* * * * * * * * * * * * * * * * *
EASTERN STAR
Cook Book
coºd
VALUABLE RECIPES
Liverpool. N. Y.
juix , sº

contexts
weights and Measure - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 2.
Bread ----------- - - - - - - - - - - - - - - - - - - - - - - - - - - 3- 7
soups 7- 8
Fish and shen Fish - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 9.
Meats 9-11
vegetables nº
Entree 18-1
salads ---- ------ tº
Puddings 16-20
Pies ºn 2.
cakes 23-31
Cookies 31–37
ºngº and ºming 38
Frozen passerts 38–39
conſections 39-41
- Beverages nº -
Pickles and preserve. -- 42 is
Household Hintº as

===
Nº ſº º
ſ ºf 4 j.
-
I. L. TUCKER
UNDERTAKER
Phone 78 Liverpool, N. Y.
FRAZEE'S BEST
For Daily Bread
- - |
C. R. E. M. O
- Fancy White Wheat Patent
Highest Grade Pastry Flour in the World
Why not boost your own community and patronize your home mill,
and leave your money in circulation in this community instead of
sending it to some western town for flour that is no better than flour
manufactured here.
JAMES FRAZEE MILLING COMPANY
BALDWINSVILLE, N. Y.

S. PUTZIGER
125-127 N. Salina St.
Everything to Wear
For the Entire
Family
ANDRE BOUTIN
French Milliner
108 S. Salina St.
Wieting Blk.
Quality and Prices Guaranteed
In Memory of
GEO. B. DOLSEN
Phone 23 Car Stop 23
Peter Duerr & Bros.
MANUFACTURERS OF
Willow Furniture and
Baskets
of All Kinds
110 Willow St. Liverpool
N. C. Van Antwerp
W H O L E S A. L. E.
PRODUCE
510 Pearl St., Syracuse, N. Y.
Phone James 1667
Telephone 37-M Liverpool Car Stop 23
JACOB SEIBEL
MANUFACTURER OF
Willow Furniture and
Baskets of All Kinds
105 WILLOW STREET
LIVERPOOL NEW YORK

EASTERN STAR COOK BOOK
-
can be obtained at
HEID'S STORE, LIVERPOOL, N. Y.
GOITONS
ºse ºf CT W *
AFLAVORSA --
Have appealed for over 60 years to those housewives who
appreciate Quality, Purity and Strength in the extracts
which they use in their home cooking.
Caterers, Confectioners, Ice Cream Makers, and others,
do not hesitate to declare them unequalled. The very
best materials are used in their manufacture and every
bottle contains full measure. You will find them most
economical because they go farthest.
On sale in Liverpool by M. & A. Heid.
J. W. COLTON CO.
Manufacturers of Select Flavors
Springfield, Mass.
E.


If you want First Class Electrical Work done at reasonable
prices, call
D A NIE L B A R D E S
Electrical Contractor
709 Oswego Street Liverpool, N. Y.
Call on me for anything electrical. I will give you prompt
service and guarantee satisfaction.
WALTER M. LOOP
Milk, Cream, Cottage Cheese, Buttermilk and
Skim Milk
506 Wine Street Phone 58-M
Phone Orders Promptly Taken Care Of
BANNON LUMBER COMPANY
COMPO-BOARD
REG, TRADE MARK
COMPO-BOARD is the best lining you can use for your walls
and ceilings.
COMPO-BOARD makes dry germ-proof walls and ceilings.
As warm as a plaster wall a foot thick. Can be put on quickly
and easily in any season by anyone who can drive a nail.
COMPO-BOARD takes wall paper, paint or kalsomine.
COMPO-BOARD is made all 4 feet wide and from 1 to 18 feet
in length. Can be cut with an ordinary saw, the same as lumber.
BANNON LUMBER COMPANY
D 1 S T R E U T. O. R
101 Townsend Street syRACUSE, N. Y.
EASTERN STAR
COOK BOOK
Mrs.
Mrs.
Mrs.
Mrs.
Mrs.
Mrs.
Mrs.
CONTAINING
VALUABLE RECIPES
Compiled by the Following Committee:
MRS. M. HEID, Worthy Matron
MRs. LEORA. GILSoN, Chairman
Millie Richberg Mrs. Elizabeth Gilson
Mina Feickert Mrs. Lela Van Patten
Mildred Sargent Mrs. Marion Burdick
Mabel Lepinske Miss Margaret Richberg
Marion Henes Miss Melba Hall
Mary Van Velde Mrs. Ella Aiken.
Mayme Root -
LIVERPOOL, N. Y.
JULY 1, 1921


WEIGHTS AND MEASURES
Baking Bread, Cakes and
Puddings
Loaf bread . . . . . . . . . . --- - - - - - 40 to 60 m.
Rolls, Biscuit . . . . . . . . . . . . . . . 10 to 20 m.
Graham gems . . . . . . . . . . . . . . . 30 m.
Gingerbread . . . . . . . . . . . . . . . . 20 to 30 m.
Sponge cake . . . . . . . . . . . . . . . . 45 to 60 m.
Plain cake . . . . . . . . . . . . . . . . . . 30 to 40 m.
Fruit cake . . . . . . . . . . . . . . . . . . 2 to 3 hrs.
Cookies . . . . . . . . . . . . . . . . ... ... 10 to 15 m.
Bread pudding . . . . . . . . . . . --- 1 hr.
Rice and Tapioca. . . . . . . . . . . . 1 hr.
Indian pudding . . . . . . . . . ... . . 2 to 3 hrs.
Plum pudding . . . . . . . . . . . . . . . 2 to 3 hrs.
Custards . . . . . . . . . . . . . . ... ... 15 to 20 m.
Steamed brown bread . . . . . . . 3 hrs.
Steamed puddings . . . . . . . . . . 1 to 3 hrs.
Pie crust . . . . . . . . . . . . . . . . . . . about 30 m.
Potatoes . . . . . . . ------------- 30 to 45 m.
Baked beans . . . . . . . . . . . . . . . . 6 to 8 hrs.
Braised meat . . . . . . . . . . . . . . . 3 to 4 hrs.
Scalloped dishes . . . . . . . . . . . . 15 to 20 m.
Baking Meats
Beef, sirloin, rare, per lb. . . . . 8 to 10 m.
Beef sirloin, well done, per -
lb. . . . . . . . . . . . . . . . . -------- 12 to 15 m.
Beef, rolled rib or rump, per
lb. . . . . . . . . . . . . . . . . . . . . . . . . 12 to 15 m.
Beef, long or short fillet. . . . . 20 to 30 m.
Mutton, rare, per lb. . . . . . . . . 10 m.
Mutton, well done, per lb. . . . 15 m.
Lamb, well done, per lb. . . . . 15 m.
Veal, well done, per lb. . . . . . 20 m.
Pork, well done, per lb. . . . . . 30 m.
Turkey, 10 lbs. wt........... 3 hrs.
Chickens, 3 to 4 lbs. wit.... 1 to 1% hrs.
Goose, 8 lbs. . . . . . ----------- - 2 hrs.
Tame duck . . . . . - - - - - - - - - - - - 40 to 60 m.
Game duck . . . . . . . . . . . ------ 30 to 40 m.
Grouse, Pigeons . . . . . . ------ 30 m.
Small birds . . . . . . . . . . . . . . . . .15 to 20 m.
Venison, per ib. . . . . . . ------- 15 m.
Fish, 6 to 8 lbs.; long, thin
fish . . . . . . . . . . . . . . . . . . . . . . . 1 hr.
Fish, 4 to 6 lbs. ; thick Hali-
but ..... . . . . . . . . . . . . . . . . . . . . 1 hr.
Fish, small ................. 20 to 30 m.
Freezing
Ice Cream .................. 30 m.
Table of Measures
50 drops . . . . . . . . . . . . . . . . . . . . . 1 teasp,
3 teaspoons . . . . . - - - - - - - . . . . . . 1 tabsp.
4 tablespoons ......... ------- % cup
1 cup . . . . . - - - - - - - - - - - - - - - - - - - % pint
1 round tablespoon butter.... 1 ounce
1 solid cup butter, granulated
sugar, milk, chopped meat. 34 pound
2 gups flour .................. j% pound
9 large eggs ................. 1 pound
Boiling
Coffee . . . . . . . . . . . . . . . . . . . . ... 3 to 5 m.
Tea, steep without boiling. . 5 m.
Corn meal . . . . . . . . . . . . . . . . . . 3 hrs.
Hominy, fine ..... . . . . . . . . . . . . 1 hr.
Oatmeal, rolled . . . . . . -------- 30 m.
Oatmeal, coarse, steamed. . . . 3 hrs.
Rice, steamed . . . . . . . . . . . . . . 45 to 60 m.
Rice, boiled . . . . . . . - - - - ------ 15 to 20 m.
Wheat Granules . . . . . . . . . . . . 20 to 30 m.
Eggs, soft boiled . . . . . . . . . . . . 3 to 6 m.
Eggs, hard boiled . . . . . . . . . . . 15 to 20 m.
Fish, long, whole, per lb. . . . . 6 to 10 m.
Fish, cubical, per lb. . . . . . . . . 15 m.
Clams, Oysters . . . . . . . . . . . . . 3 to 5 m.
Beef, corned and a la mode. 3 to 5 hrs.
Soup stock . . . . . . . . . . . . . . . . . . 3 to 6 hrs.
Veal, Mutton . . . . . . . . . . . . . . . 2 to 3 hrs.
Tongue . . . . . . . . . . . . . . . . . . ... , 3 to 4 hrs.
Potted pigeons . . . . . . . . . . . . . . 2 hrs.
Ham . . . . . -------- --- - - - - - - - - 5 hrs.
Sweetbreads . . . . . . . . . . . . . . . . 20 to 30 m.
Sweet corn . . . . . . . . . . . . . . . . . 5 to 8 m.
Asparagus, Tomatoes, Peas. 15 to 20 m.
Macaroni, Potatoes, Spinach,
Squash, Celery, Cauliflower
Greens . . . . . . . . . . . . . . . ... . . .20 to 30 m.
Cabbage, Beets, young . . . . . . 30 to 45 m.
Parsnips, Turnips . . . . . . . . . . 30 to 45 m.
Carrots, Onions, Salsify . . . . . 30 to 60 m.
Beans, String and Shelled... 1 to 2 hrs.
Puddings, 1 quart, steamed... 3 hrs.
Puddings, small . . . . . . . . . . . . . 1 hr.
Frying
Croquettes, Fish Balls . . . . . . 1 m.
Doughnuts, Fritters . . . . . . . . 3 to 5 m.
Bacon, Small Fish, Potatoes. 2 to 5 m.
Breaded Chops and Fish. . . . 5 to 8 m.
Broiling
Steak, one inch thick. . . . . . . . 4 m.
Steak, one and a half inch.. 6 m.
Small, thin fish . . . . . . . . . . ... 5 to 8 m.
Thick fish . . . . . . . . . . . . . . . . ... 12 to 15 m.
Chops broiled in paper. . . . . . 8 to 10 m.
Chickens . . . . . . . . . . . . . ------- 20 m.
Liver, Tripe, Bacon . . . . . . . . 3 to 8 m.
Table of Proportions
1 cup liquid, 3 cups flour for bread.
1 cup liquid, 2 cups flour for muffins.
1 cup liquid, 1 cup flour for batters.
1 teaspoon soda to 1 pint sour milk.
1 teaspoon Soda to 1 cup molasses.
% teaspoon salt to 1 quart custard.
1 teaspoon salt to 1 quart water.
% teaspoon salt is a pinch.
% square inch pepper is a shake.
BREAD
MY RECIPE FOR BREAD
Take two coffee cups full of flour,
With water sufficient to “dough” it,
A thimble of salt for the “season,”
Now roll it and poke it and blow it,
And pinch it and push it and flop it,
And punch it and pound it and pull it,
And monkey around till you drop it,
Then clean it off nice with a towel,
And soak in a yeast cake to “raise” it;
Now drop in some soda to “short” it,
And smear on some butter to “glaze” it;
Place it away back in the oven
(That is, if you've molded and “set” it);
Close up all the doors of the kitchen.
Go in and sit down and forget it.
Go sit yourself down in the parlor,
And read from the “Science of Baking.”
Read on till you smell something burning,
Then think of the bread you are making.
Now, hop, skip and jump to the kitchen,
And, as you hop higher and higher,
You know by the smoke in the hall-way
The blooming old bread is on fire.
Now hustle it out in the alley,
Juggle it, fumble it, shy it;
Then gently dig up a dime,
And go to the bakers and buy it.
—32–
BREAD WITH COMPRESSED YEAST
At supper time put one quart of flour in a bread pan; make a hole in
the center; put one tablespoonful of sugar, one tablespoonful of lard, one
large tablespoonful of salt; add one cup of boiling water dissolving the
sugar, salt and lard; stir in a little of the flour to scald; then add two cups
of cold water and stir until smooth. When cold, add one compressed yeast
cake that has been dissolved in a little cold water; then flour, knead and
cover closely. In the morning put in tins and let rise and bake. This makes
two loaves.—Mrs. N. S. Rhodes.
—35–
RAISIN BREAD
One cup of sugar, 1 cup of Sweet milk, 1 cup of chopped nut meats, 1 cup
of raisins, 2% cups of flour, 3 teaspoons of baking powder, 1 teaspoon of salt,
and 1 egg. Add baking powder and salt to flour, sift three times, beat sugar
and egg together and add milk. Last of all add nuts and raisins. Let rise
for twenty minutes. Bake forty-five minutes.—Mrs. Elizabeth Colyer.
—32–
RAISIN NUT BREAD
Four cups of flour, 4 teaspoons of baking powder, 94 cup of sugar, 1 egg,
salt, 1% cups of sweet milk, 1 cup of raisins seeded, }% cup of English
walnut meats.-Miss Irene Bardes.
—3–
- NUT BREAD
One cup of sugar, 1 cup of flour, 2 cups of graham flour, 24 cup of nut
meats, 1 teaspoon of salt, 1 level teaspoon of soda, 2 teaspoons of baking
powder, all stirred together. Add two cups of sour milk, stir thoroughly
then put in pan and bake in moderate oven forty or fifty minutes.—Mrs. Julia
L. Stevens. —3×—
NUT BREAD
Four cups of flour, 4 teaspoons of baking powder, 94 cup of sugar, little
salt, 1 cup of nut meats, 1 cup of dates chopped, mix with flour 2 eggs, 1%
cups of sweet milk. Let rise for twenty minutes. Bake forty-five minutes.
Makes two loaves.—Mrs. Sarah Gettman.

3

NUT BREAD
Beat 1 egg and add enough milk to make 2 cups, 94 cup of sugar, 1 tea-
spoon of salt, 4 cups of flour, 4 teaspoons of baking powder sifted four times,
1 cup of chopped nuts, let stand for twenty minutes uncovered. Bake for
forty minutes.—Miss Dora Fairchild.
3-
NUT BREAD
One-half cup of sugar, 2 eggs, 1 cup of milk, 3 scant cups of flour, 1 scant
cup of chopped walnut-meats, 3 teaspoons of baking powder, 4 teaspoonful
of salt. Flour the nuts well. Mix all together and let rise for fifteen
minutes before baking.—Mrs. C. L. Steinhart.
—3>—
GRAHAM BREAD
One-quarter cup of sugar, 3 tablespoons of shortening, 1% cups of sour
milk, 1 teaspoon of soda, 1 cup of white flour. Stir stiff with graham flour
then add 14 teaspoon of baking powder and pinch of salt in the White flour.
Bake. Very Good.—Mrs. Emma M. Cook.
- —3×–
GRAHAM BREAD
One-half cup of brown sugar, 4% cup of molasses, 1 teaspoon of soda,
2 cups of graham flour, 1% cups of white flour, 4% cup of sweet and 1 cup
of sour milk, salt.—Mrs. Nellie E. Lyon. -
—3–
STEAM ED GRAHAM BROWN BREAD
Two cups of graham flour, 2 cups of wheat flour, 2 cups of sour milk, 3
tablespoons of shortening, 4 tablespoons of sugar, 2 level teaspoons of soda,
1 teaspoon of salt. Steam for two hours. Brown in oven a few minutes.—
Mrs. Etta SWitts. -
—3X-
BROWN BREAD
One-half cup of molasses, 1 egg, 1 cup of sweet milk, 1 teaspoon of Soda
dissolved in a little hot water, 1 cup of white flour, 1 cup of graham flour,
salt. Steam two hours.-Mrs. Alice O’Neil.
—3-
BOSTON BROWN BREAD
One pint of graham flour, 1 pint of white flour, 1 pint of sour or butter-
milk into which 1 teaspoon of soda has been dissolved, 1 teaspoon of baking
powder, 9% teaspoon of salt, 44 cup of molasses. Mix dry ingredients and
Steam for two and one-half hours.-Mrs. Kate Petit.
BROWN BREAD
One cup of sifted flour, 3 cups of graham flour, 3% teaspoons of soda,
1 small teaspoon of salt, 1 cup of molasses, 2% cups of sour milk, 4 cup of
raisins. Steam three hours.-Mrs. H. Andrews.
BROWN BREAD
One egg, 34 cup of molasses. 3% cup of graham flour, 1% cups of white
flour, 1 cup of sweet milk, 1 teaspoon of soda, 1 teaspoon of salt. Steam
two hours. It is better to use less molasses and some sugar.—Mrs. L. E.
Meloling.
—3–
BROWN BREAD
One cup of molasses, 4 cup of sugar (scant), 1 cup of sour milk, 1 cup
of Sweet milk, 1 teaspoon of soda, little salt, 3 cups of graham flour. Bake
in a slow oven.—Miss Louise Axtrman.
- —3–
CORN BREAD
One cup of corn meal, 1 cup of flour, 4% cup of sugar, 1 cup of sour
cream or milk, 2 eggs, 4% teaspoon of soda, 4 teaspoon of salt. Add all
together and stir until thoroughly mixed. Bake in moderate oven about thirty
minutes.—Mrs. Martha Bump.
4

ROLLS
Three pints of flour, 1 pint of scalded milk, 1 teaspoon of salt, 2 table-
Spoons of sugar, 4 tablespoons of melted butter or lard, 1 compressed yeast
cake. Sift the flour into a bread-pan; dissolve sugar and yeast cake in a
little warm water and add to the milk and butter that have been cooled to
the same temperature; turn into bread-pan and beat well as you stir in a
little of the flour; let rise until light, then add the salt and knead in all the
flour; let this rise until more than twice the size and then knead into long
loaf to cut into rolls; beat each roll with fist until only 3% inch thick; butter
lightly, fold and place in greased tins to rise and then bake in hot oven.—
Mrs. Mina L. Phillips.
—3×–
COFFEE ROLLS
Two cups of bread sponge, 94 cup of sugar, 2 eggs, 3 tablespoons of
melted butter, cinnamon to taste. Mix soft as for light biscuit, let rise once,
then roll thin and spread with butter, sugar and cinnamon, roll up and cut.
Put into cup tins and bake twenty minutes in moderate oven.—Mrs. Frances
Davey.
—3X-
BAKING POWDER BISCUIT
One pint of flour, 1 dessertspoon of lard, 2 tablespoons of baking powder,
1 tablespoon of salt. Sift dry ingredients thoroughly, then rub in the lard,
add enough sweet milk to make a stiff dough, turn on board and pat it flat
with hands. Repeat this twice, then cut one inch thick and bake in quick
oven about eighteen minutes.—Mrs. Henry L. Bassett.
—35–
BAKING POWDER BISCU IT
One quart of flour, 3 heaping teaspoons of baking powder, salt, 3% cup
of lard (scant), 1 pint of milk. Have dough soft. Bake about fifteen minutes
in hot oven. Makes about one dozen biscuits.-Miss Bertha Godard.
—3-
KUCHEN
Materials—Sponge.—One cup of milk scalded and cooled, 2 teaspoons of
sugar, 1 pinch of salt, 3% cake of yeast foam dissolved in 34 cup of luke
warm water, 2 cups of flour. -
Materials—Dough.-One-quarter cup of flour, 3% cup of sugar, 1 egg, 4%
teaspoon of salt, 3% cup of milk, 3 to 4 cups of flour to make soft dough.
Way of preparing.—Make a sponge of the sponge materials and let
mixture stand over night, then add the dough materials to the sponge and
make a soft dough, let rise till light, then place in shallow pans. Wash top
with melted butter, sprinkle with granulated sugar and cinnamon, let rise
till light. Bake about twenty-five minutes in moderate oven. Serve either
warm or cold. The kuchen should be about one inch and one-half thick
when finished.—Miss Bertha Nauman.
KUCHEN
Two cups of flour, 3% cup of sugar, 1 scant teaspoon of salt, 3 level tea-
spoons of baking powder, 1 cup of milk, 1 egg. Put in tin, then sprinkle with
sugar and cinnamon.—Mrs. P. Scholl.
—3–
KUCHEN
Mix together 3 pints of flour, 3 tablespoons of sugar, 3% teaspoon of salt,
3 tablespoons of shortening (melted), 1 cup of milk and 1 cup of water both
Iuke warm, 1 Fleischmann's yeast cake. Put in a warm place. When light
put in tins, let rise again and put fruit and sprinkle with sugar and cinnamon
on top. Bake.—Mrs. Lettie Mickel.
—3×–
PRU NE KUCHEN
Two cups of flour, 2 tablespoons granulated sugar, 14 teaspoon of Salt,
2 teaspoons of baking powder, 34 cup of butter, 1 egg, 3% cup of milk,
2 tablespoons brown sugar and cinnamon to taste. Sift flour and baking
powder. Add the sugar and salt, then rub the butter well into them. Add
egg and milk. Turn into a shallow buttered pan and spread dough evenly.
5

Press prunes, skin side down, into the top of dough. Dredge with brown
sugar and cinnamon. Serve hot.—Mrs. Gertrude R. Schamu.
BLITZ KUCHEN
One-half cup of butter, 3% cup of sugar, yolks of 4 eggs and cream this
together. 4 tablespoons of sweet milk, 1 cup of flour, 1 tablespoon of baking
powder sifted together. Put batter in tins, then beat the whites of four eggs
with two tablespoons of sugar and spread over butter. Sprinkle ground
nuts on top and bake light brown.—Mrs. Sarah Gettman.
—3–
FANCY GERMAN COFFEE CAKE
Three-quarters cup of granulated sugar, butter size of an egg, 1 egg,
1 cup of milk, 1 large cup of flour, 1 large teaspoon of baking powder, pinch
of salt. Flavor to taste, Cream butter and sugar, add egg, baking powder
and flour. Pour batter into square tin. Sprinkle thickly over top with a
mixture of one-half cup of granulated sugar, one teaspoon of cinnamon, one-
half cup of chopped nuts.-Mrs. Caroline Bittel.
—3×–
CIN NAMON COFFEE CAKE
Sift together 1% cups of flour, 4 teaspoon of salt, 4 cup of sugar, 2
teaspoons of baking powder, rub in 2 tablespoons of soft butter, beat 1 egg
with 4% cup of milk; stir into above mixture; put in a shallow pan. With
a spoon mix well 2 tablespoons of butter, 1 of flour, 3 of Sugar, 94 of
cinnamon and a pinch of salt. When well mixed spread on top of dough,
bake about twenty minutes.—Mrs. Fred Kies.
—3–
JOHNNY CAKE
One cup of corn meal, 1 cup of flour, 12 cup of sugar, 2 tablespoons of
melted butter, 3 teaspoons of baking powder; mix with sweet milk as stiff
as cake batter; lastly add two eggs well beaten.—Mrs. Ashley.
MUFFINS
One and one-half tablespoons of melted shortening, 1 tablespoon of sugar,
1 egg, 1% cups of milk, 3 cups of flour, 3 teaspoons of baking powder, 1 tea-
spoon of salt. Sift baking powder and flour together. Bake in muffin tins
in hot oven.—Mrs. Charles L. Steinhart.
—3-
RICH MUFFINS
One-quarter cup of butter, 44 cup of sugar, 1 egg, 34 cup of milk, 2 cups
of flour, 3 level teaspoons of baking powder. This makes twelve gems very
good for shortcake.—Mrs. C. Kies.
—3–
RICE MUFFINS
One cup of cooked rice (or cooked rolled oats may be used), 1 egg, 2
tablespoons of shortening, 2 tablespoons of sugar, 2 teaspoons of baking
powder, 1 cup of sweet milk, flour enough to make a stiff batter, 3% teaspoon
of salt.—Mrs. Frances Davey.
—3×–
FRENCH CORN MUFFINS
One-half cup of sugar, 4% cup of butter, 1% cups of flour, 3% cup of Indian
É. 1 cup of milk, 2 eggs, 3 heaping teaspoons of baking powder.—Mrs. S.
atner. -
—3×–
WHEAT PUFFS
One egg beaten very lightly, 1 cup of sweet milk, 2 cups of flour, 3 tea-
spoons of baking powder sifted together and add 34 cup of melted butter,
beat together well, have gem pans hot and bake for twenty minutes.
Delicious.-Mrs. Ada Henes. -
——3×–
- BRAN GEMS
One egg, 34 cup of sugar, 4% cup of molas'ss and mix together, 4% cup of
sour milk and fill cup with water, 1 cup of flour, 1% cups of bran, 1 teaspoon
of soda, salt. Bake in hot oven.—Mrs. Eugene Freeman.
6

BRAN GEMS
Two eggs, 4 tablespoons of brown sugar, 4 tablespoons of molasses,
2 tablespoons of melted butter or lard, 2 cups of sour milk, 2 teaspoons of
soda, 2 cups of bran, 2 cups of graham flour, salt. Bake from twenty to
thirty minutes. Makes about 15 gems.-Miss Bertha Godard
—32–
W HEAT BRAN CAKES
One cup of wheat bran, 1% cups of graham flour, 3 tablespoons of
molasses, 1 tablespoon of melted butter, 4% teaspoon of soda, 34 cup of hot
water, 1 cup of milk, salt. Bake in cake tins.—Mrs. Fred Wackerle.
—3×–
GRAHAM GEMS
One egg, 2 cup of light brown sugar, 1 heaping tablespoon of lard,
#3 teaspoon of salt, 1 pint of sweet milk, 1 cup of white flour, 2 cups of
graham flour, 2 teaspoons of baking powder.—Mrs George Duerr.
—3–
POPOVERS
Beat 2 or 3 eggs well, mix carefully 2 cups of flour, 3% teaspoon of salt
and 2 cups of milk with the eggs. Pour into hot greased tins and bake in
hot oven about one-half hour. Serve hot.—Mrs. Marjorie W. Hamlin.
——3–
SALLY LUNN
Two eggs, 2 tablespoons of melted butter, 1 cup of sweet milk, 2 table-
spoons of sugar, salt, 2 cups of flour, 2 teaspoons of baking powder. Bake
in gem tins.—Mrs. Kate C. Weller.
—32–
CIN NAMON POPDOODLES
One-half cup of sugar, 1 cup of sweet milk, 1% cups of flour, 1 egg, 1.
tablespoon of butter, 2 teaspoons of baking powder. Bake in a shallow tin
and sprinkle with sugar and cinnamon.—Mrs. M. Welch.
SOUPS
DUMPLING's
One pint of flour, 2 teaspoons of baking powder, 1 teaspoon of salt, 1 cup
of Sweet milk. Cook fifteen minutes with cover off then cook ten minutes
with cover on.—Mrs. L. E. Meloling.
—3–
CLAM CHOWDER
One-quarter lb. of salt pork, 1 dozen large potatoes diced, 3 or 4 large
onions sliced, salt, pepper, flour, 1% lbs. of crackers, 1% cups of Sweet milk,
1 quart of clam meats. Into an iron kettle put one-quarter lb. of salt pork
claim, try out same and take out scraps, leaving the fat in the bottom of the
kettle and tip so it will run on sides and remove from fire. Laying in one
layer of sliced potatoes, one layer of onions, one layer of clam meats
dredged with pepper, salt and flour. Repeat until it is all used, then fill kettle
with cold water, enough to cover. Boil until potatoes are done then put in
one and one-half cups of milk scalded and let come to a boil.—Mrs. G.
Grimshaw.
—ó–
MATOTTS CLAM CHOWDER
Two and one-half lbs. of fresh pork (hocks), cook for two hours, then
add 6 onions, 3 carrots and 3 potatoes all chopped fine, 1 can of tomatoes, 4%
package of thyme, cook until done. Wash thoroughly two dozen clams, then
put in steamer, over a little water and steam for a few minutes then open
and cut up (I use scissors) and add to above mixture and let stand about
five minutes. (This is fine).-Mrs. Thomas Metcalf.
—3–
VEGETABLE SOUP
Scald, peel and mash one peck of tomatoes then run two heads of
cabbage, a dozen medium sized carrots, one bunch of parsley and one-half
peck of onions through a food chopper. Mince three stalks of celery and
boil one dozen ears of corn on the cob for ten minutes then cut off and
scrape and mix them all together and add a small handful of salt to every
7

gallon. If mixture seems dry add water and boil until carrots are thoroughly
cooked. Seal while hot in quart cans and in winter add contents of jar to
soup stock.-Mrs. May Graves.
—32–
conso MME VERM 1CELLI
Three lbs. of beef, lower part or round, 1 lb. of marrow bone, 3 lbs. of
knuckle veal, 3 quarts of water, dice 4 cup each of carrots, turnips, celer,
and onions, 1 tablespoon of salt, 6 pepper corns, 3 cloves, 2 sprigs of thyme,
2 sprigs of parsley, 4% bay leaf, 1 package of Warner's Vermicelli. Cut
the beef in one-inch cubes and brown one-half of this in fat from the marrow
bone. Put remaining half in kettle with cold water and salt. Add veal cut
in pieces, browned meat and bones. Let stand for one hour. Heat slowly
to a boiling point, let simmer six hours, removing Scum as it forms on the
surface. Scald the vegetables and add with the seasonings the last hour
of cooking. Strain, cool quickly, remove fat and clear. When ready to serve
add vermicelli which has previously been cooked in well salted Water.
allowing half the contents of the package for each six plates to be served.
—3–
CANNED TOMATO SOUP
One peck of ripe tomatoes, 4 onions, 2 sweet peppers, 2 stalks of celery,
a little parsley, cook and press mixture through a colander, add 4 cup of
granulated sugar, 14 cup of salt, 4% cup of flour. Cook well, then add a
piece of butter and can hot. When soup is served bring it to boiling point
and add a little soda and hot milk.-Mrs. Gertrude R. Schamu.
—32–
TOMATO SOUP
One peck of ripe tomatoes, 6 onions, 1 bunch of parsley, 6 whole cloves,
1 stalk of celery. Cook together and strain, then add to juice 4 cup of
sugar, 14 teaspoon of cayenne pepper, salt, 3% cup of melted butter, stir in '4
cup of flour then let come to boil and can,—Mrs. Anna H. Davis.
—3–
GOOD TOMATO SOUP
One peck of ripe tomatoes, 2 heads of celery (put through food chopper).
Boil until celery is tender then strain. 4 onions, 8 bay leaves, 4 cup of
salt, 4% cup of sugar, 34 cup of flour, little red pepper. Add to above after
it is strained. When serving dilute with milk.-Mrs. L. H. Van Patten.
—3–
CHIC KEN NOODLE SOUP
One three-lb. fowl, 2 quarts of cold water, 4% package of Warner's Egg
Noodles, 2 teaspoons of salt, / teaspoon of pepper, 1 teaspoon of minced
parsley. Cut all the meat from the fowl, reserving the breast whole. Cut
the rest into bits, break the bones and put them with the meat and salt
Water into a kettle. Place the breast on top of the other meat. Cook four
hours. Remove the breast as soon as tender. Skim often at first, strain and
add breast cut in dice, also seasonings and parsley. Cook one-half the
contents of a package of Warner's Egg Noodles in well salted water, drain
and add to soup a few minutes before serving.
POTATO SOUP
Four medium sized potatoes cooked until soft, then mashed in water
they Were cooked in. Add two small onions sliced thin and cook a few
minutes, then add salt, pepper and a piece of butter the size of an egg, and
lastly one pint of milk. Let come to a boil and serve at once.—Mrs. Julia
L. Stevens.
—3–
OYSTER SOUP
One quart of oysters, 3% cup of hot water, 1 pint of boiling milk, 1 table-
Spoon of butter. Strain all the liquor from the oysters then add the hot
water to the liquor and let it heat. When near the boiling point season
With salt and pepper and add the oysters. Let them boil until they begin to
ruffle. Stir in butter and when this has melted add the boiling milk and
Serve at once.—Miss Anna Heid.
8

FISH AND SHELL FISH
SALMON LOAF
One can of red salmon, 1 egg, 2 mashed potatoes, 5 ground crackers,
1 cup of milk, 4% teaspoon of baking powder, pinch of salt, also use liquor
from Salmon.—Mrs. Fannie Grimshaw. -
—3–
SALMON LOAF
One can of Salmon, 2 eggs, well beaten, 4 rolled crackers, 1 cup of milk,
Salt and pepper, 1 tablespoon of butter. Steam one and one-half hours.-
Miss Melba Hall.
—3X-
ESCAL LOPED SALMON
One can of salmon, pick out bones and skin, leave juice. Equal amount
of crackers rolled fine. One egg, milk to moisten, salt and pepper. Mix all
thoroughly and pack in well buttered casserole. Gravy—Cream one table-
Spoon of butter and one tablespoon of flour. Pour in small bowl of water and
cook until thick. Stir in whole egg and season to taste.—Mrs. Vera G. Baker.
CODFISH BALLS
Cut and pick codfish into small pieces then free it from bones and
skin. Soak in luke warm water for one hour and put in cold water and
boil. Change water and give second boiling. Take boiled potatoes hot from
pot then mash and mix with codfish. Season. When slightly cool, add one
beaten egg and shape into balls, and fry in hot lard.—Mrs. Fannie Grimshaw.
CODFISH CAKES
Boil 4 large potatoes, 3% lb. of flaked codfish, together until tender,
mash and add 1 beaten egg, 2 tablespoons of flour, dash of pepper, then shape
in balls. Fry in deep fat.—Mrs. H. E. Donaldson.
—3>-
SHRI MP AND PEA WIGGLE
One can of peas, warm, 1 can of shrimps, put in cold water a few
minutes and clean. 2 tablespoons of melted butter, 2 tablespoons of flour.—
Mrs. L. H. Van Patten.
—3X-
- OYSTER PATTIES
One pint of oysters, 3% pint of cream, 1 tablespoon of flour, salt and
pepper to taste. Let the cream come to a boil, mix the flour with a little
cold water, make smooth. Stir into boiling cream. While the cream is
cooking let the oysters come to a boil in their own liquor. Strain carefully
and drain off all the liquor. Add oysters to the cream, boil at once. Fill
shells rapidly to serve.—Mrs. M. B. Root. -
—39–
FRIED OYSTERS A LA MEXICANO
For 1 quart oysters, drain the oysters, and pat in a cheese cloth. 4% cup
of flour, 4% cup of milk, 4 cup of tomato catsup, 4% teaspoon of salt, 3% tea-
spoon of paprika. Mix flour, milk, salt and paprika, to a smooth batter and
add catsup. Dip oysters into batter then into soft bread crumbs; then batter,
then crumbs. Fry one minute in deep fat hot enough to brown a cube of
bread in forty seconds. Serve very hot.—Mrs. H. Donaldson.
—3–
FINNAN HADDIE CASSEROLE
Pick out a nice brown finnan haddie and clean thoroughly and trim.
Cut in portions and place in casserole with milk to cover. Bake in oven for
one hour, then thicken gravy and add a little more milk if necessary.—Mrs.
Leora, Gilson.
—3–
MEATS
MEAT LOAF
Two bowls of chopped meat, 1 bowl of rolled crackers or rice, 2 eggs.
Milk or broth to give right consistancy.—Mrs. Thomas Metcalf.
9

HAM BURG LOAF
Two lb. of hamburg, 1 onion chopped, pepper and salt. Make in loaf
1 can of Campbell's soup and 4% can of water poured over. Bake one hour
in a hot oven.—Mrs. Nellie E. Lyon.
—3X—
VEAL LOAF
Two and one-half lbs. of veal, 3 onions, 4 eggs boiled one-half hour, 1%
lemons sliced, salt and pepper, 4% envelope gelatine. Boil meat and onions
until tender and drain in collander. When cool pick out pieces of bone or
gristle and discard. Put the rest through a food chopper and soak gelatine
in a cup of cold water for five minutes. Line brick shaped pan with oiled-
peper and lay slices of lemons on bottom and sides, then heat one pint stock.
Add gelatine and mix with meat until mushy and put layer of meat in pan.
Put eggs (shelled) through center of pan then another layer of meat to fill
pan. Put oiled paper over meat and weight on top. Let it stand over night,
turn out on platter and remove oiled paper. A slice of egg will appear in
each slice of meat. Very Good.—Mrs. Pansy Manzer.
- CASSEROLE OF LAMB
Two lbs of lamb cut in one-inch pieces, 4% cup of carrots diced, 4% cup
of celery cut fine, 2 tablespoons of onions, 2 tablespoons of fat, 1 teaspoon
of Worcestershire sauce, 2 cloves, #4 of a bay leaf, 94 teaspoon of salt, 3%
teaspoon of pepper, 14 teaspoon of paprika, 2 cups of boiling water. Brown
vegetables in fat. Remove vegetables, brown meat then put meat in
casserole with water and seasoning. Cook slowly for one and one-half
hours then add vegetables and cook for three-quarters of an hour or longer.—
Miss Ruth Bardes.
—3-
RABBIT SOUTHERN STYLE -
Cut rabbit in pieces, salt, pepper and roll in flour. Put ham fat one-half
inch deep in frying pan, and smoking hot. Put in pieces not too close
together and fry brown. Place in dripping pan with more salt, pepper and
handful of flour. Bake in oven until tender, turning once. If necessary,
add a little more water to gravy and when done serve hot on platter with
gravy and chopped parsley.-Mrs. Grace D. Duell.
—3–
CHOP SUEY
One quart of ripe tomatoes, 1 lb. of alphabet macaroni, 2 cups of hamburg
steak, 2 onions chopped. Brown in butter and cook each ingredient separ-
ately. Mix, season and cover with crackers and butter. Brown in oven.—
Mrs. Anna Davis.
—3–
SAUER BRATEN
Lay five lbs. of beef for two days in vinegar to which has been added
the following ingredients. One lemon, 4 cloves, 2 laurel leaves, a small
Thandful of whole pepper, 1 onion and salt to suit the taste. Stew in the same
juice until tender. Take the meat out and cut it into small pieces. Brown
one quart of flour and stir it into the gravy until thick, strain and pour over
the meat.—Miss Anna Heid.
—3–
CHIC KEN PIE
One egg, 6 tablespoons of melted butter, 1 cup of sweet milk, 2 cups of
flour, 3 teaspoons of baking powder. This makes just enough pie for one
chicken. After the chicken is cooked put it with gravy slightly thickened
into an earthen baking dish. Stir the ingredients mentioned above together,
Spread over the chicken and bake.—Mrs. Fred Kies.
—32–
CHILL CON CARNE
Two and one-half lbs. of beef chopped fine, 1 tablespoon of salt, 2 quarts
of water, 1 can of tomatoes, 4 onions, 2 quarts of potatoes cut in dices, 1 can
of red kidney beans and chili powder to suit taste. Put beef in kettle with
salt and cook until meat turns white, then add water, onions, tomatoes and
let boil until thoroughly done. Boil diced potatoes in separate kettle with
10

enough water to cover and when cooked add to the above; then beans and
chili powder.—Mrs. Thomas Metcalf.
—Q–
SPAN ISH HASH
One lb. of round steak run through food chopper. In a large frying pan
put 2 tablespoons of butter, 2 tablespoons of lard or other drippings, slice
fine 1 large onion, 1 green pepper, fry light brown, add chopped meat When
slightly cooked, 1 cup of cooked rice, 1 cup of tomatoe sauce, salt and pepper.
Put in casserole and cover with buttered crumbs and a sprinkling of
paprika; then brown. A little catsup improves it.—Mrs. Elizabeth Gilson.
—35–
VIRGIN IA BAKED HAM
Soak ham over night, then boil until done, but do not let it boil any
longer. Let it cool in the water in which it was boiled, then remove the
skin and trim. Put in baking pan and press cloves in the ham. Put in oven
and baste with the following: the juice of two lemons and one cup of brown
sugar. Stir until sugar is dissolved. Baste often and bake in slow oven
until nicely browned.—Mrs. Elizabeth Gilson.
—3–
BEEF OR LAMB STEW WITH ELBOW MACARONI
Instead of thickening the stew with flour as is usual, add 4% package of
Warner's Elbow Macaroni 15 minutes before it is ready to be served.
—3–
SCALLOPED HAM
One-half cup of rice partly boiled, 2 large carrots, 2 slices of smoked ham,
#2 can of tomatoes. Arrange in layers: first, rice, second, carrots, third,
ham cut in pieces; then repeat. Add tomatoes last. Bake slowly for one
hour.—Mrs. Kate Petit.
—3×–
HAM IN CASSEROLE -
One slice of ham, 1% or 2 inches thick, cut from near the middle of
ham and about the size of your baking dish. Cover with cold water and let
it just come to a boil; then remove and drain. On the bottom of the baking
dish, cut small pieces of fat, trimmed from the side of ham, and sprinkle a
little pepper and dry mustard over this, Lay ham on top then sprinkle again
with a little pepper and dry mustard. Over this put a good layer of brown
sugar. Put in a hot oven and when sugar browns or melts add a little
water and baste often. Bake one-half or three-quarters of an hour according
to thickness.-Mrs. Elizabeth Gilson.
—3X-
HORSE RADISH SAUCE
Grate or put through food chopper enough horse radish to make one-
half cup, let it come to a boil in one pint of milk, thicken this with one
tablespoon of flour, which is stirred smooth in a little milk. Add a little
sugar and salt, then stir in a beaten egg and take off fire at once. Good on
meats, hot or cold.—? Club.
—3–
RULE FOR MAKING SAUSAGE
Four oz. of salt, 1 oz. of sage, 1 oz. of pepper, 10 lbs. of meat. Put
through chopper.—Mrs. Fannie Grimshaw. -
—3×–
VEGETABLES
“An apple a day keeps the doctor away”
Is a saying both trite and true;
An onion a day also keeps him away,
And your friends and acquaintances, too.
—3–
BAKED ONIONS
Peel onions and boil ten minutes, drain, put in greased baking dish,
Sprinkle with salt and pepper, cover with white sauce into which one beaten
egg has been added. Sprinkle with buttered crumbs. Bake covered for
twenty minutes then uncover and brown.—Mrs. L. Hemingway.
11

CREAM ED CABBAGE
Chop sufficient cabbage to make two quarts. Cover it with cold water,
soak one hour, drain, cover with boiling water, add a teaspoon of salt, boil
in an uncovered saucepan twenty minutes, drain again. Rub together one
tablespoon of butter and one of flour, add a half pint of milk, stir until
boiling, add a teaspoon of salt, a saltspoon of pepper. Add the cabbage
and heat carefully and serve. Excellent.—Mrs. Mary Van Velde.
—3–
STUFFED CABBAGE
One solid head cabbage, 2 cupfuls left over meat, 2 slices salt pork,
chopped, 1 cupful of bread crumbs, milk or stock, 1 egg, 4% teaspoon of mace,
1 teaspoon of salt, 4 teaspoon of pepper. Select a well shaped head of
cabbage weighing about 3 pounds. Cut a slice of the top, and hollow out the
cabbage as much as possible, using a knife or spoon. Make a stuffing of
the other ingredients, moistening the crumbs with the milk or stock, and,
season thoroughly. Freshen cabbage in salted water for thirty minutes,
drain and fill three-quarters with the stuffing. Dust with salt, tie in a cloth
and steam two hours, or until tender. Serve With tomato Sauce.—Mrs.
Bertha Heid.
—3–
BAKED BEANS AND CARROTS
Two carrots diced, two cups of par-boiled beans put in layers in baking
dish with a few pieces of salt pork. Two tablespoons of sugar and a little
pepper. Cover with hot water adding hot water as needed. Bake four
hours.-Mrs. May Graves.
—3–
SPINACH
Cook well washed spinach or swiss chard until tender, in salted water,
drain, and chop fine. Fry two tablespoons of butter with one onion chopped
fine. When light brown add 1 tablespoon of flour and hot water to thicken.
Add to chopped spinach, pepper and salt to taste. Serve hot, garnished with
sliced hard boiled eggs, or fried eggs.-Mrs. Mina Feikert.
—3–
SUGARED SWEET POTATOES
Boil six large sweet potatoes, peel and cut lengthwise. Put one-half the
potatoes in baking dish, sprinkle with brown sugar, bits of butter and just
a little cinnamon. Put on another layer of potatoes and sprinkle with sugar,
butter and cinnamon the same as before. Pour one-half cup of cold water
Over all and put in oven until brown.—Mrs. M. B. Root.
—3–
POTATO GYPSY PIE
* Put a layer of thin sliced potatoes in bottom of baking pan, a layer of
sliced onions, a sprinkling of bread crumbs and a little salt, pepper and
pieces of butter; then another layer of potatoes, onions, bread and seasoning
and a little water to fill about one-half full, then cover and put in stove for
ten minutes, then cover with rich pie crust and bake.—Mrs. Elizabeth Gilson.
—$—
SCAL LOPED POTATOES
Slice raw potatoes one-quarter inch thick and arrange in layers in
buttered dish. Sprinkle each layer with flour, butter, salt and pepper. Pour
over enough milk to almost cover. Bake in moderate oven until tender, forty-
five to sixty minutes.—Mrs. Anna Hall.
—3X-
POTATOES AU GRATIN
Have ready one pint of cold boiled potatoes cut into dice. Make a cream
sauce with two level tablespoons of butter, two level tablespoons of flour,
and one cup of milk. Season with one-half teaspoon of salt, and dash of
pepper. Add one-half to three-fourths cup of rich yellow cheese shaved fine
and stir over hot water until cheese is dissolved. Put alternate layers of
the sauce and potatoes in a baking dish and cover the top layer of sauce
with buttered bread crumbs. Brown in quick oven.—Mrs. Mina Feikert.
12

ENTREES
CODDLED APPLES
Six medium sized red apples, 34 cupful of sugar, boiling water. Wash
the apples thoroughly and place them in a perfectly clean aluminum or
enamel ware kettle with low sides. Sprinkle over the sugar and add Water
to half cover; boil them uncovered very slowly turning occasionally so they
will not burst. It will take fully an hour to cook through. By this time
the water should have evaporated so that a thick syrup will be left, which
when poured over the apples forms a thin jelly.—Mrs. Muriel Lehne.
LUNCHEON DISH º
One can of Campbell's tomato soup into which has been grated one-
quarter lb. of strong cheese. Cook until cheese melts, but do not boil.
Remove from fire and beat in one egg. Serve on hot buttered toast.—Mrs.
Leora Gilson.
—3–
CHICKEN CROQUETTES
Make a sauce of 4 tablespoons of butter, 6 tablespoons of flour, 1 cup of
milk, season with salt, pepper, parsley and lemon juice. Add 1 pint of cut
chicken. When cool, shape into croquettes, roll in bread crumbs, beaten
eggs, again in bread crumbs. Fry in hot fat.—Mrs. Marjorie W. Hamlin.
——3––
CHEESE FONDU
Scald 1 pint of milk in a double boiler. Stir into it 1 cup of grated
cheese, 2 cups of stale bread crumbs, 2 tablespoons of butter and 1 teaspoon
of salt. Heat slowly and stir into it the well beaten yolks of 4 eggs and
take at once from the fire. Let get cold, then fold in the stiffly beaten
whites of the eggs, turn into buttered ramkins and bake twenty minutes in
a moderate oven.—Mrs. M. B. Root.
—3×–
MACARON | WESTERN
Put one package of Warner's Macaroni into a stew pan well filled with
boiling water that has been liberally salted, boil till macaroni is tender, then
pour in colander to drain. Fry four slices of medium fat bacon, remove
bacon from pan, add two cups of canned tomatoes and a teaspoonful of
paprika pepper, and simmer for five minutes. Put the macaroni into a
baking dish, sprinkle over some grated or sliced cheese, pour over the bacon
fat and tomatoes, and bake in a moderate oven for fifteen minutes. Garnish
top with fried bacon. Serve hot. This dish serves as both vegetables and
meat. Serves six to eight persons.
—32–
NOODLES IN CASSEROLE
Cook noodles in salt water until tender, drain thoroughly in colander,
then put a layer in casserole and cut up cheese and butter over it. Put
another layer of noodles and cheese until dish is filled having noodles on
top. Over all pour one cup of thin white sauce and last buttered cracker
crumbs. Bake until brown.—Mrs. Elizabeth Gilson.
©-
ITALIAN SPAGHETTI
One slice of bacon, fried brown, remove bacon, 1 quart of tomatoes,
lump of butter size of walnut, 1 green pepper cut up fine, 2 sprigs of parsley,
salt. Let all boil about three hours. Boil one package of Warner's spaghetti
till tender, drain, blanch, pour the above sauce over and serve hot. Very
good.—Miss Helena M. Bahn.
—3×–
BAKED MACARON I WITH CHEESE
Boil one package of Warner's Macaroni in plenty of boiling salted water
until tender. Warm a deep pudding dish and butter well; place in this a
layer of the macaroni, then a layer of grated cheese, sprinkle over this Salt
and pepper and small pieces of butter, then add another layer of macaroni
and cheese, finishing off with the cheese, pour over a cup of rich milk or
cream and bake half an hour.
13

Mock oys"TERS
Six ears of sweet corn uncooked grated from cob, 1 egg, 1 tablespoon of
flour, 1 tablespoon of milk, a little salt. Fry in butter and lard.—Mrs. F. R.
Horner.
—3–
POTATO PANCAKES
Twelve large potatoes, 3 heaping tablespoons of flour, 1 teaspoon of
baking powder, 4% teaspoon of salt, 1 or 2 eggs, 2 cups of boiling milk.
Potatoes are peeled, washed and grated into cold water (which keeps them
white), then strain off water and pour on boiling milk, stir in eggs, salt and
flour, mixed with the baking powder. If agreeable add a little chopped
onion. Fry same as other pancakes and serve with apple Sauce or preserved
fruit.—Mrs. Selma R. Gehm.
—32–
PEACH FRITTERS
One cup of flour, 34 teaspoon of salt, 1 teaspoon of sugar, beat 2 eggs,
add 34 cup of cold water and pour over flour, mix to smooth batter, add 1
tablespoon of melted butter. Cut peaches in halves, roll in Sugar, dip in
batter, fry in deep fat.—Mrs. Bertha Heid.
—3–
FRITTERS
Three eggs beaten very light with pinch of salt, 2 tablespoons of white
sugar, 1 coffee cup of sour milk, 1 teaspoon of soda. Flour enough to make
a stiff batter, beat well, and fry in deep hot fat. Serve with maple syrup.–
Mrs. Emma M. Fairchild.
—3)—
JOLLY BOYS
Sift together 2% large bakingspoons of corn meal and 2 of flour, 1 table-
spoon of sugar, 1 teaspoon of salt, 2 teaspoons of baking powder, add 1
beaten egg and sweet milk to make a drop batter, 1 tablespoon of melted
butter. Fry in hot lard by spoonfuls. Serve with syrup or sugar.—Mrs.
Ella, Keith.
—3–
EGG OMELET
Six eggs beaten light, 2 tablespoons of flour, 1 teaspoon of baking powder,
salt, 1 cup of milk.-Mrs. Otto Maas.
—32–
DEVI LED EGGS
Boil hard six eggs, remove the shells and halve each egg, slipping the
yolks into a bowl. Prepare a dressing thus: 2 tablespoons of melted butter,
2 tablespoons of vinegar, 1 tablespoon of sugar to a small teaspoon of
mustard, Salt and pepper to taste. Pour over the yolks, rub mixture free
from lumps and pack into the whites. Garnish dish with parsley.—Miss
Louise Axtnan.
—3–
SALADS
CHICKEN SALAD
Mince chicken in small pieces. To one chicken put twice and one-half
its weight in celery. Mix thoroughly and set in cool place and cover with
mayonnaise. Garnish with celery tips on cold hard boiled eggs and lettuce
leaves, from the heart, cold boiled beets and olives.—Mrs. M. Heid., W. M.
—3×–
EGG SALAD
Boil eggs for twenty minutes. Put in cold water and when cold remove
shells, cut each egg lengthwise in quarters, arrange on lettuce leaf at right
angles, the four points touching. Cut a tomato for each egg in lengthwise
quarters and place between each quarter, Put a tablespoon of mayonnaise
dressing in center.—Mrs. Leora Gilson.
—3–
SALMON SALAD
One can of salmon. Equal quantity of celery or cabbage. Dressing:
2 eggs, 4% tablespoon of mustard, 2 tablespoons of sugar, 3% tablespoon of
14

salt, small piece of butter, 6 tablespoons of vinegar. Cook until the con-
sistency of cream.—Mrs. Eugene Freeman. -
—32–
PEPPER SALAD
To cottage cheese add pimento and a few chopped nuts or olives. Pack
hard into green pepper cases which have been carefully washed and have
had the seeds removed. Chill and cut in thin slices. Serve on lettuce with
French dressing.—Mrs. Thomas Metcalf.
STUFFED CUCUM BER SALAD
Select short stubby cucumbers, pare, cut in halves lengthwise and Scoop
out seeds and put to crisp in cold salt water. Half an hour before serving
time, drain, and fill the centers with broken shrimp meat mixed with a few
chopped stuffed olives and moistened with mayonnaise. Arrange each
individually on lettuce leaves and garnish with parsley.-Mrs. M. Heid., W. M.
—32–
CABBAGE SALAD
Shred one savoy cabbage and one onion very fine with cabbage cutter.
Serve on lettuce leaves with mayonnaise or French dressing.—Mrs. Elizabeth
Gilson.
—32–
MACARON I SALA.D WITH PIMENTOES
Boil one package of Warner's Elbow Macaroni for twenty minutes in
salted water. Drain and run cold water over it. Then add one green pepper,
one small onion, one stock of celery, some olives, one can pimentoes, salad
dressing and serve cold.
—3–
COMBINATION SALAD
One package of Warner's macaroni, 1 can of peas, 2 cups of diced carrots,
2 cups of diced celery, 1 large cucumber sliced thin. Mix, cover with
mayonnaise and juice of one lemon, dash paprika.-Mrs. M. Heid., W. M.
—3–
FRUIT SALAD
Two oranges, 1 grape fruit, 1 bottle of maraschino cherries, # lb. of
walnut meats, 2 bananas. Cut in small pieces. Serve in half oranges with
dash of whipped cream on top.–Mrs. Kate L. Bahn.
—3–
APPLE, NUT AND CELERY SALAD
Two cups of chopped apples, 1 cup of diced celery, 34 cup of broken
walnut meats, 1 tablespoon of lemon juice, sweet cream, dressing, lettuce,
shredded dates. Mix together the apple, celery and nut meats. Add lemon
juice and dressing. Arrange in a border of lettuce leaves and garnish with
extra dressing, the nut meats and a few shredded dates.—Mrs. M. Heid.,
W. M. —3–
FASTIDIOUS SALAD
Dice 4 slices of pineapple, 1 orange, 1 banana, shred a green pepper,
% lb. of malaga grapes. Put in bowl and add 2 tablespoons of tomato
(chill). Place a tablespoon on lettuce leaf and add mayonnaise and whipped
cream. Garnish with candied cherries.—Mrs. M. Heid., W. M.
—3X-
SALAD DRESSING
Two teaspoons of salt, 134 teaspoons of mustard, 2 tablespoons of sugar,
2 tablespoons of flour. Add one cup of milk slowly then two eggs beaten
thoroughly. Small piece of butter, one-half cup of vinegar. Stir slowly
until thick.-Mrs. Harry E. Bahn.
—3-
MAYONNAISE DRESSING
Mix 4% teaspoon of mustard, 34 teaspoon of salt, 1 tablespoon of sugar,
1 pinch of cayenne, yolks of 2 eggs, 1 cup of olive oil, 2 tablespoons of
vinegar, 2 tablespoons of lemon juice. Whip yolks until thick. Add dry
ingredients and drop the oil with teaspoon until half is used. Thin with
vinegar and lemon juice alternating with rest of oil.-Miss Clara Wyker.
15

EASY SALAD DRESSING
Heat 3% cup of vinegar, filled to 34 cup with water, in a double boiler
Mix together 3 tablespoons of sugar, Ø tablespoon of cornstarch, 4% table-
spoon of flour, pinch of mustard. Add a small amount of the hot vinegar
to the dry mixture and stir into a smooth paste. Stir this into the hot
vinegar until thick. Lastly add three well beaten eggs. When ready to
serve add whipped cream.—Mrs. L. A. Godard.
—3–
CREAM SALAD DRESSING
Six tablespoons of sweet cream, 6 teaspoons of vinegar, 2 teaspoons of
sugar (more if desired), 2 eggs, salt. Beat all together then cook a few
minutes and beat till thick. If too thick add a little cream.—Mrs. C. Bittel.
–3–
SALAD DRESSING
First Part.—One heaping tablespoon of butter, 1 heaping tablespoon of
flour, 1% cups of milk and cook together in double cooker until thick.
Second Part.—Three eggs beaten light, /2 cup of vinegar, A teaspoon of
salt, small pinch of cayenne pepper, 1 level teaspoon of mustard, 44 cup of
sugar. Add to first part and cook until thick.-Mrs. Marion F. Burdick.
—3X-
EGGLESS SALAD DRESSING
One cup of vinegar, 2 teaspoons of dry mustard, 2 teaspoons of flour,
3% cup of sugar, small lump of butter and a little salt. Cook together and
when cold beat in 3/4 cup of cream or Van Camp’s milk.-Mrs. Thomas
Metcalf.
—32–
SOUR CREAM SALAD DRESSING
Two eggs, 1 tablespoon of sugar, 1 tablespoon of cornstarch, #3 teaspoon
of mustard, 1 teaspoon of Salt, 1 cup of Sour cream, 5 tablespoons of vinegar.
Mix egg yolks and other ingredients and cook. When cool add beaten
whites.—Mrs. Harvey McCord.
——3–
FRUIT SALAD DRESSING
One tablespoon of butter, 2 tablespoons of sugar, 3 tablespoons of
vinegar. Boil and when cool add two egg yolks beaten, then one cup of
whipped cream.—Mrs. Harvey McCord.
SALAD DRESSING
One cup of vinegar, 3% cup of sugar, butter size of a walnut. Put on
stove and heat. Mix one teaspoon of mustard with one heaping teaspoon of
flour and wet with milk. Add two well beaten eggs and one cup of sweet
milk, Pour into the hot vinegar and boil. Keep stirring.—Miss Ehsa
Raupach.
—3–
SALAD DRESSING
One cup of Borden's condensed milk, 1 cup of vinegar, 2 teaspoons of
salt, 2 teaspoons of mustard, yolk of 1 egg beaten. Do not cook. Mix all
cold.—Mrs. Otto H. Maas.
—3–
PUDDINGS
I found a little crust of bread that must not go to waste,
So, by a famous recipe, I seasoned it to taste.
I used six eggs, a pint of cream, some citron and some spice,
Two lemons, dates and raisins, and a brimming cup of rice.
It took a lot of things, I know,
(That’s how the cook-book read),
And no one cared for it—but, oh!
I saved that crust of bread!
—3–
- DAVID HARUM PUDDING
Pour 1 cup of hot milk over 1 cup of fine bread crumbs; when cold, add
1 cup of sugar, 1 teaspoon of salt, yolks of 4 eggs well beaten, 1 cup of
chopped raisins, 4% cup of chopped almonds, 4% lb. of chopped suet, spices
16

to taste. Steam four hours (no flour). Serve with whipped cream sweetened
with maple sugar.—Mrs. H. E. Donaldson.
—3–
BREAD PUDDING
Mix 1 cup of bread crumbs, 1 tablespoon of butter, pinch of salt. Add $4
cup of brown sugar, 1 teaspoon of soda dissolved in 1 cup of sour milk, 1 cup
of flour, 1 teaspoon of cinnamon. Steam one hour.
——3–
PUDDING SAUCE
One cup of sugar, small piece of butter, 34 cup of water, juice and grated
rind of 1 lemon, 1 egg beaten light, little salt. Cook until thick.-Mrs. Mary
Smith.
—3-
- COTTAGE PUDDING
One tablespoon of butter, 1 cup of sugar, 4% cup of milk, 2 eggs, 1 tear
spoon of baking powder, 1% cups of flour. Serve hot with lemon sauce.—
Mrs. Ashley.
—3-
CAKE PUDDING
Two cups of flour, 94 cup of sugar, 2 teaspoons of baking powder, 1 table-
spoon of butter, 1 egg, 4% cup of milk.
—3–
LEMON SAUCE
One egg, #3 cup of sugar, 1 tablespoon of cornstarch, lemon flavor and
boiling water.—Mrs. Fred Wackerle.
GRAHAM PUDDING
Two cups of graham flour, 3% cup of lard, 1 cup of milk, 1 cup of
molasses, 1 cup of raisins, 1 egg, 1 teaspoon of cloves, cinnamon, allspice, 1.
teaspoon of soda. Boil or steam for two hours. Serve with sauce.—Mrs. H.
Andrews.
—3–
BIRD’S NEST PUDDING
Cover baking dish with tart apples, cored and cut in pieces, pour over
them batter made as follows: 1 egg, 2 tablespoons of butter, 3% cup of
sweet milk, 4 cup of sugar, 2 teaspoons of baking powder, 1% cups of flour,
vanilla or lemon extract. Bake one-half hour and serve hot with nutmeg
Sauce.—Mrs. Selma R. Gehm.
—3–
- NUTMEG SAUCE
One heaping tablespoon of cornstarch, 1 cup of cold water. Pour over
this mixture 1 cup of boiling water, place over fire and stir occasionally until
it boils. Add 1 cup of sugar, $4 teaspoon of salt, 4% teaspoon of grated nutmeg.
Simmer for one-half hour then add 2 tablespoons of butter, strain, serve hot.
One-half teaspoon of cinnamon may be added instead of the nutmeg.-Mrs.
Selma R. Gehm.
—$X-
CUP CUSTARD
Two eggs, 3 cups of milk, 2 tablespoons of sugar, $2 teaspoon of corn-
starch, pinch of salt. Mix cornstarch with sugar. Add to slightly beaten
eggs. Pour on milk slowly and add salt. Flavor to taste and set cups in
pan of water. Place in oven to cook until thick.-Mrs. Fred Kies.
—3–
BURNT CREAM
Three cups of sweet milk, 3 tablespoons of cornstarch, 1 cup of brown
sugar, $4 lb. of walnut meats, vanilla and piece of butter. Put sugar in
frying pan. Let brown, being very careful not to let it burn, which it will do
very easy. Turn into moulds. Serve cold. Whipped cream adds to it
greatly. Try this.-Mrs. Martha Bump.
—3-
CARAMEL CUSTARD
Brown 3 tablespoons of sugar, then melt in 1 pint of boiling milk. Add
3 tablespoons of sugar to yolks of 3 eggs well beaten. Add to milk then set
17

in pan of boiling water and bake. Beat whites of eggs stiff. Add 3 table-
spoons of sugar and spread over top, then put in oven to brown.-Mrs.
Ashley. ——3>—
FLOATING ISLAND
One pint of milk, 3 eggs, 2 tablespoons of sugar, 1 teaspoon of vanilla,
3 tablespoons of Hip-O-Lite. Beat yolks of eggs with sugar until creamy.
Add the hot milk, a little at a time, and cook in a double boiler until it
thickens and is smooth on a spoon. If custard curdles, place in a pan of
water and beat smooth with an egg beater. Beat the white of the eggs
stiff and add the Hip-O-Lite, a little at a time. Place spoonfuls of this on
the custard and top each with a bit of bright jelly.—Miss Melba Hall.
—3–
- GINGER PUDDING
One cup of molasses, 1 teaspoon of soda, 2% cup of hot water, 1 egg, 1%
cups of flour, 1 teaspoon of ginger. Steam one and one-half hours.
Sauce.—One-half cup of sweet cream; whip. Beat white of 1 egg and
add the yolk, then 1 cup of pulverized sugar. Put the cream in last. Flavor
with Vanilla.-Mrs. Lena, Hamlin.
——3>
GRAPE NUTS PUDDING
Scald 3% cups of milk and add heaping 34 cup of grape nuts, then when
cool add the yolk of 1 egg, 3 tablespoons of sugar, pinch of salt, / cup of
raisins and lastly the beaten white of an egg. Bake until it sets.-Mrs. Welch.
—3–
CHERRY WHIP WITH CUSTARD
One cup of canned cherries, drain, 1 cup of sugar, 1 white of egg. Beat
white, then add sugar and cherries. Beat until stiff. Custard for above;
1 yolk, 1 tablespoon of cornstarch, 1 pint of milk, little sugar, some grated
rind of lemon, cook. When custard is cold, pour over cherries. Serve in
individual glasses.—Mrs. M. B. Root.
—3–
RICE FLUFF
Half cup of rice, boiled in 4 cups of boiling water, use double boiler,
remove from stove, stir well. Put 1 tablespoon of Knox Gelatine into rice,
1 cup of sugar, allow to cool. Before serving, whip 1 pint of whipped cream
into rice. Flavor.—Mrs. Kathryn P. Dunham.
—3–
RICE PUDDING
One cup of rice, boiled in plenty of water, boil rapidly, drain. Add sugar
to taste. One-half tablespoon of gelatine dissolved in cold water and set
aside to cool, then whip a cup of cream and add vanilla, salt and add to the
rice. Serve in moulds.-Mrs. S. Anita, Bowen.
—35–
- SNOW RICE
Boil 1 cup of rice in salt water until tender. Drain in colander, then
pour cold water in colander to remove pastiness. Beat 4% pint of cream, add
sugar and vanilla to taste, then mix with rice.
Sauce.—One cup of brown sugar and 1% cup of milk. Boil about two or
three minutes. Serve with rice.—Mrs. George Engsler. -
STEAM PUFFS
2 eggs, 2 cups of flour, 4 teaspoons of sugar, 4 teaspoons of melted
butter, 1 cup of milk, 1 cup of chopped raisins, 3 teaspoons of baking powder.
Steam one-half hour in cups. To be eaten with maple syrup. This makes
eight large cups.-Mrs. H. E. Donaldson.
—3–
BANANA WHIP -
Five bananas mashed fine, 5 tablespoons of sugar, 4% pint of whipped
cream. Stir all together.—Miss Helen Bardes.
FIG PUDDING
One cup of molasses, 4 cup of sweet milk with 1% teaspoon of soda, 1
beaten egg, 4% cup of butter, 4% teaspoon of cinnamon, 4 teaspoon of salt, 14
18

Ib, figs chopped fine, 2% cups of sifted flour. Steam three and one-half hours,
or can be baked about one hour, and warmed by Steaming.
Sauce.—One cup of sugar, 1 egg beaten to cream. Bring to a boil / cup
of milk. While boiling, turn it over beaten egg and sugar. Add a pinch of
salt, 1 teaspoon of vanilla and beat all together.—Mrs. Mary A. Smith.
—32–
CARROT PUDDING
One cup of grated carrots, 1 cup of grated potatoes, 1 cup of raisins,
1 cup of suet, 1 cup of currants, a small piece of citron and lemon chopped
fine, 1% cup of sour milk, 1 teaspoon of soda dissolved in milk, 1 heaping cup
of flour. Mix together and steam one hour.—Mrs. Otto Maas.
—32–
ORANGE PUDDING
One quart of milk, salt, sugar to taste, 2 tablespoons of cornstarch,
yolks of 2 eggs, whites for frosting, 4 oranges, 1 cup of sugar. Peel and cut
oranges into very small pieces and cover with 1 cup of sugar.—Mrs. Eugene
Freeman. -
BANANA PUDDING
One quart of sweet milk, 3 eggs, 3% cup of sugar, scald all to a soft
custard. When cold, flavor with vanilla. Have a dish with 6 peeled bananas
sliced thin and a few slices of sponge cake. Pour the above over and set
away to cool. Cake may be left out.—Mrs. Eugene Freeman.
—32– -
STEAM ED CHO.COLATE PUDDING
Three-quarters cup of granulated sugar, 1 tablespoon of butter, 1 egg,
A cup of sweet milk, 1% cups of flour, 1% teaspoons of baking powder,
2 squares of chocolate, melted, cooled and stirred in last. Serve warm with
whipped cream and Vanilla, to taste.—Mrs. Ella T. Price.
—&—
EGGLESS CHO.COLATE PUDDING
Put 2 cupfuls of milk and 1 square of chocolate in double boiler, stirring
occasionally as chocolate melts. Mix together 44 cup of sugar, a little Salt
and 2 tablespoons (scant) of cornstarch. Wet this with cold milk and stir
into the hot milk. Cook ten minutes. Add vanilla and cool in cups. Serve
with whipped cream.—Mrs. Kate C. Weller. -
—3–
CHOCOLATE PUDDING
One cup of bread crumbs, 2 cups of hot milk, pour over bread crumbs
and let stand a few minutes. One egg beaten with 34 cup of sugar, add to
pudding. One square of grated chocolate or 2 tablespoons of cocoa. Bake
in moderate oven and serve with hard sauce or spanked cream.—Mrs. Ada
Henes.
—3X-
SUET PUDDING
One cup of suet chopped fine, #4, cup of brown sugar, 14 cup of molasses,
1 cup of Sweet milk, 1 cup of raisins, 2 cups of flour, 2 eggs, 1 teaspoon each
of soda, cinnamon, cloves, nutmeg. Steam two hours.-Mrs. Pearl Stevens.
—3–
SUET PUDDING
Mix 1 cup of chopped suet in 3 cups of flour, add 3 teaspoons of baking
powder, 1 teaspoon of salt, 1 tablespoon of sugar, 4% cup of seedless raisins,
1 cup of milk. Steam two and one-half hours.
Sauce.—One cup of sugar, 3 tablespoons of flour, 1 teaspoon of salt,
small piece of butter, 3% cup of milk. Pour boiling water on until thick.
Flavor with 34 teaspoon of nutmeg and 1 tablespoon of brandy.—Mrs.
Catherine Siler.
—3×–
APPLE TAPIOCA PUDDING
Wash 94 cup of pearl tapioca and put it in double boiler with a quart of
warm water and cook until transparent. Stir often and add 4 teaspoon of
salt. Peel and core 6 apples then put them in a round baking dish and fill
the holes where cores came out with sugar. Pour the tapioca over them and
I9

bake until the apples are soft. Serve with sugar and cream.—Mrs. Fred
Kies.
—32–
APPLE CROW's NEST
One cup of brown sugar, butter size of an egg, 1 egg, pinch of salt, 1 cup
of sour milk or buttermilk, 1 teaspoon of soda, flavor with lemon or vanilla,
2 small cups of flour, 4 apples. Sprinkle cinnamon over apples and lay apples
through in layers. Bake from twenty to thirty minutes. Serve with sweet-
ened cream made with brown sugar, and flavored with nutmeg.-Mrs.
Mildred F. Sargent.
—3×–
APPLE PUDDING
Peel 12 or 14 apples, core and slice them, 1 teaspoon of nutmeg, 1% cups
of sugar. Pack apples in deep earthenware dish, add sugar, 4% cup of water
with nutmeg. Cover with a shortcake paste. Pinch closely to edge of dish
with thumb or pastry iron. Bake in a moderate oven and serve with cream.—
Mrs. Norman Waterhouse.
—3–
TAPIOCA CREAM
Soak 2 tablespoons of tapioca, in water over night. Drain and add yolks
of 2 eggs well beaten and 1 cup of sugar. Heat 1 pint of milk and stir into
the tapioca, eggs and sugar, 4% tablespoon of corn starch. Cook until thick.
Add a little salt and vanilla. Beat whites of the eggs and stir them into the
cream.—Mrs. Harry E. Bahn.
—3–
IES
——35–
Pumpkin pie's a tempting dish to almost any fellow—
Sweet and tender, luscious—yum! And then withal so yellow.
You stir up eggs and milk and spice and sugar—O, my eye!
And then you add the pumpkin, and that makes the pumpkin pie.
–3–
PUMPKIN PIE,
One quart of milk, 2 cups of strained pumpkin, 2 cups of sugar, small
piece of butter, 4 eggs, 1 tablespoon of ginger, 1 tablespoon of cinnamon
and a little salt. Beat yolks of eggs and mix with above ingredients. Beat
the whites to stiff froth and add just before putting in oven. Makes 3 pies.—
Mrs. I. L. Tucker. -
—3×–
VERMONT PUM PKIN PIE
One pint of milk, 1 cup of light brown sugar, 1 heaping tablespoon of
pastry flour, 34 teaspoon of cinnamon, 4 teaspoon of ginger, pinch of salt,
1 egg, butter the size of a walnut, 1 cup of pumpkin. Set dish of milk
into hot water until scalding hot and then stir in the pumpkin. Put sugar
in a bowl and stir in the flour, salt and spice thoroughly, Melt butter in
hot milk, then stir all together, letting milk still remain in hot water until
the flour has cooked two or three minutes. Beat the egg and add after
taking from the hot water. Pour into crust and bake.—Mrs. Gertrude R.
Schamu.
—3–
EGGLESS PUMPKIN PIE
One cup of cooked pumpkin, 1 tablespoon of flour, 4 cup of sugar,
1 teaspoon of cinnamon, 1 teaspoon of ginger, 1 cup of milk.-Mrs. May
Graves.
—3–
PINEAPPLE PE
One can of grated pineapple, 3% cup of sugar, 1 tablespoon of flour, half
of liquid in can. Bake between two crusts.-Mrs. Fannie Grimshaw.
—3– .
BAKERS’ CUSTARD Pie
Three egg yolks well beaten, 1 tablespoon of flour, 3 tablespoons of sugar.
Sift together three times, then add to the beaten yolks 1 pinch of salt, 1 tea-
spoon of vanilla, a little grated nutmeg, whites of eggs well beaten, lastly
20

1 pint of scalded milk (not boiled). Let cool, mix by degrees, turn in a
deep pie dish, lined with puff paste. Bake twenty-five minutes. Very good.—
Mrs. George Lehne. -
—&
COCOANUT PIE
Yolks of 3 eggs, 3% cup of sugar, a little salt. Beat well then add 1
large cup of milk and small 4 cup of cocoanut. Bake with one crust. When
done beat the whites of the three eggs to a stiff froth, then Sweeten and
sprinkle cocoanut on top and return to oven to brown.—Mrs. R. E. Platner.
—3×–
CREAM PIE
One pint of sweet milk, 1 cup of sugar, yolks of two eggs, 3 tablespoons
of cornstarch. Flavor. Use whipped cream on pie.—Mrs. Fred Wackerle.
—3×–
BUTTER SCOTCH PIE
One cup of brown sugar, 2 cups of milk, 2 tablespoons of cornstarch, salt,
3 tablespoons of butter, 2 eggs, 1 teaspoon of vanilla. Cook in double boiler.
Put in pie shell. Cover with meringue. Place marshmallows in meringue.
Brown in oven.—Mrs. George W. Henes.
—3×–
CHO.COLATE PIE
One small cup of sugar, 3 tablespoons of cocoa, 2 large tablespoons of
cornstarch, yolk of an egg, pinch of salt, 4% teaspoon each of vanilla and
lemon extract, 2 large cups of boiling water.—Mrs. Mabel Lepinske.
—3-
FRENICH APPLE PIE
Line pie tin with crust and fill with quartered apples. Dot each apple
with cinnamon and butter. Make a custard of the following: 1 cup of Sugar,
3 tablespoons of flour. Add gradually 1 cup of boiling water. Pour over the
apples and bake.—Miss Elsa Raupach.
LEMON SPONGE PIE
One cup of sugar, 2 tablespoons of flour, 2 tablespoons of butter, 1 lemon,
2 eggs, 1 cup of milk. Put sugar in dish, grate lemon peel, add juice, butter,
flour, yolks and milk. Then beat whites and add last. Bake until brown.—
Mrs. Cereta, Barnes.
—3–
DELICIOUS LEMON PIE
Beat 1 cup of sugar, 2 tablespoons of flour, yolks of two eggs, piece of
butter size of a walnut. Add grated rind and juice of one lemon, Beat to
a cream and add 1 cup of milk gradually. Make meringue of whites of eggs.
Put on pie after it is baked and put back in oven to brown.—Mrs. F. R.
Horner. º
—3×–
SOUR CREAM PIE
Yolks of 2 eggs, 34 cup of sugar, 34 cup of sour cream, 2 tablespoons of
flour, 4% cup of chopped raisins, 1 teaspoon of cinnamon, 1 teaspoon all-
spice. Pour in crust and bake. Use whites for meringue.—Mrs. Millie
Richberg.
—3-
SOUR CREAM PIE
Mix together 1 cupful of sour cream, 1 cupful of sugar, 1/2 cupful of
seeded raisins, 1 heaping tablespoon of flour or cornstarch, the well-beaten
yolks of 2 eggs, a little grated nutmeg, 34 teaspoon of ground cloves, 4% tea-
Spoon of ground cinnamon. Blend thoroughly and bake in an under crust.
Make a meringue of the stiffly beaten whites of the eggs - mixed with 2
tablespoons of powdered sugar. Spread this over the pie and brown in a
moderate oven. Buttermilk may be used instead of sour cream if one tea-
spoon of butter is added.—Mrs. Elizabeth B. Sharrer.
—3–
CHEESE PIE
Smooth 1 ball of cottage cheese with 1 cup of cream, a pinch of salt
and butter the size of an English walnut. Add 14 cup of sugar, yolks of
21

3 eggs, rind of 34, lemon, 4% teaspoon of vanilla, 2 teaspoons of flour. Whites
of eggs folded in. Bake in a rich pie crust very slowly.—Mrs. Elizabeth
B. Sharrer.
—3-
PRU N E PIE
For filling, soak over-night 1% lbs. of dried prunes. Boil in same water
until soft, 1 cup of sugar, strain juice from prunes, chop, add juice of 1 lemon,
1 teaspoon of cinnamon. Bake in one crust. Cover with sweetened whipped
cream.—Mrs. Kate L. Bahn.
—3–
RH U BARB PIE
One cup of sugar, 2 eggs (yolks), 2 tablespoons of flour, 2 cups of raw
rhubarb. Mix all together and bake in pie crust. Make meringue of whites
of eggs.-Mrs. Charles L. Steinhart.
—3–
CARROT PIE
Cook carrots, boiling the water out of them, and put them through
colander or food chopper. To 1 cup of carrots add 3% cup of sugar, 2 eggs,
4% teaspoon each of cinnamon and ginger, 1 cup of milk.-Mrs. May Graves.
-
NEW ENGLAND FRIED PIES
This is an old recipe. Originally they were filled with dried apple sauce
or mince meat. I like mince meat best. They can be filled with jam,
marmalade or jelly. Crust for twelve pies: use 3 cups of flour sifted with
4 level teaspoons of baking powder and a little salt. Beat 1 egg very light
and add 34 cup of sugar, 4% cup of sweet milk, 1 teaspoon of melted shorten-
ing. Mix all together and roll a little thicker than ordinary pie crust, then
cut the size of a saucer. Place a spoonful of filling on one half and fold the
other half over, fastening the edges together firmly or they will separate
when the dough rises in frying. Fry in hot lard like doughnuts.-Mrs. May
Graves.
—3×–
FILLING FOR A CREAM PIE
One pint of milk, 3 tablespoons of cornstarch, 4% cup of sugar, the yolk
of an egg, butter about the size of a walnut. Cook in a double boiler.
Extract to Suit the taste. Meringue is made by beating the white of an egg
and brown in the oven.—Mrs. Henry C. Bretzer.
—32-
FILLING FOR RAISIN PIE
Mix 1 cup of brown sugar, 2 tablespoons of flour, 1 cup of seeded raisins,
pinch of salt, 1 tablespoon of vinegar, 1 cup of hot water. Boil until thick-
Mrs. L. Pease.
—3×–
ELDERBERRIES FOR PIES
Four quarts of berries, 3 lbs. of sugar, 3% pint of vinegar, 1 pint of
molasses. Cook thick and put in jars.-Mrs. Holden Andrews.
THIMBLE BLACKBERRY PICKLE
Four lbs. of Sugar, 7 lbs. of berries, 1 pint of vinegar. Boil until thick
for pie.—Mrs. Fannie Grimshaw.
—3×–
MINCE MEAT
Seven tablespoons of meat, 14 tablespoons of chopped apples, 1 cup of
sugar, 1 pint of New Orleans molasses, 1 teaspoon of cloves, 1 teaspoon of
cinnamon, 1 teaspoon of allspice, 1 cup of butter, 1 teaspoon of salt, 1 tea-
Spoon of nutmeg, 4% teaspoon of pepper, 1 lb. of raisins. Cider to make
meat moist.—Mrs. Fannie Grimshaw.
—3–
MOCK MINCE MEAT
One peck of green tomatoes chopped fine, drain, cover with cold water
and let come to a boil, then drain again. Add 1 cupful of chopped suet,
2 quarts of chopped apples, 2 lbs. of raisins or part currants, 1 cup of
vinegar, 5 lbs. of brown sugar, the juice and grated rind of 1 lemon, 1
22

tableSpoon of salt, 2 tableSpoons each of cloves, allspice and cinnamon,
1 nutmeg. Cook for two hours then put in cans. Do not put raisins or
lemon in until the last half hour before removing from the fire. When using,
thin with boiled cider, or fruit juice.—Mrs. Amelia, Beuscher.
—35–
GREEN TOMATO MINCE MEAT
Two pecks of green tomatoes chopped fine, 4% peck of apples chopped
fine, 4 lbs. of raisins chopped fine, 5 lbs. of brown sugar, 1 cup of vinegar,
2 tablespoons of cinnamon, 2 of cloves, 2 of allspice. Salt a piece of Suet
chopped fine adds a lot. Cook until thick.-Mrs.N. L. Rhodes.
—35–
GREEN TOMATO MINCE MEAT
One peck of green tomatoes, 1 box of raisins, 1 box of currants, 5 lbs. of
brown sugar, 2 cups of chopped suet (1 lb.), 2 tablespoons of cinnamon,
2 tablespoons of cloves, 2 tablespoons of nutmeg, 2 tablespoons of salt, 1 pint
of vinegar. Grind tomatoes and cover with boiling water. Let stand until
cool and drain. Cook tomatoes, raisins and currants, and Suet together until
tender. Drain, add sugar, Spices and other ingredients.-Mrs. L. H. Van
Patten.
—3–
CARES
CHO.COLATE CAKE
One-half cup of butter, 114 cups of granulated sugar, 2 eggs beaten
separately, 4% cup of sour milk, A teaspoon of soda, 2 squares of chocolate,
1% cups of sifted flour, Colton's vanilla. Bake in a medium oven.—Mrs. Myra
R. Green., P. D. D. G. M.
—3-
CHOCO LATE CAKE
Beat to cream two rounding tablespoons of butter, 1 cup of granulated
sugar, 1 egg well beaten, 1 teaspoon of Colton's vanilla, #4, cup of cocoa
dissolved in a little hot water and fill up cup with sweet milk, 1% cups of
flour added a little at a time, 1 level teaspoon of soda dissolved in a little hot
water. Cover with Mocha frosting.—Mrs. Caroline Bittel.
–3–
POOR MAN'S CHOCOLATE CAKE
One and one-half tablespoons of melted butter, 1 cup of Sugar, 1 egg
well beaten, 1 teaspoon of soda, 1 cup of sour milk, 1 teaspoon of vanilla,
144 clips of pastry flour, 14 cake of Baker's chocolate melted.—Mrs. S. C.
Kuppel.
—3>–
CHO.COLATE CAKE
One cup of sugar, 1 egg, 1 large tablespoon of butter, 2 heaping table-
spoons of cocoa dissolved in 34 cup of boiling water, 1% cups of flour, 1 tea-
spoon of baking powder, salt, Colton's vanilla and add 4 teaspoon of Soda
dissolved in 1/2 cup of boiling water.—Mrs. S. Platner.
—3×–
SOLID CHO.COLATE CAKE
Beat to a cream three tablespoons of butter and 1 cup of Sugar, add 1
beaten egg, 14 cup of grated chocolate dissolved in a little hot water, then
fill the cup with sweet milk, 1% cups of flour, a little at a time, 1 teaspoon
of soda in a little hot water. Beat well.—Mrs. Emma, Barnes.
SOLID CHO.COLATE CAKE
One and one-half cups of sugar, 1 egg, 4% cup of cocoa moistened in a
little cold water, 1 cup of sour milk, 1 teaspoon of soda in milk, 1 tableSpoo
of butter, 2 cups of flour, little salt.—Mrs. C. M. Switts. -
—3–
CHO.COLATE CAKE
Two cups of brown sugar, 2 eggs, 3% cup of melted butter, 4% cup of
sour milk with 1 teaspoon of soda, 34 cake of chocolate cut in a cup and
filled with boiling water, 2 cups of unsifted flour, 1 teaspoon of Colton's
Vanilla.-Mrs. Clara Melvin.
23

BLACK CHO.COLATE CAKE
Melt 2 squares of Baker's chocolate and butter the size of a walnut over
tea kettle. Mix together 134 cups of flour, 1 scant cup of sugar, 1 cup of
sour milk, 1 egg yolk, 2 level teaspoons of soda sifted with flour. When
mixed, add chocolate and butter. Flavor and bake in moderate oven forty
minutes.
Icing.—Cook 7 tablespoons of Sugar and 3 of water until it spins a
thread, then add to the beaten egg white.—Mrs. Henry L. Bassett.
—3– -
CHO.COLATE CAKE
One square of bitter chocolate, 3% cup of sweet milk, yolk of 1 egg. Stir
together and cook until it thickens. Let cool. Add 1 cup of sugar, 4 table-
spoons of melted butter, 4% cup of sour milk, 1 teaspoon of soda dissolved
in milk, pinch of salt, 1% cups of flour.—Mrs. Elizabeth Colyer.
—3-
CHO.COLATE L.O.AF CAKE
One-half cup of butter, A cup of sugar, 2 cups of flour, 2 teaspoons of
baking powder, 34 teaspoon of salt, 4% cup of milk, 4 eggs, 4 oz. of chocolate
dissolved in 5 tablespoons of boiling water, 1 teaspoon of Vanilla. Mix flour,
salt, baking powder, cream, butter, sugar and add egg yolks, vanilla and
dissolved chocolate. Alternate the milk and flour and beat hard. Lastly the
beaten whites of eggs. Bake in moderate oven.—Mrs. N. Waterhouse.
—3–
CHOCO LATE LOAF CAKE
One square of unsweetened chocolate, 4% cup of sweet milk, yolk of 1
egg and boil until it thickens. One-half cup of sweet milk, 1 cup of sugar,
1 tablespoon of butter, 1 teaspoon of soda, 1 teaspoon of baking powder,
1% cups of flour, 1 teaspoon of vanilla. Bake slow.—Mrs. Lulu Lamb.
—3–
DEVIL’s FOOD CAKE
One and one-half cups of sugar, 1% cups of milk, 4% cake of chocolate,
2 teaspoons of vanilla, 2 eggs, 2 cups of flour, 4% cup of butter, 1 teaspoon
of soda, 3 tablespoons of boiling water, 4% teaspoon of salt. Put the chocolate
and 4% cup of sugar and 1 cup of milk on to boil for five minutes.—Mrs. L. E.
Meloling.
—3–
DEVIL’S FOOD CAKE WITHOUT EGGS
Four teaspoons of cocoa, 1 cup of sugar, 3 dessertspoons of lard, 1 cup
of sour milk, 1 teaspoon of soda, 1 teaspoon of vanilla, 2 cups of flour and a
little Salt.—Mrs. Louise Werrmann.
MOCHA CAKE
Two cups of brown sugar, 2 eggs (beat whites and yolks separately),
% cup of hot water, 2 cups of flour, 6 tablespoons of melted butter, 4% cup of
cocoa, 3% cup of sour milk, 2 teaspoons of soda, 1 teaspoon of vanilla. Add
brown sugar and cocoa to sour milk. Add beaten yolks of eggs. Dissolve
soda in hot water and add to mixture, add melted butter, fold in whites
and vanilla. The following filling can be used: 1 cup of raisins and figs put
through chopper, 4% cup of sugar, 14 cup of water and cook these ingredients
until thick. Or the following frosting can be used as filler and top icing: 14%
cups of confectionery sugar, 2 teaspoons of cocoa, 1 teaspoon of vanilla,
1 tablespoon of butter, 2 tablespoons of coffee, 2 tablespoons of peanut butter.
Mix in order given, beat until smooth, spread irregularly.—Miss Norma H.
Dunham, Cornell '21. —3––
MOCHA CAKE
Cream together 1 large tablespoon of butter and 1 cup of sugar, yolk
of 1 egg, 34 cup of Sweet milk, 44 teaspoon of salt, 4% teaspoon of vanilla,
1 cupful of flour, 1 round teaspoon of baking powder, 2 squares of melted
chocolate, then add the beaten white of an egg. Bake in layers. Fill and
cover with Mocha frosting.—Mrs. Sevilla Orman.
—3–
FUDGE CAKE -
One cup of sugar, 2 tablespoons of cocoa, 44 cup of butter, 1 egg, 1 tea-
24 -

spoon of soda dissolved in 3/4 cup of sour milk, 1% cups of flour, 34 cup of
bolling water. To be put together in above order. Filling: 1 cup of boiling
water, 1 tablespoon of cocoa, 34 cup of Sugar, 1 tableSpoon of butter, 1 table-
spoon of cornstarch, mix with 43 cup of cold water and add vanilla. Cook
until thick and when cool spread between layers. If a square tin is used
split cake when warm and spread with filling.—Mrs. Lee Hadley.
—3–
WHITE CAKE
Put the white.s of 3 eggs in a cup. Put in butter until you have 4 cup.
Finish filling with sweet milk. One cup of sugar, 1% cups of flour, 1% tea-
spoons of baking powder, 1 teaspoon extract of vanilla and lemon.—Mrs.
Emma Barnes.
—3×–
WHITE CAKE
One-half cup of butter, 1 cup of sugar, 1 cup of flour, 4% cup of corn-
starch, 1 cup of sweet milk, 3 teaspoons of baking powder, whites of 3 eggs
beaten stiff. Mix sugar and butter, add flour and milk, eggs last. Very good.
Flavor with Colton's extract.—Mrs. A. Wagner.
—3-
WHITE CAKE
Cream together 1 cup of sugar, 1 tablespoon of butter and pinch of salt.
Add 1 cup of sweet milk, 2 cups of flour into which put 2 rounding teaspoons
of baking powder, 1 teaspoon of Vanilla flavoring. Whites of 3 eggs beaten
stiff and folded in last.
Icing.—One large cup of XXXX sugar, 44 cup of butter, cream together,
1 teaspoon of vanilla, flavoring. Moisten with sweet milk and add chopped
walnut meats.-Mrs. Mary G. Smith.
—QX—
WHITE SPONGE CAKE
One cup of white sugar, 1 cup of flour, 2 teaspoons of baking powder,
sift well together; 4% cup of boiling water, whites of 3 eggs beaten light and
folded in. Flavor with vanilla.-Mrs. Mildred F. Sargent.
—3–
WHITE SPONGE CAKE
One cup of sugar, 1 cup of flour, 2 teaspoons of baking powder, sift
together three or four times; 1 cup of hot milk, 1 teaspoon of Colton’s
vanilla, whites of 2 eggs beaten stiff and stirred in last.—Mrs. Louise
Hemingway.
-
—3×–
ANGEL CAKE
Eleven whites, 1% cups of sugar sifted 3 times, 1 cup of flour sifted 4
times, 1 teaspoon of cream of tartar in last sifting of flour. Beat eggs very
stiff and add sugar then beat again. Add 1 teaspoon of vanilla or almond
extract, salt. Fold in flour and carefully bake in ungreased pan from forty
to sixty minutes.—Miss Helena M. Bahn.
—3-
spongé cake is
Two eggs well beaten and add 1 cup of sugar, 3% cup of hot water, little
salt, 1 cup of flour, 2 teaspoons of baking powder, 1 teaspoon of lemon
extract.—Miss Mary Werrmann.
—35–
SPONGE CAKE
Three eggs beaten 1 minute, 1% cups of granulated sugar beaten 5
minutes, 1 cup of sifted flour beaten 1 minute, 3% cup of cold water, another
cup of flour, 2 teaspoons of baking powder. Add vanilla and salt.—Mrs.
Caroline Bittel.
—3-
SPONGE CAKE
Two beaten eggs, 1 cup of sugar, pinch of salt, 1 cup of flour, 1 teaspoon
of baking powder sifted, 3/4 cup of boiling milk. Flavor.—Mrs. H. J. Baker.
—3-
- SPONGE CAKE
Beat together until smooth and foamy, one and one-half cups of sugar,
25

3 eggs, pinch of salty Add slowly 1% cups of flour, 1 teaspoon of baking
powder. When flour is all used add slowly $4 cup of hot water. Flavor with
lemon or almond. Bake in slow oven sixty minutes.—Mrs. Elizabeth M.
Somers. -
—3–
SPONGE CAKE
Six eggs, 1% cups of granulated sugar, 1% cups of flour, 3% teaspoon of
cream tartar, salt, flavor to taste. Sift, measure and set aside flour and
sugar. Separate eggs and beat yolks to lemon color, whip whites about half,
add cream tartar and whip very stiff, beating in sugar. Add yolks, beat
again, add flavoring and salt, then fold in your flour. Bake forty minutes
in moderate oven using ungreased pan. Fine.—Miss Helena M. Bahn.
—3×– -
º
MOLASSES SPONGE CAKE
One-half cup of sugar, butter the size of an egg, 1 egg, 1 cup of molasses,
1 teaspoon of soda, pinch of salt, 1 teaspoon of ginger, 2 cups of flour, 1 cup
of boiling water added last.—Mrs. W. C. Rinehart.
—3X-
CREAM SPONGE CAKE
Two eggs beaten in cup, fill cup with sweet cream or milk, 1 cup of
sugar, 13% cups of flour, 2 teaspoons of baking powder. Flavor with Colton's
extract.—Mrs. Emma Cook.
—3–
ORANGE SPONGE CAKE
One cup of flour, 34 teaspoon of soda, 4 tablespoons of orange juice,
14 tablespoon of lemon juice, 14 teaspoon of grated orange rind, 2 egg whites.
Beat egg yolks with orange and lemon juice until thick and yellow. Add
sugar and grated orange rind, then stiffly beaten whites. Cut and fold in
flour sifted four times with soda. Pour into buttered and floured pan. Bake
in moderate oven forty minutes.—Mrs. Anna Hall.
—3X-
POOR MAN'S SPONGE CAKE
Two eggs beaten light, 1 cup of sugar, 4% cup of sifted flour, beat very
light. Add another 3% cup of sifted flour with 1 teaspoon of baking powder.
After this is well beaten add 4% cup of boiling water.—Mrs. Otto H. Maas.
—35–
NUT CAKE
One and one-half cups of sugar, 1 cup of milk, butter the size of an egg,
2 eggs, 2 teaspoons of baking powder, 2 cups of flour, º/, cup of chopped nut
meats.-Mrs. Ella Larkin.
—3–
NUT CAKE
Two eggs, 1 cup of sugar, 4% cup of butter, 34 cup of sweet milk, 1% cups
of flour, 2 teaspoons of baking powder, 1 cup of chopped walnut meats.-
Miss Elsa Raupach.
—3×–
NUT CAKE
One and one-half cups of granulated sugar, $4 cup of butter, 244 cups
of flour, 3 eggs, 34 cup of cold water, 114 teaspoon of baking powder, 1 cup
nut meats. Cream, butter, sugar, yolks of eggs. Add water and stir in flour.
Add whites of eggs beaten stiff. Bake.—Mrs. Emma Cook.
—3–
NUT LOAF CAKE
One cup of granulated sugar, 4% cup of butter, 4% cup of milk, 2 eggs,
44 cup of chopped nut meats mixed in 1% cups of sifted flour, pinch of salt,
2 teaspoons of baking powder, Colton vanilla extract. One-half cup of cocoa-
nut can also be used in place of nut meats. Be sure and sift cocoanut in
flour.—Mrs. Elizabeth Somers.
—3X-
WALNUT CAKE
One-half cup of butter, 1 cup of sugar, 2 small eggs, 4% cup of milk,
1% cups of flour, 2% teaspoons of baking powder, 2 oz. of chocolate melted,
% teaspoon of Colton's vanilla. Mix ingredients in order given. Bake forty-
26

five minutes in moderate oven. Cover with white mountain cream (boiled
frosting). —Miss Norma H. Dunham.
—3×–
HICKORY NUT CAKE
One and one-half cups of sugar, A cup of butter, 2 cups of flour, 94 cup
of sweet milk, whites of 4 eggs beaten stiff, 2 teaspoons of baking powder,
1 cupful of hickory nut meats.-Miss Muriel Lehne.
—3×–
BUTTERNUT CAKE
One cup of sugar, 1 egg, 1 small tablespoon of lard, pinch of salt, 2 tea-
spoons of baking powder, 1 cup of sour milk, 1 teaspoon of soda, 4% cup of
butternuts. Flavor and bake one hour in moderate oven.—Mrs. Cereta
Barnes. —3×–
SUNSHINE CAKE
Whites of 7 eggs, yolks of 5 eggs, 1 heaping cup of granulated sugar,
1 cup of flour, 4% teaspoon of cream tartar, grated rind of lemon, juice of ¥2.
lemon. Sift, measure and set aside flour and sugar. Beat yolks very stiff,
whip whites. When whites are half whipped add cream of tartar, then finish
whipping. Add sugar, yolks, flavoring and flour. Fold lightly together. Bake
in slow oven.—Mrs. Elizabeth B. Sharrer.
—3– \
SUNSHINE CAKE
Boil 1 cup of sugar, 5 tablespoons of water (make like boiled frosting).
Beat separately whites and yolks of 4 eggs. Add 1 cup of sifted flour. Flavor
with Colton's lemon extract.—Mrs. Kate Petit.
—3–
WHITE FRUIT CAKE
One-half lb. of sugar, 3% lb. of butter creamed together; 4 eggs, #3 lb. of
flour, 2 teaspoons of baking powder, 3% lb. of chopped figs, 4% lb. of almond
meats blanched and split, 34 lb. of citron, 4 lb. each of orange and lemon
peel, 4% lb. of walnut meats chopped, 34 lb. of currants, 4% glass of wine.
Bake one-half hour.—Mrs. Kate L. Bahn.
——3×–
WHITE FRUIT CAKE
Cream 1 lb. of granulated sugar with 1 lb. of butter; 7 eggs, 1 lb. of
flour, 2 teaspoons of baking powder sifted in flour, 1 lb. of chopped figs,
1 lb. of blanched almonds, 1 lb. of English walnut meats sliced, 4% lb. of
citron, 34 lb. of orange peel, 4% lb. lemon peel sliced, 1 lb. of raisins, 1 lb.
of currants, 1% tumblers of White wine.—Mrs. E. Schamu.
—3–
CHRISTMAS FRUIT CAKE
One cup of sugar, 1 cup of molasses, 1 cup of butter, 3% cup of coffee,
2% cups of flour, yolks of 4 eggs, 1 teaspoon of soda, 1% lbs. of raisins,
1 lb. of currants, 34 lb. of citron, 1 tablespoon of lemon juice, a few figs
chopped, 1 teaspoon each of cinnamon, cloves and nutmeg.—Mrs. Louise
Bretzer. —3–
FRUIT CAKE
Two cups of flour, 1 cup of raisins, 1 cup of currants, 1% cups of cold
water, 4% cup of lard, 1 cup of sugar, 1 teaspoon of cinnamon, 1 teaspoon of
cloves, 1 teaspoon of soda, 1 teaspoon of baking powder, 1 teaspoon of lemon
extract, #4 teaspoon of salt. Let all come to a boil except flour, soda and
lemon. When luke warm add flour, soda, and lemon and bake one hour in
a slow oven.—Mrs. Catherine Siler.
—3-
FARMER’s FRUIT CAKE
Soak 3 cups of dried apples over-night, in the morning chop slightly,
let simmer in 2 cups of molasses two hours. Two eggs, 1 cup of sweet milk,
$4 cup of butter, 2 teaspoons of soda, spices to taste. If desired you may add
raisins and a little lemon juice. Flour to make a stiff batter. Bake in a
moderate oven.—Mrs. S. Anita Bowen.
—32–
PORK CAKE
One lb. of pork, chopped fine, pour over it 1 pint of boiling water and let
27

it cool. Add 2 cups of brown sugar, 1 cup of molasses, 2 lbs. of raisins,
the grated rind and juice of 1 lemon, 7 cups of flour, 1 tablespoon of Soda
mixed in the flour, 2 teaspoons each of cinnamon, cloves and allspice.-Mrs.
Ella, Larkin.
--Q-
FRUIT LAYER CAKE
One cup of brown sugar, yolks of 2 eggs, 3% cup of butter, 1 cup of Sour
milk (thick), 1 cup of chopped raisins, 4% spoon each of cinnamon and cloves,
1 teaspoon of cocoa, 1 teaspoon of soda, about 2 cups of flour. Put together
with boiled frosting.—Miss Dora Fairchild.
—3–
APPLE SAUCE CAKE
One cup of sugar, 1% cups of apple sauce (sweetened), 2 teaspoons of
soda dissolved in sauce, 3% cup of butter or lard, 1 tablespoon of molasses,
1 teaspoon of cinnamon, 1 teaspoon of cloves, 2 heaping cups of flour, 1 cup
of raisins cut in half.-Mrs. Harry Bahn.
—35–
APPLE SAUCE CAKE
One and one-half cups of sugar, scant 4% cup of butter, yolk of 1 egg,
1 cup of apple sauce unsweetened, }, teaspoon of cinnamon, 14 teaspoon of
cloves stirred in apple sauce, a little salt, 1 level teaspoon of soda, sifted in
2 cups of flour. Bake in layers or square tin. Apple Filling: White of
1 egg, 1 heaping cup of XXXX sugar, 1 grated apple. Beat all together until
thick and white.—Mrs. Mary G. Smith.
—3×–
- APPLE SAUCE CAKE
One cup of apple sauce, 4% cup of molasses, 4% cup of Sugar, 1 egg,
1 teaspoon of soda, spices. Sifted flour enough to make soft dough.-Mrs.
Augusta Dear. —3–
YU M YU M CAKE
One package of raisins, 2 tablespoons of lard, 3 teaspoons of cinnamon,
1 teaspoon of cloves, 2 cups of sugar, 2 cups of Water. Boil ten minutes
and cool. Add 3 cups of flour and 1 teaspoon of soda. Bake. This will make
2 small loaves.—Mrs. Lucy W. Jackson. -
—3–
RAISIN CAKE
Boil 1 cup of raisins, drain and cool. One cup of sugar, 34 cup of butter,
2% cups of flour and add 1 teaspoon of soda, cinnamon, cloves, nutmeg, salt
to Suit taste. Raisins and raisin water added last.—Mrs. Edward Gettman.
—3)—
- MOLASSES CAKE -
Three-quarters cup of sugar, 3% cup of lard, 1 cup of molasses, 1 egg
Well beaten, 1 teaspoon of soda, 2% cups of flour, 1 teaspoon baking powder,
1 Small teaspoon of ginger, 1 teaspoon of cinnamon, vanilla. Last add 1 cup
of boiling water. A cup of raisins may be added if wished.—Mrs. Ella. Larkin.
—3–
MOLASSES CAKE
One cup of molasses, 1 tablespoon of sugar, 3 tablespoons of butter,
1 egg, 34 cup of warm water, 1 teaspoon of soda, #3 teaspoon of ginger, 4%
teaspoon of cinnamon, 1% cups of flour.—Mrs. H. J. Baker.
—3×–
MOLASSES LAYER CAKE
Place in a bowl 1 cup of molasses, yolks of 2 eggs, stir in 2 cups of flour,
add 1 teaspoon of soda to 94 cup of boiling water, beat until smooth and
add 1 tablespoon of butter, salt, 1 teaspoon of cloves, 1 teaspoon of
cinnamon.—Mrs. Francis Davey.
—3–
MOLASSES LAYER CAKE
Put 2 tablespoons of melted butter in cup. Fill up with molasses and
pour in mixing bowl. Add 5 tablespoons of cold water, yolks of 2 eggs,
% teaspoon of ginger, 2 teaspoons of cinnamon, 1 teaspoon of soda, 2 cups
of flour. Bake in 3 layers and put together with boiled icing.—Mrs. May
Graves.
28

COFFEE CAKE
One cup of sugar, 4% cup of molasses, 4% cup of shortening, 4% cup of
cold coffee, 1 egg, 1 teaspoon of soda, 4% teaspoon of cloves, 4% teaspoon
of cinnamon, a little grated nutmeg. Flour to make a stiff batter and fruit
added to same.—Mrs. Ella Keith.
—3–
COFFEE CAKE
One egg, 1 cup of molasses, 4% cup of sugar, 4 tablespoons of melted lard,
1/2 cup of sour milk, A cup of coffee, 2 cups of flour, 1 cup of raisins, 4% cup
of currants, 1 heaping teaspoon of soda, 1 teaspoon of cinnamon, 4% teaspoon
of nutmeg, 4% teaspoon of salt.—Mrs. Etta Switts.
-—3>
SPICE CAKE
One cup of sugar, 1 cup of sour milk, 1 cup of raisins, 2 cups of flour,
1 teaspoon of cinnamon and allspice, 1 teaspoon of soda, 4 tablespoons of
butter.—Mrs. H. Andrews.
—3–
- SPICE CAKE
One cup of molasses, 1 cup of sugar, 2 eggs, 4 tablespoons of melted
butter, 3% cup of milk, 1 teaspoon of cloves, allspice and cinnamon, 1 level
teaspoon of soda, 2 cups of flour. Boiled frosting with chopped raisins.
Very good.—Mrs. Martha Bump.
—3×–
GINGER BREAD
One cup of molasses, 1 cup of Sugar, 4% cup of butter, 1 cup of sweet milk,
3% cups of flour, 3 eggs, 1 tablespoon of ginger, 1 teaspoon of soda.-Mrs.
Ashley.
—35–
HOT WATER GINGER BREAD
One-half cup of Sugar, 4% cup of butter and lard mixed, 1 cup of molasses,
1 cup of hot water, 1 teaspoon of ginger, 1 teaspoon of cinnamon, #2 teaspoon
of cloves, 1% teaspoons of soda, 2% cups of flour, 2 eggs beaten and added
last. Bake one-half hour.—Mrs. C. F. Kies.
—&—
SILVER LOAF CAKE
One-half cup of butter, 1 cup of sugar, 1/2 cup of milk, 1% cups of flour,
1 teaspoon of baking powder, whites of 3 eggs well beaten. Lemon extract.—
Mrs. Roy Dinehart.
—3–
GOLD LOAF CAKE
One large tablespoon of lard, 1 cup of sugar, 1/2 cup of milk, yolks of 3
eggs, 1 teaspoon of baking powder, 1 heaping cup of flour. Vanilla extract.—
Mrs. Roy Dinehart.
- —3–
GOLD CAKE -
One-half cup of butter, 1 cup of granulated sugar, 4 egg yolks well
beaten, A cup of milk, 2 teaspoons of baking powder, 2 cups of flour.
Flavor.—Mrs. Iva, Ellis.
—3-
PLAIN LOAF CAKE -
One cup of sugar, 1 tablespoon of butter, yolk of 2 eggs, 1 cup of milk,
1 teaspoon of Vanilla, 2 cups of flour, 2 teaspoons of baking powder, whites
of 2 eggs. Mocha, icing is very good for this cake.—Mrs. Elizabeth Colyer.
LOAF CAKE
Two eggs, 1 cup of Sugar, 1 cup of sour cream, 1 teaspoon of cream of
tartar, 4% teaspoon of soda, 2 cups of flour.—Mrs. Lulu Lamb.
PLAIN LAYER CAKE
Two cups of flour, 1 level teaspoon of cream of tartar, 3 level teaspoons
of baking powder, 1 level teaspoon of soda. Mix together 1 cup of milk,
1 cup of sugar, 1 egg, 1 tablespoon of shortening. Salt and flavor with
Colton’s extract.—Mrs. Nellie E. Lyon.
29

LIGHTNING LAYER CAKE
One cup of sugar, 1 cup of flour, 4 teaspoon of baking powder. Sift
together. Beat 2 eggs in a cup and fill cup with sweet milk and add to the
above. Mix quickly and pour in tins.—Mrs. Sarah Gettman.
—3×–
CREAM L.AYER CAKE
One cup of sugar, 2 tablespoons of butter, 1 egg, 1 cup of milk, 2 cups of
flour, 4 teaspoons of baking powder, 1 teaspoon of vanilla. Cream sugar
and butter; add egg, then flour and baking powder which has been sifted
two or three times. Gradually add the milk, flavoring last. Pour in layer
tins and bake in moderate oven twenty minutes. Put together with cream
filling, cover top and sides with white icing.—Mrs. Pansy Manzer.
—3X-
CRAN BERRY LAYER CAKE
One cup of sugar, 14 cup of butter, 2 eggs, 3 tablespoons of sour milk,
2 cups of flour, 1 teaspoon of soda, 1 cup of thick cranberry sauce, 4% tea-
spoon each of cloves, cinnamon and nutmeg. Bake in loaf or layer. Put
together with white icing.—Miss Dora Fairchild. -
ROLLED JELLY CAKE
Two eggs, scant 14, cup of sugar, 4% cup of flour, 1 heaping teaspoon of
baking powder, pinch of salt. Bake in square tin. Spread with jelly and
roll in a cloth.-Mrs. Ella Keith.
—3-
COTTAGE CAKE
One and one-half cups of sugar, 2 eggs, 2 tablespoons of melted butter,
1 cup of milk, 2 cups of flour, 1 teaspoon of baking powder. Flavor with
Colton’s extract. Will make either layer or loaf cake. This also makes a
very nice fruit cake when adding 1 cup of chopped raisins, 3% cup of nut
meats. Flavor with extract of cassia.-Mrs. May Graves.
ON E-EGG CAKE
Three-quarters cup of sugar, butter the size of a butternut, I egg, 3% cup
of milk, 2 cups of flour, 2 teaspoons of baking powder. Flavor with Colton's
Vanilla.-Mrs. Louise Heming Way.
—3×–
DELICATE CAKE
One cup of white sugar, butter the size of an egg, creamed together;
% cup of sweet milk, 2 small cups of flour, 2 heaping teaspoons of baking
powder, whites of 2 eggs beaten light. Flavor with Colton's extract. Bake
in layer or small loaf tin.-Mrs. Emma M. Fairchild.
—32–
MAY DAY CAKE *
One cup of sugar, 2 tablespoons of butter, 2 eggs, 3% cup of sweet milk,
1% cups of flour, 1 teaspoon of baking powder.—Mrs. Sarah Gettman.
—3×–
MARBLE CAKE
White part: Whites of 4 eggs well beaten, 1 cup of white sugar, 3% cup
of butter, 4% cup of sweet milk, 2 cups of flour, 2 teaspoons of baking powder,
lemon. Dark part: Yolks of 4 eggs, 1 cup of brown sugar, 14 cup of molasses,
% cup of butter, 4% cup of sour milk, 1% cups of flour, 1 teaspoon of soda,
cloves and cinnamon.—Miss Dora Fairchild.
—3–
MINUTE CAKE
Sift together several times: one cup of sugar, 1 cup of flour, 1 teaspoon
of baking powder. Into a cup put: one-third of butter, 2 eggs and fill cup
with sweet milk. Add to above and beat together. Flavor. Bake in loaf.-
Mrs. H. J. Baker.
—3–
SOUR CREAM CAKE
- One egg, 1 cup of sugar, 1 cup of sour cream, 1 teaspoon of soda (dissolve
in cream), 2 cups of flour, 3% teaspoon of nutmeg, a pinch of salt.—Mrs.
Norma. Duerr.
30
SOUR M.11_k CAKE
One egg, 1 Cup of Sugar, 4% cup of butter, 1 cup of sour milk, 1 small
teaspoon of soda, 1 teaspoon of baking powder, 2 cups of flour, 14 teaspoon
of cinnamon for flavoring.—Mrs. George Duerr.
—3X-
ORANGE CAKE
Beat together 3 eggs, 1 cup of Sugar, juice of an orange, 2 tablespoons
of cold water, 1% teaspoons of baking powder, 1% cups of flour, a pinch of
salt. Bake for twenty-five minutes. Frosting: Grate rind of orange, white
of 1 egg beaten stiff, 1% cups of powdered sugar or white of 1 egg beaten,
3 tablespoons of water, 8 tablespoons of sugar and beat for eight minutes.—
Mrs. Mabel Lepinske.
—32–
CRUMB CAKE
Two cups of brown sugar, 4% cup of butter, 2 cups of sifted flour, 1 egg,
1 cup of sour milk, 1 teaspoon of soda, spices to taste, cinnamon, cloves and
nutmeg. Put flour, butter, sugar and spices together and mix same as pie
crust. Take out 4% cup to put over top of cake just before baking.—Mrs.
Clara, Melvin.
—3–
COOKIES
SUGAR COOKIES
Two cups of sugar, 1 cup of shortening, 1 cup of sweet milk, 1 egg,
1 teaspoon of soda, 14, teaspoon of cream of tartar, salt, lemon extract and
nutmeg. Flour to make soft mixture.—Mrs. Alice O’Neil.
—3×–
SUGAR COOK! ES
One cup of sugar, 1 cup of butter, 2 eggs, 2 teaspoons of baking powder.
Flour enough to mix soft.—Mrs. Roy Dinehart.
—3–
SUGAR COO K1 ES -
One and one-half cups of granulated sugar, 1 cup of shortening, 2 eggs,
1 teaspoon of soda, dissolved in 1 cup of sour milk, a pinch of salt, 1 teaspoon
of Colton's lemon extract, 5 cups of flour, 2 teaspoons of baking powder
sifted with the flour.—Mrs. L. Pease.
—3X-
SUGAR COO K1 ES
Two cups of sugar, 1 cup of shortening, 2 eggs, 1 cup of sour milk,
1 teaspoon of soda, 2 teaspoons of baking powder. Flour enough to make
soft dough. Nutmeg or vanilla flavoring.—Mrs. A. Dear.
—3X-
SUGAR COOKIES
One cup of sugar, 1 egg, 4% cup of lard, #3 cup of milk, 1 teaspoon
cream of tartar, 4% teaspoon of baking powder, 4% teaspoon of soda, Colton's
lemon extract.—Mrs. Harry E. Bahn.
—3–
SUGAR COO K1 ES
One and one-half cups of sugar, 1 egg, 1 cup of shortening, 1 cup of sour
milk, 1 teaspoon of soda in milk, salt. Flour énough for a soft dough.-
Mrs. E. M. SWitts.
—3–
SUGAR COOKIES
Two cups of sugar, 2 eggs, 1 cup of shortening, 1 cup of sour milk,
1 teaspoon of soda, 1 teaspoon of baking powder.—Mrs. N. Rhodes.
—3–
SUGAR COOKIES
Two cups sugar, 1 cup shortening, 1 egg, 1 cup sweet milk, 2 teaspoons
cream of tartar, 1 teaspoon soda. Flour to roll.—Mrs. L. Perkins.
—3-
DROP CAKES
One-half cup butter, 1 cup sugar, 1 egg, 3% cup milk, 2% cups flour, 1 level
teaspoon soda, 1 heaping teaspoon baking powder, salt, Colton's vanilla.
Bake in a quick oven.—Mrs. Roy Dinehart.

81

- SUGAR DROP COOKIES
Two cups of sugar, 1 cup of butter, 3% cups of flour, 2 eggs, 1 teaspoons
of soda in 1 cup of sour milk, 1 level teaspoon of baking powder, 1 cup of
raisins chopped fine, salt, nutmeg.—Mrs. Lena, Hamlin.
—3×–
SUGAR DROP COOKIES
Two cups of sugar, 1 cup of shortening, 1 cup of sour milk, 2 eggs,
1 tablespoon of Colton’s lemon extract, grated nutmeg, 1 teaspoon of Soda,
1 large teaspoon of baking powder into 1 quart of flour and sift Well
together, 1 teaspoon of salt. Sprinkle sugar over top before baking.-Mrs.
E}la, M. Bassett.
—3–
SUGAR JUMBLES :
Three-quarters cup of sugar, 1 egg, 34 cup of sour milk, 44 cup of butter,
small teaspoon of soda, 1% cups of flour, flavor. Drop by spoon.-Mrs. P.
Scholl.
—3×–
SWEET MILK J U M BLES
- Cream 1 cup of shortening, 2 cups of sugar, add 2 eggs well beaten, pinch
of salt, 1 teaspoon of vanilla, 1 teaspoon of lemon, 4 teaspoons of baking
powder, 1 cup of sweet milk. Flour to make very soft dough. Drop by
teaspoon. Sprinkle with powdered sugar and bake in hot oven.—Mrs. Lettie
Michel.
—3——
SOUR MILK J U M BLES
Cream 1 cup of shortening, 1% cups of sugar, add 2 eggs well beaten,
pinch of salt, 1 cup of sour milk, 1 teaspoon of soda dissolved in hot Water,
1 teaspoon each of lemon and vanilla. Flour to make very soft dough. Drop
by teaspoon. Sprinkle with powdered sugar and bake in hot oven.—Mrs.
},ettje Michel.
—3–
C REAM COOKIES
One cup of sugar, 1 egg, 1 cup of thick sour cream, "A teaspoon of salt,
1 level teaspoon of soda, 2 teaspoons of baking powder. Flour enough to
make a soft dough. Add flavoring to suit taste. Knead carefully and roll.
Bake in a quick oven.—Mrs. Julia, L. Stevens.
©
CREAM COOKIES
One egg, 1% cups of sugar, 1 cup of shortening, 1 cup of sour or butter-
milk, #4, teaspoon of soda, 2 teaspoons of baking powder. Add salt and
flavoring. Flour enough to mix soft.—Mrs. Ella, Keith.
—3–
SOUR CREAM COOK) ES
One egg, 1 cup of sour cream (not too heavy), 1 cup of sugar, 3% tea-
Spoon of soda, in cream, 3 teaspoons of baking powder sifted in flour, pinch
of salt. Flavor.—Mrs. H. J. Baker.
- —º-
MO LASSES COOKIES .
Two cups of molasses, 1 cup of brown sugar, 1 cup of melted lard, 3/4
cup of butter, 3% teaspoon of salt, 2 teaspoons of ginger, 2 teaspoons of soda
dissolved in 1 cup nearly full of hot water. Stir thick enough to roll.—
Miss Clara E. Wyker. —&
O LD FASH! ONED MOLASSES COO K1 ES
One cup of melted shortening, 4% cup of brown sugar, 2 cups of molasses
(New Orleans), 1 cup of boiling water in which dissolve 3 teaspoons of soda,
Salt. Three teaspoons of ginger. Flour for soft dough. Let stand over
night. Roll out 14 inch thick and bake in hot oven. Do not mix too stiff.-
Mrs. Neta Naumann. - -
——3–
GOOD MOLASSES COO KIES
One cup of Sugar, 1 cup of melted lard, 1 egg, 1 cup of molasses, 2 tea
Spoons of ginger, 3 teaspoons of soda dissolved in 1 cup of sour milk.
Enough four to roll.—Mrs. Mabel Lepinske.
32

MY MOLASSES COO KIES
One-half cup of sugar, 1 cup of molasses, 4% cup of shortening, 1 teaspoon
of salt, % cup of cold water, 2 teaspoons of soda, 1 teaspoon of ginger.
Sufficient flour to roll. Delicious.-Mrs. Henry C. Bretzer.
—3–
MOLASSES DROP COOK! ES
One-half cup of sugar, 4% cup of lard, 1 egg, 4% cup of molasses, 1 tea-
spoon of soda in 4/4 cup of milk, 2 cups of flour, pinch of salt, a little
cinnamon and cloves.—Mrs. L. A. Godard.
—3–
GINGER SNAPS
One cup of molasses, 1 cup of lard, 1 cup of sugar, 2 teaspoons of soda
dissolved in 43 cup of hot water, 4% teaspoon of cinnamon, 1 teaspoon of
ginger, salt.—Mrs. E. Larkin.
º º
FILLED SUGAR COO K1 ES
One cup of granulated sugar, 1 cup of shortening (butter), 1 egg, salt,
vanilla, 4% cup of sweet milk, 3 teaspoons of baking powder, 3 cups of
flour. Filling for same: 1 tablespoon of flour, 1 cup of chopped raisins, 34.
cup of granulated sugar, 1 cup of boiling water.—Mrs. Clara Bittel,
FILLED COO K1 ES
One cup of sugar, º/ā cup of shortening, 1 egg, #3 cup of milk, 3% cups of
flour, 2 teaspoons cream of tartar, 1 teaspoon of soda, 1 teaspoon of Colton's
vanilla. Roll very thin. Filling for same: 1 cup of raisins or figs, 4% cup of
sugar, 1 cup of water, 1 teaspoon of flour. Cook until thick and when cool
place 1 teaspoon on cookies not too near the edge, Place another cookie
over and press edges together.—Mrs. Clara Melvin.
—3×–
JELLY COO KIES
One egg, 1 cup of sugar, 4% cup of butter, 4% cup of sweet milk, 3% cups of
flour, 2 teaspoons cream of tartar, 1 teaspoon of soda, 1 teaspoon of vanilla.
Roll thin and spread with jelly then cover with another cookie the same size.
Bake quickly.—Mrs. Nina M. Sayer.
—3–
CHOCOLATE JUMBLES
One cup of molasses, 4% cup of sugar, 14 cup of hot water, 44 cup of butter,
14 cup of lard, 4 lb. of chocolate, 1 egg, 1 teaspoon of soda, 4% teaspoon of
cinnamon, #2 teaspoon of cloves. Flour to roll. Bake in moderate oven.—
Miss Elsa Raupach.
—£-
CHO.COLATE JUMBLES
Two cups of molasses, 1 cup of sugar, 4% cup of hot water, 4% cup of
butter, 34 cup of lard, 4% lb. chocolate, 2 eggs, 2 teaspoons of soda, 1 teaspoon
of cinnamon, 1 teaspoon of cloves. Flour to roll. Frost after baking.—Mrs.
S. Platner.
—32–
CHO.COLATE DROP COOKIES
One cup of brown sugar, 4% cup of butter (scant), 1 egg, 4% cup of sweet
milk or sour milk, 2 squares of chocolate or 4% cup of cocoa, 1 teaspoon of
soda, 1% cups of flour. Put nut meats on top.–Mrs. Kate C. Weller.
—3–
CHO.COLATE BROWN I ES
One-half cup of butter, 1 cup of sugar, 2 Squares of chocolate, 2 eggs,
*/2 cup of nut meats, 4% cup of flour, 44 teaspoon of salt. Cream butter, add
remaining ingredients, spread on buttered tins. Bake fifteen or twenty
minutes. Cut in squares as soon as taken from oven.—Mrs. Melvin Orth.
BROWN SUGAR WAFERS
One and one-third cups of brown sugar, 3% cups of butter and lard mixed,
2 eggs beaten in 3 cups of flour, 2 teaspoons cream of tartar, 1 teaspoon
of soda, 34 teaspoon of salt, 1 large tablespoon of Vanilla. Roll thin and
sprinkle sugar over top.–Mrs. Marion F. Burdick.
33 r

FRUIT COOKIES
One and one-half cups of granulated sugar, 3% cups of butter, Salt, 2 eggs.
1 teaspoon of soda dissolved in 2 tablespoons of sweet milk, 1 teaspoon of
cinnamon, cloves and nutmeg, 1 cup of raisins chopped fine. Mix soft. Roll
thin.-Miss Dora Fairchild.
—3×–
HickoRY NUT COO Ki ES
Cream 2 cups of light brown sugar, 4% cup of shortening, 1 well beaten
egg, 34, cup of sour milk into which has been stirred 2 teaspoon of Soda,
% cup of nut meats chopped fine. Add a little flour at a time until stiff
enough to roll. Bake in quick oven. This makes a good Christmas cookie-
Mrs. Lettie Michel.
—3–
PEANUT COO KIES
One cup of brown sugar, 4% cup of melted butter, 1 egg well beaten, 3%
cup of sour milk, 3% teaspoon of soda, 4% teaspoon of salt, 1 teaspoon of
vanilla, 2 cups of flour, 94 cup of peanut meats (chopped). Drop from Spoon
gn a well buttered sheet or tin and sprinkle with remaining nut meats
(chopped).-Miss Louise Axtrman.
—3–
SPICE CUP CAKES
One and one-half cups of sugar, / cup of butter, 1 egg, 94 cup of Water,
34 teaspoon of soda in water, 2% cups of flour, 1 tablespoon of molasses,
34 teaspoon of cloves, 4 teaspoon of cinnamon, raisins.—Mrs. Lena Hamlin.
—3.
SPICE CUPS
Two eggs, 2 cups of sugar, 1 cup of melted lard, 1 cup of molasses, 1 cup
of cold water, 2 teaspoons of soda, 6 cups of flour, 1 cup of currants or
raisins, 1 teaspoon of salt, 1 teaspoon of cloves, 1 teaspoon of cinnamon.-
Mrs. Reed Kenrick.
—32–
WIN E DROPS
One cup of white sugar, 1 cup of shortening, 1 cup of molasses, 2 eggs,
1 cup of sweet milk, 2 small teaspoons of salt, 2 teaspoons of soda, 2 tea-
spoons of cinnamon and nutmeg, 4% teaspoon of baking powder, 1 cup of
currants, 1 cup of chopped raisins, 5 cups of flour.—Mrs. Sarah Gettman.
-
WINE DROPS
Beat 2 eggs with 1 cup of sugar and 1 cup of molasses, 1 cup of
shortening melted, 1 cup of cold coffee, 1 teaspoon of soda, cinnamon and
cloves, 34 teaspoon of salt, 41% scant cups of flour. Mix and let stand two
and one-half hours. Drop with a spoon.—Mrs. P. Scholl.
—3–
WIN E DROP COO KIES -
One and one-half cups of brown sugar, 1 cup of molasses, 1 cup of
Sweet milk, 1 cup of shortening, 2 eggs, 1 teaspoon of salt, 1 teaspoon of
soda, 5 cups of flour, 1 cup of raisins, 1 cup of currants, 1 teaspoon of ginger,
1 teaspoon of cinnamon.—Mrs. Elizabeth Colyer.
W. J N E DROP COO K1 ES
One cup of white sugar, 1 cup of molasses, 1 cup of sweet or sour milk,
1 cup of shortening, 2 eggs, 3% teaspoon of salt, 2 level teaspoons of soda,
4 cups of flour, 14% of a nutmeg, 2 level teaspoons of cinnamon, 1/3 teaspoon
of cloves, 2 cups of seedless raisins. Add raisins with flour with 1 teaspoon
of baking powder. Drop in small spoonsful on buttered tins. Sprinkle
powdered sugar over top before baking.—Mrs. Emma M. Fairchild.
—3–
WINE DROPS
Two cups of Sugar, 2 eggs, 1 cup of molasses, 94 cup of cold water,
5 tablespoons of melted lard, 1 teaspoon of cinnamon, 2 teaspoons of soda
dissolved in a little water, 5 cups of flour, 1 cup of currants or small seedless
raisins, 94 cup of chopped nuts.-Mrs. L. A. Hadley.
34

OATM EAL COOK! ES
One cup of brown sugar, 1 cup of butter, 2 eggs, 4% cup of sweet milk,
2 cups of rolled oats, let stand, 4% Cup of dates, 1 cup of raisins, 4% cup of nut
meats, 4% cup of citron, % teaspoon of soda, 1 teaspoon of cinnamon, 34,
teaspoon of nutmeg, 2 cups of flour. Drop in tins or on griddle and bake-
Mrs. H. J. Baker.
—3–
OATM EAL COO Ki ES
Sift together, 2 cups of flour, 1 cup of sugar, 1 teaspoon of soda, 1 tea-
spoon of cinnamon, 14 teaspoon of salt. Beat together, 1 cup of lard, 1 egg,
4 tablespoons of Sweet milk, 2 cups of oatmeal, #3 cup of raisins. Drop in
pan.-Mrs. Fred Wackerie.
—3×–
OATM EAL DROP COO KIES
Cream together, 1 cup of sugar and 2 eggs; 1 cup of melted lard, not
hot. Add 3 tablespoons of milk, 3 tablespoons of molasses, 1 teaspoon of
soda, 1 pinch of salt, 2% cups of oatmeal (not cooked), 2 cups of flour. Mix
well. Drop from spoon.—Mrs. Anna Hurst.
—3-
OATM EAL COO K. ES
Two cups of brown sugar, 1 cup of butter, 1 cup of sour milk, 2 eggs,
3 cups of flour, 1% cups of oatmeal flakes, 1 teaspoon of soda, 1 cup of
raisins, salt, Colton’s vanilla. Put oat-flakes and raisins through food
chopper.—Mrs. Kathryn P. Dunham.
CORN FLAKE COO KIES
One and one-third cups of Sugar, 1 cup of shortening, 2 eggs, 1 tea-
spoon of cinnamon, 4 teaspoon of soda dissolved in 4 tablespoons of sweet
milk, 2 cups of flour sifted with 1 heaping teaspoon of baking powder, 1 cup
of chopped raisins, 2 cups of corn flakes.—Mrs. Louise Hemingway.
ROCKS
One lb. of English walnut meats cut or broken, 2 lbs. of dates, cut but
not too small pieces, 5 eggs, 3 cups of sugar, 5 cups of flour, 2 cups of butter,
1 tablespoon of cinnamon, 1 scant teaspoon of cloves, 1 teaspoon of soda.
dissolved in 1 tablespoon of warm water, cream butter and sugar. Mix dates
and nuts with the flour and spices, then add soda, yolks of eggs, and last
the beaten whites. Mix with the hands in a large pan, and pat out in small
cakes, and bake in hot oven. Do not cut dates and walnuts too small, as
the large pieces form the hilly appearance, which gives them the name
Rocks.-Mrs. Amelia Beuscher.
—3–
- ROCKS
One cup of sugar, 3% cup of shortening, 2 eggs, 1 lb. of dates cut fine,
1% lb. of walnut meats chopped, 1 even teaspoon of soda dissolved in a
little hot water, 1% cups of flour, a pinch of salt. Drop from teaspoon on
buttered tins and bake.—Mrs. Martin Hurst.
—3–
ROCKS -
One-half cup of sugar, 1 cup of butter, 1 egg, 1 cup of raisins, 1 cup of
nut meats, enough flour to make batter stiff so it can be dropped from spoon,
1 teaspoon of soda dissolved in hot water, 1 teaspoon of cinnamon, salt.—
Mrs. Anna H. Davis.
—3–
ROCK COOKIES
One and one-half cups of brown sugar, 1 scant cup of lard and butter
mixed, 3 eggs, 1 teaspoon of cinnamon, 1 teaspoon of soda dissolved in 14
cup of hot water, 3 scant cups of flour, 1 lb. of dates, 4 lb. of walnut meats.-
Mrs. Edward Gettman.
—3-
HERMITS
Two cups of sugar, 1 cup of lard and butter, 1 cup of molasses, 2 eggs
well beaten, 2 level teaspoons of soda in a cup of warm water, 6 cups of
35

flour, 1 cup of currants or raisins, 2 teaspoons of cinnamom, I teaspoon of
cloves or nutmeg. Drop on tins and bake not too fast.—Mrs. Emma, Barnes.
—3×–
MACAROONS
Two cups of finely chopped almonds, 2 eggs, 4 tablespoons of flour, 1 cup
of sifted pulverized sugar. Beat eggs very light. Beat in flour slowly then
sugar by spoonfuls. Add the nut meats last. Bake on buttered tins.-
Mrs. L. E. Meloling.
—3–
CHO.COLATE MACAROONS
Blanche and grate 34 lb. of almonds. Beat the whites of 6 eggs with
% Ib. of powdered sugar, 14 lb. of grated chocolate. Bake in buttered tins.
Drop with teaspoon which has previously been dipped in cold water.—Mrs.
Elizabeth B. Sharrer.
—3×–
OATMEAL MACAROONS
Three cups of oatmeal, 2 cups of flour, 1 cup of raisins or cocoanut,
1% cups of sugar. Mix above together and add 1 cup of butter, 5 tablespoons
of milk, 2 well beaten eggs.-Mrs. E. Schamu.
—3–
MARGUERITES
Beat the white of 1 egg with 2 tablespoons of XXXX sugar. Spread on
saltines and sprinkle with chopped nuts. Put in oven to brown.—Mrs.
Martin Hurst.
—3X-
DATE DROPS
Three cups of sugar, 2 cups of butter, 5 eggs, 5 cups of flour, 2 lbs.
of dates, 2 lbs. of chopped nuts, 1 teaspoon of cinnamon, 1 teaspoon of all-
spice, 1 teaspoon of soda in a little warm water. Beat whites of eggs last.
Mix nuts in flour and bake in a moderate oven.—Mrs. L. E. Meloling.
—3–
PEFFERN ISE
Two eggs, 1% cups of sugar, 94 cup of butter and lard, 1% cups of
molasses, 1 teaspoon of cloves, 1 teaspoon of allspice, 1 cup of citron cut fine,
2 tablespoons of anise seed, 94 cup of hot water, 4 small teaspoons of soda
dissolved in the hot water. Flour to make stiff dough. Make in small balls.
Bake in a quick oven. Frost with thin frosting.—Mrs. Martin Hurst.
—3–
CHARLOTTE RUSSE
One pint of sweet cream, #4 oz. of gelatine, 4% cup of hot milk, whites
of 2 eggs, 1 small teaspoon of powdered sugar, 1 teaspoon of vanilla. Whip
cream very light and dissolve gelatine in the hot milk but do not boil it.
Whip egg whites to a stiff froth. Mix the cream, eggs and sugar. Flavor
with Colton’s extract. Stir in gelatine last but not until it is cool.-Mrs.
Bertha. Heid.
—3–
CREAM PUFFS
One cup of flour, 4 teaspoon of salt, 1 cup of boiling water, 4% cup of
butter, 4 eggs. Add salt and butter to the water. When boiling add the
flour, all at once, stirring constantly until the mixture leaves the side of
pan; remove from the fire and add the unbeaten eggs one at a time, beating
continually. Drop by spoonfuls onto a buttered pan about two inches apart.
Bake in a moderate oven for twenty-five minutes. When cool, With a sharp
knife, make a cut in the top or side and fill with a cream filling or with
whipped cream.—Miss Louise Axtman.
—3×–
FRIED CAKES -
One cup of sugar, 2 tablespoons of butter, 2 tablespoons of lard, 1 cup of
sweet milk, 2 eggs well beaten, 2 tablespoons of baking powder, 3% teaspoon
of salt, 3% teaspoon of ginger, nutmeg to flavor. Flour enough to roll out.
When frying cakes have a deep basin of boiling water on stove. As you
lift the cakes from the fat dip quickly in and out of the water to wash off
surplus grease.—Mrs. Ella T. Price.
36

FRIED CAKES,
One cup of sugar, 1 egg, 34 cup of sour cream, 1 cup of sour milk, stirred
£ogether. Add 1 teaspoon of ginger, nutmeg and #3 teaspoon of salt. Put
1 level teaspoon of soda and 2 teaspoons of baking powder in flour to make a
batter stiff enough to handle. Knead thoroughly, cut and fry in hot crisco.—
Mrs. Julia, L. Stevens.
—3×–
FRIED CAKES
Two eggs, 1% cups of sugar, 1 cup of buttermilk, 1 cup of mashed
potatoes, 1 tablespoon of melted butter, 1 teaspoon of soda in hot water,
nutmeg and salt, 1 teaspoon of baking powder and enough flour to roll.—
Mrs. L. E. Meloling.
—3×–
FRIED CAKES
One cup of mashed potatoes, 2 cups of white sugar, 1 cup of sweet milk,
2 eggs well beaten, 1 teaspoon of butter, 2 teaspoons of baking powder,
1 teaspoon of salt, little nutmeg. Flour to stiffen; roll and fry in hot lard.—
Mrs. C. F. Kies.
—3–
FRIED CAKES
Two eggs, 1 cup of sugar, 2 small tablespoons of butter, 1 cup of sour
milk, 4% teaspoon of soda, #3 teaspoon of nutmeg, salt, 3 teaspoons of baking
powder in the flour.—Mrs. H. J. Baker.
—3–
FRIED CAKES
Four eggs, 2 cups of sugar, butter the size of an egg, 2 cups of sour milk,
1 teaspoon of soda, 2 teaspoons of baking powder, 1 teaspoon of salt, 1
teaspoon of nutmeg. Stir sugar, eggs and butter together—Mrs. A. Wagner.
—35–
POTATO FRIED CAKES
One cup of mashed potatoes, 1% cups of sugar, 1 cup of sweet milk,
4 cups of flour, 3 teaspoons baking powder, lump of butter the size of a
walnut, a little salt, 2 eggs. Directions.—While the potatoes are warm,
cream with the butter; when cool add others. They will stay fresh longer
than some others not using potato-Mrs. S. Anita. Bowen.
—35–
MOLASSES FRIED CAKES
Two eggs, 4 cup of sugar, 1 cup of molasses, 1% cups of buttermilk,
1 teaspoon of cinnamon, 1% heaping teaspoons of soda, a little salt. Flour
to roll out and fry the usual way.—Mrs. May Graves.
—3×—
CRULLERS
One tablespoon of butter, 2 tablespoons of sugar, 2 eggs, 1 cup of milk,
% teaspoon of soda, 1 teaspoon cream of tartar, a little nutmeg.—Mrs. L. E.
Meloling.
—3–
SNOW BALLS
Make a noodle dough of 1 cup of flour, 2 eggs and a pinch of salt. Beat
eggs well, add salt and flour. Stir until the dough is so stiff that it cannot
be stirred any more. Flour a baking board and empty your dough on it and
knead with the hands until quite stiff, Flour board and roll as thin as
possible. Let dry. Cut in squares and make a gash in each square with a
knife. Fry in deep fat until a light brown. Drain and dredge with powdered
sugar.—Mrs. Elizabeth B. Sharrer.
—3>-
DOUGHNUTS
One cup of sugar, 2 eggs, 2 tablespoons of butter, 2 teaspoons of baking
powder, 2 cups of flour, 1 cup of milk, 1 teaspoon of salt, #2 teaspoon of
nutmeg. Beat butter and sugar, add eggs well beaten, then milk.-Mrs.
Otto H. Maas.
37

ICINGS AND FILLINGS
TUTT. FRUTTI ICING
Make regular boiled icing. Mix in one oz. each of chopped citron.
candied cherries, seedless raisins, candied pineapple and blanched almonds.
Whip good.—Mrs. M. Heid., W. M.
—3–
GOLDEN FROSTING
A very delicious frosting can be made by using the yolks of eggs instead
of the whites. Proceed exactly as for ordinary frosting. It will harden.
nicely. This is good for orange cake.—Mrs. M. Heid.
—3–
MARSH MALLOW FROSTING
Put into a double boiler 1 cup of granulated sugar, 14, cup of sugar, white
of 1 egg. Boil and whip until it becomes thick enough to spread. Flavor.-
Mrs. Millie Richberg.
—35–
MOCHA FROSTING
Two cups of XXXX sugar, 3 teaspoons of cocoa, 2 tablespoons of melted
butter. Cream this together and thin with cold coffee or milk until smooth
enough to spread. Flavor with Colton's vanilla.-Mrs. Leora Gilson.
CARAM EL FROSTING
Two cups of light brown sugar, 14 cup of sweet cream or milk, 1 table-
spoon of butter or a little more if milk is used. Boil four minutes, stirring
constantly. Test by dropping into water until forms a soft ball.—Mrs.
Sevilla, Orman.
—3×–
- |CING
One cup of sugar, 1% cup of water. Boil until it hairs. Two squares
of chocolate, a piece of butter the size of a walnut.—Mrs. Fannie Grimshaw.
CHO.COLATE CREAM ICING
Five tablespoons of grated chocolate and enough cream or milk to wet
it, 1 cup of sugar, 1 well beaten egg. Stir ingredients over fire until well
mixed. Remove from fire and add 1 teaspoon of Colton's vanilla.-Mrs. M.
Heid., W. M.
3–
MAPLE SUGAR FROSTING
Boil 1 cup of maple sugar in a little cold water until it threads. Stir
into this the beaten white of 1 egg and beat until cold.—Mrs. Bertha Heid.
- —3×–
APPLE FILLING
White of 1 egg beaten stiff, 1 cup of 4x sugar, 1 sour apple grated fine.
Beat together one-half hour. Flavor with Colton’s vanilla.-Mrs. Mina
Feikert.
—3×–
FIG FILLING
Three lbs. of pears, 3 lbs. of sugar, 1 lb. of figs, juice of 3 lemons. Boil
down well. For cakes or cookies.—Miss Clara. Wyker.
©–
FROZEN DESSERTS
LEMON SHEREET -
Juice of 2 lemons, 1 pint of sugar, 1 quart of milk, 1 cup of sweet cream.
Stir lemon juice and sugar together. Add milk and cream a little at a time
and freeze.-Mrs. Kate C. Weller.
—3–
LEMON SHEREET
Three quarts of milk, 3 cupfuls of sugar, juice of 6 lemons (strained), 6
bananas cut fine. Add sugar and bananas to lemon juice, then add milk.
Put mixture into gallon freezer and freeze.—Mrs. E. Schamu.
38

LEMON ICE
One quart of milk, 8 tablespoons of lemon juice, 2 cups of sugar. Freeze.
"This makes about 3 pints.-Miss Louise Axtrman.
—3–
SHERBET
Four oranges, 3 lemons, 1 pint of shredded pineapple. Strain through
course seive. Three cups of sugar, 14, pint of cream, 2 quarts of milk. This
makes 1 gallon.—Mrs. Mildred F. Sargent.
- —3X-
ORANGE SHERBET
Strain juice of 8 lemons and 4 oranges; 4 quarts of milk, 3 lbs. of sugar
or 1% cups to a quart of milk. When this is ice cold mix with the juice,
then freeze. When nearly frozen add 7 bananas sliced, 1 lb. of Walnut
meats chopped. This makes 8 quarts.-Miss Louise Axtºman.
PINEAPPLE SHERBET -
One quart of milk, 4 lemons, 2 oranges, 1% cups of sugar, 1 large cup of
pineapple juice.—Miss Clara. Wyker. -
—3-
STRAWBERRY CREAM
Wash and strain 1 box of berries, then add 1% lbs. of sugar, 1 pint of
cream, 1 pint of milk, juice of 1 lemon. Put it all together and freeze-
Mrs. Millie Richberg.
—3-
- MAPLE MOUSSE -
Beat together the yolks of 2 eggs and 1 cup of maple syrup. Heat the
mixture, stirring while it cooks until thick. Cool and fold in the beaten
whites of the eggs and 1 pint of cream whipped stiff and dry. Mix thoroughly
so they will not separate. Pack in mould in ice and salt. Let freeze four
hours. Do not stir while freezing.—Mrs. Sevilla. Orman.
—3–
FRENICH ICE CREAM
One quart of milk, 4 eggs, 1 cup of sugar, 1 tablespoon of flour, º/, pint
of cream whipped, 1 tablespoon of vanilla, #4 teaspoon of lemon. Mix sugar
and flour and add a little salt. Beat eggs together and add 4 cup of cold
milk, scalding the remainder. Pour in the mixture and cook until thick,
stirring constantly. Strain through a seive and let cool. Add whipped cream
and freeze. Let stand two hours before serving.—Mrs. Martin Hurst.
—3–
VANILLA ICE CREAM
One and one-half quarts of milk, 5 eggs well beaten, 2 cups of sugar.
Cook until thick, strain and cool; then add 1% pints of cream, 1 tablespoon
of Vanilla. Freeze.—Mrs. Millie Richberg.
—3X-
SEA FOAM CANDY
Three cups of light brown sugar, 1 cup of water, 1 tablespoon of vinegar,
Boil the above ingredients together until the syrup becomes hard when
dropped into cold water. Beat it slowly into the stiffly beaten whites of 2
eggs. Continue beating until it will hold shape. Add 1 cup of nut meats,
% teaspoon of vanila. Drop from spoon on buttered plates or oiled paper—
Miss Edna E. Price.
- —3–
CONFECTIONS
SEA FOAM CANDY
Two cups of light brown sugar, 3% cup of cold water. Boil till it becomes
brittle in cold water. Slowly pour hot syrup over the stiffly beaten white
of 1 egg. Continue beating until it reaches a creamy consistency, Flavor
and add nut meats or shredded cocoanut, then drop from spoon upon waxed
paper.—Mrs. E. Schamu. -
—3-
SEA FOAM
One lb. of brown sugar, 3 tablespoons of vinegar, 1 tablespoon of Vanilla,
3/2 cup of water, a small piece of butter. Cook the above to soft caramel
39

stage. Beat into the beaten white of an egg. Add j4 lb. walnut meats.-Mrs-
George W. Henes.
—3–
DIVINITY FUDGE
Two and one-half cups of Karo syrup, 2% cups of sugar, 4% cup of cold
water, whites of two eggs, 1 cup of any kind of nuts. Mix the Sugar, Syrup.
and water, and boil until when dropped in cold water the mixture will form
a firm ball between the fingers. Have the egg whites beaten stiff and pour
half the boiling mixture over the eggs, beating constantly. Return the
remaining half of mixture to stove and boil until, when dropped in cold
water, it forms a hard ball, then remove from the stove and pour slowly into
the first half, beating constantly. Add nuts and flavoring. Pour into a
buttered pan or platter and cut in squares.—Mrs. George Lehne.
—3–
KARO FUDGE
Two squares of chocolate, 2 cups of granulated sugar, 3% cup of Karo,
3% cup of milk, 2 tablespoons of butter. Boil ten minutes or more, or until it
makes a soft ball (in cold water). Take from fire and stir until it creams-
Add vanilla.-Mrs. Sarah Gettman.
—3×–
KARO FUDGE
Two and one-half cups of sugar, 4% cup of Karo syrup, 4 cup of water-
Boil until it threads from spoon. Beat the whites of 2 eggs, then beat all
together with 2 teaspoons of vanilla, 1 cup of chopped nuts, Pour out on
buttered pan. Can be made without nuts.-Mrs. Martin Hurst.
—3–
POPCORN FUDGE
Pop a quantity of corn and grind about 3 cups. After grinding boil
2 cups granulated sugar, 4 cup of molasses or corn syrup, 4% cup of Water
and a pinch of salt until it is past the soft ball. Take from fire and
pour on the stiff beaten whites of 2 eggs. Whip until smooth and flavor,
then add popped corn. Pour in tin same as any fudge. When partly cool
mark and break when cold.-Miss Lena Graves.
—3–
CHO.COLATE FUDGE
Two squares of chocolate, 2 cups of sugar, 4 teaspoon cream of tartar,
pinch of salt, 94 cup of milk, 1 tablespoon of butter, 1 teaspoon of vanilla.
Melt chocolate, add sugar, cream of tartar, salt and milk. Stir until it boils.
Cook without stirring until it forms a soft ball when dropped in cold water.
Remove from fire, add butter vanilla, and let stand until cold. Beat until
creamy, put on waxed paper and cut.—Miss Margaret E. Richberg.
—3×–
CHOCO LATE FUDGE
Two cups of sugar, 1 cup of milk, butter the size of a walnut, 4 squares
of bitter chocolate or 5 tablespoons of cocoa. Boil until it forms a ball in
cold water. Add a teaspoon of vanilla and remove from the fire. Beat until
stiff. Nut meats may be added if desired. Pour into a greased pan and
cool.-Miss Melba. Hall.
—3-
CHO.COLATE CARAM ELS
Two cups of molasses, 1 cup of brown sugar, 1 cup of milk, /; lb. of
chocolate, butter the size of an egg. Beat all together. Boil until it is crisp.
Beat until it sugars. Turn in flat tins. Cut in squares when nearly cool.-
Mrs. Ella R. Aiken.
—3–
PEANUT PENOCHE CANDY
Two cups of brown sugar, 3% cup of milk, 4 cup of peanut butter. Mix
sugar and milk in a saucepan and boil until the soft ball stage. Remove
from fire, add peanut butter and beat until thick. Pour into a buttered pan
and cut in squares.—Mrs. Sarah Gettman.
——3×–
PEANUT CRISP
One lb. of granulated sugar in an iron sauce pan. Stir over fire, until it
40

Amelts and slowly browns. Stir in as many peanuts as it will hold. Turn out
quickly in pans.—Mrs. Ella R. Aiken.
- —3×–
PEANUT CLUSTER --
Melt 1 cake of sweet chocolate. Add 3 tablespoons of hot water, 1 cup
of xxxx sugar and 1 cup of peanut meats. Stir together. Drop on buttered
pan and cool.-Mrs. Ella R. Aiken.
—$X-
PEANUT CREAM CANDY
One cup of peanuts run through chopper, 4 cup of milk, 1 teaspoon of
vanilla and a pinch of cream of tartar. Mix all together, then add pulverized
sugar to make a stiff cream. If necessary knead with the hands, turn on
board and roll one inch thick. Cut in squares and set in wax paper to cool.-
Mrs. Nona M. Orth.
—3–
COCOANUT SNOW BALLS
Knead shredded cocoanut into fondant. Make into balls. When cool
brush with beaten whites of eggs and sprinkle with cocoanut.—Mrs. Ella R.
Aiken. -
—3–
COCOANUT CANDY
Two cups of sugar, 3% cup of cream, 2 tablespoons of butter, 1 cup of
cocoanut. Cook sugar and cream twelve minutes. Add butter and Cocoanut.
Pour into greased pans, crease and cool.-Mrs. Anna Hall.
TAFFY - ... "
Three cups of sugar, 1 cup of water, 4% cup of vinegar, butter the size
of a walnut. Cook until it hairs. Cool. Pull. Add nuts and season.—Mrs.
Ella R. Aiken. -
—3–
MOLASSES TAFFY
Two cups of brown sugar, 3% cup of molasses, 2 tablespoons of vinegar,
2 tablespoons of butter. Cook until it hardens in water, flavor with vanilla
and pour over peanuts in buttered tin.—Mrs. Marion F. Burdick.
—35–
WINTERGREEN CREAMS
One cup of sugar, º/, cup of cold water, pinch of cream of tartar. Let
boil until you can drop and form ball in cold water that can be picked up.
Do not stir. Put in a pan of cold water and let stand until nearly cold. Add .
coloring and flavoring and drop in little balls on wax paper.—Mrs. S. Anita
Bowen. - -
—35–
DATE CREAM BARS
Boil 3 cups of sugar and 1 cup of water (do not stir until it hardens in
water). Beat stiff the whites of 3 eggs. Pour sugar on eggs and stir slowly
until stiff enough to mould. Add 14% lbs. of chopped dates. Make into bars
and roll in xxxx sugar.—Mrs. Ella R. Aiken.
—3–
FON DANT -
The white of 1 egg (do not beat), 2 tablespoons of cold water. Add
xxxx sugar to make stiff. Knead and flavor.—Mrs. Ella R. Aiken.
BEVERAGES
FRUIT PUNCH
Juice of 6 lemons and 2 oranges, 1 bottle of ginger ale, 34 cup of cold
tea, 1 quart of water, sweeten to taste. Add an extra orange cut in small
pieces or any small fruit.—Mrs. M. Heid., W. M.
—3–
FRUIT PUNCH
Juice of 1 lemon, 1 cup of grape juice, 1 banana cut in dice, 4% cup of
sugar, 1 pint of water. Add more water and sugar if desired.—Mrs. Mary
Van Velde.
41

GRAPE JUICE
Stem, wash and drain the grapes and put them into a granite kettle.
Tin must not touch them. Heat, strain and measure thé juice. Add to it an
equal quantity of water. To each cup of liquid add 1 cup of sugar and let
come to a boil and bottle.—Mrs. Mina Feikert.
—3–
STRAWBERRY COCKTAI L
Mash 1 quart of strawberries and put in 1 quart of cold water and juice
of two lemons. Let stand for three hours, strain, add 2 cups of sugar and
stir until dissolved. Let stand on ice one hour before serving. Serve at the
beginning of a luncheon in tall narrow glasses. Put 2 or 3 whole berries on
the top.–Mrs. M. B. Root.
—3–
RASPEERRY V INEGAR
Two quarts of red raspberries, 1 quart of vinegar, 1 quart of water, 2 lbs.
of sugar. Soak berries and vinegar over night. In the morning strain, add
water and sugar, and boil ten minutes. Put in jars and seal. A tablespoonful
to a glass of water makes a pleasant summer drink.-Mrs. Mary Van Velde.
PICKLES AND PRESERVES
WINTER DILL PICKLES
Make a brine by adding 3% cup of salt to each 4 quarts of water and in
this soak 100 medium sized pickles over night. Boil together 5 quarts of
water, 1 pint of vinegar, 1 cup of salt. Let this brine stand over night and
in the morning drain pickles and pack them tight in cans between cherries,
leaves and dill. Cover pickles with the boiled brine and seal them.—Mrs.
Ed. Gettman.
—3–
- D1 LL PICKLES
Forty large pickles, 1 large cup of salt, 3% cup of mixed spices, a handful
of dill, grape leaves and cherry leaves. Put into a jar, first a layer of grape
leaves, then pickles, cherry leaves, dill and spices. If there isn't brine in a
few days add water enough to cover them.—Mrs. G. Lehne. -
—32–
FRENCH PICKLE
Twelve large cucumbers peeled and cut lengthwise, 12 small cucumbers,
12 onions, 1 sliced green tomato, 1 cauliflower, 6 green peppers (sweet)) cut
in quarters. Paste: six tablespoons of best mustard, 1 tablespoon of tumeric,
1% cups of sugar, 1 cup of flour. Stir until Smooth and add 1 quart of
vinegar. Cook until thick. Put fruit in Salt and water for twenty-four hours.
Scald slightly in the same and then drain. Put paste on fruit cold.—Miss
Dora, Fairchild.
—3-
VERY GOOD PICKLES -
One and one-half cups of vinegar for 2 cans, 1 heaping cup of sugar,
1 teaspoon of mixed spices or 34 teaspoon of celery seed for 1 quart, Boil
the syrup and put in pickles and heat them through, then fill cans and
seal.—Mrs. Mabel Lepinske. -
—32–
PRES BYTERIAN PICKLES
Three quarts of cucumbers sliced thin, 4 or 6 onions, 1 green pepper,
1 cup of horse radish. Sprinkle salt on and let it stand for three hours
With cover and weight on, then drain. Mix 1 cup of vinegar, 1 cup of sugar,
1 teaspoon of whole cloves, 1 teaspoon of white mustard seed, 1 teaspoon of
tumeric, and a little currie powder. Pour over cucumbers and onions and
bring to a scald and can.-Mrs. F. R. Horner.
—32–
OIL PICKLE
Fifty small cucumbers, 1 quart of sliced onions, 1 teacup salad oil, 1 tea-
Cup of white mustard seed, }, teacup of celery seed, about 4 teacups of
Vinegar, small pinch of pulverized alum. Slice cucumbers and put salt over
them (#2 teacup). Let stand three hours. Drain well. Put a layer of
42

cucumbers and onions, seed and oil. Add vinegar gradually until pickle is
well covered. Put in stone jar.—Mrs. Mary G. Smith.
—3–
CHOPPED Pick LE
Chop fine #3 gal. of cabbage, 3 green tomatoes, 3 onions, 1 good sized
pepper. One-quarter of. of tumeric, #2 oz. of whole cloves, #4 oz. of celery
seed, 2 lbs. of brown sugar, 3% gal. of vinegar, 34 gill of salt. Boil twenty
minutes. Put in crock or can.—Mrs. Frances Davey.
—32–
CHOPPED PlcKLE
One peck of green tomatoes chopped, 2 quarts of onions, 6 green peppers.
Put in a weak brine over night and in the morning drain and add 1 teacup of
white mustard seed, 3 tablespoons of celery seed, 1 tablespoon of ground
cloves. Stir all together and put 2 quarts of vinegar in kettle. Put pickle in
and stir all together. Let come to a boil and boil thirty minutes, then put in
cans and seal. Two cups of sugar if wished.—Mrs. Louise S. Hemingway.
—3×–
CHUNK P1CKLES
Weigh pickles before putting in brine. Make a brine strong enough to
bear up an egg. Put cucumbers in and let stand for three days with some-
thing to hold them down. Then throw brine way, adding fresh water for
three days, changing the water each morning, then wipe and dry. Cut in
pieces two inches long. Get cucumbers about eight inches long. Stew in a
weak vinegar slowly for two hours, cover with grape leaves and add a few
pieces of alum. Skim out cucumbers, throw this vinegar away, put cucumbers
in jar. For every 7 lbs. of cucumbers, use 3 pints of vinegar, 2% lbs. of
sugar, 1 oz. each of allspice and cinnamon whole. Heat together and pour
over pickles; drain off for four mornings. Heat and put back on again.
The fourth day they will be good to use.-Mrs. May Graves.
—3×–
CUCUM BER PICKLES
Wash pickles and place in jar. Pour boiling water over. Let stand
all night and in the morning wipe pickles, pack in cans; put a piece of
alum in each can. Measure water that covered pickles and that will tell
just how much vinegar is needed. To every gallon vinegar use 1 cup of
sugar, 1 cup of salt, a handful of mixed spices. Heat this and pour over
pickles.—Mrs. Mina Feikert.
—$—
GREEN TOMATO PICKLE
One peck of tomatoes sliced and salt every other layer and let stand
over night. In the morning drain off juice and rinse well. Boil all together
until tomatoes are tender. One quart of vinegar, 2 lbs. of brown sugar,
2 tablespoons of white mustard seed, 2 tablespoons of ground mustard.
Two tablespoons of cloves and 2 tableSpoons of cinnamon tied in sacks; 4
tablespoons of celery seed, 2 ripe peppers.-Mrs. V. Axtrman.
—3–
SACCHARINE PICKLES
One cup of salt, 4% cup of Coleman's mustard, 1 gallon of cider vinegar
not too strong, 1 teaspoon of saccharine powder. Mix all cold; do not
heat. Wash pickles and rinse. Pack in jars and pour over above mixture to
overflowing, then seal up jars.-Miss Helena M. Bahn,
—3–
SACCHARINE PICKLES
One tablespoon of mustard, 1 cup of grated horseradish, 1 cup of sugar,
1 cup of salt, 1 scant teaspoon of saccharine, 2 tablespoons of powdered
alum, 3 oz. of mixed spices, 1 gallon of vinegar. Wash and dry pickles.
Pack closely in jars. Pour over without heating. Makes 10 quarts.-Mrs.
R. E. Platner.
—32–
MUSTARD PICKLES
One quart of large cucumbers cut in chunks, 1 quart of small cucumbers,
2 quarts of sliced onions, 2 quarts of tomatoes, 3 large cauliflowers, 6 peppers
green and red. Soak over night in salt water #4 oz. of white mustard seed,
43

14 cup of celery seed, 1 gallon of vinegar not too strong, #3 oz. of tumeric.
6 tablespoons of flour, 12 large tablespoons of mustard, 6 cups of Sugar-
Beat paste and cook until it thickens. Pour over pickles and can.-Mrs-
S. Platner. -
—3–
PEPPER HASH
Twelve arge green peppers, 12 large red peppers, 15 onions. Remove
seeds from peppers and chop all fine. Pour boiling water over and scald for
fifteen minutes. Drain and scald again for fifteen minutes in hot Water.
Drain and pour on 1 quart of weak vinegar, 2% cups of sugar, 1 tablespoon
of celery seed and 3 teaspoons of salt. Cook fifteen minutes and can hot.—
Mrs. Amelia Buescher. -
—32–
PEPPER RELISH
Twelve green peppers, 12 red peppers, 12 large onions. Chop and pour
on boiling water enough to cover. Let stand for ten minutes, then drain
and add 1 quart of vinegar, 2 cups of sugar, 2 tablespoons of salt. Boil for
twenty minutes and seal.—Mrs. Anna H. Davis.
—3×–
CORN RELISH
Twelve ears of evergreen sweet corn, 2 sweet red peppers, 4 onions,
1 small head of cabbage, 13% lbs. of sugar, 1% tablespoons of salt, 1% table-
spoons of mustard, 1 quart of vinegar. Boil together for thirty minutes and
seal cans hot. This recipe makes five pint cans.—Mrs. Henry C. Bretzer.
CUCUM BER RELISH
One gaſlon of cucumbers peeled and sliced, 4 large onions, 3 Sweet
peppers sliced. Sprinkle with salt and let stand for three hours. Drain well
and cover with vinegar. Add 2 cups of sugar, 4 tablespoons of mustard
seed, 1 large teaspoon of tumeric, 1 tablespoon of whole cloves, small piece
of alum. Let this come to a scald, then can and seal.—Mrs. Amelia Buescher.
—3×—
CUCU M BER RELISH
One quart of sliced cucumber, 1 onion sliced, 1 green pepper. Sprinkle
with salt and let stand for three hours. Drain and add 1 cup of brown sugar,
25 choves, 1 tablespoon of white mustard seed, 1 tablespoon of grated horse-
radish root and enough vinegar to cover. Bring to boiling point and sea!
while hot.—Mrs. Pearl Stevens.
—3–
CUCUM BER RELISH -
Large and small cucumbers sliced. Let stand in weak brine two or
three hours. To 1 quart add 1 big onion sliced fine, 1 big tablespoon of
mustard seed, 1 large cup of sugar, 4 teaspoon of tumeric powder, 1 green
or red pepper. Cover with vinegar and set on the back of the stove and let
simmer but do not boil for two hours.-Mrs. Harry E. Bahn.
—3-
CUCUM BER RELISH
Twelve large cucumbers, 4 green peppers, 4 large onions, 1 cup of horse-
radish, 1 cup of sugar, 14, cup of salt, 1 tablespoon of mustard seed, 1 table-
spoon of celery seed. Remove skin and seeds from cucumbers, then chop all
vegetables. Add the salt. Mix well and let stand over night. In the
morning drain and add horseradish, which has been put through food chopper,
to other ingredients. Mix all thoroughly with the vinegar. Pack tightly
in jars and seal at once.—Mrs. F. R. Horner. -
- —3–
CANN ED BEETS
º One peck of beets, 2% quarts of vinegar, 2% lbs. of brown sugar, 14.
tablespoon of salt, 4% teaspoon of pepper. Cook beets and peel, then cook
with syrup.–Mrs. George Duerr.
—3–
PICKLED BEETS -
Cook 1 peck of beets until well done. Boil. 2 quarts of vinegar, 11% lbs.
of sugar, 4 cup of salt, 4% cup of black pepper. Boil fifteen minutes. Pour
44

over warm beets and seal up in cans. Use the whole black pepper.—Mrs.
E. Somers.
—3-
BEET P4CKLE
One quart of chopped cabbage, 1 quart of boiled beets, 2 cups of sugar,
1 Small teaspoon of salt, #2 teaspoon of black pepper, 1 teaspoon of mustard,
1 cup of grated horseradish. Cover with vinegar and keep air tight.—Miss
Margaret E. Richberg.
—3×–
GRANDMA'S KETCHUP
One-half bush. of tomatoes, 4 medium onions, 1 quart of vinegar, boil
together one hour then add 1 quart of sugar, 6 tablespoons of salt, 2 knife
blades of mase, 4 sticks of cinnamon, 2 tablespoons of whole allspice, 2
tablespoons of cloves, 2 tablespoons of mustard seed, 2 teaspoons of cayenne
pepper. Boil tomatoes and chopped onions one hour. Remove from Stove
and strain. Place whole spices in cheese cloth bag. Return to stove and boil
four hours. This is excellent.—Mrs. I. L. Tucker. -
—3–
CHILL SAUCE
One peck of tomatoes, 2 tablespoons of salt, 4 onions, 4 cups of Sugar,
1% cups of vinegar, 1 tablespoon of black pepper, 1 red pepper.—Mrs.
Elizabeth Dinehart. -
CHILL SAUCE
3–
Twelve tomatoes, 2 onions, 1 green pepper, 1 teaspoon of pepper, 1 tea-
spoon of salt, 2 teaspoon of cloves, 2 teaspoons of cinnamon, 1 cup of
vinegar, 4 tablespoons of sugar and a little ginger.—Mrs. N. Rhodes.
CHILL SAUCE
3–
One peck of ripe tomatoes, 2 tablespoons of salt, 1 tablespoon of pepper,
4 onions, 4 cups of sugar, 1% cups of vinegar, 1 red pepper. Chop and cook
until done.—Mrs. George Duerr.
—3–
CHILL SAUCE
Chop fine 1 peck of ripe tomatoes, 6 onions, 2 red or green peppers;
3 cups of Sugar, 4 cups of vinegar, 4% cup of salt, 2 teaspoons of cinnamon,
cloves and allspice. Cook slowly for two or three hours.-Mrs. V. Axtrman.
—3×–
PICKLED PEARS -
Make a syrup of 4 lbs. of brown Sugar, 2 gallons of vinegar, 4% gallon of
water. Tie 4 tablespoons of mixed whole spices in a thin muslin bag. Cook
a few sticks of cinnamon with syrup for ten minutes. Steam pears until a
straw can pierce them, then cook all together for ten minutes. Pour in
crock and let stand for a week, then drain off syrup and reboil. Skim well
and cover. Pears should be ready in about three weeks.-Miss Elsa Wagner.
—3-
SLICED CUCUM BERS
To 3 quarts of sliced cucumbers, 4% quart of onions, 3% cup of salt,
sprinkle and stand a few hours. Then to a cup of vinegar add 1 cup of sugar
until you get enough to cover them. Cook syrup well. Put in a few celery
and mustard seeds if desired and put in cucumbers and boil ten minutes.
Seal in jars ready for use in a week.-Mrs. A. Wagner.
—3–
TO CAN VEGETABLES FOR SOUP
Scald and peel #3 peck of tomatoes. Two quarts of onions, 3% peck of
carrots, 6 bunches of celery, 2 dozen ears of corn, 4% dozen red peppers
(sweet). Cook tomatoes separately, then the rest together after chopping.
Cook thoroughly, then add tomatoes and boil. Salt and pepper to suit taste.
Can as you would fruit.—Mrs. Thomas Metcalf.
—3-
WHITE HOUSE SALAD
Slice 4 quarts of cabbage fine with 3 onions and pack in jar. Add 2
tablespoons of salt and water to cover. Let stand over night and drain and
45

squeeze quite dry. Take 1 quart of vinegar, 1 tablespoon each of mustard.
tumeric, white mustard seed and celery seed; 4% cup of Sugar, 2 red peppers.
cut fine. Bring all to a boil and pour over cabbage. This will keep alf
winter.—Mrs. Fannie Grimshaw.
—3–
CANNED CORN
Cut 10 cups of corn from cob. Add 1 cup of sugar, 1 cup of water, 3% cup
of salt. Stir well together and boil twenty minutes. Put in can same
manner as fruit. When ready to serve freshen in two waters. Add milk and
butter.—Mrg. L. A. Godard.
—3–
WATER MELON, SWEET PICKLES
To 7 lbs. of fruit. Add 1 pint of vinegar, 3 lbs. of sugar, spices whole
in a bag. Pour salt and water over rinds for three mornings and boil until
clear. Pour off salt brine and boil in clear water.—Mrs. Fannie Grimshaw.
—3-
CANNED ELDERBERRIES
Three Ibs. of brown sugar, 1 pint of vinegar, 8 quarts of stemmed elder-
berries, 4 quarts of rhubarb. Cut in pieces. Cook until not watery. Very
nice for pies.—Mrs. Mary Van Velde.
——3–
HOME MADE MUSTARD
Two tablespoons of mustard, 2 tablespoons of flour, 2 tablespoons of
sugar, 2 tablespoons of salt. Beat up dry ingredients. Add hot water and
cook until thick and done. Thin with vinegar.—Mrs. L. H. Van Patten.
—3×–
BRINE FOR HAMS, ETC.
To 50 lbs. of meat, 5 lbs. of salt 1% lbs. of brown sugar, 1 tablespoon
of red pepper, 12 quarts of water. Rub hams with coarse salt and pack in
a large jar. Boil slightly the above brine and when cool, pour over the hams,
weight down with a stone. Let lay in brine five or six weeks. Drain until
dry and smoke.—Mrs. Ella T. Price.
—3×–
GRAPE CONSERVE
Five lbs. of grapes, simmer one hour. Strain through colander. Add
sugar to equal the amount of juice. Let come to a boil. Add yellow rind and
juice of 1 orange, 1 lb. of walnuts chopped fine, 4% lb. of currants washed and
dried, 1 lb of .seeded raisins. Boil until thick.-Mrs. George W. Henes.
—3–
RASPBERRY CONSERVE
Two quarts of pieplant (cut up), 1 quart of red raspberries, a little
orange and lemon rind grated in. Sugar enough to sweeten. Boil until it
thickens. Miss Louise Axtnam.
—3–
G|NGER PEAR -
Eight lbs. of green pears, 4 lb. of brown sugar, 1 oz. of ginger root, 2
lemons. Cut pears into small squares. Add sugar, ginger root, sliced lemon.
Cook slowly until juice jellies.—Mrs. George W. Henes.
—3–
ORANGE MARMALADE
One dozen sweet oranges, 4 lemons shred very fine. Add 3 pints of cold
water. Let stand for thirty-six hours. Boil two hours then add 8 lbs. of
sugar. Boil one hour or until thick.-Mrs. Vera G. Baker.
—35–
- FRUIT MARMALADE
One lb. of peaches, 1 lb. of pears, 1 lb. of plums, 1 lb. of prunes, 3% lb.
of raisins, 1 lemon, 2 oranges, 4% lb. of walnut meats, 3% lbs. of sugar. Put
fruit through food chopper. Cook until done.—Mrs. Peter Duerr.
—32–
PIN EAPPLE RHU BARB CONSERVE
Eight lb. (% inch pieces) of rhubarb, 6 lbs. of sugar, 1 pineapple. Cut
and wash rhubarb. Cover with boiling water and let stand for ten minutes.
Drain off water. Cover and let stand and drain a second time. Add sugar
46

and let stand all night. Next morning, cook. Add pineapple after putting
it through food chopper. Cook until it resembles marmalade.—Mrs. George
W. Henes.
—3-
RHU BARB AND ORANGE MARMALADE
Cut up rhubarb and put in crocks and add sugar lb. for lb. Let it stand
over night. In the morning take 1 orange, both peel and pulp, for 1 lb. of
rhubarb and sugar. Cook all together for twenty minutes or half an hour.
Two lbs. of rhubarb and sugar makes three pints. August and September
are the best times to make this.-Mrs. Ella Larkin.
—3×– -
ONE, TWO, THREE, CONSERVE
One pineapple (cut in small pieces), 2 quarts of strawberries (whole),
3 lbs. of sugar. Boil until it thickens.—Miss Louise Axtrman.
—3–
TQMATO CONSERVE
Four lbs. of ripe tomatoes, 3 lbs. of sugar, 2 lemons (juice and pulp),
2 teaspoons of ginger. Cook until thick.-Mrs. Frances Davey.
—3–
PRUNE CONSERVE
6 lbs. of prunes pitted, 2 lbs. of seedless raisins, 4 lbs. of sugar, 4 oranges
juice and rind, put rind through food chopper, 2 cups of chopped nut meats.
Cook until thick. Add nut meats after other ingredients are cooked.—Mrs.
Frances Davey.
—3–
PLU M CONSERVE
Six lbs. of plums (take out stones), 6 lbs. of sugar, 3 oranges with skin
and white skins removed, 1 lemon the same way, 1 lb. of English walnuts, but
not until thick, 1 lb. of raisins.—Mrs. Fannie Grimshaw.
—3-
CRABAPPLE JELLY
Cut in half and remove stems and blossoms then cover with cold water
and boil until tender. Strain, settle and measure and allow 1 lb. of sugar
to 1 pint of juice. Warm sugar in oven.—Mrs. Fannie Grimshaw.
—3-
PRUNE CONSERVE
Cook together until thick 3 lbs. of pitted prunes and 3 lbs. of sugar.
Add 1 lb. of raisins, 1 lemon, 3 oranges, peel and juice, cook together until
thick. Lastly add 1 lb. of walnut meats before taking from the stove.—
Mrs. A. H. Davis.
—32–
YELLOW TOMATO CONSERVE
Eight lbs. of tomatoes, 7 lbs. of sugar, 2 oz. of green ginger root, 2
oranges, 2 lemons. Cook until thick.-Mrs. Harry Bahn.
—32–
RHUBARB MARMALADE
Six lbs. of rhubarb (cut 34 inch thick), 4 lbs. of sugar, 1 lb. of raisins
(chopped), 2 lemons (rind grated). Make syrup of the sugar by adding a
pint of water and lemon juice. Let come to a boil. Put in rhubarb and
cook until nearly done. Add chopped raisins. Cook until thick. The grated
rind of the lemons.—Mrs. Anna Hall.
—&-
CARROT MARMALADE
Four cups of carrots after being ground, 2 large or 3 small lemons
ground. Put in separate pans and boil until tender. Mix together and use
cup for cup of sugar. Boil until you think it thick enough.-Mrs. Charles
L. Steinhart.
—3×–
SPICE RHU BARB CONSERVE
Six lbs. of rhubarb cut in small pieces and add 4 lbs. of sugar. Let
stand over night. Add 2 teaspoons of cinnamon, 1 teaspoon of cloves, 1%
teaspoons of vinegar. Mix well and cook thick as marmalade.—Mrs. H.
Andrews.
47

STRAWEERRY AND PIN EAPPLE MARMALADE
One cup of grated pineapple, 2 cups of crushed berries, 2 cups of sugar.
One quart of berries and 1 pineapple are needed for these proportions. Put
the fruit with its juice in a porcelain preserving kettle. Add sugar and let
it stand till sugar is dissolved. Cook over slow fire thirty minutes. JR'ill
jelly glasses and cover with paraffin.-Mrs. May Graves.
&–
HOUSEHOLD HINTS
In frying salt pork, sprinkle a few grains of sugar over it and it will
brown nicely.
—3–
In making bread dressing, never use hot water in soaking bread, always
cold and squeeze out dry and it will be flaky.
—3–
For liquid glass for eggs use 1 pint liquid glass to 1 gallon water.
—3–
* Equal parts of turpentine and ammonia will take out paint no matter
how dry it may be.
—3–
For kiddies’ croup, meſt butter and molasses together and give until
child vomits. Easy and sure.
—3–
Salt in water keeps cut flowers fresh.
—3–
Salt and soda is an excellent remedy for bee stings.
—3–
A pinch of salt added to white of egg will make it whip quicker.
- —3–
Rub griddle with salt instead of grease. It prevents smoke and smell.
Put in small bag and tie.
—32–
Use soft water in making starch, will give gloss and prevent sticking.
—3×–
To purify cistern water, suspend in the water, charcoal tied in cloth bag.
—32–
Tartar, emetic and sugar, is good to drive ants away.
MERCANTILE PRESS, 345 WEST FAYETTE ST., SYBACUSE. N. Y.
48

Do Not Spoil Any of the
Good Recipes in This Book
By using poor Jar Rings. With the development of the
cold pack process of canning has come an insistent
demand for rubbers to stand long boiling. Good Luck
Jar Rings meet this requirement in every way. Accept
no substitutes from your grocer. Distributed by
THE MILLER PAPER COMPANY
SYRACUSE, N. Y.
MIRBACH's LAUNDRY, INC.
Modern and Sanitary
A Laundry with Thirty Years of Experience
509 POND STREET SYRACUSE, N. Y.
JOHN A. O’BRIEN E. B. DUNKERTON
Electrical Contractor Plumbing
449 South Warren Street
619 S. Clinton St.
Syracuse, N. Y.
-
==
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Syracuse
Candy Specialty Co.
INCORPORATED
Manufacturers of
Early Harvest
Chocolate
and
Staple Brand Products
YOUR ACCOUNT
With this bank entitles you to
use our service in all business or
financial matters.
*
Our Service Is at Your Command
º
City Bank Trust Co.
Corner S. Salina and Fayette Sts.
SYRACUSE, N. Y.
Member of the Federal Reserve System
Clean
the
Easy Way
Electric
Cleaners
| | Free
ſº Demonstration
MYRTLE & SIEGEL
INCORPORATED
552 S. Salina Street, Syracuse





Royal J. Houghton
Contractor and
Builder
Liverpool, N. Y.
CHAS. G. SCHAMU
D. D. S.
Peters on Salina Street
**
It pays to cross the
bridge to the live store
for your clothes.
Nicholas M. Peters
Clothing Co.
140-142 North Salina Street
IRWING R. GILSON
Steam, Hot Water and
Vapor Heating
Liverpool, N. Y.
John Stoecker’s Sons
Jewelers
201 North Salina Street
Syracuse, N. Y.
WM. DOPFFEL
Insurance and Real
Estate Agent
Mortgages Bought and Sold
Phone James 1186
403 North Salina Street
JMemorandum:
CLARK-DAVIN
CORSET SHOP
Ivy Corsets
§§7
Fashion
and Surgical Fittings
“it’cijñās”
Prices $2.50 to $27 50
118 W. Jefferson St.

-
Seekery Eastern Star cook º, e. 2 < 4C 7
| 2 | º ** & -
5a
WARNER'S
Sº


when you want quality and service -
PHONE 50 w Liverpool, N. Y.
- - - -
THE Hºssºr company
Big North Side Store
Hardware, Paints, oils, varnishes and House
- Furnishings
- Everything But High Prices
H. E. HESSLER CO.
500 to 516 North Salina street - corner Butternut street
cannºtt's No.
Kuppenheimer good clones -
11: South salina since. Syracuse
-
-
EEEEEEEEEEEEEEEEEEEEEEEEEE -
Phone; WARREN 6958–R
The Mercantile Press
- Frederick Rowner, propr.
. PRINTING ..
FOR ALL PURPOSES
ºne ºn ADVERTISING NOVELTIES
345 W. Fayette st
Syracuse, N. Y.
EEEEEEEEEEEEEEEEEEEEEEEE
-
-
M. LEMD /**
|ºssés
106 W.
Genesee
Street
Nºt tº Elgºriº
ºrminal
| esraelisses
189C
Jºe's 2993
JEWELER
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sº use N ×
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| Aºtº sºlº ºr ſº
| Sºº-oº-ººrºº
.
13 Nº SALINA ST.
E. M. PIRE BLOCK
* * * *EAR ELECTRic fººl