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HOME HELPS 
 
 A Guide to the 
 New Housewife 
 
 Published by 
 
 THE THOMAS ADVERTISING CO. 
 CHICAGO 
 
f$ 
 
 * 
 
 ^ 
 
 Copyrighted 1912 
 
 by 
 
 The Thomas Advertising Co 
 
 All Rights Reserved 
 
 ©CU347916 
 
PREFACE 
 
 To the Bride: — In handing you this little book we 
 are making you a wedding present of countless value. 
 A perusal of its pages will demonstrate its immediate 
 value as a helper in establishing your new home. The 
 more you sludy and use its contents the greater will be 
 your appreciation of its value. Everything is practical 
 and theories are only used to form a foundation for the 
 practical facts given. 
 
 Every word of the text is reliable and will work out 
 to good advantage if carefully followed. The advertise- 
 ments are those of only reliable firms with whom you 
 may trust yourself in making your purchases, because 
 they have been and are firmly established and therefore 
 have the best of reputations to live up to. Kindly show 
 your appreciation of the value here given by mentioning 
 "Home Helps" when you are making your purchases. 
 
General Helps for Furnishing the Home 
 
 The furnishing of the new home presents many 
 very difficult problems to the new life. A large amount 
 of money may be vainly squandered in trying to get 
 something that looks homelike, and on the other hand 
 very delightful and cozy effects may be obtained from 
 a very small expenditure. The reason for the differ- 
 ence is that in the first case the person went at the 
 task without knowing what she really wanted, while 
 in the latter the person had worked out a definite 
 scheme of color and decoration and bought everything 
 to that end. We have not space enough to give any 
 rules for decorating, nor could any be given except in 
 the most general way, because of the vast differences 
 in people's tastes. It is the object to here give some 
 ideas as to the general effects certain color schemes and 
 arrangements may give, and we hope that these may 
 be of use to you when you decorate the new home for 
 the first time or when the old one is redecorated. The 
 subject is treated broadly but practically. 
 
 First, a few "don'ts" will help. Don't, if you 
 have two rooms that cannot be shut off from each 
 other, decorate one of them in blue and the other in 
 red, but rather use the same color in both. Never use 
 a red paper although you like the color and although 
 your husband may also like it. The color fades easily, 
 it becomes very tiresome, it cannot be made to har- 
 monize with anything and it absorbs so much light that 
 on a dark day it casts a gloomy aspect upon everything. 
 If you like yellow as a paper because of its sunshiny 
 effect do not put it in a room that has plenty of sun- 
 shine but rather put it in a room that is without this 
 good cheer. Put the light yellows and creams in north 
 and court rooms and decorate the sunlight rooms in 
 browns, tans or dark yellows. Another thing that 
 should be avoided is the using of heavily and promi- 
 nently decorated papers. With paper that has figures 
 on it that you can hang your hat on, you cannot reach 
 cozy or homelike effect. Always remember that soft, 
 subdued tones and effects will wear the longest and be 
 the most restful and satisfactory. 
 
Color Schemes 
 
 The following are some color schemes that have 
 been tried and which will work out very satisfactorily 
 if they are studied a little: 
 A yellow scheme: 
 
 Yellow and an odd blue. 
 
 Yellow and green. 
 
 Yellow and brown. 
 
 Yellow and a dark grey. 
 A brown scheme: 
 
 Brown and apricot. 
 
 Brown and old rose. 
 
 Brown, green and black. 
 
 Brown, b'ack and old gold. 
 
 Brown and burnt orange. 
 
 Brown and a light odd shade of blue. 
 An old gold scheme: 
 
 Old gold and rose. 
 
 Old gold, cream and maroon. 
 
 Old gold and olive green. 
 
 Old gold, rose and black. 
 
 Old gold and odd shade of dark blue green. 
 
 A Blue Scheme: 
 
 !Dark blue and cream. 
 Dark blue and a blue grey. 
 .—Blue and green. 
 
 Slue and violet, lavender, burnt orange used 
 sparingly. 
 
 A Grey Scheme: 
 
 Grey and burnt orange. 
 Grey and old rose. 
 — -Grey and old gold. 
 
 Grey and a yellow ochre. 
 Grey and coral red. 
 Grey and lavender. 
 
 A Green Scheme: 
 
 Green and peach. 
 Green and white. 
 Green, olive and yellow ochre. 
 
 (There is so much green out of doors, there- 
 fore why not use something else within. It will 
 be more satisfactory.) 
 
 A White Scheme: 
 
 White and green. 
 
 White and a steel blue. 
 
 White and lavender, violet or amethyst. 
 
 Yv'hite and tan or dark yellow. 
 
 All of the above schemes offer many varied possi- 
 bilities and if worked out with the first named color 
 predominating they will give very satisfactory effects. 
 None of the above schemes will cost more to work out 
 in dollars and cents than the usual method of throwing 
 together a heterogenous mass of furniture, rugs, pic- 
 tures, etc., with an impossible wall covering, in a vain 
 effort to get something attractive and homelike. A 
 good plan is to choose the scheme and then give the 
 ideas to some furnishing house to work out for you. 
 
To better illustrate the workings of the schemes 
 and to give an idea as to what to use and what to 
 discard in the furnishing of the home, the following 
 examples will be used: 
 
 For a living room, let's use a grey scheme. The 
 walls, then, must be done in a dark grey. The floor 
 covering should be grey also, and a seamless Wilton 
 rug without a border would be the most satisfactory; 
 if oriental rugs should be used their colors should be 
 very subdued. The furniture should also be grey, 
 wicker work would be the best with this scheme. So 
 far the room is all grey, with the possible exception 
 of the oriental rugs. Now, to give life to the decora- 
 tions some color must be added. If there is a fireplace 
 use brass or copper andirons, over the fireplace have 
 two copper or brass candlesticks with old rose shades. 
 On the table use a copper lamp, also with an old rose 
 shade, — apricot or a burnt orange may be used in place 
 of the old rose. The curtains must not be lace. They 
 should be a plain net with over curtains of white, 
 heavily figured chintz or muslin. The figuring of the 
 curtains must not be of a conspicuous type. At night, 
 when the lamp is lighted, always avoid a high over- 
 head light if you wish to have the room look cozy, 
 and there is a fire in the fireplace, the effect of the 
 room will be very pleasing. 
 
 A living room furnished in mission necessitates an 
 entirely different treatment than the above room. If 
 mission is used you must not have anything in the room 
 that is at all dainty and frilly, everything must be 
 simple and rather quiet, and substantial; by that, it is 
 not meant that the room must look ugly or cumber- 
 some. The schemes that lend themselves most readily 
 are grey, tan, blue, green or old gold and olive green. 
 This last is especially desirable if there is a high wains- 
 coting to the room. For example, take the old gold, 
 olive green color scheme with mission furniture, and a 
 wainscoting. 
 
 The wainscoting panels should be olive green, and 
 of course the woodwork of the room must be mission 
 finished, above the high wainscoting the wall should 
 be tinted old gold. The floor should be covered with 
 a perfectly plain borderless rug, olive green in color, 
 to match the color in the panels; a velvet rug is pref- 
 erable to any other. In front of the davenport or 
 fireplace there may be a small soft toned oriental rug. 
 The fireplace, to get the correct and best results from 
 the scheme, should be a dark red brick, nearly brown. 
 The furniture should consist of low bookcases, large 
 library table, a davenport, four or five chairs; these 
 should be straight, true mission styles do not recognize 
 the rocker. The decorations should be simple, copper 
 andirons in the fireplace, a copper vase or two on the 
 bookcases, three or four copper candlesticks with old 
 rose shades, a copper library lamp on the table also, 
 with an old rose shade. A couple of copper jardinieres, 
 
with autumn leaves, set on the bookcases or in the 
 chimney corner add greatly to the homelike effect. 
 The curtain must be simple net with over curtains of 
 stenciled burlap or figured muslin. The drapes should 
 hang straight to the floor and should be of stenciled 
 burlap or muslin to match the over curtains. A crash 
 may be used to good advantage in place of the muslin 
 or burlap. At night in the fire and lamp light this 
 room would please the most critical person because it 
 is simple and cozy. 
 
 Dining Room Examples. This is perhaps the hard- 
 est room to decorate well and properly that there is, 
 because there are only certain things that are permissi- 
 ble in the well decorated room of this type. 
 
 Mahogany and oak are the best woods to furnish 
 with. First use the mahogany furniture and build up 
 a color scheme with that as a basis. A white and blue 
 scheme will be the best to use with mahogany. The 
 woodwork should be white, the walls should be papered 
 with a blue, French striped paper, and the floor must 
 be covered with a plain blue rug with a darker border. 
 The furniture is of mahogany and consists of a round 
 mahogany table, chairs, a buffet and a serving table. 
 The decorations are simple. There should not be any 
 pictures or plates on the wall. On the buffet there may 
 be two or three plates, a vase, and perhaps a covered 
 dish; these should all be of the same pattern and should 
 be blue and white in color. The table may have a vase 
 upon it and this should match in every way the other 
 ornaments on the buffet. The curtains should be a 
 pretty figured muslin. 
 
 An Oak Dining Room. Golden oak should not be 
 used if it is at all possible to get anything else. Use 
 a dull oiled or an Old English oak for the furniture. 
 With that then as a basis use a brown and old gold or 
 burnt orange color scheme. The woodwork must be 
 very dark if the Old English oak is used and an oiled 
 oak if the oiled furniture is to be the keynote. The 
 walls should be papered in brown. The floor ought to 
 be covered with a rug that is brown and that will 
 harmonize with the walls; the border should be darker 
 than the center of the rug. If a figured rug is pre- 
 ferred be sure that it has a brown base and that the 
 figures are not conspicuous. The furniture should con- 
 sist of a round table, chairs, plain with cane seats, a 
 buffet and a' serving table. Two or three copper candle- 
 sticks with old gold or burnt orange shades may be set 
 on the buffet with a copper nut bowl. A low copper fern 
 pot will add to the beauty of the table. The hangings 
 should be a plain, tea colored net with over curtains 
 of a figured muslin or chintz. There should not be 
 any wall adornment. 
 
 Bed rooms should be treated in a dainty manner. 
 For example, suppose the furniture to be used for the 
 room was mahogany, then, with that as a key the fol- 
 lowing color scheme would be best to follow is white 
 
 10 
 
and Alice blue. The woodwork should be white and 
 the wall paper ought not to be heavily figured; every- 
 thing should look as dainty as possible; a striped de- 
 sign is the best suited for this type of a room. The 
 paper should extend to the ceiling. The floor cover- 
 ing must be a plain blue rug, similar in color to the 
 wall covering, and with a darker, plain border than the 
 center. The furniture should be mahogany or stained 
 a mahogany color. There should be a dressing table, 
 a chair or two, a bureau and a bed; the bed may be 
 white enamel iron, although a large four-post mahogany 
 bed would be more preferable. The curtain may be of 
 lace, although if net is desired use a figured over cur- 
 tain. The draperies used should also be of the same 
 figure as the over curtain. A room decorated as the 
 above will be very satisfactory. 
 
 Another example would be a white-green color 
 scheme. The woodwork must be white, the walls with 
 either a plain green or a daintily striped green and 
 white paper. The latter is preferable because it pre- 
 vents the least semblance of solidness. The floor should 
 be covered with a pretty green rug, a plain velvet with- 
 out border would be well. The chairs should be wicker, 
 the dressing table, chiffonier, bureau and bed should 
 be white, the bedsteads may be wood and should be of 
 a corresponding green to the chairs and wall. The 
 curtains should be a tea colored net, the over curtains 
 must be unfigured and tan. Other draperies should 
 also be of the same material as the over curtains. 
 
 Tables. 
 
 Table of Proportions. 
 
 One quart of flour requires one pint of butter, or 
 butter and lard mixed, for pastry. 
 
 One quart of flour requires one heaping teaspoonful 
 of butter for biscuit. 
 
 One quart of flour requires two tablespoonfuls of 
 butter for shortcake. 
 
 One quart of flour requires one cup of butter for 
 •cup cakes. 
 
 One quart of flour requires one-half teaspoonful salt. 
 
 One quart of flour requires four teaspoons of baking 
 powder. 
 
 One quart requires one pint of milk for muffins, 
 gems, etc. 
 
 One quart of flour requires one scant quart of milk 
 for batters of all kinds. 
 
 One measure of liquid to three measures of flour for 
 bread. 
 
 One teaspoon of soda to one pint of sour milk. 
 
 One teaspoon of soda to one cup of molasses. 
 
 One teaspoon of salt to one pound of meat. 
 
 A spoon means that the material should rise above 
 the edge of the spoon as much as the bowl sits below it. 
 A heaping teaspoon means that the material should be 
 twice as high above the edge of the spoon as the bowl 
 
6inks below it. A level teaspoon should hold sixty drops 
 of water. All dry materials are measured after sifting. 
 
 A spoon of salt, pepper, soda, spice is a level spoon. 
 
 One-half of a spoon is measured by dividing through 
 the middle lengthwise. 
 
 A speck or a pinch is what can be placed within a 
 quarter-inch square surface. 
 
 Table of Measure. 
 
 A speck equals one-quarter spoonful. 
 
 Four saltspoons equal one teaspoon. 
 
 Three teaspoons equal one tablespoon. 
 
 Eight tablespoons of dry and solid material equal 
 
 one cup. 
 Sixteen tablespoons of liquid material equal one cup. 
 Two gills equal one cup. 
 One wine glass equals one-half gill. 
 One cup equals eight ounces of liquid. 
 Ten eggs, average size, equal one pound. 
 One-half ounce bottle extract equals twelve tea 
 
 spoons. 
 One tablespoon butter equals one ounce. 
 One tablespoon granulated sugar equals one ounce. 
 One tablespoon powder sugar equals one ounce. 
 One tablespoon flour equals one-half ounce. 
 Two tablespoons ground spice equal one ounce. 
 Five nutmegs equal one ounce. 
 One quart sifted pastry flour equals one pound. 
 One quart less one gill sifted patent flour equals one 
 
 pound. 
 One scant pint granulated sugar equals one pound. 
 One pint butter equals one pound. 
 One pint chopped meat, packed, equals one pound. 
 One cup rice equals one-half pound. 
 One cup cornmeal equals six ounces. 
 One cup stemmed raisins equals six ounces. 
 One cup cleaned currants equals six ounces. 
 One cup stale bread crumbs equals two ounces. 
 
 Time for Baking. 
 
 Loaf bread 40 to 60 minutes 
 
 Eolls and biscuit 10 to 20 minutes 
 
 Graham gems 30 minutes 
 
 Gingerbread 20 to 30 minutes 
 
 Sponge cake ' 45 to 60 minutes 
 
 Plain cake 30 to 40 minutes 
 
 Fruit cake 2 to 3 hours 
 
 Cookies 10 to 15 minutes 
 
 Bread pudding 1 hour 
 
 Bice and tapioca 1 hour 
 
 Indian pudding 2 to 3 hours 
 
 Steamed pudding 1 to 3 hours 
 
 Steamed brown bread 3 hours 
 
 Custards 15 to 20 minutes 
 
 Pie crust, about 30 minutes 
 
 Plum pudding 2 to 3 hours 
 
 14 
 
Vegetables. 
 Greens — 
 
 Dandelions 1% hours 
 
 Spinach 1 hour 
 
 String beans 2 hours 
 
 Green peas 20 minutes 
 
 Beets 1 hour 
 
 Turnips 1 hour 
 
 Squash % hour 
 
 Potatoes 30 minutes 
 
 Corn 20 minutes 
 
 Asparagus 30 minutes 
 
 Baked potatoes % hour 
 
 Sweet potatoes % hour 
 
 Parsnips 1 hour 
 
 Carrots 1*4 hour 
 
 Cabbage 2 hours 
 
 Broiling. 
 
 Steak, one inch thick 4 to 6 minutes 
 
 Steak, two inches thick S to 15 minutes 
 
 Fish, small and thin 5 to 8 minutes 
 
 Fish, thick 15 to 25 minutes 
 
 Chickens 20 to 30 minutes 
 
 Meats. 
 
 Beef, under-done, per pound 9 to 10 minutes 
 
 Beef, fillet of 20 to 40 minutes 
 
 Mutton, leg, per pound 10 to 12 minutes 
 
 Mutton, stuffed shoulder, per pound. . .18 minutes 
 
 Veal, loin, plain, per pound 15 to IS minutes 
 
 Veal, stuffed 20 minutes 
 
 Pork, loin, per pound 20 to 30 minutes 
 
 Liver 1 to 1% hours 
 
 Corned beef, per pound 25 to 30 minutes 
 
 Beef, boiled, per pound 20 to 30 minutes 
 
 Ham 15 to 20 minutes 
 
 Bacon 15 minutes 
 
 Chicken, baked, three to four pounds. 1% hours 
 
 Turkey, ten pounds 3 hours 
 
 Goose, eight pounds 3 hours 
 
 Duck 40 to 60 minutes 
 
 Grouse, pigeons, etc 30 minutes 
 
 Fish, six to eight pounds 1 hour 
 
 Fish, small 25 to 30 minutes 
 
 Cooking Conditions 
 
 "The principle ways of cooking are boiling, broil- 
 ing, stewing, baking, frying, sauteing, braising, and 
 fricaseeing. ' ' 
 
 ■'Boiling is cooking in boiling water. Baking is 
 cooking in an oven. Frying is cooking by means of 
 immersion in deep fat heated to a temperature of 350 
 to 400 F. Sauteing is frying in a small quantity of 
 fat. A frying pan or a griddle is used; the food is 
 cooked on one side and then turned upon the other. 
 Broiling may be done in well greased iron broilers over 
 coals, or under the flame of a gas range on a greased 
 
 16 
 
wire rack; or pan broiling may be dnne with a greased 
 and hissing-hot frying pan on top of the range. Boast- 
 ing is really a broiling process of the larger cuts of 
 meat when done in the lower or broiling oven of the 
 range. Meats cooked in the oven properly basted with 
 fat from suet or bacon, although said to be roasted, 
 are practically baked." 
 
 "Stewing is cooking in a small amount of hot water 
 for a long time at a low temperature; it is the most 
 economical way of cooking meats, as all nutriment 
 is retained, and the ordinary way of cooking the 
 cheaper cuts. The fibre and the connective tisue are 
 softened and the whole is made tender and palatable." 
 
 "Braising is a combination of stewing and baking. 
 Frequently, to give an additional flavor from the 
 browning as well as to retain the juices, meat to be 
 braised is first sauted in butter or bacon fat and vege- 
 tables, with water or stock, are added to the vessel in 
 which the meat is to be cooked. It is then closely 
 covered and put in the oven to cook at a low tempera- 
 ture for a long time." 
 
 "Fricaseeing is a process closely akin to braising 
 and another form of stewing. It is served with a sauce 
 and, depending upon the nature of the meats that are 
 used, there may or may not be the preliminary sauteing 
 and long continued cooking in the sauce at low tem- 
 perature. ' ' 
 
 Soups. 
 
 Stock. 
 
 Stock is the basis of all soups or sauces. It is 
 really the juice of meats extracted by long and gentle 
 simmering. A shank, or other meat bones, the trim- 
 mings from a dinner roast, or the carcass of a turkey 
 or chicken will do to prepare a stock. Put cold water 
 in your pot enough to cover the bones, add a sliced 
 onion, carrot, a celery stalk, salt and a few whole 
 peppers, or if you intend to keep the stocks for several 
 days omit all vegetables and spices. Let it come to 
 a boil, skimming off any substance which may arise to 
 the surface, let it boil gently for several hours. A 
 little hot water may be added from time to time to 
 keep the necessary amount. It should then be strained 
 and kept in an earthen vessel, never in a metal one, 
 unless well tinned. This stock is then ready to be 
 used for any soup or sauce. 
 
 Consomme Soup. 
 
 Chop 1 pound of lean beef, mix with it a sliced 
 onion and carrot, 6 eggs (shells and all), and a little 
 salt and pepper, mix thoroughly with 3 quarts cold 
 stock, and put in a sauce pan on the range to let it 
 come to a boil, skimming from time to time so that 
 it may not burn. After boiling very slowly for 15 
 minutes strain through a napkin, and your consomme 
 will be ready to serve. If attention is paid, this soup 
 should be as clear as champagne. From this con- 
 somme a variety of soups can be made. 
 
Amber Soup or Bouillon. 
 
 A large soup bone, 1 chicken, a small slice of ham, 
 a soup bunch or an onion, 2 sprigs of parsley, half a 
 small carrot, half a small parsnip, half a stick of 
 celery, 3 cloves, pepper, salt, a gallon of cold water, 
 whites and shells of 2 eggs, and caramel for coloring. 
 
 Let the beef, chicken and ham boil slowly for 5 
 hours; add the vegetables and cloves to cook the last 
 hour, having just fried the onion in a little hot fat, 
 and then in it stick the cloves. Strain the soup into 
 an earthen bowl, and let it remain over night. Next 
 day remove the fat, take out the jelly, avoiding the 
 settlings, and mix into it the beaten whites of the 
 eggs, with the shells. Boil quickly for half a minute, 
 then placing the kettle on the hearth; skim off care- 
 fully all the scum and whites of eggs, not stirring 
 the soup itself. The soup may then be put away, and 
 reheated just before serving. Add then a large table- 
 spoonful of caramel, as it gives it a richer color and 
 also a slight flavor. This soup may be made in a day. 
 After it is strained add the eggs, and proceed as in 
 recipe. However, if it is to be served at a company 
 dinner it is more convenient to make it the day before. 
 
 Asparagus Soup. 
 Two bunches asparagus, boiled in two quarts of 
 water; strain it. To one pint of liquor add one pint of 
 cream, one ounce of butter, a pinch of red pepper, salt. 
 Thicken with corn starch a little; just before serving 
 add a glass of sherry. 
 
 Cream of Celery Soup. 
 Boil two stalks of celery, cut in small pieces; boil 
 in 3 pints of water half an hour. Add half an onion, 
 a little mace, and strain. Thicken with one table- 
 spoon of flour. Add a heaped tablespoon of butter, a 
 'pint of milk, salt and pepper. One cup of cream 
 added before serving improves it. 
 
 Cream of Celery Soup. 
 One and a half pounds of lean veal, chopped; 1 
 moderately young chicken, jointed; add 2 quarts of 
 cold water, and simmer until meat is cooked; remove 
 the breast of chicken, and all best part of meat; re- 
 turn the bones to the pot, and boil hard for an hour; 
 strain, and let cool over night. (The chicken will 
 make a dozen croquettes or a nice salad, and the soup 
 is just as good without it.) About an hour before 
 using the soup, skim off all the fat, and put the 
 "stock," which should be a jelly, into a kettle. Let 
 it slowly come to a boil, salt and pepper it, add a 
 cupful and a half of good sweet cream, and 2 tea- 
 spoonfuls of flour made smooth in a little of the 
 cream. Do not boil it now, for fear of curdling. Have 
 ready a cupful of celery chopped fine; stew it for half 
 an hour in a little salted boiling water; drain off the 
 water, and add celery to soup. Have a teaspoonful 
 
of cracked crumbs in the bowl, and serve immediately, 
 before the crumbs are soaked. 
 
 No. 2. Cut 3 heads of celery into % inch pieces, 
 and cook in 1 quart of boiling water until soft, then 
 mash in the water. Cook 1 dessertspoonful of 
 chopped onion, with 1 quart of milk, in oatmeal boiler 
 10 minutes, and add the celery. Eub through a strain- 
 er and put on to boil again. Cook 1 tablespoonful 
 each, butter and flour, together, until smooth, and stir 
 into the boiling soup % teaspoonful of salt and % 
 saltspoonful of pepper. Boil 5 minutes, strain and 
 serve. 
 
 Puree of Peas. 
 
 Boil 1 quart of milk, add salt and cayenne pepper. 
 Mix in bowl iy 2 heaping tablespoons of flour with 
 one of butter; mix into a smooth paste. Then add 
 some of the milk, making a batter. Put this mixture 
 into the boiling milk, take 2 jars of French peas and 
 press through a fine wire sieve. Add the boiling milk 
 and then serve. 
 
 Corn Chowder. 
 
 One can of corn, 2 large potatoes sliced raw. Fry 
 three slices of salt pork in kettle, add a layer of corn 
 and a layer of potatoes, dredge with flour, add pepper, 
 cover well with milk and water, and cook until well 
 done. Add soda crackers on top just before serving; 
 salt to taste. 
 
 Tomato Soup. 
 
 One quart of tomatoes, 1 onion 1 tablespoon of 
 flour, 1 tablespoon salt, 1 tablespoon sugar, % cup 
 butter, one-third teaspoon of cayenne pepper, 3 pints 
 water, 1 pint cream or milk. Boil the tomates and 
 onion in water for 1 hour. Add the salt, pepper, 
 sugar, butter, rubbed smoothly together like thin 
 cream. Boil ten minutes, boil milk separately 10 min- 
 utes. When both are boiling pour the milk into the 
 tomatoes. 
 
 No. 2. One and one-half pounds of lean beef, 1 
 gallon water, boil down to 3 pints. Add 1 quart to- 
 matoes, 1 cup sweet milk, 2 teaspoonfuls of flour 
 rubbed into butter the size of an egg. Boil 1 hour, 
 season with salt and pepper, strain through a colander. 
 
 Tomato Cream Soup. 
 One-half a can of tomatoes, 1 quart of milk, one- 
 eighth of a teaspoonful soda, l /± of a cup of butter, 
 x /± of cup flour, 1% teaspoon of salt, ^ of a teaspoon 
 of pepper, a teaspoon of sugar. Boil the tomatoes for 
 5 minutes, take from the fire, add soda, strain, add 
 sugar. Put the butter, flour, salt and pepper in the 
 sauce pan and continue like white sauce, using first 
 tomatoe, then milk. 
 
 Tomato Soup, Without Stock. 
 One-half pound of good butter. Let it simmer. 
 Add the heart of an onion sliced, 6 cloves, 6 allspice, a 
 
small piece of red pepper, a blade or two of mace and 
 a few sprays of parsley. When the onion is well 
 browned add a quart of tomatoes chipped, or a can of 
 tomatoes if it is in winter time. Cook slowly for an 
 hour. Strain, and add a tablespoonful of well branned 
 flour made smooth in cream — not enough cream to 
 make the soup white. Of course, if you have stock, a 
 cupful improves the soup, or 2 teaspoonfuls of beef 
 -extract is a good substitute for stock in any vege- 
 table soup. 
 
 Cream of Clam Soup. 
 
 Put 1 pint of water on a dozen clams and boil 
 down to V> pint. Heat 1 pint of milk boiling hot and 
 thicken with flour until like good cream. When ready 
 to serve (not before for fear of curdling) remove the 
 clams from the broth and add it to the milk. Season 
 with butter and pepper. A little whipped cream im- 
 proves it. 
 
 Clam Bisque. 
 
 Twenty-five medium sized clams, open in oven. 
 Take 1 pint of juice and 1 pint of boiling water, boil 
 and skim. Boil 1 pint of milk by itself. Mix 3 table- 
 spoonfuls of butter and 3 of flour and a little salt, and 
 put it in the juice and water. Take the tough tongue 
 out of the clams and chop what is left. Add this and 
 the hot milk to the juice and the water. When well 
 heated serve. 
 
 Potato Soup. 
 
 Twelve good sized potatoes, put in boiling water 
 with 4 onions. When boiled about % hour add % 
 teaspoonful celery seed. When boiled perfectly soft 
 mash through a colander. If too thick add boiling 
 water until it is the consistency of thick cream. Put 
 Yi pound butter in a pan, when browned add one tea- 
 spoonful of flour, pour into the boiling soup, pepper 
 and salt to taste. Just before serving pour in y 3 
 pint of cream. 
 
 Cream of Corn Soup. 
 
 Grind fine 4 cans of corn; add 2 quarts of boiling 
 water and simmer for 20 minutes. Then rub through 
 a sieve, pressing out all that is good and leaving 
 nothing but the husks of the corn. Scald 2 quarts of 
 milk, with a small onion cut in slices and a few 
 sprigs of parsley. Eemove the seasoning and pour 
 the milk over the corn pulp. Bind with y 2 cup of 
 butter and V- 2 cup of flour rubbed together. Season 
 with salt and white pepper. 
 
 Corn Soup. 
 One can of corn, 1 quart of milk, 1 cupful of cream, 
 butter size of an egg, mixed with a spoonful of flour. 
 Beat up 2 eggs and add after taking off. 
 
 (U ^ ' Take 6 ears, or 1 pint of sweet corn, and put in 1 
 quart of water. Boil 2 hours, add 1 quart of milk, salt 
 and pepper to taste. One tablespoonful of flour, made 
 
smooth in milk; add to the soup, with a piece of but- 
 ter the size of an egg. 
 
 Bouillon. 
 Use 1 pound of meat and bone to 1 pint of broth. 
 Season with pepper, salt and onion if liked; best made 
 the day before used, and remove all grease while cold. 
 Heat to the boiling point before serving and strain 
 through a thick cloth. 
 
 Bean Soup. 
 To a dish of baked beans, add a can of tomatoes, 
 a little water or stock, and a meat bone of any kind if 
 convenient. Boil slowly 3 or 4 hours. Season to taste. 
 Strain, and serve with fried bread, nice. 
 
 Okra Soup. 
 Cut the okra in % inch pieces, and boil tender in 
 chicken stock; add a cupful of boiled rice, the meat of 
 a chicken cut fine. Season with salt and pepper. 
 Canned okra can be used, but must not be boiled. 
 
 Mock Turtle Soup. 
 Make stock for soup of any fresh meat or salt 
 pork. In another kettle boil black beans 2 hours, 
 strain through a colander into the soup, adding cloves, 
 summer savory, sweet marjoram, pepper and salt. 
 When ready for the table add after straining a second 
 time, sliced lemon, hard boiled eggs cut in slices. 
 
 Green Pea Soup. 
 Wash thoroughly % pint peas, then shell. Boil the 
 pods, merely covered with water, until tender; drain 
 in a colander, and put half the peas in the same water 
 and cook until soft; strain again, add butter size of 
 an egg, 1 cupful of milk, salt and pepper, and 1 cup- 
 ful of whole peas previously boiled. This soup can 
 be made without using the peas. 
 
 Chicken with Rice. 
 
 Clean your chicken thoroughly, and put on in cold 
 water, let it boil until tender, adding from time to 
 time hot water or stock to make the amount of soup 
 wanted. When the chicken is done, strain the soup, 
 add % pound boiled rice, cut the chicken meat in 
 suitable pieces, and put in the soup. Season with salt 
 and pepper. 
 
 Drop Dumplings for Soup. 
 
 One coffe cup of flour; scald with soup; beat hard. 
 When cold add an egg and beat hard. Dip spoon in 
 hot soup and drop a dumpling size of white walnut. 
 Boil without cover 2 minutes in the soup. 
 
 Meats. 
 
 Location of the Various Cuts of Beef. 
 
 The neck is very tough but there is a good deal of 
 flavor to its meat. It is best for soups and mince meat. 
 
 Brisket is rather tough but is very good for stew, 
 pot roast and corned beef. 
 
Chuck is tough. It is sometimes used for steak and 
 is good for stew and pot roast. 
 
 The beef is cut at the third rib. The first five ribs 
 are prime; the next four ribs are used for roast, but 
 are not as good. 
 
 The plate has a good deal of grissle and bone. It is 
 generally rather lean and is only used for stew and 
 corned beef. 
 
 Naval is very much like plate, but has no bone and 
 may be used for stew and corned beef. 
 
 Porterhouse is very good for steak and roast. (Very 
 tender.) 
 
 Sirloin is good also for steak and roast. 
 
 Eump is very tough. ^„ may be used for steak, but 
 is better for stew, pot roast or corned beef. 
 
 Bound, rather tough, but very juicy and good fla- 
 vored. It is used for steak, hamburg steak, stew, pot 
 roast, corned beef, beef juice and extracts for beef 
 teas. 
 
 Soup bone and any meat from the leg is tough, lean 
 and coarse grained, with very little flavor. It is used 
 for soup stock and corned beef, also for stew. 
 
 The tail is used for nothing but soups. 
 
 Tongue is good, especially for cold meat and sand- 
 wiches, and braised tongue. 
 
 Methods of Preparation Explained. 
 
 Roasting. 
 
 Underfed meat contains excessive amounts of water, 
 which is driven off when subjected to heat; therefore 
 be sure that the meat looks fat and thus economize. 
 
 Have your meat about an inch from the bottom of 
 the pan and supported upon a rack so that the juice will 
 collect below. Cover the meat with as little flour as 
 possible to give a dry surface and to insure the forma- 
 tion of a crust or shell after it has been subjected to 
 heat. This will prevent undue loss of juice from the 
 meat and keep it tender. It will also serve as a protec- 
 tion to the fats, which when cooked to a crisp are very 
 indigestible. Also rub the meat well with salt and 
 pepper. If the meat is lean add a little lard, pieces of 
 fat pork or its own fat. Do not add water until within 
 an hour before it is to be removed from the oven — it is 
 far better not to use any while the meat is in the pan, 
 although after it has been removed it is advisable to 
 add enough to remove the fats and glaze that have 
 formed in the bottom of the pan. This broth can be 
 used "au jus" or with a little flour in addition it can 
 be used as "brown gravy." 
 
 Braising. 
 It is the best method of cookirig meats that are 
 lacking in flavor or are tough. A braising kettle is the 
 proper utensil for this method. It should have a tight 
 fitting cover. The covered "roasters" are really brais- 
 ing kettles because their covers fit tight enough to con- 
 
fine the steam, thereby causing the meat to be cooked 
 in its own vapor. This is very much the same principle 
 that is used in the "paper bag" method. A little acid, 
 lemon juice, will greatly aid in the process of cooking 
 by helping to make the meat tender. Flavor may be 
 obtained by cooking vegetables with the meat. 
 
 Broiling. 
 A hot fire is a necessity. The double broiler is the 
 best utensil because it retains the juice that necessarily 
 would be lost by the older method. The meat must not 
 be broken or cut after it starts to cook because every 
 incision allows the juice to run out of the meat. When 
 broiling over a gas flame it is necessary to turn the 
 meat only once, but when broiling over an open fire it 
 is advisable to turn the meat every 15 seconds. 
 
 Boiling. 
 The principle of this method is to subject the meat 
 to a great heat at first in order to form a crust that 
 will prevent the hardening of the fats and gelatins; 
 then, when such a crust is formed allow the tempera- 
 ture to drop to about 170 F. and then let it remain 
 at that heat until it has become softened and thorough- 
 ly cooked. Let the meat cool in its own juice and it 
 will be extremely palatable. 
 
 Frying. 
 To obtain the best results it is necessary that the 
 meat or fish to be fried should have a coating of some- 
 thing that is readily crusted by fat, i. e., egg and bread 
 crumbs. This coating prevents the hardening of the 
 meat tissue. The fat wants to be rather hot before the 
 meat or fish is put into it; there should also be enough 
 to float or cover the meat. It is best to only add the 
 meat a little at a time because it will then hold its 
 heat. Lard and drippings are the popular fats for this 
 kind of cooking, but so much better satisfaction may 
 be obtained from frying in cottolene oil that it is worth 
 the added expense. 
 
 Larding. 
 Cut a piece of salt pork into strips about a quarter 
 inch in width and thickness and as long as the piece 
 of pork, then with a larding needle draw the strips 
 through the top of the roast, taking short, deep stitches 
 and setting in alternate rows. 
 
 Daubing. 
 This is easier to do than larding, but does not give 
 as neat an appearance. Cut strips of fat salt pork 
 about a quarter inch thick and wide and as long as the 
 meat. Cut a slit through the roast and draw these 
 strips of pork through them until they show on the 
 other side. 
 
Preparation of Meats. 
 
 MANNER AND TIME REQUIRED TO COOK. 
 Roast Beef. 
 
 Use a covered roaster. 
 
 The best pieces for the roast are cuts from the por- 
 terhouse or the front cut of the sirloin. The bones may- 
 be removed and the beef made into a roll by rolling the 
 flank toward the backbone and sewing with a large 
 needle and twine, through the tough covering. Many 
 prefer to leave the bones and roast standing. Do not 
 wash but sponge with a wet cloth. Rub with salt and 
 then with sufficient flour to give a dry surface. If a 
 brown gravy is desired put a tablespoon or two of flour 
 in the bottom of the pan, put on the rack, serving side 
 down at first. The oven should be hot and the top sur- 
 face thoroughly browned in one hour. If you do not 
 have a covered "roaster" watch carefully, basting 
 every 15 minutes. When the top surface is well 
 browned turn it over; when both sides are brown put 
 in water enough to cover the bottom of the pan. Allow 
 10 to 12 minutes per pound for cooking. When the meat 
 is done remove to the plate and place in a warming 
 oven while making the gravy. Pour off the fat, add 
 14 pint of hot water to the sediment, stir thoroughly 
 and allow to come to a boil, then add a thickening 
 made of 2 teaspoons of flour rubbed smooth with 4 tea- 
 spoons of water, adding slowly until the proper thick- 
 ness is obtained. Boil well and season to taste, strain 
 into the gravy bowl. 
 
 No. 2. If the meat you have is of the poorer cuts 
 or lean it will be very much improved by rubbing well 
 with the following mixture: 4 tablespoons salad oil, 2 
 tablespoons chopped parsley, 1 onion sliced thin, 2 bay 
 leaves, juice of % a lemon; rub well into the meat and 
 allow to stand 12 to 24 hours, coating over the meat 2 
 or 3 times and use the same mixture to baste while 
 roasting. 
 
 Fillet of Beef Larded. 
 
 It is the tenderloin. A short fillet weighs 2% to 3 
 pounds and will suffice in a course dinner for ten people. 
 First remove every shred of the ligaments and thin 
 tough covering. Draw a line through the center and 
 lard with 2 rows of pork. Dredge with salt, pepper and 
 flour and put without water in a small pan; the oven 
 must be hot, and it will cook in 30 minutes. Put in the 
 lower part of the oven the first 10 minutes and then 
 on the upper grate. Serve with mushroom or tomato 
 sauce. The trimmings from the fillet if fat can be used 
 for frying, the lean part can be used for soup stock. 
 
 Pot Roast. 
 Select from the brisket, chuck, rump or round, place 
 in a hot frying pan fat, either beef or butter, adding if 
 wished a sliced onion after first wiping meat with a wet 
 cloth, searing all the surfaces in the hot frying pan and 
 turning till all the surface is browned. Put in a kettle 
 
ft 
 
 with 1 cup of boiling water and place where it will keep 
 just below the boiling point. Add enough water from 
 time to time to keep from burning. The cover must fit 
 closely to keep in the steam; cook until tender, but do 
 not let it break; serve with thickened gravy, or it is 
 very good cold. It may be warmed over in hot butter. 
 
 Steak. 
 
 For a good, rich, juicy steak get it at least % inch 
 thick, trim off the suet, cook in a double broiler for 10 
 minutes if it is to be rare done, 12 minutes if to be well 
 done, turning frequently. Serve on a hot dish with 
 butter and salt. 
 
 ■"an Broiled Steak. 
 
 Prepare meat as above. Heat an iron frying Ismok- 
 ing hot, using the suet trimmed off to grease the pan. 
 Sprinkle the steak with salt and lay in the pan, sear 
 each side quickly, then set back to cook more slowly 
 for about 4 or 6 minutes, turning frequently. When 
 done put on a hot platter and pour over it the contents 
 of the frying pan, to which 2 or 3 tablespoons of hot 
 water have been added. 
 
 Hamburger Steak. 
 
 Chop the round beef fine, season with salt, pepper 
 and a little onion. Make into small, flat patties and 
 broil in a well greased hot frying pan. Serve very hot, 
 with the juice of the pan dissolved in hot water, a little 
 butter on each pattie may be added. 
 
 Beefsteak Smothered in Onions. 
 Trim the steak, putting the suet in a hot frying pan. 
 Add the required amount of sliced onions, season with 
 salt and cover tightly, stirring from time to time until 
 the onions are well done; the steak may be broiled in a 
 broiler or in another frying pan, as directed above. 
 Pour the onions over the steak and serve. 
 
 Corned Beef. 
 
 It may be selected from the brisket, plate, naval, 
 rump or round. The best pieces are lean beef well 
 streaked with fat, and should be freshly corned. Beef 
 that has been corned 3 days is best. 
 
 Wash meat well in water; put in kettle with plenty 
 of water; simmer until very tender. It may be served 
 hot or cold. If it is desired cabbage cut in quarters 
 may be cooked with the meat and the whole served as 
 a boiled dinner. 
 
 Beef Stew. 
 
 Take 1 pound and % from the brisket, chuck, plate, 
 naval, round or leg, and cut it into 2-inch cubes, and 
 add 1% pints water, 1 sliced onion. Allow to simmer 
 for 2 hours, then add 4 potatoes cut in cubes; after 15 
 minutes add a cup of strained tomatoes and cook for 15 
 minutes. Then heat the stew to boiling, and thicken 
 with 2 tablespoons of flour rubbed with 4 tablespoons 
 of cold water. Salt and pepper to taste and boil for 5 
 minutes. Carrots and turnips may be added to the stew 
 about 1 hour before the meat is done. 
 
Mutton, lamb or veal may be cooked in this manner. 
 If the mutton is fat some must be cut off. In case of 
 veal add 2 slices of salt pork. 
 
 Roll Flank Steak. 
 
 Trim a flank steak or iy 2 pounds of the top of the 
 round. Make a stuffing of 1 cup of bread crumbs, 2 
 tablespoons of melted butter, 1 chopped onion, 2 table- 
 spoons of melted butter, 2 tablespoons chopped parsley, 
 y-2 teaspoon salt, 1 saltspoon pepper, 1 cup hot water. 
 Spread the stuffing on the meat, roll it up and tie with 
 a string. Take 2 or 3 slices of suet, a small sliced 
 onion and V± an ordinary sized carrot cut in cubes. Put 
 the carrot, onion and suet in the baking pan, lay the 
 steak on it and add 1 cup boiling water, cover closely 
 in a hot oven for 20 minutes, then uncover and cook for 
 30 minutes. Serve with gravy made from liquid in the 
 pan. 
 
 MUTTON AND LAMB. 
 Roast Lamb. 
 
 Choose a thick shoulder. Remove the shoulder blade 
 and leg bone, and rub with salt and finely chopped mint. 
 Smear on the outside with melted butter and dust with 
 flour. Put in a very hot oven until flour is brown, then 
 reduce the heat and baste frequently. Turn it over in 
 % of an hour. Four pounds of meat requires 1 hour 
 to roast. Remove the meat to a hot platter, drain off 
 the fat and stir in 2 tablespoons of flour; then heat 
 till well browned, add a pint of water in which the 
 bones have been boiled and stir until smooth, season 
 to taste, and add a tablespoon of lemon juice, strain 
 and serve in a gravy bowl. 
 
 Spring Lamb with Mint Sauce. 
 
 Take a hind leg of lamb, put in a covered roaster, 
 baste frequently with the exudate and a little salted 
 water. Cook 10 minutes to a pound. The mint sauce 
 should be made several hours before serving, as follows: 
 
 Three tablespoons of young mint leaves chopped 
 fine, mix with 2 tablespoons powdered sugar, pour 6 
 tablespoons of cider vinegar over the mint slowly. 
 
 Broiled Leg of Mutton. 
 Remove the fat from the leg, put on chopping board 
 and beat to a pulp. Fold it into a slab V- 2 inch thick, 
 broil in a well greased gridiron, turning often, and cook 
 it very rare. Serve hot with butter and salt. 
 
 Haricot. 
 
 tut all fat from the chops, flour them well, and 
 brown them with onion. Cover with water and stew 
 for 2 hours, slowly. Then add tomato, salt and pepper 
 to suit taste. 
 
 Boiled Leg of Mutton. 
 
 Cover the leg with hard boiling water, salt and skim 
 off the scum that rises to prevent discoloration of the 
 meat if it should come in contact with it. It requires 
 but only 2 hours for a medium sized leg to boil. To ac- 
 
company this, serve a puree of young turnips with 
 melted butter sauce or French peas. 
 Mutton Stew. 
 
 (See Beef Stew.) 
 
 Mutton a la Creole. 
 
 Procure the breast of a mutton, or lamb, if mutton 
 is too fat; chop into % inch square pieces; put in 
 sauce pan with y 2 pound butter, and fry all to a nice 
 brown color; mix in 1 cupful of flour, and pour over it 
 1 gallon of hot stock; let it boil 2 hours; add 1 can 
 tomatoes; % pound rice previously cooked; % an onion 
 cut fine and fried in butter; a little celery cut fine. 
 Season with 1 teaspoonful of curry powder; salt and 
 pepper to taste. 
 
 VEAL. 
 Roast Fillet of Veal. 
 
 Take 4 to 6 pounds, % cup of butter (or beef suet), 
 Vi teaspoon pepper, tablespoon salt, juice of 1 lemon, 
 stuff with very finely chopped ham that has been forced 
 through a colander and mixed with equal parts of the 
 following: Cream, milk or stock, 2 parts, and 1 part of 
 bread crumbs, cooked until it has become a smooth 
 paste. Mix with % the amount of butter. Then fill 
 the cavity left by the removal of the bone with the 
 above filling. Tie into round shape. Cut % pound salt 
 pork into thin slices, cover the bottom of the dripping 
 pan with y 2 of it, put the fillet on it and with the 
 remainder of the pork cover the veal. Cover the bot- 
 tom of the pan with hot water and place in the oven, 
 bake slowly for 3 hours, basting frequently with the 
 gravy in the pan. Be sure to keep sufficient water in 
 the pan to prevent burning. After it has been cook- 
 ing for 2 hours remove the pork from the fillet and 
 spread thickly with butter, covering with flour. Ee- 
 peat this in 30 minutes. Take the remainder of the 
 butter, put in a sauce pan and when hot add 2 heaping 
 teaspoons of flour. Remove the fillet and skim off the 
 fat of the gravy, taking the remainder and making it 
 to 1 pint with water, add the sauce just made, bring to 
 a boil, add the juice of % a lemon, salt and pepper to 
 taste and pour over the veal. Garnish with potato puff 
 and slices of lemon. 
 
 No. 2. Take 4 to 6 pounds of a breast of veal, 
 boned, sponged and pounded to uniform thickness, 
 cover with salt and pepper, and lay on a board; spread 
 evenly with dressing to within an inch of the edge. 
 Roll loosely and tie. Sprinkle well with flour and lay 
 on a rack in a dripping pan, laying thin narrow strips 
 of fat salt pork over the top of the veal. Set on a 
 grate in a very hot oven until the surface is well 
 browned, then bake more slowly, covering with a but- 
 tered paper if it bakes too fast. Allow y 2 hour per 
 pound. Baste every 20 minutes with the dripping in 
 the pan, adding enough water to prevent burning. The 
 dressing to be used is made as follows: 1 pint fine 
 bread or cracker crumbs, 1 level teaspoon salt, 1 table- 
 
spoon thyme or summer savory, y 2 teaspoon white pep- 
 per, y 2 teaspoon onion juice, moisten with 1 egg, well 
 beaten, 2 heaping tablespoons butter melted in 1 cup of 
 hot water, or salt pork chopped fine, may be used in 
 place of butter. 
 
 Veal Loaf. 
 
 No. 1. Two and one-half pounds minced veal from 
 the leg, 2 eggs, well beaten, 2 teaspoons pepper, 2 tea- 
 spoons of salt, two-thirds grated nutmeg, 3 rolled 
 crackers, 1 tablespoon cream, butter the size of a small 
 egg, mix together and make into a loaf. Eoast and 
 baste like other meats. It is improved by pouring over 
 it a cup of stewed tomatoes. 
 
 No. 2. Three pounds of chopped veal, % pound of 
 salt pork, 6 Boston crackers rolled fine, 1 egg beaten. 
 Pepper and salt to taste; a little thyme if desired. Mix 
 thoroughly. Form into a loaf. Bake 3 hours, basting 
 frequently. 
 
 Veal Pot Pie. 
 
 One quart pieces of cold cooked veal, add a scant 
 teaspoon salt, % saltspoon pepper, 1 teaspoon shredded 
 onion, place in a 2 quart pan. Fill almost to top with 
 meat gravy, stock or water, cover and set on top of 
 stove to heat while making crust. Crust is, 1 quart 
 flour, 1 even teaspoon salt, 1 heaping tablespoon butter 
 well rubbed together; mix quickly with enough cold 
 milk to make a soft dough. Shape on molding board 
 to fit pan, cut holes to allow steam to escape and lay 
 on the boiling meat. Bake 40 minutes in a hot oven. 
 
 Sweet Breads. 
 
 To clean, carefully remove all tough fibrous skin, 
 put in a dish of cold water for 15 minutes, boil in 
 slightly salted water with a little lemon juice for 20 
 minutes. 
 
 Sweet Breads Larded and Baked. 
 
 Clean, draw through each 4 very thin slices of pork 
 (size of a match). Drop them into cold water for 10 
 minutes, then into hot water and boil 20 minutes. Be- 
 move, spread with butter, salt and pepper and bake 20 
 minutes in a quick oven. Serve with green peas drain- 
 ed, seasoned with salt and butter, poured in the center 
 of the dish. Arrange sweet breads around edge and 
 pour cream sauce outside of the sweet breads. Garnish 
 with parsley. 
 
 Sweet Breads Fried. 
 
 Soak sweet breads in salt and water to draw out 
 the blood. Boll in salted corn meal. Fry in lard suffi- 
 cient to cover the bottom of frying pan, cook thor- 
 oughly. 
 
 Pork. 
 
 In buying and cooking pork be sure that the meat 
 is young and not overloaded with fat, and that it 
 should be well cooked, at least 20 minutes to the 
 pound. 
 
Eoast Pork. 
 
 The loin, spareribs and chine are the best roasting 
 pieces. Eub well with salt, pepper, sage and flour and 
 bake 20 minutes to the pound. Baste often and do not 
 have the oven as hot as would be necessary for other 
 meats. 
 
 Pork Tenderloin. 
 
 Split them nearly through so that they will lie 
 nearly flat when doubled. Cover y 2 of the piece with 
 dressing, fold the other half over it and sew the edges 
 together. Bake. Dressing, bread, salt, pepper, onion, 
 butter and a little sage. 
 
 No. 2. Split open and broil. Brown thoroughly but 
 do not burn. Season with pepper, salt and one sage 
 leaf for each one. If too dry, rub with butter. 
 
 Boiled Ham. 
 
 After cleaning put it into a boiler and cover it well 
 with water. It should be 2 hours coming to a boil, 
 then it should simmer for about 20 minutes to the 
 pound. Allow it to cool in the pot or at least stand 2 
 hours before finishing in the oven. It should not stay 
 in a quick oven more than 29 minutes. 
 
 There are many ways to boil a ham but in using 
 any method be sure to heat and cook slowly and to 
 allow it to cool in its own liquor. 
 
 Broiled Ham. 
 
 If very salty, cover with water and set back on the 
 stove, where it will come to a slow boil. Then remove 
 some of the fat if there is too much, put in the frying 
 pan and allow to dry out as is done in cooking bacon; 
 put the ham in the pan and cook until well done. If 
 the pan and grease are hot, and you have a quick fire, 
 about two to four minutes to a side will be required to 
 cook the ham enough. 
 
 Bacon and Liver. 
 Cook the bacon as you would ordinarily cook it for 
 breakfast. Cut the liver in slices *4 to $ inches thick 
 and parboil for 6 minutes; then dry and roll in flour. 
 Put them in the hot bacon fat and when they have 
 browned they will be done enough. 
 
 ENTREES. 
 Hash. 
 Best meat for hash are the left overs of stew or 
 corned beef, but any scraps of cold meat may be used, 
 taking pains to cook any tough bits tender. Chop even- 
 ly but not too fine, using about % fat meat. Add an 
 equal quantity of chopped potatoes. Put into a pan 1 
 cup of stock or gravy, adding enough water to make 1 
 cup for each pint of hash; add a teaspoon of butter 
 and the hash as soon as the stock boils, stir only suffi- 
 cient to mix well and set over a moderate fire until 
 browned on the bottom. Fold over like an omelet and 
 serve hot. 
 
Baked Hash. 
 
 Prepare like the above, adding more seasoning, an 
 onion, catsup, Worcestershire sauce, etc. Put in a well 
 buttered baking dish and cook until brown. Serve in 
 the dish as baked. 
 
 Calves Brains. 
 
 Gut the lobes in two, soak in cold, salt water 1 hour, 
 then cover with hot water and skin them. Dip in egg 
 and milk, roll in bread crumbs, and fry slowly in plenty 
 of hot fat. Serve with tomato sauce. 
 
 Jellied Tongue. 
 
 Boil until done a large smoked beef tongue, saving a 
 pint of the liquor; remove the skin, allow it to get per- 
 fectly cold, and slice as for the table. In half a pint of 
 water dissolve thoroughly 2 ounces of gelatine; care- 
 fully take from a teacupful of browned veal gravy all 
 the grease, stir in a small tablespoonful of sugar, 1 of 
 burned sugar to color the jelly, and 3 of vinegar; then 
 the liquor in which the tongue was boiled. Mix in well 
 the dissolved gelatine, then a pint of boiling water. 
 Strain through a jelly bag. As soon as it begins to 
 set, pour a little jelly into the bottom of the mould, 
 add a layer of tongue, then more jelly, until it is full. 
 Set in a cold place to harden. When wanted, dip the 
 mould an instant in hot water, and turn into a gar- 
 nished dish. 
 
 Poultry Dressing. 
 
 For a roast chicken of 4 pounds take a cup of coarse 
 cracker crumbs, add V^ cup butter, season well, salt, 
 pepper, sage or thyme. 
 
 For an 8 pound turkey, 1 quart of stale bread 
 crumbs, melt % cup butter and mix well, season well 
 with pepper, salt, sage or savory or other desired herbs. 
 
 Chestnut Dressing for Turkey. Trim % pound raw 
 lean veal. Remove the covering of same weight of leaf 
 lard, chop both very fine, then pound and mix till well 
 blended. Moisten with % pint stock, add 1 teaspoon 
 salt, saltspoon pepper, 4 dozen chestnuts, lanced and 
 boiled. Fill the turkey breast and body. One cup of 
 this dressing may be saved, thoroughly mashed and 
 used to thicken the gravy. 
 
 Duck Dressing. One-half pound onions chopped fine, 
 add 3 tablespoons stale bread crumbs, 1 teaspoon pow- 
 dered sage, the liver of the duck parboiled and minced. 
 Season with pepper, salt and cayenne to taste. 
 
 Stuffing for Roast Chicken. 
 Chop apples, or ripe pears; season with bread 
 crumbs; mix a small quantity of nutmeg, salt and but- 
 ter. All bread crums should be of a light stale loaf, 
 free from crusts, not hard or soaked bread. 
 
 Stuffing for Birds. 
 Have good bread, moderately stale, crumb it fine 
 and pour a little water on it. Don't soak it. For 6 
 quails take 2 cups of bread crumbs. Take 2 table- 
 
spoons of butter, put in a pan, melt it, fry half an 
 onion in it, a sprig of parsley, 2 cloves, 4 allspice, a 
 blade of mace, 2 black peppers, and some celery seed 
 (unless you have fresh celery). Skim out the spices 
 after 15 minutes; pour the butter over the bread, add 
 pepper and salt if necessary. This is good stuffing for 
 everything except ducks. A spoonful of chopped raw 
 celery is good added to the stuffing, or a couple of small 
 oysters in each quail improves them. 
 
 Poultry. 
 
 Foreword. 
 
 All game with dark meat — quail, grouse, duck, etc. — 
 should be cooked rare, whereas turkey, chicken, or the 
 light meated animals, should be cooked well. Poultry 
 is not as nutritious as the meats, but the change of 
 flavor makes it very agreeable. 
 
 Selection. 
 
 Be sure that the bird is in proportion to its size, 
 that is, that the meaty part corresponds in weight to 
 •the skeleton. Birds with prominent breast bones are 
 not economical, as these types generally are not of 
 proportionate weight. The skin of a good fowl is 
 clean, moist and delicate, with the feet a good yellow. 
 An old fowl has a coarse skin, heavily scaled feet, and 
 as a rule they are too fat. The cock is more highly 
 flavored than the hen, although the meat is not as ten- 
 der or as finely fibred. The comb of the cock identifies 
 it from the hen. The above will aid in the judging of 
 turkeys. 
 
 Ducks and geese should be about a year old to be 
 the best. Their breasts should be firm and full. The 
 wings and webbing should be tender to the touch and 
 the fat soft and white. The windpipe should crack 
 when pinched, otherwise the meat is likely to be tough. 
 
 Squabs have pink legs and light, reddish colored 
 flesh on the breasts. The breast meat of the old pigeon 
 is very dark. The young pigeon also has an abund- 
 ance of pin feathers. 
 
 Grouse, quail and partridge should have yellowish 
 bills, dark legs and plump, full breasts. 
 
 Broiled Chicken. 
 Split the bird down the back, crush the breast bone 
 and pin the wings and legs as close to the body as 
 possible, sprinkle with salt and pepper. Bub inside and 
 out with soft butter before laying on the broiler. Cook 
 the inside next to the coals first as long as possible 
 without burning, then turn and cook the outside till 
 the skin is of a pretty brown. When both sides have 
 been cooked as above start turning them often until 
 well done. It will take from 20 to 30 minutes for a 
 broiler to be cooked properly. A cover, a pan, helps 
 the bird to cook faster. Serve on a hot platter after 
 buttering it well. 
 
Boiled Chicken. 
 With a chicken of about 4 pounds put 1 pound of fat 
 bacon. Put in a suitable kettle and cover well with 
 water. When it begins to cook, very carefully skim 
 the scum that rises and after it has ceased to rise set 
 the kettle back a little from the fire so that the chicken 
 will just slowly simmer. Allow it to remain this way 
 for about 3 hours, or until it is nearly ready to fall 
 apart. Add salt to taste, about % hour before taking 
 it up. Keep it on a hot dish while you cook the liquor 
 down to about a pint. Skim off all the fat from the 
 liquor, add flour until it becomes the right thickness 
 for gravy. (By adding a little vegetable and boiled 
 rice to the broth, if gravy is not desired, a very fine 
 soup may be obtained.) 
 
 Roast Chicken. 
 Put the chicken on a rack in the dripping pan, brush 
 with butter and dredge with flour. Set in a very hot 
 oven till browned, then reduce the heat. Keep turning 
 the fowl over so that it may become properly and uni- 
 formly cooked all over. Baste with butter till it be- 
 comes browned, and also add 1 pint of water, which 
 should be renewed as necessary. Dredge with flour at 
 every alternate basting. It ought to take about 1% 
 hours for a medium sized chicken to cook. 
 
 Chicken Pie. 
 Divide the chicken into pieces, allow these to boil 
 for about 20 minutes until they are only part done. 
 Take the chicken out and fry two or more pieces of salt 
 pork in the kettle. Put the chicken back and add 1 
 cup of water, 2% ounces butter, 1 teaspoon salt, pepper 
 to taste, and cover with a crust, the same as for biscuit. 
 Bake in an oven that is hotter at the top than at the 
 bottom. When the crust is well risen cover with a 
 buttered paper so as to prevent its burning before the 
 ?est of the pie is done. Eemove the fat from the first 
 water that the meat boiled in, add a little flour till 
 thickened, add a cup of cream, season to taste and when 
 the pie is done pour this gravy through the holes in the 
 crust previously cut to allow the steam to escape. 
 
 Fricasseed Chicken. 
 White- Brown over a quick fire in butter. Cover 
 with boiling water and allow to simmer till tender. 
 Time, about 45 minutes. Reduce the stock to about 1 
 pint and add 1 tablespoon of butter and 2 of flour. Sea- 
 son with y 2 teaspoon celery salt and salt and pepper 
 to taste. Add 1 cup of hot cream and pour over 1 well 
 beaten egg, stirring well. Arrange the chicken to suit 
 taste, garnish and add the stock. 
 
 Fried Chicken. 
 Quarter. Season with salt, pepper and dredge with 
 flour. Fry in hot fat until well browned on both sides. 
 Cover and set back to slowly cook for about 15 min- 
 utes. 
 
Roast Turkey. 
 Allow 2 hours for an 8 pound turkey. For other 
 directions see Eoast Chicken. 
 
 Roast Goose. 
 Use the duck dressing. Cover the breast with a but- 
 tered paper for an hour. Soak the giblets in salt 
 water, pour on boiling water and cook gently till ten- 
 der, chop, and add to the gravy, removing all of the fat. 
 Brown 2 level tablespoons of flour in it, adding stock 
 or water to make 1 pint. Garnish the goose with j 
 pies cooked as follows: Take small round sour apples, 
 peal smoothly, and brown in sugar and butter, 1 table- 
 spoon per 6 apples. Stew in broth enough to cover; re- 
 move as soon as tender. Boil the broth down to a 
 sauce and pour over the apples. 
 
 Roast Duck. 
 
 Use the duck dressing. 
 
 Clean and tie the legs across the back, stuff and 
 tie the wings close to the side. Boast from 30 to 45 
 minutes. Serve with a good brown gravy, with apple 
 sauce. 
 
 Broiled Squab. 
 
 Singe, draw and split down the back. Crack the 
 large bones and flatten. Season and broil slowly. Serve 
 on dry toast with melted butter poured over it. Garnish 
 with water cress. 
 
 Game. 
 
 Broiled Rabbit. 
 
 Skin and lay in salt water to sweeten. Prepare 
 like chicken and cook over hot fire. Season and pour 
 over melted butter, mixed with 2 tablespoons vinegar 
 and 1 of mixed mustard. 
 
 Squirrel Pot Pie. 
 
 Two squirrels skinned and cleaned and cut into 
 pieces. Roll in flour and fry brown in a good fat. Add 
 1 pint boiling water, 1 minced onion, V± lemon, sliced 
 thin, 1 teaspoon salt and V 2 pepper. Pry the minced 
 onion brown in a spoon of butter, and add to water. 
 Cover closely and stew for 1 hour. Pour into a pan, 
 make a baking powder biscuit crust, cutting the bis- 
 cuits round and laying them on top of the stew. Put 
 all in the oven and bake till the crust is done. If de- 
 sired a thickening can be added before putting on the 
 crust. 
 
 Fish. 
 Selection. 
 
 Small fish should be fried, medium sized fish are 
 better, broiled, baked or split. Large fish are usually 
 better steamed or boiled. 
 
 The gills should be bright and clear red. The eyes 
 should be full and the body firm and stiff. 
 Preparation. 
 
 Before cooking they should be well washed and kept' 
 il salt water for a time, although they should never 
 
be allowed to stand in water for any length of time. 
 They should always be kept on ice till used. 
 
 To Broil. Large fish should be split down the 
 back. Use a double wire, well greased broiler. Dust 
 well with salt and pepper and put the fiesh side next 
 to the fire first until it is almost done, then turn the 
 skin side toward the heat till it becomes nicely brown- 
 ed. Large, thick fish require from 15 to 20 minutes 
 broiling. Small fish require from 5 to 10 minutes. It 
 must be watched closely so as to prevent burning. 
 When done pour on melted butter and set in warmnig 
 oven for a few minutes to give the butter time to 
 penetrate the flesh. Garnish with any fresh greens. 
 
 Halibut, Broiled. 
 
 Season with salt and pepper, lay in melted butter 
 
 for Mj hour, be sure that it is well covered on both 
 
 sides. Eoll in flour and broil for 10 minutes. Serve 
 
 with slices of lemon. 
 
 Baking Fish. 
 
 Whitefish, bass, pike, pickerel, etc., are the best 
 baking fish, because the meat is white. 
 
 Eub well with salt, stuff and sew, leaving an end 
 that may be found when the fish is done. Gash the 
 sides and put in them strips of fat salt pork. Eub 
 with salt, pepper and butter, dredge with flour and; 
 put it into a hot oven without water. Baste with hot 
 water and butter as soon as it begins to brown, and 
 repeat every 10 minutes. Eemove very carefully when! 
 done and put on a hot platter. Draw the string and 
 remove all water and adherent fat, also the pork. 
 Serve the fish garnished with parsley with bits of 
 lemon around it. 
 
 Panned Fish. 
 
 This method of cooking is best for small fish. 
 Clean well, rub over with salt and roll in flour or 
 fine bread crumbs. Heat frying pan hot with just 
 enough grease to keep fish from sticking. When the fat 
 begins to smoke lay in the fish and cook quickly on 
 both sides till brown. Then set back cover carefully 
 and cook from 10 to 20 minutes, according to size of 
 fish. 
 
 Fried Fish. 
 
 Eemove the backbone, season, and roll in white! 
 corn meal. Take 1 cup fat, heat, lay the fish in the 
 hot fat and cook brown on each side. Drain on soft 
 paper, spread with butter and garnish with slices of 
 lemon. 
 
 Creamed Cod Fish. 
 
 Wash thoroughly and soak in cold water. Change 
 the water and heat. As soon as it begins to boil set 
 where it will keep hot but not boiling. Take § table- 
 spoon butter, put it in a pan, add slowly 2 tablespoons 
 sifted flour, stir and rub smooth, add 1 pint milk, 
 stirring all the time. Bring to a boil and add thei 
 cooked cod fish, using enough of the liquor to salt. 
 
Fish Balls. 
 One cup of raw fish, 1 pint small pared potatoes, 
 1 egg, butter the size of an egg and a little pepper. 
 Cut the fish across the grain in slices % inch thick. 
 Put the potatoes in the kettle with the fish on top, 
 cover with boiling water and boil % hour. Strain off 
 the water and mash fish and potatoes together, beat 
 until fine and light, then add butter and pepper and 1 
 egg well beaten. Have a kettle of boiling fat, dip a 
 tablespoon in it and take some of the mixture, shap- 
 ing as well as possible, drop in the boiling fat and 
 cook till brown. Dip spoon in the fat every time you 
 add mixture; be sure that the fat is hot enough. 
 
 Cod Fish Balls. 
 One pint of cod fish minced fine and scalded; 1 
 quart of hot boiled potatoes mashed fine (better put 
 through a potato sifter); mix with fish; add butter, 
 14 of a cup, about as much cream, a little pepper and 
 two well beaten eggs. Keep all as hot as possible. 
 Beat together with a fork. Eoll lightly in flour and 
 fry like doughnuts in very hot lard and beef drip- 
 pings, half of each. 
 
 Broiled Cod Fish. 
 
 Soak and cut in pieces two or three inches square; 
 dry and broil; after broiling put in a cloth, and pound 
 with a mallet till the fibres are loosened and sepa- 
 rated. Pour on boiling water and strain off. Put on 
 butter and set in the oven a little while before serv- 
 ing. 
 
 Turbot a la Creme. 
 
 Boil a large whitefish; pick it up fine; make a sauce 
 of a quart of milk, a little thyme, a few sprigs of 
 parsley, a little onion; simmer together till well fla- 
 vored; wet 2 tablespoons of flour, and stir in with a 
 half cup of butter until it thickens; then strain it on 
 the yolks of 2 eggs; season with pepper and salt. Put 
 some of the sauce in a pudding dish, then a layer of 
 fish, and so on until the dish is full, putting sauce on 
 top; cover with rolled crackers; brown in the oven. 
 
 Salmon Jelly. 
 Make clear lemon jelly according to any good re- 
 cipe, omitting sugar. Add salt and a very little white 
 pepper if desired. Fill mould and drop in nice pieces 
 of salmon. It makes a pretty salad to use small 
 moulds, placing in the bottom of each a slice of lemon. 
 Garnish with tiny lettuce leaves, and place on each 
 dish a spoonful of mayonaise. 
 
 Oysters. 
 
 Oyster Stew. 
 
 Pour off 1 cup of the liquor, add % cup of water, 
 
 boil, skim, add V2 teaspoon salt, y 2 saltspoon pepper, 
 
 tablespoon butter, tablespoon rolled cracker; when it 
 
 begins to boil add 1 pint oysters, boil 1 minute. Put 
 
y-2 cup cream or cold milk into the tureen and pour 
 stew over it. 
 
 Dry Stew of Oysters. 
 Put oysters in a sauce pan, and let them come to a 
 boiling point very quickly; skim off substance which 
 rises to the surface; season with salt and pepper; add 
 a little butter; boil for one-half a minute and serve. 
 
 Broiled Oysters. 
 Take the largest oysters, scald, dry on a towel, dip 
 into melted butter and then into flour; lay them on a 
 buttered broiler and cook until light brown. Serve 
 on thin slices buttered toast. If a gas stove is used 
 lay toast under the broiler to catch the drip. 
 
 Scalloped Oysters. 
 One pint oyster meat, cleaned and drained, ^4 cup 
 butter, y 2 cup grated bread crumbs, % cup coarse 
 cracker crumbs. Grease the pan well with butter and 
 sprinkle on the layer of bread crumbs, then a layer of 
 oysters and bread, using the crackers for the top. Sea- 
 son each layer of oysters with a little salt and butter, 
 pepper to taste. A tablespoon of lemon juice mixed 
 with x /± cup oyster liquor and pour over, let stand for 
 1 hour. If it looks too dry add more of the juice be- 
 fore baking. Bake 20 minutes in a quick oven. 
 
 Maryland Fried Oysters. 
 
 Drain the liquor entirely off the oysters; then lay 
 them on a brown linen towel, and dry them. Have 
 frying pan hot, and put in plenty of lard and butter 
 in equal quantities. 
 
 Break an egg, and take a plate and beat it up, 
 yellow and white together; put some pepper in; then 
 dip oysters first in egg, then in cracker dust, and 
 when the frying pan with butter and lard is scalding 
 hot, fry them until they are a light brown color, that 
 is until they begin to brown. Be careful and don't 
 fry them too much. 
 
 Croquettes. 
 
 Rice Croquettes with Jam. 
 
 Boil the rice soft; to 1 pint of rice add 2 eggs; 
 mould in oblong rolls; cut open with a thin pointed 
 knife; take out a little rice, and fill with jam; roll in 
 sifted cracker, using as little cracker as possible; fry 
 in fresh lard; then powder with sugar. Makes a nice 
 lunch dish. 
 
 Salmon Croquettes. 
 
 One pound salmon, boiled 20 minutes and chopped 
 fine. Add one-third as much bread crumbs, 1 egg, 
 melted butter size of walnut, 1 tablespoon Worcester- 
 shire sauce, a little red pepper and a little salt. Add 
 1 cup of soup stock. Shape and dip in egg, then in 
 bread crumbs, and fry in hot lard. 
 
 Lobster Croquettes. 
 Mince the meat of the lobsters fine; season with 
 salt and pepper. Melt a piece of butter in a sauce pan; 
 
mix with it 1 tablespoon of flour; add lobster and a 
 little finely chopped parsley; add a little stock also, and 
 let it come to a boil. Eemove from the fire and stir 
 in the yolks of 2 eggs. Spread this mixture on a 
 platter, and when cold mould into croquette shapes| 
 Dip carefully in beaten egg, then in cracker crumbs, 
 and fry to a rich brown color in hot lard. 
 
 Chicken Croquettes. 
 No. 1. Mince very fine 1 cold chicken and 2 sweet 
 breads previously parboiled (a little rice may be sub- 
 stituted for the sweet breads). Season with salt, pep- 
 per and a little nutmeg (a very little onion). Take 1 
 tumbler of cream, 2 tablespoons of butter, 4 table- 
 spoons of flour, a little salt. Mix and boil, then stir 
 in the minced meat, also some of the broth in which 
 the chicken was cooked. When cold take a spoonful 
 of the mixture and roll into shape. Dip them in the 
 beaten yolk of an egg and cracker crumbs. Drop into 
 hot lard (in frying basket), cook a light brown. This 
 recipe makes one and a half dozen croquettes. 
 
 Chicken Croquettes. 
 
 No. 2. One-fourth pound of butter, % pint of sweet 
 cream, 3 tablespoons of stock, 3 tablespoons of flour, 
 % pint of chicken stock, y± can of mushrooms, the 
 juice of half a lemon. Boil the chicken, let it cool, cut 
 the meat in small pieces and chop the mushrooms. Melt 
 the butter in sauce pan, stir in flour, cream and stock, 
 stirring until it boils; take it off the fire, add stock, 
 seasoning chicken and mushrooms. Spread thin on a 
 platter. When quite cold make in form of a peak. Dip 
 in whipped egg, then cracker crumbs and fry in boil- 
 ing lard. Too many put in at one time will cool the 
 lard. 
 
 Cod Fish Croquettes. 
 
 One cup fish freshened and picked fine, 3 cups cold 
 mashed potatoes, whites of 4 eggs beaten stiff, form 
 in oblong cakes and fry in hot lard. 
 Meat (Beef) Croquettes. 
 
 Chop fine, not to make it pasty. Add an equal 
 amount of hot, boiled rice, cooked very soft, season 
 highly with salt, pepper, cayenne and onion juice, cool. 
 If it is too stiff add a little gravy or stock. 
 
 Oyster Croquettes. 
 
 One-half pint oysters, y» piut cooked veal, 1 heap- 
 ing tablespoon of melted butter, 3 tablespoons cracker 
 crumbs, yolks of 2 eggs, 1 tablespoon onion juice. Chop 
 meats very fine, soak crackers in oyster fluid, then mix 
 all ingredients and form. Dip in eggs and roll in 
 bread crumbs and fry in hot fat. 
 
 Beef, Veal, Sweet Breads or Game may be made 
 like Chicken Croquettes. 
 
 Fritters. 
 
 One pint of milk; 4 eggs (yolks beaten with milk, 
 whites beaten separately) ; 1 teaspoon of salt. Fry 
 in hot butter or lard. 
 
 58 
 
Corn Fritters. 
 
 Take 12 ears of corn, score each row lengthwise 
 with a sharp knife, and then scrape the inside of the 
 kernels from the cob with the back of the knife. Beat 
 2 eggs into this, and season with salt and pepper to 
 taste. Have a little butter hot in a frying pan, and 
 fry quickly, 8 or 10 spoons at a time, taking care not 
 to burn them. Serve immediately. 
 
 If the corn is very dry a few tablespoons of milk 
 may be added, but never flour. 
 
 Crumpets. 
 
 One quart of milk, % yeast cake dissolved in warm 
 water, or 4 tablespoons of yeast; 1 tablespoon of lard, 
 1 tablespoon of butter, y 2 teaspoon of salt, ^4 teaspoon 
 of soda, sifted twice, with the salt in a quart of flour. 
 Mix well at night. Beat up hard in the morning, and 
 let it rise for half an hour. 
 
 Half fill heated aud buttered muffin rings, on a 
 heated and greased griddle, with the batter, and bake 
 on the top of the stove, turning once. Eun a sharp 
 knife around the inside of each ring, and loosen the 
 crumpet. Eat hot. Cold ones left over are nice split, 
 toasted and buttered. 
 
 Eggs- 
 Scrambled. 
 Pour 1 cup cream into a frying pan. When hot 
 pour in 6 eggs, or 1 egg to a person in proportion to 
 cream if only a small amount is desired, previously 
 broken into a dish. Cook slowly, stirring constantly, 
 so that the eggs will be evenly done. Season with salt 
 and pepper to suit taste. 
 
 Soft Boiled Eggs. 
 Turn boiling water on eggs, and set on the back of 
 the range for ten minutes. They will be cooked to a 
 jelly, and be very digestible. 
 
 Poached Eggs. 
 Put enough water in a shallow pan to float the 
 •eggs when broken into it. Break the eggs, one at a 
 time, and slide them carefully into the pan, being 
 careful not to break the yolk. If there is not suffi- 
 cient water to cover them gently pour in the pan a 
 little more boiling water. Cook until the whites over 
 the yolk have become cooked. To aid this, keep gent- 
 ly pouring the water from the pan over the eggs by 
 dipping it up with a spoon. When the whites have 
 hardened, lift the egg carefully with a cake turner and 
 lay them on buttered toast. 
 
 Fried Eggs. 
 Pried eggs may be fried in any sweet grease. Keep 
 the grease hot but not hot enough to cause the eggs 
 to crinkle up around the edges. Keep dipping the 
 hot fat over them to aid them in cooking evenly. 
 
Plain Omelet. 
 Put 4 eggs with % teaspoon of salt, 1 scant salt- 
 spoon pepper. Beat 9 or 10 times very vigorously 
 and add 4 tablespoons of milk. Put 1 teaspoon butter 
 in an omelet pan, shake over the fire until it becomes 
 frothy, turn in the eggs and shake over a quick fire 
 until they are set. Roll them and turn into a dish. 
 Spread seasoning over the eggs before rolling. 
 
 Omelet. 
 
 Take 3 eggs, beat the whites and yolks separately. 
 To the yolks, after they are beaten, add half a tea- 
 spoon of salt, a teacup of rich cream, in which a heap- 
 ing teaspoon of flour has been smoothly rubbed. Last- 
 ly, stir in the whites, which have been beaten as for 
 cake. Have ready a spider, in which has been melted 
 a tablespoon of lard, and which is as hot as can be 
 without burning; pour in the mixture, and cook to a 
 rich brown. 
 
 Ham or Parsley Omelet. 
 
 Prepare omelet as above, adding a little finely 
 chopped ham or parsley after it is in the spider, and 
 fold together when delicately browned. 
 
 Eggs with Cream Sauce. 
 For 6 eggs toast as many pieces of bread (cutting 
 off the crusts); dip them into boiling water; lay on a 
 warm platter, and cut in half. Boil eggs from 5 to 7 
 minutes, shell them, cut in two, and lay half an egg 
 on each piece of bread. Make a sauce of 1 pint of 
 milk, butter the size of an egg, 1 tablespoon of flour 
 stirred smooth in a little cold water, and added when | 
 the milk and butter are boiling. Season to taste with 
 pepper and salt. Pour this sauce over the eggs, and 
 sprinkle with bread crumbs browned in butter. Serve 
 hot. 
 
 Vegetables 
 
 Asparagus 
 
 Cut the tender parts of the stalks into bits about 
 y 2 inch in length and then boil until tender. Drain 
 off the water and to 1 bunch add M> cup cream and a 
 pinch of salt. Cook slowly to a thick sauce. 
 
 No. 2. — Cut open as many rolls as there are people 
 to be served or as are wished, crisp them in the oven. 
 Then heat a cup of milk to boiling and add it gradu- 
 ally to 2 beaten eggs, stirring the while to prevent the 
 milk from curdling, add % tablespoon butter. Boil soft 
 parts of the asparagus till tender and roll them in 
 flour, then stir the two parts together, fill the biscuits 
 and serve. 
 
 A thickened asparagus on toast is also another way 
 of serving it that is acceptable to many. 
 
 Beans 
 
 Baked Beans 
 
 Soak 1 quart white beans over night. In the morn- 
 ing put them over the fire in cold water and parboil 
 
slowly for a few minutes. Allow the water to just 
 come to a boil before removing them from the fire, 
 then drain through a colander, and rinsing well with 
 cold water. Lay bits of fat salt pork and a little onion 
 on the bottom of the bean dish. Have ready V 2 pound 
 salt pork squared into %-inch squares to mix with the 
 beans, also adding to them 1 heaping teaspoon sugar, 
 2 tablespoons molasses (if the sweetened beans are 
 not cared for omit the molasses and the sugar), and a 
 pinch of cayenne pepper. Cover with cold water and; 
 bake from 8 to 10 hours steadily, or until they have 
 become soft enough to suit taste. 
 
 Kidney beans can be used in above way. 
 
 String Beans 
 
 Cut into y 2 inch lengths, put them into fast boiling 
 water and cook them for 1 hour. Change the water at 
 the end of V 2 hour and add 1 ounce of salt pork. Cook 
 till most all the water is gone. A thickening may be 
 added if wished. Serve. 
 
 Shelled Beans. 
 Cook in boiling water till they seem done when 
 tasted, salt 5 minutes before they are removed, drain, 
 season with butter and salt. 
 
 Brussel Sprouts with Chestnuts. 
 Parboil the sprouts, then steam with soup stock, 
 butter and a little nutmeg. Cut a cross on the chest- 
 nuts, boil until done, shell them, and steam with water, 
 butter and a little sugar. Serve with chestnuts in the 
 center of the dish, sprouts surrounding them. 
 
 Lima Beans. 
 
 Dried lima beans may be softened so they can be 
 cooked as the green ones are by allowing them to soak 
 for 36 hours. 
 
 Boil and season to taste and thicken if desired with 
 a little cream and flour. Lima and other white beans 
 are improved by adding a little butter or fat salt pork. 
 
 Beets. 
 Clean well. Boil rapidly till tender, boil 40 min- 
 utes if the beats are young and new, 2 hours if they 
 are large and old. Then turn them into cold water 
 and rub off the skins. Cut in pieces, butter well, add 
 pepper and salt to taste. 
 
 Cabbage. 
 Choose the size desired, noting that the outside 
 leaves are not too wilted. Remove the wilted parts, 
 quarter, remove the heart or the fibrous part that is 
 in the center. Boil in plenty of water, using 1% 
 quarts to 1 pound cabbage. Drain and again add 
 boiling water; cook till tender, or about 50 minutes. 
 Drain in a hot oven. Dress as desired. 
 
 Stuffed Cabbage Head. 
 Remove the heart, boil till tender in salt water, 
 then remove and chop. Mix this with l 1 /^ pounds 
 ground round steak, % pound salt pork ground, add 1 
 
sliced onion, salt and pepper to taste. Then make into 
 a ball and wrap around it one of the larger leaves 
 that was taken off when the heart was removed. On 
 the outside of this leaf put a layer of the chopped 
 dressing, etc., till all the leaves are used up. The 
 cabbage should then be somewhat near its original 
 form. Tie it so with strings, sew in a eloth and put 
 it in boiling water. Boil for 3 hours, then remove the 
 cloth and carefully put it on a platter. Cut in slices 
 when serving as would be done with a roast. 
 
 Fried Cabbage. 
 Cut a firm, crisp cabbage crosswise, cover with 
 cold water and boil IV2 hours. After boiling 1 hour 
 remove the cover and add 1 tablespoon pork drippings 
 and one of butter. Let the water boil off and allow 
 the cabbage to fry 15 minutes in the grease. Season 
 to taste. Serve hot. 
 
 Wirsing, or Savoy Cabbage. 
 
 Cut in small pieces, removing the thick stems. Boil 
 10 minutes, drain well, and press out all the water; add 
 beef broth, butter, salt and a very little nutmeg, and 
 cook slowly. Time, 1 hour. 
 
 Carrots. 
 
 Clean, cut into pieces, boil until tender and drain. 
 Pour over the pieces melted butter and serve. 
 
 No. 2. Clean, parboil 15 minutes, then dry them. 
 Put in a sauce pan with 1 tablespoon sugar, 1 cup stock, 
 1 tablespoon butter and boil till tender, remove the 
 cover and boil rapidly till the stock is glazed. 
 
 Cauliflower. 
 
 Remove the outer leaves, clean by shaking in water. 
 Put the head in boiling salted water and cook till 
 tender. Serve as soon as it is done because it cools 
 very fast after the water has been removed. 
 Corn on the Cob. 
 
 Husk, remove the silk and ends that are not good 
 and put on the stove in cool water. Boil till tender, 
 about 15 minutes; remove, serve. 
 
 Dandelion Greens. 
 Wash the plant well to remove any grit, then boil 
 till tender and season with salt, pepper and vinegar, 
 and butter. Pieces of beet add to the flavor if added 
 when the plant is half cooked. For more minute direc- 
 tions see Spinach. 
 
 Fried Egg Plant. 
 Peel and cut in % inch slices. Season with salt and 
 pepper and allow them to stand 15 minutes under 
 weight on a tilted plate to drain off the juice. Roll the 
 slices in flour and fry. 
 
 Greens. 
 (See spinach.) 
 
 Macaroni. 
 One-fourth pound macaroni, broken into 2 inch 
 lengths requires 3 quarts of salted boiling water. Boil 
 
in an uncovered dish 40 minutes or till very tender. 
 Drain, rinse with cold water. 
 
 Macaroni and Cheese. 
 Use the above cooked macaroni and arrange in 
 alternate layers with riced cheese, in a heavily but- 
 tered pan. Pour over it a sauce, tomato is very good, 
 cover with buttered cracker crumbs and bake in oven 
 till the crumbs are browned. 
 
 Macaroni, Baked. 
 
 Pour over % pound broken macaroni boiling 
 water and add a little salt. Boil 30 minutes, drain 
 well, put in a baking dish and add 2 tablespoons flour, 
 Yj. teaspoon powdered mustard, % pound riced or grated 
 cheese, 1 pint of morning's milk (the cheese will curdle 
 the milk unless it is fresh), mix the mustard, some of 
 the milk and the flour to a smooth paste and set the 
 rest of the mixture on the stove. When boiling add 
 the paste and cheese; and cook till it becomes smooth. 
 When done pour over the macaroni and bake 20 minutes 
 till brown. 
 
 Hulled Corn, Hominy. 
 
 Soak iy 2 cups hominy for 6 hours in warm water, 
 changing the water 3 times, each water being warmer 
 than the last. Boil in the last water. Salt a few 
 minutes before it is done. 
 
 Onions, Boiled. 
 Peel. Cook in boiling water till tender, add 1% 
 teaspoon soda to the water to soften. Change water 
 to boiling salt water and finish cooking. Drain, add a 
 little warm milk, or only butter. Serve hot. 
 
 Onions, Fried. 
 Cut in suitable slices and fry in butter, beef fat or 
 in the juice of steak. 
 
 Scalloped Onions. 
 Parboil the onion till tender, put into a pan well 
 greased and alternate the layers with cracker crumbs 
 and the onions. Butter the top layer of cracker 
 crumbs slightly, put the dish in the oven and bake till 
 brown, taking care not to burn. Twenty minutes of 
 baking ought to be enough if the onions were well 
 drained before adding the cracker filling. 
 
 Okra, Fried. 
 
 Fry with fat bacon 1 sliced onion, add 1 pint of 
 sliced okra. Stir in and fry brown. Season with salt 
 and cayenne pepper. 
 
 Peas. 
 
 Never wash the peas, but rather wash the pods 
 before shelling. Put the peas into salted boiling water 
 and cook rapidly for 20 minutes to % hour. Kemove 
 and serve as soon as done. Before done add 1 table- 
 spoon butter, a saltspoon salt and a little sugar. Allow 
 this with the water to boil down till the peas are just , 
 moist, then remove and serve hot. Cream may be used 
 
in place of the butter if so desired. The above is for 
 1 pint of shelled peas. 
 
 Parsnips. 
 
 Clean, cook in boiling salt water till tender, take 
 off the fire, skin, mash, season with salt and pepper to 
 taste. 
 
 Fry parnsips as you would sweet potatoes, in plenty 
 of fat seasoned well with salt and pepper. They are 
 much more palatable this way than boiled, because they 
 retain their flavor. 
 
 Potatoes. Flaked. 
 Boil the potatoes in their skins till done, drain, dry 
 and peel. Eub through a sieve into a dish that is hot. 
 This is the same method as riced potatoes, only the 
 sieve is used instead of the ricer. 
 
 French Fried Potatoes. 
 
 Slice the potatoes lengthwise about x /4 inch thick. 
 Fry till nearly done, remove from the grease, drain 
 then again fry. Salt. 
 
 Lyonnaise Potatoes. 
 
 Cut the potatoes into irregular shapes. For 1 pint 
 potatoes take V-y. tablespoon chopped onions, i£ table- 
 spoon chopped parsley and 1% tablespoon butter. Fry 
 the onion in the butter till yellow, then add the po- 
 tatoes. Season to taste with salt and pepper. When 
 nearly done add the parsley, cook 3 minutes longer 
 and serve hot. 
 
 Fried Potatoes. 
 
 Cut into slices and fry in drippings or butter. 
 Cook, covered, for 5 minutes, then uncover; stir to pre- 
 vent burning and cook till browned.. 
 
 Warmed Up Potatoes. 
 
 Slice or chop up boiled potatoes. Put on the fire, 
 in a sauce pan, a little milk. When boiling add a 
 small teacupful of butter, into which rub a teaspoon- 
 ful of flour. Add potatoes, and cook about 10 min- 
 utes. 
 
 Potato Balls. 
 
 Use mashed potatoes. Add some cream, yolks of 2 
 well beaten eggs, salt and pepper to taste. Mix well 
 together, make into patties aBout % inch thick and 
 either bake into a brown in a quick oven very quickly 
 or fry them. The latter method is the best. 
 
 Scalloped Potatoes. 
 
 Pare, slice and put a layer of potatoes in the bot- 
 tom of a pan. Then sprinkle with salt, pepper and 
 flour, add a little piece of butter. Then add another 
 layer of potatoes and another of the flour, etc., till 
 the pan is % full, then cover with milk and bake 40 
 minutes. 
 
 Rice, Boiled. 
 
 Boil 2y 2 quarts salt water and put into it when 
 boiling 1 cup rice. Let boil fast till the kernels be- 
 
 67 
 
come well swollen. Drain, keep warm and shake fre- 
 quently for 2.5 minutes. A double boiled is the best 
 utensil that can be used. 
 
 Rice Balls. 
 Use cooked rice, add a little cream, butter and a 
 little Bait. Make into patties and fry as you would 
 potato balls. 
 
 Sweet Potatoes. 
 
 Parboil, peel, cut into V> inch slices lengthwise 
 and put the .slices into the following syrup: One cup 
 sugar to y± cup water and a teaspoon butter. Put the 
 potatoes into the syrup and allow them to slowly cook 
 till the syrup is nearly all boiled away and the po- 
 tatoes are nearly dry. 
 
 Fried Sweet Potatoes. 
 (See Fried Potatoes.) 
 
 A Nice Way of Cooking Sweet Potatoes. 
 Boil sweet potatoes until soft, then slice and dip in 
 beaten egg, and then in crackers rolled very fine. Fry 
 in butter until brown, and pour a drawn butter oyer 
 them. 
 
 Southern Way of Cooking Sweet Potatoes. 
 Take ordinary sized potatoes, boiled until nearly 
 ready for use. Then slice into a baking dish, putting 
 a very little salt on each layer. Take a piece of but- 
 ter the size of a small hen's egg, melt and pour over 
 with a scant tablespoonful of sugar sprinkled on top. 
 Bake a half hour in not too hot an oven. 
 
 Spaghetti. 
 Use a tomato sauce and prepare otherwise like 
 macaroni. 
 
 Succotash. 
 One can corn or the kernels from 10 ears, mix 
 with 1 quart lima beans and boil till tender. Drain, 
 melt 2 tablespoons butter and pour on the beans and 
 corn. Season with salt and pepper to suit taste. Let 
 it simmer 1(> minutes and then pour in 1 cup milk. 
 Serve hot. 
 
 Tomatoes. 
 
 To peel — plunge the tomatoes into boiling water 
 and allow them to stay there while you count 4, then 
 take them out and the skins will come off very easily. 
 
 Stewed Tomatoes — Cut in slices, season and boil 
 slowly for 25 minutes. 
 
 Stuffed Tomatoes. 
 Cut off a slice from the top, scoop out the soft in- 
 sides, mix with an equal bulk of boiled rice. Season 
 with pepper, salt, butter and a speck of sugar. Fill 
 each tomato shell with the mixture, replace the tops 
 and bake in a quick oven till soft or about V-2 hour. 
 The stuffing may be varied, using macaroni and bits 
 of green peppers, etc. 
 
Scalloped Tomatoes. 
 
 Put in a dish in alternate layers, buttered bread 
 or cracker crumbs with sliced tomatoes sprinkled with 
 pepper, etc., as in scalloped potato recipe. Bake 1 
 hour. 
 
 Spinach. 
 
 Put the spinach, after it is well picked and washed, 
 into boiling water with a little salt, and boil un- 
 covered for 5 minutes; then drain in a colander, pour 
 over it some boiling water, press out water, and cut 
 with a knife (not chop fine). For 1 peck spinach have 
 ready scant pint of good strong beef broth, into 
 which put crumbs of 2 soda crackers, 1 small onion, 
 some butter, and when it boils add spinach. Season 
 with pepper and salt, and let it simmer half an hour. 
 
 Wash well to clean from insects. It is best to use 
 3 separate waters. Put the spinach on the fire in a 
 kettle without water. Let it heat, then add the 
 water, after the juice is drawn, and cook till it is ten- 
 der. Drain. To % % peck spinach add 1 ounce of but- 
 ter and a half. 
 
 Tomatoes and Rice. 
 
 Put into a sauce pan, butter the size of an egg, 
 and when it bubbles sprinkle in a dessertspoonful of 
 flour. Stir in one quart, or a little less, of stewed 
 tomatoes, and when quite hot, add a cupful of fresh 
 boiled rice and a half teaspoonful of soda. A little 
 sugar to the tomatoes when cooking is an improve- 
 ment. 
 
 Turnips. 
 
 Cut in slices y 2 inch thick, boil till they are tender, 
 mash and serve with roast pork or mutton. Season to 
 taste with salt and pepper. 
 
 Oyster Plant. 
 Cut the plant into lengths, roll in a fritter batter. 
 Fry. The plant is best as a substitute for oysters in 
 soup. The difference can hardly be distinguished. The 
 plant must be boiled before the milk is added, how- 
 ever. 
 
 Breads 
 
 Foreword 
 
 Use the very best flour, clean salt, fresh yeast and 
 sweet butter or lard. Always pulverize the salt, cream 
 tartar, soda or baking power before using. Sift the 
 flour well. The flour should be kept in a dry place and 
 should be the same temperature as the milk or water 
 used for mixing when ready to do so. The dough 
 should always feel cool to the hand, that is, it should 
 not become higher than 70 degrees. It should also be 
 kept at an even temperature, as sudden rises or falls 
 of the same will be likely to be disastrous. Have a 
 shelf out of the way of draughts to set the sponge in. 
 
 While the sponge is soft it requires hard beating. 
 This is necessary. Do not allow it to become too warm. 
 Do not try to mix until stiff while in the bowl but put 
 
it on a well floured mixing board. Knead until the 
 dough has a silky smoothness and does not stick to the 
 board or table. It should be full of bubbles, the longer 
 the kneading is carried on the finer the texture of the 
 bread will be. The work should be done fast; if prop- 
 erly done the time required for the kneading will be 
 about 20 minutes. 
 
 How to Knead Properly. Push the dough with the 
 palm of the hand and curve the fingers to prevent its 
 flattening too much. After every push turn the dough 
 about one-quarter of the way round, and fold over. Do 
 not make the dough too stiff, as the bread from that 
 kind will not keep as well as that which is made from a 
 softer dough. When kneaded put in tins — 1 pound tins 
 are the best — and set away to rise. Let the dough re- 
 main in the tins until it has become light, if it does not 
 increase double in size in one hour set it where the tem- 
 perature is higher. When it is thought that it has risen 
 enough see that the oven is hot enough. To test the 
 heat put a little flour on a paper and set in the oven for 
 five minutes; if it browns well the heat is sufficient for 
 the bread dough. When the loaves are baked increase 
 the heat for about eight minutes and then decrease it 
 slightly. Be sure and look at the bread about every ten 
 minutes after it has commenced to bake. To prevent 
 uneven baking the pans will need frequent turning 
 around. It will take about forty minutes for the loaves 
 to bake properly; then they will have shrunk somewhat, 
 thus allowing the loaf to slip easily from »the pan. 
 When done the bread should have a nice even brown 
 crust; it should not burn the hand when handled, as 
 that is a sign that there is still too much moisture 
 which is escaping in the form of steam. A good plan 
 by which to test the bread in determining whether or 
 not it is done, is to hold the loaf to the ear; if a crack- 
 ling noise is heard the bread is not done. When done 
 sot where it will cool quickly and grease the top of the 
 loaf with butter to soften the crush and to prevent its 
 drying. 
 
 Bread pans should be well greased before putting 
 in the dough. 
 
 Polls should have the greatest heat in the begin- 
 ning. 
 
 Do not throw away old bread bits. That is very 
 poor economy, because stale bread can always be work-- 
 ed over into something else. 
 
 Bread with a Water Base— Use Above Helps 
 
 One quart sifted flour, y 2 teaspoon salt, y 2 teaspoon 
 sugar, 1 tablespoon of lard or butter, y 2 ounce com- 
 pressed yeast dissolved in % cup tepid water, 1 pint 
 warm water. Measure the flour, salt, and pour sugar 
 into a mixing bowl and pour in enough hot water to 
 dissolve it, onto the shortening, and then add enough 
 cold water to make it 1 pint in all and to make the 
 temperature about 70 degrees. Mix in the dissolved 
 yeast and make a batter with the flour. Beat well. 
 
Add flour until the dough is stiff enough to handle on 
 the molding board and then knead. Be careful that 
 you do not use more flour than is absolutely required 
 to keep it from sticking. Cover, when sufficiently 
 kneaded, and allow it to rise until it has doubled its 
 bulk. When ready, cut in loaves, put in pans and 
 again allow it to rise double in bulk. Bake as directed 
 in foreword. Biscuits may be made from same dough. 
 Bread. 
 
 Take 4 quarts of sifted flour and one cake of yeast; 
 a pinch of salt; and wet with warm milk and water 
 stiff enough to knead. Work it on the board until it 
 requires no more flour. If made at night, the bread 
 will be light enough to work over and put in pans 
 early in the morning. This quantity will make two 
 large loaves. 
 
 One-third of the lump may be taken for rolls, 
 which can be made by working in butter the size of an 
 egg, and setting it aside to rise again; when light 
 the second time, make out in oblong shapes, cover 
 them with a cloth, and let them rise again. 
 
 As soon as they break apart, bake them in a 
 quick oven. They will not fail to be nice if they are 
 baked as soon as they seam. This is the great secret 
 of white, flaky rolls. 
 
 Two or three potatoes will improve the bread. 
 
 Good housekeepers always have the flour sifted in 
 readiness for use, and never use it in any other way. 
 Aunt Mary's Graham Bread. 
 
 Take 2 teacups of the batter after it is raised for 
 the wheat bread, thinning it with a little warm water, 
 and 2 tablespoonfuls of molasses, for one loaf. Stir 
 in the Graham flour until quite stiff; let it rise again, 
 then stir, adding a little more flour if necessary, and 
 put in tins ready for baking; let it rise again, and 
 bake slowly. 
 
 Gluten Bread. 
 
 Gluten flour, 1 cup, 1 cup best bran previously 
 scalded, 1 teaspoon baking powder, % teaspoon salt, 2 
 eggs, 1 cup milk or water. Mix and stir thoroughly. 
 Bake. 
 
 Bran Bread. 
 
 Boil 1 quart wheat bran in two successive waters, 
 wash in a sieve with hot water until water comes 
 through clear. Squeeze in a cloth after eaeh wash- 
 ing. Spread thinly on a dish and dry in a slow oven. 
 Grind in a fine mill and sift through by a fine sieve. 
 Grind the residue again and sift. Take of this 3 
 ounces, 3 fresh eggs, 2 ounces butter, % pint milk. 
 Mix the eggs with a little of the milk, warm the 
 butter with the balance. Stir all together, flavor with 
 ginger. Bake in thin cakes in a quick oven for % 
 hour. 
 
 Graham Bread. 
 
 One pint milk, 1 teaspoon salt, 2 tablespoons 
 brown sugar, 1 pint Graham flour, 1 pint white flour, 
 
% ounce yeast. Scald and cool the milk, add the 
 sugar and crumbled yeast. When it floats and is 
 frothy make a batter with the flour, and meal, beating 
 rather hard. Let it rise till Spongy, add the salt, and 
 more meal until it is as stiff as can be worked with 
 a knife, put 1% pounds in a pan, smooth, cover and 
 allow to rise again. It should then be set in a quick 
 over for 10 minutes before reducing the heat. This is 
 also good dough for muffins. 
 
 No. 2. One teacup of wheat flour, y 2 teacup mo- 
 lasses, y% cup yeast, 1 teaspoon salt, 1 pint warm 
 water. Add sufficient Graham flour to make the dough 
 as stiff as can be stirred with a strong spoon. This is 
 to be mixed at night. In the morning add 1 teaspoon 
 soda dissolved in a little water, mix well and pour 
 into 2 medium sized pans and they will be about % 
 full. Let stand in a warm place until it rises to the 
 top of the pan, bake in a hot oven, covered, the first 
 20 minutes. 
 
 Nut Bread. 
 
 Four cups flour, % cup sugar, 2 cups milk, level 
 teaspoon salt, 8 level teaspoons baking powder, 1 large 
 tablespoon lard, 3 eggs, 1 cup nut meats. Allow to 
 rise 20 minutes. Bake 45 minutes. 
 
 Aunt May's Bread. 
 
 Two cups pastry flour, y± teaspoon salt, 3 table- 
 spoons granulated sugar, y 2 level teaspoon soda, 1% 
 level teaspoon cream of tartar, 1 egg, y 2 cupful of 
 milk, 3 tablespoons melted butter. Sift together and 
 dry the ingredients. Add milk to the beaten eggs and 
 stir into the dry ingredients. Stir in the butter, turn 
 into a buttered shallow pan and let bake about 20 
 minutes. 
 
 Brown Bread. 
 
 Two coffee cups Graham flour, 2 coffee cups corn 
 meal, 1 cup molasses, 1 cup sour milk, 2% cups sweet 
 milk, 1 tablespoon salt, 1 teaspoon soda. Steam 3 
 hours and bake until a rich brown. 
 
 No. 2. Two cups sour milk, 2 cups Graham, 1 cup 
 white flour, \y 2 cup corn meal, % cup molasses, 1 tea- 
 spoon soda, 1 teaspoon salt. Steam 1% hours and 
 bake J£ hour. 
 
 No. 3. One cup corn meal, 2 cups Graham flour, 
 one cup sweet milk, 2 cups sour milk, 1% cup mo- 
 lasses with a little salt, 1 heaping teaspoon soda. 
 Steam three hours; bake the same 20 minutes. 
 
 Brown Bread. 
 
 Two cups of bread dough after rising; x / 2 cup of 
 molasses, 2 tablespoons of brown sugar, y 2 teaspoonful 
 of soda dissolved in hot water. Stir soft with Graham 
 flour, and let it rise once. 
 
 Steamed Boston Brown Bread. 
 Two cups of corn meal, 1 cup of Graham flour, 3 
 ■cups of sour milk, one-third cup of molasses, teaspoon- 
 
ful of soda, dissolved in the molasses, a little salt. 
 Steam four hours or longer. 
 
 Rolls or Biscuit. 
 
 One pint of scalded milk cooled, % cup yeast, 1 
 tablespoon sugar, a little salt and butter the size of an 
 egg. Rub the butter in 1 quart of flour, add other 
 ingredients, mixing well. Let stand in moderate heat 
 till light, then flour till it can be kneaded on a board. 
 Mix and knead % hour. Eise again and roll out to 
 thickness of ^ inch each. Cut in biscuits and rub a 
 little butter on the upper side of each. Fold the other 
 half over and pinch. Put in pans, let them become 
 light, and bake 20 minutes in a hot oven. These rolls 
 set in the morning will be ready for tea. One measure 
 means 50' rolls. 
 
 Beat, or Virginia Biscuit. 
 
 Two quarts of flour, 2 tablespoonfuls of lard, 1 
 teaspoonful of salt. Mix with water and a little milk. 
 Beat, or work until the dough blisters. Cut out, and 
 stick with a fork. Good for luncheon; best hot for 
 breakfast. 
 
 Cinnamon Rolls. 
 
 One cup scalded milk, one-third cup butter, one- 
 third cup sugar, 1 yeast cake dissolved in y± cup luke- 
 warm water, % teaspoon salt, % cup raisins seeded 
 and quartered, 1* teaspoon lemon extract, flour; add 
 % sugar and salt to the milk; when lukewarm add 
 dissolved yeast cake and M> cup flour, cover and let 
 rise until light; add butter, remaining sugar, raisins, 
 lemon and flour to make a stiff batter; let rise; roll 
 out and cover with sugar, cinnamon and melted but- 
 ter. Roll, slice off in desired size; allow to rise again 
 and bake. 
 
 Muffins. 
 
 Two eggs, 1 cup sweet milk, 2 cups flour, 2 tea- 
 spoons baking powder, 1 tablespoon sugar, butter the 
 size of an egg and a little salt. 
 
 One-half cup of sugar, % cup of milk, 2 eggs, 2 
 tablespoonfuls butter, 2 heaping teaspoonfuls of bak- 
 ing powder. Flour enough to make like cake. 
 
 English Muffins. 
 One pint of warm water, dissolve Ya cake of com- 
 pressed yeast, 1 pint of milk, no salt, the beaten 
 whites of 4 eggs, flour enough to make a stiff batter. 
 Set it to rise over night, and bake in rings on but- 
 tered griddle. Toast cold ones next morning. 
 
 Graham Muffins. 
 
 One pint of Graham flour, 1 pint of wheat flour, 2 
 
 eggs, beaten light, 1 tablespoonful of melted butter; 1 
 
 teaspoonful of sugar, a pinch of salt, 2 teaspoonfuls 
 
 of baking powder, milk enough to make a thick batter. 
 
 Johnny Cake. 
 Three tablespoons sour milk, 1 teacup buttermilk, 
 1 egg, % cup molasses, 1 cup flour, 1 cup corn meal, 1 
 teaspoon salt, 1 teaspoon soda. 
 
Graham Gems. 
 One coffee cup sour milk, 1 even teaspoon soda, 1 
 tablespoon melted lard, 1 tablespoon sugar, 1 egg, 1 
 teaspoon salt, Graham flour enough to make a stiff 
 batter. Drop with a spoon on a dripping pan. 
 
 Pop Overs. 
 Mix the yolks of two eggs, well beaten, with one 
 small teaspoon of melted butter, pinch of salt, 1 cup 
 flour, 2 cups milk. Then about half beat the whites 
 of the eggs, and put in last. Only stir as little as 
 possible, just enough to mix altogether. Put in pans. 
 Bake 15 minutes. 
 
 Maryland Spoon Corn Bread. 
 Put 1 quart of milk on the fire, and when it comes 
 to a boil stir in 4 large kitchen spoonfuls of white 
 corn meal. Let it cook until very thick, stirring con- 
 stantly. Put it aside to cool, then add 3 eggs which 
 have been beaten, with 2 tablespoonfuls of flour and 
 a big pinch of salt. Beat in 1 tablespoonful of butter 
 while the corn is hot. Bake in a buttered dish for 
 thirty-five minutes, and serve immediately. A de- 
 licious breakfast bread. 
 
 Baking Powder Biscuits and Short Cakes. 
 
 One quart flour, 4 level teaspooiis baking powder, 
 1 teaspoon salt mixed and sifted together 5 times, 2 1 / 4 
 tablespoons butter, 1 pint of milk, or enough to make 
 a stiff dough. Flake the butter by rubbing between 
 the fingers, add the milk very gradually, mixing till 
 the whole becomes a spongy mass. Spread out on a 
 board to about 1^4 inch thick, cut and bake in a quick 
 oven. 
 
 Short Cake. 
 
 Part 1. Two cups flour, y% teaspoonful salt, 2 tea- 
 spoons baking powder; sift together well; rub in ^4 
 cup butter. Part 2. One egg, beaten and mixed with 
 a % cup milk. Bake in a quick, hot oven. After it 
 has cooled a little divide in halves; pull apart, butter 
 and add the fruit. 
 
 Dumplings. 
 
 Use the first part of the short cake recipe and drop 
 the dough into the boiling stew. Cover the stew tight 
 for ten minutes without opening. The dumplings 
 should be done in that time. Stewed fruit may be ' 
 used as well as meat for the pot pie. 
 
 Apple Dumplings. 
 Make the first part of the short cake recipe, lay it 
 over the apple that has been pared, cored and sliced 
 and set to cook in % cup of water while the crust 
 was being made. Cut holes to allow the steam to 
 escape, cover and allow to cook on top of stove for 40 
 minutes, then remove the cover from the dish and 
 allow the crust to brown in a quick, hot oven. Turn 
 bottom side up on a plate to serve. 
 
Pan Cakes and Waffles. 
 Foreword — There are 3 ways in which to bake the 
 cakes; first, use a soap stone and when hot and before 
 each baking use a potato cut in half to rub the stone 
 with to prevent the cakes sticking; second, use an iron 
 griddle without greasing. To prevent sticking add a 
 teaspoon butter to the batter; third, use the iron 
 griddle and grease well before each batch to prevent 
 sticking. The last method, although not as clean as 
 the others, is perhaps the most successful. 
 
 Pan Cakes. 
 
 One pint flour and a teaspoon baking powder to 
 make a batter. Add 1% to 2 cups milk, 2 eggs beaten, 
 2 tablespoons melted butter, salt. Mix well, add to 
 the batter and bake. 
 
 No. 2. Two cups sour milk, 1 level teaspoon soda, 
 pinch of salt and enough flour to make a batter that 
 will run smooth from the spoon. One well beaten egg 
 may also be added. Bake. 
 
 Rice Cakes. 
 
 Use the above batter and stir in 2 cups well boiled 
 rice. 
 
 No. 2. Two cups well boiled hot rice, 1 cup sour 
 nilk, 1 cup flour with 1 level teaspoon soda stirred in,. 
 L beaten egg. Bake. 
 
 Buckwheat Cakes. 
 One-half cup corn meal, ^ teaspoon salt, mixed 
 yith 2 cups boiling water. While stirring well add % 
 sup white flour and IMj cups buckwheat flour, or if 
 ;he buckwheat flour is of a very light color omit the 
 vhite flour and add 2 cups buckwheat flour and 1 
 :ake yeast. Allow this batter to stand over night. A 
 1-gallon crock is the best receptacle, and this should 
 >e placed in a larger pan which will serve to catch 
 my of the batter which may rise to the top and run 
 iver the side. In the morning pour off the batter 
 hat will be required for that morning's cakes and 
 :dd % cup milk and 1 saltspoon soda dissolved in it, 
 , little more flour to thicken if it seems too thin. 
 Llways save some of the original batter for a sponge 
 o set the next night 's cakes by, thus saving making a 
 r ew sponge each night. Bake on a hot and well 
 greased griddle. They should be baked thin to be 
 est. Repeat the above, using the amount saved for 
 east as often as wished, although when the cakes 
 ecome sour a new sponge had better be made. 
 
 Waffles. 
 Use the dough made for pan cakes with additional 
 utter in the proportion of 2 ounces butter to every 2 
 ups, or a pint of flour. Bake in well greased waffle 
 ons. 
 
 Tapioca Breakfast Cakes. 
 A teacup of tapioca soaked over night in a quart 
 f water. In the morning, before mixing, cook gently 
 
a few moments until all lumps are dissolved. Add a 
 cup of milk, 2 well beaten eggs, a saltspoonful of salt, 
 aud 1 scant teaspoonful of baking powder, sifted into 
 a coffee cupful of flour, added just before frying on 
 the griddle. 
 
 Salads 
 
 Salad Dressing. 
 
 No. 1. Two raw eggs, 1 tablespoonful of butter, S 
 teaspoonfuls of vinegar, y, teaspoont'ul of mustard. 
 Place in a bowl over boiling water, stir until it be- 
 comes like cream and pepper and salt to taste. 
 
 No. 2 (Cream Salad Dressing). Six eggs beaten 
 very light, V-2 teacupful of melted butter, 1 large coffee 
 cupful of cream, 1 teaspoonful of salt and pepper each, 
 1 mustard spoonful of mustard, 1 tablespoonful of 
 sugar mixed with mustard, 1 teacupful of vinegar. 
 When well mixed float on hot water and stir until it 
 thickens. 
 
 Mayonnaise Dressing. 
 
 Yolk of 2 eggs, finest olive oil, vinegar, lemou 
 juice, salt. Put the yolk of the eggs in a round bot- 
 tom dish, then put in a teaspoonful of salt and com- 
 mence to stir with a wooden fork, dropping slowly on 
 to this oil; continue to stir and drop oil until it has 
 become thick. Then add the vinegar and lemon juice, 
 drop by drop, continuing to stir until it is thor- 
 oughly mixed and has come to the proper consistency. 
 
 No. 2. One-half cup highly season veal jelly 
 whipped to a stiff froth. Add slowly *4 pint oil, 6 
 tablespoons tarragan vinegar, % teaspoon of salt, % 
 teaspoonful white pepper, i/j saltspoon of sugar, dust 
 of cayenne. Set it into a bowl of ice water and beat 
 till stiff enough to keep its form when dropped from 
 a spoon. 
 
 French Dressing. 
 
 Put into a tablespoon 1 saltspoon salt, % pep- 
 pevspoon pepper and fill with oil; mix well to- 
 gether and pour over salad; add 2 tablespoonfuls more 
 of oil and toss the salad well, lastly add 1 tablespoon- 
 ful of vinegar. This is sufficient for 6 persons if used 
 on green salad; for cooked vegetables use twice or 
 three times the measure. 
 
 Chicken Salad. 
 Take the skin and bones from two cold boiled 
 chickens, cut the meat in regular, oblong shaped 
 pieces, and put in an earthen vessel. Cut one dozen 
 celery, after being thoroughly cleaned, in like size 
 pieces, and mix with the cut chicken. Rub the yolks 
 of six hard boiled eggs very fine, season with M; tea- 
 spoonful of salt, y± teaspoonful of pepper, 1 teaspoon- 
 ful of dry mustard; stir in the yolks of 4 raw eggs. 
 Have x n pint of white vinegar boiling, put in this 
 vinegar % pound good butter. When melted stir in 
 the prepared eggs, and then set this mixture aside to 
 cool. If too stiff when cold, add enough sweet cream 
 
 76 
 
to make it right. Mix then with the chicken and 
 celery, and keep cool, ready for use. 
 
 Mayonnaise Dressing for Chicken Salad. 
 
 Yolks of 2 eggs, stir, not beat, them with a fork. 
 Stir % teaspoonful of salt, the same amount of mus- 
 tard and a dash of red pepper with eggs. Then add 
 % cup of olive oil drop by drop, when getting stiff 
 add 2 teaspoons of vinegar, one at a time. Then drop 
 in another % cup of oil. When that is thoroughly 
 stirred in add a little lemon juice. Just before serv- 
 ing, thin the dressing with whipped cream and pour 
 over the chicken and celery. This is sufficient for a 
 4 pound chicken. Have everything cold when making 
 the dressing. 
 
 No. 2. To % cupful of shelled blanched walnuts 
 cut in small pieces, add % cupful of white meat of 
 cold chicken cut in small cubes and 1 cupful of celery, 
 strings removed, and cut across so as to give the 
 crescent shape. Mix well, mayonnaise. Serve on let- 
 tuce leaves with a small piece of lemon on each plate. 
 If 1 quart of salad is required double the quantities. 
 Left-over peas may be added. 
 
 No. 3. For 1 quart mix 1 cupful of cold cooked 
 chicken cut in cubes, 1 cucumber pared and cut into 
 cubes, 1 cupful of chopped English walnut kernels, 
 chopped fine, and 1 cupful of French pease. Moisten 
 with French dressing, arrange on lettuce and garnish 
 with stiff mayonnaise. Dust the ingredients with salt 
 before combing with dressing. 
 
 Fruit Salad. 
 
 White grapes carefully skinned, sliced bananas 
 and oranges cut in small pieces. Add kernels of Eng- 
 lish walnuts and mix altogether with mayonnaise 
 dressing. Serve on lettuce leaves. 
 
 No. 2. One cupful Malaga grapes, 3 banannas, 3 
 oranges, 1 cupful of English walnut meats, 1 bunch of 
 celery, 1 head of lettuce; mayonnaise dressing. Slice 
 off the skin of the orange, then cut in slices length- 
 wise. Cut the celery into inch lengths and then in 3 
 strips. Skin the grapes, cut in halves and remove the 
 seeds. Mix the celery, fruit and nuts together; mix 
 with mayonnaise and set in ice chest until required. 
 Serve in individual serving cups lined with lettuce 
 leaves. 
 
 No. 3. One cupful each of celery, apple and pine- 
 apple cut small; % cupful of ground almonds; the 
 meat part only of 2 tomatoes cut in cubes; drain be- 
 fore mixing with other ingredients; y 2 tablespoon 
 finely shredded green pepper. When thoroughly mixed 
 serve on lettuce leaves with mayonnaise or French 
 dressing. 
 
 No. 4. Half pound of almonds, blanched and grat- 
 ed, 4 oranges, pared and sliced; 1 can of grated pine- 
 apple, 3 bananas, peaches or pears; French cherries, 
 strawberries or other fruit in like proportion. Alter- 
 
 77 
 
nate the layers of fruit with powdered sugar, and re- 
 serve the almonds for the top layer, to be garnished 
 with strawberries or other small bright fruits. Then 
 add the following dressing: % cup lemon juice, 2 
 tablespoons of Sherry and 2 tablespoons of liquor, 
 preferably Maraschino. (A dash of whipped cream 
 adds to the appearance.) 
 
 No. 5. Take the heart leaves of lettuce and heap a 
 few strawberries in each. Dust them lightly with 
 powdered sugar; lay a teaspoonful of mayonnaise on 
 each portion and serve cut lemons with them. 
 
 Winter Salad. 
 One cup cold boiled potatoes cut into thin slices, 
 1% cups of cold boiled beets sliced (or chopped), 1 
 large sour apple chopped, the juice of 2 onions; stir 
 altogether with % cup of capers. Season well with 
 salt and pepper, and let stand to get cold in ice box. 
 Just before serving pour over it a mayonnaise as fol- 
 lows: Two eggs, 1 tablespoon butter, 4 tablespoons 
 vinegar, x /o teaspoon mustard. Put in a bowl in boil- 
 ing water; stir until like cream. 
 
 Cauliflower Salad. 
 Separate the sprigs of cold boiled cauliflower, put 
 into the salad dish a head of lettuce and cover it with 
 mayonnaise. Arrange the cauliflower sprigs around 
 the dish with the heads outward and serve. 
 
 Cabbage Salad. 
 
 A small head of cabbage (do not chop), one-third 
 of this amount of celery; mix with mayonnaise dress- 
 ing. 
 
 Chopped Cabbage. 
 
 Select a fine white cabbage, shred very fine with 
 a sharp knife. Heap in a dish, pour over it a dressing 
 made by stirring together 1 tablespoon salad oil or 
 melted butter, a little salt and pepper, % teacup good 
 vinegar. Mix well through the cabbage when ready 
 to serve, or use boiled dressing. 
 
 Bean Salad. 
 One cup of beans soaked over night; in the morn- 
 ing pour off the water. Put enough fresh water on 
 them so that they will boil until thoroughly done. 
 When cool, add an onion, size of an English walnut, 
 chopped very fine, moisten with mayonnaise, season 
 highly with salt, pepper, cayenne and mustard. 
 
 Salad in Aspic. 
 One large cucumber cubed, juice of 1 lemon, 1 cup 
 of canned pineapple cubed, level teaspoon onion juice, 
 level teaspoon salt, 1 dash paprica, use gelatin ac- 
 cording to recipe on package, using pineapple juice 
 and allowing for the same in the amount of water 
 used. The whole water and juice should be a little 
 less on account of the fruit juice. Put in molds and 
 set on ice over night. When ready to serve put on 
 whipped cream and dressing to taste. 
 
 78 
 
Cucumber-Tomato Salad. 
 Peal as many small ripe tomatoes as there are to 
 be covers. Eemove the hearts and set on ice to be- 
 come cold. Pare cucnumbers quite close to the seeds 
 and chop them coarsely. Pour over them a French 
 dressing or mayonnaise and fill them lightly into the 
 tomato covers. Serve each on a crisp lettuce leaf. 
 
 Waldorf Salad. 
 Mix equal quantities of apply cut in cubes and 
 celery, add ^ as much nut meats; mix with mayon- 
 naise dressing and serve on lettuce leaves. 
 
 Potato Salad. 
 One quart cold boiled potatoes cut in cubes, % 
 tablespoon chopped onion, 1 tablespoon chopped pars- 
 ley, % cup French dressing. Mix potatoes, onions, 
 parsley and French dressing, and let it stand in a cold 
 place for one hour. Mix with a boiled or a mayon- 
 naise dressing and serve on lettuce leaves. 
 
 Potato Salad. 
 
 Prepare dressing as follows, and have cold ready 
 for use: Yolks of 3 eggs, 1 tablespoonful of sugar, 1 
 tablespoonful of flour, 1 cupful of vinegar, y 2 cupful 
 of water, butter size of an egg, scant teaspoonful of 
 salt, small spoonful of mustard, a little pepper. Slice 
 cold boiled potatoes very thin, put a layer in the salad 
 dish. Scatter over this a pinch of chopped parsley, a 
 trifle of grated onion, and a few pieces of beet cut in 
 dice shape. Over this put a little of the dressing, and 
 repeat until the dish is full. Garnish with sprigs of 
 parsley, and bits of beet. A teaspoonful of grated 
 onion, 1 beet and a tablespoonful of chopped parsley 
 are enough for an ordinary sized dish. 
 
 Potato Salad. 
 For each quart of cold baked or boiled potatoes 
 allow 1 cucumber, 1 cup of diced celery and 3 measure 
 of boiled dressing. In mixing do not stir, but lift 
 carefully and turn over. 
 
 German Fried Potatoe Salad. 
 Choose small potatoes; cook and well drain, peal 
 and set aside to cool while making following dressing: 
 Cut Vi pound fat bacon very fine, put into a frying 
 pan over a slow fire; shred an onion into a large 
 bowl, add a small tablespoon of salt, 1 cup of vinegar 
 and not water (half and half). When the fat is a 
 light brown color and the particles well crisped add 
 2 tablespoonsful of salad oil and pour it slowly into 
 she vinegar and onion. Slice the potatoes as thin as 
 possible, stirring often; if the salad is too dry add a 
 tittle hot water from time to time. It should have a 
 glossy look without being lumpy or greasy. 
 
 Hungarian Potato Salad. 
 Take small potatoes, boil and peel while warm. 
 Slice very thin. To every pint of potatoes mince 1 
 small onion, 1 piekled beet, 1 fresh cucumber sliced, 
 
a Dutch herring, 4 sardines and a spoonful of minced 
 cold boiled ham. Mix all together and pour over a 
 teacup of vinegar. Garnish with walnut pickles. 
 
 Water Cress Salad. 
 A plain salad dressing with small herbs, such as 
 chives, borage and chervil, added to the cress makes 
 it a delightful change for jaded apetities. 
 
 Lobster Salad. 
 
 Take the lobster out of the shell, wash in cold 
 water and put in vinegar for about 5 minutes, strain 
 and cut in regular sized pieces, cut a few pickles the 
 same size pieces as the lobster, and a few hard boiled 
 eggs cut the same way, so it will be one-third lobster, 
 one-third pickles and one-third eggs. Mix with a 
 dressing as for chicken salad and keep cold.— Kinsley. 
 
 Cakes. 
 
 Marshmallow Cake. 
 
 18 eggs (whites only). 
 
 2 ] o cups powdered sugar. 
 
 I 1 /!' cups flour. 
 
 2 teaspoons cream tartar. 
 
 1 teaspoon vanilla. 
 
 One-third of this recipe may be used. 
 
 Beat the eggs very light and then cut the sugar 
 in with a broad bladed knife. Put the cream of tartar 
 in the flour and sift 3 times and mix well; then cut 
 it into the egg and sugar. Beat and add the vanilla. 
 Bake in three cakes in deep, ungreased layer pans, 
 putting brown paper in bottom. Bake in quick oven. 
 Then spread in between layers and on top a filling 
 made as follows: Boil 2 cups of sugar with 1 cup of 
 water until it ropes. Just before taking it off put in 
 1 -2 pound marshmallow broken into bits to melt rap- 
 idly. Pour this mixture into the whites of 2 well 
 beaten eggs and beat constantly until cold. 
 
 Molasses Cake. 
 One egg, 1 cup molasses, y 2 cup brown sugar, y 2 
 cup shortening. Stir together and then add 1 cup of 
 boiling coffee, 1 teaspoon salaratus, 3 cups of flour, 1 
 teaspoon ground cloves, 1 teaspoon cinnamon, 1 tea- 
 spoon lemon extract, 1 cup chopped raisins. Ginger 
 may be used in place of extract if desired. 
 
 White Cake. 
 
 Whites of 4 eggs, % cup butter, \ x / 2 cups sugar, 
 two-thirds cup milk, 3 teaspoons baking powder, 2% 
 cups flour. Flavor to suit taste. 
 
 Sponge Cake. 
 Three eggs and 2 cups of sugar stirred together 
 smooth; stir 3 cups flour. In the last 2 cups of flour 
 have 2 teaspoons cream of tartar. Last of all, stir 1 
 cup of sweet milk in which dissolve 1 teaspoon of 
 soda and a pinch of salt. 
 
 SO 
 
Ribbon Cake. 
 
 White part — Whites of 4 eggs, 1 cup of sugar, y 2 
 cup butter, two-third cup sweet milk, \y 2 cups of 
 flour, 2 teaspoons baking powder. 
 
 Dark part — One cup brown sugar, y 2 cup butter, y 2 
 cup molasses, y> cup sweet milk, yolk of 4 eggs, y 2 
 teaspoon in the molasses, 1 tablespoon cinnamon, y 2 
 teaspoon each of cloves, allspice and nutmeg, 2 cups 
 raisins and currents, 2 x / 2 cups sifted flour. Make in 
 layers and put together with any boiled frosting. 
 
 Belmont Cake. 
 
 One cup sugar, 1 tablespoon butter, 2 eggs, \y 2 cups 
 milk, \y 2 cups flour, 2 teaspoons baking powder. 
 Cream, sugar and butter; then add eggs well beaten; 
 put milk in, then flour and baking powder sifted 
 together. Bake in 2 layers. Chocolate filling — One- 
 half cup grated chocolate, 1 cup sugar, y 2 cup milk. 
 Flavor with vanilla. Boil 5 minutes, stirring constant- 
 ly, and then beat until thick enough to spread on 
 cake. 
 
 Rolled Jelly Cake. 
 
 Three eggs beaten light, 1 cup sugar added grad- 
 ually, y 2 tablespoon sweet milk, stir together 1 cup 
 flour, y L > teaspoon salt, 1 teaspoon baking powder. 
 Stir well into the mixture and add 1 tablespoon melted 
 butter, and turn batter into a dripping pan. Bake in 
 a moderate oven 12 minutes, then spread with jelly 
 and roll while warm. 
 
 No. 2. Four cups flour, 1 teaspoon of baking pow- 
 der, two-thirds teacup butter, 2 cups sugar, 1 cup milk, 
 3 eggs, a little salt. Flavor to taste. Put x / 2 of mixt- 
 ure in oblong tins and add to the remainder 1 cup 
 raisins, stoned and chopped; 3 tablespoons molasses, 1 
 teaspoon cinnamon, 1 tablespoon flour, y 2 pound citron 
 sliced fine, y 2 teaspoon cloves and allspice; add a little 
 grated nutmeg. Put this mixture in two tins in size 
 and shape of the former; put the white or brown 
 together alternately with jelly or jam between, or it 
 will make a pretty marble loaf baked in one pan with- 
 out the fruit. Pour in light and dark in alternate 
 layers. 
 
 Delicate Cake. 
 
 One cup sugar, y 2 cup butter, y 2 cup milk, whites 
 of 4 eggs, 1 cup flour, 2 teaspoons baking powder. 
 Flavor to suit. 
 
 Hickory Nut Cake. 
 
 One-half cup sugar, y 2 cup butter, 2 cups flour, 1 
 eup chopped nuts, % cup sweet milk, whites of 4 
 eggs, 2 tablespoons baking powder. Flavor with 
 lemon. 
 
 Fruit Cake. 
 
 Three teacups flour sifted with 3 teaspoons of bak- 
 ing powder, 1 teacup brown sugar and molasses, % 
 teacup butter, y 2 teaspoon of allspice, cinnamon, nut- 
 meg, 3 eggs, y 2 pound of stoned raisins, currants, 
 
citron, and figs cut fine, with 1 teacup nut meats. 
 Mix fruits and spices the day before making cake. 
 Bake in slow oven. 
 
 No. 2. Two cups sugar, 1 cup molasses, iy 2 cups 
 butter, 1 cup coffee, 4 eggs, 2 pounds raisins, 1 pound 
 currants, citron, spiced to taste; 1 teaspoon of soda 
 dissolved in the coffee and 3y 2 cups flour. 
 
 No. 3. One and one-half cups brown sugar, 1 cup 
 butter, 2% cups currants chopped, 2% cups seeded 
 raisins, 1% cups citron, iy 2 teaspoons baking powder, 
 2 teaspoons cloves, cinnamon and nutmeg, 1 pint cur- 
 rant jelly, y 2 pint strong coffee, 6 eggs and flour. 
 
 No. 4. Two cups dried apples soaked over night, 
 in the morning chop fine and boil 1 hour with 1 cup 
 molasses; then add 1 cup sugar, 1 cup sweet milk, 1 
 cup butter, 1 bowl raisins or more if desired rich, 
 currants, etc., 4 cups flour, 1 heaping teaspoon soda, 1 
 teaspoon of cinnamon, mace, nutmeg, cloves, ginger 
 and allspice. 
 
 Coffee Cake. 
 
 One cup sugar, 2 eggs, y 2 cup molasses, y 2 cup cold 
 coffee, 1 teaspoon soda, 2 tablespoons butter, 1 tea- 
 spoon cinnamon and cloves, 1 cup dried currants, 2 
 cups of flour. Bake in pattie pans. 
 
 Devil's Food Cake. 
 
 Part 1. One cup brown sugar, y 2 cup butter, % 
 cup milk (sweet or sour), 2% cups flour, yolks of 3 
 eggs, 2 teaspoons of baking powder. Part 2. One cup 
 grated chocolate, then another cup brown sugar, y 2 
 cup sweet milk. Put the second part on stove. Do ! 
 not boil. When cool stir in part 1 and bake in 3 
 layers. Icing — One and one-half cups granulated 
 sugar. Pour on a little water, boil until stringy, then 
 pour over whites of 3 well beaten eggs and whip for 
 10 minutes. Flavor with vanilla. 
 
 No. 2. Part 1. One cup brown sugar, 1 cup 
 chocolate, 1 cup sweet milk. Cook. Part 2. One cup 
 brown sugar, y 2 cup butter, y 2 cup sweet milk, 2 eggs, 
 1 teaspoon soda, 2 cups flour, scant 2 teaspoons va- 
 nilla. Put all together and bake in layers. 
 
 No. 3. One-half cup butter, creamed; add grad- 
 ually \y 2 cups sugar and beat well, 6 yolks of 3 beaten 
 eggs, 1 teaspoon vanilla. Add alternately y 2 cup milk 
 and V-/ 2 cups flour, to which has been added 5 tea- 
 spoons cocoa and 2 teaspoons baking powder. Beat 
 well and add the well beaten whites of eggs. Icing, 
 boil % cup sugar and one-third cup boiling water till 
 it threads, then add slowly to the beaten whites of 1 
 egg and 1 cup nut meats. 
 
 Soft Ginger Cake. 
 
 One cup molasses, y 2 cup boiling water, 3 table- 
 spoons melted butter, 1 teaspoon soda, 2 cups flour. 
 Salt and spice to taste. 
 
 No. 2. One cup molasses, y 2 cup sugar, 1 egg, 5 
 
tablespoons shortening, 1 teaspoon soda, flour, ginger, 
 cinnamon and salt. 
 
 Chocolate Loaf Cake. 
 Grate y 2 cake chocolate and mix with y 2 cup milk 
 and yolk of 1 egg and put on back of stove to dis- 
 solve, when thoroughly warm set off to cool while 
 preparing the following: Two eggs, the yolk of one 
 having been used, 2 cups of sugar, 1 cup butter, 1 
 scant teaspoon soda, dissolved in a little water. Add 
 chocolate mixture and enough flour to make a thin 
 batter that will pour smooth. Bake carefully. 
 
 Pork Cake. 
 
 One pound fat salt pork chopped fine, pour over 
 it 1 pint boiling water, then add 1 pound seeded 
 rais.i.s chopped, % pound citron, 2 cups sugar, 1 cup 
 molasses, 1 teaspoon soda rubbed fine and put in the 
 molasses, 1 ounce of nutmeg, cloves and cinnamon. 
 Bake very slowly. 
 
 Cloves Cake. 
 Two cups brown sugar, 1 cup shortening, 1 cup 
 currants, 2 medium sized, 3 cups flour in 1 cup butter, 
 milk, y> teaspoon cloves, 1 teaspoon cinnamon. 
 
 Marble Cake. 
 
 White part — One cup sugar, 2 tablespoons butter, 
 1 cup milk, 2 cups flour, 2 teaspoons baking powder. 
 
 Dark part — One cup brown sugar, y 2 cup molasses, 
 y 2 cup butter, 2 cups flour, 2 teaspons baking powder, 
 1 nutmeg, 1 teaspoon allspice, y 2 teaspoon cloves, yolk 
 of 4 eggs. 
 
 Angel Cake. 
 
 Whites of 9 large eggs, \y 2 cups sifted granulated 
 sugar, 1 cup sifted flour, y 2 teaspoon cream of tartar, 
 a pinch of salt added to egg before beating, after sift- 
 ing flour 4 or 5 times measure, set aside 1 cup, then 
 sift and measure 1*4 cups granulated sugar. Beat 
 white of eggs about half. Add cream of tartar and 
 beat till very stiff. Then stir in sugar, then flour, 
 very lightly; put in pan in moderate oven at once. It 
 will bake in 30 to 35 minutes. 
 
 Pound Cake. 
 Wash and dry % pound butter. Beat it with the 
 hand till creamy; then add V 2 pound of sugar, beat till 
 it is like the lightest and whitest hard sauce; then 
 add 1 egg. Beat till it is quite incorporated, then add 
 another and beat again, etc., till 5 eggs are used. 
 Take care that each egg is thoroughly incorporated 
 before the next is added; this requires from 3 to 5 
 minutes' beating to the egg. Upon sufficient beating 
 the success of the cake depends. When eggs, sugar 
 and butter look like thick yellow cream add grad- 
 ually a sherry glass of wine or brandy and y 2 wine 
 glass of rosewater, mix well, then sift into the in- 
 gredients y 2 pound of the finest flour, well dried and 
 slightly warm, to which y 2 a saltspoon of salt has 
 
been added. Line a round cake pan with uprigh 
 sides with buttered paper neatly fitted, and pour the 
 batter into it. Sift powdered sugar over the surface. 
 Bake 1 hour in a slow oven. It should have a card- 
 board cover laid on the top for the first hour, which 
 may then be removed and the cake allowed to brown 
 slowly. In turning be very careful not to shake or 
 jar it. 
 
 No. 2. One pound sugar, 1 pound butter, 14 pounds 
 flour, 10 eggs, 1 lemon rind, grated, and Vo the juice 
 if large, soda the size of a pea dissolved in 1 table- 
 spoon of cold water. Beat eggs separately and very 
 thoroughly, adding whites last and folding them in. 
 Citron and other fruit may be added, thus making yel- 
 low fruit cake. 
 
 No. 3. One pound flour, 1 pound sugar, % pound 
 butter, whites of 16 eggs. Flavor to taste. (One-half 
 of this recipe may be used. ) 
 
 Spice Cake. 
 
 One cup sugar, § cup sour milk, 1 egg, butter the I 
 size of egg, small teaspoon of soda, % teaspoon each] 
 of allspice, cloves and cinnamon, 1 cup flour. 
 
 No. 2. One cup sugar, 2 cups flour, 1 cup sour 
 milk, 1 cup raisins, 1 tablespoon butter, 1 small tea-| 
 spoon soda, spice of all kinds. 
 
 Sunshine Cake. 
 
 One cup sugar, % cup pastry flour, sift separately; 
 5 times and set aside, whites of 7 eggs and yolks of| 
 4 eggs. Beat whites partly stiff and add 1 scant tea- 
 spoon cream of tartar, then beat till very stiff. Add 
 sugar slowly, then fold in yolks and last the flour and 
 1 teaspoon vanilla. Do not stir more than necessary! 
 and bake in a moderate oven from 30 to 40 miuutes. 
 
 Apple Sauce Cake. 
 
 One and one-half cups apple sauce, scant y 2 cup 
 butter, 1 cup sugar, 2 cups flour, 1 cup raisins, 2 tea- 
 spoons soda, 1 teaspoon cinnamon, a little nutmeg 
 and cloves. Bake in loaf with a slow fire. Nuts or 
 citron may be added. 
 
 Orange Cake. 
 One and a half cups of sugar, % cup of butterJ 
 
 whites of 4 eggs, 1 cup of milk, 2 cups of flour. Fill- 
 ing: 1 apple, stewed and sifted; 2 oranges, grated; 
 yolks of 3 eggs, well beaten; sugar. Cook until the 
 consistency of thick cream. Yolk of one egg for 
 frosting. 
 
 Almond Cakes. 
 
 One cup of butter, 1 cup of sugar, 1 egg, 1 cup of 
 
 flour, 14 pound of grated almonds. Work with the 
 
 hand and place in tart molds the thickness of pie 
 
 crust. Bake in a slow oven. 
 
 Sponge Gingerbread. 
 Two and a quarter cups of molasses, \ x /-> cups of 
 sour milk, % cup of melted butter, 3 eggs, 3 tea- p 
 
spoons soda, 3 teaspoons ginger, 5%, or perhaps 6, 
 cups of flour. 
 
 Molasses Cake for Lunch. 
 
 One cup molasses, 1 teaspoon soda, 1 cup boiling 
 water, 1 tablespoon melted butter, flour enough to 
 make a soft batter; */> teaspoon ginger. To be eaten 
 warm. If used as a dessert, serve it with a lemon 
 sauce. 
 
 White Mountain Cake. 
 
 Two cups butter, 4 cups sugar, 4 cups flour, 1 cup 
 milk, 5 eggs. Bake in jelly pans and put icing be- 
 tween each layer. Three eggs will make icing enough 
 for the quantity, 2 heaping teaspoons baking power. 
 Flavor with bitter almonds. 
 
 Blueberry Cake. 
 Three pints sifted flour, 1 cup sugar, y 2 cup but- 
 ter, 1 pint sweet milk, 2 eggs, 1 pint blueberries, 1 
 teaspoon soda in the milk and 2 teaspoons cream of 
 tartar in the flour. Bub the butter, sugar and eggs 
 together, then add the milk with soda, then the flour 
 with cream of tartar, and lastly, stir the blueberries 
 in gently, and bake three-quarters of an hour in two 
 long pans. Very nice. 
 
 Davis Cake. 
 One cup (or 5 ounces) butter, 2 cups, not quite full, 
 sugar, 3 cups even full of flour, 1 cup, not quite full, 
 sweet milk, 2 teaspoons baking powder, 5 eggs (whites 
 only), 2 teaspoons vanilla. 
 
 Baisin Loaf. 
 Make at night or early in the morning a rising of 
 a cup of warm milk, a cup of flour and a third of a 
 small yeast cake. In the morning, or when very light, 
 cream 1 large spoon butter, y 2 cup sugar and 1 egg 
 together, and work into the rising with flour enough 
 to make a soft dough; add a suspicion of cinnamon 
 and a scrap of grated lemon peel. Let it rise four 
 hours, or longer, if it is not completely honeycombed, 
 then add a half cup of seeded and floured raisins; put 
 into the pan and let it rise again about a half hour. 
 Bake three-quarters of an hour in a moderate oven. 
 
 Frostings and Fillings. 
 
 Boiled Frosting. 
 One cup sugar, £ cup water, cook until it makes 
 a thread when dropped from the spoon. Have a 
 white of egg beaten stiff. When the sugar first comes 
 to a boil take 2 tablespoons of it and put in the 
 partly beaten egg. This will prevent frosting becom- 
 ing hard. Add the hot sugar to the egg slowly and 
 beat well till cool enough to set and put on the cake. 
 
 Chocolate Frosting. 
 
 Two ounces shaved chocolate, l 1 ^ teaspoons sugar. 
 Melt together and add to the above boiled frosting. 
 Flavor with vanilla. 
 
Caramel. 
 One cup sugar, 2 teaspoons molasses, 4 tablespoons 
 sweet milk, 1 small tablespoon butter, 1 teaspoon va- 
 nilla. Boil 5 minutes. 
 
 Raisin Filling. 
 
 One and one-half cups seeded raisins, chopped fine, 
 § cup sugar, % cup milk; mix all together and boil 
 thick. 
 
 Fig Filling. 
 
 One and one-half cups granulated sugar, boil with 
 y-2 cup water until it threads from a spoon when 
 dropped. Add 1 dozen figs (% pound) cut up into 
 bits. Cook till soft. Beat the whites of 4 eggs very- 
 stiff and slowly pour the syrup over it, beating all 
 the while until thick enough to spread. 
 
 Orange Filling. 
 
 White of 1 egg beaten stiff. Add powdered sugar 
 until the beaten whites are as stiff as required for 
 frosting. Then grate in the rind of 1 small orange 
 and add the juice of two. 
 
 Maple Frosting. 
 
 Take 5 tablespoons water to y 2 pound maple sugar, 
 dissolve, and boil five minutes, turn into a deep plate 
 and stir briskly until it begins to grow thick and look 
 creamy, then put carefully over the cake. Care must 
 be taken not to stir until too hard. If it should be- 
 come rough it can be smoothed with a knife dipped in 
 hot water. 
 
 Cream Frosting (Without Eggs). 
 
 One cup granulated sugar and 5 tablespoons milk. 
 Let this be dissolved by stirring, then boil hard five 
 minutes, pour into a deep pan plate and stir until it 
 begins to thicken, when pour over the cake. Flavor 
 to the taste. This makes creamy delicious frosting. 
 It is very nice to have ready some chopped raisins 
 and nuts, and stir into this, making a nut frosting. 
 This will keep moist for a long time. 
 
 Cookies and Doughnuts. 
 
 White Cookies. 
 
 Two cups sugar, 2 eggs, % cup butter, § cup sour 
 cream, fill with sweet milk, 1 teaspoon soda, 2 teaspoons 
 cream tartar and flour enough to mold out very soft. 
 
 No. 2. One cup butter or part lard, 2 cups sugar, 
 1 cup sour cream, 2 eggs, 1 teaspoon soda, flour and 
 salt. 
 
 No. 3. One and one-half cups sugar, 1 cup thick 
 sour cream, 1 cup butter, 2 eggs, a pinch of salt and 
 a little nutmeg', 1 teaspoon soda dissolved in a little 
 hot water, 1 teaspoon baking powder sifted in this 
 flour. Sprinkle with sugar before baking. 
 
 Ginger Snaps. 
 Two cups butter, 3 cups sorghum or a very thick 
 molasses, 2 heaping teaspoons soda, 1 teaspoon ginger, 
 
2 teaspoons cinnamon, 1 teaspoon allspice, flour to 
 make stiff and knead 20 minutes. Eoll thin and bake 
 in a quick oven. 
 
 No. 2. Three cups flour, 2 teaspoons soda, 1 cup 
 sugar, 1 teaspoon ginger, 1 teaspoon salt and cinnamon. 
 Put together in the sieve and sift 3 or 4 times, then 
 rub 1 cup shortening, then add 2 cups molasses and 
 a large cup sour milk and 2 teaspoons vinegar. 
 
 Ginger Cookies. 
 Two cups molasses, 1 cup white sugar, 1 cup sour 
 milk, 1 cup lard, 1 teaspoon cinnamon and soda. 
 
 Peanut Cookies. 
 One cup chopped peanuts, 2 scant tablespoons but- 
 ter, 1 egg, beaten, y 2 cup sugar, 2 tablespoons milk, 
 1 cup flour, 1 teaspoon baking powder and a pinch of 
 salt. Drop on buttered tins and sprinkle with cocoa- 
 nut. 
 
 Cookies. 
 One cup butter, 2 cups sugar, 1 cup sour milk, 1 
 teaspoon of soda. Use as little flour as possible to 
 roll. Eoll thin and bake quickly. The cookies should 
 be tender, not brittle. 
 
 Hermits. 
 One and one-half cups sugar, 1 cup butter, 3 eggs, 
 
 1 teaspoon each of soda, cinnamon, cloves and nut- 
 meg, 1 cup raisins chopped fine, 1 cup hickory nut, 
 flour to the consistency of gems. Drop on buttered 
 pans and bake. 
 
 No. 2. One and one-half cups light brown sugar, 
 § cup butter, 2 eggs, % cup molasses, iy 3 cups cur- 
 rants, 1 teaspoon soda, x k teaspoon nutmeg. Drop 
 from spoon. 
 
 Doughnuts. 
 
 Two-thirds cup sour cream, 1 cup sugar, 1% butter- 
 milk, l 1 ^ teaspoon soda, pinch salt, 1 egg, % nutmeg, 
 
 2 teaspoon baking powder. Mix soft, and roll out to 
 about % inch in thickness, cut in the usual shape 
 with a cutter for that purpose and drop into the hot 
 grease. The grease should be lard and very hot. Test 
 its heat by first dropping a little of the dough in and 
 seeing if it cooks it well. As soon as the doughnut 
 rises from the bottom of the kettle after it has been 
 put in, turn it over. Frequent turning insures uniform 
 color and cooking. 
 
 No. 2. One cup sugar, 3 eggs, 3 teaspoons short- 
 ening, 1 cup sour milk, 1 teaspoon soda, 2 teaspoons 
 baking powder in flour, 2 teaspoons lemon extract; mix 
 soft and cook as above. 
 
 No. 3. One cup sugar, 1 cup sweet milk, 2 table- 
 spoons melted butter, 2 eggs, salt and nutmeg to taste, 
 flour to make soft dough. 
 
 Rocks. 
 
 One and one-half cups brown sugar, 1 cup butter, 
 
 3 eggs, 1 teaspoon cinnamon, pinch salt, 1 teaspoon 
 
soda dissolved in warm water, 2 1 /o cups flour, 1% cups 
 chopped raisins, 1 pound or more nuts. Drop on tin. 
 
 Lept Kuchen. 
 
 Two cups syrup, 1 cup butter, 1 teaspoon cinna- 
 mon, % nutmeg, V-> lemon rind, y* teaspoon cloves. 
 Let this dissolve on the stove and after cool add 1 
 pound sugar, 3 eggs, y 2 pound pealed and finely cut 
 almonds, 1 teaspoon soda, and stiffen with flour; y% 
 pound citron; work it with your hands for 1 hour, 
 roll out and cut into squares. 
 
 No. 2. Five eggs stirred with 1 pound powdered 
 sugar, 5c cinnamon and some cloves, % almonds, citron, 
 a little ammonia, 1 pound flour. Eoll out and cut. 
 
 Boston Cookies. 
 One cup butter, 1 cup sugar, 3 eggs, 1 teaspoon 
 soda, iy 2 cups hot water, 3% cups flour, y 2 teaspoon 
 salt, 1 teaspoon cinnamon, 1 cup chopped nuts, English 
 walnuts, y-2 cup currants, y 2 cup raisins, § cup citron 
 and lemon peel, orange. Cream the butter, add sugar 
 gradually and eggs well beaten. Then add soda dis- 
 solved in water, y 2 the flour in which the salt and 
 cinnamon have been mixed, then the nut meat, fruit 
 and remaining flour. Drop by spoonful an inch apart 
 in the tin and bake in a moderate oven. 
 
 Oat Meal Cookies. 
 One cup sugar, 1 cup butter, 2 eggs, *4 cup milk, 
 iy 2 cups flour, 2 cups oatmeal, 1 cup raisins, 1 cup 
 walnuts, 1 teaspoon cinnamon, % teaspoon soda. Drop 
 from a teaspoon on a buttered tin. 
 
 Date Sticks. 
 One cup walnut meats, broken, 1 cup finely cut 
 dates, 1 cup powdered sugar, 3 tablespoons flour, 1 tea- 
 spoon baking powder, 1 teaspoon vanilla, 2 eggs 
 beaten separately. Bake in a flat tin in a slow oven 
 with paper under it. 
 
 Blitz Kuchen (Cookies). 
 One-half pound or 1 large coffee cup butter, % 
 pound or 1 scant coffee cup sugar, y 2 pound or l 1 /^ 
 coffee cups flour, 4 eggs, grated rind of 1 lemon; some 
 blanched almonds, cut in thin slices; ground cinnamon. 
 Melt the butter, pour off from the settlings and stir 
 to a cream, then add alternately a little sugar and an 
 egg till all are used, add flavoring and flour, spread 
 very thin in square tins, strew on some sugar, cinna- 
 mon and almonds, bake in a quick oven, to a light 
 brown. While hot, cut in diamond shaped pieces. 
 
 Puddings. 
 
 Corn Pudding. 
 
 Score the kernels of 6 large ears of corn, scrape 
 
 the pulp from the cobs, or use 1 can of corn and force 
 
 through a colander. Add % cup milk, y 2 teaspoon salt 
 
 and pepper, 2 eggs, beat separately very light. First 
 
add the yolks, then the whites and a tablespoon of 
 melted butter. Put in baking dish and bake y 2 hour. 
 
 Apple Pudding. 
 
 Pare and remove the cores of 6 apples, lay in a 
 buttered pudding dish and pour over them a batter 
 made of 1 pint sifted flour, 1 teaspoon baking powder, 
 y<2 cup cream, 1^ cups milk, 4 beaten eggs and salt. 
 Bake 1 hour. Sauce: 1 teacup sugar, 1 tablespjon 
 butter, 2 cups boiling water, 1 tablespoon corn stsrch, 
 flavor with cinnamon. 
 
 Suet Pudding. 
 
 One cup suet, chopped fine, 1 cup molasses, 1 cup 
 sweet milk, 3^ cups flour, 1 cup fruit, 1 teaspoon soda, 
 a little salt. Steam 3 hours. Serve with a sweet 
 sauce. 
 
 Sauce: 3 cups sugar, y 2 cup vinegar, thicken with 
 flour rubbed smooth in cold water. This is improved 
 by adding % glass of jelly. 
 
 No. 2. One pound raisins, % pound suet, x / 2 pound 
 currants, y 2 pound citron, iy 2 cups sugar, 1 teaspoon 
 salt, 1 grated nutmeg, 1 pint flour. Add to this a slice 
 of bread, mix altogether and allow to stand a while. 
 Just before putting on to steam, beat 3 eggs light and 
 put in enough sweet milk to thoroughly moisten the 
 ingredients. Put in a bag and boil 8 hours. 
 
 Peach Pudding. 
 
 Butter a pudding dish, Vi cup sugar, 1 layer peaches, 
 apples sliced thin, then cover with % cup sugar. Dot 
 with butter and lay over it batter made as follows: 
 1 cup flour, 1 tablespoon butter, 1 cup milk, 1 teaspoon 
 baking powder. Bake y 2 hour. 
 
 Prune Whips. 
 Boil V<2 pound prunes until very tender, then remove 
 the stones and chop in small pieces. Beat the whites of 
 5 eggs to a stiff froth, add y 2 cup powdered sugar, y 2 
 teaspoon cream tartar and a pinch of salt. Flavor with 
 vanilla. Add the prunes a little at a time and stir 
 well. Bake 5 minutes, just brown slightly. 
 
 Prune Souffle. 
 
 Five eggs, whites only, tablespoons powdered 
 sugar, y 2 level teaspoon cream tartar, y 2 teaspoon salt, 
 $ pound prunes. Stew the prunes, drain, remove the 
 stone and chop to a pulp. Mix sugar, salt and cream 
 tartar together thoroughly. Whip white of eggs very 
 stiff and then whip in the dry ingredients. Cut and 
 fold the prunes into the eggs until the mixture is in 
 uniform color. Set baking in a pan of hot water and 
 bake 20 minutes in a moderate oven. Pineapple, straw- 
 berries, orange and raspberries can be used in the same 
 way. 
 
 Tapioca Pudding. 
 Three tablespoons of tapioca that has been soaked 
 in cold water till it has become swollen enough, then 
 add 1 quart sweet milk and cook in a double boiler until 
 
the tapioca is tender. Add yolks of 3 eggs well beaten, 
 1 small cup of sugar, a little salt; stir into the boiling 
 milk, flavor with vanilla, then pour y 2 of it into a dish, 
 add the whites of the beaten eggs; then pour the re- 
 mainder on the top. Cool. 
 
 Cream Tapioca Pudding. 
 
 Soak 3 tablespoons of tapioca in water over night. 
 Put it into quart of milk and boil 30 minutes. Beat the 
 yolks of 4 eggs with tablespoon of sugar and add 3 
 tablespoons of cocoanut; stir in and boil 4 minutes 
 longer. Flavor with 1 tablespoon of vanilla and pour 
 into pudding dish. Beat the whites of the eggs with 3 
 tablespoons of sugar added. Pour over the top, then 
 sprinkle with cocoanut and brown in oven. Serve very 
 cold. 
 
 Cherry Pudding. 
 
 One loaf bread, 1 pint milk, 2 tablespoons butter, 
 6 tablespoons sugar, 5 eggs, grated rind of 1 lemon, a 
 little cinnamon. Heat the milk, break the bread in 
 small pieces, and put into the milk; cook till it sep- 
 arates from the kettle; take from the fire and after it 
 has cooled, add butter, sugar, yolks of eggs, lemon rind, 
 cinnamon, and last, the beaten whites of eggs. Butter 
 well a pudding mold, one with a tight-fitting cover; put 
 into it in alternate layers, first the batter, then cher- 
 ries, until all are used. End with batter. Steam two 
 hours. 
 
 Graham Pudding. (Excellent.) 
 
 One cup molasses, 1 cup milk, nearly 2 cups graham 
 flour, 1 tablespoon melted butter, 1 teaspoon soda, 1 
 egg, cinnamon and nutmeg to taste, 2 cups raisins 
 stoned, 1% cups raisins chopped, % cup of them whole. 
 Begin with the molasses, dissolve the soda in a little 
 warm water, stir into the molasses, then stir in the 
 milk, then a little of the flour, about half, then the egg 
 beaten very light, then the spices, then the rest of the 
 flour mixed with the fruit. Add a little salt and steam 
 three hours. It must be put together very quickly. Eat 
 with foaming wine sauce. 
 
 Meringue Pudding. 
 
 Cover the bottom of a pudding dish with thick slices 
 of sponge cake (or any stale plain cake will do), then 
 spread over it, thickly, raspberry or blackberry jam. 
 Make a custard of the yolks of 4 eggs, 2 tablespoons 
 sugar, 1 quart milk, and flavor with lemon. Pour this 
 over the jam, and when cool, beat the whites of the 
 eggs with 2 tablespoons sugar, spread over the top and 
 brown in the oven. Let it stand several hours before 
 using. 
 
 Chocolate Blanc Mange. 
 
 One box of gelatine (Cox) dissolved in a pint of 
 cold water, 3 pints of milk; put over to boil with one 
 cup of French chocolate; when the milk is just scalded 
 pour in the gelatine, sweeten to taste, boil five minutes, 
 then take from the fire, flavor with vanilla, pour into 
 
molds. When cold serve with powdered sugar and 
 cream. 
 
 Chocolate Pudding. 
 Break in small pieces dry bread to make 1 pint. 
 Pour over it 1 quart milk, 2 tablespoons sugar and 2 
 squares grated chocolate. Stir together and bake y 2 
 hour. Stir again and bake again for % hour. 
 
 Lemon Pudding. 
 Two cups baker's bread, grated or chopped very 
 fine, after removing all crust; grate rind of 1 lemon,. 
 Y-2 cup sugar, yolks of 4 eggs, 1 quart milk. Bake 
 about 20 minutes or half an hour in a good oven. 
 When done, spread whites of 4 eggs, well beaten with 
 half a cup of sugar and juice of the lemon over the top. 
 Place in the oven and brown lightly. 
 
 Fruit Pudding. 
 
 One cup chopped suet, 1 cup molasses, 1 cup raisins, 
 1 cup sweet milk, 3 cups flour, 1 teaspoon soda, spices 
 to taste. Boil 4 hours in a farina kettle; then put in 
 the oven 15 minutes, and turn out. Serve with wine 
 sauce. 
 
 Apple Float. 
 
 Stew partially 1 quart apples, then mash well; add 
 the whites of 3 eggs, well beaten, and a heaping table- 
 spoon loaf sugar. Beat all together 15 minutes, and eat 
 with cream spiced with nutmeg. 
 
 Sponge Pudding. 
 One cup chopped suet, or % cup butter; 1 cup mo- 
 lasses, 1 cup milk, 3% cups flour, 2 eggs, 1 cup raisins, 
 1 cup currants, citron and spices to taste, 1 small tea- 
 spoon soda, beaten in the molasses. Steam 3 hours and 
 serve with wine sauce. If suet is used, a pinch of salt 
 should be added. Many prefer this to a plum pudding, 
 because it is not so rich. 
 
 Herodotus Pudding. 
 One pound fine raisins, stoned, 1 pound minced beef 
 suet, % pound bread crumbs, 4 figs, chopped fine, 2 
 tablespoons honey, 2 wine glasses Greek wine, the rind 
 of a lemon, grated; boil 3 hours. Sherry may replace 
 the Greek wine. Sugar may be used instead of honey. 
 
 Fig Pudding. 
 
 One cup molasses, 1 cup chopped suet, 1 cup milk, 
 3^ cups flour, 2 eggs, 1 teaspoon soda, 1 teaspoon cinna- 
 mon, y 2 teaspoon nutmeg, 1 pint of figs, chopped. 
 
 Farina Pudding. 
 One coffee cup farina, % cup butter, 1 pint milk, 
 y A cup sugar, 6 eggs, grated rind of 1 lemon, 10 al- 
 monds, blanched and chopped. Boil the milk, let farina 
 run slowly into it, and stir till the mass separates from 
 the kettle. Then remove from the fire and stir into it 
 the sugar, butter, lemon rind, salt, yolks one by one, 
 and last, the beaten whites of the eggs. Bake slowly 
 one hour. 
 
Crust Dough for Pies. 
 
 One heaping cup flour, 1 saltspoon baking powder, 
 1 saltspoon salt, y> cup lard; mix baking powder and 
 salt with flour, rub in the lard till fine and dry. Mix 
 to a stiff paste with cold water. 
 
 Directions — Always have a quick oven at first. Do 
 not grease the pie plate. Whenever an upper crust is 
 used cut holes for the steam to escape. 
 
 Pies. 
 
 Lemon Pies. 
 \ x /-2 cups water, 1 cup granulated sugar, juice of 
 
 1 lemon, salt, $£ teaspoon butter, 3 large teaspoons corn 
 starch; put the water in a double boiler, then add sugar 
 and lemon juice. While this boils add the corn starch, 
 then put in the beaten yolks of 3 eggs. Then take the 
 whites of 2 eggs well beaten and a little powdered 
 sugar and place on top. Bake the crust first, then add 
 the mixture and frosting and bake a few minutes. 
 
 No. 2. Grated rind and juice of 1 lemon, 1 cup 
 sugar, yolk of 3 eggs, § cup water, 2 tablespoons flour. 
 Bake and spread with beaten froth of eggs. 
 
 No. 3. (Excellent.) Grate 1 lemon, not too close; 
 beat well the yolks of 2 eggs, 1 even cup sugar, mixed 
 with 2 tablespoons flour, butter the size of an egg, the 
 juice of 1 lemon. Add 1% cups boiling water. Let all 
 boil a few minutes, then turn in the lemon shell, beat 
 the white stiff, add M> cup of sugar, then put in the 
 oven to brown. 
 
 Mock Cherry Pies. 
 
 One cup cranberries, cut lengthwise; 1 cup sugar, 2 
 large teaspoons flour, % cup water, small piece butter. 
 Mix all together a few minutes in the water. Make pie 
 with 2 crusts. 
 
 Pumpkin Pie. 
 
 Use canned pumpkin; 1 cup pumpkin, 1 cup sugar, 
 % cup milk, 2 eggs beaten light, % nutmeg grated, y± 
 teaspoon cinnamon, butter size of an egg melted, 1 tea- 
 spoon lemon. Bake slowly for nearly 1 hour. 
 
 Mince Pies. 
 To 1 quart of finely chopped mincemeat add 1 heap- 
 ing teaspoon salt and V2 teaspoon pepper, 2 quarts 
 finely chopped apples, 1 teacup vinegar, 1 cup molasses, 
 
 2 teacups sugar, 1 pound currants, 1 nutmeg grated, 1 
 teaspoon ground cloves, 2 teaspoons ground cinnamon, 
 butter the size of an egg. Wet with enough water, 
 sweet cider or sweet pickle liquor to make the mixture 
 moist and juicy. Put over the fire and boil for 14 an 
 hour. When making pie add raisins. 
 
 No. 2. Five pounds lean beef boiled and chopped 
 fine, 1% pounds kidney suet chopped fine, 3 pounds 
 best raisins, 2 pounds currants, 1 pound shredded citron, 
 1 pound candied lemon, y 2 pound candied orange, 2 
 quarts chopped apple, 1 gallon sweet cider, 1 glass cur- 
 rant jelly, 3 cups granulated sugar, 1 teaspoon salt, 2% 
 ounces ground cinnamon, V> ounce ground allspice. Boil 
 
the cider with suet and salt for 15 minutes, add the 
 chopped apples and sugar, then the beef and rest of the 
 fruits. Boil % hour, then add jelly and spices, stir- 
 ring, and put away hot, either in stone or mason jars. 
 
 Custard Pie. 
 
 Line a deep plate with a rim crust, heat 1 pint milk, 
 rub 1 teaspoon flour smooth with % cup cold milk, add 
 to the boiling milk and cook 5 minutes. Pour upon 3 
 beaten eggs % cup sugar, 1 saltspoon salt, 1 teaspoon 
 vanilla. Strain hot into the plate; bake slowly, never 
 letting it boil. It is done when knife blade makes a 
 clean cut. 
 
 Apple Pie. 
 
 Line plate with dough. Fill with apples, pared, 
 cored and sliced. Fill the plate rounding, cover the 
 apples with % cup sugar and put on crust. 
 
 Rhubarb Pie. 
 Cut into inch bits, pour over them boiling water and 
 let stand 10 minutes, then drain, and sprinkle lightly 
 with flour. For a 10 inch plate add a heaping cup of 
 sugar. Cut a tablespoon of butter in bits and cover 
 with crust. Bake in hot oven 10 minutes, then more 
 slowly for 20 minutes. 
 
 Jellies, Preserves and Pickles. 
 
 Uncooked Currant Jelly. 
 
 Mash the currants in a kettle, cook until soft with- 
 out adding water, pour them into a cloth and hang up 
 to drain. Do not squeeze. When all drained measure 
 and put on the stove to warm buf not boil. Add as 
 much sugar as juice and stir till dissolved. If the 
 jelly does not thicken add more sugar. 
 
 Currant Jelly. 
 Take currants as soon as they are ripe; wash and 
 drain them, then put them in the preserving kettle 
 and let them get hot and burst; then throw them into 
 a bag and let the juice run, without squeezing. To a 
 pint of juice allow a pint of sugar. Boil the juice five 
 minutes, then add the sugar, which has been heated in 
 the oven, and as soon as it is melted, take the kettle 
 from the fire, not allowing the juice to boil, after the 
 sugar is in. Squeeze the currants after all the clear 
 juice has been run off, and treat as above; it will not 
 be so clear, but will be equally nice to eat. 
 
 Cooked Currant Jelly. 
 
 Two and one-half quarts currant juice, 1 quart 
 water; boil 6 minutes, mixing in the juice and allowing 
 it to come to a boil again; add 7 pounds sugar or 1 
 pound per quart of liquid. Skim, and allow to boil 3 
 minutes. 
 
 Orange Marmalade. 
 
 Two oranges sliced very thin, 2 lemons sliced thin 
 and cut across in small pieces, V 2 grape fruit meat. 
 Pour over all 3 pints cold water and let stand for 24 
 hours or over night. Put on fire and boil till the rind 
 
is tender. Add 2% pints sugar and boil V 2 hour. Set 
 aside till the next morning, then boil till the mixture 
 will form a jelly. Pour into jelly tumblers. It is best 
 to run the fruit through a meat grinder instead of 
 cutting it. It will be more uniform in size. 
 
 Plum Conserve. 
 Five pounds of plums, 3 pounds of sugar, 2 pounds 
 of raisins, 4 oranges. Pit the plums, grate the peel 
 of the oranges, remove and throw out the white pithy 
 part, slice the pulp and cook all together % hour. 
 
 Heavenly Hash. 
 Five quarts cherries stoned and chopped, 5 oranges 
 run through a grinder, 1 pound finely chopped raisins, 
 5 pounds sugar. Mix, put on fire and cook to a jam. 
 
 Green Tomato Pickles. 
 One peck green tomatoes, 3 large onions, 3 peppers, 
 Ys pound white mustard seed, 2 tablespoons celery 
 seed. Chop all very fine and put in layers, 1 of to- 
 matoes, 1 of salt, using not more than % cup of it, 
 and a layer of onions. Allow to stand 24 hours, then 
 squeeze dry and boil in 1 quart vinegar. Cook till 
 tender, then, when nearly done, add % pound sugar. 
 Put in cans well sealed. 
 
 Ginger Pears. 
 
 Eight pounds fruit, pears, 8 pounds sugar, juice of 
 4 lemons, the rind chopped very fine, 2 ounces ginger 
 root soaked over night and chopped into the lemon 
 rinds. Make a syrup of the sugar, add the other in- 
 gredients and cook till the syrup thickens, cool very 
 slowly. 
 
 Ripe Cucumber Pickle. 
 
 Quarter, seed, soak in strong brine for 10 days, 
 keeping well submerged. Remove them from the brine 
 and soak 1 day in clear, cold water, 1 night in a weak 
 alum water, drain well. Add 1 quart vinegar, 6 cups 
 sugar. Put cloves, mace and cinnamon tied in bags 
 into the cucumbers, sugar and vinegar, and allow to 
 simmer till tender. Remove the spices when done, or 
 leave them in. 
 
 Pepper Hash. 
 
 Twelve green peppers, 12 large red peppers and on- 
 ions, ground separately, 15 large white onions, 3 table- 
 spoons salt, 2 cups sugar, 1 quart vinegar. When cut 
 up boil with the vinegar. 
 
 Remove the insides of the peppers and chop. Turn 
 boiling water on the red ones and squeeze dry by 
 putting them in a colander and pressing them through 
 with a spoon so as to save burning the hands. Then 
 put the red ones into cold water enough to cover and 
 let them come to a boil, press dry and add onions, 
 chopped fine, vinegar, salt and boil 10 minutes. Re- 
 peat the above with the green peppers. Caution: 
 Grease the hand well with lard before cutting the red 
 peppers. This will prevent them burning. 
 
Chow-Chow. 
 One peck of green tomatoes, 2 heads of cabbage, 
 12 large white onions, 12 green peppers; sprinkle with 
 salt; chop fine; let stand from 12 to 24 hours; drain 
 well through a sieve, cover with cider vinegar, heat 
 to the boiling point; when hot, add 4 tablespoons of 
 mixed mustard; when cold, add 2 tablespoons of tur- 
 meric, 2 teaspoons of curry, 4 tablespoons of mixed 
 mustard; 2 cups of sweet oil, 2 cups of white mustard 
 seed, 2 cups of sugar, 2 cups of horse radish; mix thor- 
 oughly together and bottle; ready for use in 10 days. 
 
 Oil Cucumber Pickles. 
 Pare and slice 25 cucumbers, 1 teacup each of black 
 and white mustard seed, 1 tablespoon of celery, y 2 cup 
 of salt, 1 cup of sweet oil poured over; lastly, fill up 
 with cold vinegar enough to cover well. Cover tightly, 
 and eat in a month's time. Very good. 
 
 Sweet Cucumbers. 
 Put them in brine, strong enough to bear up a 
 potato, for three days. Scald the brine every day and 
 pour over them when cold. Then put them into vinegar 
 and water for 24 hours. Put them in a large stone jar 
 in layers of cucumbers, sprinkling over them a teaspoon 
 of alum and 2 teaspoons of sugar, a sliced onion, large, 
 and a sliced pepper, green; then cucumbers, etc., until 
 the jar is full, over which pour the scalding vinegar. 
 
 Cucumber Pickles. 
 Take 2 peeks of small cucumbers, make a strong 
 brine, heat boiling hot and pour over the cucumbers; 
 let them stand 24 hours, then take out and wipe dry, 
 scald vinegar (weak vinegar will do) and pour over 
 them and let stand 24 hours, then pour off, and to 
 fresh vinegar add 1 quart of brown sugar, 2 large green 
 peppers, y 2 pint of white mustard, 6 cents worth of 
 ginger-root, the same of cinnamon, allspice and cloves; 
 1 tablespoon of celery seed; alum the size of a but- 
 ternut; scald all, and pour boiling hot over the pickles. 
 Pleasing to the taste of all pickle eaters. 
 
 Sweet Tomato Preserves. 
 
 One-half bushel of small yellow tomatoes, boil until 
 the skin can be easily removed; to 1 pound of fruit add 
 1 pound of sugar; for this quantity, add % pound of 
 ginger, green or bleached, cut in pieces, and 4 lemons 
 sliced. Boil all together ten minutes; take out toma- 
 toes and boil syrup twenty minutes, and pour over fruit 
 in jars. 
 
 Mustard Pickles. 
 
 One and one-half quarts medium cucumbers cut to 
 pieces, 1 quart small green tomatoes or a quart of wax 
 beans, 1 quart onions, 1 large cauliflower cut fine, 4 
 green peppers cut fine. Make a brine of 4 quarts water 
 and 2 cups salt, pour over the vegetables and allow to 
 stand 24 hours. After standing heat the mixture 
 enough to scald it, drain in a colander. While this is 
 heating mix 1 cup flour, 6 tablespoons ground mustard, 
 1 tablespoon tumeric powder, to color, with cold vine- 
 
gar enough to make a smooth paste, then add 1 cup 
 brown sugar, then enough vinegar to make 2 quarts 
 in all. Boil till thickens, stirring all the time. Add 
 vegetables and heat through. This will make 4 quarts. 
 
 Chopped Tomato Pickle. 
 One peck ripe chopped tomatoes, drained, 2 large 
 cups chopped celery, 2 cups chopped onions, 5 green 
 peppers, 1 cup white mustard seed, 2 cups white sugar, 
 !/4 cup salt, 5 cups vinegar, 2 tablespoons whole mixed 
 spice, horse radish root to keep vinegar. 
 
 Sauces, 
 
 Onion Sauce. 
 
 To be served with either roast mutton or pork. Boil 
 the onions until tender; chop fine after being thor- 
 oughly drained. Have ready half a pint of scalding 
 milk, seasoned with butter, salt and pepper; a little 
 cayenne. Stir in the onions and thicken; cook a few 
 minutes and serve. 
 
 Chutney. 
 
 Four pounds dates boiled in vinegar to a paste and 
 strained, 1 tablespoon salt, l^o tablespoons black pep- 
 per, 1 tablespoon mixed mustard, 2 coffee cups sugar, 
 7 small onions boiled and rubbed through a colander, 1 
 tablespoon ground cloves, 1 tablespoon allspice, 1 tea- 
 spoon cayenne; mix all, put into a kettle, boil 15 min- 
 utes; add 2 tablespoons preserved citron chopped fine. 
 
 Tartan Sauce. 
 
 The yolks of 2 eggs, 6 tablespoons olive oil, dessert 
 spoon capers and 2 olives, chopped very fine, 3 table- 
 spoons vinegar, 1 teaspoon mustard, a little cayenne 
 pepper; salt to taste. 
 
 Parsley Sauce. 
 
 To be used with boiled chicken, boiled salt pork, 
 baked whitefish, boiled salmon or lima beans. 
 
 Take a large bunch of parsley, wash clean, boil with 
 stems on, in as little water as possible, into which drop 
 a piece of soda as large as a small pea, to keep the 
 parsley green. When tender, take from the water, 
 which must be saved; pick from stems; chop fine;, add 
 as much rich milk to the water as needed, a piece of 
 butter the size of an egg, salt and pepper. Stir in 
 parsley; thicken and cook a few minutes. Care must be 
 taken not to get the sauce too thick. In serving with 
 boiled chicken, cook the chicken in as little water as 
 possible — boiling it down, if too much for the sauce, 
 after the chicken is removed, and use this broth for 
 the sauce instead of milk. 
 
 Cream Sauce. 
 Two ounces butter, % pint sweet cream, 3 table- 
 spoons flour, pepper and salt. Melt the butter, stir in 
 the flour, boil the cream and stir in pepper and salt. 
 
 Cream Sauce. 
 Put in sauce pan 1 cup butter; when melted stir in 
 1 cup flour; when hot pour in 2 pints of boiling milk 
 
(or half milk and half cream); stir briskly to a smooth 
 sauce; let it boil 20 minutes; season with salt and a 
 little cayenne; strain, when it is ready to serve. 
 
 Tomato Sauce. 
 
 Twelve tomatoes, not skinned; % an onion, 1 clove, 
 
 2 stalks parsley, 1 bayleaf, 5 pepper corns. Set over 
 the fire and stir until they can be mashed through a 
 colander. Then put back on the fire and thicken a little 
 if desired. 
 
 Chili Sauce. 
 Thirty ripe tomatoes, very large ones, 8 green pep- 
 pers, 8 onions, 5 teacups vinegar, 10 iron spoons sugar, 
 
 3 tablespoons salt; chop onions and peppers, and boil 
 all 1 hour. 
 
 One peek ripe tomatoes, 4 cups chopped parsley, 4 
 onions, 3 cups brown sugar, 1 ounce white mustard 
 seed, 2 red peppers, 3 pints vinegar. Chop the toma- 
 toes, add 2 cups salt, and let stand over night. Then 
 drain through a colander and add the other ingredi- 
 ents. Be sure that you do not cook this recipe. Peel 
 the tomatoes without scalding if possible. 
 
 Candies. 
 
 Salted Almonds. 
 Half a pound Jordan almonds, 1 heaping table- 
 spoon melted butter, 1 heaping tablespoon salt. Pour 
 butter on almonds in pan; sprinkle over them the salt 
 and mix well; then brown a light brown in the oven, 
 stirring them to keep them from burning. 
 
 Peanut Brittle. 
 One cup brown sugar, put dry in a skillet and 
 place on the fire. Stir constantly until the sugar is 
 melted and has become a bright amber color. Then 
 add the peanuts, 1 cup, chopped, and stir in. Continue 
 to stir till the candy begins to grain. 
 
 Peanut Candy. 
 One pound brown sugar, ife cup water, 2 table- 
 spoons vinegar; boil and when nearly done add butter 
 the size of a walnut. When it becomes brittle in water 
 remove from the fire, crush the peanuts on buttered 
 plates and pour the candy over them. Cool. 
 
 Fudge. 
 
 Two cups sugar, 1 cup rich milk or cream, % cup 
 ordinary milk, ^4 cake of chocolate cut into a cup, 
 butter size of a walnut. Cook the sugar, milk and 
 butter till it boils, taking care that it does not burn, 
 then add the cut chocolate. Cook till it strings or can 
 be molded when dropped into water. Add a little 
 vanilla and stir rapidly and hard till it looks as though 
 it were going to set. Turn it into greased tins. 
 
 Fondant. 
 
 White of one egg and beat it to a stiff froth, then 
 add 1 pound of confectioners' sugar and beat till well 
 mixed. Add flavoring and work till creamy with the 
 hands. Then mold in the desired form, coat with choc- 
 
olate, or set nut meats on top, as you wish. Chopped 
 nuts can also be mixed with the fondant, and various 
 coloring matters may also be used. 
 
 Caramels. 
 
 Two cups brown sugar, 2 cups molasses, 1 cup 
 cream or milk, 14 cup butter, y 2 pound grated chocolate, 
 2 tablespoons flour. Boil the molasses, sugar, butter 
 and flour together for 15 minutes, next stir the choc- 
 olate to a cream and pour into the syrup. Boil till 
 done. 
 
 Unboiled Cream Candy. 
 
 Put the whites of 2 eggs and an equal quantity of 
 cold water into a bowl and beat till frothy. Then sift 
 in sufficient confectioner sugar to make a stiff paste, 
 work together till smooth. This may, like the fondant, 
 be used as filling for dates, etc. 
 
 Boiled Cream Candy. 
 
 One quart sugar, 1 pint water, 2 tablespoons vine- 
 gar. Boil same as molasses candy but do not stir. Try 
 in cold water till hard. Then remove from fire, add 
 vanilla and pull it. 
 
 No. 2. Two cups granulated sugar, 1 cup cold 
 water, y± cup vinegar and butter half the size of an 
 egg. Flavor with vanilla. Boil till it hardens in cold 
 water. Turn out on buttered plates and when cool 
 enough to handle begin to pull it. 
 
 Molasses Candy. 
 One and one-half cups molasses, butter the size of 
 an egg, % cup sugar, 2 tablespoons vinegar, % tea- 
 spoon soda. Boil till stringy. Do not add the soda j 
 till the candy is nearly done. A cup full of chopped 
 nuts added to the candy adds to the taste. 
 
 Chocolate Chips. 
 
 One cup New Orleans molasses, § cup sugar, butter 
 the size of a walnut, flavor with vanilla. Boil till 
 hard. Pull into thin strips, cut in small pieces. When 
 cold dip into hot chocolate flavored with vanilla and 
 a little sweetened. 
 
 Candied Orange Peel. 
 Dip oranges in hot water, wipe well, rub with lump 
 sugar to remove oil. Peel the oranges and put the 
 skins in boiling water and cook till tender, changing 
 the water twice, drain well, cut into strips and weigh. 
 Take 1 pound sugar and Mj cup water to every pound 
 of peel. Boil sugar and water a moment before add- 
 ing the peel. Then allow to simmer until transparent; 
 drain, roll each piece in fresh, uncooked sugar. Put in 
 a warm oven to dry. 
 
 Maple Peach. 
 Boil 1 cup granulated sugar, maple sugar and cream 
 till it will form a ball in water. Remove from the fire 
 and add % cup soft, canned peaches, and the stiffly 
 beaten white of one egg. Beat till the mixture is well 
 blended and firm. Shape into squares with the fingers. 
 
Orange Cakes. 
 Two cups granulated sugar and *4 cup water boiled 
 till it will form a ball in water. Eemove from the 
 fire and add *£ cup orange pulp and the stiffly beaten 
 white of 1 egg. Beat till creamy and turn out on a 
 greased board. Grease the rolling pin and roll the 
 mixture out thin. Cut in squares and dip in either 
 chopped almond or English walnut meats. 
 
 Raspberry Balls. 
 
 Cook 2 cups sugar with 1 cup canned raspberry 
 juice till it stiffens in water. Eemove from the fire 
 and add the stiff white of an egg, % cup of the berries 
 and y-2 cup chopped walnut meats. Beat till creamy, 
 shape in balls and roll in toasted eocoanut or dip in 
 melted chocolate. 
 
 Nut Candy. 
 
 One-half cup New Orleans molasses, % cup granu- 
 lated sugar, % cup butter, % pound figs, 1 cup pecan 
 nut meats, 1 cup shellbark nut meats, 1% cups Brazil 
 nut meats, l 1 /! cup English walnut meats, a pinch of 
 baking soda. 
 
 Boil the sugar and molasses as for molasses candy, 
 till nearly done. Add the butter and continue to boil 
 till it becomes brittle when dropped into water. Add 
 the figs, which have been chopped and scraped and 
 chopped very fine, add the soda and then the nuts. 
 Mix well with the candy and pour into a buttered dish. 
 When cool remove from the pan and cut in suitable 
 sizes. 
 
 Cherry Puffs. 
 
 Wash y 2 pint cranberries and let them become firm 
 and candied by boiling them in a thick syrup. Mix 
 the cranberries with % pint very finely chopped nut 
 meats and then shape the mixture into little balls 
 between the fingers that have been well greased. Then 
 dip them in melted chocolate and roll in powdered 
 sugar. Set away for a few hours on a cold plate. 
 Cherries, confectioners', may be used if desired. 
 
 Nut Creams. 
 Stir the white of 2 stiffly beaten eggs into 1 pound 
 of confectioners' sugar. Add 2 teaspoons warmed mara- 
 schino cherry juice and a cup of nut meats that have 
 been put through the food chopper. Stir well and turn 
 into a wet napkin, knead for 20 minutes, shape in 
 cones and roll in chopped nuts. 
 
 Almond Wafers. 
 Into a flat, well greased pan pour a layer of melted 
 sweet chocolate and place on this a layer of blanched 
 almonds. Cover this with a layer of chocolate and set 
 away to cool. When cool and perfectly dry cut in 
 suitable size. 
 
 Ice Creams and Ices. 
 Instructions for Freezing Ice Cream. 
 1st. Soak the tub in hot water; cold will do, but 
 hot water is much better. This is done in order that 
 
 102 
 
the porous wood may take up all the water it will, 
 before you start freezing the cream. 
 
 2nd. Shave the ice with an ice shave. The best 
 article for this purpose is the Peerless Ice Chipper. If 
 none is at hand, use an ordinary broad wood chisel. 
 Do not break the ice in lumps with a hammer or block 
 of wood, as many instructions read, as you want the 
 ice as fine as possible. A great many people have the 
 idea that by shaving the ice, you waste more ice. 
 This is not true, however, as cream is frozen by the 
 conversion of ice into water, under the general law that 
 when a solid is converted into a liquid, or a liquid into 
 a gas, heat is absorbed. By shaving the ice, therefore, 
 you merely hasten the time of freezing. 
 
 It would be well to place the lump of ice in a 
 wooden wash-tub or other receptacle, and after shav- 
 ing more than enough to completely fill the freezer, 
 mix it with coarse common salt — one-third salt, two- 
 thirds ice. Most directions say put in a layer of ice 
 and then a layer of salt into the freezer, but it is a 
 much better way to mix the ice and salt before put- 
 ting it into the freezer. 
 
 After scalding out the can to be sure it is fresh 
 and clean, pour your mixture to be frozen (any kind 
 of mixture except fruit cream; in making fruit cream 
 never put in the fruit until cream is almost frozen) 
 into the can, replace the can top and tub top; then fill 
 the space around the can in the tub with the mixture 
 of shaved ice and salt. Then pile it entirely over the 
 top of the freezer, start turning the crank rapidly, and 
 turn steadily without interruption for 3 minutes; if at 
 that time it begins to turn very hard, and at some 
 times almost seems to stop, turn the crank very care- 
 fully for y-2 minute more and at the end of that time 
 the cream will be frozen completely. See that the over- 
 flow hole is open during the operation, and never under 
 any circumstances bore any hole in the bottom of the 
 tub to draw off water unless you stop it up with a 
 cork during the freezing. When the cream once starts 
 to freeze do not stop turning the crank for any length 
 of time, because the dasher is very liable to freeze 
 solid in the freezer. 
 
 Ice Cream. 
 
 To 1 quart cream add 1 tumbler fruit jam and 1 
 
 tablespoon sugar; freeze. If strawberry or raspberry 
 
 jam is used, after it is thoroughly dissolved in the 
 
 cream, strain through a wire sieve to take out seeds. 
 
 Vanilla Ice Cream. 
 One quart cream, 1 pint milk, 2 cups sugar, 2 eggs, 
 whites only, 1 teaspoon vanilla. Mix the sugar with 
 the cream and milk, add flavoring and strain into the 
 freezer. Beat the whites of the eggs stiff and add to 
 the contents of the freezer just before freezing. 
 
 Whipped Ice Cream. 
 One quart cream, 1 cup powdered sugar, 1 teaspoon 
 vanilla; whip the cream till about half of it has been 
 
 104 
 
taken off, add sugar and flavoring to the remainder and 
 freeze. When partly frozen add the whipped cream 
 and freeze hard. 
 
 Frozen Custard. 
 One quart rich milk, % pound sugar, 1 tablespoon 
 corn starch, 3 eggs, 1 teaspoon vanilla. Put the milk 
 and sugar into a double boiler, reserving two table- 
 spoons sugar to beat with the whites of the eggs; mix 
 corn starch with a little cold milk and yolks of eggs, 
 add to milk when boiling and stir till it thickens; it 
 must not boil. Take from the fire and strain, and place 
 in pan of cold water while you beat the whites and 
 sugar. Stir all together and freeze. 
 
 Lemon Ice Cream. 
 Two quarts milk, 1 quart cream, 3 cups sugar, 3 
 eggs, *4 box gelatine, juice of two lemons and 1 orange, 
 grated rind of three lemons. Mix sugar, juice and rind 
 of lemons, and orange juice, and set aside; soak gelatine 
 in y 2 pint of milk, scald milk and cream, and pour 
 over gelatine till dissolved. When cold, partly freeze; 
 then add lemon juice and sugar, and eggs beaten sep- 
 arately; turn the crank rapidly and freeze. 
 
 Chocolate Ice Cream. 
 One quart cream, 1 pint milk, 2 cups sugar, 2 eggs 
 beaten light, 5 tablespoons grated chocolate rubbed 
 smooth in a little milk. Heat milk to near boiling, 
 pour in slowly beaten eggs and sugar; then chocolate. 
 Cook until it thickens, stirring constantly. Cool, beat 
 in the cream, and freeze. 
 
 Coffee Ice Cream. 
 One quart cream, 1% large cups sugar, 1 pint strong 
 coffee. Whip cream, mix coffee and sugar thoroughly, 
 add to cream and freeze. 
 
 Fruit Cream. 
 
 One pint cream, 1 pint milk, 1 cup sugar, % pound 
 figs chopped fine, % pound almonds, % can peaches. 
 Mix well before putting into freezer. 
 
 Pistachio Ice Cream. 
 
 One quart cream, 1 cup sugar, ^ pound pistachio 
 nuts, % teaspoon vanilla, y 2 teaspoon almond flavoring. 
 Mix the cream and sugar, add nuts, which must be 
 blanched and pounded. Add flavoring and a little spin- 
 ach coloring just before freezing. The coloring is made 
 by mixing the spinach sugar with a little of the cream 
 till smooth. 
 
 Glace Cream. 
 
 One quart cream, 1 cup sugar, 1 teaspoon vanilla, 
 white of 1 egg. Mix cream and % cup sugar, and 
 partly freeze; take % cup sugar and y 2 cup water and 
 boil till the syrup forms a soft ball when tried in 
 water. Beat the white of 1 egg stiff and as soon as the 
 syrup is ready pour it in the egg in a fine stream, and 
 beat till stiff and cold, stir this gently into partly 
 frozen cream and beat again till well mixed. Then 
 pack it down and let stand 1 hour. 
 
 106 
 
Macaron Ice Cream. 
 One quart cream, 1 dozen stale macarons, 1 cup 
 sugar, 1 wine glass sherry wine. Eoll and pound the 
 macarons, strain through a fine gravy strainer; mix 
 with cream, sugar and wine. Freeze. 
 
 Apricot Ice Cream. 
 One quart cream, % pound sugar, 1 pint can fruit, 
 put half the cream in double boiler; when hot add 
 sugar and stir till dissolved; add the remainder of the 
 cream, and when cold freeze. When nearly frozen add 
 the apricots, which have been mashed well. Allow to 
 stand some time before using. 
 
 Pineapple Ice Cream. 
 One-half pound pineapple, % pound sugar, 1 pint 
 cream, % pint milk, juice of one lemon. Grate pine- 
 apple and add sugar and lemon juice; put cream and 
 milk in freezer, and when partly frozen, add sugar 
 and fruit. 
 
 Pineapple Ice Cream. 
 One quart cream, l / 2 cup milk, 1 teacup sugar, 1 
 pineapple. Pare the pineapple, remove the core and 
 eyes, and chop fine; sprinkle with sugar, % cup to 1 
 pint of fruit; add juice of 1 lemon. Add this to the 
 cream when partly frozen. 
 
 Banana Ice Cream. 
 One pint cream, 1 pint milk, % pound sugar, yolks 
 of 3 eggs, 4 bananas. Scald the milk, and add the beat- 
 en yolks and sugar; stir till it thickens. Add cream, 
 and, when cool, the bananas, which should be mashed 
 through a colander. Freeze at once. 
 
 Peach Ice Cream. 
 One quart cream, 1 pint milk, 2 cups sugar, whites 
 of 2 eggs, 1 dozen ripe peaches. Pare and mash the 
 peaches, add sugar, and let it stand; add cream and 
 milk, and just before freezing, the beaten whites. 
 
 Strawberry Ice Cream. 
 One quart cream, 1 quart strawberries, 1 large cup 
 sugar, 1 pint milk. Mash sugar and berries, and let 
 them stand half an hour; then squeeze them through 
 cheese cloth. After this has been done, pour the milk 
 on the pulp, and squeeze again, until perfectly dry. 
 There should be nothing left in the cloth but a ball of 
 seeds. Scald the cream, and when cool, add to the fruit 
 mixture, and freeze. 
 
 Raspberry Ice Cream. 
 Make it the same as strawberry ice cream, adding 
 a little lemon juice. 
 
 Orange Ice Cream. 
 One quart cream, % pound sugar, juice of 5 oranges, 
 rind of 1 orange. Put half of cream in double boiler; 
 add sugar, and stir till dissolved; add remainder of 
 cream, and, when cool, add juice and rind of oranges. 
 Turn into freezer, and freeze. 
 
Hokey Pokey. 
 
 One can condensed milk, 2 tablespoons corn starch, 
 2 quarts milk, 1 tablespoon vanilla. Moisten corn 
 starch with a little cold milk, put remainder of milk 
 in double boiler, and, when hot, add corn starch; 
 cook a few minutes, then add condensed milk, and 
 stand aside to cool. When cold, add vanilla and 
 freeze. 
 
 Almond Ice Cream. 
 
 One quart cream, y 2 pound sugar, 14 pound shelled 
 almonds, 1 tablespoon vanilla, 4 tablespoons sherry. 
 Blanch and pound the almonds to a paste, put half the 
 «ream and sugar on to boil, and stir till dissolved; add 
 remaining cream and almonds and, when cold, add 
 vanilla and sherry, and freeze. 
 
 Puddings — Punch. 
 
 Frozen Pudding. 
 One pint cream, yolks of 4 eggs; make a syrup of 
 
 1 pound sugar and 1 pint water, put on fire until boil- 
 ing, then stir in forty blanched almonds, pounded fine, 
 
 2 ounces each of chopped citron, raisins and currants, 
 1 ounce each of candied orange and lemon peel, 1 glass 
 brandy. Freeze. 
 
 Fruit Cream. 
 Three lemons, 3 oranges, 3 bananas, % can peaches, 
 
 3 cups sugar, 3 cups water. Strain peaches and bananas 
 through a sieve, squeeze the oranges and lemons, strain; 
 add sugar and water and, when dissolved, freeze. A 
 pint of cream may be added before freezing if a very 
 rich cream is desired. 
 
 Glace Meringue. 
 
 Soak 4 tablespoons gelatin in 4 tablespoons water, 
 pour over it % cup boiling water and beat till smooth, 
 then strain into 1 quart cream, add 1 cup sugar and 1 
 teaspoon vanilla. Freeze and when frozen take out 
 the beater and pack smoothly, being careful to have 
 the top level. Set away for 1% hours. When ready to 
 use, beat the whites of 6 eggs to a stiff froth and beat 
 into this 2 tablespoons powdered sugar, turn cream 
 out on an earthen dish and cover every part with the 
 meringue, brown in hot oven, and serve immediately. 
 
 Italian Tutti Frutti. 
 One pound candied fruits, 3 lemons, 4 oranges, 1 
 quart water, 1*4 pounds sugar, 1 gill sherry wine, 1 
 tablespoon gelatine. Chop fruit fine and soak it in 
 sherry wine; soak gelatine in % pint water, put IY2 
 pints water, sugar and chipped yellow rinds of two 
 lemons and 1 orange on to boil five minutes; add gela- 
 tine. When cold, add juice of lemons and oranges, 
 strain and freeze; then stir in the fruit and let it 
 stand a half hour before using. 
 
 Orange Souffle. 
 One quart cream, yolks of 5 eggs, 1 pound sugar, 
 1 pint orange juice, Y 2 box gelatine. Soak gelatine in 
 half a cup of cold water 1 hour, then add half a cup of 
 
 110 
 
boiling water. Beat the yolks, and add the orange 
 juice and sugar; then add the gelatine and freeze. 
 When frozen remove the dasher, and add the cream, 
 which must be whipped some time previously. 
 
 Frozen Plum Pudding. 
 
 One quart milk, yolks of 4 eggs, y 2 pound sugar, 
 20 large raisins, 2 ounces citron, 2 dozen almonds, 1 
 tablespoon vanilla. Stone raisins, chop citron, blanch 
 and pound the almonds. Put milk in double boiler, 
 add raisins, and cook 10 minutes; then add beaten 
 eggs and sugar, cook 1 minute, and, when cold, add 
 other ingredients and freeze. 
 
 Frozen Chocolate Custard. 
 Four eggs, 1 pint cream, 1 pint milk, y 2 pound 
 sugar, 2 ounces chocolate. Put the milk in a double 
 boiler, add grated chocolate. When hot add the eggs 
 and sugar, well beaten, and cook 1 minute; add cream 
 and 1 teaspoon vanilla; when cool, freeze. 
 
 Frozen Coffee Custard. 
 
 Four eggs, 1 pint milk, % pint cream, y% pound 
 sugar, V» pint strong coffee. Scald the milk and add 
 the well beaten eggs and sugar, cook 1 minute, then 
 add cream and coffee. When cold, freeze. 
 
 Pudding Glace. 
 Thicken 1 pint new milk with 2 tablespoons arrow- 
 root, boil 3 pints milk, add thickened arrowroot, 3 
 eggs and 3 cups sugar; stir in when cold 1 pound each 
 chopped figs, raisins and citron. Flavor, freeze. 
 
 Nesselrode Pudding. 
 
 Boil and mash through a strainer 1 pint shelled and 
 blanched chestnuts. Mix with 1 quart cream, 1 cup 
 sugar and freeze. When partly frozen add 1 pint bran- 
 died peaches. 
 
 Apricot Pudding. 
 
 One quart cream, yolks of 4 eggs, 1% cups sugar, 
 12 apricots or peaches. Scald the cream, add well 
 beaten eggs and sugar; when cold, freeze. When nearly 
 frozen add the fruit, which should be pared and cut 
 into small pieces. Freeze hard. 
 
 Frozen Fruits. 
 
 Frozen Bananas. 
 
 One dozen bananas, 1 pound sugar, 1 pint water, 
 1 pint cream, 2 oranges. Boil water and sugar to- 
 gether five minutes, strain, and, when cool, add the 
 bananas, which should be mashed, and the orange juice. 
 Freeze, turning slowly. Whip the cream and add to the 
 frozen mixture. 
 
 Frozen Cherries. 
 
 Two quarts cherries, 2 pounds sugar, 1 quart water. 
 Mix the sugar and stoned cherries and let them stand 
 one hour. Add water and freeze. 
 
 Frozen Strawberries. 
 One quart strawberries, juice of 2 lemons, 1 pound 
 sugar, 1 quart water. Mix berries, lemon juice and 
 
 112 
 
sugar, and let it stand 1 hour. Mash the berries thor- 
 oughly, then add water and freeze. Freeze raspberries 
 the same way. 
 
 Frozen Oranges. 
 Six oranges, 1 pint orange juice, 1 pound sugar, 1 
 quart water. Peel the oranges and remove every par- 
 ticle of skin and the seeds. Boil sugar and water 5 
 minutes, throw in the orange pulp, and let it stand till 
 cool. Add orange juice and freeze. 
 
 "Water Ices and Sherbets. 
 
 Lemon Water Ice. 
 Four lemons, 1 quart water, 1 orange, 1 pound sugar. 
 Boil the water and sugar and the rind of the orange 
 and lemons, which should be cut in small pieces. Stand 
 away to cool. Squeeze the lemon and orange juice 
 into the syrup, then strain and freeze. 
 
 Lemon Ice. 
 Dissolve 5 cups of sugar in the juice of 12 large 
 lemons and 4 oranges; add 3 quarts of water and freeze. 
 This will make 1 gallon of ice. 
 
 Currant Water Ice. 
 One pint currant juice, 1 pound sugar, 1 pint boiling 
 water. Put sugar into the boiling water, add currant 
 juice, when cool freeze. 
 
 Pineapple Water Ice. 
 One large pineapple, a can will do, % pound sugar, 
 1 pint water, juice of 2 lemons. Boil sugar and water 
 together for 5 minutes, add grated pineapple and lemon 
 juice and when cool, freeze. 
 
 Raspberry Water Ice. 
 One pound pulverized sugar, 3 pints raspberry juice 
 and juice of 1 lemon. Mix well and freeze. 
 
 Strawberry Ice. 
 
 Crush 2 quarts strawberries with 2 pounds sugar. 
 
 Let stand a while, then squeeze, pressing out all the 
 
 juice; add to this an equal measure of water and 
 
 freeze. When nearly frozen add the whites of 2 eggs. 
 
 Iced Coffee. 
 Two-thirds pound sugar, 1 pint water, 1 pint coffee, 
 1 quart cream. Boil sugar and water a few minutes 
 add coffee and cream; freeze. 
 
 Cider Sherbet. 
 One pint orange juice, 1 quart sweet cider, 1 pound 
 sugar. Mix the cider, orange juice and sugar till 
 thoroughly dissolved. Strain and freeze. 
 
 Ginger Sherbet. 
 Four lemons, 1 quart water, 1% pounds sugar, 2 
 tablespoons syrup from preserved Canton ginger, 1 tea- 
 spoon Jamaica ginger. Put water and sugar on to boil; 
 cut lemon peel in small pieces and boil. Allow to cool 
 and freeze. 
 
Pineapple Sherbet. 
 One can of fine pineapple and strain out all the 
 fibre. Soak % package gelatine in a cup of cold water. 
 After soaking for several hours, add 1 quart of water 
 and 2 cups or 1 pint of sugar. When partially frozen 
 add the well beaten whites of 2 eggs. 
 
 Orange Sherbet. 
 A teacup sugar that has boiled 10 miuutes, juice of 
 1 orange and 1 lemon, a pint of water, a little coloring. 
 When partially frozen add white of 1 well beaten egg. 
 
 Coffee Parfait. 
 
 One quart of stiffly whipped cream, 1 cup strong 
 coffee, 1 small cup sugar. Put the coffee and sugar on 
 stove and let them come to a boil; cool. Add the 
 whipped cream just before freezing. Do not freeze too 
 stiff. 
 
 Maple Parfait. 
 
 Beat yolks of 5 eggs till light and add slowly 1 
 cup of hot maple syrup. Cook in a double boiler till 
 coating is formed on a spoon. When cool add 1 pint ' 
 of thick cream whipped stiff. Turn into a mold, cover 
 tight and pack in ice 4 hours. 
 
 Milk Sherbet. 
 Two quarts milk, whites of 2 eggs, juice of 2 
 lemons, 2 teaspoonfuls lemon extract, 1 tablespoonful 
 gelatin. Soak gelatin in milk, and pour in double 
 boiler; when dissolved, strain, and when cool, add 
 juice of lemons and extract and freeze. When partly 
 frozen add beaten whites of eggs. 
 
 Grape Sherbet. 
 
 Two pounds Concord grapes, 1 quart water, 1 pound 
 sugar, 2 lemons. Mash the grapes thoroughly, and 
 strain through a cheese cloth, bag: add water, lemon 
 juice and sugar, and freeze. 
 
 Pomegranite Sherbet. 
 One dozen blood oranges, 1 quart water, 2 cups 
 sugar. Squeeze the oranges in lemon squeezer, add 
 sugar and water; when dissolved strain and freeze. 
 
 Grape Fruit Sherbet. 
 
 Six Shaddocks, 3 cups sugar, 1 tablespoonful gela- 
 tin, 1 pint water. Soak gelatin in cold water, add 
 sugar, and boil five minutes; let it cool, and add pulp 
 of fruit. Freeze. 
 
 Fruit Sherbet. 
 
 Two bananas, 2 cups strawberries, 1 pineapple, 3 
 lemons, 4 oranges, 3 cups sugar, 1 pint water. Cut 
 strawberries, chop pineapple, slice bananas; take pulp 
 of oranges and juice of lemons, dissolve sugar in 
 water and pour over mixture. Freeze. 
 
 Cafe Perfaet. 
 Take a pint of thick cream, a small teacup of 
 sugar, i{> cup of strong coffee, and beat to a stiff 
 froth; put in a mold and pack as for ice cream, not 
 stirring it; it will freeze in three hours; delicious. 
 
Diets to Increase Weight. 
 
 Usually a thin person has trouble with digestion or 
 assimulation. A glass or two of water on arising and 
 a cup of hot water sipped slowly before meals will do 
 much to correct the poor digestion. Coffee and tea 
 should either be dropped entirely or used sparingly 
 with only sugar or if cream is used leave out the 
 sugar — you cannot expect results if you are a heavy 
 tea or coffee drinker and use both sugar and cream 
 together. Drink also milk and buttermilk very fre- 
 quently. 
 
 Use cereals, cream, butter and starchy foods, fat 
 meats, etc., with plenty of liquid, water or milk, dur- 
 ing the meal. 
 
 List- 
 
 
 
 Soups. 
 
 
 
 Cereals with 
 
 plenty 
 
 
 of milk and sugar. 
 
 
 Beans. 
 
 Mutton. 
 
 Sweet potatoes 
 
 Peas. 
 
 Fowl. 
 
 Potatoes. 
 
 Beets. 
 
 Bacon. 
 
 Carrots. 
 
 Cabbage. 
 
 Pork. 
 
 Squash. 
 
 Sweet corn. 
 
 Fish. 
 
 Eggs. 
 
 Eice. 
 
 Corn bread. 
 
 Oysters. 
 
 Beef. 
 
 Eye bread. 
 
 Cheese. 
 
 Diet to Decrease Weight. 
 
 An anti-fat diet requires the cutting down or 
 eliminating of fats, sugars and starches from the food. 
 It requires a careful reduction of the quantity of food 
 taken. Food should be eaten very slowly. Always 
 use a small portion and always leave the table feeling 
 hungry. Bipe fruits, berries without sugar can be 
 eaten, but do not use bananas. 
 
 Do not use liquids with meals, but a glass of water 
 may be taken an hour afterwards. In extreme cases 
 a saline laxative may be taken one hour after meals. 
 
 List — 
 
 Whole wheat bread. 
 
 Graham bread. 
 
 Bran bread. 
 
 One egg at a meal. 
 
 Beef. 
 
 Mutton. 
 
 Fowl. 
 
 Fish. 
 
 Oysters. 
 
 Celery. 
 
 Lettuce. 
 
 Spinach. 
 
 Asparagus. 
 
 Onion. 
 
 Tomatoes. 
 
 Sweet peppers. 
 
 Cucumbers. 
 
 Care of the Sick 
 
 So long as the ideal sick-room has not become com- 
 mon in the majority of homes, the problem is what to 
 do under the existing conditions. Select the most 
 pleasant room and remove all draperies and knick- 
 knacks, everything that will retain the dust and germs 
 aiid will weary the invalid, or add to the care of the 
 attendant. Either keep the medicines in another room 
 or else have them on a stand that is out of sight of the 
 patient. Keep a record of each dose — it will be a help, 
 
not a trouble, as may be supposed. Many fatal results 
 have occurred from the usual haphazard way of giving 
 the medicines. So many mistakes are made that a care- 
 ful physician insists upon such a record being kept. 
 
 In spite of the most careful directions mistakes 
 sometimes occur, owing many times to the anxiety of 
 the attendant. If a trained nurse is required to give 
 a record of each dose administered and each passing 
 symptom, how much more should the novice in such 
 matters be impressed with the importance of accurate 
 work. 
 
 If possible the bed should have a hair mattress. In 
 warm weather it is much cooler if covered with a can- 
 vas sheet, then a thin quilt before the linen sheet is 
 put on. A small cot bed may be used while the bed 
 receives its daily airing, but if the patient cannot be 
 moved let one side of the bed be made well, the clean 
 sheets folded down the center, then as the patient is 
 lifted to the fresh side the soiled cloths may be re- 
 moved, the new sheets drawn smoothly over the other 
 side, and the effect is very restful. 
 
 Where no regular system of fresh air exists the win- 
 dows may be raised several inches, resting on a board 
 made to fit the window, thus forming an indirect draft 
 over the top of the sash. An adjoining room may be 
 well aired and the doors between the two opened. In 
 warm weather a screen may keep the draft from the 
 bed if the windows are in such a position that the air 
 coming from them will strike the sick bed direct. 
 
 When a sick person begins to count the pictures on 
 the wall paper, following the. designs with his finger or 
 eye, it will waste the flagging energy as almost nothing 
 else will do. It is time to cover the wall with a plain 
 cloth or sheet, hanging a favorite picture for a central 
 object of vision, to be replaced occasionally with a 
 fresh one. 
 
 All visitors should be excluded, and the patient 
 guarded as far as possible from loud noises. 
 
 The attendant in the sick room should be neat and 
 quiet. Bustling garments, squeaking shoes, rattling 
 of the furniture and dishes are an abomination to the 
 sick. One of the first things a nurse learns is how to 
 be quiet. Soft footsteps, calm and quiet manner and 
 low, distinct voices are restful. The sudden clash of 
 teaspoons will start the perspiration and wring the 
 nerves of an invalid. At the same time he may hesi- 
 tate to speak of the annoyance, knowing that to a 
 well person it would seem of so little consequence. A 
 good nurse will prevent these things, and, without 
 being obtrusive, will forestall the wants of the 
 patient. 
 
 Having learned from the doctor the required diet, 
 prepare the meals very carefully. Much depends upon 
 the dainty appearance of the food and all the acces- 
 sories. The prettiest tray cloth and the finest china 
 should be used to stimulate the jaded appetite. The 
 
meal should not be brought into the room till the 
 patient is ready to eat. During convalescence care 
 must be taken as to the diet, because many relapses 
 are due the introduction of some new dish. 
 
 For night watching a competent nurse is best and 
 is a paying investment, for when the patient is left 
 to the care of some incapable person great harm may 
 be done that may mean many added weeks of suffering 
 and pain to the patient. Nervous excitement is often 
 the last weight that snaps the thread of life. For 
 this reason the sick should be kept hopeful and serene. 
 All foreboding and discouraging conversation should 
 be forbidden. At many of the best sanitariums the 
 discussion of their ailments by the patients are for- 
 bidden, as the very talking of them has a harmful 
 effect upon the talker. 
 
 Foods for the Sick. 
 Foods for the sick are so important that we sub- 
 mit methods for their preparation. The chief in- 
 gredient for the invalid's food is milk. The follow- 
 ing are methods of preparation that will be found use- 
 ful in many instances: 
 
 Sterilized Milk. 
 
 Method — The milk is heated to 212 degrees Fahren- 
 heit, the boiling point, and this degree of heat main- 
 tained for one and one-half hours. The milk is placed 
 in bottles, stopped with a cotton plug, the bottles 
 placed in a closed container (Arnold's sterilizer) and 
 exposed to steam. 
 
 Changes — -All pathogenic germs are destroyed, but 
 other changes take place in the constituent of the milk 
 which impairs its nutritive value and its digestibility. 
 Properly corked, it will keep for some time. 
 
 Use — Its use is objectionable. It should be lim- 
 ited to the necessities of travel, or in hot weather in 
 places where ice is not obtainable. 
 
 Pasteurized Milk. 
 
 Method — The milk in bottles is heated to 167 de- 
 grees Fahrenheit, and this degree maintained for 
 twenty minutes. 
 
 Changes — It destroys most pathogenic germs 
 (typhoid, tuberculosis, diphtheria, cholera and the pus- 
 forming germs; spores are not destroyed). The di- 
 gestibility of the milk does not seem to be impaired. 
 
 Use — In hot weather all milk to be feed to in- 
 fants should be pasteurized. It should be diluted the 
 same as raw milk. Do not continue its use indefinitely. 
 In adults chronic cases when there is feeble digestion. 
 
 Peptonized Milk. 
 Method — Take 1 pint of fresh milk, 4 ounces water, 
 add bicarbonate soda (baking soda), 15 grains, ex- 
 tractum pancreatis 5 grains. Place the bottle in a 
 vessel of hot water, 105 to 115 degrees Fahrenheit, 
 from 6 to 20 minutes. Shake often. To arrest the 
 process of artificial digestion, place the bottle on ice 
 
 122 
 
or heat to boiling point. If the milk is to be fed at 
 once this is not necessary, in order to completely pep- 
 tonize the milk continue the process for 2 hours. 
 
 Use — In infants when there is acute indigestion, it 
 should be diluted as in the case of ordinary milk. 
 
 Kumyss. 
 
 Method — One quart of fresh milk, water 2 ounces, 
 V-2 ounce sugar, yeast cake, compressed, a piece V 2 
 inch square. Put in a stout bottle and wire down the 
 cork. Keep at a temperature of 60 or 70 degrees 
 Fahrenheit for one week; shake the bottle 5 or 6 
 times a day. Place on ice. 
 
 Use — In acute and chronic indigestion, in tuber- 
 culosis or other wasting disease, in irritable stomach. 
 
 Matzoon. 
 
 Method — This is similar to the Kumyss, but is 
 preferable in some respects. It contains more nour- 
 ishment than is found in Kumyss, and may be ob- 
 tained from the druggist. 
 
 Use— In chronic indigestion in adults. 
 
 Kazol. 
 
 May be bought prepared or tablets may be bought 
 and prepared according to directions. There are a 
 large number of preparations of this ferment on the 
 market under different names. Be sure and get a good 
 preparation. 
 
 Junket. 
 
 Method — Take 1 quart lukewarm fresh milk, add 2 
 teaspoons of liquid rennet; tablets are also on sale for 
 the manufacture of Junket; stir well, season with 
 sugar and nutmeg; let stand till coagulation takes 
 place. Serve cold. 
 
 Beverages. 
 
 Indications — Fever patients, especially when there 
 is delirium or stupor, in which condition they are un- 
 able to make their wants known, often suffer from 
 the want of water. In all such cases water should be 
 offered at frequent intervals. But pure water, if taken 
 too freely, is apt to disorder a stomach and the bowels. 
 It is found that the addition of certain substanee to 
 the water greatly increases its power to quench thirst. 
 Acid in particular seems to possess this power. A 
 weak infusion of cascarilla or orange peel, acidulated 
 slightly with dilute hydrochloric acid, is a favorite 
 thirst-allaying drink for fever patients. 
 
 Receipes for Sick. 
 
 Raspberry Vinegar. 
 Put 1V-2 pints of the best wine vinegar to 3 
 pounds of raspberries, in a porcelain or glass vessel; 
 let stand for 2 weeks, then strain without pressure. 
 Put into bottles and cork well. 
 
 Apple Water. 
 One large juicy apple, 3 cups cold water. Pare and 
 quarter the apple. Put in on the fire with the water 
 
 124 
 
in a closely covered sauce pan and boil till the apple 
 stews to pieces. Strain the liquor as soon as it is 
 taken from the fire, pressing the apple hard with the 
 cloth. Set away to cool. Sweeten to taste with sugar; 
 serve ice cold. Very good where there is constipation. 
 
 Lemon Whey. 
 
 Put a quart of new milk into a sauce pan and stir 
 over the fire till it is nearly boiling; then add the 
 juice of 1 lemon and let it simmer for 15 minutes, 
 skimming off the curd as it rises. Add the juice of 
 another lemon, skim for a few minutes, strain, and it 
 is ready for use. 
 
 Wine Whey. 
 
 One pint fresh milk, 1 wine glass sour wine, 1 tea- 
 spoonful sugar. Put the milk into a shallow sauce pan, 
 bring it to boiling point and pour in % the wine; stir 
 gently, let it simmer and skim off the curd that rises. 
 In a few minutes pour in the rest of the wine, skim 
 the remaining curd, sweeten and serve when cold. 
 
 Use — In fevers and gastro-enteric affections of 
 children and adults. 
 
 Mint Water. 
 
 Boiling water, */> pint; green spearmint leaves (a 
 handful). Bruise the leaves, put into a dish, cover 
 with boiling water, steep 15 minutes. Drink hot or 
 cold. 
 
 Use — Good in nausea. 
 
 Tamarind Water. 
 
 One tablespoon tamarinds, 1 glass ice water, 1 tea- 
 spoon sugar. Stir the tamarinds in the water till dis- 
 solved; strain, sweeten. 
 
 Use — Good in constipation. 
 
 Flaxseed Lemonade. 
 
 Four tablespoons whole flaxseed, 1 quart boiling 
 water, juice of 2 lemons and sugar to sweeten. Put 
 the flaxseed in a pitcher, pour on the boiling water, 
 cover it, let stand for 3 hours. When cold add the 
 lemon juice and sweeten to taste. If too thick thin 
 with water. Serve ice cold. 
 
 Use — Good for throat trouble. Very soothing. 
 
 Barley Water. 
 Two ounces of pearl barley, wash it well with cold 
 water, drain and reject the washing water. To the 
 barley add IY2 pints of water; boil for 6 hours in a 
 covered vessel, add water as it evaporates. Strain in 
 a pitcher and keep in the refrigerator, or a cool place. 
 Take out as needed and warm for use. 
 
 Thick Barley Water. 
 Wash as above, put it in a sauce pan and pour 
 over it 2 quarts of cold water. Boil for two hours. 
 Pour in a pitcher with the thin peel of % a lemon. 
 Set on ice till cold. When cold remove the lemon 
 peel and sweeten to taste. 
 
Barley Water. 
 
 Wash 2 tablespoons barley and soak it % hour in 
 a little lukewarm water, and stir without draining 
 into 2 cups of boiling water salted slightly. Simmer 
 1 hour, stirring often. Sweeten to taste and strain 
 before using. 
 
 Use — As a substitute for milk when the latter dis- 
 
 Egg Lemonade. 
 
 Beat 1 egg to a froth, make a glass of lemonade, 
 using the juice of the entire lemon, sweeten to taste, 
 stir in the egg and add pounded ice. This is a de- 
 licious and a somewhat nutritious drink. 
 
 (Orange, grape or other fruit juices may be sub- 
 stituted in place of the lemon if so wished. This will 
 give a variety.) 
 
 Hot Lemonade. 
 
 Two tablespoons lemon juice, 1 glass boiling water, 
 1 tablespoon sugar. Put into a hot bowl, and stir for 
 a few minutes. Drink hot. 
 
 Use — Good to induce perspiration. 
 
 Oatmeal Water. 
 
 Two tablespoons oatmeal, 1 pint cold water. Stir 
 the oatmeal into the water and allow to stand 1 hour; 
 strain and drink cold. 
 
 Use — In constipation. 
 
 Sago Milk. 
 One tablespoon sago, 1 teacup cold water, 1 quart 
 fresh milk. Wash the sago and soak it over night; 
 put it into a farina kettle, boil till clear, sweeten. 
 Drink hot or cold. 
 
 Elm Tea. 
 Take nice slippery-elm; bark, break into bits, pour 
 boiling water over it and let it stand until cold. Ice 
 and sweeten if desired. 
 
 Gum-Arabic Water. 
 
 Two teaspoons of gum-arabic, 1 pint of hot water, 
 1 teaspoon sugar, the juice of 1 lemon. Put all in a 
 pitcher and keep it on a hot stove until the gum is 
 dissolved. Use when cold. 
 
 Use — Very good in throat trouble and coughs. 
 
 Cafe-au-Lait. 
 Equal parts of strong fresh coffee and boiling milk. 
 Strain the hot coffee through some muslin into the pot 
 from which it is to be served. Add the hot milk im- 
 mediately, set the pot on the stove for 5 minutes and 
 it is ready to serve. 
 
 Coffee and Egg. 
 Make a cup of strong coffee, adding boiling milk 
 as usual, only sweetening more. Take an egg, beat 
 the yolk and white together well. Boil the coffee, 
 milk and sugar together and pour it over the beaten 
 egg in the cup in which you are going to serve it. 
 This remedy is often used in hospital practice. 
 
Use — A sick person needing nourishment and hav- 
 ing lost the appetite, can often be sustained by this 
 when nothing else can be taken. 
 
 Egg Water. 
 
 One glassful cold water, whites of 2 eggs, sugar to 
 sweeten. Stir the eggs gently into the water, but do 
 not beat them, add sugar or a little salt. 
 
 Use — This can be taken by a delicate stomach 
 when everything else is rejected. 
 
 Toast Water. 
 Cut thin slices of bread and toast them till nicely 
 brown. Be sure that there is no suspicion of burning. 
 Put several slices in a bowl and pour over them 
 enough boiling water to cover. Cover the bowl closely 
 and let it steep till cold. When cold, strain, sweeten 
 to taste and put a piece of ice into each glassful 
 served. Flavor with lemon juice. 
 
 DIET FOR CONVALESCENTS. 
 Mutton Chops. 
 They should be broiled over a clear fire for 6 or 7 
 minutes; turn frequently, and do not prick with a 
 fork or knife. Serve hot. Season with salt and pep- 
 per after they come from the fire. 
 
 Game. 
 Pigeon, quail and snipe are especially acceptable to 
 the convalescent, and will tempt the returning ap- 
 petite. Broiling is the best mode of cooking. 
 
 Chicken. 
 
 Tender spring chicken will take the place of game 
 if it cannot be had. 
 
 Omelette. 
 
 Two eggs, 1 cup buttermilk, one-third teaspoon 
 soda, 3 tablespoons flour. Beat up the eggs, stir them 
 into the buttermilk with the flour, add the soda, some 
 salt and stir all to a creamy consistency. Put 3 table- 
 spoons of this batter on a hot buttered griddle. When 
 one side is brown fold it on itself, turning y 2 on the 
 other. Serve hot and eat with butter. 
 
 Potato Surprise. 
 
 Scoop out the inside of a sound potato, leaving 
 the skin attached on one side of the hole, as a lid. 
 Mince up finely the lean of a juicy mutton chop sea- 
 soned with a little salt and pepper, put it in the 
 potatoe, pin down the lid, bake or roast. Before serv- 
 ing in the skin add a little hot gravy if the minced 
 mutton seems too dry. 
 
 Tomato Soup. 
 
 Peel 6 good sized tomatoes and cut them into small 
 pieces; put them into a sauce pan with 1 quart water 
 and boil until tender. Season with salt and pepper. 
 Now stir into the water y 2 teaspoon baking soda. Lift 
 the kettle from the stove while stirring in the soda or 
 the soup will run over as it foams. Boil again and 
 add 1 pint sweet milk. Bring to boiling point again. 
 
 130 
 
Put broken crackers into a dish, pour the soup over 
 them and serve immediately. 
 
 This is an excellent dish for convalescents, being 
 often taken with relish when nothing else tempts the 
 appetite. It may be used in all cases except where 
 there is a tendency to looseness of the bowels. 
 
 Spanish Cream. 
 
 One quart milk, yolks of 3 eggs, y 2 box gelatin, 2 
 tablespoons sugar. Soak the gelatin for an hour in 
 the milk, put it on the fire and stir well while it 
 warms. Beat the yolks of the egg very light with the 
 sugar, add to the scalding milk, and heat to the boil- 
 ing point, stirring all the while. Flavor with vanilla 
 or lemon. When almost cold put it in a mold wet 
 with cold water. 
 
 Cottage Cheese. 
 
 Heat sour milk till the whey rises to the top. Pour 
 off the whey, put the curd in a bag and let it drip for 
 6 hours without squeezing it. Put in a wooden bowl, 
 chop fine with a wooden spoon, salt to taste and work 
 to the consistency of soft butter, adding a little cream 
 and butter as you proceed. Mold into balls and keep 
 in a cold place. It must be eaten while fresh. 
 
 Beef Juice. 
 Have a piece of lean beef chopped fine, make into 
 form and place on a hot broiler. As soon as the juice 
 begins to flow turn and broil the other side. When 
 juice flows freely remove the beef from the fire and 
 put in a beef press, potato ricer or a strong cloth. 
 Press out the juice, put it in a cup and set in boiling 
 water. When heated add salt and serve. The albumin 
 should not be coagulated. 
 
 Scraped Beef. 
 With a sharp knife scrap a piece of raw, lean beef. 
 Mix the scrappings with salt and pepper. Spread on 
 bread or make a sandwich. 
 
 Cold Douche. 
 
 Lower the patient's head, place a rubber cloth be- 
 neath and pour cold water from a pitcher over the 
 crown of the head, the pitcher being gradually raised 
 higher and higher, so that the water may fall with 
 more force. 
 
 Us< — In sunstroke and intense congestion of the 
 brain. 
 
 Wet Pack. 
 
 Spread a comfort and several blankets on the bed 
 and over these a sheet wrung out of cold water. Ee- 
 move all the patient's clothing, lay him in the middle 
 of the sheet, draw the edges over and wrap the patient 
 in it snugly, then draw over one side after another of 
 the blankets and make all snug. Put wet compress on 
 the forehead. 
 
 Use — To reduce temperature in typhoid, and to de- 
 velop delayed eruptions (rash) in scarlet and other 
 specific fevers. 
 
Blanket Baths. 
 A blanket is wrung out of hot water and wrapped 
 around the patient. He is then packed in three or 
 four dry blankets and allowed to rest quietly for 
 thirty minutes. The surface of the body should then 
 be well rubbed with warm towels, and the patient 
 made comfortable in bed. 
 
 Use — This is a ready means of inducing perspira- 
 tion. 
 
 BATHS. 
 
 Temperature of Baths. 
 
 Bath — Water. Vapov. Air 
 
 Cold 33° to 65° F , 
 
 Cool 65° to 75° F 
 
 Temperate 75° to 85° F 
 
 Tepid . . 85° to 92° F. 90° to 100° 96° to 106° 
 Warm . . 92° to 98° F. 100° to 115° 106° to 120° 
 Hot 98° to 112° F. 115° to 140° 120° to 180° 
 
 Bran Bath. 
 
 Boil 4 pounds of bran in 1 gallon water, strain and 
 add liquor to enough water for a bath. 
 
 Use— To allay irritability of the skin, and to soften 
 it in dry and cracked conditions. 
 
 Salt Bath. 
 Add rock salt in proportion of 1 pound to 4 gallons 
 water. 
 
 Use — An invigorating bath, and to lessen suscepti- 
 bility to the cold. 
 
 Alcohol Baths. 
 An ounce of alcohol to every quart water. To be 
 used for same purpose as the salt bath. 
 
 Sulphur Bath. 
 Twenty grains of Sulphuret of Potassium to 1 gal- 
 lon of water. 
 
 Use — For skin diseases and rheumatism. 
 
 Mustard Bath. 
 Add a handful of mustard to the ordinary hot 
 bath and a smaller amount to the foot bath. 
 Use — When stimulating action is required. 
 
 Disinfectants. 
 
 Formaldehye — Use a 40 per cent, solution. With a 
 cloth wet in this solution wipe all the articles in the 
 room, floor, walls, furniture, etc. This is to be used 
 after contagious diseases for purposes of disinfection. 
 
 Copperas — Take copperas (iron sulphate), 2 pounds 
 to 1 bucket of water. Use freely for drenching privy 
 vaults, water closets, catch basins, cesspools, etc. 
 
 Zinc-chloride — One pound zinc-chloride to 2 gallons 
 water. Use in chamber vessel or bed pan into which 
 typhoid or dysentric discharges are received; also for 
 general purposes of disinfection. 
 
 Zinc-sulphide — One pound zinc-sulphide, 2 ounces 
 of carbolic acid and 4 gallons of water. Keep a tub 
 of this solution and in it place all soiled clothing and 
 bed clothes from patients with infectious diseases. 
 
 131 
 
 : 
 
Mercuric-bichloride — One part mercuric-bichloride, 
 1,000 parts water. To be used for disinfecting water 
 closets, etc. This is a most efficient disinfectant, but 
 dangerous because of its highly poisonous character. 
 Add some coloring matter, so that it will not be mis- 
 taken for water by some one who is not familiar with 
 the receptable used to hold the solution. It is far bet- 
 ter not to have any unused around. 
 
 Fire. 
 
 Fire is the best disinfectant that there is. When 
 possible burn everything that has been in contact 
 with the sick suffering from contagious diseases. 
 
 Care of Infants. 
 
 Bathing — For the first six months the baby's bath 
 should be given at a temperature of 98° F., and in a 
 warm room. Make the bath short and dry the child 
 quickly. After six months the temperature of the 
 bath for a healthy infant should be 95° F., and this 
 should gradually be lowered to 90° F. at the end of 
 the year. Older children should be sponged or douched 
 with water at 65° or 70° F. after a warm bath. A hot 
 bath should be given at night. A cold sponge in the 
 morning is a good preparation for the day's activity, 
 unless there be a lack of reaction, in which case it 
 should not be repeated. 
 
 Clothing — It should be light in weight, warm and 
 not irritating. It should be loose and all hung from 
 the shoulders. Bands should not be tight and should 
 be sewed on, not pinned. Cotton flannel is preferable 
 for diapers. 
 
 The feet should be kept warm if you wish a healthy 
 baby. In summer do not dress too warm, but follow 
 the changes of the weather, adding as the cool of the 
 evening comes on. Night clothing should be loose. 
 That of older children should be in the form of a 
 union suit, and if the child is restless feet should be 
 provided. Do not cover too heavily, because it will 
 make the ehild very restless and will hinder a re- 
 freshing rest. 
 
 Eyes — A new baby should have its eyes bathed 
 daily for a week with a saturate solution of boracic 
 acid. Avoid exposing the eyes to strong light. If you 
 have a nurse for the baby see to it that she under- 
 stands the harmful effects of any strong light in the 
 baby's eyes. 
 
 Care of the mouth and teeth— Wash the baby's 
 mouth with a soft cloth and boiled water. If any 
 white spots appear the mouth must be washed after 
 every feeding with borax, 20 grains to the ounce of 
 water. Be careful never to cause a break in the ten- 
 der mucus membrane by using too much force in wash- 
 ing. The teeth when they come should receive daily 
 attention. 
 
 Skin— Cleanse the skin carefully and keep dry. Use 
 a bland dusting powder about the groins, under the 
 arms and the folds of the skin in the neck and limbs. 
 
Training of control of the Bowels and Bladder — A 
 great deal can be accomplished in a three-months-old 
 baby in training it to use a small chamber at regular 
 intervals. This saves a great deal of labor and by 
 producing regularity, helps the child. The regularity 
 of the bladder is not so important, but if the habits 
 of feeding are proper a great deal can be accomplished 
 to save time and work for the mother. 
 
 Avoid all exciting plays with the baby. This espe- 
 cially should be avoided during the baby's first year. 
 
 Training in regular sleep should start at birth. The 
 infant should be taught to go to sleep in a crib with 
 no "husher" or other harmful device, a well filled 
 stomach, a darkened room, and a dry bib under the 
 chin should be a good enough "husher" for any 
 healthy child. 
 
 Exercise — This is just as important for babies as 
 for children. Good, lusty cries, kicking of the legs 
 and hearty flourishing of the arms are the means of 
 a growing baby's exercise. Do not allow the infant to 
 lie in the crib without changing its position from time 
 to time. Pick it up occasionally. As soon as the baby 
 is old enough spread a quilt on the floor; be sure that 
 the room is warm enough, and allow it to kick and 
 squirm around. In older children encourage all forms 
 of outdoor games and sports. 
 
 Air — The baby should be taken out at the end of 
 the first week and be kept out as much as possible. 
 In cold weather the baby should not be taken out of 
 doors before it is a month old. Change the air often 
 by opening the windows of an adjoining room and the 
 opening of the door to the baby's room. This may be 
 followed by wrapping the baby up and opening the 
 windows of the room. This will accustom the baby to 
 cold air, so that it can be taken out of doors. If the 
 baby is four months old it should be out of doors 
 every day that the thermometer does not go below 
 20° F. Accustom the baby to take the day nap out of 
 doors. Of course, if this is done care must be taken 
 to shield the baby from wind and direct sunlight. 
 Avoid high winds and outings on damp days. 
 
 Baby 's room should be the sunniest room in the 
 house. It should be provided with easy ventilation 
 and should be free from drafts. 
 
 The temperature of the room should be 70° F., but 
 rather lower than higher. Keep the windows open at 
 night unless the temperature outside is below 40° F. 
 After the first year keep the windows open unless the 
 temperature is below 20° F. Keep the baby's bed- 
 room simple. All children and especially babies should 
 sleep alone, if possible. Separate the beds and thus 
 prevent the possibility of the spread of any disease. 
 The mattreses should be firm and the pillows small. 
 Turn the child over several times during the night. 
 
 Infant Feeding. 
 Maternal nursing should be used if possible. Let 
 your physician decide whether or not the baby should 
 
be raised artifically. Do not let the matter of your 
 own convenience interfere, or be considered for a 
 moment. The baby should be weighed weekly and 
 there should be a marked increase in weight every 
 week. Any dropping off of weight should be cause 
 enough to call your physician. Teach the baby to be 
 regular in feeding and see that the regularity is ob- 
 served if you wish to give the child the best possible 
 start in life. One of the essentials is plenty of water, 
 which may be given with a bottle. 
 
 In giving formulae for the home modification of 
 milk for the baby, it must be understood that the 
 formulae are for the average baby of that age, a large 
 baby, well devoleped, of four months, will not be sat- 
 isfied with the four months formula or quantity. He 
 wants and needs more than the average. On the other 
 hand, a sickly baby does not require and cannot use 
 the formula of the normal baby. Therefore the 
 formulae must be changed. For those changes consult 
 your physician, because it would be absolutely im- 
 possible to diagnose and prescribe for each individual 
 case in this book. We can only give the opinions of 
 the best authorities for the care of the normal child. 
 
 Artificial Feeding — The food must be made to con- 
 tain the same parts as the mother's milk, and those 
 parts in the same proportion. Cow's milk must neces- 
 sarily be the basis, because it comes nearer to the 
 correct and desired proportions. It is, however, neces- 
 sary to dilute this. More fats and sugar must also be 
 added. The fat is best added by using "top milk." 
 This is made as follows: Let the bottle of milk stand 
 in a cool place for three hours. The top half of the 
 bottle is the "top milk." Either dip off the top milk 
 or better syphon off the bottom and leave the top milk 
 in the bottle. It will be 6 per cent. fat. 
 
 Sugar — To make a proper dilution of sugar add 1 
 ounce of milk sugar to 20 ounces of water, or, for a 
 smaller quantity, a level teaspoon to 7% ounces of 
 water. This makes a 5 per cent, solution. 
 
 The milk for 24 hours should be prepared at the 
 same time, and put into bottles, holding just enough 
 for each feeding. These should be kept in a perfectly 
 clean ice box. Each bottle must be stopped with a 
 plug of cotton. When you heat the milk for feeding 
 always add a teaspoon of lime water. 
 
 Formulae — Baby one month and under, total 
 amount to be made should be 20 to 30 ounces. The 
 proportions should be two-thirds of the above prepara- 
 tion of 5 per cent, sugar solution to one-third of the 
 top milk. This should be put into ten bottles. 
 
 Baby six weeks to three months— Total quantity, 28 
 to 38 ounces. The proportions should be three-fifths 
 of the 5 per cent, sugar solution to two-fifths of the 
 top milk. Add a teaspoonful of lime water before 
 feeding to each bottle. 
 
 Three months to six months — Gradually increase 
 
the top milk proportion till the proportion is y% top 
 milk to % of the 5 per cent, sugar solution. 
 
 Six months and over — Barley water should be used 
 with y. 2 of the proportion of sugar solution. Oatmeal 
 water may be used in place of the barley water if the 
 infant is constipated. 
 
 If there is. no gain in weight and no indigestion, 
 lessen the amount of the diluent. If there is vomiting 
 immediately after feeding reduce the quantity of food 
 given. 
 
 Sugar — Too much sugar causes: Enactions of gas; 
 thin green acid stools. Too little sugar may be noted 
 by a slow gain in weight. 
 
 Fat — Too much fat causes: Vomiting of a sour 
 mass 1 to 2 hours after feeding; fat in the stools. Too 
 little fat causes obstinate constipation. 
 
 Proteids — An excess of proteids causes habitual 
 colic. 
 
 Barley water — Before the age of six months the 
 diluent may be boiled water, after that age barley 
 water may be used if the case is not constipated. In 
 that case use oatmeal water. 
 
 Condensed Milk — When it is necessary to use con- 
 densed milk, as when traveling, get the best and the 
 highest priced. For very young infants use 1 part 
 condensed milk to 12 parts water. Six-months-old 
 babies require 1 part milk to 8 parts water. In each 
 case add cream. 
 
 Sterilized milk is not proper food for infants. They 
 lose weight on it. 
 
 Peptonized milk may be used as a temporary ex- 
 pedient, but its continued use does harm. 
 
 Pasteurized milk is not necessarily harmful. 
 
 Bottle — Keep on hand a dozen. Let them be wide 
 mouthed, cylindrical. In cleansing, rinse with cold 
 water and then wash with hot water and soap and a 
 brush. Before filling with milk boil in water for 20 
 minutes. 
 
 Nipples — Use the simple, plain black rubber nipple. 
 Cleanse thoroughly and keep in a solution of boric 
 acid. Never use a nipple with a rubber tube. 
 
 In General — Bear in mind that what agrees with 
 one child will not agree with all. No rule is arbitrary. 
 Do not be afraid to go outside of the beaten track. 
 The one criterion and object is to gain weight on the 
 part of the infant. 
 
Eules — The intervals for feeding and the amount 
 at different ages are here given. Adherence to this 
 will prevent overfeeding. 
 
 Number Average 
 
 
 Intervals 
 
 of amount 
 
 Average 
 
 
 of 
 
 feedings in at each 
 
 in 
 
 Age— 
 
 feeding. 
 
 24 hours, feeding. 
 
 24 hours. 
 
 1st week . . . 
 
 2 hours 
 
 10 1 oz 
 
 10 oz 
 
 1 to 6 weeks. 
 
 .2 x /-2 hours 
 
 8 1% to 2 oz 
 
 12 to 16 oz 
 
 6 weeks to 
 
 
 
 
 6 months. 
 
 3 hours 
 
 6 3 to 4 oz 
 
 18 to 24 oz 
 
 6 months . . . 
 
 3 hours 
 
 6 6 oz 
 
 36 oz 
 
 10 months . . 
 
 3 hours 
 
 5 8oz 
 
 40 oz 
 
 Fractures (Breaks). 
 Move the bone as little as possible till it has been 
 properly set, because constant and painful irritation 
 will cause the injured member to swell so that it will 
 be practically impossible to set the broken bone cor- 
 rectly and not without causing a great deal of un- 
 necessary pain. If it is necessary to move the patient, 
 lift each side of the fracture carefully and bandage 
 if necessary. Clothing and shoes, if the leg is broken, 
 should be removed with as little disturbance possible. 
 
 Burns. 
 Apply vaselin, butter or any convenient salves or 
 oils at once, anything that will keep the air from the 
 injured part, not clothing. Equal parts of lime water 
 and olive or linseed oil, a paste of baking soda and 
 water, whatever it is should be bound on and the part 
 thoroughly covered. 
 
 Drowning. 
 Open clothing over the neck and chest. Turn on 
 face and elevate the body so that the water will run 
 from the lungs. Apply artificial respiration (breath- 
 ing) by laying the body on the back with the head 
 lower than the feet and copress the body over the 
 edge of the ribs every three seconds. Eub the rest 
 of the body and apply heat while the artificial respira- 
 tion is being carried on. Get a pulmotor if possible. 
 
 Gas Poisoning. 
 
 Remove to the air and use artificial respiration as 
 above. If possible as soon as respiration is started, 
 even if very feeble, get oxygen gas and use it along 
 with the artificial respiration. A pulmotor will save 
 many cases otherwise hopeless. 
 
 A telephone call to the nearest police station, and 
 a statement of the case will bring the pulmotor to the 
 patient immediately. 
 
 Sun Stroke or Heat Stroke. 
 Apply cold baths, cold sponge or cold douche, see 
 the section of baths. Do not use stimulants, because 
 the alcohol contained by them has a tendency to heat 
 the body that is suffering from that very thing. Give 
 the patient all the air possible. 
 
 144 
 
Poisoning. 
 In all cases of poisoning send immediately for a 
 physician, then give an emetic and antidote. 
 
 Emetics. 
 Mustard, a tablespoonful in a glass of warm water. 
 Salt, 2 tablespoonfuls in a glass of tepid water. 
 
 Antidotes. 
 
 In case of poisoning with arsenic, paris green, 
 sugar of lead, the different salts of zinc, copper, mer- 
 cury, digitalis, strychnine and morphine, the following 
 general antidote should be given freely. Do not use 
 the general antidote for carbolic acid poisoning. 
 
 General Antidote — Keep one bottle containing 2*£ 
 ounces saturate soution sulphate of iron, 1 containing 
 2 ounces of calcined magnesia, 1 ounce animal char- 
 coal and 2 ounces of water. When required for use 
 pour together and shake. Give frequently a wine glass 
 full at a time. 
 
 Unknown Poisons — Give mustard water or salt so- 
 lution and provoke repeated vomiting. Give the gen- 
 eral antidote as above. 
 
 Arsenic Poisoning (paris green, Scheeles green, ar- 
 senate of lead) — Give the general antidote as above, 
 then emetic of mustard water; after repeated vomiting 
 2 tablespoons castor oil. 
 
 Opium, Laudanum and Chloral Poisoning — Pro- 
 voke repeated vomiting by giving mustard water or 
 salt solution. Give strong coffee. Arouse by whip- 
 ping, etc., but do not walk the patient. In case of the 
 above poisons and morphine, heroine or codeine, with 
 the exception of chloral, the surest antidote if given 
 soon after the poisoning is permanganate of potash. 
 Crush a crystal the size of a pea in a glass, fill with 
 water and give to the patient. 
 
 Strychnine Poisoning — Provoke vomiting twice. 
 Give the general antidote, then 2 tablespoons castor 
 oil. Keep the patient absolutely quiet. 
 
 Carbolic Acid Poisoning— Give 2 teaspoons of pure 
 grain alcohol; do not give wood alcohol. If alcohol 
 is not at hand use a glass of whiskey or a tablespoon 
 of vinegar, then raw eggs. 
 
 Acid Poison — Sulphuric, nitric, muratic, oxalic. 
 Give an alkali, baking soda or plaster from the wall, 
 the raw eggs. 
 
 Alkali Poisons — Ammonia, caustic soda, potash, 
 lye. Give an acid such as vinegar or lemon juice. 
 Provoke vomiting with mustard water and then raw 
 eggs. 
 
 Alcohol Poisoning — Mustard water to provoke re- 
 peated vomiting. 
 
 Decayed meat, vegetables, bad ice cream, etc., 
 "ptomaine poisons." Provoke vomiting with mustard 
 water or salt solution. Give crystal of permanganate 
 potash size of a pea, crush in a glass and add water. 
 Oive. 
 
 146 
 
Menus for Two People at $5 Per "Week 
 
 SUNDAY. 
 
 Breakfast. 
 Half a grape fruit apiece. 
 Scrambled eggs on toast. 
 Eolls. Coffee. 
 
 Dinner. 
 
 Cream of tomato soup. 
 
 Eoast leg of lamb. 
 
 Eiced potatoes. 
 
 Mashed turnips. 
 
 Lettuce and cream cheese salad. 
 
 Steamed fruit dumpling. 
 
 Coffee. 
 
 Tea. 
 
 Lettuce sandwiches. 
 Waffers, jam and tea. 
 
 MONDAY. 
 
 Breakfast. 
 Apples. 
 Fried sausage. 
 
 Browned potatoes. 
 Toast. Coffee. 
 
 Luncheon. 
 Baked macaroni and cheese. 
 Corn cake. 
 Tea. 
 
 Dinner. 
 
 Consomme. 
 
 Creamed salt codfish. 
 
 Baked potatoes. 
 
 Escalloped beets. 
 
 Apple pie, cheese, coffee. 
 
 TUESDAY. 
 
 Breakfast. 
 Stewed prunes. 
 Fried mush. 
 Bacon. 
 Eolls. Coffee. 
 
 Luncheon. 
 Creamed chipped beef. 
 Baked potatoes. 
 Stewed fruit. 
 Tea. 
 
 Dinner. 
 
 Potato soup. 
 
 Cold roast lamb. 
 
 Cream potatoes. 
 
 Stuffed tomatoes. 
 
 Suet pudding with hard sauce. 
 
 Coffee. 
 
WEDNESDAY. 
 
 Breakfast. 
 Half an orange apiece. 
 Shredded wheat. 
 Wheat cakes. 
 Coffee. 
 
 Luncheon. 
 
 Dinner. 
 
 Curry of rice. 
 Baked apples. 
 Muffins. 
 Milk. 
 
 Pea soup. 
 Boiled steak. 
 Stuffed potatoes. 
 Boiled onions. 
 Cucumber pickles. 
 Baked pears. 
 Waffers. Coffee. 
 
 THURSDAY. 
 
 Breakfast. 
 Grapes. 
 Cream wheat. 
 Ham. 
 
 Baked potatoes. 
 Coffee. 
 
 Luncheon. 
 Cream tomato soup. 
 Toasted muffins. 
 Cocoa. 
 
 Dinner. 
 Corned beef. 
 Plain boiled potatoes. 
 Cabbage. 
 Horse radish. 
 Baked apples and whipped cream. 
 
 FRIDAY. 
 
 Breakfast. 
 Bananas. 
 Oatmeal. 
 
 Poached eggs on toast. 
 Coffee. 
 
 Fried oysters. 
 Cabbage salad. 
 Pop-overs. 
 Coffee. 
 
 Vegetable soup. 
 Baked fish. 
 Mashed potatoes. 
 Lettuce salad. 
 Apple tapioca. 
 Coffee. 
 
 Luncheon. 
 
 Dinner. 
 
f 
 
SATURDAY. 
 Breakfast. 
 Sliced pineapple. 
 Pork chops. 
 Brown potatoes. 
 Muffins. Coffee. 
 
 Luncheon. 
 
 Cream toast. 
 Sliced fruit. 
 Cookies. Cocoa. 
 
 Dinner. 
 
 Baked beans. 
 
 Chili sauce. 
 
 Steamed brown bread. 
 
 Pumpkin pie. 
 
 Coffee. 
 
 
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