CA)E:t>£sLEy W" ERE TO BUY COOK ^ STOVES. The following letter is worthy the attention of every housekeeper, and I can fully indorse it: Office of the Boston c:toa Wheat Meal act, giving new power and strength to the system. EVERY BARREL GUARAXTEED TO GIVE SATISFACTION. It contains nil the NITROGEN- IZED SUBSTANCES which PRODUCE BLOOD and the LIVING ORGANISM. BEWARE OF IMITATIONS. For salehtj all Grocers. Send for Circular. MANUFACTURED BY SAMUEL A. FOWLE, ARLINGTON, MASS. IF ♦ YOU . WOULD • ENJOY REAL . DELICACIES Notice our motto on the curing of these superb meats. USE F. A. Ferris & Company's Our constant aitn is to make tliem the finest in the world. HAMS AND BONELESS BACON THE WELLESLEY COOK BOOK PREPARED BY THE LADIES OF THE CONGREGATIONAL SOCIETY r — BOSTO C. J. PETERS & 1890 ^'. f-^^ / / Copyright, 1890, By I. A. Sanborn. PREFACE This book was prepared by the Parlor Fund Com- mittee, to aid in building the contemplated additions to the church, and has been made from a collection of receipts donated by the ladies of Wellesley. They are not original but favorite rules chosen by those whose names are given as guarantees of excellence. Advertisements have been solicited to pay the expenses of publication, but in no case have any been received from parties whose good^ our ladies have not themselves tested and can cordially recommend. Books may be ordered by mail from each of the committee. ' Mrs. Benj. H. Sanborn, - • Mrs. Albert Jennings, Mrs. H. E. Currier, Elizabeth R. Horr, Mrs. T. B. Eollins, Parlor Fund Committee. Wellesley, Mass., June, 1890. NOTE. — Blank pages are left in this book for writing in other receipts or making changes. CONTENTS PAGE Bread 2-15 Breakfast Cakes, Fbitters, and Doughnuts . 15-29 Soup 29-35 Fish 35-41 Oysters 41-47 Eggs 47-53 Meat 53-65 Vegetables 65-73 Salads 73-81 Pies 81-91 Puddings 91-109 Custards and Desserts 109-121 Cake . . . 121-155 Ice Cream and Sherbet 155-159 Confectionery .?..,... 159-163 Oriental Dishes 163-165 Sauce and Pickles 165-177 Fragments and Miscellaneous Hints . . . 177-182 On the Feeding of Young Children . . . 182-184 THE Hicks Brown Company MERCHANT MILLERS, MANSFIELD, OHIO, U.S.A. THE flour made by this Company, having been thoroughly tested in actual use by the authors of this Cook Book, has justly entitled them to the space given them for advertising. The celebrated brands of flour made by this Company are well known throughout New England for their purit}', uniformity, and the general good qualities of a strictly pure " Winter Wheat " flour, and are far superior to any " Spring " flour for domestic use. A trial of their brands will satisfy any one as to their superiority. THESE BRANDS ARE: '^HUNGARIAN, " fst Patent; "BROWN'S BEST," 2d Patent; "DAYLIGHT/' Straight; "WINTER KING," Clear. This Company also makes '* Graham " flour, which, like all of their other flour, stands pre-eminently in the front as an article of healthy nutrition. For further particulars, address THE HICKS BROWN COMPANY, Mansfield, Ohio. WELLESLEY COOK BOOK BREAD 4s bread is the staff of life, be ye careful that it is sound and light. VTHEAT BREAD Pare three moderately large mealy potatoes, cut them into slices three-fourths of an inch thick, and boil them in a small covered dish with a little water and salt. When the potatoes are well cooked, pour off the water, sift them through a small strainer, stir in flour and water enough to make a quart or more of rather stiff batter, add a cake of compressed yeast, and set in a warm place. The batter will rise in one hour. Mix four quarts of flour, one-half cup of lard rubbed into the flour, one tablespoonful of sugar, salt, and the yeast so as to form a very stiff dough. The sponge will be ready to knead in three hours, and may be shaped into four loaves. Bread made in this way is always sweet and very light. The dough must not be allowed to stand over night, as it rises too quickly. Mrs E. A. Jennings. WHEAT BREAD Dry in the oven over night three quarts of flour. The secret of good bread depends upon having the flour very dry and the yeast fresh. Make a sponge early in the morning with one cup of 4 WELLESLET COOK BOOK flour, one cup of warm milk and a cake of compressed yeast. Let it rise until it begins to fall. Mix the three quarts of dried flour with three pints of warm milk, or water, a tablespoonful each of sugar, lard, and salt. When well mixed, add the sponge and work the mixture ten minutes. Let it rise till half as high again as at first. Mould or knead it ten minutes more, and let it rise till twice its original height. Mould into loaves or bis- cuit, and when moderately light bake iu a slow oven. M. H. L. BREAD 1 pint of milk 1 tablespoonful butter 1-2 pint cold water 1 tablespoonful sugar 1-2 cake of Pleischnaann's 1 teaspoonful salt, all dis- yeast dissolved in cold solved in 1-2 pint HOT water • water Add to the milk and cold water in the mixing-bowl the solution of the butter, sugar, and salt, and the solution of the yeast. Stir in flour enough to make a not very stiff batter. Do not knead it, but mix it with a knife, cutting it through, and working it over until all the dry flour is well mixed with the other materials. Scrape the dough from the sides of the mixing-dish, smooth the top with a knife. Cover with a thick cloth, and let the batter rise. Shape into loaves ; and when sponge has well risen, bake about forty minutes. Makes four good-sized loaves. The Eliot. BREAD WITH WHOLE WHEAT FLOUR 1 quart tepid water 1 teaspoonful salt 1 tablespoonful butter 1-2 yeast cake 1 tablespoonful sugar Flour enoug-h to make a stiff batter Mix over night or in the morning. Keep at a temper- ate degree of heat. When light, stir down, remove to WELLESLEY COOK BOOK 5 moulding-board. Work in only enough flour to allow the forming into loaves. Place in pans. Let it rise again, and bake in a quick but not too hot oven. In preparing the bread for the pans, mould as little as possible. The above rule makes two loaves. Mrs. Nathan Abbott. WHOLE WHEAT FLOUR BREAD Soak half a cake of Warner's Safe Yeast in one quart of lukewarm water, with salt. With the sifted whole wheat, use one coffee cup of sifted white flour. Use enough flour to make a batter that will drop thickly from the spoon. Set over night in warm room. In the morning, pour into bread pans, two-thirds full. Let it rise to top. Good oven. Mrs. Clements. GRAHAM BREAD One pint of warm milk, or milk and water, half of a yeast cake (compressed), and flour enough to make a thin batter. Let this rise over night, and in the morning stir in half a cup of sugar, a little salt, one teaspoonful of saleratus dissolved in water, and Graham (Arlington meal) enough to make a stiff batter. All the other ingredients should be thoroughly beaten into the sponge before adding the Graham, which should be stirred in a little at a time, and beaten ivell. Cut into biscuit, or shape into loaves, as preferred, and place in the baking- pans. Let it rise until very light, an hour and a half, or two hours, and bake. The oven should not be so hot as for white bread. Do not make it too stiff. M. Brown. b WELLESLET COOK BOOK GRAHAM BREAD 1 pint Graham flour 2 teaspoonf uls Royal 1 pint wheat flour ing Powder 11-2 pints milk 1 egg 1-2 cup sugar Sift flour, salt, powder ; add sugar, egg, and milk ; bake with good oven. A. M. a GRAHAM BREAD Three and three-quarters cups of warm water, one-third of a yeast cake, very little salt, a small cup molasses, one large quart Graham, one large quart St. Louis flour. If not quite stiff enough, always add flour rather than Graham. Mrs. Stoddard. GRAHAM BREAD 1 quart warm water Scant half-pint molasses 2 quarts flour A little salt 1 3-4 quarts Graham flour 1-2 yeast cake Mrs. N. H. Dadmun. Let it rise over night, RYE BREAD 2 cups rye meal Yeast powder, or 1 teaspoon- 1 heaping cup flour f ul of soda and 2 of cream 1 egg of tartar 2 tablespoonfuls molasses Mix with milk, or milk and water, to pour easily from a spoon. Bake in gem pans or in a loaf. E. Marietta Dewing. BROWN BREAD 1 pint rye meal 1 pint wheat flour 1 pint bolted Indian meal 2-3 cup molasses 2-3 cup yeast Scald the Indian meal, and when cool add the other ingredients. Moisten with sweet skimmed milk. Mix thoroughly and put into a tin pail with a close-fitting cover. Let it stand two hours ; then set it in the oven, WELLESLEY COOK BOOK 7 on two bricks. Let the temperature of the oven for the first half-hour be of the degree required to bake apple pies ; then keep a very slow fire for five or six hours. Mrs. E. A. Jennings. BOSTON BROWN BREAD 2 cups sour milk 1 1-2 teaspoonfuls of soda sifted 2 cups Indian meal with 1-3 cup white flour 1 cup molasses 1 teaspoonful salt 1 cup rye or Graham flour Mix molasses and sour milk, then stir in the meal and flour. Pour into a buttered pail and steam three hours, then set in the oven and bake from twenty to thirty minutes. Winifred E. Badger, STEAMED BROWN BREAD 1 cup Indian meal 1-2 teaspoonful soda 2 cups rye meal 1-2 teaspoonful salt 2-3 cup molasses Wet with milk or water. Stir well together. Steam three hours. ^ Mrs. Hohart. STEAMED BROWN BREAD Two cups Indian meal, two cups rye meal, one cup flour, one teaspoonful salt, mixed; one small cup molasses, one and one-half pints milk and water (half and half), or the same quantity sour milk, one heaping teaspoonful soda. Steam three hours. Mrs. Stoddard. BROWN BREAD 1 cup Indian meal cup molasses 1 cup flour 1-2 teaspoonfuls soda 2 1-3 cups rye meal 1-2 pints milk 2 teaspoonfuls salt Dissolve soda in a little boiling water and stir into the molasses. Steam six or seven hours. Miss Hall. WELLESLET COOK BOOK CORN BREAD 1 pint of white Indian meal 2 1-2 teaspoonfuls of Royal (full) Baking- Powder 1 teacup wheat flour Milk 3 eg-g-s Butter the size of a walnut 3 tablespoonfuls sugar (scant) Sift the meal, flour, sugar, and baking powder to- gether through a flour sieve ; work through the mixture the butter, add the eggs well beaten, and enough milk to cause the batter to just begin to pour from the spoon instead of dropping. Bake in gem pans. M. H. L. BROWN BREAD 2 cupfuls Indian meal 3 cupf uls sour milk or water 2 cupfuls coarse flour 1 teaspoonful soda 1 cupful molasses Steam three hours and bake one-half hour. Mrs. Mary L. Whipple. STEAMED BROWN BREAD 1 1-2 cups Indian meal 1-2 cup molasses 1 1-2 cups rye meal 1 teaspoonful soda 2-3 cup flour Salt Mix soft with cold water, and boil three hours. Lucy T. Winsor. POTATO YEAST 12 potatoes 1 tablespoonful salt 1 quart boiling water 1 tablespoonful sugar 1 quart cold water 1 cup baker's yeast (or raise 1 tablespoonful flour with cake yeast) Boil and mash the potatoes, and put them through a hair sieve, add the flour and then the cold water ; then the boiling water, salt, and sugar. When sufiiciently cool, put in the yeast, and set it to rise. Bottle the next day. H. E. C. WELLESLEY COOK BOOK 9 SPANISH BUNNS 1 lb. flour 3 eg-gs 1-2 lb. sug-ar 1 cup fresh yeast 1-4 lb. butter A little mace Milk to make it the consistency of pound cake ; beat well together, and put it in the tin you intend baking in. Set in a warm place, and bake like loaf bread, when light. Mrs. H. F. Durant. CINNAMON BUNNS One pint of risen white dough. Work into this two well-beaten eggs, one-half cup of brown sugar, and one- fourth of a cup of melted butter, and enough flour to roll it into a sheet fourteen inches in length by ten in width and about one-half inch in thickness. Sprinkle this sheet of dough generously with brown sugar and pow- dered cinnamon, and roll it into a tight roll as you do a sponge roll. Then slice it down with a sharp knife into rolls one-half inch thick and set these to rise in a greased pan till light, when they may be baked as biscuit. One-half cup of seedless raisins may be stirred into the dough if desired. Mrs. Cowan. BUNNS 3 eg-g-s 3 cups milk 2 cups sug'ar 2-3 cup yeast 1-2 cup butter Teaspoonful soda Use the eggs, sugar and milk and flour to make a sponge. In the morning melt the butter and add with all the flour you can stir in with a spoon. In summer, when light, set the dough in a cool place till about two o'clock, then roll out, cut, fold over, and put in pans to rise. After baking rub over with sugar and water, or the white of an egg. Mrs. Bacon. 10 WELLESLEY COOK BOOK BUNNS 3 cups new milk 1 cup butter 2 cups sugar 1 cup dried currants 1 cup yeast Take three cups of milk, one cup of sugar, one cup of yeast, and flour enough to make a stiff batter. After it rises, add one cup of sugar, one cup of butter, and knead it and let it rise again ; cut it into cakes and let it rise again very light after putting into the pans. Add nut- meg if you like. Brush over the top with the white of egg and molasses when you take from oven. M. Brown. ROLLS Boil one pint milk, put in one large tablespoonful of butter while it cools; mix one large tablespoonful of sugar with three pints of flour, and a little salt, and one teacup of baker's yeast, or make a cup of yeast by taking two-thirds of a yeast cake dissolved in one-half cup of warm water, and flour enough for a thin batter. Let this rise for an hour before mixing the rolls. This should give the teacupful of yeast. Mrs. Stoddard. HUSK 4 lbs. flour 3-4 lb. butter 1 lb. sugar 1 pint milk 4 eggs Cinnamon Yeast EuB flour and butter together; add sugar. Set a sponge with the milk and yeast. In the morning add the beaten eggs, make into three loaves and let it rise. Bake one hour in a slow oven — a little over-doing in- jures it greatly. Mrs. Bacon. WELLESLEY COOK BOOK. 11 RUSK 1 cup sugar 1-3 cup butter 1 egg 1 teaspoonful soda 1 cup sour milk 1-2 teaspoonful each cloves, 2 cups flour cinnamon, and nutmeg Cream butter, add sugar, then the milk, into which has been stirred the soda., next the spices, flour and egg, well beaten. Mrs. Tucker. SOUTHERN BEATEN BISCUIT 1 quart of flour 1 cup of rich milk Piece of lard the size of an egg- 1-4 teaspoonful of soda 1 heaping teaspoonful of salt Chop the lard into the flour till thoroughly mixed through it, and add the other ingredients to make a stiff dough. Work this or beat it on a marble slab twenty- minutes, or until it blisters. Roll it one-fourth of an inch thick, and cut or make by hand into tiny biscuit. Stick them with a fork, and bake in a quick oven for thirty minutes. Mrs. Cowan. BUTTERED ROLL A PINT of flour, one heaping teaspoonful baking pow- der, a pinch of salt, and sweet milk enough to make a moderately stiff dough. Knead a little, roll out half an inch thick, and spread with a piece of butter the size of an egg. Sprinkle well with flour, roll up, and cut in slices an inch thick. Bake in a quick oven. A. L. W. EGG BISCUIT 3 pints of flour 1 cup of milk 2 eggs, the whites Pinch of salt 1-2 cup of yeast Mix at eleven A. m. ; roll out at four p. m. Use two sizes of cutter, putting the smaller round of dough on top, then let it rise until supper-time. Bake twenty minutes. Mrs, Geo, U. Bobbins. ASK YOUR GROCER FOR yc|iji(d Stoue polisi; IT BLACKS BED COVERS, IS ABSOLUTELY FIBEPROOF^ AND FBEE FBOM SMELL, REX LIQUID STOVE POLISH Co. WHITMAN, MASS. PORTLAND ^ Stat^ ^ MATCHES. WARRANTED THE Safest^ Surest J and Best FOR HOME USE OR EXPORT. MANUFACTURED ONLY BY Portland Star Match Co. PORTLAND, MAINE. 13 THE F. SCHUMACHER MILLING Co. AKRON, OHIO, Manufacturers of PAKCUED FARINOSE and ROLLED WHEAT; .• .• .• ROLLED AVENA, the best product Jtiade frotn White Oats, put up 171 Barrels, and Cases of j6 Packages, 2 lbs. each; OATMEAL ; CRACKED WHEAT; WHOLE WINTER WHEAT and W. W. GRAHAM FLOUR, Ahuays Pure, Ahvays Reliable; GRANULATED, and COARSE PEARL HOMINY; WHITE and YELLOW GRANULATED CORNMEAL. .» .♦ .• .• .• =; PARCHED FARINOSE. They have recently added to tlieir long list a new Cereal of inestimable value to those suffering from imp:iired digestion. RICH IN GLUTEN, GERM, GUM or DEXTRINE, it is favorably received everywhere, under the name and trade-mark of For INFANTS, it may well supersede all other foods (save milk, which cnn never find a perfect substitute during the first weeks of life), because its rendv and perfect digestion involves no strain upon feeble digestive power; it contiiins all the elements demanded by the growing life. And for like reasons it is equally adapted for INVALIDS. By FEVER PATIENTS it is used as a thin gruel, and is partaken of with some relish even when genuine appetite and all craving for food are suspended. For all REFINED, PROGRESSIVE HUMAN BEINGS, it will prove a perfect food, supplying all waste, and restoring every exhausted energy. Added to all its excellencies, its appetizing flavor will commend' it to the palates of man, woman, and child alike. To get the genuine, call for all these goods in original packages. H WELLESLEY COOK BOOK 15 BREAKFAST CAKES, FRITTERS, AND DOUG-HNUTS "And now to breakfast with what appetite you have." A DELICIOUS BREAKFAST DISH Pour two cups of boiling water on one cup of Nuda- vene Flakes, add a scant teaspoonful of salt, and boil one hour in a double kettle. Serve with cream. RYE MUSH 1 quart water 11-2 teaspoonfuls salt 3 cups rye meal When the water is boiling hard — not before — salt it and stir in the rye meal, putting it in gradually, stirring constantly. Let it boil briskly for five minutes, stirring occasionally to prevent sticking. Then set it on the back of the range and let it cook slowly twenty minutes more. Serve hot with sugar and cream, or milk. Many will prefer it without sugar. Mrs. B. M. Manly. BREAKFAST CAKES 1 1-2 cups Arling-ton wheat 1 large teaspoonful baking meal poTvder 1 egg" 1 tablespoonf ul of sugar Mix with milk to a thin batter, add salt, and bake in muffin or gem pans. H. B. 16 WELLESLEY COOK BOOK WHOLE WHEAT GEMS 1 egg ^ 1 dessertspoonful sugar 1 small tablespoonful melted A little salt butter 1 teaspoonf ul baking powder 11-3 coffee cups of milk Mixed with enougli sifted whole wheat flour to make a batter the consistency of batter for fritters. Bake in hot gem pans in hot oven. Mrs. Clements. BREAKFAST GEMS 1 cup sour milk 1-2 cup of white flour sifted 1 teaspoonful salt with 1 even teaspoonful of 1 cup of rye or graham flour soda 1-4 cup molasses Before beginning to make the gems, place the gem pans in the oven to get very hot ; then mix the milk, molasses, and salt together. Add the flour, stir the whole thoroughly, and bake one-half hour. Winifred E. Badger. GRAHAM GEMS 2 cups Graham 1 piece of butter size of an 1 cup flour ess, melted 1 ess 2 teaspoonfuls baking pow- 1 pint of milk der, and salt 1 tablespoonful of sugar Beat well together one-half hour before baking ; heat the gem pans hot^ butter well, bake in a quick oven. These cakes are very good baked as soon as mixed, but improved by standing a short time. Mrs. T. W. Willard. GRAHAM MUFFINS 2 cups Graham 1 teaspoonful saleratus 1 cup flour 2 teaspoonfuls cream tartar 2 tablespoonfuls molasses or Salt 1 tablespoonful sugar Mix with milk, or use one egg and mix with water. M7's. Lewis M. Grant. WELLESLET COOK BOOK 17 RYE BREAKFAST CAKES 2 cups of rye meal 1 1-2 cups of sweet milk to 1-2 cup molasses mix it very soft A little salt 1 teaspoonful of saleratus Bake at once in a roll pan or muffin rings. 3{rs. Caswell. RYE MUFFINS 2 cups sour milk 2 eg-gs * '6 cups rye meal 1 teaspoonful soda 1 cup flour A little salt. 1 small cup molasses Mrs. Stoddard. RYE GEMS 1 cup rye meal 2 larg-e spoonfuls of sugar 1 cup Arlington flour 1 saltspoonful of salt 1 teaspoonful Royal Baking 1 eg-g* thoroughly beaten Pow^der 1 cup of milk Mix in the order given, sift meal and flour twice and sift in the baking powder. Heat the gem pan hot and well buttered for a rich crust. A. M. Wilson. RYE GEMS 1 egg 1 cup rye meal 1-2 cup sugar 2-3 cup flour 1 cup buttermilk 2 tablespoonfuls melted but- 1 teaspoonful soda ter Mix in the order given, and bake in hot gem pans. Mrs. Benj. H. Sanborn. THIN JOHNNY CAKE 2 eggs scant teaspoonful soda 1 1-2 cups sw^eet milk scant teaspoonfuls cream Butter 1-2 size of an egg tartar or tw^o good tea- 1 tablespoonful molasses spoonfuls of baking powder 1 cup g-ranulated corn meal A pinch of salt Beat the eggs light ; add milk, salt, molasses, melted butter ; sift the soda and cream of tartar with the meal, and stir it in last. Bake about a half an hour in a hot oven, in a thin sheet. Mrs. R. M. Manly. 18 WELLESLEY COOK BOOK CORN MEAL BREAKFAST CAKES Scald 1 cup of corn meal 1-2 cup flour Add sufficient milk to make Heaping- teaspoonful baking" quite thin powder Pinch of salt Bake on a griddle. Mrs. Caswell. BREAKFAST CORN CAKE 1 cupful corn meal 2 large spoonfuls of sug-ar 1 cupful flour 1 saltspoonful of salt 1 teaspoonful Royal Baking 1 egg- well beaten Powder Milk enough for a thick batter Sift the meal and flour twice, and sift in the baking powder ; mix in the order given. Melt a tablespoon- ful of butter in the spider ; pour about half of it into the mixture, and bake the cake in the spider, the melted butter forming a rich crust ; will bake in twenty minutes in a hot oven. Anna M. Wilson. CORN CAKE 1 eg-g Salt 1-2 cup sug-ar 1 tablespoonful butter 1-2 cup flour 1 cup milk 2 teaspoonfuls baking- powder 1 1-2 cups Indian meal. 3Irs. A. Jennings. OENDORFF 2 cups of hominy, after it is 1 tablespoonful of butter boiled 2 eggs 1 cup of milk Bake in deep pie plates about twenty minutes to half an hour. Good breakfast dish. Mrs. C. P. Withington. RAISED MUFFINS 1 pint milk 1 saltspoonful salt Piece of butter the size of an 1-2 cup yeast egg Flour for batter rather thicker than for griddle cakes. Mix in the morning, if for tea. When the batter is WELLESLEY COOK BOOK 19 light, having been kept in a warm place, fill the rings half full, and let the muffins rise until the rings are full. Bake in a quick oven. Let them rise from one to two hours. Mrs. Edwin B. Webb. RAISED MUFFINS 1-3 cup sug-ar 1 egg- 1-4 cup butter Flour enoug-h to make a 1-2 pint milk stiff batter 1-4 cake yeast Dissolve the yeast cake in a little warm water, thicken it with flour, and let it rise half an hour. Cream the butter and sugar, warm the milk, and mix; let it rise over night. Stir it down in the morning. Add the egg well beaten; put into small tins when well risen, bake half an hour. Mrs. Benj. H. Sanborn. COFFEE ROLLS 12 cups flour 1 yeast cake 1 cup white sug-ar 3 eg-g-s 1-2 cup butter or lard 3 larg-e cups warm milk Let rise over night. If well risen in the morning,. knead and set in cool place till 3 p. m. Shape in long- rolls, and let rise an hour and a half. Bake half an hour in a moderate oven. C. E. Cameron. MUFFINS 1 pint milk 1-4 cup sug-ar 2 eggs Beat the eggs and sugar together and add the milk. Stir into this one quart of flour, three teaspoonfuls yeast powder, salt, and a small piece of lard, melted. Mrs. N. H. Dadmiin. 20 WELLESLEY COOK BOOK MUFFINS Three cups of flour, two teaspoonfuls of cream of tartar, one teaspoonful of soda. Mix with it one e^^, one tablespoonful of sugar, three of melted butter, a little salt, and two cups of sweet milk. Bake in gem pans. Mrs. J. Moulton. CREAM TARTAR MUFFINS 1 quart flour 1 teaspoonful saleratus 1 small pint rich milk 2 teaspoonfuls cream tartar 2 egg-s Salt 1 tablespoonful sugar Mix salt, sugar, cream tartar, dry in flour, add eggs without beating, then milk with saleratus dissolved in it, and beat thoroughly. Bake in gem pans in quick oven. Mrs. C. E. Shattuck. MUFFINS 1 quart flour 2 teaspoonfuls cream tartar 2 cups milk ' 1 teaspoonful soda 1-2 cup sugar A little salt 2 eg-gs Butter the size of an egg Melt the butter with four tablespoonfuls of boiling water. Beat thoroughly. Bake in muffin pans thirty minutes in a quick oven. Mrs. Mary L. Whipple. LEBANON MUFFINS 2 egga 1 pint flour 1 teacup cream, or sweet milk 1 teaspoonful baking pow- Butter 1-2 size of an egg der Beat the yolks, and add milk and melted butter. Mix the baking powder with the flour and add to the above, and stir in the beaten whites last. Will make one dozen in gem or muffin pan. Miss Kendall. WELLESLEY COOK BOOK 21 POPOVERS 1 pint sweet milk, 1 pint flour, 1 eg-g* Bake in iron gem pans. Mrs. Tucker. BLUEBERRY CAKE 1 pint flour 2 teaspoonfuls cream tartar 1 teaspoonful soda 2 eg-gs 1-2 pint milk Mrs. Edwin B. Webb. BERRY CAKE Butter size of an eg-g- 1 eg-g* 1-2 cup sug-ar 1-2 teaspoonful saleratus 1 cup milk 1 teaspoonful cream tartar 1 teaspoonful salt 2 cups flour (before sifted) 1 cup berries Miss Hall. BLUEBERRY CAKE • 2 eg-g-s 1 teaspoonful cream tartar 1 cup sugar 1-2 teaspoonful soda 1 cup milk Pint berries 2 cups flour Miss Mary 3Iason. BLUEBERRY CAKE 4 cupfuls flour 1 1-2 teaspoonfuls cream of 1 cupful milk tartar 1 cupful sug-ar 1 teaspoonful soda 2 eggs 1 pint berries, rubbed in a dish 1-2 cupful melted butter of flour Mrs. Mary L. Wliipple. ORANGE SHORTCAKE 1 egg" 2-3 cup of sweet milk 1-2 cup of sugar 1 1-4 cups of flour 2 tablespoonfuls of melted 1 teaspoonful Royal Baking butter Powder Bake in a round pan. Split while hot. Fill with oranges that have been previously sliced, well sugared, and the seeds removed. Ellen Morris. 22 WELLESLEY COOK BOOK HEALTHFUL SHORTCAKE 1 pint rich, fresh buttermilk 1 quart nice ripe strawberries 1 teaspoonful baking soda A little salt Graham flour To the milk add soda, salt, and sufficient Graham flour to make a tolerably stiff batter. Bake this in two pans (as for jelly cake) in a brisk oven. Have ready the strawberries, or any kind of fruit desired, mashed and sweetened to taste. When the cakes are baked, split and butter them, spread upon the halves the prepared fruit and put them together again. This may be eaten either hot or cold, and with cream. Elizabeth E. Horr. FOOL'S WONDERS One and one-half cups of sour milk, one egg, flour enough to roll thin about the size of a tea plate, a little salt, one-half teaspoonful of soda. Fry as doughnuts. Apples stewed and sweetened and spread between each layer. C. S. Flaqg. WAFFLES 1 quart of flour 2 teaspoonfuls of cream of 4 eg-gs tartar 2 tablespoonfuls of butter 1 teaspoonful of soda A little salt Make a batter with milk, and bake in very hot waffle irons. Mrs. Pomeroy. WAFFLES 2 eg-g-s 1 teaspoonful Royal Baking 1 cup milk Powder 1 pint flour 1-2 teaspoonful salt 1 tablespoonful butter, melted Put a spoonful in each compartment of waffle iron, close the cover and cook one minute on one side, turn and cook a little longer on the other. Serve with syrup. Ellen Morris. WELLESLEY COOK BOOK 23 RAISED DOUGHNUTS 1 eg-g- 1-2 yeast cake 1 cup sugar 1 pint milk (scalded) 1-2 cup butter Little salt and nutmeg- Mix butter and sugar, then add the beaten egg, then the scalded milk and yeast, mix as stiff as bread, let rise over night. In the morning roll out about a quarter of an inch thick, cut in squares about three inches, let them stand an hour before raising. Mrs. J. E. Selfe. DOUGHNUTS 1 cup sugar 2 cream tartar 1 cup milk Spice 2 eg-gs Wheat Meal sufficient to roll Piece of butter size of an egg out 1 teaspoonful soda A. W. M. DOUGHNUTS 2 cupfuls sugar 1 heaping teaspoonful baking 2 eggs powder 1 cupful milk A little salt 2 tablespoonfuls butter Beat the sugar and eggs together. Mix soft. Have the lard very hot. Mrs. Mary L. Whipple. DOUGHNUTS 2 eggs 1-2 teaspoonful saleratus, salt 1 1-2 cups sugar and nutmeg 1 1-2 cups sour milk Flour 2 tablespoonfuls butter E. O. K. DOUGHNUTS 1 cup sugar 1 teaspoonful soda 1 ess A little salt and nutmeg 1 large spoonful melted butter Flour to make a rather soft 1 cup buttermilk dough Cut into rings with an open cutter. Fry in hot fat. Ellen Morris. 24 WELLESLET COOK BOOK RYE PAN CAKES 2 eg-g-s 1 tablespoonful molasses 1 cup sug-ar 1-2 cup flour 2 cups milk (s^weet or sour) Nutmeg and rose -water Thicken with rye meal so that the dough will pour easily from a spoon. If sour milk is used, add a rising teaspoonful of soda. If sweet milk, one of soda and two of cream tartar. E. Marietta Dewing. COCOA 1 pint hot water 1 teacup brown sugar 1 pint sweet milk 1 egg beaten thoroughly with 4 teaspoonfuls cocoa, or 1-2 cup very hot, though not 2 squares grated chocolate boiling water 2 teaspoonfuls of corn starch dissolved in 1-2 cup milk Pour the Avater over the cocoa in a granite pot, then add the milk and sugar, beating thoroughly. When this boils up add the dissolved corn starch very slowly. Let all boil together well for some five or ten minutes, when the cocoa is ready. Break the eg% into a quart bowl and pour over it one-half cup very hot water, and beat it with a Dover e%^ beater till the bowl is nearly full of the froth. Pour some of this into the cocoa pot, then pour in the boiling cocoa, reserving some of the egg for the top, and serve. This makes eight cups of delightful cocoa. Mrs. Cowan. APPLE FRITTERS Yolks of two eggs beaten well ; add half a cup of milk or water, and one tablespoonful of olive oil, one teaspoonful of sugar, one saltspoonful of salt, and one cup of flour, or enough to make it almost a drop batter. When ready to use, add the whites of the eggs, beaten very stiff. Core and pare three or four apples, but do not break them. Cut them in. slices one-third of an inch WELLE SLEY COOK BOOK 25 thick, leaving the opening in the centre. Dip each slice in the fritter batter and fry in hot fat. Drain and sprinkle with powdered sugar, lemon, and spice. If bananas are used, cut lengthwise and treat in same manner. Mrs. Albert Jennings. BANANA FRITTERS 3 egg's 2 teaspoonfuls baking powder 1 pint milk 1-2 teaspoonful salt 2 teacups flour 2 bananas Beat the eggs thoroughly, add milk, and stir in flour, with which the powder has been well mixed while dry. Slice in the bananas, and drop by spoonful into hot lard. Mrs. Peabody. APPLE FRITTERS 1 teacupful milk 2 teaspoonfuls baking powder 1 beaten egg A pinch of salt Thicken with flour enough to prevent the batter from sticking to the spoon. Slice two or three sour apples very thin and mix them with the batter. Drop into hot lard, and fry like doughnuts. Eat with syrup, or cream and sugar. Mrs. Wilson. OATMEAL GRIDDLE CAKES 1 pint cold boiled oatmeal 2 teaspoonfuls Royal Baking 1 cup milk Powder . 1-2 teaspoonful salt 2 eggs 2 cups flour Beat the milk into the oatmeal, add the salt, the yolks of the eggs, and a cup of boiling water, mixing all well together. Add the flour and beat again ; add the baking powder and continue beating. Beat the whites of the eggs to a stiff froth and add to the mixture, and mix well together. Bake on a hot buttered griddle. 26 WELLESLET COOK BOOK FLOUR GRIDDLE CAKES 1 pint sour milk 2 eggs A little butter 1 heaping- teaspoonful soda Salt Flour for a soft batter Mrs. Stoddard. FRENCH TOAST Beat two eggs and stir them into a pint of milk. Slice home-made bread ; dip the pieces into the eggs and milk, fry brown in hot butter. Sprinkle sugar on each piece and serve hot. Mrs. Wilson. )HYSICIANS' PRESCRIPTIONS ACCURATELY and HONESTLY COMPOUNDED. Chables W. Perry, Apothecary J No. 9 WEST CENTRAL STREET, NATICK. FOR FLAVORING, use Perry' s Star Flavoring Extracts. their purity guaranteed. Tlie Best LauMry Stare in tlie World. ^! L ECTRIG U8TRE S TARCH I Makes Collars and Cuffs look like new. Will not stick to the Iron. Sayes Time, Trouble, and Labor. Electric Lustre Starch is also highly prized by ladies as a TO /LET POWDER. As a FLESH POWDER FOR INFANTS it is unequalled. For sale by all grocers. DOBBINS «•««€)« .*. Electric Soap is for sale everywhere, and has for twenty years been acknowledged by all to be the BEST FAMILY SOAP in the WOJRLD. In order to bring its merits to the notice of a still larger constituency, we have recently reduced our price, keeping its quality unchanged, and offer the following BEAUTIFUL PRESENTS freeof all expense, to all who will preserve, and mail to us, with their full address, The Pictures of Mrs. Fogy cut from the Outside Wrappers tallP^r»oonful flour Salt as needed , 1 Ggg Bub the flour smooth in the butter, stir into the boiling water and bring to a quick boil. Set off from the fire for two or three minutes, stir in the egg beaten, then cover immediately in a hot tureen. ^^^^ ^ ^^^^^^_ CLAM SOUP Strain one quart clams and chop fine. Put piece of butter large as an egg into the kettle (or fry out several pieces of salt pork), then put in clams and the liquor. Add one quart cold water, two onions cut very fine, salt^ 30 WELLE SLEY COOK BOOK pepper, and one teaspoonful sugar. Boil very slowly,- tightly covered, for two hours, then stir in pint milk, and at the last one tablespoonful flour mixed smoothly. Mrs. Watson. MOCK BISQUE SOUP Stew a can of tomatoes and strain, add a pinch of soda to remove acidity ; in another saucepan boil three pints of milk thickened with a tablespoonful of corn starch, previously mixed with a little cold milk ; add a lump of butter size of an egg, salt and pepper to taste ; mix with tomatoes ; let all come to a boil and serve. Mrs. Benj. H. Sanborn. TOMATO SOUP 1 quart of canned tomatoes 1 pint milk 3 teaspoonfuls of sugar 1-2 tablepoonful flour 1 teaspoonful salt After boiling the tomatoes fifteen minutes, strain them and add water sufficient to increase the quantity, then stir in the sugar and salt. Put the milk into a vessel and set into hot water, stir in the flour slowly until the milk is thickened, then add this to the tomato, and let the whole boil five minutes. Winifred E. Badger. SPLIT PEA SOUP 1-2 pint split peas 1 tablespoonful flour 2 quarts cold water 1 teaspoonful sugar 2 tablespoonfuls, butter 1 1-2 cups milk Soak the peas over night in cold water. Drain and put them on to boil in two quarts of cold water. When soft rub through a colander, then through a sieve, and put on to boil again. Add the milk, thicken with the flour rubbed smooth in the butter j season with salt and white pepper. WELLESLEY COOK BOOK 31 BOUILLON 5 lbs. juicy beef 4 pepper corns 2 quarts cold water 1 small onion with 4 cloves Simmer six hours, strain and cool, skim, heat and season to taste. A. M. C. GREEN CORN SOUP 7 large ears of corn 1 tablespoonful butter 1 quart w^ater 1 teaspoonful flour 1 pint milk 1 teaspoonful sugar Cut through each row of kernels with a sharp knife. With the back of the knife, scrape out the pulp. Boil the cobs thirty minutes in one quart of water ; strain, add the pulp, and boil ten minutes. Add the milk and sugar, thicken with the butter and flour cooked together. Boil up once, season with salt and white pepper, and serve. Corn a little hard is better for soup. Mrs. Benj. H. Sanborn. TOMATO SOUP WITH MILK Boil one quart milk, thicken with one tablespoonful of flour, one tablespoonful of butter, little pepper and salt, then one pint strained tomato with a pinch of soda added. Serve at once. Mrs. Stoddard. Adams Express .-. Company •-. forwards to all parts of the United States. Spec ial attention paid to business between y^^^^^^^^^^^^^^^nn^tar^^ each way Daily ,_Rates as low as by any re- Officc, WcUesley, at Karbs' ;;;;;;;bi^;o;x^. shoe store, f.n.bassett^ Parents^ Attention! T7fXA3IlNE the ^ Monitor School Shoe for Misses and Children, both tipped and plain toe. Warranted to give satisfaction. Also, FOOT WEAR of J^J^^ Jfr^ KARBS. ALJ^ DESCRIPTIONS. ^ ^^THE ONLY • • • • SHOE POLISH TAIN I r'cvOIL ASK YOVR SHOE DEALER FOR iLT Edge THE LADIES' FAVORITE. ONCE TRIED, ALWAYS USED. BOTTLES HOLD DOUBLE QUANTITY. PRICE. 25c. WHITTEMORE BROS. & CO., Sole Manufacturers, BOSTON, MASS. 33 An Unbroken Record ^^^^^^^^7,1^7^ nf *?»//»/>ooc GOLD MEDAL, oner a// competitors, Ul OUOOeHb. gf p/fDi^ EXPOSITION, 1889. Duryea's Satin Gloss Starch Gives a Beautiful, White, Glossy, and Lasting Finish. NO OTHER STARCH SO EASILY USED OR SO ECONOMICAL Duryea's Improved Corn Starch. From the BEST SELECTED INDIAN CORN, and WARRANTED PERFECTLY PURE. DURYEA'S STARCH, in every instance of competition, has received the highest award. In addition to Medals, many Diplomas have been received. The follozving are a fevj of the characterizing terms of axvard : At London, 1862, for quality "EXCEEDINGLY EXCELLENT." Paris, 1867, " " "PERFECTION OF PREPARATION." Paris, 1878, " " "BEST PRODUCTION OF ITS KIND." Centennial, 1876, for "NOTABLE OR ABSOLUTE PURITY." Brussels, 1876, for "REMARKABLE EXCELLENCE." Franklin Institute, Penn., "FOR SUPERIOR MERIT, not alone as being THE BEST OF THE KIND EXHIBITED, but as THE BEST KNOWN TO EXIST IN THE MARKET OF AMERICAN PRODUCTION." FOIL sajjE by OROCEBS geneballt. 34 WELLESLET COOK BOOK 35 nsH "Old Ocean's treasures." TO BROIL FISH Clean, wash, and wipe dry. Split, so that when laid flat, the backbone will be in the middle. Sprinkle with salt, and lay, inside down, upon a buttered gridiron over a clear fire until it is nicely colored, then turn. When done, put upon a hot dish, butter plentifully, and pepper- Put a hot cover over it and send to table. BAKED FISH A FISH weighing from four to six pounds is a good size to bake. It should be cooked whole to look well. Make dressing of bread crumbs, butter, salt, and a little salt pork chopped fine (parsley and onions, if you please) ; mix this with one egg. Fill the body, sew it up, lay in large dripper; put across it some strips of salt pork to flavor it. Put pint water and little salt in pan. Bake an hour and a half. Baste frequently. After taking up fish, thicken gravy and pour over it. Cream Gravy for Baked Fish. — Have ready in saucepan cup of cream, diluted with a few spoonfuls hot water ; stir in carefully two tablespoonfuls melted butter and a little chopped parsley ; heat this in vessel filled with hot water. Pour in gravy from dripping pan of fish. 36 WELLE SLET cook BOOK FISH CHOWDER 1 dozen potatoes sliced 1 pint rich milk coarsely 1 tablespoonful flour 1 small haddock sliced 6 crackers toasted 5 slices salt pork chopped Salt and pepper 2 small onions sliced Place fish and potatoes in kettle and cover with water. Fry the pork, and skim out and place in the kettle ; fry the onions in the pork fat, add the whole to the fish and potatoes; boil until the potatoes are done, then, just before removing from fire, add the flour dissolved in milk, and seasoning. Place crackers in dish, pour over them the chowder. A. M. C. FISH BALLS 1 cup ra^w salt fish 1 eg'g* well beaten 2 cups raw potatoes Saltspoonful pepper 1 teaspoonful butter Cook the fish and potatoes together till the potatoes are soft. Then mash well and add the butter and egg. Fry in hot fat. Pauline Smith. SCALLOPED CODFISH 1 lb. salt codfish 3 tablespoonfuls butter 1 cup of milk 1 cup bread crumbs 3 eg-g-s Boil the fish and chop it fine. Hard-boil the eggs, and after chopping fine add to the fish. Put a part of the bread crumbs on the bottom of a dish, then a little of the milk heated with the butter, then fish and egg, and so on, leaving enough crumbs for a thick layer on top. Cover with bits of butter, and bake thirty minutes. New Lebanon, N. Y. WELLESLEY COOK BOOK 37 SCALLOPED FISH One pound of fish boiled half an hour ; put one tea- spoonful salt and vinegar in the water. When done, break in small pieces and place it in the dish you are going to serve it in. Salt and pepper to taste ; take one and one-half cups of milk and let come to a boil, thicken with one-quarter cup melted butter, and flour to make a paste ; pour this over the fish. Half-dozen crackers rolled fine, mixed with a quarter cup butter ; spread over the top, and bake twenty or thirty minutes. Catherine S. Flagg. BROILED SALT MACKEREL Freshen by soaking it over night in water, taking care that the skin lies uppermost. In the morning dry it without breaking, cut off the head and tip of the tail, place it between the bars of a buttered fish-gridiron, and broil to a light brown, lay it on a hot dish, and dress with a little butter, pepper, and lemon juice, vinegar, or chopped pickle. SALMON CROQUETTES 1 lb. salmon 1 eg'g- 1 cup cream or milk 1 cup bread crumbs 2 tablespoonfuls butter 1 tablespoonful flour Mix flour and butter together, and stir with the beaten egg into the milk when quite hot. Pour over the salmon and large cup of bread crumbs ; mix well, and when cold, shape and roll in egg and bread crumbs, and fry in deep fat, or make flat cakes and fry in frypan with less fat. New Lebanon, N. Y. S8 WELLESLEY COOK BOOK RICE CROQUETTES 2 cups cold boiled rice 3 eg-g-s 2 tablespoonfuls melted 1 teaspoonful sugar butter Work the butter in the rice, then add the beaten eggs and flour enough to mould. Eoll in Qg^ and powdered cracker. Pry in deep fat. VEAL CROQUETTES Chop cold veal and about one-fourth or one-third as much cold ham quite fine. Stir it into a milk sauce (milk thickened with flour and butter very thick). While hot, season highly and let it cool. Then shape into croquettes, roll in cracker crumbs, and fry as usual. TAILBY & SON, Opp. Railroad Station, WELLESLEY. plorists. CUT . FLOWERS • AND - PLANTS of the choicest varieties, constantly on hand. FLORAL DESIGNS for all occasions arranged at shortest notice. Orders by mail or otherwise promptly attended to. Flowers carefully packed, and forwarded to all parts of the United States and Canada. GOLBURN'8 THE KING OF CONDIMENTS. PHILADELPHIA THE FINEST MUSTARD MADE. MUSTARD. Sold only in 1-4 lb., 1-2 lb., and 1 lb. cans. THE A. COLBURN CO., MUSTARDS AND SPICES, PHILADELPHIA, PA. W. F. CLELAND, Dry and Fancy Goods G New Wash Goods just opening : INGHAMS, Percales, Victoria Cloths, Indigos, Surahs, etc. H Large and Complete Line VSIERY, Gloves, Corsets, and Smallwares. Sole Agent for FOSTER, PAUL & CO. S OWN MAKE GLOVES. 9 Clark's Block, Main Street .... NATICK. 39 JolmH. Pray^ Sons & Co, EXTRA SUPER CARPETS. THE choice of our entire stock of over four hundred patterns and colorings, and including ail of our I Q\A/p|l ^^ Extra Supers, as wen as YOC. many other RELIABLE makes, at PER YARD. Also, quite a large line of patterns that we shall not have manufactured again, but identically the same goods as the ^^f^/^ PER above in all other respects, at V^^v^V^" YARD. Roxbury Tapestries. II fE SHOW, without exception, the intire line of patterns produced by the ROXBURY CARPET CO., and offer any Roxbury Carpet in $^n^^> PER our whole stock at ^^^^V>m YARD. In both EXTRA SUPERS and TAPESTRIES we have many private patterns that are our own exclusive property, and cannot be found elsewhere. JTohn If. Pray^ Sons & Co. CAMPETS and UPHOLSTERY, 558 and 560 Washington Street , 30 to 34 Harrison Avenue Extension. 40 WELLESLEY COOK BOOK 41 OYSTERS " The man who first an Oyster ate, we read. Had made his will before the reckless deed. ' ' BISQUE OF OYSTERS Put two quarts of oysters in a saucepan with white pepper, two ounces of butter, nutmeg, two blades of mace, a bay leaf, a pinch of red pepper, and a pint of white broth. Cover and boil ten minutes. Drain in a colander and save the liquor. Chop the oysters very fine, and put on a plate. Knead five ounces of flour in a saucepan with four ounces of melted butter. Stir and cook a little, without allowing it to brown. Dilute with three pints of boiled milk and the oyster liquor. Add oysters, stir steadily, and boil ten minutes and rub thoroughly through a very fine sieve. Add more milk, if required, stir, and boil again. Finish with half a pint of raw cream and four ounces of butter in small bits. Taste, pour into a tureen and serve with small squares of bread fried in butter, and served separately. M. H. L. SCALLOPED OYSTERS 1 quart oysters 1-2 cup butter 1 lb. milk crackers Salt and pepper 1 quart rich milk Roll the crackers and place a layer on bottom of dish, place next a layer of oysters, with bits of butter, salt 42 WELLESLEY COOK BOOK and pepper; fill the dish with alternate layers of cracker and oysters, having cracker on the top. Pour over them the milk and oyster broth ; cover and bake briskly one hour, uncover and brown. This may be varied by adding a well-beaten egg and a trifle of nutmeg. Serve with slices of lemon. A. M. a OYSTERS EN COQUILLE Fill oyster or scallop shells with oysters ; season with salt, butter, pepper, and lemon juice, cover with sifted buttered bread crumbs. Bake till the crumbs are brown. Place the shells on small plates and serve. M. T. CREAMED OYSTERS 1 pint oysters 1 tablespoonful of flour 1 pint cream (rich milk is very Small piece of onion and of good) mace Let the cream with mace and onion come to a boil, mix the flour with a little cold milk and stir it into the cream. Let the oysters come to a boil in their own liquor, skim carefully, drain off all the liquor, turn the oysters into the cream, skim out the mace and onion, and serve. Mrs. T. W. Willard. OYSTER CAKES FOR BREAKFAST One pint oysters chopped into very small pieces and seasoned with pepper and salt. Add the liquor, one beaten egg, and rolled cracker enough to hold stiff so it can be fried, a spoonful at a time, on a hot griddle — browning both sides, and making very small cakes. WELLESLEY COOK BOOK 43 PRIED OYSTERS Select largest and finest oysters. Drain and wipe them by spreading upon cloth, laying another over them, pressing lightly. Koll each in beaten egg, then in cracker crumbs with which has been mixed a very little pepper. Fry in mixture of equal parts of lard and butter. B. B. P. OYSTER SHORTCAKE 2 1-2 cups flour 3 teaspoonf uls baking powder 1 cup sweet milk Salt 1 egg Bake as shortcake, split and fill with creamed oysters, viz., — 1 quart oysters 1-2 cup butter 1 cup cream 1 tablespoonful of corn starch M. H. L. OYSTER^ PIE One quart oysters drained; pepper, salt, and butter to taste. One quart of flour, two tablespoonfuls of lard, one teaspoonful baking powder, one-half teaspoonful salt. Mix with water for crust. Butter and line pie- plate with the crust ; fill with the oyster, seasoned ; cover with crust and bake. B. B. P. CLAM FRITTERS 1 quart clams 2 egg-s 1 pint flour Salt and pepper 1-2 pint milk Make a batter of flour, eggs, and milk, and stir in clams. Drop in spoonfuls into hot fat, and fry brown on both sides. A. M. C. WELLESLEY COOK BOOK 47 EGGS " The turnpike road to people's hearts, I find. Lies through their mouths, or / mistake mankind. " CREAMED EGGS Boil six eggs twenty minutes. Make one pint of cream sauce. Have six slices of toast in a hot dish; put a layer of sauce on each one, and then a part of the whites of the eggs, cut into thin strips. Eub a part of the yolks through a sieve upon the toast. Eepeat this and finish with a third layer of sauce. Place in the oven for about three minutes. Garnish with parsley, and serve hot. Mrs. Edwin B. Webb. EGG BASKETS Boil eggs twenty minutes, shell, cut in halves, take out the yolks, and take slices from the points of each half white, that the baskets may stand. Put the yolks in a dish and mash fine, add equal quantity of finely chopped ham, chicken, or tongue ; season with salt, pepper, and mustard. Add and mix melted butter, and shape into round halls size of the yolk, putting one into each bas- ket. Set these on rounds of buttered toast a little larger than the baskets. A white sauce, as for cream toast, may be poured around, and sprigs of parsley placed on top of each ball make a pretty garnish. 48 WELLESLEY COOK BOOK SCALLOPED EGGS 6 eg-g-s 1-4 cup melted butter 1 pint w^hite sauce 1 cup ham, veal, tong-ue, or 1 cup cracker crumbs poultry Boil eggs twenty minutes, moisten the cracker crumbs with the melted butter, chop fine the meat, re- move the yolks of the eggs, and chop whites fine. Put a layer of buttered crumbs in a buttered scallop dish, then a layer of chopped whites, white sauce, meat, yolks rubbed through a strainer, and so on, till all the material is used, having buttered crumbs on the top. Bake till crumbs are brown. Mrs. Spear. BAKED EGGS Break each one in a cup, being careful not to break the yolk. Lay the eggs one by one in a hot buttered dish, put a little salt on each egg, and bake till firm ; add a little butter and serve at once. A Nicer Way Cover a buttered dish with fine cracker crumbs. Put each Qgg carefully into dish and cover it lightly with cracker,' butter, and seasoning, and &«/c6 until the crumbs brown. BEST "WAY OF BOILING EGGS Put the eggs into a saucepan and cover with boiling water and let stand where the water will keep hot, yet not boil, for ten minutes. If eggs are to be Aa?*c?-boiled, cook them in this way twenty minutes. The yolk will be dry and mealy, and easily rubbed smooth. WELLESLET COOK BOOK 49 APPLE OMELETTE Beat apples, sugar, butter, and yellows well together. Lastly add the whites, beaten as for cake. Bake m a greased pudding dish. Serve cold with or without ^^'^^^^- Mrs. Cowan. PLAIN OMELETTE 3 eggs 3 table spoonfuls milk Beat whites and yolks of eggs separately, turn into bowl and add milk. Stir lightly together. Have a spider hot and pour mixture into it. As soon as it is a delicate brown on the bottom and is just set or cooked, but not stiff, put into the oven just to dry oif top — a very short time is sufftcient. Have a platter hot, and then fold together the omelette and turn on to it. Serve immediately. The omelette must be cooked as soon as prepared. Standing spoils it. Mrs. C. E. Shattuck. OMELETTE Lump of butter size of horse- 1 tiblespoonful corn starch chestnut (small) Salt 1-2 cup of milk: Beat the yolks, flour, and milk together, add the butter melted; beat the whites of the eggs to a stiff froth and add them the last thing. Grease a spider thoroughly with butter, and when hot put in the omelette and cook on top of stove. It takes about five minutes and needs very careful watching ; when done turn one half over on to the other and serve at once. ^^^^ ^^^^^^^^^^ 50 WELLESLEY COOK BOOK BAKED OMELETTE 1 pint milk 4 eg-g-s 1 table spoonful flour Scald the milk and thicken with the flour ; let it cool a little, then add the eggs, yolks and whites beaten sepa- rately, and a little salt. Pour into a buttered dish, and bake until it rises all over like a custard. Mrs. C. P. Withington. SIASCONSETT OMELETTE 5 eggs Butter size of half an egg 2-3 cup of milk Salt and. pepper Separate three whites, beat the five yolks and two whites ; add the milk, pepper, and salt, to taste. Put the butter into the frying-pan, heat and pour in the above mixture. If air bubbles rise, prick them. Have ready the three whites beaten stiff, and when the above is cooked through spread over the whites, with a sprinkle of salt, and place in the oven till the whites are a little stiffened. Loosen with a knife and roll out on a warm platter. OMELETTE 1 1-2 cups hot, not boiled, milk 1 tablespoonful of flour 5 eggs, yolks and whites 1 tablespoonful of butter beaten separately 1 teaspoonful of salt Bake twenty minutes in a hot oven and serve at once. Do not move it after once put into the oven till it is taken out. A. M. Wilson. WELLESLET COOK BOOK 63 MEAT "Live not to eat, but eat to five. " ROAST BEEF Seven pounds of sirloin or the back of the rump. Wash, trim, tie or skewer into shape, and lay on a rack in the pan, and dredge all over with salt and flour. Put into a very hot oven at first, to sear the meat and keep in the juices. Put pieces of the fat beef into the pan. When well seared, baste (with the fat) and turn often, and reduce the heat. Bake one hour, if liked rare, an hour and a half well done. Add a little hot water to thje pan. if there is danger of the fat burning. YORKSHIRE PUDDING Serve as a Garnish to Boast Beef. Beat three eggs very light ; add one scant pmt" of milk and one-half teaspoonful of salt. Pour this mixture slowly over two-thirds of a cup of flour, beating all the time until smooth. Bake in hot gem pans three-qruar- ters of an hour. Baste twice with drippings fnom. the^ beef. GRAVY FOR ROAST BEEF When the meat is done, if more than a half-cup of fat, pour it out and mix two heaping tablespoonfuls of flour smooth with the fat in the pan and pour one and one-half pints of boiling water on, a little at a time ; boil a little, strain, and serve. Mrs. Benj. H. Sanborn. 54 WELLESLEY COOK BOOK SCOTCH ROLL 5 lbs. flank of beef 1-8 teaspoonful clove 3 tablespoonfuls salt 1 teaspoonful summer savory 1 tablespoonful sug-ar 3 tablespoonfuls vinegar 1-2 teaspoonful pepper Kemove the tough skin from the beef. A portion of meat will be found thicker than the rest. With a sharp knife cut a thin layer from the thick part and lay upon the thin. Mix together the salt, sugar, pepper, clove, and summer savory and sprinkle over the meat, and then sprinkle with the vinegar. Eoll up and tie. Put away in a cold place for twelve hours ; then put in stewpan and cover with boiling water. Simmer gently for three and one-half hours. Mix four tablespoonfuls of flour with half a cup of cold water and stir into the gravy ; season to taste with salt and pepper ; simmer half .an hour longer. This may be used hot or cold. Mrs. Spear. BOILED LEG OF LAMB Wash the lamb, put it in the kettle with enough boiling water to cover. Let it cook until tender, then add salt ; the water should be boiled away to about three pints ; turn out a bowlful, let the remainder of the \Y2itev .sim7ner away until the lamb is nicely browned (turn it often), then remove to a hot platter. Add the bowl of liquor to tlie fat, and thicken with flour, strain and serve. Caper Sauce. — Add five tablespoonfuls of capers. Mint Sauce. — Add one-half cup of vinegar, a little sugar, and one-half cup of fresh chopped mint. WELLESLEY COOK BOOK 55 POT ROAST Four to six pounds of the second or third cut from the rib of beef. Proceed same as above recipe for boiled lamb. Do not add more water at last if likely to burn, but remove to cooler part of the stove. Mrs. Benj. H. Sanborn. LAMB CHOPS (with green peas) Neatly trimmed, with bones scraped, they should then be rolled in a little melted butter and carefully broiled. When done, rub butter over them and season with pepper and salt. Slip little paper ruffles over the ends of the bones. They may be served with a centre of almost any kind of vegetable. TOAD IN THE HOLE 1 lb. round steak 2 eg-g-s 1 pint milk Salt and pepper 1 cup flour Cut the steak into dice; beat eggs very light and add to them the milk and a little salt ; pour upon the flour, gradually beating till very light and smooth. Butter a two-quart dish, and in it put the meat. Season well with salt and pepper ; pour over it the batter, and bake one hour in a moderate oven. Serve hot. 3frs. Spear. BOILED TURKEY Fill with a few bread crumbs and one pint of oysters. Boil the turkey in a cloth. Gravy. — One pint of oysters mixed with the chopped giblets. Mrs. Bacon. 56 WELLE SLET COOK BOOK CHICKEN FRICASSEE 1 chicken 1 eg-g- 1 tablespoonful butter 1-2 teaspoonful celery salt 2 tablespoonfuls flour 1 teaspoonful lemon juice 1 cup cream or rich milk Salt and white pepper Cut the chicken in pieces for serving ; cover with boiling water, add one teaspoonful of salt, and one-half saltspoonful white pepper. Simmer one hour, or until tender, skimming well as it comes to the boiling-point. Kemove chicken and boil liquid down to one pint. Strain liquid, remove the fat, and add one cup of cream or good milk, and heat again. Melt one tablespoonful of butter in a saucepan, add two tablespoonfuls of flour; when well mixed, pour on slowly, a little at a time, the hot cream and liquid. Season to taste with salt and pepper, one-half teaspoonful of celery salt, one teaspoon- ful lemon juice. Beat well one Q;gg, add a little of the hot liquid, that you may mix it smoothly with the whole. If you wish a white fricassee, return the pieces of chicken to the liquid, just heat through, and serve. For a brown fricassee, brown the pieces in a little butter and pour over them the sauce. Sophia B. Horr. BROILED CHICKENS Select nice tender chickens ; split them down the breast ; wash very thoroughly and wipe dry ; rub both sides with salt, place in baking-pan (the skin side up)j cover with bits of butter, and sift over plenty of flour ; turn in a little water. When nearly done, remove from oven, and place on buttered broiler, over coals not too hot. Give them a nice brown on each side. Serve with thickened gravy. In broiling this way all danger of scorching the chickens before they are done is avoided. N. C. B. WELLESLEY COOK BOOK 57 BAKED HAM Make a dough of rye meal and water, of sufficient thick- ness to spread well. Take a large pan and place the ham in it with the fat side down. Cover the meat with the dough about an inch thick, then turn over and completely cover it, leaving the fat side up. A twelve-pound ham will require seven hours to bake with a modesate fire. Half a ham from three to four hours. Mrs. C. E. Shattuck. BOILED HAM Wash and scrape the ham, put it in a kettle with boiling water, enough to cover, keep boiling slowly until tender all through (from five to six hours for a twelve- pound h.am), then remove from the fire and let stand in the kettle till cold. Remove the skin and part of the fat, put the ham on grate in a dripping-pan, stick cloves in the fat one inch apart. Sprinkle with cracker crumbs, bake in slow oven one hour, baste three times with sugar and water. Mrs. B. H. Sanborn. PRESSED CORN BEEF Take a fancy brisket piece weighing six or eight pounds, put into hot water and boil eight or nine hours. Take from water with a skimmer and put into a presser. Separate the meat with a knife and fork, putting any fat pieces which may be in it in small bits all through the meat, drain off any fat or liquid remaining, put on the weights and set away to cool. In summer it will be necessary to put it on ice. It should be one solid cake or block, from which delicate slices can be cut. Mrs. C. E. Shattuck. 58 WELLE SLEY COOK BOOK MEAT PIE Take cold chicken, veal, or lamb, and cut into small pieces. Over this pour milk thickened with flour, and seasoned with butter, pepper, and salt, and cook five or ten minutes. Add rolled cracker and season with small pieces of butter. Just brown in the oven and serve hot. Mrs. C. E. Shattuck. SCALLOPED CHICKEN Take equal parts of cold chicken, boiled rice, or macaroni. Put in layers, and cover with buttered crumbs. Bake till brown. Cold roast turkey, using stuffing and gravy, may be prepared in the same way. Mrs. Spear. PRESSED CHICKEN Chop the meat fine, season with salt, pepper, and celery salt, moisten with some of the broth. Press in a square tin, and cut in slices when cold. Mrs. Stoddard. PRESSED LAMB Boil a quarter of lamb until tender. Eemove the bones. Chop a little and stir in one teaspoonful of pep- per and one heaping teaspoonful of sage. The meat should be salted while boiling. After stirring well, put into an ordinary bread tin, pressing down evenly with a spoon. If prepared while hot it will slice beautifully when cold. B. H. A NICE BREAKFAST DISH Cooked meat very finely chopped and nicely seasoned, warmed in the meat broth and served on hot slices of buttered toast. Send to table on a hot platter. P. W. Dana. WELLESLEY COOK BOOK 59 A GOOD BREAKFAST DISH 2 cupfuls cold meat chopped 1 tablespoonful butter very fine 2 teaspoonfuls flour 2 cupfuls mashed potatoes Salt and pepper to taste 1 cupful soup stock, or milk Put the butter into a saucepan over the lire ; when it has become hot add the flour and stir the mixture until it is smooth and frothy. Now add the stock, — or milk, — and season well with salt and pepper. Stir the liquid until it boils, then add the meat, and pour all into a shallow baker. Spread the mashed potatoes over the meat and cook fifteen minutes in a moderately hot oven. Do not cover the dish. Serve immediately on taking from the oven, 3frs. R. M. Manly. DRIED BEEF IN CREAM Shave your beef very fine ; pour over it boiling water ; let it stand for a few minutes ; pour this off and pour on cream ; let it come to a boil ; if you have not cream, use milk and butter, and thicken with a little flour. Serve in covered dish. Good for breakfast with baked potatoes. PATES 2 cups cold meat, chopped and seasoned 1 egg Boil the e^^ and mash fine, add to the meat made very fine. Put a little rich gravy in a small frypan. When very hot add the meat. Cut rounds, as for tarts, of good paste, and bake a delicate brown. Split and fill with the hot meat, or place it between two of the rounds of paste. Serve at once. Chicken, veal, or beef can be used. Mrs. Burr ill. 60 WELLESLEY COOK BOOK VEAL LOAF 3 1-2 lbs. veal, fat and lean 2 eg-g-s 1 thick slice of fat pork 1-2 cup of butter Chop the whole raw 1 tablespoonf ul of pepper 6 common crackers pounded A little clove and any herb to fine suit the taste Mix all together very thoroughly. Put it into a buttered bread tin and bake two hours. Mrs. C. E. Shattuck. VEAL PATTY 3 lbs. fresh veal chopped 3 tablespoonfuls of milk 1 heaping- tablespoonful salt A piece of butter size of an 1 teaspoonful pepper eg-g- 8 tablespoonfuls of powdered Nutmeg- or lemon crackers Bake in a loaf and slice cold. PRESSED MEAT Take about five pounds of the top of a shank of beef. Let it be fresh and clean-looking. Wash with a wet cloth. Boil until tender, usually three or four hours. Keep but little water in the kettle, watching carefully to see that it does not burn. When the meat is done, re- move it to a shallow pan. Pick out all bits of bone, gristle, and skin ; chop fine, season with salt, and stir into it a little of the water left in the kettle, enough to moisten it. Pack closely into a bowl or small pan, cover, placing a weight upon it, and set away in a cold place over night. Mrs. Tucker. RELISH FOR LUNCH OR TEA To one full cup of coarse bread crumbs add three cups milk, a good-sized piece butter, and one cup strong (grated) cheese. Put into a pudding dish, strew bread WELLESLEY COOK BOOK 61 crumbs thickly over the top, and then bits of butter, and bake twenty minutes, or till a rich brown. Thinly spread on slices of bread and butter. This makes a nice sandwich for lunch or picnic. HORSERADISH SAUCE Cream one cup of butter till very light. Add two tablespoonfuls of grated horseradish, one tablespoonful thick cream. Serve on halibut steak. ^^ ^ TOMATO SAUCE (for Boiled Beef or Fish) 1-2 can tomatoes 1 tablespoon chopped onion 1 r>nr» watpr 1 tablespooniul butter 2 cYov^s 1 tablespoonful corn starch 9 allsoice berries 1-2 teaspoonful salt 1 teaspoonfSr mixed herbs 1-2 saltspoonf ul pepper Put the tomatoes, water, and spices on to boil m a granite saucepan. Fry the onion in the butter, add the corn starch. When well mixed with the butter, stir into the tomato. Simmer ten minutes. Add salt and pepper. Strain the sauce over the boiled meat or tish. M, T. WHITE SAUCE (For Croquettes and Patties or Scalloped Potatoes) 1 pint of hot milk 2 heaping tablespoonfuls flour 2 tablespoonfuls butter 1-2 teaspoonful salt Put the butter in a saucepan, when it is melted add the dry flour and stir quickly till well mixed. Pour in the milk, a little at a time, mixing carefully. Stir till it boils and is smooth. Add salt ; some add a little white pepper, or cayenne, and celery salt. ^^^^ ^^ ^^ ^^^^^^^^^^ WELLESLEY COOK BOOK 65 VEGETABLES " We now come to the root of the matter." POTATO PUFF Cold boiled potatoes put Milk, to make quite soft through a colander 1-2 teacupful butter (melted) Pepper and salt 2 egg-s (beat separately) Bake in buttered earthen dish. The Eliot. CREAMED POTATOES Cut cold potatoes into verij thin slices. Have ready hot milk thickened with a slight quantity of flour, and seasoned with pepper, butter, and salt. To this add potatoes, and cook five or ten minutes. Mrs. C. E. Shattuck. BAKED SWEET POTATOES Take medium-sized potatoes, wash, and lay them on the grating in a hot oven. When half done pierce them through with a fork to let the steam out. They are then dry and mealy. FRIED POTATOES Pare small potatoes, cut them in halves and each half into four pieces. Put in the frying basket and cook in boiling fat ten minutes. Drain on brown paper. Sprinkle with salt. Serve with chops or steak. Mrs. B. II. Sanborn. 66 WELLESLEY COOK BOOK SCALLOPED POTATOES Pare and slice good potatoes. Butter a baking dish. Place a layer of the sliced potatoes in the bottom, sprinkle with salt, pepper, and flour, and strew with bits of butter. Eepeat the process until the dish is sufficiently full. Pour into the dish boiling milk until it comes up to the bottom of the top layer. Bake forty minutes, or until the potatoes are soft. Excellent for lunch with cold meat. Mrs. Tucker. CORN FRITTERS 1 pint grated sweet corn 1 cup flour 1 cup sweet milk A little salt Mix and fry the same as oyst'^rs. Mrs. Mary L. Whipple. ARTIFICIAL OYSTERS 1 pint g-r'^en corn 1 cup flour 1 pint milk 1-2 cup butter 1 egg Salt and pepper to taste Beat the egg, add the milk and melted butter, salt, and pepper. Grate the corn from off the cob, stir it into the egg and butter, then add the flour. Drop a spoonful on to the hot gridiron and fry to a light brown. Serve hot, as you would griddle cakes. Winifred E. Badger. CREAMED TURNIPS Wash and pare the small white turnip, cut into half- inch dice pieces. Boil till tender in salted water. For the cream sauce, heat a pint of milk hot. Melt a large tablespoonful of butter into which a large spoonful of flour is carefully stirred with a saltspoonful of salt. Be WELLESLEY COOK BOOK 67 sure there are no lumps. Pour over the hot milk, stirring all the time. When well cooked, remove from fire, drain the turnips through a colander into the dish in which they will be served, and pour the cream sauce over them. ^^"« ^^- ^^'^^^^^• VEGETABLE OYSTERS Scrape vegetable oysters and throw them into cold water to prevent discoloring. When you have sufficient, cut them in pieces half an inch long, and boil in just water enough to cover till tender. Drain off the water, and serve with "White Sauce A PINT of milk, butter the size of an egg, and a little salt. Thicken with a spoonful of flour made smooth in a little cold milk. CAULIFLOWER Choose those that are compact and of a good color. Strip off the outside leaves, wash them thoroughly, and lay them, head downwards, in a pan of cold water and salt, which will draw out all the insects. Boil them in plenty of boiling water, with a little salt, until tender. Drain and serve with white sauce. STEWED CARROTS Cut the carrots lengthwise, and boil till soft; then slice very thin and serve with white sauce. TOMATO MACARONI 1 pint macaroni 1 pint canned tomato Cook the macaroni, pour the tomato over it. Put in a piece of butter and a little salt. ^ Mrs. Mary L. Whipple. 68 WELLESLEY COOK BOOK 'WHITE SAUCE Boil one pint of milk or cream ; put two large table- spoonfuls of butter in a granite saucepan, stir over the fire until melted and bubbling. Add two heaping table- spoonfuls of dry flour, and stir until well mixed ; pour on the hot milk gradually, and stir rapidly until smooth. Season with half-teaspoonful of salt and pepper. BAKED MACARONI Beeak twelve sticks, cover with boiling water, cook twenty minutes ; while boiling, add one tablespoonful of salt. When done, pour in a colander and drain ; when the water has run off, put the macaroni in baking dish, pour over it the white sauce given above, and add the cracker crumbs, as in the rule for the scalloped fish. Slice cheese thin, or grate it on top before cooking. Bake until the crumbs are brown, about three-quarters of an hour ; this is enough for six, C. S. Flagg. PILAF 1 cup rice 1 tablespoonful of butter 2 cups tomato 1 slice of onion 2 cups of broth, or water Bkow^x the onion in the butter, put the rice in dry and brown lightly. Stir often, in order to brown evenly. Add the tomato and broth ; if water is used, a little more butter is needed. Salt and pepper to taste. Let it simmer until the rice has taken up the liquor, then cover closely and steam for an hour in an oven not too hot. Do not stir after putting in the oven. E. Marietta Dewing. WELLESLEY COOK BOOK 69 HOMINY SERVED AS A VEGETABLE 1 cup hominy 11-2 cups milk 1 cup white corn meal Butter size of an egg-, cut in 2 teaspoonf uls baking powder bits over the top 2 eggs Bake three-quarters of an hour in a pudding dish, buttered. Mrs. Burrill. CREAM PUFFING 1 cup cold boiled hominy 2 eggs well beaten mashed fine 1-2 teacup brown sugar 1 small teacup white corn 1 teaspoonful salt meal 1 large teaspoonful of Royal Lump of butter size of an egg, Baking Powder melted 1 very full teacup milk Bake in a greased pudding dish for one hour, or less in a hot oven. This is very nice for tea or for dinner,, served as a vegetable. Mrs. Coman,:, If you wish for Reliable Goods ^ patronize those who advertise in this Book 70 GEO. M. BOWMAN, secy, and supt. /^ OLDEN GATE ^ PACKING CO. PACKERS OF EXTRA QUALITY ?M^_ Canned praits rilHESE GOODS are excelled by -^ none, being the CHOICEST SELECTED FRUITS the season produces. Full Weight, In heavy Syrup, made from FUBE White Sugar. 361 to 369 FOURTH STREET, Between JULIAN and EMPIRE, SAN JOSE, CALIFORNIA 71 Toy' Fair Dames of Wellesley. Y^ Shattuck, Grocer, offers y^ best ingredients for y^ recipes found in y^ excellent cook book. Flour— Best, Eggs — Fresh. Butter — Unequalled. Raisins — Finest. Canned Fruits — Choice. Spices — Oriental. Y*^ orders receive prompt attention. F. V7. SHATTUCK WABAN SQUARE. FANCY FLANNELS For Ladies' house dresses, sacques, wrappers, etc. 400 pieces imported ail-wool FLANNELS, in handsome plaids and stripes, always 31c. PER sold at 37>2 cents, now at ^^0 MJ\^m yard SEND FOR SAMPLES, SHEPARD, NORWELL & CO., BOSTON, MASS. When I want a nice Roast of Beef or Lamb, or anything in fact usually kept in a first-class Market, I always go to MILTON E. SMLFH, who keeps that Market in Odd Fellows' Block. If you can't be suited there, you cannot anywhere. NATICK, MASS. 72 WELLESLEY COOK BOOK 73 SALADS " We may live without poetry, music, and art, We may live without conscience, and live without heart. We may live without friends, we may live without books, But civilized man cannot live without cooks." CHICKEN SALAD The meat of two chickens chopped, three-quarters of the same bulk of celery, the yolk of five eggs, two tea- spoonfuls of mustard, one teaspoonful of pepper, one teaspoonful of salt, one-third cup of vinegar, one small bottle of olive oil, stirred gradually into the eggs, a few drops at a time. After it begins to thicken, add the other ingredients, well mixed in vinegar. Pour over chicken and celery, and serve. Mrs. Parritt. LOBSTER SALAD 4 eg-g-s 1 tablespoonful of mustard 1 tablespoonful of sugar 2 tablespoonfuls of butter 1 tablespoonful of salt 2 tablespoonfuls of vineg-ar Beat the whites of the eggs separately, and add last. Cook in a bowl set in a kettle of water, stirring until it thickens. When cold, add cream enough to make as thin as boiled custard. Add salt and red pepper to the chopped lobster and lettuce. C. J. Hanks. 74 WELLESLEY COOK BOOK LOBSTER SALAD (boiled fifteen minutes to a pound) Drain, take out the meat, discarding the "lady," or stomach, and removing the intestine. The liver, called also " Tom Alley," which turns green in boiling, should be used, and adds much to the richness of the dish. Cut up the meat and pour over it oil and vinegar, in pro- portion of one tablespoonful of oil to three of vinegar. Add pepper and salt. Let stand an hour or more in ice- chest. At serving time, arrange two or three leaves of lettuce together in form of a shell, put some of the lobster (drained of oil and vinegar) in each shell, allow- ing a shell for each person, and putting a little mayonnaise over each. BOILED SALAD DRESSING 1 tablespoonful of sug-ar Yolks of 4 eg-g-s 1 teaspoonful of mustard 5 tablespoonfuls salad oil 1 teaspoonful of salt 1 cup of cold milk 1 heaping teaspoonful of corn 1-4 cup of vineg-ar starch Mix in the order given. Cook in a double boiler until it thickens like soft custard. Mrs. B. H. Sanborn. SALAD DRESSING 3 Gg'g'S 1 tablespoonful sw^eet oil 1 tablespoonful salt 1 teacup milk 1 tablespoonful white sugar 1 teacup vineg-ar 1 tablespoonful mustard Beat the eggs, add salt, sugar, mustard, and oil, then add milk, and last of all the vinegar. Put in a double boiler and let it cook until it begins to thicken, stirring constantly. Mrs. Peahody. WELLESLEY COOK BOOK 75 SALAD DRESSING 1 tablespoonful butter 1-2 teaspoonful mustard 1 dessertspoonful flour 1-2 teaspoonful salt 2-3 cup boiling water 1 tablespoonful sugar Yolks of 3 eg-g-s 2 tablespoonfuls oil 2 tablespoonfuls vinegar A little cayenne pepper Melt the butter in a small pan and stir in the flour until it begins to cook ; then pour on the boiling water, stirring until smooth. Add the eggs well beaten, a little at a time. Place the pan in a kettle of boiling water, stirring the mixture constantly until it has thick- ened. Add the heated vinegar, the mustard, salt, and sugar, well mixed together, and lastly the oil. Mrs. E. A. Jennings. BOILED DRESSING FOR COLD SLAW 1-2 cup vinegar 1-2 saltspoonful pepper 2 teaspoonfuls sugar 1-4 cup butter 1-2 teaspoonful each of salt 1 teaspoonful of flour and mustard Mix the first four ingredients together and allow to come to a boil. Eub the butter and flour together, and pour on it the hot vinegar. Cook five minutes and pour it over the beaten yolk of an egg. Pauline Smith. BOILED SALAD DRESSING Yolks of 3 eggs 2 teaspoonfuls sugar "Whites of 3 eggs 2 teaspoonfuls melted butter 1 teaspoonful mustard 1 cup cream, or milk 2 teaspoonfuls salt 1-2 cup hot vinegar Stir all but the beaten whites of the eggs together and «ook in double boiler until like soft custard, then add the beaten whites of the eggs. Nice for lettuce, asparagus, string beans, or cauliflower, and especially so for raw chopped cabbage. Mrs. C. E. Shattuck. 76 WELLESLEY COOK BOOK BOILED SALAD DRESSING Yolks 4 eg-g-s 1 tablespoonful mustard 1 cup cold milk 1 tablespoonful sug-ar 1 teaspoonful salt 5 tablespoonfuls salad oil Stir eggs, mustard, sugar, salt well together. Add oil and milk, and last one-half cup vinegar. Cook in a double boiler same as custard. Bana Hall. CREAM SALAD DRESSING 4 eg-g-s 1 teaspoonful salt 1 tablespoonful sug-ar 2 tablespoonfuls vineg-ar 2 tablespoonfuls butter 1 teaspoonful mustard Put in everything except the whites of the eggs. Cook in a bowl set in a kettle of boiling water, stirring until it thickens. Beat the whites of the eggs and add last. When cold, add cream enough to make as thin as boiled custard. Mrs. H. H. Brown. POTATO SALAD Cut six large potatoes, cold boiled will do, into half- inch dice pieces, one hard-boiled egg chopped, one head of lettuce chopped with the Qgg. Mix well together and moisten well with home-made French dressing. Arrange in the centre of the dish and garnish with leaves of lettuce or parsley. Keep in a cool place till ready for serving, and add more of the dressing as it is brought to the table. A. M. Wilson. POTATO SALAD 10 potatoes 6 hard-boiled eggs, chopped fine Use the dressing on this. Mrs. Mary L. Whipple. WELLESLEY COOK BOOK 77 MAYONNAISE DRESSING TolUs Of 3 eggs iZZl^tnl ?Su*stard l"."?up Vinegar, or lemon 1 teas?oonful sugar ^ -wi ^^"^e^-i. Cayenne pepper, If liked 3U.1C© Mix the salt, mustard, and sugar in a soup plate. Add the yolks of eggs, and beat with a fork. A\hen these are blended, add the oil,, a little at a time. After the oil is taken up, add the vinegar or lemon ]uice^ This should be beaten half an hour, and will be a stitt paste. If it grows too stiff, a few drops of vinegar will bring it back. Set in a cool dark place. E. Marietta Dewing. CABBAGE SALAD 1 •-> e-mail cabbage 2 table spoonfuls butter, or oil I'eS? caooage ^^^^ pepper, and mustard to 1-2 pint vineg-ar taste 1-2 cup sugar Beat egg, sugar, and spices together, and add to vinegar when boiling. Pour at once over the chopped cabbage. ^ j jj^^^^j.^^ COLD SLAW Boil one-half cup of vinegar with two teaspoonfuls of sugar, one-half teaspoonful salt, one-half teaspoonful mustard, one-half saltspoonful of pepper. Bub one-fourth cup of butter to a cream with one teaspoonful flour, and pour the boiling vinegar on it. Cook five minuteg. Then pour it over one well-beaten egg. Mix this dressing, while hot, with one pint of cabbage shaved, or chopped very fine. Cold slaw is delicious served with fried oysters or fish. C. E. Cameron. 78 WELLESLEY COOK BOOK CABBAGE SALAD DRESSING 3 egrg-s, -well beaten 1 teaspoonful each, corn Stablespoonfuls oil, ormelted starch, mustard, salt, and .butter pepper 1 cup vinegar 6 tablespoonfuls STveet cream 2 tablespoonfuls sugar Cook all together but the cream, which stir in lightly Avith a fork before using. Chop the solid part of a nice cabbage rather fine, then pour over it the dressing and stir thoroughly together. A Neighbor. CREAMED CABBAGE 1 1-2 lbs. sliced cabbag-e 1 large spoonful butter 1 cup milk Salt and pepper 1 large spoonful flour Slice cabbage fine, and let it stand in cold water one liour, then put in boiling water and boil ten minutes ; change the water, and cook slowly one hour. Put butter in the spider, drain water from cabbage, and put in the spider. Add flour dissolved in milk, with salt and pepper to taste. Cover and simmer one- half hour. A. M. a FRANK H. PORTER, -• PLUMBER , Mass. I and m PinER Washington Wellesley, ALSO DEALER IN STOVES, RANGES and FURNACES, Plumbing Materials, and Hardware of all kinds. TIN, SHEET IRON and PLUMBING WORK done at short notice. Try our GOLDEN ROD BUA^D of BONELESS COD FISH, C. S. OLIVER, Wholesale, Retail, and Commission Dealer in all kinds of River, Lake and Ocean Fish, Cod Liver Oil, Cape Clams, Lobsters, etc. SOUTH AVEJ^UE, near Depot, XATICK, MASS, i^nsrcB-sinoiRnD's os\^^Ea•o Ot a rich pearly white and q-reat strength. It never smells like inferior starches, but is always sweet. It preserves from mildew fine laces and linens. KINGSFORD'S OSWEGO CORN STARCH, for food purposes, is in use all over the world. Pronounced to be equal to arrowroot in nutritious properties. 79 JoHj^g.lQUIRE&gs. Leaf Lard PUT UP EXPRESSLY FOR FAMILY USE in 3, 5, and 10 lb. pails and 10 lb. tubs; also PURE LARD by the tierce, barrel, half barrels and tubs ; is for sale by every first-class grocer and provi- sion dealer— all lard rendered by us is free from all Cotton Seed Oil, Tallow, Suet, and other adulterations so commonly used, and WAKRANTED STRICTLY PURE. None genu- ine without our name stamped upon the package. John P. Squire & Co., BOSTON, MASS. 8o WELLESLEY COOK BOOK 81 PIES "Man shall not live by bread alone. " PASTRY FOR ONE PIE 1 heaping cup of pastry flour 1-4 teaspoonful salt 1-4 teaspoonful Royal Baking 1 heaping tablespoonful lard Powder Mix baking powder and salt with the flour, and rub in the lard. Mix quite stiff with cold water. Eoll one half for under crust. Roll second half, spread with lard, cover thickly with flour, roll up like a jelly roll, stand on end and roll again. This secures flakiness. Mrs. B. H. Sanborn. TO MAKE A HEALTHFUL UNDER CRUST FOR SQUASH OR CUSTARD PIES Spread a cold pie plate thickly with sweet, fresh table butter, and when done, sift over it as much finely powdered cracker crumbs as will adhere to the butter ; fill and bake as usual. With a little more care, the pulverized cracker may be used as well for an upper crust on fruit or mince pies.— Proceeding with the under crust as above, add the fruit and seasoning, and sift the powdered cracker over the top until the fruit is well covered, putting on the butter lastly, in very thi^ily cut slices or shavings imtil the top is ivell covered with butter. —The heat of the oven will do the rest. „ „^ ^ P. W. Dana. 82 WELLESLEY COOK BOOK PUFF PASTE FOR TARTS 1 lb. flour White of 1 eg-g- 1-4 lb. lard 3-4 lb. butter E-UB the lard thoroughly into the flour, and mix with cold water until stiff enough to roll. Eoll out quickly, put on in bits with a knife nice butter until the paste is covered. Sift on flour, roll again quickly, spread on more butter, and continue this until the butter is used. Cut out, and, just before putting in the oven, rub over them the white of the egg well beaten. A very hot oven is needed. SQUASH PIE One cup and a half of stewed and sifted squash, one cup of boiling milk, three-quarters of a cup of sugar, half a teaspoonful of salt, one saltspoonful of cinnamon, and one Qgg beaten slightly. Mrs. Albert Jennings. CRANBERRY PIE One quart of cranberries chopped fine, two cups of sugar, one-half cup of molasses, two cups of boiling water, two tablespoonfuls of corn starch. Enough for three pies. Mrs. J. Moulton. HOT CRANBERRY PIE Cover a deep pie plate with crust, fill with fresh cranberries, then put in as much molasses as the plate will hold, cover with a top crust well tucked under. Mrs. Stoddard. WELLESLEY COOK BOOK 83 CRANBERRY PIES 1 quart cranberries i 1-2 cups hot water 2 cups sugar 1 tablespoonful corn starch 1-2 cup molasses Dissolve the corn starch in a little cold water, to this add one and one-half cups of hot water ; put over the fire until it thickens, add one-half cup molasses, two cups sugar, pour over one quart of cranberries chopped fine. Perforate top crust with thimble holes. NeivhuryjJort. APPLE PIE WITH ONE CRUST Butter pie plates and fill with sliced apple. Sweeten and spice to taste. Cover and bake. When done, invert over another plate, removing the one in which it was baked. Mrs, Tucker. LEMON PIE 1 lemon 3 eggs 1 rnn suffar 1-2 cup milk 4 ?ablespoonfuls powdered 1 tablespoonful flour, scant s^gar A little salt Grate the yellow rind; reject the thick white skin and the seeds, cut fine the remainder of the lemon and add to the rind with the juice. Eeserve the whites of two eggs for the frosting ; beat two yolks and one whole egg, then add one cup sugar, lemon, and flour, beat till very light, then add milk Bake forty minutes in a nice crust. Whip the whites of the two eggs till very light, then add four tablespoonfuls powdered sugar. Cover the top of the pie and brown delicately. . . r. rr ^ Sophia B, Borr, 84 WELLESLEY COOK BOOK. LEMON PIE - 2 cups sugar 2 lemons 6 eggs 1 1-2 cups of water Beat the sugar and the yolks of the eggs until very light, add the rind and juice of lemons, and the water. After the crust is ready for the filling, beat the whites to a stiff froth and add to the above. This makes two pies. Mrs. Pomeroy. MINCE MEAT 2 lbs. beef boiled in very little 1 tablespoonful cinnamon water 1 teaspoonful cloves and mace 1 lb. suet 2 nutmegs 4 lbs. apples chopped 1-2 lb. blanched almonds 3 lbs. sugar pounded 1 lb. currants 1-4 teaspoonful almond es- 1 lb. seeded raisins sence 1 lb. citron cut fine 1 cup grape or currant jelly 2 oranges 1 quart of fruit juice (cider, 3 lemons grape, or currant) Mix thoroughly, and add the beef liquor ; add salt, sugar, and molasses to taste. Dredge the suet with flour and chop fine. Bake one hour without previous cooking. Mrs. Burrill. RAISIN PIE 1 cup sugar Butter the size of an egg 3 eggs 1-2 teaspoonful soda 1 1-2 cups flour 1 teaspoonful cream of tartar 1-3 cup milk This will make three layers. For the Filling and Top. Whites of three eggs 1 cup stoned raisins chopped 3-4 cup sugar fine A little lemon or vanilla Beat the whites of the eggs with the sugar, and stir in the raisins and lemon. Mrs. E. G. Fuller. WELLESLEY COOK BOOK S^ MOCK MINCE PIES 1 cup chopped raisins 1-2 cup vineg-ar 1 cup molasses G crackers rolled fine 1 cup sugar All kinds of spice, if you like. Mrs. Hohart. BANBERRIES 2 cups seeded and chopped 1 cup powdered sugar raisins 1 eg-g-, 1 lemon Grate outside of lemon, chop the rest fine. Make little cakes of puff paste, fill, and pinch down edges. Place on a tin, and bake a delicate brown. LEMON PIE For two pies, grated rind and juice of two lemons, one and one-half cups of cold water, one and one-half cups of sugar mixed with three heaping tablespoonfuls of flour, five eggs beaten, saving out the Avhites of three. Frosting. — To these three whites add three table- spoonfuls of powdered sugar. Mrs. Stoddard. LEMON PIE Into one pint of boiling milk stir two tablespoonfuls of corn starch, which is wet with cold milk, mix together yolks of six eggs, juice of three lemons, two cups of sugar, one tablespoonful of butter, stir all well together, cook in a double boiler, frost with the whites of eggs beaten to a stiff froth with one-half cup of sugar ; put in oven to brown. Bake the crusts separate while the filling is cooking, pricking little holes in the pastry to let the air out. This makes two large pies. Dana Hall. 86 WELLESLEY COOK BOOK, LEMON PIE Grate the riud of one lemon and the juice of two or three, and add one cup sugar, the yolks of three eggs, and two whole eggs, two tablespoonfuls corn starch or flour scalded in one pint milk ; bake like a custard. The- frosting: whites of three eggs beaten to a froth with three tablespoonfuls sugar, brown lightly. This will make two pies. Mrs. Wilbur Hanks. CARAMEL PIE Three eggs, one cup each of sugar and flour, and one teaspoonful of Dwight's Cow Brand soda. Baked in a round pie tin. Cream. — Boil one pint of milk, two well-beaten eggs, two spoonfuls of corn starch, and two-thirds of a cup of sugar together. When nearly done add one-half a cup of butter. Caramel. — One-half a cup each of grated chocolate and water, and one cup of brown sugar. Boil till it will harden, then pour quickly over the pie in which the cream has been placed. Miss Lucy White. CHARLOTTE RUSSE PIE 3 eggs 1-2 cup cold -water 1 1-2 cups sugar 1-2 teaspoonful Dwight's Cow 2 cups flour Brand soda 1 teaspoonful cream tartar Beat the eggs thoroughly with the sugar, add one cup flour with ecen teaspoonful cream tartar, then water with one-half teaspoonful evened of soda, and one cup flour, no salt. Enough for two pies. Filling. — Pure sweet cream, beaten until stiff, WELLESLEY COOK BOOK. 87 sweeten to taste, flavor with vanilla. Cut open pie, fill and pile some cream on top. Two cups of cream will till two pies. CREAM PIE 3 eggs 1 heaping teaspoonf ul 1 cup sugar baking po^wder 2 cups flour 1-2 teaspoonf ul lemon 1-2 cup water extract Beat the yolks and whites separately, adding one-half the sugar to each. Stir all together, and add one cup of flour. Beat five minutes. Then add the water, lemon, the other cup of flour, and the baking powder sifted with the flour. Filling 2 eggs 3-4 cup sugar 1 pint milk 2 tablespoonfuls flour When the milk boils, add the eggs, sugar, and flour beaten together, and stir. A. C. Withington. CREAM PIE 3 eggs 1 cup flour 1 cup sugar 1-4 teaspoonful salt 3 tablespoonfuls water 2 teaspoonfuls yeast powder Beat eggs and sugar together twenty minutes, add other ingredients, beat five minutes, bake in two Wash- ington-pie tins. Filling 1 cup sugar 2 eggs 1-3 cup flour 1 pint milk Boil milk, stir in other ingredients beaten together, flavor with vanilla, and fill pies when cold. Mrs. W. L. Eussell. * pipe * f\r\: Embroideries A SPECIALTY. R.H.STEARNS &C0., 139 & 140 Tremotit Street^ Our stamping Books 2-4-6-8-10-12-14-16 Temple Place, can be seen at SOSTON. U C CURRIER S ^^ ^**^ Martel, PARIS. Grove St., Wellesley. -DYEINGf^'^CLEnNSiNa* FINELY EXECUTED AT Barretts Boston • Dye • House, H. E. CURRIER, Agent, Grove St., WELLESLEY. Personal Attention given to Boston Shopping By F, H. CURRIER, GROVE STREET, WELLESLEY. ORDERS SOLICITEI). 89 lVTiniI7 QTADT? grant's block, IN Jj W 10 i UJtt Jjj Washington St., WELLESLEY. Choice (^ bocebies. FRUITS, JELLIES and CANNED GOODS IN VARIETY. GOOD ASSORTMENT OF KENNEDYS GOODS. NUTS AND CONFECTIONERY. BEST GRADES OF FLOUR CONSTANTLY ON HAND. FINE TEAS AND COFFEES A SPECIALTY. Goods delivered in k "Q i^X A "T) "17" Wellesleij and vicinity. jfi., Jj, L/JjAJiixj WELLESLEY, MASS. / M U R R AY sTX ^^f^^ lfe^^\ LANIVIAN% / is the original *< FLORIDA XA/'ATER/' and must not be confounded with the numerous trashy perfunnes that usurp its name. Remember the name, and accept no substitute. MURRAY & LANMAN'S FLORIDA WATER HAS A DELICATE, SPRIGHTLY INDIVIDUALITY, immediately recognized by any one who has once used it. There is no perfume equally applicable for the Handkerchief, the Toilet, and the Bath that can compare with "^ 1V«i^S^ ^LAN MAN 'S^^ 90 WELLE SLEY COOK BOOK ^1 PUDDINGS "Economy is a poor man's revenue. Extravagance a rich man 's ruin. HUNTER'S PUDDING 3 brick loaves grated 1 lb. sugar 1 lb. beef suet chopped very 1 quart milk gjjQ 1 glass rose water 2 lbs raisins Large spoonful nutmeg '^ lbs currants . Large spoonful naace 10 eggs Large spoonful cmnamon 2 lemons, juice, grated rind Boil six hours. Sauce 1-2 lb. white sugar A little flour 1-2 lb. butter, creamed 1 pint boilmg water Cook a few minutes. Flavor with vanilla or almond. Jftss Mary Mason. PLUM PUDDING 1 large loaf baker's bread 1 even teaspoonful mace 2 lbs nlums 1-2 teaspoonful salt I lb currants 1-2 cup molasses 1-4 lb citron 1 large cup sugar 1 heaping teaspoonful cinna- 1 large cup chopped suet mon 3 pmts milk 1 large nutmeg 3 eggs 1-4 teaspoonful cloves Cut bread in cubes one inch square, put layers in a deep dish, alternately each ingredient. Make custard of milk and eggs ; pour over all. Stand one hour. Mix thoroughly and bake in slow oven three hours. Mrs. W. L. Russell. 92 WELLE SLEY COOK BOOK, STEAMED SUET PUDDING 1 cup molasses 1 cup citron 1 cup cold water 2 to 3 cups flour 1 cup chopped suet 1 teaspoonful soda 1 cup chopped raisins Salt and spice to taste 1 cup currants Steam three or four hours. Serve with hot or cold sauce, or both together. C. J. Hanks. BLACK PUDDING 1 teacup molasses 1 teaspoonful Dwight's Cow 1-2 teacup butter Brand soda 1 teacup raisins 1 cup sour milk Steam three hours. Flour enough to make as stiff as gingerbread. Mrs. J. E. Selfe. BALTIMORE PUDDING 1 cup of molasses 1 teaspoonful of saleratus 1 cup of milk 1 teaspoonful cinnamon 1 cup of chopped suet, or 1-2 1 teaspoonful of allspice and of butter 1 of mace 1 cup of stoned and chopped 1-2 teaspoonful cloves and 1-2 raisins grated nutmeg 3 1-2 cups of flour • Beat the molasses, suet, raisins, and spice together ; then stir in the milk, in which dissolve the saleratus, then the flour. Steam five hours or more. A. Rollins. PLUM PUDDING 1 pound raisins 1-4 pound brown sug*ar 1 pound currants Rind of 1 lemon, grated 1 pound suet, chopped fine 1-2 nutmeg 3-4 pound stale bread crumbs 5 eggs 1-4 pound flour 1-2 pound citron Mix well all dry ingredients. Beat eggs and pour over, mixing thoroughly. To be boiled in a mould, six hours at time of making, and six more when wanted for use. Mrs. Clements. WELLES LET COOK BOOK 93 RAISIN PUDDING One cup molasses, one cup milk, one cup raisins, one- half cup butter, two and one-half cups flour, two tea- spoonfuls baking powder. Steam one hour in a tube pan. Mrs. T. W. Willard. ENGLISH CHRISTMAS PUDDING One pound raisins, one pound currants, one pound beef suet, one pound bread crumbs, one-half pound sugar, one-half pound flour, four eggs, one-half pint milk, one- fourth pound citron, one-fourth pound candied lemon peel. Mix the dry materials, add eggs, then milk. Boil four or five hours in moulds or floured cloths plunged into boiling water. Sauce One cup frosting sugar, whites of two eggs, juice of one lemon. Mrs. Stoddard. VIRGINIA RICE PUDDING 4 tablespoonfuls rice 4 eggs 1 quart milk 1 lemon Butter the size of an eg-g- 8 tablespoonfuls powdered Sugar to taste sugar Wash the rice and boil in the milk until quite soft ; take it from the fire and add the butter; sweeten to taste. When cold, add the beaten yolks of the eggs and the grated rind of the lemon. Mix into the whites the juice of the lemon and eight tablespoonfuls powdered sugar; beat till quite stiff. Put the rice in a pudding dish, with the whites smoothly over the top, place a piece of white paper over the dish, and bake a delicate brown, Mrs. II. F. Durant. 94 WELLESLEY COOK BOOK PLAIN RICE PUDDING One-half cup rice, one quart of milk, four tablespoon- fuls sugar, and butter one-half the size of an ^g^, salt, and a very little nutmeg and cinnamon. Soak the rice in half the milk two hours, then add rent of the milk and the other things, and hake slowly for two hours. P. W. Dana. M. L. D.'S PUDDING SAUCE The beaten whites of one or two eggs. When very stiff, add the yolks and beat again — beating or cutting them in — then the sugar (say one or two tablespoon- fuls), and flavor to taste. This sauce should not stand long before serving. RICE PUDDING (without eggs) 3 tablespoonfuls raw rice 1-2 teaspoonful salt 2 cups milk Season with cinnamon and 2 tablespoonfuls sugar allspice Soak the rice in cold water three hours ; pour off the water and dry the rice in a cloth. Heat the milk and pour on to the rice, boiling hot. Add the sugar, spice, and salt. Bake one hour, stirring three times. If you use raisins instead of spice, put them in at the last stirring. This . pudding may be served hot, and is recommended for the winter season, when eggs are scarce. Mrs. B. M. Manly, BREAD AND BUTTER PUDDING (good) Line a pudding dish with a layer of bread, sliced, buttered, and cut in small squares. Sprinkle a few dried currants over the bread, and grate a little nutmeg WELLESLEY COOK BOOK 95 over them. Cover this with a second, and, if the dish is deep, with a third layer of bread squares, currants, and nutmeg. Pour over the whole a custard made of one quart of milk (or more, till it fills the dish), four eggs, three tablespoonfuls of sugar, and a teaspoonful of vanilla. Bake as custard, and serve hot with sauce. M. H. L. CURATE'S PUDDING 3 egg's, weigh them in the shell 1 lemon Same weight each of butter, A little nutmeg (if you like) sugar, and flour Beat the butter to a cream with the sugar, add the eggs, then the flour by degrees, the peel and juice of a lemon, and a little nutmeg. Put the batter into five cups and bake three-quarters of an hour. To be mixed two hours before baking. Mrs. H. F. Durant. COTTAGE PUDDING 2 eggs 11-2 cups flour 1 cup sugar 1 teaspoonful cream tartar 1-2 cup butter, good measure 1 teaspoonful saleratus, or 1-2 cup sweet milk 2 teaspoonf uls baking powder Beat very light. Sauce 1 cup sugar Add 2 tablespoonfuls of 1 egg, beaten light cream, or milk Flavor to taste Beat very light. C. E. Cameron. BAKED INDIAN PUDDING 1 quart boiling milk 1-2 cup molasses 5 1-2 tablespoonfuls Indian Salt to suit the taste meal Pour the boiling milk over the meal. If you wish it jellied, stir in a little cold milk while it is baking. A. B. Hunting. 96 WELLESLEY COOK BOOK DELICATE INDIAN PUDDING 1 quart milk 1 tablespoonful butter 2 heaping- tablespoonfuls of 3 eggs Indian meal 1 teaspoonful salt 4 tablespoonfuls sug-ar Boil milk in double boiler. Sprinkle meal into it, stirring all the time. Cook twelve minutes. Beat to- gether eggs, salt, sugar, and half a teaspoonful ginger. Stir butter into the meal and milk. Pour this gradually on the egg mixture. Bake slowly one hour. Mrs. a E. Shattuck. INDIAN PUDDING 3 quarts milk 1 teacup molasses 2 teacups Indian meal Butter, g-inger, salt Scald two quarts of milk, and slowly stir in the meal, add molasses, small piece of butter, and small teaspoonful of ginger. Add the other quart of milk, and bake five or six hours. L. T. Wuisor. BAKED INDIAN PUDDING Boil one quart of milk; add six tablespoonfuls of Indian meal moistened with a little milk. When it thickens, pour it into a deep dish, adding one cupful of molasses, one-half cup sugar, one teaspoonful of salt, butter one tablespoonful, tablespoonful of ginger. Now add last one pint of cold milk. Do not stir it. Bake four hours. Dana Hall. APPLE PUDDING Eight large apples cored and filled with sugar. Put in a deep dish and cover with a batter of milk and eggs, the same as for custard. Mrs. Goodell. WELLE SLEY COOK BOOK 97 SOFT GINGERBREAD WITH -WHIPPED CREAM One cup molasses, one teaspoon ful Dwight's Cow Brand soda, one teaspoonful ginger, one tablespoonful of butter or lard, salt ; stir all together, then pour on one- half cup of hoillng water, two cups of flour. Serve while hot with whipped cream, sweetened with powdered sugar, and flavored with vanilla. Mrs. Stoddard. FRUIT PUFFS . 1 pint flour 1 pinch salt 3 teaspoonfuls baking" powder 1 pint milk Put in buttered cups one tablespoonful of mixture, then a layer of fruit, another spoonful of the mixture. Put cups in steamer, cover tight, cook twenty minutes. Serve with cream and sugar. Mrs. E. W. Stevens. PAN DOWDY 1 pint flour 1 cup milk 1-4 cup sug-ar 1 eg-g- 1-2 teaspoonful salt 2 teaspoonfuls butter melted 1 large teaspoonful baking in t^vo tablespoonfuls boil- poTvder ing^ water Fill baking dish half full of sliced apples, pour over them the batter made as above, and bake. Serve with hot sauce. Mrs. Peabody. DUTCH APPLE PUDDING 1 pint pastry flour 1 teaspoonful cream of tartar 1-2 teaspoonful salt Butter size of an egg 1-2 teaspoonful Dwight's Cow Brand soda Mix well. Beat one egg light, add two-thirds of a cup of milk. Pour it into the dry mixture. Stir and spread half an inch thick in a baking pan. Pare and 98 WELLESLEY COOK BOOK cut into eighths four apples, stick them into the dough in rows. Sprinkle over them two teaspoonfuls of sugar. Bake twenty minutes in a hot oven. Pudding Sauce 1 eg-g 2 tablespoonfuls milk 1 cup sugar Beat the Qgg and sugar to a froth. Mrs. N. C. Dadmun. APPLE DUMPLINGS 1 quart of flour 2 egg-s 3 teaspoonfuls of baking 1-2 cup sugar powder 2 quarts of apples 1 pint of milk Mix baking powder with the flour, beat eggs and sugar, and add to the milk, then mix thoroughly with the flour. Cut the apples in small bits. Steam in cups. Put a little batter in the bottom of a cup well buttered, then half fill with apple, then a little more batter, till the cup is two-thirds full. Steam thirty minutes and serve with sweet rich sauce. The above recipe makes twelve common coffee-cups. Mrs. Biirrill. ROLLED APPLE DUMPLING Make a nice soda biscuit crust, roll less than a half- inch thick, spread with chopped apple, then roll and cut into pieces about two or three inches long, stand on the ends in a deep pan, putting a small piece of butter on each, and bake about one half-hour. Serve while hot, with a hard sauce. Mrs. Stoddard. WELLESLEY COOK BOOK 99 APPLE PUDDING Two cups of fine bread crumbs, two cups chopped apple, one cup of sugar, a little butter, and water enough to moisten it. Put a layer of bread crumbs, then a layer of apple. Bake until apple is done. Serve with a sweet sauce. Mrs. James Moulton. APPLE PUDDING 1 cup of new milk 1 teaspoonful cream tartar 2 cups of flour 1-2 teaspoonful soda 1-2 cup of butter Put the apples sliced in the dish, pour over the batter, and steam two hours. Put a plate over it. Miss Lucretia Fuller. BROWN BETTY 1 cup bread crumbs . 1 teaspoonful cinnamon 2 cups chopped apples 2 tablespoonfuls butter 1-2 cup sug-ar Put in a layer of apples, then bread crumbs, sugar^ butter in small pieces. Bake half an hour. Eat hoty with sugar and cream. Mrs. Mary L. Whipple. STEAMED DUMPLING Fill a four-quart granite saucepan half full of sour apples pared and cut into quarters ; add a cup of water, when thoroughly heated and nearly cooked set on a trivet to prevent burning, then add dumplings. Take one pint of flour, two teaspoonfuls of baking powder, and half a teaspoonful of salt ; wet with milk until it is a soft dough, not stiff enough to roll out. 100 WELLESLET COOK BOOK Take a large spoon wet in water, and drop dough by spoonfuls on apple, making seven dumplings. Put cover on and steam twenty minutes. Serve with molasses, sauce, or maple syrup. These are excellent made of blueberries, adding water and sugar to berries before jiiitting in dumplings. Mrs. Spear. CRANBERRY PUDDING 1-2 cup milk Butter the size of a walnut 1-2 cup flour 1-2 teaspoonful soda 1-2 pint cranberries 1 teaspoonful cream of tartar 1-2 cup sug-ar 1 egg- Steam three-quarters of an hour. Stir the cranberries into the batter, as if they were raisins, for a plum pudding. Mrs. Edwin B. Wehh. PRUNE PUDDING Cook half a pound of prunes in a thin syrup, and when tender remove the stones, being careful not to break the fruit. Keturn the stones to the syrup, and boil until it is quite thick, then strain over the fruit. When cold, beat a pint of cream to a stiff froth, and pile high over the fruit. Serve with cake or wafers. A. L. W. PRUNE PUDDING One pound French prunes boiled and strained, to which add two-thirds cup powdered sugar, and the beaten whites of three eggs. Bake twenty minutes. Make a soft custard of one pint milk, yolks of three eggs, one- half cup sugar, flavor with vanilla. When ready to serve use custard for a sauce for pudding. Mrs. C. E. Shattuck. WELLESLEY COOK BOOK 101 STEAMED PEACH DUMPLINGS Fill a deep pudding dish part full of sliced peaches, sprinkle with sugar, and add a little water. Then take one pint of flour, one heaping teaspoonful of baking powder, and a little salt. Sift four times, and mix with milk until the batter is soft enough to spread over the peaches. Steam forty minutes. Blackberries may be used instead of peaches. Sauce 1-2 cup butter 1 egg- 1 cup powdered sug-ar 1-4 teaspoonful vanilla Beat butter and sugar to a cream, then add the e^g^ well beaten. Mrs. C. P. Withington. APRICOT-TAPIOCA PUDDING 1 1-2 cups apricot marmalade 2-3 cup of sug-ar 3 tablespoonfuls pearl tapioca 1-2 teaspoonful salt To prepare the marmalade: — First soak good evapo- rated apricots over night in cold water ; then cook very slowly on the back of the range for several hours, until the fruit can easily be beaten into a smooth marmalade. Soak the tapioca over night also ; then add the salt and cook in a double boiler fifteen or twenty minutes, or until it becomes transparent. Now stir in the sugar and the marmalade, and let it simmer about ten minutes. Pour into a mould, and when cold serve with sugar and cream. This will make dessert for five. Any kind of preserved fruit " left over " from the supper supply may take the place of apricots, but no flavor is quite so fine. Mrs. R. M. Manly. 102 WELLESLEY COOK BOOK SPONGE PUDDING One pint of milk put into double boiler. Mix one- half cup flour, one-quarter cup of sugar, with enough cold milk to make a thin paste. Then add the boiling milk, turning on slowly, and return to boiler, and cook until it thickens, stirring all the time. Add one-quarter cup of butter, and the well-beaten yolks of five eggs, then the well-beaten whites of the eggs. Bake in an earthen pudding dish, set in pan of boiling water. Bake one-half hour exactly. Make a sauce to eat with it, and you will find it very nice. Mrs. S. C. Evans. SPONGE PUDDING 1 cup of milk 3 eg-g-s 3-4 cup of flour 1-2 teaspoonful vanilla 2 tablespoonfuls sug-ar Salt Butter half size of an eg-g' Put part of the milk in a double boiler, and while it is scalding wet the flour with the remainder and add to the hot milk, cooking until thick. Take from the fire, and when a little cool add sugar, butter, salt, and yolks well beaten, then, the whites whipped dry, and bake three-quarters of an hour in water. To be eaten hot with a creamy sauce. 3frs. Clough. COCOANUT PUDDING Three eggs, one grated cocoanut, one and one-half cups of sugar, three and one-half cups of milk, and one- half a cup of butter. Line a deep dish with pastry, pour in the above mixture. Serve cold. Miss Lucy Wiite. WELLE SLET COOK BOOK 103 BAKED CHOCOLATE PUDDING 1 pint of bread crumbs 1-2 cup sugar 1 quart milk (scalded) 6 tablespoonfuls of chocolate 2 eggs Scald bread and milk together, add sugar and choco- ate, one tablespoonful of melted butter; when cool, add eggs. To be eaten hot with cold sauce, or cold with hot or cold sauce. Cold Sauce. One cup of sugar, one tablespoonful of butter beaten to a cream. Beat one egg very light, and stir together. Flavor with vanilla. M. Brown. ORANGE-TAPIOCA PUDDING 1-2 cup pearl tapioca fi oranges 1 1-2 cups sugar 1 saltspoonful salt 1 quart boiling water Wash the tapioca, put in a double boiler with the boiling water, salt, grated rind of three oranges, and two- thirds of a cup of sugar. Cook until soft and trans- parent. Stir often while cooking. Have the oranges sliced in a deep glass dish, spi'inkle over them one cup of sugar. When the tapioca is cooked and cold, pour it over the oranges, and serve. Whipped cream is an addition. TAPIOCA CREAM Soak 3 tablespoonfuls tapioca Yolks 4 eggs till soft 6 tablespoonfuls sugar Scald 1 quart milk Add to tapioca, then to the milk, boil a few minutes. Flavor, pour into a dish and cool. Beat the whites to a stiff froth with two tablespoonfuls of sugar, and add. E. 0. K. 104 WELLESLET COOK BOOK COCOANUT PUDDING 1 larg-e cup bread crumbs 1-2 cup sugar 1 pint scalding- milk Butter size of butternut 1-2 cup cocoanut Yolks of two eggs Frosting 1-4 cup sugar Whites of two eggs 1-2 cup cocoanut Spread on the pudding when baked, replace in the oven and brown lightly. Mrs. N. H. Dadmiin. LIQUID SAUCE FOR PUDDING Beat the white and 3^ oik of one egg separately and stiff. Mix them, and stir in a scant teacup of sugar. Set the bowl over the steam of boiling tea-kettle. Stir constantly, but slowly, until it begins to thicken. Take it off, and add the grated rind and juice of two lemons. or other flavor, and serve. M. II. L. PUDDING SAUCE 1 cup sugar 1-2 cup butter 1 egg Cream together butter and sugar, add the yolk and white of the e^g beaten separately. Flavor with lemon or vanilla. Ilrs. Morrill. PUDDING SAUCE 1 ess 1-2 cup sugar 4 tablespoonfuls milk Beat the white of the egg to a froth ; beat the yolk and sugar together, after which add the beaten white. Heat the milk to boiling point, and pour over just before sending to the table. Flavor. J. Peabody. WELLESLEY COOK BOOK 105 PUDDING SAUCE 1 cup sug-ar 1 eg-g- 1 heaping- teaspoonful flour 1 teaspoonful vanilla, or a 1-4 cup butter little nutmeg 1 cup boiling water Mix sugar, flour, and butter together. Just before serving, pour on the water and let it boil up once. Beat the eg^ and pour the liquid slowly over it, stirring all the time, and flavor. Good on any hot pudding, and on apple or peach fritters. Mrs. Bcnj. H. Sanborn. PUDDING SAUCE 1 cup sugar 1-2 cup butter Scald one-half pint milk, and thicken with a little flour. Beat butter and sugar to a cream. Add to the milk, and let it come to a boil. Miss Lucy White. PUDDING SAUCE 1-2 cup of butter 1 egg 1 cup of po^vdered sugar 1-4 teaspoonful of vanilla Beat butter and sugar to a cream, then add the egg well beaten. H. M. W. COLD SAUCE 1 large cup powdered sugar Vanilla 1-2 cup butter Coloring Cream butter and sugar, color one-third red, one-third with a little melted chocolate ; pile on small glass dish like a harlequin ice cream. Mrs. W. L. Bussell. COLD SAUCE Stir four large spoonfuls of sugar, two of butter, and the white of one egg to a cream. Flavor and serve. Lucy White. 106 ^ WELLESLEY COOK BOOK SYRUP FOR WAFFLES AND GRIDDLE-CAKES 2 lbs. best brown sugar 1 tablespoonful of vanilla 1 pint of water Boil sugar aud water until it will drop thick drops from the spoon. Flavor when cool. Mrs. Benj. H. Sanborn. EliASTIC STARCH The Original and Only Genuine Article of this N^ature . SINCE introducing this CELEBRATED ARTICLE, v/e have had a good ' many imitators. Like other imita- tors, they lack the essential qualities that make the genuine successful. If you want to get satisfaction, use only the Original - ELASTIC." It is the only Reliable and Genuine Article. See that our Flat-Iron Trade Mark is on Every Trackage. J. C. HUBINGER BROS'. CO., Inventors and Manufacturers, NEW HAVEN, CONN., and KEOKUK, IOWA. 107 LADIES, IF YOU WOULD HAVE THE BEST, ASK YOUR GROCER FOR The Boston Crystal Gelatine. MM^W ii^^\THEMaSTJELi:r ^ ■ \FORTHElEASTMONEY g ^ ^BsaLUTEa?:puRE, m BOSTON CRYSTAL GELATINE makes the most transparent jelly, and, being abso- ' lately odorless and tasteless, requires less flavoring than any other, and is, on this account, more economical to use. It takes only about half as much of the Boston Crystal as of other kinds for any given recipe, and, the quantity being less, it will dissolve more readily. It contains no acid, and is therefore as well adapted for creams and custards as for Jellies. SMALL, OR REGULAR SIZE, 15 cents, Making 3 pints of Jelly. LARGE, OR DOUBLE SIZE, 20 cents, Making 3 quarts of Jelly. Equal to 2 packages of the English Gelatine, I08 WELLESLEY COOK BOOK 109 CUSTARDS AND DESSERTS "The end crowns all." BAKED CUSTARDS 1 pint of milk 1-2 teaspoonful salt 3 dessertspoonfuls sugar Nutmeg- or lemon flavoring 4 eggs 1-2 cup cold milk (extra) Scald, but not boil, tbe pint of milk. Beat eggs and sugar very thoroughly. • To them add salt and spice (or lemon), and the half-cup of cold milk, and to this mixture the scalding milk. Put into a pan in which is hot water sixr custard cups, and bake. Done when they are well browned, but not to be baked till the custard rises and falls.. m E. c. COFFEE CUSTARDS 1-2 pint strong coffee 4 tablespoonfUls sugar- 1 pint rich milk 4 eggs, yolks Beat the eggs and sugar until very light. Add the- boiling milk, then the coffee. Cook in the double boiler until it thickens. Serve cold with whipped_cream which has been colored a pale brown with coffee.. M. T. CARAMEL CUSTARD 1-2 cup sugar 6 eggs 3 tablespoonfuls water 1-2 teaspoonful salt 1 quart milk 1 teaspoonful vanilla Melt the sugar, add the water, and stir into the warm milk. Beat the eggs slightly, add the salt, vanilla, and 110 WELLESLEY COOK BOOK part of the milk. Strain this into the remainder of the milk, and pour into a buttered mould. Set mould in a pan of warm water, and bake thirty or forty minutes, or until firm. Serve cold with caramel sauce. Miss Hall. LEMON CREAM 1 lomon 4 egg's 2 tablospoonfuls water 4 tablespoonfuls sugar Beat yolks of eggs, add sugar, juice and rind of lemon, and water, and set on the stove. When the mixture be- gins to thicken, stir in the whites of the eggs, beaten to a froth, with two tablespoonfuls of sugar. Cook one or two minutes. Mrs. Edwin B. Webb. LEMON CREAM Dissolve two tablespoonfuls of corn starch in a little water. Add the juice and grated rind of one large lemon, and one cup of sugar. On this pour two and one-half cups of boiling water. Add the yolks of three eggs. Set on the stove and cook slowly, stirring it until it thickens like custard. Kemove from the fire and stir in the whites of eggs, beaten stiff, and set away to cool. It can be made the day before using. Mrs. J. Moulton. ORANGE FLOAT 1 pint -water 2 oranges 1 cup sugar 2 eggs, whites 2 lemons Let sugar and water come to a boil, then stir in the nice of the lemong. Cut the oranges in slices and lay tliem in a glass dish, and when the lemon syrup is cold, pour it over the oranges. Beat the whites of the eggs to a stiff froth, with a little sugar, and cover the top. Mrs. Morrill. WELLESLEY COOK BOOK 111 FLOATING ISLAND 1 quart milk 2 teaspoonfuls corn starch 4 egg's Pinch of salt 6 tablespoonfuls sug'ar Flavor -with vanilla Boil the milk, stir in yolks of eggs, beaten with the corn starch, three tablespoonfuls sugar, and the salt. Take out a tablespoonful or two of the hot milk into your bowl before pouring out the egg mixture. Let it stand on the stove until it thickens. Pour it into baking dish. Beat the whites of the eggs to a stitf froth, and put in the rest of the sugar, and the vanilla. Pour in drops upon the pudding, and brown in the oven. Mrs. Tucker. SNOTV PUDDING To one small package of Boston Crystal Gelatine add one-half cup cold water, soak half an hour, then add one cup of boiling water to dissolve the gelatine, juice of three lemons, and one cup of sugar. Beat the whites of four eggs stiff, and when the gelatine is cold, but not stiff, pour it into the Qgg, and beat all until it will just drop from a spoon, then put in a mould. Serve with custard made from yolks of eggs. VELVET CREAM 1-2 box g-elatine 6 tablespoonfuls white sugar 1 quart milk 1 tablespoonful flavoring 3 eg-gs Put the gelatine and milk on the stove, add the yolks of the eggs, beaten; stir until the mixture comes to a soft custard. Beat the whites of the eggs to a froth, add the sugar and flavoring, and stir the mixture into the custard when it begins to cool. Pour into moulds. To be eaten cold, with or without sugar and cream. Mrs. Geo. H. Bobbins. 112 WELLESLET COOK BOOK COFFEE CREAM One tablespoonful of gelatine to one cup of hot water, one-fourth cup sugar. Flavor with strong coffee. When solid, serve with whipped cream, sweetened with pow- dered sugar, flavored with vanilla. Mrs. Stoddard. LEMON MERINGUE PUDDING 1 quart milk 1 cup sug-ar 1 pint bread crumbs 4 tablespoonfuls powdered 4 eg-g-s sug-ar 1-2 cup butter 1-2 teaspoonful salt 1 lemon Soak the bread in just milk enough to cover it. Beat the yolks of the eggs and one cup of sugar to- gether, add the juice and grated rind of the lemon. Melt the butter and stir in with the soaked bread, then put all together, stirring it well. Add the rest of the milk just before placing in the oven. Bake in a buttered dish till Arm. When done, cover with a frosting made with the whites of four eggs and four tablespoonfuls powdered sugar; return to the oven and brown slightly. To be eaten cold. SopJiia B. Horr. APPLE FLOAT 3 apples 4 tablespoonfuls sugar 2 eg-gs 1 pint milk Stew the apples and drain till quite dry. Beat the whites of the eggs stiff, add two tablespoonfuls of sugar, and beat into the drained apple. Make a soft custard of the yolks and the milk, add two tablespoonfuls of sugar and a bit of salt. Pour the custard into a dish and lay the float on the top. 3frs. Burrill. WELLESLEY COOK BOOK 113 CREAMED APPLES 1 Quart apple sauce 1 cup cream 1 cup sugar Whites of 2 eggs beaten stiff Mix cream, sugar, and whites of eggs together, and pour over the cold apple sauce. Time, six minutes, if the sauce is previously prepared. , ^ . ^ ^ A Friend. PAINTED LADIES Choose firm, sound apples, remove the eyes, but leave the stems on, steam in a steamer till soft. Dissolve one cup of sugar in a pint of water, add three cloves and bits of lemon peel. Boil down one-half. When the apples are done lift carefully into a dish and cover the sides with jelly. Then turn the syrup into the dish, but not over the apples. Serve cold. Pauline Smith. ANGEL FOOD 1 lb. figs carefully prepared 2 cups cold water 1 cup sugar J^iice of 2 lemons Let cook slowly two or three hours. When cold, serve with cream. C. J. Hanks. CURRANT PUDDING 1 Quart of currants fresh 1 cup of corn starch or 1-2 lb. of sugar ground rice Stem the currants and put them over to boil with one pint of cold water until they are soft. Strain through a coarse cloth and boil the liquid. Dissolve the corn starch in a little cold water, and add to the liquid when boiling; boil twenty minutes, stirring constantly. Miss White. 114 WELLE SLEY COOK BOOK FRUIT SALAD Slice alternately in a glass dish layers of oranges, pineapple, bananas, grated cocoanut or the prepared cocoanut, the juice of a lemon, sprinkling each layer with sugar. If in strawberry or raspberry time a few can be used. This is best prepared the day before. Mr&. Stoddard. FRUIT JELLY To one ounce package of Boston- Crystal Gelatine add one pint of cold water^ place over the tea-kettle or any warm place. To one teacup of dried apricots or other fruit, put one quart of cold water and place on back of the stove to slowly swell. When the fruit is quite soft, let it boil slowly a few minutes (never stir it and the jelly will be clear), add two cups of sugar; boil two minutes, and carefully skim the fruit into a mould. Put the gelatine into the syrup, and just let it boil up, and pour over the fruit. When cold serve with cream and sugar. JUDGE PETER'S PUDDING 3-4 box of Crystal Gelatine 6 figs 2 oranges 2 lemons 2 bananas 10 English walnuts Dissolve the gelatine in one-half pint of cold water, then add one-half pint of boiling water, the juice of two lemons, two cups of powdered sugar. Strain and let it stand until it begins to thicken. Stir in the fruit cut in small pieces, and turn into a mould and let it harden. Serve with whipped cream. Mrs. Lewis M, Grant. WELLESLEY COOK BOOK. 115 ORANGE TRIPLE 1 pint whipped cream Yolks 3 eggs 1 cup poTvdered sugar 1-2 box gelatine Juice 2 sweet oranges 1 cup boiling water Grated rind of one Mix juice, rind, and sugar, pour the hot liquid over. Heat within a vessel of boiling water, stirring constantly to prevent curdling. Mrs. Bacon. ORANGE SPONGE 1-4 box of gelatine 3 oranges 1 teacup cold water 4 eggs, 1-2 pint sugar Put the gelatine in the water and place in a pan of hot water to dissolve, then add the juice of the oranges, the whites of the eggs beaten to a stiff froth, and the sugar. Beat about fifteen minutes and put in mould to harden. Serve with whipped cream or soft custard of the yolks beaten with two tablespoonfuls of sugar and one pint of milk. A. C. W. PRUNE WHIPS 1 lb. prunes 1-4 teaspoonful salt 1 small teacup sugar 1-4 teaspoonful soda 4 whites of eggs Soak prunes over night in just water enough to cover them. In the morning, stone, and boil in the water in which they were soaked, until they form a thick paste, adding the sugar. When cool mix thoroughly with the whites of eggs beaten to a stiff froth, adding soda and salt. Put in pudding dish and bake fifteen minutes, or until brown, in slow oven. Serve cold, with cream or boiled custard. F. E. Lord. 116 WELLESLEY COOK BOOK SNOW PUDDING 1-4 box g-elatine Yolks of 3 eg-g-s 1-4 cup of cold water 3 tablespoonfuls sugar 1 cup boiling- water 1-2 saltspoonful salt 1 cup sug-ar 1 pint hot milk 1-4 cup of lemon juice 1-2 teaspoonful vanilla Whites of 3 eggs Soak the gelatine in the cold water lifteen minutes, or until soft. Then dissolve it in the boiling water, add the sugar and lemon juice. Stir until the sugar is dis- solved. Strain into a large bowl and set away to cool. Stir occasionally. Beat the whites of the eggs to a stiff froth, and when the gelatine begins to thicken add the beaten whites, and beat all together until very light. When nearly stiff enough to drop, pour into a mould. Make a boiled custard of the yolks of the eggs, the sugar, salt, and milk, and when cool flavor with vanilla. When needed, turn the snow out on to a dish, and pour the custard around it. The Eliot. SNOW PUDDING 1-2 box Boston Crystal Gela- 1 coffee-cup cold water tine 1 pint boiling w^ater 2 cups sugar, 4 eggs Juice of 1 lemon Soak the gelatine in the cold water for ten minutes, then pour on the boiling water, add the sugar and lemon, let stand till cool. Beat the whites of eggs to a stiff froth, add the other mixture by spoonfuls, and beat one hour ; this makes the snow. Make a soft custard of the yolks of the eggs and one quart of milk, flavor to taste. When ready to serve, pour into the dish around the snow. Mrs. T. W. Willard. WELLESLEY COOK BOOK 117 SNOW PUDDING One-third package Crystal Gelatine, pour upon it one pint of boiling water, place it over hot steam and stir occasionally until dissolved, which will take perhaps fifteen minutes. Add the juice of one lemon and one cup of sugar, stir well and stand away to cool ; when the consistency of a soup jelly, beat two eggs to a stiff froth, then beat the jelly and froth together^ and mould in any shape. Serve with soft custard. Mrs. Albert Jennings. RASPBERRY FLOAT Whip the whites of four eggs stiff, add three-fourths cup powdered sugar, beat well, then add one cup rasp- berry jam, and beat with a spoon or fork for twenty minutes. Pile on a glass dish and serve with cream. Mrs. Stoddard. FOR DESSERT One glass of currant jelly well beaten, whites of two eggs beaten separately, then mix and beat together. Set away in the ice chest till wanted, then serve with soft-boiled custard. Harriet Guardenier. 120 WELLESLEY COOK BOOK 121 CAKE " With weights and measures just and true, Oven of even heat, Well-buttered tins and quiet nerves, Success will be complete. "OLD TIMES " SPONGE CAKE 10 large eggs (11 if small) 1 good-sized lemon, rind 1 lb. powdered sugar and juice 1-2 lb. flour well sifted Beat the whites of the eggs very light, then the yolks. Mix together, beating the while. Then add the pound of sugar, very gradually, beating as you lightly sprinkle it in. To this add the grated yellow rind of the lemon, then the juice. Lastly, stir in the flour. This is all-important, and must be done very gently and lightly. If stirred hard or fast while the flour is add- ing, or after, the cake will be dry and tough. Put immediately into a moderately brisk oven, and take out the moment it is done, which may be determined by piercing with a clean broom straw, or by the loosening of the cake from the edge of the pan. This quantity will make one small cake of four layers, or, larger, of two layers. Jelly, or an orange meringue, may be spread between the layers. rr rr ^ 122 WELLESLET COOK BOOK. B VERY-DAY SPONGE CAKE 3 egga 2 teaspoonfuls Royal Baking 1 1-2 cups sugar Powder 2 cups flour 1 teaspoonf ul extract of lemon 1-2 cup cold water 1 pinch of salt Beat the eggs three minutes, add the sugar, beat three minutes, then one cup of flour, and beat three minutes. Put the lemon extract into the water; the baking powder and salt into the rest of the flour. Stir into the mixture the water, then the flour. This will make two thin loaves, baked in the bread pans twenty minutes. Sophia B. Horr. FALMOUTH SPONGE CAKE 6 eggs A little salt 1 3-4 cups sug-ar 2 large spoonfuls cold water 2 cups flour 1 teaspoonful essence lemon Separate the eggs, beat yolks a little, add cold water and sugar, and beat well. Then beat the whites stiff, mix in, put in lemon, salt ; beat up well, then stir in flour. Bake in quick oven. Mrs. Hobart. HOT-WATER SPONGE CAKE 6 eggs The grated rind of half a 2 cups sugar lemon 2 coffee-cups pastry flour One teaspoonful of the juice 1-2 cup boiling water Beat the yolks and sugar to a froth; also beat the whites to a stiff froth. Add the lemon to the yolks and sugar, then add the boiling water ; next the whites, and last of all the flour. Mix quickly, and bake in two sheets for half an hour in a moderate oven. H. E. a WELLESLEY COOK BOOK 123 HOT-WATER SPONGE CAKE 4 eggs 1 heaping- teaspoonful baking 2 cups sugar powder 2 1-2 cups pastry flour 1-2 teaspoonful salt 1-2 cup hot water Beat the eggs well, mix the sugar with them, put in half of the water, flour, and powder, and beat a few- minutes. Then put in the rest and beat five minutes. This makes two sheets. Bake twenty minutes. Mrs. Mary L. Whipple. BERWICK SPONGE CAKE 3 eggs 1-2 cup cold water 1 1-2 cups sugar 1-2 teaspoonful lemon extract 2 cups flour Pinch of salt 1 teaspoonful baking powder Beat the eggs five minutes ; add the sugar and beat five minutes longer, add the water, lemon extract, and the flour sifted three times with the salt and baking powder. Bake in a shallow pan, in a quick, steady oven, thirty-five minutes. Mrs. R. M. Manly. SPONGE CAKE Three eggs, beat two minutes, add one and one-half cups white sugar, and beat five minutes ; one cup flour, beat two minutes, another cup of flour with one tear spoonful cream tartar stirred in, one-half cup cold water with one-half teaspoonful Dwight's Cow Brand soda, little salt and flavor. Makes two loaves. A. B. C. CREAM SPONGE CAKE One cup sugar. Drop two eggs in a cup and fill up with cream, then beat this with the sugar. One and one-half cups flour, one and one-half teaspoonfuls Royal Baking Powder, or, if sour cream is used, a little soda. Mrs. Wilson. 124 WELLESLEY COOK BOOK SPONGE CAKE 3 egrgrs 1 teaspoonful cream tartar 1 cup sug-ar 1 cup flour 1-2 teaspoonful soda Beat the yolks and whites separately, then beat in sugar, dissolve soda in a little water, add to the eggs and sugar, then add cream tartar to the flour, then mix all together and bake. Mrs. J. E. Selfe. SPONGE CAKE Beat the yolks of six eggs and two cups of sugar together thoroughly, add the whites of the eggs beaten to a stiff froth, beat this mixture for fifteen minutes, flavor with lemon juice or extract, stir in two cups of flour as quickly as possible, and bake immediately. Half quantity for a small loaf. Miss Lucy White. LADY FINGERS 4 eggs 1-2 cup powdered sugar 1 cup flour Beat yolks and sugar together, add whites well beaten, then the flour. Stir as little as possible. Bake in a slow oven. Mrs. Mary L. Whipple. LADT FINGERS 1 cup sugar 1 pint flour 1-2 cup butter 1 teaspoonful cream of tartar 1-4 cup milk 1-2 teaspoonful soda legg Cut into little strips, roll with your hands in sugar, and bake in a quick oven. Mrs. N. U. Dadmun. WELLE SLEY COOK BOOK 125 BOSTON MADELINES Three-fourths cup of sugar, the same of flour, one- fourth cup of corn starch, one teaspoonful baking powder, one-third cup milk, and yolks of four eggs, flavor to taste. Bake in gem pans, one teaspoonful in each gem ; use white frosting. They are very nice without any frosting, and can be baked in any shape desired. Mrs. T. W. Willard. JELLY ROLL 3 eggs 1-2 teaspoonful Dwig-ht's Cow 1 cup sugar Brand soda 1 cup flour 1-2 teaspoonful lemon 1 teaspoonful cream tartar Sift cream tartar with the flour. Dissolve the soda in a very little water. Bake in dripping pan, spread with jelly while hot, and roll. Wolcott, Verrmotit. DELICIOUS CAKE 1 cup butter 3 cups St. Louis flour 2 cups sug-ar, flne granulated 2 teaspoonfuls Royal Baking: 1 cup milk Powder 5 eg'gs, leaving out tw^o whites Cream the butter. Add sugar and mix thoroughly. Add beaten yolks. Sift the baking powder into the flour. Add flour and milk to the mixture, alternately^ little at a time. Beat, not stir, very thoroughly. Add beaten whites last. Frosting White of one egg. Scant cup of powdered sugar, added gradually, and beaten, not stirred. Five table- spoonfuls grated chocolate. C. E. Cameron. 126 WELLESLEY COOK BOOK SNOW FLAKE CAKE 1-2 cup butter 1 teaspoonful cream tartar 1 1-2 cups sug-ar 1-2 teaspoonful Dwight's 2 cups pastry flour Cow Brand soda 1-4 cup milk Juice of 1-2 lemon 5 egg-s (whites only) Beat the butter to a cream. Gradually add the sugar, then the lemon, and when very light the milk ; next the whites of the eggs, beaten to a stiff froth, then the flour, in which the soda and cream of tartar are well mixed. Bake in sheets in a moderate oven ; when nearly cool, frost. Frosting 3 egg-s (whites) 1-2 g-rated cocoanut 2 larg-e cups powdered sug'ar Juice of 1-2 lemon Add the sugar gradually to the whites, already beaten to a stiff froth, then the lemon and cocoanut. Frost the top of each loaf, or make layer cake of it by putting the sheets together. H. E. C. SUNSHINE CAKE Yolks of 11 egga 2 cups sug-ar 1 cup butter 1 cup milk 2 1-2 cups flour 1 teaspoonful cream tartar 1-2 teaspoonful soda Flavor with vanilla 3Irs. S. C. Evans. WHITE CAKE Whites of 8 eggs 3 cups flour 2 cups sugar 1 teaspoonful cream tartar 1-2 cup butter 1-2 teaspoonful Dwight's :M cup milk Cow Brand soda Bake in layers ; spread each layer with icing and grated cocoanut, and, when put together, cover the whole with the icing and cocoanut. Mrs. Parritt. WELLESLEY COOK BOOK 127 RICE FLOUR CAKE 1 lb. rice flour 6 eg-g-s 1 lb. sugar 1-4 teaspoonful Dwig'ht's 2 o-i cups butter Cow Brand soda 2 3-4 cups milk Flavor with lemon M. M. Clark. MOUNTAIN CAKE 1 lb. sug'ar 1-2 teaspoonful Dwig'ht's 1 lb. flour Cow^ Brand soda 1-2 lb. butter 1 teaspoonful cream tartar 6 eg-gs Icing to be between the layers. The cake must be baked in separate tins, same as Washington pie ; when about cold, spread on the icing quite thick, and so on, making as many layers as you please. Icing One pound powdered sugar ; pour over it just enough cold water to dissolve it, then take the whites of three eggs, beat them a little, but not to a froth. Add the sugar and water, put it in a bowl, place it in a vessel of boiling water, and beat the mixture. First it is thin and clear, then it begins to thicken. When quite thick, take from the fire, and beat until cold and thick enough to put on with a knife. M. M. Clark. BRIDE'S CAKE 1-2 cup butter 1 teaspoonful Royal Baking 1 cup sug-ar Powder "Whites of 4 eg-g-s 1 teaspoonful almond, or rose 2 tablespoonf uls milk water 1 1-2 cups flour Warm the dish the cake is to be mixed in ; put the butter in cold, and beat to a cream. Add the sugar slowly, and mix in the order given. Frost with white or golden frosting. Mrs. Betij. H. Sanborn. 128 WEL LESLEY COOK BOOK DELICATE CAKE 1 cup butter 1-2 cup sweet milk 2 cups sug-ar 4 cups flour sifted with 6 whites of eggs 2 teaspoonfuls baking powder Beat the butter to a cream. Whip the whites of eggs and sugar together, and add to the butter; then add the milk, and beat all together five minutes. Stir in the flour thoroughly, and bake in a quick oven one- half hour. Winifred E. Badger. LILY CAKE 2 cups sug-ar 1 cup corn starch 1 cup butter 2 cups flour 1 cup sw^eet milk 1 teaspoonful cream tartar 1-2 teaspoonful soda 5 egg's Cream together butter and sugar. Add the ingre- dients in the order given, and lastly the whites of the eggs, beaten to a stiff froth. Flavor with almond or vanilla, and frost with chocolate frosting. 3Irs. Morrill. "WHITE MOUNTAIN CAKE 1-2 cup butter 1-2 teaspoonful soda 1 1-2 cups sugar 2 cups flour 2 eggs 1 teaspoonful cream of tartar 1-2 cup milk Flavor with lemon Bake slowly. Mrs. Hohart. ONE-EGG CAKE 1-2 cup of butter 2 cups flour 1 cup sugar 1-2 teaspoonful of soda 1 egg 1 teaspoonful cream tartar 1 cup of milk 1 teaspoonful vanilla Beat the sugar and butter to a cream ; add the beaten e^g and the milk, in which is dissolved the soda, then the flour and cream tartar mixed together. Flavor. Beat all together thoroughly. Bake in a moderate oven. J. Peahody. WELLESLEY COOK BOOK 129 GOLD CAKE 1-2 cup of butter 2 cups of flour 1 cup of sug-ar 1-2 teaspoonful cream tartar Yolks 8 eggs 1-4 teaspoonful Dwig-ht's Cow 1-2 cup of milk Brand soda Mrs. Goodell. SILVER CAKE 2 cups sugar 3 cups flour 1-2 cup butter 1-2 teaspoonful cream tartar Whites 8 eg-gs 1-4 teaspoonful soda 1-2 cup milk Mrs. Goodell. FEATHER CAKE 2 cups of sug'ar 3 eg-g-s 3 cups of flour 2 teaspoonfuls cream tartar 1-2 cup of butter 1 teaspoonful soda 1 small cup of milk A CUP of dried currants is a great addition. Mrs. Pomeroy. "WELLESLEY CAKE Stir together one cup white sugar, and one-half cup melted butter. Add one egg well beaten, and stir together. Into one-half cup sweet milk put one teaspoonful cream tartar and one-half teaspoonful soda, and beat to a foam. After stirring all together, add two cups flour, and flavor to taste. Bake in quick oven. A. B. C. COFFEE CAKE 1 cup coffee 1 teaspoonful cinnamon 1 cup molasses 1-5 teaspoonful clove 1 cup brow^n sugar 1-4 to 1-3 of a nutmeg 1-2 cup butter 2 teaspoonfuls baking 3 1-2 cups flour powder 1 egg Fruit to taste Mary E. Horton. 130 WELLESLEY COOK BOOK COFFEE CAKE 1 cup coffee 1 teaspoonful clove 1-2 cup butter 1 teaspoonful cinnamon 1 cup sugar 1 nutmeg- 1 cup molasses 1-2 lb. raisins 1 teaspoonful Dwight's Cow 4 1-2 cups flour Brand soda Mrs. J. E. Selfe. QUEEN'S CAKE 3 eggs, whites 1-2 cup milk 1 cup sugar 1 teaspoonful cream tartar 2-3 cup butter 2 cups of flour 1-2 scant teaspoonful soda Frost with caramel frosting. A. M. F. FRENCH CAKE 3 cups sugar 5 eggs 1 cup butter 1 teaspoonful cream tartar 1 cup milk 2-3 teaspoonful saleratus 4 cups flour Flavor with lemon This is sufficient for two loaves. E. Marietta Dewing. LADY'S CAKE 2 cups sugar 1 even teaspoonful soda 2-3 cup butter Whites of 5 eggs 1-2 cup milk 3 cups flour 1 heaping teaspoonful cream Flavor with almond of tartar Mrs. E. G. Fuller. DOLLY VARDEN CAKE 2 cups of sugar 1 1-2 teaspoonfuls baking 2-3 cup of butter powder sifted three times 1 cup of milk with 2 1-2 cups of flour 3 eggs Beat the eggs thoroughly. Rub the butter and sugar to a cream, ^ncl beat well with the eggs. Add the milk and flour, and bake thirty-live minutes in a moderate oven. Winifred E. Badger. WELLESLEY COOK BOOK 131 LEMON CAKE 1 cupful butter Whites of 2 eggs 2 cupfuls sugar 1 1-2 teaspoonfuls baking 3 cupfuls pastry flour powder 1 small cupful milk Juice of 1 lemon Yolks of 4 eggs Beat the butter and sugar to a cream. Add the eggs, well beaten, next the milk, then the flour, with which the baking powder is mixed. Mix quickly, and bake in two sheets, in a moderate oven, thirty minutes. Cover with a frosting flavored with lemon. Mrs. Mary L. Whipple. GREEN MOUNTAIN CAKE 1 cup sugar 1-2 cup butter Whites of 4 eggs 2 teaspoonfuls baking powder 2-0 cup sweet milk 2 1-2 cups flour Bake in a loaf and frost ; beat the butter and sugar well together, add the flavoring, then the milk, then the flour, eggs last, beaten to a stiff froth. Mrs. T. W. Willard. MAGIC CAKE 1-2 cup of butter 3 tablespoonfuls milk 1 cup sugar 1 teaspoonful cream of tartar 3 eggs 1-2 teaspoonful soda 1 1-2 cups flour Flavor with almond 31iss Lucy White. MEASURE POUND CAKE 1 cup eggs 1 cup butter 1 1-2 cups sugar 11-2 cups flour Cream the butter, add the flour, beat thoroughly together. Beat sugar and yolks of eggs together, and the beaten whites. The more beating the better. Bake in shallow pans. Mrs. Bacon. 132 WELLESLEY COOK BOOK ORANGE CAKE 1 1-2 cups sugar Juice of 1 orange Yolks 5 egg-s 2 cups flour Whites of 2 1 teaspoonful Royal Baking 1-2 cup cold water Powder Frosting Grated rind 1-2 orange Sugar enough to spread "Whites 3 eggs well beaten nicely EuB the grated rind into part of the sugar before adding the eggs. Bake in three layers, and spread frosting between. Harriet Guardenier. ORANGE CAKE 3 cups flour 2 cups sugar 2 eggs 1 tablespoonful butter 1 cup milk Baking powder Bake in jelly cake pans. Filling Juice and grated rind of two oranges and one lemon, cup sugar, tablespoonful corn starch. Boil till liquid thickens, and when cold spread on cakes. Mrs. Bacon. ORANGE CAKE 2 cups sugar Whites of 3 eggs 1 cup butter 1 teaspoonful cream of tartar 1 cup milk 1-2 teaspoonful soda 3 1-2 cups flour Juice and peel of 2 oranges Yolks of 5 eggs Beat the butter and sugar to a cream. Filling and Frosting Whites of two eggs, grated rind of two oranges and juice of one. Confectioner's sugar to make thick. . Mrs. N. H. Dadmun. WELLESLEY COOK BOOK 133 ORANGE CAKE cuus suffar Whites 3 eggs 2 cSpl flo5? 1-2 cup water 1 tpasnoonful cream of tartar A little salt ^ ^ . , - 1 teSpoonful Dwight's Cow Juice and grated rind of Brand saleratus 1 orange Yolks 5 eggs Beat the whites to a stiff froth, add the sugar, when thoroughly mixed add the yolks, previously beaten for five minutes ; bake in five tins. Frosting between Layers Whites of two eggs, juice and grated rind of one orange, sugar enough to make quite stiff. 3Irs. Albert Jennings. CHOCOLATE CAKE 1 «-nr» Vkn+tfir 5 eggs, 2 whites left out 2 cuSs ?ugar 1 tiaspoonful cream tartar 1 ?-7cups flour 1-2 teaspoonf ul Dwight's Cow 1 cup milk Brand soda Beat the butter to a cream. Add the sugar gradually, then the eg^s well beaten, the milk, next the flour, in which the cream of tartar has been well mixed. Dis- solve soda in a teaspoonf ul of the milk, add, stir quickly, and bake in two sheets for thirty minutes, in a moderate oven. Ice. Icing Whites of 2 eggs 6 tablespoonf uls grated choc- ' suga"^' "' powdered ^ ojate^^^,^, ^^ ^^^.^^^ Put the chocolate and six tablespoonfuls of the sugar in a saucepan with two spoonfuls of hot water. Stir over a hot fire until smooth and glossy. Beat the whites to a froth and add the sugar and chocolate. //. E. C. 134 WELLESLEY COOK BOOK CHOCOLATE CAKE i cup of sugar 1-2 cup butter "Whites of 2 egg's 11-2 cups flour 1 teaspoonful cream of tartar 1-2 cup sweet milk 1-2 teaspoonful Dwig-ht's Cow Flavor with vanilla Brand soda iixiB sugar and butter to a cream, add whites of eggs beaten stiff, then flour with creain of tartar, dissolve the soda in milk and stir into cake well. Bake in three or four layers. Frosting Whites of 2 eg-g-s 1 cake German sweet choco- Pow^dered sugar late Beat eggs stiff, stir in chocolate grated, add sugar, not enough to make the mixture. too stiff. It should not be so soft as to run. Spread the frosting between the layers and over the top. Mrs. Albert Jennings. CHOCOLATE CARAMEL CAKE 1 cup of butter 1 cup of corn starch 2 cups of sugar Whites of 7 eggs 1 cup of sweet milk 3 teaspoonfuls of baking 1 1-2 cups of flour powder in flour Cream butter and sugar, add the milk and flour, then the corn starch, last the eggs whipped. Bake in a dripping pan. Caramel One pound brown sugar, one-fourth pound of German chocolate, one-half cup of sweet milk, butter size of an Qgg, tablespoonful of vanilla. Boil until it thickens like jelly, then spread. Mrs, H. H. Brown. WELLESLEY COOK BOOK 135 CHOCOLATE CAKE 1 square of chocolate 2 even cups of flour 1-4 cup butter 1-2 cup milk 1 cup sugar 1-2 teaspoonful soda 2 eg-g-s 1 teaspoonful cream of tartar Melt the chocolate in four tablespoonfuls of water. Beat the yolks and Avhites of the eggs separately. Cream the Butter, and add the sugar, chocolate, and yolks of the eggs, a little at a time. Mix the cream of tartar and soda with the flour and add, then the milk and whites of the eggs. Frost with chocolate frosting. 3frs. E. A. Jennings. CHOCOLATE CAKE 4 eggs 2 cups flour 1 1-2 cups sugar '^1 teaspoonful cream tartar 1 small cup cold water 1-2 teaspoonful Dwight's soda Sift cream of tartar and soda with flour. Bake in round tins. Filling 1-4 cake of Baker's chocolate Whites of 2 eggs 1 cup sugar 1 teaspoonful vanilla Beat the sugar, chocolate, and eggs together, and stir to tht vanilla. into the boiling milk. Boil until thick, then add the Abbie A. Moulton. CHOCOLATE CAKE 1 cup butter 1 cup of milk 2 cups sugar 1-2 teaspoonful soda 5 eggs, reserving the whites 3 1-2 cups flour of two 1 teaspoonful cream of tartar Frosting for this Cake One cup sugar, six large spoonfuls grated chocolate, whites of two eggs. Mrs. II. II. Brown, 136 WELLESLEY COOK BOOK CHOCOLATE CAKE 1 cup sug-ar 1-2 cup milk 2 eg-g-s 3 1-2 cups flour 3 tablespoonfuls melted 1 heaping- teaspoonful Royal butter Baking Powder Bake in three round tins, and put together with the frosting. Boiled Frosting 2 cups sugar 1-2 teaspoonful vanilla 1-2 cup water 6 tablespoonfuls grated Whites of 2 eggs, beaten stiff chocolate Boil the sugar and water, without stirring, until the syrup, taken up on a skewer, will "thread," and pour over the eggs in a fine stream, beating well. Add choco- late and vanilla, and beat until thick enough to spread. Mrs. Benj. H. Sanborn. COCOANUT CAKE 1 1-2 cups of sugar 1 teaspoonful cream tartar 1-2 cup of butter 1-2 teaspoonful soda 1-2 cup of milk 2 cups of freshly grated 2 1-2 cups of flour cocoanut Whites of 4 eggs Miss H. H. Rollins. COCOANUT CAKE 1 cup sugar 3 tablespoonfuls butter Yolks of 3 eggs 1 cup sweet milk 2 cups flour 2 even teaspoonfuls cream 1 even teaspoonful soda tartar Bake in four round tins. Beat the whites of eggs very light, add about one-half as much sugar as for ordi- nary frosting. Then Schepp's desiccated cocoanut, to thicken enough to spread nicely ; put between and on top. Sprinkle on some dry cocoanut, and set away to cool. Mrs. J. Moulton. WELLESLEY COOK BOOK 137 PUFF CAKE 3 eggs 1 1-2 cups milk 2 cups sugar 3 teaspoonfuls Royal Baking 1-2 cup butter, small cup Powder 3 cups flour Cream the butter, add sugar, then cream again ; add milk, then the flour, in which the baking powder has been thoroughly stirred. Flavor with extract of almond. Mrs. Burrill. . NUT CAKE 1 cup sugar 2 teaspoonfuls Royal Baking 1-2 cup butter Powder 2 eggs 1 large cup walnut meat, 1-2 cup sweet milk chopped 1 1-2 cups flour Cream butter and sugar ; sift baking powder with the flour ; mix in the order given. Bake in one loaf ; frost with white frosting, and in the frosting lay halves of walnuts. . ^^ c r. 3frs. Benj. TL Sanborn. MINNEHAHA CAKE 2 cugs of sugar 3 eggs 1-2 cup of butter 2 teaspoonfuls cream tartar 1 cup of milk 1 teaspoonful soda Bake in three jelly cake tins. Filling 1 cup sugar 1-2 cup chopped raisins 1 egg, white only 1-2 cup currant jelly Boil the sugar, first adding a very little water, and pour hot upon the egg, beaten stiff, then add the other ingredients, and spread between the layers while warm. A little orange or lemon juice will improve it. Mrs. Burrill. 138 WELLESLEY COOK BOOK ALMOND CAKE 1 cup sugar 1 teaspoonful cream tartar 1-2 cup butter 1-2 teaspoonful Dwight's soda "Whites of 2 eggs dissolved in 1-2 cup milk 2 cups flour Flavor with almond Mrs. Albert Jennings. PLAIN CAKE 1 cup sugar. 1 eg^ Powder Piece of butter size of an egg 1 cup water, or milk —water 2 teaspoonfuls Royal Baking makes tenderer cake. Cream together the butter and sugar, add the Qgg and beat thoroughly, add the water (or milk), and mix the baking powder with flour enough to make moderately stiff. The amount of flour used depends largelj' on the kind used. You need less of patent-process than of pastry. Beat all thoroughly once more, and bake in a loaf, or in three layers. Essence of any kind, or raisins, or currants, or nuts, added, makes a variety. CHOCOLATE CREAM The Cream 2 cups granulated (or any white) sugar 3-4 cup milk Boil for fifteen or twenty minutes, taking care to stir often enough to keep from burning. Remove from the fire, and flavor to taste. Cool a few minutes, and stir until it thickens and begins to look like candy. Spread on cake quickly. This is enough for three layers. The Chocolate Cut up one-half cake Baker's chocolate. Melt by placing dish in mouth of tea-kettle. Over each layer of cream spread layer of chocolate. Charlotte E. Miller. WELLESLEY COOK BOOK 139 VARIETY OF FRO STINGS With the cream part of the above, a variety of frost- ings may be made, if to the boiling milk and sugar chopped raisins, or figs, or dates, or currants, or nuts, or cocoanut be added. Nuts or fruit should not be added until the frosting is about to be removed from the fire, but cocoanut may be boiled. If you wish to frost but one loaf, only half the quantity need be used. Charlotte E. Miller. MAPLE SUGAR FROSTING Three cups maple syrup boiled to a wax, and stirred until it begins to sugar, then spread quickly. Will put three layers together. charlotte E. Miller. CARAMEL CAKE 2 es-e-s 2 cups flour 1 cur> suffar 1-2 teaspoonful soda 1-2 cup butter 1 teaspoonful cream tartar 1-2 cup milk Beat whites of eggs separately ; cream the yolks and butter, then beat in sugar ; dissolve soda in the milk and add, also flour and cream tartar. Bake in two sheets. Filling 2 coffee-cups of powdered 2-3 cup milk sugar Butter size of walnut Boil all ten minutes, then beat till cold and creamy, and add one teaspoonful vanilla. Spread between sheets and on top. ^ t^ i. ^ ^ J. Peabody. 140 WELLESLET COOK BOOK CORNUCOPIAS FOR LUNCH 3 eg-g-s Salt 1 cup sugar 1 cup flour Stablespoonfulswater 2 teaspoonfuls yeast powder Beat eggs and sugar twenty minutes ; add other ingredients : beat five minutes. Bake in small round tins size of teacup saucer. When taken from the oven tie each one in form of cornucopia ; just before serving, remove strings and fill with whipped cream, and a square of currant jelly in centre. Mrs. W. L. Russell. CHARLOTTE RUSSE 1-2 pint thick cream Sug-ar to taste 2 eggs (the whites) Lemon or vanilla, to flavor 2 teaspoonfuls gelatine 1 loaf sponge cake Whip the cream to a froth, also the whites of the eggs; add one cup water with the gelatine dissolved in it ; sweeten to taste, and flavor. Take a deep dish and line with small strips of sponge cake on the sides. Put a piece of white paper on the bottom of the dish, then pour in the cream. Let it remain till hardened. Turn out on a flat dish to serve. Mrs. Morrill. DRIED APPLE CAKE 2 cupfuls apples 5 cupfuls flour 2 cupfuls molasses 3 eggs 1 cupful sugar 2 teaspoonfuls soda 1 cupful sour milk Cloves and cinnamon 1 cupful butter Soak the apples over night. Chop, and simmer in the molasses two hours. Stir the soda into the milk, beat the eggs, butter, and sugar together, and mix all together. Bake one hour. Mrs. Mary L. Whipple. WELLESLET COOK BOOK 141 APPLE CAKE 1 cup butter 1 teaspoonful cinnamon 1 cup sug-ar 1-2 teaspoonful cloves and 1 egg- allspice 1 cup dried apple A little salt 1 cup molasses 1-2 cup raisins, stoned, 1-2 cup sour milk chopped, and made per- 2 cups flour fectly dry 1 teaspoonful soda Soak the dried apple over night. Chop it quite fine and simmer two hours in the molasses. Let it cool. Cream the butter and add to it the sugar, beating them together thoroughly. Beat the egg till very light, and add to the butter and sugar. Then put in the apple, molasses, and milk. Sift in lightly the flour, soda, and spices. Scatter the raisins into the mixture, beat thoroughly, and bake in a moderately hot oven about three-quarters of an hour. This may be frosted or not, as is liked. This receipt will make two thin or one^^ thick loaf. Mrs. Johrh Amiersoru. MARBLE CAKE White Part 1^2 cup butter Whites oT 4 eg-g-s 1 1-2 cups sugar 1-2 teaspoonful soda 1-2 cup milk 1 teaspoonful cream tartar' 2 1-2 cups flour Flavor -with lemon Dark Part 1-2 cup butter Yolks of 4 eg-g-s 1 cup brown sugar 1-2 teaspoonful soda 1-2 cup molasses 1 teaspoonful cream tartar 1-2 cup milk All kinds of spice 2 cups flour Mrs. Albert Jennings. 142 WELLE SLEY COOK BOOK. MARBLED CHOCOLATE CAKE 1 cup butter 1 cup sw^eet milk 3 cups flour 1-2 teaspoonful soda 4 eg-gs 1 teaspoonful cream tartar 2 cups powdered sugar Mix ingredients well, then take out one and one-half cups of the mixture, and mix with it enough chocolate, previously melted in a few drops of hot water, to give a dark color, then put in pans in separate layers and bake half an hour. Mrs. Parritt LEOPARD CAKE Whites of 6 egg's 6 tablespoonfuls milk 2 cups sug-ar 1 teaspoonful soda 4 cups pastry flour 2 teaspoonfuls cream tartar 1 cup butter Sift the flour, cream of tartar, and soda together; cream the butter, add the sugar, and then add gradually the eggs, flour, and milk. The Dark Batter 1 cup butter 1 pound raisins chopped 1 cup sug-ar 1 pound currants 1-2 teaspoonful cloves 1 cup molasses 1 teaspoonful cinnamon Yolks of (i egg-s 1 nutmeg- 4 cups pastry flour 1 cup citron 1 teafepoonful soda Cream the butter, and mix the other ingredients in the order given above, adding the flour and eggs in small quantities at a time. Let the currants be well dried, and mixed with a little of the flour. Put the dark batter into two pans, and mix the light batter with it in spots. Bake two hours in a moderate oven. The flavor of this cake is improved by keeping it a few weeks. Mrs. E. A. Jennings. WELLESLEY COOK BOOK 143 MARBLE CAKE 1-2 cup of butter 1-2 cup of milk 1 cup of sugar 1 3-4 cups pastry flour 2 eggs, yolks and whites 1 teaspoonf ul Royal Baking beaten separately Powder Divide the mixture into halves ; to one half add 1-2 cup raisins, stoned and 6 English walnuts, chopped chopped 2 tablespoonfuls molasses 1-2 cup of currants 1 teaspoonful mixed mace Small piece citron, chopped and cassia Put the dark in the centre of the pan, and the light on either side. One loaf. Mrs. B. H. Sanborn. NED'S CAKE 1 cup butter 1 teaspoonful soda mixed with 2 cups sugar flour 5 eggs 1 c^P each walnuts, raisms, 1 cup milk and citron 3 1-2 cups flour Extract of lemon, rose, and 2 teaspoonfuls cream tartar bitter almond Cream butter and sugar, add beaten yolks of five eggs and whites of three, reserving the whites of two for frosting. Add the other ingredients, and lastly the nuts, raisins, and citron chopped. Bake in two deep pans. Frosting Whites of two eggs beaten stiff, one cup of confec- tioner's sugar ; beat smooth. Canterbury, Conn. VERMONT CURRANT CAKE 1-2 cup butter 1-2 cup currants 1 1-4 cups sugar 1-2 teaspoonful cream tartar 1-2 cup milk 1-4 teaspoonful Dwight's Cow 2 eggs Brand soda 2 cups flour ^ . ^ . Mrs. A. Jennings. 144 WELLESLEY COOK BOOK MARSHALL CAKE 2 1-2 cups of sugar 4 eg-g-s 1 cup of butter 1 teaspoonful soda 1 cup of milk 1 teaspoonful cream tartar 4 cups of flour Bake in three shallow tins, two cakes plain ; to the third add 2 tablespoonfuls of molasses 1-4 lb. citron 1 cup of raisins, stoned and Cloves, cinnamon, nutmeg, chopped etc., to suit the taste 1 cup currants Wet this after it is baked with the white of an egg, and place between the light ones. Frost. Miss A. Rollins. COLD WATER CAKE 1 cup of sugar 1 egg 1-2 cup of molasses 1-2 teaspoonful of soda 1-4 cup of butter A little spice of all kinds to 1-2 cup of cold water suit taste 1-2 cup of raisins 1 pint of flour Mary C. Seagrave. TUMBLER CAKE 3 tumblers sugar 1 teaspoonful cream tartar 1 tumbler butter 1-2 teaspoonful soda 1 tumbler sweet milk 1 tumbler citron 4 eggs Flavor with lemon 5 tumblers flour C. J. Hanks. AUSTIN CAKE 3 cups sugar 5 cups flour 1 cup butter 1 1-2 cups chopped raisins 2 eggs 1 teaspoonful Royal Baking 2 tablespoonfuls molasses Powder 1 1-2 cups milk 1 teaspoonful mixed spices Cream butter and sugar, sift baking powder and spice with the flour. Mix in the order given, and bake in two bread pans. Mrs. B. H. Sanborn. WELLES LEY COOK BOOK 146 EMMARY CAKE 1 cup of butter 1 tablespoonful cinnamon 2 cups of sugar, and rub both 1 teaspoonful vanilla together until creamed 2 teaspoonfuls cloves 6 eggs, beating the two parts 1 teaspoonful soda separately 2 teaspoonfuls cream tartar 3 pints of sifted flour 1 lb. currants 1-2 cup of molasses 1-2 lb. chopped raisins 2 cups milk 1-2 lb. citron This will make three loaves of cake. N. L. ELECTION CAKE 1 lb. raised bread dough 1-3 cup warm water, or milk (2 cups) 1-2 teaspoonful soda 1 cup butter 1 1-2 cups flour 1 1-2 cups sugar 1 cup raisins, stoned 4 eggs Take from your bread dough which has been raised ; that which you wish to use, cut in small pieces and pour over it the milk in which the soda has been dissolved ; add the sugar, and the butter, melted, but ?iot inade hot. Mix these well together. Beat thoroughly the eggs and add to the mixture, also the flavoring you choose, the flour, and lastly the raisins. I use for this cake one teaspoonful extract of lemon and half a nutmeg. Put it in a bread pan, set it in a warm place, and let rise one and a half hours. Bake in a moderate oven the same length of time. Sophia B. Horr. RAISED CAKE Set a sponge, as for bread, and to a teacupful of sponge add 1 teacupful butter 2 eggs 1 teacupful sugar Spice, raisins, and currants Mrs. Edwin B. }Vebb. 146 WELLESLEY COOK BOOK RAISED CAKE 1 ess 1 1-2 cups sugar 1-2 cup butter 1-2 cup milk 1-2 cup yeast 2 1-2 cups flour 1 cup chopped raisins 1-2 teaspoonful Dwight's soda 1 teaspoonful cream tartar Spices of all kinds Mrs. A. Jennings. FRUIT CAKE 1 cup chopped pork 1 cup molasses 1 cup sugar 1-2 cup water 1-2 cup milk 1 teaspoonful saleratus 1-2 lb. raisins 1 lb. currants 1-4 lb. citron 1 egg Flour enough, so the spoon will stand erect Mrs. Albert Jennings. FRUIT CAKE 3 cups butter 3 cups brown sugar 3 cups molasses 12 eggs 8 cups flour 2 lbs. currants 2 lbs. citron All kinds of spices 1 tablespoonful soda 1 tablespoonful cream tartar Sift cream of tartar in flour, and mix soda in water, Bake three hours. Mrs. H. H. Brown. FRUIT CAKE 1 cup butter 2 cups sugar 3 cups flour 3 eggs Scant cup of milk 1 cup of chopped raisins Citron, nutmeg, cloves, and spice The juice of an orange improves the flavor. Mrs. Caswell. PLAIN FRUIT CAKE 2 cups sugar 2 cups molasses 2 eggs 1 cup butter 1 cup milk 1 teaspoonful soda This makes two loaves. 1 cup stoned raisins chopped 1 cup currants 1-4 lb. citron Spice, 1 teaspoonful each 4 cups flour F. M. F. WELLESLEY COOK BOOK 147 BLACK CAKE 1 cup butter 1 cup currants 1 cup sug-ar 1 cup citron 1 cup molasses 2 teaspoonfuls cloves 4 eggs 2 teaspoonfuls nutmeg 4 cups flour 2 teaspoonfuls soda 1 cup raisins . Frosting- or not Cream the butter, add the sugar ; beat the eggs to a stiff froth, add to butter and sugar ; then add the molasses, then the flour, saving enough to flour fruit. Stone and chop raisins, wash and dry currants, chop citron, or, if you like, cut in fine pieces. Add spices and soda. Bake three hours in moderate oven. H. E. C. HARRISON CAKE 3 eg-g-s 5 cups flour 2 cups molasses 1 teaspoonful soda *" 1 cup sugar 1 lb. stoned raisins 1 cup butter Nutmeg- and cinnamon 1 cup milk Bake in a slow oven in two iron bread pans. Harriet Guardenier. HARRISON CAKE 1 1-2 cups butter 1 lb. currants 2 cups sug-ar 1-2 lb. citron 1 cup molasses 5 cups flour 6 eg-g-s 1 teaspoonful soda 2 lbs. raisins Spice Miss Mary Mason. QUEEN'S CAKE 1 lb. flour 1 g-ill of cream 1 lb. sugar 5 egg-s • 1-2 lb. butter Citron 1 lb. raisins All kinds of spice 1 lb, currants Bake slowly a long time. Mrs. a E. Shattuck. 148 WELLESLET COOK BOOK FRUIT CAKE 1-2 cup molasses 2 eg-g-s 1 cup sugar 1 teaspoonful soda 1-2 cup butter Fruit and spices 2 cups flour E. O. K. FROSTING FOR ONE LARGE SHEET OF CAKE 1 eg-g", the white 1 tablespoonful lemon juice 1 teacupful powdered sugar The egg must not be beaten till the sugar is added. Put the white of the egg in a shallow dish and add the sugar by degrees, beating with a spoon; v/hen all the sugar has been used, add the lemon juice. If the white of the egg is large, it will require a very full cup of sugar ; if small, a scant cup. This will give a smooth, clear icing that will easily harcfen. Sophia B. Horr, FROSTING FOR CAKE White of one egg beaten to a stiff froth, one cup of powdered sugar. To this add one large apple grated, and beat twenty-five minutes. Flavor with vanilla. Mrs. S. C. Evans. CHOCOLATE FROSTING Three tablespoonfuls of grated chocolate, three table- spoonfuls boiling water, one-half teaspoonful vanilla, and powdered sugar to thicken. Mrs. Bcnj. H. Sanborn. CHOCOLATE FROSTING Beat the whites of two eggs to a stiff froth, add one and a half cups sugar and four tablespoonfuls of melted chocolate. Mrs. Parritt. WELLESLEY COOK BOOK 149 BOSTON CREAM CAKES 1-2 pint boiling- water 5 egg-s 1 cup butter 1-4 teaspoonful soda 2 cups flour Pour the boiling water over the butter, and while hot stir in the flour. When the whole is smooth and well scalded, set away to cool. When cold, break in the eggs. Stir until perfectly mixed, then add the soda. Drop mixture in buttered pan, tablespoonful in a place, and bake in quick oven. When done, fill the hollow cakes with cream. For cream use : 1 pint milk 1 cup sug'ar 1-2 cup flour 2 eg-g-s Stir together and heat until of the consistency of cream. Flavor with lemon. Mrs. Clements. CREAM CAKES 1 cup water, 1-2 cup butter 1-4 teaspoonful Dwig-ht's 1 cup flour Cow Brand soda 3 eggs, yolks and whites beaten separately Put the water and butter in a saucepan and let it come to a boil, add the flour dry, beat until smooth, and remove from the fire. When cool, add the yolks and mix well, then stir in whites. Drop in tablespoonfuls, on buttered tins, about three inches apart. Bake from twenty to thirty minutes. Split when cool and fill with cream. Cream for Cream Cakes 1-2 pint milk 1 tablespoonful flour 2 tablespoonfuls sugar 1 e^s, a little salt Wet the flour in a little cold milk and cook in the boiling milk five minutes, add q^^ and sugar, and cook one minute. When cool flavor. 160 WELLESLEY COOK BOOK ECLAIRS Bake the cream cake paste in oblong pieces. When cool split and fill with same cream. Ice with chocolate or vanilla frosting. Mrs. B. H. Sanborn. CARAMEL FROSTING 1 cup sugar 1 square Baker's chocolate 1 tablespoonful water scraped fine Simmer gently twenty minutes, being careful not to let it burn. Spread on the cake while hot. A. Rollins. CARAMEL FROSTING Two cups of sugar, two-thirds cup of milk, piece of butter half the size of an egg ; boil together ten min- utes. Flavor and beat till cool. Melt two squares of chocolate and spread on top. A. a W. GOOD GINGERBREAD 2-3 cup molasses 1 teaspoonful soda 2-3 cup sugar 1 teaspoonful cinnamon 2-3 cup butter 2 teaspoonfuls ginger 1 egg 2 1-2 cups flour 1 cup sour milk Put on the back of the range where it will warm, but not get hot, a dish containing the molasses, sugar, butter, spice, and a little salt, which you can stir now and then. When you are ready to bake your gingerbread, add one Qgg well beaten, the milk in which the soda has been dissolved, and then the flour. This will make one good loaf, baked in the bread pan. Time for baking, one hour, Sophia B. Horr. WELLESLEY COOK BOOK. 151 BOSTON HARD GINGERBREAD 1 lb. butter 2 lbs. flour , 1 1-2 lbs. sugar 2 tablespoonfuls ginger 5 eggs Cream together the butter and sugar, beat the eggs, and then add; also ginger to taste, and flour to roll very thin. . This is the very old-fashioned recipe called Gore (gin- gerbread. If put in an air-tight tin box it will keep good for several months. ^ , . „ rr ^ Sophia B. Horr. PATENT GINGERBREAD 3 cups flour 1 cup milk 1 r»nT^ <5ne-ar 1 cup molasses i ?easpSSnf ul soda 1-2 tablespoonful cloves 1 tablespoonful cinnamon Fruit if you choose. Mrs. Bacon. FAIRY GINGERBREAD 1 cup molasses 1 teaspoonful Dwight's Cow 1 r.nT^ csnp-flr Brand soda i-2 cup butter, filled with Ginger to taste ; pinch of salt boiling water Flour to mix stiff Stir molasses, sugar, ginger, and salt together, then add soda, and while foaming add hot water and butter. The dough should be rolled out verij thin. K. L. Burrill. HARD GINGERBREAD 1 cur> of sugar 1 teaspoonful of saleratus 1 cSp of buUer 1 tablespoonful of ginger 1-3 cup of molasses Flour enough to roll 1-2 cup of sour milk KOLL thill, and bake quickly. Cut in oblong pieces while warm. Misa A. BolUm. 152 WELLESLEY COOK BOOK MOLASSES GINGERBREAD 2 cups molasses 1 teaspoonful cinnamon 1 cup butter 1 cup boiling' -water -with two Nutmeg- teaspoonf uls soda dissolved 3 1-2 cups flour in it 1 teaspoonful cloves Mrs. Parritt. HARD GINGERBREAD 1 cup of butter 1-2 teaspoonful Dwight's Cow 2 cups of sugar Brand soda 1 ess^ 3-4 cup of milk Flour to make rather a stiff 1 teaspoonful ginger or nut- dough meg Beat the butter to a cream. Add the sugar, then the well-beaten Q^g. Dissolve soda in the milk. Add the spice, and roll very thin. H. E. C. MOLASSES COOKIES 1 cup molasses 1 teaspoonful Dwight's Cow 1-2 cup sugar Brand soda 1-2 cup lard 1 teaspoonful salt 2-3 cup cold water 1 teaspoonful ginger Beat together sugar and lard, add molasses, water, soda dissolved, ginger, and salt. Koll with as little flour as possible, cut out, and bake in rather a hot oven. H. E. C. COOKIES 1 cup sugar 1 teaspoonful cream of tartar 1-2 cup butter 1 scant teaspoonful soda 1 egg Flour to roll 1-2 cup milk Cream the butter and sugar, add the egg well beaten, then one cup or more of flour with one teaspoonful of cream of tartar sifted with it, then add the milk in which has been dissolved the soda. Flavor, and add flour to roll, Mrs. H. W. F. T. WELLESLEY COOK BOOK 153 CHOCOLATE COOKIES 2 eg-g-s 1-2 cake chocolate 2-3 cup butter 1 teaspoonful Dwig-ht's soda 2 teaspoonfuls cream tartar Flour enoug-h to roll 1 1-2 cups sugar Mrs. Albert Jennings. SUGAR SNAPS 1 cup sugar 1-2 teaspoonful Dwight's Cow 2-3 cup butter Brand soda 1 ess 1 teaspoonful cream tartar 4 tablespoonfuls milk Lemon or vanilla Flour to roll stiff Mrs. L. M. Grant. HAMLETS Two eggs, one and one-half cnps of sugar, one-half cup each of raisins and currants, two-thirds cup of but- ter, one teaspoonful each of cinnamon, clove, and nut- meg, one teaspoonful soda dissolved in two tablespoon- fuls milk, make very stiff with flour. Take pieces of dough a little larger than English walnuts and roll into balls, placing them three inches apart in buttered pans. The hands must be well floured. These are best to stand several weeks, till moist like fruit cake. Mrs. Stoddard. HERMIT CAKES 1 1-2 cups sugar 1 tablespoonful cinnamon 1 cup butter 1 tablespoonful cloves 2 eggs 1 tablespoonful nutmeg' 1 tablespoonful milk 1 cup currants 1 teaspoonful Dwight's Cow Flour to roll th^ Brand soda Sprinkle with sugar Mrs. N. H. Dadmun. SPICE COOKIES 1 coffee-cup lard and butter 1 teaspoonful cloves 1 coffee-cup sugar 1-2 teaspoonful Dwight's Cow 1 coffee-cup molasses Brand soda dissolved in the 1-2 cup boiling hot w^ater w^ater 1 tablespoonful ging-er Flour to roll stiff Mrs. Lewis M. Grant. 154 V/ELLESLEY COOK BOOK GINGER SNAPS (without butter) 2 egg's well beaten 1 teaspoonful Dwight's 1 cup of brown sugar Cow Brand soda 1 teaspoonful of ginger Flour to roll out 1 cup of molasses boiled Mix in the order given, bake in a quick oven. Mrs. B. H. Sanborn. GINGER SNAPS 1 1-2 cups molasses 1 tablespoonful ginger 1-2 cup sugar 1 tablespoonful vinegar 1 cup butter 1 teaspoonful Dwight's Cow 1-2 teaspoonful salt Brand soda As much flour as can be worked in. Roll thin, bake on buttered tins. Mrs. W. L. Russell. VANILLA WAFERS 1 cup sugar 1 teaspoonful vanilla 2-3 cup butter 1-4 teaspoonful soda 1 egg 1-2 teaspoonful cream tartar 4 tablespoonfuls milk Flour to roll thin 3/rs. iV. H. Badmun. BROOKLYN FLORENTINES Make a thin, rich paste, and line a tin. Over this spread a layer of jelly, and bake. Then beat up the whites of two eggs, and pour over the top. Over this sprinkle cocoanut or minced almonds, and powdered sugar. Put into oven and brown. When done, cut in diamonds. Mrs. B. H. Sanborn. GRUMMETS 1 cup sugar 1-2 teaspoonful saleratus 3-4 cup butter 1 cup chopped raisins 2 eggs Spices of all kinds Beat butter and sugar together, add eggs, ^v^ll beaten, then spice and raisins. Mix saleratus in flour. Flour enough to roll thin like cookies. M. Brown. WELLESLEY COOK BOOK 155 ICE CREAM AND SHERBET "To be good be useful ; to be useful always be making something good." ICE CREAM 2 quarts milk 1 small cup flour 1 quart cream 3 cups sugar Boil the milk and stir in the flour wet in a little cold milk. Boil ten minutes ; when cold, add cream and sugar, and flavor to taste. Strain through a fine strainer and freeze. Mrs. Burrill. BROOKLYN PEACH ICE CREAM To one quart of peaches take one quart of milk, sweeten the milk ver]/ sweet and freeze. When frozen, stir in the peaches, which have previously been sliced and sweetened, then pack. Mrs. Benj. H. Sanborn. VANILLA ICE CREAM For two quarts of vanilla ice cream, boil two teacupfuls of milk in a milk boiler, or in a basin set inside of a pan of water. Beat the yolks of two eggs, stir them in the boil- ing milk, and continue stirring until it thickens like cus- tard. When cool, add the whites of four eggs, previously beaten to a stiff froth, and one coffee-cupful of pulverized 156 WELLESLEY COOK BOOK sugar. Put on the ice. When ready for freezing, add one quart of rich cream, three teaspoonfuls extract of vanilla, and freeze. CHOCOLATE ICE CREAM Use the recipe given above, adding to the milk, be- fore boiling, from two to four ounces grated chocolate. ALMOND ICE CREAM Use the same recipe as for vanilla ice cream, except use extract of bitter almond for flavoring. TUTTI FRUTTI ICE CREAM Make same as ordinary ice cream, and as soon as it begins to thicken in the freezer, add candied cherries to the proportion of about six ounces of cherries to two quarts of cream. Then cover the freezer can and turn the crank so as to mix the cherries in, and beat the cream up light, until it is frozen. Mrs. Benj. H. Sanborn. FROZEN APRICOTS 1 can apricots 1 quart water 1 large pint sugar 1 pint whipped cream Cut the apricots into small pieces, add the sugar and water, and freeze. When nearly frozen, add the cream. Mrs. Mary L. Whipple. CAFE PARFAIT 1 pint of cream 1 cup of coffee 2-3 cup sugar Dissolve sugar in the coffee. Whip the cream thoroughly with an egg-beater, and pour in the coffee and sugar. Turn into a mould, pack in ice and salt. Let it stand two hours. This makes a pretty dish when the juice of strawberries is used instead of the coffee. More time will be required for freezing the strawberry. Miss Hall. WELLESLEY COOK BOOK 157 FROZEN PEACHES 1 can peaches 1 quart hot water 1 heaping pint sugar 2 cups whipped cream Boil the sugar and water together twelve minutes; then add the peaches, and cook twenty minutes longer. Then rub through a sieve and cool. Freeze. When nearly frozen, remove the cover and add the cream. Let stand one hour before serving. Apricots may be used instead of peaches. Pauline Smith. FRUIT CREAM 1-2 can apricots 3 lemons 3 bananas 3 cups sugar 3 orang-es 3 cups water Put a puree strainer or sieve over a granite pan or bowl, and turn in the apricots and rub all but skins through. Peel bananas and sift pulp. Squeeze oranges and lemons and strain into fruit pulp, add sugar, and, when dissolved, freeze as usual. Mrs, Spear. MILK SHERBET 1 quart milk 2 cupfuls sugar Freeze. Then mix in the juice of three lemons. Mrs. Mary L. Whipple.. STRAWBERRY or BLACKBERRY SHERBET 1 quart berries, or enough to 1 pint water make 1 pint juice 1 lemon 1 pint sugar Mash berries, add sugar, and, after the sugar is dis- solved, add water and lemon juice. Press through fine cheese-cloth and freeze. Vary sugar as fruit requires. All fresh fruits are improved by the addition of a lemon. Mrs. Spear. 158 WELLESLET COOK BOOK. POMEGRANATE SHERBET Dissolve as much gelatine as you can heap on a large tablespoon in boiling water. To one quart of water add one and one-half cups of sugar, and the juice of eight blood-oranges. Strain and freeze. A. M. Wilson. GRAPE SHERBET 2 lbs. Concord grapes 1 quart water 2 lemons 1 lb. sugar Lay a square of cheese-cloth over a large bowl ; put in washed grapes and mash with wooden masher. Squeeze out all juice and add equal amount of cold water, the lemon juice, and sugar. Use sugar enough to make quite sweet. Freeze as usual. Mrs. Spear. RASPBERRY SHERBET 1 tablespoonful Boston Crys- 2 cups raspberry jam tal Gelatine 1 cup sugar 1 quart boiling -water 1-4 cup cold -water 1 lemon Soak the gelatine in the cold water ten minutes. Add half the boiling water and the sugar. Soak the jam in half the boiling water. Mix all together, add the lemon juice. Strain and freeze. Mrs. Benj. H. Sanborn. LEMON SHERBET 1 tablespoonful Crystal Gela- 1 pint sugar tine Juice of 6 lemons 1 quart -water Soak the gelatine in a little of the cold water for ten minutes, and when softened add remainder of the water, the sugar and lemon juice. Strain when all is dissolved, and then freeze. If lemons are very juicy, five will be sufficient. J. Peabody. WELLESLEY COOK BOOK 159 CONFECTIONERY "Prove all; hold fast that which is good." CREAM CANDY 2 cups sugar 1 small teaspoonful cream 1 cup -water tartar 1 teaspoonful butter 1 teaspoonful vanilla Boil, without stirring in the least, until it will harden in cold water. After it is taken off the stove, stir in the vanilla, and turn out on a greased platter. Begin to pull as soon as you can handle it. Mrs. Pomeroy. NUT CANDY 2 cups molasses, " New 3-4 cup sugar Orleans " Coffee-cup of walnut meats Boil sugar and molasses until it will harden quickly in water. Add a piece of butter and the walnut meats just before removing from the fire. Pour in shallow pans and check with knife. Mrs. C. E. Shattuck. VINEGAR CANDY Boil together for twenty minutes two cups of white sugar and one of vinegar. When done, pour into shallow pan's, cool, and mark into half-inch squares, or when half cool pull, making very white candy. Miss Lucy White. 160 WELLE SLEY COOK BOOK HOREHOUND CANDY Boil two ounces of dried horehound in a pint and a half of water for about half an hour. Strain, and add three and a half pounds brown sugar. Boil over a hot fire until it is sufficiently hard. Pour out in flat, well- buttered tin trays, and mark into small squares with a knife as soon as it is cool enough to retain its shape. Miss Lucy White. MAPLE SUGAR CANDY This may be made of the syrup or the sugar. In either case the best and clearest should be used. If the syrup is used, put it to boil just as you would molasses. Boil it fast until it begins to get thick. Take a little on a sauce-plate and stir ; if it gi^ains quickly it is done. Remove from the fire, and stir until it commences to grain, and pour into buttered pans or small muffin tins. English walnuts or hutternuts are an addition. Wolcott, Vermont. BUTTER SCOTCH 1 cupful sugar 1 tablespoonful vinegar 1 cupful molasses A pinch of soda 1-2 cupful butter, nearly Boil until done. When cold, cut into squares. Wrap in paraffine paper. Mrs. Mary L. Whipple. ALMOND CAKE Whites of five eggs, stir in sugar enough to make it stiff, with just a little pinch of flour, half a pound of almonds scalded and pounded ; drop on buttered tins, and bake in a quick oven. Mrs. Parrltt. WELLESLEY COOK BOOK 161 CREAM WALNUTS White of one egg, tablesijoonful of cream, confec- tioner's sugar enough to make a stiff batter, then roll into fairly good-sized balls. Flavor according to taste, then take one pound English walnuts, halve them, and put one half on each side of the cream, put in a cool place to harden. May Selfe. NUT CAKES One pound powdered sugar, whites of six eggs beaten to a stiff froth. One and one-fourth pounds almonds pounded fine in a mortar or linen cloth. Drop on but- tered tins and bake, in a quick oven. NUTS AND FRUIT GLACE 2 cup sug-ar 1 cup water Boil slowly, without stirring, half an hour. Dip the end of a skewer into the syrup and then into cold water. If the thread formed is brittle, the syrup is done. Set the saucepan into boiling water to keep the syrup from candying. Take the prepared nuts or fruit on the point of a large needle, dip them into the syrup, and lay on buttered plates to cool. English walnuts are very nice prepared in this way. Oranges should be divided into sections without breaking the skin. Mrs. Benj. H. Sanborn. CHOCOLATE CAKES Whites of eight eggs, one pound powdered sugar, six ounces of flour. One-half pound of sweet chocolate, grated. Beat the whites stiff, add the sugar little at a time, then chocolate, then flour. Grease the tins with lard. Drop the mixture in small round balls, and bake in a very quick oven, otherwise they become thin and hard. 162 WELLESLEY COOK BOOK CHOCOLATE PUFFS Beat well the whites of two eggs, then add half a pound of sugar. Scrape fine one pound and a half of chocolate, dredge with flour, mixing well. Add this to the eggs and sugar. Place upon buttered tins thin spots of powdered sugar about the size of half a dollar, pile a part of the mixture upon each spot, and sift over them fine white sugar. Bake a few minutes in a quick oven. Mrs. Clements. CARAMELS 1 cup Bakers chocolate 1 teaspoonful flour 2 cups molasses Good-sized piece of butter 2 cups sugar 1 teaspoonful soda 1 cup milk G-KATE chocolate fine. When nearly done stir in soda. When partly cool cut in checks. CARAMELS 1-2 cup butter 1 cup grated chocolate 2 cups milk 3 cups white sugar Put butter and milk on together ; when they boil briskly, add the sugar ; when that boils, add chocolate, and boil, stirring frequently, until it is stiff and slightly granulated, which will take half an hour or more. F. E. Lord. COCOANUT CARAMELS One pint milk, butter size of egg, one cocoanut grated fine (or desiccated cocoanut may be used), three pounds of white sugar, two teaspoonfuls lemon, boil slowly until stiff, beat to a cream, pour in shallow pans, and when partly cold cat in squares. Miss Lucy White. WELLESLEY COOK LOOK 163 ORIENTAL DISHES SARMAS 1-2 cup of rice 2 lbs. beef chopped very fine Boil the rice, mix with the chopped beef. Add a little butter, salt and pepper to taste. Take fresh grape leaves and put them in boiling water until tender. In each leaf roll a little of the beef and rice, making small oval balls, with the ends closed. Stew them in water sufficient to cover. Put a plate on them while stewing, to keep them from floating. If made with lamb instead of beef, no butter is needed. CHESTNUT STEW 2 quarts chestnuts 3 lbs. beef Slit the chestnut shells, and roast until soft. Re- move the shells. Cut the beef in inch squares, and brown in butter as for hash. Add a little water, flour, butter, and salt to make a gravy. Put in the roasted chestnuts and stew for about half an hour. QUINCE AND MEAT Take two good-sized quinces to two pounds beef. Pare the quinces and cut them in slices. Cut the beef in squares about an inch in size, and brown it in butter as for hash. Add a little water, flour, butter, and salt to make a gravy. Put the quinces in, and stew until soft. 164 WELLESLEY COOK BOOK SUMMER-SQUASH DOLMAS Take one-half cup rice to two pounds beef. Chop the beef fine; boil the rice and mix with the beef. Salt and pepper to taste. Take out the inside of the squashes and fill with the rice and meat, putting a little butter in each. Stew till the squashes are soft. If made with lamb, no butter is needed. These may be eaten alone or with lemon sauce. Take the yolks of five eggs to the juice of three lemons. Beat the yolks well and stir in the lemon juice. Pour over the squash dolmas. PILAF Two cups broth to one cup rice. When the broth comes to boiling point put in the rice. Salt to taste. Boil the rice soft, without stirring, until all the broth is absorbed and leaves the rice only. Eat with stewed tomatoes. DROP CAKES 1 cup sug-ar 1 teaspoonful baking powder 1 cup cream Flour enoug-h to drop from 1 eg-g- spoon Take one-half cup pulverized sugar and one even tablespoonful cinnamon, and mix them together. Drop the cakes into the cinnamon and sugar, and put them carefully into a greased pan. Bake as long as cookies. Agnes M. Lord, Smyrna. WELLESLEY COOK BOOK 165 SAUCE AND PICKLES "Mingle, mingle, mingle. You that mingle may. ' ' RHUBARB SAUCE 4 lbs rhubarb (wine) 2 cups sugar Cut up the rhubarb (leave the skin ou), and put into an earthen dish with the sugar. Cover tightl}^ and cook in a moderately hot oven until soft, testing with a straw. The sauce needs to be watched, as it may become too brown, and that would spoil the flavor, which is delicious when the red rhubarb is used. Mrs. E. P. Anderson. CRANBERRY SAUCE 1 quart cranberries 1 pint water 1 pint sugar Boil cranberries in water six minutes, add sugar, boil six minutes longer. Mrs. W. L. Russell, CRANBERRY SAUCE 3 pints of cranberries 1 1-2 pints of sugar 1 pint water Boll eight minutes, cool in the kettle. Miss Lucy White. CURRANT JELLY (Never-failing) Pick the fruit as soon as ripe (not dead-ripe). Look over carefully, but do not remove the stems ; crush a little of the fruit that it may not stick to the kettle. 166 WELLESLEY COOK BOOK Cook slowly at first, then bring to a boil and cook until soft, strain through fine cheese-cloth and boil ten min- utes, and measure the juice ; add an equal measure of sugar which has been thoroughly heated in the oven ; boil ten minutes, skimming as it boils. Mrs. Benj. H. Sanborn. CURRANT JELLY One pint of juice, one pound of sugar, put the cur- rants into the oven to warm, then press out the juice. Stir the sugar and juice together until the sugar is thoroughly dissolved, then put on the stove and stir about fifteen minutes, not letting it boil. Miss Lucy White. ORANGE MARMALADE 2 1-2 dozen oranges 12 lbs. coffee-crush sugar Pare oranges very thin, cover the parings with water and boil until tender, skim them out and cut into fine shreds, and put them back in the water with the juice and pulp of the oranges, add the sugar, and boil three- quarters of an hour; do not put in seeds or skins or white part of peel. Two and one-half dozen should weigh a little over eight pounds. A. M. C. PRESERVED CURRANTS 5 lbs. currants 1 lb. seeded raisins 1 teacup water To each pound of fruit allow three-fourths of a pound of sugar. Pick currants from the stem, put currants, sugar, and raisins all in kettle together, with one cup of water to prevent burning until sugar is dissolved, and cook ten or fifteen minutes. L. T. Winsor. WELLESLEY COOK BOOK 167 ONE, TWO, THREE JAM 2 lbs. ripe currants 4 lbs. sug-ar 3 lbs. raisins 6 oranges 1 pint currant juice Seed the raisins and chop them. Chop rather fine the peel of four of the oranges. Cook all together till soft. M7'S. Burrill. SPICED TOMATO 7 lbs peeled and sliced tomato 2 1-2 tablespoonfuls ground 5 lbs. sugar (crushed) cloves 2 1-2 tablespoonfuls ground 1 pint good vinegar cinnamon Boil slowly from two to three hours. Keeps well without being sealed. P. W. Dana. SPICED CURRANTS 8 quarts currants (stemmed) 3 teaspoonfuls ground cinna- 4 quarts brown sugar mon 1 1-2 pints cider vinegar 2 nutmegs grated 2 teaspoonfuls ground clove Let the pickle come to boiling, put in the currants, and boil slowly, stirring enough to prevent burning, for two hours, or until thickened as desired. Recipe fills about eight quart cans. Mary E. Eorton. SPICED CURRANTS 5 quarts currants 1 teaspoonful ground cloves 3 lbs. bro-wn sugar 1 teaspoonful ground cinna- 1 pint vinegar mon Pick currants from the stems, and boil all together three-quarters of an hour. Take out the currants, and boil the syrup a quarter of an hour longer. L. T. Winsor. 168 WELLE SLEY COOK BOOK SPICED CURRANTS 7 lbs. fruit 1 tablespoonful cinnamon, 4 lbs. sug-ar cloves, allspice 1 pint vineg-ar Boil slowly two hours or more. Mrs. C. E. Shattuck. BLACKBERRY SYRUP 2 qts. blackberry juice 1-2 oz. each of nutmeg-, cinna- 1 lb. loaf sug-ar mon, and allspice 1-4 oz. cloves 1 cup water Pulverize the spice and boil fifteen minutes. An excellent corrective for the stomach and bowels. Mrs. GoodelL PICKLED QUINCES For 2 lbs. fruit allow 1-3 a broken, not grated, 1 1-2 lbs. sug-ar nutmeg- 1 quart vineg-ar A handful stick cinnamon A little whole clove Let the spices and sugar boil, covered, a short time in the vinegar, then lay in the fruit — not too much at a time, lest some pieces get overdone and broken — cover, watch, and as fast as tender take out each piece with spoon and lay in jar, draining carefully from pickle. When all are done, let the pickle become as thick as desired, then pour over the fruit until that is well covered. Mary E. Horton. RASPBERRY SHRUB Place red raspberries in a stone jar, cover them with good vinegar, let them stand over night. Next morn- ing strain, and to one pint of juice add onC' pint of sugar. Boil ten minutes, and bottle while hot. Mrs. H, H. Brown. WELLESLEY COOK BOOK 169 RASPBERRY SHRUB To six quarts of berries add one quart of vinegar. Let them stand twenty-four hours, then strain through cheese-cloth. To one pint juice add one pound sugar. Heat slowly, allowing it to boil five or ten minutes. When cold, bottle for use. This makes a very cooling drink by adding tv»^o tablespoonfuls of the shrub and one teaspoonful of sugar to a glass of water. Mrs. Benj. H. Sanborn. PEAR CHIPS 8 lbs. pears, pared and quar- 1-4 lb. preserved ginger tered 1-2 dozen lemons 6 lbs. sugar Let the pears, sugar, and ginger stand over night. In the morning add sliced lemons. Cook one-half hour. A. M. a SWEET PICKLE PEARS Boil ten pounds pears until soft ; make a syrup of two pounds sugar, one quart vinegar. Miss Mary Mason. SWEET PICKLE PEARS 7 lbs. pears 1-2 oz whole cloves 1 qt. vinegar 1-2 oz. -whole allspice 3 1-2 lbs. brown sugar 1-2 oz. stick cinnamon Remove the skins from the pears and steam until tender. Put the vinegar and sugar into a saucepan, add the spices and heat. When boiling hot, pour over the pears. Let them stand twenty-four hours. Then drain off the syrup, scald, and return to jar. Repeat this once more, the last time scalding both fruit and syrup. Mrs. C. E. S/tattuck. 170 WELLESLEY COOK BOOK. GRAPE KETCHUP 5 pints grapes 2 tablespoonfuls cinnamon 1 pint vinegar 1 tablespoonful cloves 2 pints brown sugar 1 teaspoonful salt 1-2 tablespoonful allspice A little cayenne pepper Cook the grapes until soft, and sift through a colan- der. Add the other ingredients, and boil until the ketch- up is thick. Mrs. E. A. Jennings. GRAPE KETCHUP 5 lbs. grapes 1-2 teaspoonful cloves 2 1-2 lbs. sugar 1-2 teaspoonful allspice 1 teaspoonful ground cinna- 1-4 teaspoonful pepper mon 1-4 teaspoonful salt Boil the grapes with a little more water than enough to cover them, until quite soft. Strain or rub through a sieve to get out seeds. Add sugar and spices, and boil until sufficiently thick. Bottle and seal. Mrs. E. P. Anderson. SWEET CUCUMBER PICKLE Slice cucumbers about one-fourth inch thick. The cucumbers should be gathered when about an inch and a half in diameter. After slicing them crosswise, put them in a strong brine, where they will keep, if the brine is strong enough to hold up an egg, for several months, or until cold weather makes preserving a pleasant occu- pation. Soak the sliced cucumbers in cold water till the salt is out, changing the water several times. Then boil one hour in strong alum water. Then soak out the alum taste in cold water, which will require several days changing the water two or three times a day. Make a WELLESLEY COOK BOOK 171 syrup, one quart good vinegar, one pint water, three pounds sugar to four pounds cucumber, cinnamon, cloves, and mace to taste. Boil the cucumbers in this syrup till it is rich, clear, and thick. Some sliced ginger preserved with it is an improvement. Knoxville, Tenn. ^ TOMATO KETCHUP Wash and slice the tomatoes, and when well cooked, sift them, and to every gallon of juice add two table- spoonfuls of table salt, two tablespoonfuls of cassia, two tablespoonfuls of ground mace, one teaspoonful of cayenne pepper, one teacup of white sugar, and boil down one-third. When nearly done, add one pint of vinegar to every gallon of tomatoes. CHILI SAUCE Take thirty ripe tomatoes, peel them, three onions, three peppers, ripe ones, chop the onions and peppers very fine. Add to the partially cooked tomatoes a table- spoonful each of allspice, cloves, cinnamon, two table- spoonfuls of salt, one cup sugar, and a quart of vinegar. Cook thoroughly. Bottle, cork, and seal. 3Iiss Mary Mason. TOMATO CHOW CHOW One peck tomatoes, green, sliced, six green peppers, four onions, one cup salt, stirred together, and stand over night; pour off the water, put them in a kettle with vinegar enough to cover them, one cup grated horse- radish, one cup sugar, one tablespoonful clove, cinnamon, allspice. Cook until soft. Miss Mary Mason. 172 WELLESLET COOK BOOK. CHOW CHOW To one bushel green tomatoes chopped fine, use one teacupful salt. Let them stand over night. In the morning strain off the brine. To one gallon of tomatoes allow two quarts vinegar, two peppers, one-third tea- spoonful red pepper, one-half teaspoonful black pepper, and two green peppers chopped fine, one teaspoonful each of cinnamon, cloves, and allspice, one ounce celery seed, one ounce white mustard seed, and one teacupful brown sugar. Boil till tender, and can. Harriet Guardenier. TO PREPARE BELL PEPPERS Take out the stem and seeds, and put the peppers in a brine made from two quarts salt to about eight quarts water. Let them remain nine days in the brine, then take them out, and into each pepper put a few cloves, a little allspice and mustard seed, and some horseradish. Last of all an onion. Scald your vinegar and pour on them boiling hot. Mrs. Martha Clark. SPANISH PICKLE Eight quarts green tomatoes, chopped and salted. Let them stand twenty-four hours, then strain off the water. Add three pints each of onions and green peppers chopped, one cup of black mustard seed, two tablespoonfuls each ground allspice, cloves, three tablespoonfuls ginger, one of mace, two of celery seed, one coffee-cup brown sugar. Just cover with vinegar. Some prefer to boil it ten or fifteen minutes. Mrs. C. E. Shattuck. WELLESLEY COOK BOOK 173 CUCUMBER PICKLES 2 gallons vinegar, cold 2 oz. whole black pepper 1-4 lb. ground mustard 1 oz. whole allspice 1-4 lb. fine salt 1 oz. whole cloves 2 oz. white mustard seed Onions, if you like Wash the cucumbers and wipe them and throw into the mixture. Stir them occasionally. They work in a few daySj and will keep a long time. M. Brown, A PUT THE PE5T^ STICKNEY 8z: POOR'S PURE nU5T/IRD5, 5FKE5, ^ EXTR/ICT5. ABSOLUTELY PURE. EXTRA QUALITY. ipOR SPICES and EXTRACTS spoil the best recipe. By calling for the above brand you are sure to get the Best. We guarantee the quality of all goods bearing our name. TRY OUR B OSTON LINEN, OSTON BOND, UNKER HILL. Excellent in Quality, and Reasonable in price. Send 6 cents for samples. SAMUEL WARD CO., (INCORPORATED) Paper Merchanis and Stationers, 49 FRANKLIN ST., BOSTON. TO HAVE Thriving Plants . Ewe Flower Dressius Gives rich foliage and abundant bloom. Insist that your seedsman furnish Eclipse, or send 30 cents to manufacturers — enough for 20 plants one year. 1. P. THOMAS & SON CO., Phila., Pa. ^7S DR INK 0*0 TEA CHOICEST IMPORTED MOST ECONOMICAL. GET YOUR FRINTINQ DONE AT THE WELLESLEY JOB PRINTING OFFICE. WABAN^LOC^^^^ 3 P kinNEY, Proprietor. W. F. BIQELOW 6r CO., TRIMMINGS, BUTTONS, .-. ZEPHYR WOOLS, .-. YARNS, CORSETS, WORSTED GOODS, SMALL WARES. 56 Temple Place, BOSTON, F. DIEML 6r 50N, COAL # WOOD, WELLESLEY and SO. NATICK. 176 WELLESLEY COOK BOOK 177 FRAGMENTS AND MISCELLANEOUS HINTS " Therefore, in everything, 'gather up the fragments that nothing be lost. ' " Save all broken pieces and crusts of bread that can- not be used for toast, and dry them in a moderate oven. When well dried pound in a mortar and sift, and put away in a glass jar to be used in scallops, croquettes, dressings, or steamed puddings. Cold mashed potatoes, moistened with cream, and made in cakes and browned in the spider, are a good breakfast or lunch dish. Cold boiled potatoes made into salad, or cooked Lyon- naise, are also good for lunches. Save celery tops for use in salads, in soups or stews. Fragments of mashed turnips, not enough for another meal, are just the thing for vegetable soups ; lima beans and canned peas may be pressed through the colander and added to the soup stock. Every bone should be guarded with jealous care, and is the foundation for numberless delicious soups. The ends of a rib roast, the tough end of a steak and of a 178 WELLESLEY COOK BOOK. mutton chop are so much addition to the wealth of your soup-kettle. Skim carefully the surface of your soup, trim your chops and steaks, and save every fragment of fat, which should be clarified and strained and used in place of lard. Fragments of cold roast chicken, turkey, veal, or lamb, are appetizing if made into croquettes, scallops, or finely minced and seasoned and served on toast gar- nished by parsley or celery tops. When rice is used as a vegetable and left over, eggs may be added with a little sprinkling of flour, and light, tender, delicate griddles may be made. Cold boiled, baked, or even fried fish may be used for croquettes, or in cream sauce, or for scallops, and prove as attractive as in the first serving. Iron Rust. — This may be removed by salt mixed with a little lemon juice ; put in the sun ; if necessary, use two applications. How TO Clean a Tea or Coffee Pot. — If the inside o£ your tea or coffee pot is black from long use, fill it with water, throw in a piece of hard soap, set it on the stove, and let it boil from half an hour to an hour. For a Cough. — Mix equal parts of lemon juice, glycerine, and pure honey. Dose : One teaspoonful three times a day. To remove the tops of fruit jars that cannot be started by hand, dip a cloth in very hot water and apply to the outside of the cap ; this will cause it to expand. WELLESLEY COOK BOOK. 179" Salt water, as a lotion for weak eyes, is highly recommended by many physicians, and gives much relief where eyes have been strained by overwork. A GARGLE of salt and vinegar, with a little cayenne pepper, will do more to disperse soreness of the throat than any other remedy of which we have heard ; it will sometimes cure in a few hours. Place over the tight spot of a boot a cloth wrung out of hot water. The moisture causes the leather to stretch enough to make the boot fit easily. The best plant for a hanging basket, or the most cheerful for winter blooming, is the common morning- glory. As a window plant for winter it is a success, as it grows freely and produces graceful flowers in abun- dance. Besides, the morning-glory in the house has the advantage of those grown outside, as the flowers remain open nearly the whole day. When a room is to have new paper, the old ought to be removed first. A boiler of hot water set in a room, and the doors closed for a while, will cause the paper to loosen, so that it may be taken off without difficulty. The woodwork may then be cleaned easily while the dirt is softened by the steam. Always boil macaroni, tapioca, etc., before putting them into the soup. A LiTTLL lemon juice stewed with prunes adds flavor. Soak gelatine in cold water. Dissolve it in boiling water. 180 WELLESLET COOK BOOK. Drain everything which is fried in deep lard on light brown paper before serving. Scalloped oysters taste and look better when the cracker crumbs are moistened in melted butter. A WET strip of cotton cloth put round an apple pie before baking keeps in the juices. To test a baked custard, put a knife blade in it ; it should come out clean. Serve melons always ice-cold. To PREPARE Salt for Table. — Dry the salt. To one-half teacupful salt, add one teaspoonful flour, roll out and mix thoroughly. This prevents the salt from sticking in the bottles. To REMOVE White Spots from Furniture. — Take equal parts of spirits of turpentine and spirits of cam- phor. Shake till clear, and brush over the spots with a soft sponge. If necessary, rub with a little sweet oil, or any furniture polish. To whiten laces, place them in sour milk and let them stand in the sun. BEEP JUICE Choose a thick cut of fine, fresh, juicy "round" steak, without fat. Broil or sear it over the coals for only a ]ninute, or long enough to merely heat it through- out. Cut it in many places, then put it in press, which should be first warmed, and squeeze the juice out into a warm bowl or pan. Salt juice slightly. It should be served immediately, free from all fat. WELLESLET COOK BOOK, 181 VANILLA 1-8 lb. vanilla beans 1 pint alcohol 1 tonka bean 1 pint vrater Cut the vanilla beans up very tine, and put them and the tonka bean in the alcohol. Leave them for one week, shaking every day. Then add the pint of water and leave another week then, if it is settled and clear, it is ready for use. 182 WELLESLEY COOK BOOK. ON THE FEEDING OF YOUNG CHILDREN When planning the meals for the family table, it will well repay every mother with young children to give special thought to the demands of their rapidly growing bodies. A mother should seek to meet her child's early physical needs with as much thoughtfulness and enthu- siasm as she seeks later its moral and intellectual advancement. Indeed, a mother may well feel that in properly nourishing her child's body she is directly con- tributing to its higher development. Yet, nothwith- standing the interest and importance that attach to this subject, in how few families are children rightly fed ! Their diet is either meagre, or they are allowed to eat like their elders. What children are to eat for break- fast, dinner, and supper should never be left to chance. The dinner should be planned with reference to the breakfast, and the meals for to-day varied from those of yesterday. In order that children may have simple and nourishing food, it is often necessary to prepare for them special dishes. This should not be thought too much trouble or too large an expense. Even a mother who keeps no maid in the kitchen may, if she choose to make herself intelligent in these matters, easily provide a suitable diet for her children. Eating between meals should not be allowed. The eating of candy is most destructive to good digestion. If sweets are craved, a WELLESLET COOK BOOK. 183 block of pure sugar may be given at dessert. This is not too severe a rule. Trial proves that children are satisfied with right living when not led astray by the weak and ignorant indulgence of their parents. When a child first comes to the family table, a little firmness on the mother's part will be required to dis- courage it from Asking for dishes not its own. This firm- ness should be exercised without hesitation. As has been said above, it is easy, with a little painstaking, to interest a young child in its own well-being. What it at first accepts in obedience to its mother becomes later the child's choice and a habit of self-control. It is most important, too, that the child be taught hoiv to eat. To do this will require no small amount of supervision and patience. It must be taught first by example, and the example should be supplemented by the social and physiological reasons for eating properly. Thorough mastication of solid food must be insisted on, and milk and broths should be sipped from a spoon. Milk, when taken rapidly into the stomach, forms a hard curd diffi- cult for the stomach to break up and digest. Baker's crackers and baker's bread, on which so many children are largely fed, are almost the worst of foods for them, as, in addition to being deficient in nourish- ment, they often contain ammonia or alum, on which their lightness depends. Home-made white-flour bread is also deficient in nourishment, and should be allowed only as a change from coarse bread. Bread and crackers made from whole-Avheat flour, and cornmeal bread are suitable breadstuffs for children. Starchy foods, as rice and potato, should be given sparingly. 184 WELLESLEY COOK BOOK. Thoroughly cooked crushed oats, wheat and barley, gluten and wheatena, are the best of breakfast dishes for children. A saucerful of one of the above-mentioned cereals, with coarse bread, milk, and a baked apple, makes a simple, nourishing breakfast. Plain soiip, lamb, beef, or chicken, roasted or broiled, with potato and one other vegetable, such as either spinach, aspara- gus, squash, peas, beans, cauliflower, green corn grated, and stewed celery, may form the dinner. Fresh fish, as cod, haddock, or halibut, is nourishing and useful for variety. An e^g lightly boiled, or a plain omelette, may also be used as an alternate with cereals at break- fast. The supper should consist of milk and coarse bread and butter, or the bread may be made into milk- toast. Ripe fruit may be given at breakfast and dessert. If pudding or cake is given at dessert, it must be of the most simple character. The writer believes neither puddings nor cake to be necessary for a child's present happiness or future welfare. No condiment but salt should be used. Water, if possible either filtered or spring water, should be the only drink. The diet laid down here applies only to children of from three to four years of age and upward.^ The mother who desires a sound physical development in her children keeps them to a plain, nourishing diet until at least maturity is reached. Frances Field Abbott. 1 This is much too generous a diet for younger children. Milk, coarse bread, cereals, brotlis, and eggs should form the staples of a child's diet from infancy up to three and a half years. Some fruit may also be given. In most cases underdone roast lamb, beef, and chicken, minced tine, and baked potato may be used sparingly after the age of two years has been reached. I Established 1829. -E5TflBLI5nnENT- IS THE LARGEST AND BEST. (j(l XOVES, LACES, FEATHERS, BLANKETS, CURTAINS, DRAPERIES, CARPETS, and all hinds of CLOTHING, both whole and ripped, CLEANSED or DYED to give entire satisfaction. 17 Temple Place, BOSTON. NEW YORK, NEWPORT, PROVIDENCE, PHILADELPHIA, LYNN. LIBRARY OF CONGRESS 011 791 763 0,