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 THE SIOUX CITY, IOWA 
 
 ONE 
 
 PRICE 
 
 Sioux City's Greatest Bargain House store 
 
 LADIES send us your order for SHOES. We'll 
 fit the foot and save you monej besides. 
 Tr^' a pair of our famous Shoes. A pair... 
 
 1 
 
 Importer and Dealer in 
 
 Sioux City, Iowa 
 
 312=314 Nebraska St. 
 
 South of Fourth, on the Main Street 
 
 Leading to the C. & N . W. and 
 
 Omaha Railway Depot 
 
 m 
 
 
 Queensware, China and Glassware 
 
 TT . n 1 JD ^T r\ Full Line Bar Goods 
 
 Hanging, Parlor and Banquet Lamps. Onyx ^^^^^ p^^ ^^.^^^ ^^^ 0,^^^ 
 
 Top Tables, Gas Fixtures, Best Full Line DoubleThick Hotel China 
 
 Mantels, Etc. .Mail Orders Given Prompt Attention 
 
 Have You Seen Our Stock of. 
 
 ^ 
 
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 UUJ«>i 
 
 HOSERY 
 
 t^ e^^ t^ fc5* t^ 
 
 Gent's Fast Black Half Hose "X (\n Poi* Slimmer Weai*^ 
 
 Children's Ribbed Hose = -L^C rOF :3UniIllCr YV Cdl . 
 
 Ladies', Gents", Children's and Misses' Hosiery at Lowest Prices 
 
 ,,Xbe Racket,, Vf,m% lowa 
 
 To Secure Good Results in Baking go to the 
 
 L. LAMB LUMBER CO. ^''iS'w^r 
 
 For Your. 
 
 COAL 
 
 e • • • 
 
 They handle the Best Hard and Soft Coal hi the market. Try their 
 
 Hocking Valley Soft Coal. It will please you. Also use 
 
 their kindling. You will find it bone dry. 
 
 
 
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 f4 
 
 
 OERMAFOAfl 
 
 A. 
 
 Tor fbe Skin and Scalp 
 
 PRICE BY MAIL 25c 
 Mrs. E. J. Daw, Agent at Sheldon, Iowa 
 
 Finest 
 
 Preparation 
 
 In 
 
 The 
 
 World 
 
 For 
 
 Cleansing 
 
 Purifying 
 
 And 
 Healing 
 The 
 Scalp 
 And 
 Skin 
 
 DERMAFOAM! Have you tried it? 
 It is the Finest Preparation In The 
 World for Cleansing-, Purifying- and 
 Healing- the Skin and Scalp. It Cures 
 Dandruff, Removes Tan, Freckles, 
 Blackheads, bad oders from the arm- 
 pits, and is an Excellent Shaving- 
 Cream; Delightful for the Bath; In- 
 dispensable for the Infant's Toilet, 
 and sells like Hot Cakes. No Acids, 
 Salts or Ammonia. Price by mail 
 25 cents. Ag-ents wanted every- 
 where. Address 
 
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 "a 
 
 % MORRIS 
 ^ ILLINOIS 
 
 Cbc Dermafoam €o. 
 
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...Be$t Receipts 
 
 ♦♦♦ 
 
 Containing Thoroughly Tested and Reliable Receipts for 
 Cooking, Home Remedies, and General Information 
 
 •^•J^; 
 
 CONTRIBUTED ESPECIALLY FOR THIS WORK 
 
 EDITED AND PUBLISHED BY 
 
 MRS. KATE POWERS 
 
 SHELDON, - IOWA 
 
 INDUSTRY 
 
 To meditate, to plan, resolve, perform, 
 Which in itself is good— as surely brings 
 Reward of good, no matter what be done. 
 
 —Pollock. 
 
44826 
 
 l-lbrMry of Congre«« 
 ""W^ COflES ReCEIVEO 
 
 SEP 8 1900 
 
 Cofynght tntry 
 
 SECOND COPY. 
 
 Dt><ver«x) to 
 
 OhDtK DIVISION, 
 SEP 11 1900 
 
 69687 
 
 
 <; 
 
 COPYRIGHTED igoo 
 BY MRS. KATE POWERS 
 
TO THE BRIDES 
 W-io are wiliinojf by perseverance and industry 
 to beco-ne mistresses of the art of -housekeeping 
 
 this book is dedicated 
 
PREFACE 
 
 "Hous^l^eeping^ is an art, and, like other arts, must be mastered 
 t)y a careful observance in regard to details. Work must be 
 systematized, and a definite plan followed, if one ever becomes the 
 mistress of housework. 
 
 A Judg-e's wife once remarked, "It takes as much brains to 
 manag^e a house well, as to decide cases of law." We fully ag^ree 
 with her, and would like to add — that in many cases we believe it 
 takes more. 
 
 In compiling- this volume it has been the author's aim to g'ive 
 information of real value to all, and especially to the inexperienced; 
 this has been done without sparing- time or labor. Kind friends 
 who are practically familiar with the subjects treated, have en- 
 deavored to state the processes as clearly and concisely as it is 
 possible. 
 
 The within receipts are all reliable having- been tried and 
 proved. If you, my dear young- friend, should fail a't first in trying- 
 them, it may be inanimate objects were contrary. Remember no 
 excellence can be g-ained without g-reat labor in any other art, 
 neither can you expect to become an adept in the culinary art 
 without repeated trials; long-, and often roug-h, is the road to 
 success. 
 
 Our sincere desire is that we may straig-hten, somewhat, the in- 
 tricate mazes th roug-h which you must pass in order to become the 
 queen of the household duties, instead of the slave. 
 
 We hope that any mistakes found in this work will be covered 
 with the mantle of charity, while we leave its merits to yourg-ener- 
 ous judg-ment. 
 
 In the preparation of this work, many thanks are due the ladies 
 of Cheldon, and other kind friends from more distant homes, who 
 so gladly and willing-ly contributed of their best receipts. Grate- 
 ful acknowledg-ement is especially due Mrs. Nellie Nelson for her 
 interest in the work. 
 
 Sheldon, July 12th, 1900. Mrs. Kate Powers 
 
Bread Making 
 
 There are four points that must be observed in making" g-ood 
 Thread. Above all things use gfood flour. Good flour when pressed 
 in the hand adheres in small lumps and is of a creamy white ting"e 
 being- easily disting-uished from poor flour because of its unadhesive- 
 ness and ding-y color. Next important point is the yeast, home 
 brewed is always best. Any of the compressed or dry yeasts are 
 g-ood providing" they are fresh. Another essential is the kneading-. 
 One rule is to knead half an hour; but this is not always necessary, 
 for the doug-h is kneaded sufiiciently when it takes on a smooth ap- 
 pearance. The last point, but by no means the least in importance, 
 is the baking-. Care must be exercised in determining- the proper tem- 
 perature for the oven. One of many tests is to place in it a piece 
 of writing- paper, should it brown lig-htly in five or six minutes the 
 oven is then ready. And if kept at this temperature for fifteen 
 minutes it may be allowed to moderate somewhat. Usually three 
 quarters of an hour to an hour is required in baking-. Of course 
 older house-keepers know these facts from long* experience. 
 
 Mrs. W. L. Ayers. 
 
 HOME BREWED YEAST 
 
 Take four or five medium sized potatoes, peel, wash and grate 
 into three pints of very cold water. One handful of loose hops put 
 in a granite basin, pour one pint of boiling- water on these, set on the 
 back of the stove, steep, not boil, covered closely about five minutes. 
 Now put the grated potato and water in a g-ranite kettle, strain hop 
 water over it. Add one-half cup sug-ar, one-half cup salt, put on fire 
 stirring until cooked. When cooled or aboutmilk warm, add one cup 
 old yeast or one cake dry yeast and one cup flour. Let stand in a 
 warm place twenty-four hours, covered with a perforated cover; 
 then put in an earthen jar; tie a paper over the top and set away for 
 
BEST KKCEIPTS 
 
 (on the stove if the fire is nearly out,) where it will be kept warm, 
 not hot, for an hour or two. If the dish is not too larg-e it will 
 probably be full in the morning-, if not, add a spoon of flour, stir 
 well, warm the water in the kettle, replace dish, cover and keep it 
 warm until lig^ht. Have read}' two quarts of sifted flour in a pan, 
 make a hole in the center, put in an even teaspoon of salt, a tea cup 
 of nearly boiling- water, to one pint of new milk, and stir a batter 
 there in the center of the flour, add the "emptying-s" from the dish 
 and stir well, (there will be a g-ood deal of flour around the batter, 
 this is rig-ht,) cover w'ith another pan, keep warm until light,- — it 
 will rise in an hour or even less — when it is ready to be kneaded 
 and made directly into loaves, which place in baking- pans, keep 
 well covered and warm until lig-ht, when it is ready to bake. The 
 secret of success is to keep it warm but not at all hot. This bread 
 is g-ood if no milk is used; indeed some prefer it made with water 
 alone instead of milk and water. In cold weather, if kitchen is cold 
 at nig-ht, do not set "emptying-s" over nig-ht, but make early in the 
 morning-. 
 
 Mrs. Kate Powers 
 
 EXCELLENT BREAD 
 
 Heaping- cup flour, teaspoonful salt, tablespoon lard; pour on 
 boiling and stir until creamy, one pint milk scalded, one cake com- 
 pressed yeast, mix into a loaf, let stand three hours then put into 
 loaves, let stand one hour and bake. 
 
 Mrs. H. T. Thompson 
 
 POTATO YEAST 
 
 When boiling- potatoes for dinner put one pint of flour in an 
 earthen dish, to which has been added one teaspoon each of sug-ar 
 and salt. When the potatoes are done, drain the water onto the 
 flour. Mash one good sized potato, add. Soak a yeast cake in 
 tepid water. When flour is about milk warm and yeast cake 
 dissolved, add. Set in a warm place, in four or five hours it isready 
 for use. 
 
 Mrs. John Dyas 
 
 TO MAKE THE BREAD 
 
 The first thing in the morning-, sift three quarts of flour into 
 bread pan, add teaspoon of salt, one quart of warm water, stir 
 
BEST recp:ipts 
 
 thoroug-hly, thea add yeast which should by this time be very lig"ht, 
 stir well and set in a warm place to rise, usually b}' covering- well 
 and keeping- from drafts is sufficient in moderate weather. In very 
 cold weather keep close to coal stove. When this becomes very 
 lig-ht which will be in an hour or two, add flour and knead until 
 smooth or g-lossy which will be in less than one-half hour. Set 
 away to rise; when very lig-ht knead down; when again lig-ht, shape 
 into loaves; let this become lig-ht, then bake. The secret of g-ood 
 bread is to let it become lig-ht enoug-h before baking- and not to dry 
 up in this latter process. This must be learned by practical ex- 
 perience. 
 
 Mrs. John Days 
 
 GRAHAM BREAD 
 
 Three cups sour milk, two teaspoons soda dissolved in hot 
 water and added to the milk, one cup 'Orleans or sorgfhum molas- 
 ses, one teaspoon salt, equal parts granam and white flour to make 
 a stiff batter, as stiff as can be stirred; bake in a broad rather shal- 
 low baking^ tin for three-quarters of an hour in a moderate oven. 
 
 Mrs. Marion Dixon 
 
 GRAHAM BREAD 
 
 One and one-half pints sour milk, two teaspoons soda dissolved 
 and added to milk, one cup brown sug-ar or one-half cup molasses, 
 scant teaspoon sali, as much sifted graham flour as can be stirred 
 in with a spoon, pour in well g-reased pan, steam two hours, bake 
 fifteen minutes. 
 
 Mrs. W. S. Lamb 
 
 GRAHAM BREAD 
 
 One pint of bread spong-e, scant half teacup of butter and 
 lard mixed, two-thirds cup of sug-ar, add to spong-e and beat in well, 
 stir in sifted g-raham flour as long- as you can stir it, take out onto 
 a floured board, knead softly and shape into two loaves, put into a 
 well buttered bread tin, smooth all on the top and sides with melt- 
 ed butter, set aside in a warm place to rise, then take same as 
 white bread, be careful not to burn as sweetened bread burns 
 quicker than plain bread. 
 
 Mrs. W. L. Ayers 
 
10 BEST RECEIPTS 
 
 BOSTON BROWN BREAD 
 
 One heaping- coffee cup each of rye, graham and corn meal 
 sifted tog-ether, beat thoroug-hly with two cups of Orleans molasses, 
 two cups sweet milk, one cup sour milk, one dessert spoon soda, 
 dissolved in themilk, one teaspoon salt. Pour into a g-reased tin 
 pan, set in a kettle of cold water and boil four hours, remove the 
 lid of the tin pan, and place in an open oven to dry the top. Unex- 
 celled for g-oodness. 
 
 Mrs. W. H. Sleeper 
 
 BROWN BREAD 
 
 Three cups sour milk, level taV)lespoon soda dissolved in the 
 milk, one cup mollasses. scant teaspoon salt, two cups corn meal, 
 one cup g-raham sifted tog-ether. Pour inio three g-reased corn 
 cans, steam four hours. 
 
 Mrs. F. S. Plumb 
 
 BROWN BREAD 
 
 Take four cups of corn meal and one tablespoon of salt, pour 
 on sufficient boiling- water to wet it, add one cup of molasses, two 
 cups of sour milk, tw^o and one-half teaspoonsful of soda dissolved 
 in a little hot water and last two cups of flour. Bake in.a loaf three 
 hours, or steam in tin ci*ns two hours then bake one-half hour. 
 
 Mrs. E. a. Ward 
 
 CORN BREAD FOR THREE 
 
 Butter the size" of an egg, two heaping- tablespoons sug-ar beat- 
 en with butter, add one eg-g well beaten, sift tog-ether two-thirds 
 cup yellow meal, one-half cup flour and two teaspoons baking 
 powder, one-half teaspoon salt, and one-half cup sweet milk, should 
 this be too thick, add more sweet milk, the batter must be about 
 the consistency of pancake batter. Bake in a shallow tin or gem 
 tins. Very good. 
 
 Florence Oldham 
 
BEST RECEIPTS H 
 
 CORN BREAD 
 
 One and one-half teacups flour, one and one-half teacups corn 
 meal, three teaspoons baking- powder, one tablespoon sugar, one 
 teaspoon salt, two tablespoons melted butter, three eggs, beat 
 whites and yolks separately, one coffee cup sweet milk, sift meal, 
 flour and baking powder together, add salt, then the jolks well 
 beaten, melted butter, now the milk, beat all together, lastly stir 
 in lightly the whites of the eggs beaten to a froth. Bake in a well 
 buttered broad shallow pan twenty-five minutes. 
 
 Mrs. Sadie Hollenbeck 
 
 OAT MEAL BREAD 
 
 Two large cups of oatmeal covered with boiling water, when cool 
 add one tablespoon of lard or butter, one-half cup Orleans or sor- 
 ghum molasses, one cake of Yeast Foam, soften with enough water 
 to cover, or a cup of home brewed yeast, two teaspoonsf ul salt, now 
 add flour enough to knead it well, mold into a loaf and set aside in a 
 warm plac^; let rise. Do all this at night just before retiring, and 
 early in the morning knead and divide into three loaves, mold into 
 shape and put into three square buttered tins. Smoothing all the 
 loaves over with melted butter. When light again which will be 
 soon, bake same as white bread. Unusually nice. 
 
 Mrs. W. L. Ayers 
 
12 BEST RECEIPTS 
 
 Breakfasts and Teas 
 
 -s^^^^S^^ 
 
 TO COOK OATMEAL 
 
 Put four heaping- tablespoons of steel-cut oats into one quart of 
 cold water, add one-half teaspoon salt, put over the fire in a double 
 boiler, cover and cook continuously, after it commences to boil, one 
 hour; ke.p the kettle closely covered and do not stir it — a.-> >:. /ring- 
 it seems to destrov the flavor. Some cook oatmeal long-er. putting- 
 it on to cook on the back of the base burner and letting- it cook 
 slowly all nig-ht. The breakfast can then be more quickly pre- 
 pared. Some cook it the day before when g-etting- dinner and heat 
 it up ag-ain in the morning. 
 
 CRACKED WHEAT 
 
 Put one cupful of cracked wheat into one quart cold water, add 
 half teaspoonful salt. Cook same as oatmeal — this may be served 
 with cream. 
 
 HOMINY 
 
 Hominy is better cooked in milk and eaten the same day it is 
 cooked. Using- one-half pint fine hominy g-rits to (^ne quart milk, 
 soak over night, next morning- cook in a double boiler, witho. t 
 stirring-, until the hominy has absorbed the milk which \\'" be in 
 about an hour, then add one-half teaspoon salt. Serve with ;nilk. 
 
BKST RI£CEIPTS ] ,> 
 
 WHEATLETS 
 
 To cook wheatlets put one quart of water in the sauce pan with 
 one-half teaspoon salt, when it boils sprinkle in one-half cup of 
 wheatlet, stirring- all the time; boil five minutes; then shove to the 
 back of the stove or if you use gas or gasoline, put an asbestos mat 
 under the pan, turn the gas low and cover tightly; let it cook twenty 
 minutes, it is then ready to serve. 
 
 Mrs.N. Nelson 
 
 RICE 
 
 Half a pound of rice to one quart of milk. Put the milk in a 
 double boiler, wash the rice and add it to the cold milk, heat quick- 
 ly and cook for three quarters of an hour. The flaked rice or flaked 
 wheat or barley will cook in ten or fifteen minutes as it has been 
 partly cooked before being rolled. 
 
 Mks. N. Nelson 
 
 MILK TOAST 
 
 « 
 
 After bread is toasted a lig-ht brown, dip in boiling salted 
 water very quickly, butter, and lay in a tureen, set in oven; just 
 before serving pour over it hot cream. Serve verj- hot. 
 
 Mks. M. W. Eldredge 
 
 FRENCH TOAST 
 
 To one beaten egg add one cup of milk, dip slices of bread 
 quickly in this; then put into a hot skillet, with a generous amount 
 of butter; fr\ to a light bi own. Serve hot. If water is used in- 
 stead of milk the toast will be more tender, but not as rich. 
 
 K. W. 
 
 TO COOK OATMEAL QUICKLY 
 
 To one cup of oatmeal, add two cups of cold water, one-half 
 teaspoon of salt; set dish on stove and stir when it begins to boil; 
 stir often and watch closely to keep from scorching; boil fifteen 
 minutes. To be eaten with cream and sugar. Some prefer it 
 cooked in this way. 
 
14 BEST RECEIPTS 
 
 QUICK JOHNNY CAKE 
 
 Break (me egg into ail earthen dish or g-ranite basin, add one- 
 half teaspoon salt, one tablespoon sugar, one-half teaspoon soda — 
 beat all well together, add to this one cup of sour milk or butter- 
 milk stir ag-ain, then sift in one-half cup flour and one cup of corn- 
 meal. Should this not make it thick enoug-h, add more meal. But 
 remember that the cake must be quite thin, thinner than for griddle 
 cakes as the meal will swell in the oven. Should your milk not be 
 very rich, add one tablespoon melted butter. The best way to 
 bake this is to put the tin you are g"oing- to bake it in into the oven 
 with the butter or lard in it, about one teaspoonful and when this is 
 nicely heated pour in the cake and bake at once in a rather quick 
 oven — this will make enoug-h for a family of four, — do not have the 
 batter more than half an inch thick in the tin. About twenty min- 
 utes is the required time for baking-. This receipt can be used for 
 g-riddle cakes- — either corn meal, g-raham, flour or wheat grits. 
 Should you use it for corn meal it is best to make the batter ready 
 the first thing- in the morning- before you lig-ht your fire as the meal 
 swells and should itjthen be too thick, add a little sweet milk to 
 thin it — should it be too thin add a little flour, — but the batter 
 should be thin enoug-h to spread of itself on the g-riddle and the 
 cakes should be eaten hot. Other cakes can stand in a hot covered 
 dish and steam, but never corn meal cake**. 
 
 FlOKENCE NlCLSON 
 
 JOHNNY CAKE 
 
 One and one-half cups corn meal, one and one-half cups flour, 
 two cups sour milk, two eg-gs, tablespoon shortening:, one-half tea- 
 spoon salt, two level teasi)Oons soda, — beat the egg-s till frothy, add 
 shortening melted, salt, then sour milk with soda dissolved in it, 
 lastlv flour and meal sifted tog-ether. Pour into a deep, broad 
 bakino- tin well greased, bake in a hot oven thirty or forty minutes, 
 snould be a golden brown when done. This receipt can be used as 
 a pudding by adding fruit and steaming two hours, eaten with 
 sweetened cream. Also can be used as Indian loaf by adding one- 
 half cup molasses instead of fruit and steam two hours in a deep 
 earthen dish or lard pail, 
 
 Mrs. H. C. Hollenbeck 
 
BEST RECEIPTS 15 
 
 BAKING POWDER BISCUIT AND SHORT CAKE 
 
 Three cups flour, two heaping- teaspoons baking- powder, one- 
 half teaspoon salt — these all sifted together. Rub into this a scant 
 half cup butter, enough cold water to make it the right consistency 
 to roll out. Roll half an inch tliick, cut with a biscuit cutter, 
 put in a well buttered tin and bake twenty minutes in a quick oven. 
 This dough should be handled as little as possible. This also makes 
 a nice crust for strawberry shortcake. Separate the doug-h into 
 two equal parts, roll each one-quarter inch thick, s.prinkle a little 
 flour on the lower layer, put the top on this and both in a buttered 
 tin, bake twenty or thirty minutes in a quick oven, when done let 
 cool. When ready to serve cut the crust into sections, place the 
 lower portion on the dish in which you wish to serve it, have ready 
 the berries sugared and mashed, spread on some berries, lay the 
 upper crust on this then spread more berries over this and pour 
 juice over all. This is the best, easiest and daintiest way to make 
 and serve strawberry shortcake. Can be eaten with or without 
 cream. 
 
 Mrs. Amy Ricnken 
 
 FRENCH ROLLS 
 
 One quart lukewarm sweet milk, one teaspoon salt, one large 
 teacup home brewed or one-half cup bakers' yeast or one cake of 
 Yeast Foam, flour to make a stiff batter, set at night in a warm 
 place, well covered, in the morning add one egg well beaten, two 
 tablespoons melted butter, knead inflour enough to roll. When light 
 again make out into small rolls, put into a well buttered tin and rub 
 each one with melted butter, let them rise half an hour. Bake half 
 an hour in rather quick oven. 
 
 Mrs. E. a. Bkay 
 
 ROLLS ANYONE CAN MAKE 
 
 When making bread save out one quart of sponge, to this add 
 two tablespoons sugar, one egg well beaten, one-half cup melted 
 butter, beat all thoroughly together, then add flour enough to make 
 it stiff enough to knead softly. As soon as it is smoothly kneaded set 
 aside, covered tightly, in a warm place to raise; when light, which 
 
16 * BEST RPXEIPTS 
 
 win be in about one hour, mold out into small, long- rolls, place in 
 deep, well greased baking- tin, put melted butter or g-ood fresh lard 
 over each roll with the fing-ers before putting- in tiris, let rise in a 
 warm place thirty minutss. Bake in a well heated ov^en half an hour 
 or until a g-olden brown. 
 
 Florence Nelson 
 
 LONG BREAKFAST ROLLS 
 
 Three and one-half cups of sweet milk, one cup butter and lard 
 mixed in equal proportions, one cup potato yeast, flour enoui^- ; .o 
 make into doug-h; let rise over nig-ht; in the morning- add one b .t.i ii 
 eg-g-, knead thoroug-hly and let rise ag-ain. With the hands make inlo 
 balls as larg-e as a small hen's eg-g-, then roll between the hand.s lo 
 make rolls about three inches in leng-th, place close tog-ether in even 
 rows in the pans, let rise until lig-ht and bake delicately. 
 
 Mks. Kate Powi;ks 
 
 POCKET BOOK ROLLS 
 
 One-quarter cup of butter, cut with a knife into one pint of 
 sifted flour, one cup of sweet milk and one cup of bread sponge, 
 one-half teaspoonful of salt, add enoug-h sifted flour to make a soft 
 doug-h, raise until lig-ht, rollout, cut with a biscuit cutter, spread 
 soft butter over the top, fold over, put into buttered tins, let g-et 
 lig-ht; bake twenty minutes; when removed from the oven turn out 
 of tins and roll in a thick bread cloth. If they are done just rig-ht 
 they wiU.be one of the best thing-s you ever ate. 
 
 Mrs. W. H. Srj.:p:PER 
 
 BUNS 
 
 Use the above receipt but add to the spong-e one eg-g- well beaten, 
 one-half cup of sug-ar, flour to make a stiffer doug-h, add currants 
 if 3'ou like, and mould into round rolls, just before they are done 
 brown, gkize the top with the well beaten white of an eg-g-. 
 
 Mrs. W. H. Sleeper 
 
 GRAHAM BISCUIT 
 
 One cup of sour milk, one eg-g-, one cup of sug-ar, one teaspoon 
 of soda, one-half teaspoon of salt, one tablespoon of lard, g-raham 
 flour, stir to a thick batter. N. G. 
 
BEST RECEIPTS 17 
 
 HOME MADE BUNS 
 
 One cup bread spong-e, one cup warm water, one-half cup lard, 
 one-halt cup sug-ar, a pinch of salt, mix like bread, only not near so 
 stiff and let raise very lig'ht, pinch off in little pieces, flatten like 
 cookies and place about two inches apart in pan and let raise until 
 puffed up light, and bake in not too hot an oven. 
 
 Mks. C. V. VanEpps 
 
 POP OVERS 
 
 Two cups of flour, two cups of sweet nilk, two egg's, one tea- 
 spoon of butter, one of salt, bake in cups in a quick oven fifteen min- 
 utes, serve hot with sweet sauce. 
 
 Mrs. Frank Coles 
 
 POP OVERS 
 
 One oi>i'-. wr]] beaten, one cup sweet milk, one cup flour. First 
 h half the milk, add one-half teaspoon salt, now 
 
 stir n lii^ ll^iu-, then add the balance of the milk, bake in quick oven 
 in hot gem tins well buttered. When the batter is ready for the 
 oven it should be of the consistency of good cream. These are 
 ver}'^ nice. 
 
 Mks. R. xA.bokx 
 
 MUFFINS 
 
 One tablespoon of butter, two tablespoons sug-ar, two eggs well 
 beaten, stir all together; add one cup sweet milk, three teaspoons 
 baking powder, flour enough to make a stiff batter, drop into but- 
 ter d muffin rings or g"em tins, bake in a quick oven. Very nice 
 and easily made. 
 
 Mrs. Lizzie Caple 
 
 GRAHAM GEMS 
 
 One e^^ well beaten, add one tablespoon sug-ar, one-half tea- 
 spoon salt, one teaspoon soda, beat all tog-ether, then add one cup 
 sour or buttermilk, beat again, sift in enough graham and white 
 flour (one part white to two parts graham) to make as stiff a doug-h 
 as will drop from the spoon, have the g"em tins hot, drop a small 
 bit of lard or butter into each one, tKen drop in a spoonful of doug-h. 
 Bake twenty minutes in a hot oven. 
 
 Mrs. H. G. Campbell 
 
18 BES'i" uKCi';iprs 
 
 OATMEAL GEMS 
 
 Two cups oat meai so;iked over nig"ht in one and one-half cups 
 sour milk. In tlie m(.)i ning-, ad<l one-half cup molasses, one eiJij;". 
 teaspoonful soda, salt and one cup Hour. 
 
 Mks. F. E. Gkai1';.s 
 
 CORN MEAL GEMS 
 
 Two eggs, two tablespoons sug-ar, one tablespoon salt, two 
 cups sweet milk, a small pie.ce of butter, melted, one cup cor meal, 
 two cups white tiour, two teaspoons baking" powder. 
 
 Mrs. W. S. Lamb 
 
 griCK WAEFLES 
 
 One pint sweet milk, one-half cup butter melted, sift in flour 
 to make a soft batter, add the well beaten yolks of three eg-g-s. then 
 the beaten whites and lastl}', two teaspoons of baking- powder beat- 
 ing ver\' hard and fast for a few minutes. 
 
 Mks. C. J. Lngkam 
 
 SCRAPPLE 
 i 
 
 Chop meat fine, leaving- in about a quart of the water in which 
 it cooked. . Stir in corn meal until like mush, then turn in dish to 
 mold. Slice and fry in butter. 
 
 Mrs. C. H. Ballard 
 
 RUSK 
 
 Make a spongfe of nearly one quart of milk and a bowl of 3^east, 
 let rise over nig-ht, in the morning- add your flour (warmed), one 
 cup butter, one cup sug-ar, and nutmeg, work up like bread onl}^ 
 not so stiff, let rise and make into biscuits. 
 
 Mrs. G. a. Gibson 
 
 PAN CAKES 
 
 To one quart of milk, add one tablespoon melted butter, two 
 eggs well beaten, one-half teaspoon salt, one-third Ralston Break- 
 fast Food to two-thirds flour sifted together, now add eggs, one 
 teaspoonful soda dissolved in the milk, beat all together, this batter 
 should not be too thick, fry in si^iall cakes put in a hot covered dish, 
 S3rve. 
 
 Mrs. M. W.-Eldrkdgp: 
 
BEST RECEIPTS 19 
 
 PAX CAKES 
 
 Two eg-g-s, one-half teaspoon soda, one teaspoon salt, beat all 
 together, add one pint sweet milk and one pint sour milk mixed, 
 stir well, add sifted flour enough to make a thin batter, bake on a 
 hot griddle till a g^olden brown. Graham or VVheatena Four or 
 Cream of Wheat can be used instead of all wheat flour. 
 
 Mrr. Benj. Jones 
 
 POTATO PAX CAKES 
 
 Peel and grate eight medium sized potatoes into cold water, 
 drain off the water, three egg"s beaten light, one teaspoon salt, two 
 tablespoons flour, add these all to the potatoes beat all together, 
 have a nice hot griddle with plenty of lard on it and drop the cakes 
 on, fr}' a light brown on each side, serve right off griddle. Very 
 nice. 
 
 Mrs. Louise Zellak 
 
 BUCKWHEAT PAX CAKES 
 
 Two quarts of luke warm water, one teaspoon of salt, have dis- 
 solved one yeast cake, add this to the water, add buckwheat flour 
 enough to make a thick batter and let-it stand twenty-four hours, 
 when ready to use it, thin the batter with sweet milk, in which has 
 been dissolved one-half teaspoon of soda, reserve some of this for 
 yeast. At night add the water, salt, and buckwheat the same, 
 next morning" thin with sweet milk, add the soda, repeat this pro- 
 cess until your batter becomes' sour, when you will .have to begin 
 again, keep in a cool place through the da_v but after batter is set 
 at night, keep in a warm place. 
 
 Grandma 
 
20 BEST RECEIPTS 
 
 FRITTERS AND CROQUETTES 
 
 -^="''^^§''"2^^^^ 
 
 TOMATO FRITTERS 
 
 One quart tomatoes and yolk of one egg* well beaten; one 
 teaspoon salt, one-quarter teaspoon pepper, two cups fine 
 bread crumbs or rolled crackers. Stew the tomatoes until reduced 
 to a pint. When cold add the seasoning- and crumbs. Stir all to- 
 g-ether well and fry in hot lard, dropping- in a spoonful at a time, 
 the same as doughnuts. 
 
 Mrs. H. C. Eli.iutt 
 
 CORN FRITTIiRvS 
 
 Twelve ears g-reen corn, three egg's, one tablespoon sweet 
 cream, one-half cup sifted flour, one quarter teaspoon g-round pep- 
 per, one level teaspoon salt. Cilk the corn; cut throug-h each row 
 with a sharp knift, then scrape clean from the c«b. (One can of 
 corn can be used instead. ) Beat the eg"gs thoroughly; add cream, 
 pepper, salt, the corn, and lastly the flour. Beat all well together; 
 drop by spoonfuls into a frying pan that has three tablespoons of 
 hot lard in it. When brown turn over and brown, then lift onto a 
 hot plate. Delicious. 
 
 Hannah Bowne 
 
 CROQUETTES 
 
 Chop sufficient cold meat of any kind to make one pint, put one- 
 half pint milk over fire; rub together one tablespoon of butter and 
 two of flour, add to milk and stir until thick and smooth. Season 
 meat with one teaspoon salt and dash of pepper, one teaspoon of 
 onion juice or chopped onion, tablespoon chopped parsley, a little 
 dessicated celery.. Mix all with the gravy; set aside to cool. When 
 cold form into croquettes; dip in beaten egg-, roll in cracker crumbs 
 and fry in smoking hot fat. This will make seven croquettes. 
 You will never know how good this is until you try it. 
 
 Hannah Bowne 
 
BICST RECEIPTS 21 
 
 PLAIN FRITTERS 
 
 Four cups of flour, one larg-e tablespoon of baking- powder, two 
 cups of water slig-htly warmed, three egfgfs, three tablespoons of 
 melted lard, one cup of molasses, pinch of salt, lard to fry. Add 
 baking- powder to flour and sift in pan. Make hollow in middle and 
 add the other ing-redients. Use water not quite cold enoug-h to set 
 lard; mix thoroughly into a soft doug-h. It may need a little more 
 water. Beat well. 
 
 William Boughman 
 
 PLAIN FRITTER SAUCE 
 
 Four cups of water, two cups of sug-ar, a lemon peel, a little 
 mace, a few cloves, one-half cup of corn starch. Boil the water 
 with the flavoring- in it; mix the starch in the sugar dry, drop it 
 into the water quickl}' and beat with an egg- whip, strain it into an- 
 other sauce pan and let simmer. It will become clear like syrup. 
 
 William Boughman 
 
 POTATO FRITTERS 
 
 Boil eig-ht large potatoes and let stand over nig-ht. Grate them 
 and add bits of bread fried in hot butter, two eg-g-s, one tablespoon 
 flour and a pinch of salt. Mix all this tog-ether, make into balls and 
 fry in butter. Serve hot. 
 
 Mks. W. a. Petzoldt 
 
22 RKST RECEIPTS 
 
 SANDWICHES 
 
 PEANUT SANDWICHES 
 
 Salad Cream: Two eg^j^s well beaten, eig-ht tablespoons vine- 
 gar, one table«.poon mustard, one teaspoon sug-ar, one-half teaspoon 
 salt, one tal)lespoon melted butter m- fresh salad oil. Put this mix- 
 ture in a bowl, set into a basin of boiling- water, then place on the 
 stove and stir the mixture until it is thick. When it iscojked take 
 from ihe sto\e and add one-half cup of sweet cream, stir all to- 
 gether. 'J'ake well baked peanuts, shell and rub off the inner skin, 
 then run throug-h a meat cutter or chop tine. Mix with the salad 
 cream, half and half, and spread on unbuttered thin slices of bread. 
 Verv nice. Mks. Ef.kanok Cibson 
 
 EGG SANDWICHES 
 
 Three bard boiled eggs chopped fine, one medium sized cucum- 
 ber, peeled and sliced into cold water, drained and chopped fine; 
 one-quarter teaspoon each, pepper, salt and a little made mustard. 
 Put all tog-ether and rub smoothly with a spoon. spread between 
 slices of buttered crustless bread. Mks. J. E. VanPattkn. 
 
 LETTUCE SANDWICHES 
 
 Take tender lettuce leaves, pour over them mayonaise dress- 
 ing-, put between thin slices of buttered bread. Chopped tong-ne is 
 also nice for sandwiches with this dressing- over it, or any kind of 
 cold meat can be used in the same way. 
 
 DILL SANDWICHES 
 
 Chop dill pickles ver}' fine, press off all the juice and add 
 enoug-h French mustard to spread well. Take thin slices oi gra- 
 ham bread slightly buttered, spread with the dill filling-, place 
 ti-o-ether. (Orig-inal. ) Mks. Obek 
 
 CHEESE SANDWICHES 
 
 Equal parts chopped nut meats and cheese with enoug-h salad 
 dressing- to spread. This is g-ood filling- for either graham or white 
 bread cut in thin slices, in fancy shapes or plain. Mrs. Obkk 
 
RK.ST RFecrcTP . 2.^ 
 
 Vegetables 
 
 -^^'^S'^^S^^'^^ 
 
 We should eat more vegetables and less meat not only as a 
 matter of economy but also as a matter of health; foi* one pound of 
 old beans costing- five cents will yield in food value as much as two 
 pounds of beef costing twent3"-live cents; also the same or nearly 
 so can be said of old peas. A little baking- soda added to the water 
 in which old beans or peas are cooked removes the strong flavor, 
 making- them more palatable. 
 
 Vegetables should be washed in cold water, using a small 
 scrub-brush or a coarse cloth. All vegetables should be boiled in 
 salted water, and not boiled a moment longer than necessary, or 
 their flavor will be gone. 
 
 Mrs. Nkf-lir Niolson 
 
 ESCALLOPED POTATOES 
 
 Peel and slice thin raw potatoes the same as for frying, butter 
 an earthen dish, put in a layer of cracker crumbs, then a layer of 
 potatoes, season with salt, pepper, and bits of butter, then a layer 
 of cracker crumbs, the potatoes, and seasoning, and so on until dish 
 is full, fill dish with sweet milk until patotoes a'l'e covered, bake one 
 hour. Cold boiled potatoes ma}^ be fixed the same way and are 
 very nice, but should be cooked only twenty minutes. Add onions 
 if you like. 
 
 Mrs. p. W. Hall 
 
 MOLDED POTATOES WITH CHEESE SAUCE 
 
 Boil and mash enough for dinner, making soft with hot milk and 
 tablespoon of butter, make into mold on plate for oven, scoop out 
 
24 BEST RECICIPTS 
 
 from center to make a deep cavity, g-laze inside and out with white 
 of an eg-g-, use without beating-, and set in the oven. Melt six table- 
 spoons of butter, and while hot, add four tablespoons of g-rated 
 cheese, pour slowly, stirring- all the time, over yolks of two eg-g-s well 
 beaten, add one-quarter teaspoon pepper and one-quarter salt, fill 
 cavity, sprinkle on top with fine bread crumbs and brown in the 
 oven. 
 
 Mrs. Edith Daily 
 
 POTATOES AU GRAUTEN 
 
 Chop or cut into dish cold boiled potatoes, butter w^ell a g-ranite 
 dish, put in first a layer of potatoes, then grated cheese and salt, 
 some bits of butter, a little speck of cayenne pepper and then potatoes, 
 and so on until dish is nearly full, cover top with cheese, pour over 
 this enoug-h cream or rich milk to cover potatoes. Should you use 
 cream do not put in the butter; but if milk, sprinkle in among- layers 
 one teaspoon flour. 
 
 Mrs. W. L. Ayers 
 POTATOES WITH FISH 
 
 Peel and boil medium sized potatoes, drain, boil in a separate 
 dish Salmon steaks, serve on the same hot dish both fish and potatoes 
 covered with the dressing made as follows: Put butter the size of 
 an egg- in a deep bowl, something- that can be set in the top of the 
 teakettle, rub into this butter one heaping- tablespoon of sifted 
 flour; when it is all melted and mixed smooth remove from the tea- 
 kettle, pour the boiling water into the bowl, slowly stirring- all the 
 time, until a pint of water has been used. It should be cooked 
 enoug-h, but if it is not return to the top of the teakettle and let 
 steam until gravy Ijas a nice creamy look, add one-half teaspoon of 
 salt, stir in; pour this over the fish and potatoes before serving-, send 
 to table ..ot. Very nice. Should there beany fish and potatoesleft 
 cold, chop all tog-ether make into round flat cakes, fry lig-ht brown 
 in hot fat or butter. Nice for tea. 
 
 Mrs. BicN Jones 
 POTATO CHIPS 
 
 Peel medium sized potatoes, slice thin with a slaw cutter or a 
 very sharp knife into cold water, let stand one hour put into a col- 
 
BICST Kr^XF.IPTS 
 
 ander and let drain, put on a cloth, wipe dry as possible, drop into 
 boiling- hot lard, fry a lig-ht brown, skim into a colander to drain 
 and sprinkle with salt; serve cold; will keep a number of days. 
 
 Mrs. F. L. WiracK 
 
 WARMED OVER POTATOES 
 
 Cold boiled potatoes chopped fine, one tablespoon of butter and 
 bacon fat, put into a frying- pan, and when hot put in the chopped 
 potatoes, seasoned with salt and pepper to taste, stir while cooking- 
 frequently, until a golden brow^n; serve hot. These are dandy. 
 
 Col. D. G. Eldrkdge 
 
 MASHED WHITE POTATOES 
 
 Peel and cut into quarters if large, have them all as near the 
 same size as possible, put into boiling unsalted water, boil until ten- 
 der, but not until they go to pieces, drain, sprinkle lightly with salt, 
 set back over the fire, shaking fhem one minute, then add two table- 
 spoons of cream, one tablespoon of butter, and with a steel fork 
 mash and beat them until they are alT smooth, creamy and light; 
 have ready a hot dish, put the potatoes into it, smooth the top, put 
 in three lumps of butter equal distance apart on top and sprinkle 
 lightly with pepper, if you prefer it; set in a hot oven, let stand 
 about five or ten minutes. Potatoes fixed this way will melt in the 
 mouth. 
 
 Mrs. Bknj. Jones 
 
 FRENCH FRIED POTATOES 
 
 Peel and wash the potatoes, slice into quarters lengthwise or 
 should the potatoes be larg-e cut the quarters in two leng-ths, di op 
 in hot lard and fry a light brown, take out onto a hot plate, 
 sprinkle lig-htly with salt and serve hot. 
 
 Mrs. C. p. Millkr 
 
 POTATOES TO FRY 
 
 Boil potatoes with skins on, these always taste better fried 
 than potatoes cooked any other way. When cold, peel, slice thin, 
 fry in hot butter, have the butter very hot before you put the pota- 
 
26 »KST KKCv:iris 
 
 toes in, sprinkle with a teaspoon of salt and fry to a lig-ht brown, 
 stirring- frequently, but do not chop. Serve hot. An onion can be 
 added to these if you like. 
 
 ' Mr?. Bbnj. JojfKS 
 
 A SOUTHERN WAY OF COOKING SWEET POTATOES 
 
 Peel, cut in round slices, boil until nearly done, remove to bak- 
 ing dish, sprinkling- each layer with sug-ar and put sug-ar on the 
 top, moisten with a little water. Place in the oven nnd bake until 
 very tender. 
 
 Sioux City, Iowa Ida M. Casady 
 
 GREEN TEAS 
 
 Shell g-reen peas, look over carefully, boil in sufticieut water to 
 cover,-for thirty minutes, mash, add to them a tablespoon of butter, 
 one-half cup of cream, let bt)il up, serve hot. Two or three new 
 potatoes boiled and then added to the peas are very nice, 
 
 Mks. Benj. Jones 
 
 GREIiN PEAS 
 
 Shell nice young- peas, being- careful not to get any dirt in them 
 as they are better not to be wasl ed, cook in salted water until ten- 
 der, drain, season with one-half cup of cream, one tablespoon but- 
 ter, and a dash of pepper and let them boil up once and serve. 
 Very nice. 
 
 Mrs. W. M. Eldriodge 
 
 CARROTS 
 
 Wash and scrape carrots, boil until tender, drain, chop fine, 
 put in a basin, season with erne tablespoon of butter, one-half tea- 
 spoon salt, one-half cup of cream, set in a hot oven ten minutes. 
 
 CELERY 
 
 Chop fine or cut in small lengths the green part and the parts 
 of celery not good to use on the table fresh, put on the stove in suf- 
 ficient water to cook it, when done, which will be in thirty minutes, 
 
BEST RECEIPTS 27 
 
 do nut drain, but add to the celery onc-hedf cup of cream or rich 
 milk, one tablespoon of butter. If you use milk you will not need 
 salt, as the celery is one of the vegetables to be cooked in salted 
 water. Serve hot. 
 
 ESCALLOrp:D OXIOXS 
 
 Boil onions until tender, put in baking- dish first a layer of 
 onions, salt, pepper and bits of butter, then a layer of bread 
 crumbs, repeat until the dish is full, pour milk or crecira over until 
 thoroug-hly moistened, bake one-half hour. 
 
 Mks. Ir. W. Eldredgk 
 COLD SLAW 
 
 Two-thirds cup vinegar, one egg, two tablespoons sugar, one 
 teaspoon salt, half teaspoon mustard and butter size of an <sgg\ stir 
 until it boils. When cold pour over shaved cabbage. This is much 
 nicer if one-half cup of cream is added when cold. If cream is u^^imI, 
 use less vinegar. 
 
 Amy Carson 
 
 CABBAGB 
 
 Chop fine one medium head of cabbage, boil fifteen minutes in 
 salted water. Use very little water so that when the cabbage is 
 done the water will all be boiled away; then add one tablespoon but- 
 ter and two tablespoons vinegar; let simmer ten minutes and 
 serve hot. 
 
 BAKED CABBAGE 
 
 Boil one medium sized head of cabbage until tender, drain in a 
 colander, chop fine and season with one-haif leaspoon salt, one- 
 quarter teaspoon pepper. Add one cup cream, or rich milk with a 
 lump of butter. Put in a dish and bake one hour. Serve hot. 
 Ver}' delicate and palatable. 
 
 Mrs. Fidi:lia Pkrky 
 
 BAKED TOMATOES 
 
 Peel and slice nice ripe tomatoes one quarter of an inch thick, 
 place in layers in a pudding dish or granite basin, seasoning each 
 
28 BKST RECEIPTS 
 
 layer with pepper, salt, butter and a little white suj;;.)-. Cover 
 with a lid or large plate and bake one half hour; remove liie lid and 
 brown fifteen minutes. Just before taking from oven pour over 
 the top four tablespoons of whipped cream and melted butler; about 
 a spoonful of butter. Simply delicious. ' 
 
 MkS. F. W. i.OUCK 
 
 FRIED GREEN OR RIPE TOMATOES 
 
 Wash and cut into one-half inch slices, large firm tomatoes; 
 season with salt and pepper, dredg-e well with flour or roll in beaten 
 eg-g apd cracker crumbs; fry on both sides evenly in hot lard and 
 butter mixed, until a nice brown. Serve hot. 
 
 Mks. F. W. KorCK 
 
 vSTC I-^I- ED TOM ATOEvS 
 
 Cut a thin '^lice from the blosstmi end of twelve smooth, ripe 
 tomatoes, remove pulp. Chop fine small head of caljbage and one 
 onion, add bread crumbs rubbed fine and pulp of tomatoes; season 
 with one teaspoon salt, a very little pepper and a teaspoon sugar; 
 add cup sweet cream*, mix thoroug-hl}' and put into ton:. . Lw > hells; 
 then put in buttered baking- tin with enoug-h hot water to cover 
 bottom and bake half an hour. If preferred omit cabbage and 
 cream and use finely chopped cold m^at in>itead. Just before serv- 
 ing place a bit of butter on the top of each tomato. 
 
 Mrs. P^dith Daily 
 
 TOMATO ASPIC FOR TWELVE PEOPLE 
 
 One can tomatoes; strain and put them in the saucepan with 
 a slice of onion, a couple of bay leaves, a few celery tops, a teaspoon 
 salt, one-half teaspoon paprika or dash of cayenne. Bring to boil- 
 ing point and add three-quarters box of gelatine which has been 
 soaked in one-half cup of cold water half an hour; mix until dis- 
 solved and add juice of half a lemon and strain again. Pour into 
 egg cups or small fancy molds, stand aside on ice four or five hours. 
 When time to serve dip each mold quickly in boiTng water .ird 
 turn contents on lettuce leaves. Serve plain or with mayonna.se 
 dressing. 
 
 Mks. Edith b jj.y 
 
BE.ST RECEIPTS 2'' 
 
 ESCALOPED TOMATOES 
 
 Put in a buttered baking- dish a layer of bread or cracker 
 crumbs seasoned with bits of butter, then a layer of sliced toma- 
 toes; season with butter, pepper and salt, and sugar if desired; 
 then a layer of crumbs and so on till dish is full, finish with the 
 crumbs. Put in a little milk, not much on account of the tomatoes 
 being juicy. Use butter g-enerously. Some like to add onions. 
 
 Mks. Dk. Myeks 
 
 TO COOK PEAS 
 
 After preparing, take from the water in which they were 
 washed and without draining put In a granite kettle which contains 
 a g'enerous lump of butter, have this very hot when peas are added; 
 let them boil in this rapidly for eight minutes, stirring- often. 
 "While in the butter, season with salt and pepper. Add 
 water enough to just cover; let them boil until very tender; water 
 by tins time will be nearly evaporated, add sweet cream or milk; 
 let boil up once and serve. 
 
 Mks. L. Wagner 
 
 TO COOK ONIONS 
 
 If large, quarter, cook in boiling salt water; when tender drain 
 and add milk; when it boils again season with pepper and but- 
 ter. Serve. 
 
 Mrs. Collins 
 
 BAKED ONIONS 
 
 When onions are prepared put in a baking pan, season with 
 butter, pepper and salt; place in oven; cook until very tender. 
 About ten minutes before serving add cream. Serve hot. 
 
 Mrs. W. Hicks 
 
 EvSCALOPED CORN 
 
 One can of corn; put a layer in baking dish and season with 
 butter, salt and pepper, then add a layer of rolled crackers, over 
 which pour one-half cup milk or cream, then add another layer of 
 
30 BEST RKCEIPTS 
 
 coru, and so on until dish is tilled, having cracker crrmbs'on top 
 layer. Bake to a nice brown. Cabbao-e and onions are good this 
 way, only boil cabbage and onions first, taking juice instead of milk. 
 
 LiCNA Stiokl 
 
 FRIED APPLES 
 
 Take n'lze tart apples, wipe off well, cut out the blow end and 
 slice across through the core, medium thickness. Have a frying 
 pan with hot fat in it; lay in the apples, fry a light brown and turn 
 on other side and fry same. Lay on a hot plate, sprinkle with 
 sugar and serve. Very nice. 
 
 Mrs. J. B. Wilsey 
 
 BEETS 
 
 Wash with a brui»h, rinse well, put into boiling unsalted water 
 and boil one hour or until tender; remove to a dish, pour over them 
 cold water and remove skin. Chop fine, season with salt, pepper 
 and butter; serve hot. Ver}'^ nice. Some add vinegar. 
 
 Mrs. Jamks Corbett 
 
 BEETS WITH DRESSING 
 
 Take young beets, wash, after removing tops; cook till tender. 
 Remove from fire and slice thin. Dressing: One-half cup sugar, 
 scant tablespoon flour, larg-e tablespoon butter; mix the fiourand 
 sugar, put in the butter; pour over these boiling water, about one- 
 h:df cup, then add one-half cup vinegar. Put the beets into a gran- 
 ite basin, pour the dressing over the4n, cover and set where it will 
 keep very hot, but not boil, for twenty minutes to half an hour. 
 
 Mrs. E. Riddell 
 
 CANNED BEETS 
 
 Take young beets, clean well, put into boiling water, cook until 
 tender; remove into cold water, take off the peel, slice thinly. Put 
 over the fire one pint each of w^ater and vinegar and one cup sugar; 
 let boil until sugar is dissolved; put into this the beets and let come 
 to a boil. Put into cans and seal. Very nice, when young beets 
 cannot be obtained. . 
 
 Mrs. E. Riddell 
 
HRST RECEIPTS 31 
 
 PARSNIPS 
 
 Wash and scrape, then boil unt'l tender. Remo/e from kettle, 
 slice leng-thwise, roll in flour and fry in hot butter to a lig-ht brown, 
 on both sides. 
 
 Mrs. Paul Mahler 
 
 STRING BEAXS 
 
 Take nice tender beans, cut up into inch leng-ths, wash them, 
 put on to cook in boiling- water, with a lump of soda, the size of a pea, 
 in the water, boil ten minutes, drain well, then put on hot water 
 enoug-h to cover, with one teaspoon salt; boil three-quarters of an 
 hour, pour off water, set back on stove, pour over them one small 
 cup vineg-ar, rub tog-ether one tablespoon butter and one teaspoon 
 flour, stir itho beans; salt and pepper. 
 
 Mrs. F. Webster. 
 
 STRING BEANS * 
 
 Wash, string and cut into short lengths; bo'l until tender, which 
 will be in about tiairty or forty minutes, drain well, add tablespoon 
 butter, one-half cup cream; if 3'^ou have not the cream use rice, 
 milk and more butter; thicken with one-half teaspoon corn starch. 
 Serve hot. 
 
 Mrs. F. W. Houck 
 
 STRING r.EANS 
 
 String- and break into short lengths, wash and put into boiling- 
 water, in which has been put a piece of baking- soda, the size of a 
 pea; boil five minutes, drain, return to fire, pour over them enoug-h 
 boiling- water to nearly cover; take a small piece of salt pork, put 
 into the beans, cook until done. Serve hot. 
 
 TURNIPS IN A DAINTY WAY 
 
 Peel and slice nice sweet turnips, wash in cold water, cook till 
 tender, drain, add one-half teaspoon sug-ar, one teaspoon butter, 
 one-quarter teaspoon salt, one beaten eg-g-, t\vo tatlespoons vineg-ar, 
 
BEST RECEIPTS 
 
 beat thoroug-hly, add to the turnips just before removing- from fire, 
 stir in well, watch closely and remove as soon as dressing- looks 
 creamy, which will be in about one minute. 
 
 Mks. C. p. Millicr 
 
 HOW TO HOIL KICE 
 
 Put one pint of rice into nearly two quarts of cold milk, an 
 hour before dinner, one teaspoon salt, boil slowly, stir often; when 
 nearly done stir in two well beaten eggs, one teaspooi. ^..ated 
 cheese, half tablespoon butter; bake a few minutes in hot ovt- n. 
 
 Mks. J. W. Hicks 
 
 TO COOK CAULIFLOWER 
 
 Boil in water enoug^h to cover until tender, drain, brown some 
 
 butter, turn over cauliflower, season with salt and pe^ per. 
 
 Mks. G. W. CAK^lo^•Tl:K 
 < 
 
 ASPARAGUS 
 
 i 
 
 Take nice tender asparagus, cut into short lengths, cook until 
 tender in boiling- salted water, which will take twenty or twenty- 
 iive minutes, drain, set back on fire, add one teaspoon butter, one 
 cup sweet milk or cream. If you use milk, moisten < ne-half tea- 
 spoon of corn starch in a little cold 'milk, and add to tlie asparagus 
 to g-ive it a creamy taste, let boil up once. Serve hot. This is nice 
 over little squares of toasted bread. 
 
 Mks. D. H. Mooke 
 
 SQUASH 
 
 Cut into sections, take out the seeds and wipe off the outside 
 carefully, steam half or three-quarters of an hour. Serve hot in 
 the shell. 
 
 Mks. Amgie Donovan 
 
 SQUASH 
 
 Cut it up into strips, take off outer rind and inner surface, put 
 in kettle and cook until tender, drain, mash fine, season with salt, 
 pepper, butter and cream. 
 
 Mrs. James Roberts 
 
BKST RICCEIPTS 33 
 
 SUMMER SQUASH 
 
 After preparing-, ^lice, dip in flour and fry slowly in butter. 
 
 Mrs. M. W. Eldkedgk 
 
 DEVILED EGG PLANT 
 
 Wash well one eg-g- plant, boil until it can be easily pierced with 
 a knitting- needle, cut the shell in half, scoop out the inside and 
 chop, mixing- with stale bread crumbs, being- careful not to break 
 the shell in scooping- out the inside, and have the bread crumbs 
 well g-rated or roiled fine; add butter the size of an eg-g-, one eg-g- 
 well beaten, one teaspoon salt, a dash of red pepper, one medium 
 sized onion, g-rated, perhaps a little cream should the mixture be 
 not moist enough; pack back into shells, cover top with toasted 
 bread crumbs, set into baking- tins and bake half an hour. Serve 
 hot in the shells, the dish g-arnished with parslej' or any pretty 
 leaves. Ver}' nice. 
 
 Mrs. W. L. Ayrks 
 
 SOUR KRAUT 
 
 Always use stone jar, sprinkle jar with flour, take ten medium 
 sized heads of cabbag-e, after they are chopped, sprinkle with a 
 handful. of salt; press down solid with hands, cover with cabbage 
 leaves, then a cloth, after this with a board or plate, then a heavy 
 stoiie, set in cellar. Will be ready to use in about six weeks. 
 Wash cloth once a week. 
 
 Mrs. Paul Fiebig 
 
 TO COOK SOUR KRAUT 
 
 Take out of jar and drain well, put in kettle with a piece of fat 
 pork, boil one hour and a half, in water enoug-h to keep from scorch- 
 ing-; after having- boiled, drain, sprinkle one tablespoon flour over 
 it, stir thoroug-hly. Serve hot. 
 
 Mrs. Knauer 
 
 HASH 
 
 Cold corned beef chopped fine, remove all the bits of g-ristle 
 and chop cold boiled potatoes which have been cooked with the beef; 
 
34 BEST kkcf:ipt.s 
 
 mix, in the proportion of one part meat to two parts potatoes, have 
 a hot frying- pan with a tablespoon of butter in it, turn in the hash, 
 pour over it two tablespoons of water, cover closely, let brown, 
 stirring- often. Best hash you ever ate. 
 
 Mks. L, L. Bassett 
 
 HASH 
 
 Young tender beets, cook, peeled and chopped, cold boiled 
 potatoes chopped, mix the two tog-ether, season with one teaspoon 
 salt, one-quarter teaspoon pepper to one pint of hash, put one table- 
 spoon butter in the frying- pan, when hot put in the hash, put two 
 tablespoons hot water, cover tightly, let brown, stirring- often. Use 
 two parts potatoes to one of beets. Very nice. 
 
 Harriette Stinson 
 
 BEACH & WELD 
 
 HARDWARE 
 
 508 Fourth St. SIOUX CITY, IOWA 
 
BKST KECEIPTS 35 
 
 CHEESE AND MACARONI 
 
 -^=-"^S^^2;^"^ 
 
 CHEESE FONDU 
 
 Melt one tablespoon butter, add one cup of milk, one-eig"hth tea- 
 spoon of soda, a cup of freshly g-rated bread crumbs, two of grated 
 cheese, season with salt and pepper, when smooth add two beaten 
 eg"g"s, and after thick serve on toast or wafers. 
 
 Mks. Will Aiken 
 
 MACARONI WITH CHEESE 
 
 Use one-half package Macaroni (prepared by Italian Macaroni 
 and Vermicelli Co.) put three quarts of boiling water in a sauce 
 pan and add the Macaroni broken in small pieces, boil one-half hour, 
 drain well, cover with cold water fifteen minutes longer, drain 
 again, place in baking dish with two tablespoons of butter, one cup 
 4)f milk, two-thirds cup of grated cheese, one-half teaspoon of salt 
 and a little pepper, sprinkle with cheese and bake one-half hour in a 
 hot oven. 
 
 Mrs. Will Aiken 
 
 WELSH RAREBIT 
 
 One large cup of grated cheese, one-fourth cup of sweet cream, 
 put cream into oatmeal cooker and bring to a boil, put in cheese, 
 season \\'\ih one-fourth teaspoon salt and a dash of pepper, when 
 the cheese is melted, stir in the beaten yolk of one egg, take from 
 stove and spread on heated wafers. Serve at once. 
 
 Mks. Clara Manning 
 
 BAKED MACARONI 
 
 Break in short lengths one package of Macaroni, wash, but do 
 not let stand in water, put on in boiling water, cook twenty minutes, 
 take out ioto a pan, water and all, there must not be ver}' much 
 
BKST RECEIPTS 
 
 water, add one tablespoon of butter, one-fourth pound of g-rated 
 cheese, one teaspoon salt, if you have beef broth, pour a pint of it 
 over the macaroni and do not use salt, set in the oven bake one-half 
 hour or until it is brown over the top, do not add the cheese until 
 last thing- before putting- in the oven, spread it over the top. 
 
 Mrs. Louise Zfc:LLAR 
 
 MACAKOxNI AND CHEESE 
 
 Break the macaroni in small pieces and stew in salted water 
 until tender, butter a pudding dish, put in a layer of macaroni and 
 cover with cheese either g-rated or cut in small bits, another la3'er 
 of macaroni and so on till the dish is filled putting- cheese on top 
 and seasoning- each layer with a little salt and pepper and bits of 
 butter, turn over it milk to cover ami bake thirty minutes. 
 
 Mrs. Obek 
 
 MACARONI WITH OWSTERvS 
 
 Boil macaroni in salt water, after which drain through a col- 
 ander, use a deep earthen dish or tin, put in alternate layers of 
 macaroni and oysters, sprinkle each layer of macaroni with grated 
 cheese, bake until bro\vn. 
 
 AiMY Carson 
 
BEST RECEIPTS 37 
 
 Sovps 
 
 '^^'^'^S"^^^^^^ 
 
 The best soups are not made from the "soup bones" boug-ht at 
 ■the market for the purpose. 
 
 Cut off the good meat left on the bones of roasts or steaks and 
 use it for stews, meat pies, salads or hash. The bones, fat or 
 g-ristl}^ meat with scraps that may be left make the best of soups. 
 The brown color and good g-rav}^ taste of such soup cannot be imi- 
 tated with a fresh bone. Let the bones simmer on the back of the 
 stove for several hours, then pour oif the broth and set in a cold 
 place. When the grease has hardened over the top remove it all. 
 Carelessness about this makes an unpalatable soup or one that is 
 hard for delicate people to digest. Then simply season with salt 
 and pepper while it is hot, add either vegetables or beans. Strain 
 these out sometimes, for a variety, or sometimes thicken the soup a 
 little with flour for a change. Soup, like, salad, must be tasted and 
 seasoned till it is good. The skins and bones of chicken and tur- 
 keys make excellent soup. A little well cooked rice, barley, or even 
 oatmeal in soup is a good variety especiall}' in chicken or turkey 
 soup. The fat that is left in the soup basin can be put on the back 
 of the stove in a covered basin and fried out from which good 
 shortening may be in this way procured. Pour a little hot water 
 over the grease that was removed from the soup broth or stock 
 and let it melt. When cold remove the grease for shortening. 
 
 Waterloo, Iowa Sarah W. Whitney 
 
 USES OF SOUP STOCK 
 
 When one is tired of soup or in warm weather the soup stock is 
 excellcn to use for boiling beans, either drv or string beans, also 
 
38 BKST RECEIPTS 
 
 for cooking- g-reeus of all kinds and turnips. This stock is much 
 easier dig-ested than the pork which is usually used. If dry beans 
 are well seasoned with salt, pepper, and a little sug-ar or molasses, 
 the soup stock g-ives theni an excellent flavor, besides one has 
 avoided all indig^estible fats. 
 
 Waterloo, Iowa Sakah W. WnrrNicv 
 
 CREAM OF TOMATO SOUP 
 
 Take one cup of canned tomatoes or three g-ood sized ripe to- 
 matoes, cook in two cups of water fifteen minutes, mash, strain 
 throug-h a sieve or coffee strainer, return to the fire, add one tea- 
 spoon butter, one-half teaspoon salt, one-quarter teaspoon pepper, 
 one larg-e tablespoon sug-ar, stir these all in, when hot add a lump 
 of soda the size of a pea, and then one cup of sweet cream, or milk, 
 if you have not the cream, stir one mniute, remove from fire. 
 Serve. 
 
 jNIks. N. Nelson 
 
 CLEAR TOMATO SOUP 
 
 Observe the same directions as for cream tomato soup, onl}-^ do 
 not add the soda or milk, but use instead the same amount of water, 
 added when the tomatoes are first put on to cook and use one table- 
 spoon of butter, and one teaspoon of corn starch dissolved in 
 water, and stirred in, let boil until clear, strain before serving-. 
 
 Mks. N. Nelson 
 
 FOR VEGETABLE SOUP 
 
 Use one quart of stock, dilute with one quart of water, cut into 
 small dice, two medium sized potatoes, one good or two small sized 
 carrots, one small turnip, one medium sized onion,' two stalks of 
 celery cut fine, cut these all into fresh, cold water, drain in the col- 
 ander, add to the soup stock, season, with salt and pepper to taste, 
 cook until the veg-etables are tender which will be in about half an 
 hour. Serve hot. 
 
 Mrs. N. Nelson 
 
 CREAM OF SWEET POTATO SOUP 
 
 Boil fresh or should you have two or three cold boiled sweet 
 potatoes left from the day before, put them into water enoug-h to 
 
BEST RECKIPIS 39 
 
 cover, after cutting- them into small pieces, boil until they can 
 be mashed, mash in the water in which they have been cooked, 
 add one pint of sweet milk, one tablespoon of butter, one-half 
 teaspoon of salt, and one-quarter teaspoon pepper, let boil up once, 
 serve hot. When ready to serve put the coffee strainer in the 
 bowl, strain the soup throug-h this and send to the table. 
 
 Mrs. N. Nelson 
 
 NOODLES FOR SOUP 
 
 Rub into two eggs as much flour as they will absorb, then roll 
 out until thin as wafers, dust in a little flour then roll over and over 
 into a little roll, cut off thin slices from roll and shake out into long" 
 strips, put them into the soup lightly and boil for ten minutes, salt 
 should be added while mixing- with flour, about a tablespoon. This 
 is used in beef or chicken stock. 
 
 Mrs. Palmitier 
 
 POTATO SOUP 
 
 Peel four medium sized potatoes and cut in small pieces, two 
 small onions, cut fine, add one-half cup of rice, season with salt and 
 pepper, and a generous lump of butter, add water enough to cover, 
 cook tender, then mash with potato masher, thin with milk to the 
 required consistenc}', let boil once. Serve. 
 
 Will Powers 
 
 DUMPLINGS FOR CHICKEN BROTPI 
 
 One and one-half cups of flour, to which a little salt has been 
 added, two larg-e teaspoons of baking powder, butter the size of a 
 large hen's egg, mix like biscuit dough, cut in strips and drop in 
 boiling broth, after skimming broth. 
 
 Mrs. Mc 
 
 CORN SOUP 
 
 For a quart of milk, cut down the g-rains and press out the 
 pulp from six good sized ears of corn previously cooked, heat the 
 milk, add a little fine chopped onion, a lump of butter, salt and pep- 
 per to taste and thicken by adding a tablespoon of flour well mixed 
 with a little cold water. 
 
 Mks. J. M. McFarland 
 
40 BEST RECEIPTS 
 
 EGGS 
 
 ' Eg-gs to be g-ood when cooked must be fresh. To tell g-ood 
 eg"g"s put them in water, those which lie on the side are g"ood, re- 
 ject all that stand on end, or look throug-h eg^g-s seperately towards 
 the sun, or towards a lamp in a darkened room. If the whites look 
 clear and the yolk can be easily disting-uished the eg-g- is gfood. A 
 safe plan is to break each egg" seperately in a cup before using-. 
 
 BAKED EGGS AND CHEESE 
 
 Place a la3'er of grated cheese in a g-ranitc pic tin, break on 
 this six egg's, sprinkle over these one-half teaspoon salt, one-quart- 
 er teaspocn pepper, sprinkle thickly with grated cheese, six tea- 
 spoon sweet milk, bake from fifteen to twenty minutes in a rather 
 quick oven, the leng-th of time depends on whether you wish the 
 egg-s hard or soft. 
 
 Mrs. L. Wirick 
 
 vSTEAMED EGGS 
 
 Butter a common white dinner plate, break into it six eg'gs, 
 sprinkle one-half teaspoon salt, one-quarter teaspoon pepper over 
 them, put a bit of butter on the top of each egg, get in a steamer or 
 the top of a steam cooker, cook ten or fifteen minutes, the time 
 depends on whether j^ou wish the egfg^s hard or soft, serve on the 
 i^late they are cooked on. 
 
 Mrs. N. Nelsox 
 
 HAM OMELETTE 
 
 Six eg-gs, one scant cup sweet milk, one even teaspoon corn 
 starch, one cup of boiled ham chopped fine, separate the whites and 
 v.ilks. beat thoroughly, add milk in which corn starch has been 
 
BEST RECEIPTS 41 
 
 dissolved and lastl}' stir in miuced ham, pour into a buttered pud- 
 ding- dish, bake immediately in a hot oven fifteen minutes, should 
 it brown too rapidly cover until it sets, turn on to a hot platter 
 and serve at once. 
 
 Mrs. J. E. Van Patten 
 
 RICE CAKES 
 
 One teacup soft boiled rice, yolk of one eg"g" well beaten, one- 
 quarter teaspoon salt, two tablespoons sifted flour, beat togfether, 
 then add sweet milk until about the consistency of spong^e cake 
 or thick cream, just before baking- stir in lig-htly the beaten white 
 of one eg-gf, bake on griddle like pan cakes. Nice for invalids. 
 
 Mrs. Lizzie Caple 
 
 BAKED EGGS 
 
 Butter muffin tins, using^ a liberal amount of butter, heat but- 
 ter, then break in eg-g-sand season, remember the quicker that eg-g-s 
 are cooked the better. 
 
 Mrs. L. H. Ten Eyck 
 
 EGGS A LA SUISSE 
 
 Cover the bottom' of a shallow basin with melted butter, then 
 sprinkle over with g-rated cheese, on this drop as many eg-g"s as 
 you wish to cook, salt, pepper and a teaspoon of cream on each 
 egg-, then cover lig-htl}^ with g-rated cheese, bake in a moderate 
 oven fifteen minutes. 
 
 Rushmore, Minn. Mrs. W. S. Still 
 
 STUFFED EGGS 
 
 Boil five or six eg'g-s hard, throw into ice cold water until per- 
 fectly cold, peel them carefully and cut in two, leng-thwise, extract 
 the yolk, rub them into a paste with a dessert spoon of butter, 
 season with a pinch of pepper and a scant teaspoon of salt, and 
 work in some ver}^ finely minced chicken, or other poultry, or 
 livers, if you have none substitute such cold meat as you have, 
 bind the mixture with a beaten eg-g-, mold into balls the same shape 
 and size as the ejected yolks and fill the whites with them, fasten 
 
42 BEST RECEIPTS 
 
 with toothpicks, roll in beaten eg-g-s and cracker crumbs and fry 
 quickly in hot lard, drain them on paper, do not withdraw the 
 toothpicks when you serve them. 
 
 PRESERVED EGGS FOR WINTER USE 
 
 Procure fresh eg-g-s in September, grease with lard, roll in 
 paper and pack in oats, small end down, best way I have found, 
 though trying different ways. Eggs do not lose in weight, and are 
 fresher. 
 
 Mrs. K. Powers 
 
 TO PRESERVE EGGS 
 
 One pint of slacked lime to the consistency of thick mush; one- 
 h'dli pint salt; three gallons of water; stir together and let stand 
 until it settles, and pour the liquid over the eggs, which should be 
 placed in a jar. 
 
 Mrs. Van Patten 
 
 H. & H. SHOE COMPANY 
 
 512 Fourth St. SIOUX CITY, IOWA 
 
BKST RECEIPTS 43 
 
 Fish and Oysters 
 
 '^^'''^S^^^^^*^^ 
 
 Fish ai'e among- our best brain foods because they are so rich 
 in phosphates. They should be cleaned as quickly as possible 
 after leaving- the water. Scales are more easily removed if hot 
 water is poured over the fish. Remove any mud taste by soaking 
 in strong salt water. To fry, dip in eg-g- and bread crumbs; use 
 lard, not butter; or simply dredg-e with flour. Salt fish must be 
 soaked several hours before cooking-. 
 
 STUFFED SHAD 
 
 Use bread crumbs enough to fill the fish, wet with fresh or 
 canned tomato juice. Season with salt, pepper, tablespoon butter, 
 onions if liked; mix well and when the fish is filled sew up; cook 
 slowly for two hours with small quantity of water; dredge with 
 flour before putting in oven; baste with batter. 
 
 Gilmore City, Iowa Mrs. Claka Pjotekson 
 
 BAKED PICKEREL 
 
 Stuff with turkc}' dressing-, tie, and cover with pieces of fat 
 pork; dredge with flour; fill pan nearly full of water. Bake one and 
 one-half hours. Baste often with grav}-. 
 
 Mrs. C. L. Brock 
 
 COOKED MACKEREL 
 
 Soak until fresh enoug-h, then boil ten minutes; cover with 
 cream and butter, sprinkle with pepper. 
 
 Mrs. C. L. Brock 
 
44 BEST RECEIPTS 
 
 OYSTER STEW 
 
 Take one-half milk and one-half water, let come to a boil, add 
 oysters, liquid and all, season to taste with salt and pepper. Let 
 it boil up but once; then serve hot. 
 
 Mrs. Frank Myers 
 
 OYSTER STEW 
 
 Take one-half milk and one-half water, (if you wish a richer 
 stew, use all milk) add to this the liquid strained from oysters; place 
 on stove and let boil up, then add oysters, and butter size of an eg-g-; 
 when it boils up again season to taste with salt and pepper and serve 
 at once. If you vise all milk do not use as much butter. 
 
 H. A. Carson 
 
 CODFISH BALLS 
 
 One-half pound codfish, soak over night. Two large potatoes, 
 peeled, cooked and mashed with one tablespoon butter. Should you 
 have mashed potatoes left from dinner, they will do. Drr.vin water 
 off from fisn, pick it now as fine as you can, add the mashed pota- 
 toes and one well beaten egg. Roll into balls, roll in bread or 
 cracker crumbs, fry in hot lard the same as doughnuts. 
 
 Mrs. Louisic Zicllar 
 
 BAKED FISH 
 
 Take a two and a half or three pound fish, scrape and wash 
 well; rub inside and out with pej^per and salt; fill full with dressing 
 made according- to dressing- receipt given. Wrap twine about the 
 fish and tie securely; put in a baking dish, put bits of butter all 
 (Over the fish, set in a hot oven, bake from thirty to forty-five min- 
 vites. When done and read}^ to serve remove to hot platter. Cut 
 off string, serve, cutting rig-ht through the fish and dressing. As 
 the fish holds ver}' little dressing- a g-ood wav is to put some in the 
 pan besides what is in the fish. Lemon cut in quarters is nice for 
 a garnish and to serve with the fish. 
 
 Mrs. R. W. Abok., 
 
BKST RKCEIPTS 
 
 DEVILED OYSTERS 
 
 Wipe the oysters dry and lay in a flat dish, cover with a mix- 
 ture of melted butter, cayenne pepper, or pepper sauce and lemon 
 juice, enoug-h of this mixture to cover the bottom of the dish well, 
 let the ON^sters lie in this ten minutes, turning- often. Take out; 
 roll in cracker crumbs then in beaten egg, then in crumbs and fry 
 in hot lard and butter, half and half. 
 
 Mrs. D. H. Moore 
 
 SALMON ROLL 
 
 One can salmon, one cup rolled crackers; one cup sweet milk, 
 yolks of four egg's, juice of one lemon; mix thoroughly. Steam one 
 hour in two baking powder cans. 
 
 Mrs. D. E. Dean 
 
 FANCY SALMON 
 
 Pick the bones from salmon, roll in shredded wheat biscuit 
 crumbs, mold into form of a fish, using macaroni for tail. Place 
 this in Trire vegetable basket, dip in hot lard, fry two minutes. 
 Nice for lunch or picnic. 
 
 Ottumwa, Iowa Mabel Parker 
 
 LITTLE PIGS IN BLANKETS 
 
 Season large oysters with pepper and salt, cut fat English bacon 
 in very thin slices, wrap an oyster in each slice and fasten with 
 little wooden skewers; heat a frying pan and put in the "little pigs," 
 cook just enough to make crisp, about two minutes; place on slices 
 of toast that have been cut in small pieces and serve immediately. 
 The pan must be very hot before the "pigs" are put in and then 
 great care taken that they do not burn. This is a very nice relish, 
 for lunch or tea, and garnished with parsley is a pretty one. 
 
 Mrs. Ober 
 
 BAKED FISH 
 
 Spread butter over a baking tin, sprinkle over it one onion, cut 
 fine; lay on this a thin slice of halibut or an}^ small whole fish, split 
 
4() BEST KKCEIPTS 
 
 doAvn the middle, add one tablespoon of vinegar and spread thickly 
 with butter; bake from one-half to one hour according" to the thick- 
 ness of the fish. Remove to platter; 'add one large spoon flour to 
 the butter left in the pan, and when well mixed, add one-half pint 
 hot water, let boil, stirring all the time, then add three minced 
 mushrooms or pickles; pour this over fish, which has teen kept hot 
 in the oven; g-arnish with lemon points or parsley. Serve. 
 
 Mrs. F. J. Clay 
 
 ESCALLOPED OYSTERS 
 
 One quart oysters, one-half cup sweet cream, one tablespoon 
 melted butter, two cups broken crackers, one well beaten eg"g, one 
 level teaspoon of salt; put all into a two-quart granite basin and stir. 
 Should this not be well moistened add one cup of milk. Bake for 
 twenty minutes in a hot oven. 
 
 Mks. C. Stinson 
 
 CREAM SALAION 
 
 One can salmon, minced fine; drain off liquor, throw away. 
 Dressing: Boil one pint milk, two tablespoons butter, one-half tea- 
 spoon salt, one-quarter teaspoon pepper, one pint bread crumbs; 
 place a layer of buttered crumbs in a buttered dish, then a layer of 
 salmon, then dressing, then crumbs and so on until all is used; put 
 into a hot oven and bake twenty minutes. 
 
 Mrs. W. I. Simpson 
 
 FRIED FISH 
 
 Take a nicely dressed fish, cut into pieces about three inches 
 square, salt and let stand one or two hours, dip in beaten egg, roll 
 in cracker crumbs; fry in hot lard over a slow fire about twenty 
 minuter or half an hour. 
 
 Mrs. p. W. Hall 
 
 CORN OYSTERS 
 
 Take twelve ears of corn and cut down through each row of 
 grains lengthwise, then scrape down with the back of the knife, 
 add three well beaten eggs, three tablespoons of flour and a large 
 pinch of salt. Mix thoroughly and drop with large spoon into hot 
 
BKST RECEIPT vS 47 
 
 fat an inch deep. When brown on one side, turn, and when brown 
 on both sides they are done. In winter one can of corn, and add 
 one level teaspoon of baking- powder. 
 
 Mrs. Ober 
 
 STUFFED BLUEFISH 
 
 Bluefish should be well chosen. After properly cleaning- soak 
 in strong- salt water an hour before cooking. Do not remove the 
 head, when preparing- for the oven dry upon a napkin; have enough 
 bread crumbs, softened with heated butter, to fill the fish, season 
 to taste; fill the fish and sew up; put skewers through the gills; 
 place in dripping pan with piece of butter or suet. Bake in hot 
 oven three-quarters of an hour. Upon being- served pour over 
 browned butter, otherwise it is apt to be somewhat dry. 
 
 New York City Mrs. Albert Damon 
 
 OYSTER FRY 
 
 Take two dozen fine, large oysters and drain free from juice; 
 beat whole of six eggs; roll oysters well in cracker meal; put one 
 part butter and three parts lard in heated pan; dip oysters in beaten 
 egg', place in pan, season with salt and pepper and fry slowly until 
 lig-htly browned on both sides. Serve, with little piece of butter, 
 size of a pea, on each oyster, and garnish with thin slices of lemon 
 and parsley. White bread, cut into small squares of about an inch, 
 either fresh or toasted, is nice to serve wnth the oysters. Tomato 
 catsup is considered a necessary requisite on the table when fried 
 oysters are being served. 
 
 H. A. Carson 
 
48 BEST RECKIPTS 
 
 Meats 
 
 '"^'"'^"3/'^ 
 
 In choosing- meat great care should be exercised. If your 
 butcher is honest you can depend mainly on hini to tell you the best 
 meats for different dishes; but it is well to know something- about 
 choosing- meats yourself. 
 
 Beef. A rib or sirloin j: iece is best for roasting-; luivc the 
 butcher remove the ribs and roll and skewer the meat tor you. 
 Always wipe the meat clean with a wet cloth, have a g-ood hot 
 oven and a clear fire; do not salt the roast until it is half done. If 
 you have not a reg-ular meat roaster, you can roast the meat in a 
 deep baking- tin, basting- with the dripping-, or better yet turning- 
 the meat over in the pan every twenty minutes; some dredg-e a 
 roast with flour, if you like the flavor of onion, add a small one to 
 the meat. Do not roast the meat too long- or it will be dry and 
 tasteless. Some add w'ater to the roast, should you do so it must 
 be boiling hot and only a very little. For a mutton roast, a leg- or 
 saddle is the best. For pork, ribs. For chicken, a fat one about a 
 vear old. Ducks, g-eese and turkeys, six or nine months old. Meats 
 for boiling- must be put into boiling- hot water. 
 
 Mrs N. Nklson 
 
 STEAK 
 
 Steak that is toug-h can be cooked in the following- manner. 
 Remove the bones and g-ristle. save these for soups, put the bits of 
 suet in skillet, let them g'et hot, roll steak in wheat or cream of 
 wheat, cover, fry on each side about ten minutes, season, turn over 
 meat one-half cup sweet milk, let l)oil up once. Serve 
 
 Mks. N. Nelson 
 
BEST KlXf'.IPTS 48 
 
 SAUSAGE 
 
 One pound of sausag^e or Hamburg-, two eg-g-s, roll three crack- 
 ers, piece of butter the size of an egfg*; mix well tog-ether and fry in 
 butter, salt and pepper to suit the taste. 
 
 Mrs. Byron Donovan 
 
 VEAL LOAF 
 
 Chop line three pounds leg- or loin of veal and three-fourths 
 pounds salt pork; roll one dozen small crackers, put half of them 
 in the veal with two eg-g-s, season with peppc* and a little salt if 
 needed; mix all tog-ether, and make them into a solid form, then 
 take the crackers that are left and spread smoothly over the out- 
 side; bake one hour and eat cold. 
 
 Mrs. H. C. Hollenbeck 
 
 BAKED PORK CHOP 
 
 Take four chops about one-half inch thick, place in a well but- 
 tered frying pan, sprinkle with salt and pepper. Take dry bread 
 crumbs and make a dressing- as follows: Two eg-g's well beaten 
 with three tablespoons milk, a little sag-e, salt and pepper. Spread 
 this on each chop and bake until a rich brown and serve with brown 
 gravy. 
 
 Mrs. Edith Scott 
 
 CHICKEN PIE 
 
 Cook the chicken until w^ell done; season well with salt and 
 pepper; mix two tablespoons of flour wath one-third cup of water, 
 pour over the chicken and boil a few minutes. Make crust the 
 same as for biscuits. 
 
 Mrs. Byron Donovan 
 
 TURKEY DRESSING 
 
 One loaf of bread, with crusts removed, crumbed fine; one 
 medium sized onion grated, raw, one teaspoon sag-e, one teaspoon 
 summer savory, salt and pepper to taste; one pint oysters and the 
 
49 BEST RECEIPTS 
 
 liquor, butter the size of a small eg'g', one-teaspoon sug^ar, small 
 teaspoon baking- powder and cream enoug-h to moisten the bread. 
 
 Mrs. O. H. Stickney 
 
 ONE WAY TO ROAST TURKEY 
 
 Wash the turke}^ well inside and out and wipe dry with a clean 
 cloth; rub with salt and pepper and till with any g-ood turkey dress- 
 ing-; sew up the opening-s so as to retain the flavor of the dressing- 
 and turkey; then take a larg-e cloth and wrap the fowl closely, sew- 
 ing- it tirmly together; the cloth should be g-reased with butter be- 
 fore covering the fowl, place in a roasting pan with enoug-h water 
 to keep from burning and roast in a medium oven from two and a 
 half to three hours, according- to the size of the turkey. Some pre- 
 fer covering the fowl with slices of bacon instead of the cloth. 
 
BEST RECEIPTS 49 
 
 MINCED HAM WITH SCRAMBLED EGGS 
 
 Chop finely bits of cold ham, break six eg"g"s into a sauce pan 
 containing- one tablespoon of butter, stir hastil}^ and as s«on as they 
 are cooked, stir in the ham, season with salt and pepper, stir to- 
 g-ether, turn into a hot dish g-arnished with parsley. 
 
 G ERTKUDE RiDD ELL 
 
 FRIED BEEFSTEAK 
 
 Let the frying- pan g-et very hot, trim the steak and remove all 
 g-ristle, hack or pound the meat well, then place in hot frying-pan, 
 let remain a few minutes, turn over, do this once or twice, salt and 
 pepper; when the meat is done, lay it on the plate, then put butter 
 in the frying- pan and cook, when brown pour over the steak. A 
 little water or milk put in pan and thickened with flour makesag-ood 
 brown g-ravy. 
 
 BROWN STEAK 
 
 Have the butcher cut the steak thick, then after washing- it, 
 put in skillet without drying-, salt and pepper; add a larg-e lump 
 of butter, cover and let stew in the water and butter for one hour; 
 by this time water should all be boiled away; if it should evaporate 
 before three-quarters of an hour, add a little more, fifteen minutes 
 before serving-, remove the cover and let fry to a lig-ht brown. 
 This is a g-ood way to cook toug-h steak. 
 
 HAMBURG STEAK 
 
 Salt, pepper, and flavor with onions, if desired, roll in flour, 
 make into balls and fry in hot lard. 
 
 TO ROAST BEEF 
 
 Four pounds of meat; after washing- put in roasting- pan or use 
 as pot roast, fill pan half full of water, two kernels of g-arlic, two 
 larg-e onions, four bay leaves, three cloves, six allspice, some pep- 
 per, also add some ground pepper, sprinkle flour on top, salt to 
 taste, sprinkle witth butter. If too fat remove fat. For pork roast 
 cook the same except leave out spices and g-arlic. 
 
 Mrs. Paul Fiebig 
 
50 BKST RECEIPTS 
 
 SPICED BEEF ROLL 
 
 Take a round of beefsteak; cut thin, sprinkle lightly with 
 ground spices and roll tighth' into a roll, tie to hold in shape, lay in 
 an earthen dish, in vinegar to cover it, all night; in the morning, 
 cook in the vinegar it has lain in with one cup of water, one tea- 
 spoon salt, cook slowly five hours; have one teaspoon of dry flour 
 trowned in a pan, stir into this liquid and serve. Good to slice 
 thin for picnics or tea. 
 
 Mrs. Louise ZellxIr 
 
 BREADED VEAL 
 
 Cut veal into medium sized pieces, sprinkle slightly with salt; 
 beat three eggs and add three tablespoons of milk to them, dip each 
 slice of veal in the egg-, then in cracker crumbs; do this three times; 
 then fry to a rich brown in plenty of butter. 
 
 Mrs. R. p. Scott 
 
 MEAT WITH SOUR GRAVY 
 
 To one tablespoon of butter heated, add one tablespoon of flour, 
 let it brown, then add water enough to make the required amount 
 of gravy; season with salt, pepper, two tablespoons of vinegar and 
 one teaspoon of sugar, stir thoroughly and pour over, left-over 
 meats that have been chopped fine. 
 
 Mrs. C. W. Knauer 
 
BEST RECEIPTS 51 
 
 Salads 
 
 -=y«^^g='^3^?N:;>. 
 
 FAVORITE SALAD 
 
 The chief thing- necessary for a good salad seems to me to be a 
 good dressing. For a rich salad a mayonnaise, for a sour salad a 
 French dressing, can scarcely be improved upon. 
 
 One of our favorite salads is the following: One and one-half 
 cups of mayonnaise dressing, two small cucumbers, crisp and cold, 
 and cut into small squares, two ripe, but solid, tomatoes, each cut 
 into about six pieces, a half cupful of Eng-lish walnut k-ernels, 
 and the white leaves of two ordinary sized heads of g-ood lettuce. 
 Mix alltogether^in a salad bowl and add the mayonnaise just be- 
 fore serving. 
 
 Rachel Fostkr Averv 
 
 FOR A LESS EXPENSIVE SALAD 
 
 Three solid, tart a[ pies, pared and cut 'into small squares, — -a. 
 pint of macaroni (or it looks better to use spaghetti which is realh* 
 the same thing in another form) cooked well and thoroughly cooled 
 and cut into inch long pieces, about twc-thirds of a cupful of 
 mayonnaise dressing. 
 
 Rachel Foster Avery 
 
 FRUIT SALAD 
 
 Six oranges peeled and quartered, six bananas peeled and 
 sliced, one pound Eng-lish walnuts, one can sliced pineapple, one 
 box of jellyo, strawberry flavor, shell the walnuts, and cut ^11 
 these fruits and nuts into small bits, with sharp scissors; in a deep 
 
52 BEST RECEIPTS 
 
 dish put a layer of nuts, then orang-es, then bananas, then pine- 
 apple, then the nuts and so on till all are used. Dissolve the jellyo 
 in one pint of hot water, add one cup of sug-ar, — stir until all the 
 sugar is dissolved and pour over the salad; set on ice until the sal- 
 ad is solid, at least six hours or until the next day. When ready 
 to serve, turn out on a pretty flat dish large enough to hold it nice- 
 ly, and trim around the edge with pretty leaves, or flowers, nastur- 
 tiums are nice leaves and flowers. 
 
 jNIks. Walter Barragkr 
 
 FRUIT SALAD 
 
 Pour one pint of boiling water on one half box of Knox's gela- 
 tine, add the juice of one lemon, and two cups of sugar; stir until 
 dissolved, then strain through a cloth, let cool. When it begins to 
 thicken, stir in a :an of sliced pineapple, three oranges, one dozen 
 figs and one teacup of nut meats. 
 
 Mrs. Nellie Gibson 
 
 FKriT SALAD 
 
 Take oranges, bananas, peaches, plums, berries, or any other 
 kind of fruit, cut in dice and mix. Put over all a good salad dress- 
 ing, to W'hich has been added a good amount of cream, well 
 whipped. A nice way to use bits of left over fruit. Nut meats 
 may be used if desired. 
 
 Mrs. Ober 
 
 NUT SALAD 
 
 To one cup of chopped nut meats, add one cup of chopped ap- 
 ple and a good salad dressing, or nuts may be used alone. Serve 
 with sliced bananas. 
 
 Mrs. Ober 
 
 CABBAGE SALAD 
 
 Chop cabbage very fine, add one teaspoon salt, one half tea- 
 spoon pepper, two tablespoons sugar, mix all together. Put three- 
 fourths cup good cider vinegar, one fourth cup cold water in a 
 
BEST RECEIPTS 53 
 
 shallow g-i-anite basin, add one larg-e tablespoon of butter, when it 
 is melted pour in the vineg"ar and water. Beat the yolks of two 
 eg-g-s to a cream, add one larg-e teaspooji of prepared mustard, then 
 stir into the vinegar when it is hot. Keep stirring- with a silver 
 fork until it is smooth and creamy. Remove from fire, when cold 
 pour over cabbage, adding two tablespoons of sweet cream, mixing- 
 all tog-ether. Place in a dish, garnish with hard boiled eggs sliced 
 over the top. One pound almonds blanched and chopped added to 
 the above are very nice. 
 
 Mrs. C. L. Dixon 
 
 CHICKEN SALAD 
 
 One large chicken boiled tender and chopped, twelve eg-gs 
 boiled hard, one cup salad oil or melted butter, six stuffed pickled 
 peppers chopped, or one head cabbage and one pint sour cucumber 
 pickles chopped fine, three cups chopped celery, one teaspoon 
 ground pepper, two tablespoons ground mustard, one cup good 
 vinegar. This makes one gallon. 
 
 Mrs. C. L. Dixon 
 
 LETTUCE SALAD WITH LEMON 
 
 Choose nice, tender lettuce, pile lightly in a dish and pour over 
 it a dressing made from lemon juice and sugar, one tablespoon of 
 sugar to the juice of one lemon; over the top place hard boiled eg-gs 
 sliced. This sounds very simple but it is delicious. 
 
 Dora Aborn 
 
 BANANA SALAD 
 
 Slice three or four bananas crosswise, and add a few slices of 
 apples (the apples must be very thin, serve in lettuce leaves with 
 cream dressing-. Made as follows: Beat the yolk of one eg-g, with 
 one teaspoon of made mustard, one tablespoon sugar, five table- 
 spoons of vinegar, salt to taste; cook in double boiler until about as 
 thick as cream; when cool add one half cup of sweet cream well 
 "beaten, and the white of one eg-g, beaten to a stiff froth. 
 
 Mrs. W. D. Boies 
 
54 BEST RECEIPTS 
 
 CHICKEN AND CABBAGE SALAD 
 
 Boil sr ill tender, season while boiling, chop fine; 
 
 also chop fine one small head of cabbag-e, and two bunches of cel- 
 ery. Dressing-: Three eg-g-s, two teaspoons of sug-ar. up of 
 
 vinegar, one te^icui. oT sW'jL't cr,':ini. b',.tTAM- si;;-.' ci'r; ,. .. Put 
 vinegar on tht nd eg-gs 
 well beaten, n ,vcr the cab- 
 bag-eand chic: rve, add cel- 
 ery. K 
 
 BEET SALAD 
 
 Slice and cut into dice sufficient one pint. 
 When ready 1 ■ , ith a 
 half pint of maj wijij,L.-,L ui L.-.--i.i- w; , ^. Gar- 
 nish v/ith curly parsley or any kind oj avea. 
 
 -K Beach 
 
 NUT SALAD 
 
 Two cups of peanuts chopped fine, one cup of celer}', one dozen 
 olives, pour over salad dressing-. Set in ice box until ready to 
 serve. 
 
 Mamie Button Frisbee 
 
 POTATO SAT. An 
 
 Boil ten gooa sizcu poi:uoes, cnop or siice une two onions; peel 
 and slice potatoes while warm; one layer of potatoes, and then one 
 of onions, sprinkle lighly with salt and pepper, covering- each lay- 
 er with the following dressing- until the dish is full. Dressing-: 
 Three eggs well beaten, one-half cup of vineg-ar, one-half cup of 
 butter, two-thirds cups warm water, let scald, not boil, and use 
 while warm, slice four hard boiled eggs on the top. This, can be 
 made right after dinner and is. then ready for supper. Serve cold. 
 
 Mrs. F. W. CRAii 
 
 POTATO SALAD 
 
 Six larg-e boiled potatoes, one or two sticks of celery, half an 
 onion, a number of lettuce leaves, white of one egg; chop all ingred- 
 
BRST RKCFJPTS :^^> 
 
 ients fine, mix and salt. Dressing: Mash the yolk of one hard 
 boiled eg-g-to which has been added one teaspoon of sug-ar, one tea- 
 spoon of mustard, one tablespoon of butter, three tablespoons oi 
 vinegar; mix well and pour over the salad. Put on top, egg, celery, 
 or plum tomatoes cut in two. 
 
 Mws. Q. A. QiRSON 
 
 OViSTBR SALAi' 
 
 ,vo cans cove oysters, drain 
 Aiie, two cups celery chopped ;,, i^yolic- 
 
 mashed witty vinegar); whites uressing. 
 
 Dressing": Yolks of four eggs one teaspoon mustard, two teaspoons 
 sugar, one half cup melted butter, one half cup sweet mrlk, one 
 half cup vinegar, salt and a little cayenne pepper. Beat, eggs, add- 
 ing butter drop by drop, add milk slowly, then spices in a little 
 vinegar, beat and cook in a kettle of water until thick. 
 
 Mrs. C. H. Ballard 
 
 POTATO SALAD 
 
 One half pound blanched almonds, one dozen medium sized po- 
 tatoes, either celery or celery seed, a very small onion, chop all 
 fine; sprinkle a half teaspoon of salt over potatoes, then use any 
 good salad dressing, 
 
 Mrs. p. W. Hall 
 
 SALMON SALAD 
 
 Equal parts of salmon, cabbage and celery, eight hard boiled 
 eggs chopped very fine, add pepper and salt to taste, chop fish, 
 cabbage and celery second, then mix with the eggs and seasoning. 
 Dressing: One cup weak vinegar, one half cup sugar, yolks of nine 
 eggs beaten thoroughly, butter size of an egg, one half teaspoon 
 salt, one teaspoon mustard; mix well together and set in a pan of 
 hot water to cook until like very thick cream. Use enough of this 
 dressing to moisten the salad; the balance of the dressing will keep 
 a long time in a fruit jar in a cold place. 
 
 Mrs, Lizzie Caple 
 
56 BEST RECEIPTS 
 
 bp:ax salad 
 
 Chop cold string- beans and young- onions, season and mix to- 
 gether. Pour over them salad dressing-. 
 
 Mks. Fkank Webster 
 
 WALDORF SALAD 
 
 Take equal parts of celery and apples chopped not very fine, 
 mix tog-ether, pour over them any g-ood salad dressing-. 
 
 MIXED SALAD 
 
 One small head of cabbag-e chopped fine, one dozen small sweet 
 cucumber pickles chopped fine, also one-half pint olives cut from 
 pit and chopped, one pound English walnuts left nearly whole, cel- 
 ery to suit taste, if you can't get it use celery seed. Dressing: 
 Yolks of three eggs, one cup of vinegar, two large tablespoons of 
 sugar, two teaspoons mustard. Cook all together except the eggs, 
 when cooked put in the well beaten eggs while boiling hot, let cook 
 until it looks done. When cool and ready to use, add two coffee 
 cups of whipped cream. 
 
 Mrs. D. E. Dean 
 
 SALMON SALAD 
 
 One can of salmon cooked twenty minutes in boiling water; 
 take out of the can and pour off oil; salt, pepper and cover with vin- 
 egar and let stand twenty-four hours. Dressing: Yolks of two raw 
 eggs, same of hard boiled, mashed fiine; add one tablespoon of 
 mustard, three of melted butter, salt. 
 
 Mrs. G. a. Gibson 
 
 LOBSTER SALAD 
 
 Mince the meat of a small can of lobster into crumbs. Chop a 
 small head of cabbage fine and cut two bunches of celery into small 
 pieces, but do not chop as they will turn dark colored. Salt and 
 mix all together with dressing. D) essing: Yelks of four eggs, one 
 cup of sweet cream, one small cup of vinegar, one cup of sugar, a 
 
BEST RECEIPTS 57 
 
 small lump of butter, one teaspoon of mustard. Cook until thick, 
 be careful not to burn, let it g-et cold before mixing with other in- 
 gredients. 
 
 Mrs. R. p. Scott 
 
 MUSTARD SALAD FOR MEATS 
 
 One small cup of vinegar not too strong, three tablespoons 
 ground mustard, two tablespoons sugar, one tablespoon butter, 
 yolks of four eggs well beaten; place vinegar with butter and sugar 
 on the stove and when it comes to a boil moisten mustard with a 
 little water, add the yolks of the eggs very slowly to the boiling 
 vinegar, stirring all the time until it is creamy; remove from fire, 
 let cool. Lovely for any kind of meat. 
 
 Mrs. p. VV. Hall 
 
 RELISH FOR ROAST DUCK OR GAME 
 
 Slice six large oranges, grate the rind of one, add the juice of 
 one lemon, three tablespoons salad oil or melted butter, one-quarter 
 teaspoon cayenne pepper, mix all together, pour over the oranges 
 and serve with the game or duck. 
 
 Mrs. H. C. Elliott 
 
 SALAD DRESSING 
 
 Three tablespoons vinegar, yolks three eggs, one tablespoon 
 each of mustard ard sugar, one-half teaspoon salt, pinch of pepper, 
 pour boiling vinegar onto the well beaten yolks, add other ingredi- 
 ents; cook until thick, add a chunk of butter the size of a walnut, 
 thin with milk when ready to use. 
 
 Mrs. W. Isenhart 
 
 SALAD DRESSING 
 
 The beaten yolks of eight eggs, one cup of sugar, one table- 
 spoon of salt and black pepper, a little cayenne, one-half tablespoon 
 of mustard, minced thoroughly with one scant cup of cream. 
 Bring to a boil one and one-half pints vinegar, add one cup butter, 
 and boil, then pour over the mixture, stir well, bring to a boil. 
 
5S BEST RECEIPTS 
 
 strain; put in bottles and keep in cool place. When wanted to use 
 take equal parts cream and this mayonnaise made dressing:. Will 
 keep for months even in summer. 
 
 FRENCH T'T'------^- 
 
 French dressing is made at the great New York restaurant, 
 Delmcmi.-ivs. after tht' foTIowino- -nronMi-iirM-i:^, TTnlf a teaspoou of 
 salt. .esofp. black or white 
 
 pepper then use three shakes, one tablespu^i-a of g"Ood vineg'ar, 
 (Taragon vinegar pref.rr<-«Pi nnd three tablespoon >^ of nil v,> d'I- 
 beat thoroughly witl: k just before using. 
 
 This dressing is exccilcut for potato salad made with cold 
 boiled potatoes and a little onion and served on lettui .* mi \'es; also 
 for lettuce alone, for cucumbers and man}' other. If j'ou 
 
 use it with cabbage be sure to change the proportions to two table- 
 spoons of vinegar to three of oil as the cabbage is swi-i?! and de- 
 mands more vinegar for that amount of oil. 
 Rec. Sec. W. U. S. A. Rachel FosTiiK Avekv 
 
 MAYONNAISE DRESvSING 
 
 Yolks of two eggs, before beating put in a pinch of salt, pinch 
 of mustard, and dash of red pepper, beat well, add one-quarter tea- 
 cup of olive oil, and the same amount of vinegar, alternating drops, 
 beat all the time to keep from curdling. Thin when using if nec- 
 essary. 
 
 Mrs. Mamie Frisbee 
 
 MAYONNAISE DRESSING 
 
 Here is a salad dressing, made without oil that we often use: 
 One teaspoon of sugar, one teaspoon of salt, one-half teaspoon of 
 mustard, two eggs, four tablespoons vinegar, a small pinch of cay- 
 enne pepper; beat the eggs, yolks and whites seperately, add the 
 vinegar which has been heated, set the dish over hot water and 
 stir the eggs and vinegar until well cooked, then add one good tea- 
 spoon of butter, salt, pepper, mustard and sugar; before using add 
 two large tablespoons of cream. This dressing will keep several 
 
BEST RECEIPTS 59 
 
 lays and is nice for lobsters, chicken, or potato salad. It is also 
 lice on lettuce and ripe tomatoes. For lettuce, cabbage or toma.- 
 :oes use more sugar. 
 
 Susan B. Anthony 
 
 SALAD DRESSING 
 
 Yolks of four eggs, ns ter spoon mustard, two teaspoons 
 
 r, one-quarter cup . r, one-half cup sweet milk, one- 
 
 ' "ar, one-quarter teaspoon salt, dash cayenne pep- 
 
 .. till creamy, add drop by drop melted butter. th:n. 
 
 k, slowly beating all the time, then seasoning au' 
 
 little vinegar, and then all the vinegar, adding 
 
 ^ I thj lime, set dish in a kettle of hot water and 
 
 lil consi thick cream; keep in an air tight can iii a 
 
 :ooi place; will keep Ijr weeks. Very nice for any kind of salad es- 
 
 ■lecLall \' for ovster salad. 
 
 Mrs. Winona Tinsley 
 
 SALAD DKBSSLX'G 
 Put into a tea cup, one teaspoon mustard, one teaspoon salt, 
 two teaspoons sugar; stir till smooth, then break one egg into this 
 aid stir tllLsmooth, fill the cup to wnthin an inch of the top with 
 either sour or sweet cream, or olive oil; 1 prefer thick, sour, creana,, 
 Dut which ever is used it must be stirred in a little at a time and 
 .hen the salad will be thick like whipped cream; when smooth stii 
 vinegar in a little by little till cup is full. 
 
 This salad dressing is good to use on meat, lettuce, cabbage or 
 :iuy kind of salad, cover it and set in a cool place and it will keep some 
 time; small dishes of vegetables such as peas, string beans and 
 beets, either with or without potatoes make an excellent salad for 
 -upper especially in summer. This dressing is good on chicken, 
 turkey or any kind of chopped meat for salads. 
 
 To make a variety in flavoring salads, use onions with potatoes; 
 :elery flavors meats and fowl salads well. Celery salt may be used 
 11 summer. Parsley is an improvement to any salad. 
 
 The secret of good salads is to have them well seasoned. Be 
 careful not to put too much mustard in the dressing and then use 
 plenty of the dressing; some materials require more salt, or a little 
 pepper may be needed sometimes. Always taste your salad and 
 keep seasoning until good. 
 
 Sarah W. Whitney 
 
w 
 
 BEST RECEIPTS 
 
 -Deep 1': 
 
 Kettle 
 
 Seamless Straight 
 Covei-ed Bucket 
 
 Seamkss Covered 
 Convex Sauce Pan 
 
 Seamless 
 "Water Bucket 
 
 > 
 
 Deep Pudding 
 Pan 
 
 Covered Seamless 
 Convex Sauce Pan 
 
 Pie Plate 
 
 EsK Pan 
 
 Mixiny Pan 
 
 Extra Deep 
 Pie Plate 
 
 Manufactured by J. VOLLRATH CO., 
 Sheboygan, Wisconsin 
 
 Sold by E. P. MESSER & SON, Sheldon, Iowa 
 
BEST RECEIPTS tl 
 
 Cake Making 
 
 Clear the table of superfluous articles. If possible have your 
 table covered with white oil cloth. Don a larg-e clean apron and 
 you are ready for cake making-. Presuming- that your tins were 
 well washed and dried when last in use; they are now ready for 
 greasing-; this should be done with clean lard as butter burns more 
 easily, sift in flour then shake out ag-ain, this will show if any part 
 is not g-reased and cake can be removed with less difficulty. Bring 
 all materials to be used to the table, also dishes. The utensils 
 needed are an earthen dish for stirring- doug-h, a g-ranite spoon for 
 mixing, an eg-g- beater, a larg-e plate for beating- whites, cups for 
 measuring-, a square board covered with brown paper to turn cakes 
 upon when baked. Provide yourself with a clean towel dampened 
 at one end for wiping- yourfing-ers upon when soiled. Always use 
 the same sized cups and spoons for measuring-. Use g-ranulated. 
 sug-ar unless otherwise desig-nated in receipt, the best kind is the 
 fine, not too blue. The best flour is that which has been ground 
 not less than three weeks. If g-asoline or g-as stove is to be used, 
 let oven heat twenty minutes before needed. If the stove is that 
 for coal or wood g-et this ready before beg-inning- cake making- and 
 have plenty of fuel on hand; have a nice clear fire so that your oven 
 may be rig-ht when you are ready to use it. Better oven wait for 
 cake than cake for oven. 
 
 Always sift your flour before measuring- into a basin, then fill 
 tk^ measuring- cup by dipping- the flour into it with a spoon. Use 
 the best of materials, be sure the eg-g-s are perfectly freak. Eg-gs 
 in warm weather should be kept in a cool, dry place. Just before 
 beating the whites sprinkle over them a very small pinch of salt, 
 and beat at once. This helps to make them beat quicker, also the 
 cooler 3'ou can have them. If you set them on ice for a time before 
 beating it will be better. 
 
62 BEST KECEIPTS 
 
 Always put the baking- powder into the flour before sifting- un- 
 less otherwise directed, dissolve soda with a little cold water before 
 putting into the milk. When shortening- is called for, it means 
 either lard or butter or both mixed, or cottolene. For softening- 
 butter so it will cream or mix better g-et the quantity of butter 
 needed before commencing- your cake and let it stand in the warm 
 room; by the time you are read}- for it, it will be soft enough. To 
 cream butter and sugar means to rub them tog-ether and then beat 
 •with a spoon until they are like thick cream. 
 
 Cake can be tested when baking b}" putting- a tooth pick into 
 the cake. If when it is withdrawn no batter adheres, the cake is 
 done. 
 
 When making- layer cake turn the tin upside do\A'n and pile the 
 layers on each bottom side up; let the layers cool before putting on 
 the filling unless otherwise directed in the receipt. When corn 
 starch is used sift it in with the flour. 
 
 Mrs. Frkd Frisbee, Sr. 
 
 LAYER CAKES 
 
 CHOCOLATE 
 
 Yolk of one egg- well beaten, add one cup cold water, one- 
 quarter cake chocolate, (Brewster's best,) boil and keep hot; stir 
 to. I cream one heaping- tablespoon butter, one scant cup sug-ar, add 
 u ir^ cup boiling water in which is one teaspoon soda; add the part 
 kept hot, flavored with one-half teaspoon vanilla, stir all tog-ether, 
 add one and one-half cups sifted flour; bake in two layers, and put 
 between layers and on top, icing made with one cup sugar, white 
 of an e.Qg beaten stiff; the sugar dissolved whit one-half cup water 
 and boil until it threads, then add the with of Qgg. 
 
 Miss M. E. Bray 
 
 BLACK CHOCOLATE 
 
 One-half cup milk, one-half cup sug-ar, yolk of an &gg, one-half 
 cup Baker's chocolate, shave chocolate fine; add together the sugar 
 and milk, then the yolks well beaten; boil until it thicken; set aside 
 
BEST RECEIPTS 63 
 
 to cool while mixing- the following-: One cup sugar, one-half cup 
 butter beaten to a cream, two egg's, separate white and 3''olk and 
 beat each part well; one-half cup sour milk with one teaspsoon 
 soda dissolved in it, two cups flour, and lastl}' the chocolate pre- 
 pared; bake in four layers and put together with boiled icing*. 
 
 Mks. J. R. Mitchell 
 
 CHOCOLATE CAKE 
 
 One cup butter, one cup milk, two cups sugar, three cups flour, 
 four whites of eggs, two teaspoons baking- powder. For frosting 
 use Mrs. McCormack's frosting-. 
 
 Mrs. B. F. McCormack 
 
 EASY MADE CHOCOLATE CAKE 
 
 Two cups of sugar, yolks of three eggs, one-half cup of butter, 
 one and one-half cups of milk, three cups of flour; melt three small 
 squares of Baker's chocolate, to which has been added one table- 
 spoon of sugar, and three of milk; stir this into the cake, bake. 
 This is as good as Devil's food. 
 
 ■ Mrs. C. W. Toothaker 
 
 VARIETY CAKE 
 
 Two-thirds cup of butter and one cup of sugar creamed to- 
 gether, one-half cup milk,- yolks of five egg well beaten, one tea- 
 spoon baking powder, two cups flour sifted together; divide and 
 flavor one-half with orange, add to the other half enough chocolate 
 to coloi-; flavor with vanilla, bake in two layers. Also make batter 
 for white and pink parts as follows: One-half cup each of butter 
 and sugar creamed, one-half cup sweet milk, whites of five eggs 
 beaten to a stiff froth, one teaspoon baking powder and two cups 
 flour sifted together; divide, flavor one-half with rose, the other 
 half with lemon, color rose with red coloring; bake each part in two 
 lavers. when all are baked, place first a brown layer, then white, 
 red and lastly yellow, with jell or icing between, ice the top. 
 
 Mrs. W. S. Lamb 
 
 DEVIL'S FOOD 
 
 Yolks two eggs well beaten, pour over these one cup cold 
 water, add one-half cake Baker's chocolate grated, cook until quite 
 
64 BEST RECEIPTS 
 
 thick or the consistency of gravy; while hot add two tablcspocMi 
 butter, and two cups sug-ar, not creamed, one teaspoon soda dis 
 solved m one cup hot water, let cool; add three cups flour and twi 
 two teaspoons baking- powder, sifted tog-ether. Filling- for same 
 One-half cup cold water, one-half cup sugar, one teaspoon corn 
 starch, dissolved in a little water, one teaspoon g-rated chocolate 
 one teaspoon vanilla, cooked to the consistency of thick g-ravy 
 bake cake in three layers; spread filling- on when cake is cool. 
 
 Mks. Amcio Bkock 
 
 DEVILS CAKE 
 
 One cup dark brown sugar, two e^g-s, one cup sweet milk, twi 
 cups flour, one-half cup butter, one teaspoon soda dissolved in ; 
 little hot water. Dark part: One scant cup g-rated chocolate, one 
 half cup sweet milk, two-thirds cup brown sugar, yolk one eg-g 
 mix well and cook, when cold stir into batter; bake in thre< 
 layers and put together with white icing-. 
 
 Mks. Van Patten 
 
 WHITE LAYER CAKE 
 
 One cup butter, tv/o cups sug-ar, whites of eig-ht eg-gs, two cup: 
 flour, one cup sweet milk, two l.arg-e teaspoons baking- pow^der 
 Filling-: Whites of two eg-g-s, beat stiff, one-half cup sugar, two 
 thirds cup raisins and one-half cup walnuts chopped fine; beat wel 
 and spread between cakes. 
 
 Amy Cakson 
 
 WHITE CAKE 
 
 Two cups sugar, one-half cup butter beaten to a cream, one 
 half cup sweet milk, two and one-half cups flour, two and one-hal 
 teaspoons baking powder, whites of eight eggs; bake m jelly tins 
 Icing-: Boil a half teacup of water and three teacups of sugar til 
 thick; pour slowly over well beaten whites of three eg-g-s; beat til 
 cool; sprinkle grated cocoanut between layers. 
 
 Mrs. Geo. Portekfikld 
 
BKST RECEIPTS 6S 
 
 PINEAPPLE CAKE 
 
 One cup butter, two cups sugar, creamed; one cup sweet milk, 
 whites of six eg'g's beaten stiif, three cups flour and two heaping- 
 teaspoons baking powder sifted together; beat all thoroughly to- 
 gether and bake in three layers. Filling: One small can pine- 
 apple, (the grated kind, ) one-half cup sugar; put on stove, when it 
 comes to a boil, thicken with a little corn starch wet with water;, 
 spread between layers and .jU top or leave top plain and frost. 
 
 Mrs. C. J. Ingram 
 
 PRESSED CAKE 
 
 One cup sugar, one-half cup butter, one-half cup sweet milk, 
 three eggs, two teaspoons baking powder, two cups flour; cream 
 the butter and sugar, add milk, then eggs well beaten, then flour 
 with baking powder sifted in; take one-third this mixture add to it 
 one cup of seeded raisens or mixed fruit, one teaspoon each of 
 ground cloves and cinnamon or the essence; make two layers of 
 the plain batter and one of the brown; put together with icing or 
 can use jell if preferred, with the brown layer in the center. 
 
 Mrs. F. Frisbike 
 
 CRACKER CAKES 
 
 One pound English walnuts chopped fine, onci cup pulverized 
 sugar, eight eggs, white and yolks beaten sep irately, three-quarters 
 cup of sifted cracker dust, one teaspoon baking powder; bake in 
 three layers. Filling for same: One pint milk, one-half cup 
 sugar, butter size of walnut, heaping tablespoon corn starch, three 
 L'ggs well beaten, flavored with vanilla; let milk and sugar get hot, 
 then stir in other ingredients; cook until the consistency of cream}^ 
 custard; spread between la3'ers when cold. 
 
 Mrs. J. R. Elliott 
 
 HICKORY .\UT CUSTARD CAKE 
 
 One cup sugar, one-half cup butter, creamed together; one- 
 half cup sweet milk, whites of six eggs beaten to a stiff froth, added 
 last of all two cups flour with two teaspoons baking powder sifted 
 
66 BKST RKCEIPTS 
 
 three times; bake in two layers. Custard: One eg-g- beaten, one- 
 half cup sug-ar added, and beat ag-ain, one-half cup milk, one table- 
 spoon corn starch, dissolved in the milk, one cup chopped walnut 
 meats, one teaspoon vanilla; after cooking put custard in a double 
 boiler and cook until it thickens; spread between layers, add one- 
 half cup chopped nut meats to boiled icing-, flavor with one-half tea- 
 spoon lemon and spread on top of cake; custard can be cooked in a 
 pan of hot water should you have no double boiler. 
 
 Mrs. LizzirCaple 
 
 CARAMEL CAKE 
 
 One and three-quarters cups of dark brown sug-ar, one- 
 fourth cup of butter, one-half cup sweet milk, two cups li i:r, two 
 teaspoons of baking- powder, two eg-gs, half cake Baker's chocolate 
 dissolved in a half cup of boiling water, flavor to taste; bake in 
 layers and make a white frosting-. Fully as nice as Devil's fijod. 
 
 Mrs. Ada Farwpll 
 
 SPICED GOOSEBERRY CAKE 
 
 One cup of sug-ar, three eg-g-s, — save white of one for frosting, 
 — two-thirds cup of butter or lard, two-thirds cup of sour milk 
 with one teaspoon of soda dissolved in milk, one cup of spiced goose- 
 berries or jam. (In using jam use spices, one-half teaspoon each of 
 cinnamon, cloves allspices.) Bake in layers. Fill with boiled 
 frosting-. 
 
 Mrs. Collins 
 
 FIG CAKE 
 
 Light part: Two cups white sug-ar, two-thirds cup of butter, 
 not quite two-thirds cup sweet milk, whites of eig-ht eggs, three 
 teaspoons 3^east powder thoroughly sifted with three cups flour; 
 stir sug-ar and butter to a cream, add milk and flour; whites of eg-g-s 
 last beaten stiff. 
 
 Gold part: One cup sug-ar, three-fourths cup butter, one-half 
 cup sweet milk, one and one-half teaspoon yeast powder sifted in a 
 little more than one and a half cups flour, yolks of seven eggs 
 thoroughly beaten and one whole eg-g-, one teaspoon allspice and 
 
BEST RECEIPTS 67 
 
 cinnamon until you can taste; bake the lig-ht part in twolarg-e rather 
 deep pans, put half the g-old in another long pan, lay on one pound 
 fig-s cut in halves, (previously sifted over with flour,) so that they 
 will touch each other, put rest of gold on tlaem and bake; when done 
 put. together with frosting, the gold between the two whites 
 and cover with frosting. 
 
 Mrs. W. L. Boise 
 
 MAHOGANY CAKE 
 
 Two-thirds cup lard, teaspoon of salt, two cups of sugar, one- 
 half cake of Baker's chocolate, one cup of sweet milk, two teaspoons 
 of baking powder, three cups of flour, flavor with lemon and vanilla, 
 yolks of eight eggs; mix the lard and salt thoroughly, then add 
 the sugar, and beat twenty minutes; add the yolks of eggs 
 after beating them well. Grate chocolate in milk and cook till thick; 
 stirring constantly to keep from burning; set aside to cool before 
 adding it to other ingredients. After adding chocolate stir in flour 
 with the baking powder having been previously mixed with flour, 
 flavor; beat this thoroughly after which add one and one-half tea- 
 spoon soda dissolved in one-third cup boiling water; stir through 
 lightly and put in oven to bake. 
 
 dttumwa, Iowa Mable Parker 
 
 COCOANUT CAKE 
 
 Whites of ten eggs beaten to a stiff froth, one tumbler full of 
 sugar and one of flour, one and one-half teaspoons of baking pow- 
 der, add flour to sugar, then sift them four times; lastly add this a 
 little at a time to the eggs, stir thoroughly; bake in two layers. 
 Fill with boiled frosting, sprinkle cocoanut over, also finish the top 
 the same. 
 
 Mrs. p. a. Edington 
 
 RAISED BREAD CAKE 
 
 One cup of butter, two cups white sugar creamed together, 
 add three eggs, whites and yolks beaten separately; one teaspoon 
 soda dissolved in boiling water, two cups of light bread sponge, 
 about one and one-half cups of flour; (if bread sponge is thick this 
 
68 BEST RECEIPTS 
 
 is plenty of flour, if sponge is not thick this is not enoug-h flour;) 
 one heaping- teaspoon g-round cinnamon, one heaping- teaspoon 
 g-round cloves, one cup seeded raisins, "(well floured,) one cup 
 Eng-lish currants, put in^pan and allow to stand in a warm place 
 about three hours; bake in a slow oven. Excellent. 
 
 Mrs. Cakey Pynchon 
 
 PORK CAKE 
 
 One pound fat salt pork chopped fine dissolved in one pint of 
 boiling- water, three cups brown sug-ar, one cup molasses, one 
 pound raisins or more if liked, one pound currants or more if liked, 
 one-half citron, two tablespoons cinnamon, one teaspoon cloves, 
 one teaspoon soda, two teaspoons cream of tarter, two nutmeg-s, 
 seven cups flour. 
 
 Amy Carson 
 
 ONE EGG CAKE. 
 
 One cup sug-ar creamed with nearly one-half cup butter, one- 
 well beaten eg-g-, one cup sweet milk, two cups of flour with two 
 heaping- teaspoons of baking- powder sifted in, one teaspoon of van- 
 illa or any preferred flavor. This recipe can be used either as 
 loaf or layer cake. Add spices for spice cake. Fruit for white 
 fruit cake. Make a marble cake by adding- spices and g-rated choc- 
 olate to one half of it. Good cookies b}^ adding- more flour. 
 
 Mrs. Judge Ladd. 
 
 BLACKBERRY CAKE. 
 
 Three eg-g-s, one cup sug-ar, three-fourths cup butter, one and 
 one half cups flour, one cup blackberry jam, or fresh berries with 
 sug-ar on and mashed. Three tablespoons of sour cream, one level 
 teaspoon of soda, one scant teaspoon each of allspice and cinnamon,, 
 a little grated nutmeg, the yolks and whites of the eggs separated 
 and the yolks beaten well; next the butter and sugar creamed, add 
 cream with soda dissolved in it, the berries and spice, the flour and 
 lastly the whites, beaten to a stiff froth. Bake in a loaf or in layers 
 putting- icing flavored with lemon or vanilla between the layers. 
 
 Mrs. J. E. VanPatten, 
 
BKST RECEIPTS bO 
 
 LEMON CAKE. 
 
 Whites of six eg-g\s beaten to a stiff froth, one cup sug-ar, one 
 half cup cold water boiled until it hairs, pour in slowly to whites, 
 beat until almost cold; beat yolks of six eg-g-s to a cream, and beat 
 into whites; add to the rest g-rated rind and juice of one lemon, 
 then one cup sifted flour. Bake slowly forty minutes. 
 
 Mrs. J. R. Elliott. 
 
 ROLL JELLY CAKE. 
 
 One cup su^ar, one teaspoon baking- powder, one-fourth tea- 
 spoon salt, all sifted tog-ether into the mixing- bowl; beat four eg-gs 
 very lig-ht, until they stand up foamy, then stir into the sifted 
 flour, beat well together. Have shallow, buttered tins ready; two 
 medium sized tins are needed for this recipe: pour in the batter 
 which should spread very thin; bake at once in a quick oven; as 
 soon as the cake is done, turn out onto a cloth, spread with jell 
 which you have previously beaten well, while the cake is hot, roll 
 quickly and cover with a cloth. 
 
 Mks. L. L. Bassett. 
 
 SEVEN MINUTE SPONGE CAKE 
 
 One coft'ee cup of sugar, one cofi'ee cup of flour, one teaspoon 
 baking- powder: stir these tog-ether; make a place in the middle and 
 break in four eg-g-s, add four tablespoons of cold water, and one 
 teaspoon of extract. Mix and bake in a pan ten by eig-hteen inch- 
 es. Do no beat the eg-gs at all; bake in an even oven. 
 
 Rock Rapids, Iowa. Mrs. H. B, Pierce 
 
 MOLASSES LAYER CAKE 
 
 One cup of sugar, one-half cup molasses, scant half cup butter, 
 one-half cup of sour milk, tvi'O cups of flour, one teaspoon of soda, 
 one of cinnamon, three eggs; save whites of two for frosting; use 
 raisins in frosting. 
 
 Mrs. Baudlek 
 
70 BKST RECEIPTS 
 
 vSOUK CREAM CAKE 
 
 One cup of sug-ar, one of sour cream, quite thick, one scant 
 tablespoon of butter, yolks of twoegg-s, one scant teaspoon of soda, 
 one level teaspoon of baking- powder, a pinch of salt; beat eg^gs, su- 
 g-ar and cream tog'ether with a wire egrg- beater; add soda and bak- 
 ing- powder to two cups of flour; flavor to taste. Bake in three 
 la\^ers and put tog'ether with boiled frosting. 
 
 Mks. (). II. Stickney 
 
 MARSHAIALLOW CAKE 
 
 One and one-half cups sugar, half cup butter, half cup milk, 
 two cups flour, half cup corn starch, w'hites of six eg-gs, teaspoon 
 of baking powder. Bake in layers. Make boiled frosting- of the 
 white of one eg-g-, break in pieces half a pound of marshmallows, 
 and add to the frosting-. Ornament top of cake with marshmallows. 
 
 Mks. O. H. Stickney 
 
 GAELIC FRUIT CAKE 
 
 Cream two teacups of sugar and one of butter, add gradually 
 one teacup of sweet milk, then the beaten yolks of nine eg-g-s, four 
 teaspoons of flour, sifted and mixed while dry with two teaspoons 
 baking- powder. While beating- in the flour, add the whites of the 
 eg-g-s beaten to a stilf froth. Flavor with one teaspoon of any pre- 
 ferred flavor. In putting the cake in the pan, first place a thin lay- 
 er of the cake, then a layer of these three kinds of fruit mixed; 
 one pound of raisins seeded and chopped, half pound of currants, 
 one-fourth pound of citron cut into thin shreds, then a layer of 
 cake, then fruit and soon, finishing with a layer of ake; (of course 
 the fruit must all have been washed and dried.) Bake in a moder- 
 ate oven two hours. 
 
 Mrs. D. H. Mooke 
 
 FRUITCAKE 
 
 Seven eg-g-s, — whites of two for frosting-, — one cup of butter, 
 
 one cup of sour cream, one cup of sour milk, two cups of sugar, one 
 
 of molasses, two teaspoons each of cloves and cinnamon, one nut- 
 
HIOST inOCIOIPTS 71 
 
 meg-, one teaspoon of soda, three poiauls of seeded raisins, one half 
 pound of seedless raisins or currants, one fourth pound of shred- 
 ded citron; add flour until thick and hard to stir.This makes three 
 cakes, good after ten days. 
 
 Mrs. Katk PowiiKS 
 
 WHITE FRUIT CAKE 
 
 Whites of sixteen eggs beaten very stiff, one pound white su- 
 gar, one pound flour, one pound butter, one teaspoon extract of 
 bitter almonds, one pound blanched almonds, two ounces of bitter 
 almonds, one pound citron cut fine, «me cocoanut grated; pound the 
 almonds in a mortar with a little rose water to prevent oiling; beat 
 the eggs well; cream the butter into which stir the flour until quite 
 stiff, then add alternately eggs, sugar and flour, reserving a little 
 for fruit, till all are well combined, flavor with vanilla oi extract of 
 bitter almonds. Flour the fruit and put it in last, bake in a slow 
 oven, using great caution not to burn, frost when cold. 
 
 Mrs. H. T. Thompson 
 
 FRUIT CAKE 
 
 Four eg-gs well beaten, one cup brown sugar, one cup 'Orleans 
 molasses, one cup butter t eaten to a cream; one cup sour milk, one 
 teaspoon soda dissolved in the milk, four cups flour well sifted; af- 
 ter this is well beaten tog-ether add one cup hickory nut meats, one 
 cup stoned raisins, one cup dried currants well washed, one half 
 cup shredded citron, one teaspoon each ground cinnamon and 
 cloves. Makes one nice large loaf. Bake in a moderate oven one 
 hour. Keep fruit cake always in a stone jar. Will keep indefinitely. 
 
 Mrs Taylor Wood. 
 
 MOLASSES CAKE 
 
 One cup 'Orleans molasses, one cup sugar, two eggs well beat- 
 en, one cnp buttermilk, one teaspoon soda dissolved in the milk, 
 two-thirds cup shortening — either butter or lard — one teaspoon 
 of allspice ground, or the essence; two thirds cup seeded or seed- 
 less raisins; beat the eggs well, cream the sugar and shortning-. 
 Add to the eggs, molasses, spice, buttermilk and lastly the flour, 
 
72 BEST RECEIPTS 
 
 using- enoug-h sifted flour to make as stiff a doug-h as you can stir; 
 add the raisins, stirring- well throug-h. Should you use lard add 
 one half tea spoon salt. Bake in a shallow g-reased tin in a moder- 
 ate oven from a half to three quarters of an hour. When done 
 turn out on a smooth paper. 
 
 Mrs. Dora Mayfield, 
 
 COFFEE CAKE 
 
 One cup sug-ar, one cup molasses, one cup shortening, one cup 
 of coffee quite strong- — use coffee left from breakfast if you have 
 it — three eg-g-s well beaten, one teaspocn each of cinnamon, cloves, 
 allspice, lemon, vanilla and g-rated nutmeg-; one teaspoon soda dis- 
 solved in a little water; flour enoug-h to make a stiff doug-h — as stiff 
 as loaf cakes usually are. Bake slowly from fourty to fifty min- 
 utes or longer. 
 
 Mrs. Etta Chase, 
 
 MRS. BROCK'S CAKES 
 
 One and one half cups of sug-ar, one cup of butter, beat until it 
 i:reams; three eg-g-s, volks and whites beaten separately, one tea- 
 cup of buttermilk, teaspoon of soda; mix all together, add two cups 
 of currants or raisins, season with untmeg-. Bake in moderate 
 oven. Mrs. C. S. Brock, 
 
 SPONGE CAKE 
 
 Three egg-s, beat two minutes, add one and one half cups of 
 white sug-ar and beat five minutes; one cup flour, beat two minutes, 
 another cup of flour with one teaspoon cream of tarter stirred in 
 one half cup cold water with one half teaspoon soda; little salt and 
 flavor, beat well. Makes two loaves. 
 
 Mrs. Kate Powers, 
 
 WHITE SPONGE CAKE 
 
 Whites of three eggs, one cup flour, one cup sugar, one tea 
 spoon baking powder, one teaspoon butter, two tablespoons new 
 milk, flavor with vanilla. Bake in a quick oven. 
 
 Mrs. Geo. Hoskins. 
 
BEST RECEIPTS 73 
 
 WHITE CAKE 
 
 One cup butter; two cups sugar, one cup sweet milk, whites 
 of five eg-g-s, three cups of flour, two teaspoons baking- powder. 
 
 Mrs. Isenhart. 
 
 WHITE CAK E 
 
 One cup sug-ar, one-half cup butter, one cup milk, whites of 
 four eggs, two cups of flour, two teaspoons baking- powder. Flavor 
 to taste. 
 
 Mrs. L. H. Ten Eyck 
 
 QUICK CHEAP CAKE 
 
 One scant cup of sug-ar; break an egg in cup and fill up with 
 sweet cream, one and one-half cup« of flour, one-eighth teaspoon of 
 salt, one good teaspoon baking powder. This is good baked in lay- 
 er* with whipped cream between, or it may be baked in a loaf. 
 
 Mrs. H. T. Thompson 
 
 DELICATE CAKE 
 
 One cup corn starch, one cup butter, two cups sugar, one cup 
 sweet milk, two cups flour, whites of seven eggs; rub butter and 
 sugar to a cream, mix one teaspoon of cream tartar with the flour 
 and cornstarch, one-half teaspoon soda with the sweet milk, add 
 milk and soda to the sugar and butter; then add flour, then the 
 whites of eggs, flavor to taste. Never fails to be good. 
 
 Mrs. B. E. McCallum 
 
 SUNSHINE CAKE 
 
 Eleven eggs, all the whites, four yolks, one and one-half cups 
 granulated sugar, one teaspoon cream tarter, one cup pastry flour; 
 beat the eleven whites, beat the four yolks to a cream, add to the 
 whites; sift the sugar, add to the eggs, mixing lightly, but thor- 
 oughly; sift the cream of tarter and flour together five times, then 
 add to the eggs and sugar; the beating must be done very lightly 
 with an egg beater; turn into an ungreased pan, bake in a moderate 
 oven for forty-five minutes. Mrs. F. J. Clay 
 
74 
 
 BEST RECKIPTS 
 
 ANGEL FOOD 
 
 Whites nine larg-e, fresh eg-g^s or ten smaller ones; beat urn 
 quite foamy, add small pinch of salt, and one-half teaspoon cream 
 tarter; then continue beating- whites until they are very very stiff. 
 then stir in one and one-fourth cups sifted g-ranulated sugar, one 
 cup flour sifted four times, stir these in very lig-htl3\ Must have a 
 tin on purpose for this cake and never g-rease it; bake in a moder- 
 ate oven thirty-live or forty minutes. 
 
 Mks. Ct. Smith 
 
 VAN DEUSEN GOLD LOAF 
 
 Yolks of eig-ht eg-g^s, one cup g-ranulated sugar, scant one-half 
 cup butter, one-half cup sweet milk, one and one-half cups flour, 
 two teaspoons baking- powder; cream butter and sug-ar well to- 
 g-ether; beat yolks to a stifl" froth and stir with butter and sug-ar 
 add milk; stir; add leaking- powder to flour, sift, and add to the mix- 
 ture; stir very hard; bake in tube pan or a larg-e flat tin in a moder- 
 ate oven. 
 
 Mrs. G. Smith 
 
 SNOW DRIFT CAKE 
 
 Mix three cups of flour, one-half cup butter, two cups sug-ar, 
 one cup sweet milk, whites of flveeg^g-s, two and one-half teaspoons 
 baking- powder; bake in quick oven; flavor to taste. 
 
 Mrs. a. C. Pynchon 
 
 GOLD CAKE 
 
 One cup sug-ar, three-fourths cup of butter, one-half cup sweet 
 milk, two cups flour, yolks of eig-ht eg-g-s, one-half teaspoon soda, 
 one-half teaspoon cream tarter; flavor to taste. 
 
 Mrs. C. V. Van Epps 
 
 MARBLE CAKE 
 
 First part: Two cups white sug-ar, one cup butter, one-half 
 cup sweet milk, three cups flour, one teaspoon soda, two teaspoons 
 cream tartar, whites seven eg-gs 
 
bp:st receipts 75 
 
 Second part: Two cups brown sugar, one cup of molasses, 
 one cup of butter, one cup sour cream, five cups browned flour, 
 one teaspoon soda, one teaspoon cinnamon, allspice, nutmeg-, yolks 
 of seven eggs. 
 
 Mks. a. C. Pynchon 
 
 ALMOND CAKE 
 
 Beat one cup sugar with nearly one-half cup butter and a half 
 cup sweet milk, sift two cups of flour with a teaspoon of baking 
 powder, add the whites of four eggs, beaten to a stiff froth and one 
 pound of blanched almonds chopped fine. 
 
 Mrs. J. C. Stewart 
 
 WHITE PERFECTION CAKE 
 
 One and one-half cups sugar,* one-half cup milk, one and one- 
 half cups flour, one-half cup corn starch, whites of six eggs beaten 
 to a stiff froth, one and one-half teaspoons of baking- powder; dis- 
 solve the corn starch in the milk and add it to the sugar and butter 
 after they have been creamed; then add flour, a little at a time, and 
 the whites of the eggs; flavor to taste and beat thoroughly. 
 
 Mrs. C. S. Soyster 
 
 BRIDE'S CAKE 
 
 One cup butter, three cups sugar, beaten to a cream, four cups 
 flour, one-half cup corn starch, one cup sweet milk, and the whites 
 of twelve eggs beaten to a stiff froth, two teaspoons baking powder 
 sifted in the corn starch and the flour, flavor to taste; beat all thor- 
 oughly; then put in buttered tins lined with letter paper well but- 
 tered; bake slowly in a moderate oven. Ice the top. 
 
 Mrs. I. J. Button 
 
 WATERMELLON CAKE 
 
 White part: Tw^o cups white sugar, two-thirds cu p of butter, 
 two-thirds cup of sweet milk, whites of flve "egg's, one heaping tea- 
 spoon baking powder sifted into three cups flour. 
 
 Red part: One cup red sugar sand, half cup butter, half cup 
 sweet milk, one teaspoon baking powder in two cups flour, half 
 
76 BKST RKCEIPTS 
 
 pound raisins cut in two Jind rolled in flour, jolks of three eg"gfs; 
 put in the white, the red in the middle and raisins for seeds. Then 
 white on top and around the sides. 
 
 Mrs. F. S. Plumb 
 
 ALICE CAKE 
 
 One cup of sugar, one eg'g", butter size of an eg"g", two teaspoons 
 
 of baking- powder, two cups of flour, one of milk. Made by a little 
 
 girl. 
 
 Anna Boudlek 
 
 SOFT GINGER BREAD 
 
 One-half cup butter and lard mixed and melted, one-half cup 
 •sugar, one-half cup Orleans molasses, one teaspoon g'inger, one egg 
 well beaten, one even teaspoon" soda, one-half cup boiling water, 
 one and one-half cups sifted flour. Bake ten minutes in a moder- 
 ate oven. 
 
 Miss M. E. Bkay 
 
 A(WT GIXGi-K BREAD WITH SWEET MILK 
 
 One cup sugar, three cups Hour, one cup sweet milk, one-half 
 cup butter, one teaspoon soda, two of ginger; cream butter and 
 sugar, add the other ingredients, lastly add the flour with the soda 
 sifted in. Turn into a buttered tin and bake in a moderate oven. 
 
 Mks. Paui. Mahlkk 
 
 GIN'GER BREAD 
 
 Two eggs, one cup of sugar, one cup dark molasses, one cup 
 lard, one cup cold water, one heaping tablespoon of ginger, two 
 ieaspoons of soda, pinch of salt: flour enough to make as thick as 
 'jCake dough. Eat warm. ^ Too much flour makes it dry.) 
 
 Mrs. FkaiVk Myres 
 
 GINGER CAKE 
 
 One egg, one 'aup molasses, one-half cup sugar, one cup ^our 
 ajilk, one teaspoon soda in the milk, scant half cup melted butte- 
 
BKST RECKIPTS 
 
 Two cups flour, one teaspoon baking" powder in the flour, on_ u.u- 
 spoon each of ginger and cinnamon. 
 
 Mrs. W. E. RrssELt 
 
 GINGER BREAD THAT IS SPLENDID 
 
 Two cups New Orleans molasses, one cup sugar, one scant 
 cup butter, two cups sour milk, two eggs, one teaspoon ginger, one 
 teaspoon cinnamon, two teaspoons soda, one cup raisins, four and 
 one-half cups flour; this will make two good sized tins full. 
 
 Mrs. C. V. Van Epps 
 
 PIANOS 
 
 CONFIDENXrAL 
 WHOLESALE 
 CASH PLAN 
 
 To meet sharp competition we have had the. Dean Piano manufactured by- 
 one of the leading makers of the world at a minimum cost. Every piano 
 
 sold by us possesses genuine merit. Everything about them up to date 
 
 full, deep, musical tone. They will last without exception as well as any 
 piano made. We will be glad to submit catalogues and confidential whole- 
 sale cash plao to a.nj person who is thinking of purchasing a piano. We 
 control wholesale agency often other leading makes of pianos direct froni 
 factory. 
 
 O l^O A NI^ ^^ ^^^ ^°^^ agents for the semi-pipe' organ, the Vocallon,. 
 
 \J t\\jkr\i \ ^ and other church, chapel and cottage organs. 
 
 If vou are in the mai-ket for anything in the musical line write us for particulars. 
 
 W. A. DEAN CO. 
 
 Wholesale Music House, 
 
 X. B. Mention this book when writing us. 
 
 SIOUX CITY, IOWA 
 
BEST RECEIPTS 
 
 Icings, Filling and Ice Creams 
 
 "^''^S^^^'Z^^^^ 
 
 SIMPLE ICINGS 
 
 Two cups pulverized sug-ar, add milk slowly stirring" all the 
 time until 3'ou have it the rig-ht consistenc}'. Flavor. Do not cook 
 this. Add chopped nuts and you have a nice filling for la3^er cakes. 
 The beauties of this icing are: it is easily made, hardens quickly, 
 and does not become brittle or shell off from the cakes as cooked 
 icings are apt to do. 
 
 Mks. Fkdelia Perry. 
 
 SIMPLE CHOCOLATE ICING 
 
 The white of one Q^g, butter the size of a filbert, one teaspoon 
 of water, pulverized sugar enough to spread on cake and not run; 
 add to the icings a small square of chocola+e melted, and it is ready 
 lor use. Mrs. F. W. Houck. 
 
 ICLNG 
 
 Put the white of one e-gg, one teas poon sweet milk and cream 
 into a bowl, add confectionery sugar sufficient to stiffen and stir 
 with a spoon. This must be used immediately as it will harden 
 quickly. Flavor if desired. 
 
 Mrs. C. S. Soyster. 
 
BEST RECEIPTS 79 
 
 FROvSTING WITHOUT EGGS 
 
 To one heaping- teaspoon of Poland starch and just cold water 
 o dissolve it, add a little hot water and cook in a basin set in hot 
 vater till very thick, or cook in a crock, either will prevent its be- 
 ;oming- lumpy. Should the sugar be lumpy roll it thoroughly, and 
 itir in two and two-thirds cups while the starch is hot; flavor to 
 aste, and spread on while the cake is warm. This should be made 
 he day before using, as it takes longer to harden than when made 
 vith eggs, but it will never crumble in cutting. This is excellent. 
 
 Mrs. Col. Darnell 
 
 BOILED FROSTING 
 
 Two cups white sugar, one teaspoon flour, one-half cup water; 
 itir well and set over fire, boil until it hairs from spoon, remove 
 roni lire and beat in whites of two eggs. 
 
 Mrs. O. H. Stickney 
 
 BOILED ICING 
 
 One cup granulated sugar, white of one egg; moisten the su- 
 j-ar with water and boil until it hairs from the spoon; add this to 
 he well beaten white, stirring all the time until it begins^ to thick- 
 ;n; fl'avor. Spread on cake. Care must be exercised in boiling the 
 lugar. 
 
 Mks. H. C. Strong. 
 
 PLAIN UNCOOKED ICING 
 
 White of one eg'g, not beaten, enough pulverized sugar to make 
 t thick enough to spread nicely on the cake; one-half teaspoon any 
 ia\'or preferred. Stir well together and use. 
 
 Mrs. a. R. Coleman 
 
 FILLING FOR CAKE 
 
 White of one egg, well beaten, one inch of chocolate melted, 
 six tablespoons granulated sugar, beat all together, put between 
 ayers and on the top; use vanilla or any other desired flavor. 
 
 Lavina Oldham 
 
80 BEST RECEIPTS 
 
 CARMEL FILLING 
 
 Three cups light brown sug-ar, one cup sweet milk, two table- 
 spoons butter, one-half teaspoon vanilla; dissolve the sugar with 
 the milk, add butter; boil until it can be taken in the fingers after 
 dropping into cold water, remove from the fire, and beat until per- 
 fectly cold; adding three tablespoons of cold miik slowly; should 
 this seem to be getting too thin, do not add all the milk. This fil- 
 ling should be just thick enough to spread nicely on the cake. 
 
 Mks. Winona ']'insi-ev 
 
 CARMEL FROSTING 
 
 One cup brown sugar, one-half cup sweet cream, boil until it 
 thickens, then add vanilla. 
 
 jSIks. Coe 
 
 CARMEL FILLING 
 
 One cup sweet cream, one and one-half cup'^ maple syrup or 
 light brown sugar, one tablespoon butter; boll until thick enough, 
 
 Mks. VV. K. Russell 
 
 FROSTING 
 
 Take one cup of grated chocolate and dissolve over a dish of 
 hot water. The beaten 3'^olks of two eggs, one-half cup milk, and 
 one and one-half cups sugar, boil seven minutes, add the chocolate 
 and stir together. Spread between and over the cakes. 
 
 Mrs. B. F. McCormack 
 
 FROSTING 
 
 Three-fourths cup sugar, four tablespoons milk, boil eight 
 minutes, take off stove and stir till creamy. 
 
 ' Mrs. W. E. Russell 
 
 MARSHMALLOW FROSTING 
 Bake aag-el food cake in a dripping pan so that it ca^ be cut itt 
 
BEST RECKIPTS 81 
 
 squares when served; cover it with boiled frosting", then place, at 
 equal distances apart, a marshmallow, so each piece will contain a 
 mallow. 
 
 Mrs. Dr. Myers 
 
 MAPLE MOURSE 
 
 Beat the yolks of four eg-g-s thoroughly, add to this, one g-ener- 
 ous cup of maple syrup. Place on stove and stir until the egg's 
 thicken the syrup. Strain throug-h wire sieve, then stand in a pan 
 of ice water, and beat until light and cool; add to this one pint well 
 whipped cream, give it alia good beating and place in a well packed 
 freezer; use more salt than for ice cream. Let stand three or four 
 hours. Delicious. 
 
 Mrs. r^BER 
 
 LEMON MARMALADE 
 
 Six nice, large lemons, two pounds sugar, one half pound but- 
 ter, twelve egg"s, leaving out the whites of four; grate the rind of 
 Ihe lemon and squeeze the juice, mix with the butter and sug-ar; 
 add the eggs well beaten, mix all together, and set on a kettle of 
 boiling water, stirring till well cooked. 
 
 Mrs. Van Patten 
 
 ORANGE ICE 
 
 Select six juicy oranges, put half a pound of granulated sugar 
 and one pint of water over the fire, add the rind of an orange and 
 boil for five minutes; strain, when cold add the strained juice of 
 the six oranges; strain ag^ain through cheese cloth. A water ice 
 should be smooth. Put in freezer and turn until well frozen. 
 
 Mrs. J. VV. Tinsley 
 • 
 
 STRAWBERRY ICE CREAM 
 
 Three quarts of rich cream, one and one-quarter pounds of 
 sugar, three quarts of strawberries; put half the sugar and cream 
 on to boil in a farina boiler and when sugar is dissolved set aside 
 to cool, add the remaining half of sugar to the berr ies. Mash the 
 berries well, stand aside one hour, then strain through fine mus- 
 
82 BEST RF.CRIPTS 
 
 lin, add the remaining- half of cream to the sweetened cream and 
 freeze a little then stir in fruit juice; finish freezing". 
 
 Mrs. D. Heastand 
 
 DELICIOITS ICE CREAM 
 
 Take two quarts of cream, strain througfh a thin cloth, add 
 eig-ht ounces of granulated sug-ar, flavor to taste; freeze slowly. 
 
 H. M. Brock 
 
 vSTRAWRERRY ICE 
 
 Two quarts berries, juice two lemons, three cups sugar, one 
 quart water, one pint cream; berries crushed throug-h a fruit 
 squeezer, add water, then lemon juice, then sugar, iheri cream 
 just before putting- into the freezer. 
 
 Mrs. C. B. Brown sl(<w 
 
 APRICOT ICE 
 
 One can of apricots cut fine, (the same quality of any fresh 
 fruit can be used instead,) add one pint of sugar, one quart cold 
 water; when the sug-ar is dissolved freeze the mixture. When it 
 beg-ins to harden in the freezer add one pint of whipped cream 
 after whipping; continue to freeze until the consistenc}" of cream. 
 When this is done you will have one g-allon. 
 
 Mrs. Eleanor Gibson 
 
 LEMON SHERBET 
 
 Four lemons, one pint of sug-ar, one quart boiling water, whites 
 of two eg-g-s; shave the peel of the two lemons into boiling- water, 
 cover tig-htly and let stand ten minutes, squeeze the juice from the 
 lemons, add the sug-ar, pour over this the boiling- water, let stand 
 until cold; then add the whites of the two eg-g-s well beaten, and the 
 steeped lemon; stir. Freeze same as ice cream. 
 
 Mrs. C. J. Ingrnm 
 
 PINEAPPLE SHERBET 
 
 One half can of pineapple, two cups of lemon juice, or one each 
 of lemon and orang-e, four cups of sug-ar, eight cups of water; put 
 in the freezer and when it beg-ins to freeze, put in the whites of 
 five eg-gs well beaten. 
 
 Mrs. McCandless 
 
BEST RECEIPTS 83 
 
 Cookies, Jumbles, Doughnuts 
 
 '^'"^^"S^'^ 
 
 DROP SPONGE COOKIES 
 
 Thi'ee eggs well beaten, one-fourth teaspoon salt, one cup su- 
 gai- added to the eg-gs and beaten again, coffee cup full of flour with 
 one teaspoon baking- powder sifted into the flour, two teaspoons 
 water; drop a teaspoon of this batter on a greased tin, a good ways 
 apart so they will not run together. Delicious with strawberries. 
 
 Mrs. E. Riddell 
 
 GINGER SNAPS 
 
 One cup^molasses, one-half cup butter and lard mixed, add 
 enough hot water to make the cup three-quarters full, one heaping 
 teaspoon soda dissolved 'in the molasses, one teaspoon g-inger; beat 
 all together, then add flour enough to make a stiff dough; roll thin, 
 cut with a small cutter, bake in a hot oven. 
 
 Mrs. Gilbert Smith 
 
 FRUIT COOKIES 
 
 Three tablespoons of sour cream, one cup butter or part drip- 
 ping's, two eggs, one cup chopped raisins, one and one-half cups 
 sug-ar, one teaspoon each, soda, cinnamon and nutmeg; mix soft. 
 
 Nellie Hills 
 
84 BEST RECEIPTS 
 
 CRE.IAI COOKIES 
 
 Two cups sug"ar, one cup butter creamed with the sug-ar, then 
 add two eggs well beaten, stir all tog^ether, one and one-half cups 
 sour cream, With one teaspoon of soda dissolved in the cream, one- 
 half teaspoon salt, one heaping- teaspoon baking- powder, sifted 
 with the flour; this must be mixed j.ist stiff enoug-h to roll, be very 
 careful not to g-et the doug-h too stiff, < r your cookies will be too 
 hard; roll doug-h very thin, and bake in .. quick oven. Will keep a 
 week. « 
 
 Auntie FAncher 
 
 MOLASSES COOKIES 
 
 One cup of molasses, one half cup of shortening-, three full 
 tablespoons of water, one teaspoon of soda, one of ging-er, pinch of 
 salt, flour enoug-h to make a soft doug-h. 
 
 Mrs. O. H. Stickney 
 
 CHOCOLATE COOKIES 
 
 Two egg-s, one cup butter, one and one-half cups sug-ar, two 
 tablespoons sweet milk, one-half teaspoon soda dissolved in the 
 milk, one-half cup grated chocolate; sugar and butter creamed to- 
 g-ether, eggs added well beaten; then the milk, lastly the chocolate; 
 flour well sifted and enough to make a dough just stiff enough to 
 roll; bake in a quick oven. 
 
 Nina Oldham 
 
 GINGER COOKIES WITHOUT SHORTENING 
 
 One and one-half cups 'Orleans or sorghum molasses, one cup 
 brown sugar, two eg-gs, two level teaspoons soda, one-half teaspoon 
 salt, one tablespoon ging-er, one-half teaspoon cinnamon; warm the 
 molasses, then add sugar, eg-g-s well beaten, then spices, and lastly, 
 soda dissolved in just enoug-h water to dissolve it, sifted flour 
 enough to r«ll easily; roll thin, cut with cookie cutter; bake in a 
 rather quick oven. 
 
 Mrs. J. E. Van Patten 
 
BEST RECEIPTS 85 
 
 FROSTED CREAMS 
 
 One cup sug-ar, one cup 'Orleans or sorghum molasses, one 
 cup of butter and lard mixed, one cup of hot water, yolks of three 
 eg"g"s, one teaspoon soda, one tablespoon each ginger and cinnamon, 
 one teaspoon cloves, flour to make a soft doug-h. Put sugar and 
 molasses together add butter and lard with the hot water, then 
 the three yolks well beaten, then the spices, and the soda dissolved 
 in cold water; beat all together, add flour, mix as soft as caii be 
 handled; roll about one-quarter inch thick, cut with cookie cutt r, 
 and bake in a quick oven. Icing- for same: Two cups sugar, the 
 whites of three eggs beaten to a stiff froth, the sugar boiled in one- 
 third cup water until it hairs, beat the whites in this syrup until 
 cool, flavor with any kind of preferred flavor; spread over the cook- 
 ies when cold. 
 
 Mrs. Sadie Hotxenbkck 
 
 LADIES FINGERS 
 
 Four eggs, two cups sugar, one cup butter, six tablespoons 
 sweet milk, two tablespoons baking powder. Mix ingredients, 
 then take out a piece of dough and roll on the board, with your 
 hands; when round, cut it into finger-lengths and lay in bake tins 
 two inches apart, because they spread. Bake in quick oven, like 
 cookies; don't butter your tins. 
 
 Mrs. H. T. Thompson 
 
 JUMBLES 
 
 Cream together two cups of brown sugar and one of butter, 
 add three well beaten eggs and six tablespoons of sweet milk, two 
 teaspoons of baking powder, flavor to taste; flour enough to make 
 into soft dough; do not roll it on the board but break off pieces of 
 dough the size of a walnut, and make into rings by rolling- out rolls 
 as large as your finger and joining the ends. Lay them on tins an 
 inch apart to bake, as they rise and spread. Bake in a moderate 
 oven. These jumbles are very delicate but will keep a long time. 
 
 Emma Roberts. 
 
86 BEST KICCEIPTS 
 
 MARGUERITES 
 
 Whites of two eg'g's beaten stiff, one larg^e cup pulverized sug-- 
 ar, one cup chopped Eng-lish walnuts; stir this all tog-ether; spread 
 on salt wafers, put in an ;ven until a lig"ht brown. Serve cold, 
 
 Mks. Clara Manning 
 
 ROCKS FOR LUNCHEON 
 
 One and one half cups brown sugar, one cup butter, one cup 
 Eng-lish walnuts, one teaspoon cinnamon, one half teaspoon salt, 
 three eg-gs well beaten, two and one half cups flour, one cup fig's, 
 dates or raisins, one teaspoon soda. -Drop a teaspoon of dough in 
 a flat bake pan, leaving- room for spreading-. 
 
 Mks. L. J. Button, 
 
 DOUGHNUTS 
 
 One and one half cups sugar, nine tablespoons of melted lard, 
 mix with sug-ar, two and one half cups sour milk, heaping- teaspoon 
 soda dissolved in milk, two eg-g's well beaten and put in with sugar 
 and lard, one level teaspoon of salt, two teaspoons baking powder 
 in the flour well sifted, flour enoug-h to make dough stiff enough to 
 roll nicely^ — but not too soft — must have lard enough so that doug-h 
 will rise at once to the top; roll to quarter inch thick, cut out with 
 biscuit cutter and cut center out with small round cutter, drop in- 
 to hot lard and keep turning- often until a g-olden browm, lift out on 
 to a plate to cool. This will make a larg-e quantity and will keep a 
 week — unless you have too many boys. 
 
 Mrs. M. R. Lancher. 
 
 WAFERS 
 
 Three eg-gs beaten well, three tablespoons sugar added, three 
 tablespoons sour cream with one half teaspoon soda dissolved in 
 the cream, one half teaspoon salt, mix soft as you can roll, roll thin, 
 cut out like doughnuts, drop in hot lard same as doug-hnuts and 
 turn when brown, take onto a plate to cool — so much nicer in the 
 summer than doug-hnuts. 
 
 Mrs. Frank Frisbee 
 
BEST KKCEIPTS 87 
 
 DOUGHNUTS 
 
 Two heaping- teaspoon;^, of baking- powder and one quart of 
 flour, mix these tog-ether by sifting- two or three times. Two e^g-s, 
 one coffee cup of sugar, beat together, add a teacup new milk (or 
 better half milk and half cream,') flavor. Mix all tog-ether reserv- 
 ing" a little flour for rolling- out. Fry in hot lard. Waiter may be 
 used instead of milk by adding- a teaspoon of butter. 
 
 Emma Robkkts 
 
 CRACKNELS PRILLING 
 
 Two tablespoons of flour, two thirds of a cup of water, one 
 teacup of sugar,, yolks of three eg-g-s, and one grated lemon, cook? 
 when thickened fill the cracknells and frost top. Cracknels are 
 purchased at the g-rocery. 
 
 Mks. Dr. Myers 
 
 FRIED CAKES 
 
 One cup sugar beaten with two eg-gs, add one cup of thick 
 sour milk and one teaspoon soda, three tablespoons of melted lard, 
 flour enoug-h to roll nicely; salt and nutmeg- to suit taste. Fry in- 
 hot lard, 
 
 Mks. E. a. Ward 
 
 DOUGHNUTS 
 
 One and one half cups of sugar, one cup milk, three well beat- 
 en eg-g-s, two tablespoons of melted lard, one quarter of a nutmeg-, 
 two heaping- teaspoons'of baking- powder sifted with flour enoug-fe 
 to make a soft dough; when cold roll in powdered sugar. 
 
 Bessie Tinsley - 
 
 VANITIES 
 
 Beat well three eg-g-s, add one tablespoon each of sugar and 
 cold water, one-quarter teaspoon of salt, stir in flour enoug-h to 
 make a rather stiff doug-h; knead well on the board and divide into 
 four or five portions, take one of these on the board and roll it very 
 
BEST RECEIPTS 
 
 thin, the thinner the dough the nicer will be you vanities. Do not 
 be alarmed if it sticks to the board, keep on rolling till it is as thin 
 as paper, then tear, not cut, off pieces longer than half a hand's 
 size; the more irregular in shape the prettier when done; drop in a 
 kettle of smoking hot lard and fry to a delicate brown, turning once; 
 take out and sprinkle powdered sugar over them; they wnll be 
 covered with bubbles and present a very pretty appearance. 
 
 Mrs. O. H. Stickney 
 
 COOKIES 
 
 One cup of sugar, one i^^g, one- half cup of sw'eet milk, one-half 
 teaspoon of soda, one-half cup butter, flour to roll. 
 
 Mrs. John Hunt 
 
 COOKIES 
 
 Three eggs, one cup butter or half butter and lard mixed, one 
 and one-half cups of sugar, two heaping teaspoons baking powder, 
 one-half cup of milk, flour enough to make a soft dough; roll with- 
 out add'ing more flour than can be easily handled; sift baking pow- 
 der with flour. 
 
 Mrs. Mayfield 
 
 GINGER SNAPS 
 
 One cup sugar, one cup New Orleans molasses, one cup butter, 
 two teaspoons cinnamon, one teaspoon ginger, one teaspoon soda, 
 three tablespoons hot water, flour enoug-h to knead well; roll and 
 cut thin. 
 
 Mrs. D. Heastand 
 
 MOLASSES COOKIES 
 
 Three cups molasses, one and one-half cups lard, one and one- 
 half tablespoons ginger, two eggs, two heaping teaspoons soda, a 
 little salt; put molasses, lard and ginger on the stove and bring to 
 a boil; then cool, and add eggs, soda and salt; use flour enough to 
 make soft dough; roll lightly. 
 
 Welcome, Minn. Mrs. Wm. Gibson 
 
BEST RECEIPTS 89 
 
 EGGLESvS COOKIEvS 
 
 Two cups RUg-ar, one cup sweet milk, one cup butter, one-half 
 teaspoon soda, flour enoug-h to roll; use lemon, vanilla or nutmeg" 
 for seasoning-. 
 
 Mrs. E. E. McCallum 
 
 FRIED CAKES 
 
 Two e^g-s, one cup sour cream, one cup of sug-ar, one-third tea- 
 spoon soda, teaspoon of lemon extract, one-third teaspoon cinna- 
 mon, flour to roll. 
 
 Mrs. John Hunt 
 
 MISS L. E. YOUNGREN 
 
 DRESSMAKER 
 
 SIOUX CITY, IOWA 
 
 WEDDING OUTFITS 
 A SPECIALTY..... 
 
90 BEST RECEIPTS 
 
 Pastry 
 
 -^^^^^S'^'S^^*^ 
 
 Pies are one of the most difficult of the culinary arts, the 
 young- housekeeper has to master, yet one of the quickest and 
 easiest articles of food prepared after she has learned how. One 
 secret of pie making- is to have the water, lard or butter very cold, 
 and the two latter pure and free from taint. When lard is used 
 salt must be added; if butter, it is all ready salted, but should be 
 held under water and washed to remove the buttermilk, then dried 
 on a napkin. Baking powder is sifted into the flour. A very good 
 crust is made by using one cup of lard to one quart of flour. An 
 extra good crust can be made if an equal quantity of butter and 
 flour are used; all the butter however must not be added to the 
 flour, save two-thirds and spread it upon the crust after it is rolled 
 out; then cut it into four portions, and lay one above the other, un- 
 til all are used; let stand awhile before rolling; this makes it very 
 flaky when cooked if rightly done. When making- juicy pies rub 
 the under crust with a well beaten eg^ to prevent soaking; if corn- 
 starch or flour is sprinkled over top before putting on upper crust, 
 a jelly will be formed and it will prevent the juice from escaping- 
 especially if the lower crust was wet around the edg-es and the 
 upper one pressed down firmly, letting the steam escape from the 
 incisions on top. Common sense and experience are two very es- 
 sential articles required in pie making. 
 
BEST RECEIPTS 91 
 
 CURRANT PIE 
 
 One and one-half cups ripe currants, one cupsug-ar, one-half 
 cup water, yolks two eg-g^s; mash the currants and sugar together — 
 beat yolks to a cream, add to the currants, then the water, beat all 
 together; bake with one crust; beat whites to a stiff froth, add two 
 tablespoons of sugar; spread over the pie when baked; return to 
 oven and let brown lightly. 
 
 Mrs. W. S. Ayers 
 
 BLUEBERRY PIE 
 
 Nice fresh blueberries, (or canned berries can be used if you 
 haven't fresh,) about one pint to a pie; dissolve one teaspoon corn 
 starch in a little of the juice; add to the berries and one half cup 
 sugar, fill a pie tin which has been lined with crust, add bits of but- 
 ter over the top, press the edges of upper crust down firmly, bake 
 in a well heated oven until crust is light brown. All berry pies 
 are nice made this way. 
 
 LucillS Stinson 
 
 VINEGAR PIE 
 
 One cup sugar, one half cup vinegar, two teaspoons fiour, one 
 teaspoon of butter, one teaspoon of cinnamon, two cups of water; 
 sift the flour and sug-ar together, add the other ingredients; boil 
 all together until thick, then fill pie tin previously lined with crust 
 and bake without upper crust. 
 
 Mrs. Fidelia Perry 
 
 GRAPE NUT PIE 
 
 Pour about one cup of boiling water over one-half cup grape 
 nuts. Let stand ten minutes, add twoeg-gs well beaten, four table- 
 spoons sugar, two cups sweet milk, one-third tablespoon ginger, 
 one teaspoon mixed ground spices, stir over a slow fire until thor- 
 oughly boiled. Have a deep pie tin lined with pie crust and baked. 
 Put in prepared grape nuts and return to oven to brown the top. 
 
 Mrs. C. B. Brownslow 
 
62 BEST RECEIPTS 
 
 APPLE PIE 
 
 Line pie tin with a I'ich puff paste. Peel, core and slice g"ood 
 tart apples, fill the lined tin full and sprinkle over it one large cup 
 of g-ranulated sug-ar, and bits of butter on the top. If liked, a dust 
 of cinnamon may be added. Moisten the edg-es of the under crust, 
 (this prevents juice escaping-,) put on top crust, and press edg-es 
 close tog-ether, prick top. 
 
 Mrs. Ober 
 
 COCOANUT PIE 
 
 One half cup des'cated cocoanut in one cup of m'lk, two eg-gfs, 
 one small cup of sug-ar, butter the size of an egg-; this is for one 
 small sized pie; nice with a mering-ue on top. 
 
 Mrs. T. H. Cruth 
 
 COCOANUT PIE 
 
 Boil one teacup milk, thicken with one tablespoon curn starch, 
 the well beaten yolks of tvo eg-g-s, and one whole egg-. /'.dil one- 
 fourth teaspoon salt; one-half cup sug-ar, cook all tog-ether until 
 thick as thick g-ravy; have a pie tin lined with crust, pour in filling-, 
 bake. Whites of two eg-g-s well beaten, one tablespoon sug-ar, 
 spread over top, while pie is hot, sprinkle thickly with shredded 
 cocoanut, then brown. This makes a small eig-ht inch pie. 
 
 Mrs. Alice Brock 
 
 . MRS. BROCK'S PIE CRUST 
 
 One teacup of lard to half teacup of water, salt, flour enoug-h so 
 rthat it %vil] be soft, roll quickly; work as little as possible, bake in a 
 quick oven. 
 
 CHERRY PIE 
 
 One and one-half cups cherries, three-fourths cups sugar, add 
 a very little water, put top crust on and bake in a quick ovc: 
 
 Mrs. p. a. Edington 
 
BKST RECEIPTS 
 
 PUMPKIN PIE 
 
 Take a pumpkin, peel, take out seeds, cut into small pieces, 
 put on stove with very little water as it must be all cooked out when 
 the pumpkin is done which will be in about an hour. To this add 
 three pints of milk, one coffee cup of sugar and three eg-g-s beaten 
 tog-ether, one level teaspoon each of g-round cloves, cinnamon, all- 
 spice, g-ing-erand salt, stir this all tog-ether; bake with one crust. 
 This amount will make filling- for three pies. 
 
 Squash pie, sweet potato pie, and common pumpkin pie, may 
 be made in the same way as the above. 
 
 Mrs. Geo. Barrage:r 
 
 APPLE MERINGUE PIE 
 
 One cup stewed apples run througfh a colander, three eg-g-s, 
 (reserve whites of two for frosting-,) one-half cup sug-ar, small 
 lump of butter, one-half pint of milk, one tablespoon flour, rubbed 
 smooth with a little milk, seasoning- preferred; mix ing-redients; 
 bake with one crust; spread top with frosting-, brown lig-htly. 
 
 Mrs. N. T^elson 
 
 APPLE CUSTARD PIE 
 
 Make a very smooth sauce: to each cup of apples, add two well 
 beaten eg-g-s, one-half cup" sweet milk; bake with one crust. 
 
 Mrs. W. E. Russell 
 
 POTATO PIE 
 
 Boil and mash fine four potatoes, to which add three whole 
 eg-g-s and three yolks, with one teacup butter, flavoring- and sweet- 
 ening- to taste; beat the whites with sug-ar and spread on pies, 
 brown lig-htly. 
 
 Mrs. W. E. Russell 
 
 CHOCOLATE PIE 
 
 Three tablespoons of g-rated chocolate, three-fourths cup of 
 sug-ar, one-half cup" of milk; beat until dissolved; boil two cups of 
 
94 BEST RECEIPTS 
 
 milk, add two tablespoons of flour moistened with milk, one whole 
 egg" and two yolks, flavor with vanilla. Use the whites foi frost- 
 ing-, brown in the oven. 
 
 Mrs. Lyman Hill 
 MINCE MEAT PIE 
 
 One pound lean beef, two pounds raisins, two pounds currants, 
 four pounds sour apples, two pounds beef suet, three pounds meist 
 brown sug-ar, one half pound candied lemon peel, one half pound 
 citron. All the ingredients must be chopped fine, then mixed to- 
 g-ether, add one tablespoon each of g-round cinnamon, nutmeg- and 
 cloves, one tablespoon salt, one quart molasses and vinegar mixed; 
 keep in a cool place. 
 
 Mrs. F. S. Plumb 
 
 SUMMER MINCE PIE 
 
 One half cup sour cream, one half cup chopped raisins, one 
 cup sugar, one tatlespoon of rolled crackers, one eg-g- well beaten, 
 one teaspoon vineg'ar, spice to taste. 
 
 Mrs. James Coleman 
 
 MOCK MlNCE PIE 
 
 Twelve crackers rolled fine, one cup hot water, one half cup 
 vinegar, one cup molasses, one cup sugar, one cup currants, one 
 cup raisins, spice to taste, some butter. Good for four pies. 
 
 Mrs. C. C. Campbell. 
 
 ORANGE PIE 
 
 Grated rind and juice of two oranges, four eggs, four table 
 spoons sugar, one of butter; cream butter and sugar, add beaten 
 yolks of eggs, then rind and juice of orange, and lastly the whites 
 beaten to a froth and stirred in lightly; bake with an under crust. 
 
 Mrs. L. May Smith 
 
 CUvSTARD PIE 
 
 One pint sweet milk, three eggs well beaten, four tablespoons 
 sugar; flavor with grated nutmeg; beat these all together; line a 
 
BEST RECEIPTS 95 
 
 deep custard pie tin with paste and pour in the custard, bake thir- 
 t}' minutes; when the center just quivers a little the pie is done. 
 
 Mrs. D. G. Eldredg-e 
 
 DRIED FRUIT PIE 
 
 Wash the fruit thoroug-hly, soak over nig-ht in water enoug-h 
 to cover, stew slowly until nearly done in the same water; sweeten 
 to taste. The crust, both upper and under, should be rolled thin; 
 a thick crust to a fruit pie is undesirable. 
 
 Mrs. T. H. Smith 
 
 COCOANUT CREAM PIE 
 
 One half cup of sugar, one eg-g", cup milk, two tablespoons of 
 cocoanut, two tablespoons of corn starch; dissolve corn starch in a 
 pint of milk, add all the ing-redients tog-ether; cook until thick and 
 pour into the baked crust. Spread with the frosting^ made v/ith 
 the white of an egg" and four tablespoons of sug-ar; brown. 
 
 Mae Toothaker. 
 
 SPLENDID CR^AM PIE 
 
 Separate the whites and yolks of four eggs, beat separately, 
 add to the yolks one cup of white sug^ar, two cups sweet milk, one 
 tablespoon of cornstarch or flour, make smooth in a little of the 
 milk, flavor with lemon; beat all tog^ether and cook in a vessel with 
 water around it; stir until thick like custard, this makes two pies. 
 Have ready two crusts baked, spread the custard on the crusts; 
 now beat one-half cup sugar with the whites of the eg-g-s^and spread 
 over the top for frosting-; return to the oven until the frosting- cooks. 
 
 Mrs. E. B. Hill 
 
 CREAM PIE 
 
 Yolks of two egg-s and cup of sug-ar beaten tog-ether, one table- 
 spoon each of cornstarch and flour moistened with sweet milk; heat 
 a pint of sweet milk, just before it comes 'to a boil, add the above 
 ing-redients; one-half teaspoon any preferred flavor, cook until the 
 consistency of cream, stirring- all the time; bake the crust while 
 
96 BEST RECEIPTS 
 
 preparing- this filling-, then pour in, have the whites of two eg-ivs 
 beaten to a stiff froth, and sweetened with three tablespoons of su- 
 gar, spread over top, set in the oven long- enough to brown. 
 
 La VINA Oldham 
 
 CREAM PIE 
 
 One pint milk, three eggs, one teacup sugar, two tablespoons 
 cornstarch; beat yolks, sugar and starch together, let milk come to 
 a boil, then stir in mixture, adding a teaspoon of buticr and one- 
 fourth teaspoon salt, flavor with vanilla or any flavor. Bake crust 
 and fill with custard; spread on top whites of two eggs !>eaten stiff, 
 add two tablespoons sugar, set in oven to brown. , 
 
 Mks. H. G. Campbell 
 
 PIEPLANT PIE 
 
 One cup pieplant cut tine, one egg well beaten, one cup sugar, 
 
 one tablespoon flour, one teaspoon butter; add flour and sugar, then 
 
 butter, next the egg and pieplant; beat all together, bake with two 
 
 crusts. 
 
 Mks. E. Riddell 
 
 CRANBERRY PIE 
 
 One coffee cup of split cranberries, one coffee cup sugar, one- 
 half coffee cup hot water, one tablespoon flour lifted in sugar, one 
 teaspoon butter; add the butter to the sugar and flour, then hot 
 water, and lastly, the. cranberries; bake in a moderate oven be- 
 tween two crusts. 
 
 Mks. E. Riddell 
 
 PIEPLANT MERINGUE PIE 
 
 One cup stewed pieplant, one cup sugar, one heaping teaspoon 
 
 of cornstarch, one tablespoon of butter, two eggs; bake the crust 
 
 separate, beat the yolks with two tablespoons of sugar, andadd to 
 
 other ingredients; put into the crust. The well beaten whites are 
 
 put on top and pie returned to the oven to set filling and brown 
 
 frosting. 
 
 Mrs. Barber 
 
BEST RECEIPTS 97 
 
 LEMON PIE 
 
 Juice and grated rind of one lemon, one tablespoon cornstarch, 
 one cup boiling" water, one cup sug:ar, one eg"g, piece of butter size 
 of an egg; dissolve the cornstarch in a little cold water, then pour 
 on it cup of boiling- water stirring- starch all the time; add sugar 
 and butter, stir well; when cool, add the well beaten egg, then the 
 lemon; have the crust ready baked, -pour in this filling-; have the 
 white of one eg-g- beaten stiff, add to it two tablespoons sug-ar, stir 
 in well and spread over top of pies; return to oven long- enough to 
 lightly brown. 
 
 Mks. Gilbert Smith 
 
 LEMON PIE 
 
 Three eg-g-s, one-half cup sug-ar, three tablespoons of corn- 
 starch, (mix well,) g-rate outside of lemon, put with mixture, .also 
 squeeze into it the lemon juice, two cups of boiling- water; boil un- 
 til thick enoug-h for pies; pour into crust and let settle and then 
 put on frosting-. One larg-e or two small pies. 
 
 Mrs. E. B. Hills 
 
 • LEMON PIE 
 
 One teacup sug-ar, yolks of three eg-gs, two-thirds cup of water, 
 and one grated lemon, three tablespoons of flour; bi:::c thoroug-hl}^; 
 while in oven beat the whites of the eggs to a foam, add three tea- 
 spoons of sug-ar, turn it over the pie, and return to the oven to 
 brown nicely. Very g-ood. 
 
 Mrs. D. S. Ling 
 
98 BEST RECEIPTS 
 
 Desserts 
 
 -^=^"^"2^^^ 
 
 HIGH WORK 
 To duty firm, to conscience true, 
 
 However tried and pressed, 
 In God's clear sight high work we do, 
 
 If we but do our best. 
 
 It takes two grains of common sense in putting- tog-ether the 
 ing-redients, and eternal vig-ilence in cooking them from the mo- 
 ment of starting the process. 
 
 Good receipts amount to nothing in the hands of an ignorant, 
 negligent cook, man or woman. 
 
 This is my best word for cooks, for housekeepers, for ever\^- 
 body. 
 
 Sincerely yours, 
 
 Susan B. Anthony 
 
 LEMON PUDDING 
 
 The yolks of four eggs, one cup of sugar, one quart of milk, 
 one pint of bread crumbs, one teaspoon of butter, the grated rind 
 of one lemon. When done, spread over the top a layer of jelly, add 
 the whites of the eggs whipped to a stiff froth, sweetened with one 
 cup of sugar, and flavored with the juice of the lemon, then set in 
 oven to brown slightly. Allow one half hour for baking the pud- 
 ding. Mrs. T. Bloxham 
 
BEST EKCICIPTS 99 
 
 STEAMED BREAD PUDDING 
 
 One pint of bread crumbs, one cup molasses, one cup water 
 one cup flour, one cup stoned raisins, one tablespoon melted buttei 
 oue eg-g-, one teaspoon soda. Steam two hours. If preferred, ad( 
 nuts. 
 
 Mrs. O. H. Sticknry 
 
 ECONOMY PUDDING 
 
 Left ovei cake, cookies or g-ing"er bread with any kind of a g"00 
 pudding- sauce, makes a good dessert. Steam or warm up th 
 calies. 
 
 Waterloo, Iowa. Mrs. Sarah W. Whitney 
 
 FIG PUDDING 
 
 One-half pound of figs, six ounces suet, one-half pound brea^ 
 crumbs, one heaping" cup of g-ranulated sug-er, suet and figs choj 
 ped fine, two eggs, pinch salt, one-half nutmeg, and one-half tea 
 spoon soda dissolved in milk; moisten all with milk, work thoi 
 oug-hly, put into a well buttered dish and steam three hours. 
 
 Mrs. Will Isenhart 
 
 RHUBARB PUDDING 
 
 Cover 'the bottom of a buttered pudding- dish with some fin 
 bread crumbs and then with a thick layer of^ rhubarb cut into dice 
 Sug-ar is scattered thickl}- over the rhubarb, more bread crumb 
 added and the dish filled up in this way; bread crumbs being o 
 top, with a few bits of butter and a slight grate of orang-e peel, i 
 that flavor is liked. The pudding- should be baked in a slow ove; 
 until the rhubarb is thoroughly cooked and the top of the pud 
 ding- is a tempting brown. 
 
 Mrs. W. a. Petzoldt 
 
 ORANGE PUDDING 
 
 Three orang-es, peeled and sliced thin, sprinkle over this one 
 half cup sugar, one pint of milk; yolks of three eggs, one-fourth 
 teaspoon salt, tablespoon cornstarch, three tablespoons sugar 
 
 Lore. 
 
100 BEST RECEIPTS 
 
 yolks beaten creamy, sugar added, then cornstarch dissolved in a 
 little milk, then salt; and after stirring- these all well tog-ether 
 add to the milk which has been heated to near boiling-, stirring- all 
 the time until it is like thick cream, pour over the orang-es while 
 hot; whip whites to a stiff froth, add one-half cup sug-ar, pour 
 over the pudding-, set in a pan of cold water, set in a hot oven un- 
 til the whites brown lig-htly, remov-.\ set aside to cool. Serve very 
 cold. Better set on ice. 
 
 Mrs. Mae Wilsi^y 
 
 BIRD'S NEST PUDDING 
 
 One egg-, two tablespoons sugar, one tablespoon butter, one- 
 fourth teaspoon salt, one-half cup sweet milk, two teaspoons bak 
 ing powder, flour enough to make a thick batter; pare, core and- 
 slice enough tart apples to fill a pie tin, spread batter over the top, 
 bake abi:)ut thirty minutes or until the crust is a light brown and 
 the apples are done, v^erve hot, cutting- the pudding into sections 
 and turning upside down on the dessert plate and dressing it with 
 sugar and cream. Very good. 
 
 Mrs. Clara Manning 
 
 OKAXGE PUDDING 
 
 Two large orang-es pared and cut in pieces, put in bottom of 
 pudding dish; pour over them cup of white sugar, tht^n make a 
 plain cornstarch pudding without sugar and pour it over the 
 orange and sugar. Let stand and cool. 
 
 Mrs. Col. Darnell 
 
 DATE PUDDING 
 
 One pint flour, one-third cup of molasses, one-third pint hot 
 water, (it must be hot too. ) one-third pint melted butter, one-half 
 teaspoon soda, one-half pint dates, seeded, ch<ipped and floured. 
 Steam two and one-haif inairs. Serve hot or cold, and should any 
 be left, put away where it will keep, and steam it up again when 
 you wish to use it. Can be eaten with or without cream or with 
 any kind of good pudding sauce. 
 
 Mrs. Geo. Barrager 
 
BEST RECEIPTS 101 
 
 GRAHAM PUDDING 
 
 One cup 'Orleans or sorg-hum molasses, one cup sweet milk, 
 one-half cup currants, one-half cup raisins, one and one-half cup3 
 sifted g-raham flour, one tablespoon butter, two teaspoons cinna- 
 mon, half a nutmeg", one teaspoon soda; beat all tog^ether and steam 
 two hours. To be eaten with Sweet cream or an}- kind of pudding- 
 sauce. Sauce for same: One cup sug-ar, one tablespoon flour 
 stirred in sug-ar, pour on this one pint of boiling- water stirring- all 
 the time, add a lump of butter size of eg-g-. set on stove; when but- 
 ter is ^ve^ cooked in, remove and add one yolk well beaten, stirring- 
 in very rapidly, flavor with nutmeg- or vanilla. 
 
 Mks. a. W. Johxsox 
 
 MOCK SUET PUDDING 
 
 One cup g-raham, one cup flour, one cup milk, one cup molas- 
 ses, one cup raisins, one teaspoon soda, season with salt and cinna- 
 mon. Steam three hours. 
 
 Mrs. R. E. Darnell 
 
 PUFF PUDDING 
 
 Stir tog-ether one pint flour, one eg-g", two 'teaspoons baking- 
 powder, a little salt, and enoug-h milk to make soft batter; place in 
 steamer well buttered cups, put in each a spoonful of batter, then 
 one of berries, apples, or anv convenient sauce, cover with another 
 spoonful of batter, and steam twenty minutes. This may be 
 
 served with whipped cream, or a sauce. 
 
 Mrs. Ober 
 
 SAUCE FOR PUDDING 
 
 To one pint boiling* water add a pinch of salt, and butter half 
 the size of an eg-g-. Thoroug-hly mix one heaping- tablespoon of 
 flour with two-thirds cup sug-ar, then make in thin paste with wa- 
 ter, adding- any extract desired and add all to boiling- water. 
 
 Mrs. Cook 
 
102 BKSr KIOCEIPTS 
 
 SNOW PUDDING 
 
 One-half cup each g-elatine and cold water mixed tog-ethei", and 
 let stand until soft, add tu this one cup sugar, one cup boiling- wa- 
 ter, strain, add the juice of two lemons; put in a cool place or on 
 ice, until it beg'ins to jelly; then add the whites of three eggs beat- 
 en stiff, beat all together rapidlj'^; turn into a deep dish or pudding- 
 mold, and stand on ice. Serve plain or with the sauce made as fol- 
 lows: Pint of milk heated to I oiling- point, the yolks of three eg-gfs, 
 and three tablespoons of sugar beaten tog-ether; remove from iire 
 just before it boils. Flavor with vanilla, set on ice to cool. 
 
 Mks. F. J. Clay 
 
 GELATINE PUDDING 
 
 Soak one-half box g-elatine in one-half pint cold water one hour, 
 add half pint hot water, — stir thoroug-hly — one-half cup sugar, one- 
 teaspoon any preferred fiayor, slice nice, ripe bananas into a deep 
 dish, turn the mixture over the bananas, set in a ci^ol place or on 
 ice. This is a very nice dessert for Sunday dinner as it can be 
 made on Saturday and put in a cool place until Sunday, — any kind 
 of fruit may be used instead of bananas, using- more sug-ar for tart 
 fruits. 
 
 Mrs. Emma Dockendokf 
 
 APPLE TAPIOCA PUDDING 
 
 Pare six medium sized tart apples, core with a corer, and place 
 in a deep baking- dish, put a small bit of butter in each apple, pour 
 over them a dressing- made as follows, and put into a hot oven and 
 bake twenty minutes. Dressing: One-half cup well washed tapioca, 
 put in two cups cold water, set over the fire to cook twenty min- 
 utes, add one cup sugar, flavor with lemon; this pudding- can be 
 either hot or cold; with or without cream, or should you wish it, 
 fill the core place with butter and g-rated nutmeg". 
 
 Mks. L. May Smith 
 
 PINEAPPLE GELATINE PUDDING 
 
 One box Plymouth Rock g-elatine soaked in a pint of cold water 
 one-half hour, add one and one-half pints boiling- water. While 
 
BEST KECiClPTS 103 
 
 warm stir in one and one-haif cups suj^ar, add one fresh pineapple 
 cut in small bits, or one can of pineapple cut small, and juice; stir 
 in well, and set away in a cool place to bai'den. Serve with whipped 
 cream. This is nice li' usc^' an\' other kind of fruit besides the 
 pineapple, or two inds tog"ether. Should you use 
 
 two or three kinds, add a .ill: water to make it a little more 
 
 thin. 
 
 Mks. Millakd Logan 
 
 KISS P 
 
 Boil (me quart sweet uiilk i four heaping- tablespoons 
 
 of sug:i!-. :ind foui luitiospoons cor dissolved in a little cold 
 
 water, add the well beatcii " '-i'&s5 beat whites to a stiff 
 
 froth, add one cup suyr, • ; vanilla, spread on top of 
 
 pudding", pluc n to brown, take out and "sprinkle with 
 
 cocoanut, put ui a cuui pi.ioc or on> ice. 
 
 Mrs. H. T. Thompson 
 
 SAUCE FOR PUDDING 
 
 One-half cup sugar, one-haif cup buiLei . unt; pint sweet milk, 
 two teaspoons corn starch; cream sugar and butter, pour hot milk 
 over and cook until thick. 
 
 Mks "v"^' "' r, IsENHAKT 
 
 ^ CANDIED ORANGE PEEL 
 
 Cut off all white possible, cut peeling in small strips, boil in 
 clear water ten minutes, drain well, put on a small quantity of wa- 
 ter, boil until soft, put on sug-ar and boil until it candies. Use one 
 
 teacup of sugar to live orang-es. 
 
 Mks. Isk:nhart 
 
 RASPBERRY FLOAT 
 
 Crush a pint of very ripe, red raspberries, with a gill of sugar; 
 beat the whites of four eg-g-s to a stiff froth, and add gradually a 
 g-ill of powdered sugar; press the raspberries through a tine strain- 
 er to avoid the»seeds, and by degrees beat in the juice with the eg-g- 
 and sug"ar, until so stiff that it stands in peaks. 
 
 Mrs. Col. Darnell 
 
104 BEST RECEIPTS 
 
 BANANA BAKED IN CUSTARD 
 
 Make a custard of one pint of milk and the jolks of four eg-g^s. 
 Take four bananas, peel and cut leng-thwise into slices. Butter the 
 dish, pour in a little of the custard which should be cool, and have 
 the whites of the eg"g"s beaten stiff added, then a layer of bananas, 
 and so on till the dish is kalf full. Bake in a quick oven twen- 
 ty-five minutes, serve immediately. 
 
 Harry Carpenter 
 
 A NICE DESSERT 
 
 Put into a baking- dish a layer of tart apples, then a layer of 
 sugfar, until dish is full. Add a cup of water, cover and bake slow- 
 ly for two or three hours. Set away to cool, when turned out you 
 will have a layer of apples and a layer of jelly. 
 
 Sioux City, Iowa. Mrs. P. M. Casady 
 
 PEACH MERINGUE 
 
 One cup of peaches cut small, add one-half cup of powdered 
 sug-ar, and the white of an egfg-; beat with a fork until it becomes 
 creamy. Chill in refrig-erator and serve with whipped cream. 
 
 E. AND H. 
 
 HOT CHOCOLATE PUDDING 
 
 Boil tog"ether until they thicken, one-half cup rich milk, yolk of 
 one eg-g-, one-fourth cake Baker's chocolate, g^rated, set aside and 
 when cold, add teacup sugar, one tablespoon butter, one-half tea- 
 cup milk, two cups sifted flour, two scant teaspoons baking" powder 
 sifted in with the flour, and one teaspoon vanilla, bake in a small 
 loaf tin thirty minutes. Serve, covered with a rich hot chocolate 
 icing- poured over the cake, (for icing- see recipe for icing-,) and ov- 
 er that a layer of whipped cream. 
 
 Gertrude Riddell 
 
 SUET PUDDING 
 
 One cup suet chopped fine, one cup brown sug-ar, one cup hot 
 water, one cup raisins, two cups flour, two teaspoons baking- pow- 
 
BEST RECEIPTS 105 
 
 der; put the hot water on suet, then add brown sugfar, one-half tea- 
 spoon salt, sift the flour and baking- powder tog-ether, dredg-e the 
 raisins with the flour, and add these last. Steam three hours, and 
 serve hot with the following- sauce: One cup brown sug-ar with one 
 tablespoon of flour stirred thoroug-hly in it, pour over this a cup of 
 boiling- water, cook ten minutes; flavor with fruit juice or any pre- 
 ferred flavor, use while hot. 
 
 Mrs. Frank Webster 
 
 SUET PUDDING 
 
 One cup suet, one cup sug-ar or molasses, two and one-half cups 
 flour, one teaspoon g-ing"er, one teaspoon cinnamon, one- 
 half teaspoon allspice, one-half teaspoon nutmeg-, two cups 
 raisins, one cup sweet milk, one teaspoon soda, a little salt. 
 Pudding- sauce: One-half cup sug-ar, two teaspoons butter, two tea- 
 spoons flour. Flavor with lemon; one pint boiling- water. 
 
 Emma Roberts 
 
 SUET PUDDING 
 
 One cup raisins, one cup molasses, one cup sug-ar, one-half 
 •cup sweet milk, one cup suet chopped fine, one spoonful each of 
 cloves, cinnamon, soda and salt, flour to thicken. Steam two hours. 
 
 Mrs. John Hunt 
 
 RICE PUDDING 
 
 Two-thirds cup of rice, three pints of nev/ milk, one-half cup 
 of sug-ar, pinch of salt; put in oven and bake until rice is done; then 
 add one cup of raisins, one cup of cream; return to the oven to 
 brown. Set aside to cool. 
 
 Mrs. Geo. Hoskins 
 
 PANDOWDY 
 
 Put one pint canned peaches in a quart basin, make a batter of 
 one cup sweet milk, one eg-g-, butter size of an eg-g- melted, two 
 tablespoons baking- powder, flour to make it stiff enoug-h to roll, 
 cover it over the peaches; bake until crust is brown. Serve hot 
 with sug-ar and rich cream. 
 
 Mrs. Hattie Hurd 
 
106 BEST RRCKIPTS 
 
 CREAM PUFFS 
 
 One cup boiling- water, one cnp of flour, one tablesp'.on of but- 
 ter; put the butter in the boiling- \vater and sift the flour into them 
 and stir well, then set it aside to cool; break in three eggs oneat'a 
 time, stirring- thoroug-hly. Drop into hot buttered g-em tins and 
 bake in a moderate oven from forty to fifty minutes; cut a little 
 opening- in the top and fill with whipped cream. 
 
 Ida Edgkrton 
 
 CREAA'.^ PUFFS 
 
 Boil with a larg-e cup of hwi. \w.Lcr, butter and lard (mixed) the 
 size of an eg-g-, sith-ring- in one teacup of flour during- the boiling-; 
 set aside to cool and when cold, stir in four eg-g-s one at a time 
 without beating-; drop on tins qui :kh^ and bake for thirty minutes 
 in a fairly hot oven. When baked, fill with a cream made by beat- 
 ing- together, three tablespoons of flour, one egg-, and a half cup su- 
 g-ar; stir into one-half pint of milk while boiling- and flavor to liking-. 
 Must not look into oven for fifteen minutes as there is dang-er of 
 puffs failing-. 
 
 Mrs. W. a. Petzoldt 
 
 RAISIN PUFFS 
 
 Two eg-g-s, half cup of butter, (good measure,) one cup of milk, 
 two cups of flour, two heaping- teaspoons of baking- powder, one cup 
 of raisins dried cherries; put in buttered cups steam forty-five 
 minutes. Serve with liquid sauce or maple syrup. 
 
 Mrs. Bloxham 
 
 CHERRY CHARLOTTE 
 
 A very simple, delicious and inexpensive dessert may be made 
 from either the fresh or the canned fruit. If the fresh fruit is 
 used as of course it would be during- the cherry season, it must be 
 stewed g-ently for a few moments and sweetened. Do not forget 
 to stone the cherries. Cut a few slices of stale bread; butter these 
 liberally and with them cover tlie bottom of a pudding- dish, add a 
 layer of the warmed stewed cherries, add another layer of buttered 
 
BIOST KKCKIPTS 101 
 
 bread, and so alternate until the fruit is used; then bake from 
 twenty to thirty minutes. This pudding- may be eaten cold with 
 cream or boiled custard; serve in little custard cups. 
 
 Mrs. L. Wagnek 
 
 t 
 
 PLUxM PUDDING 
 
 One cup of suet chopped fine, one cup of sug-ar, two cups flour. 
 one cup English currants, one cup raisins, one scant teaspoon salt, 
 one teaspoon cinnamon, one-eighth teaspoon cloves, and citron if 
 desired. Wet with as little water as possible, put in a bag- and. 
 boil four hours without stopping-. Serve with sauce. 
 
 MrvS. Van Patticn 
 
 RICE APPLES 
 
 Boil one-half pound of rice in one quart of milk, add one-half cup 
 sugar. Pare and core severi or eight apples, place in slightly but- 
 tered baking dish, fill cavity with jam or jelly, put the rice in and 
 around the apples; bake thirty minutes, leaving the top uncovered, 
 when done frost with the whites of two eggs, sift on sugar and re- 
 turn to the oven to brown. Serve with sugar and cream. 
 
 Lena Steel 
 
 LEMON RICE PUDDING 
 
 One cup of boiled rice, two cups of milk, grated rind of lemon, 
 butter size of an egg, yolks of three eggs; bake twenty minutes. 
 " Use the whites for frosting-, flavor with juice of a lemon. 
 
 Mrs. S. S. Wold 
 
 PINE APPLE PUDDING 
 
 Two-thirds box of gelatine, one pint boiling water poured over 
 , and dissolved, one-half pint siig-ar, whip together with egg beater 
 until white foam, set away to cool, juice of one lemon and one 
 orange, four or five tablespoons of pine apple (canned), whites of 
 four well beaten eggs; stir all together, place in a mold in a cool 
 place. Put on a little whipped cream when you serve it. 
 
 Mrs. D. E. Dean 
 
108 BEST RECEIPTS 
 
 COTTAGE PUDDLNG 
 
 One cup of sug-ar, one cup milk, one tablespoon of butter, two 
 eg"g"s. one teaspoon of soda, two teaspoons of cream of tartar, one 
 cup of fruit, and one pint of flour. • There is a difference in flour, 
 perhaps with your flour, this may be either too thin or to thick. 
 
 Mrs. D. Heastand 
 
 INDIAN PUDDING 
 
 Two cups of indian meal, two cups of sweet milk, one-half cup of 
 Gutter, one-half cup of molasses, one-half teaspoon salt, small tea- 
 spoon of soda; heat milk to boiling-, stir slowly the salted meal, 
 add'butter and molasses, then put in l)uttcre(l mold, and steam 
 three hours. 
 
 N. G. 
 
 LEMON CORN STARCH 
 
 Two cups boiling- water, one cup sug-ar, two and one-half table- 
 spoons of corn starch wet with enough cold wat.M- to moisten nicc'ly, 
 ■one-fourth teaspoon salt; (stir the sugar in the water and then the 
 corn starch and salt; cook alu'iit five minutes stirring all the time,) 
 juice of one lemon, and rind g-rated, stir in after pudding is cooled; 
 set on ice or in a cool place, or c.,n "be turned into cups and served 
 with cream or whipped cream is* very nice. Can be made Saturday 
 makes a nice Sunday dessert. 
 
 Mrs. Ti. C. Horjj<:NBi:cK 
 
 TAPIOCA PUDDING 
 
 One-half cup tapioca washed in cold water, then soaked over 
 migflit in cold water, twoeg-gs, whites and yolks separated and yolks 
 ^well beaten, one quart milk and three tablespoons sugar, put into a 
 "two quart granite basin or pudding dish, add the beaten yolks and 
 one-fourth teaspoon salt, the tapioca; stir all together, set in 
 moderate oven, cook until the consistency' of cv.stard, beat the 
 ■whites to a stiff froth, add two tablespoons sugar, one-half teaspoon 
 vanilla,. then l)eat until stiff; spread over top of pudding- retnru to 
 oven until a light brown. Serve cold, with or without crean: 
 
 Mrs. H. G. Campbell 
 
BEST RECKIPTS 'i':'> 
 
 DANISH CREAM 
 
 Chop four ounces of Almonds, boil with six ounces of sag"o in a 
 pint of raspberr}' juice until the sago is cooked; (and that is when 
 the sag"o looks clear,) beat one eg^g- stir in while hot, turn into a 
 mold or small cups, let stand until perfectly cold, twelve hours or 
 longer; serve with whippet! cream. One of the best things you 
 ever tasted. Remove the cream from the stove before stirring irt 
 the egg. Gertrude Riddell 
 
 FLOATING ISLAND 
 
 Beat the whites of three eggs stiff, make a little sweet, and boil' 
 in a quart of nice sweet milk, being careful to place the beateni 
 whites in the milk in tablespoonfulls; as they rise turn them when 
 done; lift out carefully with a skimmer and place on a plate; then^ 
 put the three yolks previously beaten and three whole eggs well. 
 beaten into hot milk, stirring well until it thickens; sweeten and 
 flavor to taste. As soon as a little cool turn this into a pretty glass 
 dish or sauce dishes and place one of the white islands on top. A 
 delicious and pretty dish. 
 
 Mrs. J. W. McFakland 
 
 ROLLED APPLE DUMPLINGS 
 
 Peel and chop fine tart apples; make a crust of one cup of rich 
 buttermilk, one tablespoon soda, and flour enough to roll; roll half 
 an inch thick; spread with the apples, sprinkle with sugar and cin- 
 namon; cut in strips two inches wide, roll up like jelly cake, set the 
 rolls in dripping pan, putting a teaspoon of butter on each. Bake, 
 in a moderate oven, basting often with the juice. 
 
 I Mrs. F. C. Steel 
 
 SPICED BAKED APPLE 
 
 Six tart apples washed clean, remove the blow, slice crosswise- 
 in three slices; in a granite basin place a layer of apples, so sliced, 
 with a clove in each slice, and bits of butter and sugar sprinkled 
 over sach la3-er, then a layer of apples and so on until all are used, 
 pour one-half teacup water over all, put in a moderate oven, bake 
 slowly thirty minutes, serve cold. Mrs. J. Shixski 
 
110 BEST RECEIPTS 
 
 APPLE SAUCE 
 
 ' Peel, quarter and core g"ood tart cooking- apples, cook until they 
 will mash easily in just water enough to not quite cover them; run 
 through a colander; return to fire, add enough sugar to suit the 
 taste, about one cup to a quart of the sauce, and slice half a lemoii 
 in this, cook until the sugar is dissolved; remove from fire take oul 
 lemon. Delicious either warm or cold. 
 
 Pkof. E. J. Decever 
 
 TAPIOCA CREAM 
 
 Soak over night two tablespoons of tapioca in one-half cup milk 
 or water, at least soak a few hours; bring one quart of milk to boil- 
 ing point; beat the yolks of three eggs with one- half cup of sugar 
 and stir into milk, let boil up once and remove from fire; turn into 
 dish and spread beaten whites of eggs on top; put in oven, brown 
 lightly; flavor with vanilla. 
 
 Mrs. H. T. Thompson 
 
 BOILED APPLES 
 
 One dozen medium sized Baldwin appies, or any good cooking 
 apple preferred; remove the blow, wash and wipe, place in ^ porce- 
 lain kettle with one teacup of water, cover tightly, boil fifteen 
 :'^':tes, remove cover, add small teacup sugar, set on back of 
 and simmer, (leave cover off), remove apples to dish, let syr- 
 up boil five minutes watching closely, pour over apples, delicious 
 ■■'■■'''- r hot or cold, can be eaten plain or with sweet cream. 
 
 lull, Iowa. , Mrs. Adelaide Ballard, 
 
 State Organizer L E. S. A. 
 
 HEAVENLY HASH 
 
 Oranges, banaaas, lemons, apples, i-aisins and pineapples, are 
 ut into bits, work just enough to thicken their juices; then serve 
 with a little grated nutmeg.- But the serving is the pretty part; 
 cCi.t a hole just large enough to admit a spoon in the stem end of an 
 (,>rang-e, and through this hole take out all the inside of the orang^e, 
 iill ridd with heavenly hash and serve on a pretty little glass fruit 
 dish with lemon or orange leaves. 
 
 Mrs. L. May Smith 
 
BEST RECKIPTS 111 
 
 STRAWBERRY SHORT-CAKE 
 
 One quart sifted flour, two teaspoons baking^ powder sifted 
 with the flour, one tablespoon of unmelted butter rubbed in the 
 flour, one-half teaspoon salt, en "a"b sweet milk to make a doug-h 
 as stiff as can be stirred with turn into a deep buttered 
 
 pic tin, bake twenty minutes in :t ■lu.cti oven; have ready a quart of 
 nice, fresh, ripe strawberries in a deep dish, pour over them one 
 cup sug"ar, mash with a silver fork. When cake is done, split op- 
 en, butter, put on strawberries, put top back on, put balance of 
 berries on top of cake, and serve with or without cream. 
 
 Lizzie Pefferly 
 
 STRAWBERRY SHORT-CAKE 
 
 Take two boxes strawberries, thoroughly wash, add one cup 
 of sug-ar. mash together and spread ' between any common layer 
 cake. Serve with cream. Try it. 
 
 Mrs. J. W. Tinsley 
 
 CRANBERRY PUDDING 
 
 Cream one-third of a cup of butter with one-half cup of sugar, 
 add, one or two eg"gs well beaten; mix one large teaspoon of baking 
 powder with two eups of flour, add this to the first mixture with 
 enough milk to make a stiff batter, add two cups of cran berries 
 which have been floured with some of the flour alread}- measured; 
 turn into buttered mold and plung^e into a kettle of boiling water, 
 steam one and one-half hours. Serve with cream sweetened and 
 flavored with nutmeg, or a cream sauce made as follows: -Boil a 
 cup of milk, beat the yolk of one egg, and a level teaspoon of flour, 
 svith a tablespoon of sugar; wiien the milk boils stir this into it and 
 let cool: flavor_to taste. 
 
 Mrs. Soyster 
 
 FOXDAXT 
 
 Place in a stew pan two cups or one pound granulated sugar, 
 one cup or one-half pint cold water: when the mixture commences 
 to boil stir in lightly, one-fourth teaspoon cream tartar to prevent 
 syrup from becoming sugary: (graining is usually prevented bv 
 covering kettle so that steam will wash back into the boiling- mass 
 
112 BEST RECEIPTS 
 
 all the accumulations on the sides of the kettle,) boil rapidly with- 
 out stirring-, (should a crust form on top skim off,) test by drop- 
 ping- a little of the syrup in cold water, if it forms a soft ball, be- 
 tween the fing-ers it is done; pour quickly into a dish without scrap- 
 ing the kettle and allow the mixture to become luke warm; (ag-ain 
 skim off any crust there may be on top.) Stir one way until it looks 
 creamy; then work with the hands until the Fondant is fine g-rained; 
 it will be of a liner texture if allowed to stand covered with a damp 
 cloth from one to two hours, or long-er if convenient; should the 
 mixture seem rather hard, a little hot water may be added while 
 kneading-; if too soft it must be reboiled. This finislied is the 
 foundation for the g-reat variety of cream bonbons. 
 
 Mrs. O. H. Stickney 
 
 STUFFED DATES 
 
 Take fifteen cents worth of dates, split them down lengthwise 
 with a knife and remove the seed; chop three-f<uirths of English 
 walnuts, and mix chopped meats into a cup of Fundant, break off 
 enough Fondand to .stuff each date; press the opening- together and 
 roll in powdered sug-ar. 
 
 Mks. O. H. Stickney 
 
 r ionic 
 
 SHELDON, IOWA 
 
 Ireton, Iowa, June 17, 1899. 
 N. W. Smf.ad, Sheldon, Iowa. 
 
 Dear Sir: I used the bottle of hair tonic prepared by yourself 
 and I v.-aut to tell you that I have used a great many different kinds 
 of tunics recommended for dandruff, but I have never found any- 
 thing that has done the work that this one bottle of your tonic has 
 done. I take great pleasure in recommending it to the public. 
 
 Very truly, 
 
 W. C. Button, 
 
 Deputy Ri.Liht Worthy Grand Chief Templar, I. O. G. T. 
 
 Trial Bottle Sent Postpaid For 75 Cents 
 
BEST RECEIPTS 11^ 
 
 Pickles 
 
 In making- pickles use none but the cider or home made vine- 
 gar; keep them in glass, wood or stoneware; never in metal. Stir 
 pickles occasional!}' and if there are soft ones take them out; 
 scald the vinegar and pour it hot over the pickles. Keep them well 
 covered with vinegar. When scalding the vinegar over put a larg-e 
 handful of sugar to each gallon. . Do not boil vinegar or spice over 
 five minutes. 
 
 MUSTARD. Two quarts each of ripe cucumbers, small string- 
 beans and g-reen tomatoes sliced, one-half dozen small sharp 
 peppers sliced, one dozen sweet peppers sliced, one quart of small 
 white t)nions, two dozen very small cucumbers, one head of cauli- 
 flower, (jne quart of celery, one pound of sugar, one-half pound of 
 English g-round mustard, two teaspoons of turmeric powder; salt 
 the beans, tomatoes, peppers and onions, and let them stand lyider 
 Pressure for twelve hours; make a pickle for cucumbers and cauli- 
 flower and pivur over them, let them stand t\\ elve hours; mix 
 everything w eh; put some water and vinegar on the stove to heat, 
 after which put the cucumbers, beans, onions and cauliflower in 
 and scald about twenty minutes, then puur in a steamer and let 
 drain. Mix everything- well in a larg-e kettle except.no- the turmeric, 
 and boil one hour, as soon as it is lifted from the stove, add the 
 turmeric, mixing- it thoroughlv. — Mrs. D. Heasland 
 
 PICKLES. Colander sliced green tomatoes, colander of peeled 
 and sliced green cucumbers, colander of peeled and sliced silver 
 onions, two double handsful of salt; let stand twent3'-four hours, 
 drain through a sieve; use one-half ounce of celery seed, one-half 
 ounce of uhole allspice, one teacup white mustard seed, one-half 
 teacup of whole black pepper, one tablespoon turmeric, one pound 
 of brown sug-ar, two tablespoons of ground mustard, one g-allon of 
 Vinegar; add vinegar, turmeric, and sug'ar, heat very hot and pour 
 '>ver pickles; scatter seed through in lasers. Mrs. O. H. Stickney 
 
 CKAH APPlvE PICKLES. Steam until they can be pierced 
 witli a silver for':; use <uie full quart of the very best pure 
 cider vinegar to ihree pints of sugar; boil to a thin syrup, then 
 skim and ;Mld fruit; spice with whole cloves and cinnamon bark 
 to laste. Add spice to sugar and vinegar, and boil apples in this 
 five minutes, pit in a jar. If necessary, in a few da3's pour off 
 this liquor and boil down thicker; this is the formula for any fruit 
 pickles. — Mrs. J. A. Brown 
 
1 14 BKST RECEIPTS 
 
 WATERMELON. Slice the watermelon about one and one- 
 half inches wide, cut off the outer rind and the inner part back to 
 the solid. Cut the strips two inches long-, the thicker you can 
 have your pickles the more solid and brittle they are, cover with 
 salt water and boil until tender enoug-h to pierce with a broom 
 straw. To one cup of vineg-ar, add three cups of sug-ar and one 
 tablespoon each of whole cinnamon and cloves, let boil five minutes 
 When melon is cooked drain a few moments and add to vinegar, 
 let boil ten minutes; put in jar. This amount of syrup ought to 
 make two quarts of pickles. Syrup should l)e turned off and heat- 
 ed twice before cold weatner. More pickles may be added at any 
 time if the above directions are folli.weil and all "the S3'rup is heat- 
 ed ag"ain; alwavs put the fresh made pickles in the bottom of the 
 jar.— C. M. P. 
 
 GREEN CUCUMBER PICKLES. Take nice, sua!', gie.n 
 cucumbers and pack them in a clean jar, pDur ever {'■ vir ;i weak 
 scalding' brine; made with one-half teacup salt lo t\\ • ([uarts i)f 
 water; do this each alternate day until pickles have ueen scalded 
 three times, drain, scald vinegar, pour over hot, prepare each lot 
 of pickles this wa^- until you have all you wii-h for winter use; then 
 take fresh vineg^ar, add one teacup sug"ar to every two quains vine- 
 g-ar^ also two tablespoons each of cloves, cinnamon — whrde or the 
 essence; scald all tog-ether, pour over the pickles after thev have 
 been well drained. Pickles prepared this wav will keep a vear. — 
 Mrs. F. S. Plumb 
 
 ONIONS. One peck of small onions, pour over boiling- wat- 
 er to cover, peel, cover with brine made with one-half cup of salt to 
 a g-allon of water, let stand twenty-four hours, drain, cover with 
 the same amount of brine, stand another twenty-four hours, change 
 ag-ain and stand another twent3'-four hours, drain dry, put into two 
 quart ^lass cans, scald one g-allon vineg-ar, add two tablespoons of 
 whole black pepper, two tablespoons sug-ar, two cents worth- root 
 g-ing-er to be broken before using-, two tablespoons allspice, lump of 
 alum the size of a hazel nut, boil these all tog-ether with the vine- 
 g-ar, and pour boiling- hot over the onions; screw on the top and 
 you have pickles lit for a king-, will keep indefinitely. — Mrs. A. R. 
 Coleman 
 
 AVATERMELON. Peel g-een from rind of a medium sized 
 melon, also all the core, cut in four inch long- strips, soaK' over 
 ntg-ht or twelve hours in a brine made from one teaei.psalt to one 
 g-allon of water, the rinds should be covered w-itli the .;riiie. drain, 
 cook in clear water until you can thrust a t othpick throug-h them 
 easily, have ready another g-ranite or porcelain kettle v. ith two 
 quarts of vinegar and one cup of sug-ar, boiling- hot, dip out with a 
 skimmer, dip out into a colander the melon rinds, then put them 
 in hot vineg-ar, boil five minutes, put in a spoonful each of cloves 
 
BEST RECEIPTS 115 
 
 and cinnamon essence, let boil; take out into g^lass cans, when cool 
 put on top, set in a cool dark place, when the pickles are put into 
 the cans there must be enoug-h vineg-ar put in with them to cover; 
 these made this way will keep all winter unless you eat them be- 
 fore. — Florence Nelson. 
 
 SWEET APPLE. Steam seven pounds pared and cored 
 sweet apples two pints vineg"ar, four pounds lig^ht sugar brown. Put 
 in a thin muslin bag" one teaspoon each of cloves, cinnamon, and nut 
 meg; put these ing^redients into a g^ranite or porcelain kettle, let 
 boil, while hot pour over the apples which have been steamed 
 enoug-h so that a toothpick will penetrate them easily, put them in- 
 to an earthen jar while hot. — Mrs. J. E. Van Patten. 
 
 CARROT. Clean carrots well with brush, scrape otf the skin, 
 boil in salted water until tender. Dressing: one cup of vineg^ar, 
 two tablespoons sugar, boiled until sug^ar is dissolved, slice the car- 
 rots leng-thvvise if large four times, if small twice. Pour the dress- 
 ing- over them, let stand. Very nice when cold. String- beans are 
 very nice fixed the same way. — Mrs. M. W. Eldridg-e. 
 
 MUSTARD. One peck cucumbers, one quart small onions, 
 put with the cucumbers and pour a weak brine scalding- hot over 
 them, cover and let stand twelve hours, pour off the brine and add 
 a sufficient amount of weak vinegar to cover, add one teaspoon of 
 powdered alum to the vineg-ar, cover and let stand twenty-four 
 hours; then scald the onions in water to which some salt has been 
 added. Drain both cucumbers and onions and put in jars dividing- 
 onions equally w^ith cucumbers; put one g-allon of vinegar (^ white 
 wnne is best) on to boil, add to this one pound of lig'ht brown sug-ar, 
 mix tog-ether one-half pound ground mustard, and one cup of flour, 
 wet with cold vineg-ar, and add it to the cold vineg-ar; let boil five 
 minutes, pour over the pickles in the jar and seal immediatelv. 
 —Mrs. Hattie Kurd. 
 
 CUCUMBER PICKLES WITHOUH VINEGAR. Soak cu- 
 cumbers in water over nig-ht. First in the jar to be used put a 
 layer of g-rape and cherry leaves and dill. Then a layer of cucum- 
 bers, alternate these layers until jar is full. Fill with salt water 
 somewhat strong-er than is used in cooking- veg-etables; put on a 
 weig-ht. They will be ready for use in two weeks but will not keep 
 throug-h the winter. — Mrs. Paul Fie Dig-. 
 
 CUCUMBER. Place in jar very small cucumbers, with small 
 onions and a few roots of horse radish, sprinkle with salt, pour 
 over boiling- water; next day drain and pour over boiling- vinegar 
 to which has been added a tablespoon of sug-ar; repeat latter pro- 
 cess everv three days, for one month. During- this time new cu- 
 cumbers may be added. — Mrs. Kate Powers. 
 
 SALAD OIL PICKLES. Cut one hundred cucumbers into 
 
116 BEST RECEIPTS 
 
 thin slices, salt down for three oi' four hours, then drain off all 
 liquid; mix with the cucumbers three pints of small onions sliced 
 thin, one-half cup whole pepper, one cup mustard seed, one cup 
 celery seed; dissolve a teaspoon of powdered alum in vineg'ar, add 
 two cups of Italian salad oil, mix well with the pickles; cold vineg'ar 
 to cover. These pickles will keep well in open jar.— Mrs. H. T. 
 Thompson. 
 
 EASY MADE. Gather young* cuci.mbers of uniform size wash 
 well and put into gMass jars, covered t.^ht, then bring- g-ood vine- 
 gar to a boiling- point, turn over the cucumbers and seal. 
 
 MIXED. Three hundred small cucumbers, four g-reen pep- 
 pers sliced line, two larg-e or three small cauliflowers, three heads 
 of white cabbag-e shaved line, mix larg-e onions sliced, one larg-e 
 root of horse raddish, one quart g-reen beans cut one inch long-, 
 one quart g-reen tomatoes sliced; put the mixture in strong- brine 
 twenty-four hours, drain three hours; then sprinkle over one 
 fourth pound black and one fourth white mustard seed, also one 
 tablespoon black g-round pepper, let it come to a g-ood boil in vine- 
 gar enough to cover it, adding a little alum; drain again and when 
 cold mix in une-half pint of ground mustard, cover the whole 
 with good cider vinegar. — Mrs. J. E. Reilly. 
 
 BEANS. Cook string beans until tender in salt water; put in- 
 to jars. To a scant quart of vinegar use a large tablespoon of 
 white mustard and two-thirds cup of sugar; v/hen this is boiling 
 turn over beans and seal jar. — Mrs. Enoch Oldham. 
 
 BEANS. One gallon of beans, one g-allon of vinegar, one ounce 
 of cloves, one ounce allspice, one-fourth pound of black pepper, one 
 p )und of brown sugar. Boil beans in salt water until tender, put 
 in a jar and scald the vinegar and spices, then pour over and re- 
 peat next dajs and again if necessary. — Mrs Dixon. 
 
 RIPE TOMATOES. After washing prick them with a fork 
 and place in the jar; use vineg-ar enough to cover (now turn this 
 out again as it must be boiled). For two gallons of pickles use 
 tliree cups of sugar, a large tablespoon each of whole cloves and 
 cinnamon, add to vinegar; boil these ingredients and let them cool 
 before pouring over tomatics; seal up and in two weeks they are 
 readv for use. — Mrs. En oh Oldham. 
 
 TOMATO CATSUP. Four quarts of strained tomato juice, 
 four tablespoons of salt, c)ne "f blaclc pepper, four of ground mus- 
 tard, one of allspice, one teaspoon each of cloves and red pepper, 
 one pint of cider vineg-ar; cook one hour, stir often. — Mrs. Fairbank 
 
 CHILI SAUCE. Twelve large g-reen tomatoes, four green 
 peppers, four large onions, two tablespoons of salt, two tablespoons 
 of sugar, one teaspoon cinnamon, three cups of vinegar; chop in- 
 gredients line and boil one hour and a half.^ — Mrs. J. W. Hicks. 
 
BEST RECKIPTS 117 
 
 CHILI SAUCE. Twelve larg-e ripe tomatoes, three g-reen 
 peppers, two onions, two tablespoons of salt, half cup sug-ar, one 
 tablespoon cinnamon, three cups vineg^ar; chop tine then add vine- 
 g-ar, sugar, salt and cinnamon; boil one and one-half hours. — Mrs. 
 E. B. Hill. 
 
 YELLOW CHOW CHOW. One quart g-reen tomatoes, (cut 
 fine all the ing^redients, do not chop) one quart cucumber pickles 
 (small ones), one quart ripe cucumber pickies, one quart cabbag^e 
 and cauliflower (one-half of each), one quart onions, six g^reen pep- 
 pers, put all in a crock and pour boiling- hot brine over it and let 
 stand twenty-four hours; three quarts vineg-ar, six tablespoons 
 dry mustard, one teaspoon red pepper, one cup brown sug-ar, one 
 cup of flour stir this wnth part of vineg^ar, ounce of tumeric, boil all 
 this dressing- tog-ether, pour off the brine and pour over the mix- 
 ture boiling- hot. Keeps perfectly in a stone crock. ^ — Mrs. (t. A. 
 (xibson. 
 
 CLOVER VINEGAR. Put a larg-e bowl of molasses in crock, 
 and pour over it nine bowls of boiling- rain water; let stand until 
 milk warm, put in two quarts of clover blossoms and two cups of 
 bakers yeast; let this stand two weeks, and strain throug-h a towel. 
 Nothing- will mould in it. — Mrs. Col. Darnell. 
 
 TOMATO CATSUP. In making- tomato catsup slice the to- 
 matoes into a colander or sieve and sprinkle with a little salt after 
 which let stand a few hours to drain. The juice or water will 
 drain off and then the catsup will be thick without the "boiling- 
 down" process. When drained put the tomatoes into a g-ranite 
 kettle, mash anc stir until well healed then put throug-h a colander 
 or sieve to remove skins and seeds. Put the pulp on stove, add a 
 verv little vineg'ar and a little g-round cinnamon also a little sug-ar. 
 Stir until it beg-ins to boil then seal up in pint g-lass cans. This is 
 an excellent relish while it is a better color and more easily dig^est- 
 ed than the iiig-hly 5?easoned catsups. Do not put too much salt on 
 when slio. g- the tomatoes, taste the catsup and see if it needs 
 more at thj last. —Sarah W. Whitney, Waterloo, Iowa, proprie- 
 tress of the state Woman's Standard. 
 
 SALTED CHERRIES. Put ripe cherries with the skins on 
 into jars; to one pint of vineg-ar add two pints water and one table- 
 sf)0( n salt. Cover cherries and seal. — Mrs. W. C. Kemper. 
 
 GOOD ATNEGAR. Twenty-five cents worth of brown sugar 
 to four gallons of luke warm water, add vineg-ar plant. Set in - 
 warm place either in sun or behind the stove.— Mrs. Annie Lias. > 
 
 a 
 
 PICCALILLA. For two g-allons of g-reen tomatoes chopped, 
 use one head cabbag-e, eig-ht onions, four peppers, two ounces cel- 
 ery seed, two-thirds cup mustard seed; put into a jar and cover 
 with vinegar, salt enough to taste well. 
 
118 BKST RECEIPTS 
 
 GOOD VINEGAR. Take honey combs after honey is remov- 
 ed cover with rain water, cook till clear, skim, add water until 
 sweet enoug-h (which wili be about as sweet as four teaspoons of 
 sug-ar Would make a cup of water. ) Put in keg- and place a bottle 
 on top witli mouth over the hole. Set in sun till sour. — Mrs. 
 Paul Fiebig-. 
 
 SPICED CURRANTS. Five pounds currants, four pounds 
 sug-ar, one pint vineg-ar, four teaspoons each of cloves and cinna- 
 mon. Boil three hours. — Grandma Chase. 
 
 (tRAPE CATSUP. Eig-ht pounds of grapes, four pounds of 
 sug-ar. one pint of vineg-ar, one-half teaspo jn salt, t)ne teaspoonful 
 cinnamon, cloves, allspice, and pepper; boil the g-rapes and put 
 throug-h a colander, cook until it sticks. — Miss Nellie Walsmith. 
 
 BEVERAGES 
 
 COI-'FEE. First of all have best coffee 3-0 u can get ground medium 
 tine, Mocha and Java mixed half in half is ver^- good. To each pei'son, use 
 one dessert spoonful of coffee. Have coffee pot verA* clean, a porcelain or 
 earthen one is best. Put the coffee in the pot, put in just enough egg to 
 moisten it, stir all well together, add enough cold water to wet it good, 
 about one-half spoonful of water to each spoonful of coffee, stir well. Pour 
 boiling w-ater over this, as many cups as 3-ou have spoons of coffee. The 
 water should lie freshly drawn and fi'eshh' boiled, set on fire and let boil 
 up once, v/atch it closeh', remove as soon as it boils, to a w^arm place and 
 it is ready to serve. Coffee is like everything else, everything must be good 
 and fresh or \a)u cannot get good results. — Mrs. Millard Logan. 
 
 CHOCOLATE. One pint water with one quarter cake of Baker's choc- 
 olate, put chocolate in water and boil until dissolved, add one pint of 
 sweet milk and let heat, sweeten to taste. This will keep a number of da\-s 
 in a cool place, and is better when warmed over. — Mrs. P. M. Casady. 
 
 FRAPPE. One dozen each of oranges,, lemons, bananas, two boxes of 
 fresh strawberries, four cups sugar, juice of lemons, and juice of eight or- 
 anges, peel eight bananas, run through the fruit squeezer, select out one- 
 half box of the very nicest strawberries, run the balance of the berries 
 through the fruit squeezer and put these juices all together in an earthen 
 jar or dish; add four cups sugar; the remaining four oranges and four ba- 
 nanas are peeled and cut in small pieces, the bananas thinly sliced, the'half 
 box of selected straw^berries hulled and added w^hole. Stir all together till 
 the sugar is dissolved; add just water enough so you will have ten quarts 
 of the whole mixture. Cool with cracked ice; this makes enough frappe 
 for fifty persons, and is simpH' delicious. Should you wish to make for a 
 snudler party, \'OU can of coui"seuse less fruit; when \-ou cannot get straw- 
 berries, you can substitute cherries or other berries, sometimes the canned 
 berries are tised. — Mrs. C. L. Dixon. 
 
 RASPBERRA" SHERBET. Two quarts raspberries, one cup sugar, 
 one and one-half pints of \vater, the juice of a large lemon, one tablespoon 
 gelatine; mash the berries and sugar together, let them stand two hours. 
 Soak the gelatine in enough cold water to cover, add one pint of water to 
 the berries and strain, dissolve the gelatine in one-half pint of boiling water 
 add this to the strained mixture and freeze. This is nicest with red rasp- 
 berries. — Mrs. J. B. Wilsey. 
 
BKSr KIX'KIPTS 119 
 
 Preserves Jam and Jellies 
 
 CANNING F^RriTS. When you wish fruit to retain its shape Hke 
 strawberries, piekled peaehes. raspl)erries, sweet pickled apples, etc., put 
 it into s^'rup made ofsug-ar and water; this thickens them. When you wish 
 the skins to be soft as in phinis, c 'ok i..^ fruit well before you put in the 
 sugar. Peaches can be peeled like lomatocs if boiling water is poured over 
 them and let stand for a few minutes. — Mrs. Whitney, Waterloo, Iowa, 
 Proprietor Woman's Staudai'd. 
 
 PLUMS. Put plums on to heat with a atcr to nearly cover them; stir 
 genth' a few times so that all will cook. When most of them have cracked 
 open, drain off this water and set thc|)lums liack on the stove, and put in a 
 little water and plenty of sugar; in this way the skin w^ill be tender and the 
 sauce mild. Use the water poured off cither for making jelh- or put it in 
 plum butter. If tlic.-?e plums are wished for preserves add as much sugar as 
 there are ]ilums; boil until tender and juice is thick enough. If \'ou first 
 desire canned plums, add less sugar. — Sarah W. Whitney, Waterloo, Iowa. 
 
 PLUMB BUTTER. Time and material will be saved in making plnm 
 butter if you cook or rather heat the plums as above; then drain off the 
 water and press the stones out one by one; then you can ptit the rest of the 
 plums through a colander ver\' quickly and mash easier than loefore seed- 
 ing. Use half and half sugar for butter, and boil until wdien a spoonful is 
 taken out on a plate no moisture will run on the plate; this is ver^^ thick 
 butter. Watch closely while boiling for it is ea.s\' scorclied and this spoils 
 it. -Sarah W. WhitncA', W^aterloo, Iowa 
 
 TAME PLUMS. After w^ashing plums, till glass jars with them, press 
 in tight, put covers on loose, set the jars in the wash boiler with cold water 
 enough to nearly reach the top of jai's; after the water begins to boil, let it 
 boil one hour. Be sure and place under the jars wire arrangements or ex- 
 celsior to keep from breaking jars while cooking the fruit. Make a SA'rup 
 of Sugar and water, allowing two cups of sugar to one quart of plu:ns; let 
 boil until clear and pour over fruit when done. Seal tight. — Mrs. Mastick. 
 
 PEACHES. First jjare them and take out the stones. To every pound 
 of peaches, allow one-third of a pound of sugar. Make a thin syrup. Ijoil 
 the peaches in the syrup till tender, but not till thcw break; i)ut them in an 
 •earthen dish, and pour the sj-rup over them. Put them in a dry cool place 
 and let stand tw^o days. Then make a new rich syrup, a lowing three-C[ua:- 
 ters of a pound of sugar to one of fruit. Drain the peaches from the first 
 syrup, and boil tliem until they are clear, in the last syrup. The first syrup 
 must not be added, but may be used for an\^ other pui-pose vou please, as 
 it is somewhat bitter. The large, white cling-stones are the best. — C. M. P. 
 
 PEACHES. Make a syrup of one poiuid of sugar to one phit of water; 
 let boil ten minutes and skim, then take it off and stand aside to cool; pare 
 and halve the peaches, and pack them in jars Yer\- tight; now pour over 
 
120 BEST RECEIPTS 
 
 them the syrup, put on the covers but do not screw tight; put jars in cold 
 Avater and after it begins to boil, let boil fifteen minutes. Be careful not to 
 let the jars set flat on the bottom of cooking utensil, put excelsior or some 
 of those ware arrangements which can be purchased for that purpose under 
 the jars. As jars are taken from water wrap quickly with a cloth to pre- 
 vent breaking; fill them up with hot syrup if necessary. Seal. — Mrs. 
 Brown. 
 
 STRAWBERRIES. After berries are picked over, add one small cup of 
 sxigar to one quart of berries; let them stand five or six hours or even over 
 night, chen turn the liquor off and put on to heat; when it is boiling drop in 
 the fruit. When this is thoroughly heated through, ]nit in cans and seal 
 tight. — Ida Edgerton. 
 
 GOOSEBERRY JELLY. Stem and wash; cook thcgooselierries, covered 
 with water, until they crack open; turn into a cloth, raise the cloth over a 
 dish let as much juice as will, run out without squeezing; then put the berries 
 that are in the cloth into the kettle, with the proportion of one part sugar 
 to t\vo parts berries, and boil slowly until thick, stirring frequently so the\' 
 will not biirn. — Mrs. Paul Mahler. 
 
 GREEN APPLE JELLY. After peeling apples, put on to cook with 
 enough water to cover; when tender, pour the juice off and strain this very 
 carefully; add one-half the quantity' of sugar, and boil rapidly till done, 
 whicli can be determined when lifted with a spoon, if it strings or falls in 
 threads; another way to tell is, kee]) boiling over a steady fire and w'hen 
 jelly is done, it foams and rises in kettle. This is a test for all jellies. — Ida 
 Edgerton. 
 
 GRAPE MARMALADE. Pick from i he stems, cover with water and 
 cook; when tender, remove irom stove and when cool press through colan- 
 der; add as much sugar as there is pulp, cook slowly for about three hours. 
 Will keep in open jar. — Mrs. Roberts. 
 
 BLACKBERRY JAM. Look over carefully, nice fresh blackberries, 
 wash well. Take as much sugar as 3^ou have fruit, put it in a granite or 
 porcelain kettle, put on just enough water to \\et it, stirring from bottom 
 so that it will not burn, skimming often until the sugar is a nice syrup, put 
 in the berries, cook for one-half hour or until it is nice and thick, rem.ove 
 the scum, when done put in glasses or jars and run melted white wax over 
 it after the jam is cold. Anv kiral of fruit can I)l' ])iit up in this wav. — Mrs. 
 R. P. Scott". 
 
 CANNED CORN. Cut the corn off the cob, cook in plenty of water. 
 To every six quarts of coi'ii add one ounce of tartaric acid dissolved in a 
 little hot water; put the acid in while cooking; measure the corn before 
 cookmg; to prepare this for the table you should pour off the sour water, 
 save it and put on fresh cold water; to a quart of corn, add a small tea-, 
 spoon of soda, let it stand a few minutes before cooking; while cooking, 
 put in a teaspoon of sugar; there is da,nger of getting too much soda. If 
 j'ou should and the corn turns yellow, pour back some of the sour water, 
 and it will turn white again; a tablespoonful will likely be enough. — Mrs J. 
 P. Carpenter, Mt. Pleas^ant, la. 
 
 BLACKBERRIES. Prepare the jars, by scalding both jars and covers; 
 have them wet on the outside as well as the inside when the hot fruit is put 
 in. Pick over and wash the berries, allow three-fourths cup of sugar, to 
 
BEST RECEIPTS 12 1 
 
 one quart of fresh berries, if early blackberries (called by some dewberries,) 
 one-half cup of sugar is sufficient; put the sugar in granite preserving kettle 
 to heat, moisten it with water, when it is boiling rapidly, add the berries, 
 J allow two quarts of fresh berries for one quart after the}" are canned; after 
 it begins to boil, begin dipping into the can; have this setting in a dish of 
 water, or on a wet cloth; have fire enough under the fruit, so that when 
 the can is full, all the berries have Ijoiled well for over one minute; seal 
 tight immediately. Turn the cans over to insure no leakage. ^C. M. P 
 
 PIE PLANT. Prepare as for pies, cooking ver}' tender and fine, then 
 can. If you wish to can it cold, do not cvit the stalks in small pieces, or 
 peel it, but put them in the jars, jiour on cold water, seal. — Mrs. T. An- 
 drews. 
 
 PIE PL.VXT j.WI. Wash and cut in inch lengths, without removing 
 the skin. To one pound of pie plant add three-fourths pound sugar, put it 
 into a jar (don't stew), let stand twenty-four or forty-eight hours, then 
 cook one hour, or until as thick as desired. Use ginger root or lemon to 
 flavor. A very little of the root is required. — Mrs. Cowie. 
 
 RED RASPBERRY JAM. After looking over the berries carefully, 
 mash lightly; take one cup of fruit, two-thirds cup granulated sugar, pvit 
 together in granite iron or any good preserving kettle, never tin; stir thor- 
 oughU', place on stove being careful to stir often; after boiling about thirty 
 minutes take a small amovmt in a sauce dish and try with a spoon, if the 
 juice begins to thicken it is done, yet it might be as well to try a little 
 sooner; (as much depends u])on the ripeness of the fruit, ) if boiled too long 
 it will not retain a prett\' bright color; put in small glass jars and seal; it 
 is Ijest covered tighth' in glasses; never keep in damp cellar. This recei]it 
 can be used in making an^' other lierry jam, or by leaving the fruit whole 
 will make good preserves. — Mrs. D. S., Ling. 
 
 GOOSEBERRY JAM. After picking over berries, put twelve cups of 
 fruit on stove with two cups of water, cook until very soft; then strain 
 through a sieve, add six cups of sugar, cook until dark reddish brown.- 
 For a change \"Ou can use cinnamon or any spice |jrcferred. — Mrs. P. B. 
 Peters. 
 
 OR.WGE JELLY. One box of gelatine, onecup of cold water, let stand 
 fifteen minutes; add one quart of boiling water, stir until smooth; to one 
 cup of sugar add the juice of one lemon and three oranges; put in a cloth 
 and strain, but do not squeeze; add to other ingredients. Pour in mold, 
 set on ice. — Mrs. Mary Smith, Philadelphia, Penu. 
 
 CURR.IXT JELLY. Four quarts fresh currants, (not too ripe; ) pick 
 from the stems and wash; cover with water and add a pint of water be- 
 , sides; cook about fifteen minutes, strain through a cheese cloth, ( but do 
 j not squeeze or your jelly will be cloudy. ) Take equal parts of juice and su- 
 gar, boil twent}' minutes, have a pan ready with an inch of cold water in 
 j » it; put glasses in the water and jjour jelly in slowh'. — Mrs. J. W. Tinsley. 
 
 j DRIED FRUITS. Nearly as good as canned fruit. After the fruit has 
 
 I been washed, put in warm water in a granite dish or earthen jar, where it 
 will keep hot but not boil, for twenty-four hcmrs. Let it boil fifteen or 
 twenty minutes, adding a cup of sugar to a quart of fruit, more or less, ac- 
 i cording to the tartness of the fruit. When cooking prunes, add at the boil- 
 Ij ing time a few cloves or a teaspoon of clove essence, and one lemon to a 
 I pound of fruit. Dried apples put through a colander with a little lemon 
 
132 BEST KECKIPTS 
 
 added are very j^ciod. Dried peaches can easily have the skins slipped oiT, 
 after soaking i'or an hour in hot water; treat in same manner as other 
 dried fruits, or spice as follows: At the boiUng time add one cup vinegar, 
 one cup sugar, one teaspoon of whole cloves or clove essence, to one pound 
 peaches; boil one-half hour. 
 
 GRAPES. Take nice fairgrai:)es on the stems, wash carefully, and i)lacc 
 in glass jars; turn on them boiling water, and let stand till the water be- 
 gins to turn pink; now turn water off grapes; then have ready a rich boil- 
 ing syrup of white sugar and water; turn on the grapes till covered then 
 seal tight.— Mrs. O. H. Sticknev. 
 
 CONFECTIONARY 
 
 CREAM CANDY. The wliites of two eggs beaten to a stift'froth, 
 enough powdered sugar to make it .stift' enough to mold into cakes the size 
 of chocolate creams, flavor with one tal^lespoon of wintergreen or any 
 preferred flavor — mold into cakes and ])ut one-half English walnut meats 
 on top. Stand aside for two hours or longer to harden. — Mrs. C. B. 
 Brownslow. 
 
 MAPLE CREAMS. Two cups brown sugar, three-fourths cup sweet 
 milk, lum]3 butter size of an egg, one-half teaspoon any kind of prelerrtd 
 flavcn-ing; boil all together fifteen minvitcs; remove from the fire and beat 
 until creamy, pour onto buttered plate and smooth down; stand aside to 
 harden, cut into squares. — M. P. and L. L. 
 
 CHOCOLATE FUDGES. Four squares Baker's chocolate, four cups 
 sugar, cup sweet milk, butter size of an egg; put the milk" on the fire, add 
 the sugar, and chocolate sliced; when this boils add butter, boil all ten 
 minutes, then remove from fire, add one-half teaspoon vanilla, and beat 
 until the consistency of thick cream; then pour on buttered plates to cool, 
 cut in small stjuares and eat. — Grayce Houck. 
 
 MAPLE SUGAR FUDGES. Take one cake of maple sugar, one and one- 
 half cups sweet cream, butter size of walnut, about one-half pint chopped 
 nuts — Almonds; cook all together until string}', then take off stove and 
 beat until cold; pour in greased plates, put in cool place. Some use flavor. 
 
 VINEG.\R CANDY. Two cups of granulated sugar, three-fourths cup , 
 of vinegar, one-fourth cup o! water, butter size of an (igg, one teaspoon 
 of vanilla; boil tmtil it hardens when dropped into cold water; then pour 
 on buttered tins to cool and pull. — Elra Reynolds. 
 
 FUDGES. Two cups of granulated sugar, one cup milk, one small 
 square cake ol Baker's cliocolate, butter the size of an egg, one teaspoon 
 of vanilla; boil sugar and milk together until it hairs; then add butter and 
 chocolate and let boil up once; take from the fire, add vanilla and beat 
 co!-s!.antl\' with egg beater until it Ix'gins to thicken. Have ready \'our 
 buttered plates, pour in quicklv; when about half cold take a knife and cut 
 in squares. — Bessie Tinslev. 
 
BICST RECEIPTS 123 
 
 A SIX COURSE DINNER 
 Mrs. Carrie Chapman Catt, Pres. Nat. A. W. S. A. 
 
 COURSE ONE 
 
 CELERY SOUP. One qiiart milk, one tablespoon biitter, three even 
 tablespoons iioiir, one pint water, three roots of celery, piece of onion, one 
 egg, salt and pepper to taste. Cut the celer_v into small pieces, using all 
 the tops and the root; cover with a pint of water, boilthirt}' minxitcs, press 
 through a colander; put milk into a double boiler, add the water and celery 
 pi'essed through the colander, also the onion and one bay leaf; rub the but- 
 ter and flour together and stir into the hot souj), stirring until it thickens, 
 add salt and pepper, remove the onion and stir in a well beaten egg. Serve 
 immediately. 
 
 COURSE TWO 
 
 CHEESE COQUILLES. Six tablespoons grated cheese, one cup milk, 
 two tablespoons butter, one teaspoon corn starch, four eggs, salt and pep- 
 per. Heat the milk (with a pinch of soda,) thicken the corn starch and 
 Stir in the eggs thoroughly beaten; while hot add butter, pepper, salt and 
 cheese; beat well and pour into greased baking shells; bake in a quick oven 
 about fifteen minutes or until light brown. Serve as a separate course 
 with daiut\' lettuce sandwiches. 
 
 COURSE THREE 
 
 STUFFED PEPPERS. Cut oft' the stem end of the green peppers and set 
 aside; remove the seeds and middle portion. Prepare a force meal bv chop- 
 ping ver\' line aii3' cold meat on hand, lamb, veal or chicken prepared and 
 mixed with bread crumbs, which have been thoroughly dried in the oven 
 and rolled fine with a rolling pin; season highlv with salt and tomato 
 catsup; use no pepper. Stuff the peppers with the preparation, replace the 
 ends wiiich have iDcen removed and bake in a quick oven for twenty min- 
 utes or j^alf hour, These may be served as a separate course or with beef- 
 steak or roast beef. 
 
 THE DINNER PROPER. COURSE FOUR 
 
 ROAST TURKEY OR CHICKEN. The amatuer cook will succeed 
 better if she will prepare the turkey for baking, and then steam it thor- 
 ough^ in a large steamer; it should be steamed until the flesh begins to 
 crack away from the leg bones; it ma^' then be put into the oven or set one 
 side and baked the next day. This process prevents the meat from becom- 
 ing dr\' and juiceless. The force meal should be carefully made, but if this 
 i-eceipe is followed stricth', it will never be heavy or indigestible. Dry stale 
 bread in the oven until it is crisp and hriixi, : . :. :. . wiin ;. : •: .i.ng i,iii; mix. 
 equal quantity chopped apples, Mdd, (for a uagv; turkey,) one cup grated 
 cheese; season with salt, pepper and thyme; sage' ma\' be used but the 
 flavor is not so delicate; summer savory is quite as good for the purpose as 
 thyme. Pick, w^ash and dry the turkey, stuff' well both cavities, sew the 
 skin in shape, fastening the legs and wings in place w-ith skewers and all is 
 ready. When steamed rub the skin with salt and butter and bake. The 
 "giblets" nias' be chopped and added to the gravy or the\' may be added 
 with force meal if prepared. 
 
 POTATOES A LA PYRAAIID. Alash a suflicient quantity of potatoes 
 to supph' one meal; season as usual with salt, pepper, butter and milk; 
 
124 BEST RECEIPTS 
 
 while wiinn make into little pyramids. I^'onns may be used or it can be 
 done successfully with a knife; dip the knife in cold water if it sticks. When 
 shaped, paint with the well beaten yolk of an egg and bake until they area 
 golden brown. 
 
 FRIED EGG PLANT. Cut the egg plant after peeling, into round sli- 
 ces abovtt one-eighth of an inch in thickness. Dip each slice into a beaten 
 e^g, diluted with water in equal parts, and seasoned with salt and pep- 
 per. Then dip into finely rolled bi-eatl crumbs. Have fat on the stove as 
 for doughnuts, test with a bit of bread to discover when hot enough to 
 use. Fry the slices until brown. Serve as a side dish with meat, covering 
 each slice with a generous sprinkling of tomato catsup. 
 
 CORN PUDDING. Six cars young corn, two eggs, one-half pint milk, 
 salt and ])epper. Cut the corn from the cob, mix with the yolks of the 
 eggs thoroughly beaten, season well with salt and pej^per, add milk, stir- 
 ring thoroughly. Butter a ])udding dish lightly and stir in the mixture, 
 having added the whites of the eggs the last thing. Bake from forty min- 
 utes to an hour. Serve with meat as a side dish. 
 
 COURSE F!VK 
 
 SALAD. Boil small beets. Fashion into baskets with a sliar]) knife, 
 removing the middle. Cho]j celery very fine, mix well with salad dressing, 
 and stuff the beets with the mixture, place upon a dainty lettuce leaf, or- 
 namenting with tiny, fancy shapes, cut from slices of boiled beet. .\ spoon- 
 ful of mayonaise dressing placed upon the side will l)e relished by most 
 peoi^le. 
 
 MAYONAISE DRESSING. Yolks of two eggs, one cu]i oil, two table- 
 s])oons lemon juice, two tablespoons vinegar, one teas )o m s.i 1, 0:10 tea- 
 s])()on sugar, one teaspoon mustard, i)inch cayenne. Mix n.ustard, cay- 
 enne, salt and sugar, in a bowl: arid yolks and ber.t u ell. Stir ir. the oil, 
 a few drops at a time at first, usir.g an egg beater. As the mixture tliick- 
 ens, add oil and lemon juice or vinegar alternately until all is i^c.l. The 
 mixture should be stiff enough to hold its shape. If the^oil is kept u])on ice 
 for some time before using, it will bring the result more quickly. 
 
 coiTKSK six 
 PINEAPPLE PUDDING. Cut from slices of stale bread with a small 
 biscuit cutter, a quantity of shapes. Dip these in melted butter, line a pud- 
 ding dish with them, letting each round rest upon the next. Cover the 
 bottom as well as the sides. Fill with pineapple, either fresh or canned, 
 saving the juice for the sauce. Cover the top with more pieces and bake in 
 a cpiiek oven, until the bread is a delicate brown. The pudding should turn 
 out upon a platter, keeping its shape. The juice may be diluted with 
 water, thickened with a little corn starch and served as sauce. If fresh 
 pineapple is used it .should first be stewed with sugar. Peaches or a])])les 
 may be used in the same way. 
 
 COFFEE. For each person use a tablespoon oi ground coffee. Beat 
 an (.'gg, add an equal amount of cold water. Pour two tablespoons of 
 the mixture upon the ground coffee, which has been ])iaced in the pot. 
 Shake well and pour over it a cup of Ix.iling water to each spoonful of 
 coffee. Let the coffee come to a boil and set u])on the back of the stove. 
 
 CHEESE CRACKERS. These may be served with coffee at f ■ clo.se 
 of dinner, or with salad. Use brittle salt crackers, square or oblong, Iv.t- 
 
BI-:ST RKCKIPTS 1 _' 
 
 ter well, sprinkle well with grated eheese, to whieh a good shake oie^.v- 
 enne pepper has been added. Place in the oven just long enough to melt the 
 cheese. Serve hot. 
 
 Menu For Afternoon Tea 
 
 First Course: Ham salad on round slice of tomatoes, chopped olive 
 sandwiches, cheese straws, water. 
 
 Second Course: Fruit salad served in orange cups, salted wafers. 
 
 Third Course: Cherrx- juice drink, cake. 
 
 Menu Number Two 
 
 First Covtrse: Fresh unhulled strawberries, powdered sugar, water. 
 
 Second Course: Chicken salad on lettuce leaves, plain white and brown 
 bread, butter, tea, cold ham. 
 
 Third Course: Ice cream, cake. 
 
 [Menu Number Three 
 
 First Course: Salmon salad, potato balls, bread, butter, tea or choco- 
 late. 
 
 Second Cotirse: Cake, fresh fruit, water. 
 
 Menu Number Four 
 First Course: Chicken and celery salad, warm rolls, butter, coffee, cold 
 tongue. 
 
 Second Course: Rich canned sauce, cake, cream puffs. 
 Third Course: Ice cream, macaroons, candies. 
 
 THE GIBSON SUPPLY CO. 
 
 IVlTtNUFKCTURERS OF THE 
 
 Gibson's Celebrated iioi)eltie$ 
 
 Ladies Adjustable Spring Collar 
 Ladies Hat Fasteners 
 Ladies Skirt Supporters 
 Meta Iine«^ -> =^ =^ ^ 
 
 Sold By MRS. LYMAN HILL, SHELDON, IOWA 
 
126 BEST RECEIPTS 
 
 GRANDPA'S 
 FAVORIT 
 PILE 
 
 REMEDY 
 
 Gives Instant Relief for 
 
 Piles^ Hemorrhoids^ 
 
 and All Rectal Troublest**^^^*^ 
 
 W, L. AYRES, Sheldon, Iowa 
 
IMCST K!<;Cl';iFTS 137 
 
 HOME REMEDIES 
 
 Emkkgkxcv Non Alcoholic Remedies 
 
 We hear much al;)out "tiding people over" after exhaustive disease sueh 
 as Pevers, Pnetxmonia, Diarrhoea, ike with "brandy, whiskey or wines." 
 The objeet to be obtained being this, viz.: to propel a greater quantity of 
 l)lood to different parts of the bodv so that the various functions are there- 
 by peiibrmed more satisfactorily. Now what besides brand}' or whiskey- 
 will do this, and thus save the danger lurking in their use? 
 
 1st. Hot water with a few grains of Cayenne Pepper. 
 
 2nd. Hot water, half a cup or less: Carbonate of Ammonia, 20 grains. 
 
 3rd. Hot water, Vs or V2 cup; Aqua Ammonia, 8 drops. 
 
 •ith. Hot water, Va or V2 cup; Aromatic Spirits of Ammonia, 20 drops. 
 
 Bither of these fed hot in teasjioonful doses every 2 to 5 minutes, will 
 r illy as surely as brand}^ or whiskey. 
 
 Ln extreme cases give a large, hot enema. If necessar\^ to prolong a 
 stimuuint, these ma}- be safely continued for hours, but usually their use 
 is saspended-as the patient rallies. Food is then required. In place of the 
 ol.i-fcishioned brandy mixture, egg-nog, panada, etc. give hot milk, hot 
 beer" tea, or coffee unsweetened, made with hot milk instead of water. 
 These will actually support the strength and rally the patient likewise. 
 
 Cramps in the Stomach. Homeopathic Tincture of Coloeynth, 3 
 drops; water, % glfiss, mix, give teaspoonfuU every 10, 20 or 30 minutes 
 till better. 
 
 Where there is nausea, rejecting everything, then apph^ hot compresses 
 to stomach and give hot enema, composed of soap-suds and 1 or 2 table- 
 spoons of Castor or Sweet oil. Keep extremities warm. Chloroform also 
 may be inhaled. 
 
 For Palpitation. Immediate and permanent relief ma}^ be obtained 
 by taking soda or vichy water. 
 
 To strengthen the heart where there is i^ain in that organ. Homeopa- 
 thic Tincture of (Cactus, 5 drops; water % glass. Take a teaspoonful every 
 1") minutes, half hour or hour. 
 
 Heart Failure. Hot compresses over the heart with hot and cold 
 compresses to spine between the shoulders, in alteration, every 2 or 3 min- 
 utes, vigorous massage of limbs and heat to the feet. 
 
 A few grains of Cayenne pepper in one tablespoonful of water will start 
 action of the circulation in heart failure. 
 
 FAiNTix(i. Place patient on the back, head low, elevating feet if pos- 
 sible. Hot applications to back of neck and over the heart, Avith cold to 
 to]) of head and inhalations of Ammonia. Loosen clothing but do not 
 give whiskey, fresh air instead. Patient will revive. 
 
 The a])ove applications are likewise most excellent in convulsions of 
 
 Stimulants. Where a stimulant is needed for indigestion, riatulence, 
 pain in the stomach or for emergencies the following remedies should be 
 kept constanth' on hand in ]ilacc of brand^^ gin or whiskey. 
 
 No. 1. Ammonia Carbonate, 20 grains; Pulverized Cardamon Seed, 
 
 1 small teaspoonfvxl; water, 2V2 tablespoonfuls; Gh^cerine, 1 tablespoonful. 
 
 Place the Cardamon powder in an earthen cup or bowl and pour the 
 
128 
 
 BEST RECEIPTS 
 
 21/2 tablespooufuls boiling Avater upon it, cover tl^•ht and when cool add 
 the other mgredtents. Dose: U, tablespoonful everv half hour or hour 
 lessen dose as patient improves. 
 
 Xo 2. Ammonia Carbonate, 20 grains; Cinnamon water, 3 table- 
 spoonfuls; Glycerine, 1 tablespoonful. Mix. Dose: V, tablespoonful re- 
 peated ever.v ha f hour or hour. A few grains of Cayenne pepper mav be 
 added to both the above if desired. 
 
 _ To M.IKE CAMPHOR Water. Put an ounce of Camphor gum broken 
 mto 1 pint water. Bottle and shake everv dav. This will i.^tke a stron-' 
 saturated sokition of camphor. Dose: 5 to 15 drops in hot 0/ old wate'r' 
 \ aluable for Cramps, Cholera and Colds or as a stimulant. Renew water 
 as tised. 
 
 Cholera Morbus, Monthly Cramps, Etc. Saturated solution of 
 Camphor, 4 drops; Aqua Ammonia, 4 drops; hot water, 1/2 cup+ul Take 
 all m 1 dose, repeat as needed. Hot enema will be helpful, cover warm so 
 as to perspire. 
 
 fnl- J'^if ■''^f/V?^if ''-'^^° ^.^V' ^^'-^'^^«- Spirits of Ammonia, 1 teaspoon- 
 ful, Tabesalt, 2tablespoontuls; water, 1 quart. Applv with compresses 
 to all in lammations, fevers, brain fever, swelling with inflammations, pain 
 serpent bites stings of insects, rheumatic pains, gout, lanieuess, pneumonia! 
 Also use tor bathing head, surface, etc. in place of alcohol. " 
 
 Avoid the so-called nonalcoholic summer-drinks. Tliev are all dan<^er- 
 ous, as they develop alcohol in a few days bv fermentation.-Laura''M 
 vvngnt, Al. D., t2 \V. lOoth St., N. Y. 
 
 Treatment For Burns. Cover with common baking soda or 
 flour, and should the burn be very bad, at the end of one hour pour on 
 sweet oil ana bmu cloth over. 
 
 Reliee For Whooplxg Cough. One-half pint rum and one-half o-ar- 
 hc; put on spine two or three times a dav. " 
 
 A Go ;>D Preventative of Dyspepsl^. Do not eat between meals- 
 eat slowly, chewing the food well. Do not " eat anv kind of med 
 foods, pie, pork, neither drink coffee nor tea. It would be better to stop 
 eaLing before you have quite enough than to eat too much. 
 
 Cure For Bilious Colic. Drink a cup of as hot wafer as possible, 
 and applv to the bowels and stomach a cloth wrong out of as hot water 
 as possible with a dry flannel over it; or a hot water bag This will ^ixn 
 almost instant relief ^^ * 
 
 For HoA^iSENESs. Wrap the throat in a cloth flolded several times 
 and wrung out of cold water, outside of this put a drv flannel. Do this on ' 
 going to bed; ciien squeeze the juice from one lemon", sweeten with honev 
 or sugar and take a teaspoon frequently, or eat half of it on goino- to bed 
 and the rest m the morning. t. - » "-^ 'Jcu, ^ 
 
 _ Cold In Thic HivAD. Procure from your druggist crushed cubeb ber- 
 ries, roll in paper or put into a clean clay pipe and smoke, closing the 
 
 smol^1;el-^'-"^t',H"''°^'' °"V^V-°"g^^ tl^e nose. The best time to 
 smoke these is just before going to bed, as you must stav out of a draft for 
 at least twenty minutes after smoking. This is also a very good ixMuedv 
 forcatarrah, ithasbeen known to cure cases of c^itarrah bv smokin- 
 every night for a month; smoke each night one^half pipe fifll. 
 
BEST RECEIPTS 12V 
 
 To Cure Hoarseness. To the white of an egg, add two tablespoons 
 of white svigar or honey. Take one teaspoonful every half hour until re- 
 lieved. 
 
 For Extreme Cold In The Head. Grate a fresh nutmeg, put a pineh 
 of this powder in each nostril, draw as far up in the head as possible; expel 
 and repeat process with fresh powder until relieved, and the head is clear. 
 
 For Dysentry. Dose for an adult is one teaspoon of ginger, mixed 
 with the well beaten white of one egg. 
 
 For Sprain Or Bruise. Add one tablespoon of turpentine to white of 
 a well beaten egg, apply. 
 
 To Relieve Pain. Bring to a boil one pint of strong vinegar, in which 
 is one-half cup salt; wet a flannel put over painful place, cover to keep warm. 
 
 B.\TH. There is nothing so invigorating or as good a preventative 
 against taking cold, as the use of plenty of salt in the bath water. Soda 
 in the bath water has a cooling sensation. 
 
 Cure For Hog Cholera. Three bushels wood ashes, one-half bushel 
 slacked lime, one-fourth bushel salt, one bushel charcoal, five pounds sul- 
 phur, three pounds Spanish brown, one and one-fourth pounds saltpetre, 
 one-half pound of copj^eras; mix this well and keep a little around in the 
 troughs.— H. M. Walsmith 
 
 To Cure A Felo.\. Kill a frog, cut open immediately, and thrust the 
 finger in while it is warm and vet retains the blood. — Grandma Robinson. 
 
 To Cure Boxe Spavin Ojsi Horse. Kill toads, and while fresh bind on, 
 or else put them in grease, and set in the sun until they dissolve, and then 
 rub ointment on spavin. — Grandma Robinson. 
 
 To Reaiove Any Foreign Si'bstance F"rom The Eye. Roll a small 
 piece of paper between the fingers, place one end in the mouth to moisten. 
 Run the moistened point aroimd on the eye-ball and the speck will adhere 
 to the pa])er. 
 
 LAUNDRY 
 
 Washing P'luid. Get five cents worth ol dry ammonia, five cents 
 worth of salts of tartar, one can of Lewis lye; to these ingredients, add two 
 gallons of water. Put in ajar and keep for future use. 
 
 How To Wash, Using this Fluid. Soak the clothes over night; to the 
 water in which they are soaked, add one cup of this fluid. In the morning, 
 have the water in the boiler well soaped and boihng; wring out the clothes 
 and put in boiler, let boil fifteen minutes; take out and ruxi through the 
 machine; possiblv there will be some soiled places that will need a little 
 rubbing. Suds, rin.'^e nnd dry. — Mrs. Leverage. 
 
 Easy W.\shing. Fill boiler half full of water, add to this one cake of 
 Salome shaved fine, then sliave three-quarters of a bar of soap and add to 
 the water, add the rest of the bar later in the washing; let the water come 
 .to a boil. Wring the clothes through cold water, and put them in the 
 boiling suds and let them boil ten minutes, take out and suds through cold 
 water and blue in rinse water; colored clothes wash easy through this suds 
 little rubbing is required. — Airs. S. S. Bailey. 
 
 Easy Washing. Fill boiler three-fourths full of soft water, or if hard, 
 cleanse it before beginning; then add one bar of any good laundry soap, 
 three tablespoons of kerosene, two large tablespoons of Nine O'Clock W^ash- 
 
130 BKST RECKIPTS 
 
 ing Tea; (this is but tive cents a package procurable at grocery stores) let 
 the water come to a boil, then add the clothes dr\\ and let them boil rapid- 
 ly for fifteen minutes; pound when first pitt in with a tin suction potmder; 
 (hardware dealers will make one for about 50c); take clothes out, suds and 
 rinse, use salome bluing and clothes will be like snow. Possibly some very 
 soiled places will need a little rubbing. Blood stains and mustard stains 
 must be removed before boiling the clothes; fruit stains never mind; always 
 looking for an eas\- way of washing, this is the easiest I ever iouud. — K. P. 
 
 Easy Washing. Fill boiler with water, shave in a bar of Beats-'em-all 
 soap, let water come to a boil; put a few clothes into washing machine and 
 rub them ten minutes; wring out, put in boiler, put more into the machine; 
 work ten minutes, proceed as before, about three rubbings in the machine 
 to one boiler of clothes. When cooked enough in boiler, suds, rinse and 
 drj- . Ver\' little if any rubbing is required. The secret is in having the wa- 
 ter very hot when put into the machine; few clothes at a time and good 
 soap. — Mrs. Brazzell 
 
 To Starch Colored Clothes. Red or black calicoes can be starched 
 without looking dingy, if coffee is strained into the starch vmtil it is dark- 
 ened; add bluing to the starch for blue calico. 
 
 • Black Lace can be freshened by dipping into cold coffee and ironing 
 dr\'-, with warm, not too hot, irons. Black silk can be freshened the same 
 way, ironing on the wrong side. 
 
 Bleaching. Let goods stand in water over night, in morning wring 
 and hang on the line. Repeat process until as white as desired. 
 
 Bleaching. Three pounds of sal soda, two pounds chloride of lime, 
 three gallons of raiji water, put the soda in a vessel and pour the water on 
 it; place it on the stove and thoroughly dissolve; after the sal soda is dis- 
 solved, put the lime into it. For use: Use one-third of this liquid to two- 
 thirds of hot soap suds; all stains and mildew will be removed bv this li- 
 quid as the clothes iDleach.— Mrs. W. H. Walsmith. 
 
 To Freshen Black Lace. One-fourth teaspoon gum arable dissolved 
 in one-half teacup of water, dd one-half teaspoon black ink; dip lace in and 
 squeeze out. Pick out edges and lay between black cotton cloth, and press 
 with a hot iron. — Mrs. S. S. Bailey 
 
 If any that are troubled with their feet swelling and aching would get 
 ten cents worth of oil of worm wood, and take one-half bucket of warm 
 water as hot as can be borne, drop five or six drops of the worm wood in 
 it, and soak their feet until water is cold; their feet would feel relieved, and 
 they would thank the one who wrote these directions. 
 
 GENERAL INFORMATION 
 
 Lacquor For Silver And Russia Stove Pipes. Grate one-half pound 
 beeswax into one quart of benzine, let stand twentj'-four hottrs in a bottle 
 closeh' corked, shake well before using, apply with a cotton cloth. This 
 put on the silver that is to be packed away for a time, and also on the 
 Russia pipe, will keep it from tarnishing and rusting, an^' length of time; 
 wlien you wish to use the pipe or silverware, rub with a woolen cloth, and 
 3'our pipe or silverware will shine so \'ou can see your face in them. 
 
 How To Clean Hair Brush. Make a solution of common baking so- 
 da, one heaping teaspoon to a pint of hot water; di]3 the lirush in, bristles 
 
BKST KJiCElPTS 131 
 
 down, SO as not to injure the baek. providing yourbrush has a fancy back, 
 dip the brush up and down in the water until it is white and clean, rinse 
 well in clear water, dr3' bristles down, in sun and air. — Mrs. H. W. Conant 
 
 To Remove Paint From Garments. Take turpentine ahd use a soft 
 cloth light color for light goods, dark color for dark goods. Dip the 
 cloth in the turpentine, and rub the paint thoroughly, or in other words, 
 use plenty of elbow grease. — Mrs. F. A. Buntley 
 
 Wash For The Hands. Fourteen ounces of soft water, two ounces 
 of glycerine, tw^o ounces of alcohol, one dram of gum traganeath, two 
 drams of cologne, soak gum in water over night, piat it in a glass jar by 
 the stove, then add the other ingredients, shake all together, and keep in a 
 cool place. Very good for whitening and keeping the hands smooth. — Mrs. 
 Etta Chase. 
 
 To Tighten Covers On Fri'it Cans. Tighten covers on cans when 
 sealing fruit, Ijy pounding on edge of cover; a three-cornered file is a good 
 thing to use, for while one edge is on the cover, the other can be struck eas- 
 ily with a hammer. So manv times, when canning fruit, after the can 
 is filled and sealed up, if tipped up to try, it begins to sizz. This is very 
 l^rovoking when one is hot and tired. It can be remedied by above process. 
 
 To Kill Cabbage Worms. Dissolve a lump of alum about the .size of 
 an egg, in one gallon of water. Sprinkle cabbages while sun is shining. 
 Repeat process as often as necessary. To make cabbages head, sjirinkle 
 with salt.— Mrs. Spangler. 
 
 To Remove GreAvSE From Clothing. Rub spot with a generous 
 amount of buck wheat fiour, place a warm iron over flour, heat it well, 
 thcri rub hard; when brushed off if grease has not disappeared, repeat 
 proces;;. 
 
 Cold Cream. Two ounces each of cocoa Initter, white wax, sperma- 
 cetti, oil of sweet almond; melt all cf the first three over a slow fire; re- 
 move from the stove and stir in the fourth; beat until cool, and put away 
 in small jars; mustard jars are a good size. 
 
 A suds from soap bark will clean the scalp and leave the hair soft and 
 clean. So will Dermofoam. 
 
 To Destroy Ants. Wet a sponge in sweetened water, put where ants 
 come; when full put into hot water, take out, wet again in sweetened 
 water, and so on. 
 
 To clean hair brushes and combs make a suds from common soap bark 
 and wash them in it, or use soda. 
 
 To prevent moth from getting into boxes and closets keep camphoj 
 gum in them; also let sun and air into closets as much as possible. 
 
 To Take Grease Out or Carpets. Sprinkle thick with buck wheat 
 flour, rub hard, then brush off; if spot is not removed, repeat. If weather 
 is cold, a warm flat iron will have to beplaeed overtop to warm it and the 
 flour. 
 
 ' To Wash Silver Ware. Save the water the potatoes were boiled in 
 to wash \'Our silver ware. Soap gives silver a pew^ter look. 
 
 F'LOOR Palnt. One ounce of drv glue put into one quart of cold water, 
 let stand all night. Boil; when it "comes to a boil stir in one pound of 
 yellow ochre. Have the floor very clean and dry; at night go over it with 
 this paint while it is hot; the next morning go over the floor again with 
 hard oil.— D. H. Moore 
 
132 BEST RECEIPTS 
 
 To Relieve Coughing. Hold a small potash tablet in the mouth let- 
 ting it dissolve slowK'. 
 
 Relief and Cure for Whooping Cough or anv Cough. One cup flax 
 seed, one quart water, two lemons, one cake of hone}'; slice the lemons, 
 press the honey from the comb; put all the ingredients into a two quart 
 granite basin, cook slowlv for half an hour; remove from stove, strain, 
 should this be too thick, add water. It shovddbe thin enovigh to be readily 
 swallowed; commence to give as soon as child shows symptoms of whoop- 
 ing cough, give teaspoonful every tiine after a coughing spell. This has 
 been effectively tried, and a child will not cough more than three weeks and 
 then not severeh'. Very good also for cough. 
 
 For Neuralgia of Stomach or Bowels. A quantity or red pepper 
 the size of a pea drop])ed in a few swallows of milk. This has been known 
 to relieve neuralgia of the head and face. Take a few swallows of milk 
 without the pepper after taking the milk with the pepper. 
 
 In poaching eggs, add a little vinegar to hot water to set the whites; 
 the water shovdd be salted also. 
 
 Tar may be removed from either hands or clothing, by rubljing well 
 with lard, and then washing with soap and water. 
 
 Never throw water on burning oil; use flour. 
 
 Cleaning Dress Goons, Carpets, Etc. Two ounces spirits of am- 
 monia, two ounces alcohol, ono ounce camphor, one ounce ether, one 
 ounce shaved Castile soap, one quart rain water; shake well and apply 
 with a brush until spot disappears. — Mrs. McCandless. 
 
 To take out iodine or ink spots, soak in buttermilk for twelve hours. 
 
 To Remove Paint F'rom Window Glass. If the paint is very thick, 
 scrape partly ofl" with some sharp article; then scour with common wood 
 or cob ashes slightly dam]3ened. Use elbow grease. 
 
 To Exterminate Bed Bugs. Tear paper off from room, sweep the 
 floor ver3' clean; then mop the floor with scalding suds in which is plenty 
 of lye; put water on thick and while damp, burn one fumigator for a small 
 room or two for a large one, closing the room very tight, and let it remain 
 forty-eight hours. Fumigators are cheap and can be bought at any drug 
 store. If bugs are on beds, set these in the room. No bugs will appear if 
 this is done properly. 
 
 FOR FIVE AND TEN CENT ARTICLES 
 
 Go To THE NOVELTY 
 
INDEX 
 
 i 
 
 I Hj-cad Making ----- 5 to 12 
 
 , Breakfasts and Teas - - 12 to 20 
 
 j Fritters and Croquettes 20 to 22 
 
 I Sandwiches - . . 22 to 23 
 
 I Vegetables - - - - - 23 to 35 
 
 ' Cheese and Macaroni - . - - - - - - 35 to 37 
 
 vSoups ------------ 37 to 40 
 
 Eggs ----- 40 to 43 
 
 Fish and Oysters - - - - - - - - - 43 to 48 
 
 Meats - - - 48 to 51 
 
 Salads - - - - - - - 51 to 60 
 
 Cake Making - - - - 60 to 78 
 
 Icings. Fillings and Ice Creams - - - - - - 78 to 83 
 
 Cookies, J unil)les and Doughntits - - - - - - 83 to 90 
 
 Pastry ------------ 90 to 98 
 
 Desserts .----.---.- 98 to 113 
 
 Pickles ----------- 113 to 118 
 
 Beverages ---------- us to 119 
 
 Preserves, Jams and Jellies ------- 119 to 122 
 
 Confectionary - - - - 122 to 123 
 
 A Six Course Dinner 123 to 125 
 
 \ltnu For Afternoon Teas 125 to 126 
 
 Home Remedies 127 to 129 
 
 Laundry - - - 129 to 130 
 
 General Information - - 130 to 132 
 
I 
 
SEP 8- 1900 
 
 HYGIENIC 
 
 TOILET REQUISITES^ 
 
 PURE— EFFICACIOUS 
 
 There is onl3' one kind of HYGIENIC Toilet Requisites and the gen- 
 uine always bear the a1)ove Trade Mark. These are sold onlv 
 through our regularly authorized representatives, or sent prepaid up- 
 on receipt of retail price, to any place where we have no representative. 
 
 A FEW LEADERS 
 
 Hygienic Curling Fluid, keeps hair in curl, per bottle, - 50c 
 Hygienic Skin Food, prevents and cures wrinkles " - 50c 
 H3^gienic Tooth Paste, cleans and preserves the teeth, tube 50c 
 Hjx'gienic Hair-gi-ene, eradicates dandruff', gro vv^s hair, bot 75c 
 Hygienic Complexion Soap, a pure toilet soap, per box 50c 
 
 Send for circulars describing these preparations and Hygienic Fra- 
 grant Balm, Hygienic Toilet Powder; also Perfumes, 
 Sachets, Hygienic Tint, Etc., Etc. 
 
 REPRESENTATIVES WANTED EVERYWHERE 
 
 We offer the best inducements to ladies to engage in our work. 
 Send for our proposition, enclosing two-cent stamp and stating the 
 territory desired. 
 
 HYGIENIC TOILET REQUISITES 
 
 ORIGJ.NATED AND PREPARED ONLY BY 
 
 403 Garden City Block CHICAGO 
 
m^^ 
 
 1 
 
 
 
 
 i f 
 
 i7)l1 
 
014 484 920 6 # 
 
 ^ COMPLETE 
 
 
 FURNISHERS 
 
 I I 
 
 fe 
 
 '^ 
 
 SidiixCMV^ " loiia 
 
 ^^