cucumbers, 1 quart wax beans, 1 pint small 
 onions, 1 cauliflower cut up, kohlrabi, carrots and root celery, 
 about a quart of each. Soak the cucumbers in salt water 24 
 hours. Boil the other vegetables till tender, not soft, in sep- 
 arate vessels of salt water. For the dressing take 2y2 quarts 
 of diluted vinegar, 1^ cups white sugar, 2 teaspoonfuls mus- 
 tard, 1 teaspoon curry powder, 1 scant cup flour. Boil till 
 thick as cream. Pack the vegetables in glass jars, adding 1 
 small red pepper, cut in strips, to each can. Pour the hot 
 dressing over and seal. Elisabeth Crosby, 
 
 MARMALADE. 
 
 Three cups chopped pieplant, 1 cup chopped pineapple, 1 
 orange juice and grated rind, 5 cups sugar. Cook till thick, then 
 add ^ pound chopped almonds and lastly the juice of 1 lemon. 
 This makes 6 jelly glasses, and it is very fine. Mrs. Crosby. 
 
 HEAVENLY HASH. 
 
 One quart gooseberries, 1 pint red currants, 1 pint red rasp- 
 berries, 1 pineapple chopped, 1 pound English walnuts chopped 
 
 123 
 
y-z pound chopped raisins if liked, 8 cups sugar. Cook until 
 thick. Makes 14 or 15 jelly glasses full. 
 
 CONSERVE. 
 
 Eight cups currants or gooseberries, 8 cups sugar, 1 cup 
 chopped raisins, 3 oranges. Cook 20 minutes. 
 
 Elizabeth Crosby. 
 
 PICKLES. 
 
 '' Where's the peck of pickled peppers Peter Piper picked?" 
 
 COLUMBIA CHUTNEY. 
 
 Pare and quarter 15 large and very sour apples and chop very 
 fine, together with 2 green peppers (from which the seeds have 
 been taken), a cupful of stoned raisins and 2 onions. Place in 
 a glazed kettle, add a quart of vinegar and simmer 2 hours. 
 Now put in 2 cups brown sugar and 2 tablespoons each mus- 
 tard seed, ground ginger and salt. Cook slowly 1 hour longer. 
 
 Mrs. R. W. Miirison. 
 
 CHOW CHOW. 
 
 One quart small onions, 2 quarts small cucumbers, 1 quart 
 green beans, 2 quarts cauliflower, 8 green peppers sliced. Soak 
 all in brine 24 hours. Then let come to a boil in the brine. To 
 2 quarts good cider vinegar add 8 tablespoons dry mustard, 
 XYz cups flour, 34 ounce tumeric. Boil all together until well 
 cooked. Then pour over pickles, which have been drained. 
 
 CHOPPED PICKLES. 
 
 One peck of green tomatoes, 6 or 8 onions chopped fine. Let 
 them stand over night with a cupful of salt sprinkled through 
 the layers. In the morning drain through a colander. Cook 
 20 minutes in 2 quarts of water, drain oflf that liquid, add to 
 pickle 4 cups of vinegar, 3 chopped red peppers, a little stick 
 cinnamon. Boil 15 minutes ; stir to keep from burning. 
 
 Mrs. Harris, 
 
 124 
 
CANADIAN TOMATO MUSTARD. 
 
 One gallon ripe tomatoes ; boil and strain ; add 1 quart malt 
 vinegar, 1 pound white sugar, 1 ounce white pepper, 1 ounce 
 whole alspice, Ys pound salt, >4 pound best mustard, 1 green 
 pepper, slash and put in whole. Boil 2 hours, take out pepper 
 and allspice. Bottle when cold. Mrs. J. S. Johns. 
 
 CURRANT SOY. 
 Five pounds ripe currants, 3 pounds sugar, 1 pint of vine- 
 gar, 2 tablespoonfuls salt, 1 tablespoonful cloves, 1 tablespoon- 
 ful allspice and 1 tablespoonful pepper, 1 tablespoonful cinna- 
 mon. Cook 1 hour. Put in jars and cover with paraffin. 
 
 Mrs. F. F. Caine. 
 
 TOMATO PICKLE WITH RAISINS. 
 One peck green tomatoes, 12 large onions, 4 green peppers, 
 2 red peppers, 6 stalks celery, 2 pounds seeded raisins, 3 pounds 
 brown sugar, 1 quart vinegar, mixed spices and cinnamon to 
 taste. To prepare the pickle slice tomatoes and chop the 
 onions ; cut celery into inch lengths ; scald tomatoes in vinegar 
 (enough to cover) until tender. Then put a layer of tomatoes 
 in crock, then celery, raisins and onions ; add spices, 1 quart 
 fresh vinegar. Heat 4 times (all together), 4 mornings. 
 
 Mrs. H. S. Harris. 
 
 CHILI SAUCE. 
 Twenty-four large tomatoes, 4 green peppers, 4 large onions, 
 1 bunch celery, 4 cups vinegar, 1 cup grated horseradish, 4 
 tablespoonfuls sugar, 3 tablespoonfuls salt, 3 tablespoonfuls 
 ginger, 3 tablespoonfuls ground cloves, 2 tablespoonfuls allspice 
 1 tablespoonful mace, 1 tablespoonful pepper (red). Chop 
 celery, peppers, onions and tomatoes. Tie spices in bag and boil 
 together 1>4 hours. Mrs. Macquarrie. 
 
 PICKLES IN OIL. 
 Wash 100 small cucumbers, 3 pints small white onions, j4 
 cup of white pepper or 2 or 3 red peppers sliced, y^ cup celery 
 seed, 1 teacup of oil, more if you desire it. To prepare the 
 pickle, put a lavcr of cucumbers, then a layer of onions, sprin- 
 kle through the layers 1 cup of salt; let stand 5 hours, or all 
 night ; rinse off through colander : add spices, oil and vinegar 
 to cover ; stir well. Seal in Mason jars. Mrs. H. S. Harris, 
 
 125 
 
GRAPE CATSUP. 
 
 Six pounds of grapes, 4 pounds of sugar, 1 pint of vinegar, 
 1 tablespoon ful each of cinnamon and allspice, Yz tablespoonful 
 cloves. Rub the grapes through a sieve. Simmer 2^/2 hours. 
 
 PICKLED PEPPERS. 
 
 To 2 dozen large green peppers, 5^ gallon cider vinegar, ^ 
 teacup sugar, i^ small head of cabbage, red or white, 3 dozen 
 small silver skin onions, an ounce of celery seed and 2 tablespoon- 
 fuls grated horseradish. Cut the peppers in half and remove the 
 seeds ; put peppers in strong salt water over night. Cut the 
 cabbage on a cabbage cutter ; add the celery seed and onions 
 and horseradish. Drain the peppers and stuff with the cab- 
 bage, etc. Tie the halves together and place in a stone jar. 
 Heat the vinegar, with sugar, to the boiling point, and pour 
 over the peppers, leaving them uncovered until cool. Then 
 cover securely and put in a cool place. About the third day 
 they willbe ready to serve. Mrs. N. B. Lewis. 
 
 TOMATO KETCHUP. 
 
 One peck ripe tomatoes, 2 large or 3 small green peppers, 3 
 large or 4 small onions, 4 tablespoonfuls salt, 1 cupful brown 
 sugar, 3 cupfuls vinegar; 1 large stick cinnamon, ^ table- 
 spoonful whole cloves, 5^2 tablespoonful whole allspice, 1 table- 
 spoonful whole ginger, ^ tablespoonful mustard seed, 5^ 
 tablespoonful celery seed, in a small cheesecloth bag. Chop 
 onions and peppers fine and cut up tomatoes. Boil until tender, 
 about 1 hour. Squeeze hard through a fruit press till all pulp 
 except skin and seeds are through. Return to clean kettle 
 with sugar, salt, vinegar and spices in a bag. Simmer slowly, 
 stirring often, until slightly thick, or very thick, if desired, 
 from 15^ to 3 l^-^urs. This makes a light colored ketchup, 
 which children can 'oartake of. If liked darker and richer use 
 ground spices instead. Mrs. N. E. Johnson. 
 
 BTTCK-EN-BRECK. 
 One peck of green tomatoes, jA peck of ripe tomatoes, 12 
 onions, 12 peppers (6 green, 6 ripe), 1 large head of cabbage. 
 Chop all except ripe tomatoes, salt heavy and drain over night. 
 In the morning add the ripe tomatoes skinned and sliced, 2 
 tablespoons allspice, 1 of pepper, 1 of mace and a quart of 
 
 126 
 
vinegar which has been boiled with 3 pounds of brown sugar, 
 
 and boil all together for 3 hours. When done add cold vinegar 
 enough to cover it. Mrs. Seymour Jones. 
 
 GREEN TOMATO PICKLES. 
 Wash green tomatoes and slice rather thin ; salt them thor- 
 oughly, 1 cup of salt to a peck of t-matoes ; salt in layers. Let 
 stand over night, drain in the morning; allow 3 pounds of 
 sugar to 3 quarts cider vinegar. Put sugar and vmegar to 
 boil, when it boils set off from fire and remove the scum if any 
 appears. Slice 3 onions, 3 green peppers in thin strips, 1 table- 
 spoonful ground cinnamon, 20 whole cloves, 1 ounce whole 
 allspice, 4 ounces shaved horseradish. Place vinegar and sugar 
 again on the fire and add onions, horseradish and spices. When 
 it boils add tomatoes, press under the vinegar and bring to a 
 (juick boil, then remove from the fire at once. 
 
 Mrs. I. Jennings Bryan. 
 
 CANDY. 
 
 Roly-poly, isn't he fat? 
 
 Plump as a peach; yes, more than that. 
 
 Candy was his hourly cry, 
 
 Candy ivas his bosom's sigh. 
 
 CANDIED VIOLETS. 
 Remove the green stalks from the freshly picked violets. 
 Roil good cane sugar to the blow (drop in ice water and if 
 after remaining there a few seconds it can be drawn into long 
 threads between thumb and first finger it is at the "blow"). 
 Add violet flavor or violet extract and enough plum purple food 
 color to make it a good violet, then throw in the violets and 
 again bring the sugar to the blow. Draw the pan to the side of 
 the stove and rub the sugar against the side of the pan until it 
 whitens, then stir it well together, till the sugar separates from 
 the flowers. Now turn the flowers onto a sieve. Lift ofT any 
 loose sugar and place in oven to dry. For rose leaves use rasp- 
 berrv-red food color and rose flavoring. For peppermint leaves 
 use grape-green food color and peppermint extract or oil. 
 
 Anna Rugby. 
 
 X21 
 
ALMOND MACAROO?-^^. 
 
 Pour boiling water on half a pound of almonds ; take skins 
 off and throw into cold water for a few moments ; then take out 
 and pound to a smooth paste, adding a tablespoon of essence 
 of lemon. Add 1 pound of pulverized sugar and whites of 3 
 eggs and work the paste well together with back of spoon. 
 Dip the hands in water and roll mixture into balls the size of 
 a nutmeg and lay on buttered paper an inch apart. When done 
 dip the hands in water and pass over the macaroons gently, 
 making the surface smooth and shining. Set in cool oven i/\. 
 hour. If this recipe is strictly followed the macaroons will 
 be found equal to anv made bv professional confectioners. 
 
 Mrs. L. S. W. 
 
 LEMON CANDY. 
 
 Take a pound of loaf sugar and a large cup of water, and 
 after cooking over a slow fire half an hour clear with a little 
 hot vinegar, take off the scum as it rises, testing by raising 
 with a spoon, and when the "threads" will snap like glass, pour 
 into a tin pan and when nearly cold mark in narrow strips with 
 a knife. Before pouring into the pan, chopped cocoanut, 
 almonds, hickory nuts or Brazil nuts, cut in slices, may be 
 stirred into it. Mrs. Nellie L. Giles. 
 
 BUTTERNUT CANDY. 
 
 Two cups maple sugar, 1 cup white sugar, 1 cup cream, 1 
 teaspoonful butter. Boil until it hardens in water. Add 1 cup 
 butternut meats (broken into small pieces) ; pour into a but- 
 tered tin. When cool mark into squares. Mrs. N. B. Lewis. 
 
 WELLESLEY MARSHMALLOW FUDGE. 
 
 Heat 2 cups of granulated sugar and 1 cup of rich milk 
 (cream is better). Add 2 squares of bakers' chocolate and 
 boil until it hardens in cold water. Just before it is done add 
 a small piece of butter, then begin to stir in marshmallows, 
 crushing and beating them with a spoon. Continue to stir in 
 marshmallows after the fudge has been taken from the fire 
 until ^ pound has been stirred into the fudge. Cool in sheets 
 ^ inch thick and cut in cubes. Mrs. Hubbard. 
 
 128 
 
CREAM CANDY. 
 
 Two cups of sugar, 1 tablespoon vinegar, enough water to 
 cover the sugar. When it starts to boil add a piece of butter 
 the size of a walnut. Cook without stirring until a spoonful 
 dropped into cold water can be rolled into a soft ball. Then 
 add 1 teaspoon vanilla, turn out on a buttered platter and 
 when cool enough to be handled pull until white. 
 
 Mrs. Hiirtcr. 
 
 WALNUT BRITTLE. 
 Three and a half pounds granulated sugar, 2 pounds of glu- 
 cose, 1 pint of molasses, 2 pounds walnuts, 1 ounce of soda. 
 Cook to 310 degrees, or until it is brittle. 
 
 Mrs. Mary F. Pease, Springfield, III. 
 
 HOARHOUND CANDY. 
 
 Boil 2 ounces of dried hoarhound in l^^ pints of water for 
 about y? hour; strain and add 3^ pounds brown sugar. Boil 
 over a hot fire until it is sufficiently hard ; pour out in flat well 
 greased tin travs, mark into sticks or small squares. 
 
 Mrs. Nellie L. Giles. 
 
 BROWN SUGAR FUDGE. 
 
 Three cups brown sugar, 1 cup milk, and butter the size of 
 
 a walnut. Boil until it hardens in water. Take from stove; 
 
 add vanilla ; beat until creamy ; turn into buttered plate. Mark 
 
 off into squares when cool. Broken pecan meats may be added. 
 
 Elisabeth Goiidy Slocum. 
 
 BALTIMORE KISSES. 
 Beat the whites of 4 small eggs to a high, firm froth ; stir into 
 it- 3^ pound of pulverized sugar; flavor with essence of lemon 
 or rose and continue to beat until very light; then drop half 
 the size of an ^gg and a little more than an inch apart on well 
 buttered letter paper. Lay the paper on a ^-inch board and 
 place in a moderate oven. Watch and as soon as thev begin 
 to look yellowish take them out. Or beat to a stiff froth the 
 whites of 2 eggs, stirring into them very gradually 2 teacups 
 powdered sugar and 2 tablespoons cornstarch. Bake on but- 
 tered tins LS minutes in a warm oven, or until slightly brown. 
 Chocolate pulp is made by adding 2 ounces grated chocolate 
 mixed with the corn starch. Mrs. IV. JV. W. 
 
 129 
 
BUTTER SCOTCH. 
 
 Three cupfuls white sugar, ^ cup water, ^ cup vinegar or 
 Yz teaspoon of cream of tartar, 1 tablespoon butter and 8 drops 
 extract of lemon. Boil without stirring till it will snap and 
 break when dropped in cold water. Just before taking from 
 fire add ^4 teaspoon of soda. Pour into well buttered biscuit 
 tins y\ inch thick ; mark off into inch squares when partly cold. 
 
 COCOANUT DROPS. 
 
 One pound cocoanut, Yi pound powdered sugar and the 
 white of an ^%%. Work all together and roll into little balls in 
 the hand, 'and bake on buttered tins. C. W. C. 
 
 COCOANUT CARAMELS. 
 
 One pint milk, butter size of an &gg, 1 cocoanut grated (or 
 desiccated cocoanut may be used), 3 pounds white sugar, 2 
 teaspoons extract of lemon. Boil slowly until stiff (some then 
 beat to a cream). Pour into shallow buttered pans and when 
 partly cold cut in squares. 
 
 CARAMEL CREAM. 
 
 Boil together 2 scant cups of brown sugar and 2-3 cup milk. 
 When this begins to boil drop in a piece of butter the size of 
 an egg. Flavor with vanilla. Boil this 5 minutes and pour 
 into buttered tins. Lillian L. Bins. 
 
 CHOCOLATE CREAMS. 
 
 Five cups sugar, 3 egg whites, 1 ounce glycerine, vanilla to 
 taste, 1 teaspoon of acetic acid. Cover the sugar with water 
 and boil until it reaches 241^ degrees. Put in the acid when 
 it begins to boil and the vanilla when you take it off. Put one- 
 half the glycerine on the slab and pour the rest on top of the 
 candy. When it is cool enough add the beaten whites of 3 
 eggs and work all together until it " picks up." Dip in melted 
 chocolate. Mrs. Nellie L. Giles. 
 
 CHOCOLATE TAFFY. 
 Mix together 2 cupfuls of granulated sugar and 3 cupfuls 
 grated chocolate, 3^ cupful boiling water. Boil all together 
 until nearly done ; add butter the size of a hickory nut and boil 
 
 130 
 
until the candy snaps. Remove from the fire, flavor with 2 
 spoonfuls of vanilla, cool and pull or cut any shape desired. 
 
 Mrs. N. B. Lewis. 
 
 CHOCOLATE CREAMS. 
 
 White of 1 tgg, 2 pounds confectioners' sugar, 14 cup 
 orange juice. Beat the white of the egg until it looks cloudy, 
 then add a little sugar and beat, then a little orange juice, 
 then sugar again and so on until all the orange juice is used up 
 and finish by adding sugar until the fondant is thick enough 
 to roll into balls or any shape you wish. Take j^ cake of 
 Baker's chocolate and melt by setting the bowl over a steaming 
 kettle, then dip the creams into this and lay on waxed paper. 
 Use any flavor desired. Cocoanut and nuts and fruit may be 
 put in the fondant and is delicious. Lillian L. Binz. 
 
 SUCRE DE LA CREME. 
 
 Boil 3 cupfuls of sugar and 1 of cream for 12 minutes ; then 
 stir briskly, adding a cupful of nut meats ; pour upon oiled 
 paper and when nearly cool cut into squares. 
 
 Mrs. F. F. Cain. 
 
 MAPLE SUGAR ON SNOW. 
 
 Boil 1 pint maple syrup until when dropped on snow it 
 remains on the surface and becomes waxy. Then spread it 
 upon the surface of the snow or a block of ice. This will be 
 found one of the most delicious treats obtainable. 
 
 EVERTON TAFFY. 
 
 Five pounds of light " C " sugar, 1^ pounds of glucose, ^ 
 pound good butter, i< teaspoon of salt. Cook to 320 degrees, 
 or until it hardens in water. 
 
 Mrs. L. T. Smith, Springfield, III. 
 
 MOLASSES CANDY. 
 
 One pint New Orleans molasses, }i cup of vinegar, butter 
 3/2 size of egg, Yi teaspoon soda, dissolve and put in with 
 butter. When it hardens in cohl water remove from fire and 
 pull. Mrs. M. L. Fixen. 
 
 131 
 
MAPLE FUDGE. 
 
 One pound cake of maple sugar, 1 cup cream, butter size of 
 walnut. Cook over slow iire, stirring most of the time. When 
 done remove and beat for 15 minutes, until stiff. Pour into 
 well buttered tins. Mrs. M. L. Fixen. 
 
 OPERA CREAMS. 
 Boil together 2 cups of sugar, 1 cup of water and piece of 
 butter the size of a walnut and Yi tablespoonful of vinegar. 
 Let this boil until when dropped into cold water comes to a 
 soft ball. Then pour out into buttered pans and set out to cool 
 about 5 minutes. Then take a spoon and beat it until it be- 
 comes quite white, then pour into a platter, and in a few min- 
 utes it will be ready to cut into squares. 
 
 Lillian L. Bins. 
 
 WHITE TAFFY. 
 Five pounds granulated sugar, 1 pound of glucose, J/ pound 
 good butter, f/ ounce vanilla. Cook barely to 260 degrees. 
 Pour in well buttered tins and when cool pull until white and 
 light. Mrs. R. E. Slater, Springiield, III 
 
 OLD-FASPTTONED MOLASSES TAFFY. 
 
 Three pounds sugar, Ij/j quarts of molasses, 1 pound good 
 l)utter, 1 pound of glucose. Cook slowly to 260 degrees, or 
 until it hardens when dropped in cold water. When cool pull 
 to a light brown. Mrs. R. E. Slater, Spring-field, III. 
 
 MOLASSES CANDY. 
 One quart molasses, 1 cup brown sugar, piece of butter the 
 size of an ^^g. Boil over slow fire, stirring to prevent burn- 
 ing. When it hardens in cold water and breaks short between 
 the teeth it is boiled enough. Now put in ^A teaspoon of 
 baking soda and flavoring : stir well and pour into flat well but- 
 tered tins. Wlien partly cool pull until light, draw out in 
 narrow strips and clip with scissors. 
 
 MOLASSES CANDY. 
 
 Two tcacupfuls browm sugar, 1 teacupful molasses, 1 
 tablespoonful vinegar, a little butter and vanilla. Boil for 10 
 minutes and when sufficiently cool pull thoroughly. 
 
 132 
 
CREAM CANDY. 
 
 Three cups white sugar, 1 cup of vinegar ; color with rasp- 
 berry juice. Boil without stirring till a drop in cold water 
 becomes crisp. Cool and pull. Mrs. Lewis. 
 
 PINOUCHI. 
 
 Boil 3 cups light brown sugar (or 2 of light brown and 1 
 cup of granulated sugar), butter size of an egg, IVi cups of 
 milk, stirring only now and then until it forms a very soft 
 ball when dropped into cold water. When done take from fire, 
 add vanilla, stir and beat constantly until it begins to thicken. 
 Then add 1 cup English walnuts (cut up, not chopped), and 
 stir again. Then pour quickly into a buttered tin or plate. Cut 
 into squares before it hardens. Mrs. IV. H. Robinson. 
 
 STUFFED DATES. 
 
 Remove stones and fill in cavity with blanched almonds or 
 peanut or walnut meats. Roll in powdered sugar. 
 
 GRILLED ALMONDS. 
 
 Blanch a cupful of almonds by pouring hot water on them. 
 Let stand a few minutes and then plunge into cold water; 
 dry thoroughly. Boil 1 cup of granulated sugar with 1 cup of 
 water until it " hairs," then throw in the blanched almonds. 
 Let them cook in this syrup, stirring occasionally, until they 
 become a delicate brown before the sugar changes. As soon 
 as the sugar commences to take on a color quickly take the 
 pan from the fire and stir the almonds rapidly until the syrup 
 has turned back to sugar and clings irregularly to the nuts. 
 
 " Tried and True." 
 
 SALTED AL^IONDS. ' 
 
 Have olive oil smoking hot in the spider and put in the 
 almonds with the skins left on. Stir until brown, then pour 
 off the oil and salt. Mrs. John Vance Cheney. 
 
 CHOCOLATE CHESTNUTS. 
 
 Dip boiled chestnuts one by one into a rich syrup thickened 
 with chocolate and flavored with vanilla. After dipping the 
 chestnuts place them upon oiled paper. Mrs. Fred F. Cain. 
 
 133 
 
CHOCOLATE ALMONDS. 
 
 Blanch the ahnonds by pouring boiling water on them and 
 let them stand 2 or 3 minutes. Roast them in oven. Dip them 
 in the following recipe for chocolate coating and drop on 
 paraffine paper: 
 
 CHOCOLATE COATINGS— One-half pound cake Baker's 
 sweet chocolate, 2 level tablespoonfuls butter, 2 tablespoonfuls 
 boiling water. Put chocolate in saucepan over boiling water 
 and when melted stir in butter and water. Mix well. If found 
 to be too thick add more water ; if too thin, more chocolate. 
 
 Mrs. N. B. Lewis. 
 
 BUTTER SCOTCH. 
 
 Two pounds sugar, Yz pint dark molasses, 1 pound glucose, 
 ^ teaspoon ginger, % pound of butter, 2-3 pint of water. Cook 
 sugar, glucose and water on hot fire until it forms a good hard 
 ball in water, or 245 degrees with thermometer. Then add 
 the molasses, butter and ginger and stir constantly after add- 
 ing these, but not before. Cook now until almost brittle in 
 water, or about 260 degrees with thermometer. Pour on 
 greased marble slab very thin. Mark and cut up to suit. 
 
 M. A. Pease, Canton, Ohio. 
 
 POPCORN CRISPS. 
 
 One and one-half pounds of sugar, J/ pound glucose, 2-3 
 cup molasses, 2 ounces butter, 2-3 pint of water, good pinch 
 salt. Cook sugar, glucose and water on hot fire until brittle 
 in cold water. Stir it until it commences to boil and wipe down 
 sides of kettle with damp cloth. When brittle in water, add 
 molasses, butter and salt and stir constantly until it com- 
 mences to burn, then pour out over about 10 quarts of popped 
 corn and mix well. Then pour out on slab or platters as it 
 settles down and gets hard if left in the pan it was mixed in. 
 Lift out all unpopped kernels before adding syrup. 
 
 M. A. Pease, Canton, Ohio. 
 
 BABY CREAM. 
 
 Two and one-half pounds of sugar, ^4 pound of glucose, ^ 
 pint of cream. Put sugar, glucose and a scant pint of water 
 on fire and cook to 260 degrees with thermometer, or until 
 
 134 
 
slightly brittle in cold water. Then add the cream and stir 
 gently' and let it cook up again until brittle in water, or about 
 270 degrees. Then pour out on greased slab or platter and 
 as soon as it is cool enough pull until pretty stiff; then cut 
 up in small pieces. This is a fine warm weather taffy, as it 
 is not sticky, but mealy inside. Flavor and color to suit while 
 pulling it. ' M. A. Pease, Canton, Ohio. 
 
 THINGS WORTH KNOWING, 
 
 '' There is a knack in doing many a thing, 
 Which labor cannot to perfection bring; 
 Therefore, however great in your own eyes. 
 Pray do not hints from other folks despise." 
 
 If you wish to serve peas as an entree, cut out with a cookie 
 cutter a round of bread from an ordinary sized slice of bread, 
 then two rings with a doughnut cutter. Dip them in melted 
 butter and toast delicately brown in the oven. Fill the cavities 
 with peas cooked in a delicate cream sauce. 
 
 Freshen the house by putting a few drops of oil of lavender 
 in an ornamental bowl,'then half fill it with very hot water. This 
 will give a delightful freshness to the atmosphere. 
 
 To secure rose flavoring, fill a wide-mouthed bottle with 
 fresh petals, packing them down as tight as possible. Then 
 pour over them enough pure alcohol to submerge. 
 
 Flower vases can be easily purified and cleaned by rinsing 
 them out with warm water and powdered charcoal. 
 
 A recent addition to the list of savory salts is onion salt, 
 which is now put up in shaker cans or bottles for flavoring use. 
 
 To take white spots from varnished furniture, hold a hot 
 plate over them and they will disappear. 
 
 For rose syrup, collect fresh petals each morning and spread 
 on a tray to dry. When enough have been collected for a 
 tumbler of preserve put in a fresh granite or porcelain kettle 
 with just enough water to cover, and simmer until tender. 
 
 Celerv should be allowed to lie in cold water to which a little 
 salt has been added, for an hour before it is required for the 
 table. This will make it very crisp. 
 
 * 135 
 
To Brighten Coppcrware. — A little crushed borax if 
 sprinkled thickly in a flannel cloth that is wet with hot water 
 and well soaked will brighten the copper like magic. 
 
 For Cake and Pie Pans. — Warm the pans and rub the inside 
 with paraffine wax. This is superior to the old method of 
 greasing the pans with butter. 
 
 To prevent the odor of cabbage or onion throw red pepper 
 pods into the pan they are cooking in. 
 
 Save liquor from pickled peaches or pears for use in mince 
 meat. 
 
 Clean flatirons with salt, if rusty use kerosene. 
 
 Cracker crumbs cannot be compared to bread crumbs for 
 breading, either in crispness or flavor. 
 
 In steaming puddings, potpies or dumplings never remove 
 the cover from the steamer until done, for they will fall. 
 
 The frugal housewife has the bones and trimmings from her 
 meats sent home from the market to be used for soup stock. 
 
 Wash chamois skin in tepid water. Rinse and when partly 
 dry stretch the skin again and it will be like new. 
 
 To prevent the juice of pies from running out bind the edge 
 of the pie when ready for the oven with a strip of cotton cloth 
 1 inch wide, wet in cold water. 
 
 Cut hot bread or cake with a hot knife. 
 
 A little cold boiled coffee or turpentine mixed with stove 
 blacking will produce a fine gloss. 
 
 Always remove fruit or vegetables from the cans as soon as 
 opened. 
 
 If hot grease is spilled on the floor pour turpentine on it and 
 it will soon disappear. 
 
 Add a little dissolved borax to starch and it will give a fine 
 polish. 
 
 In making mush to fry, use part milk with the water. It 
 will be richer and brown more readily. 
 
 When the whites of eggs are used and the yolks not required 
 at the same time, drop them into a cup, cover the surface with 
 a little cold water, place in a cool place and they will keep 
 
 several days without hardening. 
 
 36 
 
"Bntter the size of an egg' is a common expression. This 
 equals about H o^ ^ cupful, or 2 ounces or 1 heaping table- 
 spoonful. 
 
 Boil green vegetables in salted water until done, and then 
 put in cold water. You can keep green vegetables fresh this 
 way for several days. Use them afterward in a like manner 
 as canned vegetables. 
 
 To keep ants from the pantry sprinkle powdered borax upon 
 the shelves. 
 
 To prevent cake from burning set a pan of water in the oven. 
 
 Spinach is valuable for its juices, which contain potash salts 
 and when tender and well cooked is especially suited for those 
 who need laxative food. 
 
 While boiling corn beef put in a half cup of vinegar. 
 
 A little lemon juice stewed with prunes adds flavor to them. 
 
 In choosing a husband you should not be guided by the 
 silverv appearance, as in buying mackerel ; nor in the golden 
 tint, as if you wanted a salmon. Be sure to select him yourself, 
 as tastes differ. 
 
 GARNISHES, 
 
 For oysters, sardines, fish, roast veal or salads, lemon slices 
 make a desirable garnish. For cold meats, chops and cutlets, 
 parsley or celery tops. 
 
 For decorating fowl nothing better than watercress can be 
 used. Balls made of boiled rice with jelly on each are attractive 
 on a plate of cold meat. 
 
 In garnishing cold corned beef sliced gherkins and large 
 pickles sliced make an attractive garnish. For game, cold 
 tongue, fried oysters or roast veal, currant jelly is used as 
 garnish. 
 
 Never under any circumstances serve a heavy soup at a 
 luncheon. 
 
 MINT SAUCE FOR LAMB. 
 
 One-half teacup vinegar boiled with 2 teaspoonfuls sugar 
 and poured over 1 tablespoonful mint leaves (chopped) and 
 let it stand until cold. 
 
 137 
 
With roast beef serve horseradish. 
 
 With roast mutton mint sauce. 
 
 With boiled mutton, caper sauce. 
 
 With roast pork, apple sauce. 
 
 With roast turkey serve cranberries. 
 
 With roast duck, currant jelly. 
 
 With roast goose serve spiced currants. 
 
 DIET FOR RHEUMATICS, 
 
 FCmBIDDEN. 
 
 All dark, heavy meats ; beef, pork, mutton, venison, goose, 
 lobster, crabs, sugar, tomatoes, cucumbers, all salads that have 
 a vinegar dressing. Stimulants of all kinds are poison to the 
 rheumatic system. 
 
 ALLOWED. 
 
 Chicken, turkey, lamb, game, fish, sweetbreads, brains, 
 poached or soft boiled eggs, oysters, clams, peas, green beans, 
 carrots, turnips and well cooked greens. All mild fruits, 
 cracked wheat, oatmeal, rice, health bread, toast. For drinks, 
 lithia water and milk, either hot or cold ; cocoa. 
 
 FOR SPRAINS. 
 
 Beat up white of an egg and sprinkle over it ^ teaspoonful 
 powdered alum. Spread on coarse brown paper and bind on 
 the affected part. 
 
 CHAFING DISH, 
 
 ''As that historic barque, long knozvn as Noah's Ark, 
 Was ailed with choice samples of fozvl, Hesh and fish; 
 So zve in modern ages, conning these printed pages, 
 Compass like miracles with the Chafing Dish" 
 
 BABOON. 
 
 Ingredients, — One can of tomatoes (thoroughly drained in 
 colander), 1 tablespoonful of butter, 1 teaspoonful of onion 
 juice, 1 teaspoonful of salt, 1 saltspoonful of white pepper, 
 unbeaten raw eggs to equal the number of guests. 
 
 138 
 
Directions. — Place in chafing dish the butter, salt, pepper and 
 onion juice, and when well blended add the tomatoes. Cover 
 and cook thoroughly (usually about 10 minutes). Then add 
 from a bowl the eggs and stir gently until the eggs set. Serve 
 quickly on crackers, toast or triscuits. Usually from 8 to 12 
 eggs are used to 1 can of tomatoes. Avoid cooking too long 
 after the eggs are added, else the mixture may curdle. A 
 "baboon " of this nature is recommended as being inexpensive, 
 palatable and easily digested, and convenient, as the ingre- 
 dients are usually to be found when needed. 
 
 Kate Gordon Hewett. 
 
 RAREBIT. 
 
 One pound cheese cut fine. 2 teaspoon fuls salt, 1 cup milk, 
 butter size walnut, small teaspoon of mustard, dash red pepper, 
 2 eggs well beaten. Melt cheese and butter, add salt, mustard 
 and pepper. When all is melted add milk gradually and the 
 eggs last. Pour over toasted bread and add a dash of paprika. 
 
 Mrs. H. V. Wood. 
 
 LOBSTER A LA NEUBERG. 
 Meat of 1 boiled lobster cut into dice, good sized piece of 
 butter, 1 pint of cream, yolks of 2 eggs, wine glass of sherry. 
 Put the lobster in the chafing dish with the butter and stir until 
 the butter is melted and lobster heated through. Mix the sherry 
 with the cream and yolks of eggs : pour over lobster and cook 
 until thick like cream. Mrs. A. M. Collins. 
 
 DREAM CAKES. 
 Dip thin slices of buttered bread in well beaten tg^. Then 
 slice thin some good American cheese (preferably Herkimer 
 County), sprinkle with red pepper and make sandwiches. Fry 
 the sandwiches brown in butter in chafing dish, turning care- 
 fully with fork so the sandwiches will not fall apart. Serve 
 immediately. Mrs. C. A. Burton. 
 
 SHREDDED HAM WITH CURRANT JELLY SAUCE. 
 One-half cup butter, 1-3 cup currant jelly, few grains cay- 
 enne, ]/^ cup sherry wine, 1 cup cold cooked ham cut in small 
 strips. -Put butter and currant jelly in the chafing dish. As 
 soon as melted, add cayenne, wine and ham. Simmer 5 
 minutes. Mrs. Cary. 
 
 139 
 
CLAMS WITH GREEN PEPPERS. 
 
 Put 1 tablespoon ful butter, 2 tablespoon fuls chopped onion, 
 4 tablespoonfuls finely chopped peppers in chafing dish and 
 cook without browning-. Add Yi cupful strained clam juice, 
 y2 teaspoonful salt, a dash of paprika and 1 dozen finely 
 chopped clams. Simmer for 5 minutes and pour over hot 
 buttered toast. 
 
 FISH A LA PROVENCALE. 
 
 One-quarter cup butter, 2 tablespoonfuls flour. 2 cups milk, 
 yolks of 4 hard boiled eggs, 1 teaspoonful Anchovy essence, 2 
 cups cold boiled flaked fish. Make a sauce of butter, flour and 
 milk. IMash yolks of eggs and mix with Anchovy essence ; 
 add to sauce, then add fish. Serve soon as heated. Mrs. Cary. 
 
 FINNAN HADDIE. 
 
 Take a finnan haddock, boil and pick up. Place in chafing- 
 dish with aboTit a tablcspoonful butter; let heat through, then 
 add 1 cup cream, yolk of a raw egg, tablcspoonful grated cheese 
 and about 1 cup cream sauce and cook cream with salt and 
 pepper and dash cayenne, if liked ; just before covering add the 
 grated yolk of 2 hard boiled eggs. Serve on small pieces of 
 toast. Mrs. Gcorf!;e E. Watson. 
 
 CREAMED FINNAN HADDIE. 
 
 Take a finnan haddie weighing about 2 pounds. Put it 
 flesh side down in a dripping pan and pour boiling water over 
 it, let stand until cold. Then pick up the haddie (the white 
 ])art only) and braise in a chafing dish with 2 tablespoons of 
 butter. Have ready 3 hard boiled eggs cut up in small pieces. 
 Make a sauce of 1 pint milk, 1 tablcspoonful butter and 2 
 tablespoonfuls of corn starch, wet in a, little of the milk. 
 Season with saltspoon salt, 3 or 4 dashes of paprika. Add 
 sauce to the haddie, and when boiling add eggs. You can 
 also add i/ wine glass sherry when ready to serve : or grated 
 cheese is very nice sprinkled over it. Serve on toast. 
 
 SHRIMP WIGCxLE. 
 
 One can of shrimps with the black lines removed and broken 
 in half, 1 can of peas. Make a cream sauce after any good 
 
 140 
 
recipe Cook the shrimps in butter in the chafing dish for 10 
 n-.inutes; add the peas and sauce. Let it boil up once. Serve 
 on toast. Add a wine glass of sherry at the last if desirecl 
 
 Mrs. IViIbur Flum. 
 
 FOR CHAFING DISH. 
 For 1 can shrimps take K> onion grated, /^ cup boiled rice, 
 1/2 cup cream, 1 tablespoon tomato catsup, 1 tablespoon butter. 
 / ^ Julia L. Schociithalcr. 
 
 PANNED OYSTERS. 
 Put 2 tablespoons butter into chafing dish and melt. When 
 it is bubbling hot lav in 2 dozen oysters that have been dramed 
 Cook until the edges of the oysters are ruffled, add 1 teaspoonful 
 salt, a dash of red pepper, squeze in the jnice of a lemon, and 
 serve at once on hot buttered toast. C. 1. tierricR. 
 
 CURRIED OYSTERS. 
 Put the liquor drained from 1 quart of oysters into a sauce- 
 pan, add K^ cup of butter, 2 tablespoonfuls ^^^'l^ .} /"^f^ 
 tablespoon curry powder, well mixed. When boiled add 
 oysters, season with salt and a dash of paprika. Let come to 
 a boil and serve on salted wafers or toast. 
 
 OYSTERS ALGONQUIN. 
 Take 3 stalks celery, clean and chop fine. Put 3 tablespoons 
 butter in chafing dish, add celery and cook well. Add 1 cup 
 of cream, season with salt and pepper. When it comes to a 
 boil add 1 dozen large oysters and cook until the edges of the 
 oysters curl. Add 1 cordial glass of sherry, if liked. Serve on 
 squares of toast. 
 
 LOBSTER WTTH OLIVE SAUCE. 
 One cupful of stock made from Armour's Extract of Beef 
 1 tablespoonful of butter, 2 cups of cooked lobster meat 3 
 drops of onion extract, 1 tablespoonful of flour 1 dozen stuffed 
 olives /s teaspoonful of sherry, 1 teaspoonful of Worcester- 
 shire 'sauce. P>rown butter, add flour, stir until smooth let 
 brown Add stock and olives cut in pieces; stir until thick. 
 When it begins to thicken add lobster cut in pieces with silver 
 knife Cook until heated through, add seasoning and serve. 
 
EGGS A LA CURRACCAS. 
 
 One-fourth pound dried beef chopped fine, 1 tablespoonful 
 minced onion, 1 cup stewed tomatoes, 2 tablespoonfuls grated 
 cheese, 2 tablespoonfuls butter, 4 raw and 2 hard boiled eggs, 
 y^ teaspoon of salt, dash of cayenne. Put onion first in the 
 melted butter, then tomatoes, beef, eggs, cheese and seasoning, 
 each in quick succession. Stir like scrambled eggs. Serve on 
 very flaky crackers or toast squares. Garnish with the hard 
 boiled eggs, sliced. A dish for the gods. 
 
 Henrietta G. Daniels, Dozvners Grove. 
 
 CHICKEX FILLINX^ FOR PATTIES. 
 
 One pint of cream or milk, 1 tablespoon of flour, 1 pint 
 cooked chicken cut in small pieces, 4 tablespoons chopped 
 mushrooms, season. Put 3^ pint of cream to boil, mix other ^ 
 pint of milk with flour, stir in boiling cream. When boiled up 
 once add chicken. Mrs. William H. G. Logan. 
 
 VEAL WITH ASPARAGUS TIPS. 
 
 Two cups very tender veal, roast or stew ; 1 cup of cooked 
 asparagus tips ; 1 tablespoon of butter, yolks of two hard boiled 
 eggs, 1 half pint of milk, salt, white pepper. Rub the yolks and 
 butter to a paste and heat it with the milk in chafing dish, stir- 
 ring until thoroughly blended. I'ut in veal and asparagus with 
 salt and pepper. Cook 5 minutes. Mrs. IV-. H. G. Logan. 
 
 CELERIED OYSTERS. 
 
 One pint oysters, 1-3 cu.p melted butter, j/. cup fine cracker 
 crumbs, 1}<^ cups of thin white sauce, 2 stalks celery chopped 
 fine, salt and pe]:)per, 4 slices of toast. Wash the oysters, drain 
 and dry between towels. Season with salt and pepper, dip in 
 melted l)uttcr, then in fine cracker crumbs. Cook in a hot but- 
 tered chafing dish. Arrange on toast, pour white sauce and 
 sprinkle with celery. 
 
 White Sauce — Melt 2 tablespoonfuls butter, add two table- 
 spoonsful flour, 54 teaspoonful each of salt and pepper, then 
 gradually one cup of scalded milk. Mrs. H. V. Wood. 
 
 142 
 
A NICE LUNCHEON DISH. 
 (Fine for the Chafing Dish.) 
 One tablespoon butter, 1 cup rich milk, 1 cup fine bread 
 crumbs, 2 cups grated cheese (use Herkimer cream), salt- 
 spoon dry mustard. Let butter melt, add milk, crumbs, cheese 
 and salt and cayenne to taste, then the mustard. When all is 
 blended well, add 2 eggs well beaten. Simmer Yz moment, then 
 serve. Henrietta G. Daniels, Dozvners Grove, III. 
 
 ANOTHER. 
 To serve poached eggs from the chafing dish, have water 
 boiling in bottom pan of your chafing dish. Take the individual 
 little pans (with handles and the holder) from a "patent t^g 
 poacher," set in chafing dish, butter each dish, break in eggs, 
 salt each and cover. Steam 2 minutes or as well done as liked. 
 Original. H. G. Daniels. 
 
 CREAMED SWEETBREADS AND CHICKEN. 
 
 Parboil a sweetbread and cut in ^ inch cubes. Reheat with 
 equal parts of cold cooked chicken and 2 cups white sauce. 
 
 Mrs. George Gary. 
 
 EGGS WITH CHEESE. 
 Two hard boiled eggs, ^ cup of grated cheese, 1 tablespoon 
 of butter, j^ cup of milk, 1 teaspoonful of flour, a little salt 
 and pepper. Make a white sauce of butter, flour, milk, salt and 
 pepper; then add to the sauce the grated cheese and eggs 
 chopped fine. Serve on toast. Strong Herkimer, County or 
 Edam cheese is best. Harriet M. Macomher. 
 
 BEVERAGES, 
 
 ''And we II iak a cup o' kiiidncss yet, 
 For auld lang syne." 
 
 EGG NOGG. 
 Beat the yolks of 5 eggs until very light and add 6 even 
 tablespoonfuls sugar and beat thoroughly with the yolks. Add 
 5 tablespoonfuls brandy and 1 pint of cream that has just been 
 whipped, and, last of all, the beaten whites of 5 eggs. Stir 
 lightly, just enough to mix well. Ida S. Dozvns. 
 
CURRANT CORDIAL. 
 
 Pour 1 quart be^t whiskey upon 1 pound bruised currants 
 and 1 ounce white ginger root, bruised ; let it stand 24 hours, 
 then strain through a flannel bag; add 1^ pounds loaf sugar, 
 and bottle when the sugar is dissolved. Excellent for a chill. 
 
 Mrs. G. A. So den. 
 
 RASPBERRY VINEGAR. 
 
 Four quarts red raspberries, enough vinegar to cover, let 
 stand 24 hours, scald and strain. Add a pint of sugar to a pint 
 of juice; boil 20 minutes and bottle; is then ready for use and 
 will keep years. To 1 glass of water add a large spoonful. 
 
 Lillie I. Lczvis. 
 
 RASPBERRY SHRUB. 
 
 - Soak 3 quarts of very ripe berries in 1 quart of pure cider 
 vinegar for 24 hours ; strain and to the liquid add 3 quarts fresh 
 berries; let stand 12 hours, strain again, add 1 pound sugar 
 to each pint of the liquid, boil 20 minutes. Bottle, and when 
 using, put 1 tablespoonful into a glass of water. 
 
 CIDER PUNCH. 
 One cup sugar, i^ of water and 1 of sherry wine ; slice in 2 
 lemons ; stir until dissolved and add 1 quart of cider. 
 
 HOP BEER. 
 One handful of hops, 2i^ gallons water, boil an hour, strain, 
 add 1 pint of molasses. When milk warm add a cake of yeast. 
 Let stand over night. Skim and pour it off from the yeast 
 carefullv. Add 1 tablespoonful of wintergrecn. Bottle. 
 
 L. /. Lezvis. 
 
 GINGER BEER. 
 
 Slice a lemon, bruise ^ ounce ginger root, l^A pounds white 
 sugar, 1 ounce tartaric acid, ly. gallons of water boiled and 
 poured over the ingredients ; when cool add a cake of yeast and 
 let stand in a warm place for 12 hours ; bottle and tie down the 
 corks. Ready for use in 2 days. 
 
 144 
 
The North End Club 
 
 Recommends the Following 
 Advertisers to Your Patronage 
 
 MS 
 
Between Chicago and 
 
 Milwaukee 
 on the Northwestern 
 
 Railroad 
 Facing Lake Michigan 
 
 
 Chicago Office 
 
 70 STATE STREET 
 
 Tuesdays 2 to 4 
 
 Telephone Central 500 
 
 j. jt B ! -?^ 
 
 The Pennoyer Sanitarium 
 
 KENOSHA, WIS. 
 
 The ideal resting place combining country life, city comforts and the 
 safety of the best medical skill and nursing. 
 
 For detail information or booklet address the managers 
 
 N. A. PENNOYER. M. D. G. F. ADAMS. M. D. 
 
 ''They Lace in Front" 
 
 Tel. Central 1597 Pianos to Rent 
 
 ^^k KELLY 
 
 JOHN A. BRYANT 
 
 Millinery 
 
 ^ and Gowns 
 
 PIANO DEALER 
 
 1st Premium Wegman 
 
 2577 EVANSTON 
 ^:^:-V.- j AVENUE 
 
 Haines Brothers 
 
 Foster & Co. 
 
 Favorite Bryant 
 
 Armstrong Piano Co. 
 
 Marshall & Wendel 
 
 Second Hand Pianos of Different Makes 
 
 The H. W. G. 
 
 138-140 WABASH AVENUE 
 
 NEAR MADISON STREET 
 
 1 ,,. . , , .1 Also Agents for 
 %m _ ''^ ' L'IRRESISTIBLE" 
 
 Take Elevator to 2(1 Floor CHICAGO 
 
 46 
 
Try this Recipe for 
 
 MOTHERS OATS wafers 
 
 Sift together 2 cups of flour ; 1 teaspoonful 
 salt; 1 teaspoon baking powder, and 2 tea- 
 spoons sugar. Add 1 cup of MOTHERS 
 OATS. Mix in with the tips of the fingers 1 
 tablespoon of lard and 2 tablespoons of butter, 
 softened, but not melted. Moisten with very 
 cold water until just soft enough to roll. Roll 
 as thin as cardboard; cut in oblongs three 
 inches by one inch. Bake in moderately hot 
 oven about eight minutes. 
 
 MOTHERS 0AT5 
 
 are always good 
 
 ''The memory of quality remains long after the price is forgotten." 
 
 THE GREAT WESTERN CEREAL CO. 
 
 OUR MOTTO I A pleased customer is 
 the best advertisemeat 
 
 ONLY FIRST-CLASS WORK 
 DONE IN REPAIRING OF 
 
 Watches, Clocks, 
 Jewelry, Etc. 
 
 clocks Called for and Delivered 
 (free of charge.) 
 
 ALL WORK GUARANTEED 
 
 Trees, Shrubs and Soil. 
 Floral Work of All Kinds. 
 
 STOLLERY BROS. 
 
 Florists 
 
 WHOLESALE AND RETAIL 
 GROWERS OF 
 
 Cut Flowers and Plants 
 
 Green Houses and Store: 
 
 2054 Southport Avenue 
 Tel. Sheridan 1023 
 
 E. J. SAMUELSON, 
 
 Jeweler, 
 
 I 224 Bryn Mawr Avenue 
 
 Sales Room; 
 
 with Flower Growers Co., 
 
 60 Wabash Avenue 
 Tel. Central 3067 
 
 CHICAGO. ILL. 
 
 147 
 
The Fair's Grocery 
 
 A Grocery That Aims stt Perfection. 
 
 WE carry all the well-known brands. Have noth- 
 ing to substitute as "just as good." 1 The 
 purity of our food products is our special pride, and 
 we patronize only those makers whose reliability is 
 well established. 
 
 The low prices for which our grocery is famous are 
 possible because of the immense quantity of goods sold. 
 
 air 
 
 STATE, ADAMS and DEARBORN STS. 
 
 CHICAGO 
 
 Bowman Dairy Co* 
 
 One of our Country Bottline Plants. 
 Pure, Clean. CROM healthy cows fed on 
 NA.*iir;v1 Millc proper food only, bottled 
 
 natural i^iik ^^^^ sealed in the country un- 
 der the most fovorable conditions. Shipped 
 in refrigerator cars. Placed in the hands of 
 consumers in original packages. 
 
 Lake View office, 540-552 Berteau Ave. 
 
 Phone, lake View 1001 
 
 M. COLE 
 
 Marshall Field Building 
 
 Suite 822 CHICAGO 
 
 Boulter and Company 
 
 834 Marshall Field Building 
 
 S'hirt tSe/aht^ 
 
 Exclusive Models 
 
 CHICAGO 
 
 148 
 
Cochran & McCluer 
 
 Real Estate, Loans, 
 Renting ©Lnd Insura^nce 
 
 Edgewater and North Shore Property a Specio^Uy 
 107 DEARBORN STREET 
 
 BrancK Offlo*: 
 PKone Centre.! 931 Evanston and C«.talpfi Avcs. 
 
 J. L. COCHRAN. Pres. W. F. QUINLAN, Secy, and Treas. 
 
 Edgewater Coal Co. 
 
 Dealers in 
 
 Anthracite and Bituminous Coal 
 
 Yards: Main Office: 
 
 2612 Evanston Avenue 45-107 Dearborn Street 
 
 Phone Lake View 135 Phone Cantral 931 
 
 149 
 
We announce the successful estab- 
 lishment in our store of a fresh meat 
 department. You will find in this 
 market perfection of service and a 
 variety of delicious meats so priced as 
 to claim your constant patronage. 
 Investigation is respectfully invited. 
 
 Rothschild 6 Company 
 
 State and Van Burcn Sts. 
 
 yoti shoxild ride 
 on the 
 
 Northwestern Elevated 
 Railroad 
 
 Co be ^ree _frofn the 
 T>u^t and 'Dtrt of ihe SireeU 
 
 Well-Lighted 
 CleaLn, AttrsLctive Catrs 
 
 Ph. P. Schlesswohl 
 
 Albert U. Peteraon 
 
 SCHIESSWOHL 
 & PETERSON 
 
 Choice Meats and 
 High Grande Groceries 
 
 41-45 Eve^nston Ave. 
 
 Tel. Lake View 16 
 Tel. Lake View 96 
 
 EDGEWATER. 
 
 1204-6 Bryn Mawr Ave. 
 Tel. Lake View 220 
 
 150 
 
Don't let anyone tell you that 
 ordinary house paint or inside 
 floor paint is "good enough" 
 for porches, verandas, steps, etc. 
 
 Watson's 
 Porch Floor Paint 
 
 IS THE ONLY THING TO USE 
 ITS MADE IN FIVE SHADES 
 
 Uhe 
 
 LeaLvenwortK Co. 
 
 (Not Inc.) 
 
 41 State St., Chicago 
 
 Hanufacture the finest Vanilla Extract on 
 the market; exquisite in flavor and from 
 the true Vanilla Bean 
 
 The Leavenworth Baking Powder 
 
 has proven very satistacfory, the 
 quality leaves nothing to be desired. 
 It is free from alum, phosphates 
 and all cheapening admixtures. It 
 is Pure Cream of Tartar and Soda. 
 
 The Leavenworth Liquid Silver Polish 
 
 is the most convenient and effective. 
 It contains no harmful ingredient. 
 
 The Alexandra Coffee 
 
 is the best Coffee on the market 
 irrespective of price. It is pract- 
 ically a 40-cent Coffee for 25 cents. 
 "Queen of all Coffees" 
 
 Put up in Gallons. Half-Gallons a^nd QuaLrts 
 
 GEO. E. WATSON CO. 
 
 Paint and Color MaLkers 
 
 108 La.ke Street :: CHICAGO 
 Send for Sample Card 
 
 Miss B. Lichtenstein 
 
 1244 Bryn Mawr Ave. 
 1218 Argyle Avenue ■ 
 
 Ed^ewaLter Dairy 
 
 Distributer of 
 
 PVRE MILK 
 and CREAM 
 
 Bakery, Confectionery, 
 Delicatessen 
 
 Orders taken for Ice Cream 
 Lowney's Box Candies 
 
 We carry a complete stock of assorted 
 Favors, Cake Laces and Almond 
 Cups, Paper Cases and Paper Nap- 
 kins, D'oyleys,Candles,Candle Holders 
 
 Fresh Buttermilk Cottag^e Cheese 
 Try Our XX Whipping Cream 
 
 Phone II8J Irving 916 EDGEWATER PLACE 
 
 Hoping: to be favored with your patronage 
 
 151 
 
Edgewater Grocery 
 Company 
 
 JAMES MCMANUS 
 
 Proprietor 
 
 1246 Bryn Mawr Ave/ 
 
 Phone, Lake View 104 
 
 CHICAGO 
 
 Phone, Lake View 667 
 
 FRANK H. AHLBORN 
 
 Prescription Drugfltst 
 
 1202 Bfyn Mawr Ave, 
 
 Cor, Evanston Ave. CHICAGO 
 
 BAIRD & WARNER 
 
 Evanston and Wilson Avenues 
 
 (Adjoining " L" Terminal Station ) 
 
 REAL ESTATE MORTGAGE LOANS 
 RENTING INSURANCE 
 
 Headquarters {or 
 
 North Shore Property 
 
 C. W, FOGG 
 
 Manager 
 
 T-, , . j Lake View 169 and 
 
 1 clephoncs i Shcndan X 1661 
 
 MAIN OFFICE / 90 LA SALLE STREET 
 
 1S2 
 
GUARANTEED ABSOLUTELY PURE 
 
 CHOCOLAT- MENIER 
 
 The Celebrated French Manilla Chocolate 
 
 Used the world over for Breakfast and Soirees instead of 
 
 Tea or Coffee. 
 
 CACAO-MENIER 
 
 MenJer's Breakfast Essence of Cocoa. 
 
 Unites in a perfect 
 form all qualities 
 
 of a healthy 
 
 and strengthening 
 
 food. 
 
 Menier's 
 
 
 1 
 
 SUPERFINE 
 
 It is easily digested 
 and is specially bene- 
 ficial to people 
 suffering from 
 dyspepsia and weak 
 nerves. 
 
 Chocolates 
 
 and Bon-Bons. 
 
 Annual sales exceed 36,000,000 pounds. 
 Grand Prix— Highest Award—St. Louis 1904. 
 
 If not acquainted with manner of preparing Menier's Chocolate 
 and Cocoa, write to 
 
 250 W. 27th STREET, NEW YORK, or 
 66 WABASH AVENUE, CHICAGO. 
 
 MENIER, 
 
 Thp North FnH Plllh ^^^°"^"^^°^s ^^"^^^'s Premium chocolate 
 
 "Blue Label" unsweetened for all cooking 
 purposes. 
 
 Recommends Menier's Vaniila C^liocolate, "Yellow Label" sweetened for all 
 drinking purposes. 
 
 153 
 
Phone 1 j6i Ir-v'tJig 
 
 PETER SIEG'L 
 
 Late of Schmidt & Sieg'l 
 
 Ladies' Tailor 
 
 1878 Evanston Ave. CHICAGO 
 
 Phone Qraceland 693 
 
 North Shore Dye Works 
 
 Dyeing, Scouring, 
 Chemical Cleaning 
 
 French Dry Cleaning 
 
 RICHARD WAGNER, 
 
 Proprietor 
 
 1880 Evanston Ave., "Tveliue''" 
 
 CHICAGO 
 
 Orders by mall or express promptly attended 
 to. Goods called for and delivered 
 
 Telephone Lake View 525 
 
 J. A. SCHIESSWOHL 
 
 Market and Groceries 
 
 2178-80 Evanston Avenue 
 
 CHICAGO 
 
 154 
 
Peterson's Trees 
 
 Well known 3Lnd home grown 
 
 Ornamental Trees, Flowering Shrubs, 
 
 Climbing Vines, Hardy Fruits and 
 
 Herbaceous Plants for Immediate Effect 
 
 Nursery just west of EdgewaL<er. GIVE VS A TRIAL 
 
 We give advice regarding tlie location of stock 
 purchased of us 
 
 City Office; 
 
 108 La Salle Street 
 
 Du«„«. j riain 4162 
 '^*'°""1 Automatic 5462 
 
 PETERSON NURSERY 
 Lincoln and Peterson Avenues 
 
 Phone Lake View 103 
 
 Phone 1794 Graceland 
 
 High Grade Distemper Tinting 
 
 HERMAN KEAN & CO. 
 
 Decorating and Painting 
 Interior Finish 
 
 a: 
 
 1872 Evanston Avenue 
 
 Near Wiison Ave. CHICAGO 
 
 Phone Irvinsr 1771 
 
 Kalbas Dairy Co. 
 
 Dealers in 
 
 Pure Milk, Cream 
 and Butter 
 
 ^ 
 
 610=612 Melrose St. 
 CHICAQO : : ILLINOIS 
 
 155 
 
Thone Ir-Oing 1152 
 
 Elizabeth S. Smith 
 
 Exclusive Designs in 
 
 Millinery * » * * 
 
 Near Wilson 
 
 1926 Evanston Are, 
 
 Manicuring Shampooing 
 
 Facial Massage 
 
 Blemishes of 
 Skin and Complexion Removed 
 
 By Electricity or X=Ray 
 
 Engagements by Phone 
 Call Irving 1152-874 
 
 Sole Agent for Mrs. R. W. Allen's Toilet Goods 
 
 JENNIE NEELY 
 
 Parlor: 
 
 1926 Evanston Ave. 
 Near Wilson 
 
 L.KOROPP Pres 
 H.KOROPP Sec>iTrec.j 
 
 PHONE 
 
 LAKE VIEW 589. 
 
 FLORALfe 
 
 GREENHOUSES -<o 
 B"RANCn OFFICE 
 252 VV. RAVENSWOOD PARK AVE 
 
 ^ARTISTIC/ 
 
 FLORAL 
 DESIGNERS^ 
 
 MAIN OFFICE and 
 
 ^ GREENHOUSES 
 1860-1870 EVAN5T0N AVE. 
 
 156 
 
Regilding Framing 
 
 Manufacturing 
 
 Q.U.GAIRINQ 
 
 jftne Hits 
 
 stores and Factory: 
 
 1720=22 North Clark Street 
 
 CHICAGO. ILL. 
 Phone Lake View 1086 
 
 Branch Store 
 
 r-.^ . Corner 
 
 801 Dempster Street snerman a 
 
 EVANSTON, ILLINOIS 
 Telephone 770 
 
 Fine Hand Work 
 
 Lincoln Hand Laundry 
 
 1886 Evanston Avenue 
 
 Phone Sheridan 1663 
 
 Branch Store: 
 
 510=512 North Clark Street 
 
 Phone North 588 
 
 803 Dempster Street 
 
 EVANSTON, ILLINOIS 
 
 Phone 770 Evanston 
 
 ITHE GEO.WITTBOLD COMPANY 
 
 GARDENING 
 
 1657-1659 BUCKINGHAM PLACE 
 
 CHICAGO. 
 
 Telephone Lake View 557 and 558 
 
 Growers of 
 
 TROPICAL PLANTS 
 
 Greenhouses and Nursery 
 
 EDGEBROOK, ILLINOIS 
 
 Phone Irving: Park 784 
 
 157 
 
GEORGE LILL, President W. W. LILL, Vice Prest. GEO. H. LILL, Secy & Treas. 
 
 George Lill Coal Co. 
 
 Office : 
 
 39 to 67 Chester Street 
 
 Cor. Clybourn and Ashland Aves. 
 
 CHICAGO 
 
 POCAHONTAS COAL 
 
 Telephone North 1880 
 
 Private Exchange All Departments 
 
 Dock and Railyards: 
 
 Clybourn and Ashland Aves 
 
 Edgewater Yards: 2134 Evanston Ave. 
 
 Phone North 1527 
 
 Telephone 630 
 
 Orders Called for and 
 Delivered Same Day 
 
 
 A. W. POPP 
 
 North Shore 
 
 .GROCER.. 
 
 Creamery 
 
 1425 Diversey Boulevard 
 
 Cor. Best Ave. 
 
 CHICAGO, ILL. 
 
 Butter and E^gs, Tea ai\d Coffee 
 
 Cottatge Cfieese, Fresh 
 
 Dressed Poultry 
 
 
 Delivered in Edgewater and Ar^yle PsjLrk 
 
 Our Specialty: 
 
 Tuesday and Friday 
 
 Teas, Coffees, Butter and Eggs 
 
 805 Dempster Street. EVANSTON 
 
 158 
 
'Retail 
 
 PITKIN <a BROOKS 
 
 Corner 
 LaKe and 
 Si ale Si J. 
 
 IRicb Cut (5la86 
 
 The Dinner cannot be Well Served 
 without 
 
 Pretty Table China. 
 
 We serve our patrons from Haviland, Guerin, 
 
 Minton, Cauldon, Wedgwood and the German 
 
 Factories, and 
 
 Otir Trices are Reasonable 
 
 Tcl. Graccland 1831 
 
 All Our Milk is FUtered 
 
 1/ Quality is Desired Patr 
 
 STAPLES DAIRY CO. 
 
 Wholesale and Retail Dealers in 
 
 PURE 
 
 Milk and Cream 
 
 BOTTLED MILK 
 
 A Specialty 
 
 Rose Brand Cr eamery Butter 
 
 DEPOT 
 
 2792 and 2794 N. Robey St. 
 
 p. MUNO 
 
 J. H, MUNO 
 
 Sheridan Drive Club 
 Livery and 
 Boarding Stable 
 
 MUNO BROS. 
 
 Carriage Cadi 
 Telephone. La^ke View^ 116 
 
 Receive Prom? Mention CHICAGO' 2614-16 Ridge AVC. EvaSsto"n Ave. 
 
 159 
 
Phone Douglas 888 
 
 Tlie Home 
 Delicacies Association 
 
 Is prepared to receive 
 orders in the various 
 branches of society 
 catering and to supply 
 new and exclusive ideas 
 in Menus and Table 
 Appointments for all 
 varieties of SOCIAL 
 FUNCTION S 
 
 Where does it ^o? 
 
 Get one of our 
 
 Family Expense Books 
 
 25 and 50 cents each 
 
 They keep the family happy by 
 showing where the money goes 
 
 STEVENS, MALONEY ^ CO. 
 
 Stationers and Printers 
 143 LaSalle St., Chicago 
 
 2970 Qroveland Avenue 
 
 CHICAGO, ILLINOIS 
 
 AUG. SAEHN. Pres. R. NOELCK, Sec.-Treas. 
 
 North Shore 
 Safe Deposit Co. 
 
 August Saehn & Company 
 
 2566-68 Evanston Ave. 
 
 Safety Deposit Vaults, Insurance 
 Savings Deposits 
 
 Vhone LaK« V/«to 98S 
 
 Boxes. $3.00 per yeaLt and upwaLfd. 
 3 per cent per aLnnum on Savings Deposits 
 
 Member of Chicago Loans made on Good 
 
 Real Estate Real Estate 
 
 Board Security 
 
 W. J. Lukens 
 
 'Real Estate 
 and Insurance 
 
 1218 ChaLmber of Commerce 
 CHICAGO 
 
 Telephone Main 3595 
 
 Lake View and North Shore Property 
 a SpecieiLhy 
 
 160 
 
Established 1864 
 
 PKon© North 1348 
 
 £. R. ScKHck 
 
 "Dealer in_fine domejiic 
 and imported 
 
 KitcKeA Vtensils ai\d 
 Housefuri\isKing Goods 
 
 437 North Clark Street, CKiceLgo. 111. 
 
 Artistic Hanging of Lambrequins and 
 Laces. Shades, Rods, Poles, etc. Spring 
 Beds. Mattresses, Slip Covers and Carpets 
 to order and repaired. 
 
 Herm.Wunderlich 
 
 \/pholsterer 
 and 'Decorator 
 
 Estimates on request 
 
 1794 North Halsted Street 
 opp. Ne^vport Ave. 
 
 CHICAGO 
 
 Phone 
 Graceland 435 
 
 For 12 years with 
 MARSHALL FIELD & CO- 
 
 Chicken, Lobster eind Shrimp Salads made 
 to order. 
 
 Special Rates for Parties, 
 Weddings, etc. 
 
 Garben^GrollCo. 
 
 Confectionery 
 
 FoLncy Batkery 
 Ice Crea^ms acnd Catfe 
 
 PKone North 396 
 PKone North 393 
 
 176 North Clark Street. Chicago. III. 
 
 Alston's 
 
 Veranda Lac 
 
 A Paint prepared especially 
 for Porch Furniture, Lawn 
 Swings, Seats, etc. Two 
 Permanent, Quick - Drying 
 Shades 
 
 Green and Vermilion 
 
 The Alston M'n'f'g Co. 
 
 CHICAGO, ILL. 
 
 Crushers of Flaxseed and Manufacturers of 
 all grades of Paint and Dry Colors. 
 
 161 
 
Our Great Grocery 
 
 Occupies the Entire Sixth Floor 
 EVERYTHING FRESH, PURE AND CLEAN 
 
 Comf)lete Lines of the 
 CHOICEST STAPLE AND FANCY 
 
 GROCERIES 
 
 FRUITS AND VEGETABLES 
 
 DELICATESSEN 
 
 SMOKED MEATS 
 
 FRESH MEATS, Etc, Etc, 
 
 PRICES ARE ALWAYS LOWEST HERE 
 
 BOSTON STORE 
 
 STATE and 
 
 MADISON 
 
 Telephone, 2161 Central 
 
 7 A.M. to 7:30 P.M. 
 
 THE 
 
 Mrs. Clark Co. 
 
 LVNCH ROOM 
 
 For 
 LADIES and GENTLEMEN 
 
 BREAKFAST DINNER SUPPER 
 
 Home Cooking and Catering 
 
 A?1SL 153 Michigan Ave, 
 
 R, S. CritcheU Bavier C, Miller Chas. P. Whitney 
 Kossuth Marks Lyman M. Drake Frank Barbour 
 
 CRITCHELL 
 
 MILLER 
 
 WHITNEY & 
 BARBOUR 
 
 Fire Insurance 
 
 ESTABLISHED 1868 
 
 138 to 144 La Salle St, CHICAGO 
 
 162 
 
PARIS NEW YORK ST. GATT 
 
 Styer Lace & Drapery 
 Company 
 
 Home Furnishers and Decorators 
 Importers and Makers 
 
 Real Lace Curtains and Draperies 
 
 Special Furniture 
 and Hand Tufted Rugs to order 
 
 175^ Michigan Ave. 
 
 Railway Exchange Building 
 
 Phone Hao-rison 3509 
 
 CHICAGO 
 
 Phone Central 5842 
 
 ^he 
 
 Cleverly Corset 
 
 Made to Order 
 
 Insuring to our patrons all the 
 latest effects in figure required in 
 the fitting of gowns. Endorsed by 
 Chicago's Leading Dressmakers 
 
 A. M. CLEVERLY 
 
 1022 Masonic Temple 
 
 CHICAGO 
 
 Chicago Office: 
 
 157 W. Washington St. 
 
 ^ 
 
 f 
 
 ^he 
 Household 
 j^ecessity 
 
 JAP''A''LAC stains and varnishes by one 
 application. It is the most durable finish on 
 the market for floors, ail kinds of interior wood 
 work, etc., where extreme durability is required. 
 
 It is a great reviver of old wood work, 
 furniture, etc., as it covers up all mars, scratches 
 or disfigurements, producing a brilliant and 
 beautiful finish and can be successfully applied 
 by an inexperienced person. It is not affected 
 by hot or cold water, nor by soap and water, 
 and does not mar white or show heel marks 
 when used on floors. The colors are as foUowss 
 
 Oak, Walnut, Mahogany, Cherry, Malachite 
 Green, Ox-Blood Red, Brilliant Black, Dead 
 Black, Natural or Clear, Gloss White, Flat 
 White, Ground and Empire Blue. 
 
 Manufactured only by 
 
 The Glidden VarnisK Co. 
 
 163 
 
 ClevelaLnd, Ohio 
 

 
 
 
 
 
 
 ■IliU'MlU 
 
 
 
 
 1 ISTATE&WASHWGTOHSTSJJI 
 
 the entire 
 
 
 Our Pure 
 
 Food Departments occupy 
 
 
 Fifth Flooi 
 We supply 
 
 ** 
 
 ig and the 
 
 
 the tables of the discernir 
 
 
 critical 
 Our hygiei 
 
 
 ry, perfect 
 
 
 nic restaurant, modern dai 
 
 
 meat market, and high grade bakery are objects 
 
 
 
 of interest to every woman, 
 
 
 Telefhoyn\ North 2^4 
 
 PRICE LIST 
 
 "Carlota" Coffee 
 
 3-Pound Can $ 1.00 
 
 Burton F. White 
 
 CATERER 
 
 5-Ponnd Can 1.65 
 
 10-Pound Can 3.25 
 
 567 North Clark Street 
 
 Near Schiller 
 
 25-Pound Can 8.00 
 
 50-Pound Can 15.00 
 
 "Carlota" Coffee is put up in 
 
 Most Careful and Artistic Service 
 in Chicago for 
 
 WEDDINGS 
 
 RECEPTIONS 
 
 CHILDREN'S PARTIES 
 
 DELICIOUS 
 
 Ice Creams, Ices and Cakes 
 
 sealed tin cans — we grow every 
 pound of coffee sold under the 
 name "Carlota." 
 
 
 Csifetal "CARLOTA^Co. 
 
 Order in person, by mailer ofourwagoa salesman 
 
 
 for family orders 
 
 Telephone, Central 3J90 
 
 Catalogue upon Request 
 
 Office, Room 310 - - 42 RIVER STREET 
 
 164 
 
OLQA QOLDZIER 
 
 Maker of Gowns 
 
 RdLndolpK MdLfket ^ 
 Grocery 
 
 Tailor- Made Gowns a 
 
 52 ©Lnd 54 State St. 
 
 Specialty 
 
 Finest Store of its 
 kind in Illinois. 
 
 Suite 908 Masonic Temple 
 
 Telephone Market 1236 
 
 CHICAGO 
 
 Complete line of 
 Groceries, Wines, 
 Liquors, Meats, 
 Butter and Delica- 
 cies. Prompt de- 
 livery to all parts 
 of the city. 
 
 E-Oery Hay is a 
 Children's "Day at 
 
 U/?e Chicago 
 Childrea's 
 Store 
 
 Everything that Infants 
 and Children wear from 
 Head to Foot including 
 many Novelties not 
 found elsewhere. 
 
 A. STARR. BEST 
 
 107 State St. 
 CHICAGO 
 
 Telephone 4070 Central 
 
 165 
 
(MILWAUKEE 
 
 KENOSHA 
 
 'Vi'lNTHROP HARBOR 
 
 ~^ CAMP LOGAN 
 
 Z»ON CITY 
 
 BEACH 
 
 %^'V WAUKEGAN 
 
 ^h, ^^x NO.CHICAGO 
 
 fl^' LAKE FOREST 
 
 iOQkCFELL&R FORT SHERIDAN 
 
 HIGHWOOO 
 
 jilGHLANO PARK 
 
 RAVIN I A 
 
 GLENCOE 
 
 LAKESIDE 
 
 .WINNETKA 
 
 KENILWORTH 
 
 , WILMETTE 
 
 EVANSTON 
 
 CHICAGO 
 
 Ravinia 
 Park 
 
 A platce of recreaiioA 
 and entertainment for 
 people of culture aLivd 
 refinenvent. ^ ^ 
 
 ^ 
 
 Concerts 
 
 E*Oery^ ^yiJ"ternoon and RHJentng 
 
 Entrance from Sheridan Road and Green Bay Road 
 for Automobiles and Carriages 
 
 Liocated at 
 
 HIGHLAND PARK 
 
 Along the Chicago & Milwaukee Electric Railroad 
 
 166 
 
LIBRARY OF CONGRESS 
 
 iiiiilli iiiiii