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 By 
 
 AIRS. ELIZABETH M. WEETER 
 

 Class :'\3J£- 
 
 Copyright If 
 
 COPYRIGHT DEPOSIT. 
 
THE LUTHERAN COOK-BOOK 
 
 A 
 
 compilation of carefully selected and tried recipes for 
 three times every day eating, 
 
 We may live without poetry, music and art, 
 
 We may live without conscience and live without heart, 
 
 W T e may live without friends, we may live without books, 
 
 But civilized man cannot live without cooks. 
 
 J& J& J& 
 
 FOURTH EDITION 
 
 Compiled by 
 MRS. ELIZABETH M. WEETER 
 
 Ccpvright, 1907 
 
Oop.yiiiim entry 
 
 FsJb 1° lc i c7 
 GLASS* XXc. NO. 
 
 B. 
 
 INTRODUCTION 
 
 1|The wide-spread popularity of former editions of this 
 book, and a growing demand for practical recipes which 
 stick to one's ribs, is our apology for this one. 
 
 •The recipes in this book are gathered from many sources; 
 some of them are old, some are new, all, we believe, 
 are good. 
 
 llThis, the fourth edition, is revised, enlarged, and in 
 part rewritten. 
 
 1|In submitting it to the progressive housewife our aim is 
 to provide her with a cook-book in the careful, intelligent 
 use of which she will be able to set her table appetiz- 
 ingly and, at the same time, economically. 
 
 Price 35 cents, postpaid 
 
 Address 
 
 Mrs. Elizabeth M. Weeter, 
 Newark, Ohio. 
 
INDEX 
 
 Page 
 
 Meats and Eggs 5 
 
 Soups 13 
 
 Poultry and Game 19 
 
 Fish and Oysters 23 
 
 Vegetables 27 
 
 Salads, etc ; 32 
 
 Bread , Fritters , etc 37 
 
 Pies, Puddings, Ice Creams, Desserts 43 
 
 Cakes, Icings, Fillings 53 
 
 Pickles 66 
 
 Be verages 71 
 
 Fruits, Jellies, and Preserves 77 
 
 Candies 83 
 
 Miscellaneous 89 
 
 What Householders should Remember 94 
 
 Domestic Emergencies 98 
 
Let me do your Cooking 
 
 Why won}-, watch and fret over a hot stove 
 when 3'ou can put your meat, vegetables, cus- 
 tards — in short, the whole meal for the 
 whole family, into my ample shelves and 
 cook it, as food never was or can be cooked 
 in any other way, over ONE BURNER of 
 stove, range, gas, gasoline or oil stove? 
 
 I come in both round and square 
 
 shapes — both kind have 
 
 whistles* 
 
 Prices $2.00, $2.50, $3.00 
 $4.50 up. 
 
 nothing overdone 
 I am the 
 COMBINATION 
 
 COOKER 
 AND BAKER 
 
 No watching; no basting; 
 nor underdone. 
 
 IDEAL STEAH 
 
 made of heavy tin or copper, with ALL COPPER, seamless 
 drawn tank; seamless top. No sharp corners on me to catch the 
 clothing or hands or to retain grease and dirt. I BLOW MY 
 WHISTLE 20 minutes before waterneeds replenishing; never go 
 on a strike nor talk back. I CUT THE COST OF FUEL and 
 WORK IN HALF, save time and water and tear on your tem- 
 per and vocabulary. I hold 12 one quart cans in canning fruit. 
 Write right now 
 
 Pf/^pk RrknLr 48 pages. It tells all about me. Gives full de- 
 rlCC DtJOiX tails; letters from people all over the laud who 
 would not do without me for ten times what I cost. 
 
 TOLEDO COOKER CO., 
 
 1322 West Bancroft St., Toledo, Ohio 
 
Meat and E££s 
 
 Beefsteak Roll. — Cut a slice from the round weighing 
 two pounds and about one inch thick. Cut one slice of fat 
 salt pork into small pieces or cubes. Lay the meat on a 
 board, sprinkle the pork over and roll up tight; tie a stout 
 thread round in several places and steam three hours. From 
 the liquid in the dish in which the meat was placed make 
 a gravy, using brown flour for thickening". Serve with 
 baked potatoes. 
 
 Veal Cutlets, German Style. — Two pounds of veal cut- 
 lets, one egg, beaten light, two teaspoonfuls of melted but- 
 ter, pinch of pepper, salt to taste. Cut the veal cutlets into 
 neat pieces, about the size of a silver dollar, pepper and salt 
 lightly, dip each piece into the beaten egg and melted but- 
 ter, and fry ten minutes in a little butter or good dripping. 
 They should be a nice brown on each side. Put in a plat- 
 ter and pour tomato sauce over them. 
 
 A Pot Roast. — Use for this a portion of the brisket, 
 which is one of the cheapest cuts of meat. To prepare, 
 place in a pot without water, and stir about over the fire 
 till well browned, after which add boiling water nearly 
 sufficient to cover the meat. Boil slowly till done, allow- 
 ing twenty minutes to a pound, adding when half done the 
 salt. Half an hour before done, pare a few potatoes, and 
 place them under the meat. When ready to take from the 
 fire, thicken with flour, adding curry at the same time if 
 desired. If properly cooked, the meat will be tender and 
 the gravy rich and free from grease and lumps. — The Luth- 
 eran ( )bserver. 
 
 Baked Ham. — Ham intended for boiling should be thor- 
 oughly washed, rubbing with a coarse cloth. Put into a 
 large vessel, so that it may be covered with cold water. 
 If large, boil about fifteen minutes for each pound of ham. 
 
 5 
 
When done, remove from the fire and let cool. Remove the 
 skin and spread over the top a mixture made as follows : 
 ( >ne tablespoonful of mustard, one-half tablespoonful black 
 pepper, and two teaspponfuls of brown sugar. Lay the 
 ham in a pan and pour mixture over it. Bake, basting fre- 
 quently. 
 
 Meat Cakes. — Take raw beef, and with chopper cut 
 finely, as for sausage meat. Season with pepper and salt, 
 and if desired, a little raw onion, but this must be cut very 
 finely. Shape into balls like sausage meat, and fry in hot 
 fat, as one would doughnuts. Care must be taken that the 
 meat is well cooked. — Mrs. O. H. Melchor, Springtown, 
 Pa. 
 
 Veal Croquetts. — Chop fine cold cooked veal ; add one- 
 third as much mashed potatoes, and one-half onion, chop- 
 ped fine ; salt and pepper to taste. Mix with egg, then make 
 into small cakes; dip in beaten egg, and roll in cracker 
 dust, and fry in boiling lard. — Mrs. Geo. Geiss, Allentown, 
 Pa. 
 
 Hash. — Cut fine any cold beef that may be left from 
 a meal, 2 onions, 4 large potatoes. Amount of onions and 
 potatoes must be increased or diminished according to 
 amount of meat used. After making a gravy of I table- 
 spoonful of lard and two tablespoonfuls of flour, add two 
 tablespoonfuls of vinegar; then stir in the meat, onions. 
 potatoes and a little parslev cut fine ; boil about fifteen min- 
 utes.— Mrs. L. B. Hafer, Philadelphia, Pa. 
 
 Hamburg Steak. — One-half pound lean, raw beef chop- 
 ped fine, season with onion, salt and pepper. Shape into 
 small flat balls, using but little pressure. Put into frying 
 pan a small piece of butter, and when hot put in steak. 
 Turn frequently. A little chopped salt pork is an improve- 
 ment. * 
 
 Veal Loaf. — Two pounds ground veal or beef, one-half 
 cup cracker crumbs, two eggs, one-half cup rich cream, 
 butter size of an egg and parsley, salt and pepper to suit 
 taste. Mix all together and roll in cracker crumbs. Put in 
 pan with little water. Cover and bake till the juice comes 
 
 6 
 
out on top. This can be served warm or cold. — Miss Emma 
 Senseman, New Kingston, Pa. 
 
 Beef Juice. — Take fresh, juicy beef, remove all fat and 
 skin and cut in half inch blocks. Place pan on stove, when 
 hot put in a little of the meat at a time, turning pan from 
 side to side until it turns white (do not fry), remove from 
 pan and put into beef press and squeeze all the juice from 
 it. Serve with cracked ice and salt to taste. 
 
 Ham Toast. — Toast as many slices of bread as there 
 are people to serve. For each slice allow the yolk of one 
 egg beaten, a spoonful of milk and a rounding tablespoon- 
 ful of minced cold boiled ham. Let the ham heat through 
 and the eggs curdle, but not harden and spread on the toast 
 at once. If the mixture boils it will be spoiled. 
 
 Beef Loaf. — Two pounds of beef steak ground fine, one 
 cup cracker crumbs, one-half cup melted butter, two eggs, 
 one cup sweet milk (hot) salt and pepper to taste. Water 
 may be used instead of milk. Mix well together and form 
 into a loaf. Bake about two hours, basting with water 
 while baking. — Mrs. Charles Hetrick, New Kingston, Pa. 
 
 Veal Loaf. — Select a knuckle of veal, or any bony piece 
 that has a large proportion of gelatine. Cut in small pieces, 
 and remove any fragments of bone. Cover with cold water, 
 boil quickly, skim and add one onion, one teaspoon of salt, 
 and one saltspoon of pepper. Let it simmer until the meat 
 slips from the bone, the gristly portions are dissolved, and 
 the liquor reduced to one cup. Remove the meat, pick out 
 all the bones, strain the liquor and season highly with salt, 
 lemon juice and pepper, and slightly with sage or thyme. 
 Chop or pick the meat apart ; add two or three tablespoons 
 of powdered cracker and the meat liquor; mix well and put 
 into a bread pan. Put it in a cool place and when hard, 
 serve in thin slices. The gelatine in the meat liquor will 
 harden and hold the meat together without pressure. Serve 
 in slices daintily garnished. — This is Mrs. Lincoln's Recipe. 
 
 Stuffed Beefsteak. — Take a round <A beef steak, salt 
 and pepper. Make a dressing of bread crumbs and parsley; 
 butter same as for chicken, and lay in the steak; tie up 
 
and put in pan to roast. Lay a slice of fat salt pork on 
 top, and baste often. 
 
 Savory Meat. — Three and one-half pounds raw lean 
 beef from the round, chopped fine, six soda chackers rolled, 
 three eggs not beaten (just mixed), one tablespoon salt, 
 one tablespoon pepper, one nutmeg, four tablespoons cream, 
 one spoon water, small piece butter, one teaspoon parsley. 
 Bake in oven one and one-half hours, basting with butter 
 and water. 
 
 Deviled Ham Sandwich. — Chop cold boiled ham very 
 fine. For each teacupful take the yolks of two hard boiled 
 eggs, one-half teaspoonfnl of mustard, and half cup of 
 nulled butter, some salt and pepper to taste. A little chop- 
 ped pickle gives it a good taste. Spread between slices of 
 bread. 
 
 Veal Steak. — If it is necessary to wash the veal, wipe 
 dry. Dip in beaten egg, then into cracker crumbs, and fry 
 in half butter and lard to a nice brown. Season with pep- 
 per and salt in the pan. 
 
 Veal Loaf. — Three pounds veal, one-quarter pound 
 pork, two eggs, five crackers crumbed, one-half cup milk. 
 Bake one and one-half to two hours. — Mrs. James H. 
 Moore, Newark, Ohio. 
 
 Sandwich Filling. — Boil pork tenderloin until tender, 
 well seasoned with salt and pepper, grind, mix with chop- 
 ped nuts and mayonnaise. Spread between thin slices of 
 bread with or without a lettuce leaf. — Mrs. F. D. Altman, 
 Atchison, Kansas. 
 
 Panned Beef. — Use nice, tender steak ; have pan hot 
 and put meat in. Let be a moment and turn ; keep turning 
 from side to side until done; the quicker it can be browned 
 the better. Pepper and salt to taste, and spread plenty of 
 butter on both sides. Serve at once. 
 
 Roasted Beef. — To roast beef properly, it should be 
 boned, rolled together and secured by skewers. Prepared 
 in this way, a roast of four or six pounds will answer a 
 small family for several meals, as it can be nicely re-roast- 
 ed the see- »n d day. Place it in a roaster, dredged with salt, 
 pepper and flour; add boiling water, and roast for two 
 
 8 
 
hours. Longer time is required if the meat is desired 
 well done. 
 
 To Cook Sweetbreads. — Having sealded in salted 
 water, remove stringy parts. Then stand them in cold 
 water ten minutes. Drain on towel. Dip into egg and 
 bread crumbs, and fry in butter. 
 
 Baked Eggs. — Break eight eggs into a well buttered 
 dish, put in pepper and salt, bits of butter, and three table- 
 spoons cream. Set in the water 5 minutes, or set in oven 
 and bake twenty minutes. 
 
 Dutch Dish. — To one pound of veal or fish remnants, 
 add a fourth of a pound of bread that has been moistened 
 with beef tea, one finely ehoped onion, one-fourth each of 
 salt and ground cloves, three tablespoonfuls of melted but- 
 ter, one-half a lemon peel grated, and the well beaten yolks 
 of three eggs. When these are mixed, put the stiffly beaten 
 whites of the eggs into the mixture, pour into a buttered 
 baking dish and bake three-quarters of an hour. 
 
 Scrambled Eggs. — Beat together eight eggs, add pep- 
 per and salt to taste, 1 pint of milk, then pour in a hot pan 
 that has one tablespoonful of hot lard in it. Fry until it 
 can be taken from pan on a cake turner. — Mrs. M. E. Ridg- 
 K\ . Hampstead, Md. 
 
 Pickled Eggs. — Take five eggs to one jar. Boil hard, 
 peel and put in a jar. Scald vinegar, a few slices of red- 
 beet, celery seed, and mustard. Place over eggs and seal. 
 
 Omelette. — Six eggs, one cun of milk, a tablespoonful 
 of Hour, a pinch of salt. Beat whites and yelks separately. 
 Have a buttered pan very hot. Bake in quick oven five 
 minutes. 
 
 Boiled Eggs Served in Cream. — Boil one-half dozen 
 eggs about fifteen or twenty minutes. Shell and cut off 
 a little white so the egg will stand up alone. Boil one 
 pint of cream and thicken with one tablespoon flour. Sea- 
 son with salt, pepper and a little butter. Pour the cream 
 over the eggs, garnish with parsley and grated yolk of a 
 hard-boiled egg. 
 
 Deviled Eggs. — Boil hard one dozen eggs, put in old 
 water and peel; cut in halves (lengthwise); take put the 
 
 9 
 
yelks and mash fine, put in a lump of butter size of hickory- 
 nut, salt and pepper to taste; a little mustard and enough 
 vinegar to mix all together well. Fill the whites and serve 
 cold.— Mrs. J. H. Diehl, St. Clairsville, Pa. 
 
 Fricassee Eggs. — Toast half dozen pieces of bread, lay 
 on plate and garnish with parsley. Melt one tablespoonful 
 of butter, add one tablespoonful of flour, stir until smooth, 
 one and one-half pints milk, add the whites of six hard 
 boiled eggs, chopped fine. Pour this over toast. Grate 
 yelks and sprinkle over top. Serve hot. — Mrs. John D. 
 
 Lippy. 
 
 Souffled Eggs. — Three eggs beaten separately, juice of 
 half a lemon, three tablespoonfuls of pounded sugar, one 
 tablespoonful of Mother's cornstarch, two tablespoonfuls of 
 Hour; milk enough to make a batter; one-half teaspoonful 
 of Royal Baking Powder. Bake 15 minutes in quick oven, 
 and serve hot. — Mrs. S. F. Greenhoe, Stone Church, Pa. 
 
 To Soft Boil Eggs. — Bring water to boiling point then 
 put in eggs and keep boiling for exactly three minutes. 
 
 To boil a Ham. — A blade of mace, a few cloves, a 
 sprig of thyme, and two bay leaves. Well soak ham in 
 large quantity of water for twenty-four hours, then trim 
 and scrape very clean; put into large stewpan, with more 
 than sufficient water to cover it; put in mace, cloves, thyme 
 and bay leaves. Boil four or five hours, according to 
 weight : when done, let it become cold in liquor in which 
 it was boiled. Then remove rind carefully, without injur- 
 ing the fat ; press cloth over it to absorb as much of the 
 greese as possible. It is always improved by setting in 
 the oven for nearly an hour, till much of the fat dries out, 
 and it also makes it more tender. Shake some bread rasp- 
 ings over the fat. Serve cold garnished with parsley. 
 
 Fried Salt Pork. — Cut fat salt pork in thin slices and 
 soak in milk for a few hours. Pour boiling water over, 
 drain and fry until crisp. When partly fried they may 
 be dipped into batter, then finished in the same pan, turn- 
 ing several times. 
 
 Pork and Beans. — Soak one quart white beans over 
 night in cold water. Drain, add fresh water, and simmer 
 
 10 
 
gently till tender. Put in baking pan and place in center, 
 rind up, gashed, one-half pound fat salt pork parboiled. 
 Mix one teaspoon salt, one-half teaspoon dry mustard, and 
 one tablespoon molasses; add to the beans, with enough 
 boiling water to cover. Bake eight hours in a moderate 
 oven, adding more water as necessary. 
 
 Liver and Bacon. — Cut liver in one-half in. slices, soak 
 in cold water 20 minutes, drain, dry and roll in flour. Have 
 pan very hot. Put in bacon thinly sliced, turn until brown, 
 transfer to hot platter. Fry liver quickly in the hot fat, 
 turning often. When done pour off all but one or two 
 tablespoons fat, dredge in flour until it is absorbed, and 
 stir till brown. Add hot water gradually to make smooth 
 gravy, season and boil one minute. Serve separately. 
 
 Few people know that lamb's liver is as tender and 
 well flavored as calf's liver; it is much less expensive. 
 
 Stew, Irish. — Time, about two hours. Two and one- 
 half pounds chops, eight potatoes, four turnips, four small 
 onions, nearly a quart of water. Take some chops from 
 l<»in of mutton, place them in a stewpan in alternate layers 
 of sliced potatoes and chops ; add turnips and onions cut 
 into pieces, pour in nearly quart cold water; cover stew- 
 pan closely, let stew gently till vegetables are ready to 
 mash and greater part of gravy is absorbed; then place in 
 a dish ; serve it up hot. 
 
 Mutton Haricot. — Cut two pounds breast mutton in 
 pieces, roll in flour, and brown in drippings. Transfer to 
 a stewpan, and two sliced onions, cover with boiling water, 
 and simmer until very tender. Add one pint parboiled po- 
 tatoes or one pint boiled macaroni and one pint shelled 
 peas; season, simmer till vegetables are done. 
 
 Brown Kidney Stew. — From a beef kidney cut off the 
 outside meat in bits, rejecting tubes and purplish cores. 
 Cover with cold water; heat slowly till steaming, drain, 
 ;\(\i\ cold water, and heat a second and again a third time. 
 To the drained kidneys add one cup brown sauce, season 
 very highly with AYorcestershire and catsup, and stand 
 over hot water for ten minutes. 
 
 II 
 
Memorandum 
 
 12 
 
Soups 
 
 Vegetable Soup. — Boil a beef bone, or a piece of beef 
 until well done; add boiling water enough to make amount 
 wanted; add about a pint of chopped cabbage, a half pint 
 of tomatoes, three small onions, three potatoes, three car- 
 rots, a half pint of sweet corn, parsley and summer savory 
 to suit taste. Let all boil slowly an hour or longer. If 
 1 (referred, you can add a little thickening. Serve with 
 crackers. 
 
 Corn Soup. — Grate carefully one pint of fresh corn, 
 being careful not to get any of the cob in ; add to the 
 corn one pint ^\ water, and cook fifteen minutes. When 
 tender, add one quart of boiling milk (morning's milk pre- 
 ferred), three tablespoonfuls of butter rubbed smooth with 
 one tablespoonful oi flour, and a little salt. Let it boil up, 
 then serve with crisp butter wafers. — Lutheran ( )bserver. 
 
 A Delicious Corn Soup. — Use for every canful of corn 
 one and one-half pints of milk, one and one-half table- 
 spoonfuls of butter, one tablespoonful of flour, one level 
 teaspoonful of salt, one-sixth of a teaspoonful of pepper and 
 one tablespoonful of minced onion. Mash the corn as fine 
 as possible, and then put it into the double boiler. Put 
 the milk — except one gill, which you will reserve for blend- 
 ing the flour — with the corn, and cook for a quarter of an 
 hour. Cook the onion in the butter for about ten minutes, 
 stirring frequently and taking care that it does not burn, 
 and add it to the corn and milk. Mix the cold milk which 
 you reserved with the Hour, and when it is well blended 
 and perfectly smooth stir into the hot mixture. Add the 
 salt and pepper and cook for ten minutes longer, then 
 strain and serve very hot. 
 
 Turtle Soup. — After turtle is cleaned, place in kettle 
 with plenty of water and boil tender. Remove from the 
 
 13 
 
water and pick meat from the bones. To the broth add 
 six potatoes cut in dice, cook until soft, then add the tur- 
 tle. Let this boil one-half hour and add thickening of two 
 tablespoonfuls flour in cup of water and lump of butter the 
 size of an egg. Just before serving add four hard boiled 
 eggs chopped fine, a half of a lemon, and one teaspoonful 
 of ground cloves. Pepper and salt to taste. — Mrs. John D. 
 Lippy. 
 
 Croutons. — Cut bread about half an inch square and 
 toast quite brown and serve with soups. 
 
 Soup Stock. — Place a large beef shank (with bone well 
 cracked) in two gallons of cold water. Add one table- 
 spoonful of salt and boil all day, skimming carefully just 
 before it begins to boil. Strain and cool. In the morning 
 skim off the fat, and turn into a soup kettle without the 
 sediment. It is then ready for any kind of soup-. — Mrs. F. 
 R. Fulton, Minneapolis, Minn. 
 
 Mock Bisque. — Use one-half can of tomatoes, one 
 quart of milk, one-third cup of butter and two level tea- 
 spoons of cornstarch. Heat the milk and tomato separate- 
 ly. Rub the tomato through a strainer and then put back 
 on the stove to keep it hot. Take one rounding table- 
 spoon from the one-third cup of butter and let it get hot 
 in a saucepan. Add all the cornstarch at once, stir and 
 cook until smooth. Then add the hot milk slowly, almost 
 drop by drop. When all is in add salt and pepper, and 
 then turn in the hot tomato and also the remainder of ths 
 butter. Stir and it is ready to serve. If the tomatoes are 
 not very acid the soup will not curdle, although many 
 cooks think it necessary to add a pinch of soda. This soup 
 is served with croutons or bread cut in dice and fried in 
 lard. 
 
 Tomato Soup. — Place one pint of tomatoes, one pint 
 of water, one-fourth of a small onion, and a little parsley, 
 over the fire. Cover closely and stew gently for an hour. 
 Then strain through a coarse sieve. Lift out onion and 
 parsley, and pulp the tomato through. Rub two table- 
 spoonfuls of flour and one of butter together. Return the 
 soup to the fire, and when hat add thickening. Cook three 
 
 14 
 
minutes. Add salt and pepper to taste, and serve. — Mrs. S. 
 F. Tholan, Ambler, Pa. 
 
 Mock Bisque Soup. — Place one and one-half quarts of 
 sweet milk over the fire to boil. When the milk boils, add 
 one tablespoonful flour dissolved in a little of the milk, 
 three tablespoonfuls of butter, and one quart of tomatoes 
 stewed and strained. Also add one small teaspoonful of 
 soda. Salt and pepper to taste. 
 
 Potato Soup. — Three potatoes, one quart milk, two 
 slieed onions, three tablespoonfuls butter, two tablespoon- 
 fuls flour, cue and one-half teaspoonfuls salt, one-fourth 
 teaspoonful celery salt, one-eighth teaspoonful pepper, few 
 grains cayenne, one teaspoonful chopped parsley. Cook 
 potatoes in boiling salted water. When soft rub through 
 strainer. Scald milk with onion, remove onion, and add 
 milk slowly to potatoes. .Melt half the butter; add dry 
 ingredients, stir until well mixed, then stir into boiling 
 soiq). Cook one minute, strain, add remaining butter and 
 sprinkle with parsley. 
 
 Pea Soup. — Soak one-half pint dried peas in water over 
 night. Cut in small blocks two potatoes and one onion. 
 Teas will require from three to three and one-half hours to 
 cook. Use piece of boiling beef or soup stock. — Mrs. H. 
 C. Roehner, Hoagland, [nd. 
 
 Clam Soup. — Twleve clams cut fine, one quart water, 
 three potatoes diced, two hard boiled eggs. Boil potatoes 
 and clams until potatoes are soft. Then add one pint rich 
 milk or cream. Then add butter or cream balls. Take 
 butter size of walnut, work in flour enough to make a 
 dough. Then make balls size of a bean. Add then the 
 eggs beaten light. Then salt, butter and pepper to suit the 
 taste. — Miss Emma Senseman, New Kingston. Pa. 
 
 Noodles for Soup. — Take a large cupful of flour, a 
 pinch of salt and an egg. Mix these together thoroughly, 
 roll very thin (adding more flour, if necessary, while rolling 
 to keep from sticking). Roll the dough together in a tight 
 roll; take a sharp knife and cut very tine, rut these into 
 
 15 
 
soup and let boil a few minutes. Add seasoning to taste.— 
 Mrs. S. Frankforter, Hampstead, Md. 
 
 Chicken Corn Soup. — Cut one chicken in joints and 
 boil very soft in four quarts of water. When soft, pick 
 meat from bones and chop rather fine. Add to broth, and 
 then add two cans fine cut corn, or the corn from ten ears. 
 Boil a few minutes, then thicken with one egg, rubbed into 
 as much flour as it will absorb. Salt and pepper to taste, 
 and boil three minutes longer. Add more water if too 
 thick and rich. — Mrs. G. F. Ritchey, New Kingston, Pa. 
 
 Bean Soup. — Boil beans, put through colander, and add 
 to beef broth and boil few minutes. 
 
 Tomato Soup. — ( )ne quart tomatoes, one quart water, 
 salt and pepper to taste, a lump of butter size of an egg 
 and let boil well, then add three pints sweet cream; let 
 come to a boil, then add one teaspoon of soda. Serve with 
 crackers. — Mrs. G. M. W'ertz. 
 
 Alphabet Soup. — ( )ne teaspoonful Armour's Extract of 
 Beef, one quart water, one and one-half tablespoonfuls but- 
 ter, one-half bay leaf, one-half teaspoonful salt, one tea- 
 spoonful chopped onion, one teaspoonful hour, one-eighth 
 teaspoonful paprika, two tablespoonfuls alphabets. 
 
 Dissolve Extract of Beef in w^ater ; add onion and bay 
 leaf. Cook ten minutes. Then add butter and flour mixed 
 together, stirring constantly. Let boil, strain, add alpha- 
 bets. Cook twenty minutes. Season and serve. — Armour's 
 Culinary Wrinkles. 
 
 Brown Soup Stock.— Three quarts beef broth, one-half 
 teaspoon ful pepper, two sprigs parsley, four cloves, one- 
 half bay leaf, one tablespoonful saft, two tablespoonfuls 
 butter, one-half cup each of carrots, turnips, onions and 
 celery, cut in dices. 
 
 Melt the butter, add the onion and brown; then add 
 the vegetables and seasonings to" cold water; cover and 
 cook slowly one hour; strain carefully and while hot add 
 the beef broth, stirring until it is thoroughly dissolved. 
 
 1 6 
 
Add more salt and pepper, if necessary. Cool as quickly 
 as possible. This stock is used for a number of soups and 
 should be made in considerable quantities and kept in a 
 cool place until it is all used.— Armour's Culinary Wrin- 
 kles. 
 
 '/ 
 
Memorandum 
 
 18 
 
Poultry and Game 
 
 To Prepare a Fowl. — Wash the fowl thoroughly inside 
 and out, to remove the oil, to which the dirt will adhere. 
 Singe and put the bulk of the stuffing in the neck, after the 
 crop has been removed. Truss the bird by pinning the 
 wings closely with skewer, then tie the legs closely to the 
 body with stout twine, and bind down the neck upon the 
 back. Sprinkle with salt and pepper, and lay strips of fat 
 salt pork over the breast. Bake in a hot oven two hours, 
 basting every fifteen minutes. — Lutheran Observer. 
 
 Roast Chicken. — Clean well and wipe dry inside of 
 fowl. Make filling as follows : Pour over stale bread 
 enough milk to moisten well, add two eggs, beaten light, 
 small lump of butter, a little onion, salt and pepper to taste. 
 Fill chicken and bake, basting often with the water from 
 the pan. Boil together the heart, liver and gizzard until 
 tender. Chop very fine, put back in the water they were 
 boiling in, pour into pan after chicken is removed, thicken 
 with a little flour, salt ami pepper to taste. 
 
 Chicken Mince. — Place two tablespoonfuls of butter 
 and one of flour in the pan : when thoroughly absorbed and 
 smooth add one cupful milk. When hot add two cupfuls 
 of cold cooked chicken that has been cut into dice and 
 stir well ; when quite hot add a seasoning of salt and at 
 the last moment a dust of pepper. 
 
 Baked Chicken. — Have the fowl prepared the after- 
 noon before. Prepare a dressing as follows: One pint of 
 corn meal, two eggs, two-thirds of a pint of sour milk, 
 one-half teaspoonful of soda: mix well and steam or bake 
 in oven. When done, soften with a little water. Add 
 chopped onion and pepper to taste. Stuff uncooked chick- 
 en and steam in cooker till done, then brown in hot oven. 
 
 Chicken Timbales. — ( me pint cold chopped chicken — 
 
 19 
 
white meat preferred — one cupful grated bread crumbs, one 
 cupful milk, lump of butter size of a walnut, salt and pep- 
 per to taste, whites of four eggs. Boil together the bread 
 crumbs and milk until they thicken, then add gradually 
 the chicken, butter and seasoning. Remove from the fire 
 and when cold and just before serving add the stiffly beaten 
 whites of eggs. 1 Witter well some timbale cups — any ordi- 
 nary baking cups will answer — pour in the mixture, filling 
 cups about two-thirds full, and place in a pan containing 
 boiling water. Bake in a moderate over from fifteen to 
 twenty minutes. When done turn out on a platter and 
 pour around them the cream sauce. — Lutheran Observer. 
 
 Chicken Pudding. — Cut up the chickens and stew until 
 tender, then take them from the gravy, and put on a dish, 
 and season them with pepper, salt and butter. Make a 
 batter of one quart of milk, three cups of flour, one-half 
 cup of melted butter, two teaspoonfuls of Royal Baking 
 Powder, a pinch of salt: grease a pudding pan and put a 
 layer of the chicken at the bottom, then some of the batter 
 over it. Do this until the dish is full. Have the top layer 
 batter. Bake about three-quarters of an hour. — Mrs. C. V. 
 Hyson, Hampstead, Md. 
 
 Creamed Chicken. — Two cupfuls chopped cooked 
 chicken, one cupful chicken dressing, two tablespoonfuls of 
 butter, one cup sweet milk, two tablespoonfuls flour. Sea- 
 son to taste and serve on toast. — Mrs. Ellen Ruthrauf. 
 
 Scalloped Chicken. — Mince cold chicken very tine; 
 season with pepper, salt, parsley and a little melted butter; 
 moisten with cream; cover with bread crumbs; make into 
 little balls and fry a delicate brown in hot lard and but- 
 ter. 
 
 Chicken Brown Stew. — Cut up a chicken as for frying. 
 Tut in a baking pan ; season with salt and pepper, and dust 
 over with Hour. Cut up pieces of butter and lav over the 
 chicken. Then pour over a cup of sweet cream. Put in a 
 hot oven and brown quickly. Turn the pieces so they 
 will brown all over. 
 
 Chicken Filets with Almond Sauce.— Remove the filets 
 from a raw chicken ; there are four, two on each side of the 
 
 20 
 
breast bone. Heat three tablespoonfuls of olive oil in the 
 chafing dish. Season the filets with salt and cook until 
 brown in the hot oil. Remove them and blend one table- 
 spoonful of flour with the oil that remains in the pan. 
 Then slowly add one cupful of cream. Cook three min- 
 utes and add one-half cupful of blanched almonds, cut into 
 small pieces. Reheat the filets in this and serve at once. 
 This recipe was selected as the best of thousands recently 
 submitted in a chafing dish competition. — Editor. 
 
 Smothered Chicken.— Cut up chicken as for fricassee. 
 Wash and let stand in cold water for some few minutes. 
 Drain, season, dredge with flour, and put in pan not quite 
 covered with water. To one chicken one-half cup butter 
 is cut in lumps and put over top. Cover closely and bake 
 until tender. When done, take from pan and make gravy. 
 T can state no definite time for cooking as that is governed 
 largely by age of chicken. But to try with a fork is always 
 a safe way. 
 
 Oyster Stuffing for Turkey. — ( me quart of oysters, one 
 loaf of stale bread (baker's bread the best), four table- 
 spoons of melted butter, three eggs, one tablespoon each of 
 salt and pepper. The crusts should be removed and mois- 
 tened with hot water, the surplus moisture poured off as 
 soon as the crusts are soft. Chop the remainder of the 
 loaf, add the melted butter and seasoning. Drain off the 
 liquor from the oysters, boil it, skim and pour over the 
 bread crumbs and soaked crusts. Beat in the three eggs, 
 mix all well together, with the hands, and if rather dry 
 add a little sweet milk. Put in a spoonful or two of stuff- 
 ing, then three or four oysters — being careful not to break 
 them. Continue adding stuffing and oysters till the turkey 
 is filled. This is Mrs. Henry Ward Beecher's recipe. 
 
 How to Broil and Roast Birds. — The directions for 
 broiling are the same for small birds. Hear in mind, how- 
 ever, that for the extremely small ones a very hot, bright 
 fire is needed, as the birds should be only browned; conse- 
 quently the time required for broiling them is very brief. 
 Singe and wipe- the birds, then splil down the middle of 
 the back, remove the contents, pound the birds lightly. 
 
 21 
 
to flatten the breastbone, and wipe thoroughly with a damp 
 clean towel, taking care that everything is removed and 
 the birds left perfectly clean for cooking. Season with 
 salt and pepper, rub thickly with soft butter and dredge 
 with flour. For squabs or quail about ten minutes are re- 
 quired for broiling. Smaller birds require less time. 
 
 To roast birds, draw and wash quickly, wipe dry, sea- 
 son with salt and pepper, and pin a thin slice of pork on 
 the breasts; put the birds in a shallow pan in a hot oven, 
 and bake for fifteen or twenty minutes. Partridges require 
 forty minutes. Serve on toast, with currant jelly and with 
 bread sauce, which is made in the following way : One 
 pint of milk, one-half cupful of fine bread crumbs, two 
 tablespoonfuls of chopped onion, one tablespoonful of but- 
 ter, one-half teaspoonful of salt, one-half saltspoonful of 
 white pepper, two thirds of a cupful of coarse bread crumbs 
 and another tablespoonful of butter. — Lutheran Observer. 
 Boned Chicken. — Boil a chicken in little water as pos- 
 sible until meat will fall from bones, remove all skin, chop 
 together light and dark parts ; season with pepper and salt. 
 Boil down liquid in which chicken was boiled, then pour 
 it on meat; place in tin, wrap tightly in cloth, press with 
 heavy weight several hours. Serve cold, cut in thin slices. 
 Chicken Pot-pie. — Two large chickens disjointed and 
 boiled in two quarts water ; add a few slices salt pork ; 
 season. When nearly cooked, add crust made of one quart 
 flour, four teaspoons Royal Baking Powder, one saltspoon 
 salt; stir in stiff batter with water; drop into kettle while 
 boiling, cover close and cook twenty-five minutes. 
 
 Chicken Pot-pie. — Disjoint two fowls and cook in two 
 quarts water till very tender. Slip out bones and season. 
 Line sides of clean kettle with rich biscuit crust. Add 
 chicken and thickened liquor. Stand on moderately hot 
 fire. Build fire of dry cobs or small sticks around kettle, 
 and keep burning till crust is well browned. Put chicken 
 on platter and lay crust on it.— Old Fashioned Recipe. 
 
 Make thick dumpling batter. Drop by spoonfuls into 
 thickened boiling liquor, cover closely for twenty minutes. 
 — Xew receipe. 
 
 22 
 
Fish and Oysters 
 
 Baked Shad. — Make a dressing of bread crumbs, a lit- 
 tle chopped onion, two eggs, parsley, pepper, salt, and one 
 tablespoon butter. Put in the fish and tie securely with 
 cord. Bake it in a pan with hot water, and baste it often. 
 A slice of fat pork laid over the top greatly improves it. 
 
 Salmon Balls. — One can salmon, one cup milk, one 
 egg, pepper and salt to taste, cracker crumbs enough to 
 thicken. Form into flat round cakes. Frv in butter. — 
 Mrs. I). P. McLaurin. 
 
 Scalloped Oysters. — Drain oysters. Butter a baking 
 dish, and cover thinly with finely chopped celery and bits 
 of butter. Put oysters in layers with butter and seasoning 
 alternating with cracker crumbs. When dish is filled add 
 strained oyster liquor and sufficient milk to moisten. Cover 
 with crumbs. Add butter in bits. Bake until a light 
 brown. — Mrs. 1. E. Greenwood, Carlisle. Pa. 
 
 Oysters on Toast. — Toast stale bread, butter well, 
 cover with raw oysters, season with salt, red and black 
 pepper, put bits of butter between the oysters, set in a hot 
 oven and heat until the oysters begin to curl. Serve at 
 once on a hot plate. 
 
 Salmon Loaf. — One can salmon minced fine, two cups 
 bread crumbs, two eggs, two tablespoons melted butter, 
 salt and pepper, a little milk. Steam one hour. — Mrs. Har- 
 lan K. Fenner, Louisville, Ky. 
 
 Oyster Pie. — ( )ne quart oysters, drained. To the 
 broth add two medium sized potatoes cut in dice, pepper, 
 salt and butter to taste. When potatoes are almost soft, 
 add the oysters, and one cup milk. Take from fire, butter 
 a baking dish, and line sides with paste made as follows: 
 One quart Hour, two teaspoons Royal Baking Powder, one 
 Of salt, and sift three times. Then add butter size of a 
 
 23 
 
walnut and work thoroughly with the hand. Moisten with 
 sweet milk or water. Fill the dish with the oysters and 
 potatoes and cover with remainder of paste. Cut hole in 
 renter of top, to let out steam. Bake a delicate brown. — 
 Mrs. G. F. Ritchey, New Kingston, Pa. 
 
 Ralston Escalloped Oysters. — Four cups milk, one cup 
 Ralston, three eggs, one-third cup butter, one quart oys- 
 ters, salt and pepper to taste. If your grocer is not sup- 
 plied with Ralston Purina Foods, advise Purina Mills, St. 
 Louis, Mo. Into the" boiling milk stir Ralston Health 
 Food; cook ten minutes. Add butter, yolks of eggs, pep- 
 per and salt. Take from stove and fold in the beaten 
 whites of eggs. Put in a greased baking dish alternating 
 Health Food and oysters. Bake 30 minutes. 
 
 Rakton Escalloped Salmon. — Three cups water, one- 
 half cup Ralston Food, one tablespoon butter, two eggs, 
 one-half can salmon. If your grocer is not supplied with 
 Ralston Purina Foods, advise Purina Mills, St. Louis, Mo. 
 Cayenne pepper and salt to taste. Have water boiling; 
 then stir in Ralston Health Food. Boil ten minutes ; add 
 butter, yolks of eggs, pepper and salt ; fold in carefully the 
 whites of eggs. Put a layer of Ralston, then of salmon in 
 a greased baking dish and bake fifteen minutes. 
 
 Oysters Roasted in the Shell. — Wash and scrub the 
 shells. Cook in hot oven, on top of stove, over red hot 
 coals, or in steamer until shells open. Always place them 
 round shell down to retain juice. Serve melted butter and 
 vinegar or lemons with them. 
 
 Panned Oysters. — Pick over the opened oysters to re- 
 move bits of shell. Wash quickly in cold water and drain 
 on sieve. Put into saucepan with one tablespoon butter for 
 twenty-five oysters ami a dash of salt and pepper. Cover 
 and shake over a hot fire until edges ruffle and oysters are 
 plump. May be served on toast. 
 
 Stewed Oysters. — Pick over and wash one quart oys- 
 ters. Scald one pint milk. Strain, boil, and skim oyster 
 liquor; when clear add oysters. Cook till oysters are 
 plump and well ruffled; take from fire, add hot milk, salt, 
 and pepper, 
 
 24 
 
If desired thieker rub together one tablespoon each of 
 butter and flour; add to milk and stir until smooth. This 
 niav be varied by additions of a little chopped celery or 
 onion. 
 
 Oyster Pates. — One quart oysters, minced hue with a 
 sharp knife ; one cup rich drawn butter based upon milk ; 
 cayenne and black pepper to taste. Stir minced oysters in 
 drawn butter and cook five minutes. Have ready some 
 shapes of pastry, baked in pate pans, then slipped out. Fill 
 these with the mixture; set in oven two minutes to heat, 
 and send to table. 
 
 Oyster Pie. — One quart oysters, drained ; pepper, salt, 
 and butter to taste. One quart Hour, two tablespoons lard, 
 one tablespoon salt, mix with water for the pie crust. But- 
 ter plate, then line pie plate with crust ; fill with oysters, 
 seasoned; put over a crust and bake. 
 
 To Boil Lobsters or Crabs. — The lobster is in good 
 season from April to December, and should be purchased 
 alive and plunged into boiling w r ater in which a good pro- 
 portion of salt has been mixed. Continue to boil accord- 
 ing to size about twenty minutes. Crabs should be boiled 
 in the same manner, but a little more than half the time is 
 necessary. 
 
 Deviled Crabs. — ( hie cup crab meat, picked from shells 
 oi well-boiled crabs, two tablespoons hue bread crumbs or 
 rolled cracker, yolks two hard boiled eggs chopped, juice 
 of a lemon, one-half teaspoon mustard, a little cayenne 
 pepper and salt, one cup good drawn butter. Mix one 
 spoon crumbs with chopped crab meat, yolks, seasoning, 
 drawn butter. Fill scallop shells — large clam shells will do 
 — or small pate pans — with the mixture; sift crumbs over 
 top, heat to slight browning in quick oven. 
 
 25 
 
Memorand urn 
 
 26 
 
Vegetables 
 
 Mashed Potatoes. — The secret of making good mashed 
 potatoes is to keep them hot while mashing, and to have 
 the milk very hot when it is added. 
 
 Creamed Potatoes. — Cut raw potatoes into dice and 
 boil in salt water until done. Drain water oft*. Put over 
 potatoes one cup of milk, one tablespoon butter, one table- 
 spoon flour dissolved in little milk, put in a little parsley. 
 
 French Fried Potatoes. — Pare and cut lengthwise into 
 eights, soak fifteen minutes in cold water; drain, plunge 
 into deep fat and fry until brown. Salt and serve hot. 
 
 Saratogo Chips. — Slice raw potatoes very thin ; soak 
 in cold water, then plunge into boiling water two minutes. 
 Drain and fry in hot lard. 
 
 Scalloped Potatoes. — Butter pudding pan, cut potatoes 
 into thin slices. Place in pan layer potatoes, small piece 
 butter, pepper and salt. Repeat process until desired quan- 
 tity is had. Add layer crackers broken in small pieces, 
 cover with milk, and put in oven until baked. — Mrs. H. C. 
 Roehner. 
 
 Ralston Cheese Souffle. — One-fourth cup Ralston 
 Health Food, three eggs, one-half cup grated cheese, one 
 cup milk, one tablespoon butter, one-third teaspoon mus- 
 tard. Cayenne pepper and salt to taste. If your grocer is 
 not supplied with Ralston Purina Foods, advise Purina 
 Mills, St. Louis, Mo. Cook Ralston and milk five min- 
 utes. Add butter, yolk of eggs, mustard, salt, cavenne and 
 cheese. Then fold in carefully the beaten whites of eggs. 
 Pour in a greased baking dish and bake in a quick oven fif- 
 teen minutes. 
 
 Cold Slaw. — Take one head of cabbage cut fine, and 
 three hard boiled eggs. Sprinkle salt ami sugar over the 
 
 27 
 
cabbage. Let stand. Then press out. Rub one yolk to a 
 smooth paste, add two tablespoonfuls of sour cream and 
 a little sugar beat until very light. Then add a little vine- 
 gar, pour over the cabbage, and grate the eggs over the 
 top. 
 
 Hot Slaw. — Cut a hard, white head of cabbage into two 
 pieces. Shave one piece as fine as possible and put it into 
 a stew pan with a piece of butter the size of an tgg, I 
 small teaspoon salt, and nearly as much pepper. Add one- 
 half teacupful water and one teacupful vinegar. Cover the 
 stew pan and cook the cabbage until it is tender, stiring 
 il often while cooking. 
 
 Creamed Corn. — Cook fresh sweet corn which has 
 been cut from the cob (about a pint) in enough water to 
 prevent burning, until tender; season with salt and plenty 
 butter, and one cupful of sweet cream. — Lutheran Ob- 
 server. 
 
 Escalloped Corn. — Cut fresh picked corn from the cob 
 and fill a greased pudding dish with alternate layers of 
 corn and cracker crumbs, with bits of butter and salt be- 
 tween each layer, and a little rich milk. Be sure to have it 
 well moistened and cracker crumbs on top. Bake one hour 
 well covered. — Lutheran Observer. 
 
 Baked Corn. — This is one of the best dishes made from 
 corn, and is often served cold at picnics. Cut the corn 
 off from the cob with a sharp knife ; allow a quart of milk, 
 three eggs, a piece of butter the size of an egg to every pint 
 of corn, and season with salt and pepper. Bake in a greased 
 pudding dish about an hour slowly. The oven should be 
 only moderately heated, so that it will not scorch. Stir oc- 
 casionally at first, but after it thickens let it brown. — 
 Lutheran ( )bserver. 
 
 Corn Oysters. — To one quart of grated corn, add three 
 eggs well beaten, four grated crackers, sifted; with a one- 
 half teaspoonful of Royal Baking Powder; a teaspoonful 
 of salt and a little pepper. Drop by the tablespoonful in 
 ho1 lard, and fry a rich brown. 
 
 Corn Pudding. — Six ears of corn. Grate three and cut 
 three off with knife, cutting twice through grain. Three 
 
 "28 
 
eggs, one cup sweet milk. Pepper and salt to taste. Put 
 bits of butter over top and bake a light brown. Miss Lizzie 
 Richwine, Allen, Pa. 
 
 Stewed Tomatoes. — Take one-half can of tomatoes, 
 stew until perfectly smooth. Season with salt and pepper. 
 Add a piece of butter the size of an egg, and two table- 
 spoonfuls of sugar. Dissolve a tablespoon ful of Hour in a 
 little water, and stir into tomatoes. Then let boil a little 
 and it is ready to serve. 
 
 Fried Tomatoes. — Cut tomatoes in slices, dip into hour, 
 sprinkle salt and pepper on them and fry in hot lard or 
 butter until brown. Lift out the tomatoes, put a little flour 
 in pan and milk ; salt and pepper to taste ; serve hot. 
 
 Macaroni and Tomatoes. — Cook one pound of maca- 
 roni twenty minutes, then add three large tomatoes, cut 
 fine, and cook ten or fifteen minutes longer, add one table- 
 spoonful of butter, one cupful of cream, pepper and salt 
 to taste; then cook five minutes more before taking it up. 
 — L. K. Ridgley, Hampstead, Md. 
 
 Baked Beans. — Pick one quart of beans free from 
 stones and dirt. Wash and soak over night in cold water. 
 In the morning pour off the water. Cover with hot water, 
 and boil until the)- begin to split open. The time depends 
 upon the age of the bean; but it will be from thirty to 
 fifty minutes. Turn them into a colander and pour over 
 them two or three quarts of water. Put the beans in a 
 dee]) earthen pot; place pork on to]) only; cover it. AI ix 
 one teaspoonful of mustard and one tablespoonful of mo- 
 lasses, with a little water. Pour this over the beans, and 
 then add just enough boiling water to cover. Bake slowly 
 six hours; add a little water occasionally. 
 
 Succotash. — Cut a pint of sweet corn from the cob. 
 and cook in as little water as possible without burning. 
 Cook one pint of nice shell-beans; drain and add to the 
 corn with four tablespoonfuls of butter and a cup full of 
 milk and cream mixed together; season with salt. Serve 
 in individual vegetable dishes. — Lutheran ( )bserver. 
 
 Fried Egg Plant.— Slice, then sprinkle a little salt over 
 them and let stand for half hour. 'I 'hen drain water from 
 
 29 
 
it, dip in egg, then into cracker dust and fry in hot lard. 
 Scas«»n with a little pepper while frying. 
 
 Macaroni and Cheese. — Quarter of a pound of maca- 
 roni; put it in three pints of boiling water; cook twenty 
 minutes, then drain, put a layer of cheese grated in a 
 greased pan, then a layer of macaroni and pieces of butter, 
 pepper and salt. Cover the top with bread crumbs; put 
 bits of butter over it, and one cup of sweet milk, some 
 grated cheese and brown in oven. — Mrs. C. Y. Hyson. 
 
 Tomatoes Baked Whole. — Select sound, ripe tomatoes, 
 cut round hole in stem side of each and stuff with bread 
 crumbs, butter, pepper and salt, cover bottom of pan with 
 tomatoes, open side up; put in a very little water, dredge 
 with Hour and bake brown. Serve hot. — Mrs. J. W. Wee- 
 ter. 
 
 Fried Potatoes. — Pare raw potatoes ; cut thin as wafers 
 with sharp knife or patent sheer. Soak twenty minutes in 
 cold water; dry on towel. Throw a handful at a time in 
 kettle of smoking hot fat; skim out fast as browned and 
 drain on r.nglazed paper. Sprinkle with salt. 
 
 Fried Potatoes, 2. — Cut cold boiled potatoes in thick 
 slices, season and saute in a little hot fat in a frying pan. 
 
 Mashed Potatoes. — Boil potatoes in salted water ; 
 while hot put through ricer or mash with fork till smooth. 
 Season with salt and pepper; to one pint add one table- 
 spoon butter and two tablespoons hot milk. Beat till light, 
 hea]) in hot dish. 
 
 Baked Potatoes. — Scrub potatoes of same size. Bake 
 in very hot oven until tender. Press till skin breaks slight- 
 ly, serve hot with butter. 
 
 Potato Croquettes. — Mix together one pint hot mashed, 
 potato, one teaspoon salt, one-third teaspoon pepper, one 
 teaspoon onion juice, one tablespoon butter, one tablespoon 
 chopped parsley, yolks two beaten eggs. Stir over fire till 
 mixture leaves sides of saucepan. When cool, shape into 
 croquettes, clip each in beaten egg, roll in crumbs, and fry 
 brown in deep kettle of smoking hot fat. 
 
 30 
 
Dried Sweet Corn.— Soak one pint overnight. Drain, 
 add fresh cold water and cook slowly. When tender drain, 
 add one-half cup rich milk, one tablespoon butter, salt and 
 pepper to taste, simmer ten minutes. 
 
 .•;' 
 
Salads andlDressings 
 
 Mayonnaise Dressing. — Yolks five hard boiled eggs, 
 mash smooth, then add salt, pepper, mustard to taste. Pour 
 salad oil in slowlv and beat well. Add juice of one lemon. 
 —Mrs. J. W. Weeter. 
 
 Fruit Salad. — One scant quart of chopped celery, one 
 cup of drained pineapple chopped, one cup of drained 
 oranges chopped, three large tart apples chopped, one cup 
 of finely cut mixed nuts. One hour before serving cover 
 with the following dressing: 
 
 Dressing: Beat together until light one-half pint of 
 cream, two eggs, one-fourth teaspoon of mustard and drop 
 in slowly the juice of two medium sized lemons. Place 
 butter the size of a large egg in a pan, melt and pour 
 the foregoing mixture in and stir constantly over a slow 
 fire. — E. Bertha Kunkle. 
 
 Plain French Dressing. — Three tablespoons of oil to 
 one of vinegar, one heaping saltspoon of salt, one even 
 saltspoon of pepper mixed with a little cayenne. 
 
 Potato Salad. — Boil six potatoes, cut fine. Cut celery 
 fine and two hard boiled eggs. Salt and pepper. Dressing: 
 One cup vinegar, one cup water, two tablespoons sugar. 
 Boil. One teaspoon mustard, two teaspoons cornstarch; 
 mix into a little of the vinegar and stir in slowly. Beat- 
 up an egg and add also a little butter. Garnish with slices 
 of egg and celery leaves. — Mrs. Mae Albright. 
 
 Potato Salad. — Five boiled potatoes, three hard boiled 
 eggs, one onion. Salt, pepper and celery seed. Dressing: 
 One-half pint of vinegar boiled. Add one-half cup of sugar, 
 one teaspoon of mustard, one teaspoon of cornstarch, good 
 sized lump of butter, yolks of two eggs. Then boil all 
 together, and pour over above mixture. — Miss Emma 
 Senseman. 
 
 32 
 
Salad Dressing. — A formula for a cream salad dressing 
 to use instead of mayonnaise is as follows : Rub the yolks 
 of three hard boiled eggs to a smooth paste, and add to 
 them one teaspoonful of sugar, one of salt, one-eighth of 
 a teaspoonful of cayenne, one teaspoonful of mustard, and 
 two tablespoon fuls of vinegar. Have a pint of rich cream, 
 very cold, and beat until smooth and light. Stir this a 
 spoonful at a time into the egg mixture. 
 
 Mock Pineapple Salad. — Peel three large, rather sweet 
 apples; cut into thin slices and with a small round cutter 
 remove the core. Cover the slices of the apples with cold 
 water to keep them from discoloring. Peel four medium- 
 sized, tart oranges ; trim off the white pulp and slice the 
 oranges across the grain, same thickness as the apples. Put 
 slices of apples and orange together; arrange these in pyra- 
 mid form on a glass dish. Reduce some thick mayonnaise 
 with the juices that drain from the slices of orange and 
 pour over the fruit and serve at once, very cold. Let the 
 fruit chill before the mayonnaise is added. 
 
 Cabbage Salad. — Cook a Savoy cabbage in boiling- 
 water until tender, drain well and chop. Make a dressing 
 of the yolks of two hard boiled eggs mashed very fine, 
 three tablespoons of thick sour cream, one teaspoon of 
 made mustard, one level teaspoon of salt and two table- 
 spoons of vinegar. Peat until smooth and pour over the 
 cabbage. 
 
 Fruit Salad. — Slice three bananas, cut into small pieces 
 three oranges, a bunch or two of white Malaga grapes 
 picked from stems and cut in half, and one apple pared and 
 cut in dice. Mix all together and sweeten to taste. 
 
 A Salad Dressing. — A fruit salad dressing that is es- 
 pecially good for any combination of fruits that are not 
 too tart is made by beating together the yolks of four eggs 
 until lemon-colored or creamy. Beat in, little by little, a 
 half teaspoonful of salt and a cupful of powdered sugar. 
 Have readv the strained juice of two lemons, stir in at last, 
 and serve at once. This goes particularly well with ba- 
 nanas and oranges. 
 
 Cauliflower Salad. — Poil one large head of cauliflower 
 
 33 
 
in two quarts of water and one tablespoonful of salt for 
 one-half hour. Drain and when cold divide into small 
 tufts. Pour cream dressing or mayonnaise dressing over 
 it and serve. 
 
 Beef Salad. — One cup beef, chop fine, three hard-boiled 
 eggs, one teaspoonful of mustard, one teaspoonful oil, a 
 little salt and pepper, and a little vinegar. Set in a cold 
 place until ready to use. — Mrs. A. A. Kelley, Newville, 
 Pa. 
 
 Chicken Salad. — The white meat of one chicken cut 
 fine. Celery chopped fine to the same amount as chicken. 
 Mix and sprinkle a little salt over. Dressing: One teaspoon 
 salt, one teaspoon of pepper, two teaspoons of mustard, 
 two teaspoons of white sugar, one cup vinegar, two hard- 
 boiled eggs. Rub the yolks with a fork, to a powder. 
 Add salt, pepper, mustard and sugar. Beat one raw egg. 
 Add the dressing vinegar last. Pour over slowly and toss 
 the meat lightly with a fork. Cut white of eggs in rings 
 and lay over top. Edge the dish with celery leaves. — Miss 
 Emma Senseman. 
 
 Tomato Salad. — Take six medium sized tomatoes, peel, 
 slice, salt, pepper and sugar. Let stand. Drain off the 
 water. Take four hard-boiled eggs. Rub one yolk to a 
 smooth paste, add two tablespoonfuls of sour cream, beat 
 until very light ; then add a little vinegar, and pour over 
 the tomatoes. Then grate the eggs over the top. Serve 
 immediately. — -Miss Laura Keller. 
 
 Cream Salad for Dressing. — Mix one-half tablespoon- 
 ful of mustard, one-half tablespoonful of sugar, and the 
 same amount of salt, with the yolks of two raw eggs ; add 
 three tablespoonfuls of melted butter, and -three-quarters 
 of a cup of cream ; pour slowly on to this mixture one-quar- 
 ter of a cup of vinegar. Cook the dressing in a double 
 boiler until it thickens slightly, stirring constantly. Strain 
 and cool. 
 
 Nut Salad. — For a nut salad use equal quantities of 
 crisp celery cut in inch pieces and either blanched almonds 
 or English walnuts. Serve on lettuce with a large spoon- 
 ful of dressing made as follows: To the yolks of two eggs 
 
 34 
 
beaten very light add half a teaspoonful each of mustard 
 and salt and beat again. Add slowly, continuing to beat, 
 four tablespoonfuls of melted butter and six tablespoon- 
 fuls of vinegar. Cook in a double kettle until it thickens 
 and is cream>'. Before using, and when perfectly cold., add 
 one cupful of whipped cream. 
 
 Pineapple and Celery Salad. — Peel a small ripe pine- 
 apple cut out the eyes and shred; set on ice until thorough- 
 ly chilled; then mix with a cup of finely chopped, crisp 
 white celery, and a sweet red pepper cut into dice. Sprin- 
 kle over this a little French dressing and let stand a few- 
 minutes. Then mix with mayonnaise and whipped cream 
 and serve with garnish of lettuce leaves and nut meats. — 
 Lutheran ( )bserver. 
 
 Sweet Salad Sauce. — Beat yolks of four eggs until 
 light and gradually beat in a cup of powdered sugar; add 
 half a teaspoonful of salt. Beat until sugar is dissolved, 
 then add the juice of two lemons. This sauce can be added 
 to the salad and kept on ice for an hour before serving. 
 
 Celery Salad. — Wash and scrape two bunches of celery 
 and cut into half-inch lengths. Lav in ice water for an 
 hour. Make a dressing of one tablespoonful of oil, four 
 tablespoons of vinegar, one level teaspoon of sugar, a few 
 dashes i)\ pepper and one-third level teaspoon of salt. Mix 
 celery and dressing together with a fork and serve at once. 
 
 Mayonnaise Dressing. — One egg, one-half cup of 
 cream, one-half teaspoonful mustard, salt, sugar, one-quar- 
 ter cup of vinegar, small lump of butter. Beat whole egg 
 verv light, add cream, mustard, sugar, salt. Have vinegar 
 boiling hot, stir all into hot vinegar and stir all the time 
 until creamy consistency. — Lutheran Observer, 
 
 35 
 
AVOID BULK SODA 
 
 Bad Soda Spoils Good Flour. 
 
 Pure Soda-the Best Soda, comes 
 only in *P*,3KAGES 
 
 Bearing Trade Mark ? A RM and HAMMER. 
 It costs no more than inferior package Soda 
 —never spoils the flour— always keeps soft. 
 Beware of Imitation trade marks and labels, 
 ife and INSIST ON PACKAGES 
 
 bearing these words— 
 
 SOLD BY GR0CER5 EVERYWHERE, 
 
 Write for Arm and Hammei tiooU of Valuable Recipes- FREE. 
 
 36 
 
Bread, Warm Cakes, Fritters 
 
 Corn Pone. — One pint sweet milk, one egg, one-half 
 cup sugar, one teaspoon soda, one-half teaspoon salt, three 
 tablespoons of melted lard, two parts corn meal and one 
 part wheat flour, make as thick as mush and bake forty- 
 five minutes. — Mary Garber, Andersonburg, Pa. 
 
 Yeast for Bread. — One handful of hops, boil in two 
 quarts of water, strain over one pint of grated raw pota- 
 toes, one small cup of salt, one cup of sugar. Then add 
 two quarts warm water. Stir mixture. Then let stand 
 until lukewarm. Then add one pint of yeast. Let stand 
 covered closely until light and foaming. Then put in jars, 
 using- one pint for six loaves of bread. — Mrs. Win. Givler, 
 Allen, Pa. 
 
 Bread. — One pint of boiled potatoes, mashed, add 
 water to make six pints in all. Put in dough-tray in even- 
 ing, adding one pint of the prepared yeast, one-half cup 
 of sugar, lump of lard, then stir in flour until a stiff batter. 
 Let rise until morning. Then add flour and knead stiff. 
 When it has risen partly knead again. When light put in 
 pans. Let rise until light, then bake. — Airs. Wm. Givler. 
 
 Buckwheat Sweet Bread. — You will need two table- 
 spoonfuls of shortening, three tablespoonfuls of sugar, one 
 egg. one teaenpful of sour milk, one-half teaspoonful of 
 soda, two tablespoonfuls of wheat flour and one and one- 
 half cupfuls of buckwheat flour. Pour into a small drip- 
 ping pan and bake in a moderately hot oven. This should 
 be eaten while warm with butter and is delicious. — Luth- 
 eran ( observer. 
 
 Graham Muffins with Sour Milk. — Beat one cup of rich 
 sour milk, one-half level teaspoon each of salt ami soda 
 and one and one-half cups of Graham flour. Turn into hot 
 greased iron pans and bake quickly. 
 
 37 
 
Muffins. — Three eggs, one quart milk, one teaspoonful 
 salt, one teaspoonful sugar, two teaspoonfuls yeast powder, 
 a little butter, flour to make a nice batter. 
 
 Exposition Muffins. — Three cups of flour, three table- 
 spoons sugar, one teaspoon salt, two heaping teaspoons 
 Royal Baking Powder, one egg well beaten. Mix with 
 sweet milk, and one tablespoon of butter heated. Beat 
 hard. The dough should be stiff enough to drop in pans. 
 — Miss Edith Mae Kapp, New Kingston, Pa. 
 
 Sally Lunn. — One pint of flour, two teaspoonfuls Royal 
 Baking Powder, one-half teaspoonful salt, one-half cup of 
 sugar. Beat two eggs, whites and yolks separately; add to 
 yolks one-half cup sweet milk, stir slowly into flour and add 
 one-half cup melted butter. Stir in the whites last. Bake 
 in muffin pans. — Airs. Chas. Bernheisel. 
 
 Pineapple Muffins. — To two well-beaten eggs add 
 gradually one teacup milk and one-third cup melted but- 
 ter. Thicken this with one quart flour (sifted) in which 
 has been mixed three tablespoons Royal Baking Powder, 
 a heaping teaspoonful sugar and a teaspoonful salt. When 
 thoroughly beaten add one cup grated pineapple and bake 
 till quite done (about half an hour) in hot greased muffin 
 rings. Fill the rings a little more than half full. Serve 
 very warm and they will be excellent. — Mrs. Elizabeth 
 VVeeter. 
 
 Boston Brown Bread. — Pour enough boiling water 
 over one-half cup of corn meal to scald it. Butter size of 
 an egg, one-half cup good molasses, one cup sour milk, one 
 heaping teaspoon soda, one scant quart of Graham flour. 
 Bake in pound baking powder cans one hour and fifteen 
 minutes, in a moderate oven. This will make three loaves. 
 — Airs. P. 1). Altman, Atchison, Kansas. 
 
 Potato Buns. — One cup of mashed potatoes, one cup 
 ot sugar, two eggs, one cup of yeast, one tablespoon of 
 Hour. Set in evening, let rise until morning, then add half 
 a cup of lard, knead and let rise until light, roll out and cut 
 into cakes, then let it rise again. Bake until a delicate 
 brown.— Mrs. Chas. Bernheisel. 
 
 Cream Puffs. — Beat four eggs, two cups of flour, four 
 
 3§' 
 
cups sweet milk, a pinch of salt. Bake in muffin pans; 
 serve hot with sauce made as follows : One cup of sugar, 
 one egg, butter size of an egg. Flavor with vanilla and 
 beat to a foam. 
 
 Parker House Rolls. — Scald one pint sweet milk. 
 When cold add one tablespoon lard, one teaspoon salt, 
 one-half cup sugar, one-half cup yeast. Add sufficient flour 
 to make batter and let stand till morning. Then stiffen 
 and let rise again. Roll out till one-half inch thick. Cut 
 in rounds. Spread with butter and double together, and let 
 rise again. Bake fifteen minutes till nicely brown. 
 
 French Rolls. — In to a pound of flour rub two ounces 
 of butter and the whites of three eggs; one tablespoonful 
 of yeast, a little salt and milk enough to make a stiff 
 dough. Cover and set in a warm place to get light. Cut 
 int<» rolls, dip the edges into melted butter to keep them 
 from .^ticking together and bake in a quick oven. 
 
 Cream Waffles. — One pint of rich cream (sour). Stir 
 into it one teaspoonful of soda. Then add flour enough to 
 make a rather stiff batter. When done sift sugar over them 
 and serve hot. 
 
 Waffles. — Two eggs, one-half cup butter, four cups 
 flour, two teaspoon Royal Baking Powder, milk sufficient 
 to make a thin batter. Beat whites and yolks separately. 
 Bake in waffle iron. — Airs. W. P. Eckels, New Kingston, 
 Pa. 
 
 Waffles. — Two beaten eggs, one quart light flour, one 
 iron tablespoon melted lard, one level teaspoon soda, sour 
 milk enough to make a batter as thick as cream. Do not 
 fill iron too full. The iron must be hot and well greased. 
 They are improved very much by dressing them with 
 cream and sugar as soon as baked.— Mrs. Geo. B. Hoover, 
 Allen, Pa. 
 
 Aunt Peggy's Apple Dumplings.— One pint of flour. 
 teaspoonful of Royal Baking Powder, piece of butter size 
 of an egg. a pinch of salt, water or milk enough to make a 
 stiff dough, divide the dough into six equal parts, roll and 
 fdl with apples sliced thick; then take one-halt cup of 
 
 39 
 
white sugar, a teaspoonful of butter; fill the cup with boil- 
 ing water, and pour over the dumplings. Bake in an oven 
 hot enough for pie. — Mrs. Wade Crampton, Hampstead, 
 Md. 
 
 Strawberry Shortcake. — The shortcake is still a fav- 
 orite dish. But the modern ones are served very accept- 
 ably as individual cakes, instead of a large one. This is 
 the recipe used in the Boston Cooking Schools: Add four 
 teaspoonfuls of Royal Baking Powder and one-half tea- 
 spoonful of salt to two cupfuls of pastry flour. Sift two or 
 three times. One-third cupful butter, three-quarters cup- 
 ful milk. Roll the dough lightly. Use a large biscuit 
 cutter. Bake ten minutes, hot oven. Halve the straw- 
 berries, sprinkle with sugar, and heat a trifle. Tear the 
 cakes open, butter, place strawberries between and on top. 
 Whipped cream renders it more attractive. Serve imme- 
 diately. — Lutheran Observer. 
 
 Fruit Shortcake. — One-half quart flour, one-half tea- 
 spoonful salt, one heaping teaspoonful Royal Baking Pow- 
 der, lump of lard the size of an egg, and one-half pint of 
 milk. Sift the flour, salt and powder together; rub in the 
 lard cold. Add the milk, and mix to a smooth dough, just 
 soft enough to handle. Divide in half, roll out, spread top 
 of under layer with butter, and bake until a light brown. 
 Separate the cakes without cutting them. Any kind of 
 fruit may be used. Serve with sugar and cream. — Mrs. 
 H. D. Shimer, AVatsontown, Pa. 
 
 Rice Gems. — To one-half cup cold boiled rice add the 
 well beaten yelks of three eggs, two cups milk, one tea- 
 spoonful salt, three cups sifted flour and one tablespoonful 
 melted butter. Beat vigorously until batter is smooth. 
 Now add carefully two teaspoonfuls Royal Baking Powder 
 and whites of eggs beaten stiff. Bake in hot gem pans in 
 a very quick oven. — Mrs. H. C. Alleman, Philadelphia, Pa. 
 
 Banana Fritters. — Separate two eggs ; to the yelks two 
 tablespoonfuls melted butter, one-half teaspoonful salt, two- 
 thirds cup water, one pint flour. Stir in carefully the 
 whites of eggs, beaten to a stiff dry froth, and one heaping 
 
 40 
 
tcaspoonful yeast powder. Cut the bananas in quarters, 
 dip in the batter and fry in smoking fat. 
 
 Corn Fritters. — Two cupfuls of sweet corn cut from 
 the cob (canned corn can be used instead), two eggs, one 
 cupful of sweet .milk, one-fourth teaspoonful of salt, one- 
 half tcaspoonful of soda, and two tablespoonfuls of butter; 
 add enough flour to make a good batter. Drop in spoon- 
 fuls in hot butter and fry brown. Serve for breakfast or 
 luncheon. — Lutheran Observer. 
 
 41 
 
Holds America's Highest Prize 
 
 BAKERS 
 
 and Chocolate 
 
 Absolutely pure, with a 
 most delicious flavor, made 
 by a scientific blending of 
 the best cocoa beans grown 
 in different parts of the 
 world. It is backed by 126 
 years of successful manu- 
 facture and by 46 highest 
 ^ aw ards in Europe and 
 p America — an unparalleled 
 
 llegistered U. S. Pat. Office 
 
 record of achievement. 
 
 Be sure that you get the genuine with the tradc=mark 
 on the package. 
 
 Directions for preparing more than one hundred dainty 
 dishes in our Choice Recipe Book, sent free on request. 
 
 Waiter Baker (Si Co. Ltd. 
 
 Established 1780. DORCHESTER. MASS. 
 
Pies, Puddings, Ice Creams, Ices 
 and Desserts 
 
 Orange Custard. — Beat yolks three eggs until light, 
 add juice and grated rind of one orange, three-fourths cup 
 sugar, one tablespoon Niagara Corn Starch, mixed, one- 
 half cup water. Use whites of eggs for meringue. — Miss 
 Elanore Burr. 
 
 Lemon Fie. — One lemon, three eggs, one cup sour 
 cream, two and one-half cups sugar, three cups water, one 
 cup flour. — Mrs. W. \Y. Wonderly, New Kingston, Pa. 
 
 Lemon Custard. — ( )ne grated lemon, one cup sugar, 
 four tablespoons melted butter, yolks of four eggs, half 
 cup cracker dust, one pint sweet milk. Bake twenty min- 
 utes. Beat the whites of four eggs and four tablespoons 
 sugar to stiff froth, cover the pies with this and brown 
 si >wly. 
 
 Lemon Custard. — One cup sugar, one tablespoon but- 
 ter, yolks of two or three eggs, one cup boiling water, juice 
 and grated rind of one lemon, one tablespoon cornstarch 
 dissolved in cold water; stir cornstarch into the hot water. 
 Cook until clear, then add the butter and sugar. AYhen 
 creamy push back on range, and when nearly cold add the 
 lemon and beaten eggs. Pill this in a rich baked crust and 
 cover with a thick meringue. This is made with the whites 
 of the eggs, beaten stiff, and while still beating add three 
 tablespoons powdered sugar, one teaspoon of lemon juice. 
 Spread over pie, and stand in a slow oxen until it becomes 
 firm.— Mrs. M. H. Havice, Milton, Pa. 
 
 Cccoanut Custard. — Yolks of two eggs, one pint of 
 milk, one-half cup of sugar, boil and stir in cocoanut, then 
 pour into pie plates which have had pastry previously 
 baked. Beat whites of eggs, 
 
 43 
 
Mince Pie. — Three bowls of meat, five bowls of apples, 
 one bowl of molasses, one bowl of vinegar, one bowl of 
 cider, one bowl of suet or butter, three bowls of raisins, 
 five bowls of sugar, two tablespoons -each of cinnamon, nut- 
 meg and cloves; one tablespoon each of salt and black pep- 
 per, the rind and juice of three lemons. — Mary Garber, 
 Andersonburg, Pa. 
 
 Lemon Pie. — Four cups boiling water, two cups sugar, 
 lump butter size of Qgg, boil together for twenty minutes. 
 The yolks of three eggs, three tablespoonfuls of cornstarch, 
 the juice of three lemons ; mix all together, stir in the water 
 and sugar and boil three minutes longer; pour in two crusts 
 previously baked, beat whites of three eggs, spread on top 
 and brown. — Mrs. William Ed. Brown, Pittsburg, Pa. 
 
 Banana Custard. — Bake a good light crust, when done 
 slice a banana into the crust and fill with cream as follows : 
 2 cups of sweet milk, yolk of one egg, one-third cup white 
 sugar, one tablespoonful of Mothers' Corn Starch. Cook 
 until thick, then flavor with vanilla; whip the white of egg 
 until stiff, with two tablespoonfuls of granulated sugar ; 
 spread lightly over the pie and set in oven till light brown. 
 
 Custard Pie. — Three tablespoonfuls (not too full) 
 granulated sugar, two eggs, two tablespoonfuls of cream in 
 milk sufficient for one pie. 
 
 Cocoanut Pie. — Four eggs, one pack cocoanut, one and 
 one-half cups sugar, one tablespoon cornstarch, one quart 
 milk. 
 
 Vanilla Tarts. — One egg, one teaspoon vanilla, one cup 
 sugar, one cup molasses, one pint cold water. Line four 
 plates with pie crust and pour the above mixture into them. 
 Top crust : Two cups sugar, one-half cup lard, one cup 
 thick milk, one teaspoon soda, one egg, three cups flour, 
 one-half teaspoon cream tartar. Drop this on top by spoon- 
 fuls. — Mrs. Geo. B. Hoover. 
 
 Buttermilk Pie. — Six cups of buttermilk, three cups 
 sugar, three eggs, three tablespoons flour, one teaspoon 
 cream of tartar, one teaspoon cinnamon, one teaspoon sal- 
 eratus, nutmeg to taste. — Mrs. Ellen Goodyear, Allen, Pa. 
 
 Chocolate Custard. — One quart milk, three eggs, one 
 
 44 
 
cup 'sugar, three tablespoons Niagara Corn Starch, three 
 tablespoons Walter Baker's chocolate. Let milk come to 
 a boil, beat cornstarch, yolks of eggs and chocolate to- 
 gether, then add to the boiling milk. Keep whites of eggs 
 for frosting. 
 
 Frosting.— Beat whites of eggs with two tablespoons 
 of sugar, and flavor with vanilla. Spread over custard, put 
 in oven to brown. Crust must be baked first. This will 
 make two pies. — Miss Gertie Fair. 
 
 Peach Pie. — Line a deep pie plate with good paste and 
 fill with canned peaches ; scatter on as much sugar as need- 
 ed by the kind of peaches used and cover with an upper 
 crust of puff paste. Make in a quick oven and serve while 
 fresh and barely cool with a spoonful of whipped cream 
 with each piece. Be sure that the cream is very cold and 
 whisk.it light with an egg beater. 
 
 Pumpkin Pie. — One pint of stewed pumpkin, four eggs, 
 one-half a cup of flour, one cup of sugar, three pints of 
 milk; flavor with spices. Bake in a rich crust. 
 
 Cream Pie. — ( )ne-half cup sugar, one or two table- 
 spoonfuls butter, two well beaten eggs, two good level 
 tablespoonfuls Hour, two cups milk, two teaspoons vanilla. 
 How to mix it: Cream the butter and sugar together, add 
 the flour and stir well; then add eggs, and beat until real 
 light. But in milk and flavoring last, and bake same as 
 milk custard. 
 
 Huckleberry Pudding.— One cup New Orleans mo- 
 lasses, one even teaspoon soda, dissolve in a little hot 
 water, one egg well beaten, one and one-half cups sifted 
 flour; add one pint of huckleberries, well tloured. Put in 
 patty-pans and bake in quick oven. Eat with following 
 sauce: ( me cup granulated sugar, one-half cup butter; beat 
 until it creams. Boil one cup of water thickened with one 
 tablespoon of Niagara Cornstarch. Pour over sugar arid 
 butter and flavor with vanilla.— Mrs. Geo. \V. Genszler, 
 Selins Grove, Pa. 
 
 Chicken Pie.— Cut up the chicken and salt well. But- 
 ter a deep pan, and line with rich pie crust, roll out some of 
 the pastry thin and cut into squares. Lay in some pieces 
 
 45 
 
of chicken, larger pieces first, cover with pastry squares, 
 then the remaining chicken, and more squares of pastry. 
 Add a large lump of butter, and pour over all enough sweet 
 milk to cover. Two tablespoons of sifted flour had been 
 previously stirred into the milk. Season with pepper, and 
 slice in two or three hard-boiled eggs. Cover pan with 
 thick crust of pastry and steam an hour and a half, first 
 placing a greased tin cover on pie. ■ 
 
 Repellent Pie Crust. — If the bottom crust of a pie is 
 brushed over with the white of an egg before putting in 
 the filling, it will not absorb the juices and become soggy. 
 
 Lutheran Pudding. — One cup molasses, one cup hot 
 water, one cup currants, one cup raisins, one teaspoon soda, 
 flour to make a stiff batter. Scald a pudding bag, and flour 
 well on the inside. Put in the batter and tie, leaving a 
 little room to swell. Boil three hours turning occasionally. 
 Dip the bag into cold water before turning out the pud- 
 ding. Sauce: Two eggs beaten separately, with a small 
 lump butter and sugar, to make a creamy sauce. Cherries 
 or berries may be substituted for currants and raisins, and 
 any favorite pudding sauce may be used. Hard sauce is 
 very nice. — Mrs. O. H. Melchor, Springtown, Pa. 
 
 Tapioca Pudding. — Take three tablespoonfuls of min- 
 ute tapioca, one quart of sweet milk, four eggs (leaving out 
 whites of three), one cup of sugar; beat sugar and yolks 
 of eggs together very light, add tapioca, stir gently into the 
 boiling milk until it thickens. Beat the three whites of the 
 eggs into a stiff froth, and mix this through the pudding. 
 -Airs. D. R. Becker, Xew Franklin, Pa. 
 
 Confederate Plum Pudding.— ( )ne cup sweet milk, one 
 cup suet finely chopped, one cup chopped raisins, One cup 
 molasses, one teaspoon soda, three cups flour. Steam three 
 hours. Serve with wine or lemon sauce. — Mrs. W. W. 
 Wonderly. 
 
 New Jersey Rice Pudding. — Three tablespoons best 
 ricc r , two tablespoons granulated sugar, one quart good 
 rich milk. Boil on to]) of stove until rice is tender, stirring 
 occasionally to prevent sticking to pan. Then place in 
 moderately heated oven just long enough to form a light 
 
 46 
 
brown skin over top. Then remove to a cool place. Do 
 not remove from pan in which it is cooked until cold. Care 
 should be taken to preserve the brown skin as far as pos- 
 sible, so that it may be placed on top of pudding when 
 served. — Mrs. J. 1). "Shinier, Martin's Creek, Pa. 
 
 Rice Pudding. — Half cup rice, one quart of milk, a 
 little salt, one-fourth cup sugar, small lump of butter, ami 
 one cup of raisins, flavor with vanilla or nutmeg; set in the 
 own to bake ; stir several times until rice is tender; then let 
 brown. — Airs. D. T. Koser, Arndtsville, Pa. 
 
 Apple Pudding. — Butter a deep pan, put in two cupfuls 
 of apples chopped fine, one-half cup butter, and a full cup 
 of sugar. Make a batter of three eggs, a cup of milk, flour 
 to make a batter; pour over the apples and bake about 
 forty minutes. Serve with cream or hot sauce. 
 
 Cottage Pudding.— One Qgg, one cup sugar, one cup 
 milk, two tablespoons melted butter, two teaspoons Royal 
 Baking Powder, one pint flour. — Mrs. S. Margaret Beist- 
 line. New Kingston, Pa. 
 
 Cherry Pudding. — One pint of flour, two tablespoon- 
 fuls of sugar, two teaspoonfuls of salt, two teaspoonfuls of 
 Royal Baking Powder, one cup of milk and two eggs. Stir 
 all together until smooth ; add one cup cherries, stoned. 
 Tour in small cups, grease:!, and steam twenty minutes. 
 Serve with hard sar.ee, or if preferred, a hot sauce. 
 
 Orange Pudding. — Peel four large oranges and cut 
 them into small pieces taking out the seeds. Put them into 
 a warm pie dish with three tablespoons of sugar; stand in 
 oven to get warm. Take one pint of milk and bring to 
 boiling point, when add two tablespoons of Niagara Corn- 
 starch that has been dissolved in a little cold milk, and 
 the beaten yolks of two eggs. Boil all this for a minute 
 and pour over the oranges. Beat the whites of the eggs 
 in a little powdered sugar and spread over the custard like 
 a meringue and put in the oven a moment until brown. — 
 McCall's Magazine. 
 
 Grandmother's Cherry Pudding. — This is one of the 
 nicest of plain frozen desserts. 
 
 Stone a pint of fresh cherries; chop them very, very 
 
 47 
 
fine and add a half cup of powdered sugar; let these stand 
 an hour. Put a pint of milk in a double boiler, add eight 
 ounces of sugar, stir until the sugar is dissolved, and when 
 cold add a pint of cream; add two drops of cochineal. 
 Turn the mixture in the freezer and freeze until quite stiff. 
 Remove the dasher, repack and stand aside for one and a 
 half to two hours. At serving time stir in the cherries, and 
 serve at once in tumblers, or punch glasses. — Mrs. S. T. 
 R< >rer. 
 
 Bird's Nest Pudding. — Pare, quarter and slice nice 
 tart apples ; grease a pie plate and slice the apples in it. 
 Make a batter of one egg, one cup sour cream, one tea- 
 spoonful of soda, a pinch of salt and flour enough to make 
 a stilt batter. Pour it over the apples and bake. When 
 it is done, turn upside down and spread with butter and 
 sugar, and eat while warm with cream. 
 
 Ralston Cocoanut Pudding. — One cup grated cocoanut, 
 one cup cooked Ralston, one quart milk, one-half cup sugar, 
 three eggs, one teaspoon vanilla. If your grocer is not sup- 
 plied with Ralston Purina Foods, advise Purina Mills, St. 
 Louis, Mo. Beat eggs and sugar together. Add milk, 
 Ralston, cocoanut and vanilla. Put in baking dish, and 
 bake thirty minutes. 
 
 Queen of Puddings. — ( )ne pint of bread crumbs, one 
 quart of sweet milk, yolks of four eggs, four tablespoon- 
 fuls sugar, and one lemon grated. Pake it brown, remove 
 from oven and spread over it the beaten whites of four 
 eggs and one cup of sugar. Set in oven to brown. 
 
 Delicious Bread Pudding. — Cut the bread in thin slices, 
 spread with butter, and place in a deep dish. Between 
 each layer sprinkle well with fresh grated cocoanut. Beat 
 eight eggs, with four tablespoonfuls of sugar, mix with 
 three pints of milk, turn this on the bread, letting it re- 
 main till one-half of the milk is absorbed. Pake" three- 
 quarters of an hour. If the cocoanut is not sufficiently 
 sweet it is well to scatter powdered sugar between the 
 layers before baking. 
 
 Hard Sauce. — Cream two cupfuls of powdered sugar 
 and one-half cupful butter. When they are well creamed, 
 
 48 
 
beat in one-half teaspoon nutmeg and the juice of one 
 lemon. Whip smooth and light. Mould neatly -upon a 
 butter plate and set in the cold to harden. 
 
 Lemon Sauce. — ( )ne large cup sugar, one-half cup but- 
 ter, one egg, one teas];* ion nutmeg, three tablespoons boil- 
 ing water, one lemon (all the juice and one-half the grated 
 peel). Cream the butter and sugar and beat in the egg 
 (whipped light), the lemon and nutmeg. Beat hard 10 
 minutes and add the boiling water a spoonful at a time. 
 Put in a double boiler until the steam heats very hot, but 
 do not boil. Stir constantly. 
 
 Nutmeg Sauce. — Mix together in a saucepan one heap- 
 ing tablespoon cornstarch and one cup cold water. Pour 
 over this mixture one cup boiling water and place over the 
 lire. Stir occasionally until it boils up; then add one cup- 
 ful sugar, one-fourth teaspoonful salt, and one-third of a 
 grated nutmeg. Simmer for half an hour, and after adding 
 two tablespoons butter, strain and serve hot. 
 
 Pineapple Sherbert. — The juice of nine lemons, keep- 
 ing out all the seeds, one small can shredded pineapple, 
 four cups white sugar. Use enough water to fill gallon 
 freezer within two inches ^\ the tie,). When half frozen 
 add beaten whites of three eggs. Omit the pineapple you 
 have lemon sherbert, or add one pint of itnfermented grape 
 juice to the lemon and you have delicious fruit sherbert. — 
 Airs. F. 1). Altman. 
 
 Strawberry Ice Cream. — Tut three pints ^\ strawber- 
 ries in a dee]) dish with one cupful of sugar. Season three 
 pints of cream with a cupful and a half of sugar and vanilla. 
 Freeze this. Take out the beater and draw the frozen 
 cream to the sides of the freezer. Fill the space in the 
 center with strawberries and sugar, which cover with the 
 frozen cream. I'm on the cover and set away for an hour 
 or more. When the cream is served garnish the mould 
 with fresh strawberries. 
 
 A simple strawberry ice cream is made of one quart 
 of cream, one quart of strawberries, one pint of sugar. 
 Mash the sugar and strawberries together, let them stand 
 
 49 
 
one or two hours; add the cream, rub through a strainer 
 into the freezer and freeze. — Lutheran Observer. 
 
 Peach Ice Cream. — Pleat a pint of sweet cream, a pint 
 of new milk, a heaping coffee cupful of sugar, and let it 
 conic to a boil; cool and add a quart of fresh peach pulp 
 made by rubbing peaches through a colander; freeze. 
 When nearly frozen some prefer to stir in small pieces of 
 ripe peaches. 
 
 Pineapple Mousse. — One quart canned pineapple, one 
 packet Knox's gelatine, one pint boiling water, one cup 
 chopped nuts; put in a mould and when cold serve with 
 whipped cream. — Mrs. G. M. Wertz, Mechanicsburg, Pa. 
 
 Strawberry Sherbet. — A pint of water, a pint of sugar, 
 a pint of strawberries, juice of three lemons; boil the 
 sugar and water together until it becomes almost a syrup. 
 When partly cool add the juice of the lemons and straw- 
 berries, strain and when cold freeze. — Lutheran Observer. 
 
 Frozen Custard. — One quart of rich milk, one-half 
 pound sugar, one tablespoonful cornstarch, three eggs, one 
 teaspoonful vanilla. Put milk and sugar into double, boiler, 
 reserving two tablespoonfuls of sugar to beat with whites 
 of eggs. Mix cornstarch with a little cold milk and yolk 
 of eggs ; add to milk when near boiling. It must not boil 
 l)ii t cook w r ell. Take from fire and strain. When cold beat 
 the whites of eggs and sugar, and stir all together and 
 freeze at once. — Mrs. E. H. Leisenring. 
 
 Floating Island. — Heat three cups of milk to the scald- 
 ing point in a double boiler, add the yolks of three eggs 
 beaten with three rounding tablespoons of sugar and cook 
 until thickened. Turn at once into a bowl and after cool- 
 ing flavor with vanilla. Beat the whites of three eggs 
 stiff and dry and cook in spoonfuls on top of a pan of 
 boiling water. Pour the cold custard into a serving dish, 
 dot with the little white islands and garnish here and there 
 with bits of sweet, bright-colored jelly. In serving give 
 each person some of the custard, meringue and jelly. 
 
 Coffee Ice Cream. — Steep one-fourth cup ground cof- 
 fee in one cup of milk ten minutes. Strain it and add to 
 
 5o 
 
the cream or custard recipe; or, add one-fourth cup of black 
 coffee. — Boston Cook Book. 
 
 Orange Ice.— Press out the juice and pulp on a grind- 
 er, soak in it a little of the shaved outer rind; to one pint 
 of juice add one quart of water, one-half cup of lemon juice 
 and about two and one-half cups of sugar. Use blood 
 oranges when a pink color is desired.— Mrs. T. H. Lincoln. 
 
 Chocolate Sunda. — Melt one square or ounce of Walter 
 Baker's chocolate, or two tablespoons of Bensdorp's cocoa; 
 blend with it one-fourth cup cream and then stir into it 
 one pint of cream whipped stiff. Sweeten to taste with 
 powdered sugar, turn into freezer can and let stand till 
 patrly frozen. — Boston Cook Book. 
 
 Buttermilk Ice Cream. — To three cups rich foamy but- 
 termilk (not bitter), add one cup thick cream, one and one- 
 half cups sugar, and flavor to taste with vanilla or black 
 coffee. — Mrs. Lincoln. 
 
 Pineapple or Strawberry Sponge.— Soak one-half box 
 Knox's gelatine in half cup cold water for fifteen minutes. 
 Boil one cup sugar, one cup water and two cups grated 
 pineapple together for a few minutes and then turn on to 
 the beaten yolks of four eggs ; cook until thick. Add the 
 soaked gelatine and stir until dissolved; now set aside until 
 cool, stirring once in a while. Beat the whites of four eggs 
 until stiff and stir into the sponge; beat until it becomes 
 firm, then turn into a mould wet with cold water. For 
 strawberry sponge mash the berries and sift.— Mrs. Marv 
 
 I' MX. 
 
 A Delicious Dessert.— Bake a small angel's food cake 
 m a round tin which has a hole in the middie. When cold 
 take a sharp knife and enlarge the hole in the center. Fill 
 with sliced peaches, after placing it on a handsome dish, 
 and cover with a pint of whipped cream. Let it stand on 
 the ice for a few moments before serving. — Lutheran Ob- 
 server. 
 
 51 
 
IN all receipts in this book calling for 
 baking powder use " Royal." Better 
 and finer food will be the result, and 
 you will safeguard it against alum. 
 
 In receipts calling for one teaspoonful of 
 soda and two of cream of tartar, use two 
 spoonfuls of Royal, and leave the cream of 
 tartar and soda out. You get the better food 
 and save much trouble and guess work. 
 
 Look out for alum baking powders. Do 
 not permit them to come into your house 
 under any consideration. They add an in- 
 jurious substance to your food, destroying 
 in part its digestibility. All doctors will tell 
 you this, and it is unquestionable. The use 
 of alum in whiskey is absolutely prohibited ; 
 why not equally protect the food of our 
 women and children? 
 
 Alum baking powders may be known by 
 their price. Baking powders at a cent an 
 ounce or ten or twenty-five cents a pound 
 are made from alum. Avoid them. Use no 
 baking powder unless the label shows it is 
 made from cream of tartar. 
 
 5^ 
 
Cakes, Icings and Fillings 
 
 Martin Luther Cake.— Heat the whites of ten eggs to 
 a stiff froth. Work one cup of butter and three cups of 
 sugar to a cream, then add a half cup of sweet milk in 
 which has been dissolved a half teaspoonful of soda. Then 
 add the eggs. Lastly add three and one-half cups of flour 
 in which one teaspoonful of cream of tartar has been well 
 mixed. Flavor with vanilla. Bake in live layers. Ice be- 
 tween the layers, on the to]) and around the sides. For 
 the icing, heat the whites of two eggs to a froth. Boil two 
 cups oi sugar and eight tablespoonfuls of water until the 
 solution threads when dropped from a spoon. Pour while 
 boiling hot into the beaten eggs, being careful to stir all 
 the tune, and continue stirring until icing- i s thick enough 
 to spread on cake. Before icing hardens, sprinkle with 
 grated or prepared cocoanut between layers, and on the 
 sides and top of completed cake. If a" cream chocolate 
 icing is preferred the following may be used: Three cups 
 oi A sugar (granulated will do), one cup of sweet milk 
 Boil until it drops like honey. Then beat until cold and 
 flavor w,th vanilla. Melt a cake of sweet chocolate and put 
 ,t on last.— Mrs. II. I). Shinier. Watsontown, Pa. 
 
 Japanese Layer Cake.— ( )ne cup sugar, butter size of 
 an egg. two eggs, one-half cup of milk, two cups of Hour, 
 two teaspoonfuls Royal Baking Powder, flavoring This 
 will make three layers, Use the cream chocolate 1 icing of 
 tin- above cake. 
 
 Prince Albert Cake.— Two cups soft white sugar, one- 
 halt cup each butter and lard, four eggs; reserve whites of 
 U \ n . for ,c,n --: four tablespoons Orleans molasses, one 
 tablespoon soda, one cup sour milk, one teaspoon cinna- 
 mon, one-half nutmeg, our cup seedless raisins, three cups 
 "our. bake in layers.-Mrs. James 11. Moore, Newark, 
 ( )lu< t. 
 
 53 
 
Devil's Food Cake. — Part ist: One cup grated choco- 
 late, one egg, one-half cup milk, two-thirds cup sugar; 
 boil together until thick, then set aside to cool. 
 
 Part 2(1: One-half cup butter, one cup sugar, one cup 
 milk, two cups flour, two eggs, one level teaspoonful of 
 baking soda, mix part first and second together, bake in 
 layers and ice with a white icing — fine. — Mrs.. W. E. 
 Brown, Pittsburg, Pa. 
 
 Orange Cake. — One cup butter, three cups sugar, three 
 and one-fourth cups sweet milk. Stir sugar and butter to- 
 gether. Take five eggs, beat whites and yolks separately. 
 .Mix eggs with the butter and sugar; four cups flour, two 
 teaspoonfuls Royal Baking Powder, one orange rind grated 
 in cake. — Mrs. S. G. Cocklin. 
 
 Minnehaha Cake. — One and one-half cups sugar, one- 
 half cup butter, one-half cup milk, two heaping cups of 
 flour with two teaspoonfuls of Royal Baking Powder, 
 whites of six eggs beaten thoroughly. Cream the sugar 
 and butter together, then add milk, flour and last the whites 
 of eggs. Bake in three sheets. Spread with icing. For the 
 icing take one cup sugar and boil in one-half cup hot water. 
 Boil until it strings. Beat the whites of two eggs stiff. 
 Then pour the hot sugar over the whites and beat well 
 together. Flavor with vanilla, add one pound of large blue 
 raisins, cut in half and seeded, stir in the hot icing, spread 
 thick between the sheets. — Mrs. Grace L. Shimer. 
 
 Lady Cake. — One and one-half cupfuls sugar, one-half 
 cupful butter, one-half cupful of milk, two cupfuls flour, 
 two teaspoonfuls Royal Baking Powder, whites of five 
 eggs. Cream butter and sugar together, then add milk. 
 Beat whites of eggs until stiff, and stir in lightly. Then 
 flour and baking powder well sifted together. Flavor with 
 almond. Bake in laver pans, and ice with boiled icing, 
 also flavored with almond. — Mrs. G. Z. Stup, Chester 
 Springs. Pa. 
 
 Feather Cake. — One cup sugar, one cup sour milk, one 
 tablespoon butter, one egg, two and one-half cups flour, 
 "lie teaspoon cream tartar, one teaspoon soda. Beat the 
 white of egg to froth and stir in last. 
 
 54 
 
Ice Cream Cake. — Two cups granulated sugar, whites 
 of five eggs, one cup butter and lard, one cup sweet milk, 
 one-half cup cornstarch, two and one-half cups flour, two 
 teaspoons Royal Baking Powder, one teaspoon vanilla. — 
 Airs. Eli Dunkleberger, New Kingston, Pa. 
 
 Buckeye Cake. — Three cups sugar, four cups of flour, 
 one cup sour cream, one teaspoon soda, two teaspoons 
 cream of tartar and five eggs. — Mrs. Rachel Stammel, 
 Allen, Pa. 
 
 Number Cake. — One cup of cream, three cups of sugar, 
 three cups of flour, four eggs, two teaspoonfuls of Royal 
 Baking Powder. Flavor with vanilla. — Mrs. R. F. Fetter- 
 olf, Mercersburg, Pa. 
 
 White Cake. — Whites of three eggs, one cup pulver- 
 ized sugar, one-half cup butter, one and one-half cups flour, 
 one-half cup milk, two large tablespoonfuls of cornstarch, 
 two teaspoonfuls Royal Baking Powder. Flavor with 
 vanilla. — Airs. S. F. Greenhoe. 
 
 Chocolate Nut Cake. — Light part: Beat together till 
 very light one cup of sugar and one-fourth cup butter ; 
 add six tablespoons milk, one-half teaspoon of vanilla, one 
 heaping teaspoonful yeast powder, sifted with one and one- 
 fourth cups of flour and the well beaten whites of four eggs. 
 Rake into layers. Dark part: Half cup of sugar, three 
 ounces butter, the yelks of four eggs, beaten together; one- 
 fourth cup milk, one rounded teaspoonful yeast powder, 
 and one cup flour. Mix well and bake in one layer. Make 
 filling as follows: Four ounces Baker's chocolate melted; 
 add one-half cup of sugar. Boil until it forms a very soft 
 ball when dropped in ice water; add one cup chopped nuts, 
 spread between the layers; ice with Baker's chocolate icing, 
 and decorate with unbroken halves of English walnuts. — 
 Mrs. Jennie Lippy. 
 
 Chocolate Cake.— G rate one-half cake Walter Baker's 
 chocolate, pour over it one-half cup boiling water. Let 
 cool, then add last thing, before putting in pans, two cups 
 brown sugar, one-half cup butter, two cups flour, one-half 
 cup sour milk, two eggs, one teaspoonful soda, one table- 
 spoon vanilla. — Miss Sadie Eichelberger. 
 
 55 
 
Hot Water Sponge Cake. — Two cups sugar, five fresh 
 eggs, two cups flour, two teaspoonfuls Royal Baking Pow- 
 der, three-fourths cup boiling water; flavor to taste. — Mrs. 
 Chas. T. Aikens, Selins Grove, Pa. 
 
 Ginger Bread. — One cup brown sugar, one cup mo- 
 lasses, three-fourth cup butter and lard, three and one- 
 half cups flour, three fresh eggs, one cup boiling water, 
 one teaspoon of ginger, one tablespoon of soda. 
 
 Layer Spice Cake. — Two cups brown sugar, one-half 
 cup buter, two eggs, reserving white of one for frosting; 
 spoon allspice, one-half nutmeg, one cup sour milk, one tea- 
 spoon of allspice, two nutmeg, one cup sour milk, one tea- 
 spoon soda dissolved in milk, two and three-fourths scant 
 cups of flour. Bake in three layers. 
 
 Filling. — One cup of granulated sugar, boil until it 
 drops from spoon like syrup, then quickly add the white <>1 
 one egg beaten stiff; to this add one cup of chopped rai- 
 sins. — Mrs. Harlan K. Fenner, Louisville, Ky. 
 
 Cream Cake or Pie. — Crust : Three eggs, one cup 
 sugar, one cup flour, one-third teaspoonful soda, one tea- 
 spoonful cream of tartar. Beat whites and yolks separate- 
 ly. Stir together quickly and bake in layers, make batter 
 three-fourths of an inch thick. Cream : Two and one- 
 half cups sweet milk, four tablespoons sugar, two table- 
 spoons flour, one egg. Boil until it thickens and flavor 
 with lemon or vanilla. When the crust is cold, split and 
 put cream between. — Mrs. O. H. Melchor. 
 
 Cream Cake. — Take two cupfuls of sugar, two-thirds 
 of a cupful of butter, one cupful milk, one teaspoonful of 
 soda, one and one-half teaspoonfuls cream tartar, two and 
 one-half cupfuls flour, three eggs. Make the custard for 
 the cake with one cupful of milk and one teaspoonful of 
 cornstarch dissolved in it and brought to a boiling heat, 
 with the yolk of one egg dropped in to color it. Flavor 
 with lemon or vanilla ; let it cool. Bake your cake in round 
 pie-tins; use just enough batter in the tin so that when 
 they are baked, two of them put together will make one 
 proper sized cake. Make the custard first and let it cool; 
 
 56 
 
put the cakes together when they arc warm with plenty 
 of custard between them. — Mrs. 1). R. Becker. 
 
 Rochester Jelly Cake. — Three eggs, two cups sugar, 
 nearly half cup butter, one cup sour milk, two and one- 
 half cups Hour, one teaspoon soda, stirred in milk, and 
 two scant teaspoons cream of tartar, mixed well in the 
 flour.— Mrs. J. L. Metzger. 
 
 Cornstarch Cake. — Cream one scant cup of butter and 
 twO cups of sugar together. Take one cup of sweet milk, 
 one cup cornstarch, two and one-half cups of flour sifted 
 in with two heaping teaspoons Royal Baking Powder. 
 Then take the whites of seven eggs beaten very light and 
 mix thoroughly the last thing. — Mrs. G. VV. McSherry. 
 
 Spice Cake. — Two cups brown sugar, one-half cup but- 
 ter, one-half cup sour milk, two teaspoons cinnamon, two 
 teaspoons cloves, one nutmeg, four eggs, two cups flour, 
 one teaspoon soda, two teaspoons cream of tartar. Mix 
 four yolks and one white with the butter and sugar. Take 
 the remaining three whites and one cup white sugar for 
 icing. — Mrs. A. R. Longanecker. 
 
 Sponge Cake. — Twelve eggs, their weight in sugar, the 
 weight of seven in flour, juice of one lemon, two table- 
 spoonfuls good vinegar. Beat the yelks and sugar to- 
 gether, add the whites beaten stiff, then add the flour which 
 is stirred in with as little beating as possible. Add the 
 lemon and vinegar just as you put it in the pan. — Mrs. H. 
 W. Bender. 
 
 Cocoanut Cake. — Two cups sugar, one-half cup but- 
 ter, four eggs, take whites out for icing, one cup milk, two 
 and one-half cups flour, two teaspoons Royal Baking Pow- 
 der. 
 
 Filling. — Butter size of a walnut, one cup sugar, yolkes 
 three eggs, rind and juice of an orange. Let boil and stir 
 while boiling; spread between layers. lee cake on top 
 with white icing and cocoanut. — Mrs. I. G. Seiler, Selins 
 Grove, Pa. 
 
 Walnut Cake. — Three-quarters cup butter, one cup of 
 sweet milk, tour eggs, two teaspoons Roya] Baking pow- 
 
 57 
 
der, two and one-half cups of sugar, one pound rolled wal- 
 nuts.— Miss Sadie Eichelberger. 
 
 Nut Cake. — Half cup of butter, one and one-half cups 
 sugar, three eggs, two and one-half cups flour; add one 
 and one-half teaspoonfuls Royal Baking Powder, one-half 
 cup milk, one cup of hickorynuts, or any kind preferred. 
 Kul) butter and suggar to a light cream ; add the eggs beat- 
 en to a froth, flour which has powder sifted in it. Mix with 
 milk and nuts into a rather firm batter. Bake in paperlined 
 tin, in steady stove thirty-five minutes. 
 
 Shellbark Cake. — Two cups sugar (white), two eggs, 
 one-half cup shortening, one cup sweet milk, one cup 
 ground shellbarks, three teaspoonfuls Royal Baking Pow- 
 der, flour to stiffen. — Mrs. Dora Stouffer, Camp Hill, Pa. 
 
 Sponge Cake. — Five eggs, one and one-half cups gran- 
 ulated sugar, one and one-half cups flour, one-third tea- 
 spoon cream of tartar, pinch of salt, flavor to taste. Bake 
 in layers. Ice with chocolate. — Mrs. W. W. Wonderly. 
 
 Fruit Cake. — One pound sugar, one-half butter, one 
 cup sour milk, six eggs, one teaspoonful soda, one wine- 
 glass full of brandy, one pound of raisins, one pound cur- 
 rants, one-half pound of citron cut in small pieces. Mix 
 the fruit in one pound of flour. Bake two hours. — Miss 
 Mary Miller, Selins Grove, Pa. 
 
 Old Fashioned Sponge Cake. — Ten eggs and one 
 pound soft white sugar beaten together until very light. 
 Then add one pint of flour. Can be baked in loaf or in 
 layers. When baked in layers sliced bananas laid between 
 the lavers make a very delicious filling. — Mrs. J. C. Lutz, 
 Carlisle, Pa. 
 
 Fruit Cake. — One pound sugar, three-quarters of a 
 pound of butter, ten eggs, three-quarters of pound of 
 flour, one pound raisins, one pound currants, three-quarters 
 of pound of citron, four teaspoonfuls cinnamon, one tea- 
 spoonful cloves, one teaspoonful allspice. Bake slowly for 
 three hours. — Mrs. E. H. Leisenring. 
 
 Fruit Cake.— One pound brown sugar, one pint New 
 Orleans molasses, three eggs, one-third pound butter, one 
 tablespoon soda, one pint buttermilk, one pound currants, 
 
 58 
 
one pound raisins, citron, four large cups flour, one table- 
 spoon ground cloves, one tablespoon cinnamon, one and 
 one-half tablespoons alspice, one nutmeg, one glass of wine 
 (six tablespoons brandy if you like.) — Airs. Adam Nell. 
 
 White Fruit Cake. — ( )ne cup butter, two cups sugar, 
 one cup sweet milk, one teaspoon Royal Baking Powder, 
 whites of six eggs, three and one-half cups flour, one-half 
 pound citron, one-half pound almonds, blanched, one-half 
 pound raisins, one-half pound dates, one-half pound figs. 
 Flour fruit well and bake slowly two hours. Wine glass 
 of brandy. — Mrs. Mae Albright. 
 
 Marble Cake. — Dark part : One cup of brown sugar, 
 one-half cup of butter, one-half cup of molasses, one-halt" 
 cup of sweet milk, two and one-half cups of flour, two tea- 
 spoons of Royal Baking Powder, yolks of four eggs, cinna- 
 mon and cloves. Light part : One cup of white sugar, one- 
 half cup butter, one-half cup sweet milk, whites of four 
 eggs, beaten, two teaspoons Royal Baking Powder. Put a 
 spoonful of the dark and one of the white. — Miss Hazel X. 
 Miller. 
 
 Devil's Food Cake. — Two cups brown sugar, one-half 
 cup butter, two eggs beaten separately, one-quarter cake 
 Walter Baker's Chocolate, with enough hot water to dis- 
 solve it. one-half cup hot water, one teaspoon soda dis- 
 solved in hot water, two cups sifted Hour. — Airs. Mae Al- 
 bright. 
 
 Mountain Jelly Cake.— One-half cup butter and lard, 
 mixed, one cup sweet milk, two cups sugar, two Qgg^, three 
 cups dour, three teaspoons of Royal Baking Powder. — Airs. 
 \V. C. Garber, Andersonburg, Pa. 
 
 Cream Cake. — Two cups sugar, one-half cup butter, 
 one cup sweet milk, three cups flour, whites of six eggs 
 well beaten, four teaspoons of Royal Baking Powder.— 
 Madeline Garber. 
 
 Strawberry Short Cake.— Three cups flour, three table- 
 
 ons butter, one and one-half cups sour cream, one egg. 
 
 two tablespoons sugar, one teaspoon soda. — Marie Garber. 
 
 Black Chocolate Cake.— One cup Waller Baker's 
 Cocoa, one-half cup brown sugar, one egg, three-fourths 
 
 59 
 
cup of water, stir these together and cook until thick, let 
 cool. Turn into mixing bowl, add three-fourths cup but- 
 ter, two cups brown sugar, two eggs, cream these well, 
 add one cup milk, three cups Hour, one teaspoon soda, 
 bake in layers or loaf.— Mrs. \V. C. Garber. 
 
 French Chocolate Cake.— W hites of seven eggs, two 
 cups sugar, two-thirds cup butter, one cup milk, three cups 
 flour, three teaspoonfuls of Royal Baking Powder. The 
 chocolate part of cake is made just the same,, only use the 
 yelks of eggs with a cup of grated chocolate stirred into 
 it. Bake in layers, the layers being light and dark, spread 
 a custard between them, which is made with two eggs, one 
 pine milk, one-half cup sugar, one tablespoonful cornstarch. 
 When cool flavor with vanilla. Fine. — Mrs. W. C. Gar- 
 ber. 
 
 Snickadoodle. — Two cups sugar, three-fourths cup but- 
 ter, three teaspoonfuls Royal Baking Powder, one cup milk, 
 three cups Hour, two eggs. Stir butter and sugar to a 
 cream; add milk, then flour well sifted with baking pow r - 
 der. Eggs unbeaten put in last thing. Sugar and cinna- 
 mon sprinkled on to]). Use large tins and spread thin. 
 
 Angel's Food. — Three cups sugar, three-fourths cup 
 butter, one cup sweet milk, four cups flour, four eggs, four 
 teaspoonfuls Royal Baking PoAvder. 
 
 Convention Cake. — Two cups sugar, whites of four 
 eggs, one cup sweet milk, one scant cup butter, three cups 
 flour, two teaspoons Royal Baking Powder, vanilla. Beat 
 a long time and bake in a loaf. 
 
 Palmetto Cake. — One-half pound butter, ten ounces 
 sugar, one even tin cupful flour, one teaspoonful Royal Bak- 
 ing Powder, one pound citron (dredged in flour), one cocoa- 
 nut, five eggs. 
 
 Watermelon Cake. — Two cups fine white sugar, one 
 cup butter, one cup milk, three and one-half cups flour, 
 three teaspoons Royal Baking Powder, the whites of eight 
 eggs beaten very light. Flavor. Red part: One-half cup 1 
 butter, one cup red sugar, three-fourths cup milk, one cup 
 seedless raisins, two cups flour, two teaspoonfuls Royal 
 
 60 
 
Baking Powder. Flavor. Put the red part in center of 
 pan and white around the outside. 
 
 Coffee Cake. — One and one-half cups white sugar, one 
 cup molasses, one cup lard or butter, one cup coffee, three 
 eggs, one teaspoon soda, one pound raisins, one pound cur- 
 rants, one-half pound tigs, one large cup walnut meats, 
 one teaspoonfu] cloves, one teaspoon cinnamon, one-half 
 nutmeg, five and one-half cups flour. — Mrs. M. A. Good- 
 hart. 
 
 Molasses Cake. — One cup molasses, one cup sugar, 
 three-fourths cup shortening, one cup buttermilk or water, 
 one teaspoon of soda dissolved in a little boiling water, 
 flour enough to make a batter. — Mrs. M. II. Ilavice. 
 
 Oatmeal Crackers.— Three cups dry oatmeal, two cups 
 light brown sugar, one cup melted lard, one-half table- 
 spoon soda dissolved in three-fourths cup warm water. 
 Flour enough to roll. — Mrs. J. L. Metzger. 
 
 Jumbles. — One-fourth pound butter, one pound sugar, 
 three-fourths pound flour, whites of four eggs, and yolk 
 of one egg. Flavor to taste. Mix flour, sugar, yolk of 
 eggs and butter as for pie crust, then add whites of eggs, 
 beaten to a froth, and 'flavoring. Drop on tins, and hake 
 in rather quick oven. — Mrs. Charles Hetrick. 
 
 Cocoa Sticks. — Six tablespoonfuls butter, three-fourths 
 cup sugar (scant), one egg. one tablespoonful milk, one 
 teaspoonful vanilla or pinch of cinnamon, five teaspoonfuls 
 cocoa, one-eighth teaspoonful Royal Baking Powder, one 
 and one-fourth to one and one-half cups sifted pastry rlonr. 
 Cream butter until soft; add sugar gradually and heat 
 well; add beaten eggs, milk and vanilla; mix well; sift 
 cocoa, baking powder and pinch, salt with one-half cup 
 rlonr; stir this into the mixture first, use remainder of flour 
 to make- a firm dough. Set on ice to harden. Sprinkle 
 board with cocoa and little sugar. Use small pieces of 
 dough at a time, toss it on the hoard to prevent sticking, 
 roll them, cut in strips one-half inch wide and three long. 
 Bake in oven three or four minutes. This recipe must be 
 carefully prepared to get the best results. — Miss Elizabeth 
 Kc\ill Burr. 
 
 61 
 
Hermits. — One cup white sugar, one cup brown sugar, 
 one cup raisins, one heaped cup butter, three eggs, one 
 teaspoon soda dissolved in nine tablespoons of milk, one 
 teaspoon cinnamon, one teaspoon cloves. Add flour to 
 make stiff enough to roll soft. — Mrs. W. I. Redcay. 
 
 Crumb Cakes. — Two and one-half cups A sugar, two 
 and three-fourths cups flour, three-fourths cup butter and 
 lard (one-half cup butter, one-fourth cup lard), one cup 
 thick milk, two eggs, one even teaspoonful of soda, and 
 same amount of cream of tartar, mixed with a little of the 
 thick milk, and then with all of it. Mix sugar, flour, butter 
 and lard together first with the hand. Add milk, yolks of 
 eggs and last of all the whites of the eggs. Bake in gem 
 pans and ice with any desired icing, or save enough of 
 crumbled sugar shortening and flour and sprinkle over the 
 tops of the cakes before they go into the oven. — Mrs. H. 
 C. Alleman. 
 
 Queen Drops. — Three-fourths pound sugar, six ounces 
 butter, four eggs, beaten separately; ten ounces flour, one- 
 fourth pound currants. Flavor with oil of lemon. Drop on 
 tins and bake in a moderate oven. 
 
 Taylor Cake. — One quart molasses, three-fourths 11). 
 sugar, three-fourths pound butter, two cups thick milk, 
 four eggs, two tablespoons soda, two teaspoons cream of 
 tartar. Beat the butter to a cream, add the sugar and the 
 yolks. Beat the whites separately. Then add the mo- 
 lasses, stir in the flour and milk alternately. Spices to suit 
 the taste. Lastly add the soda. Drop in pans. — Miss Har- 
 riet Enck. 
 
 Sugar Drops. — With the hands work to a cream one- 
 half pound butter, unite with one-half pound of fine sugar, 
 beat well together. Add four eggs, two at a time, and beat 
 about two minutes. Stir in three-fourths pound flour, one- 
 fourth pound currants, and a little cinnamon or lemon 
 extract. Put on a greased tin in drops about the size of a 
 walnut and make in a medium oven. 
 
 Chocolate Ginger Bread. — Mix in a large bowl one 
 cupful of molasses, one-half cupful sour milk or cream, 
 one teaspoonful ginger, one of cinnamon, one-half tea- 
 spoonful salt. Dissolve one teaspoonful "Cow Brand" soda 
 
 62 
 
in a teaspoonful cold water; add this and two tablespoon- 
 fuls melted butter to the mixture. Stir in two cupfuls sift- 
 ed flour, and finally add two ounces Walter Baker's Choco- 
 late and one tablespoonful of butter, melted together. Pour 
 into three well buttered deep tin plates, and bake in mod- 
 erately hot oven for twent yminutes. — Miss Mary Parloa. 
 
 Soft Ginger Bread. — Six cups of flour, three cups of 
 molasses, one cup of cream, one cup lard or butter, two 
 eggs, teaspoon saleratus, two teaspoons of ginger. 
 
 Ginger Bread. — One pint Xew Orleans molasses, one- 
 half teaspoon salt, one tablespoon ginger, one-half pint 
 lard, one pint thick milk, one tablespoon soda, two tea- 
 spoons cinnamon. — Mrs. Rachel Stammel. 
 
 Yeast Cake. — Two cups yeast batter, one cup lard, two 
 cups sugar, three eggs, cup raisins, one teaspoonful each of 
 allspice, cinnamon and cloves, one teaspoonful soda, dis- 
 solve in two tablespoons of hot water, flour to make like 
 cake batter. Put lard, sugar, and eggs in yeast; do not 
 work separate. 
 
 Ginger Snaps. — ( hie pint New Orleans molasses, one 
 and one-half cups brown sugar, one-half pint lard, one 
 tablespoon cinnamon, one and one-half tablespoons gin- 
 ger, one-half tablespoon soda dissolved in a little water, 
 a tiny bit of vinesrar. Mix everything together, and after 
 coming to the boiling point let cool and mix very stiff with 
 Hour. Roll very thin. 
 
 Doughnuts. — Four medium sized potatoes, two cup- 
 fuls sugar (scant), one cup milk, one teaspoon salt, four 
 teaspoons Royal Baking Powder (heaping), two table- 
 spoons melted butter, three eggs, well beaten, add spices, 
 flour to mix soft, flavoring. ( )ne half recipe can be used. 
 
 Ginger Snaps. — ( )ne pint baking molasses, two cups 
 brown sugar, three-fourths pint of lard, one tablespoon 
 soda, three pints flour, one teaspoonful ginger, one tea- 
 spoonful cloves, one teaspoonful allspice, one teaspoon cin- 
 namon. — Mrs. E. I). Weigle. 
 
 Rolled Ginger Cakes. — One pint New Orleans mo- 
 lasses, one egg, one-fourth teacup sugar, one tablespoon 
 ginger, one-half pint lard, two and one-half teaspoons soda; 
 
 63 
 
dissolved in -one-fourth teacup hot water. Make dough just 
 stiff enough to roll.— Mrs. J. L. Metzger. 
 
 Crullers. — One cup of sugar, one cup milk, one egg, 
 three tablespoonfuls melted butter, two teaspoonfuls cream 
 tartar, one teaspoonful of soda, and a little salt. Flavor 
 with nutmeg; mix as soft as possible; have fat to bake. 
 
 Doughnuts. — One pint thick milk, one cup sugar, two 
 eggs, one cup lard, one teaspoon soda. Sufficient flour to 
 roll. — Mrs. S. Margaret Beistline. 
 
 Sand Tarts. — One and one-fourth pounds of flour, 
 eleven ounces butter, scant half teaspoonful of soda rub- 
 bed into the flour, one pound soft white sugar, yolks of 
 three eggs, and one whole one besides. If not sufficient to 
 wet dough take a little cream. It should be like pie pastry 
 to roll out. Wash with the whites beaten up, and sprinkle 
 on sugar and cinnamon. Roll thin. — Mrs. E. D. Weigle. 
 
 Molasses Cookies. — One egg, one cup molasses, one 
 tablespoonful ginger, one-third cup hot water, one cup 
 sugar, brown, one cup shortening, butter and lard, one 
 tablespoonful soda, one tablespoonful vinegar, a pinch of 
 salt. Stir egg and sugar to a cream. Add molasses, short- 
 ening, and ginger, stirring all together. Dissolve soda in 
 hot water and add. Put in vinegar last thing before flour. 
 Mix as stiff as sugar cookies. 
 
 Chocolate Cookies. — Beat to a cream half a cupful of 
 butter and one tablespoon of lard; beat into this one cup- 
 ful sugar; then add one-fourth teaspoonful salt, one tea- 
 spoonful cinnamon and two ounces Walter Baker's Choco- 
 late, melted. Add one well beaten egg, and one-half tea- 
 spoonful soda dissolved in two tablespoonfuls milk. Stir 
 in two and one-half cupfuls flour. Roll thin, cut in round 
 cakes and bake in a rather quick oven. The secret of mak- 
 ing good cookies is the use of as little flour as will suffice. — 
 Miss Mary Parloa. 
 
 Oatmeal Cookies. — Two eggs, one cup butter and lard 
 mixed, (two-thirds cup butter, one-third cup lard) ; one and 
 <>ne-half cups sugar, four tablespoonfuls of sweet milk, two 
 cups flour, two cups raw rolled oats, two teaspoonfuls of 
 Royal Baking Powder, one cup chopped raisins, one tea- 
 
 64 
 
spoonful of cinnamon and a little nutmeg. Add oatmeal 
 last. Drop on tins. — Mrs. H. C. Alleman. 
 
 Cream Cookies. — Two cups sugar, two eggs, one cup 
 sour cream, one cup butter, one teaspoon soda, flour enough 
 to make a dough as soft as it can be rolled. Sprinkle with 
 sugar before baking. — Mrs. Mae Albright. 
 
 Cookies. — One cup of butter, two cups of sugar, one- 
 half cup sour milk, three eggs, well beaten, small teaspoon 
 of soda, a little cinnamon and nutmeg. Flour enough to 
 roll. Cut and bake in a quick oven. 
 
 Fig Filling for Cake. — Mix one-half a pound of figs 
 chopped fine, a cupful of sugar and a cupful of water. Boil 
 in double boiler until smooth and thick; then add a tea- 
 spoonful of vanilla. Boil figs in water until tender before 
 adding the sugar. 
 
 Marshmellow Icing. — Two and one-half teaspoons of 
 instantaneous gelatine, one cup of hot water, twenty-eight 
 Spoons of pulverized sugar, let come to a boil, flavor, beat 
 until thick. — Marie Garber, Andersonburg, Pa. 
 
 Caramel Icing. — Two cups In-own sugar, one-half cup 
 sweet cream, a small lump of butter. Boil like taffy. Then 
 add one teaspoon of vanilla and beat until it is stiff enough 
 to spread on the cake. 
 
 Icing. — One cup pulverized sugar moistened with a 
 little water and a tablespoonful of melted butter, with a 
 half cup of chopped walnuts or hickorynuts. 
 
 Lemon Filling. — One-half cup water, one tablespoon 
 butter, three tablespoonfuls sugar, juice and grated rind 
 of a lemon. Thicken with cornstarch mixed in a little 
 water. 
 
 Chocolate Icing. — Half a cup of sweet cream, one- 
 fourth cake of Walter Baker's Chocolate, melted, pulverized 
 sugar to stiffen and vanilla to flavor. 
 
 Boiled Icing. — Two scant cups granulated sugar, one 
 cup water. Boil until it spins a thread, when tested by 
 taking a bit between the thumb and finger. Do not stir 
 the mixture while it is boiling. Tour over the well beaten 
 whites of two eggs, and beat until cold. 
 
 65 
 
Pickles 
 
 Bean Pickle. — Three and one-half quarts lima beans 
 (cook in salt water), one quart small whole cucumbers, two 
 quarts sliced cucumbers, one quart sliced whole onions, 
 one and one-half quarts sliced green tomatoes (scald), six 
 peppers. Soak in salt water the whole mixture ; then cool 
 in weakened vinegar. Drain again. Four tins vinegar, 
 three cups sugar, three tablespoons celery seed, three table- 
 spoons ground mustard, two tablespoons tumeric. 
 
 Mustard Pickle. — One quart small whole cucumbers, 
 one pint large cucumbers sliced, one quart green tomatoes 
 sliced, one quart small whole onions, one large cauliflower 
 divided into flowerets, four green peppers cut fine, one 
 qt. tender lima beans (boil beans first in salt water). Make 
 a brine of four quarts water and one pint salt, pour it over 
 the mixture and let it soak twenty-four hours. Heat just 
 enough to scald, then pour into a colander to drain. Mix 
 one cup flour, six tablespoons ground mustard, one table- 
 spoonful tumeric with enough cold water and vinegar to 
 make a smooth paste; then add one cup sugar and sufficient 
 vinegar to make two quarts in all. Boil this mixture until 
 it thickens and is smooth (stirring all the time). Then 
 add the vegetables and boil until well heated through. Add 
 more sugar if you want it sweet. — Mrs. Adam Nell. 
 
 Chili Sauce. — Twelve large ripe tomatoes, three red or 
 two green peppers, two onions, two tablespoonfuls of salt, 
 two tablespoonfuls of sugar, one scant tablespoon of cin- 
 namon, three cups of vinegar. Peal tomatoes and onions 
 and chop or grind fine, boil one and one-half hours; bottle 
 and seal.— Mrs. W. C. Garber, Andersonburg, Pa. 
 
 Chow Chow. — Two good sized heads of cabbage, one- 
 half peck green tomatoes, four sweet peppers, four bunches 
 celery, one dozen onions, one ounce celery seed, one ounce 
 
 66 
 
mustard seed, one and one-half pounds sugar, one and one- 
 half quarts good cider vinegar. Chop cabbage, tomatoes, 
 onions and peppers, and add three-fourths cup of salt. Mix 
 well and let stand over night. Then press dry and add 
 celery chopped tine, vinegar, sugar and seeds, and cook 
 until soft (about one and one-half to two hours.) Then 
 place in air tight jars. If too dry, add more vinegar and 
 sugar to taste. — Mrs. Chas. Hetrick. 
 
 Tomato Catsup. — Boil tomatoes and run through col- 
 ander. After boiling eight quarts of juice to one-half, add 
 one tablespoonful salt, one teaspoonful red pepper, one 
 teaspoonful cinnamon, one teaspoonfnl cloves, one cup 
 sugar, one quart of vinegar. — Mrs. J. \\ . Weeter. 
 
 Pickled Cauliflower. — Strip off the leaves, divide the 
 stalks, scald them in salt water and dry on a sieve. Cut 
 them into small pieces, put them in a jar and cover with 
 boiling vinegar. Make a spice-bag according to the direc- 
 tions given for the tomato pickles and add to the cauli- 
 flower. — Lutheran Observer. 
 
 Sweet Pickle Pears. — 'Boil nine pounds of pears until 
 they are tender, then make a syrup of three pounds of 
 sugar and one pint of vinegar and boil the pears in it until 
 they are very rich. Add two teaspoon fuls of essence of 
 cinnamon. 
 
 Sweet Pickle Peaches. — Make a syrup of one pound 
 sugar and one pint of vinegar. Add two tablespoonfuls of 
 cloves and one tablespoonful of mace, and cook the peaches 
 in it until tender. Let them stand over night, then heat the 
 syrup and pour it boiling hot over the fruit. Put it up air- 
 tight. — Lutheran ( )bserver. 
 
 Spiced Tomatoes. — Steep together four pounds of 
 sugar and two quarts of vinegar, add three pounds of to- 
 matoes and boil for three hours. Add salt and pepper to 
 taste, and flavor with cloves and cinnamon. — Lutheran Ob- 
 server. 
 
 Tomato Pickles. — Chop fine twelve quarts of green to- 
 matoes, put them in a colander and let them stand all night 
 t<> drain. In the morning chop six or seven green peppers 
 and add them to the tomatoes, with a cup of whole mustard 
 
 67 
 
seed. Make a spice-bag containing one-half cup of cinna- 
 mon and cloves in equal proportions, put it in with other 
 ingredients and cover the whole with boiling vinegar. — 
 Lutheran < )bserver. 
 
 Small Cucumber Fickles. — Wipe the cucumbers, pack 
 them down in a stone jar. Make a brine of salt and water 
 sufficient to bear an egg, pour this over the pickles and 
 let it stand twenty-four hours. Drain and arrange them 
 neatly in jars. Between each layer put a slice of onion, 
 about a teaspoonful of mustard seed, three or four cloves, 
 and the same of allspice, and a few bits of horseradish; so 
 continue until the jars are full. Fill the jars with boiling 
 cider vinegar and steam for twelve minutes. Screw on 
 tops just as you would for fruit. 
 
 Sweet Pickles. — This recipe will answer for peaches, 
 pears, canteloupe and watermelon rind. 
 
 Pare and weigh the fruit; to each seven pounds of fruit 
 allow three pounds of sugar and a pint of vinegar, measure 
 one teaspoonful of ground cloves, a teaspoonful of allspice, 
 two teaspoonfuls of cinnamon, a half teaspoonful of mace 
 and a grated nutmeg; mix all together, divide in four por- 
 tions, and tie loosely in a square of cheese cloth. Throw 
 these bags into the boiling sugar and vinegar, bring to a 
 boiling point, and skim. Xow add the fruit, a little at a 
 time, just enough to cover the bottom of the kettle; as the 
 fruit begins to heat watch it carefully. When scalding hot 
 lift it and put it in the jars. When the jars are full bring 
 the liquor to boiling point, pour over the fruit, and steam 
 for twelve minutes. 
 
 Canned Mango Pickles. — Stuff your mangoes with the 
 cabbage that has been seasoned to suit the taste. Let your 
 mangoes stand in salted water over night, before stuffing 
 them. When they are ready make a syrup of one quart of 
 vinegar, one cup of sugar and a little horseradish root cut 
 line ; few mixed spices. Boil, then pour over the mangoes. 
 After they have been placed in the jars, seal tightly. Steam 
 ten or fifteen minutes. They will keep good for a year. 
 Excellent. 
 
 Pickles. — Two quarts of tart apples, one pound of rai- 
 
 68 
 
sins, three cupfuls of brown sugar, two cupfuls of lemon 
 
 juice, one teaspoonful of cayenne pepper, two quarts green 
 tomatoes, one small onion, three cupfuls of vinegar, one- 
 half cupful of salt, one ounce of ginger. Pare and core tin- 
 apples and put through food chopper. Chop the tomatoes 
 and onion in the same manner.- Stone the raisins. Mix tin- 
 apples, tomatoes, raisins and onion with the other ingre- 
 dients, and put away in an earthen jar over night, in the 
 morning set the jar in a kettle of cold water. Let the water 
 slowly heat. Steam six hours, stirring now and then. Put 
 in preserve jars and seal. 
 
 Chopped Pickles. — One-half peck of green tomatoes, 
 one-half peck of small onions, one cupful of salt, three 
 quarts of vinegar, two pounds of sugar, one-half pound of 
 white mustard, two tablespoonfuls each of allspice, cloves, 
 cinnamon, ginger and celery seed, one-half teaspoonful of 
 red pepper. Slice and chop the onions and tomatoes, cover 
 with the salt and let them stand over night. In the morn- 
 ing drain thoroughly, put in a sauce pan, cover with one 
 quart of the vinegar and boil fifteen minutes. Drain and 
 put the sugar, mustard, pepper and spices in the remaining 
 two quarts of vinegar over the fire. As soon as the vine- 
 gar boils, add the chopped tomatoes and onions, and boil 
 ten minutes. Take from the fire and put in glass jars 
 while hot. The quantities given above will make six 
 quarts. 
 
 6y 
 
Memorandum 
 
 70 
 
Beverages 
 
 Blackberry Cordial. — To one quart of blackberry juice, 
 extracted by the fruit press, take two teaspoonfuls of 
 ground cloves, one teaspoonful of mace, four teaspoonfuls 
 ground cinnamon, one teaspoonful of allspice; one quart 
 of syrup made as directed. Add the fruit juices and spices 
 to the syrup and boil until a syrup is formed. Take from 
 the fire and cool. When cool add one pint of brandy to 
 every quart of fruit juice used; strain through a muslin 
 bag, bottle and cork. 
 
 Raspberry Shrub. — For every cupful of fruit juice take 
 one-half cupful of cider vinegar and two cupfuls of sugar. 
 Put the fruit juice, sugar and vinegar over the fire, stir 
 until the sugar dissolves and boil to a thick syrup. Skim. 
 if necessary, strain and bottle. 
 
 All fruit juices are used in the same manner. When 
 served, allow one-fourth cupful of syrup to three-fourths 
 cupful of ice water. Should the syrup be too thin, do not 
 adhere to this proportion of water. Taste is the best guide. 
 
 Elder-blossom Wine. — One quart of elder berry blos- 
 soms, nine pounds of sugar, one yeast cake, three gallons 
 of water, three pounds of raisins, one-half cup of lemon 
 juice. The blossom should he picked carefully from the 
 stems and the quart measure packed full. Put the sugar 
 and water together over the fire, stir until the sugar is 
 dissolved, then let it come to a boil without stirring. Boil 
 five minutes, skim and add the blossoms. As soon as the 
 blossoms are well stirred in, take from the fire and cool. 
 When lukewarm add the yeast dissolved in lukewarm water 
 and the lemon juice. Put in an earthen jar and let stand 
 six days, stirring thoroughly three times daily. The blos- 
 soms must be stirred from the bottom of the jar each time, 
 (hi the seventh day strain through a cloth and add the rai- 
 
.sins, seeded. Tut in glass preserve jars and cover tightly. 
 Do not bottle until January. 
 
 Hints on Making Good Coffee and Tea. — i. Never boil 
 the water more than three or four minutes, longer boiling 
 will cause it to lose most of its natural properties by evap- 
 oration. 2. Water left in the tea-kettle over night must 
 never be used in preparing the breakfast coffee or tea. 3. 
 Be sure your coffee and tea are fresh. 
 
 Coffee. — Take one even tablespoon of finely ground 
 coffee for each cup needed. Scald coffee pot and put your 
 coffee in percolator. Pour the boiling water over the coffee 
 slowly. Close the pot closely and stand on back part of 
 stove for thirty minutes. — Dr. G. F. Ritchey, New Kings- 
 ton, Pa. 
 
 Tea. — Use a brown earthen teapot, and dare to bring 
 it to the table. Put your dry tea into this dry pot; cover it 
 and iet It stand on the back of the stove until pot and tea are 
 hot (this releases the aromatic oil of the leaves.) Now pour 
 on the boiling water, as much as you want tea ; cover it 
 closely, three teaspoons tea to two cups boiling water is 
 about the right proportion of tea and water to be used. 
 Never boil tea, black and green. Heat the leaves, steep in 
 boiling water, and keep the steam in the pot and the tea 
 will be excellent. Never use a metal teapot. Russian tea 
 is made by putting a slice, of lemon in each cup and pour- 
 ing over it the boiling tea. 
 
 Iced Tea. — The tea should be made in the morning, 
 very strong, and not allowed to steep long. Keep in the 
 ice box till the meal is ready and then put in a small quan- 
 tity of cracked ice. Do not pour the scalding hot tea on 
 a goblet of ice as many do, for this spoils the tea. Iced 
 coffee is very nice made in the same way. 
 
 Grspe Juice. — One quart of grapes, one-half cup water. 
 Put the grapes in the farina boiler with the water, which 
 should be cold. Heat slowlv and cook at a low temperature 
 until the grapes are soft. Put the grapes through the fruit 
 press. Add to two cnpfuls of juice one-fourth of a cup of 
 sugar and heat to just below boiling point. Do not let it 
 boil, but keep it at a temperature of at least 200 degrees 
 
 72 
 
Fahr. for one hour. Bottle and seal. When ready to use 
 take one cup of syrup to a cup of cold water. Drinks 
 should be chilled but not iced for an invalid. 
 
 Chocolate. — Put two squares of chocolate, four level 
 tablespoons of sugar and two tablespoons of water into 
 a saucepan. When it is melted add two cups of water and 
 boil five minutes, then add two cups of milk. Just as the 
 chocolate is taken from the fire add a few drops of vanilla 
 flavoring. Tour into cups and put a spoonful of whipped 
 cream on each. 
 
 Cocoa. — Put one quart of milk in a double boiler. 
 .Moisten four tablespoons of cocoa with a little cold milk 
 and add to the boiling milk stirring. all the while. Boil five 
 minutes and ser\e hot with whipped cream. 
 
 A Summer Draught. — The juice of one lemon, a tum- 
 berful of cold water, pounded sugar to taste, half a small 
 teaspoon of carbonate of soda. Squeeze the juice from the 
 lemon ; strain and add it to the water, with sufficient pound- 
 ed sugar to sweeten the whole nicely. When well mixed, 
 put into the soda, stir well and drink while the mixture is 
 in an efferversing state. 
 
 An Inexpensive Drink. — ( )ne cupful pure cider vinegar, 
 one-half cupful good molasses. Put into one quart pitcher 
 of ice water. A tablespoon of ground ginger added makes 
 a healthful drink. 
 
 An Invalid Drink. — Put into the bottom of a wine glass 
 two tablespoon I uls of grape juice, add to this the beaten 
 white of an egg and a little chopped ice; sprinkle sugar 
 over the top and serve. This is often served in sanitariums. 
 
 Blackberry Wine. — Take ripe blackberries, pick out all 
 imperfect ones and press out the juice through a course 
 linen cloth; to each quart of juice add one quart of water 
 in which is dissolved two pounds of white sugar; put into 
 glass bottles or stone jugs and cover the mouths with 
 any open or woven cloth, to admit air and keep 
 out insects, set in cellar for six months, more or 
 less; then pour off carefully from the lees into clean bottles 
 and cork for use as wanted. 
 
 Another. — Measure your berries, after picking them 
 
 73 
 
over, bruise them, and to every gallon of berries add one 
 quart of water, boiling hot. Let the mixture stand twenty- 
 four hours, stirring occasionally; then strain off the liquor 
 into a cask, for every gallon of juice adding two pounds 
 of sugar. Cork tight and let stand till the following Oc- 
 tober, when it will be ready for use without any further 
 straining or boiling. . 
 
 Lemonade. — Squeeze the juice from the lemons, cut 
 them in small pieces and cover with sugar. Let stand at 
 least an hour, then press out the juice the sugar has ex- 
 tracted. The volatile, aromatic oil of lemons and oranges 
 is in their skins, and twice as much lemonade of a better 
 quality can be made in this way than by the use of juice 
 alone. Boil one-half of a cup of sugar with one-fourth of a 
 cup of water until it spins a light thread. Take from the 
 fire, add one cup of lemon juice and the juice and sugar 
 from the skins. Add water and sugar to taste and serve 
 ice cold. 
 
 Pineapple Lemonade. — One cup of sugar, one cupful 
 of canned pineapple, one cup of water, juice of two lemons. 
 Boil the sugar and water until it spins a light thread. Put 
 the pineapple through the fruit press and add to the syrup 
 with the juice of the lemons. When ready to serve, add 
 water and sugar, if needed, to taste. Serve ice cold. 
 
 Fruit Punch. — Two cupfuls of sugar, cne-half cup of 
 orange juice, one cupful of strawberry juice, one cupful of 
 water, one-half cup of lemon juice, one cupful of pineapple 
 juice, one-half cup of Maraschino cherries. Boil the sugar 
 and water to a syrup, and add the fruit juices. Let stand 
 twenty minutes, strain and chill. Add the whole cherries. 
 Sweeten or weaken, if necessary, to taste, and serve ice 
 cold, ft will rarely need reducing with water unless the 
 juices <;f preserved fruits have been used. 
 
 Cherry Syrup. — Two cupfuls of granulated sugar, two 
 cupfuls <»f cold water, two cupfuls of cherry juice. Stone 
 the cherries. Dissolve the sugar in the water, add the cher- 
 ries and their juice, and cook for ten minutes. Take from 
 the fire and put through the press. Return to the fire and 
 
 74 
 
boil until a thick syrup is formed. Seal when hot. Serve 
 with shaved ice. thinning with cold water to taste. 
 
 Mint Punch. — Remove the leaves from twelve large 
 stalks of mint; chop them very fine; put them in a mortar 
 with four or five tablespoonfuls of sugar and grind them 
 to a paste. Or you may rub them in a bowl with a spoon! 
 Boil together for five minutes a pound of sugar and a quart 
 of water; add the juice of three lemons and the mint ; when 
 the mixture is icy cold, freeze. This may stand four or five 
 hours. Serve in punch glasses. 
 
 Nasturtium Punch. — Chop line twenty-four nasturtium 
 ilowers; rub them with a little sugar to a paste. Boil to- 
 gether a pound of sugar and a quart of water for five min- 
 utes; take from the lire, and add the juice of three lemons 
 and the nasturtium flowers. Let these .stand until perfectly 
 cold; add four tablespoonfuls of claret or grape juice. 
 Freeze the mixture and serve in punch glasses. Especially 
 nice with mutton. 
 
 A nasturtium flower on the top of each glass makes a 
 very pretty garnish. 
 
 Ginger Punch. — Boil a pound of sugar with a quart of 
 water; add the juice af three lemons and when cold add 
 four tablespoonfuls of the syrup from the preserved gin- 
 ger, and a half cut) of the ginger chopped very fine. Freeze 
 and serve with the meat course at dinner. If preserved 
 ginger is not to be had. add a tablespoonful of ground 
 Jamaica ginger to the sugar and water before they are 
 boiled, then add the chopped candied ginger. 
 
 /.T 
 
Memorand um 
 
Fruits, Jellies, Preserves 
 
 Canning and Preserving. — The disappointment that so 
 many experience in preserving and canning fruit can be 
 avoided, if care and knowledge of proper principles of 
 science are observed. The scientific part consist in cooking 
 the fruit to sterilize any germs, while the common sense 
 part consist in excluding all outside air. Of course fruit 
 as fresh as possible should be used, and such should be 
 perfectly sound and not overripe. Overripe fruit lacks the 
 fine flavor of other fruit. Pick the fruit very carefully, and 
 if it is absolutely necessary, rinse it quickly by placing in 
 a colander or fine wire basket and dipping in and out of 
 cold, clear water. Drain thoroughly. The flavor in the 
 fruit will be much finer if it is not washed. Do not waste 
 time and money canning poor fruit. 
 
 Heat both jars and covers, and make sure that your 
 jars are perfect and your rubber bands new. It is safer 
 not to depend on rubbers that have once been used. Glass 
 jars are by far preferable to tin and are now cheap enough 
 to be in reach of all. Canning differs from presen rng in 
 the amount of sugar used. 
 
 While canning docs not require the same length of 
 time, all fruit must be thoroughly cooked, so that every 
 portion of it is subjected to a degree of heat sufficient to 
 destroy all germs in the fruit. P>ut overcooking should In- 
 avoided in order to retain the fresh, natural flavor. The 
 length of time required for canning varies according to the 
 variety and condition of the fruit, but do not have your 
 fruit spoil for want of sufficient cooking. 
 
 Fruits that have been shipped a long distance, or have 
 stood for some length of time after being picked, need 
 longer cooking than the freshly gathered. 
 
 77 
 
The most delicate fruits require fifteen minutes, and 
 thirty minutes is not too long for most kinds. 
 
 Sugar is not considered necessary to the preservation 
 of fruit, but it is added to make it more palatable, to in- 
 crease the specific gravity of the water or fruit juices, and 
 therefore by an additional degree of heat destroy the germs 
 more certainly, and accomplish sterilization of the fruit 
 in much shorter time. The addition of sugar also pre- 
 serves the shape of the fruit, abstracting the juices and 
 hardening it, which prevents it from becoming soft and 
 falling apart. 
 
 Use only the best granulated sugar for preserving 
 fruits. 
 
 To all juicy fruits like berries, add the sugar, which 
 has been heated in the oven, to the fruit when it boils. 
 
 For peaches, pears and such fruits as contain much less 
 juice, make a syrup by dissolving the sugar in water, a 
 pint of sugar to a pint or a pint and a half of water, as 
 the fruit seems to require. Cook the fruit in this until 
 tender enough to pierce with a straw, but not long enough 
 to lose its form or break. 
 
 Be sure to fill the jar to the very brim. Then run the 
 handle of a silver spoon around and down the sides to be 
 sure all air is excluded. Wipe the juice ofT the top care- 
 fully, adjust the band, and screw down tight. Do this as 
 quickly as possible, and when the jars are cool, again screw 
 down the top, to make sure it is air-tight. Never set jars 
 in a draught of air after filling. Some housewives turn the 
 jars upside down for several days, then examine for leak- 
 ages, and if perfect put away. If the contents of a jar 
 begin to "work," open at once, re-heat and can again, using 
 a little more sugar. 
 
 Many use this method of canning. All ripe, mellow 
 fruit is placed at once in the jars. These are then set in 
 a large boiler of warm water, with little blocks of wood or 
 a board underneath. Make a syrup as follows: A cup of 
 sugar to a quart of fruit for the tart fruits and less for the 
 sub-acid, and from one to three cups of water, according to 
 juiciness of the fruit. Set the lids on loosely, cover the 
 
 78 
 
boiler closely and keep the water boiling from fifteen to 
 thirty minutes, according to kind and quality of fruit. Then 
 Screw down the lids at once and set the jars on a folded 
 damp cloth, unless you do not need the boiler again ; in that 
 ease you can let the jars cool in the water after sealing. 
 Proceed same as with other process. 
 
 The usual method of preserving is to use equal weights 
 of fruit and sugar, and cook a sufficient length of time to 
 keei) the fruit without being perfectly air-tight. 
 
 Preserved fruits are very rich, and for economical rea- 
 sons, at least, most persons prefer the canned fruits for 
 daily use. But some fruits are very much more palatable 
 when preserved with a less amount of sugar. As a general 
 rule, however, cooks living along the Atlantic sea-board 
 make their preserves of a more cloying sweetness than 
 those housewives who live in the Mississippi Valley. It 
 seems to be due to a difference to taste, but wherein this 
 difference originated has never been explained. 
 
 Keep the jars in a cool, dark closet, where there is 
 ventilation from door and window. If you have no such 
 closet, enclose each jar in a paper bag, which will effectual- 
 ly exclude the light. — Lutheran ( )bserver. 
 
 Delicious Dish of Peaches. — Cut peaches in half, stone 
 and sprinkle sugar in the hollows. Rub a large tablespoon 
 of butter into a pint of Hour sifted with a teaspoon of 
 Royal Baking Powder and a half teaspoon of salt. Peat an 
 egg very light, stir it into a scant cup of milk, mix gradu- 
 ally with the prepared flour beating well at the last. Pour 
 into a greased baking pan large enough to allow the fruit 
 to spread out. and the batter to be about an inch thick. 
 Pake for a half hour in a brisk oven. Serve with cream 
 and sugar. 
 
 Iced Grapes. — Dip whole bunches of selected grapes, 
 first in the white of egg, then in powdered sugar, sift the 
 sugar over them until all are thoroughly covered. Lay on 
 wax paper until dry. 
 
 Simple Rule for Jelly. — Crush raw fruit or berries, ami 
 drain off the juice. To this juice take the same amount or 
 
 79 
 
 j 
 
measure of sugar, but do not combine them at once. Put 
 the juice into a granite pan and place over the fire, mean- 
 time take the sugar and put it in a dripping pan, and place 
 in the oven. When the juice has boiled twenty minutes, 
 take the sugar hot from the oven and put it into the fruit 
 juice. Let the mixture boil up, just enough to melt the 
 sugar. Skim it, and then strain into jelly glasses, and the 
 arduous task is done. I will warrant a jelly that will be 
 firm and beautiful in color, in texture and in taste. 
 
 One important thing, however, I have not mentioned, 
 and that is that fruit not very ripe should be used. A fruit 
 a little under ripe is best, although I have made jelly that 
 jellied all right of pretty ripe fruit; still for one who wants 
 an absolute success, the under ripe is not only much easier 
 to jelly, but is better flavored. — Lutheran Observer. 
 
 Preserved Strawberries. — Select firm berries and re- 
 move the hulls. To each pound of fruit add three-quarters 
 of a pound of granulated sugar; mix with the berries and 
 let them stand ten or fifteen minutes, or long enough to 
 moisten the sugar, but not to soften berries. Put them in 
 a granite or porcelain-lined sauce-pan and boil slowly five 
 or ten minutes, or until the berries are softened. Do not 
 stir them as that would break the berries, and do not boil 
 long enough for them to lose their shape. Cook one pound 
 of strawberries or quart only at a time. A larger quantity 
 crushes by its own weight. A good method is to have two 
 saucepans and two bowls, and leave the berries after being 
 hulled on a separate dish until ready for use. Then put 
 a quart at a time in a bowl, with sugar sprinkled through 
 them. While one bowlful is being cooked, the bowl refilled 
 and the glasses filled the other one is ready for use. In 
 this way no time is lost. It is well to put strawberries in 
 glasses. ^ One quart of berries will fill two half-pint tum- 
 blers. Cover the top with paraffin. Paraffin can be ob- 
 tained at any pharmacy. Place it in a small saucepan on 
 the side of the range; it melts at a low degree of heat, and 
 when the glass is filled with hot preserves wipe the glass 
 close to the fruit to free it of syrup. Cover the top with a 
 tablespoonful of liquid paraffin, do not move the jar until 
 
 80 
 
it has set. This is a very easy and satisfactory way of seal- 
 Lutheran ( )bserver. 
 
 Strawberry Jam. — For each pound of fruit allow a 
 pound of sugar. Mash the fruit in the kettle, boil hard for 
 fifteen minutes, then add the sugar and boil for five min- 
 utes. — Lutheran ( )bserver. 
 
 Apple Butter. — Twelve gallons sweet fresh eider, six 
 gallons apples, twenty pounds sugar. Boil eider until it can 
 be thoroughly skimmed. Then add sugar and boil until 
 the eider does not separate. — Mrs. Chas. Hetrick, New 
 Kingston, Pa. 
 
 Quince Honey. — Three pounds sugar, one-half pint of 
 water, two cups grated quinces, alum large as a pea. Boil 
 sugar until no scum rises. Add quince and boil twenty 
 minutes. 
 
 Pineapple Honey. — Three pounds granulated sugar, 
 one pint water, a small lump of alum. Boil ten minutes. 
 Put in two cups grated pineapple, then boil ten minutes, or 
 until it jellies. 
 
 To Preserve Fruit by Cold Process. — Pack fruit in jars 
 or a vessel as closely as you can without injuring the fruit. 
 Then take one two-ounce package of compound extract of 
 salyx and fourteen pounds of granulated sugar. Dissolve 
 extract of salyx and sugar in three and one-half gallons hot 
 water. Let cool and strain through flannel cloth; then pour 
 on enough liquid to cover the fruit. Three and one-half 
 gallons of the liquid will cover about twelve and one-half 
 gallons of fruit. For preserving beans, corn and pickles 
 by this process, see under "Vegetables." For preserving 
 tomatoes to a gallon of tomatoes add one-fourth pint of the 
 prepared sugar salyx syrup. Then cook ten minutes or 
 until well scalded through the can. — Mrs. 1 1. A. Cornman. 
 
 Si 
 
Memorand 
 
 um 
 
 82 
 
Candies 
 
 Home-Made Candies. 
 
 The cream which forms the basis of much candy is 
 not difficult to make, but must be prepared with care, and 
 if it is made successfully, be sure the rest of your candy 
 will be good. A proper quantity of this fondant, or "cream," 
 for the amateur to make at a time, is concocted by using 
 two cupfuls granulated sugar, a level saltspoonful of cream 
 of tartar and two-thirds of a cup of hot water. After al- 
 lowing the sugar to dissolve, bring slowly to a boil, taking- 
 care to wipe away the crystals which form, as granulation 
 may take place. When a little of the mixture dropped in 
 cold water will form into a ball, the pan must be instantly 
 removed from the fire. Stand the pan in cold water until 
 the finger can be placed in the mixture without burning. 
 Then with a flat wooden paddle, beat and stir until the 
 mass becomes a creamy consistency and white. Then 
 knead like dough, till soft and smooth. Below we give a 
 few varieties of candies that may be made from this cream. 
 Cut fresh marshmallows in babes. Melt again some 
 fondant, color it a delicate pink, violet or green with vege- 
 table coloring, flavor with rose, violet or bitter almonds. 
 Dip each half marshmallow in fondant and roll in grated 
 cocoanut. 
 
 For acorn creams, roll a bit of fondant in the shape of 
 an acorn. Melt sweetened chocolate, dip each cream in it 
 until the effect n\ an acorn cup is produced. 
 
 Strawberries may be made of pink fondant, a cord 
 covered with crystalized sugar being run through the 
 berry and extending for the stem. Unless these arc- to be 
 given to verv small children, an artificial calyx may be 
 added to make the effect more real. Xuts may be chopped 
 
 83 
 
fine and rolled in the fondant, citron may be added to it, 
 dates may be stoned, the centre filled with the cream and 
 the whole rolled in sugar; layers of fondant variously col- 
 ored, and placed one upon the other, may be cut in squares 
 or any shape desired. In fact, the possibilities are endless. 
 Do not attempt unless you are adept, to make all your 
 candy at once. ( Hherwise, you will not want to look at 
 candy for months to come. — Lutheran Observer. 
 
 Nougat.— Two cups granulated sugar, two large cups 
 nuts; boil six tablespoonfuls water with sugar, as in boiled 
 icing, until it spins a thread; one-half teaspoon vanilla; 
 pour on a large platter and beat well; add nut kernels; 
 cut in strips one-half inch thick. 
 
 Candy. — To one pound confectionery sugar, take the 
 white of one eg-g, one tablespoon cold water, beat light. 
 Knead to the substance of a dough. Flavor with almond. 
 Roll out and cut in squares and decorate with nuts. 
 
 A very nice candy can be made by dividing this in three 
 parts. Flavor with strawberry, vanilla and chocolate. Roll 
 out and place layer on the other, and roll once lightly, then 
 cut in squares. — Miss Emma Senseman. 
 
 Saldic Taffy.— Two cups sugar, one cup water, one- 
 fourth cup vinegar, one-half teaspoon of cream of tartar. 
 No stirring allowed. Pour on a buttered pan and pull when 
 cold enough. 
 
 Taffy. — One pint New Orleans molasses, two civps 
 sugar, one-half cup butter, one tablespoonful vinegar; stir 
 to keep from burning; cook until brittle when put in ice 
 water. — Mrs. Geo. I. Uhler. 
 
 Molasses Candy. — Three cupfuls of brown sugar, one- 
 half cupful of molasses, one cupful of water, one-half tea- 
 spoonful of cream tartar, butter the size of a walnut. Bring: 
 to a boil, and when crisp by testing in cold water, flavor; 
 pour out on a buttered plate and pull to whiteness if de- 
 sired. 
 
 Butter Scotch. — Two cupfuls of sugar, two tablespoon- 
 fuls of water, a piece of butter the size of an egg. Boil 
 without stirring, until it hardens on a spoon. Pour out on 
 buttered plates to cool. 
 
 84 
 
Ice Cream Candy. — Take two cupfuls of granulated 
 sugar, half a cupful of water, and add one-quarter of a tea- 
 spoonful of cream tartar dissolved in a teaspoonful of boil- 
 ing water. Put it in a porcelain kettle, and boil ten min- 
 utes without stirring it. Drop a few drops into a saucer 
 of cold water or on snow. If it becomes brittle, it is done; 
 if not, boil till it is. Add a piece of butter halt" as large 
 as an egg while it is on the fire, and stir it in. Pour in t< » 
 a buttered tin, and set on iee or snow t<> cool enough to 
 pull it white. Flavor with vanilla just before it is cool 
 enough to pull. Work into strands and cut into stick-. 
 
 Cream Candy. — One pound of white sugar, three table- 
 spoonfuls of vinegar, one teaspoonful of lemon extract, one 
 teaspoonful of cream tartar. Add a little water to moisten 
 the sugar, and boil until brittle. Put in the extract, then 
 turn quickly out on buttered plates. When cool, pull until 
 white, and cut in squares. 
 
 Cocoanut Candy. — Grate very fine a sound cocoanut, 
 spread it on a dish, and let it dry naturally for three days, 
 as it will not bear the heat of an oven, and is too oily for 
 use when freshly broken. Pour ounces will be sufficient 
 for a pound of sugar for most tastes, but more can be used 
 at pleasure. To one pound of sugar, take one-half pint of 
 water, a very little white n\ v^^. and then pour over the 
 sugar; let it stand for a short time, then place over a very 
 clear fire, and let it boil for a few minutes; then sel it one 
 side until the scum is subsided, clear it oil, and boil the 
 sugar until very thick; then strew in the nut, stir and mix 
 it well, and do not quit for an instant until it is finished. 
 The pan should not be placed on the tire, but over it. as 
 the nut is liable to burn with too fierce a heat. 
 
 Almond Candy. — Proceed in the same way as for 
 cocoanut candy, bet the almonds be blanched and per- 
 fectly dry, and (\i) not throw them into the sugar until 
 they approach the candying point. 
 
 Candied Nuts and Fruits. — Three cupfuls of sugar, one 
 cupful of water: boil until it hardens when dropped in 
 water, then flavor with lemon. It must not boil after the 
 lemon is put in. Put a nut on the end of a tine knitting 
 
 85 
 
needle, take out, and turn on the needle until it is cool. If 
 the candy gets cold, set on the stove for a few minutes. 
 Malaga grapes and oranges quartered, may be candied in 
 the same way. 
 
 Chocolate Caramels. — Two cupfuls of sugar, one cup- 
 ful of warm water, one-half cupful of grated chocolate, 
 three-fourths of a cupful of butter. Let it boil without 
 stirring until it snaps in water. 
 
 Ice Cream Candy. — Take three cupfuls of granulated 
 sugar, one and one-half cupfuls cold water, one-fourth cup- 
 ful vinegar, butter the size of a walnut, boil until it will 
 harden in cold water, then flavor with vanilla, pour into 
 pans that have been buttered well, then pull until firm and 
 white. — Mrs. A. R. Longenecker. 
 
 Creams. — Eighteen tablespoonfuls of granulated sugar, 
 four tablespoonfuls of hot water; boil hard four minutes; 
 flavor and set dish in cold water; stir until it is sugared 
 enough to drop on buttered paper. Any kind of creams 
 may be made from this — cocoanut, peppermint, lemon or 
 any flavor. If this cools before one can drop it all, heat 
 a little more; or, if not quite hard enough, boil a little 
 more ; it does not spoil easily. — Miss Lotta B. Frankforter. 
 
 Molasses Taffy. — One pint molasses (New Orleans), 
 one cup sugar, two tablespoons melted butter, one table- 
 spoon vinegar, Boil without stirring until it hardens in 
 water. Add one teaspoon soda. Pour in buttered tins, 
 when cold enough pull until brittle. 
 
 Butter Taffy. — Boil three cups brown sugar, one-half 
 cup molasses, one-fourth cup each hot water and vinegar. 
 When it crisps in cold water, add two tablespoons butter, 
 one teaspoon vanilla. Cook three minutes. Cool on butter- 
 ed pans. — Miss Bessie Greenwood. 
 
 Peanut Brittle. — Shell roasted peanuts to measure one 
 pint. Put two pints granulated sugar on a pan, stir over 
 slow fire. It will lump, then gradually melt. When clearly 
 melted, add nuts and pour quickly on buttered tins as thin 
 as possible. When cold break up.— Miss Emma Senseman. 
 
 Salted Peanuts.— Take one pint of peanuts before they 
 have been roasted, pour boiling water over them and re- 
 
 86 
 
move the brown skin, spread on a plate to dry; take a lump 
 of gutter size of hickorynut, put in pan and let melt; then 
 pour peanuts in ; set in hot oven until they turn a light 
 brown, stir occasionally; take from oven and sprinkle salt 
 over them. — Mrs. S. F. Tholan. 
 
 Pennsylvania Walnut Fudge. — Two cups sugar, one 
 cup milk, one-half cup cocoa; butter one-half size of an 
 egg. Boil until it strings, without stirring, then add one 
 teaspoonful vanilla. Beat until almost hard. Cover the 
 bottom of a greased tin with black walnut meats and pour 
 mixture over this. Mark off in squares. — Miss Emily Burr. 
 
 Fudge. — Cook three cups sugar, one cup milk and one 
 tablespoon butter. When sugar is melted add six or seven 
 tablespoons cocoa. Stir and boil fifteen minutes. Take 
 from fire, add one teaspoon vanilla, stir till creamy, pour 
 on buttered plates, cut in squares. 
 
 Vassar Fudge. — Two cups granulated sugar, one cup 
 of milk, one-half cup chocolate, butter size of walnut. Boil 
 fifteen minutes, stiring all the time. Then remove from 
 stove and stir until it begins to grain. Flavor with vanilla. 
 
 Chocolate Candy. — Four cups of brown sugar, one- 
 half cup butter, one-fourth cake Walter Baker's Chocolate 
 broken in pieces; one cup hot water. Boil until it will 
 harden in water; then beat for five minutes, pour in greased 
 pans ; cut in squares. 
 
 Chocolate Caramels. — Three pounds brown sugar, one 
 cake Walter Baker's Chocolate, one cup sweet cream, one 
 small bottle vanilla, butter size of a walnut. Boil until it 
 crisps in cold water. Cool on buttered pans and cut in 
 squares. — Miss Bessie Greenwood. 
 
 87 
 
Memorand um 
 
 88 
 
Miscellaneous 
 
 (Those marked with a star (-■') have been clipped from 
 Lutheran ( )bserver. | 
 
 ::: To Remove Tea and Coffee Stains.— Soak the stained 
 fabric in cold water: spread out and pour a few drops of 
 glycerine on each spot. Let it stand several hours; then 
 wash with cold water and soap. 
 
 "To Remove Chocolate and Cocoa Stains. — Wash with 
 soap in tepid water. 
 
 ::: To Remove Mildew. — Soak in a weak solution of 
 chloride of lime for several hours. Rinse in cold water. 
 
 Another. — Wet the cloth, rub on a mixture of soap and 
 chalk, and place the article in the sun. 
 
 *To Remove Iron Rust. — Soak the stain thoroughly 
 with lemon juice; sprinkle with salt and bleach for several 
 hours in the sun. 
 
 Another. — Take lemon juice and salt mixed together, 
 place on spot and lay the article in the sun. Repeat if nec- 
 essary. 
 
 "To Remove Fruit Stains. — Stretch the fabric contain- 
 ing- the stain over the month of a basin and pour boiling 
 water on the stain. In cold weather fruit stains can fre- 
 quently he removed by hanging the stained garments oul 
 of doors over night. If the stain has been fixed by time, 
 soak the article in a weak solution of oxalic acid or hold 
 it over the fumes of sulphur. 
 
 ::: To Remove Ink Stains. — Soak in sour milk. If a dark 
 stain remains, rinse in a weak solution of chloride of lime. 
 
 Another. — Din the spot in pure melted tallow, wash 
 out the tallow .and the ink will also be removed. 
 
 ::: To Remove Scorch Stains. — Wet the scorched place. 
 rub with soap and bleach in the sun. 
 
 8 9 
 
*To Remove Vaseline Stains. — Saturate the spots with 
 ether and lay a cup over it to prevent evaporation until the 
 stain is removed. Use the ether with very great care. 
 
 *To Remove Blood Stains. — Soak in cold salt water; 
 then wash in warm water with plenty of soap; afterward 
 boil. 
 
 ::: To Remove Grass Stains. — Saturate the spot thor- 
 oughly with kerosene, then put in the washtub. 
 
 *To Remove Iodine Stains. — Wash with alcohol, then 
 rinse in soapy water. 
 
 To Remove Sewing Machine Oil Stains. — Rub with 
 lard ; let stand for several hours, then wash with cold water 
 and soap. 
 
 *To Remove Pitch, Wheel Grease and Tar Stains. — 
 Soften the stains with lard, then soak in turpentine. Scrape 
 off carefully with a knife all the loose surface dirt; sponge 
 clean with turpentine and rub gently till dry. 
 
 *To Remove Grease Spots. — Hot water and soap gen- 
 erally remove these. If fixed by long standing, use ether, 
 chloroform or naptha. All three of these must be used 
 away from either fire or artificial light. 
 
 Grease spots may be removed from any delicate color 
 with French chalk, which is sold by all druggists. Scrape 
 this on the spots and rub it in somewhat; then allow it to 
 remain for twenty-four hours, brush off lightly, and if the 
 grease has not entirely disappeared, repeat the rubbing of 
 the chalk. 
 
 To Remove Grease Spots from Silk. — Lay the grease 
 spot upon a thick sheet of blotting or brown paper; place 
 another piece of the same paper over the -spot, and press 
 a moderately warm flatiron over it for a minute or two, 
 until the stain disappears. Rub the stained part with a 
 bit of soft silk or flannel. 
 
 To Wash Soiled Ribbons and Ties.— Rub carefully 
 through a solution of one-half teaspoonful of ammonia to 
 one cupful of water. If much soiled put through a second 
 water with less ammonia. Lay between clean white cloths 
 and press until dry. 
 
 90 
 
To Restore Velvet. — When velvet gets crushed from 
 
 pressure, hold the parts over a basin of hot water, with the 
 lining of the dress next to the water. This will soon cause 
 the crushed part to assume its original form. 
 
 To Bleach Yellow Linen. — Soak in buttermilk two or 
 three days. Wash carefully and lay in sun. 
 
 *To Prevent Fading. — Wash goods liable to fade 
 should be washed in a strong solution of salt, allowing a 
 cup of salt to a quart of hot water. While the water is 
 warm put the material in, and let it lie for a time; then 
 take out and wash in the usual way. 
 
 *Kerosene in Washing. — Kerosene in the boiling water 
 whitens clothes safely, especially such as are yellow from 
 lying. Put in a tablespoonful to each gallon of suds. 
 
 For very yellow or grimy thing, make an emulsion 
 of kerosene, clear lime water and turpentine in equal parts. 
 Shake them together until creamy; then add a cupful to 
 a boilerful of clothes and boil for half an hour. 
 
 The same emulsion is very good for very dirty things, 
 such as jumpers, overalls, working shirts, children's 
 trousers. Use it in conjunction with strong suds, as hot 
 as the hand can bear, and rub a little directly upon dirty 
 grease spots. Let the clothes stand the minutes before 
 washing out and be sure to have the second suds and the 
 rinsing water as hot as the first. 
 
 *To Remove Soot Stains. — Rub the spots with dry 
 cornmeal before sending the clothes to the wash. 
 
 To Make a Stiff Starch. — Tut an ounce oi gum arabic 
 (not the powdered) in a pitcher and pour on it one-half 
 pint boiling water. Let the mixture remain covered over 
 night, and in the morning turn it into a bottle. If tightly 
 corked, the solution will keep for a long time. To a quart 
 of starch, after it has been boiled, add two tablespoons ^\ 
 the liquid gum arabic; let the starch again come to a boil 
 and cook until the ingredients are thoroughly mixed, then 
 add a little salt to keep from sticking, ami you have a 
 starch that will not disappoint you, for its results are ex- 
 tremely satisfactory. Shirt waists when starched this way 
 
have a clear appearance not obtained by the ordinary meth- 
 od of starching, and keep clean longer. 
 
 *To Prevent the Iron from Sticking. — Put a spoonful 
 of kerosene into the cold starch. 
 
 Washing Fluid. — One box Babbit's lye, one ounce salts 
 of tartar, one ounce carbonate ammonia, two gallons water, 
 let come to a boil, put in ingredients, add two or three 
 tablespoons borax. Bottle tight, use one-half cup to a 
 boiler of water. — Mrs. W. C. Garber. 
 
 Rosin Soap. — Twenty-four quarts soft water, six 
 pounds tallow, three pounds rosin, two pounds caustic soda, 
 put in large kettle, boil slowly about two hours. — Mrs. W. 
 C. Garber. 
 
 *To Clean Gilded Frames. — Gently wipe them with a 
 fine cotton cloth dipped in sweet oil. 
 
 *To Clean a Greasy Sink. — To clean a greasy sink, a 
 little paraffin oil, rubbed in with flannel, will save trouble. 
 
 *To Remove Tea Marks from China. — Ordinary tea 
 marks on china may be readily dissolved by scrubbing with 
 a soft brush dipped in salt water and vinegar. 
 
 *To Renovate Leather Chairs. — Leather chairs and tops 
 of writing tables are renovated by sponging them lightly 
 with warm soap-suds and then rubbing on the white of an 
 egg whipped stiff. Or, if this seems like wasting the egg. 
 rub over the leather a mixture of half a cup of sweet oil to 
 a cupful of vinegar; boil together, and polish the leather 
 with the useful piece of old flannel. When willow chairs 
 lose their natural color, it is said that a solution of chlorine 
 will restore it. 
 
 *To Remove Spots from Leather. — Oxalic acid, in weak 
 solution, is the best thing to use when removing spots from 
 leather. Two or three crystals of oxalic acid dissolved in 
 warm water, then applied with a bit of cloth to the spots, 
 will do the work. But one must watch closely, and, as 
 soon as the spot disappears, apply clear water to overcome 
 the acid, which is a powerful bleacher. Afterward dry the 
 leather with a clean cloth. This process applies as well to 
 ink spots that sometimes disfigure the leather covers of 
 books. For tan-colored sheepskin covers a saturated solu- 
 
 92 
 
tion may be used. For any bright colored leather, the so- 
 lution must be much weaker. * 
 
 To Remove Soot from Carpet. — Sprinkle heavily with 
 salt and then sweep. 
 
 To Wash Matting. — Wipe ntf with a cloth wrung from 
 salt water. This will prevent from turning yellow. 
 
 To clean Kid Gloves. — Dip a fine, clean soft cloth into a 
 little sweet milk, then rub the cloth on a cake of soap, then 
 with this cloth rub the gloves. 
 
 To Clean Mica. — Clean with vinegar slightly diluted 
 with water. If the mica does not become clean immediately 
 let it remain in the vinegar a short time. 
 
 To Clean New Iron Kettles. — Boil in them one hour, a 
 good-sized handful of hay. Then scour with soap and sand. 
 Fill again with clear water and place over fire until water 
 boils. After this treatment they will not color anything 
 boiled in them. 
 
 To Clean Stovepipe.— A piece of zinc put on the live 
 coals in the stove will clean out the stovepipe. 
 
 To Preserve Washtubs.— When done washing turn 
 bottom side up and cover bottom with water. This will 
 prevent staves spreading apart at top. 
 
 To purify a Cistern. — When the water has an unpleas- 
 ant odor suspend in the water a muslin cloth containing one 
 or more pounds of charcoal. 
 
 To Keep Lemons. — Cover with cold water changing 
 w r ater once a week. 
 
 Plaster Paris and Vinegar. — Plaster Paris mixed with 
 vinegar instead of water will not set for twenty or thirty 
 minutes. 
 
 A Mosquito Remedy. — Take a piece of paper rolled 
 around a lead pencil to form a case and fill this with very 
 dry Persian insect powder, putting in a little at a time and 
 pressing it down well with a pencil. This cartridge may be 
 set in a cup of sand to hold it erect. An hour before going 
 to bed close the room and burn one of these cartridges. 
 ( )ne will answer for a small room, but take two for a large 
 room. This will effectually dispose of the mosquitoes. 
 
 To Toughen Lamp Chimneys. — Place the chimney in 
 
 93 
 
a pot of cold water, to which some salt has been added. 
 Boil the water well and then cool slowly. Glass treated 
 thus will withstand a sudden change of temperature. 
 
 To Remove a Glass Stopper. — 1 leat the neck of the 
 bottle a few seconds with a lighted match. 
 
 Canned Fruit. — Canned fruit is improved by being 
 opened an hour or two before being used. This restores 
 the oxygen to the fruit. 
 
 To Preserve Cider. — Allow it to work until it has 
 reached the state most desirable to the taste, then add one 
 and one-half tumblers iA grated horseradish to each barrel 
 and shake up well. This prevents further fermentation. 
 After remaining a few weeks, rack ^\( and bung up closely 
 in clean casks. 
 
 WHAT HOUSEKEEPERS SHOULD REMEMBER. 
 
 That cold rain water and soap will remove machine 
 grease from washable fabrics. 
 
 That fish may be scaled much easier by first dipping 
 them into boiling water for a minute. 
 
 That fresh meat, beginning to sour, will sweeten if 
 placed out of doors in the cool air oxer night. 
 
 That milk which has changed may be sweetened or 
 rendered fit for use again by stirring in a little soda. 
 
 That boiling starch is much improved by the addition 
 n\ sperm or salt, or both, or a little gum arabic dissolved. 
 
 That a tablespoonful of turpentine, boiled with your 
 white clothes, will greatly aid in the whitening process. 
 
 That kerosene will soften boots and shoes that have 
 been hardened by water, and will render them as pliable as 
 new. 
 
 That thoroughly wetting the hair once or twice with a 
 solution of salt and water will keep it from falling out. 
 
 That salt fish are quickest ami best freshened by soak- 
 in sour milk. 
 
 'J Tat one teaspoon fnl of ammonia to a teacup of water 
 
 94 
 
applied with a rag will clean silver or gold jewelry p 
 
 fcctly. 
 
 That salt will curdle new milk, hence in preparing por- 
 ridge, gravies, etc., sail should not be added until the dish 
 is prepared. 
 
 That paint stains that are dry and old may be removed 
 from cotton or woolen goods with chloroform, h is a good 
 plan to first cover the spot with olive oil <>r butter. 
 
 That clear boiling water will remove tea stains; pour 
 the water through the stain and thus prevent its spread- 
 ing over the fabric. 
 
 That charcoal is recommended as an absorber of g; 
 in the milk room where foul gases are present. It should 
 be freshly powdered and kepi there continually, especially 
 
 in hot weather, when unwholesome odors are most liable 
 to infect milk. 
 
 That by applying kerosene with a rag when yon are 
 about to put your stoves away for the summer, will pre- 
 vent them from rusting. Treat your farming implements in 
 
 the same way before- you lay them aside in the fall. 
 
 That a teaspoonful of borax put in the last water in 
 which clothes are rinsed, will whiten them surprisingly. 
 Pound the borax so that it will dissolve easily. This 
 especially good to remove the yellow that time gives to 
 white garments that have been laid aside for two or three 
 years. 
 
 That a good agency for keeping the air of the cellar 
 sweet and wholesome, is whitewash made of good white 
 lime and water only. The addition of glue or size, or any- 
 thing of this class, is only a damage by furnishing organic 
 matter to speedily putrify. The use of lime in whitewash 
 is not simply to give a white color, but it greatly prom* 
 the complete oxidation of effluvia in the cellar air. Any 
 vapors that contain combined nitrogen in the un oxidized 
 form contribute powerfully to the development of dis< 
 germs. 
 
 95 
 
All Good Housekeepers Should Know Why Some Things 
 
 Are Done. 
 
 Why do you take milk in your tea? Most persons 
 would answer, because they like it that way. But the 
 scientists have found a deeper reason placing the custom 
 on purely scientific grounds, says a writer in the New 
 York Press. These learned ones discourse as follows: 
 
 We use sugar in our tea to prevent injury to the 
 coatings of our stomachs. Whenever tannic acid and al- 
 bumen meet, they fall desperately in love with each other, 
 get married and live together ever afterwards as tannat of 
 albumen, or leather. Now, there is tannic acid in tea and 
 a lot of albumen in the coating of the stomach. The tannic 
 acid weds as much of this as is allowed by the laws of 
 chemistry and so far injures the stomach. 
 
 But milk also contains albumen. When milk is added 
 to tea, therefore, the molecules of tannic acid select their 
 albumen partners from it, and as a divorce is unknown to 
 tannate of albumen the albumen of the stomach remains 
 single, and so the lining of the stomach is uninjured. 
 
 Now, you may imagine that when you mix a salad 
 dressing you put vinegar in because it tastes better made 
 that way, but you are wrong again. It is for a chemical 
 reason, which is as follows : 
 
 Raw vegetables are easily enough digested by cows and 
 horses, but with difficulty by the human stomach, because 
 they contain that hard, fibrous substance, cellulose. But 
 acids dissolve cellulose, and vinegar is an acid. That is 
 why we take it with salad and cabbage, and doubtless that 
 is why it tastes so well, for the palate is an excellent judge 
 of what is good for the stomach. Oil is added for the very 
 good reason that it protects the lining of the stomach from 
 the action of acid in the vinegar. 
 
 Why do we take butter on bread? Partly because 
 wheaten flour does not contain enough fat and partly be- 
 cause butter contains a trifling quantity of substances called 
 ''extractives," which in some unknown way stimulate the 
 appetite and aid digestion. 
 
 96 
 
\\ hy do we take pepper, mustard and spices? Because 
 they tickk- the glands of the stomach and make them work 
 Consequently they produce an abundant supply of digestive 
 jmces. The) also stir up the liver, and a stirring up of this 
 organ is an important thing for people who live sedentary 
 lives. 
 
 :: A Reliable Baking Powder.— Mam housewiv< 
 ject to usm-- the baking powder on the market, owing to 
 the possibility of adulteration. Will such try the following 
 formula? Sift three times a quarter of a pound of flour, 
 a quarter of a pound of baking soda, and half a pound of 
 cream tartar. Store in an airtight can. 
 
 ::: To Keep Tinware from Rusting.— If new tinware is 
 rubbed over with fresh lard thoroughly heated in the oven 
 before it is used, it will never rusl afterward, no matter 
 how much it is put in water. For stained tinware borax 
 produces the best results. If the teapot or coffepol is dis- 
 colored on the inside, lx.il it in a strong solution of borax 
 for a short time and all its brightness will return. 
 
 ::: To disinfect Water.— In traveling, when it is im: 
 sible to gel boiled or filtered water, the juice of a lemon 
 will do quite as well. Squeeze a little into a -lass of water, 
 let it stand for a few moments, and the water will he thor- 
 oughly disinfected. 
 
 ::: A Good Furniture Glue.— A good furniture -hie that 
 dees not harden ami which has long been in use in the 
 family from which the recipe is got, i> easily made. Dis- 
 solve five cents' worth of gelatine in five cents' worth acetic 
 acid and bottle. 
 
 :: Worth Trying. — A new enameled or agate ware kitch- 
 en vessel should he tilled with clean water ami placed over 
 a hot fire. Just when the water begins to boil drop into it 
 a teaspoonful of borax and a lemon cut in half. Let the 
 water boil rapidly for ten minutes, then remove the ves- 
 sel, and (\n not empty it until quite cool. It is said this is 
 the best annealing process for such wares, and that it will 
 prevent the enamel lining from chipping, which is the only 
 fault that can be found in these article-. 
 
 97 
 
-Simple Method of Sterilizing Milk. — If one cannot 
 procure bottles, or the proper sterilizing apparatus, which 
 cost about two dollars, put the quantity of food to be used 
 in twenty-four hours into the double boiler, and let it re- 
 main for ten minutes after the water in the outside com- 
 partment has boiled. Cover during the process. Pour the 
 milk into a self-sealing jar and stop the mouth with a plug 
 of cotton wool. Keep the jar in the ice-chest, and do not 
 leave the plug out after removing part of the contents. 
 
 DOMESTIC EMERGENCIES. 
 
 The suggestions which follow are confined to simple 
 measures which do not require the use of drugs. They 
 mainly touch upon emergencies which arise in the house- 
 hold at a time or when medical assistance cannot be imme- 
 diately procured. In all emergencies the first thing to do 
 is to send for a physician. 
 
 Fever. — Undress the person and put him to bed. Do 
 not cover up too warm ; he will be more comfortable with 
 a moderate amount of covering. Give cooling drinks ; 
 nothing to eat ; except milk. Bathing with Pond's Extract 
 will give relief. 
 
 Colic or Cholera Morbus. — Apply heat in the form of 
 hot water bags, or bottles, hot plates and mustard plaster 
 over the seat of pain. Hot baths are sometimes useful. 
 
 Diarrhoea — Dystentery. — For a simple diarrhoea, gin- 
 ger tea, peppermint or other warm drink will usually bring 
 relief. A tablespoonful of sweet oil for an adult, or tea- 
 spoonful for a child, will relieve irritation. For dysentery, 
 which follows diarrhoea, rest in bed, hot compresses, or 
 mustard plasters applied to abdomen and soles of feet, will 
 bring relief. 
 
 Vomiting. — Patient should always lie down. Give 
 large amounts of hot water, as hot as can be taken. Or 
 small bits of ice held in mouth or swallowed, or a lump of 
 ice against the pit of the stomach, will sometimes bring 
 relief. When other means fail, apply a mustard plaster to 
 the pit of the stomach. 
 
 98 
 
Hiccough.— In severe attacks apply mustard plasters 
 over the stomach. Hot vinegar, brandy or whiskey applied 
 in the same manner will sometimes bring relief Let the 
 patient draw a deep breath and hold it as long as possible 
 
 Angina Pectoris.— Apply cold over the region of the 
 heart. Hot applications, such as hot water bags, hot cloths 
 and mustard plaster may be used where cold applical 
 tail. Inhale amyl nitrate. 
 
 t Asthma.— Susceptible persons should keep a supply of 
 suitable burning o r inhaling material (asthma cigarettes! 
 for immediate use. If such are not at hand, saturate a piece 
 of blotting paper with a strong solution of saltpeter dry 
 and ignite; let the patient inhale the fumes. If no other 
 means are at hand, let the person attacked engage in some 
 diversion, such as smoking a cigar or pipe, reading a book 
 or paper, writing, etc. 
 
 Croup.— In sudden attacks the playing with a toy or 
 listening to a story may cause symptoms to disappear. 
 Keep the room warm and have water boiling j n the room 
 in such a way that the steam will reach the sufferer. \,»i.lv 
 Hannels wrung Q ut in hot water to the throat and cover 
 with some waterproof material. Use mustard plaster on 
 the soles of the feet and chest (for a few minutes only). 
 Apply hot toot baths; if no relief, try cold. [ n membran- 
 eous croup, slack lime in the room, allowing the patient to 
 inhale. Never neglect to summon a physician. 
 t Hernia-Strangulation.— Place the patient on his back 
 in bed; elevate the foot of the bed about twelve- inches' 
 bend the legs back toward the abdomen. Apply to the 
 hernia towels or cloths wrung out in hot water-" if th 
 do not bring relief, apple cold. 
 
 Cramps.— Bathe the part in water as hot as can be 
 borne; apply mustard plaster to the part affected, and to the 
 
 extremities. 
 
 _ Suppression of Urine.— \ppl v hot cloths over bladder; 
 
 give warm sitz bath. Walking over a cold wet tloor or 
 dashing cold water on the legs and thighs will often bring 
 relief. & 
 
 99 
 

 THIS BOOK 
 
 was printed on the press of the 
 
 ORPHANS' INDUSTRIAL SCHOOL 
 
 Tressler Orphans' Home, 
 
 Loysville, Pa. 
 
 1907 
 
 Your Patronage is Solicited 
 
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OCT as 1905 
 
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