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THE

CHAUTHUQUA
. 4 €& 3: IR ‘

PUBLISHED BY

KATE COOK.
PRACTICAL e ECONOMICAL.

CONTAINING NEARLY

ONE THOUSAND VALUABLE RECIPES,

Every one of which has been thoroughly tested by the Author.

   

 

FIRST PUBLISHED IN I882.
REVISED IN l886. REVISED AND ENLARGED IN 1889.

 

Entered according to Act of Congress, in the your 1882,
BY MRS. KATE COOK.
in the office of the Librarian of Congress, at Washington.

 

 

A Copy of this Book will be sent to any Address, Postage Free, on
Receipt of Fifty Cents.

Address, MRS. KATE COOK,
PANAMA, CHAUTAUQUA COUNTY, N. Y.

 

JAMESTOWN, N. Y.:
F. II. & W. A. WHITE, PRINTERS AND BINDERs.
12 tend 14 West Third Street.

PREFACE.

This is an enlarged edition of THE CHAU'PAL'QUA COOK Boox. by Mrs. Kate Cook.

My aim has been to make this book even more plain and economical than the first edi-
tions: so much so that a child that can understand and measure, can, with the aid of this
book. do cooking equal to a person with experience. Many ladies have said to me. “ With
that book my little girl can cook as well as I, and I could never tell her myself as well as the
book explains it: " and it is the same when you have incompetent help. Put the book in
their hands and tell them to follow the directions closely, and you will be surprised at the
result. Many young girls have told me they could do nice cooking with this book as a, guide,
but. without it, not any.

A large number of the recipes have again been tested by myself. and finding they could
be made equally as good with less material. I have accordingly changed them somewhat;
and many recipes and ditferent ways of making articles are original. and have never been in
print before.

You will find by reading directions given that they will teach you to successfully prepare
plain substantial home cooking as well as side dishes and delicacies for parties and weddings.
The lbilowingar * a few remarks on the contents of the book:

The Sores. you will find. are delicious: many can be made without soup stock. and a. soup
is a great addition to a good dinner.

In the Man‘s you will find recipes for using up odds and ends. and make a very palatable
dish of it, The Beef Rolls are, for economy, ahead of anything I ever used in the meat line,
and they are delicious. hot or cold.

In tht~.\'I-:m-:rABl.Es you will find a nice way to cook all kinds, and in different ways.
You can prepare corn for winter use that is ahead of canned corn.

The Stuns and Salad Dressing are excellent

You will find no YEAST, or ways for making bread. better than the rules give in this book. .
Poor bread I consider an unnecessary article to have in the house.

You will find a nice assortment 0t B‘S(‘l'l'l‘. Roms (lasts. Mt‘r‘l“l.\'s.and PANCAKEJ. which
are all excellent. The Friedcakes. made with water, are delicious and very cheap.

In the line of PASTRY you will find Pies and Puddings of many kinds. and which cost but
little. Then there are recipes for making Drop Cookies. Where you do not touch the hands to
the dough. and are very quickly made. There are rules for making cakes that are delicious——
the Tea Cakes Nos. 1 and 2. an I one batch of cookies, can be made with two eggs: fI‘OSt the
~ake with one white. if you like: if not. you can save it for coffee. Frosting recipes with or
with-tit eggs: excellent recipes for Sweet and Sour Pickles: Catsup that will keep for years;
lovely Jellies. Marmalades. Preserved and Canned Fruits : a splendid lot of Candies, Ice
Creams. both f-nre )mmon use and extra occasions: and excellent home-made Wines, for use
in sickness,

In the Mlsf‘l-Il.l..-\.\'IIZ()I'S department you will find many things worth knowing and remem—
bering. The Cough Remedy. where some beef is used, has cured coughs of long standing
where other remedies have failed.

I will close bv drawing your attention to a few of the hundreds of testimonials received
from ladiesthat have used the previous editions: and I can assure you that this.the third
edition. is far superior to the first editions in many respects :‘ and I am confident that this

book 'will be a friend in need to every lady that uses it.
MRS. KATE COOK,

CONTENTS.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PAGE.
PREFACE, 2
TESTIMONIALS, 3
SOUPS, 5
FISH, 15
OYSTERS, 14
FOWLS, ............ 15
MEATS, .............................................. 19
SAUCES, ......... 28
SALADS, .................... 3o
EGGS,.. 33
VEGETABLES, 35
YEAST, 45
BREAD, 46
BISCUITS, ROLLS AND RUSKS, 43‘
WAFFLES, MUFFINS AND GEMS, 51
PANCAKES, 55
MUSHES AND TOAST,.-- 57
PASTRY, ........ 59
PIES, 73
COOKIES. 82
CAKE, ............................... 55
FROSTING, 1115
PICKLES AND CATSUP, 107
JELLIES, BRESERVED AND CANNED FRUITS, 111
CANDIES, ________________ 115
ICE CREAM,... ______________________________ 117
COFFEE AND TEA, 113
SUNDRIES, ...... ._.120
MISCELLANEOUS, 122

 

TESTIMONIALS.

From the wife of the Corry Postmaster.

CORRY, PA., June 28, 1886.
MRS. COOK :—

It gives me great pleasure to recommend your valuable work—THE CHAUTAUQNA COOK
BOOK. I have tried a large proportion of the recipes contained in it, and can cheerfully certify
to the general excellence of each one. As a good common-sense work on the art Of preparing
wholesome and palatable dishes I consider the'Chautauqua Cook Book far superior to all

others. With great respect,
MRS. F. H. BFTTON.

Every Receipt in it is of Value'.

PANAMA, N. Y.
THE CHAUTAL’QUA COOK BOOK has surprised some of the best cooks. Every receipt in it
is of value The very best of cakes are made from a wonderfully small amount of material.
It saves many times its value to the one who uses it. Very truly,
' MRS. DR. LEWIS.

Every one Likes the Book.
JAM‘EsTOWN, N. Y.
TO THE Pram“ :

I take great great pleasure in testifying to the worth of the CHAI,"[‘A.\'QUA CoOK BOOK. by
Mrs. Kate (1001(de would recommend it to all housekeepers. I know the author of the
book very well indeed. and can assure you she is a superior cook, and has tested her recipes.
Every one likes the book, who has ever had it. I. have the book and do not feel that I could
keep house without it. MRS. GEORGE W. WINDSOR.

Would not take Five Dollars for the Book.

- . PANAMA, N. Y.
I would not take five dollars for my book. could I not obtain another.
O. W. GRAVES.

I cannot cook Without it.

I would not take fifty dollars for my book. could I not replace, it, forl cannot cook with-
out it. A. II

OWARD, Cherry Creek.

A Great Help to the anxious housewife.

PANAMA, N. Y.

I very cordially recommend Mrs. Cook's CHAUTAUQUA COOK BOOK. It is worthy of the
attention and study of all interested in culinarv art and science. It is a. valuable collection
of economical recipes for cooking. and is certainly a great help to the anxious housewife who
desires to place before family and friends things good and healthful to eat. No better work
Of this kind has been presented to the public. MRS. W. L. SESSIONS.

Is far Superior to any other.

I can truly testify that for economy, utility, accurate and plain directions the CHAUTAU-

QUA COOK BOOK, compiled and edited by Mrs. hate Cook, is far superior to any other. I

cheerfully recommend it to kousekeepers. Yours truly,
MRS. E. J. STEVENSON, Eldorado, Kan.

A splendid collection of Valuable Recipes.

I have used a large proportion of the recipes in the CHAQTAU UA COOK BOOK, and it gives
me great pleasure to recommend it to the public as a Splelldld col ectlon of valuable recipes.
Respectfully yours, _
MRS. H. H. COOK. Panama, N. Y.

There is no better.

. I have used Mrs. Kate Cook‘s COOK BOOK for. years, and can recommend it to. be superior
in every respect. Directions are so defimte that It is a treasure even to the unskille .
‘MRS, JOSEPH HOYT.

MRS. KATE CooK.—I am thoroughly convinced that you have a formula for all or nearly
eve thing embraced in your book par excellent, both as. economzc, palatable and healthy.
My olks prize your book highly and would recommend. It to others. I have testedoyour
process for Preserving Grape Juice, and find it ver genlal tor deblllty and the condltlons
for wnich stimulants and tonics are prescribed. T e absence of alcohol In the preparation
renders it safe and useful as a. blood restorer in the most of cases In which nature calls for an
aid to restore and build up the wasted energies.
~ CHARLES PARKER, M. D., Panama, N. Y.

soups.

SOUP STOCK

After roasting meat save the bones and trimming from beef steak:
or any nice, clean bones you have, raw or cooked, break them up, put
in a kettle and boil over a slow fire four or five hours, then take from
fire and set away to cool ; be sure and have the same amount of water
on the meat when you take it from the stove that you have in the-be-
ginning, the amount covering the bones. Next morning skim off all
the fat, and heat and strain the liquor ; then put in a stone jar, or you
can seal up hot in glass jar ; it will keep a long time, and will go a. great
Ways toward a dinner. \Vhen you wish to make soup let this come to
boiling heat and add any of the following : rice, macaroni, vermicelli,
dumplings, noodles, or pearl barley. '

NO ODLE SO UP.

Take two quarts soup stock, after being strain :d ; let it come to a
boil ; add noodles fifteen or twenty minutes before serving.

NOODLES FOR SOUP.

‘ Take one egg and a pinch of salt, mix in as much flour as you pos-
sibly can. Dredge your kneading board with a little flour, and knead
it on the board until it is a very stiff dough, then with the rolling-pin
roll very thin. It can be rolled as thin as a wafer, and should be so to
be nice. Let it remain on the board until a little dry, turn, and let it
remain until it is as dry on the other side ; dredge with flour, fold it
up small, then roll over and over until you have asmall roll of it. Take
a sharp knife and cut it as thin as possible. After cutting shake up
and let it lie as loosely as possible upon the board. This amount of
noodles is sufficient for two quarts of stock and will make enough soup
for a family of eight. Begin to make noodles at least two hours before
using, or the day before is much better. If you wish to keep them on
hand let them get thoroughly dry, and keep in adry place. These noo-
dles can be kept a number of days. Season your broth with a small
onion, salt and pepper to taste. If you want only the flavor of the onion,
tie it in a muslin bag and boil with the soup. Take out before serving.

CREAM CELERY SOUP.

Boil one hour six stalks celery in a pint and a half of water. In
another dish boil one large slice onion, and a small piece mace. When
tender add this to the celery, and mash fine in the water thatit is boil-
ed in. Add one pint milk, mix thoroughly one tablespoon flour with
a little cold milk. Stir this with the other ingredients while boiling.
Salt and pepper to taste. Add a large tablespoon butter as you take it
from the fire. Now it is ready to 'serve.

6 ~ THE CHAUTAUQUA COOK BOOK.
BEAN SOUP. (Delicious).

Take a beef soup bone, either salt or fresh, one containing marrow
is the best ; put in a kettle, add three quarts of cold water. Let this-
come to a boil over a slow fire. Pour off all the water, replacingit with
the same amount of hot water and let boil four hours, always keeping
the same amount of water by adding boiling water as fast as it boils-
away. After putting the beef to cooking, look over and wash well one
pint of' beans. Put them‘ in another kettle with two quarts of cold
water, let stand where they will keep lukewarm until the beans are well
soaked, looking full and smooth. If you can put them to soak the
night before using it is better. Put them over the fire and let boil
until very soft. After the meat has boiled until tender take it out,
Strain the broth, and put back in the kettle. Take a large spoon and
dip off nearly all the fat. Put a cullender over the kettle that contains
the broth. Mash the beans through the cullender with apotato masher.
Take two tablespoons rather full of corn meal, and one tablespoon flour.
Add a little cold water, and stir until the lumps are all out. Now add
enough water to make it quite thin. Stir this into your boiling soup and
let boil one minute, taking care it does not settle to the bottom. Take
out what you wish to use, and set the remainder aside to warm when-
ever you wish. This is very much improved by addinga little sweet cream
or a hard boiled egg chopped fine, before serving, but is very nice without.

RICE SOUP.

If you have a boiling piece of beef put it in the kettle, in cold water,
in the proportion of three pounds beef and three. quarts water. Put
this to cooking three hours before you wish to serve your dinner. Be
sure and skim well. as the scum rises just before and after boiling. Let
boil two hmrs. \Vith a large spoon or soup ladle skim off all the fat
you can ; slice one small onion, add to the soup, with salt and pepper
to taste. Take out the meat. put into a hot oven and let remain until
a nice brown on both sides. Now strain the liquor through atin strains
er. :Add an onion after straining. \Vash one tea cup of rice, add to
liquor and let boil one hour. Add a small piece of butter and serve.

TOMATO SOUP, No. 1.

Boil one can, or ten good sized tomatoes, half an hour. Strain
them through a sieve and add one pint boiling water, a piece of soda
the size of a pea, one pint rich, sweet milk or cream. Let scald but
not boil. Add a piece of butter the size of an egg, salt and pepper to
taste. Roll two large crackers and add before serving. '

TOMATO SOUP, No. 2.

One quart soup stock, one pint tomatoes, canned or frt sh, let. boil
twenty minutes ; season with salt and pepper, and. just as you take it
from the stove add a piece of butter the size of a large egg, '

TESTED AND APPROVED RECEiPTs. 7
MOCK TURTLE SOUP.

Get a calfs head that is all dressed as the butchers dress them. Put
to boiling in enough salted water to cover it ; let cook one hour and a
half ; when it is done. take out the bones and cut the meat in pieces
the size of a small hickorynut, or the size of dice. Season the liquor»
with a little sweet marjoram, nutmeg, cloves, mace, and pepper to taste,
one tea cup of tomato catsup, one-half pound of butter; put all to-
gether and boil a few minutes ; add as much water to the liquor as it
needs to make it the right consistency. This is delicious soup.

EGG SOUP. (Excellent).

To one pint water add a tablespoon butter. salt and pepper to taste.
Break- two fresh eggs in a cup. Hold the cup in the left hand, a fork
'in the right. Pour the egg in slowly, beating briskly with the fork
until the egg looks like white and yellow shreds. Take from the stove
and serve. You can make this soup in a minute,after the rest of your
dinner is ready to serve. Make this soup in a spider or small kettle.
The water must boil when you stir in your eggs, which should not be-
beaten until you beat in the water. The amount given is enough for:
two or three persons.

FRENCH SO UP.

Take the trimmings from your beef steak. Add one quart cold
water. When nearly boiling skim well as long as it rises. Let it boil,
onehour and a hall, then add one- tablespoon flour mixed with one
egg and enough soup broth to make a thin batter. Skim out bones
and fat, and strain the broth through a strainer. SeaSon with salt and
pepper to taste, stir in the egg and flour and let boil ten minutes. Put
in a small piece of butter, and serve.

ONION SOUP.

One-fourth‘pound fat and lean salt pork, rather more lean than fat
cut in thin slices and put in a kettle with a quart of cold water. Let
this remain on the stove until nearly boiling, pour off this Water and
add two quarts either cold or hot water, as is most convenient for you
Let this boil half an hour, then skim off all the fat you can. By pour:
ing in one-half teacup cold water the fat will rise to the top. Slice
two large or three small onions, and four good siZed potatoes . put in
the kettle and let boil one hour. Mix with cold water a tableSpoon
flour, add a little more water to make it very thin, stir this in the boil-
ing soup carefully, let boil up a few times. Add salt if needed, a little
pepper, and after removing from the stove. a teacup sweet cream.
This makes a very nice soup. The cream can be omitted,

MILK so UP.

Put in. a kettle two quarts of cold water. Slice thin two onions and
four potatoes, let them boil two hours. If you like the taste of celery,

8 THE CHAUTAUQUA COOK BOOK.

one stalk out fine, or a teaspoon of seed may be added. Strain through
a cullender and return to the kettle. On first starting the soup put to
soak three tablespoons tapioca in a pint of milk. This will give it two
hours of time to soak ; keep warm. Add the milk and tapioca to the
vegetables, and let boil over a slow fire fifteen minutes, stirring often.
Season with salt and pepper to taste. After taking from the stove add
a piece of butter the size of an egg, after which it is ready to serve.

POTA TO SOUP No. 1.

Pare and slice six potatoes the size of a large egg, and one small
onion. Put these in two quarts boiling water and let boil one hour,
then mash fine. Stir one tablespoon flour‘to a smooth paste. Stir this
in the soup and and let boil one minute. Add salt and pepper to taste.

. After taking from the stove add a piece of butter the size of an egg,
after which it is ready to serve.

POTATO SO UP No. 2.

Pare and slice six good sized potatoes, one slice onion, and one stalk
- celery. Boil in a quart boiling water half an hour and mash through

a cullender. Add one quart boiling milk. Season with salt and
pepper to taste, also one-fourth cup butter.

CORN S 0 UP.

Prepare corn the same as for “Green Corn Pudding.” After you
take the corn from six ears, put cobs in one pint of water and boil
twenty minutes, remove cobs and add corn ; boil twenty five minutes,
then add one pint rich milk ; season with salt, pepper and butter; beat

the yolks of two eggs well, put in your soup tureen and pour soup nn
boiling hot. Ready to serve.

CH I CKE. ' SO UP.

Cut one chicken ready for the table, put in kettle and add two quarts
cold water. Do not disturb until nearly boiling, then skim well. Keep
the same measure of water duringcooking that you start with, by adding
boiling water. Boil until the chicken is tender, which will be about
three fourth of an hour if the chicken is young. After taking the
chicken out strain the broth through a thin strainer. Wash two table-
Spoons rice and add to the broth. Mince fine one small slice of turnip
and one' potato and add to the broth. In fifteen minutes put in three
stalks celery minced fine, and one-half teacup tomatoes, after which let
boil twenty minutes. Add a piece of butter the size of a small egg ;
salt and pepper to taste. Serve while very hot. This makes a eli-
cious soup. If you choose you can-omit the vegetables and add four
spoons of rice, boil same length of time. To fry the chicken, put a
piece of butter the size of a small egg in a spider and let it get as hot
as poSsible without burning. Place the chicken in this, and season
with salt and pepper ; add one-half teacup hot water and cover tight.

TESTED AND APPROVED RECEIPTS. 9

When the water has boiled away remove the cover and let fry to a light
brown on both sides. This will take from twenty to thirty minutes,
according to the fire. This is excellent.

MOOK BISQ UE so UP.

Let one quart can tomatoes stew until cooked to pieces. To this add.
an even teaspoon soda, and when. through foaming add three pints milk.
Mix one tablespoon flour and a little cold milk to a smooth paste. After
the tomatoes and milk have boiled ten minutes add the flour and milk.
After it has commenced boiling stir often to keep from sticking on the
kettle. Add a piece of butter the size of an egg, season with salt and
pepper, after which it is ready to serve. Strain through a strainer, if
you choose. '

VEGETABLE SOUP.

Boil one soup bone in three quarts water, three hours, or longer if
necessary to boil tender. Keep the same amount of water in during
boiling, and skim as soon as the scum rises. Chop rather fine one slice
of turnip and the same amount of carrot. Put these in the liquor and
boil one hour, then chop fine-one teacup of cabbage, one of potatoes
and one-half cup onion. Let these boil one-half hour, and season with
salt and pepper to taste.

GREEN PEA 80 UP.

Boil thirty minutes one quart of green pease, in one quart water. Stir
to a cream a piece butter the size of a large egg, two heaping table-
spoons browned flour, if you have it, if not put the butter in a frying
pan, let it get quite hot, then add flour and stir constantly until brown-
ed. Stir this into the soup, while boiling, let boil one minute, season
With salt and pepper to taste and serve.

() ESTER SO UP.

One quart hot water. Put a cullender over the dish containing the
water, which should always be porcelain or tin. Put one quart oysters
in the cullender and get all the liquor out that you can, let boil up and
skim. Add one-half teacup of butter, or more if you like. When it
is boiling pour in the oysters, and stir a little, so as to have the oysters
all scalded well but not boiled. Take from the fire, season with salt
and pepper and serve.

VERJI I (.‘E [1L1 SO UP.

Put to boiling in three quarts cold water, a shin of veal, as the scum
rises, skim it off; put in one slice turnip, one onion and one carrot and
boil about three hours ; two will do if the veal is very tender. Slice
vegetables before adding. After it is boiled, take from the fire and
strain through a cullender; return to kettle, add one small teacup
vermicelli and let boil three-fourths of an hour; keep adding water

10 . THE CHAUTAUQUA’ COOK BOOK.

as it boils away, so there will be two quarts when done. Now it is
ready to serve ; this is nice warmed over.

MACARONI SOUP.

Boil a joint of veal, the same as for vermicelli soup ; season with
one onion, three stalks celery ; add one fourth pound macaroni, break p
in small pieces and boil half an hour, then it is ready to serve.

 

FISH.

BAKED FISH.

After a fish has been nicely scaled and thoroughly washed, rub
with a little salt and pepper, inside and out ; lay fish into boiling salted
water and let simmer from twenty to twenty-five minutes ; stuff the
fish with a dressing made as follows : one teaspoon salt, one tablespoon
butter, one-half teaspoon pepper, six rolled crackers, cold water enough
to moisten ; season with minced parsley. After stuffing sew together,
score the fish, lay on. small pieces of salt pork, sprinkle with salt, pepper
and flour, and bake about one hour. This requires a fish _ weighing
about four pounds. Have butter enough in the baking pan to baste
with, a very little will answer. When done take from the even care-
fully .and put on a warm platter.

SAUCE FOR BAKED FISH.

One pint of milk, one large slice onion chopped fine, two sprigs of
parsley, one tablespoon butter, one heaping teaspoon flour ; let come

to a boil, and pour over the fish. Stir flour to a smooth paste with a
little water, before adding. It .

BA K ED PICKEREL.

After the fish is ready cleaned for cooking, wipe drv, rub inside
with a little salt and pepper, fill with a stuffing made like that for
poultry, but drier ° sew it up and put in a hot pan with some drippings
and a lot of butter ; dredge with flour, and lay over the fish a few
thin slices of salt pork or bits of butter, and bake an hour and a half,
basting occasionally with the butter and a little water.

BOI LE D FRESH FISH.

In boiling fresh fish allow fifteen minutes to the pound, or if very
large ten mlnutes. Always put in a cloth and tie a string around it.
Have water well salted ; water should be boiling when you put in the
fish; do not boil hard, but let simmer. If you wish to stuff this
make stuffing same as for baked fish. and sew the same.

TEsTED AND APPROVED RECEIPTS. ' 11

DRESSING FOR BOILED FRESH FISH.

Chop fine four hard boiled eggs ; stir in two tablespoons of soft
butter. Season with salt, pepper and half a teaspoon English mustard,
ground ; add rich milk enough to make it the right thickness. Stir
well and let boil a little. If there is any fish eggs mash up and add
them. Put your boiled fish on a hot platter and pour the dressing over.

BLACK B UTTER FISH DRESSING.

Two tablespoons butter, one tablespoon of chopped parsley, one
tablespoon vinegar, one teaspoon lemon juice, a little pepper, one-
half teaspoon of salt; let butter get very hot, then add parsley,
vinegar, lemon and other seasoning. '

DRESSING FOR ANY BAKED FISH.

One cup sweet cream; add three teaspoons hot water, two table-
spoons melted butter, a little chopped parsley. Let boil up once.
previously heating boiling hot over steam or set in boiling water.
Place the fish in a hit dish, and pour sauce over it.

' A WAY TO BAKE ANY FRESH FISH.

Cut the fish open on the inside so it will lie perfectly flat, rub over
with salt and lay in pan skin side down, having greased the pan well
with butter ; add a very little water, drop particles of butter over the
fish, set in a very hot oven and bake until a delicate brown. Put on a
hot platter and butter and pepper.

TO CLEAN FRESH ~WA TER FISII.

Black bass or perch ; scald them with boiling water, then scrape well
with a knife ; cut them open and remove entrails ; put them in weak
brine a few hours before cooking. A scale fish, where the scales come
off easily, need not be scalded. Remove head, tail and fins, if used
for frying ; for stulfed fish leave them on. When ready for use rinse
in clear, cold water. Catfish, bullheads and eels, skin.

T0 BOIL ANY SALT FISII.

The fish should be soaked in cold water, changing occasionally,
twelve hours : longer soaking is better for the thick part of fish. Put
in a pan with water enough to cover it. the water being cold ; let boil
fifteen minutes, pour water off, and put on fresh boiling water and
cook fifteen minutes longer ; put on hot dish, drain off all the water
you can. Make a dressing as follows : melt a iece of butter the size
of an egg, add one half cup sweet cream or mil , a little pepper ; let
it get quite warm and pour over fish ; serve immediately. Any salt fish
.being freshened quite fresh can be cut in pieces and fried as fresh fish.

. FRIED FISII.
After fish is thoroughly cleaned wipe dry, out in pieces crosswise

12 ~ THE CHAUTAUQUA COOK BOOK.

of fish, about two or two and one-half inches wide, wipe dry. Have
an egg thoroughly beaten, dip fish into egg, which should be well
salted ; then on a flat dish have some finely rolled crackers or fine
bread crumbs, or equal quantities of meal and flour—either of these
are nice to use. Lay the fish on this, let lay awhile so that it will
adhere to it well, then turn and serve the other side the same ; then
have some nice drippings from meat (pork is best) hot in a frying pan,
place fish in it and let fry slowly, a nice brown on both sides. Serve
hot on a platter immediately.

FRIED EELS.

Fry like other fresh fish, after being soaked in boiling salted
water five minutes.

FBI E1) FR OGS.

Skin well and cook for five minutes in salted water, the hind legs
only, then cool in cold water. \Vipe dry and fry like fresh fish.

ERICA; SEED CODFISH.

Pick from a white codfish one cup of the fish, for a family of four.
Wash well in some cold water, add one pint and a half cold water,
let come to nearly a boiling heat, pour off water, add three cups rich
sweet milk; mix to a smooth paste one tablepoon of flour or corn starch,
to this add enough cold milk to make quite thin ; let the milk on the
codfish come to a boil, stir in the paste, and stir constantly, so not to
have any lumps ; then let cook. until the flour is well cooked, which
will take about half a minute, then add two eggs (one will do), stir
very briskly while adding them. When eggsare cooked, which takes
but an instant, remove from fire, pour into a deep dish, add a piece of
butter the size of a butternut, mixing in a little and leaving some on
top. Before putting in dish taste it, and if not salt enough, add a

little more, sprinkle on a little pepper and serve immediately. Codfish
cooked in this way is very nice.

B ( )1 L El) C01) FISH.

Soak a piece of the flabby part of codfish over night, or in warm
water, by changing water often during the forenoon. About a half
hour before wishing to serve, put it in a frying pan with water enough
to cover ; set where it will be very hot, but not boil. Make a dressing
as follows : a piece of butter the size of a large egg, one heaping table-
spoon flour; have butter soft but not melted ; rub with flour to a smooth
paste in a basin,you can set over boiling water,now pour on some of the
water the fish has been boiled in, a little at a time, enough to make it
the consistency of cream, set thisover a teakettle and let steam until
the flour is well cooked, add salt and pepper to taste, drain all the
water from the fish, put on a hot platter, pour the dressing over it and
serve. This is very nice with boiled potatoes.

TESTED AND APPROVED RECEIPTS. 13
CODFISH BALLS.

If you have any boiled codfish left pick in fine pieces ; take mash-
ed or cold grated potatoes, using equal quantities of each is a good
rule, or one-third codfish and two-thirds potato. If you have any
dressing from boiled codfish mix in with it. If you use mashed
potatoes that have been ni’cely seasoned with butter you need not use
any more, but if you use grated potatoes add a piece of butter the
size of a butternut ; season with salt and pepper to taste, and one well
. beaten egg. If rather moist add encugh flour to make in little balls,
and mash down flat. Have in frying pan a little butter as hot as can
be without scorching, put in the balls and fry a light brown on each
side. This is a very nice breakfast dish, and you can make calcula-
tions when boiling fish to have enough for balls the next morning.

.11 I NCED CODFISH

Pick 'codfish in pieces same as for fricasseed eodfish, freshen in cold
water until fresh enough for taste ; let come to boiling heat, but not
boil, drain out all the water, pour on half a cup of thick sweet cream,
add a piece of butter the size of a butternut, a little pepper ; let get
quite warm, but not boil, and serve. '

BROOK TRO UT.

Wash and scrape, cut open, remove entrails, wash thorough and
wipe dry the fish. Then have ready some fine bread crumbs, or finely
rolled crackers, salt the fish. Have frying pan very hot, put in plenty
of part butter and part sweet lard or fried meat fat ; put the fish in
this and let fry over a rather slow fire to.a nice brown on each side—
should be very crispy when done. Served without sauce.

BROILED OR BAKED SALT MA CKEREL.

The fish should be soaked in plenty of cold water for twelve hours
or'more, and if you can, change the water three times; have the skin
side up. When sufficiently soaked take from water, wipe dry, grease
broiler well, and broil until a nice brown on each side. Put on platter,
season with a little butter and pepper and serve ; or place the fish in
a well buttered dripper, skin side down, and let bake to a nice brown, .
after which dress same as broiled. This may. also be boiled and dressed
in the same manner, with the exception of adding a few spoonsful of
rich sweet cream ; this is an addition to either baked or broiled fish.

)‘A NNED S A LilI 0N .

This is nice served with any of the fish sauces. Or set in a kettle
of hot water, let heat through, take out on a hot platter and pour over
it a dressing made as follows : heat one-half pint milk, one tablespoon
even full of flour mixed to a. smooth. paste with a little coldmilk, add
this to other milk when hot. Add a piece of butter the size of. a
butternut, season with salt and pepper. When right should be of the
consistency of sweet cream. Before putting fish on platter put on
some thin slices of toast, pour dressing over the whole, and serve.

14 - THE CHAUTAUQUA COOK BOOK.

0 Y S T E R S .
FRIED OYSfl ERS.

Put some nice sweet lard in a frying pan and let get hot; drain
the oysters carefully, lay on a dry cloth, one in a place so as to absorb
all the juice possible; have an egg well beaten, have on a platter
some crackers rolled very fine; dip oysters first into egg then into
cracker dust or fine bread crumbs, dredge thoroughly, so as to have
them well covered on each side, lay in the hot lard and fry a nice brown,
turn immediately and when brown on the other side, serve quickly.
Salt and pepper to taste, on putting in the frying pan. If oysters should
be very small stir in one well beaten egg, sprinkle in enough cracker
dust to make a nice paste ; season with salt and pepper, dip in a spoon-
ful at a time, and fry in the same way. To be eaten with butter.

FRIED 0 YSTERS.

Take nice, fresh oysters, drain them from the liquor and salt them;
have ready crackers rolled as fine as they can be—the finer the better;
sprinkle a thick layer on your, mixing board ; now lay on your oysters
and soak up all the moisture you can; lay the oyster in your hand, and
pat it with the other hand, use plenty of the rolled cracker ; now have
some well beaten egg in a dish and dip the oyster in, then lay it on the
cracker dust again and do the same as you did before, repeat this two or
or three times, (or more if you choose),the more you repeat it the larger
and nicer your oyster will be when fried ; now have ready some very hot
lard, smoking hot, and fry the same as doughnuts. When they are a nice .
brown on both sides lift them out with a wire spoon. A little practice .
and judgment is all that is needed and the result will payfor your trouble.

MILK STE W.

Free oysters as much as possible from all particles of shell ; to a
quart of oysters add one pint of boiling water, then season with salt
and pepper, two-thirds cup butter, add one pint hot sweet cream, or rich
sweet milk, and- serve. These should be cooked in tin or porcelain.
The water with the seasoning should be put in kettle first, then the
liquor of the oysters. When boiling add oysters, stir two or three times
around, add milk or cream previously heated to boiling, andserve quickly.

PLA IN OYSTER s1 EW.

Make in the same manner as oyster soup (among the soups),
excepting the amount of water. Use just enough water to make
1t quite thick With oysters. Make quite rich with butter.

ESCA LLOPED 0 YSTERS.

Drain liquor from a quart of oysters, carefully remove all bits of
shell ; pour onwthe liquor one pint boiling water, boil and skim well.

TESTED AND APPRVOED RECEIPTS. 15

Butter a deep dish, cover the bottom with not very fine rolled crack-
ers, put on a layer of oysters, season with salt and pepper ; scatter quite
thickly small pieces of butter ; do in this manner until oysters are all
used, and ending with the crackers ; pour on very carefully, a little at
a time. the hot water. and liquor. It is better to cover with a plate
turned bottom upward, then pour on the t0p of the plate ; take off plate,
place the dish in a very hot oven ; dissolve a lump of butter in apint
of milk, boiling hot, pour this over oysters after baking half an hour ;
return to oven and bake half an hour longer. When the top is anice
brown, put a sheet iron or baking tin over it. Bread crumbs may be
used in the place of crackers. This is a good rule to go by : as the size
of crackers and the juice of oysters vary so, an exact rule cannot be given,
but when done they should be a Little moist. This can be ascertained by
making once. Less time can be used for baking, by using less wetting.

OYSTER PA TTIE ‘.

Line some patty pans with puff paste, and bake the same as for
tarts ; make a filling as follows : put equal quantities water and milk
in a sauce pan ; for about six patties use a piece of butter about the
size of a hickory nut, add flour and mix to a smooth paste, have butter
soft; add to this milk and water, stir constantly, and cook until flour
is well cooked; season with salt and pepper to taste; add a little of
the liquor of the oysters, then add enough of the oysters to make quite
thick, let boil up once or twice and fill tarts. Served hot or cold. If
you wish you can make a dough the same as soda biscuit, roll about
an inch thick, place in oven and bake a nice brown; for an ordinary
pie tin use one pint oysters; 'take half a cup of equal quantities of mil
and water, a piece of butter the size of a large egg, :1 tablespoon of flour,
season with salt and pepper and the liquor of oysters; prepare the same
as oyster patties. Split the cake, take out some of the cake, butter well,
fill with oysters, replace top, put in oven, let get hot, and serve.

 

F O W L S.
T'ENERAL DIRECTIONS FOR DRESSING F 0 WLS

A fowl should be killed and dressed at least six hours before cook-
ing, longer time is better. Cut off the head and hang by the legs, so to
bleed freely. Put some boiling water in a pail or any deep dish, im-
merse the chicken. If the chicken is six months old or younger the
water should not be boiling hot, or else the fowl should be dipped in
and out quickly, as the skin will tear if too hot. Place the fowl on
a board, with the head toward you, pull the feathers out away from

on; if pulled in the opposite direction will be apt to tear the skin.
Ee sure and remove all the pin feathers you can, this can be done more
successfully with the point of a small knife; then light a piece of.

16 ' THE CHAUTAUQUA COOK BOOK.

paper, taking off a griddle, and hold the chicken over the blaze of the‘
lighted paper,turn so as to hit all sides of the fowl. \Vhen the hairs
are all singed oif lay on a meat board, cut a slit lengthwise of the
crop and remove it with the wind-pipe; cut a slit from the tail up-
wards, three or four inches long, be careful and cut only through the
skin: r )ach in with the hand and take out all intestines: with a sharp
knife trim the intestines clean away from end of tail, next to the oil
bag. That can be removed if you choose, I do not; separate from the
intestine the heart, liver and gizzard, be very careful on removing the
gall from the liver that you do not cut the gall bag. Split the gizzard
and take out the inside and inner lining, which will peel right off.
Wash well, then cut the leg off by the joint, then the wings by the-
joint next the body; then cut right through at the side of the fowl,
then separate the back from breast by cutting through each side ; joint
legs again, then cut back in three pieces. \Vash the separate pieces,
and be sure and dig the clotted blood from out the back. For roasting,
leave the fowl whole, and turn the wings, the end back under the neck,
and under the fowl. Press the legs as close tO the side as possible, and
fasten with a skewer run through the body and both thighs; push a
short skewer through above the tail, and tie the legs down to it. In
this way the fowl will lie nicely on its back. Garnish roast chicken
or turkey with parsley, or small pieces of. lemon.

T0 PICK A DUCK.

Pick all the feathers off dry, then scald and wrap a flannel cloth
around it after it steams a little while. The down can all be rubbed
Off with a coarse cloth. Then singe the same as chicken.

PREASH’ED CHICK IN.

After a chicken has been prepared for cooking place in kettle and
put on enough cold water to cover, skim as the scum rises; let boil
until the chicken is tender enough to drop from the bones; skim out.
If water has not boiled away to the amount of one teaeup, boil it so;
free chicken from bone and gristle, pick fine with the hands; season
with salt, pepper and butter the size of a small egg. If chicken is very
rich, skim off the most of the oil, stir in the liquor and mix well; pour
into a square deep baking tin, and with a spoon press down well. Lay
on the chicken a piece of cloth, then a light board, and a verv light
weight, and set in a cool place. i .

FRI CA SSE ED CHICKEN.

Prepare and boil same as for pressing, except add more water as it
boils away; season with salt and pepper; skim well. When chicken
is tender there should be about a pint or more of liquor, and unless the
liquor is very rich, a piece of butter the size of. a butternut; a half tea-
cup of sweet cream improves it very much. To a pint of liquor use a

tablespoon of flour stirring to a smooth paste, stir into the liquor when
chicken is tender, and serve.

TESTED AND APPROVED RECEIPTS. I 17
SPRING CHICKEN FRIED.

_ Boil chicken same as for pressing, drain off all liquor, which should
be about a cupful; add to chicken a piece of butter the size of an egg,
season with salt and pepper and let fry a nice brown on each side.
Put chicken on a warm platter, and set where it will keep warm; let
kettle get smoking hot so as to be brown on the bottom, pour liquor
back and add enough hot water to make a pint more. Take a heap-
ing tablespoon flour, mix to a smooth paste with a little cold water,
stir this into the liquor, let boil enough to cook the flour; season well.

BROILEI) SPRING CHICKEN.

Select a chicken that is not‘too old; when young enough skill is
tender and thin. Split through: the back. wash it, dry with a towel.
Pound to flatten the bones, that it may lie flat on gridiron, turn it
often, and when nearly done, salt. Take it up on a heated plate, and
season with plenty of butter and pepper.

R CA S T CHICKEN.

Stuff as turkey. Steam until nearly done. Put in the oven and
haste frequently. Roast until a nice brown.

BA RBEC UED CHICKEN.

Take a spring chicken prepared the same as for roast chicken;
cut it. open on one side, put in a little butter, water, salt and pep er.
When one side is nicely browned turn over and brown the other s1de.
Take out on a hot platter, add plenty of butter, then it is ready to serve.

ROAST TURKEY.

When the fowl is ready for stuffing prepare stuffing as follows:
take the quantity of bread you wish to use for the stuffing, pour on
boiling water and let stand until well soaked, ,then drain off all the
water you can, season high with salt and pepper, and add a little sage.
To a. good sized turkey add a piece of butter the size of two eggs, and
the well beaten yolks of three eggs. If this should be too moist add
enough dry bread crumbs to make it right : it should be quite thick,
but not dry. If you wish you can add one-fourth potato, mashed. It
makes it very nice, or one-fourth pound sausage is much better. mix
well with stufling. Salt the inside of turkey a little, or rinse it out
with salt water, which is better. Drain dry, till the inside with the
stuffing, and with a course needle and yarn sew it up. Fill the place
where the crop has been also, and sew it up. Lay some flat sticks
crosswise of the dripping pan, lay the turkey on them with the back
down, spread butter over the outside of the turkey, salt, pepper and
dredge well with flour. Put a little water in the bottom of the pan
and place in oven. Bake in a moderate oven fifteen minutes to the
pound. If the fowl should be rather old, put a pail of water in a

18 ‘ THE CHAUTAUQUA COOK BOOK.

boiler, lay some sticks crosswise to lay the turkey on so it will not get.
in the water, and let steam two hours, then place in a moderate oven

and bake a nice brown. Have one cup of water and a piece of butter
' the size of an egg in a basin, set on the stove, and when the fowl begins
to roast, baste often, and dredge with flour each time after basting-
If it browns too fast cover with a buttered paper.

DRESSING.

Take the liver, gizzard and heart, put in a stew pan and boil in
enough water to cover them; do this on first beginning to cook the
turkey, so they will be tender. Put in a chopping bowl and chop fine.
Add this to the water in which they havebeen boiled, and when the
fowl is done take up on a warm platter, place the dripping pan on the
stove, then add the chopped giblets, and water enough to make the
required amount of gravy. Season well with salt and pepper, stir up
enough brown flour with cold water, and stir in the gravy to make it
the consistency of cream. Take up the gravy in a gravy boat, and serve.
If you wish an oyster stuffing, add one pint or more of oysters, after
the liquor has been drained from them, and they are free from shell.
If you have more stuffing than you can use for the fowl, place it around
it in the dripping pan. A swab made of a stick,wit‘h a cloth tied on
the end, is better to baste with than a spoon. \Vhile the fowl is roasting
turn ofte 1, so as to brown all sides. If a fowl is young and. tender it
is not necessary to steam it. \Vhen steaming be sure the boiler is well
covered. If there is more fat in the pan than you wish, take some out.
before adding the giblets.

ESCA L OPED T URKE Y.
Make in the same way as escaloped oysters, except adding stmieof"

the gravy, and mincing the turkey. Do not chop it but shred. and
pick it from the bones. Make and bake the same.

DRESSING FOR ESC‘ALOPEI) TURKEY.

One half cup sweet milk, one-fourth cup butter; season with salt
and pepper, stir in enough bread crumbs or rolled crackers to thicken
it a little. Before putting the dish in the oven pour this dressing
over the top. cover the dish, place in oven and bake half an hour;-
remove the cover and let remain until a nice brown. Thenit is readv
to serve. T urkey may be pressed the same as chicken. .

ROAST I) UCK.
Make a stuffing the same as for turkey. Add potatoes and a very'

little onion, otherwise do in the same manner as for roast chicken..
Mince omen very fine.

BROILED PA If TR] I )( 1'- E.

Take the breast and broil the same as beefsteak; serve on a warm.

TESTED AND APPROVEl)‘ RECEIPTS. 19

platter, season with butter, salt and pepper. It is nice made same as
chicken pie, pot pie and fricasseed chicken.

CHICKEN PIE.

Cut a chicken and cook the same as for fricasseeing; do not cook
until tender, as it will cook while the crust is baking. Make a crust
the same as for soda, cream or baking powder biscuit. When the
chicken is thickened ready to serve, pour in the dish in which you
wish to bake it; roll out a crust the same as for biscuit, place over the
top of the dish containing the chicken, and pinch well down to the
sides; make a few holes in the top, place in a hot oven, same as for
baking bread; bake one-half hour, or until it is a nice brown. Serve
in the same ,dish used for baking:’

CHICKEN Po T—PIE.

Prepare the same as for chicken pie, except not making the gravy
more than half as thick.

DUMPLINGS FOR PIE.

One pint of sweet milk, two teaspoons bakin powder, or one of
soda and two of cream tartar. Mix the powfer thoroughly with
a pint of flour, add a little salt, and one well beaten egg; stir well
together and add flour as long as you can stir with a spoon. Twenty
minutes before serving dinner add the dumplings to the chicken while
boiling, having ipverted a' plate two-thirds the size of the kettle,
drop in dumplings one spoonful at a time, and boil. These dump-
lings may be made of one' pint of sour milk, one tablespoon butter,
and one teaspoon soda, omitting the cream tartar. Do not remove
cover until dumplings are ’done. 'Ser‘Ve chicken and dumplings on
same platter, and remaining gravy in a gravy boat,

 

MEATS.

ROAST BEEF.

Prepare the same on the outside as roast turkey; put in a very hot
oven at first, then let cool gradually. Put enough water in the bottom
of the pan to keep from burning. Allow an hour for six pounds of-
meat rare done, and one hour and a half for well done. Sirloin, or
standing rib pieces are the best: have the butcher skewer and prepare
it for you in shape. When done put meat on a ,warm platter, pour off
most of the fat, put dripping pan on the stove, add enough water for
gravy ; rub with cold water some browned flour to a smooth aste, stir
in and season with salt andxpepper to taste. Let cook unti flour is
done, and serve. ' -

20 ‘ THE CHAUTAUQUA COOK BOOK.
ROAST BEEF PA TTIES.

Mince fine, cold roast beef, fat and lean . Before chopping the meat,
add piece of onion the size of a pea, and chop with the meat. Season
with salt, pepper, and a little minced parsley, if you choose. Add
enough gravy to moisten the meat. Then prepare tarts and fill same
as for oyster patties.

BR ( )1 LEI) BE E Fb TEA K.

Lav the steak on a meat board, pound if you wish. (I think steak
is much better not pounded). Trim off all superfluous fat, and place
the beef on a well greased broiling iron, over some hot coals. Turn,
let cook on both sides until well searedover. If the fat drips on the
coals and sets them on fire it may be extinguished by throwing a little
salt on the blaze. \V hen done spread on a hot platter and spread
with plenty of butter, and season with salt and pepper; do this the
last thing before serving. Steak is always best when two or three
days old, if the weather is so it will keep. Cold beefsteak can be
chOpped very fine, put on a little water, coVCr well, cook a little while,
put in a little butter, a little sweet cream, and thicken with a little
flour; season 'with salt and pepper. Let this come to a boil, and pour
while hot over some pieces of toast. This is a very nice way to
prepare boiled ham, by adding the beaten yolk of one egg.

BEEFS TEA K BALLS.

'One and one- half. pounds round steak, all lean, chopped fine;
add two well beaten eggs, one tablespoon of- fiour, stirred to a smooth
paste with two tablespoons milk ; salt and pepper to taste. Stir this well
together and fry in a frying pan, in hot butter, by dropping one spoon-
ful in a place. 'l‘ough steak can be cooked in this way, and is very nice.

BEEFSTE.-1K POT—PIE.

Take any small piece of steak, cooked or uncooked, add bones if
you have any, boil until tender in water enough to cover them. Con-
tinue the same as for chicken pie. Or you an stir some flour to a
smooth paste in a little cold water, add, let cook a minute, and serve.

FRIED LI VER.

(fut slices of liver about one-fourth of an inch in thickness, pour
over it. some boiling. water, then drain off immediatclv; have a hot
spider on the stove, with beef drippings or fried meat fat, roll in rolled
c *ackers the pieces of liver, or in equal proportions of meal and flour,
or fine bread crumbs; season with salt and pepper, frv a nice brown
on each side. Cook over a slow fire about twenty minutes.

FR] 1431) BEEFS' ‘EJ K.

Put on frying pan and let get smoking hot over a very hot. fire;
have steak prepared same as for brodmg; just. before putting it in the

TESTED AND APPROVED RECIPES. 21

pan put in enough butter so the steak will not stick, and with a knife
and fork keep to work at the steak so not to let it stick; when well
seared over, turn and cook the same on other side, then season same
as for broiled steak. This should be done the last thing, and do not
leave it until done. It is very nice this way, and tastes like broiled steak.

ST ( 7147147411) 1)’ E Eli’ST E A K.

Take a round steak and prepare the same as for broiling. Make
a stuffing the same as for roast turkey. Sprinkle one side of the steak
with salt and pe1')per, then spr and the stuffing in the center, bring the
sides together, and sew same as you would a fowl, then spread a
small bread pan with butter, add a little water, season the outside with
salt and pepper, dredge with flour and roast' same as a fowl. If you
have a roaster use that, if not cover up with sheet iron tin so as to
keep in the steam. Roast one hour, baste often, very nice. Can be
eaten hot for dinner, and what is left slice cold for tea.

IUiICASl’EEl) DRIED BEEF.

Slice very thin some dried beef, put in a stew pan. with water
enough to just cover, let come to a. boil; have some flour stirred to a
smooth paste with some cold water, stir into the water with the beef,
let cook enough to cook flour, season with pepper and salt if needed.
Put in a piece of butter the size of a small egg, the well beaten yolk
of one egg lastly, if you choose—can be used with or without. Remove
from fire. Never let dried beef boil more than to cook the flour, as it
toughens it. -
BEEFSTEAK PIE.

Make and bake the came as chicken pie, using beef in the place of
chicken.

BOILEI) CORNEI) BEEF.

If beef is very salt soak over night in cold water, but if salted after
rule given in this book, is never too salt. \Vash in cold water, put in a
kettle, and cover with cold water. Set on part of stove where it will
simmer and not boil hard. If meat is tender and not very large pieces,
it will cook in two hours—use more time if necessary. If beef is
tough, either fresh or salted, one tablespoon of vinegar will help very
much to make tender. If to be served cold let remain in liquor until
cold, as this makes it more juicy. Use the liquor from boiling fresh
beef for any nice soup.

VEAL 1{( )LL.

One and one-half pounds veal, chopped fine, two tablespoons butter,
four rolled crackers, salt and pepper to taste, add one well beaten egg,
mix these thoroughly together, put in a bread tin and bake one hour.
Baste very often with some hot water and a piece of butter melted in
it. The tin should be deep and narrow, so as to make a nice loaf. I

22 THE CHAUTAUQUA COOK BOOK.

always use a sausage cutter for cutting up raw meat, it is much nicer
and less work.

VEAL ROLL.

Two pounds lean veal, one-half pound salt pork, chopped fine, three
rolled crackers, one well beaten egg, season with pepper and a little .
nutmeg. Bake same as preceding recipe. Veal patties may be made
same as beef patties, using veal in place of beef.

CROQ UEms.

Made from veal, mutton or lamb. Two pounds meat chopped very
fine, one teaspoon white pepper, one tablespoon salt, butter size of a
large egg, two well beaten eggs, one-half pint cream. Should be fried
in hot lard and butter, or put in tin and bake like veal or beef roll.

VEAL 0A TOAST.

Chop veal rather coarse, salt, pepper and boil until tender, in a
little water, add a piece of butter, thicken with a little flour made into
a thin paste with a little cold water. Put some toast on a warm platter,
pour this over it, and serve hot.

BEEF ROLL, No. 1.

Tyo pounds round steak, chopped fine, two well beaten eggs, one-
half teacup rolled crackers, one-half cup butter, one-half cup milk,
season with salt and pepper, and a little sage, put in asquare bread tin
and bake, basting often. Bake one hour. Make same as No. ‘2.

BE JP ROLL, No. 2.

One pound and a half round steak, lean and fat, minced fine, beat
two eggs well, add one cup and a half warm water, two teacups rolled
crackers, one- half teacup melted butter, season well with salt, pepper
and a little sage, add meat, mix well with a stiff spoon, put in tin,
place in a bot oven and bake one hour. Baste after it begins to brown.

If you wish you can serve it hot for dinner, and cold for tea. All the
rolls are very nice.

FRIED BEEF.

Put to cook in a quart of water any kind of a piece of beef. Do
this about four hours before using. Cook over a slow fire and turn
often. Salt about two hours after it begins to Cook, Let the water
cook out, leaving a little to keep from burning. It will take about
three hours for meat to cook, if tender, and four if not. Pepper the
same time of salting. \Vhen done it should be fried on all sides a nice
brown, in its own fat, and the water” all cooked out. Very nice, hot
for dinner, and makes excellent cold meat sliced for tea. If water
boils out fast keep adding a little until tender.

TESTED AND APPROVED RECIPES. 23

BEEF STE W.

Cut two pounds of meat from the round or any poor part of the
beef, cut off the fat and let cook ten minutes, in a stew pan, in a little
water, slow. Cut the lean meat in small pieces and put to cooking in
a kettle. Dredge well with flour, season with salt and pepper, and
a little piece of butter. Set over the fire and stir constantly with a
large iron spoon, and stew until brown. Add one quart of hot water,
and let simmer for two hours and a half. When the fat has stewed ten
minutes put in one slice of turnip, one carrot, one large onion, chopped
fine—let cook until done. When the lean meat has boiled the given
time add two potatoes sliced fine, one tablespoon flour, mixed to a
smooth paste with a little.cold water, make very thin, add and let
boil ten minutes in the same amount of water as at first. Add dump-
lings, cover tight, and let boil twenty minutes.

DUMPLINGS.

One pint flour, one-half pint milk, one-half teaspoon soda, one teas
spoon cream tartar or one and one-half baking powder in the place.
Measure flour before sifting, add baking powder or cream tartar,
whichever is used, and sift. Then mix with the milk, after dissolving
soda in warm water, if soda and cream tartar are used, and add to it.
Put on kneading board and roll three-fourths of an inch thick. Cut with
small biscuit cutter, or in little squares, add to lean meat, cover tight,
and boil ten minutes, serve all on one dish. The vegetables you have
cooked in the fat, season with salt and pepper, and serve in another dish.

Ill UT T ( )N ( 711701.); i'.

Take mutton chops prepared for cooking, pound flat with a meat
pounder. Dip these in well beaten egg, then cracker or bread crumbs,
put into hot frying pan with a piece of butter the size of a butternut,
and the same amount of fat, and fry a nice brown on each side. Serve
hot. Veal may be cooked in the same way. Mutton may be cooked
the same as escaloped turkey, by adding a few slices of tomatoes, all
through it, or cook after any recipe given for cooking chicken.

FRI 0:1 DI LLI S.

Take any cold meat, no matter if it is two or three kinds, chop tine.
To one large cup of meat add two well beaten eggs. Take one large or
two small slices bread, pour over it boiling water, let soak and drain
off all the water you can, season well with salt and pepper. Before
chopping the meat add a piece of onion the size of a pea, chop fine,
mix well together, fry in a little butter until a nice brown. This is
very nice for breakfast and tea, and all scraps of meat can be used.
Lean fresh pork is better than the boiled meat.

BOILED HAM.

Pour boiling water over ham and let it stand until cool enough to

24 THE CHAUTAUQUA COOK BOOK.

wash. Take a coarse cloth or stiff brush and give athorough rubbing.
Put in a kettle and add cold water enough to cover. If the ham is very
salt should be soaked over night, if not it is not necessary. \Vhen it
comes to a boiling heat set on top of stove and let. simmer, but not boil.
If ham is very large let remain in water four or five hours. Take out,
put in a dripping pan, peel off the skin. and set in a moderate oven-
with the lean side of the ham down. Lay on muffin rings or some-
thing to keep from laying in the fat. Let remain in oven about an
hour, take out, set in a cool place, and use when you choose. The ragged
part of the ham mince fine, and use for omeletes and sandwiches.

MIKE 1) SC 1N1) WI 01 I ES.

Chop fine eold ham, Cold tongue or cold chicken; mix with one
pint of the meat half a cup melted butter, one tablespoon mustard if
desired, a little pepper; one tablespoon salad oil or melted butter, the
yolk of a beaten egg; spread on bread cut thin and buttered. Ham alone
may be prepared in this way, or may be used by adding one egg, a little
flour beat together, and fry one spoonful in a. place, in hot butter.

ROAST SPARE RIB.

Seasbn well with salt, pepper and a little sage, put in a dripping
pan, add a little water, bake a nice brown. By cracking the bones
twice you can roll up, fasten together with skewers, or tie up with
coarse twine or narrow strips of cloth, and stuff the inside with a
stuffing made same as for turkey. Serve plain apple sauce with pork.

SPARE RIB POT-PIE.

Prepare meat same as for chicken pot-pie, but before adding the
thickening skim off all the fat you can ; otherwise make in same manner.

SPARE RIB PIE.

-Make and bake same as chicken pie. Skim ofi all the fat
before adding the thickening.

PIGS FEET SOUSE.

Take off the horny parts of feet by dipping in hot water and press—
ing against them with a knife; shave or singe off all the hair, put in
cold water and scrape clean. Let soak at least twenty-four hours.
Change water and salt occasionally, before cooking; then put in a
kettle, add cold water to cover them, let boil five or ten minutes. pour
off water, add fresh and boil until meat is ready to dr0p from bones;
when it begins to get tender skim off all 'the fat you can, then add
salt—a good deal is required. This is now ready to serve. If you
wish it pickled, put in a jar-in vinegar, with some of the boiling liq-
uor, add enough vinegar to make a pleasant sour; add a few cloves -
and whole peppers. When wanted for table, take out the quantity
you wish, put In a frying pan, add more vinegar, salt and pepper if

TESTED AND APPROVED RECIPES. 25

needed, boil until thoroughly heated, stir in enough flour to make it
the consistency of gravy, let boil, and serve hot; or when boiled
tender the meat can be removed from the bones, seasoned well, pack—
ed in a dish, and sliced cold, or you can eat them just pickled.

1’11 {-8 H EA D ( 3111612316.

Having thoroughly cleaned the pigs head, let soak until the blood
is soaked out; take out the eyes and brain, take off the ears, put the
head in a kettle with enough water to cover and boil until it will drop
from the bone. Then prepare the same as pressed chicken, except add
sage; when ready for pressing, heat hot, spréad a very thin strainer -
in a cullender or tin sieve, put in the meat, turn something over the -
top, a. little smaller than the pressing dish ; put on 11 havy weights, set
over the water it has been boiled in, keep very hot for a number of
hours; this presses out the fat and makes the cheese very nice. If
the head is very fat, it is nice to use one-third tender beef, boiled in
the same manner. T he fat may be chopped very coarse. This may be
sliced cold; or make a batter of one egg, a very little milk, add
enough flour to make a thin batter ; dip each piece in this and fry
in lard or butter. This is a nice breakfast dish.

H A .l[ FOR S U51 1” ER USE.

Cut ham, partially fry it until water is out, pack in a jar and pour
over it the fat that fries out of it; add lard if needed to cover the
. meat. Set in a cool place. Cover again with lard when you use
from it. Very nice for summer use. All it needs is warming when
it is used.

FRI E1) SA LT 1)(,)]L)1{.

Slicethinly ; to about six slices, add one quart of water; put over
the fire and let remain until nearly boiling. Take out the meat, pour
out the water, add a small piece of butter, enough to grease the
bottom of frying pan, roll aach piece in flour, and fry rather slow to
a nice, crispy brown; take imn'lediately out of the fat; put on a
warm platter and serve.

1)]1’ ESA l .\'( I .

Pour n Early all the fat. out of the pan, put on [the stove, add one
pintmilk, two tablespoons flour, mixed to a thin smooth paste ; stir
this in milk when boiling, season with salt. and pepper, let cook until
flour is done, take up in gravy dish, and add a piece of butter the
Size of a hickory nut. This makes a very nice gravy ; butter may
be added to meat, thesame as beel'steak.

SJ U SA (1E.

Cut sausage meat fine, in sausage cutter. It' pork is very fat you
can add three or four pounds of lean round steak to forty pounds meat,
add one pound salt, three ounces ground black pepper, one-fourth pint

26 THE CHAUTAUQUA COOK BOOK.

sage, two tablespoons heaping of ginger; mix this thoroughly together,
and pack in pans, or make bags and fill ; smooth down well. and cover
the top with hot lard. This is a very good recipe. I have used it
for years, and many comments have been made on my sausage.

SA. L TI NG BEEF.

\Vhen beef is cut ready for salting. lay in vessel in which you
wish to salt it and make a pickle in the following manner: four gal-
lons water, six pounds salt, one and one-half pounds brown sugar, two
ounces of saltpetre ; stir all together and boil, skimming as the scum
(rises. \Vhen cold pour over the meat. Lay pieces for dried beef on
top. If any meat is left at the end of: two months, scald brine and
skim; add one-half pound salt ; when cold pour over the meat
again. This amount will salt one quarter, let it weigh more or less,
and is an excellent rule.

DRIED BEEF.

At the end of two or three weeks, take up pieces (mentioned under
heading “salting beef,”) drain dry, trim olf the ragged parts nicely,
and hang up to dry. Do not hang very near a fire, and take it. down
before it is dry, as it will dry some afterwards; hang in a cool place. If
you keep it a long time,and it should get pretty dry, wet a cloth pretty
wet and wrap around the meat; let lay a day or two. Dried beef
should be out very thick and not more than four pieces in a quarter.

{10 SALT PORK.

Cover the bottom of the barrel with a thick layer of salt, pack pork
in closely together, with the rind next the barrel ; set it up edgeways;
then when you have completed the layer put on a thick layer of salt,
and proceed the same until pork is all salted. Make a strong brine of
soft water and salt, boil and skim, and pour over the meat. If the
stone over the meat is not large enough to cover it well put on a
board with a stone on top to keep brine over meat. If in the spring
there should come a scum on the brine, pour off, scald and skim well,
and pour on again. If you have old brine when salting pork, always
boil and skim before using it. Brine cannot be too strong, as the

water will not take up only about so much salt. Let brine get
cold before pouring on the meat.

To C URE HA Ms.

To salt hams, lay on a board the skin side down ; take two-thirds
salt, one-third brown sugar, and to about four hams, use two ounces
of saltpetre, two heaping cups salt, one scant cup brown sugar; mix
this thoroughly together, and rub the hams well over, especially
around the bone at the end of the ham; then lay quite a thick layer
on the top of the ham. \Vhen this has dissolved, rub again in the
same manner with not quite so much as the first time; when it dis-
solves asceond time it is ready for smoking. To keep hams after

TESTED AND APPROVED RECIPES. 27

smoking, wrap in a thick brown paper, and tie in a thick bag, before
flies come; or cut in thin. slices, trim off rind, pack in a jar, cover
with hot lard. Take care that the crevices are well filled. This
is a very nice way to cure hams.

1 0 CURE H AMS.

For one hundred pounds of meat make the following brine: Three
pounds brown sugar, seven pounds of coarse salt, one ounce of salt-
petre, to five gallons of water. Put all ingredients into a granite,
porcelain or copper kettle, let come to a boil, skim well; pack the
hams down in a large barrel, or vessel used for salting meat, lay them
on their side, endwise, close together, put a heavy weight on, then
pour on the brine hot. Let them remain in the brine three weeks;
then take out, let drain, and they are ready for smoking. The result
is the same as the preceding recipe, both sugar-cured. I prefer this
to the other recipe, as it is less trouble, and does no harm if not taken
out of the brine just at the time given.

10 PREPARE BEEFSTEAK AND KEEP I’l 'FRESH AS
WHEN A DA Y OR TWO OLD.

Prepare jar by scalding in hot brine. Sprinkle a little salt, salt-
petre and pepper on bottom of. jar,put in one layer of meat. In order
for you to know how much salt to use you will have to lay down one
pound of the steak, sprinkle with as much salt as it would need were
you cooking it. Before you use the salt measure it in a spoon, then
you will know how much you use for one pound of meat. You
will also know how much salt to use for the amount of meat you have.
One-fourth ounce of saltpetre is the amount used for fifty pounds of
meat; pulverize saltpetre very fine and mix with salt. Salt each layer
with this and sprinkle on as much pepper as you think it needs. Be.
very careful in laying down the meat to fill all cavities, pack down
as solid as you can. When you have the meat all used up, put on a
cloth rung out of hot salt and water with a little saltpetre and press
down over the meat and put on a weight by placing a large plate or
something that will cover the meat, then lay on a stone. Every time
you take up any meat rinse the cloth out and dip it in hot salt and
water the same as the first time. It is a good plan to let the meat
remain over night, after it is sliced, before packing. Then drain oflf
all the blood that oozes from it. Beef put up in this manner has been
Known to keep four months and veal six weeks in dog days. It is
more tender than when first layed down. Set in a cool place.

BEEF TONGUE.

To a fresh beef tongue add one pint of salt and enough water to
cover; boil until tender. This amount of salt and water is enough
for two tongues, as well as one. Boil until tender, take from the kettle
and peel oflf the hard skin. Very nice to be eaten with tomato sauce. -It
requires a good deal of salt for fresh tongue; do not let water boil down.

28 ’ TIIE CHAUTAUQUA COOK BOOK.
TOUGH STEAK.

To make it tender put it in a chopping bowl, lay out smooth,
and with a chopping knife chop it lengthwise and cr(.)sswise, but
not to separate it ; then proceed the same as fried steak.

BEEF ROLL.

Take apiece of belly beef, lay on your meat board out straight
and seastm well with salt and pepper, dredge with flour; then begin
at one end and roll up as tight as you can ; wind it around with a
string from one end to the other; tie tight, then pin a cloth around
it as close ‘ s you can,and put in a kettle; put on enough boiling salted
water to cover it, and boil until tender. Remove from the kettle, let
it remain tied up until cold; slice off thin slices. It. is very nice
for lunch or tez; will slice off like roll jelly cake.

MOCK SA USA GE.

Soak dry bread in water. Take as much cold meat, chopped fine,
as you have bread. Mix, and season with salt, pepper, and sage.—
Make into small cakes, and fry in a little hot fat.

I ’1 CK L ED T ONG UE.

After a tongue has been boiled peel and lay in some weak vine-
gar; add a few whole pepper corns and cloves. This should be done
the day before you wish to use it. Cut 111 thin slices when served.

 

SAUCES.

TOMA T0 SA. UCE.

One quart can of tomatoes, boil down half, then strain. Rub to a
smooth paste one tablespoon butter, one t Easpoon flour, and a little
salt; stir all together and let boil enough to cook the flour.

(JILUNBERR Y SA UC 1.

Pour four quarts of boiling water over one quart of cranberries;
let stand until you can bear your hand in the water; then look the
berries over, pick out all bad ones, put in a porcelain kettle, pour on
a pint of boiling water, and let cook until berries can be easily mash-
ed. \Vhile these are boiling, put one pint white sugar in a baking
dish, put in oven and let get very hot. When berries are done mash
fine, add the hot sugar, mix thoroughly, stir and let cook one minute.
This should be put in moulds or cups. If you wish it very smooth,
rub through a sieve before putting in dishes. This is very nice to be
served with meats, especially roast meats.

TESTED AND APPROVED RECIPES. ‘ 29

APPLE SA UCE.

Pare, quarter and core a baking dish full of nice, juicy apples,
cover with a thick layer of sugar, put a cover over the dish, put in
the oven and bake until the apples look clear and tender. If the
apples are fixed in the same manner, you can put them in a stew pan,
add a little water, when they begin to break in pieces stir well, add
white sugar enough to sweeten to taste. This is nicer to be rubbed
through a sieve, and to about six good sized apples, add the whites
of two eggs, beaten to a stiff froth, and mix well with the sauce.

PLAIN APPLE SA UUE.

Pare, quarter and core nice, juicy apples, stew until tender, add
u n 0 o ‘
sugar to taste. To be served With roast, boiled or fried pork. Should
not be very sweet.

0 YSTER SA UCE.

One-half pint boiling water, one-half cup butter beaten to a cream
with two tablespoons flour; add one-half. pint oysters; let come to
a boil, stir in the flour and butter, let boil a minute; season with
salt and pepper, and serve.

CELEB Y SA UCE.

Cut celery stalks one-half inch in length; use one cup of this;
boil tender. Add one cup of water, or the water in which a fowl has
been boiled ; thicken with a little flour, add one teacup of rich milk
or cream, season with salt and pepper.

HORSE RA DISH SA UCE.

Wash and scrape horseradish very clean ; grate in the open air on
a coarse grater. To one cup of horseradish add one teaspoon white
sugar and one-halt of salt. Cover with vinegar and cork tight.

SA LA I) SA. U CE .

Boil two eggs in the shell three minutes, add a mustard spoon of
prepared mustard, a little pepper and salt, three tablespoons of butter,
salad oil, or fried meat fat. Beat these thoroughly together, with one
teaspoon of tomato eatsup ; add enough vinegar to make a pleasant
sour. Is very nice to be used with meats, fish or salads.

C URR Y POWDER.

An ounce of mustard, one of pepper, three of coriander seed, one
of ginger, three of tumerick, one-half ounce of cardamon, quarter
ounce cummin seed, same of cayenne pepper; pound all fine, sift and
cork tight. One teaspoon of powder is sufficient to season anything.
This is nice for boiled meats and stews.

30 THE CHAUTAUQUA COOK BOOK.

DEA WN B UT] ER.

Rub a half tablespoon flour into half cup butter, and beat to a
cream. Pour on one-half pint of boiling water, cook to a boiling
heat, but do not let boil; stir constantly. Flavor this with any of
the flavoring sweet herbs; add two hard boiled eggs, minced fine.

 

SALADS.

EGG SALAD.

Take twelve hard boiled eggs, shell them and cut in halves, length-
wise. Mince yolksfine, and add enough vinegar to make them soft;
season with one teaspoon mustard, a pinch of cayenne pepper, alump
of butter the size of an egg, celery and salt to taste. Potted or minc-
, ed ham may be added if desired. Fill the halves of the whites with
this mixture, and serve. Garnish with parsley leaves, lettuce or
celery will do as well.

CHICKEN SA LAD.

Prepare a chicken the same as for fricasseeing; boil until flesh will
drop from the bones. When it begins to get tender salt well. Before
quite cold pick from the bones, free the meat from skin and gristle,
and pick into small shreds; do not chop. Take twice the amount of
celery that you have of chicken , cut it about threeofourths of an inch
in length, shred fine, and put in some ice water. Boil hard four eggs;
when cold shell and slice them. For dressing use salad dressing, No. 1.
This may be prepared the day before using. Pour the dressing over
the chicken, mixing thoroughly. Just before serving; add celery last;
which should be very crisp. In place of the celery nice, crisp lettuce,
or finel V shaved white cabbage may be used. Either makes a nice
salad. f either cabbage or lettuce is used, use celery salt for flavor-
ing, (or celery seed). When pouring the dressing on the salad, and
adding the celery, mix lightly with a silver fork, but mix well. Place
in a dish and form a mound; garnish the top with the sliced boiled ~
eggs, and garnish the edges of the dish with the fine leaves of the
celery; set in a cool place until needed. The liquor in which the
chicken has been boiled will make a nice soup by adding noodles.

POTATO bALAD, No. 1.

Take six boiled potatoes, of medium size, and put them in a sauce-
pan, after being sliced very thin ; add a little water, cover closely,
and steam a little; slice one small onion fine. When potatoes have
steamed a little take from stove, add one-fourth cup vinegar, two
tablespoons fat fried from pork, one small teaspoon salt, same of
pepper ; add onion and stir very briskly together. When it is right
, it should be a very pleasant sour, and the dressing a little thick. It

TESTED AND APPRVOED RECIPES. 31

is very nice to add very finely sliced lettuce or cabbage just before
serving. Season with celery salt, if you choose. Garnlsh w1th
slices of hard boiled egg. ‘

POTATO SALAD, No. 2.

Proceed the same'as No. 1 in preparing for the salad. Lay alter-
nately in a dish two layers of potatoes and one of thinly sliced onion and
hard boiled eggs. Season with salt and pepper, as’you lay the layers.
Use dressing No. 2.

SALMON SALAD.

One small teacup vinegar, two tablespoons butter, one teaspoon of
ground English mustard, one-fourth teaspoon cayenne pepper, one-
half teaspoon salt, one teaspoon sugar. two well beaten eggs. Place
this in a dish set in boiling water and stir constantly, as long as 1t
thickens. When cold add one-half cup thick, sweet cream. and add
to one can of salmon.

BOILED VEAL SALAD.

Cold veal picked and shreded fine like chicken, one part meat two
parts cabbage, lettuce or celery, either makes a nice salad. Use any
nice salad dressing. You can use the cabbage or lettuce and glve
it the celery flavor by using a little celery seed. This is an excellent
.salad. ‘

DRESSING, No. 2.

Beat the yolk of one raw egg and a half teaspoon of made mustard
to a smooth paste ; stir in three tablespoons sweet cream, one at a
time ; add one tablespoon of strong vinegar, or two if not veII'y strong ;
beat the white of the egg to a stiff froth, and mix in last. our this
over your salad and let stand a few hours before serving. Cold pork
cooked in any way is always nice with potato salads.

HAM SALAD.

Mince fine some cold boiled ham, add twice its bulk of celery, let-
tuce or cabbage, prepared same as for chicken salad. Put in sauce
, pan one small cup vinegar, one cup thick sour cream free from milk,
a piece of butter the size of a hickorynut, or a piece of fat boiled from
the ham, of the same size ; one teaspoon sugar, a little salt, one even
teaspoon black pepper; or, if too much, use less. Mix a small table-
spoon of mustard, smooth with a little cold water; add the yolks of
two eggs, well beaten; stir this carefully into the cream and vinegar;
-do not let boil, as it will curdle. Take from the stove, set in
cold water or on ice. When cold pour over the salad and mix well.

VEAL LIVER SALAD.

Boil until tender half of one liver, chop very fine, add a little onion
before chopping, and mince with the liver. Boil two eggs hard, let

32 THE CHAU'I‘AUQUA COOK BOOK.

get cold, and chop fine. ,Add one teaspoon of mustard, salt and pep-
per to taste,enough vinegar to make moist and pleasant sour; mix this
weil together, and let stand two or three hours before serving. Excellent.

SAL A I) DRESSING.

One large cold potato grated or mashed very fine ; add the yolk of
a raw egg, stir well together and season with a teaspoon of mustard, a
little salt and pepper, two tablespoons olive oil, orthe same amount of
pork fat or butter. Always add the oil, butter or fat a little at a time,
and stir constantly. This dressing is very nice with celery, cabbage
or lettuce salad. Add two tablespoons Vinegar last, or more if not
strong. Do not let boil but get hot enough to cook the egg.

SLA W.

To be eaten hot or cold. One quart cabbage chopped fine. Place
this in a frying pan, pour over it a little hot water, cover tight, and
let steam five minutes.

DRESSING FOR SLA W.

One heaping teaspoon each of salt and whole white mustard; two
tablespoons of thick sweet cream; one tablespoon butter, three of sugar,
one-third cup vinegar, the well beaten yolks of two eggs ; add mustard
to eggs, beat well ; add sugar, salt, cream; stir all well together and
set over the fire and stir constantly until it thickens. If there is any
water left on cabbage, drain it off, pour this dressing over it and mix
well. Add vinegar last. Very nice. This dressing is very nice for
cold cabbage as well.

COLD SLA W.

Shave very fine on slaw cutter some crisp cabbage. Take one tea-
spoon flour, mix to a smooth paste with a little cold water, stir into
this one cup boiling water ; add two tablespoons vinegar, a teaspoon
of sugar, a little salt and pepper, and one tablespoon butter, one-half
teaspoon mustard. Stir these well together and let boil enough to
cook the flour; pour this over the cabbage. This is a very nice
cold slaw. Any cabbage to be eaten raw should not be chopped, as
that toughens it, but shaved fine on a slaw cutter.

HOT SLA W.

Chop one-half small cabbage very fine, one egg, one tablespoon
mustard, one teaspoon sugar, one-half cup vinegar, one-half cup water,
pepper and salt to taste, a piece of butter the size of a butternut, one
teaspoon flour. MIX flour wrth a little cold water, beat egg well, add
mustard ; stir all ingredients'well together and pour over the cab—
bage. When it. has steamed .five minutes, serve hot.

S A L A D DRESSING.

Boil and mash fine while warm one potato, with the yolks of two

TESTED AND APPROVED RECIPES. 33

hard-boiled eggs ; rub very smoothly together ; add three tablespoons
of melted butter, fried pork or salad oil, one teaspoon made mustard,
.a‘little salt and pepper, one teaspoon of grated onion ; mix these very
thoroughly together, add one-half cup very weak vinegar. Very nice
for cabbage, lettuce, celery, or any kind of salad. Should be as thick
as sweet. cream when done.

For salad use crisp lettuce, finely shaven cabbage, or celery. The
white of the egg slice and use as a garnish for your salad.

SA LA I) DRESSING, N0. 1.

Beat two eggs ; one-half cup of vinegar, one teaspoonful of mus-
tard, one of sugar, one—half teaspoonful of salt,'and butter the size of
an egg. Set this in boiling water until the egg is cooked ; stir con-
stantly. Now add vinegar boiling hot. In place of the butter you
can use three tablespoons of oil from chicken. Let get cold before
adding to salad. - '

QUICK SLA. W.
Shave cabbage fine, season with salt, sugar, vinegar and a table-

spoon of thick sour cream or you can use fried meat fat in the place
of cream. Very nice. Use one quart cabbage.

 

EGGS.

BOILED EGGS.

Three minutes will boil them very soft; four minutes will cook the
white hard and the yolk soft; five minutes will cook an egg not very
hard throughout; eight minutes will cook hard throughout. They
should be carefully dropped-in boiling water enough to cover them
well. Keep fire so as to keep them boiling the whole time. \Vatch
the time well, as a little too much boiling makes a great deal of differ-
ence. Or you can boil them just the same as potatoes, and as long;
they will not be tough, but mealy.

FRIED EGGS.

Put a piece of butter or fried meat fat the size of an egg into a
spider; let it get pretty warm; break the eggs, one at a time, in asmall
dish, and put in the frying pan. When you have as many as you wish
to cook, sprinkle a little salt over the top, cover close with a tight
cover, and let fry over a. rather hot fire, but not too hot; remove cover
often to see if eggs are done. When done there will be a white coat-
ing over the top, but the yolks will be very soft. Then with the knife
cut the eggs apart, take up with apancake turner that is square on
the end—I find that the best to use to take up eggs in good shape.-—-
Should be put on a warm platter and served immediately.

34, ‘ THE CHAUTAUQUA COOK BOOK.
POAOHED EGGS.

Have water boiling in a shallow frying or saucepan ; break, one at
a time, the eggs in a small dish and slip gently into the hot water.—
Place the pan over the fire and s prinkle a little salt over each egg; let re-
main until the white is perfectly set, then remove carefully on a platter,
which should have been warmed ; melt apiece of butter the size of an egg
and pour over the eggs; put on a little more salt and pepper and serve.
They are very nice poached the same way in milk instead of water.

SCRA MBLED EGGS.

Put a piece of butter the size of a butternut in a frying pan, and.
let get pretty warm; break what eggs you wish to use in a small dish
before putting into large one so as to avoid all bad ones; put the num-
ber you wish in frying pan, sprinkle on a little salt and pepper, keep-
constantly moving them from the bottom with a thin knife or slicer ;‘
do this until the yolks and whites are all set, then remove immediately
from the frying pan. Season with a little minced parsley, which should
be added before it begins to cook; or you may omit the parsley.

JELLIED EGGS.

Put eggs in a pail of boiling water that will cover tight; allow
one quart of water to six eggs; remove them to a part of the stove
where they will keep warm, and let them remain fifteen minutes;
the heat of the water cooks the eggs to a jelly-like consistency,
and they are very. nice and rich.

A N0 TH ER W A Y.

Place eggs in kettle with enough cold water to cover them. Let
them remain until they come to a b011, then take them right up and serve.

ESCA L OPED E G GS.

Melt a small piece of butter and two very thin slices of cheese (if
your cheese is hard grate it) in a frying pan ; put in the number of
eggs you wish to use ; put in different places over the eggs small
pieces of butter, season with salt and pepper. Now sprinkle thickly
over the top nice bread crumbs, place in the oven and let remain
until the yolks are of a jelly-like consistency, and serve. Very nice ..

0M EL E 7 TE.

Soak in a cup of sweet milk over night one cup of. bread crumbs ;
in the morning beat the yolks of three eggs, slightly, and add to bread
and milk; then add a little salt and pepper; beat the whites of three
eggs to a stiff froth and add them to the other ingredients; place in a.
frying pan a piece of butter the size of a butternut, let it get as hot as.
possible without scorching, and pour in the omelette carefully; when
it begins to set a little, work around the edges with a thin-bladed
knife, and loosen from the bottom of the frying pan. When pretty

TESTED AND APPROVED RECIPES. 35

well set turn one-half on the other half, loosen entirely free from the
frying pan, then carefully slide on a hot platter and serve immediately.
If you wish you can mince any kind of boiled meat, ham, chicken, or
any meat, and place on to of the omelette before folding. Omelette
should not be very thick. - ad better make two than have it too thick.

FRENCH OMELE’I TE.

Three eggs, one and one-half tablespoons corn starch, one teaspoon
salt, one-half cup sweet milk, one tablespoon butter. Dissolve the
corn starch in a very little of the milk, add yolks and beat together;
now add salt and milk, beat whites of eggs to a stiff froth and add to
the other ingredients. Put in a frying pan a piece of butter the size
of a butternut, let get as hot as possible without burning, pour in the
omelette, and cook same as preceding recipe. To be served with
cream or tomato sauce, but is good without either. ‘

PLAIN OMELETTL.

To one egg add one tablespoon of milk (these are the proportions);
cream is better ; beat slightly together, season with salt and pepper,
and fry same as other omelettes. It is very quickly made, and is nice.

RABBIT 0N TOAST.

Toast some nice slices of bread, cook eggs after poached eggs re-
cipe, butter toast well, and lay eggs nicely over the top; moisten
toast with the salted water in which the eggs are boiled, and serve hot.

SCRA MBLED EGGS.

Peel a large,firm, fresh tomato and chop it up small, chopping with
it a small bit of onion ; put into a hot saucepan with plenty of fresh
butter ; pepper and salt to taste. Stir on the fire until the onion and
tomato is thoroughly cooked ; then pour in four well-beaten fresh
eggs, and stir quickly until the eggs are nearly set. Serve on hot dish.

 

VEGETABLES.

GENERAL DIRECTIONS.

4

Vegetables are always best when fresh. Cabbage and lettuce should
be carefully looked over and laid in cold water until you wish to use
them. In repairing beets for cooking take care not to break the skin
or any of t e little roots; as that allows the sweet juice of the beet to
run out. Wash and scrape carrots, parsnips, and vegetable oysters;
pare potatoes, turnips, onions and tomatoes. If you should get any
vegetable too salt, put in a little sugar and it will counteract it.

36 ‘ THE CHAUTAUQUA COOK BOOK.
flO BOIL ASPARAGUS.

Cut asparagus about half an inch in length, and prepare in the same
manner as green peas. Pour on toasted bread if you choose.

GREEA T I’EASE.
Shell and wash in cold water, and boil tender the required amount
of pease ; do not put on more water than will cook them and leave a
little; season with sweet cream, butter salt and pepper. Do not let
the cream boil. If you are obliged to use milk, add a little corn starch

stirred to a smooth paste in a little milk; add enough to make it the
consistencv of cream, and one teaspoon white sugar.
BOILED ()NIfL 35.

\Vhen onions are pared boil in water enough to cover them, for ten
minutes ; pour off the water, add one cup milk and sufficient hot water
to boil them until tender. Skim out in the dish you wish to serve
them in, season with melted butter, pepper, salt, and a half cup of
sweet cream.

WINTER SQ UASII.

W ash the outside very clean, cut in any size pieces you choose, put
in steamer with the skin side up, and let cook until tender ; then scrape
the squash from the shell, mash and season like turnip. Or you can
cut in small pieces, lay in oven and bake same as potatoes. Serve, and
let'each one prepare for themselves.

8 UMMER SQ UASH.

\Vash clean, cut open, remove seeds, and steam in steamer until
tender; put in a cloth strainer and drain out all the water you can ;
then mash, season with salt, butter and pepper ; or they are very nice
cooked the same as egg plant.

MUSHROOMS.

Gather them fresh. Cut off the stems and pare the top, then if
you wish to make a stew, cut them in small pieces and put them in a
stew pan. Add a little water and cook until tender, then season
with salt, pepper and all the butter that your conscience will allow you
to put in. If you wish a soup, add more water; if like steak add less.
Very nice either way. They can be cooked in every way you would
cook meat or oysters.

E G G PLANT.

Cut in slices about half an inch thick, sprinkle with salt, and let
Stand half an hour ; wash in cold water and wipe dry; dip in a well
,beaten egg, then in bread or cracker crumbs, and fry in hot butter.

VE G E TABL E 0 YSTERS.

Boil or steam until nearly done, then cook same as fried oysters.

TESTED AND APPROVED RECIPES. 37

They may be cut in pieces about half an inch in length, and boiled in as
much water as you wish to use. If you wish them dry use less, and if a
soup more water. Season well with butter, cream, salt and pepper. If milk
is used thicken with corn starch or flour to the consistency of cream.

PA RSN I PS.

When prepared for cooking put in water enough to boil them ten—
der; cut in slices lengthwise and fry same as oysters. Or cut them in
thin slices, put into water and boil until tender, and prepare same as
green peas. Or make a stew of them, thesame as a pork stew, only
add the parsnips. Very nice. rl‘hey may he added to a boiled dinner;
they will cook in the same length of time as po‘atoes.

C U YUJIIBERS.

Pick green cucumbers. too large for pickling. pare and cut very
thin on cabbage cutter or with thin knife ; salt them well, pour on cold
water enough to cover them; let them stand five to ten minutes, or
until you wish to use them. Before serving pour off all the water,
add vinegar and pepper. A little thick sour cream adds much.

BOILED BEETS.

Wash beets well, put on in just enough water to boil them; when
tender take out, put in cold water, and peel off all the skin; cutlength-
wise or crosswise ; make a dressing of one scant tablespoon flour, pour
on one cup boiling water, a piece of butter the size of a hickorynut,
salt, pepper and enough vinegar to make a pleasant sour; let this boil
up a moment, and pour over the beets; serve hot. For pickling, cut '
them crosswise, and add vinegar, salt and pepper. For hash chop, fine,
add the same amount of chopped potatoes, season well with butter,
salt, pepper, and vinegar enough to make a pleasant sour. Or you
may omit the potatoes and it makes a nice side dish.

STRING BEANS.

String beans should be tender, and not too old. String them and '
break in pieces about an inch in length ; pour on plenty of hot water,
and boil fifteen miuutes; drain ofi the water, put on boiling water,
and boil' one hour. Season same as green peas.

SHELL BEA NS.

Shell and wash beans, put on cold water enough to cover them,
boil until tender, which will take one or one-half hour. If very young
they will cook in a half hour. Season same as string beans.

SA UERK RA UT.

Take solid heads of cabbage, halve them, cut out nearly all the core,
then out fine on a slaw cutter, sprinkle the bottom of the vessel in which

\

38 THE CHAUTAUQUA coox BOOK.

you wish to put it in (an oaken vessel is better, but a jar will answer),
put in a layer of cabbage, six inches deep, sprinkle on a little salt, same
as for cooking; then with a wooden pestle pound it down solid. Repeat
the operation, pounding each time, until the vessel lacks a few inches
of the top, cover with cabbage leaves, then a cloth, then a board fitting
loosely on the inside, and put on a heavy weight. If the brine does
not rise in two days add enough water with a little salt to cover the cab-
bage. Examine every two days and add more water in the same man-
ner until the brine rises and scum forms. Then take cloth and rinse
very clean, wring dry and replace. Repeat the operation about once a
week until the fermentation ceases, which will take from three to six
weeks. During this time it should be kept in a warm place, (but not
very warm), then remove to a cool place or cellar. One pint of salt to
a full barrel of cabbage is a good proportion. To keep in warm weather,
squeeze it out of the old brine in April, pack tightly with the hands it'l
a stone jar, then make a brine of one tablespoon of salt to a quart of
water ; boil and skim. \Vhen cool pour over, cover top same as before,
and add another cover closely over the outside. This will keep good
until after June. Can be eaten raw or cooked. A nice way to cook it
is to slice salt pork the same as for frying, put in kettle, put on one
quart of cold water, let come to a boil, take out, put in dish with sauer-
kraut, put on a little water and cook one-half hc ur. Put your potatoes
in the water where your pork was f reshened and boil them one-half hour.
Or, take the quantity you wish to use, wash in Cold water, then squeeze
out~with the hands, and cook in the same way as stewed cabbage. Or,
stew with a piece of salt pork ; freshen the pork a little first.

5 TE WED CA BBA G E.

Slice cabbage fine with slaw cutter or thin knife; put 011 a little
water, cover tight, and cook twenty minutes; add half a cup of thick
sour cream, take cover off and let stew until quite dry. Add a small
piece of butter, salt and pepper, one tablespoon sugar, and vinegar
enough to make a little sour; stir often to keep from burning. This
may be cooked in the same way without cream, but cream is a great
improvement. Or, you can cook until done, then add cream.

STE WED (Ll It’It’OTS.

Take the number of carrots you wish, clean and cut lengthwise,
about an inch in length ; stew in a sauce pan in a little water. When
tender, which Wlll take from a half to one hour, season same as string
beans. Carrots may be boiled with meat, like turnips and parsnips.

I)’ 0 I L E I) T URNIBS’.

Prepare turnips for cooking, cut in slices, and steam in a steamer
over the potatoes. Put a cloth between cover and steamer, so as not to
waste any steam, they will cook much sooner. They should be put to
cooking half an hour sooner than the potatoes; some kinds take longer

TESTED AND APPROVED RECIPES. 39

to cook than others. When tender mash fine in a large basin or pan,
season With salt, pepper, butter, and thick sweet cream, and one tea-
spoon white sugar. I think sweet cream indispens1ble 1n seasoning
turnips. They may also be cooked the same as stewed carrots.

BOILED GREEN CORN.

Cook the same day it is picked. Silk the ears well and boil in a.
little water one-half hour. Or it may be boiled with the husks on—
some think it sweeter. Do not salt the water, as it deadens the sweet-
ness. After being husked it may be steamed in a steamer ‘over the.
kettle of potatoes for the same length of time.

GREEN CORN PUDDING.

Cut the corn from the ears, not very closely, then scrape the ears
with back of knife, and get out all the milk you can; beat three eggs
well, add two tablespoons sugar, less or more, as suits the taste; a llttle
salt, a piece of butter the size of a small egg, one pint of corn,
and one quart of sweet milk. Stir well together, bake two hours,
stirring occasionally, until it is thick. To be served same as b011~
ed corn, with meats as a side dish.

DRIED SWEET CORN.

Prepare corn same as for corn pudding ; be sure and have it right
for eating, and not too hard, as it makes much difference when the corn
is cooked ; put this in a tin pan and place overa kettle of boiling water;
let steam in this way, stirring often, until it looks pretty dry, then spread
out thin on some plates and put in warm oven and stir occasionally.
If tended as it should be it will get entirely dry in one day. Place in a
paper bag, and let hang near the stove for a few days, shaking up
occasionally. This corn when cooked is equal to any canned corn.

8 U000 TA SH.

Two teacups of corn, prepared the same as for drying; one tea-
cup shelled beans; cook until tendér, season with salt, pepper, hut-r
ter and sweet cream. Put on just enough water to cook it.

S U000 ’IA SH FOR WINTER.

Soak one pint of dried corn in sweet milk over night, soak one teacup
(scant) dry beans 1n water over night. Cook in separate dishes, and 'when
beans are soft, add to corn and season the same as the preceding recipe.

BOILED DRIED CORN.

If dried in the way given in the preceding recipe, it will not need
soaking but a very little while. When it has soaked long enough you
can tell by the size of the kernel. Keep on the stove where it will
simmer but not boil, about twenty or thirty minutes. Ora better way

40 THE CHAUTAUQUA COOK BOOK.

still is to cook it in a double kettle or in a pail set in boiling water;
Season with one teaspoon of sugar, a piece of butter, salt, pepper and‘
sweet cream or milk enough to make quite juicy. Ithink best, if wanted
for dinner, to put to soak early in the morning in warm water, then set
where it will get scalding hot, let simmer five minutes and season. Put
in one rolled milk cracker if you choose.

H ULLED CORN.

Take six quarts strong hard-wood ashes, put in a kettle with three
gallons boiling water and let boil five minutes, then set from the stove
and pour on one pint cold water to settle it. \Vhen settled turn off the
lye and strain. Put in a large iron kettle, add the amount'of corn you
want hulled, (not more than six quarts), put over a quick tire, and let
boil half an hour, skimming and stirring frequently, or until the out-
side skin slips from the kernels. Drain oiT the lye, rinse corn thor-
oughly in several waters; then turn corn in a large dish pan and put
on water enough to cover it, and rub thoroughly until the black specks
all come olf. Rinse the corn in several waters, or until the water looks
clear, then put in a clean kettle with cold water enongh to coverit, and
let boil one-half hour'. Do this four times ; it will swell and be as large
again as at first. In the last water boil until it is quite soft. It may
be necessary to add hot water occasionally, and stir from the bottom so
it will not burn. \Vhen soft put in two large tablespoons salt and stir
well. \Vheat may be hulled in the same way. The large common white
corn'is very nice to use. To be eaten with milk or butter and sugar. Can
be used either hot or cold. Half this quantity may be prepared if de-
SIred. This needs no recommend to peOple who have eaten it.

S T E WED TOMA. TOE S.

Pour boiling water on tomatoes, and remove the skin, cut in slices,
put in a stew pan and stew half an hour ; add butter, salt and pepper,
a teaspoon sugar, if you do not wish them tart. Pour these over alittle
toasted bread, or put in a few broken crackers. Fried tomatoes are-
cut in thick slices (not pared), rolled in flour and fried in butter.
Season with salt, pepper, butter and sweet cream.

ESCALOPED ONIONS.

Slice onions as for frying, cook them in water a few minutes, turn
off water and put in a layer of onions in a pan, add a layer of bread
crumbs, season as you put them in with salt, pepper, butter, and
cream or milk; put them in the oven and let brown. Are nice.
Try them if you have any doubt.

FRIED APPLES.

Wash some good cooking apples, core, but do not pare ; cut the
quarters in two, put a piece of butter the size of an egg in a Spider,
put in'enough water to cook them tender ; season withsalt and pepper,
and a little sugar. Should not be very tart. Use as a side dish.

TESTED AND APPROVED RECIPES. 41

RA W TOMATOES.

Pare without scalding, as it hurts the flavor of the tomato. Cut in
rather thick slices, sprinkle a little salt on each slice and serve. Let
each one prepare them as they choose.

GREEN STEWED TOMATOES.

Pare off the skin, slice and cook with one sliced onion; season
same as ripe stewed tomatoes.

ESCA L 01 ’ED TOMA-1 TOE S.

Prepare tomatoes same as for stewing, put in a baking dish, (one
layer), and cover with a layer of bread crumbs, some bits of butter,
salt and pepper ; continue this until dish is full, finishing with bread
crumbs. Bake one hour. Some think it very much improved by
adding a few slices of onions.

BA KEI) BEANS A. ND PORK.

Soak beans over night ; in the morning put in kettle with enough
water to cover, add one teaspoon soda, and let boil half an hour. Take
as large a piece of pork as you wish to cook with them, put in consid-
erable water, allow double the amount water you have beans, boil one
hour, skim off all the fat you can. Always use salt pork. Let beans
boil until soft, but not in pieces. Put them in the dish used for bak-
ing them, bury the pork in the center of the beans, so it will be cover-
ed except the rind ; add one tablespoon molasses and some pepper ; put
in the oven and bake after gashing the rind of pork in strips, as you
wish to cut meat, as you cannot cut rind when baked. Bake three or
four hours, less time will do. If you can let remain in oven until they
are cold they are better. To be eaten hot or cold. A good rule is a
pint of beans to a pound of pork, less pork will do.

BOI LED DINNER.

Boil a piece of beef or pork, same as for boiled corn beef ; boil.
until three-fourths of an hour of being tender. Taste the water and
see that it is not too salt. Add the amount of cabbage you wish to use
out in quarters, and the turnip cut in thick slices or quarters. If beets
are used put them in two hours before serving dinner. I prefer to boil
them in another dish, then season. After adding cabbage and turnip
let boil fifteen minutes, then add pared and whole potatoes, parsnips
whole, and if carrots are used add at the same time as cabbage. When
potatoes are done take up in the old style way if you choose which is put-
ting everything on a large platter. This is an old style dinner, but good.

BEE T GR E E NS.

Wash young beets, leaves and all, very clean, put as much salt pork
as wanted for use in a kettle, let boil one-half hour, add greens and let

42 THE CHAU'I‘AUQUA COOK BOOK.

boil one hour. When done turn into a cullender and drain off all the
Water and serve. Or they may be cooked without the pork, and
seasoned with butter, salt and pepper.

BAKED BEETS.

Bake beets same as baked sweet potatoes ; while baking turn often;
whendone pare off the skin and use in every way the same as boiled.
They are nice when cooked in this way with boiled dinner, to cut
lengthwise. Add butter, salt and vinegar, and serve hot.

GRE E 1 TA .
Any kind of greens may be cooked in the same way as beet greens.

BOI LED POTATOES.

Pare potatoes and put on to cooking in boiling water. When
done, which will take one-half hour when old, drain off all the
water, set back on top of stove, and let remain a few minutes with cover '
half off. Potatoes are much more mealy to shake them a few times
While the steam is escaping after the water is poured off. When pota-
toes are new take very small potatoes, scrape clean, wash and boil same
as above, and when done drain off all the water, add a piece of butter
the size of an egg, sweet cream or milk enough to make them quite moist,
salt and pepper to taste ; stir them briskly with a spoon, and serve hot.

M A SH E1) PO] A TOES

Boil same as above. \Vhen done turn off water, mash with a
masher very fine, (a wire masher much prefered). .Do not pack them
together, but put the masher through to the bottom. Put. in a piece
of butter the size of a butternut, add salt and pepper, and sweet cream '
or milk enough to moisten. \Vith a long-handled spoon stir until
they are well mixed ; then turn the kettle a little sideways and give it a
thorough stirring or heating. The potato will be both light and white.

SO UTIIERN P0 TA TO ES.

Pare and slice thin the number of potatoes used, let stand in cold
water one-half hour, then put into a pudding dish, season with salt
and pepper, pour on a cup of milk, put in oven and bake an hour. On
taking them out, add a piece of butter the size of an egg. I cannot
give the exact rule, as there are different uantities used. When done
right there should be a little juice at the hottom of dish ; add more
or less milk, as needed. Very small potatoes may be used in this way.

WA RM ED P0 TA TOES.

Slice rather thin cold boiled pototoes, pour in enough milk to make
them very moist. cover and let boil over a slow fire until milk is
nearly all boiled out. Remove cover, season with butter, salt and
pepper, and with a knife chop fine. Serve hot.

TESTED AND APPROVED RECIPES. 43
ANOTHER WA Y. '

Prepare the same as preceding recipe until milk is nearly boiled
out, then mash and season just the same as mashed potatoes. Very nice .

WA RM ED P0 TA T OES.

Slice cold boiled potatoes rather thick, put into your chopping
bowl and chop it. Have it about as large as dice. Put into stew
an, put on a little hot water—just enough to steam them a little.

hen warmed through, season with salt, pepper, butter and sweet
cream. Heat and serve. Very nice.

S TEA M ED P0 TA T OES.

Prepare potatoes the same as for boiling. Put in steamer. Set
over a kettle of boiling water. Let remain until tender enough to
pierce with a fork. Potatoes that are very mealy should be cooked
in‘ this manner.

BAKED M ASH ED I’OTA TOES.

Mash potatoes after recipe in book. ' Do this one-half hour before
you wish to serve. When all seasoned, mix in thoroughly one or two
well beaten eggs, just according to the amount of potatoes you have.
N ow put in a pudding dish and bake in a hot oven twenty minutes.
Very nice.

POTA T0 CA K ES.

Grate four good-sized raw potatoes, season with salt and pepper,
add one well beaten egg, and three-fourths cup flour. Mix well and
fry a nice brown on both sides. Tse part butter and part fried meat fat.

POTA T0 BALLS.

Take six medium sized cold potatoes, grate them fine on a grater,
add three well beaten eggs, one~half cup sweet milk or cream, season
with salt and pepper and minced parsley; summer savory may or may
not be added ; stir enough flour in this so that with the hand you can
shape it into balls the size of a small apple. Have on the stove a
kettle half full of boiling water. Salt a little before making into balls.
Cut a slice of bread in the shape of dice, and fry a nice brown in but- ‘
ter, add to other ingredients and make into balls. Twenty minutes
before serving drop these balls into boiling water and boil over a
very hot fire. While these are boiling put a piece of butter the size
of an egg in a frying pan;'slice thin a small onion, add to butter and
fry a nice brown; then take from the fire and add a cup of sweet
cream, and a little salt and pepper. With a skimmer take out the
balls, drain dry and put in a covered tureen. Then pour the dressing
in the frying pan over them, and serve immediately. They are nice
to break each one open before adding dressing. This is a German
dish, but I find Americans very fond of it.

44 THE CHAUTAUQUA COOK BOOK.
FRIED POTATOES. (Very nice).

Pare small potatoes and quarter, let stand in cold water one-half
hour, then take out and wipe dry by putting them in a clean cloth ;
put in hot fat and fry just as you would fried cakes. They‘ will \be
a nice brown in ten minutes and ready to serve.

FRIED POTA 1 0 BALLS.

Use mashed potatoes if you have them, if not, grate cold boiled
potatoes, add the yolk of, or a whole egg, to one cup of potato; season
with salt and pepper, a little melted butter, one teaspoon flour. Make
into little balls, and fry a nice brown in clean drippings or butter,
after mixing tlmrouglily. '

BAKED P01 ATOES.

\Vash very clean, ( pick out. smooth ones so they will not need 'to
be out), put in a hot oven and bake to a nice brown ; turn occasion-
ally. ‘Vhen done, which will take from one-half to three-fourths of
an hour, according to the heat of the oven, press on them until they
burst open, and let out the steam: they will be more mealy.

SARA TOGA POTA TOES.

Pare and slice potatoes very thin, let stand in ice water one—half
hour, take them out,dry them on a cloth, and drop in hot lard,stirring
constantly with a fork, and fry until they are a crispy brown.—
Take out with a wire skimmer. Serve hot or cold.

POTATOES IN JACKETS.

‘Vash clean, put in cold water and let boil slowly at first, then rap—
idly one-half hour. Drain off water, return to top of stove, sprinkle
with salt, partially remove the cover and let_remain until dry. New
potatoes boil tender in twenty minutes.

S WEE T P0 TA TOES.

It requires a longer time to bake or boil sweet potatoes than Irish
potatoes. They are nice to boil them onehalf hour, then put
them in the oven and bake until done.

GREEN CORN OMELETTE.

Twelve ears Of corn prepared same as for corn pudding; add three
well beaten eggs, three tablespoons flour (if you wish them less solid
use two). Lay them in a hot frying pan, one spoonful in a place.
Fry a nice brown in part meat drippings and part butter. Season with
salt and pepper before frying.

TESTED AND APPROVED RECIPES. 45

YEAST.

SOFT HOP YEAST.

Pare, wash and slice thin a two-quart basin full of potatoes.
Put two quarts of boiling water in porcelain or tin, add potatoes. Put
a very small handful of hops and a tablespoon of white ginger in a
little bag, tie up tight,put in with potatoes, and boil until they are soft;
then let the bag drain ; put a cullender over a tin pan and with a potato
masher mash it through. Add one cup sugar and one cup salt. Be sure
you have the same amount of water on the potatoes when they are done
that you had when they were put in. Do not let the potatoes boil any
after they are done,as it makes them dark colored. Let them set until
luke-warm,stirring occasionally; then add two cups of good soft yeast,
stir in well and set in a warm place,the same as bread sponge ; cover
well, and when it works and foams set in a cooler place. Make this one
morning, and the next morning fill fruit cans two-thirds full. Leave
the covers off until it gets through working and settles, then put the
covers on tight. Set this in a cool place and it will keep nice for months.
Better yeast was never made. Be sure and always save two cups to
start with again. If this yeast is made even at noon it will do to set
bread with at night. I always pare my potatoes the night before and
let them lay in cold water. I boil them while getting breakfast, drain,
and put sugar and salt in and let them get cool while I am washing
dishes. In this way it is no trouble to make yeast, and you always
have good yeast, which I think very essential to good breadmaking.

PUTA T0 YEAST.

Two cups of mashed potatoes, one-half cup flour, one teaspoon
salt, same of ginger, two tablespoons sugar. Pour enough boiling
water on the flour to make it about as thick as bread sponge. Mix
all the ingredients together and if the yeast is any thicker than pan-
cake batter, add a little more water. Then have it about lukewarm,
and add about a half teacup of any soft yeast. Set in warm place
until light. Be sure and leave enough to start with again. Put-
in a jar and set in a cool place. Cover tight. -

T0 IIASTEN SALT RISING YEAST.

Pour boiling water on one tablespoon corn meal, add a pinch of
salt, let stand over night in a warm place, In the morning add this to
yeast in the bowl, and it will rise in one hour. Make rather thin.

YEAST FOR MILI{.OIB SALT RISING BREAD.

Pour one-half pint boiling water into a pint bowl; add'a piece
of soda half as large as a pea, stir in enough flour to make a
thick batter, cover tight and set in a dish of warm water, keep-
ing it the same temperature until it rises to the top of the bowl.

46 THE CHAUTAUQUA COOK BOOK.

BREAD.

SALT RISING BREAD.

After the emptyings are light, put two quarts of sifted flour in a
small pan, take two-thirds pint boiling water and pour into the flour,
having made it hollowing in the center, then add one qua'rt lukewarm
milk or water, a little salt ; stir this in with as much flour, as will
make a thick batter in the center of the pan. If you use milk it is
better to first boil and then let it cool ; now stir in the bowl of empty-
ings and let stand in a warm place well covered, until light. Do not
let it stand any longer as a bad odor will arise, and the bread will be
darker colored. New mould in enough flour to make a dough about
the same as for biscuit, taking care that it is not too stiff, Make into
loaves and put in the baking tins; let. them rise and bake the same
as hop yeast bread. This dough does not require the kneading
that hop yeast. does. Just mould enough to make a smooth dough.

' HOP YEAST BREA I).

Put one quart milk in a dish and let. come to a boil. While this
is heating, put. one quart sifted flour into a small pan; make it hol-
lowing in the center, add two even teaspoons white sugar, two table-
spoons fat from pork, or sweet lard. \Vhen milk comes to boiling
heat pour about one-third of it in the center of the pan of flour, being
sure it is boiling hot ; stir a little. Put the remainder of milk in a
basin and let cool so it is about lukewarm; add this to the scalded
flour, stir well together, add four tablespoons yeast, if new; when
old, more. Have this about as thick as you can beat well, and if not
as thick add more flour and give it a thorough beating and stirring.
A strong iron spoon is best to beat with. Cover well, put a thick
woolen cloth around it, so the air cannot strike the tin, as it makes it
too cold, and set in a warm place to rise. If you wish to have your
bread out of the way early in the morning, set this sponge about five
or six o’clock at night, then before retiring it will be light so you can
mix in enough flour with your hand to make a stiff dough; set in
winter where it will keep warm, in hot weather it will keep warm
enough anywhere. The first thing in the morning, mould on a board
for ten minutes ; that amount of moulding should make it so it will
not stick to the board or your hands, and it will be a very smooth
dough. This amount makes two or three loaves of bread, according
to the size of tins, or one loaf of bread and twenty-five good-sized
biscuits. Put bread in baking tin, set in a warm place to rise, and
when risen so that by thumping on the bottom of the pan it will
sound hollow, then it is ready for the oven. Do not let it get too
light or it will not be as good, and will be darker colored. Bread
made in this manner does not get stale. It is always best to boil
milk that you use for making bread.

TESTED AND APPRVOED RECIPES. 47

SUMMER BREAD.

Another way to make bread in summer is to make the same as in
preceding recipe, with this exception: after you make the sponge add
enough flour to make a stilt dough, cover tight, and put a thick
woolen blanket around it and place it where the air cannot strike it.
I put mine in a close cupboard, and close the door tight. In the
morning mould and put into your baking tins. If: you do this
when you first get up your bread will be ready to bake in an hour,

AZVOTIIEIB lV/l Y.

If. you wish to make it flaky like bakers’ bread, mould it at night
:all you wish to when you set yoiir sponge; let rise the same as the
other; in the morning turn it out on your moulding board, handle
carefully and roll with a rolling pin as you would biscuit. Now spread
all over with a thin layer of shortening, and roll up as you would jelly-
cake ; now with a sharp knife cut off as much dough as you want for the
length of your tins; let rise and bake. Should be set with warm water.

1101’, OR POTA T0 YEAST BREAD.

Put about two quarts of sifted flour into a small pan, stir in one
quart of lukewarm water, add four tablespoons of yeast, a pinch of
salt, stir in enough flour to make a thick sponge, set in a warm place
and let rise till light; mix in enough flour to make a stiff dough, and
let rise again; or you can make it like bread made in summer; when
light put it on the moulding board and mould the same as hop yeast
bread. Before moulding the last time add a piece of butter the
size of a butternut ; let rise and bake same as first recipe given.
This is good, but very different from the first recipe.

RAISED GRAHAM BREAD.

When you are making “Hop Yeast Bread,” take out one teacup
of dough before it is moulded to put in the tins, one cup of very warm
water, one-half cup brown sugar, two and one-half teacups of graham
flour, one- half teaspoon soda. It should be about as stiff as you can
stir with an iron spoon. Now put in a greased bread tin, and let rise until
very light—it rises slowly. Bake three-fourths of an hour. Excellent.

GRAHAM BREAD.

One pint sour milk, a little salt, one teaspoon soda dissolved in
warm water and added to milk, one-half teacup molasses. Stir in
three cups graham flour, pour into a well rreaSe<l pan, and bake im-
mediately in a moderate oven one hour. lace a cover over bread
until it gets very light, then take off and finish baking.

R YE BREAD.

Make the same as hop, or potato yeast bread reci e. Use half wheat
flour and half rye flour. You can mix your flour be ore making bread.

48 THE CHAUTAUQUA COOK BOOK.
INDIAN BREAD.

One cup sweet milk, two cups sour milk, one-half cup dark molas—
ses, one teaspoon rather full of soda, one teaspoon salt, one cup flour,
four cups Indian meal, (can be too coarse to make good bread), add soda,
after dissolving it in warm water,to sour milk; then add sweet milk and
molasses,then the meal, then flour, mix well. Pour this into a basin,
well greased; steam two heurs, and bake three-fourths of an hour.

BOSTON BR O WN ‘JREAD .

Two cups of sweet milk, two cups of corn meal, one and one-half
cups of flour, one cup of New Orleans molasses, one teaspoon soda, one
of salt. Dissolve soda and put in milk. Put flour, meal and salt in
the dish you use to mix it in, then add all other ingredients except
one cup of milk. Now stir well, then add remaining cup of milk.
Steam two and one-half hours, then dry in oven for short time. This
should be steamed in a round, heavy tin dish. The following are the
dimentions: Across the top five and three-fourths inches, across bottom
five and one-fourth inches, height four and one-fourth inches.

 

BISCUITS. ROLLS AND RUSKS.

RAISED HOP YEAST BISCUIT.

When you are making hop yeast bread take one-third of your dough
after being ready for the tins, one-half teacup of part butter and part
fat from pork, or you can use sweet lard; I prefer the salt pork fat.
Have it soft enough to mix well. Mix this 'in with the dough, but
not very thoroughly; put back in pan and let rise until very light,
then cut off enough for each biscuit; shape them carefully in your
hand, and put in shallow biscuit pans; put in a warm place, let rise
until light, then put in the oven and bake a nice brown. If the oven
is right they will bake in twenty minutes.

ANOTHER WA Y.

They can also be made in the following manner: instead of working
the shortening into the dough proceed the same in every way that you
do for hop yeast bread except add one more tablespoon of lard to the
pint of milk, roll out dough to one and one-half inch thickness, spread
thin with soft butter and lard mixed, then cut out with small biscuit
cutter ; pinch well together, and put'in the pan, the smooth side of
the biscuit up. Let rise and bake the same as the others. Excellent.

HOP YEAST BISCUIT.

Boil one pint of milk, let stand until lukewarm, add three table-
spoons yeast, stir in flour enough to make a stiff batter, cover tight, set

TESTED AND APPROVED RECIPES. 49

where it will keep warm. In the morning mix inflour enough to make
a loaf, then add one-half teacup (scant) half. butter and half lard; mix
in but not very thoroughly, let rise until light. Then dredge mould-
ing board with flour, turn your dough upon it, roll out with rolling
pin rather thick, and cut out with small biscuit cutter and make into
little balls with the hands. Grease your tin, put them in close togeth-
' er, let rise like bread, and bake twenty minutes. Use water if you like.
This amount makes twenty-five biscuits. In warm weather you can
make it in a loaf when you set it at night, then proceed the same.

SODA AX!) CREAM Tilly/2113 BISCUIT.

Put one quart of flour, after being sifted, into a pan ; add one tea-
spoon soda and two of cream tartar, and sift again; add one scant
teaspoon salt, and mix thoroughly. \Vork in one tablespoon of lard
and butter mixed, add enough sweet milk to make a soft dough, wet
up very quickly, do not mould any, roll. out with a rolling-pin about
an inch thick. After sprinkling on a little flour, cut out with biscuit
cutter and put immediately into the oven. Serve iinn'iediately after
taking from the oven. If you wish to use water you can do so by
using one tablespoon more shortening. Have oven very hot.

BA KING POWDER BISC U I T.

One quart flour, or four teacups, which is the same amount, two
teaspoons baking powder,sifted with the flour; two tablespoons butter
and lard mixed, or all butter if. you like; one-half teaspoon salt.
Work shortening in the flour with your hands. Now add enough
sweet milk to make a thick batter, stir with an iron spoon, dredge the
moulding board with flour, pour your dough on the flour, sprinkle
flour on top. Then with your hands shape it, but not mould it; then
with a rolling-pin roll out until about an inch in thickness ; then cut
with a biscuit cutter and bake. Be sure your oven is very hot.

SO UR CREAM BISCUIT.

Take one pint of rather thin sour cream, one teaspoon soda, one
of salt ; mould in enough flour to make as thick as the dough for
baking powder biscuit. Roll out about an inch thick; cut with biscuit '
cutter, and lay in a shallow tin and bake. If the oven is right they
will bake in twenty-five or thirty minutes. '

SPOON SODA BISCUIT.

One pint sour milk or buttermilk,one teaspoon soda, half a teaspoon
salt,two tablespoons melted shortening. Dissolve soda in a teaspoon
warm water and add to the milk; stir in enough flour to make a
rather stiff batter ; now stir in the shortening, drop in hot gem irons
and bake in a quick oven.

SALT RISING BISCUIT.

Take one pint of salt rising dough, when it is ready for the tins, mix

50 THE CHAUTAUQUA COOK BOOK.

in two heaping tablespoons shortening, add enough flour to make a.
smooth dough ; roll out until one inch in thickness, cut with a small
biscuit cutter; bake twenty minutes. .

HOT ROLLS.

One pint sweet milk or water, one tablespoon butter, a little salt.
Have the water or milk warm enough to melt butter; two tablespoons
of hop yeast. Mould in enough flO‘ur to make a dough as stiff as bread ’
dough, set in a warm place and let rise over night. In the morning, the
first thing, put a piece of butter the size of a butternut in a basin and
let melt. Take a knife and cut off enough dough for one roll, making
it about a finger in length; handle as carefully as possible. Grease,
biscuit pans, and each time you wish to lay one in, dip the side going next
to the other roll in melted butter; let rise in a warm place until fifteen
minutes before wishing to eat breakfast. Bake same as raised biscuit.

POP-OVERS, 0R FLANNEL ROLLS.

These are such as you eat at hotels. Beat two eggs very light, add
half pint sweet milk, a pinch of salt. Stir in one pint flour, mix well,
add another half pint milk, stir well. Pour to the amount of seven
tablespoons of batter into tin cups made for that purpose. [Size of
cups: depth, four and one-half inches; Width of top, three inches;
width of bottom, two and one-eighth inches]. Bake in a very hot
oven one-half hour, and never open the oven door until the half hour‘
is up; if you do they will fall.

TEA ROLLS.

Two quarts of sifted flour; work into this two tablespoons of rather
soft butter. Boil one pint of milk and when cooled to lukewarm stir
in the center of the flour, add one half cup hop V'c east, one third cup
white sugar. Stir into this enough of the flour to make a rather thick
batter. \Vhen light mould ten minutes, the same as biead dough; let
them rise again until light, then 1011 out one- half inch thick.. Have
some butter soft enough to spread easily, spread over the whole surface
with butter, (ut out with a very large biscuit cutter and double to-
gethe1, not quite half, and lav 111 the tins to rise, bake one- half hour..
Do this last th0 hours before you w ant your tea. Set your sponge
early in the morning. Bake same as raised biscuit.

WHITE M 0 UNTA IN ROLLS.

Put one quart sifted flour into a pan, one-fourth cup white sugar,
one-half cup butter, two cups lukewarm milk, one teaspoon salt. Let»
milk come to a boiling heat, and when partly cool add butter; when
the milk is lukewa1m, add to the flour, then add sugar and one-half.
cup yeast. Stir this to a thick batter after adding the salt. Let 1ise
until light, then add the whites of two eggs beaten to a stiff froth,
knead well, let rise again, shape into rolls two hours before using,

TESTED AND APPROVED RECIPES. 51

and let rise, then bake twenty minutes. To be eaten immediately
after being taken from the oven. If you Wish to make the cleft roll,
such as is got at a bakery, you can do so by making the rolls a little
wider, and just before putting in the oven cut a deep cut with a
sharp knife, lengthwise of the roll.

RUSKS. _

Stir one pint of lukewarm milk, after being boiled, and one-half
cup yeast, into flour enough to make it like bread sponge. Set in a
warm place and let rise until light. Beat two eggs a little, add two-
thirds cup sugar, one- -half cup lard and butter; beat thoroughly to-
gether; add this to the sponge; work enough flour with it to make the
same as biscuit dough, then put back 111 pan and let rise again. When
light shape into rusks, put in biscuit pans, let 1ise until light, and bake
twenty minutes. This sponge should be set in the morning, 110111 11p
stifi and set to rise again two hours before tea. On taking them from the
oven varnish them 11' 25ith a glazing made of two tablespoons of milk and
a teaspoon of sugar. B111sh over the top of the 111sks l10'htly,11nd place in
the even a few minutes to dry. Rusks should be baked a dark brown.

A N OTHER WA Y.

When you are baking bread take four cups of b1ead dough, butter '
the size of a large egg, one- half cup sugar, and one egg. Mix these
ingiedients thoroughly together, mould 111 enough flour to make the
same as biscuit dough; put in a pan and let rise till light, then shape
into small biscuits, place them rathei near together so thev will be
nar1011 and tall 11 hen ready £01 the oven. Then let rise again, rub
the top with a little sweetened water, then sprinkle the top with dry
sugar, put in oven and bake twenty minutes.

BAKING POWDER It USKS.

Three cups flour, one cup sweet milk, one-half cup sugar, two table-
spoons melted buttei, two eggs, two teaspoons baking powder. Rub the
fl1,,1ur baking pow der and salt though a sieve, beat eggs a little, then add
sugar, butter; beat 11' ell. In cold weathel work the butter 111 the flou1 .
with the hands, the same as for pie crust, and beat well. Then add milk
and flour, and stir until well mixed. Bake 111 muffin pans or gem irons.

 

WAFFLES, MUFFINS AN D GEMS.

DIRECTIONS F OR BAKING WA FFL ES .

\Vafile irons should be heated, then buttered or greased with lard,
and one side filled with batter, closed and laid on the fire or placed
on the stove, and after a few minutes turned on the other side. They
take about twice as long t0'bak0 as griddle cakes, and are delicious.

52 THE. CHAUTAUQUA COOK BOOK.
WAFFLES.

One pint milk, three eggs, one tablespoon butter, three teaspoons
baking powder, three teacups flour, one scant teaspoon salt. Beat eggs,
add milk, add baking powder to flour, and sift; add butter melted.
Mix these thoroughly together, and thin with water until it will pour.

RA 1 S151) IVA 1F LES .

Stir into one quart of lukewarm milk enough flour to make a stiff
batter. Sift the flour in gradually,to prevent its being lumpy. One-half
cup yeast, one tablespoon melted butter, one-half teaspoon soda, one
teaspoon salt; stir these ingredients in with the flour,adding the butter
last. Set to raise over night, and in the morning fill waffle irons and bake.

WA 1"IV'LES.

One pint sour milk, one teaspoon soda, three tablespoons melted
butter, one beaten egg, a little salt,and flour to make a stiff
batter. Very nice.

MUFFINS.

One pint sweet milk, one large or two small eggs well beaten, a
’pinch of' salt. Stir in two and one-half cups flour, previously adding
two teaspoons baking powder, one tablespoon melted butter, one tea-
spoon white sugar. Give all a thorough beating, heat muffin pans
before putting in the batter, and bake in a very hot oven.

GRA HA M M UFF I N S .

Three cups graham flour, one cup white flour, one quart milk, one
half cup yeast, one tablespoon of butter, one teaspoon salt, two table-
spoons sugar. Stir together well, set to rise over night, and bake in
muffin rings about twenty minutes before useing. Muffin pans are
better to use than muffin rings. .

INDIAN MEAL MUFFINS.

One pint new milk, one pint indian meal, one pint flour, one-half
cup sugar, three eggs; one teaspoon salt, one even teaspoon soda, two
teaspoons cream tartar, or two teaspoons baking powder. Put sugar,
flour, soda, meal, salt and cream tartar through a sieve together; beat
eggs very light, then add milk and mix thoroughly with all other
ingredients. Heat and grease muffin pans well, and bake in a quick
oven twenty minutes. This makes twenty-five muffins.

MUFFINS FOR TEA.

One pint sweet milk, two eggs, two tablespoons yeast, half a tea-
spoon salt, and flour enough to make a thick batter. Let rise four or
five hours,then bake in muffin rings. These may be made of graham
flour, with the addition of two tablespoons molasses, and are very nice.

TESTED AND APPROVED RECIPES. 53
WHEAT FLOUR GEMS.

Two cups buttermilk, one tablespoon butter, one teaspoon soda, one-
half teaspoon salt, one teaspoon sugar, two and one-half cups of. flour.
Dissolve soda in a teaspoon of warm water, and add to milk before
stirring in flour; add the melted butter last. Set gem irons on stove
and let them get smoking hot; grease well, and fill nearly full of
batter and bake in a hot oven fifteen or twenty minutes.

GRA HA M GEMS.

Two:cups rich buttermilk, two tablespoons molasses, one teaspoon
soda dissolved in a teaspoon of warm water and added to the milk,
one-half teaspoon salt, two cups of graham flour; have gem irons
very hot, grease well, put in the batter, and bake in a hot oven.
Bakefuntil a nice brown.

CORN MEAL GEMS.

Take half of the repice for “ Buttermilk Johnny Cake,” omit the
egg, use a little less meal ; bake in hot gem irons. Very nice.

EXCELLENT GRAHAM GEMS.

One egg, one cup cold water, the colder the better; one cup sweet
milk, two cups graham flour, a pinch of salt. Beat egg, add milk,
then add graham flour and salt; mix well. Then add water, and stir
well. Heat gem irons very hot, and have oven very hot; the hot
oven is what makes your gems light. If oven is right they will be
light as a sponge.

JOHNNY CAKE.

Three tablespoons sugar, one-half teaspoon soda, one of cream tar-
tar, or two teaspoons baking powder in place of soda and cream tartar,
one egg, one cup sweet milk, nine tablespoons indian meal, three table-
spoons'éflour, a little salt. Beat egg and sugar thoroughly together,
add other ingredienhsftir well, and bake immediately in hot oven.

BU“ ERMILK JOHNNY CAKE.

Two cups butter ilk, two tablespoons sour cream, or one table-
spoon butter or any shortening ; one teaspoon soda dissolved in a tea-
spoon of warm water and added to milk, one-third cup brown sugar,
one egg, one scant teaspoon salt, one cup flour, two and one-half cups
indian meal. Stir well. Grease a square tin, put in dough and bake.
Requires one-half hour if oven is right.

CORN CAKE.

Two cups new buttermilk, one-half teaspoon salt, one-half teaspoon
soda, (unless buttermilk should be quite sour, in which case add a
little more), stir in two small handsful corn meal and one of flour,
making a very thin batter. Grease a square or round tin, place in

54 THE CHAUTAUQUA COOK BOOK.

the oven, and bake until brown, and it ceases to boil. ‘ This is nice
for dinner, and is very good cake. I have made 1t for years.

FRIED CAKES.

Two eggs, one cup sugar, three and one-half tablespoons lard or
fried meat fat, one cup cold water, three teaspoons baking powder,
flavor with anything you choose, one teaspoon salt. Beat eggs a little,
add sugar and beat until it is light, then add the melted shortening,
(always melt. before measuring); add baking powder to flour and add
to other ingredients ; add enough flour to make as soft dough as you
can handle well; roll out on kneading board in a long strip about one-
third of an inch thick and about five inches wide; then cut off strips
about one-half inch in width, pinch the ends of the strips together,
and put into the lard which should be smoking hot. Try a little piece
first, and if it boils and rises to the surface very soon after putting in,
it is hot enough. \Vhere baking powder is used it must be hotter
than when soda and sour milk are used. Meat drippings, after being
clarified, are excellent to use for this purpose. ‘Vhen the cake is a
nice brown on one side, turn carefully with a fork, and let the other
side brown. If the fat is of the right heat they will then be done;
place a fork in the little hole in the center, lift up, let drain, or lift
with a wire skimmer, which is better. \Vatch fire very closely. When
your cakes are all fried, slice one potato and put in the fat. to clarify it.
\Vhen a nice brown skim out, take the grease from the fire, let settle,
and strain before getting hard, and put. in a cool place for future use.
Fry in an iron kettle or deep skillet. These cakes are exCellent, are
very cheap, and will keep a long time.

. J T T’S FRIED CA Kly'iS'.

"l‘wo cups sugar, two eggs, one cup buttermilk, one cup thin sour
cream, one teaspoon soda ; season with whatever you choose. Make
and fry the same as preceding recipe, except (11ssolve soda in a tea-
spoon warm water, and add to cream and milk. Less sugar will
answer, but these are very nice.

WA FEES.
Beat two emrs stir in a )ineh of salt add sifted flour until 'ust thick
FF , O O , O . O O
enough to roll; roll very th1n,cut w1th acake cutter, and fry qulckly 111

hot lard. Sift powdered sugar on them while hot, then, when cool,put
a teaspoon of jelly in the center of each one. N we for tea or dessert.

( 'R U11 PLE TS .
One cup sweet milk, three-ftmrths cup sugar, two large or three
small eggs, a little-salt, two and one’half cups flour, having added
two teaspoons baking powder to it. Beat eggs a little, add sugar and

beat until light; add milk and flour and beat well. Drop one tea-
spoonful at a time into hot lard, prepared the same as, for frying cakes;

TESTED AND APPROVED RECIPES. 55

dip in as many spoonfuls as you can, and give them room to swell.
Let fry a light brown, and remove immed1ately. Very n1ce.

A PPLE FRI TTERS .

-Make a batter of one cup sweet milk, two cups flour, one teaspoon
heaping baking powder, yolks of two eggs, two tablespoons sugar, a
pinch of salt. Heat the milk quite warm but do not scald; stlr 1nto
the two beaten yolks and sugar, stirring briskly. :I‘ hen add flour and
baking powder well mixed; beat the whites to a stlff froth and add
last. Have some nice tart apples pared and sllced ; have lard hot as
for fried cakes; take a sliced apple and lay on a spoon partly filled
with batter; c0ver with batter and drop into the hot lard and fry a
nice brown. Very nice dessert. To be eaten with maple syrup, or a
syrup made of white sugar; or sugar and cream.

 

PANCAKEs

WH E A T FL 0 U R PA NCA KES.

Two cups buttermilk, or sour milk, one teaspoon soda—if you use
sour milk—a little salt, the yolk of one egg,two cups flour,mix. Beat
the whites of egg to a stiff froth and stir in gently just before baking.
If you wish you 'an stir these up over night, adding the white of the
egg just before baking. Some think them nicer this way. Or you
can omit beating the white of the egg separate, but I think them nicer
to do so. \Vheat flour pancakes require considerable fat on the griddle.

INDIA A J] E A L (r'RII)1)LE ( 'A K ES.

'Indian meal cakes can be made in the same manner as recipe
above, W‘ltl’l the exception of using one-third flour and the rest meal,
and the egg Without beating separate.

BR E A D PA NCA KEAS'.

Take stale bread, what you think will be enough, and soak over
night in sour milk or buttermilk, or it may be soaked'till soft in water.
If water is used drain the bread as dry as possible in the morning,
then rub through a cullender ; add sour milk to make as much batter
as is needed, one teaspoon salt, one teaspoon soda, one egg, flour
enough to make a batter a little thicker than for wheat flour pancakes.

B U CK WH EA T PA N CAKES.
Take one pint lukewarm water, one cup sour milk, one-half cup
fresh yeast, one teaspoon salt. ‘tir these. together and add enough

buckwheat flour to make the batter a little thinner than bread sponge. _.
Stir this up at bedtime, cover well and let stand in a warm place until

56 THE CHAUTAUQUA coox BOOK.

morning. When you wish to use them stir in one teaspoon soda, have
the griddle quite hot, but not hot enough to burn, and bake one. If
it tastes a little sour add more soda. Leave two cups of batter (more
will do no harm) to start with again. It is not necessary to use the
sour milk only for the first setting. Repeat this every morning, and
after the third setting the cakes will improve.

A N0 TH ER WA Y.

Two teacups warm water, two and one-half of buckwheat 'flou r, one
tablespoon molasses or brown sugar, a half teaspoon salt, one-hall" cup hop
yeast, for the first setting. afterward proceed the same as preceding recipe.

B AKI NG P0 W D ER PA NCA K ES.

One and one-half cups indian meal, the same of flour, two
cups cold water, one-half teaspoon salt, two teaspoons baking powder.
Bake on a very hot griddle. Rice.

B UOKWHEA T "PA NCA KES.

Make a thin batter of buckwheat flour and cold water,adding
baking powder to flour, a little salt. Bake on a very hot griddle.

BUTTERMILK BUCKWHEAT CAKES.

When making buttermilk buckwheat cakes always use one-third

water to two-thirds buttermilk. They are much lighter and very
much better.
POTA T0 PANCAKES.

Grate on a grater four good sized raw potatoes, after being pealed
and washed ; to these add one cup rich buttermilk or part buttermilk
and part sour cream, one scant teaspoon soda dissolved in warm water
and added to the milk. Add enough flour to make a little thicker
batter than for the other pancakes ; add one teaspoon salt; bake on a
very hot griddle. The same amount of potatoes and one cup sweet
milk, two teaspoons baking powder added to flour and two well beaten
eggs; stir in enough flour to make a thinner batter than for preceding
recipe. Bake on a very hot griddle. More eggs will make them better.

RICE GRIDDLE CAKES.

Boil one-fourth cup rice, or use one cup of boiled rice; add one
pint of sweet milk, the well beaten yolks of two eggs, one heaping
teaspoon baking powder, added to two cups flour; stir this with the
other ingredients; make a batter as thick as for wheat flour pancakes;
add the whites of two eggs, beaten to a stiff froth just before baking.
This can be made of sour milk, by using soda instead of baking pow—
der. Boiled cracked wheat, or the same amount of boiled oatmeal,
may be substituted in the place of rice. Bake same as other griddle
cakes. Very nice.

TESTED AND APPROVED RECIPES. o7

BUCKWHEAT GRIDDLE CAKES.

Put in the dish in which you wish to set your batter over night
one pint of warm water, put in a teacup one tablespoon indian meal,
fill with buckwheat flour, then fill four times with buckwheat flour,
making five cups in all; stir this into the warm water, then gradually
add another pint. of warm water, and beat well as you add it ; add
one tablespoon of molasses and one cup of hop or potato yeast ; su ar
may be used in the place of molasses; add one teaspoon of salt. Pgry
one small. cake and if not perfectly light and sweet add a little soda
dissolved in a little warm water. Always reserve at least one cup of
this batter to start again. Always bake buckwheat cakes on a very
hot griddle. and serve immediately. Have the griddle very clean,
and if the cakes should stick, sprinkle on the griddle some coarse salt
and rub thoroughly with thick paper or cloth befo‘re greasing again.

1r .ANNEL " CAKES.

Let heat one pint of sweet milk ; add two heaping tablespoons
butter and let melt in milk; add one cup cold milk, or two cups if
the size of the family requires it ; add the well beaten yolks of two
eggs, one-half cup of potato or hop yeast, a pinch of salt; stir into this
enough flour to make a batter as thick as for wheat flour pancakes.
Let rise over night; in the morning stir in, very carefully, the beat-
en whites of the eggs and bake immediately; dip out very carefully
and do not leave the spoon in the batter. The whites should be well
covered and set in a cool place over night and in the morning beaten
just before putting in the batter; a better way still is to beat the
whites and stir in just before going to bed. I think they are lighter
to do it in this way; then in the morning dip out very carefully.

MUSHES AND TOAST.

INDIAN .MUSH.

Take from one quart of cold water enough to mix, thin, one pint
of sifted indian meal. Put the remainder of the water in a kettle and
let come to a boiling heat ; then pour in the meal mixture, a little at
a time. Let boil before adding more, stirring constantly. When the
meal is all added, let it cook over a slow fire for twenty minutes; add
salt to taste; stir from the bottom occasionally. Observe these rules
and there will be no lumps in the mush, Use this proportion of in-
gredients for any amount —you may wish. What is left pack in abasin,
let get cold, then slice off in rather thick slices, and fry a nice brown
in meat drippings and butter. It takes some time to fry it nice.

' 0A TMEAL M USH.
To two quarts boiling water, well salted, add one and one-half cups

,58 THE CHAUTAUQUA COOK BOOK.

coarse oatmeal. If you have a farina kettle, put this in the inside ket-
tle; if not, you can place it in atin pail, set in akettle Of boiling water
and cover well. Stir it up a few times in the first half hour, until it
stops settling to the bottom, then let it remain without stirring three
hours. Add plenty of boiling water to keep the same amount Of water
in the dish. If you want this for breakfast, cook two hours the day
before, and finish in the morning. It takes much less time to cook
rolled oats. Serve with cream and sugar. Very nice for a breakfast dish.

GRAHAM MUSH.

Have the amount of water you wish to use boiling hot. With the
left hand sprinkle in graham flour, and with the right hand stir
briskly with a long handled spoon until it is very thick. This can be
used as it is now, but is still better to steam two or three hours. Serve
with milk or cream and sugar. What is left cold can be sliced and
fried. Cold corn mush can be fixed in the same way.

FA RI NA M USH.

A very delicate mush is made from farina. Put in the stew pan one
teacup Of boiling water, one of milk and one-half teaspoon salt. When
boiling sprinkle in the farina as in graham mush. Stir for afew minutes,
then cover closely and let cook for half an hour. All mushes are best
cooked in a farina kettle, or a pail placed in a kettle of. boiling water.

(IRA CK ED WH EA T.

One quart water, well salted, to one cup wheat ; cook same as oat-
meal mush. If you want it for breakfast, put'to soak over night and
boil three-fourths of an hour in the morning. Serve with cream and
sugar. \Vhen cold, fry like indian mush.

WHITE H 0)! I NY .

In one quart lukewarm Water soak over night one cup of hominy.
Boil in a farina-kettle, or in hot water, three fourths of an hour. Can
be eaten same as mush, in milk, or served with sugar and cream. It
may be sliced andfried when cold, Very nice either way. It takes
much longer to cook the coarse, large kinds.

BOI L ED RICE.

\Vash one cup rice until the water looks clear ; put into one quart
boiling water and boil hard for twenty minutes; salt to taste. If the
rice should not be tender at that time, boil IOnger. Drain Off the water,
if any remains, pht on one cup rich milk or cream, set over a slow fire
and let boil until nicely cooked together. Put into the dish in which
you wish to serve ; sprinkle rather thickly with sugar and cinnamon,
and serve. Very nice dessert. Never stir rice while cooking; if it
adheres to the bottom of dish, put over a slower fire.

TESTED AND APPROVED RECIPES. 59
MILK TOAST. '

Put one pint milk on stove and let get boiling hot. While this is
heating toast four slices bread a nice brown. When milk is hot break
in one well beaten egg and stir briskly ; add a piece of butter the size
of a butternut; salt to taste. Do not cut bread very thick. Place toast
in milk and set where it will keep warm until you wish to serve. If
you wish to use sour bread in this way add a little soda to milk, and
it will make it all right; or soak bread, after being toasted, in a pint
of hot water and and a teaspoon of. soda; do not let it stay in too long.

DR Y TOAST.

Toast some slices of bread a nice brown the last thing before serving
a meal ; set butter where it will get soft, spread on toast and serve hot.
If wanted a little more moist, dip in a dish of hot water, slightly, before
putting on butter; or omit the water, if you wish it crispy.

GERMAN TOAST.

Beat two eggs well; add a pint of milk, salt to taste. Now have
bread sliced same as for table and put into any dish having a large
bottom. Place your bread in this, and pour the milk and eggs over it;
let stand until it is soaked so you can handle without breaking it.
When soaked, fry in a hot spider with a piece of butter the size of an
egg. Fry a nice brown on both sides, and serve hot. This is a good way
to use 11p pieces of bread unfit for table use, and is very delicious.

 

PAST R Y.

ENGLISH PL ’M PUDDING.

One-half teaspoon soda, one quart sweet milk, one pound suet
chopped so fine that it looks like meal, two eggs, one pound currents,
one pound raisins, one-fourth pound. citron, one and one-half cups
brown sugar, two teaspoons salt, one tablespoon of cinnamon, scant
teaspoon of cloves, the same of allspice, half of a grated nutmeg. Stir
in as much flour as you can with a spoon. Seed the raisins, but do not
chop them, and dredge them well with flour. Beat eggs a little, add
sugar and beat thoroughly, add suet and milk, and part flour enough
to make about as thick as bread sponge; add two teaspoons salt; now
add raisins and stir in enough flour to make it as thick as spoken of.
Dip pudding bag in boiling water, turn inside out and dredge with
flour, put on a thick coating ; turn the bag again, put in pudding and
tie tight, allowing room to swell; put into a kettle of boiling water;
replenish as needed with boiling water. Let boil five hours without
stopping. When done take out and plunge into a dish of cold water
for an instant. Before putting the pudding in the kettle, invert a tin

60 THE CHAUTAUQUA COOK BOOK.

basin for the pudding to rest on. Have enough water in the kettle
tO entirely cover the bag. Turn over several times while boiling.
The pudding bag should be made as follows; make of firm drilling
or very heavy sheeting, tapering from top to bottom; at first cut
square, fold over once diagonal, sew up the one seam. and round OK
the opposite corner, so as to have the bag round at the top. When in ‘
use the seam should always be on the outside. Sew a stout loop on the
round side of the bag to take out by. This pudding can be steamed
as well as boiled, if preferred. It will keep for weeks. \Vhen you
wish to use, slice off and steam a few minutes before dinner. I first
obtained this recipe from an English lady, and found it to be very
nice. It is a nice plan to make it at the beginning of cold weather;
slice off as you wish to use it; it will steam while you are making
your sauce. Either of the following recipes are nice for the sauce.

SA U( '15 F OR PL UM PUDDING.

Beat to a cream one-half pound butter, after being washed well to
relieve of salt ; beat in well three-fourths pound of light brown sugar,
grate in one-fourth nutmeg and stir this a long time, so as to have it
very creamy, or it is not nice. Flavor with a little brandy. Another
way is to use the same amount of butter and sugar, only adding the
well beaten yolk of one egg, simmer for a few minutes over a slow
fire and stir constantly. \Vhen nearly boiled add a half pint of grape"
juice. If you do not need so large a quantity, use half, but in the
same proportion.

HOT BRAND Y SA UCE.

The yolks of two eggs, and one cup pulverized sugar. Beat well
together. Set dish in boiling water and stir until hot. Then add the
whites beaten stiff. Put a tablespoon butter and a tablespoon of brandy
in a bowl, pour hot eggs and sugar over and serve at once. '

PL A I N SA U ( vE .

Rub one tablespoon of flour with a little cold water to a smooth
paste, pour on one pint of boiling water while this is boiling over a
slow fire, stirring often to keep from sticking“. Beat to a cream one-
half teacup of butter, and one teacup of light brown sugar. \Vhen
this is thoroughly beaten pour the boiling mixture on the sugar and
butter, stirring rapidly. Grate in one-fourth nutmeg, or use one tea-
spoon of any flavoring extract that you choose. If you wish this a:
vinegar sauce add one and one-half tablespoons vinegar. If you wish
a wine sauce use wine in place Of vinegar. If the butter and sugar
are rubbed to a cream as they should be, this will be a very nice,
creamy sauce. By experience I find that the light brown sugar is
indispensable to a creamy sauce. This sauce is nice without wine or
vinegar, or you can make a. lemon sauce by omitting wine or Vinegar,
and add the rind and juice of one lemon.

TESTED AND APPROVED RECIPES. 61
SA UCE FOR PU DD INGS .

Rub to a cream one-half cup butter, add one cup of powdered sugar
and beat until creamy; flavor to taste with half a teaspoon of any
flavoring extract. Just before serving add the white of an cgg,beat-
en to a stiff froth, or you can add one whole egg, and flavor with wine
or brandy. Otherwise make the same. Or you may omit the egg.

COLD SA U CE .
One-half cup butter, one cup light brown sugar, stirring together

until very light and creamy. Flavor with a little grated nutmeg,
01‘ one-half teaspoon of any of the flavoring extracts.

A NO TIIER Ill/l Y.

Prepare the same as above, only adding one cup of thick sweet
cream. If you wish hot sauce you can put all the above in. a farina
kettle, stirring until hot. Do not flavor untll taken from the stove.

SUET PUDDING, No. 1.

One cup buttermilk, one cup fruit, four cups flour, one cup molasses
or brown sugar, one cup suet chopped fine, one-half teaspoon salt, one
teaspoon soda dissolved in warm water and put with buttermilk.
Prepare suet and fruit the same as for plum pudding; any kind of
fruit may be used, raisins, currents, or any other kind. Steam three
hours; to be eaten with any kind of sauce used for the plum pudding.
Cut and steam the amount used for a meal. It will keep three months.

SUET PUDDING, No. 2.

Two eggs, one cup of suet chopped fine, one cup of raisins chopped
fine, one-half cup molasses, one-half cup sweet milk, one-half cup
currents, one teaspoon ground cloves, one half nutmeg, two cups
flour, one-half teaspoon of soda. Put into a two-quart pan. steam
from three to four hours. Use plain sauce recipe for sauce.

PLAIN s UET PUDDING, No. 1.’ (Very nice).

One teacup sour milk, one-half teaspoon soda, one cup chopped
suet, one cup chopped seeded raisins, one-half teaspoon salt. Mix
‘into a dough like biscuit. Dissolve soda in a teaspoon of warm water
and add to milk. Lay this on a plate and steam two hours. To be
eaten with plain wine or vinegar sauce.

BLA (,‘K 1’ U DD] . VG.

One-half pint molasses, one-fourth cup butter, one-ftmrtll cup
sugar, one fourth cup sweet milk, one and one-half cups flour, one-
half teaspoon soda dissolved in a teaspoon of warm watar and put in
the milk, one teaspoon cinnamon, three eggs. Beat eggs and sugar,
add other ingredients and mix well. Steam one'hour in a buttered
two quart basin. Serve with vinegar sauce.

62 THE CHAUTAUQUA COOK BOOK.

SALT PORK PUDDING.

Made the same as suet pudding NO. 1. Use pork in the place of
suet; be sure that it is all fat.

SNOW PUDDING, No. 1.

Three tablespoons corn starch, one pint boiling water, the whites
of three eggs. Dissolve the corn starch in a little cold water and add
to the pint of boiling water. Beat the whites to a stiff froth and stir
into the corn starch. Put in the buttered basin and steam ten minutes-

SA UCE FOR PUDDING.

Heat one pint of milk boiling hot, add one-half cup sugar thors
oughly beaten with the yolks of three eggs. Cook this in afarina ket-
tle; if you have no farina kettle place this in a tin pail and place it in
a kettle of boiling water; add a pinch of salt. stir well, boil three or four
minutes; flavor with a teaspoon vanilla. Whites of eggs will never
shrink together if when beaten, sweetened and flavored, you slip them
Off the plate into a dish of hot milk or water and cook them one min-
ute; then spread them on your pie or pudding, and brown if you wish.

SNOW PUDDING, No. ,2.

Soak one-half box Cox’s gelatine in a half cup cold water two
hours.’ Then pour on this nearly one pint boiling water; stir .in two
cups white sugar, and the juice of two good sized lemons; stir until a
little cool, then add the whites of six eggs beaten to a stiff froth. Put
this mixture in a basin, put the basin in ice water (if in winter on a
pan of snow) and beat until it is light and begins to harden, then put
in mould, after first wetting it with cold water. If you have no
mould you can use cups. You can make half the recipe.

SA UCE F OR SNOW PUDDING, No. 2.

Yolks of six eggs, one-half cup sugar, one teaspoon salt, one pint
sweet milk. Let the milk come to a boil, beat yolks a little, add
sugar, two tablespoons milk, and salt, and beat with the eggs. Stir
this into the boiling milk and stir constantly; take from the stove and
season with vanilla. Cook this in a farina kettle, or a pail set in
boiling water. \Vhen you wish to serve the pudding pour this sauce
over it. Or you can serve it with sweetened cream. Very nice.

A N EX(_ ’E LL 1N] PUDDING SA U CE .

Beat one egg a little and add one-half cup sugar and beat until
light and frothy. If there is no sugar in the pudding add more
to the sauce. Stir in well one tablespoon of flour, and one and
one-half tablespoons lemon juice ; pour on one pint of boiling water.

GRA HA M PUDDING .

One and one-half cups graham flour, one-half cup molasses, one-

TESTED AND APPRVOED RECIPES. 63

fourth cup melted butter, one-half cup sweet milk, one-half teaspoon
soda dissolved in a teaspoon of warm water and added to the milk, one
cup seeded and chopped raisins, one egg, one teaspoon cinnamon, a little
nutmeg, one-half teaspoon cloves. Mix well together with the beaten
egg, dredge raisins with flour and add last. Put in a buttered basin
and steam two hours. To be eaten with plain sauce or sweetened cream.

FR ENCH P U DDI NG.

One pint of milk, two eggs, one tablespoon sugar. Heat the milk
to aboiling heat ; while milk is heating, beat eggs enough to mix the
whites and yolks, add sugar and beat more thoroughly. Stir this in
the hot milk, stirring a little to keep from sticking, and let come to a
boil. Take from the stove immediately, pour in a deep earthen dish
that you wish to serve it in. The whites of the two eggs must be
beaten to a stifli froth, sweetened with two tablespoons of sifted gran-
ulated or pulverized sugar. Flavor with a half teaspoon of flavorng
extract, using whatever kind you wish. Immediately after pouring
the pudding into the dish, spread the whites of the eggs over it, place
in a hot oven and let brown a light brown. Watch closely, as it
browns very quickly. To be eaten cold. It is a nice plan to make
this immediately after breakfast, it is then ready for dinner.

CHO( 'OLA TE P U 01)] NG.

Three tablespoons grated chocolate, three tablespoons sugar, two
tablespoons corn starch, one pint of milk. Heat the milk to a boiling
heat, stir with a little cold milk to a smooth paste, sugar, chocolate
and corn starch. Pour in a little more milk, enough to make a very
thin paste, stir in hot milk briskly, so as to prevent lumping ; boil
three minutes, stirring constantly. After taking from the fire, flavor
with one teaspoon vanilla extract. Put in cups the same as snow
balls; Serve with sweetened cream.

CHM 'OLA TE PUDDING.

One pint sweet milk, five tablespoons bread crumbs, yolks of
three eggs well beaten with one-half cup coffee sugar, flavor with
vanilla. Sprinkle three tablespoons chocolate on the top, bake
:slowlv one hour. “Then done make a frosting of the whites of
three” eggs, sweeten with two tablespoons pulverized sugar, set in a.
hot oven, and brown a light broivn.

DELIUIO US PUDDI. '6‘.

Four eggs, yolks beaten separately; add one-half teacup of sugar,
two tablespoons flour, and beat until very light; add halt a teaspoon
0f salt; stir into this gradually one quart rich .hot nulk. Beat the
whites of four eggs to a stiff froth, and stir in last. Flavor w1th
anything you like. Bake in a' quick oven one-halt hour. Served

with sweetened cream or wine sauce.

64 KTHE CHAUTAUQUA‘ COOK BOOK.
BA T TER P UI/DING.

Melt a piece of butter the size of an egg, add to a pint of warm
sweet milk one-half teaspoon salt. To one quart of flour add two
teaspoons baking powder, and sift ; add one cup of any kind of fruit,
put in buttered pan and steam one hour. To be eaten with sauce.

BOILED ('IIUCULA ’IE PUDDING.

Heat one quart. of milk boiling hot; beat four eggs with one tea-
cup of sugar and six tablespoons of grated chocolate, and twelve table-
spoons of bread crumbs. Stir this into the boiling milk and let boil
five minutes, stirring constantly to keep from sticking to the bottom
of the dish. After boiling pour in a pudding dish, and set‘in the
oven to brown. To be *aten with sweetened cream.

RICE PUDDING.

Carefully look over and wash one pint of rice ; put boiling in two
quarts of water, using porcelain or tin dish ; cook over a slow fire;
do not stir rice while cooking; add one teaspoon salt, set over the stove
and boil until tender, then add a piece of butter the size of an egg
and stir in well. Now take the dish in which it is to be baked, and
break in three eggs and beat a little; add two cups sugar and beat
until light. To this add the rice, and stir in two quarts new boiling
milk, grate in one-fourth of a nutmeg, and one cup seeded raisins.
Bake one hour. Stir from the bottom twice while baking.

BOILED RICE PUDDING.

Heat one quart of milk to a boiling heat. Beat the yolks of four
eggs a little, add three-fourths cup sugar and beat until creamy, one
teaspoon salt. Add three cups of boiled rice to the boiling milk, stir-
yolks and sugar in the boiling mixture, let boil two minutes stirring
constantly. Take from the stove and put in the pudding dish. Beat
the whites of four eggs to a stiff froth; stir half of these into the
pudding; to the remaining half add two tablespoons white sugar;
flavor with anything you like. Spread this over the top of the pud-
ding, and place in the oven long enough to brown 3. little.

E G G L ESS RICE 1’ U01) I NG.
To one quart of cold milk add three-fourths cup of uncooked rice,
one-half cup sugar, butter the size of a butternut, one teaspoon salt;
flavor with a little nutmeg. Bake two hours. To be eaten cold.

\Vhile baking stir from the bottom. Add one cup seeded raisins if
you like. It is very nice Without. ,

K.--l T1 E '5' FR U] T. PUDDING.

Use any kind of fruit—stewed, dried fruit or fresh, if the fruit is
fresh. Add a little water, sweeten and put in a flat bottom dish. Set
on stove and when it boils cover with a batter made in the following

I

TESTED AND APPROVED RECIPES. 65

manner: One cup sweet milk, one teaspoon baking powder mixed well
with a cup of flour, work in a tveaSpOon of butter, add a little salt, then
stir enough flour in to make as stiff a batter as you can stir with an
iron or wooden spoon. Spread on top of fruit and cover tight. Let
cook over a rather slow fire until crust is done, which will take about
twenty minutes. Do not take cover off until done ; then turn upside
down on a dish. To be eaten with sweetened cream. Very nice, and
quickly done.

TA PI 0(21 CREAM.

Soak over night one teacup of tapioca in milk enough to cover.
Heat one quart of milk boiling hot. Beat well the yolks of two eggs
with one t lacup of white sugar, add a pinch of salt, stir this into the
boiling milk, let boil up, add the whites after being beaten to a stiff
froth, stir in thoroughly. Flavor with one teaspoon of 'anilla, after
being removed from the stove. To be eaten cold with sweetened cream.

TA PI 0( 'A P U [JDI NG.

Wash in warm water one teacup tapioca; add to it one and one-
half pints of warm water, place in a warm place and stir occasionally
until thoroughly soaked. Then add one cup sugar, four apples quar-
tered, one lemon sliced. Put these in a dish and pour tapioca over
them. Bake until soft, and sprinkle sugar over it when taken from
the oven. Any fruit may be used in the place of lemons and apples.
Serve cold with sweetened cream. Very nice.

TA PIO 0A 1’ U [JD] N G.

Soak four tablespoons tapioca over night in water enough to cover
it, or soak two hours in warm water. Beat the whites of two eggs
and yolks of four with one-half teacup sugar, one-half teaspoon salt;
one quart milk. Stir tapioca, milk, sugar, and egg together, put in a
pudding dish and bake threE-fourths of an hour. If the oven is not
very hot, bake one hour. Beat the two remaining whites, add two table-
spoons sugar. Frost the top of the pudding,put in oven and let brown.

TA P10 0A A PPL E 1’ U1) DING.

Soak one cup tapioca over night. In the morning put in a little
water, a small cupt'ul, and steam it. until soft. Then take three eggs
to one quart of milk; beat the eggs, add milk and tapioca, sugar to
taste, one tablespoon butter and a little nutmeg. lake nice tart apples,
pare and core, leaving the apples whole. Pour on the mlxture and
bake until apples are done. Serve with sweetened or whipped cream.

A PPLE TA FIONA. (Splendid).

Soak a large cup of tapioca over night in a pint of water. In the
morning add to it a cup of sugar, a little salt,acup of cream; llllX and
pour over six large greeningapples wlnch have been peeled and cored

66 THE CHAUTAUQUA COOK BOOK.

and the cavities filled with sugar and lemon. Grate some nutmeg over
the top and bake one hour. Serve with sweetened or whipped cream.

UORZV STARUII P UDDING.

One quart of milk, let come to a boiling heat; add one-half teacup
sugar; beat two eggs thoroughly ; wet up four tablespoons corn starch
with a little milk, add to the eggs, add one-half teaspoon salt. Stir
eggs and corn starch into boiling milk ; stir briskly all the time; let
boil over a slow fire two minutes. Take from the stove and flavor
with one teaspoon vanilla. Fill cups two-thirds full, previously wet-
ting them with cold water. \Vhen cold, turn in the dish to be served
in, and serve with whipped or sweetened creamn

COILV STA [30]] 1) UD DING.

One pint sweet milk, whites of three eggs, two tablespoons corn
starch, three of sugar and a little salt. Put the milk in a pan or small
bucket ; set in a kettle of hot water on the stove, and when it reaches
a boiling heat add sugar, then the starch dissolved in a little cold
milk, and lastly the whites of eggs whipped to a stiff froth. Beat it-
and let cook a few minutes, then pour into teacups, filling about half
full, and set in a cool place. For sauce use the boiled custard. To
make a chocolate pudding flavor the above pudding with vanilla, re-
move two-thirds of it,aud add half a cake of Baker’s chocolate, grated,
and dissolved in two tablespoons of hot milk or cream. PM one layer
of white puddifig into the mould, then the chocolate, and then the rest
of the white ; or use two layers of the chocolate and one of white in
the center, then pour the boiled custard around the pudding; or it is-
very nice to be eaten with whipped 'or sweetened cream.

[I A 1311’ [10 U18 P UD [)1 NG.

One cup sweet milk, two cups flour, tko teaspoons baking powder,
pinch of salt, one egg, half cup raisins. Mix thoroughly, put into a
buttered basin and steam one-half hour. To be eaten with plain sauce
or sweetened cream. You can use buttermilk in the place of sweet
milk, omit baking powder, and add one-half teaspoon soda to the milk.

El} G L [1188 C0 lizV STA/3011 1’ U1) DING.

Let one quart of milk come to a boiling heat in a farina kettle or set
in a kettle of hot water. Dissolve four tablespoons corn starch in a little
of the milk reserved from the quart, add one-fourth of a teaSpoon of salt.
Put this in the dish you wish to serve it in, and flavor with any flavoring
extract you like. To be eaten with boiled custard or sweetened cream.

Wllll’I’ED C’REA M.

One pint thick cream, very cold ; put into a bowl and whip to a.
stiff foam with eggbeater. All one-h Llf teacup sugar and whip again,
Flavor with one-half teaspoon vanil'a, or any flavoring extract.

TESTED AND APPROVED RECIPES. 67
S WEETENED CREAM.
Is just like the above, only it is not whipped.

COLD WA TE]? P UDDING.

One-half cup cold water, one-half cup sugar or maple syrup, two
cups flour, one tablespoon butter, heaping teaspoon baking powder. Add
I baking powder to flour, and sift; one-fourth teaspoon of salt, one-half
teacup any kind of fruit you like. Mix thoroughly, add melted butter,
put in a buttered tin and steam one-half hour. In cold weather work
butter in the same as for pie crust. Use plain sauce or sweetened cream.

FL 0A TING ISfiA N1).

Let one quart 'of milk come to a boiling heat. Beat the whites of
four eggs to a stiff froth, have milk in a spider so as to have a large
surface over the top. Sweeter) the whites with two tablespoons sugar,
then put on the top of the boiling milk, let remain a few seconds, then
cut in large pieces, turn over and let the other side cook. It takes no
more than a minute to cook both sides. Beat the yolks of four eggsa
little, add one cup sugar and beat to a creamy froth. Mix one table-
Spoon corn starch with enough cold milk to dissolve it, stir this in the
boiling milk, after skimming off the whites of eggs from the top, and
putting on a large plate. Now stir in the yolks and sugar, let scald but
not boil, as it will curdle ; add a little salt as you take from the stove,
and flavor with one teaspoon lemon or vanilla extract. Pour into a
deep dish and place the white of the egg on top. Just as you serve
drop little pieces of jelly over the tops of the islands.

S’I’EAMED OAT MEAL .I’UDDING.

Put to soak over night one coffee cup oatmeal in one and one-half
Coffee cups water. In the morning add a half teaspoon of salt and one
pint boiling milk, put in a basin and steam two hours. \Vhen done
Wet cups with cold water and fill. To be eaten w1th sweetened cream
01‘ boiled custard.

FRESII FR U1 T PUDDING.

Use recipe for “ Cold \Vater Pudding” for batter. Use any soft,
fresh fruit. Spread a thin layer of batter in pudding dish, then spread
a layer of fruit and so on. Finish up with batter on top. Peaches,
Cherries, berries, or any soft, fresh fruit, can be used.

UL!) 0A IKE.

Can be steamed and served with boiled custard, wine or vinegar
sauce. Ten minutes’ steaming is enough. Put cake 1n a deep dish
and pour dressing over it.

ANOTHER WA Y.

Put the cake in the dish you wish to serve it in ; if you have two or

68 THE CHAL’TAL‘QUA COOK BOOK.

three kinds all the better. Make a custard after recipe of boiled cus-
tard, using the yolk of one egg and a teaspoon of corn starch. Reserve
the white for top ; beat to a stiff froth, add two tablespoons of sugar ;
flavor. Pour the custard over the cake and cover all over with the
egg ; set in the oven and let brown a little.

BA KEI) INDIAN P UDDLW}.

Heat one pint of sweet milk boiling hot; take a little of another
pint of' milk and wet up four tablespoons of Indian meal,st.ir this slowly
into the hot milk. Beat two eggs a little, add one cup sugar and beat
until light. Add a pinch of salt, and season with anything you like.
Now mix all well together and bake three-fourths of an hour in ahotoven.

CO] 1 A GE 1’ UDDIA'G.

One pint flour, add two teaspoons cream tartar, and sift. DissolVe
one teaspoon soda in teaspoon warm water, and put in a cup sweet milk,
or put two teaSpoons of baking powder in the flour. Beat together one
egg, one-half cup sugar, one tablespoon butter. Now beat all the ingre-
dients thoroughly together; flavor with anything you like. This is nice
baked in gem irons or in a square tin, and cut in squares when served.
To be eaten with boiled custard or wine sauce.

B OI LED C US TA RD.

Let one pint of milk come to a boiling heat. Beat the yolks of three
eggs a little, (or you can use one egg and one teaspoon corn starch),
add one-half cup sugar, and beat until light. Dissolve one teaspoon of
corn starch in a little cold milk, stir this in the hot milk, then stir in
yolks and sugar, add a pinch of salt. Cook this in a farina kettle, or
set a little pail in boiling water. Let cook until the eggs and corn
starch are cooked, then remove from the stove and flavor with one tea-I
spoon lemon or vanilla extract. If three eggs are used omit the starch.

LEM 0N SA U (. E

The juice of two lemons, one cup and a half of sugar, one egg.—
Beat these thoroughlv together, add one pint boiling water, set on stove
and let come to a boiling heat. It‘ you wish this the consistency of
cream, add a little flour and a small piece of butter.

LEMON PUDDING.

Soak one ounce of gelatine in a pint of cold milk for ten minutes;
place over the fire, stir, and remove as soon as dissolved. When nearly
cold beat to a stiff froth with an egg beater; heat the whites of three
eggs to a stiff froth, add to the gelatine froth, together with the juice of
three lemons, and pulverized sugar to taste, and mix the whole well
together. Next pour into a mould and set aside to cool. Serve in a
dish with boiled custard.

TESTED AND APPROVED RECIPES. 69

C’IIARLOTTE [BUS/9E. (Or Sponge Cake).

One cup sugar, one cup flour, one and one-half teaspoon baking
powder, one-half lemon, three eggs, one-half cup hot water. Beat eggs
until whites and yolks are thoroughly mixed, add sugar, and beat until
light, add a pinch of salt ; add baking powder to flour and sift together.
Mix thoroughly together and bake in a flat tin. Add only the juice

of the lemon.
UREA ill ["0 [3 (.1/[1 11’ L0 7 7] 7/? [BLESS/1',

()ne pint cream, one~half cup milk, four tablespoons sugar, two tea-
spoons vanilla, two tableSpoons gelatine. Soak the gelatine in a table-
spoon of cold water for one hour. \Vhip'the cream very stiff. Sweeten
and flavor it. Then put a. tablespoon of hot water on the gelatine,
strain on the whipped cream, milk, etc. \Vhen the cake is cold split
it open and line the dish with it. Pour cream mixture over it.

ANOTHER WA Y.

()ne pint of cream; when half whipped add one teacup of sugar
(dry coffee sugar is best), whip until the sugar is dissolved and is very
stiff, then add a teaspoon of vanilla, stirring very carefully and as little
as possible. Take a heaping tablespoon of Cox’s gelatine and put it
in quarter of a cup of warm water, set it on the stove and let it dissolve.
\Vhen taken off to cool stir it occasionally, and when blood warm stir it
carefully into the cream. Have your mould lined with sponge cake or
the cake for Charlotte Russe, pour the cream over it and set where very
cold, or on ice, and serve. This is an excellent Charlotte Russe

made after either of the recipes. Very nice.
WI-III’I’EI) CREAM 1’ UDI)L 71".

One cup granulated sugar, the yolk of one egg, one-fourth cup of
thick, sweet cream, then fill the cup to half full with sweet milk. one cup
rather full flour, one heaping teaspoon baking powder. Bake in a square
tin,'the dimentions given for tin, found in French Cake recipe.

DRESSING.

Three~fourths cup of thick. sweet cream, two tablespoons pulverized
§Ugar, one teaspoon vanilla. Have this as cold as you can without freez-
lng, beat with an egg beater until it grows no thicker. Should be so you
can cut it with a knife. Now spread this over your pudding. You can
use this recipe for \Vhipped Cream Cake as well by baking it in two
round tins and put filling between and on top. Cheap but delicious.

A CHEAP WHITE (.‘AKE.

Can be made with the remaining white from the preceding recipe.
Dissolve one cup white sugar in one-half cup hot. water: Add when
cold one cup and a half of flour, beat thoroughly Into thls two table-

70 THE CHAUTAUQUA COOK BOOK.

spoons soft butter, beat the white of egg to a stiif froth and add last.
Mix well one teaspoon of baking powder with the flour. You can
bake this in two layers and use anything you choose for filling; or you
can bake it in a loaf.

(.700 0A N UT P UDDING.

One quart sweet milk, four eggs, leave out the whites of three, four
tablespoons of white sugar, one cup prepared cocoanut, a. little salt, two
tablespoons of corn starch. Set milk where it will get boiling hot;
while this is heating beat eggs and sugar together well. Mix up corn
starch with a little cold milk. add salt. Mix all together and stir into
the scalded milk. Be sure it is cooked through, then add cocoanut
and pour in your pudding dish. \Vhip the three whites to a stiff froth,
add three tablespoons of fine white sugar. Flavor with half lemon and
half vanilla, one-half teaspoon each. Spread over the pudding, set in
oven and let brown a light brown. To be eaten hot or cold. Or you
can make a bread pudding. Do not put in as much bread, and add
one cup of cocoanut.

S UE T D UMP].L\'GS WITH (1 U BRA NTS.

Scald one cup new milk and let grow cold, then stir into it one-half
pound chopped suet, one egg, one-half cup cleaned English currants, a
little nutmeg and salt, one teaspoon ginger, and flour sufficient to make
into a light biscuit dough, form it into dumplings, flour them well on
the outside, throw them into the sauce pan, being sure that the water
is boiling and is kept boiling; do not let them stick to the bottom '
of sauce pan. Half an hour’s boiling will be sufficient. To be
served with plain or lemon sauce.

APPLE D UM P L INGS.

One quart of flour, three teaspoons baking powder thoroughly mixed
in the flour and sifted. Add sweet milk enough to make a regular biscuit
dough. Chop about as fine as peas some nice tart apples. Roll out enough
dough for one dumpling at a time; cover with the chopped apple, bring
the sides up to the center and pinch them well together; butter the in-
side of your steamer, give each one enough room to swell, cover very
tight and let steam twenty-five minutes. Roll the dough about half
an inch thick ; add a half teaspoon saltto the flour. When done, should
be served with sweetened cream made very sweet. Flavor to suit taste.

RICE I) UM PL INGS.

One cup rice washed in several waters, until white ; then cook it
with one and one-half cups waterzand two cups sweet milk; add one
and one-half teaspoon salt. Let cook until tender ; have cups wet with
cold water, then put in some of the rice, heaping it on the sides so as to
leave a hole in the center. Fill the hole with nice jam or jelly. The
rice should be thick enough on the bottom and sides so that one table-

TEsTEi’) A'Ni) APPROVED REoiPEs. . 71
Spoon of the jelly or jam will fill the center; put the same thickness
of rice over the top, then set away to get entirely cold. When you

wish to serve, turn the Contents of the cups into the dishes, one for
each person. To be eaten with whipped or sweetened cream.

ORANGE PUDDING.

, Take five oranges, remove the peels and cut into the thlnnest possi-
ble slices. Put into a glass dish and scatter over them two tablespoons
white sugar. Let come to boiling heat one pint sweet milk ; rub to a
thin paste one tablespoon corn starch with cold milk, stir this briskly
into the boiling milk. B ‘at the yolks of three eggs and one-third cup
white sugar to a light. froth, add a pinch of salt. Stir this in the hot
milk, stirring thoroughly, so as to be very smooth; let the eggs scald
but not boil.~ When cold pour over the oranges. Beat the whites of
three eggs and on -third cup pulverized sugar to a stiff froth and pour
onto the oranges al~o If prrferred it can be made in an earthen dish

and the whites slightly browned in the oven.
B If E .1 I) 1’ U!) DING.

Spread any broken pieces of bread left from the table with butter
as you would to eat; place, these in your pudding dish, as much as you
like, then make a custard as follows, or to the same proportions: Beat
three eggs and one-half cup sugar to a light froth, then add one-half
teaspoon salt; stir one quart of milk into the egg and sugar slowly, so
as to mix well. Flavor with nutmeg or a teaspoon of any of the {lav-
oring extracts. Pour this over the bread. After pouring on the custard
put a weight on the bread and let soak one hour. A plate is a good
thing for the weight. Bake one hour. To be eaten with cold sauce.

BREAD ( ,t'It U211 B PUDDING.

One quart milk, one pint bread crumbs, ,one cup sugar, the grated
rind of one lemt n. a piece of butter the size of an egg, yolks of four
eggs. Soak the crumbs in the milk, mix all together and bake until
it thickens. \Vhen cold spread a layer of jelly over the top, and to

the beaten whites of four eggs add nearly a teacup of sugar and half
the juice of one lemon. Heap it like rocks over the jelly, and

Stand in the oven until it browns.
MAPLE SYRUP SA UCE.

Dissolve one cup of maple sugar in one cup of water. Mix to a
smooth paste one teaspoon flour with a little cold water, making it
quite thin, add a pinch of salt. \Vhen sugar and water come to a boil
Stir in the flour paste briskly. Boil three minutes, stirring gently;
then take from the fire and stir in four tablespoonsof butter until all
melted. Serve with any boiled or steamed pudding.

OLD-FASHIONED MINUTE PUDDING.

Take one quart of sweet milk, or part milk and part water, half a

72 THE CHAUTAUQUA COOK BOOK.

teaspoon salt. Let come to a boil and put in wheat flour slowly, and
stir briskly until as thick as bread sponge. Let boil one minute over
a slow fire and serve with sweetened cream. You can add one—half a
teacup of raisins, after standing in boiling water one minute, or omit it.
If you use part watei add a little piece of butter.

GREEN ( '()RN PUDDING.
Take one-half dozen ears of green sweet corn ( good size), and with
a sharp pointed knife split each row of kernels and scrape from the
ear. Mix with this pulp two eggs well beaten, two tablespoons sugar,
one of butter, one salt spoon of salt. one-half pint sweet cream (milk
may be used with an extra Spoon of butter), and one—half dozen crack-

ers rolled very fine. Mix well together and bake two hours, if in a
custard dish, or one in custard cups. Use the corn raw.
BI 11’ I )’S NEST PU] )1)I XG.

Pare and slice enough apples to fill the dish in which you wish to
bake it, add two tablespoons water. Butter the tin well before putting
in the apples. Make a batterof one cup buttermilk, one-half teaspoon
soda dissolved in a little warm water and put in the buttermilk; add
two tablespoons of thick sour cream, or one tablespoon melted butter,
a pinch ‘of salt. Stir in enough flour to make a batter rather thicker
than for pancakes, thick enough to spread well. You can add one egg
if you like; Lprefer it without the egg. Pour this batter over the
apples and bake until a nice brown, or until apples are done. To be
eaten with sweetened cream.

CRANBERRY ROL Y POL Y.
Make a dough as for soda or baking powder biscuit, roll one-half
inch thick and spread the cranberries on the dough ; roll it up, tuck
ends in and pinch it close together all around. Butter a steamer, put

in the dough and steam one hour. To be eaten with a rich sweet
sauce. Use cranberry sauce, found among “ Sauces.”

APPLE ROL Y POLY.

Prepare in the same way as for cranberry. Pare, core and slice
some tart apples ; roll out dough half an inch thick and lay the slices
of apple close together over the dough. Spread little bits of butter
here and there over the dough. Roll up and pinch the ends together
all around ; prick deep in a few places with a fork. Butter a steamer,
lay in and steam one hour and a half. \Vhen you serve these cut in
slices across the end. Serve with sweetened cream or cold sauce. In
the place of apples you may use any dried fruit, jam or preserves.

SA DA’S BERRY PUDDING.

One cup sugar, one tablespoon butter, two-thirds cup sweet milk,
oneregg, one teaspoon baking powder, one and one-half cups flour.

TESTED AND APPROVED RECIPES. 73"

Beat sugar, butter and egg together, add baking powder to flour and
sift, then add milk and flour to the other ingredients, mix well ; bake
in three layers, spread the layers with raspberries, or blackberries, strew
sugar over it and put together as you would any layer cake. Mix one
tablespoon corn starch with a little cold water, pour on slowly one pint
of boiling water, stirring well; add to this two tablespoons vinegar and
three-fourths cup sugar; let boil just a little; take from the fire and
stir in a piece of butter the size of a hen’s eggs until all dissolved ;
pour this very hot over the pudding and serve.
G EIL.1_T[.VE .I’l 'Dl)1;\'(l.

()ne-halt' box of Cox’s Gelatine soaked in one and one-half pint of
milk one hour. Heat in a t’arina kettle ; beat the yolks of two eggs
with three talileSpoons of sugar, stir into the milk while hot until it
thickens. \Vhen slightly cooled stir in the whites beaten to a froth
lightly; flavor with vanilla. Put in moulds or cups. \Vhen cold
serve with boiled custard.

[’l .IIN SUET PUDDING, N). 2.

A good, plain suet pudding is made of one cup suet chopped tine, one
cup sugar, one cup sweet milk, a pinch of salt, one-halfteaspoon cinna-
mon or nutmeg, three cups flour, two heaping teaspoons baking powder.
Use “Excellent” or “Plain Sauce ” forthe pudding. Steam two hours.
Use water in place of milk if you choose.

PIES.

E.\'('IL'LLE. VT 1’11'] ('It’l \ T.
Four cups sit'ted flour, one cup lard, Ilu'ee-l'ourths cup water, a pinch
of salt. tub the shortening in flour in lumps, not very fine, for, to mix
it line will toughen the crust. Have the water very cold, ice water is
better. The flaky pie crust depends very much on how the crust is
mixed. Th} amount of water here given just uses up the flour and
makes the paste the right stiffness. Do not mould the upper crust;

the under crust Should be firmer than the upper, as more flour will

keep it from being soaked. For the benefit of those who use butter

pie crust, I will give the following recipe.
F.-lfl[lL Y PI]; ('13 UST.
One and one-fourth cups shortening, half butter and half lard

(mixed) Make according to the directions for “Excellent Pie Crust,”
Except put in very cold place or on ice for one hour before usmg.

b’ll‘fEE’l' (JR/221M PIE I W US”.
add‘ one even teaspoon baking powder and

To one pint sifted flour, . .
Leave the crust a little stiff.

Sweet cream enough to wet the flour.

74 THE CHAUTAUQUA COOK BOOK.
CREAM PIE. (Whipped Cream.)

One and one-half cups sweet cream,one-half cup sugar one teaspoon
vanilla or lemon extract or a little grated nutmeg. Put the cream in
a bowl and whip with an egg-beater to a stiff froth. Then put in
sugar; whip the whites of th1ee eggs to a stiff froth, add to the cream
and whip thoroughly together. Line a tin plate with rich puff paste,
fill with the cream mixture and bake with no upper crust, the
same as a custard pie. This makes a delicious pie.

W HIPI’E D CREAJI PIE.

Sweeten a teacup of very thick, sweet cream and make as cold as
possible without freezing. Line two small pie tins with moderately
rich crusts pricked in several places to prevent blistering and bake in
a quick oven. Flavor the cold cream and whip as you would eggs for
frosting. When the crusts are cold, spread on the cream and if you
like to add a finish, put bits of jelly 011 top.

CREA M PIE.

Line a pie tin with puff paste; spread it with butter very thin and
even. Sift flour over it until entirely covered, and it is one eighth of
an inch thick Then fill neaily even full of brown sugar, sprinkled 011
very even dip on this one teacup and a half of sweet c1eam or milk,
one spoonfuly at a time, ca1efull, s11 as not to distu1b the sugar. Bake
very slow at first, then a little faster, for one hour. This is delicious
if made right.

PLAIN CREAM PIE.

Line a pie tin with a good crust,l1eat one egg enough to mix the
white and yolk a little; add suga1 and heat 11 ell (one- half cup sugar);
to this add one pint of sweet cream and a pinch of salt. Flav 01 with
nutmeg or anything you choose. Pour this 1111 the crust and bake the
same as custard pie.

CHEA I ’ COCOA N UT PIE.
()ne- half cup 111epared cocoanut, one half cup white sugar, one
large cup of milk, one egg or the yolks of two that you have left

from something else. Flavor with lemon 111 lose. This makes a pie
in a rather small tin. Bake 111th one c1 ust.

PLAIH (_ U S'TARI) PIE.

Line a shallow pie tin, such as is used for apple pie, with anice pie
crust paste. Make a custard in the following manner: beat three eggs
enough to mix the whites and yolks, add one-half cup sugar. While
you are p1 eparing this, have heating one pint of milk to a'boiling heat.
Stir the hot milk 111th the egg and sugar, stirring brisklv; add a zDpinch
of salt, flav or with nutmeg or any other flavoring, pour this on the
paste and bake the same as delicious custard pie. Two eggs will do if
you scald the milk.

TESTED AND APPROVED RECIPES. 75
DELI CI 0 US C USTA RD PIE.

Line a deep pie tin, which should be made on purpose for custard
pies, measuring seven and one-half inches across the bottom, eight and
one-half inches across the top, and two inches deep. Beat four eggs
if small and three if large, enough to mix the white and yolk, add one
tea cup of white sugar and beat to a light foam. A good way to tell
when it is beaten enough is to lift a spoonful up; if it does not run
over the sides it is beaten enough. Add a pinch of salt. While you
are doing this have heating to a boiling heat one quart of new milk.
Mix one teaspoon of corn starch with a little cold milk and put into
the boiling milk having it so thin that it will not lump as it is put in.
Take this from the stove and pour the-boiling milk to the egg and
sugar, stirring briskly. Flavor with one teaspoon lemon or vanilla
extract, or any other flavoring you choose. Now pour this in the tin
while hot, place in oven and bake slowly. Do not let boil as that will
' make it whey. If it isbaked right the custard will cut like thick
jelly. If you wish to frost this use four large eggs, and keep out the
whites of two for frosting. Beat the whites to a stiff froth, add two
tablespoons sugar and flavor with the same flavoring used in pie. Stir
the sugar in well, when the pie is done, which you can tell by insert-
ing a thin knife in the pie, and when it has jellied it is done. Spread
the frosting over the top smoothly, return to the oven and brown a light
brown. This is a delicious pie if made right, and takes the place of both
pie and pudding. I have made this pie a great many years and I
think I never prepared an article of food that has had the favor-
able comments that this pie has had. '

APPLE PIE, No. 1.

Make a crust after any of the recipes given. I prefer the one call-
ed “Excellent Pie Crust.” Line pie tin-with pie crust made as for bot-
tom crust. Fill with tart apples sliced not very thin; sift about one
tableSpoon flour evenly over the pie, especially over the out-side edges;
Sprinkle on a little cinnamon, allspice or nutmeg; then add a few
small bits of butter, four or five pieces the slze of a pea. If apples are
very mealv, use one tablespoon of water, otherw1se none is needed.
What is still nicer, is two tablespoons of sweet cream 1n the place of
water. Wet the edge of the lower crust WIth water and dredge thinly
with flour. Sprinkle evenly over the top,.and not very near the edge
One teacup of sugar. Cover with a top crust and bake “1 a slow oven.

Apple pie should always be baked in a slow oven, as a quick oven
makes the pie burst and the juice run out, unless you use a cloth. Be
sure and pat the upper and lower crusts well together. Make a few

small holes, pricked with a fork, or cut with a knife for the air to es-
cape. If the oven is right the pie is done when the crust is a light
brown. If the ie at any time should be baking too .fast lay a paper
over the top. f you have moulded enough flour Into the bottom

crust, it will bake a nice brown and you can ascertain whether it is
done by shaking a little; if it seems to be loose on the tin 1t 18 done.

76 THE CHAUTAHQUA ooOK BOOK.
CLOTH FOR PIES.

' A splendid 1*ay to fix any juicy pie so it will not run out while
baking : Tear off a strip of cloth one-half inch wide, and long enough
to go around vour plate or tin; let half the 11idth lap 1111 the pie,
and be sure and lap it good at the ends. This will prevent any
‘pie f1om running out. VV et the cloth a little, and squeeze it out dry.

PIE CR U S T.

If you have a little crust left when making pies, bake it; after
doing s11 a few times you will have enough to make a good dessert for
dinner. Make1 plain apple sauce, season to taste. Place crust in.
the oven long ehou<rh to make it crispv, then just as vou wish to serve
it put the t11o .togethe 1,11eak crust 11p 11 little, 11nd serve 111th .s11eet-
ened c1eam. Season with nutmeg.

APPLE PIE, N0. 2.

Line 11 tin plate the same as “Apple Pie, No. 1.” Prepare apples
the same;. spread 1111 the paste. Use about a pint of prepared apples
to 11 tin 111easuring nine and one-half inches across the top and eight
across the bottom side, one inch slanting. Roll out an upper crust,
cover over the top, do not pat it down, take 11p tin and with a knife
cut off both edtres even with the tin. Put in the oven to bake the same
time that you put vour potatoes in to boil. This 11 ill bake in half an
hour.. If the oven is not too hot the apples will be done when the
crust is a light 111111111. When done slide the upper crust on a lalge
plate and season the pie with whatever you wish; nutmeg and allspiee
ale usuallv Used 11 he1e flavoring extracts are not used. Sprinkle one
te acup of s11g111 evenl1 ove1 the apple, add five small pieces of butter
about the size 11f peas around 111 different places in the pie. About
three tablespoons of sweet cream improves it, but it is nice without.
Do this as quicklv as possible and return the top crust to the pie and
set back 111 the oven until vou 11ish to serve. All that 1s necessarv is
to keep. 11 111111. To be sci ved with rich milk or thin cream. This 1s a
nice way toamake a pie for dinner when you are in 11 111111.141“: it bakes
quicker before sweetening, 11nd some people prefer it to the other kind.

1S'()UR .1 PPLE CU" ARD PIE.

Pare, quarter and core and put to stewing in a little water four
medium-sized apples; when. soft rub through a cullender or seive.
Beat two eggs 11 little, add thr-ee fourths cup sugar and beat well. Add
to the apples, aft-er being sifted, two tablespoons butter and stir well;
flavor with a little nutmeg, put all the ingredients together and beat -
enough to mix 11 ell If the water has not tBall cooked out of the apples
when they are soft, drain off before sifting. Line a shallow pie tin
with a rich paste, put the apple custard in and bake until the eggs are
cooked, the same as in lemon pie. You can serve this as it is, or put
a frosting over the top made the same as ripe currant recipe; or you can
leave off the frosting and put strips across the top same as for tart pie.

0

TESTED AND APPROVED. RECIPES. 77

GR EEN ’CURRA NT PIE.

Line an inch pie dish. with good pie crust, sprinkle over the bottom-
two heaping tablespoons sugar, two of flour or one of corn starch mix~
ed with a little water, then pour in One pint green currants washed
clean. Sprinkle with sugar; enough to make one cup with the two table-
spoons in the bottom, add two tablespoons sweet cream, cover with an up-
per crust and bake same as Apple Pie No.1. Put cloth around your tin.

RIPE CURRANT PI E. ”

One cup ripe currents mashed fine; Stir to a smooth paste two
tablespoons water and one tablespoon flour; add the yolks of two eggs,
and one cup sugar; mix well and add‘to the mashed currants. Line
an inch deep pie tin with a good crust, pour inthe mixture of cur-
rant‘s, put in the oven and bake slowly until crust is well done at the
bottom. Be sure and prepare the bottom crust according to directions
for “ Excellent Pie Crust.” \Vhen the pie crust is done it will slide
around easily on the tin. Then take from the oven, beat the two
whites to a stiff froth, add ‘two tablespoons white sugar, mix well,
spread over the pie and place in oven long enough to brown a
very nice brown. This makes an excellent pie.

LEMON 1’] E, 'No. 1.

Line a large pic tin with rich paste; be sure and fit the paste well
into the curve. of the plate and gently smooth from the middle of the
plate tmvard the outer edges; then cut it. off even with the edges of
the tin ; every bottom crust should be put in in this way. One, cup
sugar, the grated rind and juice of one lemon, the yolks of two eggs
and one whole egg, one tablespoon flour, one cup hot water. Beat the
eggs a little, add sugar and b *at until you can lift a spoonful, and "It
does not roll over the edges ; stir the flour to a smooth paste with a
little cold water, and after the lumps are stirred out make it quite thin;
stir in one cup obboiling water ; add grated rind and juice of lemon,
egg and sugar. Mix all together well and put on the plate contain-
ing the crust, and bake until the bottom crust is well done. Beat
the remaining whites to a stiff froth, add two tablespoons white sugar,
mix well together, and when the pie isvdone pour this in the center,
and with a’knit'e spread evenly over the pie, place in oven and
brown a light brown. \Vatch it closely as it browns very (pliekly.

ANOTHER WA Y. (Very Nice).

Another way to prepare this is to prepare the crust the same as in
the preceding recipe, only prick‘it all over With a fork, place in oven
and bake. Use the same ingredients for the filling; prepare 1n the
Same manner, except putting this In a pail, and set in borlmg water,
or in a l'arina kettle, and cook until thick, stirring constantly until it
grows no thicker ; then when the crust is done spread the lemon cus-
tard on and cover with the same klnd of frosting. One or two crusts

78 THE CHAUTAUQUA COOK BOOK.

can be prepared in this manner any time and set away, then when
you want a lemon pie for dinner you can prepare the filling and
spread 011 at any time, giving it time to cool before using. Set
the crust in the oven a moment previous to spreading on the custard.

SNO W PIE.

Make a smooth paste of two tablespoons of corn starch and three
tablespoons of cold water, then pour on this paste one pint of
boiling water, one cup of sugar, boil well, add white of one egg
beaten to a stiff froth, last, flavbr ; a pinch of salt. Prepare and bake
the same as preceding recipe.

LEMON PIE, No. 2.

Prepare a crust according to the recipe for “Excellent Pie Crust.”
Line a tin pie plate with this. Mix to a smooth paste one tablespoon
of flour and a little cold 11 ater pour on this one cup boiling water,
stirring briskly so as to mix well. Beat one egg a little, add one cup
sugar and beat to a light froth. Grate the rind from one lemon, squeeze
out the juice. Add all these ingredients together and mix well, pour
this on the tin containing the crust. Rollenough dough forthe top crust;
pxrick a fe11 holes 111 it to let the air escape. Bake the same as Apple Pie,
.1 o. 1. Use a cloth around the pie. Read given directions for doing so.

JIOCK APPLE PIE.

Two even teaspoons of. tartaric acid. dissolved in one cup warm
11'ate1‘,one cup sugar; fifteen oyster crackers split open; put these
around on the paste like apples. Flavor with nutmeg. Bake with
two crusts. This pie tastes like green apple pie.

(,'()(1'().-11\' UT PIE.

()ne (1,11pp1epa1ed cocoanut, heaping, one cup sug r'a1, one pint of
milk, yolks of three eggs , beat the _1olks a little, add sugar and beat
well; then add cocoanut and milk; line the pie tin with paste the
' same as for custard pie, 110111 in the mixtu1e and bake 111 a modeiate
o1 e11 \\ hen done, cov e1 11 ith the whites beaten to a stiff froth and
sweetened with th1ee tablespoons pulv e1ized suga ;1etu1n to the oven
and bake a light bro11 11 or you can use the y olks of t11o eggs and one
11 hole one, and use the 11h1tes of t11o eggs and t11o tablespoons sugar
for the top. Elegant.

RICE PIE.

One pint of milk, t11o heaping tablespoons boiled 1ice,t11o eggs,
”one half cup sugar, :1 pinch of salt , flavor with one teaspoon of the
extract 01 vanilla or lemon ,grate on a little nutmeg; beat eggs a little,
add sugar and rice and beat well; add milk, flavor and mix well previ-
ously by heating the milk to a boiling heat; bake with one crust the
.same as plain custard pie.

'TESTED AND APPRVOED RECIPES. 79
PLAIN RIPE CURRANT PIE.

One pint ripe currants, one-half cup flour, one cup sugar, piece of
butter the size of a hickory nut, two tablespoons thick sweet cream,
added last, makes it very delicious, but may be omitted . Mash currants,
add sugar and flour and mix till there are no lumps. Line a pie tin
with a rich paste, pour in the currant mixture, add butter and cream
last and bake with an upper crust. See “ Cloth for pies.”

PIE PLANT CUSTARD PIE.

Peel and cut flne, enough pie plant to make a cup after it is stewed
in a little water; one egg, one cup sugar,one heaping tablespoon flour.
Stir the egg and part of the sugar together, then add sauce, stir well,
add flour and balance of sugar, and a piece of butter the size of a small
hickory nut ; beat all together and bake with two crusts. This is nice

flavored with lemon.

PIE PLANT PIE.

Line a tin pie plate with a rich paste; fill with one pint of raw pie
plant, after it has been peeled and cut in pieces about one-half inch in
length. Mix one cup sugar and one-half cup flour thoroughly together ;
previous to putting in the pie plant dredge well with sugar and flour.
Take a piece of butter the size of a hickory nut, divide in small pieces
and drop around over the top of the pie, then put 011 flour and sugar.
Flavor. with lemon or nutmeg; bake with an upper crust in a moderate
oven. The filling will be done when the crust has baked a nice brown.
If you are troubled with pies running out use cloth as before directed.

SUMMER MINCE PIES.

One cup sugar, one cup hot water, one of vinegar, one of bread
crumbs, one of raisins, one of modasses, one-halt cup melted butter,
two eggs, one-half teaspoon cinnamon, same of cloves, one-fourth tea-
spoon allspice, one-half of a grated nutmeg, sprinkle 111 a pinch of salt

and a little pepper. Beat the eggs and sugar together, add together
all the ingredients, put on the stove and heat hot. T lllS is enough for

three pies baked with two crusts.

III I NCE Ill EA T.
ef, (the neck will do as_we_ll as any), put on
Water enough to cover it, skim off the scum as 1t rises, keep the same
amount of water on until it begins to get tender, keep well covered,
add a small handful of salt, leave off cover and boil until nearly dry,
turn the meat over occasionally,take from the fire and set away until
the next day, letting it get thoroughly cold. Cut the meat from the
bone, picking out all the skin and gristle, and chop fine. Pare, core
and chop fine some tart apples; to one quart bowl of meat add two of
apples, two teacups of beef suet chopped fine. Wash and look over one
pound of raisins, add one pint of molasses, the darker the better; one

Boil any piece of be

80 5mg CHAUTAUQUA COOK BOOK.

quart sour cider, one pint of boiled cider or apple jelly, two pounds
dark brown sugar, a teaspoon of salt, half a teaspoon of pepper, one
even teaspoon cloves, one tablespoon cinnamon, one grated nutmeg.
Add these ingredients together, put over the fire and let come to a
boiling heat. If this should not suit the taste, add more seasoning or
sugar, and if not moist enough add a little water; more fruit can also
be added. One quart can of cherries can be substituted for the cider.
\Vhen this is baked add a few more raisins 011 the top of each pie.—
In order to ascertain if this suits the taste, you can bake one pie and
then add to the mince meat whatever is needed. I find this an excellent
rule to go by. Bake with two crusts,filling it not quite as full as fruit
pie. The recipe for “ Excellent Pie Crust” is a splendid paste to
use for mince pies. ‘

P b'rlII’KLY P1 E.

\Vash a pumpkin and cut in thin slices, leaving the skin. on as it
helps to enrich the pumpkin very much, and boil in as little water as
possible until tender; stir often and watch carefully to keep from
burning or scorching; if more water is needed, add it, for the pumpkin
should not boil dry until tender. When it is tender heap it up against
the sides of the kettle, so that the water can drain out of it and dry
away the sooner, repeat this until the pumpkin is very thick and dry,
keeping it towards the last over a slow fire; when cool enough mash
and rub through a sieve or fine cullender. If you want this for dinner
you should begin very early in the morning. After rubbing through the
sieve it is ready.for use. For each pie use one egg, one-half cup dark
brown sugar, one pint rich new milk, one teaspoon ginger, a gittlc salt,
one-half teaspoon allspice or cinnamon, one cup pumpkin ; beat egg
and sugar well together, add spices, pumpkin, salt and milk last, mixing
thoroughly. Bake the same as custard pie, with one crust only; where
custard requires a slow oven, pumpkin pie a fast even. The pie is
much richer by boiling the milk befine putting it with the other in-
gredients and will bake quicker. Bake and let boil until the skin
over the top is a rich dark brown; if this should not be moist enough,
use a little less of the pumpkin, as some pumpkins are more dry; the
egg should be large. This makes a delicious pie.

13A W l’b'rlll’Ile I ’11::

Pam and grate the pumpkin on a coarse grater. Use the same
amount andproceed the same as recipe above.

["13 ES” 6’ E13 [3 Y PIE.

Make the same as plain ripe currant pie, with exception of amount
of flour and sugar. Use two tablespoons of flour and two-thirds cup
sugar, otherw1se make and bake the same. All berry and cherry
ples can be made in the same manner, usmg more or less sugar, ac-

cording to the tartness of the fruit. Two tablespoons rich, sweet
cream adds much to the pie.

TESTED AND APPROVED RECIPES. 81
XVI/YE!) F13 UIT PIE.

If you have a little of two or three kinds of fruit put it together
:and make the same as fresh berry pie, and the result is a very nice pic.

DRIED PEA 0]! PIE.

This may be made in the same manner, by soaking over night and
stewing until tender, in a. little water; otherwise make the sameiexcept
adding one-halt cup sweet cr 3am and not quite as much flour. W'hen
pies have two crusts, be fore putting on the top crust the edge of the under
crust should always be moistened with a little water, then dredge a little
flour over it; do this just before adding the top crust. After putting on
the upper crust pinch it down together before cutting the same; some
use the white of an egg for the same purpose, but I find the preceding
rule an excellent one. All the pies, such as apple or any juicy pie,
should always be baked in a moderate oven, as too hot an oven always
makes the filling of a pic boil out. which is one of the most disagree-
able things in the line of pastry; but a pie cloth will prevent that.

TA 11377 PIE.

These may be made in the same manner, with the exception of
filling before baking. Fill with any fruit jam, apple cream or apple
butter. Roll some of the paste thin, cut in long strips about one-
third of an inch in width; pinch it down to the crust on one side,
twist it and pinch it on the other. Cover in this manner the top of
the pie, putting on in diamond or square shapes.

LEMON ’ARTS.

One tea cup white sugar, one of hot water, one tablespoon corn starch,
one tablespoon melted butter, the rind and juice of one lemon. Cook for
a few moments over steam or in a farina kettle,then add one well beat-
en egg and the yolk of another; line patty tins with a rich paste and
bake them; when crust is done fill with the mlxture. Make a meringue
with the white of one egg and a little pulverized sugar. (lover
the tops and return to the oven to brown; will brown very quick.

A [’PLE TARTS.
Line pattv pans with a rich paste and bake. For filling use apple
cream, only “adding a small piece of butter and any kind of flav-
oring you choose.

STRAWBERRY SHORTCAKE, No. 1.

Make a crust the same as for baking powder biscuit or soda bis-
cuit; separate in three pieces, roll out about half an. inch thick the
size of pans, which should be round (are best baked in Jelly pans). As
you place the crust in the pan, spread. it over With soft butter, then
roll' out another crust and place on thls, butter this, and then roll out

82 THE CHAUTAUQUA COOK BOOK..

and put on the last crust, place in the oven, and, as you' take it out,,
the separate crusts may be lifted carefully ; butter each. crust again
and place the berries on, covering again with the layer of crust and then
a layer of berries quite thick. Serve with cream and sugar or as it is..

STRA WBERR Y SHORTCA KE, No.- 2'.

Make a crust as in preceding recipe. Roll out half inch thick;:
put in a tin and bake; this will bake with a good oven in about twenty
minutes. \Vhen it is done take a knife and cut around the cake and
take off what would make one layer; then with a knife take out enough
of the crust to make it a little hollowing. Take one quart of strawber-
ries, after being well washed and looked over, mash, add two teacups of
sugar if berries are very sour, less if not. Spread a. little butter on the-
inside of cake and the inside of top crust. Put about half the filling
inside the cake and pour the rest over the top ; or you can make a three
layer cake by placing what you have taken out of the center on top of
the fruit,then put on more fruit,then put the top back on, and put in
a warm place until you wish to serve. To be eaten with plain or whipped
sweetened cream. Another way is to make the same as before, only
adding one tablespoon more shortening and two tablespoons sugar ;'
mix with a spoon thin enough so you can spread it. Bake in three
layers on jelly cake tins, then proceed same as for Shortcake N o. 1..

BEE” You will know more about your book if you read all the
general dirsctions.

ORA NGE SHOR TCA K E .

Make the same as strawberry, using oranges in the place of
strawberries.

 

COOKIES.

COOKIES.

Two eggs, two cups white sugar, (one and one-half will do), one-
cup white butter, one cup rather thin sour cream, one even teaspoon:
soda, a little salt. Beat eggs a little, add sugar and beat until very‘
light; have your butter soft but not melted, and beat in well;'dissolve‘
soda in a teaspoon warm water and add to the cream, now add enough:
flour to make a soft dough; flavor with a little nutmeg. When this.-
is rolled out On the moulding board put some sugar in a sieve and sift
a thin coating evenly over the dough, pass the rolling pin over it
lightly once, then cut with cookie cutter and bake in a moderate men.
They will be still nicer by adding one cup of seeded raisins, choppedi
fine ; if you do this add the raisins before adding flour. . lfh'ave used
this recipe for twenty-three years. They will keep any length of'
time in a dry place and are very nice with or without raisins. .If you‘
wish them more common, the sifted sugar over the top may be-
omitted. Spread them on a board or table until they are entirelycold.‘

TESTED AND APPROVED RECIPES. 83
COOKIES.

One cup butter, yolk of one egg,one and one-half cups sugar,one-
half cup sweet milk, one teaspoon soda, two teaspoons cream tartar,
one-fourth of a nutmeg. Mix soft and bake like preceding recipe.

COOKIES. (Very Nice.)

One egg, one cup fine granulated sugar, one- half cup butter (scant),
six tablespoons sweet milk, two teaspoons baking powder. Beat egg
until yolk and white are well mixed; add sugar and beat until light
and frothy. Have butter soft enough to stir in well, then add milk
and flour with baking powder well mixed in. Use only flour enough
to mix very soft and bake quick in a hot oven.

DR OP CO OK I ES.

One-half cup butter, one cup sugar, two-thirds cup sweet milk,yolk
of one egg, one teaspoon soda, two teaspoons cream tartar, or two tea-
spoons of baking powder in place of soda and cream tartar; the white
of the egg, well beaten, should be put in before the flour. Rub the but-
ter, sugar and yolk to a cream, dissolve soda in a teaspoon of warm
water and add, add cream tartar to two cups. of flour well heaped, now
put all the ingredients together and stir enough to mix flour in well ;
drop on pans, same as drop ginger cookies. Just before putting in oven,
put one whole raisin in the center of each cookie, and bake until done.

DROP GINGER COOKIES, No. 1.

One cup molasses, one cup sour cream, one-half cup sugar, one egg,
one teaspoon ginger,one of soda. Stir egg and sugar together,dissolve
soda in a teaspoon of warm water and add to the cream, add ginger to
three rounding cups flour, stir all ingredients together, add flour last,
mix well. Butter some shallow tins, place one teaspoon of batter in a
place, the same as cookies, leaving place between them to spread.
They will be the size of ordinary cookies when done, and are very
nice. Season with one teaspoon cinnamon, if you choose.

' DROP CA K ES.

One-half cup New Orleans molasses, one cup brown sugar, one-
half cup butter, onehalf 'eup hot water, three cups flour, one teaspoon
soda, one-half teaspoon ginger, one teaspoon cinnamon. Make and
bake the same as Drop Ginger Cakes, N0. 1.

DROP CAKES.

one-half cup sour milk, two cups
lf teaspoon soda. Use one teaspoon
Make and bake the

,One cup brown sugar, one egg,
flour, one-fourth cup butter, one‘ha
of ginger or- not, they are good either way.
Same as 'Drop Ginger Cakes, No. 1. '

EGGLESS GINGER COOKIES.

One cup molasses, one-half cup of ' brown sugar, one-half cup

84 ‘ THE CHAUTAUQUA COOK BOOK.

hot water, one and one-half teaspoons soda, one-half cup dried
meat fat, one even teaspoon of gmger. Mix rather harder than
recipe following; otherw1se make and bake the same.

E G GL ESS JI OLA SSES COOKIES.

Two cups molasses, two tablespoons lard, one-half cup hot water ;
dissolve in water a piece of alum the size of asmall pea; dissolve one
rather full teaspoon soda in a teaspoon of warm water, and add to mo-
lasses; add lard to molasses ; put. ginger with flour; then put all in-
gredients quickly together and stir in flour before it gets through
foan'iing; mix soft,eut with biscuit cutter, and bake in a very hot oven,
tablespoon ginger.

OIL-1 Lilli UQ U A COOKIES.

One cup New Orleans molasses, one-half cup brown sugar, one-half
teaspoon cinnamon,one tablespoon vinegar, one egg, two teaspoons soda
dissolved in a little warm water. Beat egg a little add sugar and beat
more, add soda to molasses, stir all together, mix soft and bake slow.

lse ginger if you like.

COFFEE (,'()()A'IEASV.

One cup sugar, one cup molasses, one cup shortening, part but-
ter and part meat drippings; two-thirds cup very strong coffee,
(steeped), two even tablespoons ginger, one tablespoon even full of
soda and one teaspoon salt. Mix and bake same as ginger cookies.

GINGER Sr TA PS.

One cup molasses, one cup brown sugar, one cup shortening, part
butter and part meat drippings,(or all butter if you choose); one-third
cup hot water, one teaspoon soda, one tablespoon each of cinnamon
and ginger. Dissolve soda in water, add cinnamon and ginger to
flour, add all ingredients together, stir in as much flour as you can
with a spoon, add enough flour with your hand to make a soft dough,
roll rather thin, cut out, and bake in a very hot oven. A very nice
cookie is made after this recipe, with the exception of omitting the
water, and substituting one tablespoon vinegar.

CHEAP GINGER SNAPS.

One cup molasses, one cup brown sugar, one egg, one tablespoon
vinegar, one of ginger, one even tablespoon soda. Place molasses on
stove, let hcat hot,beat egg a little. add sugar and heat more. Add soda
after dissolving in a little warm water, to molasses, stir until very
frothy,then pour over other ingredients while hot, stir well, and mix in
flour enough to make a stiff batter. Roll thin and bake in a hot oven.

GINGER SNA PS.

One cup molasses, six tablespoons of lard, four of cold water, one tea-
spoon of soda, the same of ginger. Roll thin and bake in a hOt oven.

TESTED AND APPROVED RECIPES. 85

GINGER SNAPS.

One cup of lard, one cup of brown sugar, one cup of New Orleans
molasses, one teaspoon of ginger, one-half teaspoon of salt, one tea-
spoon soda in a little hot water. Put the mixture on the stove, let
boil five minutes. When cold add two well beaten eggs and flour
enough to roll out thin. Bake in a quick oven.

”AD’S GINGER BREAD. (Good)

Dissolve three even teaspoons soda in a little warm water, stir it
into two cups New Orleans molasses, add one cup thick sour cream,
add one cup shortening, half butter and half lard ; beat up one egg,
one cup brown sugar, one tablespoon ginger. Dissolve one teaspoon
alum in a little hot water; mix in enough flour to make a soft dough,
roll out one inch thick, cut in squares a little longer one way than
the other, make ridges crosswise over the top by pressing the back of
the knife down. Bake a nice brown and place in a stone jar.—
Keeps moist a long time.

 

CAKE.

TABLE OF MEASURES.

Four teacups of sifted flour weigh one pound.

Two teacups heaping full of soft butter weigh one pound.

Two teacups of granulated sugar weigh one pound.

One tablespoon of butter, well rounded, weighs one ounce.

Four tablespoons of any ‘liquid are equal to a common Wine-glass.
One teacup makes two gills. .

One common-sized tumbler holds one-half pint.

Two heaping teaspoons of flour, sugar or meal equal one tablespoon.
Be sure and study carefully all the General Directions.

GENERAL DIRECTIONS.

Alwavs use an earthen vessel for stirring white cake; be sure and‘
use butter that has not been colored as 1t Wlll make the cake a much

clearer white.
A NEW WA Y FOR MA KING WHITE CAKE.

A new way, and a much labor saving way, is the following: In the
Winter set your butter where it will bewarm but not melt, m the sum-
mer it is not necessary; put sugar in (11811 you WISh to stir cake 1n,
add milk, let stand, put baking powder or cream tartar whichever you
use to flour, mix thoroughly, then beat whltes of eggs to a stllf. froth,
now add flour to sugar and milk, stir well, add butter, beating 1t over
and over until you see it grows white, then add the whites 0f your

86 THE CIIAUTAL'QUA COOK BOOK.

eggs last; if 3011 wishafine grained cake: :tir whites in well, if. you
111sh a cou1se grained cake stir in lightly; put in tins and bake.
Always add flavoring last, he sure and use the kind that will not
colo1 the cake. \Vherealecipe calls for corn starch mix it well
with flour and cream tartar 111' baking powder, whichever is used.

OLD WA Y OF UAKLVG WHITE (WAK 1.

If you prefer making 11hlte cake the old 11 av use the following
dilections: Afte1 st1111n11 the butter quite soft add the suga1 and stir
until it looks 11l111e and c1eam3. Beat the whites of the eggs to a stiff
troth,thcn add milk to the biitte1 and sugar,part of the flour and part
of the whites of the eggs. Stir all in well,then add the rest of the flour
and stir it in, then the rest of the whites, carefully, unless you want '11
very fine grain; if you do, stir 1n1,'.11e A'lway: add the flavoring last.

If 3 1111 wish you can steam any f1uit cake t111—1 thirds of the time it
requires to bake it, then place 111 oven and bake the rest of the time. I
think it a better way, unless you pay strict attention to covering and
oven. Soda and cream tartar make a more moist cake than baking
powder. Grease tins with sweet lard, it. is better than butter. Always
grease well, and paper at the bottom with thin white or brown paper.
If at any time the paper should adhere to the cake, dampen slightly
and it will cleave off. Fresh eggs, sweet butter and nice sugar are
indispensable to 21 nice 'ake. Begin to bake loaf cake with a cap over
it, in a slow oven. Every loaf cake, large or small, should be baked
with a cap 111 er 11. \Vhen it has raised enough increase the heat and
take the cap off. Keep the heat 11f the oven very steady until the

ake is done. Do not let it stand more than fifteen minutes before
taking out 11f the tin' , put 1111 something that 1s flat at the bottom and
not hollowing. Frost before cold, as the warmth of the cake will
help to dry the frosting‘. let it by the window where the air will blow
1111 it or in a warming closet, for a while, until it looks a little dry
The air helps to dr3 frosting 1e1'3' much. La3 er 1ake can be taken
from the tins as: soon as it comes from the oven, but it should stand
until cold before putting on cream and jelly or whatever is used. It
is more apt to soak into the cake if put on when warm. Dissolve soda
.111' salaratns in a little warm water before using. Always have all the
ingredients ready before beginning to make a cake If you are going
to make a fruit cake, have all the lruit ready. It 1s a very good way
to stone raisins before putting them away, for then when you wish to
use them they are 1'1ad3'. \\ ash cur'siant and have them ready for use
before you put them away. \\ hen 31111 get a new broom, break off a
few of the splints and keep them for future use. In trying the cake
insert one of theses splints, if the dough sticks to it it is not done. If
necessa1 3' to move the cake while bakmo1 do it very gently,taking care
not to move it from the oven until done? and do not leave the oven
door open. \V hen the cake 1s settling away from the tin a little, and
stopping its singing. it is an indication that the cake is done. Sour
milk makes a spongy, light cake; sweet milk makes a finer grain.

TESTED AND APPROVED RECIPES.- 87'

\Vith sour milk soda alone is needed, while with sweet milk baking
powder or soda and cream tartar are required. If white sugar is used
sift it. If the cake is a large one, put a thick paper or several thin ones
on the bottom of the tins. If you are baking a fruit cake, fit a piece
of paper the depth of. the pan smoothly on the sides by laying small
plaits at the bottom. Beating and stirring cakes are very different
operations. In making a cake that requires the whites and yolks to
be beaten with the sugar, always beat the egg a little first, then the
yolk will never curdle, as it does if the sugar strikes it before it is
mixed with the white, then put together as expeditimlsly as possible
and bake. In all of the recipes where a cup is mentioned a teacup is
meant, unless spoken of differently. The flour should always be sifted
before measuring. If cream tartar or baking powder is mixed well
with the flour it is not necessary to sift, but is a much better way; if
they are not sifted after being added to the flour they should be sifted
into the flour to avoid all hard lumps that do not come out by mixing.
Always grease and paper the tins before beginning to make the cake.-
There is such a difference in soda that if the given amount should be
either too much or not enough use less 01' more as required; this rule
holds good with any article for baking. If there is too much soda in
any article it will look yellow and you can smell the soda, which is
very disagreeable. If it should not be as light as you wish, there is
not enough soda. There is also a great difference in flour; it some
times requires more of one kind than "another to make it of the right
consistency; so it is always best to have a little patty tin and try it:
before baking the 'ake. There is always a difference in the thickness
of cream, which will make a difference in the rake. If upon trial it
should settle a little add a little more flour to the batter before baking
it. There is also a great difference in the size of eggs; when the recipe
calls for two eggs or the whites of two, if they are very small use three.
Always sift sugar before using it. A wooden spoon is best for beating
cake or rubbing sugar and butter to a cream. Have the heat of the
oven right bv the time the rake is ready to put in; always be sure of
that. Pav strict attention to these general directious and you will
succeed iii cake making. In every recipe where it calls for one tea—
spoon of soda and two of cream tartar you can substitute two teaspoons
of baking powder. \Vhen you have everything readyput together
quickly and bake. \Vhenever anything is measured \v1th ateacup it
should hold one-half pint, teacups 'ary in slze very much lo hasten
the beating of eggs to a stiff froth add a small pmch of salt. If you
wish to keep fruit cake a long time look after 1t once in a while and
if it gets too moist place it in a moderate oven and let 1t remaln until
it is dry on the outside, then wrap it up again in a dry cloth.

BRO WNEI) FLOUR.

Put a quart of flour in a dripping pan and spread out thin. Place
it in a very hot oven where it will get most of the heat. \Vatch itclosely,
and as soon as it begins to brown mix it well and keep so doing till

88 THE CHAUTAUQUA COOK BOOK.

you have a nice brown, and all even. Brown coffee the same way; and
do not leave either after it begins to brown. The best way is to do
it when there is nothing else on hand, so it can be tended constantly ..

CAP FOR CAKE.

Take a thick piece of brown paper large“ enough to more than
cover the pan you are baking in. Have it square, cut off the corners,
and lay a plait where they are cut off; fasten each plait with a pin
so as to make it fit nicely over the pan. This will throw it up in the-
center, so that the cover will not touch the cake. Save the cap as it
can be used a number of times.

SEEDL '( 1' RALS'L 35'.

Pour boiling water on a few at a time, let stand one minute, cut
them open wilh a sharp knife. In this way the operation can be
hastened very much; pour off the water before seedirw.

WA SHLVG C U {RA NTS.

\Vash in warm water, rubbing them well. Skim them out of the
water with a skimmer so as to let the grit stay at, the bottom. Repeat
this until there is no grit left. at the bottom. Drain all the water off
through acullender. Spread on a tin and place in the warming
closet and let dry. Pick over nicely and put them in a can with
a good cover, ready for use.

T0 PREPARE CI TR ON.

If you have a slaw cutter you can cut it very fine and much faster
than with a knife, as you are quite apt to get it uneven. If a knife
is used, be sure and cut it very thin; never chop it.

T 0 BLANCH A LMONDS.

Pour boiling water on them; let them stand a moment; drain and
throw them in cold water, then the skins will slip ofl’ easily. They
are now ready to chop, pound or split.

3%“ Please read general directions for making cake.

CORN STARCH OAK ‘

One cup butter, two cups pulverized or granulated sugar, one cup
corn starch; two cups flour, one cup sweet milk, whites of six eggs,
one teaspoon soda, two teaspoons cream tartar, or two teaspoons bak—
ing powder in place of it ; flavor with rose or lemon. This makes a.
four-quart pan loaf or two small loaves. You can make it after the
new way of making white cake, given in General Directions.

FRUIT CAKE, No. 1.

One pound brown sugar, three-fourths of butter, one of flour (brown'

TESTED AND APPROVED RECIPES. 89

ed after it is weighed), twelve eggs, three pounds raisins, three *of
currants,three-fourths pound Citron, one-fourth ounce each of cinna-
mon, nutmeg, and cloves (mixed), a wineglass of wine and one of bran-
dy, one cup dark molasses, one teaspoon soda. If you do not wish to use
wine and brandy, put molasses in the place of it. Mix all of this
thoroughly together, bake in a six-quart pan that has been greased
and papered on bottom and sides ; bake about four hours in a slow
oven, with a paper cap over the cake, until it is nearlyr done. The
fruit, spices and flour should be prepared the day before baking.
This cake should be made two months before using, four weeks at
least, as it gains goodness by long standing. This is enough for one
hundred people. If made according to directions the cake will be
elegant. Make like following recipe. This is a kind of fruit cake
that is fruit all through, and is used especially for weddings.
FRUIT CAICE, No. 2. (Very Nice.)

, One cup butter, one and one-half cups brown sugar, half cup sour
cream, two cups fl m", three eggs, one pound raisins, one-half pound
currants, one-fourth pound citron, one teaspoon soda; same of cinna-
mon, one-half nutmeg, one-half teaspoon cloves. Seed the raisins;
chop them a little; slice citron very thin and have the currants all
prepared beforehand, set the butter where it will get soft but not melt,
beat the eggs until the whites and yolks are well mixed, then add
sugar and beat until it looks light and spongy, add butter and mix
thoroughly, measure the flour, dredge the fruit with one-fourth of it,
and mix all the fruit, spices, and one-fourth of the flour," together
thoroughly. Dissolve soda with one teaspoon warm water, mix well
with cream, now add the cream to butter, sugar and eggs, add flour,
mix well, mix fruit in thoroughly last. This makes two small loaves
or' one large-one. Bake slowly, with a cap on until nearly done, frost
with plain frosting. \Vhen cold, wrap well in a cloth and put in a
jar or tin box; I have kept it over one year. This is excellent.

FRUIT CAKE, No. 3.

One cup butter, one cup brown sugar, one cup molasses, one cup
sour milk, four cups flour, two eggs, one teaspoon soda, one and one-
half pound raisins, one pound currants. Make and bake like fruit

T . o o f‘ o . .
cake he. 2. Flavor With anytlnng you llke. lhls 1s nice and keeps
good. You can use spice if you like.
FRUIT (JAKE, N0. 4.

One pound brown sugar, three-fourths pound butter, one of flour, two,

of raisins, one of currants,one-fourth of c1tron,e1ght eggs, one teaspoon

soda, three tablespoons of brandy, one teaspoon each of cinnamon, nut-
meg and cloves. Make and bake like fruit cake No.2. Make two loaves.

FR UIT 0.4 KE, No. 5.

One cup butter, two cups brown sugar, three and one-half cups

90 THE CHAUTAUQL'A COOK BOOK.

flour, one cup molasses, one cup sour cream not very thick, one tea-
spoon soda, four eggs, one pound raisins,one-half pound currants, one-
fourth pound citron, one teaspoon each cinnamon, cloves and ginger,
a little nutmeg. Make and bake same as fruit cake, No. 2.

SPONGE 7A K E .

Two eggs, one cup fine granulated sugar, one-half cup boiling hot
water, one teaspoon baking powder, one cup of flour. Beat eggs well,
add sugar and beat until very light and frothy, then add hot water
and flour, with the baking powder well mixed in. Bake in one loaf,
in rather hot oven, cover cake until it is very light. You can 11s e
this also as a roll jelly cake.

BLACIf CAKE.

One cup brown sugar, one of butter, two of molasses, four eggs,
quart of flour, one pound raisins, one-fourth pound citron, one tea—
spoon cmnamon, one of cloves, one nutmeg, one teaspoon soda.
Bake same as fruit cake, No. 2, only use browned flour.

IRUIT AVD DELIC A71) CAKE, No. 1.

Two cups white sugar, one cup butter, one cup sour milk, four and
one- half cups flour, fou1 eggs, one- half teaspoon soda. Make aftei
recipe fo1 French Cake. Flav 01 with lemon ext1act, fill three cake
pans; to the remainder add one cup iaisins, one cup c111ra11ts, 011e-
half cup citron, two tablespoons molasses, one tablespoon brandy, (if
you wish to omit the brandy add one more tablespoon molasses), one
tablespoon cinnamon, one teaspoon cloves, one-half teaspoon of mace
or spice. Seed and chop the raisins a little, slice citron very fine, take a
little flour and dredge t1uit and citron well; mix thoroughly and bake
in two layers; when they get cold begin with the light, then dark,o so
alte1natel1, with jelly between them; f1ost the top. It you wish you
can make lialf of the lecipe, and bake two la1e1s, then add fruit to
the lest and bake 111 one layer and put in the middle. This 1sbette1
when two 01 111011) days old. It 1s vely nice and keeps a long time.

FRUIT {YD DELH ATE ClKL', 10. 2.

Two cups white sugar, two-thirds cup butter, three eggs, one cup
sweet milk, three cups flour, one- -half teaspoon soda, one teaspoon cream
tartar, or two teaspoons baking powder; flavo1 with anything that will
not COlOI the cake. Bake halt of this 111 layer tins; to the other half
add one tablespoon molasses, one huge cup raisins ,seeded but not chop-
ped; one quarter cup citron,sliced fine; one teaspoon cinnamon, one-
half teaspoon cloves, one- qua1 ter teaspoon allspice. Grate 111 a little
nutmeg, diedge the raisins and citron with one tablespoon flour, mix
thoroughl1 and bake in the same way and make the same way as No.
1. Both of these cakes can be made into loaf. fruit cakes by adding
the fruit, molasses and spices to the 11"hole, and bake 1n loaf cakes.

w

TESTED AND APPROVED RECIPES. . 91
EGGLESS BUTTEIMIILK CAK'E.
Two cups buttermilk, one heaping cup sugar, two rather full cups
of flour, one teaspoon soda, a piece of butter the size of a walnut; Dis-

solve soda in a teaspoon of warm water and add to milk; have butter soft;
add all ingredients together,st1rring well. Very good. To be used fresh.

FRELVCH CAICE. (Excellent).

Three cups flour, three-fourths cup butter, one cup milk, one and
one-half cups sugar, three eggs, three teaspoons level full of baking
powder, or one teasptmn soda and two of cr 2am tartar. Beat the eggs
until the whites and yolks are mixed good; add sugar, giving ita good
beating over and over until it looks light; add milk with soda, and
flour and cream tartar rubbed through a. sieve; put all together and
beat well. This makes one large cake or two small ones, or you can
make one small cake and tea cakes. I have used this recipe for six-
teen years and it has never failed to be nice. Flavor to suit the taste.
You can change about and make different cakes of this cake. You
can bake it in square tins measuring nine inches square by one and
one-half deep. Put boiled frosting on one and cover with cocoanut;
flavor the other half with vanilla and cover with chocolate icing. Cut
in squares. It looks nice both 011 one basket.

COFFEE CA ICE.

One cup brown sugar, one-half cup butter, one cup molasses, one
egg, one cup cold strong coffee, four cups flour, one-halt teaspoon soda,
one teaspoon cream tartar or two teaspoons of baking powder. First
let the butter stand where it will get soft but not melt; then beat the
eggs until the white and yolk are thoroughly mixed ; add sugar and
beat until it looks light, then. add butter and beat again, until it is
well mixed, then add coffee and flour.

' COFFEE (.‘UP 1410;.

One cup coffee, as prepared for breakfast; one cup molasses, one
cup sugar, one cup fruit, raisins or currants; one cup butter, five
cups flour, one teaspoon each of' soda, cinnamon and cloves. Made
same as coffee cake. It improves with age.

ORA NGE C'AIX'E

One cup butter, one and one-half cups sugar, one cup. sweet milk,
four cups flour, four eggs, two heapmg teaspoons .baking powder.
Add grated rind and juice from one orange. Bake in three layers.
Make in same manner as French Cake.

W Please read General Directions; you will know so much
more about the book.

ORANGE FROSTING.
One large cup pulverized sugar, white of one egg beaten to a stiff

92 THE CHAUTAUQUA COOK BOOK.

froth, and juice of one orange. Made same as plain frosting, or you
can use boiled frosting. Add the juice of orange with grated rind last;
spread between layers and top. If you make boiled frosting add more
pulverized sugar; cannot tell how much as size of oranges vary so much.

ORANGE CA K E.

Two eups white sugar, four eggs, (leaving out the white of one),
one- half cup butter, one cup water, three cups flour, two rather full
teaspoons baking powder, juice, grated rind and pulp of one orange.
Beat eggs enough to mix the whites and yolks ; add sugar and beat
thoroughly pntil it. looks light and spongy ; add butter, which should
be soft but not melted ; add baking powder to flour and rub through
a sieve and add last with orange. Bake in a solid cake.

SPONGE CA KE .

/

One cup of granulated sugar, three eggs, the whites and yolks
beaten separately ; one-half cup water, small one-half teaspoon soda
dissolved in water, one and one-half cups flour, one teaspoon cream
tartar, small. A pinch Of salt. Stir in whites last. Beat yolks Of
eggs a little, add sugar and beat over and over until very light ; put
baking powder to flour and mix well, add water, then flour to egg and
sugar, beat whites of egg to stiff froth and add.last, carefully ; flavor
with lemon, bake in a leaf and sprinkle sugar on top.

BURWICK SPONGE CAKE. (Very Nice.)

Three cups white sugar, four cups flour, one cup cold water, six
eggs, two teaspoons cream tartar, one teaspoon soda, one lemon. Beat
the eggs two minutes, add sugar and beat five minutes; then put
cream tartar in two cups of the flour and sift it, then add it to the
other and beat one minute. Put the soda in the water, grate the rind
from the lemon and squeeze out half of the juice‘; add the water and
remainder of the flour, and beat one minute. Follow directions closely.

WHITE SPONGE CAKE.

One-half tumbler granulated sugar, two-thirds tumbler flour, whites
of five eggs, one teaspoon cream tartar. Sift the flour,-sugar and cream
of tartar through a sieve three times. Have the whites of the eggs
beaten to a stiff froth,sift all Of the other ingredients in with the whites;
flavor with lemon, rose or almonds. Slowly bake in'a three pint basin,
or in a dish holding about that amount. DO not grease the tin.

ROLL JELLY CAKE No. 1.

One cup white sugar, one cup flour, three eggs, three tablespoons
new milk, two teaspoons baking powder. Beat eggs until thoroughly
mixed, then add sugar and beat with a spoon over and over,.n0t round
and round as some folks do, that is not beating; beat it until it looks
light and spongy. Bake in two long tins, greased well anfl papered ;

TESTED AND APPROVED RECIPES. 93

when done turn bottom side up and take off the paper; if it sticks
brush it over with a little water and it will peel off. Spread on the

jelly and roll up while hot.
ROLL JELLY CAKE, No. 2.

One cup sugar, one heaping cup flour, four eggs, two teaspoons
baking powder, one tablespoon v1ncgar. Make the same as No. 1.
Bake 1n three layers, w1th Jelly between, or 111 two long tlns, and roll.

TEA (’AKE, No. 1.

Three-fourths cup white sugar, one egg, one-half cup sweet milk,
one and one-half cups flour, one tablespoon soft butter, one heaping
teaspoon baking powder. Beat egg until white and yolk are well
mixed, add sugar, beat until it looks light, add butter and beat again.
Add milk and flour, baking powder being sifted through the sieve
with flour. This can be baked in solid or layer cake; very nice
either way. Flavor to taste.

TEA CAKE, No. 2.

One cup white sugar, two-thirds cup milk, two scant cups ‘flour,
one egg, two teaspoons baking powder, one teaspoon butter. Make
and bake the same as No. 1.

CREAM CAKE.

One cup white sugar, two-thirds cup sweet milk, three tablespoons
butter, one and three-fourths cups flour, two small teaspoons baking
powder, one egg, beaten until the white and yolk are well mixed; add
sugar and beat until it looks spongy; the butter must be soft enough to
stir good. Add butter to egg and sugar, beat until thoroughlymlxed, add
milk, then flour with baking powder sifted with it. Do not st1r any more
than to mix the flour well. Bake in three layers and put cream between.

PLA IN UREA M.

One cup sweet milk, one tablespoon corn starch? yolk of one egg, a
little salt, one-half cup sugar. [You can make a nice chocolate cream
by adding chocolate (grated) and boil with it, otherw1se the same.]
Set a cup of milk over steam or in some borlmg water ;. take. yolk,
corn starch, sugar, salt, and one third cup cold, sweet milk, mix all
thoroughly, and when the milk is very hot, st1r this 111.; st1r well until
it is thick like jelly, and does not taste raw. Flavor With vanilla after
taking from the stove ;. let it get cold, then spread between cakes. lt
is a better way to make this first, then when you are ready to use It,
it is cool. The white of the egg can be used for frosting the top.

CHOCOLA TE CR EA M.

Make the same as Plain Cream recipe, except adding as much grated
chocolate to the cream while heating as you WlSh,‘ make strong as you like.

94 ’THE CHAUTAUQUA COOK BOOK.
FRENCH CREAM CAKE.

Three eggs, one cup granulated sugar, one and one-half cups flour,
two tablespoons cold water, one heaping teaspoon baking powder.
Beat eggs until whites and yolks are well mixed ; add sugar and beat
with a spoon over and over until it looks frothy and light. Sift bak-
ing powder and flour together, add water and flour, stir just enough
to mix the flour in well. Bake in three layers, or you can use any
other layer cake recipe, for cake.

CR EA M.

Three-fourths pint sweet milk; heat over steam or set in boiling
water until it comes to a boiling heat, then stir in one-half cup white
sugar; beat two eggs well ; add one-half cup cold milk, two tablespoons
corn starch, mix the three thoroughly together, and stir into the hot
milk. When it has thoroughly cooked, so it does not taste raw, take
from the stove and stir in one-half teacup butter until all dissolved,
flavor with one teaspoon vanilla after taking from the stove. This
’ is to be spread between the cakes while hot. Frost the top.

COCOA CREAM (1A KE.

One-half cup butter, one cup of sugar, one-half cup milk, one and
two-thirds cups flour, whites of three eggs, one heaping teaspoon bak-
ing powder; for putting this together proceed the same as in putting
white cake together, (the new way) found in the general directions for
cake making, and bake in three layers; let get cool, put cream
between, and frost the top; sprinkle thick with cocoanut.

COCOA UREA M.

Put one cup concentrated cocoanut to soak in one cup cold milk;
let come to a boiling heat over steam. Beat with three tablespoons
sugar and a pinch of salt the yolks of. three eggs; beat thoroughly and
stir into the cocoa and milk. Stir slowly until it isthick and you can
see that it gets no thicker; let cool and spread between layers.

SOUR CREAM FOR CAKE.

Beat one cup thick sour cream and one-half tea cup sugar, very thor-
oughly. Put this between the layers. Take cream from milk as soon
as it is clabbared, and no milk with it. Flavor same as whipped cream.

W H IPPED CREAM.

One cup thick sweet cream, two tablespoons sugar. Whip with a
fork or egg beater until very frothy ; flavor with half a teaspoon ex-
tract of lemon or vanilla. Be sure the cream is very cold before try-
ing to whip it for cake; use any layer cake recipe.

SPANISH BUNS No. 1.
Two cups white sugar, one cup sweet milk, not quite one cup melted

TESTED AND APPRVOED RECIPES. 95

butter, three cups flour, four eggs, three teaspoons baking powder, one
tablespoon cinnamon, one teaspoon each of cloves and allspice. Beat
eggs until whites and yolks are well. mixed, add sugar and beat well,
add butter and mix well. Sift flour and baking powder together; now
add milk and flour, add spices laSt. Bake in a long tin or small drip-
ping pan. Beat whites of two eggs to a stiff froth, add one cup pulver-
ized sugar. Stir it well and put it on top of cake, place in oven long
enough to brown a little. \Vhen you use it cut it into small squares.

SPA NISH I)’ UNS ‘No. 2.

The yolks of two eggs, one whole egg, one cup sugar, one-half cup
butter, one-half cup sweet milk, two cups, level full of flour, two tez -
spoons baking powder, one-fourth teaspoon of cloves, one~half teaspoon
of each cinnamon and allspice. Take the whites of two eggs and pro-
ceed as with No. 1. Either one of these recipes are nice to add raisins,
seeded and chopped fine, and a few currants, and bake as cup cakes.

LA I) Y FINGERS.

Two and one-fourth cups flour, one cup sugar, five eggs, one-half
teaspoon baking powder. Make same as any sponge cake. Grease a
square tin and with spoon put the batter on in the shape of a very small
finger, and bake same as a cookie. \Vet the bottom a very little and
lap together if you wish; or frost, and lap together.

ATVGE A" FOOD. (Delicious.)

Sift one tumbler flour (measure after sifting) four times. Sift one
and one-half tumblers granulated sugar twice, and measure after sitting
and return to seive. Now beat the whites of eleven eggs to a stiff froth,
put them on a large platter and sift the sugar over them. Add one
teaspoon cream tartar to the flour, mix thoroughly, and sift on top of
egg and sugar ; then add one teaspoon vanilla, stir all together very
gently, not stirring any more than to mix the sugar and egg evenly.
Be sure and have the oven ready when this is ready. This should be
baked in a square pan, two and one-halfinches deep, and having on
each corner of the upper side of pan pi'oJections of t1n measuring one
inch. Do not grease the pan. After the n'uxture ‘18 ready turn imme-
diately in the pan and bake in a moderate oven forty minutes. Try
with a broom splint; if the dough does not stick to 1t it IS done.
\Vhendone turn the pan upside down on the. shelf: or table ; let 'lt
rest on the pieces of tin, so that the an may cn'culate freely under 1t,
and it will sweat itself out of the pan. This should be put together
very quickly, and baked immediately after putting together. Use frost-
ing; it is very nice without. Do not open oven door for twenty minutes.

SOFT GINGER CAKE, No. 1.

one cup molasses, one cup sour milk,

One cup sugar,0ne cup butter, .
oon gm ger, one teaspoon soda. Beat

five cups flour, three eggs,one tablesp

96 THE CHAUTAUQUA COOK BOOK.

the egg a little, add sugar; have the butter soft but not melted; add but—
ter and molasses. Dissolve soda in a teaspoon of warm water and add to
milk, then add flour and ginger. Bake in square tins. Very nice.

W You will know more about your book if you read all Gen-
eral Directions.

\J

SOFT GL ’GEI-t’ CAKE, No. L.

()ne-half cup butter, one-half cup sugar, four cups flour, one cup
molasses, one cup sour miik, one egg, one tablespoon ginger, one
teaspoon soda. Make and bake same as Xo. 1.

LETT’S GIA-‘G‘lz‘lt’ OAK”. (Excellent)

One and one-half cups New Orleans molasses, one cup brown
sugar, five cups flour, two and one-half cups sour milk, one cup of
butter, or part butter and lard, two eggs, a pinch of salt, a heapng
teaspoon soda, two teaspoons ginger. This makes two square tins

full; use half if you like. Make like ginger cake No. 1.
WIIITE IIIO UNTAIN CAKE.

Two cups fine granulated sugar, two-thirds cup butter, one-half
cup sweet milk, two and one-half cups flour, whites of eight eggs, one
teaspoon cream tartar, one-half teaspoon soda, or two teaspoons baking
powder. Flavor,with lemon or rose. Bake in a solid cake. See
General Directions for making cake.

OLD (1' ()L D 0A XE.

The yolks of eight eggs and one whole one, two cups white sugar,
' ktwo thirds cup butter, one cup milk, three and three fourths cups
Wspoons baking powder. Beat the yolks enough to
break them; add sugar and beat until light. Have the butter soft
but not melted. Beat all over and over until it looks light, then add
milk and flour with baking powder sifted with it thoroughly. Bake-
in layers or solid. This makes a large cake and is a good recipe to

use after making \Vhite B'Iountain Cake or Angels’ Food.

DOUGH CAKE.

Three cups rather thick bread sponge, after it is light but before
there is any more flour moulded in, three eggs, one and one half cups
of sugar, three fourths cup of butter, one teaspoon soda, four tablespoons.
fiour; this cake should be made as follows: beat eggs enough to thor-
oughly mix the whites and yolks; add sugar and beat until light and
spongy; add butter to the dough, and mix together with your hand,
very thoroughly; then add all the ingredients together and mix until
it looks even. Flavor with one teaspoon of cinnamon. Bake imme-
diately in a loaf cake.

TESTED AND APPROVED RECIPES. 97
ANOTHER WA Y.

Make it just like the above recipe, then add one cup seeded raisins,
one cup eurrants, prepared the same as for fruit cake; let stand until
1t rlses. Then bake in a loaf; or use raisins alone.

0A 12A MEL 0A [(111

Two eggs, one cup sugar,one-half cup butter, one-half cup of milk,
two cups flour, two teaspoons baking powder. Make the same as
French cake ; bake in two or three layers.

CA 13A. MEL.

Two cups sugar, two-thirds cup of milk, butter size of an egg.
Mix well with some of the milk, six tablespoons grated chocolate, mix
with other ii’igredients and let boil ten minutes. Add one ~teaspoon
'anilla when taken from stove. Spread between layers and on top,
while quite hot yet. To test this take a little out on a cold plate, if
it stirs to a. paste it is done.

COFFEE F L) U l T 0A 11' 1’.

Two eggs, one cup dark brown sugar, one cup butter, one cup

molasses, one cup strong coffee, five cups flour, one cup raisins, one
fourth cup citron fill up cup with dried English cur *ants, one-half tea-
spoon cloves, one-half nutmeg, one teaspoon soda. Take the yolks of
eggs, sugar, and butter, stir together thoroughly, dissolve soda in a
little warm water and stir into molasses. Now add coffee and four
and one-half cups of. flour : the other one half cup of flour, mix well
with fruit. Add fruit, mix well, then beat whites of the two eggs to

a stiff froth and add last; seed raisins.
[’75 LA 1715/3 CAKE.

One cup sugar, two cups of flour, twp-thirds cup of sweet milk,
three even tablespoons butter, one egg and yolks 0t two,one teaspoon
of soda, two of cream tartar or two teaspoons of baking powder. For
making follow directions given for making the French cake.

FILLING 170/3 (JAKE.

One cup sugar, eight figs chopped fine,.on:e-fou‘rth cup of water.
Beat the whites to a stiff froth, cool paste before adding eggs. Place
sugar, figs and water on stove and let come to a paste, stir well,remove
from the stove, let cool ; then add the beaten whites of the remain-
ing eggs and mix; spread between layers.

S NO W 0A 1171'.

Three-fourths cup granulated sugar or any nice white sugar, one-
fourth cup milk, one cup flour, one-fourth cup butter, one teaspoon

98 THE CHAUTAUQUA COOK BOOK.-

baking powder, whites of two eggs. Make after the new way given
in the general directions. This makes a small loaf.

J! A 13 B LE 0A IKE.

One half cup butter, one half cup sweet milk, one cup sugar,
two cups flour, two teaspoons baking powder, whites of four eggs.

DA 1211' PA [3 T ()F 111A [BBL/5 C’AIIE.

One half cup molasses, one half cup butter, one cup brown sugar,
one half cup sweet milk, two and one half cups flour, tw‘o teaspoons
baking powder, yolks of four 0 -54" one whole egg, one half nutmeg,
one fourth teaspoon cloves, one half teaspoon allspice, and one teaspoon
cinnamon. Make and put together after the following direction: or
if you wish to have three colors you *an take half of dark part and
add thnec tablespoons of grated chocolate, This makes a very
nice :ake. Make the light part according to directions for white cake,
and the dark part as directed for Spanish Buns No. 1. ‘Vhen the batter
for both light and dark part are riady, have a pan well greased and.
papered, then drop a spoon of dark, then a spoon of light, over the
bottom of the pan in which it is to be baked, and so proceed to fill.
the pan by (,lropping the light. upon the dark and the dark upon the
light, as you continue with the different layers.

GERJIA. X (i ‘LVNA J10. - ( 'A 117E.

Make a dough as for rusk; roll about one-half Inch thick, put in'

pans and let get perfectly light; melt some butter and thicken with

brown sugar and cinnamon; spread on the cake and bake. \Vhen
used cut in Squares. This 1s very nice with cofi'ee.

.1.V()’1‘I*IE11’ WA Y.

Take two teacups of bread dough after it, is in a hard loat', just
before you mould it forthe last time; heat one egg a little, add three
heaping tablespoons of sugar, one heaping of butter, (soft). Mix these
well with the hand until it does not look stretked ; pour this into a
square tin, let rise, then bake the same as recipe above. If you wish
you can put the same dressing on. When baked it should not be
more than one inch thick. Very nice with coffee.

.-L\"'()THER DRESSING.

Beat the white of one egg to a stiff froth, add one cup of pulveriz-
ed sugar and two blanched almonds, shreded fine. Mix welland spread
on top. Place in a warming oven to dry.

WEDDING CA [1’ 1.

One pound brown sugtr, one pound butter, twelve eggs, one pound
flour, one gill molasses, one teaspoon soda, two nutmegs, one-halt'ounce

TESTED AND APPROVED RECIPES. 99‘

cinnamon, one-half ounce of cloves, one pound citron, two pounds
English currants, two pounds raisins. Make the same as Black Fruit
Cake, excepting the baking, which should be done in this way: fill
cake pan with half of the batter after it is ready for baking. Now
cover closely with one layer of figs, put on remainder of batter, and
bake same as Black Fruit Cake.

A L M 0ND (.21 [(E.

Two Cups sugar, one-half cup butter, one cup water, three cups flour,
whites of four eggs, two teaspoons baking powder. Take the whites of
the eggs, the sugar and butter, and stir to a cream; then stir in the
remainder. Measure in coffee cups for three or two in the square tins,
thick layers.

ICING FOR ALMOND (21 K E.

One-half pound sweet almonds, blanch and chop fine as possible ;
one-half pint sweet cream. Take three-fourths of the cream and heat
to nearly a boiling heat, over steam. Stir yolks of three eggs, one-half
cup of sugar and one teaspoon corn starch together, and add the rest
of cream. Pour the whole into the hot cream, stir fast, and when. it
thickens take it off the stove ; add the almonds. Flavor with two-
thirds teaspoon lemon and one-third teaspoon vanilla.

A I’I’L E FR U] T ( 'A KE.

Soak over night three cups of dried apples; then chop them so the
pieces will be about the size of a raisin; stew these two hours in two
cups of molasses, or until they absorb all the molasses; one cup butter,
one cup of sour or buttermilk, one cup sugar, one teaspoon soda, one
heaping teaspoon cinnamon, two eggs, three and one half cups flour,
tWo cups raisins, (one will do), one even teaspoon ginger. Bettt the
eggs and sugar together until light and spongy. Have the butter soft
enough to stir well with the sugar and eggs; dissolve soda in a little
warm water and put in the milk; take one cup of the flour and mix
thoroughlv with the raisins; now add milk to eggs, butter and sugar,
then stir in three cups flour. Half raisins, half currants, or apples
alone can he used. It' the directions are followed, this will be a Splen-
did cake and one that will ktep a long time. Instead of using all
butter hall" butter and half meat fat may be used. Bake in slow oven
with caps on until nearly done. This amount makes two loaves.

DRIED APPLE (YA ICE.

Two cups dried apples, two cups molasses, two eggs, one cup part
butter and part meat fat or all butter, one cup sour milk, one teaspoon
soda, rather full, four cups flour, one teaspoon cmnamon, one half tea-
sp0on allsoice, half of a small nutmeg, small teaspoon ginger. Soak
apples over night, put them stewing 11].“th cups molasses and. one
' fotirth"cup of water, after chopping in pieces about the Size of raisins.
Let them stew until tender, drain out the molasses, then proceed to

100 THE CHAL’TAUQUA COOK BOOK.

make the same as Apple Fruit Cake, using the molasses for the cake
P013117 CAIfE.

Three fourths pound salt pork, free from lean or rind, chop so fine
as to be almost like lard; pour on one pint of boiling water, one pound
raisins, seeded but not chopped, nine cups flour, two cups sugar one cup
molasses, one teaspoon soda, dissolved in a little warm water and put
in with the molasses. If you wish you can use half currants or no fruit
at all. For spices use one tablespoon cinnamon, one half nutmeg and
one fourth tablespoon of cloves, one teaspoon ginger. Put the sugar
and molasses with the pork and water, stir in the flour, and last the
fruit. Mix well and bake slowly like fruit cake. This keeps a long
time. You can slice off and steam for pudding same as suet pudding.
This recipe makes three loaves. Bake slow at first with Cover on.

ORANGE (,‘It’EAgll ( 'AKE.

Two cups sugar, one half cup water, a pinch of salt, yolks of five
and whites of four eggs, two full cups flour, two teaspoons baking
powder, the grated rind and juice of one orange. Beat the eggs a little,
add sugar, and heat to a light sponge; add baking powder to flour, rub
through a sieve and mix thoroughly; then add water flour and orange.
Bake in three layers, or two in square tins.

ORA NGE CREAM.

Two thirds .cup water, two thirds cup sugar, one egg, one teaspoon
corn start-h: tlaVor with a part of the juice of the orange. Boil water
and sugar together a few minutes, then beat egg and corn starch to-
gether with a little cold water and add to the boiling mixture. Boil
until it does not grow thicker, stirring all the time to keep from stick-
ing. Flavor as it is taken from the stove; spread between cakes when
cold. Take the one remaining white of the egg and make frosting for
the top, according to the directions for boiled frosting, or the new way
with the confectionery sugar. Flavor with orange juice. One large or two
small oranges is sufficient for the whole. Use lemon instead of orange, if
preferred. If the juice of the orange makes it too soft add more pul-
verized sugar.

ORANGE JELLY CAKE.

Two cups sugar, one half cup butter, three and one half cups flour,
one half cup sweet milk, three eggs,two teaspoons baking powder. Beat
the yolks of the egg a little, add sugar and butter and beat well; then
add milk and flour after the baking powder has been sifted with it. Beat
the whites of the eggs to a stiff froth and add last. Bake in three layers.

ORANGE JELL Y.

The grated rind and juice of two oranges, two tablespoons cold
water. two cups sugar. Set these in a pot of boiling water, and when
hot stir in the yolks of two beaten eggs. Before taking from the fire

r»

TESTED AND APPROVED RECIPES. 101

stir in the white of one egg, slightly beaten; when cold put between
the layers. Make a frosting for the top of the cake with the remain-
ing white; take enough of the juice of two oranges for the jelly to flavor
the frosting, and add enough 'more sugar to make up for juice of orange.

COCOANUT CAKE. (Elegant).

One cup white sugar, one-half cup butter, one half cup milk, whites
of four eggs, two scant cups flour, one half cup prepared cocoanut, two
teaspoons baking powder. Omit cocoanut in cake if you wish. Make
after directions given in General Directions, new or old way. It makes
a nice looking cake to use the layers of each cake alternately, white
and yellow, with chocolate icing or both, using chocolate on the whole.
Flavor with half a teaspoon of lemon extract. Bake in three layers,

or in two squares.
FILLING FOR I, LIKE.

Make a frosting, either cooked or uncooked; it takes the whites of
two eggs for the filling and top of cake. Make accmding to directions
for frosting, spread a thick layer on each cake, then sprinkle on cocoa-
nut, frost sides if you like, and sprinkle cocoanut over the outside.

CHOCOLA TE CA K E . (Splendid).

One cup white sugar, the yolks of four eggs and one whole egg,
one third cup butter, one half cup milk, two teaspoons baking powder,
two scant cups flour. Beat the eggs a little, add sugar and beat until
light and foamy. Have butter soft enough to stir well; add milk and
flour after the baking powder has been sifted with it ; beat only enough
to mix the flour with the other ingredients. Bake in three layers. Use
for filling and top the following recipe ; or bake in square tins one or
two layers.

CHOCOLATE ICING. (Excellent)

One coffee cup granulated SUgar, six tablespoons hot water, four
tablespoons grated chocolate, or more if you Wish it stronger. Stir this
all together and let it boil until it begins to get hard when you drop a
little in cold water or begins to hair as you drop it from the spoon.
Take from the stove and flavor with one-half teaspoon. vanilla.—
Let cool a little and spread on layers. If you let it bml too
long it will become too hard ; if so, you can put in a little blt
of water and heat it up again, but not bml. Or you can pre-
pare in another way by making the same as above, and when cooked

add the well beaten yolk of one egg when nearly cold.
H I OK OR YN U T CA K E .

For the cake use the same recipe as for Cocoanut Cake. Bake in
three layers. For filling, make boiled frosting. When frosting is
cool add one cup hickoryllut meats Ch”l’Ped very fine, reservmg a few
of the whole meats to decorate the top. For the frosting use the

102 THE CHAUTAUQUA COOK BOOK.

whites of two eggs and two heaping cups of sugar. Spread this between
the layers, over the top and sides, if you choose; lay the whole meats over
the top, before frosting 1s dr3, in any shape you choose. This makes a
very elegant cake. Almond cake is very nice made 1n the same manner.

CHOCOLATE CAKE, No. 1.

One cup sugar, two-thirds cup sweet milk, one egg, one and two-
thirds cups of flour, three tablespoons soft butter, two teaspoons baking
powder. Beat egg enough to mix the white and yolk alittle, add sugar
and beat to a light Sponge. Add baking powder to flour and sift to-
gether; add milk and “flour and beat enough to mix well. This is
enough to make three layers. Take enough batter for two layers; to
the remainder add three tablespoons of Baker’s grated chocolate, mix
in thoroughly and bake for the other layer; put layers together with a
white frosting, having the chocolate in the center.

CH OCOLA TE (RE A M ,

One square of Baker’s chocolate one and one-half by two inches,
one cup sweet milk, two tablespoons corn starch, one-half cup sugar.
Boil two minutes over steam or a dish set in boiling water. Flavor
with one teaspoon of vanilla; spread when cold. Always grate the
chocolate as fine as possible, and boil with the rest.

ANOTHER W A Y.

Make a cream the same as plain cream recipe; add chocolate
the same as preceding recipe.

LEMON CREAM CAKE.

One-half cup butter, two cups sugar, three cups flour, one cup milk,
two teaspoons cream tartar and one teaspoon soda, or two teaspoons
baking powder, three eggs. Beat eggs until the whites and yolks are
thoroughly mixed, add sugar and beat until very light. Add butter,
which should be soft but not melted. If soda is used, dissolve in a tea-
spoon of warm water and add to milk; add cream tartar to flour and
sift together; if baking powder 1s 11 ed add it to flour and sift also;
add milk and flour to the other ingredients and stir enough to mix in
w.ell Bake in three layers.

LEJION CREA AI.

The grated rind and juice of one lemon, three fourths cup sugar,
three teaspOons corn starch dissolved in a little cold water; pour over it
one-half cup boiling water; put on the stove,add sugar and lemon and
a piece of butter the size of a hickorynut; boil one minute, stirring

constantly, and spread when Cultl For the top of the cake make a
boiled frosting, flavored with one tablespoon of the juice of lemon.

J ULIA’S LILMO; ’ CA KE.

()ne an I one-half cups sugar,onc-half cup Cold water,two cups flour,

TESTED AND APPROVED RECIPES. 10?}

two teaspoons baking powder, the yolks of four eggs and the whites of
two. Beat the eggs a little, then add sugar and beat until light and frothy.
Add baking powder to flour and sift, then add water and flour to the
other ingredients, stir just enough to mix well, and bake in three layers.

FR OS TI NG.

Two cups of sifted pulverized sugar, the whites of two eggs beaten to
a stiff froth. Stir sugar in well. If the lemon juice should make it too
thin add a little more sugar, then add the grated rind and juice of one
lemon, and spread between layers and on top, only adding the lemon.

LEMON H ONE Y.

One cup sugar and one egg beaten thoroughly together; add the
grated rind and juice of one lemon, butter the size of a hickorynut ;
melt all over a slow fire, stirring rapidly until it is as thick as honey.
This is very nice to spread between the layers of cake. Use for
any of the layer cake recipes.

BUTTERNUT CAKE, N0. 1.

One and one-half cups white sugar, one-half cup butter, one-half
cup sweet milk, two and one-half cups flour, two eggs, one cup nut
meats (hickory, butternut or any kind of nut meats), one-half cup seed;
ed raisins, one-half teaspoon soda, one teaspoon cream tartar, or baking
powder, sifted with the flour; if baking powder is used it requires twd
teaspoons rather full. Beat eggs until whites and yolks are well mix;
ed; add sugar and heat over and over with spoon until it looks light ;
add butter, which should be soft but not melted,and beat well ; now
add the milk, and flour with cream tartar sifted with it; put soda in the
milk after it has been dissolved in a little warm water; take one table-
spoon flour and mix well with raisins; stir raisins and meats in last.—
This will make a cake in a two-quart baking tin; or about that size.

B UTTERN UT 0.4 KE, No. 2.

One and one-half cups sugar, three eggs, one-half cup butter, two
thirds cup buttermilk, one cup butternut meats, one-half teaspoon soda,
Beat eggs a little, add sugar, then butter ; dissolve soda in a teaspoon
of warm, water and add to milk ; add two and one-half cups flour; stir
enough to mix well; add nut meats as whole as possible last. Bake in
a solid cake and cut with a-sharp, thin knife. If you frost either of these
cakes, it is nice to chop one-half cup nut meats very fine and stir in
with the frosting, or place whole meats on top. A delicious cake.

BUTTERMILA’ CAKE. (Excellent.)

Two eggs, two-thirds cup of lmttermilk,one cup sugar, one teaspoon
soft butter, one half teaspoon soda, one and one half cups flour. Take
two yolks and about one fourth of the wlntesaadd sugm and butter
and beat until light. Di-solve soda and put 1n milk, add flour, and
beat enough to mix well. Bike in thrm- layers.

104 THE CHAUTAUQUA COOK BOOK.

CREAM FOR CAKE.

Beat the whites that remain after making the abbve cake to a stiff
froth, stir in one heaping cup of sifted, granulated or pulverized sugar;
flavor with one half teaspoon of lemon, if strong, if not, one teaspoon.
Now frost one layer of the cake; take one half teacup of sweet milk,
set over steam until very hot. dissolve one heaping teaspoon corn starch
with two tablespoons milk, and stir briskly with the hot milk until well
cooked; when cool mix thoroughly with frosting and put between the
layers, using the frosted layer for the top. This makes a very nice cream
for cake, and is cheap. Use new way for frosting if you wish.

FIG CAKE.

\Vhites of three eggs, one cup of sugar, one half cup sweet milk,
one half cup butter, one half cup corn starch, one cup flour, slightly
rounded, one even tablespoon baking powder. Rub butter and sugar to
a very light cream; mix corn starch, flour and baking powder thoroughly
together and sift ; beat the .eggs to a stiff froth so stiff that the plate can
be inverted and they will not drop off; add milk to sugar and butter, then
flour and corn starch ; stir eggs in last, gently. Bake in two layers.

F1 LLI XG FOR ("A KE.

Put four figs in a cup,after chopping them fine,and fill the cup with
‘ raisins, seeded and chopped fine; beat the white of one egg to a stiff froth,
stir egg and fruit together, and put between the layers; frost top with
phin frosting. Flavor the cake with one teaspoon of any of the flavor-
ing extracts, if you choose, but the flavoring may be dispensed with.

MA PL E S UGAR FILLING.

For any layer cake one large cup nice, white maple sugar, add one
fourth cup water; let boil until, when you lift 'up the spoon it will spin
off fine as a hair, then pour it over the white of a well beaten egg, the
same as for white sugar frosting. Stir until thick enough to use. Do
not flavor. Spread between layers on the top and sides if you wish.
This is very nice.

APPLE (1A K E.

For cake, use the- tea cake recipe, No. 1 or 2; for filling, grate the
rind from half of a lemon, take the whole of the juice and one cup of
sugar; grate one large, sour apple; mix all together and let boil five
minutes; when cool, spread between the layers; frost the top, or
sprinkle with pulverized sugar.

UREA )1 P UFF S .

Two and one half cups water, two cups flour, one cup butter, four
eggs. Boil the butter and water together, stirring in the flour while
boiling. After it is cool add eggs well beaten, put a large spoonful
in mufiin rings, and bake twenty five minutes in a hot oven.

TESTED AND APPROVED RECIPES. 105
FILLING FOR THE PUFFS.

One pint cold, sweet cream (as cold as possible without freezing)
whipped very stiff; then add the whites of two eggs well beaten. Sweeten
and flavor with vanilla; open puffs on one side and fill, then close again.

ANOTHER WA Y.

Make a cream the same as for Plain Cream recipe ; use in the same
manner, or use recipe for French Cream, which is still nicer.

 

FROSTING.

Y ELL O W FROSTING.

Sift nine heaping teaspoons of pulverized sugar ; flavor with one
teaspoon vanilla; stir slightly the yolk of one egg; mix all thorough-
ly together. This should be used the same day it is made, and, is to
be used same as any other frosting. Eggs vary so in size use less
sugar if the egg is small.

SOFT FROSTING.

Put one cup sugar and two tablespoons water in a basin and stir
until sugar is dissolved and it comes to a boil. Let it remain on the
stove where it will keep hot but not boil while you are beating the
white of one egg to a stiff froth. Take the sugar from the fire, im-
mediately add the egg, beating briskly until cold. Flavor with any

flavoring extract you choose.
FIG FILLING.
One-half pound seeded raisins, one-half pound figs ; chop together
very fine ; mix with a little cold water to the consistency of paste.
PLAIN FROSTING.

Beat the white of one egg to a stilf froth, add one cup of pulver-
ized sugar, stir well, flavor With rose or lemon, or anything that Wlll
not discolor. Raisin frosting is made 1n the same way With the ex-
ception of adding one cup of seeded and chopped l‘alSlIlS.

FROSTING WI TH O UT EG GS.

Place one cup sugar and one-half cup milk .(scant) on the stove,
let boil five minutes, put in a bowl and stlr until it begins to stiffen,

then make haste to put on cake.
ICING FOR ICE CREAM CAKE.

fl . O U ‘ Q ‘
Four cups white sugar, one cup bodmg water. Stir sugar and.

106 THE CHAUTAUQUA COOK BOOK.

water together until it begins to cook ; do not stir while cooking ;
cook until it will candy in very cold water, the same as for boiled
frosting. While this is cooking beat the whites of four eggs to a stiff
froth, pour the hot sugar upon the whites slowly and beat rapidly.
Dissolve a piece of citric acid about the size of a pea in a little water,
add to sugar after taking from the stove; beat sugar and eggs until
nearly cold ; add two teaspoons of the extract of vanilla. For cake
use directions in the next recipe.

FILLING FOR CAKE.

Pour one-half pint boiling water over three cups granulated sugar,
and boil until one spoonful placed on a cold plate will stir to a thick
cream. Pour this over the whites of four eggs beaten to a stiff froth
and stir until cold and creamy ;' add one-half teaspoon tartaric acid.
Flavor with vanilla, spread between the cakes and cover the top with
the same. This makes one large loaf and is a very excellent cake.
For a small cake use half of either one of these fillings. For the cake,
use the white mountain cake recipe, or, if you wish a small cake, use
the recipe for cocoanut cake and use half the recipe for the icing;
spread very thick.

A NE W WA Y.

To frost a cake use the white of one egg, for a loaf cake; two for
a layer cake, use one tablespoon of cold water to one egg ; do not beat
the egg until after the sugar is added ; then stir until it is the right
consistency, stir in enough confectionery sugar to make it as stiff as
other frosting. Flavor and spread on. Very nice. Wherever boiled
frosting is called for in this book you can use this. I prefer it. Or
this kind of sugar can be used with water alone, and makes a very
good frosting. It requires a very little water to make it the right
Consistency.

BOILED FROSTING.

One cup of any nice, white sugar, one scant half cup of water; stir
gently until it comes to a boiling heat ; boil ten minutes, slowly ; try
it in very cold water ; when it is brittle enough to snap, it is done, or
you can let it drop from the spoon, and if it spins a hair it is done. It
may take ten minutes, and it may take longer, according to the fire ;
while it is boiling, biat the white of one egg to a stiff froth and put
it in a large bowl ; when the sugar is done, take it from the stove ;
pour the sugar on the egg very slowly, and heat over and over very
rapidly ; stir all the time until nearly cold; if for plain frosting, flavor
with rose or lemon, but if for chocolate frosting, always use one tea-
spoon vanilla; if you wish to use this as plain frosting, it is now ready
for use ; dip on a spoonful at a time in different places on the cake
and let it run together ; when it is right it looks very smooth and glossy.
Be sure and not let the sugar get more than done, or the frosting will
be rough. The whites of two eggs and two cups of sugar, with the
same quantity of water, is enough for a layer cake.

TESTED AND APPROVED RECIPES. 107

TA PI OCA FILLING FOR C’AIIE.
Soak over night two tablespoons tapioca in cold water enough to
cover, cook until done, add one-half cup sugar, color with red sugar.

For cake use tea cake recipe. Bake in two layers, put filling between,
Sprlnkle sugar on top. If you WlSll 1t stlll nlcer use snow cake recipe.

FILLING FOR A NY LA YER CA K E.

Four yolks and two whole eggs, beat well with one-fourth pound
of white sugar; dissolve one teaspoon (heaping) of corn starch in the
juice of two lemons and four oranges. Cook over steam until the corn
starch is cooked. This is a very nice filling for any layer cake.

FIG FILLING.

One-half pound raisins, one-half pound figs, seed raisins; chop
both fine; add one cup sugar, one-half cup water, mix all together and
boil until it becomes a paste, let cool and spread between the layers of

cake. For cake use any layer cake recipe.

 

PICKLES AND CATSUP.

PIOKLED CUC UMBERS.

Place cucumbers in weak salt water over night. In the morning
take out, rinse them off, and pack lengthwise in a fruit can; put in a
few pepper corns and a piece of alumn half the size of a pea,
then fill the can with very hot vinegar and seal up.

T0 SALT CUCUMBERS.

Pick cucumbers when small, wash and lay down in the vessel you
wish to use; now cover with coarse salt, spread a cloth on and a board
that will cover all the cucumbers, then put on a weight. Do so every
time you pick. If you salt cucumbers in this way they will never grow
soft. I have kept them two years. Never put up pickles in anything
that has ever contained any kind of grease, and never let them freeze.

To FRESHEN SALT PICKLES.

Pour boiling water over them and let stand until cold; continue this
operation three times or until fresh enough, then put m. a jar and pour
over boiling hot vinegar. If you Wish you can add a little sugar and
spices; I think them better without. Don’t freshen them too much.

SWEET TOMA To PICKLES.

of green tomatoes sliced very thick, and put in water with

One eck . .
P t, then b011 in one quart of vine-

one cup of salt; let stand over nigh

108 THE CHAUTAUQUA COOK BOOK.

gar, three 11f water, ten minutes. Drain off water, then add three pints
vineg 1r, three pounds of sugar, two tablespoons each of ginger, cloves,
cinnamon and allspice. Boil fifteen minutes. Put spices in a cloth.

CHOWDER.

One peck 11f green tomatoes and six onions chopped, or use a sau-
sage cutter which is much more expeditious and very nice ; add one
cup salt. Let stand over night and in the morning drain off, put on two
quarts of 1' inega1 and one of 11 atei boil fifteen minutes, then drain. ,
lake tlnee pints vinegar, two poundssuga1, one fourth pound whlte mus-
tard see1l,1111e teaspoon cayenne pepper, two green peppers, two table-
spoons each cloves, cinnamon,allspice and ginger. Boil twenty minutes.

(IA ULI FLO WER PI ( ,'K LES.

Prepare the same as following recipe, then soak in strong brine for
two days; one pint of coarse salt to a gallon of water is about right.
In the morning of the third day, drain; put into large mouthed bottles
or cans, and pack in lengthwise as close as you can. You can mix in
the small, white onions, if you like; if so you must soak them in brine
one day sooner, as it takes one day more for them. As you pack add
of pepper corns, stick cinnamon and allspice a little in each can. Now
have strong cider vinegar on the stove in a granite or porcelain kettle;
mix ground yellow mustard to a smooth paste with a little cold vine-
gar, stir in the hot vinegai, make it about as thick as sweet cream,
pour hot 011 the p1ckles and seal tight. Fix your can the same as for
canning fruit. If you wish a mixed pickle do the same. Pick beans
when young and tender, put in a kettle and boil 111 a little salt water
until you can pierce with a fork Pick cucumbers when very small.
Put 111 a large Jar one peck of cucun1l1e1.:, one teacup of salt; pour
over hot water enough to cover, put on a weight, and let remain
until cold; then mix as you please.

PICKLED (,‘A U L] FLO WEB .

lake a 1ipe cauliflowe1 dividing the blossom into good size, throw
them into a porcelain kettle 11f boiling water, add a little salt, let them
simmer a little; watch close, as they get soft very quick, when you
can pierce them 111th a fork they me all right. Skim them well, take
them lip with a skimmer and lav 1111 a tin sieve to drain; put them 1n
jars the same as above. Prepare vinegar pickle of two teaspoons
sugar to one quart vinega1,pou1 over the cauliflower hot and seal.—
Or you can lay them in salt water over night, and make a pickle of
clear vinegar; add a few pepper corns and a little celery seed to
each can. Pour vinegar on boiling hot and seal.

BLACKBERR Y PI CKLES .

Three pounds sugar and one pint of vinegar dissolved in a porce-
lain kettle ; when dissolved add nine pounds of nicely picked over

TESTED AND APPROVED RECIPES. 109

blackberries. Cook until thoroughly cooked through, skim out in a jar,
place where they will keep hot ; let the juice boil down until quite
thick, then pour it over the berries. If you wish to use spices for this
use ground spices, one tablespoon cinnamon, one teaspoon cloves, tie
up in a bag and boil with the liquor. Put in a stone jar and cover tight.

PICKL ED FEARS.

If pears are large pare and halve them, or if small pickle whole.
If pears are. hard steam until tender enough to pierce with a fork. Put
in a jar and put a few whole spices between the layers—use cloves
and cinnamon. In a porcelain kettle prepare the same amount of
liquor as for pickled blackberries; put your, pears in and boil. ten min-
utes, skim out and boil juice down quite thick, then pour oVer the

pears. Use whole spices.

PICK LED PEA CHES.

Proceed in the same manner as for pickled pears—use whole
spices if you wish—with the exception of dipping the peaches in
a weak lye and wipe dry with a coarse cloth.

SPICED O’ URRA N TS .

Six pounds currants, ”four pounds sugar, one pint of vinegar,
one tablespoon allspice, one of cinnamon, and teaspoon cloves;
boil all together and seal, or keep same as blackberry pickles.

SPICED RIPE TOMATOES.

Three and one half pounds sugar, one pint vinegar, one half ounce
ground cinnamon, five pounds sliced and pared tomatoes; cook
fruit until-well scalded, skim and boil down the liquor thick; put

spice in a bag, and add more if desired.

CHOW CHOW.

Measure, after being chopped fine, two quarts of green cucumbers,
one of tomatoes and one of onions. Now soak over night in a very
weak brine; in the morning turn this in a cullender and drain ofi" all
the brine. Put to heating two quarts vinegar, two cups sugar, two
green peppers chopped fine, and two teaspoons each of Cinnamon,
cloves and allspice. Now stir to a smooth, thin paste, w1th some cold
vinegar, fourteen tablespoons of ground mustard, even full, and two-
thirds of a cup of flour. Now stir into the v1negar when b0111ng hot.
Let cook one minute. Put all in a jar and mix well. Next day it is

ready for use. Keeps good in a Jar.
PLUM CA TS UP.
Six pounds pitted plums, three quarts vinegar, three pounds sugar,

one tablespoon each of allspice, cloves and cinnamon. Boil together
two hours, then rub through a cullender. Ready for use. ThIS IS an

110 THE CHAUTAUQUA COOK BOOK.
t

excellent recipe for spiced plums, by leaving out one half the vinegar,
otherwise the same. Also for Plum Butter, and is very nice.

H OBSERA DISH FOR WINTER USE.

In the fall prepare horseradish by scraping and grating it; add one
tablespoon white sugar, teaspoon salt, and vinegar enough to make it
quite thin, to one pint horseradish. Bottle and seal, or pack roots in
garden dirt. Place in cellar.

CHI LLI SA UCL.

Twelve ripe tomatoes, pared, mince four ripe or three green pep-
pers and two onions, two tablespoons salt, two of sugar, one of cinna-
mon, three cups vinegar; these tomatoes should- not be strained, but
chop onions and tomatoes fine. Boil one hour and a half. This can be
made any time by using one quart of canned tomatoes. Keeps well.

‘ CHILLI SA UOE.

Eight quarts tomatoes, measured after cutting. Stew one hour and
strain through sieve. Add one quart onions chopped fine, one cup
horseradish grated fine, one cup celery seed, one pound sugar, two
teaspoons black pepper, one of cayenne, two tablespoons ground mus-
tard, one half cup salt, two ounces ground cinnamon, two ounces all-
spice, one of cloves. Boil three fourths of an hour, then add one
quart strong vinegar, and boil fifteen minutes longer.

" PICKLED RAIS INS.

Take any good sized raisins, divide the bunches in size sufficient
for one person; put them over to steam until swollen full. Then take
as much cider vinegar as will cover them, with enough sugar to make
a good syrup; put the raisins in and let come to a boil. Put in glass
or earthen, cover tight. You can use the syrup for another time, or
you can at any time pickle sweet apples with it.

( .' UREA NT CA TS UP.
Five pints ripe currants, three pints sugar, one pint vinegar, one
tablespoon ground cinnamon, one of cloves, one of black pepper, one
of allspice, one-half tablespoon salt. Boil in porcelain half an hour.

TOMA TO CA TS UP.

Two quarts of tomatoes, after being washed and sliced; one pint
of strong vinegar, one tablespoon of salt, one of black pepper, one of
white English mustard, two of allspice——all spices ground. Boil two
hours, strain through a wire sieve, put back in kettle and boil one
hour longer. Do not let it settle to the bottom—watch close. Bottle
hot, and seal by fitting a cork tight and dipping in hot sealing wax.
After cooling dip in wax again. A most excellent recipe.

’1 OMA T0 CA TS UP.

Four quarts ripe tomatoes after being pared and sliced; put in tin

TESTED AND APPRVOED RECIPES. 111

or porcelain and let boil half an hour; rub through a sieve, add one
pint of vinegar and put back on the stove and boil down pretty thick,
and stir up from the bottom frequently; then add another pint of
vinegar, one-half grated nutmeg, one teaspoon allspice, one teaspoon
black pepper, one teaspoon cayenne pepper, or more if you wich it more
fiery; three tablespoons sugar ; stir well together, let boil until thick,
‘ put in bottles and seal. Will keep any length of time. Salt to taste.

 

JELLIEs. PRESERVED AND CANNED FRUITS.

CURRANT J ELL Y.

Pick over ripe currants, free from stems; put in porcelain kettle,
let get hot, take from the stove and let cool enough to strain through
a cloth strainer, squeeze out all the juice you can, put back in the
kettle, and to each pint of juice use the same measure of white sugar,
granulated is best. Let the juice boil five minutes and skim well.
Have sugar on a flat dish in the oven where it will get hot, then add
to the juice, let boil ten minutes ; put in the cups or small dishes im-
mediately. When cold lay a piece of writing paper the size of the
cup over the jelly, then cut another piece half an inch larger than the
dish, wet up a little flour with the white of an egg, put on side of the
dish and stick down closely. I have used this recipe twenty-two
years and it has never failed to be nice. It will keep for years.

S TBA WBERR Y J ELL Y.

When canning strawberries take the remaining juice, add enough
sugar to make as sweet as you wish, and boil according to the quantity.
You must try this by taking out a little on a cold plate 'and exposing
to the air ; when it jellies it is done. Do not boil too long before you
try it, as it makes it strong and does not jelly as well.

CRAB-APPLE JELLY.

Cut crab-apple in halves, cut off the blow end, a little more than
cover with water, and cook unti1.it is all of a mush ; pour this in a
jellv bag and let drain over night. Take three-fourths of a pound
sugar to each pint of juice, place sugar in even where 1t w111 heat, put
juice in a kettle and boil twenty minutes, skim well, then add hot
sugar, boil five minutes and try it ; sometimes it is done in less
than five minutes. Try same as strawberry jelly.

GRAPE J ELL Y.

Make same as currant, with the exception that it needs more boil-
ing before adding sugar. The grapes should not be too rlpe.

' 112 THE CHAUTAUQUA COOK BOOK.
ELDERBERR Y JELLY.

You must get the berries before they are very ripe- or they‘will'not“
jelly. Take a quart of the juice and one-half pound of sugar,.two
tablespoons vinegar. If you have nice sour‘apples leave out the vine-
gar and put about one-third apple juice; it is much nicer. Pick. the
berries 01f the stems and scald them. Then measure the juice and
make just the same as you do currant jelly. Try it; if it is not
right boil a little longer.

WINE J ELL Y.

Nice for weddings or parties. Put to soak one box of Ci)x?s gela--
tine in one pint of cold water one hour ; set where it will get moder--
ately warm. Now squeeze out with lemon squeezer the juice of' five.
lemons; add the rind and juice of one orange; add two and? one-
fourth pounds white sugar. Soak the lemon shells in a little warm
water, one pint of not too sweet wine, after the shells have soaked;
enough squeeze out, add all together, except the gelatine, set where it".
will get boiling hot, then pour in the gelatine. Take from the fire and let»
cool a little. Flavor with a little extract of cinnamon and cloves. NOW'
put in moulds and set where it will get cold. This makes two quarts.

GRA PE MA RMALA DE.

Take grapes, put on stove to heat. When thoroughly cooked through:
put into a sieve and rub them through,then add the same amount of'
sugar that there is of the pulp. After boiling the pulp from fifteen to.
twenty minutes,stir from the bottom with a little paddle, orasquare pan--
cake turner is a good thing to use. Add sugar hot, let boil together—
until pretty thick, drop a little on a cold plate; if it all stays together
and no juice runs from it it is done. Put up in cups or glasses, and_
secure the same as jellies. Keep marmalade and jellies in a cool,dry'
place, and if put in glass, in a dark place. Do not Use more than.
three-fourths of the amount of sugar named, if fruit is not very tart.
Currant, plum, peach, crabapple and raspberry are all made in this-
manner. To any fruit that is not juicy add a little water when put
to heating, only with the berries, it is not necessary to put through a,
sieve, but mash fruit well.

PBESER VED STRA WBERRI ES .

Use pound for pound of fruit and sugar; put the sugar over the-
fire, add a little water, stir until dissolved to keep from burning, add.
the berries and boil twenty minutes. Put up like canned fruit. As.
a rule all preserves are made with equal quantities of fruit and sugar-

APPL E B UTTER.

A nice way to make apple butter is to prepare the apples same as
for plain ap 1e sauce, then rub them through a tin sieve; if you have
the apple je ly, add enough to the apple sauce, after returning to

TESTED AND APPROVED RECIPES. 113

:kettle and it is boiling to make it as strong of boiled cider as suits the
taste. Let boil slowly, stirring constantly. While boiling throw in
some cinnamon bark to give it a flavor. When it is done it will stay
on an inverted plate. If you have not the apple jelly boil new cider
to half the quantity and add pared and cored apples ; stir
constantly, and cook in the same manner as the above recipe.—
' This is amuch longer process. When done put in stone jars, lay
some writing paper close down to the apple butter, cut to fit the dish
and tie closely with thick brown paper. It will keep for years in glass
jars, put up hot; and keeps a long time in anything.

TO KEEP FRUIT FRESH.

To one gallon fruit add two pounds sugar, one-fourth ounce sul-
phate of lime. Dissolve the lime in one cup hot water; put lime and
sugar in dish, stir well,heat hot,then put in fruit and cook till done, the
same as for canning. This keeps very fresh to the last without canning.

(TA NNED PEACHES A-ND PEA RS.

Have porcelain kettle on stove with a little boiling water and a
little sugar; boil the peaches in this. In another kettle have boiling
s 'rup made of white sugar and water, about one heaping cup sugar,
scant half cup water, quite thick; when peaches are heated thoroughly
and soft enough so you can pierce them with a fork, put a can filler
on the can, and with a wire spoon or skimmer, take them from the
water and place in a glass jar; fill can with fruit and put in all the
syrup possible; put cover on and turn down tight quickly. Ilike this
way of canning peaches and pears the best of any way I ever tried,as
the liquor on the peaches is very clear when in the cans. The water in
which they are cooked can be boiled down ; add a little sugar and you
will have a nice marmalade. To prepare peaches for canning, pare with
a thin, sharp knife, halve them and take out the stone; do not prepare
more than one can at a time of any kind of fruit that will discolor.
Have cans perfectly sweet, wring a towel out of cold water, lay one end
down,set the can on it and wrap the rest around the can; fill can and
seal; when the firuit is cold turn each cover tighter; it is not neces-
sary to put cans in hot water before puttlng 1n frult; I have canned
in this way for years and have never broken a can that was sound.

(‘A NNED BERRIES.

When berries are carefully picked over, dissolve one cup of sugar
in a very little warm water, heat hot, put berries .enough to fill one
can in the kettle, let them remain until they begin to boil, movlng
them gently around with the spoon ,. so as to. have them heat allke;
fill can and seal tight. Or put berries In a tin pail. and set In a kettle
of boiling water, cover tight and let remain until very thoroughly
heated through, and boiling hot; for berriesoand' cherries, use sugar,
or not as vou choose. This way keeps fruit 1n nice shape.

i 114 . THE CHAUTAUQUA COOK BOOK.
CALVNED STRA WBERRIES.

Three pints of strawberries, nicely washed to free from grit, one
coffee cup of sugar; put sugar in a little water in a kettle; make a
syrup; VV hen boiling hot, add berries, thoroughly drained, let come
to a boil, stir a little, very ca1efully , so as to have them heat evenly;
put in glass mm and seal tight; put in a dark place. If you wish to
haVc juice left fo1 jelly use a few more berries and sugar for each
can. Begin each can afresh and save some juice from each can until
V 011 get thmugh canning V'our st1aVVberr1es St111VVberr1es after being
canned, should be laid on the side and turned everv feVV days for an hileb.
Any othei f1 u1t that lises to the top, should be ser'°Ved 1n like manner.

(1.1 NNEI) PINEA PPLE.-

Make a thick syrup of granulated sugar or any white sugar; take
a sharp knife and wring out the eyes of the pineapple ; slice pine-
apple very thin; put it in the boiling syrup and continue the:
same as with canned berries.

CIDER A PPLE SA U CE .

Boil sweet cider down one-half. Pare, core and quarter sweet
apples enough for the syrup; about four gallons of apples to two of"
cider. Cook in a porcelain kettle, lay a plate on the apples until
done, cook a long time over a slow fire. This will keep for months-
in cold weather. -It keeps its shape nicer to partly dry the apples.

CAN VING PI EPLA NT.

Peel and cut readV for use, put in cans, fill VVith cold water and
seal tight. Try it once and you will again. It 1s not to be heated.

JA NNED C U RR A N TS .

Pick currants over, free from stems, partially mash themgpuft them
on to heat in a porcelain kettle. Have the same amount of sugar in
the oven heating. When the currants are boiling hot, stir in the-
sugar; let boil from th1ee to five minutes. When the juice begins
to jelly put into cans and seal tight This will all jelly together and
is \(31‘) much like marmalade. It is not strong but vely pleasant
Currants should not be too ripe.

ANOTHER WA Y.

Proceed the same as recipe above. Let it come to a boil,then pour
011 a large platter and set out in the sun; let it stand a day and it will
all jelly together. If the sun should not shine the day you ale mak-
ing it put it in mm cans, and pour it out on a platter the next day
After it has all jellied together put it in your cans. This is a nicer
VV11V than the 1ecipe aboVe. The seeds are not hard at all, and it is
eV e11 more pleasant; but does not keep as well after a can is opened
as recipe aboVe.

TESTED AND APPROVED RECIPES. 115

CA NN ED APPLES.

Pare, and cut in eight pieces, Spitzenberg apples, put enough with
one cup sugar and a little water to fill one can; cook until apples are
tender; fill cans same as peaches. Be sure the juice covers the apples.

0 A NN ED T OJI' A TOES.

Pour boiling water over tomatoes, pare them and cut large ones in
thick slices and leave the rest whole. Cook very slowly until well
cooked through. When boiling, put in very hot cans and seal tight,
as quickly as possible. These may be put in either glass or tin. Cans
that are not self-sealers should always be sealed with putty, unless
they are tin and soldered. Putty is much neatcr than wax.

CANNED CORN.

Prepare corn same as for drying; fill tin cans full, pressing down
a little. Be sure the corn is milk ripe. Solder cans up tight, set in
boiling water and boil two hours. Next day punch a small hole in
the top of can, to allow the gas to escape, and reseal; after sealing put
in water and let boil as much longer. I prefer corn dried the same
as dried corn recipe; it is equal if not better to the best canned
corn, and many ladies have told' me they preferred it.

CANNED CABBAGE;

Chop or shave cabbage, add salt enough to season, and cook until;
tender; then can the same as fruit. When you wish to use it, heat:
hot and finish seasoning.

CANNED PU J! PK I N.

Wash pumpkin, do not pare, cut in small pieces, put on water.

enough to partly cook it. Do not mash. Then can the same as fruit.

Have plenty water on top. One quart can is enough for two pies.—
\Vhen you wish to use cook down thick and rub through a cullender.

Pumpkin canned in this way will keep in glass cans.

 

CANDIES.

GENERAL DI R E( «‘T[ ()NS.

Granulated sugar is preferable, unless .the recipe calls for other.
Candy should not be stirred while bod‘mg unless 1t sa

Cream tartar should not be added until the syrup begins to boil.
Butter should not be added until the candy is almost done.
Flavor after taking from the stove.

CHOCOLA TE CA If A M ELS .

Two cups brown sugar, one cup sweet milk, butth the size of a

116 THE CHAUTAUQUA COOK BOOK.

walnut, five tablespoons grated chocolate. Stir milk and sugar together
and let boil, then add butter, stir chocolate to a smooth paste with a
little of the cold milk, and add to sugar and milk. Stir continually
while boiling. \Vhen tested in cold water and it crisps, it is done.
Pour into a square, buttered tin; cut in squares when not quite cold.

C 000A NUT DROPS.

One-half pound cocoanut, one-half pound loaf sugar, whites of
three eggs. Mix thoroughly together and bake on buttered paper.—
Made in little balls the size of a penny.

B U TTER SCOTCH.

Two cups light brown sugar, two tablespoons water. When boil-
ing nearly two minutes add one tablespoon melted butter. Let boil af-
ter it begins just two minutes; try the same as molasses candy ; pour
into a square buttered tin ; mark off into squares when not quite cold.

MA G’S MOLASSES CANDY.

One pint molasses, one-half cup light brown sugar, butter the size
of a butternut. Flavor to taste. Test in cold water; when it is brit-
tle it is done. Pour on a greased plate. As soon as it is cold enough
loosen and begin to pull until it is the desired color.

MOLLY’b (.‘REAM CANDY.

Two cups white sugar, one tablespoon Vinegar, one-half cup water.
Cook and test and continue the same as for molasses candy. F lavo
with one-half teaspoon vanilla. ‘

PEANUT CA ND Y.

One pound coffee sugar, one-half cup water, one teaspoon cream
of tartar, butter the size of a hickorynut, one pound peanuts, shelled
and halved. Cook and test same as molasses candy. Butter some
pans well, lay the half meats on nicely, pour the taffy when done over
them, but not enough to cover them. '

(. HOCOLA TE CREAM S.

Take half a cake Baker’s chocolate, grate and set over a teakettle
of hot water; drop in the creams, which can be made of two cups of
pulverized sugar and half a cup of water, boiled until it will hair,
which is about four minutes after it commences to bubble. Take from
the stove and stir until it creams, then take a small piece at a time,
roll in shape with your hands, drop into the chocolate, stir with a fork
until they are covered, then lay on a greased paper to harden. You
can flavor the cream with vanilla. if you wish. If the sugar grains
instead of creams it is cooked too much. You can put English wal-
nuts into your cream instead of chocolate, if you wish.

TESTED AND APPROVED RECIPES. 11
CREAM CA ND Y.

Two pounds of coffee A sugar, one pint water. When it corr
mences to boil add one-half teaspoon of cream tartar dissolved in
little water. Test in cold water. \Vhen it will crisp in your ham
it is done. Flavor while pulling, .

TAFFY.
Taffy candy is made in the same way as above, only use darl
brown sugar.

CEO COLA TE OBEA MS.

Beat the White of one egg to a stiff froth, add one-half cup water.
stir in enough confectionery sugar or pulverized sugar, to make dry
enough to handle; make into little balls. \Vhile you are preparing
these have some grated chocolate on heating over steam, roll each
ball in enough to cover, take out, lay on greased paper until hard.

 

lCE CREAM.

[0E 01 3 EA M.

For one quart of cream, whipped, add the whites of six eggs,
Whipped; put together, flavor same as other creams, and freeze.—
Sweeten quite sweet.

[CE 013 EA Ill.

One quart sweet milk, one-half pound white sugar, three eggs, one
even tablespoon flour, a little salt. Flavor with any of the flavoring
extracts you choose. Put the milk in a tin pail and place in a kettle.
of boiling water. Beat eggs until the yolks and whites are well mixed,
add sugar and beat until very light and frothy. Add. enough cold
milk to the flour to make a smooth paste, add to sugar and eggs, mix
well,and stir into your hot milk. Let cook until it does not taste
raw ; take from the stove and strain through a tin strainer. This is
hice but, if you want it richer add as much cold sweet cream as you
like. When cold freeze.

If you wish to make chocolate cream make same as above. Add
six tablespoons of Baker’s chocolate, well grated and rubbed smooth
in a little milk ; flavor with vanilla. One-fourth salt and three-fourths
ice pounded tine will freeze it: If you have no freezer, put it. in a
tin pail with tight cover, put 1n alarger pail, Sprlnkle Ice and salt on
bottom of pail, set in the small pail, pack ice and salt all around the
sides and top; be sure the cover 1s tlght so as to get no water or salt
in the cream. When it begins to freeze at the s1des, loosen with a
long knife or paddle and beat together very thoroughly; cover same

118 THE CHAUTAUQUA COOK BOOK.

as before and pour Off all water. Spread a piece of thick carpeting
over the whole, pour Off the water when the ice melts, and pack more
ice and salt around it; loosen from the sides occasionally. It can be
frozen faster with a freezer. If a freezer is used follow directions
given with ice cream freezer.

[CE 013 EA M.

One quart milk, one cup sugar, four eggs, one tablespoon corn
starch, a pinch of salt. Flavor to taste. Make and freeze the same‘
as preceding recipes. Strain all cooked ice creams before freezing.—
It strains better while yet hot. Use flour instead of corn starch if
you prefer.

[0E UREAZVI. (Very Nice).

Put three quarts of milk in a pail, place it in a kettle of boiling
water. Beat the yolks of twelve eggs a little, add two heaping cups
of white sugar and beat very light. Dissolve one teaspoon corn starch
in a little cold milk,add to eggs and sugar,stir it into the hot milk, let
cook until the corn starch is not raw. Now strain before adding the
cream and eggs. Beat the whites Of twelve eggs to a stiff froth,add one
quart of cream, and beat with an egg beater until it becomes a stiff
froth. Take the other from the hot water, add cream and whites.
Flavor when cold to suit the taste,and freeze. This makes eight quarts.

 

COFFEE AN D TEA.
CWTEE.

One tablespoon of ground coffee is allowed for one person. Stir
coffee with the white of an egg, or beat one egg well and use of it two
or three times: If you make a small quantity of coffee allow one-half
pint of water to a pcrson. This makes it very strong. One pint of
water to a heaping tablespoon of coffee makes a good coffee. If mak-
ing coffee for about six persons, allow one tablespoon more of coffee
and one pint more of water. After adding the egg stir with a little
cold water, put in coffee pot and pour on the water, boiling hot. Stop
up the nose with a clean cloth, to keep in all the aroma. Let simmer for
about five minutes, but. do not let boil. Just before serving put in a
few drops of cold water. Egg shells are also good to settle coffee with.
Or tie up in a thick cloth and let steep longer.

’/'/:'A.
One teaspoon of tea to one cup of water is a good rule for making
tea. Scald teapot. If it is green tea do not boil, but let simmer.—

TESTED AND APPROVED RECIPES. 119

Black tea should be. boiled at least five minutes. Pour water on tea
boiling hot, and serve very 'hot.

0110 COLA TE.

Dissolve six tablespoons of Baker’s grated chocolate or prepared
cocoa; 'mix to a smooth paste with a little hot water ; pour on a pint
‘of boiling water and boil five minutes; add one quart of scalded

rich milk, and serve. ‘
T0 BRO WN UOFIPEE.

Put coffee, after being nicely’washed, in a baking tin, place in a
.slow oven until pretty well dried, then increase the heat very much,
and as soon as it browns stir up very often; seat yourself by the oven
and let it brown until you hear it crack then stir again, and do so
until a dark brown. Do not leave it after it begins to brown until
taken out of the oven. Put immediately in a tight can; do not roast
much at a time; grind at the time of using. Coffee always has a
better flavor and is stronger if you follow this rule. '

FATHER’S BLACKBERRY WINE

Wash four quarts berries, pour one quart boiling water over them,
let stand twenty-four hours, or until they begin to ferment ; then press
out all the juice and add three pounds coffee A sugar to one gallon of
the juice ; 'put it in a keg or jar and fill full, reserving some to fill
up with. Let it work up over.the top, and fill up as it needs it until
it stops working; then rack it off and put in a clean vessel and cork

tight. Excellent in sickness.
013A PE. lVINE.

Take ripe and freshly picked grapes, (selected Concord preferred),
twenty pounds. Put them into an earthen jar that has been thoroughly
scalded, and pour over them eight quarts of boiling soft water; when
cold enough squeeze thoroughly, after which allow them to stand four
days, keeping the jar covered. Then squeeze out the juice, and add
thirteen pounds of granulated sugar, and let it remain ten days in jar,
after which you will strain and bottle. Sklm often while in the jar.

ELDERBE RR Y WINE.

Pick elderberries when very ripe, take from the stems, put in a dish
you can set on the stove, anything but iron. Pour on some boiling
water, keep note of how much, let get pretty hot. When coolsqueeze
out all the juice you can. To every quart of elderberry juice add
three quarts of cold soft water. Remember how much water you have
added to the berries and count it with the rest. N ow add three pounds
of white sugar to every gallon of the bulk. Let it .set in a large
wooden or stone dish, and skim often, Let stand until no skum rises

120 THE CHAUTAUQUA COOK BOOK.

and it looks very clear, then if you wish you can add one-half pint
alcohol to every gallon, or you can omit it. When entirely clear
bottle for use. This is an excellent wine in sickness.

AN EXCELLENT DRINIC.

For spring or summer. Sassafras root bark one ounce, butternut
bark two ounces, dandelion roots two ounces, burdock seeds one ounce.
Boil these in two gallons of water for one hour, strain through fine
cloth. \Vhen it is beyond scalding heat add one tablespoon ginger, one
quart molasses. \thn it gets a little cooler add one teacup of hop yeast.
Skim off the skum that rises from the first Working and cork tight.
As soon as it is clear put in a cool place. Drink as much as you like.

SODA CREA JI.

T wo quarts water, three pounds of colfee sugar, three ounces tar-
taric acid, whites of three small eggs beaten to a stiff froth, three
cents’ worth of the oil of Wintergreen, cut in alcohol: Mix all to-
gether and cook in a jug. When wanted for use pour a. little in a
tumbler, add a piece of soda for foam, and fill glass with cold water.
This is a nice drink for warm weather. '

 

,SUNDRIES.

RECIPE FOR LOW SPIRITS.

Take one ounce of the seeds of resolution, mixed well with the oil
of conscience, infuse it into a large spoonful Of the salts of patience.
Distill very carefully a composing plant called “others woes,” which
you will find in every part of the garden of life, growing under the
broad leaves of disguise, add a small quantity and it will greatly assist
the salts of patience in their operation. Gather a handful of the blos-
soms of hope, then sweeten them properly with the balm of prudence,
and if you can get any of the seeds of true friendship, you will have
the most valuable medicine that can be administered. Be careful to get
the seeds of true friendship,as there is a seed very much like it called self
interest, which will spoil the whole composition. Make the ingredients
into pills and take one night and morning, and the cure will be effected.

WELSH R A RE—BI T.

Grate and melt some pieces or cheese in some boiling water. Adda
little mustard,butter,salt and pepper. Toast some slices of bread,pour
this dressing over it. Have enough dressing to moisten toast well. Nice.

TO KEEP CIDER SWEET.
Cider can be kept sweet a long time by adding one pound common

TESTED AND API’ROVED RECIPES. 12.1

mustard seed, one pound raisins. one-fourth pound cinnamon buds, or
one ounce of cloves, to one barrel of cider. Add this to the cider the

same day it is made. '
ANOTHER WAY TO KEEP CIDER SWEET.

Place the cider where you wish it to remain, and before it foments
a particle take our four quarts, put in porcelain kettle and let get
boiling hot, then add one ounce of salicylic acid and pour in your bar-
rel. Mix well. This amount given is for one barrel, and keeps per-.

fectly sweet to the last.
BAKING POWDER.
Equal to the best you can buy. Two and one-fourth pounds of cream
tartar, one pound of bicarbonate of soda, one pound of corn starch. To
be sifted together five times. Be sure to get pure articles.

BAKING POWDER.
Fourteen ounces of cream of tartar, six ounces of bicarbodate of
soda, one ounce of corn starch. To be sifted together five times. Get
none but the best of cream of tartar and soda.

COLD STARCH.

Excellent cold starch made in the following manner: to one and
one-half cups of cold water add two heaping teaspoons starch, one tea-
spoon even full of powdered borax. Starch clothes and let lay two

hours. Makes them very stiff.
TO MAKE GRAHAJII FLOUR. _
Three handsful of bran and one quart of flOur. Mix well.

OLD BREAD.
Steam old bread until it is steamed through. Then place loaf in
oven and bake until dry on the outside. It will slice off as fresh asnew.
' PIE.

If you wish to make a custard pie, and. have no milk, use the same
amount of water in its place. Add a piece of butter the size of a
butternut. This may seem unreasonable, but it is true. Otherwise.-

make like plain custard.
TO KEEP LEMONS FRESH.
Put in a jar and cover with cold water. Change water every few.
Be sure that the water covers them. ‘
A SLA TE. _
A slate hung up in the kitchen is a splendid thing, if you make use

days.

122 THE CHAUTAUQUA coox BOOK.

of it. Set down when you put your bread in the oven, so as to know
just when to take it out. When you get out of any groceries, set it
down, then you will not forget it.

D U TCH CH EESL—SrlIEA R 024 SE .

Take newly clabbard milk, set over a kettle of boiling water, let
scald until the whey rises, take skimmer and turn the curd up from
the bottom gently, let heat through, then take off, pour on a little cold
' water, let curd settle, then pour off all the whey. Set your dish slant-
ing, push the curd all in the upper side so the whey will have a chance
to run down. Then work a tablespoon of butter in with the hands.
Salt and thin with sweet cream. Stir well and make in little balls,
unless you want the regular German smearcase, then mix in cream
enough to spre ad well. Add soda as large as a pea—it is an improve-
ment.

A JIBR OSIA .

Peel and slice some nice oranges, put in a glass dish a layer of
oranges, then a layer of sugar; continue to do so until you have the
number required for use. \Vhip some sweet cream vei y stiif, sweeten,
flavor and pour over the whole. This is very nice by adding pineapple
or bananas.

TO TAKE OUT MILDEW.

And to bleach cloth without rotting or injuring it. To six quarts
of boiling water add one pound of chloride of lime. In another vessel
put two pounds of salSoda, add six quarts of boiling water, stir well
and strain both, and mix together. Wash cloth in suds first, then put
in solution and let remain one-half hour. Raise up often to air, and
wash and rinse well.

QUICK ’l'IAEGAR.

Fill a jug with cider, and turn into each gallon of cider a pint of
molasses and a cupful of lively yeast. Have the jug full of the liquid;
let it stand uncorked back of the cook stove where it will keep warm.
It will commence fermenting in twenty-four hours, and will not take
over a week to make a good sharp vinegar. It must be drawn off into ,
another jug, leaving the dregs, and kept in a tight-corked jug or bot-
tles, where it will not freeze.

 

MISCELLAN EOUS.

COUGII MEDICINE—One pound of lean beefsteak, shredded fine.
Put in an earthen dish and pour on one pint of best whiskey, let soak
over night. In the morning strain or press out all the liquor, place
on the back part of the stove and let it get warm, but not hot, then put

TESTED AND APPROVED RECIPES. 123

in one pound of loaf sugar, and stir until sugar is all dissolved. Re-
move from the stove and add three ounces of glycerine. When cold
put in a bottle and cork tight. Take a tablespoonful three times a
day. N 0 better medicine was ever taken for a cough. ’

EXCELLENT REMEDY FOR COUGH.—Roastalemon carefully in hot
ashes, do not burn 1t; squeeze the juice upon three ounces of best white
sugar. Take a spoonful whenever troubled by cough. Sure to give relief.

F OR BURNs.4——Apply linseed oil or the oil of Spearmint; both are
excellent.

FOR CHAPI’ED HANI)s.—-Add one ounce of glyceriue to the juice
of one lemon, mix well.

TO REMOVE IRON RUST.-——Wet the spot in cold water, and place
cloth in sunshine. Mix equal quantities cream tartar and table salt;

sprinkle while damp upon the spot; continue to do so until the rust
disappears. Lemon juice and salt is also good. To soak in buttermilk

will also take it out.
COMMON MILKWEED ROOT—~Put to soak, after being cut up, in

water, will reduce bloat in dropsy very fast. Drink of it freely. but
not enough to physic. This has been known to cure dropsy.

AN EXCELLENT PASTE FOR CLEANING SILVERWARE.——One tea-
spoon ammonia, three of soft water. Stir in enough whiting to make
a thick paste. Rub this on your silverware with a soft cloth, let dry,
then rub it off with a flannel, and polish with a chamois skin.

EARACHE can be cured by dropping one drop warm arnica in the ear.

BURNS ,AND SUALDS.-—IMPORTANT REMEDY.——For slight burns
cover all the injured parts with a layer of powdered soda—~the common
cooking soda. For deeper burns, but where the skin is not broken,
dip linen rags in a solution made by dissolving about one third of an
ounce of soda in apint of water; lay the rags on and keep them moist
with the solution.

WHEN you are baking fa<ten a large, thick cloth by your side,_to
use about the oven. It will save you many steps.

LAMP burners can be made as good as new by boiling them in one
teaspoon of soda, heaping, one pint soft water and soap enough to
make a strong suds. Boil one hour.

To hold a pin between the teeth, when paring onions, will prevent
crying. Simple but effective.

WHEN anything you are cooking adheres to the bottom of the dish,
take away from the fire a moment an i it will cleave off without scrap-

mg.
LITTLE pieces of carrot stuck around in butter that is tainted, will

remove the taint.

124 THE CHAUTAUQUA COOK BOOK.

A dessert spoon of sugar and lard the size of a pea, added to boiled
starch will make a beautiful, glossy finish on the linen, and by adding
a tablespoon of salt to a quart of starCh will prevent freezing from
hurting it. Starch and hang out the same as in warm weather.

To bleach cotton cloth, dissolve and strain three-fourths pound of
chloride of lime in one pail of water, then add enough water to cover
the goods. This is enough for forty yards of cotton. Boil the cloth
first in strong soap suds, then put in the lime water and leave from
twenty to thirty minutes. Air often by raising the goods and airing
well. Then wash and rinse well.

To make excellent bluing, dissolve in one quart of water one ounce
of Chinese blue, if it can be obtained, if not, one ounce of Prussian
blue, one-half ounce oxalic acid, also pulverized. Bottle for use. One
or two tablespoons is sufficient for one tub of water.

Always begin to grate nutmegs at the blow end; then they are solid.

Egg stains on silver can he removed by rubbing with a little dry
salt.
To remove a tight glass stopper, apply a cloth wet in hot water.

Bind it around the outside and hold it over the spout of a boiling tea-
kettle. I have taken one out that had been unmoveable for years.

A tablespoon of vinegar added to water in which you boil beef
helps to make the beef very tender.

A tablespoon of lime water put in half a glass of milk is a good
remedy for removing gas from the stomach.

For bee stings saturate a cloth in kerosene oil and bind on.

Lime water is made in the following manner: Put a piece of un-
slacked lime the size of an egg in a pitcher and pour on one quart of
cold water; when it has settled, cover tight and set in a cool place;
when water is used off, add more; this may be done three or four times.

\Vhen sweet milk is rather old, and you wish to heat it, add alittle
lime water and it will prevent its curdling so it can be used for any
cooking purposes.

Lime water is also good for children in summer complaint; add
one teaspoon to a cup of milk.

Put a piece of tartaric acid in a bottle, add a little water, apply to

any stains on the hands and it will quickly remove them. Take care
not to get any on the clothes, as it takes out the color.

Sifted hard coal ashes makes an excellent scouring for knives.

To clarify any smoked meat or sausage fat, to make it fit for cook-
ing use, heat the fat hot and put in some sliced raw potatoes, and let
them remain until a nice brown.

An excellent salve is made of three tablespoons of tallow, one table- I

TESTED AND APPROVED RECIPES. _ 125

spoon arnica, a piece of beeswax the size of a pea, and a little camphor;
melt all together.

If flat irons get rough or smoky, lay a little salt on a smooth surface
and rub them well.

A little beeswax rubbed on a warm flat iron will keep starch from
sticking to it. Rub them well. '

Cream colored linen will hold its natural color by washing in wheat
bran water; put about three quarts of the bran in a pail, fill with boil-
ing water, and strain through a thin strainer by pouring it into the
strainer and squeezing out all the water you can. \Vash and rinse
linen in water prepared in this way. Do not starch as it makes it stiif

enough. Iron while quite damp.

To preserve the color of brown linen, wash and rinse in a tea made
by pouring water on hay.

Immerse table linen in clear boiling water, before adding soap;
this will take out all stains.

Sweet skim milk will take ( ut ink. stains; rub well. Lemon is also
good; rub it on and lay in the sun, add salt if it does not take it out.

By adding a few dried cherries, currants orraisins to apple pies in
the spring of the year they will be improved very much.

To mend cracks in a stove, mix wood ashes and table salt to ,a paste
and put on cracks, either hot or cold.

Lay a tallow candle near furs and the moths will never come near
them. I have done this for years.

To clean a gold chain, hold it in the hollow of the hand, and pour
on enough ammonia to saturate; rub well, then wash good in clear

water. This is an excellent way to remove all dirt and verdigris from

gold.
To saturate a cloth slightly with kerosene oil is an immediate relief

for cronp; bind it on the neck.

Vinegar and salt makes a splendid disinfectant. Set in rooms.

To remove ink spots on books, make a solution of oxalic acid; this
Will remove them without injuring the print,

Pumpkin seeds are excellent for baiting mouse traps.

Throw salt on fire and close draft to stop the rapid burning of a

chimney. ,
To make paper stick on whitewashed walls, wash with vinegar.

To remove a tight finger ring, hold the finger in very cold water.
If you wish to thaw ice, and cannot use hot water, throw on salt.
For croup, mix one teaspoon pulverized alum with twice the amount

126 THE CHAUTAUQUA COOK BOOK.
of sugar and a little water; given as soon as possible. This is another-
excellent remedy for croup, and gives instant relief.

The thick settlings of white paint make an excllent cement for-
glass and china ; let dry a good while before using the article.

Hot, strong lemonade, taken at bedtime, will break up a cold.
Tough meat is made tender by laying a few minutes in vinegar.
A little soda water will relieve sick headache caused by indigestion.

A cup of strong coffee will remove the odor of onions from the
breath.

A cup of hot water, drank before meals, will prevent nausea and
dyspepsia.

\Vell ventilated bedrooms prevent morning headaches and lassitude.

Consumptive night sweats may be arrested by sponging the body
nightly in salt water. .

One in a faint should be laid flat on his back, then loosen his 7
clothes and let him alone.

Cold tea should be Saved for your vinegar barrel.

SPLENDID SALVE FOR CUTS AND BRUISES.——One cup sweet lard,
five cents worth of camphor gum. Put in a tin and set over steam
until all is dissolved.

If a metal top on can or bottle is turned on so,tight you can nOt
move it, take a piece of sand or emery paper between your thumb
and finger and turn it Off. You get a better grip in this way.

Once in a while set your gem irons in a hot oven and let them re-
main until the grease is all burned off. They will look as good as new.

A little shot and soap suds is the thing to use to clean bottles and
cruets.

New milk can be boiled, canned and kept the same as fruit.

Little bits of pie crust, not enough to do anything with, that is
left from making pies, can be added to your buttermilk. It will all
dissolve in warm weather, in cold you can put a little in a dish and
set it where it will get warm, then stir in your buttermilk. It saves
the pie crust and adds to the richness of your milk.

To REMOVE A BAD ODOR OUT OF THE HOUSE.-—B0il a little
vinegar on the stove and open all the inside doors.

Rub off your cook stove with newspaper, after having been black--
ed. You can keep it looking nice a long time.

A fever patient can be made cool and cOmfortable by frequently
sponging off with soda water. '

To beat the whites of eggs quickly add a pinch of salt.

TESTED AND APPRVOED RECIPES. 127

The hair maybe kept from falling offafter illness by frequent
application to the scalp of sage tea.

You can take out spots from wash goods by rubbing‘them with the
yolk of egg before washing.

White spots upon varnished furniture will disappear if you hold
_ a hot plate from the stove over them.

For gas on the stomach and for diarrhoea take one handful of
peppermint leaves, two teaspoons soda, rhubarb half the size of a
walnut, three tablespoons sugar, and the same of brandy. Dose, one
tablespoon three times a day. ‘

To quench thirst, pour one quart cold water on one handful of oat
meal, let stand in a cool place, and drink of it.

A little ginger added to Cold water will also quench thirst.

Ribbons which are very much soiled can be made clean and will
look almost like new ones if washed in ammonia and water. Use
half a teaspoonfull of ammonia to one pint of water. Some ribbons
after washing or sponging, do not need to be ironed, and, in fact, are
injured by it. These should be fastened to a table or long ironing
board, and, when perfectly smooth, let them alone until they are dry.
If they are at all wrinkled when dry, lay a cloth which is slightly
damp over them and press with a hot iron. . Black silk, if spon ed
with cold coffee and ammonia, will be wonderfully freshened. ' fise
a flannel cloth to remove dust from silk. .

RARE
TX
715
.C761
1889

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