Foo ph aad pg po ag ad cpl gg yh om ag OF mone PPPOE 
 Pare at art Neate arias wren op tO E aks 
 
 Si oe 
 
 Re gg a tae Nae OP ae eR CR a es ce adn 
 soo Sle en re aes 
 Ls aga Tae eat a ea ee 
 - 2 Lee te 
 mitigate Cm ae eet? 
 See aT ate 
 eee 
 
 OE Sod ew stow 
 
 mie ya ir anteaentect liars es 
 Lee Sr Se erat lox pt 
 2 lei BES, r 
 SE Ore Ft see tabesnbreran ee fae 
 Phage menses tie aamtarenererdieumees 
 
 eee ee a waren aes 
 ; Sse ae as eee Saar a > 
 : z ae, * ares ep RS ieee na MiGente 
 oes : ny erento = : Z Ce pnt aes te 
 Wn e t aoa —3 eae : oer . 7s -" Sr tse eee 
 7 fae = Z = paetes Fides ip ee 
 
 Skee AT 
 
 Lpaee hoe? 
 fay tah 
 
 aL et oF 
 yy 
 
 
 
THE LIBRARY OF THE 
 UNIVERSITY OF 
 NORTH CAROLINA 
 
 THE COLLECTION OF 
 
 NORTH CAROLINIANA 
 ENDOWED BY 
 
 JOHN SPRUNT HILL 
 CLASS OF 1889 
 
 
 
 
 
 
 
 i 
 
 a 
 * 
 ® 
 ¥ 
 
| 
 
 EAH 
 00043584371 : 
 
 
 
 This book must not 
 be taken from the 
 Library building. 
 
 
 
 
 
roa 
 it 
 
 ete 
 
 4 
 
 " 
 
 I 
 Rin 
 
 
 
Digitized by the Internet Archive 
 in 2021 with funding from 
 University of North Carolina at Chapel Hill 
 
 https://archive.org/details/kitchencounselloOOunse 
 

 

 
: 
 ; 
 ; 
 
 A oe 
 
 
 
chlitz Malt ie 
 ¢ 
 ee Extract 
 
 INVIGORATES: 
 THE SYSTEM 
 
 efefege 
 
 FOR SALE BY 
 
 # Bonanza Wine & Liquor Co. 
 
 as SOLE AGENTS FOR THE BEER 
 THAT MADE MILWAUKEE FAMOUS 
 
 
 
 r() 
 
 OSU SUS USUSUSUSUSUSUS Ib 0b Ub-UbU $0654 
 
 PEW MO MU ASE EO MORK OM OM OK OK MOM AON MOR AO LON ON OK AON OK MOK MOK 36 
 43-4 4) 6-4 
 
‘Meet Me at The Paragon” 
 
 Flavoring Extracts... 
 
 We make them 
 ‘“Paragon’’ Quality— 
 None Better 
 
 THE PARAGON, 
 
 Open Day and Night 
 
 Prescription Phone 260 
 
 Public Phone 471 Opposite Post Office : 
 
BATTERY PARK BANK 
 
 ASHEVILLE, N. C. 
 
 Capital, $100,000.00. Surplus, $15,000.00. 
 
 J. P. SAWYER, President. 
 F. S. COXE, Vice-President. 
 J. E. RANKIN, Cashier. 
 
 TRANSACTS A GENERAL BANKING BUSINESS. 
 SPECIAL ATTENTION GIVEN TO COLLECTIONS. 
 
 
 
 
 
 
 
 
 
 
 
 olde) MOK MOK KOK MOK OK NOK LOR LOK LI LO LORE LO LOK LOK LOK OIC LO LOI MO LI LOK xix 
 KOK ae 7] RK 
 ee = 
 9. 
 mex Jw ee 
 xox 8 wk 
 oe wt OK 
 mex J He 
 ite jt Ox 
 s:e ") us 4 
 4 on 
 xox me aie 
 XK wt een 
 aex 3 FE, 
 OK rie 
 SH , , ' Sth 
 : Out 
 i Children’s Outtitters. re 
 g 
 
 -$1-§ At the one store devoted exclusively to Cloth- ee 
 apes ing Children, you ean always find Children’s on 
 ON things in greater variety, more satisfactory ot 
 Lt stvies, and often at less cost than elsewhere. aS 
 MOK 
 
 4 
 ex 60-62 West 23d St, N. Y. as 
 ee ix 
 ROX aK 
 ak as 
 ROK 
 
 OK 
 mex ROX 
 4 
 
 / @ WK 2 OX 
 PC OP OTOP OPOTOPOPOTOTO TOPO TOTO YOY YY Oy OV 
 SOI ORO OI SILO OI LE LOI LOI ORCL O I OI LO I LO OK OM NOK IK NIK IK IK 
 
If You Want... 
 
 To make good use of this ‘‘Cook Book,”’ 
 furnish your kitchen from the complete 
 
 Stock Obes 
 
 THE ASHEVILLE CHINA CO., 
 
 12 North Court Square. 
 
 PRICES ALWAYS LOW. 
 
 
 
 
 
 
 
 
 
 It is a good thing... 
 
 
 
 to cook nicely, but however well 
 prepared a table does not appear to 
 advantage unless the table linen is 
 
 spotless 
 THE ASHEVILLE STEAM LAUNDRY 
 
 does it to perfection, 
 43 West College Street. 
 
pr yf 
 
 ASTON, RAWLS & CO.. 
 
 
 
 _ INSURANCE| 
 
 
 
 185 South Main St., Asheville, N. C. 
 
 
 
 
 
 Private Board... ; 
 
 55 College Street, ASHEVILLE, N. C. 
 
 On street car line. Convenient location. Hand- 
 some brick building, newly furnished throughout. 
 Special attention to table and cuisine, appoint- 
 ments and surroundings homelike and attractive. 
 
 MRS. MINNIE C. GREENLEE. 
 
 
 
 
 
 SuISIGISIsiMini ieee tolsinibioisisiokst ido ioiiotot inioisiaiaietaietotetiabit 
 
 
 
 os 
 
 Tit the Woman's Exchange, North 
 Court Square, may be found 2 
 dainty fancy articles, such as doi- 4 
 
 lies, lunch cloths and numerous iit 
 other articles. Also a good.assort- 
 
 ment of cakes, jellies and breads of 
 all kinds, etc. ‘The Exchange is 
 now ready to serve lunches to all 
 friends and patrons at a very 
 reasonable price. Please call and 
 try us. 
 
 SHEE aR ake hese at hea ate eae ate eae at ate ate ate eae 
 
 x x! in mtn ute hy why nba ate wb. tu nd, 
 PSR SR IR SESE SK ats aie aie aie ote ah 
 
 7 
 » 
 
 SR RE RS aie ate ake 
 Re 
 
 RE AE SHE SRS ERE ERE RE SS SE SSE SRE SE SHE SRE SIE IS SRE AIS BS BS ARES SIE SAE SHE BRS BRE BS SICH SAE SIE SIE AR HE SR SRE ee 
 
If you Want~ 
 
 to get the best 
 
 @ results from the recipes 
 contained in this 
 book, buy all your 
 ingredients at 
 
 SNIDER’S, 
 
 On the Square. 
 
 
 
 
 
 THE COLES HEATER 
 
 
 
 Neat, 
 Serviceable, 
 
 Economical, © 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Convenient. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 FOR SALE BY 
 
 Asheville Hardware Co. 
 
the Kitchen Counsellor 
 
 “TRIED AND TRUE” 
 
 
 
 Compiled and Issued by 
 The Woman’s Guild, Trinity Parish, Asheville, N. C. 
 
 THE CITIZEN COMPANY. 
 1899 
 

 
 Py 
 4 
 
 
 
SOUPS. 
 
 A boquet for the pottage. 
 PUREE OF TOMATO. 
 
 One can of tomatoes, 2 cups of boiling milk. Put tomatoes 
 over the fire with a little boiling hot water and let boil half an 
 hour; strain through colander, working the fruit to a pulp, 
 meanwhile boil the milk and stir in a pinch of soda, teaspoonful 
 of sugar, 1 tablespoonful of butter and thicken with a little flour 
 and keep hot. Put pepper, salt and sugar with tomatoes and 
 pour into tureen, then stir in the milk and serve with croutons. 
 
 Mrs. Wu. Broop. 
 CiP Mel OTATO SOUL: 
 
 One quart fresh milk, 6 potatoes, 1 tablespoon each of butter 
 and flour, salt and pepper to taste and a little celery seed. Boil 
 potatoes until soft and strain them. Add milk to water from 
 potatoes, and when hot add flour and butter creamed together 
 and seasoning, cook and stir until smooth, add potatoes and 
 serve. 
 
 Mrs. N. W. Grrpwoop. 
 CREAM TOMATO SOUP. 
 
 One quart fresh milk, $ can tomatoes, 1 tablespoon of butter, 
 1 tablespoon of flour, $ teaspoon of soda, and salt and pepper to 
 taste. Let the milk come to a boil, and add butter and flour 
 creamed together. Heat tomatoes and strain them, and just be- 
 fore serving put soda in the tomatoes and put in tureen, add 
 milk seasoned. A small quantity of sugar improves it. 
 
 Mrs. N. W. Girpwoop. 
 A NICE BEEF SOUP. 
 
 Four pounds of meat, 14 gallons of water (cold), simmer SIX 
 hours until one half has simmered away; set away to cool, skim 
 off the fat and boil two hours, strain and serve. Before putting 
 on to boil, the stock must be seasoned with one grated carrot, 
 
 two bay leaves, salt and pepper. 
 c Mrs. Wm. Broop. 
 
 582488- 
 
4 
 
 CHICKEN SOUP. 
 
 The liquor in which the chicken was boiled, 1 large cup 
 chopped chicken, $ cup bread crumbs, 2 eggs, 1 cup boiling miik, 
 1 tablespoon of butter, pinch of pepper, salt and mace. Take 
 the fat from the cold stock. Jeat the latter to boiling, add the 
 chicken, pepper, salt and mace and simmer 1 hour. Make ready 
 your hot milk and pour upon the beaten eggs, stir over the fire 
 ten minutes and add butter, and when this is melted the crumbs. 
 Take at once from fire and put into tureen and pour the soup 
 through colander, stir well and serve. 
 
 Mrs. A. F. Ress. 
 CLAM SOUP. 
 
 Thirty large clams, chopped fine, add 1 quart water, season 
 with pepper and one whole onion, which remove before serving 
 the soup. Rub 8 teaspoons of flour with 1 of butter and add 
 when the soup boils. Cook 20 minutes then place saucepan at 
 the side of the range and stir in the yolks of 3 eges well beaten in 
 1 quart milk, do not boil; strain and sieve (if in cups) with a 
 little whipped cream. 
 
 Mrs. A. F. Ress. 
 ASPARAGUS SOUP. 
 
 Take at least half a bunch of good asparagus, put it in three 
 pints of stock, or water if you have no stock. The tips of the 
 asparagus should be removed before it is put in; now fry half an 
 onion, add to it a bay leaf, then sprigs of parsley, a little spray 
 of celery and thyme, all tied together in a bunch; put these in 
 the soup with twelve pepper corns, and let the whole simmer 
 thirty-five minutes, then steam through a puree sieve, or a flour 
 sieve if you have not the other, pressing through all the aspar- 
 agus that you can. The asparagus tips which were cut off should 
 in the meantime have been cooking gently for twenty minutes 
 in a cup of stock, or of water if you have not the stock; strain 
 the stock or water off these tips and add it to the rest of the 
 soup. Put the strained soup back on the fire; the two table- 
 spoonfuls of flour, with two tablespoonfuls of apis and add 
 them to the mixture. Tet the soup cook slowly for ten minutes, 
 after adding this thickening, stirring it repeatedly, then add a 
 

 
 ie bd 
 
 a) 
 
 cup of rich cream and the asparagus tips, which should have 
 been kept warm in the meantime, in a covered cup set in a pan 
 of hot water; serve the soup at once after adding the cream. 
 Half the cream may have been beaten to a stiff froth, so that it 
 will float in little islands in the soup when it is served. 
 
 BROWN, JULIENNE CONSOMME. 
 
 _ Boil in as little water as possible 4 potatoes, 1 carrot, 1 turnip, 
 1 onion, 1 can tomatoes, add 2 quarts stock, brown with 1 table- 
 spoon butter and 2 of brown sugar stirred constantly over fire 
 until brown. Add tea cup of wine before taking soup from fire. 
 
 Miss F. L. Parton. 
 SOUP STOCK. 
 live pounds veal or beef, 5 quarts water, boil gently for 6 
 
 hours. Pour off carefully leaving sediment, set away to cool. 
 Miss F. L. Parron. 
 ; CLEAR SOUP. 
 
 Lwo quarts of stock, 1 chopped onion, 6 cloves, 2 sticks celery, 
 2 sprigs parsley, 2 of thyme, 12 pepper corns, salt and pepper to 
 taste. boil gently 20 minutes, strain. To clarify this soup: 
 Whites of 2 eggs beaten slowly with 4 pint cold water, atter 
 bringing stock to boiling point add this carefully, put on back 
 of stove and let stand until white of egg separates; let come to 
 boil again and strain. 
 
 Miss F. L. Parton. 
 WHITE SOUP. 
 
 Boil knuckle of veal 2 or 3 hours, at the same time boil can 
 tomatoes, strain each through a sieve and put them together. 
 Have 2 large tablespoonsful of butter mixed into flour, add it 
 slowly and let it simmer half an hour. Add a large cupful of 
 milk a few minutes before serving, long enough to heat it thor- 
 oughly. Wine improves this. 
 
 Miss Annie H. Martin. 
 MOCK TURTLE SOUP OR BLACK BEAN SOUP. 
 
 One pint black beans soaked over night, 4 quarts water, 1 
 large carrot grated, 2 large onions; pepper and salt to taste. Boil ° 
 
6 
 
 pound fresh beef (or beef bones), 1 large carrot grated, 2 large © 
 onions; pepper and salt to taste. boil 6 hours. Put in the 
 tureen 1 hard-boiled egg cut into thin slices, 1 lemon also cut 
 thin, 1 cup of claret or port wine, strain the soup and pour over 
 the egg and wine. Mrs. W. R. Penniman, Sr. 
 
 CREAM OF LETTUCE. | 
 
 A quart of white stock made either from veal or chicken. 
 Put a quart of tender lettuce leaves and a few slices of onion in 
 a granite stew-pan with a pint of boiling water and cook for ten 
 minutes. Add a cupful of bread-crumbs. Put this into the quart 
 of stock with salt, pepper and a bay leaf. Simmer together for 
 half an hour. Then press it through a sieve. Return to the 
 saucepan and add a pint of hot milk and tablespoonful of butter. 
 Do not let it quite reach the boiling point. Have dice of fried 
 bread in the tureen and serve it very hot. 
 
 Mrs. Hoveurerrna. 
 
 TAPIOCA SOUR: 
 
 To two quarts of stock add one cup of tapioca and let it boil 
 20 minutes, stirring frequently. Add a tablespoonful of walnut 
 or tomato catsup, butter half the size of an egg, half a teacupful 
 of milk; cool slightly and stir in two well-beaten eggs. 
 
 Mrs. Hovenrerra. 
 
 CONSOMME A LA ROYALE. 
 
 Into a clear soup put the following: Yolks of six eggs and 
 their bulk in cream, mix well together and season high with salt 
 and pepper. Pour this into a small pan with straight sides, place 
 this in a pan of boiling water and bake in so moderate an oven - 
 that it will neither bubble nor brown. Remove as soon as firm. 
 After it is cold cut it in $ inch slices, then in fancy shapes and 
 drop into the soup. Mrs. Hovuerrerrne. 
 
 BATTENBURG SOUP. 
 
 Put one calf’s foot and 3 pounds beef soup-meat into a kettle 
 with 3 carrots, 3 small onions stuck with 4 cloves, a stick of cel- 
 ery, a bay leaf, and thyme, small blade of mace, salt and pepper. 
 Add 33 quarts water. Boil very gently till the foot is tender, 
 plunge into cold water, slip out the bones and put back into the 
 
fat 
 i 
 
 kettle. Then simmer 3 or 4 hours. Cut up the foot into fine 
 pieces and put away in a little of the stock. Next day take off 
 the fat, strain the stock, thicken the soup with flour and cream, 
 add the pieces of foot and a glass of sherry, and serve very hot. 
 Mrs. Hovauretina. 
 
 ICED CLEAR SOUP. 
 
 A knuckle of veal well cracked, 1 pound of lean beef chopped 
 fine, $ an onion, 3 dozen whole peppers, and as many cloves, 3 
 stalks of celery, 4 quarts cold water, pepper and salt to taste. 
 Put all these ingredients except the salt over the fire and cook 
 slowly six hours. Turn out, season and set away until the next 
 day. ‘Take off the fat, strain the soup from the meat, bones, etc., 
 without pressing, heat to scalding and drop in the white and shell 
 of an egg. Boil briskly 10 minutes, run through a flannel bag 
 without squeezing and set aside to cool. Several hours before 
 dinner bury the jar containing the bouillon among the ice, and 
 when you are ready to serve, cool the tureen by rinsing with ice 
 water. Serve in cups also cooled and accompany with French 
 
 rolls or thin slices of bread. 
 Mrs. HovucuHre ina. 
 
 CERAM SOUR: 
 
 A dozen large clams washed and put in a pan in a hot oven 
 will soon open and generally give about a pint of juice. Put an 
 equal quantity of boiling water with it and bring to a boil. 
 Sometimes it is necessary to skim it. Have a quart of milk boil- 
 ing. When juice and water boil add milk, pepper, good tump 
 of butter and thicken to consistency of cream. 'Tablespoonful 
 flour, wet thin with water. Pour in chopped clams. When hot, 
 
 pour into tureen which has a very little grated nutmeg in it. 
 Mrs. Hoveurerine. 
 
 CAULIFLOWER PUREE. 
 
 Cut the head into small pieces and boil soft in salted water. 
 Drain and put into a saucepan with a liberal quantity of white 
 sauce, add some grated nutmeg, a pinch of sugar and a table- 
 spoon or more of cream. Rub through a colander. If too thick 
 
 add sealded milk till the proper consistency. 
 | Mrs. Hovenretrna. 
 
8 
 
 FISH. 
 
 With hooks we let you catch us, 
 You never regard our pains, 
 
 Yet we reward you with dainty food 
 To strengthen your body and brains. 
 
 OYSTERS. 
 
 One-half gallon oysters put in liquor and come to a boil and 
 skim. Put into colander to drain, cut into small pieces. Set 
 saucepan on fire, put large teaspoon of butter and some flour 
 rubbed together, come to a bubble. Add cup of cream, little red 
 pepper, salt, pinch of mace, little nutmeg, $ teaspoon of chopped 
 parsley, Juice of lemon. Add to this the oysters, stir all together, 
 put into deep dish, cover with bread crumbs, put into an oven to 
 brown. 
 
 Mrs. H. P. Anprrsen. 
 FISH. 
 
 Four pounds of fish and boil with salt in water. Take off all 
 the skin and all the bones, flake up fine. Boil 1 quart of cream 
 and stir in 3 large tablespoons of flour wet with cold water. Add 
 one bunch of parsley, 4 onion; when boiled take out and add 4 
 pound of butter, a little red pepper and nutmeg. Take a layer 
 of fish and a layer of sauce until baking dish is full, thick layer of 
 bread crumbs on top and bake. 
 
 - Mrs. H. P. Anprrsen. 
 FISH CHOPS. 
 
 One pound of fish, 1 cupful of cream or milk, yolks of 2 eggs, 
 1 tablespoonful butter, 1 tablespoonful of chopped parsley, 2 
 rounded tablespoonfuls of flour, 1 teaspoonful of salt, $ teaspoon- 
 ful of pepper, $ teaspoonful of onion juice. Put in a double 
 boiler 1 cupful of cream; when scalded , stir into it the butter and 
 flour rubbed together, and cook for five minutes. Remove from 
 the fire and mix in, stirring all the time, the beaten yolks of 2 
 eggs, put again on the fire and stir until thickened. Take 1 
 pound of shredded boiled fish, sprinkle over it the salt, pepper, 
 parsley and 10 drops of lemon juice. Mix the seasoned fish with 
 the white sauce, then spread it on a dish and set aside for several 
 hours to cool and stiffen. Take a tablespoonful of the mixture 
 in the hands and mould into the form of chops, round at one end, 
 
9 
 
 pointed at the other; roll the chops in crumbs, then in beaten efe, 
 then in coarse bread crumbs grated from the loaf. After the 
 cruinbing, let the chops stand for a time to stiffen before frying. 
 Place them in a basket four at a time, and immerse in hot fat 
 until an amber color. Place on a paper to dry. Serve with to- 
 mato or tartare sauce. 
 
 Mrs. Jouw A. Rorsrrna. 
 
 CREAMED SALMON. 
 
 One can salmon, 1 pint cream, yellow 3 hard boiled eggs; chop 
 whites and mix with salmon. Butter size of an egg, pepper and 
 salt. Melt butter and mix with mashed eggs. Stir in salmon, 
 pour milk in and beat light with a cup of bread crumbs. Then 
 
 bake. 
 Mrs. Emaa SANForp. 
 MINCED OYSTERS. 
 
 One pint of oysters well minced, 1 pint bread crumbs, celery 
 seed or chopped celery to taste, pepper, salt, little chopped onion, 
 2 eggs well beaten, butter size of egg melted and poured in last 
 thing, $ cup sweet milk (some use nutmeg and 4 lemon and omit 
 milk); when ingredients are well mixed place in pan over boiling 
 water and let stay until well heated then fill shells. Sprinkle 
 with toasted bread crumbs and place in oven ten minutes. Serve 
 very hot. 
 
 Mrs. Emma SANFORD. 
 
 OYSTERS A, LA. POULETTE. 
 
 Blanch 1 doz. oysters in their own liquor, salt and remove the 
 oysters; add a tablespoonful of butter, juice of 4 lemon, 1 gill 
 of cream with 1 tablespoonful of flour. While this sauce is siin- 
 mering beat the yolk of one egg, add and simmer the whole 
 until it thickens. Put the oysters in a hot dish, pour the sauce 
 
 over them, sprinkle on some chopped parsley and serve. 
 | Miss CHAMPION. 
 
 SALMON OR HALIBUT STEAK. 
 Smoked fish eut in inch thick slices and cooked in cream sauce 
 
 with an egg yolk added, is a good lunch dish for a jaded appetite. 
 
 Fresh lettuce salad, or radishes are to be served with it. 
 Mrs. Houenrerrna. 
 
10 
 
 FISH PUFES. 
 
 Break into flakes any cold fish of a delicate flavor. Put a 
 cup full of this, well seasoned, into a white sauce, to which two 
 beaten eggs have been added. Drop the thick batter by the 
 spoonful into smoking hot fat and cook a light brown. If care- 
 fully made they are very nice and light. 3 | 
 
 Mrs. Hoverretrna. 
 
 HERRING BALLS. 
 
 Seald half a dozen dried red herring, remove skin and bones 
 and mix with an equal quantity of mashed potatoes. Season 
 with a little cayenne, add cream or melted butter until this can 
 be made into balls. Dip in beaten egg and roll in cracker dust. 
 Fry a golden brown in deep lard. 
 
 Mrs. Hovenreine. 
 CRAB TOAST. 
 
 Put a spoonful of butter in a saucepan and when hot add a cup 
 full of crab meat ent fine. Add a eup full of cream with salt and 
 cayenne to taste. Simmer till the moisture is almost evaporated 
 and heap on thin slices of buttered toast. 
 
 Mrs. Hovanrrerina. 
 CREAM SALMON. 
 
 Pour all the fluid from a can of salmon, if the fresh fish ean- 
 not be had. Cover the salmon with boiling water slightly salted. 
 Shred the fish, make a thick white sauce, flavoring with onion 
 juice. Put alternate layers of the fish and the sauce into a bak- 
 ing dish. Cover the top with bread erumbs and bake until it is 
 hot through and the crumbs brown. 
 
 Mrs. Houenrerrna. 
 FROG’S LEGS. 
 
 Throw the legs into cold water to blanch, drain and dry them; 
 English cooks soak them awhile in the beaten white of an ere. 
 Powder with flour and fry in olive oil until they are crisp. 
 Lemon, red pepper, and a trifle of salt should be added. 
 
 Mrs. Hovanrenina. 
 
 SALMON ROLLED WITH OYSTERS. 
 
 Bone and parboil a 3 pound slice of salmon, season on both 
 
a 
 
 sides with pepper and salt, spread with a forcemeat of 1 dozen 
 minced oysters, some finely cut parsley and half a cup of bread 
 erumbs. oll and tie in shape. Dot with bits of butter and bake 
 25 minutes. If liked, the grated rind of half a lemon can be 
 added. The same method can be used with mackerel. Serve 
 with melted butter and rings of lemon on the plates. 
 
 Mrs. Hovanretia. 
 
 MOUND OF FISH. 
 
 Remove skin and bones from 1 pound of uncooked fish, season 
 with salt, paprika, a little onion juice and some chopped parsley; 
 add the unbeaten white of an egg and stir the mixture thorough- 
 ly. Now add 1 cup of whipped cream which should be thick and 
 stiff. Butter plain timbale moulds and fill. Place in a steamer 
 and cook 15 minutes. Turn out on a hot dish and pour any sauce 
 preferred around them. 
 
 Mrs. Hovenrerine. 
 
 FISH GEMS. 
 
 Take any remnants of boiled fish, chop fine, and add same 
 amount of bread erumbs soaked soft in milk. Add 2 well-beaten 
 egos, 1 tablespoonful butter, season with salt, pepper, and chop- 
 ped parsley. Bake in ramekins, or one dish 20 minutes. 
 
 Miss Crampion. 
 
 SALMON LOAF. 
 
 One can of salmon free of all bones, 2 eggs beaten light, 2 
 tablespoonfuls butter, } cup milk, 4 cup cracker crumbs, 4 tea- 
 spoonful salt, + teaspoonful pepper. tub to a smooth paste, 
 put into a mould, and steam for one hour. Take a can of peas, 
 drain off all the water, put into small tin pan on top of steamer, 
 where let it stand while salmon is cooking. Season peas with 
 salt, pepper and butter. Make a sauce of 1 cup milk, thickened 
 with one tablespoonful cornstarch, and one tablespoonful butter, 
 one teaspoonful catsup, salt, dash of cayenne, one eve added last, 
 boil one minute. Put salmon on dish, peas around it, and sauce 
 over all. Garnish with parsley. Miss CHAMPION. 
 
 SAUCE FOR FISH. 
 
 Rub 14 tablespoons butter and 1 tablespoon flour together in 
 
a saucepan over the fire. Add 4 pint boiling water and stir until 
 it thickens, then add a good pinch of salt, § teaspoon pepper, 
 juice of quarter of a lemon, 4 drops of onion juice, 2 sprigs of 
 parsley and 1 large tablespoon mixed chopped yellow pickle. 
 Keep the sauce over hot water until ready to serve and then beat 
 in the yolks of two eggs. Serve hot. Do not return to fire after 
 adding eggs. 
 Miss Exten B. Pennrman, 
 
 DELMONICO’S LOBSTER A LA NEWBERG. 
 
 Split 2 good sized lobsters freshly boiled. Pick all the meat 
 from the shells and cut into inch long pieces. Place in a sauce- 
 pan on a hot fire with 1 ounce good butter. Season with a pinch 
 salt and a little red pepper. (Add two medium sized truffles cut 
 into small dice if you wish). Cook five minutes and then add 1 
 wine glass of Maderia. Reduce to one-half which will take 3 
 minutes. Have 3 eggs in a bowl with 4 pint milk, beat well to- 
 gether and add to the lobster. Gently shuffle for 2 minutes or 
 until it thickens. Serve hot. 
 
 Miss Exren B. PeEnnimay. 
 
 SALMON OR HALIBUT A LV’ ITALIAN. 
 
 Butter a baking dish and cover with grated cheese. Put in 
 shees of fish seasoned with pepper and salt and butter. Cover 
 with plenty of cheese and bread crumbs and moisten with milk. 
 Put m a lump of butter and bake in a moderate oven. Serve 
 with sauce. Mrs. Tartsor PEnnman. 
 
 SALMON CROQUETTES. 
 
 One cup chopped salmon, 14 tablespoon butter, 8 tablespoons 
 “a nstarch, 1 teaspoon salt, red pepper, teaspoon chopped parsley, 
 2 cup milk or cream, juice of 1 lemon. Chop salmon, add lemon 
 juice and seasoning. Rub butter and cornstarch together and 
 pour over them the boiling milk. Return to fire add fish and stir 
 until thick. Set away to cool. When cold mould into croquettes 
 and fry in boiling lard. 
 
 Mrs. Cartes F. Pennman. 
 
 ROE SAUCE FOR SHAD. 
 One-half a large roe well boiled. Add large piece butter, 
 
pinch of salt, cayenne, some chopped parsley, and sherry enough 
 to make it the consistency of cream. Serve hot. 
 
 Mrs. Cuarzres F. Pennitan. 
 
 LYONNAISE OF FISH. 
 
 Four pounds of any kind of delicate fish with white flesh. 
 Boil in salted water, take out bones and pick fine. Make a pint 
 of thick cream sauce, flavored with a little onion, pepper and salt, 
 and a teaspoon of chopped parsley, and add to this the fish. 
 Spread on a flat dish till it is # inch thick. Let it stand in a 
 cool place over night. Cut in squares, roll in cracker erumbs 
 and egg and fry like croquettes. Serve with mayonnaise dress- 
 ing and chopped capers or cucumbers. 
 
 Mrs. Hoveuretina. 
 
 CREAMED OYSTERS. 
 
 Tn one dish steam 1 pint of good fat oysters 4 minutes; .in an- 
 other dish dissolve 1 heaping tablespoonful of flour and table- 
 spoonful butter which have been previously mixed together. 
 Add 1 large tumbler of cream, pepper and salt and when sufh- 
 ciently thick put oysters and cream together and serve on toast, 
 
 Mrs. Artuur M. Frexp. 
 ASHEVILLE NEW BURGH. 
 
 Take 1 pint oyster juice, season with pepper and salt, and 
 bring to a boil. Add 1 teaspoon of flour dissolved in cold water, 
 1 tablespoonful of butter, 1 cup of cream im which has been 
 beaten the yolks of 4 eggs. When cooked add one olass sherry 
 and serve on toast. Mrs. Artruur M. Fretp. 
 
 PIGS IN BLANKETS. 
 
 Take twelve large ovsters, season each with pepper and salt, 
 wrap each in a slice of beachnut bacon and fasten together. 
 Have a thick frying pan very hot and cook the pigs Just 
 lone enough to erisp the bacon. Do not let it burn. After 
 removing pigs, put in the frying pan 4 pieces of bread and sufhi- 
 cient amount of water, put on cover and let steam. Remove 
 cover and turn bread until well browned; serve the pigs on the 
 fried bread. Serve all very hot. Mrs. Arruur M. Frerp. 
 
14 
 
 SCALLOP OF OYSTERS AND MACARONT. 
 
 Break 4 ounces of macaroni into pieces 2 inches long; throw 
 into boiling water; boil rapidly 80 minutes; drain, throw into 
 cold water for 15 minutes, drain again. Drain 50 oystem. Put 
 a layer of these oysters into the bottom of a baking dish, then a 
 layer of the boiled macaroni, another layer of oysters; then maca- 
 roni, dusting a little salt and pepper over each layer, continue 
 until the dish is filled, having the last layer macaroni. Cut a 
 tablespoonful of butter into bits, put the bits over the top and 
 dust thickly with bread crumbs. Pour over this 4 tablespoons 
 of cream and bake in a quick oven 20 minutes. 
 
 Mrs. Artuur M. Frevp. 
 
 MEATS. 
 
 “By his diet does the man proclaim his strength ”’ 
 MUTTON CHOPS EN PAPILLOTE. 
 
 Scrape meat from ten mutton chops, 3 boiled eggs, mash yolks 
 very fine, 3 grated crackers, } onion, large tablespoon of butter. 
 Mix ingredients well and place around each chop. Wrap in 
 tissue paper. Bake and send to table.with papers on. 
 
 Mrs. Emma Sanrorp. 
 SWEETBREADS. 
 
 After boiling and blanching the sweetbreads, let them get cold 
 and cut them in halves. Dip in egg and bread erumbs. Have 
 plenty of butter melted in a pan and fry light brown. For 
 sauce take one pint of milk or thin cream, thicken with corn- 
 starch (a dessert spoonful), and as it boils add a wineglass of 
 sherry and pour over the sweetbreads. 
 
 Mrs. Houeuretina. 
 PHILADELPHIA SCRAPPLE. 
 
 Take the head of one hog, some of the liver, boil until very 
 tender. When done add a thick mush of buckwheat and fea 
 mixed. Season with salt, pepper and sage, a pinch of spice. 
 When cold, cut in slices, fry in hot lard. 
 
 Mrs. Hovuacure rine. 
 
15 
 
 FRICASEE OF DRIED BEEF, 
 
 ‘Put into a frying pan a tablespoonful of butter. When hot 
 throw in a quarter of a pound of.dried beef. Stir until the beef 
 is shghtly brown. Dust over a tablespoonful of fléur, stir and 
 add half a pint of milk. Bring to boiling point, add quarter of 
 a teaspoonful of pepper, yolk of an egg, turn into a heated dish 
 and serve with a garnish or fried mush. 
 
 Mrs. Hovueuretine. 
 CHICKEN CROQUETTES. 
 
 One fowl, one pair sweetbreads and one brain. Put on to 
 boil together, taking out the sweetbreads and brain when done 
 and boiling down the chicken until it jellies, when cold chop all 
 together adding grated rind of half lemon, $ nutmeg, a little 
 grated onion, chopped parsley, cayenne pepper, add wineglass of 
 white wine, liquor from the chicken, half as much cream as the 
 liquor, mix thoroughly and set aside to cool, shape, roll in egg 
 and bread crumbs and drop in boiling lard. 
 
 Mrs A. F. Russ. 
 
 BROWN HASH. 
 
 Two cups chopped beef, $ tablespoon butter in saucepan and 
 put meat in and brown; $ teacup of rice raw and browned thus: 
 Butter in saucepan and heat cup of rice until brown, add to meat 
 1 cup of tomatoes, tablespoon of butter, teaspoon of black pepper, 
 1 onion chopped, 14 teaspoons of salt. Put all together and stew 
 20 minutes. 
 
 Mrs. A. F. Rees. 
 CHICKEN CHARTREUSE. 
 
 Mix one cupful of cooked chicken, minced very fine, with 1 
 teaspoonful of chopped parsley, $ teaspoonful of onion juice, 1 
 quarter teaspoonful of salt, one beaten egg, and a dash of pepper. 
 Grease well a tin pudding mold; line it one inch thick with 
 boiled rice. Fill the center with the chicken mixture, and cover 
 the top with rice, so the chicken is entirely covered and the mold 
 is full and even. Cover and cook in a steamer for 45 minutes. 
 
 Serve with a brown sauce. 
 Mrs. Joun A. RoEBLING. 
 
16 
 
 BROWN MINCE OF MEAT. 
 
 Cut the meat off yesterday’s roast. Mince the beef fine and 
 mix with 4 as much mashed potato. Season highly with mustard, 
 salt, pepper and a little catsup. Work soft with gravy. Then 
 put in baking dish, cover with fine crumbs and set in upper part 
 of oven to brown. Put bits of butter thickly over the top. 
 
 Mrs. Cuartes F, Pennman. 
 
 BEEF LOAF. 
 
 Three and one-half pounds beef, chopped very fine, 1 cup 
 eracker or bread crumbs, 3 eggs well beaten, 1 cup milk, 1 tea- 
 spoonful black pepper, 1 pinch red pepper, 1 tablespoonful salt. 
 Bake in a deep dish 2 hours. If it seems to dry out too fast in 
 baking, pour over it 4 cup water. (Cold roast beef may be used; 
 but fresh beef is nicer). 
 
 Miss Crampton. 
 JELLIED VEAL. 
 
 Wash a knuckle of veal, cut into 3 pieces and boil slowly until 
 the meat slips easily from the bone. (Put enough water in the 
 pot to cover meat). Take it out of the liquor, remove all bones 
 and chop fine, season with salt, pepper and onion chopped fine, 
 thyme and any other herbs you want. Put it all in the liquor 
 and boil it until it is almost dry and can be stirred with difficulty. 
 Put it then into moulds until next day. Stir in the juice of 
 lemon just before removing from the stove. It must boil several 
 hours each time. 
 
 Mrs. Moate. 
 DEVILED HAM 
 
 Take bits of ham chopped fine. Season with black pepper, 
 and 4 teaspoon dry mustard, drop this into a heated skillet with 
 a teaspoonful of butter. When warm pour on one teacup of 
 milk, stirrmg constantly. Dissolve in the milk first 3 teaspoon- 
 fuls of flour. Stir until it thickens. 
 
 Mrs. Moar. 
 CHICKEN CROQUETTES. 
 
 Two sweetbreads boiled, 1 teacup boiled chicken minced fine, 
 
 1 onion boiled, 1 teacup bread and milk boiled, + pound butter, 
 

 

 
17 
 
 3 mushrooms, 2 sprigs parsley cut fine, salt and pepper. Chop 
 sweetbreads and chicken very fine. Mix in the other ingredients. 
 Shape into pyramids, dip in yolk of egg, then into cracker 
 crumbs and fry in hot lard in a basket. You may add truffles if 
 you wish. 
 Miss Exiten B. Penniran. 
 CHICKEN CROQUETTES. 
 
 Boil rice very soft and while hot mix in butter and cheese, 
 as much as it will hold. Form this into paste and put into center 
 cold chopped chicken and raw oysters, a very little parsley and a 
 little grated nutmeg. Make into pretty shapes, dust with cracker 
 crumbs and eggs, and fry in very hot lard. 
 
 Miss F. L. Parron. 
 CORNED AND DRIED BEEF TONGUES. 
 
 Four gallons water, 14 pints molasses, 2 ounces saltpeter, and 
 8 pounds salt. Boil, skim and let it cool. Have meat in a vessel 
 for covering, form liquid over it, and keep meat under with a 
 weight. For dried beef and tongues, let them remain in pickle 
 3 or 4 weeks according to size, and then dry. 
 
 Mrs. N. W. Grrpwoop. 
 TOSBOIG.CO RNG BEE 
 
 Wash the meat clean. Put in cold water, cover the pot and 
 let it boil gradually 4 hours. Don’t add cold water, if any is 
 necessary to keep the meat covered let it be hot. 
 
 Mrs. CoacuMay. 
 
 TO CORN BEEF. 
 
 To corn beef properly it should be kept at least 12 hours. 
 
 Receipt for ten pounds round: To 4 tablespoonfuls of water, 
 dissolve a teaspoon saltpeter. Apply this mixture by rubbing it 
 on with the hands. After applying thoroughly, rub in a table- 
 spoon sugar; then wait three or four hours, after which time rub 
 in about 1 pint salt. Let the piece of meat then remain in dish 
 till next morning to allow the brine to ooze out, which must be 
 all poured off. The meat must then be rubbed with salt three 
 consecutive mornings. It is then ready for use. 
 
 Mrs. CoacuMan. 
 
13 
 
 STEWED TONGUE AND RAISINS. 
 
 Put the tongue, after washing, in enough water to cover it, 
 and handful salt to parboil in order to peel. Then rub well with 
 salt, pepper, ginger, mace, cloves and allspice, and put on to 
 stew in the same water in which it was boiled after straining it. 
 Throw in a large handful of raisins, 1 tablespoon brown sugar, $ 
 teacup vinegar, and 1 hour before it is done put in 1 lemon 
 sliced, a few whole cloves, allspice, strips of citron, and if you 
 choose, a little onion. Stew 4 hours. 
 
 Mrs. Cuarrtes F, Penniman. 
 
 EXCELLENT SAUSAGE SEASONING. 
 
 Mix fat and lean pork according to judgment, and to 8 pounds 
 meat allow 8 tablespoons salt, the same of powdered sage, 3 
 teaspoons black pepper, and 1 scant teaspoon cayenne pepper. 
 Cut meat in small pieces, and spread on table and sprinkle with 
 seasoning before grinding as it mixes better. 
 
 Mrs. N. W. Grrowoop. 
 TO CURE HAWS 
 
 Cut hams off above the hock and rub the end with saltpeter, 
 mix salt and brown sugar in the proportion of 4 pounds salt to 
 1 pound of sugar, and rub well and pack down with a layer of 
 salt on top. Leave them in salt six weeks, then smoke them 2 
 weeks and afterwards dip each one in boiling water and canvas, 
 and then dip in either ashes and water, or lime and water. 
 
 Mrs. N. W. Girpwoop. 
 TO PICKLE BEE 
 
 Sixteen gallons of water, 32 pints of salt, 4 teacup of saltpeter, 
 1 pound of brown sugar. Boil all together and skim until all 
 impurities cease to rise. Let it cool, put the beef in a tight cask 
 and pour the brine over it. This will pickle 250 pounds of beef. 
 
 Mrs. W. C. CarmicHart. 
 
19 
 
 SALADS. 
 
 “Digest in aid to digestion.” 
 
 CELERY AND APPLE SALAD. 
 
 One bunch celery, head lettuce, three tart apples, mayonnaise 
 dressing. Wash and crisp the lettuce. Break the celery into 
 stalks, wash, and using the white parts cut into pieces about one- 
 half inch in length; should be two cupfuls. Pare the apples and 
 cut into dice. Mix together, arrange the lettuce leaves into cups 
 for individual serving, fill with the celery and apple and dress 
 with the mayonnaise. Do not prepare the apples long before 
 serving as they turn dark. 
 
 Mrs. Hoveuretia. 
 
 CUCUMBER SALAD. 
 
 Peel large sized cucumbers and divide in two, cutting length- 
 wise, hollowed out, and lay in ice water to crisp. Chop fine, 
 tomatoes, celery, cucumbers, green peppers, a little onion, let- 
 tuce, apples and walnuts, mix well with mayonnaise dressing 
 and put in cucumbers, and serve individually on a lettuce leaf. 
 
 Mrs A. F. Rees. 
 TOMATO JELLY. 
 
 Cover a half box of gelatine with a half cup of cold water, 
 soak a half hour. Put in a/saucepan a pint of strained tomatoes, 
 add a stick of celery, two bay leaves, one slice of onion. Bring to 
 boiling point, add the gelatine, strain through a sieve; add a tea- 
 spoonful of salt, a teaspoonful of lemon juice, the same of Tar- 
 ragon vinegar, and a half teaspoonful of paprika. Turn in all 
 tomato of round moulds and stand aside to harden. Serve on 
 lettuce leaves with mayonnaise dressing. 
 
 Mrs. Artruur M. Frexp. 
 MAYONNAISE DRESSING. 
 
 Yolks of two raw eggs, 1 saltspoon of salt, 2 saltspoons of 
 mustard, + saltspoon of sugar, dash of red or white pepper. Stir 
 these together with a fork, in a deep plate, or better in a key 
 stone beater till well mixed. Then add olive oil, drop by drop, 
 stirring always the same way till quite thick, when the oil may 
 
20 
 
 be put in more at a time but not more than a teaspoonful; at this 
 time alternate the oil with a drep or two of lemon jiice or vin- 
 egar. All the ingredients and utensils must be thoroughly cold. 
 If the egg and oil should separate begin in a fresh plate with one 
 yolk, and when this is started with the oil mix in by the teaspoon- 
 ful the curdled mayonnaise. [or this amount of eg@ and sea- 
 soning, 4 pint of oil is enough to make it very thick if everything 
 is perfectly cold; if it seems too thick put m more vinegar may- 
 onnaise; if put on ice tightly covered will keep for a week. 
 Mrs. Cuartes F. Prenniman. 
 
 DRESSING FOR SLAW, LETTUCE OR CELERY. 
 
 One teaspoon salt, 1 teaspoonful sugar, 4 teaspoonful mus- 
 tard, 8 teaspoons vinegar, yolks of two eggs. Mix and set bowl 
 or saucepan in hot water. Stir often and let cook till it thickens. 
 
 Mrs. Cuartes F. Pennman. 
 FRENCH DRESSING. 
 
 This is good on lettuce, tomatoes, cucumbers, vegetable salad, 
 etc.: One saltspoonful of salt, $ as much pepper mixed well with 
 3 tablespoonfuls of olive oil; into this stir 1 dessertspoonful of 
 vinegar; mix all well together and still stir while putting on the 
 salad. Mrs. Cuartes F. Penniman. 
 
 CHICKEN SALAD. 
 One part chicken, 1 part celery, 1 part mayonnaise. 
 To eut chicken and celery for salad scissors are better than 
 
 a knife. When the boiled chicken is cold eut the pieces about 
 3 
 
 s of an inch square. Tf it is to stand any time put it in a bowl, 
 and cover with a damp napkin. Cut the celery the same size 
 as the chicken; if it is to stand also eut it into a bowl of cold 
 water. In this way all preparations for the salad ean be made 
 several hours before it is to be used, which is a convenience when 
 a large quantity is to be made; the mixing should never be done 
 till Just as it is to be served. (This is so with all salads). Before 
 mixing the salad, a little whipped cream added to the mayonnaise 
 is good and makes it possible to use less dressing. Serve on pretty 
 crisp lettuce in a bowl not too deep, garnished with olives, rad- 
 ishes, a few slices of hard boiled eges and nasturtiums. 
 
 Mrs. Crartes F. Pennman. 
 
VEGETABLE SALAD, 
 
 ry) ° 
 
 Two cups of cold potatoes, cut about $ inch square, 1 beet cut 
 the same size, 1 or 2 tomatoes, a few green peas and beans, } tea- 
 spoon onion juice, 1 hard boiled egg, 1 cucumber, 2 or 3 olives 
 cut in quarters, cut up pickle. ‘To this add about 4 cup of may- 
 onnaise. ‘T he white of an egg beaten very stiff, or a little cream 
 whipped stiff, put with the dressing is good. This may have to 
 be salted to taste as some vegetables take more than others. 
 
 Crab, lobster, or cauliflower salad is made by dressing them 
 with mayonnaise and serving in lettuce. 
 
 Mrs. Cuarztes F. Prenniman. 
 
 TOMATO JELLY. 
 
 Put a can of tomatoes on to boil in a porcelain saucepan, cook 
 till the raw taste is gone, (about ten minutes), mash them through 
 a colander then through a sieve; stand this juice away to cool. 
 When the tomatoes are put on the fire put to $ box gelatine as 
 little water as possible to wet it, cover, and when the juice is 
 cool heat the gelatine by putting the cup in which it is soaking 
 in a pan of boiling water; when melted pour through a sieve into 
 the tomatoes. Now season to taste with onion juice, salt, celery 
 salt, red, or white pepper, tobasco sauce, Worcestershire sauce; 
 it must be very highly seasoned, as when it gets very cold the 
 seasoning’ tastes less strong. ‘This can be moulded in small round 
 moulds and served individually on salad plates on a lettuce leaf, 
 or made in one mould and served on a dish with lettuce. The 
 tops of each mould after they have been turned out on the plates 
 or dish should be very neatly and carefully hollowed out to hold 
 some of the dressing. The large mould should also have some of 
 the mayonnaise dressing put around the base of the jelly. This 
 makes a very convenient and pretty winter salad. 
 
 Mrs. Craries I’. PENNIMAN. 
 
 CHICKEN JELLY. (Salad). 
 
 One large hen cut up, and the bones crushed, a celery root and 
 top, 4 onion, put in 2 quarts cold water, let it heat gradually, it 
 should not come to a boil, for 2 hours, boil this down to ¥ the 
 quantity, then mash the bones up well and pour off through a 
 colander. Before mashing take some of the white meat and cut 
 
29 
 
 in small dice, $ dozen olives cut in rings, 2 hard boiled eggs 
 sliced, a little pate de fois gras, a little of the tenderest part of 
 celery cut small, $ of the chicken liver (boiled separately), also 
 cut small. Put these in the mould. In cold weather no gelatine 
 is used, in warm weather use gelatine in the same way and pro- 
 portion as for tomato jelly. The chicken soup must have every 
 particle of grease removed. When all has been taken off that 
 will come with a spoon take white note paper and wipe piece after 
 piece over the liquid till it is free of grease, then season with salt, 
 celery salt, white or red pepper, and pour in the mould and put 
 on ice to harden. Serve on lettuce with mayonnaise around the 
 jelly. Mrs. Cuaries F. Penniman. 
 ORANGE SALAD. 
 
 Crisp lettuce leaves, oranges peeled and placed on lettuce as for 
 any salad. Serve with mayonnaise dressing. ‘Tart oranges or 
 erape fruit best. } 
 
 Mrs. H. P. ANDERSEN. 
 ERUIT SA: 
 
 Four oranges, 4 tomatoes, 1 pineapple, 2 glasses of wine, 1 
 cocoanut grated, slice oranges, bananas, and pineapple, pour the 
 wine over and then grate the cocoanut. Or, 1 quart of strawber- 
 ries, 1 pint of cherries (the red are the best) stoned, 1 pint rasp- 
 berries, 1 glass of sherry, 1 glass of brandy, (wineglass), 14 cups 
 of sugar, mix all and serve cold. 
 
 Mrs. Wm. Buoop. 
 
 VEGETABLES. 
 
 No good. cooking without a good conscience, nor good conscience without 
 good cooking. 
 
 STUFFED EGG PLANT. 
 Cut off the top of the egg plant, scoop out the inside and chop 
 it fine with a little onion and parsley, adding salt and pepper, a 
 lump of butter and $ eup of bread crumbs, moistened with 
 cream and place in the egg plant. Bake one hour and a half in 
 a pan filled with one inch of water. 
 
 Mrs. A. F. Ress. 
 
23 
 
 DUCHESS POTATOES. 
 1 pint of potatoes mashed through sieve, 1 teaspoon butter, 1 
 saltspoon salt, 1 tablespoon milk, 1 egg, a little pepper. Mix 
 well, drop into buttered tins and brown in oven. 
 
 M. P. Laxton. 
 POTALOLPUEES: 
 
 To 1 pint of hot mashed potato add teaspoon of salt, same 
 pepper, $ spoon of celery salt and hot milk to moisten well. 
 When partly cool add the yolks of two eggs. Beat all together 
 thoroughly, whip the whites of the eggs to a stiff froth and add 
 at the last minute, put on a baking dish well buttered. Bake ten 
 . minutes or until a golden brown. 
 
 Mrs. Hovenretine. 
 
 MUSHROOMS. 
 
 Peel the mushrooms; melt a tablespoon of butter in a sauce- 
 pan; add teaspoon of salt, saltspoon of pepper, and a bit of mace, 
 Put in the mushrooms, top down, cover and cook 20 minutes. 
 Cut rounds of bread with a biseuit eutter, toast brown, dip 
 lightly into salted boiling water and butter. Place a mushroom 
 
 on each round of toast. 
 Mrs. Hovcutre.ine. 
 
 BAKED CAULIFLOWER. 
 
 To soft boiled cauliflower add 8 tablespoons of grated cheese, 
 2 tablespoons of butter and a half cup of rich salted milk. Fill 
 small dishes or shells with this, cover with bread crumbs and 
 dot with specks of butter. Bake till a light brown. 
 
 Mrs. Hovesrerine. 
 STUFEED POTATOES. 
 
 Bake large potatoes, cut a cap from the top of each and scoop 
 out the inside, mashing it with butter and milk, salted; mince 
 the giblets of chicken fine, season well, stir into the potato, add 
 the beaten yolk of an egg and beat thoroughly, fill the skins, re- 
 
 place the top and set in the oven for three minutes. 
 Mrs. Hovaure.ina. 
 
 STUFFED TOMATOES. 
 
 Select ripe tomatoes, round and of an average size, cut off the 
 
24 
 
 stem end, and with a spoon carefully remove the pulp and seeds 
 leaving intact the walls of the tomato. Mix up a rich stuffing 
 of equal parts of bread crumbs and finely minced cold chicken 
 and cold ham. Add melted butter, pepper, salt, teaspoonful 
 mixed mustard, some of the tomato pulp, the yolks of two hard 
 boiled eggs chopped fine, a saltspoonful of finely mixed onion, 
 two cloves, and two grains allspice pounded fine. Mix all to- 
 gether thoroughly and let it be moist but not too soft. Into 
 each tomato sprinkle a pinch of salt and sugar; stuff them full 
 and set them close together in a pretty baking dish. Pour over 
 each a little melted butter, sprinkle lightly with bread crumbs 
 and bake for half an hour. ; 
 
 Mrs. Artnur M: Frevp. 
 CREAMED POTATOES. 
 
 Rub together one heaping tablespoonful of flour and one table- 
 spoonful of butter, dissolve in agate dish on stove, do not let 
 burn. Add one tumbler of creain and when thoroughly mixed 
 and dissolved add pepper and salt and 3 or 4 cold boiled potatoes 
 which have been sliced into several pieces. Stir from bottom to 
 top and do not cook too thick. 
 
 Mrs. Artuur M. FrIerp. 
 
 POWDERED PARSLEY. 
 
 Dip a bunch of parsley into boiling water quickly to make it a 
 brillant green and to remove the raw taste. Put it in a hot oven 
 for a few minutes to dry thoroughly, then rub through the hands. 
 or press through a wire sieve to break into fine flakes. - Parsley 
 tied in long bunches and fried in butter makes a pretty garni- 
 ture. 
 
 Mrs. Hoveuretine. 
 
 SWEET POTATO PUDDING. 
 
 Five medium sized potatoes well boiled and mashed smooth, 2 
 eggs well beaten, 4 pound sugar, + pound butter, beaten with 
 sugar very light, 1 glass (wine) of brandy, 4 a nutmeg, 1 tea- 
 spoonful cmnamon. Mix together with enough milk to make 
 proper consistency and bake a light brown; about 20 minutes. 
 
 Mrs. W. R. Pennmay, Sr. 
 
25 
 
 ESCALLOPED POTATOES. 
 
 Slice thin as for frying, and let remain in cold water for half 
 an hour. Drain the slices and put into a pudding dish, with half 
 a pint of milk to a quarter dish, pepper and salt to season. Let 
 stand on the back of the range until the slices are soft then add 
 1 tablespoonful of butter, cut in small pieces; brown in the oven 
 for 15 minutes. Miss Crrampron. 
 
 POTATOES FRIED (FRENCH FASHION). 
 
 Peel and cut the potatoes into three slices, as nearly as possi- 
 ble the same size, make the butter or dripping hot in a fryingpan, 
 put in the potatoes, and fry them on both sides until nearly 
 cooked, now take the potatoes out of the fat, make the fat quite 
 boiling then throw in the potatoes for a minute or two until suffi- 
 ciently done. The immersion of the vegetable a second time in 
 the boiling grease after it is partially cooked, causes it to puff or 
 “voufler” as the French say, which is the desired appearance for 
 properly dressed fried potatoes. When they are crisp and done, 
 take them up, place them on a cloth before the fire to drain the 
 grease from them, and serve very hot, after sprinkling them with 
 salt. These are delicious with steak, and in France, are fre- 
 quently served thus as a breakfast dish. The remains of cold 
 potatoes may be sliced and fried by the above recipe, but the 
 slices must be cut thicker. Raw potatoes will take about five 
 minutes, cooked about the same the slices being thicker. If 
 dripping is used it should be clarified first. 
 
 Mrs. J. Evans Brown. 
 
 POTATOES TO BOIL. 
 
 Choose potatoes of an equal size, pare them, take out all the 
 eyes and specks, and as they are peeled throw them into cold 
 water. Wash and put them into a saucepan, with sufficient cold 
 water to cover them, and a large tablespoonful of salt, and let 
 them boil gentle till they are tender. Ascertain when they are 
 done by thrusting a fork through them, take them up the mo- 
 ment they feel soft through, for it they are left im the water after- 
 wards they will be waxy or watery, drain away the water, put 
 the saucepan by the side of the fire, with the lid partly uncovered, 
 to allow the steam to escape, and let the potatoes get thoroughly 
 
26 
 
 dry, but do not let them get burnt. Their superfluous moisture 
 will evaporate, and the potatoes, if a good sort, should be per- 
 fectly mealy and dry. Send them to the table quickly and very 
 hot with the cover of the dish a little open, so that a portion of 
 the steam may evaporate, and not fall back on the potatoes. 
 Moderate size old potatoes take from 15 to 20 minutes after the 
 water boils. | 
 
 To keep potatoes hot, after draining the water from them, 
 put a folded cloth or flannel kept for that purpose, on the top of 
 them, keeping the lid partially uncovered, this will absorb the 
 moisture, and keep them hot sometime without spoiling. 
 
 Mrs. J. Evans Brown. 
 From Mrs. Beeton’s English Cookery. 
 
 POTATOES TO STEAM. 
 
 This mode of cooking potatoes is now much in vogue, partic- 
 ularly where they are wanted on a large scale, it being so very 
 convenient. Pare the potatoes, throw them into cold water as 
 they are peeled, then put them into a steamer over a saucepan 
 of boiling water, and steam the potatoes from 20 to 40 minutes, 
 according to size and sort. When a fork goes easily through 
 them, they are done; then take them up, dish and serve quickly. 
 
 From Mrs. Beeton’s English Cookery. 
 
 Mrs. J. Evans Brown. 
 STUFFED POTATOES. 
 
 Bake six good sized potatoes, and when done, cut in half and 
 scoop out the inside, taking care not to break the skin. Chop a 
 small quantity of onion very fine, beat 1 ege very light, 1 table- 
 spoon of butter, ditto cream, or milk, salt to taste, beat all to- 
 gether till very light and stuff the skins, put in oven and brown 
 tops. 
 
 Mrs. Cras. A. Moore. 
 STUFFED POTATORS. 
 
 Bake six large potatoes, when done half them, scoop out the 
 potato into a hot bowl, cream, add butter size of an egg, 4 tea- 
 spoons of hot cream, salt, pepper, mustard and celery seed to 
 taste, half can of potted ham, 2 teaspoons grated cheese, beat 
 this thoroughly, then add the whites of 2 eggs beaten stiff. Fill 
 
27 
 
 the skins and brush with the yolks of the eggs. Put in oven to 
 brown and serve at once. 
 
 Lovuisk Swain GRANT. 
 MACARONI. 
 
 Boil 20 minutes, or until tender. Prepare sauce by cutting 4 
 pound of beef in strips and stewing $ hour; the water must be 
 cold when the meat is put in. At the end of that time add a 
 minced onion and 2 large sliced tomatoes, or $ can. Boil for an 
 hour and strain through a colander. The sauce should be boiled 
 down to less than a pint by this time. Return to the saucepan; 
 add the cooked macaroni well drained and a lump of butter, sult 
 and pepper, and stew 15 minutes. Pile on a dish and serve with 
 erated parmesan cheese. Can be made with stock. 
 
 Mrs. Cuas. A. Moore. 
 
 EGGS. 
 TOMATO EGG. 
 
 Have ready round pieces of toast, the size of a small saucer. 
 Place a baked tomato on each slice with a poached egg on the 
 tomato, and over it hot tomato sauce. 
 
 Mrs A. F. Rees. 
 BEAUREGARD EGGS. 
 
 Ten eggs, 2 tablespoons corn starch, 1 pint milk, butter size 
 of 2 walnuts, toast, salt, pepper. Boil eggs hard and chop up the 
 whites. Put milk on to boil. Rub butter and cornstarch to- 
 gether and add to boiling milk; add whites of eggs, salt and 
 pepper. Cover toast with layer of the white sauce, then sprinkle 
 grated yellows over it. Mrs. Emara SAnrorp. 
 
 BEAUREGARD EGGS, 
 
 ‘Hard boil five eggs. Have ready buttered half a dozen squares 
 of toast. Separate the whites from the yolks of the eggs. Press 
 the yolks through a sieve and press whites through a colander. 
 Put a tablespoonful of butter into a saucepan, add a tablespoon- 
 ful of flour, half a pint of milk, stir until boiling. Add the 
 whites of the eggs, half a teaspoonful of salt and quarter tea- 
 
28 
 
 spoonful of pepper. Spread this over the toast and heap on top 
 the yolks of the eggs. Dust with salt and pepper and stand in the 
 oven just a minute, and they are ready to serve. (This is one 
 of the daintiest and most delicate dishes that ean be put on the 
 
 table, and very digestible. ) 
 STUFFED EGGS. 
 
 Twelve eggs boiled hard and dropped into cold water. Cut 
 them cross ways. Mash the yolks and add 2 teaspoons of raw 
 mustard, 1 tablespoon celery seed, 2 teaspoons salt, 4 teaspoon red 
 pepper and the same of black, a little lemon juice, 1 tablespoon - 
 chopped pickle, one slice turkey, chicken or ham, minced, a 
 little fresh celery cut up, trufiles and mushrooms if you wish, and 
 olive oil enough to make a thick paste. Fill the whites and serve 
 on lettuce leaves with mayonnaise, ? 
 
 Miss Etten B. Pennian. 
 
 EGGS IN CREAM SAUCE. 
 Boil 6 eggs 20 minutes, shell, cut in half and make a sauce of 
 one pint of milk thickened with flour and seasoned well. 
 
 Mrs. Wu. Broop. 
 DEVILED EGGS. 
 Boil 6 eggs 20 minutes, shell, and eut in half, setting the 
 white on buttered toast. Mash the yolks with a little cream and 
 
 melted butter, pepper, mustard and salt, a little anchovy paste or 
 chopped capers, put back into the whites and serve warm. 
 
 HAM OMELETTE, 
 Chop fine 4 pound cooked ham, heat five egos separately, 
 
 pinch of pepper and salt, mix well, then pour into a hot greased 
 pan and cook, serve directly. ; 
 
 Mrs. Wm. Broop. 
 BAKED OMELETTE. 
 
 Three eges, 1 cup milk, slightly thickened with flour, salt to 
 | Hf = Pp el aya} 3 ae ay 7 7 = é 
 taste. MW hip eggs separately until light, add milk to yolks, then 
 add whites and beat Just enough to mix, Ff 
 
 *our in a deep pan or 
 earthen dish and bake in quick oven, 
 
 Mrs. James G. Martin. 
 
FRUIT OMELETTE. 
 
 Beat up the whites of 4 and the yolks of 6 eggs with a little 
 salt. Put a piece of fresh butter into the pan and pour in the 
 egos as soon as it is melted. The moment it is set put on as much 
 jam as will lie on it, and fold omelette shape. Turn out and 
 cover with powdered sugar. Glaze it with a hot shovel. 
 
 Mrs. Hoveanre ine. 
 MERINGUED EGG. 
 
 Whip the whites of the eges very stiff. Lay large spoonfuls 
 of this froth on a dish that will stand the oven heat. With the 
 back of a spoon make a hollow in each heap and put in a raw 
 yolk. Set it in the oven until the meringue begins to color. 
 Sprinkle with pepper and salt and a tiny bit of softened butter 
 on the top of each egg and serve on the platter in which it was 
 cooked. 
 
 Mrs. Hoverrerinea. 
 
 EGGS IN SHELLS. 
 
 Prepare a white sauce with a pint of hot milk poured over 2 
 tablespoonfuls of butter and 2 of flour, creamed and salted well. 
 Have baking shells or dishes set in a pan of hot water. Cover 
 the bottom with the sauce and drop in a whole egg. Dust with 
 pepper, leave on top of stove till eggs begin to harden. Send to 
 table with shell placed on plate with doyley under it. 
 
 Mrs. Hoveureine. 
 
 CREAMED EGGS. 
 
 Boil a dozen eggs twenty minutes and then throw into cold 
 water. When cold, chop the whites and grate the yolks. Make 
 a thick white sauce, and when made stir in the chopped whites. 
 Season with pepper and salt. Have ready rounds of toast 
 slightly buttered. Put a large spoonful of the eggs on each 
 round and sprinkle it with the grated yolks. Garnish with bacon 
 
 cut in strips and crisped. 
 Mrs. Hoveure ine. 
 
 ANOTHER CREAMED EGG. 
 
 Break as many eggs into a buttered pie-plate as it will hold 
 without crowding, sprinkle with pepper and salt with a bit of 
 
30 
 
 butter on each. Have ready a cup of hot milk which has been 
 thickened with a teaspoonful of cornstarch and boiled till as thick 
 as thick cream. Pour this, a spoonful at a time, about the raw 
 egos and bake in a quick oven until the eggs are set. 
 
 Mrs. Hovenurerrya. 
 
 PICKLED EGGS. 
 
 Boil 20 minutes. Take off the shells, put the eggs in a jar and 
 cover with hot, spiced vinegar. If best vinegar is used the effect 
 when cut in halves of the red outside run against the yolks is 
 very pretty. 
 
 Mrs. Hovguretina. 
 
 CHEESE. 
 CHEESE EGGS. 
 
 Beat an egg in a patty pan. Sprinkle with salt, pepper, bit 
 of butter and grated cheese. Bake slowly about three minutes 
 in an oven which is not very hot. 
 
 Mrs. Emma Sanrorp. 
 CHEESE FRITTERS. 
 
 Two eggs beaten well, 1 pint flour, little salt, tablespoon bak- 
 ing powder to pint flour, milk to make stiff batter. Put inch 
 square of cheese in tablespoon of batter and fry turning quickly. 
 
 Mrs. Emma Sanrorp. 
 CHEESE RELISH. 
 
 One-fourth pound good cheese grated, 1 large cupful sweet 
 milk, 4 teaspoonful dry mustard, a dash of red pepper, a little salt 
 and a small piece of butter. Put all into a pan over the flre and 
 stir constantly until the cheese is dissolved. Roll very fine 3 
 Boston crackers, sprinkle in gradually, and when thoroughly 
 mixed, pour into a hot dish and serve, Very nice served on cir- 
 cles of delicately toasted bread. 
 
 Miss Crampton. 
 CHEESE FINGERS. 
 
 One cup sifted flour, 1 cup grated cheese, + cup sweet milk 
 with $ teaspoon soda stirred in it, 1 tablespoon butter, 1 teaspoon 
 

 
 red pepper and salt. Mix the dough quite stiff, roll out and cut 
 in narrow strips and bake in a quick oven. — 
 
 Mrs. N. W. Grrpwoop. 
 CHEESE MIXTURE. 
 
 Two ounces of common cheese, 14 ounces of butter, 3 table- 
 spoons of cream, 2 eggs, pepper to taste. Melt butter, grate 
 cheese, beat white and yolk of eggs together, and then mix all 
 ingredients; bake in patty pans a quarter of an hour, or until a 
 pretty brown. This makes four patty pans full. 
 
 Mrs. Cras. A. Moore, 
 
 SAUCES. 
 CHILI SAUCE. 
 
 Hight quarts ripe tomatoes, 1 pint small white onions, 1 pint 
 green peppers, 3 quarts vinegar, 1 pound brown sugar, $ ounce 
 each of ground cloves and cinnamon, 4} ounce each of ginger and 
 mace, 3 ounces salt. Peel tomatoes and chop fine, removing 
 some seeds, chop peppers and onions. Put spices in cheese cloth 
 and mix and boil the whole 3 hours. When ready to remove 
 from fire, take out bags of spice. Rub a tablespoon each of 
 ground mustard and ginger and 1 teaspoon cayenne pepper in a 
 little of the sauce and stir into the whole and bottle. 
 
 Mrs. N. W. Girpwoop. 
 
 CUCUMBER SAUCE. 
 
 Peel and grate or chop fine good sized cucumbers, stir this into 
 a sauce made by blending 1 teaspoon of dry mustard with boiling 
 water until it is a sticky paste (a few drops is enough), add grad- 
 ually a cup of olive oil, a little vinegar and the yolk of 1 egg. 
 Set on the ice until needed. 
 Mrs. Houeuretine. 
 
 CREAM SAUCE. 
 Two tablespoons pulverized sugar, 2 tablespoons butter, 2 
 tablespoons milk, cream butter, stir in sugar; add milk slowly, 
 flavor with vanilla. 
 
 M. P. Laxton. 
 
2 
 
 HARD SAUCE. 
 
 One cup sugar, 4 cup butter, beaten to a cream, add yolk and 
 white of egg beaten separately, flavor with vanilla and set on ice 
 to harden. 
 
 Mrs. Hovenrterine. 
 
 GREEN SAUCE. 
 
 Boil half a pint of green gooseberries in a little water until 
 quite tender, mash and pass them through a sieve. Put this pulp 
 into a pan with a spoonful of sugar, an ounce of butter and a 
 wineglass of sherry and simmer five minutes. Serve with roast 
 goose or duckling. 
 
 Mrs. Hoverretine. 
 
 ANCHOVY SAUCE FOR BOILED FISH OR FOWL. 
 
 To a white sauce made of 14 tablespoon of butter and $ table- 
 spoon of flour and 2 gills of water, add a dust of paprika, plenty 
 of salt and a scant teaspoon of anchovy paste. 
 
 Mrs. Hovenretrna. 
 TERRAPIN SAUCE. 
 
 Six yolks of hard boiled eggs rubbed to a powder, add to this 
 a dash of cayenne pepper, a plenty of salt, 1 gill of cream (cream 
 sauce will do), 4 pound of butter and 1 gill of sherry wine. Heat 
 this till a scalding temperature, stirring all the time. Do not 
 boil, as you lose the strength of the wine. Use this with boiled 
 calf-liver or minced veal, heating thoroughly. 
 
 Mrs. Hovaurerie. 
 
 EGG SAUCE FOR FISH OR BOILED MUTTON. 
 Heat a cup of milk and water salted, when it boils stir in a 
 heaped tablespoon of butter, rubbed with an equal quantity of 
 flour. Cook three minutes and turn out onto 2 eges beaten light. 
 Return to the fire and add a tablespoon of chopped parsley and 
 a hard boiled ege minced rather fine; boil 1 minute, no more, 
 and serve either poured over the fish or meat or in a gsauceboat. 
 
 Mrs. Hoveurrerina. 
 
 LEMON CHEESECAKE SAUCE. 
 One-fourth pound of butter, 1 pound loaf sugar, 6 eggs, the 
 
DO 
 
 rind of 2 lemons, the juice of three. Put all ingredients in a 
 stew pan carefully grating the lemon rind and straining the juice 
 with the rind, stir the mixture over the fire till the sugar is dis- 
 solved and it begins to thicken. 
 
 Mrs. H. P. Anprrsen. 
 PUDDING SAUCE. 
 
 One small cup sugar, 1 ege, $ tablespoonful butter, 1 table- 
 spoonful flour, 2 tablespoonfuls cold water. Beat all together 
 and pour into 4 pint of boiling water, add 1 wine glass of brandy, 
 or two of sherry. 
 
 Miss Crampton. 
 
 WINE SAUCE. 
 
 One-fourth pound butter, 4 tablespoons of sugar, 1 egg, 4 
 nutmeg, 2 glasses wine: Cream the butter and sugar, beat the 
 egg very light, and add with nutmeg and wine. Let it simmer 
 till it thickens, stirring all the time. Can use brown sugar, ex- 
 cept for very delicate pudding. 
 
 Miss Annie H. Martin. 
 
 A SAUCE TO USE COLD WITH HOT FRUIT PUDDING. 
 Make 1 pint of water and 3 teaspoons of corn starch, well 
 salted, into a clear, well boiled starch, let it get cool (not cold), 
 and stir gradually into it 1 cup of sugar and half a cup of butter 
 creamed as for cake. Add a gencrous supply of sherry. 
 Mrs. Hovueure.ine. 
 
 PUDDING SAUCE WITHOUT COOKING. 
 One-half cup powdered sugar, 1 egg, 8 tablespoons of thin 
 eream, + teaspoon of vanilla. Beat the yolk of an egg with the 
 sugar, add the frothed white and at the last the cream. 
 Mrs. Hoveurerine. 
 
 PUDDING SAUCE OF WHIPPED CREAM. 
 Beat together the yolk of an egg and 2 tablespoons of pulver- 
 ized sugar. Heat, stirring to insure its being smooth. Whip 3 
 pint of cream and stir it in allowing it to heat but not to boil. 
 
 Flavor with wine or vanilla. 
 Mrs. HovGuteELine. 
 
BRANDY OR SOYER’S SAUCE. 
 
 The yolks of 8 eggs, 1 tablespoonful of powdered sugar, 1 gill 
 of milk, a very little grated lemon rind, 2 small wine glasses full 
 of brandy. Separate the yolks from the whites of 3 eggs and put 
 the former into a stewpan, add the sugar, milk, and grated lemon 
 rind, and stir over the fire, until the mixture thickens, but do 
 not allow it to boil; put in the brandy and let the sauce stand by 
 the side of the fire to gct quite hot, keep stirring it, and serve 
 in a boat or tureen or pour it over the pudding. 
 
 Mrs. J. Evans Brown. 
 
 PRESERVES. 
 TOMATO MARMALADE. 
 
 Six pounds ripe tomatoes, 4 pounds sugar, 1 ounce ginger root, 
 8 lemons. Peel tomatoes, chop lemons fine and mix with the cut 
 tomatoes and boil till thick. 
 
 Mrs. Hoverrerina. 
 SCOTCH MARMALADE. 
 
 Take for every pound of bitter orange, two pounds white 
 sugar. Cut oranges in two and squeeze all the pulp and juice 
 well out, then put the skins on the fire with a good quantity of 
 water. Boil until you can pass a straw through them. Change 
 the water twice while boiling. Cut 4 of them to shreds, the 
 other half rub to a paste. Then put all the ingredients on to- 
 gether and boil one-half hour. This marmalade can also be made 
 of sweet oranges. 
 
 Mrs. Cuartes F, PeEnniman. 
 
 TUTTI FRUTTI PRESERVES WITHOUT BOILING. 
 
 Begin with first fruit of the season, adding some of all fruits in 
 their season according to taste, especially one pound blackberries 
 to improve color. Do not mash berries or fruit. Prepare large 
 fruit as for preserves, quartering, peeling, ete. Put im 1 quart 
 of white brandy, ? pound of white sugar to each pound of fruit. 
 Do not cook but stir well every day with a wooden spoon. Keep 
 in a stone jug in cool place. Ready for use in a week after last — 
 fruit is put in. Ewa SANFORD. 
 
OD 
 
 HXCELLENT ORANGE MARMALADE. 
 
 Soak orange peel in weak brine for one week, stirring often, 
 lest it mould. ‘Then soak it in clear water one week, changing 
 the water each day. Then drain in colander and boil until ten- 
 der, changing the water several times. Drain again and chop 
 fine, and to each quart of orange peel add two quarts of chopped 
 sour apples. For this quantity make a syrup of four pounds of 
 sugar and one-half pint of water. After heating and stirring 
 the syrup, put in the fruit and boil over a slow fire until clear 
 and thick, stirrmg constantly. Remove from the fire, and 
 when partly cooled add the juice of three lemons and stir for 15 
 minutes, and it is then ready to put up. Pack into tumblers or 
 jars quite solidly and when cold cover as you do jelly. 
 
 Mrs. N. W. Grrpowoop. 
 
 PICKLES. 
 SWEET PEAR PICKLES. 
 
 Take six pounds of pears, make a syrup of three pounds of 
 sugar and one pint of vinegar. Take five cents worth of cloves, 
 tie in a cloth, and the same of cinnamon bark; this break up in 
 small pieces and drop in syrup. Put the fruit in and cook until 
 done. Then put up in cans. 
 
 Mrs. Lewis Mappvx. 
 
 BORDEAUX SAUCE. 
 
 Six quarts cabbage sliced fine, 1 dozen large onions sliced, 2 
 red peppers, 4 ounce tumeric, $ ounce whole allspice, 2 ounces 
 mustard seed, $ ounce celery seed, 14 pounds brown sugar, 2 
 quarts vinegar, 1 gill salt; mix all together and boil 30 minutes. 
 
 Put in cans while hot. Mrs. Artruur M. FIELD. 
 
 UNIVERSAL PICKLE. 
 
 Pour one gallon good apple vinegar in a three gallon jar, to 
 
 this add 4 pint salt, 1 small box mustard, 1 pound brown sugar, 
 
 as | z ) 
 2 ounces celery seed, 2 ounces mustard seed, 2 ounces allspice, 2 
 
 : é eed 
 ounces cinnamon, 2 ounces tumeric, 2 ounces black pepper, 3 
 
 cup horse radish, 2 dozen white onions, (small). Let this stand 
 
36 
 
 and stir well two or three times a day for two days. Gather 
 cucumbers cut with a little stem, and every kind of vegetable 
 used for pickle, wipe dry, put in jar; they must be kept under 
 vinegar with a plate weighted with a stone. Gather each day 
 until full. These are good in a month, but will keep for years. 
 Mrs. W. C. CarMIcHAEL. 
 
 TOMATO CATSUP. 
 
 To one gallon raw tomatoes, 3 tablespoons of salt, 2 tablespoons 
 of black pepper, 1 tablespoon cloves, 1 tablespoon of allspice, 2 
 tablespoons of white mustard seed. Cook well, add 1 pint of 
 vinegar just before taking up. After bottling add a little vime- 
 gar to prevent mould forming. 
 
 Mrs. W. C. CarMIcHAEL. 
 
 WATER MELON PICKLE. 
 
 Pare and cut 1 gallon of rind and soak 24 hours in water to 
 which has been added a good handful of salt. Drain this off and 
 soak 24 hours in clear water, then boil in a weak ginger tea until 
 tender, pour into a colander to drain. Make a syrup of three— 
 pints of vinegar, four and one-half pounds sugar, one table- 
 spoonful each of whole spice, cloves, broken cinnamon, mace, 
 and bits of ginger, omit any of these if-you like. Boil this syrup 
 half an hour, pour over the fruit, let it stand 48 hours, then boil 
 again, adding fruit fifteen or twenty minutes before taking from 
 the fire. If two boilings are not enough repeat until syrup 1s 
 thick. Cut red from rind and outside thin as possible. 
 
 Mrs. W. C. CarMicHAst. 
 SWEET PICKLES. 
 Seven pounds peaches or other fruit, 8 pounds brown sugar, 1 
 
 pint strong vinegar, 2 cloves stuck in each peach. Cook till fruit 
 is tender, seal in glass jars. | 
 
 Mrs. J. A. Len. 
 
 SPANISH PICKLES. 
 One dozen cucumbers, four heads of cabbage, one peck of 
 green tomatoes, one dozen onions, three ounces white mustard 
 seed, one ounce celery seed, one ounce of tumeric, one box of 
 
37 
 
 Coleman’s mustard, and two and one-half pounds brown sugar. 
 Let the cucumbers stand in brine three days. Slice onions and 
 chop cabbage and tomatoes the day before making, put in sep- 
 arate vessels, and salt in proportion of half pint to a peck. When 
 ready to make cut cucumbers in small pieces, squeeze the other 
 things out of brine, mix all together and put on fire in porcelain 
 lined kettle, cover with good vinegar and simmer slowly for 
 about half an hour. Put in self-sealing glass jars while hot. Try 
 this once, and you will be sure to try again. 
 
 Mrs. J. A. Ler. 
 CHOW CHOW. 
 
 Two cabbages, pint chopped onions, 1 quart vinegar, 1 pound 
 brown sugar, 1 tablespoonful mustard, 1 tablespoonful pepper, 1 
 cS ) ) y) 
 tablespoonful cinnamon, 1 tablespoonful tumeric, 1 tablespoon- 
 ful celery seed, $ tablespoonful allspice, § tablespoonful mace. 
 To be simmered gently for two or three hours. 
 Mrs. W. C. CarMICHAEL. 
 
 PICKLE WALNUTS. 
 
 Make a very strong brine, and let the walnuts stay in it 1 week, 
 then drain and place them in the sun until they turn black, after 
 which place them in a jar with 2 onions stuck with cloves and 
 pour on them boiling vinegar, seasoned with black mustard seed, 
 
 allspice, black pepper and little mace. 
 Mrs. Tatsot PENNIMAN. 
 
 CHUTNEY. 
 
 Six pounds good sound apples, 2 pounds brown sugar, 1 pound 
 onions, 6 ounces salt, 1 ounce chilles, 6 ounces whole mustard 
 seed, 6 ounces seeded raisins. Chop all fine and add 3 pints vin- 
 
 egar. Let it boil up once and keep it in a bowl before bottling. 
 Mrs. Tartsor PENNIMAN. 
 
 | GHILESAUCKE. 
 Twelve large tomatoes, 4 green tomatoes, some of the seeds 
 Sa: fide en 
 taken out, 4 onions, 4 tablespoons salt, 4 tablespoons brown sugar, 
 
 Just before sealing add 4 ounce celery seed. 
 1 coffee cup vinegar. Chop all the ingredients and boil 2 hours 
 Mrs. Cuartes I. PENNIMAN. 
 
38 
 
 GREEN TOMATO PICKLES. 
 
 Take one peck green tomatoes, slice, let lie in salt 24 hours. 
 Then take out and drain. Have ready a kettle. Putin a layer of 
 the tomatoes, then sprinkle in allspice in the grain, cloves, mus- 
 tard seed, ground cinnamon, ginger, black pepper and brown 
 sugar. Then another layer of tomatoes, then again the spices, 
 and so on until all are in. Cover with vinegar and cook thirty 
 minutes. This recipe calls for one pound of sugar and one ounce 
 of each of the spices. If you like slice half dozen onions, when 
 you put the tomatoes in salt. In preparing these pickles I do 
 not confine myself strictly to the peck of tomatoes. I slice what 
 will fill a two gallon jar and that will take more than a peck. 
 
 Mrs. Lewis Mappvx. 
 
 CABBAGE PICKLE. 
 
 Chop 2 gallons cabbage, sprinkle with salt and let stand 2 
 hours, then wash in fresh water. Make a pickle of 3 quarts vin- 
 egar, 1 pound brown sugar, 1 cup molasses, 3 gills white mustard 
 seed, 3 tablespoons ground mustard, 2 spoons black pepper, 2 
 spoons celery seed, 2 teaspoons of cloves. Add to cabbage 1 pint 
 chopped onions, and 3 pepper pods, and pour pickle over it, and 
 cook until thick. : 
 
 Mrs. N. W. Grrpwoop. 
 TOMATO BUTTER. 
 
 Ten pounds ripe tomatoes skinned, 4 pounds sugar, 1 quart 
 vinegar, + of one nutmeg, 1 teaspoonful cinnamon. Cook for 3 
 
 or 4 hours until thick, stirring often. Do not put in spices until 
 the last hour of cooking. 
 
 Miss CHAMPION. 
 
 SPICED GOOSEBERRY. 
 
 Ten quarts of berries boiled soft, add 9 pounds light brown 
 
 sugar, 1 cup of vinegar, 2 tablespoons each of ground cloves and 
 cinnamon. 
 
 Mrs. Hovaerrerina. 
 
 PURPLE CABBAGE: 
 
 One head of cabbage, shredded fine, 2 red peppers, and 2 on- 
 ions chopped, 1 root of horseradish scraped; lay the cabbage in 
 
39 
 
 brine 24 hours, drain and mix the other ingredients. Pour over 
 cold spiced vinegar and keep a month before using. 
 Mrs. Hoveurstina. 
 
 PICKLED PEACHES. 
 
 Make a syrup of 3 pounds sugar and 1 pint of vinegar. Boil 
 in it 2 pounds of seeded raisins and $ pound stick cinnamon. 
 Boil peaches in this till clear. It will be enough for 1 peck of 
 large peaches. 
 
 Mrs. Houauretrne. 
 
 SWEET PICKLES. 
 
 One large cabbage head, 6 green peppers, 6 large onions, 1 
 peck green tomatoes, 2 tablespoonfuls black pepper, 2 allspice, 
 4 pound white mustard seed, 2 tablespoonsful celery seed, salt 
 and sugar to taste. Cover with vinegar, boil 2 hours. 
 
 Miss Jura TENNENT. 
 
 SWEET PICKLE PEACHES. 
 
 To 7 pounds peeled peaches, allow 4 pounds sugar, 1 pint vin- 
 egar, 2 tablespoons whole allspice, 1 tablespoon whole cloves, 3 
 sticks cinnamon, 2 sticks ginger. Put sugar, vinegar and spice 
 on to boil, and when boiling pour over peaches first day and set 
 aside. For three succeeding days heat all together to boiling, 
 and on fifth day cook peaches thoroughly and take them out, boil 
 syrup until thick and pour over peaches and put away. 
 
 Mrs. N. W. Grrowoop. 
 CUCUMBER SALAD. 
 
 One dozen large cucumbers, peeled and the seeds taken out, 12 
 large onions, 6 large ereen peppers, + pound mustard seed, 1 gill 
 celery seed. Chop all fine and mix together; add 1 teacupful 
 salt and hang up over night in a bag; when drained quite dry put 
 in jars, cover with good vinegar. 
 Miss Jutta TENNENT. 
 
40 
 
 BREAD, BISCUITS, ETC. 
 
 Heartsease for the wealth and Pansy for the poor. 
 WAFFLES LIGHT AS ATR. 
 
 To 1 quart of flour add 1 pint of warm, not hot, corn meal 
 mush, salt to taste, 7 eggs beaten light separately, 1 teacup of 
 sweet cream or fresh milk sufficient to make a light batter. Stir 
 the cream and beaten ege@ yolks into the mush, then add the 
 flour and fresh milk, stirring well and mixing perfectly smooth. 
 Add last the well-beaten whites. 
 
 7 POTATO SEEITECISeuAT: 
 
 Bake 2 \large white potatoes. Mash through a vegetable 
 strainer. Into the hot potatoes stir a teacupful of lard and 
 butter mixed, salt, and two well-beaten eggs. ‘To this add a tea- 
 eupful of milk in which has been dissolved 4 cake of compressed 
 yeast and two tablespoonfuls of sugar. Stir in a quart of sifted 
 flour. Mix this at 9 in the morning and leave anywhere in the 
 kitchen in winter. At 12 o’clock add to the sponge enough» 
 flour to make a soft dough. Set away for a second rising. At 
 5 in the afternoon turn all the dough on biseuit board and with 
 just sufficient flour to handle it, roll out and eut with biscuit 
 cutter, dipping them in melted butter. Place them in a baking 
 pan one on top of the other so as to make the double biscuit; 
 cover and let rise two hours. Bake in a quick oven for a 7 
 o’clock tea. 
 
 YEAST AND BREAD. 
 
 Two cakes yeast soaked in a little tepid water. While they are 
 soaking take 2 tablespoons each of flour and sugar, 1 heaping 
 teaspoon of salt, pour over slowly 1 pint boiling water, let stand 
 until cool, then add yeast, stand in a warm place for two or three 
 hours, when it will be light; boil 12 large potatoes, wash through 
 a colander, add 1 quart boiling water, and 2 quarts cold water. 
 When cool enough add the yeast mixture, let stand in warm 
 place from 12 to 24 hours. There will be a heavy foam on top 
 when light enough. Stir well and put in quart glass jars, serew 
 on the tops and keep in a cool place. When ready for bread use 
 nothing but yeast for wetting. While getting breakfast set a jar 
 
41 
 
 of yeast taking off the top, in a warm place, when the chill is off 
 pour into bowl, stir in flour enough to make a stiff batter. When 
 light mix your bread, adding sugar and shortening if you wish. 
 Miss C. Mzars. 
 GRITS BREAD. 
 One pint fine washed raw grits, thoroughly drained, 1 egg, 
 1 tablespoon butter, large breakfast cup of cold hominy, salt. 
 Beat the egg and mix with the cold hominy and butter and salt. 
 Add the raw grits. Make into a loaf and bake half an hour. 
 Miss Awnte H. Marrin. 
 
 BROWN MUFFINS. 
 
 Two eggs beaten, 1 tablespoon butter and lard mixed, melted 
 and poured over the eggs and beat well, 1 quart Graham flour, 
 1$ teaspoons baking powder sifted together, 1 teaspoon salt, a 
 httle bran added after sifting. Beat well and put in warm pan 
 well greased, 13 pints milk added to eggs. 
 
 Miss May McGontnate. 
 
 SCONES FOR TEA. 
 
 One pound of flour, 4 pound of butter, a little salt, { teaspoon- 
 ful soda, + teaspoonful tartaric acid, mix well with milk and roll 
 out half an inch thick, cut triangle shape and bake in quick oven 
 20 minutes. Mrs. Wm. Broop. 
 
 WAFFLES. 
 
 One pint flour, 1 egg well beaten, 1 small cup milk, 6 spoon- 
 fuls hot hominy, 1 small teaspoon of baking powder, little salt, 1 
 teaspoon of lard, stir lard in hominy and set to cool, beat egg and 
 stir in milk, then flour with baking powder sifted in salt. Beat 
 well together and add enough cold water to make a thin batter. 
 This will make 8 large wafiles. © Miss May McGontnere. 
 
 BEATEN BISCUITS. 
 One quart flour, 1 tablespoon lard, 1 teaspoon salt. Make up 
 with cold water very stiff and beat until it cracks loudly when a 
 
 small piece is broken off. Bake in a quick oven. 
 Mrs. Cuartes F. Penniman. 
 
42 
 
 PAN EGG BREAD. 
 
 One cup sifted meal, scald with boiling water, 1 teaspoon but- 
 ter, salt to taste. ‘Thin it with sweet milk, 2 eggs, beat together, 
 and 1 teaspoon baking powder. Bake 15 or 20 minutes. 
 
 Miss buxron. 
 JOHNNY CAKE. 
 
 Two cups cold grits, 1 scant cup flour, 1 cup milk, 1 large 
 spoonful of butter, salt, one whole egg, and one yolk, mix very 
 thin, cook quickly. beat well. 
 
 Miss Buxton. 
 SATURDAY NIGHT BREAD. 
 
 To 1 pint meal, a half cake yeast, make into a stiff dough, at 
 night. Let rise, and in the morning add a good tablespoon ot 
 lard, half teaspoon salt, 1 egg, 1 teaspoon ginger, a little soda, 
 enough molasses to sweeten and soften it. Bake about three- 
 fourths of an hour slowly, oven not too hot. 
 
 Miss Buxron. 
 CORN CRISP BREAD. 
 
 One pint sifted meal, 4 tablespoons wheat flour, 1 teaspoon 
 lard, 1 egg and very little water. Knead and roll very thin on a 
 board, brown one side (before an open fire is best), then remove 
 from the board with a flax thread. Scrape off all the soft dough 
 with a knife. Place inner side of the bread to the fire and it 
 will curl over. This is a delicious bread for tea or lunch. 
 
 Mrs. James G. Martin. 
 LAPLANDS. 
 
 ight eggs, whites and yolks beaten separately, 1 quart eream, 
 whipped if you will, though that is not absolutely necessary, 
 flour to make a very thin batter, a little salt. Bake in muffin 
 rings or patty pans. One egg, with other ingredients in propor- 
 tion, will make a dainty breakfast for an invalid. 
 
 Miss M. W. Poutiram. 
 GRAHAM GEMS. 
 
 A small eup of milk mixed with the beaten yolk of 1 egg, stir 
 
 into this 1 cup of graham flour, into which a 4 tablespoon of 
 lard has been rubbed, and $ teaspoon of salt and 1 tablespoonful 
 
43 
 
 of molasses. Have gem pans very hot and just before pouring in 
 the batter add } teaspoon of baking powder and the white of the 
 ege beaten to a stiff froth. Lake 8 minutes. 
 
 Mrs. Houcurerrna, 
 
 CORN AND RICE PONE. 
 
 Lo a pint measure two-thirds full of well-cooked rice, add sweet 
 milk to fill it, a piece of butter size of an egg and a teaspoonful 
 of salt. Heat this till the butter is melted, add 3 well beaten 
 egos, $ cup of cornmeal and a teaspoonful of baking powder. 
 Stir thoroughly and bake in a quick oven $ hour. Serve in dish 
 it was baked in, with a spoon. 
 
 Mrs. Hovenretine. 
 
 SOFT EGG BREAD. 
 
 Five eggs, 1 teacupful corn meal, 14 pints milk, 1 teaspoonful 
 baking powder. Salt to taste. Make one-half the meal into a 
 thin mush. Beat the eggs well, stir in the milk, then the mush, 
 then the raw meal. Put in the oven at once and bake about $ 
 hour. Serve in the baking dish. 
 
 Miss M. W. Pourrram. 
 SALLY LUNN—A TEA CAKE. 
 
 Melt a tablespoon of butter in $ pint of milk, salted. Sift 33 
 cups of flour into a bowl and add the milk, 2 well-beaten eggs 
 and 4 cake of compressed yeast softened in a little warm water. 
 Beat this hard with a wooden spoon. Pour into a round pan (the 
 kind with tube in the center is best) and bake about 35 minutes 
 in a moderate oven. Send to table whole. It requires at least 
 
 4 hours to rise. 
 Mrs. Hovaute.ina. 
 
 CORN BREAD—VERY GOOD. 
 — Pour 1 pint of salted boiling water over 1 pint corn meal in 
 which a large tablespoonful of lard has been mixed. Thin this 
 with two eggs and enough sweet milk to make a rather thin 
 batter, add 2 teaspoonfuls of baking powder. Pour into an iron 
 frying pan heated till hot and bake 20 minutes in a moderate 
 
 oven. Allow the batter to cool before adding the milk and eggs. 
 | Mrs. HovuGurTE Line, 
 
nae 
 
 BRENTFORD ROLLS. 
 
 One pint new milk boiled and cooled, 1 cake yeast, 2 pounds 
 flour, 4 pound butter washed from salt, 1 coffee cup sugar, 2 
 eggs. Rub the butter into the flour and add the sugar. Beat 
 the eggs lightly into the milk, add the yeast, softened with tepid 
 water, and pour into the flour. Beat all together until the mass 
 bubbles, then put in a warm place to rise. In the rising lies the 
 secret of success, for they must be so hght that they have the ap- 
 pearance of being sour,.some 24 hours being the time usually 
 required. nead very thoroughly and make out into rolls, giv- 
 ing them space enough in the baking pans to rise and bake with- 
 out touching each other. Let them rise again and bake some 20 
 minutes in a quick oven. 
 
 Miss M. W. Purtiam. 
 NEW ZEALAND BUNS. 
 
 One pound sift flour, $ pound butter (melted), with a large 
 teacup of cream, 1 teaspoonful of baking powder, 3 eges whisked 
 well, grated rind of 3 lemons. Mix well, then add the sugar and 
 work thoroughly together. Let it stand in a warm place to rise, 
 roll out and cut with biscuit cutters and bake in a hot oven for 
 20 minutes, when cooked sift a little sugar over each bun. 
 
 Mrs. Wm. Broop. 
 DROP BISCUITS: 
 
 One quart flour, 1 pint milk and water, 1 teaspoonful of salt, 
 2 teaspoonfuls of butter, 1 teasponful of sugar, 3 teaspoons of 
 baking powder; mix in last of all. Mix all dry ingredients (not 
 baking powder). Put butter and a little milk in dish and melt 
 them; put into dry ingredients, also the remaining milk, with 
 baking powder, mix thoroughly, but do not beat after putting in 
 the baking powder. Drop a little dough in greased biscuit pan 
 and bake in hot oven. 
 
 Mrs. Wm. Broop. 
 FRENCH FRITTER BATTER. 
 
 One cup flour, $ cup cold water, 2 eges, 1 tablespoon olive 
 ae 
 oil, 3 teaspoon salt. Put flour in a bowl; beat yolks of the eggs, 
 
 add the water and stir gradually into the flour, and give a good, 
 
45 
 
 vigorous beating. Add salt and oil, and set aside for at least two 
 hours, but not more than 12 hours. Beat whites of eggs stiff 
 and stir into it, and fry in small spoonsful in very hot fat. Fruit 
 fritters are made by dipping fruit into this batter and frying, 
 serve with powdered sugar and cinnamon dusted over or any 
 preferred si sauce. Mrs. N. W. Girpwoop. 
 
 RUSK. 
 
 Make yeast into batter like for light bread, then to 2 quarts 
 sifted flour, 2 eggs, 1 cup sugar, 1 teaspoon salt, 1 tablespoon 
 butter, and warm water as needed. Beat eggs separately, yolks 
 with sugar, adding the well beaten whites, just as you mix it. 
 Make all into a smooth dough, and knead it well, and set to rise. 
 After rising a second time, make out into small rolls, and grease 
 them over with soft butter, and when well risen, bake in a moder- 
 ate oven. Just as you take them up, rub them over with soft 
 butter, and sift powdered sugar over them. 
 
 Mrs. 8S. M. Roserts. 
 HOP YEAST LIGHT BREAD AND ROLLS. 
 
 One cake of magic yeast (or any good dry yeast), put to soak 
 in a little lukewarm water at 6 p. m., and at 7 make into a 
 batter, rather stiff, with 1 pint of flour, and set in cool place over 
 night. Early next morning boil one potato until soft, strain 
 and beat into the batter and set in warm water to rise, which it 
 will do in about 2 hours. When well risen, take 4 quarts flour, 
 
 2 tablespoons sugar, 1 tablespoon salt and 1 as ge spoon lard and 
 butter mixed, and the well beaten whites of 2 eggs. Make all 
 into a stiff ‘ents using as much warm water as is needed; knead 
 until very et and put in a warm place to rise, then work 
 down and let rise again; when it is ready to make into loaves put 
 in greased pans, and when well risen bake in a moderate oven. 
 You can make nice rolls of part of this dough by adding 1 tea- 
 spoonful butter, kneading it in and make into small rolls and rub 
 
 melted butter over each one when put into the pans. 
 
 Mrs. S. M. Roserts. 
 
 , CAROLINA RICE CAKES. 
 Two teacups cold boiled rice, 1 teacup sweet milk, 2 table- 
 
46 
 
 spoons flour, 2 eggs, $ teaspoon salt, 1 teaspoon butter. Mash 
 
 rice well, and add flour and salt. Beat eggs light and add to 
 
 milk and stir gradually into rice and add butter, melted. Bake 
 
 in deep pan or dish, until a nice brown. Very nice for breakfast 
 
 or tea. Mrs. N. W. Gitrpwoop. 
 PUFF MUFFINS. 
 
 One pint flour, 1 pint fresh milk, 3 eggs, $ teaspoon salt, and 
 1 teaspoon butter. Beat eges together until light, and add to 
 milk, and stir gradually into flour, adding butter just melted, 
 but not hot. Bake in a moderately heated oven about 20 min- 
 utes. 
 
 Mrs. N. W. Girpwoop. 
 SALT RISING BREAD. 
 
 In the evening seald two-thirds cup of fresh milk, and when 
 boiling, flour it over with one-half cup sifted meal and set in 
 warm place over night. In the morning make a rather thin 
 batter of 1 pint flour, adding one-eighth teaspoon soda and a 
 little warm water to the yeast, and set in warm water to rise. 
 Beat batter well every half hour, and keep it an even tempera- 
 ture. It should rise in 3 to 4 hours, but sometimes takes 6 
 hours. When well risen, make up, using 24 quarts flour, 2 tea- 
 spoons salt and 14 teaspoons sugar, and enough warm water to 
 mix well, into a rather stiff dough. Knead until smooth only 
 and make into loaves, and put at once into greased pans, which 
 after rising to twice their size, bake in a moderate oven. When 
 done rub butter over the top. 
 
 Mrs. 8..M. Roserrs. 
 MILK TOAST. 
 
 One-half pint milk, 1 even tablespoon flour, 14 tablespoons 
 butter, salt, 2 slices of bread, toasted. Tleat the milk to boiling 
 point. Rub butter and flour together until verv smooth. Pour 
 the boiling milk over the butter and flour and retnrn to fire and 
 stir until it thickens. Add salt and dip each slice into the sauce- 
 pan and place in a heated dish with the sauce poured over it. 
 Serve at once. | 
 
 Miss Erten B. Penni an. 
 
47 
 
 SNOW FLAKE TOAST. 
 
 Take one quart of milk, one-half cup of cream and a little salt 
 and heat. Mix a teaspoonful of flour with a little of the milk 
 and add when the milk is boiling hot. Let it cook until the flour 
 has no raw taste. Have ready the whites of two eggs, thoroughly 
 beaten, and after the milk and cream are well cooked, stir in the 
 whites of the eggs lightly and allow it to remain over the fire 
 long enough for the whites to coagulate, about half a minute is 
 long enough. This quantity is sufficient for about twelve slices 
 of bread well toasted. Dip the slices in hot milk, take out 
 quickly and pack together for about three minutes, then pour 
 this snowflake mixture over them. 
 
 ICES. 
 FROZEN GREEN GAGES. 
 
 One quart can of green gages, 1 pound of sugar, 1 quart of 
 water; stone plums, mix with the sugar and stand aside one hour, 
 then stir until the sugar is thoroughly dissolved, add water, put 
 into freezer and turn rapidly until frozen. This will serve ten 
 
 persons. 3 . 
 Euma B. Park. 
 
 FROZEN COFFEE CUSTARD. 
 
 Boil 4 tablespoons of coarse ground coffee in 1 quart oT milk 
 until it is a pale brown, strain and return to the kettle and make 
 a custard with 2 eges (or 4 yolks), 2 even tablespoons of corn- 
 starch and 1 cup sugar. When cold add 1 pint of cream 1n which 
 
 4 cup of sugar has been dissolved and freeze. 
 
 (CUSAD ipl DN Rede Wied BAe 
 
 Boil 1 quart milk with 4 tablespoons of sugar. Add 1 an 
 coarsely eround coffee, cover and let stand on back of stove it 
 minutes. Strain and when cold put into an ice form, cover tight 
 and set it in a pan surrounded by ice and coarse salt for half an 
 hour, then stir it thoroughly, and mix 1 pint of whipped cream 
 with it and repack it, and set aside to freeze for about three hours. 
 
 Mrs. A. F. REzs. 
 
48 
 
 ORANGE SNOW. 
 
 The juice of 4 large sweet oranges, and half the grated peel of 
 one. The juice and 4 the grated peel of 1 lemon, 1 package of 
 gelatine soaked in a cup of cold water. The whites of 4 eggs 
 whipped stiff, 14 cups of white sugar, 3 cups of boiling water. 
 Mix the juice and grated peel of the fruit with the soaked gela- 
 tine and sugar; leave them covered 1 hour. Pour on the boiling 
 water and stir till clear; strain and when cold whip in the whites 
 gradually. 
 
 STRAWBERRY ICE CREAM. 
 
 One quart rich milk scalded and mixed while hot with the 
 beaten yolks of 6 eggs, 2 cups of sugar and 1 quart cream, and 
 when cold add 1 quart rich flavored strawberries, from which 
 the seeds have been removed by straining through a puree sieve 
 and freeze. 
 
 Mrs. A. F. Ress. 
 LEMON SHERBET. 
 
 One quart water, juice of 6 lemons, 1 pound cut loaf sugar, 
 whites of 1 dozen eggs, beaten very light, freeze. If desired for 
 a luncheon course add rum and serve in glasses. 
 
 Mrs. A. F. Reus. 
 VANILLA ICE CREAM. 
 
 Two quarts cream, 1 quart milk, 1 heaping pint sugar,,1 tea- 
 spoon extract of vanilla, whites of 4 eggs. Half this quantity for 
 small family. 
 
 Mrs. J. A. Lun. 
 MILK SHERBET. 
 
 Two quarts of fresh milk, 6 lemons, + pound of sugar, whites 
 of 3 eggs. Let milk come to boil, while hot sweeten. Then make 
 a lemonade of the 6 lemons, very sweet, with just enough water 
 to dissolve the sugar. When the milk is quite cold add the whites 
 of the eggs well beaten; when the milk and egg whites are nearly 
 frozen, pour in the lemonade, stir rapidly and hard, then freeze 
 as fast as you can, take out dasher, let stand one hour well packed 
 with ice before using. 
 
 Miss Jut1a TENNENT... 
 

 
 
 
 
 ee eg ed 
 ve a z re 
 .0% 7, di 4 te, 
 S age ¢ % 
 non < > zy oe: 
 RY oer: j 
 7 Wi ' ‘, , q 
 .s re i 
 av 
 ; ; j 
 y ,, . at oe ¥ 
 2 i 
 o y 
 - , 
 - ' . : 
 : 
 , 
 ) ’ 
 5 ‘ . 
 - Ps 
 5 f 
 : 
 < , 
 é 
 . 
 . 
 ‘ ‘ 
 4 ; be i 
 ; t 
 . 
 ‘ 
 _ 
 hs } 
 { 
 = . i] 
 i bf . 
 | ‘ 
 F ‘ 7 
 : " ; 
 | 
 7 ‘ 
 = 
 4 z 
 n 
 . ‘ 3 
 ; * 
 ‘ 
 * x : 
 ’ 
 Ax 
 i 
 ‘ 
 4 . fl f 
 7 . * 4 y : 
 4 
 > #« . 
 e 
 7 "7 7 
 » 7 : . 
 ; 
 ‘ 
 - 
 ‘ 7 
 : ; it 
 - « 
 * ¢ 
 : . 
 ’ 
 : : 
 - 7 > 7 > a : 
 b 
 . of > 
 
 
 

 
49 
 
 Peron ee by, 
 
 Juice from 1 quart of blackberries, 3 pints of water, frothed 
 whites of 4 eggs, glass of sherry, juice of 2 lemons; Currant juice 
 can be used when the lemon would not be required; freeze and 
 serve with cake. 
 
 Mrs. Hovenrerina. 
 BANANA ICE CREAM. 
 
 Six large bananas, 1 quart of cream, $ pound of sugar, salt- 
 spoon of salt in cream, 1 cup of large raisins soaked in boiling 
 water, stoned and cut in quarters. Mash the bananas. Take 
 half the cream and boil with the sugar in farina kettle. When 
 cold add the fruit and the rest of the cream, whipped. This is 
 enough for 10 persons. 
 
 Mrs. Hovagureina. 
 
 CARAMEL ICK CREAM WITH NUTS. 
 
 Sweeten 1 quart of cream with one cup of sugar. Put one pint 
 of milk in a double boiler, adding to it two tablespoons of sugar 
 and one tablespoon of cornstarch. Cook for ten minutes and 
 then, while still hot, add one cup of caramel. After it has cooked 
 strain into the cream. When the cream is about half frozen add 
 one pint of chopped nuts, pecans and English walnuts. To make 
 the caramels, put one cup of granulated sugar into an agate-ware 
 saucepan and stir until the sugar has melted and turned brown. 
 
 PLAIN AND FANCY DESSERTS. 
 Hygienic preparation of food the handmaid of morality. 
 SNOW CREAM. 
 
 Whip whites of 4 eggs and add 4 tablespoons of sugar; add 
 
 tablespoon of vanilla and stir in 1 pint whipped cream. 
 
 CHOCOLATE BAVARIAN CREAM. 
 One pint milk, 1 pint cream, 4 cup sugar < box gelatine, 2 
 
 ounces chocolate, 1 teaspoon vanilla, $ cup of water. 
 
 RODGROD. 
 
 ‘ é : Sa 
 Two tablespoons of sago soaked in cupful of water for 3 hours, 
 
50 
 
 pour off water and boil soda in 1 pint of any acid fruit juice. 
 When cooked sufficiently pour into mould, and when cold turn 
 out and serve with a custard or whipped cream. 
 
 Mrs. H. P. Anpersen. 
 SCATLOPRE DAP 
 
 One-half dozen large sour apples, pared, cored and quartered. 
 Put in deep baking dish and sprinkle with 1 cup of sugar and 
 pour over one cup of water. Bake until apples are easily pierced 
 with a fork. Serve with meat course. 
 
 Mrs. H. P. AnpERSEN. 
 PEACH PIE. 
 
 Line a dish with a good crust then place in it a single layer of 
 peaches cut in halves, sprinkle sugar over them, pour enough 
 sweet cream over them to fill the dish, then bake. Delicious. 
 
 Miss E. FE. Meares. 
 LEMON PIE. 
 
 Recipe for two pies. Yolks of 4 eggs, 14 cups of sugar, two- 
 thirds of a cup of water, 2 tablespoons of flour, 2 lemons. Beat 
 the yolks of eggs until smooth, add the grated peels of lemon and 
 then sugar, beat well, and then stir in the flour; add the lemon 
 juice and water. When baked take from oven and spread over 
 the top the whites of the eggs, beaten with 4 tablespoons of pow- 
 dered sugar. Brown in brisk oven. 
 
 Mrs. Baxter SuHemweEt. 
 SQUASH PIE. 
 
 One cup squash, stewed and strained, 1 cup milk, boiled, # cup 
 of sugar, 3 eggs well beaten, $ wineglass good sherry, 1 teaspoon- 
 ful nutmeg. Pour into a pie-plate covered with very thin pic- 
 paste, with rolled edge, no top crust. The above makes one very 
 thick pie. Miss Cuampron. 
 
 CHEESE PIE. 
 
 Four eggs, 2 heaping spoonsful flour, 14 cups cream, 14 cups 
 sugar, cup butter. Cream the butter, beat the eggs heht, with 
 the sugar, moisten the flour with a little milk and mix smooth. 
 Flavor with nutmeg and bake in pie paste. This will make three 
 or four pies according to size. Miss M. W. Portia. 
 
51 
 
 HAMBURG CREAM. 
 
 Vive eggs, 3 pound sifted sugar, 2 lemons, put sugar, lemon 
 juice and grated rind and yolks well beaten on the fire and when 
 it comes to a boil stir in whipped whites. 
 
 Miss F. L. Parton. 
 ORANGE CREAM. 
 
 One-half box of gelatine, 1 pint cream, 1 cup of sugar, 1 pint 
 of milk, 5 oranges, yolks of 5 eggs. Soak gelatine in cold water, 
 whip cream, boil milk and dissolve gelatine in it, beat yolks and 
 sugar and stir milk and gelatine into them; return to fire and 
 stir for a few minutes, turn out to cool. When cold add juice 
 of oranges strained, put in ice and stir until the mixture thickens, 
 then add the whipped cream and put into mould; serve plain or 
 with cream. 
 
 DEVONSHIRE CREAM. 
 
 Set milk after standing 12 hours in a cool place over boiling 
 water. Let it stand till cream on milk crinkles, and folds up. 
 Then take off and let it stand another 12 hours. Be very careful 
 not to let cream boil. 
 
 STRAWBERRY MERINGUE. 
 
 Cut good puff paste into rounds as large as a dinner plate. 
 Bake a light brown in a quick oven. Draw it to the oven door 
 and cover it with berries rolled in sugar, and over these spread a 
 meringue an inch deep, made of the whites of three eggs and 
 three tablespoons of sugar. Allow it to bake a golden brown tint 
 and either hot or cold; it is a delightful dessert. 
 
 Mrs. Hovaurerina. 
 RUSSIAN STRAWBERRY CREAM. 
 
 Soak 2 tablespoons of gelatine in a quarter cup of cold water. 
 Mash 1 quart very ripe berries to a pulp with 15 cups sugar and 
 let them stand half an hour. Pour over the soaked gelatine { cup 
 of boiling water and stir till thoroughly dissolved. Add the ber- 
 ries and press through a sieve. Whip 1 pint of cream to a stiff 
 froth; turn into a freezer and freeze until it begins to thicken. 
 Put this mass stirred smooth with a spoon into moulds and set 1n 
 ice and salt for two hours. Mrs. Hovenretre. 
 
Or 
 bo 
 
 STRAWBERRIES. 
 
 The berries served in French fashion with the hulls on and an 
 individual plate or small cup of pulverized sugar is a pretty way 
 for a lunch table; this can only be done with the largest berries. 
 
 A short cake can be made according to the recipe of the White 
 House cook by sifting thoroughly into a pint of flour, a large tea- 
 spoon of baking powder and a little salt. Rub into this 4 table- 
 spoons of butter and make into a soft dough with a teacup of 
 sweet milk. Bake quickly in a hot oven. Split and cover with 
 berries cut and slightly sweetened. Reserve the finest pint to 
 heap whole on the top. Cover heavily with sugar. Serve in 
 deep dish with the heated juice of a pint of berries and a cup of 
 sugar poured around it and an outside border of whipped cream. 
 
 Mrs. Hovexterine. 
 
 SUMMER DISHES OF FRUIT. 
 
 Select a large pineapple. Cut the top straight across; turn the 
 bottom so that it will stand straight. With a sharp knife cut out 
 the inside leaving a wall half an inch thick. With a silver fork 
 glass jars and add a glass of brandy to each jar. Invert the jars 
 pick the pint into fine bits. Peel two oranges and cut into small 
 pieces. Put this pulp with the shredded pineapple in a dish, 
 cover with sugar and keep in the ice chest until time to serve. 
 Now fill the shell with this, adding a wineglass of sherry. Re- 
 place the top and send to table at once. Strawberries can be used 
 instead of oranges. | Mrs. Hovuguretina. 
 
 BAKE D*O Ws Para 
 
 One quart milk, 8 eggs, 1 tablespoon sugar to each egg, 1 tea- 
 spoon vanilla, or, 1 dozen peach kernels, powdered, tied in a 
 cloth and boiled in milk, 1 light saltspoon of salt. Boil the milk 
 and while boiling beat the eggs separately, add the sugar to the 
 yolks and beat well; beat the whites till perfectly stiff. When 
 the milk is boiled pour on the yolks gradually, stirring all the 
 time, and when well mixed stir in the whites. Put the salt in the 
 milk and add vanilla last. Bake in pans or cups, placed in a 
 stovepan half full of boiling water. Bake from 20 to 25 minutes. 
 
 This a French receipt, and very good if followed accurately. 
 ; Miss Annie H. Martin. 
 
53 
 
 BRANDIED PINEAPPLE. 
 
 Peel and remove the eyes. Pick the fruit from the core with 
 a silver fork. To every pound add the same weight of granulated 
 sugar. Put these in alternate layers in a porcelain kettle and 
 leave in a cold place, covered over night. In the morning fill 
 to insure their being perfectly tight before setting away in a dark 
 and cool place. 
 
 Mrs. Hovaurerine. 
 
 NEW ZEALAND CHARLOTTE. 
 
 Make a sponge cake and bake in a high but rather narrow 
 mould; when cooked turn out on a glass dish and when cold pour 
 two glasses of wine over it and let stand until ready to serve. 
 Have 4 pint whipped cream flavored with almond and sugar and 
 put this around the cake. Blanch + pound almonds and stick in 
 the cake. 
 
 Mrs. Wm. Broop. 
 
 COCOANUT SANDWICHES. 
 
 Roll out 4 pound three fold puff paste, a quarter of an inch 
 thick, place in a baking pan and bake a golden brown; let it 
 cool, beat half a pint of cream to a stiff froth, add two wine 
 glasses of sugar, 4 ounces of cocoanut (grated), cut the pastry 
 into strips 3 inches long and 1 inch wide, spread some cream on 
 
 each and sprinkle a little sugar. 
 Mrs. Wu. Broop. 
 
 RUFFLED APPLE DUMPLINGS. 
 
 Pare and core 4 apples. Make a good paste, roll it out in 
 rounds about half an inch thick, the size of a large saucer; in the 
 middle of each round put an apple; then pinch up the dough so 
 it stands in flutes around it, leaving the top open; put plenty of 
 sugar and butter in the top; set the dumplings baking in a pan; 
 e of butter, sugar and cream with what flavor you 
 
 pour a rich sauc \ yo 
 and bake in a quick oven till the fruit 1s 
 
 please around them, 
 tender and the crust a rich light brown. 
 Mrs. MEargs. 
 VELVET CREAM. 
 
 Two tablespoonfuls of gelatine dissolved in one gill of water, 
 
54 
 
 1 pint of rich cream, 4 tablespoonsful sugar, 1 teaspoonful al- 
 mond or vanilla extract. Put into moulds and set on ice. May 
 be served with cream or without. 
 
 Miss CHampron. 
 
 JELLY CUSTARDS: 
 
 One cup jelly, 1 cup of sugar, 1 cup of eggs, 1 cup of butter. 
 Bake in puff pastry. 
 Mrs. Artnur M. Fretp. 
 
 CUP CUSTARD. 
 
 One cup milk, 1 egg, 2 teaspoons sugar, a little nutmeg; beat 
 ege and add to milk; strain and set cup in pan of hot water. 
 Bake till it jellies. Bake slowly in moderate oven. 
 
 Miss Buxton. 
 
 CUSTARD MERINGUE. 
 
 1 quart of milk, 2 egg yolks, 4 tablespoonfuls of sugar, 2 table- ’ 
 spoonfuls of cornstarch. When the milk is about to boil add 
 the eggs and cornstarch thinned with a little milk; flavor with 
 liquor. Put in a dish and spread with the beaten whites of 3 
 egos and a little sugar; stand in the oven for a few minutes till 
 a pale brown. If there is any stale cake dip it in wine and put 
 in the bottom of the dish. 
 
 Mrs. Wm. Broop. 
 EGG CREAM. 
 
 Yolks of six eggs, 6 tablespoons sugar, juice of 2 lemons. Beat 
 thoroughly and boil in double kettle till thick, stirrmg con- 
 stantly; remove from fire add beaten whites and serve in custard 
 cups. 
 
 Miss Mary Laxton. 
 
 RICE TOUFFLES. 
 
 Mash and boil 4 cup rice in 1 quart water for 15 minutes. 
 Strain off water, add 1 pint sweet milk; cook till easily mashed; 
 add yolks of 2 eges beaten with 2 tablespoons of sugar; add 
 beaten whites and 1 teaspoon vanilla; put in pudding dish and 
 brown in oven. Serve with cream sauce. 
 
 Miss Mary Laxton. 
 
55 
 
 SPANISH CREAM. 
 
 Make a thick mustard with 1 pint of milk, one-third cup sugar, 
 yolks of 3 eggs. Add one-third box of gelatine which has been 
 soaked in one-third cup cold water. When cold flour with vanilla 
 and add beaten whites. Set on ice to congeal. 
 
 Miss Mary Laxton. 
 MILK CUSTARD. 
 
 One tablespoonful flour mixed into 3 of sugar, 4 eggs and 2 
 cups of milk. Flour, and bake about 15 minutes. The success 
 depends upon the careful baking. If allowed to stand in oven too 
 long it will become watery. 
 
 . Mrs. J. A. Lux. 
 MILK BLANC MANGE. 
 
 Svak $ box gelatine in 4 cup cold water, heat 1 pint of milk 
 with 4 cloves and 1 ineh stick cinnamon dropped in; remove from 
 fire add gelatine and 2 tablespoons of sugar; when cool add 2 
 tablespoons sherry wine, 1 tablespoon brandy, 1 teaspoon vanilla. 
 Strain and set on ice. 
 
 Miss Mary Laxton. 
 ORANGE SNOW. 
 
 Take the juice of 4 large oranges, the grated peel of 1, the 
 juice and half the grated peel of 1 lemon, 1 package gelatine 
 soaked in a teacup of water, the whites of 4 eggs, whipped very 
 stiff, 1 large teacup of sugar, 8 teacups of boiling water. Mix 
 the juice, peel of fruit, the soaked gelatine, and the sugar, leave 
 them covered for an hour, then pour on the boiling water, stir- 
 ring until clear, strain through a flannel; when a little stiff 
 whip in the whites gradually until the whole is a white sponge; it 
 is best to use flannel because it keeps out the peel which would 
 make the jelly bitter. 
 Miss Jutra TENNENT. 
 
 JELLY CUSTARDS. 
 One cup fruit jelly, 1 cup of eggs, 1 of sugar, 1 of butter, beat 
 all together. Bake with crust in pie plates. 
 
 Miss FE. E. M@ares. 
 
56 
 
 DEVONSHIRE CREAM. 
 
 Set milk in cool place for 12 hours, then heat slowly to the 
 boiling point, but do not allow it to boil; cool in same pan, and 
 tis claimed the cream is peculiarly sweet in flavor and fine. The 
 Devonshire dairy-folk claim that the art of preparing this has 
 come down to them from the times of the Roman conquest. ‘This 
 is pecuharly nice to eat with fresh or preserved fruits or with 
 tarts. } 
 
 Mrs. Hovcurerine. 
 
 CHARLOTTE RUSSE. 
 One-fourth box gelatine dissolved in + eup cold water. Make 
 a custard of 1 cup milk, yolks of 8 eggs and one-third cup sugar; 
 add the soaked gelatine; when cold add beaten whites. Mix well 
 and stir in 2 cups whipped cream. Flavor with one-third cup 
 wine or 1 teaspoon vanilla. 
 Miss Mary Laxton. 
 
 CHARLOTTE RUSSE. 
 
 One pint sweetened cream, whites of 5 eggs whipped to very 
 stiff froth. Whip them together gradually and fill a mould lined 
 with cake. Flavor with wine or vanilla and serve with preserved 
 ginger. 
 
 Mrs. Hoventerine. 
 STRAW BERRY SRE ers 
 
 Fill a glass dish with sponge cake cut thin, moisten with sweet 
 cream, cover with berries sprinkled lavishly with ‘sugar; add 
 another layer of cake and berries and pour over a rich, golden 
 custard, using only the yolks of the eggs. Beat the whites to a 
 
 stiff froth add sugar and berries and heap on the top. 
 Mrs. Hoveutetrne. 
 STRAWBERRY CREAM. 
 Make a lemon jelly and when stiff place it in the bottom of a 
 elass dish, on this heap a pint of whipped cream with the frothed 
 
 whites of three eggs flavored with vanilla beaten into it. On the 
 top place sugared strawberries. 
 
 Mrs. Hovantrerina. 
 
57 
 
 SPANISH CREAM. 
 (rom Hospital Diet Book.) 
 
 Three eggs, one-third box gelatine, one-third cup sugar, 1 pint 
 milk, Atter soaking gelatine, dissolve it in hot milk, and steam 
 on yolks of eggs and sugar, beaten together. When beginning 
 to congeal, stir in beaten whites of eves and flavor to taste. 
 
 Mrs. N. W. Girpwoop. 
 ORANGE CREAM, (DELICIOUS.) 
 
 One-half box gelatine, 1 cup sugar, 5 oranges, 1 pint cream, 1 
 pint milk, yolks 5 eggs. Cover gelatine with cold water and soak 
 1 hour. Put milk on to heat, when boiling dissolve gelatine in 
 it. Have yolks and sugar beaten together until light and strain 
 milk into them. Wash the saucepan and return the mixture to 
 it; stir it over the fire 2 minutes and turn it out to cool. When 
 cold add the juice of the oranges, stirred through a sieve. Whip 
 the cream, and set the custard in a pan of cracked ice, and when 
 it begins to congeal stir the whipped cream carefully into it, 
 mixing thoroughly, and put in a cold place in a mould. Serve 
 either plain or whipped cream with it. 
 
 Mrs. N. W. Girpwoop. 
 BAVARIAN CREAM. 
 
 Whip 1 pint of cream to a stiff froth, then lay it on a sieve, 
 boil a pint of milk, sweetened with 4 tablespoonsful sugar. Take 
 off the fire and add 4 box of Cox’s gelatine, which has been 
 soaked 1 hour in a warm place; when slightly cool stir in the 
 yolks of 4 well beaten eggs. When it is quite cool and begins to 
 thicken stir without ceasing until very smooth; add to this two 
 cans of pineapple cut in small pieces; now stir all into the custard 
 and flavor with vanilla. Miss E. E. Meares. 
 
 
 
 PUDDINGS. 
 
 Puddings, my friend, do a mission fulfil, 
 
 They add to the dinner, and also the bill. 
 
 They cause men to wish, with what ardor they may 
 
 That the meal which foretells them, came three times a day. 
 
 CANDY PUDDING. 
 
 Two pounds almonds blanched and split, 1 pound raisins, 
 
58 
 
 seeded, 2 pounds of figs, cut size of almonds, + pound of citron 
 chopped in bits. Teacup of sweet cream. Butter size of an egg. 
 Teaspoon of vanilla. Mix sugar with little water as if mixing 
 starch. Add butter, cream and vanilla. Boil until it begins to 
 thicken, then put in fruit, stir until almonds brown or look 
 brown from sugar (25 minutes). Pour into a napkin or cloth 
 and roll up as if for a boiled pudding and when cold cut in slices. 
 Mrs. H. P. AnprErsen. 
 SCOTCH PUDDING. 
 
 One-half pound flour, $ pound brown sugar, $ pound Irish 
 potatoes, § pound currants, $ pound suet, 4 pound carrots, spice 
 and nutmeg. boil vegetables and mash with salt. Chop suet: 
 fine. Mix all together and boil 4 hours. 
 
 Mrs. H. P. Anpersen. 
 
 EVE’S PUDDING. 
 
 Six apples, well chopped, 1 cup grated bread, 1 cup suet 
 chopped tine, 1 cup raisins chopped fine, 1 cup currants chopped 
 fine, 6 eggs, 1 wineglass of brandy, $ nutmeg, and a little mace. 
 A little salt. Boil 8 hours, and serve with wine sauce. 
 
 Miss CHampion. 
 RUTH PUDDING: 
 
 One cup molasses, 1 egg, 1 cup sweet milk, flour enough to 
 make a batter the consistency of ginger-bread, 14 teaspoons 
 baking powder, raisins, cloves and cinnamon, little salt. Steam 
 three hours, serve hot with sauce. 
 
 Mrs. Arruur M. Frexp. 
 ORANGE PUDDING. 
 
 Cut 4 oranges into bits about an inch square. Place in bowl. 
 Make a plain corn starch of 1 quart water, 1 cup of sugar, juice 
 of a lemon, take 1 cupful of water from the quart to dissolve 2 
 tablespoons of starch in. When cool pour over the oranges, 
 (over which sugar has been sprinkled). Grated cocoanut or 
 whipped cream can be used on top. This is good. 
 
 Mrs. J. A. Len, 
 LEMON PUDDING. 
 
 One pint of milk, 1 cup of bread crumbs, 2 eggs, quarter of 
 
59 
 
 a cup of butter, $ cup white sugar, 1 large lemon, all the juice 
 and 4 grated rind. Soak bread in the milk, add beaten yolks 
 and sugar and butter creamed, also the lemon. Bake in a but- 
 tered dish until firm and slightly brown. Draw to the door of 
 the oven and cover the pudding with a meringue of the whites 
 and three tablespoons of powdered sugar and a little lemon juice. 
 Brown slightly and eat either hot or cold. 
 Mrs. Cuas. A. Moore. 
 
 STRAWBERRY PUDDING. 
 
 Beat 4 egg yolks with 4 tablespoons of sugar, add the juice 
 of a cup of berries and a little hot water and simmer till it 
 thickens. When partly cool stir in the whites of tle eggs beaten 
 stiff with a little sugar. Add 1 quart of very ripe berries. Serve 
 cold with a hard sauce of $-cup of butter and 1 cup sugar 
 creamed and piled on the top. 
 
 Mrs. Hovaure ine. 
 CHOCOLATE PUDDING. 
 
 One-fourth box gelatine dissolved in { cup cold water. Melt 
 1 square of chocolate in 1 pint milk, remove from fire, add one- 
 third cup of sugar, the gelatine, and 1 teaspoon vanilla. Strain 
 when begins to thicken, add the beaten whites of 3 eggs, mix 
 well. Serve cold with whipped cream. 
 
 | M. P. Laxton. 
 QUACKENBOSS PUDDING. 
 
 Eight soda crackers put in bowl with 4 cups water; add 3 cups 
 brown sugar and juice of 2 lemons, grated rind of one. Let this 
 stand all night or 4 hours at least. Mix well and bake 1 hour. 
 Kat cold with cream. 
 
 Miss F. L. Patron. 
 PRUNE DUFF PUDDING. 
 
 Beat the whites of 6 eggs to a stiff froth. One-half cup of 
 sugar and 1 tumblerful of chopped prunes. Flour with vanilla 
 and serve with whipped cream. Bake 20 minutes in moderate 
 
 oven not too rapidly. Mrs. M 
 rs. MOALE, 
 
60 
 
 WOODFORD PUDDING WITH SAUCE. 
 
 Three eggs, 1 teacupful sugar, $ teacupful butter, 1 teacupful 
 flour, 1 teaecupful jam, black or raspberry the best; 1 teaspoontul 
 of soda, dissolved in 8 teaspoonfuls of sour or buttermilk; cin- 
 namon and nutmeg to taste. Mix all well together and bake in a 
 pudding pan. Do not bake too rapidly and in a moderate oven. 
 
 Mrs. Moate. 
 A POUND PLUM PUDDING: 
 
 Ingredients: One pound of suet, 1 pound currants, 1 pound 
 stoned raisins, 8 eggs, $ grated nutmeg, 2 ounces of candied peel 
 sliced, 1 teaspoonful of ground ginger, $ pound of bread crumbs, 
 $ pound of flour, $:pint of milk. Chop the suet finely; mix with 
 the dry ingredients; stir these well together, and add the well 
 beaten eggs and milk. Beat the mixture well, and should the 
 above proportion of milk not be found sufficient to make it of the 
 proper consistency a little more should be added. Press the 
 pudding into a mould, tie it with a floured cloth, and boil 5 hours 
 or rather longer. Serve with brandy sauce or hard sauce. 
 
 Mrs. J. Evans Brown. 
 COCOANUT PUDDING. 
 
 One quart of milk, 4 of a loaf of bread soaked in the milk, 6 
 eges, T heaped up tablespoonsful of sugar, 2 tablespoons of 
 butter, 1 grated cocoanut, grated nutmeg or vanilla flavoring to 
 taste. Bake this in a pudding dish. 
 
 Miss Jutta TENNENT. 
 DELMONICO PUDDING. 
 
 Five eggs, 1 quart milk, 6 tablespoonfuls sugar, 2 tablespoon- 
 fuls corn starch. Put your milk to boil in a “double boiler” if 
 you have it. Beat the yolks of the eggs with the sugar and add 
 the cornstarch, mixed in a little cold milk. Just as the milk 
 boils stir the mixture into it and continue stirring until it 
 thickens. Flour with vanilla after returning from the fire. Heap 
 on the top of your dish the whites of the eges, beaten heht, with 
 
 i 
 b, Yee) 
 
 a little sugar and vanilla added. Miss M. W. Portram. 
 PRUNE PUDDING. 
 Whites of 3 eggs, 1 pint of prunes, $ cup of sugar, 4 pint 
 
Piplrsow 
 
 61 
 
 cream. Stew the prunes until very soft. Strain through colan- 
 der, sweeten with sugar. Beat the whites of egg to a stiff froth 
 and add to prune paste; bake in oven for 15 minutes; when cold 
 eover with whipped cream. 
 
 Mrs. Wm. Buoop. 
 SNOW PUDDING. 
 
 Pour 1 pint of boiling water over 3 box of gelatine, add juice 
 of one lemon, 14 cups of sugar; strain and add whites of 5 eggs 
 beaten to astiff froth. Beat well 15 minutes then pour m mould; 
 make a custard and when the snow is firm turn out in dish with 
 custard around. 
 
 Mrs. Wm. Broop. 
 ORANGE PUDDING. 
 
 Six oranges, 1 quart of milk, five eggs 
 
 Oo 
 
 , 1 teaspoonful flour. 
 Reserve whites of 3 eggs for frosting; peel, core, and pit the 
 oranges, put in pudding dish and sprinkle with sugar. Let milk 
 come to a boil then stir in flour mixed with some of the milk, 
 then eggs beaten well. When cool sweeten to taste aud when 
 very cold pour over the oranges. Beat whites stiff and pour over 
 pudding with a little sugar. Brown in oven. 
 
 Mrs. Wm. Buoop. 
 PEACH PUDDING OR MARMALADE. 
 
 Two tablespoons butter, 2 tablespoons sugar, 1 cup of flour, 1 
 cup of milk, 1 can of peaches, 1 teaspoon of salt, 2 eggs, 1 tea- 
 spoon baking powder. Whip the whites tiff, beat and add yolks, 
 mix other ingredients together and add beaten eggs last. Pour 
 all over the scalded peaches and brown in a hot oven. Use juice 
 sweetened as sauce. 
 
 Mrs. Wm. Broop. 
 
 | SUET PUDDING. 
 One cup chopped raisins, 2 cups chopped suet, t cup eurrants, 
 1 cup sweet milk, two-thirds cup molasses, 4 cups flour, 1 tea- 
 
 ; ste; 2 rs 
 spoon soda. Put in well greased mould and steam + hours. 
 Miss Buxton. 
 
 APPLE PUDDING. 
 Make a batter of 1 pint milk, 2 eggs, 2 tablespoons flour, 4 of 
 
sugar, a little salt and nutmeg. Beat together and pour on 3 
 good sized apples, stewed. Bake a light brown, have apples hot. 
 Miss Buxton. 
 BAKED RICE PUDDING. 
 One-half cup rice, 1 quart milk, $ cup sugar, 1 saltspoon salt. 
 Mash rice, add milk, sugar and salt. Bake slowly two or three 
 hours, serve cold or hot. Miss Buxton. 
 
 RICE MERINGUE PUDDING. 
 
 Put a seant teacupful of rice to a generous pint of water. 
 When the water is boiled out add 1 pint milk, a piece of butter 
 the size of an egg. Beat the yolks of four eggs with $ teacup 
 sugar, add the rind of 1 lemon and mix with the rice. Butter a 
 dish, pour in the mixture and bake lightly. Beat the whites of 
 the eggs with 1 teacup powdered sugar and juice of the lemon. 
 Spread pudding when set and brown lightly. 
 
 Miss Evten B. Penniman. 
 
 SWEET POTATO PUDDING. 
 
 Boil 14 pounds sweet potatoes until very tender. Add $ 
 pound butter and rub through a sieve. Then add a smali cupful 
 milk, six eggs beaten separately and 14 cups sugar. Beat all 
 together and add a little salt, the juice and rind of a lemon, nut- 
 meg and 4 wineglass brandy. Bake either in buttered dish or in 
 paste. Miss Exren B. Penniman, 
 
 CHOCOLATE PUDDING. 
 
 One-half cake chocolate grated, 4 pint cracker crumbs, 1 pint 
 boiling milk, 4 cup sugar, piece of butter size of an egg, whites of 
 6 eggs beaten light with a pinch of salt. Mix well and boil in 
 pudding mould for three-fourths hour. This pudding can also 
 be baked until set and then spread a meringue on top. 
 
 Sauce. 
 
 Beat the yolks of 6 eggs, add $ cup sugar, nearly a tumbler of 
 
 sherry. Put on fire and stir until almost boiling, then cool. 
 Mrs. Cuarites F. PEnnIMAN. 
 PLUM PUDDING. 
 
 One and one-fourth pounds raisins seeded, 14 pounds citron 
 
63 
 
 chopped, 14 pounds currants, 14 pounds suet chopped, 4 pound 
 brown sugar, 1 gill brandy added last, 1 nutmeg, juice 2 lemons, 
 1 quart new milk poured over a good sized sponge cake (stale), 10 
 eggs. oll the fruit in flour. Scald a thick cloth, flour it well, 
 put the pudding into it, tie securely and drop it into a pot of 
 rapidly boiling water and keep it boiling rapidly 4 hours. 
 
 Sauce. 
 
 Cream together $ pound butter and 1. pound brown sugar: 
 beat in 2 eggs, the juice and rind of 2 lemons, juice and rind of 
 1 orange, 1 nutmeg. Simmer until thick and add 1 gill brandy 
 and 1 piece each of candied orange and lemon peel. 
 
 Mrs. Cuarzes F, Penniman, 
 
 GELATINE PUDDING. 
 
 One box gelatine dissolved in milk, 2 quarts milk, six eggs, 
 half cup of sugar. Beat the yolks well, add the sugar. When 
 the milk is at the scalding point stir in slowly the eggs and sugar. 
 Beat the whites to a stiff froth and add two tablespoons pulver- 
 ized sugar. Take off the fire and stir in the whites. When cool 
 put on the ice. It will be quite solid the next day. Eat with 
 whipped or rich cream. 
 
 ENGLAND PLUM PUDDING, UNRIVALLED. 
 
 Ingredients: One and one-half pounds of museatel raisins, 
 one and three-fourth pounds of currants, 1 pound sultana raisins, 
 2 pounds finest mois sugar, 2 pounds bread crumbs, 16 eLos, 
 2 pounds of finely chopped suet, 6 ounces of mixed candied peel, 
 the rind of 2 lemons, 1 ounce of ground nutmeg, 1 ounce ground 
 cinnamon, }$ ounce of powdered bitter almonds, + pint of brandy. 
 Stone and cut the raisins, but do not chop them; wash and dry 
 the currants, and cut the candied peel into thin slices. Mix all 
 the dry ingredients well together, and moisten with the eges, 
 which should be well beaten and moisten with the eggs, which 
 should be well beaten and strained, to the pudding; stir in the 
 brandy, and, when all is thoroughly mixed well, butter and flour 
 a stout new pudding cloth; put in the pudding, tie it down very 
 tightly and closely, boil from 6 to 8 hours, serve with brandy or 
 hard sauce. A few sweet almonds, blanched and cut into strips, 
 
64 
 
 and stick on the pudding, ornament it very prettily. This quan- 
 tity may be divided and boiled in buttered moulds. For small 
 families this is the most desirable way, as the above will be found 
 to make a pudding of rather large dimensions. This pudding 
 will be improved by allowing the dry ingredients to remain all 
 night, before mixing the eggs and brandy. 
 
 Mrs. J. Evans Brown. 
 
 CAKE. 
 
 If you would make a good cake 
 
 Let patience fill a measure fnll. 
 
 Deal muscle with unsparing hand 
 
 And strew through all many a grain of common sense. 
 
 SPONGE CAKE. 
 
 One dozen fresh eggs, weight of 8 in sugar, 6 in flour, 1 lemon 
 grated, rind and juice. 
 
 Miss E. E. Meares. 
 CUE Caer 
 
 One-half cup of butter, 2 cups of sugar, 1 cup of sweet milk, 3 
 
 cups of flour, 38 eggs, 14 teaspoons of baking powder, 1 lemon. 
 Miss EH. E. Meares. 
 MARSHMALLOW CAKE. 
 
 Make rich sponge cake in loaf. Take out center and fill with 
 whipped cream, stale marshmallows cut in bits and chopped 
 English walnuts. 
 
 Miss E. EK. Muarzs. 
 GINGER CAKE. 
 
 One and one-half pints of flour, $ eup butter, $ cup lard, 14 
 cups sugar, 1 cup of molasses, 1 cup milk, 3 eggs, 1 teaspoon of 
 soda, 2 tablespoons of ginger. Miss E. E. Meares. 
 
 STRAWBERRY SHORT CAKE. 
 
 One pint flour, 1 cup milk, 4 tablespoons butter, 2 tablespoons 
 of sugar, 1 teaspoon baking powder. Make of this two short 
 cakes; bake in a quick oven. Mash 1 quart berries with 1 cup of 
 sugar, splt in two and put half in each. 
 
 Miss E. KE. Mrargss. 
 

 
 ‘ a e . 
 S n - -., 
 * 1 : rm. 
 - k = > \ 
 i amr rk 
 ” ; “5 “5 
 > » - ac? 
 : { ‘ eee 
 . ! . ‘ 
 Z ae a 
 r a : : 
 rl oh ‘ ¥ wis 
 ‘ + , ‘ 3 7 
 4 a 
 3 ‘ 
 i 
 - ' a 
 = 4 2 P - ® 
 ‘ 
 st F 
 in 4 
 . Me 
 is : oe 
 Ng 
 ’ * ; 
 i * 
 “ } 
 us ~) =e 
 1 ; 5 ‘ 7 ~ 
 te r 
 @ 
 ‘ . 
 ~ 
 ' , ° 
 ‘ e » \ .) _ 
 a " y 
 . = 
 - ‘ Py e 
 if t 
 . , 
 . F - : 
 = > ‘ 
 » ae 4 1%». 
 ' ‘ ( ne 
 ’ 
 7 ; 
 Fo 
 1 , a * ¢ 
 ry ‘2? 
 - @ 9 
 = »! ° 7 
 
 
 

 
65 
 
 . SALLY WHITE CAKE. 
 
 One pound flour, 14 pounds sugar, 1 pound butter, 12 eggs, 
 2 cocoanuts grated, 2 pounds citron cut as for fruit cake, 1 
 
 pound blanched almonds, 1 nutmeg, 1 tablespoon mixed mace 
 and cinnamon, 1 wineglass of brandy, the same of wine. 
 Miss E. E. Meares. 
 CARAMEL CAKE. 
 
 24 cups of sugar, 1 cup of butter creamed together, 1 teaspoon 
 of vanilla, $ cup of milk. In other 4 cup of milk, put 2 heaping 
 teaspoons of baking powder and stir, then 2 cups of flour. Beat 
 the whites of 11 eggs and put half into cake, then 2 more cups of 
 flour and the rest of whites. . 
 
 Miss E. E. Meares. 
 SAND TARTS. 
 
 Ten ounces butter, 1 pound flour, 1 pound sugar, 2 eggs, 4 
 pound.shelled almonds. Use yellows to mix dough, reserve the 
 whites to coat cakes. Make like very thin cookies, put two or 
 three almonds on each tart and sprinkle with cinnamon and sugar 
 and bake delicate brown. 
 
 Euara SANFORD. 
 
 | PLUNKETTS. 
 
 Six eggs, 1 cup of butter, 2 cups of sugar, 4 cup of milk, rind 
 and juice of 1 lemon, nutmeg and a little vanilla, 1 full cup of 
 flour, 1 cup of cornstarch, 2 teaspoons of baking powder. Bake 
 in little tins well greased. Miss F. L. Parton. 
 
 SAND TARTS. 
 
 Two cups of butter, 3 cups evegar, 5 cups flour. Work stiff, 
 roll them and cut into shapes; wipe tops over with beaten egg; 
 sprinkle on sugar and cinnamon, and nuts, pecans or hickorynuts. 
 (Some kinds of flour will make a less quantity necessary. ) 
 
 : Miss CHAMPION. 
 SOFT ICING. 
 
 Strain the juice of a lemon; stir into it by degrees ae oe 
 ; , eee oie he loaf while 
 ' fectioner’s sugar to make a stiff icing; spread on t one 
 ‘it is warm with a knife dipped in cold water and leave it 3 he 
 B ELING. 
 _ in a cool place to dry. Mrs. Hoveut 
 
66 
 
 FRUIT CAKE. 
 
 One pound flour, 1 pound sugar, 14 pounds butter, 12 eges; 
 wash and cream butter, then stir in sugar till hight, beat yolks 
 and add them; whip whites very stiff and add it and flour alter- 
 nately; season with 2 nutmegs, 1 tablespoon cinnamon, scant 
 teaspoon of cloves, dessert spoon of mace, $ tumbler of brandy, 
 same of wine. Mix well, then add fruit, 3 pounds raisins, 2 
 pounds currants, 1 pound almonds. Leave about 4 cup of flour 
 in the tray to flour fruit. 
 
 Miss E. E. Mrarss. 
 MARSHMALLOW CAKE. 
 
 Make a white cake, bake in jelly cake pans, 14 pounds of 
 marshmallows. Ice cake as soon as done, then have marshmal- 
 lows cut in two and spread them over each cake as you put them 
 together, and spread over the top and put icing over the top after 
 the marshmallows have been put on so as to have it look smooth. 
 
 Marta 8S. Brown. 
 SUGAR CAKES. 
 
 One and one-half pounds sugar, 1 pound of butter, 6 eggs 
 beaten separately, $ cup of rose water, nutmeg, 1 teaspoon of 
 soda, 1 teaspoon of cream of tartar, 1 cup of milk, grated lemon, 
 wine glass of brandy. Drop from spoon and put a pinch of sugar 
 on each cake. 
 
 CHOCOLATE CAKE. 
 
 Five eggs, 24 cups of flour, 2 cups of sugar, 1 cup of butter, 1 
 
 cup of milk, 2 teaspoons baking powder, 4 cake grated chocolate. 
 Filling. 
 
 One-half cake chocolate, 1 pound sugar, 1 teacup of milk, 
 
 butter size of walnut, flour with vanilla. 
 BEST SPONGE CAKE. 
 
 The weight of 9 eggs in sugar, the weight of 5 in flour, 1 
 lemon, rind and squeeze juice over it and leave standing while 
 eggs are beaten separately. Mix yolks and sugar and lemon to- 
 gether until very light, add the whites, then mix in the sifted 
 flour very lightly. Bake quickly, 
 
 Miss F. L. Parron, 
 
67 
 
 CAMP COLUMBIA CAKE. 
 
 One cup of butter and 2 of sugar, creamed together, add 
 beaten yolks of 4 eges and 1 teaspoon powdered cinnamon; next 
 add the beaten whites of 4 eggs, 1 cup of cream and 3 cups of 
 sifted flour and 1 teaspoon baking powder; stir in 1 pound Eng- 
 lish walnuts, chopped fine. Bake in flat pans, ice and eut in 
 squares. 
 
 Miss F. L, Parron. 
 WHITE FRUIT CAKE. 
 
 One pound flour, three-fourths pound granulated sugar, $ 
 pound butter, whites of 12 eggs, 1 pound citron, 1 large cocoanut 
 grated, 1 teaspoon cinnamon, 1 lemon, 1 teaspoon baking powder. 
 Grate rind of lemon and squeeze juice over it and let stand while 
 you beat the eggs. Mix sugar, butter, lemon juice and cream to- 
 gether, add eggs, the flour with baking powder sifted in. Flour 
 well the citron and cocoanut and put in last. Half a pound of 
 chopped almonds is sometimes an improvement as also a glass of 
 
 sherry wine. 
 Miss F. L. Parron. 
 
 SOFT GINGERBREAD. 
 
 One pint of thick milk, 1 pint molasses, 2 cups of sugar, 1 cup 
 of butter, 3 eggs beaten separately, 1 tablespoon of soda, 1 table- 
 spoon of ginger, 1 tablespoon of cinnamon, 1 nutmeg, 1 teaspoon 
 cloves. Add flour according to judgment. 
 
 Miss F. L. Parron. 
 GRANDMA’S CREAM CAKE. 
 
 Half cup of sugar. After brezking two eggs in a cup fill the 
 cup with cream. Stir eggs, sugar and cream together, adding a 
 pinch of salt. Add baking powder and two scant cups of flour 
 sifted together. Flavor to taste. 
 
 | Mrs. ARMSTRONG. 
 
 CHOCOLATE CAKE. 
 
 One-half cup of butter, 3 eggs, $ cup of sugar, 6 tablespoons 
 chocolate, 1 cup of cream, 2 teaspoons baking powder, 2 cups of 
 flour, vanilla. Mix butter and sugar together, the yolks of the 
 eges well beaten add next, then add chocolate and a little salt, 
 
68 
 
 baking powder to flour, then add flour and cream alternately. 
 Last add whites of eggs that are beaten to a stiff froth. Bake in 
 three layers as for jelly cake. 
 
 Filling. 
 
 One cup of sugar, 1 egg, 6 tablespoons of chocolate, $ teacup 
 of cream, vanilla. Mix sugar and chocolate, break into it the egg 
 and moisten with the cream; put on to stove to cook 5 minutes; 
 spread quickly on cakes. 
 
 Miss. F. Lo Barron: 
 SUGAR COOKIES. 
 
 One cup butter, 2 cups light brown sugar, 3 or 4 eggs accord- 
 ing to size, 1 cup of buttermilk, a little oan Have enough to 
 make a soft batter and flavoring of nutmeg. Roll into thin sheet, 
 sprinkle with granulated sugar and give one light roll with the 
 pin before cutting. Bake in quick oven. 
 
 Mrs. Hovenrerine. 
 
 ALDERNEY CAKE. 
 
 One teacup brown sugar, 1 teacup butter, 4 teacup sweet milk, 
 a teaspoonful of soda stirred in, enough flour to make stiff, roll 
 very thin, cut out and bake in quick oven. 
 
 Miss Jurra TENNENT. 
 COCOANUT CAKE. 
 
 One pound flour, three-fourths pound sugar, $ pound butter, 
 whites of 10 eggs, yolks of 8, 5 tablespoons of grated chocolate 
 mixed in with butter and sugar, grated rind and juice of 1 lemon, 
 teaspoon baking powder sifted in flour. 
 
 Miss F. L. Parron. 
 WASHINGTON CAKE. 
 
 One cup of butter, 2 cups powdered sugar, 3 cups of flour, 1 
 cup of milk, nutmeg, yolks of 8 eggs, 1 cup coarsely chopped 
 raisins, 2 scant teaspoons of baking powder. 
 
 Mrs. Hoveutrerine. 
 
 MARSHMALLOW CAKE. 
 
 Cream together 2 cups of sugar and 1 cup of butter, then add 
 the beaten whites of six eggs, 1 cupful of milk, 34 cupfuls of 
 
69 
 
 flour, to which has been added three level teaspoons of baking 
 powder. flavor with vanilla and bake in three large tins. 
 
 Tor filling: Put ten cents worth of marshmallows in a bowl 
 and set in the top of the tin kettle to soften, put a teacupful of 
 sugar in four tablespoons of water; let it boil till it threads from 
 the spoon; have ready the white of an egg, beaten stiff; pour the 
 boiled sugar over it and beat in the softened marshmallow; spread 
 between the layers of cake and on top. 
 
 Miss C. Mears. 
 IMPERIAL CAKE. 
 
 One pound sugar, 10 large eggs, nutmeg, 1 pound flour, 1 
 pound blanched almonds, three-fourths pound butter, 1 pound 
 seeded raisins, $ pound citron in thin strips, glass of sherry, or a 
 gill of brandy. This requires a full hour for baking. 
 
 Mrs. Hovenrerine. 
 CARAMEL CAKE. 
 
 Whites of Teges, 1 cup of butter, 2 cups of white sugar, two- 
 thirds of a cup of rich milk, 3 cups of flour, 1 tablespoonful of 
 soda, 2 teaspoonfuls of cream of tartar. Bake in layers. Take 
 three cups of New Orleans sugar, 14 cups of sweet cream, 3 level 
 tablespoonfuls of butter. Cook to the thickness of candy and 
 flavor with vanilla to suit the taste. When nearly cold spread on 
 
 the cake. 
 
 Miss C. Mears. 
 MAPLE SUGAR FROSTING FOR CAKE. 
 
 Use maple sugar, or maple syrup, dissolve the sugar and boil 
 to a thick syrup, then boil the maple syrup till it is thick. For 
 two cups of the syrup allow three whites of eggs; pour the thick 
 syrup slowly in the whites beaten to a stiff froth and beat till 
 nearly cold. 
 
 Miss C. Mears. 
 WHITE SPONGE CAKE. 
 
 Mix 1 cup of flour with 1 rounding teaspoonful cream of tar- 
 tar. Add 1 cup granulated sugar, and when well mixed together 
 
 add the whites of 6 eggs which have been beaten stiff. 
 Mrs. Artuur M. Frerp. 
 
70 
 
 NEAPOLITAN CAKE. 
 
 Three cups flour with 1 teaspoon baking powder sifted in, 2 
 cups brown sugar and 1 of butter creamed together, 8 eggs 
 beaten separately and stirred into butter and sugar; next put in 5 
 heaping tablespoons grated cocoanut, next put in the flour and $ 
 cup sweet milk, then 1 pound raisins and $ pound chopped citron. 
 Bake in jelly tins. 
 
 Make batter in same way of 1 cup butter, 2 of sugar, 3 of flour, 
 whites of 8 eggs, $ cup sweet milk, 1 teaspoon baking powder, 
 juice and grated rind of one lemon. 
 
 Bake in jelly tins. Pile one on another alternately dark and 
 light, putting between this filling: Whites of 8 eggs, 4 table- 
 spoons grated chocolate and enough powdered sugar to make a 
 good icing. 
 
 Miss F. L. Parton. 
 MOLASSES GINGERBREAD. 
 
 Beat 1 large egg thoroughly in cake bowl, add 1 cup N. O. 
 molasses and 5 tablespoons of melted butter. Bon together thor- 
 oughly. Stir into 13 cups of flour, 1 heaping teaspoonful of ¢in- 
 namon and a secant teaspoonful of ginger. Last add a large cup 
 of hot water in which a little salt and a teaspoonful or soda has 
 been dissolved. Pour into a square pan and bake 25 minutes. 
 
 Mrs. Hovenrerie. 
 SILVER CAKE. 
 
 The whites of 9 eggs, 2 cups sugar, 1 cup butter, three-fourths 
 cup of sweet milk, 3 cups sifted flour, 2 teaspoons of Royal bak- 
 ing powder. 
 
 Mrs. J. C. Buxron. 
 FRUIT CAKE.. 
 
 One pound powdered sugar, 1 pound butter, 1 pound flour, 10 
 eggs, 1 une currants, well easier 1 pound raisins, seeded and 
 elnpret 2 pound citron cut in Ae 1 tablerner tal cinnamon, 
 a Pee mace, 1 teaspoon cloves, 2 wine glasses brandy. 
 
 Miss Buxton. 
 ALDERNEY CAKES. 
 
 One cup brown sugar, 1 cup butter, $ cup sweet milk, with 
 
 a a ” 
 
iat 
 
 a teaspoonful of soda stirred in, nutmeg, enough flour to make 
 stiff; roll out very thin, cut with cake cutter, and bake in a quick 
 oven. 
 
 Miss Jutta Tennent. 
 
 SOFT GINGERBREAD. 
 
 One pint molasses, 1 pint buttermilk, 3 eggs beaten separately, 
 1 cup butter, 2 cups sugar, 1 tablespoon soda dissolved in hot 
 water, 1 tablespoon ground ginger, 1 tablespoon cloves, nutmeg, 
 flour to make rather thin dough. This is enough for two meals. 
 
 Miss M. T. Brown. 
 GINGER SNAPS. 
 
 One cup molasses, 1 cup brown sugar, $ cup lard, sugar mo- 
 lasses, and lard, with 2 tablespoonfuls ginger, 1 teaspoonful cin- 
 namon, nutmeg, melted together, 1 teaspoonful soda dissolved in 
 4 cup boiling water, flour enough to roll, and cut in small cakes. 
 
 Very good. 
 Miss Jutr1a TENNENT. 
 
 WHITE FRUIT CAKE. 
 One and one-fourth pounds flour, 14 pounds sugar, 14 pounds 
 butter, 16 eggs, 1 gill brandy, 2 nutmegs, 4 ounce mace, 23 
 pounds citron, 2 pounds almonds, 24 pounds pecans, 14 pounds 
 
 conserves (white and green, no cherries). 
 Miss Exren B. PENNIMAN. 
 
 LEMON JELLY CAKE. 
 
 One and one-half cups of sugar, $ cup of butter, 3 cups of 
 sifted flour, 1 cup of sweet milk, 8 eggs and teaspoonful of bak- 
 ing powder. 
 
 Use for filling: One cup of sugar, 2 tablespoonsful of butter, 
 2 eggs and juice of 3 lemons; boil until thick as jelly and when 
 
 cold spread between the layers. 
 
 CHOCOLATE FILLING. 
 Two cups of sugar, + pound of chocolate, 1 tablespoon of 
 
 vanilla, 3 eges, whites; add when sugar and chocolate have boiled. 
 Mrs. Lovuiszs Swatn GRANT. 
 
ce 
 
 RIBBON CAKE. 
 
 Any cake batter preferred; bake two white layers, one rose 
 color, then make a yellow cake batter. Bake one yellow layer 
 and two black layers (use spice of chocolate for black layers), 
 then put the layers together with a cocoanut icing. 
 
 Mrs. Loutsr Swain Grant. 
 NUT CAKE. 
 
 Eight eggs, whites; 1 cup of milk, 2 cups of sugar, 34 cups of 
 flour, two-thirds cup of butter, 2 teaspoons of baking powder, 1 
 teaspoon of flavoring extract. 
 
 The filing: Four cups of sugar, 1 cup of cream or milk, 4 
 cup of butter; cook until nearly as thick as candy, add one pound 
 of chopped nuts. 
 
 Mrs. Lovisz Swain Grant. 
 HAMPTON GINGERBREAD. 
 
 One teacup of molasses, 1 of brown sugar, 3 of flour, 3 eggs, a 
 tablespoonful of powdered ginger and a teaspoonful of soda. 
 Itub the butter and sugar to a cream, beat the eggs light and add 
 them; then stir in the molasses, ginger, flour, and lastly the soda 
 dissolved in a little water or milk. Bake in a eake pan. 
 
 Miss Jurra TENNENT. 
 SPONGE CAKE. 
 
 One cup of sugar, 1 cup of flour, 3 eggs; nine eggs makes a 
 large cake. 
 
 Mrs. W. C. CarmicHast. 
 FILLING FOR CHOCOLATE CAKE. 
 
 One-half cake Baker’s chocolate, 1 cup sugar (full), 1 rolls 
 ego, 1 cup milk. 
 
 Mrs. W. C. CarmicHakrt. 
 WHITE CAKE, 
 
 The whites of 14 eggs, 1 pound white sugar, $ pound flour, $ 
 pound butter, essence of lemon. 
 
 Mrs. W. ©. Carmicnasrt. 
 BLACK CAKE. 
 
 Yolks of eight eggs, two eups of sugar, 1 cup of butter, 1 of 
 
 
 
73 
 
 sour cream, 4 of flour, 1 teaspoon soda dissolved in sour cream or 
 butter milk, nutmeg, mace, cinnamon, spice, lemon, raisins. 
 Mrs. W. C. Carmicnarn. 
 
 ALMOND CAKE. 
 
 Whites of 8 eggs well beaten, 32 cups sifted flour, 24 cups 
 sugar, # cup sweet milk, $ cup butter, 2 teaspoons cream of tar- 
 tar and one of soda sifted in flour. Beat butter well and add 1 
 pound almonds, blanched and chopped. Bake in pound cake 
 pans. 
 
 Mrs. J. L. Laxton. 
 CHOCOLATE CAKE. 
 
 Two ounces chocolate, § cup butter, 2 cups flour, 4 eggs, $ cup 
 milk, 14 cups sugar and 2 teaspoons baking powder. Dissolve 
 chocolate in 4 tablespoons boiling water; cream butter, add sugar 
 gradually, beating all the while; add yolks; beat well again, 
 then milk, then chocolate and flour. Stir in beaten whites care- 
 fully, add baking powder and flour with vanilla. Bake in greased 
 pan 45 minutes. 
 
 Mrs. J. L. Laxton. 
 SOFT GINGERBREAD. 
 
 One cup sugar, 1 cup black molasses, $ cup butter, $ cup lard, 
 1 cup milk, 4 cups flour, 4 eggs, 2 tablespoons ginger, 3 nutmeg, 
 1 teaspoon cinnamon, 1 small teaspoon soda dissolved in the milk. 
 Beat molasses, butter, lard, sugar and spice to a cream. Beat in 
 the yolks one at a time, the milk, the flour and lastly the whites. 
 Bake in two loaves or small pans. 
 Miss Erren B. Pennman. 
 
 CHOCOLATE CAKE. 
 
 One cup of butter, 4 eggs well beaten, 13 cups of sugar, 3 cups 
 of flour, 14 cups of milk, 2 large teaspoons baking powder, 1 
 small teaspoon vanilla. 
 
 For filling: One cup of grated chocolate, 1 cup of sugar, 4 
 cup of milk. Boil for about 5 minutes, when cool spread on cake. 
 
 Mrs. Baxter SHEMWELL. 
 
 COCOANUT CAKE. 
 
 v, " ‘iW ai 
 Yolks of 6 eggs well beaten, 2 cups of powder ed sugar, ~ cup 
 
 : 
 
74 
 
 of butter, 1 cup of sweet milk, 34 cups of flour, whites of four 
 egos well beaten. bake in jelly pans. 
 
 For icing: Grate one cocoanut, beat whites of two eggs, and 
 add one teacup powdered sugar; mix thoroughly with the grated 
 cocoanut and spread between layers. 
 
 Mrs. Baxter SHEMWELL. 
 
 ORANGE CAKE. 
 
 Two-thirds cup of butter, 2 small cups of sugar, 2 teaspoons 
 baking powder, 1 cup of milk, 3 small sups of flour, yolks of 5 
 egos. Bake in jelly tins. 
 
 For filling: Whites of 3 eggs beaten to a stiff froth, the juice 
 and grated peel of 1 orange, sugar to taste; spread between layers 
 with white frosting on top. 
 
 Mrs. Baxrrr SHEMWELL. 
 
 DIXTE CAKE. 
 Five eggs, 2 cups sugar, # of a cup of butter, 5 cups flour, 1 
 cup sour milk, 1 teaspoonful soda, 1 eup of blackberry jam. 
 Flavor with cinnamon, spice and nutmeg. to be eaten with sauce, 
 
 Miss E. E. Meares. 
 GINGER SNAPS. 
 
 One cup brown sugar, 1 cup butter, 1 eup molasses, a table- 
 spoonful of ginger, 1 of soda, pinch of salt. Stir butter, sugar, 
 and molasses together, heat until near boiling, dissolve soda in a 
 little water, stir into the mixture. Into four cups of flour stir in 
 the ginger and pinch of salt, then the hot molasses, roll thin and 
 bake. . 
 
 Miss E. E. Mrares. 
 FRUIT CAKE. 
 
 One pound of flour, 1 pound butter, 1 pound sugar, 6 pounds ~ 
 raisins, 8 pounds currants, 3 pounds citron, 1 teacup molasses, 12 
 eges beaten thoroughly and separately, 1 teaspoon soda, 4 pound 
 candied orange peel, $ pound lemon peel, 1 ounce cinnamon, } 
 ounce cloves, $ ounce mace, 2 nutmegs, 2 gills brandy, 1 pound 
 almonds bleached and eut fine, 1 pound pecans eut fine. Bake 4 
 or 5 hours. This will make a very large cake, 
 
 Miss Eten B. Pennran. 
 
15 
 
 “SISTERS” CAKE. 
 live eggs, 4 cups flour, 1 cup butter, 2 cups sugar, 1 cup sweet 
 milk, 2 teaspoons baking: powder, flavor to taste. Bake in layers, 
 measure flour after sifting, heat flour, cream butter and sugar; 
 add beaten yolks, then whites of eggs, well beaten. 
 Miss Fanny Buxton. 
 
 JELLIES. 
 HUE RUE SELLY: 
 
 Put half a box of gelatine to soak in half a pint of cold water; 
 dissolve in a pint of boiling water; add the juice of 8 lemons, 3} 
 of a pound of sugar and strain. When it begins to set, put a 
 layer of sliced bananas, then a layer of jelly, next a layer of 
 sliced oranges, another layer of jelly, a layer of peaches. The 
 last layer should be jelly. .The peaches ean be canned or fresh 
 according to the season of the year. 
 
 Mrs. Cas. A. Moore. 
 RHUBARB JELLY. 
 
 Rhubarb boiled and strained through a colander. To 1 pint 
 of this add a scant cup of sugar, also add + of a pound package of 
 gelatine. When nearly stiff add a quart of sweetened whipped 
 cream. Mrs. Moopvy. 
 
 COCOANUT JELLY. 
 
 To 10 pounds of fruit on the stem add 1 quart of cold water 
 (after washing), and boil half an hour. Drain through double 
 cheese-cloth tied over a stone jar. To every pint of juice allow 
 1 pound of granulated sugar and boil five minutes, then strain 
 again into glasses. The drained currants may be boiled again 
 with half the quantity of water, 20 minutes; drain and squeeze 
 slightly, add sugar in same proportion as before and boil. This 
 makes a less clear jelly but is very good. 
 
 Mrs. Hovenrerine. 
 
 LEMON JELLY FOR TART SHELLS. 
 
 Boil to a thick jelly 4 beaten eggs, the rind and juice of 3 
 lemons, 1 pound of sugar, + pound butter. | Miss Buxron, 
 
PUNCHEON JELLY. 
 One-fourth box gelatine dissolved in $ cup cold water; add $ 
 cup hot tea, + cup sherry wine, one-third cup of sugar, } cup 
 
 cold water, juice of 1 lemon. Steam and set on ice. 
 Miss Mary ‘Laxton. 
 
 COFFEE JELLY. 
 Soak 4+ box gelatine in + cup cold water, 4 cup strong coffee, 
 4 cup sugar, 1 cup cold water, 1 teaspoon vanilla. Pour hot 
 
 coffee over gelatine, add other ingredients, strain and set on ice. 
 Miss Mary Laxton. 
 
 ORANGE JELLY. 
 
 One-fourth box gelatine soaked in + cup cold water, cup 
 orange juice, one-third cup sugar, 4 cup boiling water, juice of 
 1 lemon. Pour boiling water over gelatine, add other ingredients 
 and strain. 
 
 RESTORATIVE JELLY. 
 
 One-half box gelatine soaked in 4 cup cold water, 1 eup port 
 wine, 1 tablespoon gum arabic, 2 tablespoons lemon juice, 3 
 tablespoons sugar, 4 cloves, 1 inch stick cinnamon. Mix all to- 
 gether and dissolve by setting bowl in pan of hot water on stove; 
 strain and set on ice till congealed. Cut in blocks. 
 
 MS PATO: 
 FRUIT JELLY. 
 
 Three quarters of a box of Cox’s gelatine, 3 lemons, 3 bananas, 
 4 oranges and a grated pineapple or white California cherries. 
 Dissolve the gelatine, let it get cold, peel and slice bananas quite 
 thin; take only the pulp and juice of lemons and oranges, add 
 grated pineapple or cherries if you wish. Put a layer of each 
 until (the mould is full. Set on ice. When stiff serve with 
 whipped cream. Mrs. Arrnur M. Fretp. 
 
 WINE JELLY. 
 
 Dissolve 1 pound granulated sugar in a bowl with 1 pint hot 
 water; when cold add 2 ounce package C Jooper’s gelatine and let 
 stand 1 hour. Add 2 pints boiling water, and when thoroughly 
 “mixed add 1 wineglass of wine to which has been added a table- 
 spoonful of brandy, the juice of two lemons and 1 orange. Strain 
 
a 
 
 through flannel, put in mould and place on ice to cool. Make the 
 
 day before using. Mrs. Arruur M. Frecp. 
 PLUM MOULD. — 
 
 Soak # pound French plums, (the best prunes are so called), 
 in $a pint of cold water for an hour or so. Add 5 ounces white — 
 sugar to it. Soak 4 an ounce gelatine in 4+ pint of cold water 
 also for an hour. Mix all together and boil 5 minutes, stirring 
 all the time. Stone the plums before weighing or soaking. The 
 plum water and gelatine water goes in also. Boil 5 minutes, after 
 it has come to a boil, serve with plenty of cream. 
 
 Mrs. Cras. A. Moore. 
 
 CONFECTIONERY. 
 CREAM CANDY. 
 
 Jour sups of white sugar, water enough to moisten the sugar, 
 butter the size of an egg, two tablespoonsful of vinegar. Let 
 cook till a thick syrup, and begins to string, then pour into deep 
 dishes and let it cool so you can put your fingers in it. Then 
 stir it until it becomes hard enough to mould with your hands, 
 then knead it and then make it out with nuts. When you begin 
 stirring the candy put in a little vanilla. 
 
 CHOCODATEY CANDY: 
 
 Three pounds brown sugar, enough milk to moisten the sugar, 
 4 cup of chocolate, grated, 4 cup butter, and a little vanilla. 
 Let it cook till it is a little hard in water, then take it off and beat 
 very fast, till it is very thick and then pour it out in pans to cool, 
 then cut in blocks. 
 
 CARAMELS. 
 
 One-fourth pound of grated chocolate, 1 pound of granulated 
 sugar, one-eighth pound of butter, 1 cup of milk; cook until by 
 running the spoon through you can see a little of the bottom; add 
 a teaspoonful of vanilla, remove from the fire and beat until very 
 stiff. 
 
 NUT CARAMELS. 
 
 One cup sugar, $ cup of water, $ cup of nuts; cook until it 
 
78 
 
 hairs, then stir until it sugars, then put on a board, roll out and 
 cut into squares. 
 Miss May McGontnete. 
 
 HICKORYNUT OR PECAN CANDY. 
 
 Two cupfuls sugar, $ cup water. Boil until thick, or until it 
 will brittle when dropped into cold water. Add the grated rind 
 of 1 lemon and stir in one cupful of nut meats. Pour into a pan 
 and when cold cut into squares. 
 
 Miss Cuampion. 
 
 CREAM WALNUTS. 
 
 The white of 1 egg, with an equal quantity of water. Stir in 
 enough XX XX sugar to make a paste; knead like bread, on a 
 marble slab. The grated rind of one orange should be added be- 
 fore thick enough to knead. Take small pieces of the paste, roll 
 into balls, and flatten, pressing halves of English walnuts on 
 each side. The same paste makes filling for figs or dates. 
 
 Miss Crampton. 
 
 BEVERAGES. 
 FRUIT PURGE 
 One-half dozen lemons, juice of 1 orange, 1 pint of unfer- 
 mented grape juice, slices of oranges or whole strawberries, 3 
 pints of water and sugar to taste. Serve with cracked ice, 
 Miss F. L. Parron. 
 THIBETAN TEA. 
 Boil a teacupful of tea in a pint of water ten minutes, adding 
 a heaping dessertspoon of soda; put this infusion into churn with 
 1 pound of goat’s butter and a tablespoon of salt. Churn until 
 thick as cream. Vouched for by Mrs. Isabella Bird Bishop as 
 drank by the “quality” of Thibet and thought to be a delicacy. 
 | Mrs. Hoveurettne. 
 MARYLAND EGG-NOG. 
 
 Twelve eggs, 1 quart cream, 8 tablespoonsful pulverized sugar, 
 
 1 pint whiskey or brandy, 4 pint Jamaica rum, 4} nutmeg grated. 
 
 Beat up the yolks with sugar for half an hour, add to these the 
 
ay) 
 
 liquor and nutmeg. Beat up the whites of 8 of the eggs, add a 
 little sugar and put half in the mixture, after adding the cream 
 very slowly. Put the other half of whites on top. This keeps 
 for days and improves with time. 
 
 Mrs. James G. Marri. 
 
 BLACKBERRY WINE. 
 
 Three quarts of juice to 1 quart water. When mixed add 34 
 pounds sugar. Clarify with a teaspoonful of cream of tartar, 
 stirred in white of 1 egg, well beaten. Skim the wine every day. 
 After 10 days strain and bottle. Fine. 
 
 Miss Buxton. 
 
 BLACKBERRY CORDIAL. 
 
 To 2 quarts of juice add 1 pound sugar, $ ounce nutmeg 
 
 > °) 
 ounce pulverized cinnamon, + ounce cloves, + allspice. Boil all 
 together a few minutes; when cold, add 1 pint best brandy. 
 Miss Buxton. 
 TEA PUNCH. 
 
 Three pints sherry, 1 dozen lemons, 3 pounds sugar, 1 cup 
 green tea, 12 cups water. Pare lemons very thin and pour the 
 boiling tea over the rinds. Squeeze lemons over the sugar and 
 add to the tea when cold. Add water and sherry and serve with 
 erushed ice. 
 
 Miss Exrxten B. PEnnIMAN. 
 
 EGG-NOG. 
 
 Beat the yolks of 12 eggs with 14 cups of sugar until very, 
 very light. Pour in gradually $ pint French brandy, 3 pint 
 Jamaica rum, 2 sherry glasses maraschino and a little nutmeg. 
 Add 2 quarts of cream, whipped very stiff. Beat the whites of 
 the eges with a little powdered sugar until very light. Stir half 
 into the nogg and heap the rest on the top of the bowl with a 
 sprinkling of nutmeg. 
 
 Miss Erren B. Penniman. 
 BLACKBERRY CORDIAL. 
 
 One quart juice, 1 pound sugar, 4 ounce grated nutmeg, 4 
 ounce cinnamon, } ounce allspice, + ounce cloves, 1 pint brandy. 
 Boil all the ingredients but the brandy for 15 minutes, skim- 
 
80 
 
 ming carefully. Add brandy and set away to cool. When cold 
 strain and bottle, sealing the corks. Put the spices in a bag. 
 Miss Exiren B. Penwniman. 
 
 STRAWBERRY ACID. 
 
 Put 12 pounds of fruit into a jar and cover with, two quarts 
 of water, acidulated with 5 ounces of tartaric acid, let it stand 
 48 hours; then strain, and to each pint of clear juice add 14 pints 
 whole to be a cold process. 
 of sugar; stir until dissolved; bottle and cork tightly. The 
 
 Mrs. W. C. CarmMicHakt. 
 
 KOUMISS. 
 
 One quart fresh, warm milk, 2 tablespoons sugar, one-eighth 
 cake yeast. Dissolve yeast and sugar in a little of the milk, mix 
 all together, and bottle immediately, in strong, air tight bottles. 
 Keep in warm place over night then put on ice. Ready for use 
 in 3 days. 
 
 Mrs. N. W. Girpwoop. 
 
 MARSHMALLOW PASTE. 
 
 Soak 4 pound gum arabic in a pint of water, until soft; add 1 
 pound confectioner’s sugar and stir all together (in a double 
 boiler) until thick and white. Try in water as soon as it thickens: 
 if it foams a firm, but not hard ball it is done. Remove from the 
 fire and if you wish inflated or spongy paste beat the whites of 
 two eggs and stir gradually in the paste. Flavor with orange 
 flower; pour into a pan covered with corn-starch, when cool cut 
 into squares; pack away in confectioner’s sugar until wanted. It 
 will dry and harden in a few days. 
 
 Miss CHAMPION. 
 CHOCOLATE GANDY si2 | 
 
 Three pounds brown sugar, enough milk to moisten the sugar, 
 $ cake of chocolate, grated, 4 eup of butter, and a little vanilla. 
 Let it cook till it is a little hard in water, then take it off and beat 
 very fast, till it is very thick, and then pour it out in pans to 
 cool, then cut in blocks, 
 

 
 eet et 
 
 rye 1 y 
 

 
81 
 
 CARAMEL. 
 
 One and one-fourth pounds white sugar, 4 cake Baker’s choc- 
 olate, 1 cup milk, butter size of an ege, teaspoon vanilla. Melt 
 chocolate, sugar and butter together, then add milk. Boil until 
 thick, about 20 minutes. Add vanilla as you remove the saucepan 
 from the fire. Pour into buttered plates. 
 
 Miss Exren B. Pennmran. 
 EVERTON TAFFY. 
 
 One-half pound sugar, 2 cups boiling water, + cup vinegar. 
 When almost hard (after trying in water) add piece of butter 
 size of an egg and flavor with vanilla. 
 
 Mrs. Cuarrtes F. Penniman. 
 
 CARAMET. 
 
 Four cups brown sugar, 1 cup milk, 1 cup butter. Cook slowly 
 until when put in cold water it pulls. Stir while cooking; when 
 done add 2 teaspoons vanilla. 
 
 Miss Exten B. Penniman. 
 
 CANDIED NUTS. 
 
 One pound granulated sugar, 4 cup cold water, 1 tablespoon 
 white vinegar, teaspoon vanilla. Boil until it hardens in water. 
 This will candy about one pound of nuts. Dip the nuts in the 
 eandy quickly. 
 
 Miss Etten B. Penniman. 
 STUFFED DATES. 
 
 Take the pit from the date and fill the hole with finely chipped 
 
 English walnut meat; soak in wine and sift fine sugar over them. 
 Mrs. Hoveuretine. 
 
 MISCELLANEOUS. 
 BRINE FOR BUTTER. 
 
 Two quarts salt, 1 ounce white sugar, 1 ounce saltpeter, pow- 
 dered and mixed. Work well into 1 pound of butter 1 ounce of 
 this mixture. Pack and cover tightly. Butter must be well 
 mashed first. Will keep a year. Miss F. L. Parron. 
 
82 
 
 MADE MUSTARD. 
 
 Two even tablespoonfuls dry mustard, 1 teaspoonful salt, 1 tea- 
 spoonful white sugar, 4 teaspoonful pepper, 1 teaspoonful olive 
 oil. Add vinegar gradually, and beat until like cake batter, then 
 beat 5 minutes cooked together. This will keep for weeks. 
 
 - Miss Crampton. 
 
 JAPANESE CLEANING FLUID. 
 
 Four ounces ammonia, 4 ounces white castile soap (shaved), 
 
 2 ounces sulp. ether, 2 ounces alcohol, 2 ounces glycerine. Dis- 
 
 solve the soap in 1 quart of water over the fire; add 5 quarts 
 
 water, and when cold put in the above ingredients. Tightly | 
 
 corked in bottles the fluid will keep any length of time. If.too 
 soapy when used, add a little water. | 
 Miss CHAmMpron. 
 
 FLOOR OR FURNITURE POLISH. 
 
 One pint raw linseed oil, 3 pints spirits of turpentine, 2 table- 
 spoonfuls alcohol, 2 tablespoonfuls strong vinegar. Mix in order 
 
 given, and shake thoroughly before using. Apply with canton 
 flannel. | | . 
 
 TO REMOVE MILDEW STAINS. 
 
 One quart of boiling water poured over 2 tablespoonfuls chlo- 
 ride of lime. Strain and pour over the mildewed article, and 
 cover it close for 10 or 15 minutes; lay the article on the grass 
 and bleach for one or two hours. Then rinse thoroughly and if 
 stain not removed repeat the operation. 
 
 | Miss CHAmpIon. | 
 GENERAL HINTS. 
 
 When not dissolved in hot water, always sift soda through a 
 fine sieve. \ 
 
 Sugar for fried cakes should always be dissolved in the milk 
 to prevent the cake from absorbing the lard when frying. 
 
 To prevent photographs curling: Three ounces glycerine, 4 
 ounces alcohol, 1 ounce soft water. Dip the photographs lightly 
 in this and dry between blotters. : 
 
 Miss CHAMPION. 
 
83 
 
 Weal En WAS OE ROM “COUNTRY = HOMES” THAT 
 WILL NOT RUB OFF. 
 
 Fill a barrel about half full of water, put in 1 bushel unslicked 
 lime. When slacked, add more water, wrain through a fine sieve 
 and add 10 pounds Spanish whiting, 17 pounds salt, and 12 
 pounds brown sugar. 
 
 Mrs. N. W. Grrpwoop. 
 SUGGESTIONS FOR DECORATION AND GARNITURE. 
 
 In strawberry time a pretty effect is by laying a red carnation 
 beside each plate. Fill a low basket with strawberry leaves and 
 berries for a center piece, and at the corners have crystal dishes 
 heaped with berries lightly powdered with sugar. 
 
 Berries of the largest size can be served in Chinese saucers 
 putting the cap in the center filled with sugar. 
 
 Another dainty device is to prepare an ice case, filling the hol- 
 low with the following mixture: To the juice nf half a lemon 
 add a cup of berries and rub through a sieve. Whip a pint of 
 thick sweetened cream to a stiff froth, adding the fruit pulp 
 gradually. Pile on this a quart of berries and cover carelessly 
 with vines and strawberries. If cracks come in the ice block 
 while hollowing the cave, tuck berries on the stem and sprays of 
 the vine in them. 
 
 Mrs. Hovenretrna. 
 
 GREEN DECORATION. 
 
 For a housekeeper who owns green and white china the spring 
 luncheon ean be made a beautiful affair. Have for a centre piece 
 a square of lace over green silk or satin. On it place a low basket 
 enamelled in green and filled with damp moss, arrange in it 
 loosely great masses of white lilacs with some of their tender 
 green foliage. At each place have a bunch of white violets with 
 tiny ferns or a spray of smilax. Carry out the spring color by a 
 menu having a touch of green in every dish. Grape fruit on 
 lettuce leaves as a salad, lamb chops on a bed of watercress, the 
 fish course served in moulds with the edges coated with white of 
 egg and dusted with finely powdered parsley. Pistachio, russe 
 and strawberry confections for dessert. 
 
84 
 
 Nothing is better for adding color to the garnishing of dishes 
 than hard boiled eggs. Chop the whites separately and rub the 
 yolks through a wire sieve to form a feathery powder. Chopped 
 beets give you red, carrots a fine orange, parsley a brilliant green, 
 and lobster coral washed, dried and powdered a beautiful pink. 
 The decorative value of thin slices of tomato alternating with 
 Saratoga potatoes is of special use in meat courses. In making 
 cream sauce, a pretty pink or red can be obtained by vegetable 
 coloring matter, or a few drops of cochineal, or instead of 
 chopped parsley, use sprigs of it on top of timbales or other 
 moulds of fish or eggs. 
 
 Mrs. Hoventetrine. 
 
PAGE 
 SOUPS 
 E28 ONLI 888 GI OE a reared 
 EO LA 6 oy 6 ae hie 6 
 MM 0D. eyes aye so ss Sdeceis 8 Wh) wl aiele slaw tide 3 
 PoaeeereE ernie: CONSOMME....... vk aa lac Le ese Se eae 5 
 21) OSGI ¢ SONA eae ee re a rr ae A 
 (PAT SOE 2, CCE ea 4 
 et en fo oes eels i ew egg ar eae oe veh 7 
 CEU. on ds gi salt Ch mo t 
 CD a so oka ERIS a 5 
 hoa, REC. Le) ll i ae ae ar 7 
 | pe scunp tars. oh [IBS Lana RSS ao en ast eee 6 
 [OSCE JEATIE: GEG ee 6 
 eee eotebiack Bean: 25. evn ele wee tla seine 3 
 Coceta, GREAT Io Ger ac ae ani arn ers Stara 5 
 ae ee eee all atatee Pad eae ele ene 5 
 PA LOGd ss. Pr 9s eye 3s al OE ats ey 2 Ne 6 
 BereeetteM CY CANIM Ue eth ac.) - foal ei ghs’ <Any adel a abe’ Sober web ie dete 3 
 SHIITES DUIS ERE. O5 FA Mi a eae in Naor a Pr Clann: Fh erga 3 
 VAST OS es ul ee Rn See er eRe oP er Se 5 
 FISH 
 
 «UNH TSU cit eather ae Per Miata Piaticy Ot. feral rte 8 
 SELB: ROBT Reatiay Aeh i een Oh aba ae ha ee AT Si) eRe 10 
 LV USEAUS boty he OREM Ee gee neat rier DO UE ae Bae Puree yt A AB re 8 
 BES GINO Fi ae wt Are Pe ee he apne eC eas Voce, areas wil 
 US/EL, Tei NEMAYE TOs ok cara nt Mre Las ePncure gale he Ie sear rie oar i 11 
 Tegel Bees item Pane: Biever Saar sts tare ae SESS cate NEE 10 
 So keumnip ie: TEAM ES pao Reade ee eae Oates. DORR ERS Oana ree 10 
 “Lomi Mees (id RI Seo 9 a rachoie cunctrbt ued baa aac a 13 
 Lobsters, a la Newberg, Delmonico’s..... er ae We eeeres 12 
 Oysters..... se PSE ORCC TON eT eo va IO ton 8 
 Oysters, a la Bhpilethie Bak Se A) RS PRE LD TEA Sha 9. 
 
 OTRO RCE ae Baten par an etch FOC ee COE Ut. Ar eo Hen 108: 
 
Oysters; minced...<....c7s PPa) aes oe 9 
 Pigsin ‘Blankets’... 22°. 0 ae eee 13 
 Asheville Newburgh x. 90 5.4 .ite faeee ee oe eee 13 
 seallop of Oysters and, Macaroni. iets es eee eee, 14 
 Putts, fish’ 2.0.05 2300) eee 10 
 Roe Sauce for*Shad :. 7). sf. eee ener Re are 12 
 Salmon, creamed’, ... .y). + Coen tee eee ne ene rie 
 Salmon, Cream xe + +X x50 eee a er 10 
 Salmon, croguettes. ......0 1. .: Geen eee nee eee oreo 12 
 Salmon or Halibut Steak. . > eee ee wien eee eee ) 
 Salmon or Halibut-a L/Italaamyee eee ee ee 12 
 Salmon “Loatec aus Slate yo eee ol 
 Salmon Rolled with Oysters, ¥2 eee een et ee 10 
 Saucerfor: Fish y's (shee 0 65 ve ee eee ee 11 
 CHICKEN. 
 Ghartreuse sia). ss) a 2 er a dts 
 Croquettes 00. sae SS er 15 
 Croquettes 00.0.0. Sens ye dle en 16 
 Croquettes. 0.02 5i..5 iio)! vale 
 PORK. 
 Deviled Ham.:.....5.. +... 5) +) 16 
 Hxcellént Sausage Seasoning. > «(anya a ea 18 
 fosCure Hams. i535 03. +55 Eee 18 
 Eimladelphia Serapple: ...'.. 4 aaa 14. 
 BEEF, 
 Beef Loaf... se. 0. id de 16 
 Brown Mince of Meat. ... ...¢.,gnee er 16 
 Brown Hash. os. 2.3. fe. 314 ee 15 
 Vorned and Dried Beef Tongnes, |). aye eee ak 
 Hricaseé of Dried Beef... +...) 120... 1 eee 15 
 Nweetbreads.. 4.) 0... ...5) tases 14 
 Stewed Tongue and Raisins...... MM re ae 18 
 Do Boil Corn Beef... 21. 2.5.50.) 1G. 
 To Pickle Beef oc.) oy. oe rr 18 
 MUTTON. 
 | Mutton Chops en Papillote........ 42. 2. 14 
 
 dellied Veal cecil) ecco wel rr 16 
 
SALADS. 
 chef) CaS SAN oy al Se Ca ac ae ne oo He) 
 TCE ADRS co An AG Uns Ag ge a 20 
 CHEN rh Ps es ee Meee cea ke Aer Gat 21 
 2 TNL 2792 oo A a st 19 
 Piresmpmior law, Lettuce or Celery..... ....5)...05. 20 
 RETIRE ea gC a a aa AR 20 
 ase 6 let ae ie ec eae a 22 
 BR OMIDTOSSINO Poe. a lees se welds beets a a ee ae 19 
 ee Area oe ne a gk blog ee 22 
 os LLB RRA lo aca te eae 19 
 SS oH I. IS aI ea pe ri co a A 21 
 Ne ee eis nk wee a but ce eee 21 
 VEGETABLES. 
 ene are RP AKC ce ys, scre Ma vile oo He we sibs ees 23 
 RPP C Crees 9 Yan. ine eke we eek ge ek ee 22 
 er Oe ee ey her cuss eo aly 6 sony le te we as 23 
 ren ee ee 27 
 LS SUOES 00 1 Re a er AS cag yore: eR 25 
 OSU, CREM OG [eth ane ere mere ne SRA 24. 
 orca... 1D Wetn VES) a ea ie ae Ot re ama 23 
 Me erate (eee fmol r rs fo he obke Pale, oe wlan sates 25 
 iepratocewmitiede trench fashion). .%. .:. .< .cc ves ies sere eve 25 
 1 OCU HELVS CaS. SLEW ERSTE eg ag ae ae el ae eee Yor aha 26 
 ee ME CUR, oe fee cory 2 ites onsets ss oprh rar eke 26 
 Str Oc OM UTSLGAI sy. s eee ou Bias oc honr ttop oot ageae we shea ets 26 
 [CR PAROESL, CLAD MIST) BO pale MEER ue SLD 9 hc cen eranian ly PIE east 23 
 OLE LTE ee aaa te carn eh a re en gah nme ae Buia 23 
 Reece mel OW OCTOC .1c¥ iS. ave or style tres eps OOM Rice eae ened 24. 
 eeeIaeOUA har UU CTL orl, oles. t eet act Pen ae ieces BUEN. wi afte 24 
 Serer LOCOS SUELO fes ry teres Wats «3 <5 EPP ty vere Ns.) oe “sesame eee 23 
 . EGGS 
 | ers mtaligenict FAR age Bo seal 2 te aa Neg er oa 27 
 TC GAER GRE a fe ee Aad pea ke, “OA ea ay as Pie ee. eee a ee 27 
 “INSTINCT aos SR sa och ie he ee Mamet tity oer ere A 2 29 
 Me Od Renee vaicg te eee a as | Cm RC eee tee 29 
 1 Yen LEME ii, dale oi eee CORES to ROE Aan ANC ates COMPLE RAS bs See 28 
 ere erin SH eLIS ase it oe ans ay lavgncge cxtven eeeae Rage dP aire 29 
 
 Keges, in eream sauce bile se 6.10 (@ CLO (S06). e, 6 9) 819% oh S60. 8, Ol et eet et ell oer 6 site 28 
 
PAGE. 
 Meringtiedis. esac n5 aia Yes aceon ee gs ee 29 
 Omelette; baked ss 1.20 Ac 07 dames eens eave eee 28 
 Omelette; fruits. 0. tas ke eee ep eee wee 29 
 Omelette; hams 555) 2 5 1. eee eee ee ee 28 
 Pickled ¢y 5.90 0.000. ts eee Ree uhien Gee ere CA pe 30 
 HEELS ABA AA MPM a Fis A Rah Mi Si ee oat 28 
 Tomators s5c6 ti. 66002 ee eee 27 
 CHEESE. 
 Cheése Hg g's. ieee is'+ vs oa ee a 30 
 Cheese Fingers..... .. an + ELAINE, -, Met tay eae 30 
 Cheese Fritters? ...:. 54-2 cat epee ea meee ee OAR cies 6 30 
 neese: Mixture. *5...¢. 5.0.3 (ye eeie amen eet en ere 31 
 Cheese: Relishs.2).%... 2) .)s 3°) hee ee 31 
 SAUCES. 
 BACIG HOW per au tote eer PS hip ea ed Seber oe 32 
 Brandy or Soyer’s.2.'..). 2a ae ee 34: 
 Ol Nil PE ERM yc oA aa ds oo 31 
 OTedm ces ke ne 31 
 Cucumber. ..0% 48.091 .3. Le 31 
 Eee Sauce for Fish or Boiled Mutton. eae eee 32 
 OFEEN. ks eee ae Hee 4 Se 32 
 Hard... oe oye hs ede pe oe 32 
 Lemon Cheese Cake... 2.1... . saya nets aa eee 32 
 Pudding. oe a Sh a 
 Brot Pudding... 072...) >. 33 
 Pudding Sauce (without cooking)). js seen ene 33 
 Terrapin... 2... 0, peas Fe 32 
 Whipped Cream... . 3.55.0 es 33 
 Wiese... a. Se eer 33 
 PRESERVES. 
 Scotch Marmalade. ..2.°..s 4). .0u0, | 34. 
 Lomato Marmalade... i... .V<. + «ae o4 
 Tutti Frutti Preserves (without boiling)..-..... ....... 34 
 PICK AGES: 
 Bordeaux Sance. . 4.5. ....c.0a0 5, Sale 35 
 Gabbage Purple. ..% 64.000. 5.0) oe 38 
 Wabbage, Pickle 2). 08 col We os ee rr 38 
 Chow-Chow....... 37 
 
 i ee DME DR ToT ch A Ad 
 
Chutney... 1s x OS a eB orcs eo res 37 
 Py AC, ee els e's Pavel ala’ bie, b ovebel one aT 
 1S O87 EFM Rae 39 
 Se NCCU i cl tien eh as ee ec cele Nee 38 
 eee Breer el ickled ... te te oats sere eb ke eels eee dw ahs oo 
 SMAI eee eee eer esha ae aay, AMS, ve coos, othe 2 ober gi 39 
 eee ICKICK occ. 5 2h sn cok foelehe ee osha eesee MP nasi: 
 oy cer el eo -cg re ee Fungal ae oe 39 
 SUPPORT. es ope iv ele vi pata e 0s ee Cet a 36 
 Sele he a Perea eb ee! eres 36 
 ote 01S em a oe rie Peet ed that 38 
 GIG ie yaels vced Soo oo Be acggseN 6c seve aus 38 
 BU. oC OSLOSVL SS hie a pS ga 36 
 (ce Testa! 1 PINGS ey i a Tee 5 
 EO ICI yt, ooo soe) eis nde oie Mees ohare pews 36 
 co a Paul? IES el eg Se 0 EAS Ne a a 3 
 bhi AD ebLSCULT sR TG, 
 
 Ibetten Discults.,......)...: eas RP haere re eeed Rey Pea 4] 
 ee Ore (imeem ie hs oe Saat gtegateh Gace Ow lge 44 
 Buns, New Zealand....... a tT Rea es ore Pe At 
 PM PUI cs scp sce aoe oe, vijene a 74 tote eo tape 46 
 Peereeeomlolommopryeast, Light... a. sc cege ots 0 oko poole 45 
 Tio) STG) RHIC i ioe a ae er ee cel 40 
 (0 Wily, LPROTEA oa) ol MIP ytaa Baio ee DU are arn eRe aan Pama A 40 
 Pre MCC OS fen oes A lta teehee et als EU og aoe a ENG A5 
 “inne JEQRe te cert ieimaraias Riana teh gern basa brn A oe aielin diene 43 
 | C8 (CHRIS eed BERT Rg Note oc Pay Ole ettinet ar einer hr 49 
 Me GemmTTC TT eLCOn ONG tefl sroocis ol Pirie eave cecal Weer ev cee Weyer ee ae 43 
 Nee eI er Cs GOL beet Serr is, cola, Voc hed e tests SHARE ete a eae 43 
 Pare PiLUCY ts sn. ULOD mantirs Oe Act codes Gene ote Ne eee co one ake 44 
 ica SRS Vell Reng Fae Deke pA ey Sere tere el See WO Soe 42 
 EME CARE RUS te core See ears. | Sra ceo < Coote Sete Sha Sg noe 41 
 EATS rerins tt ten he a aren hs Deen ct ol Ree ace ees 49 
 cosh Mag DEN eR Aastra 3 6s 4 Oe ne a are Caren rae ete Rt 42 
 ‘Lar aN Wea Beat Rie adie SON 1c he rare Nine, a OP Ertneey Putte oe 42 
 AUER ABENS ES SOTWOMSE OT Aa iS oc hte Seika ant Rehan 8 fob ea EER 41 
 TE a AT or OWE ae le aR 0 de nh es Wn op 4G 
 TER se, SESWE TER 09 6 REUNION Oo ihe ay i: Bar naira ote tect is Ure ainae a 44 
 
Sally Lummis? 5) 940240.) G5 eee ee 43 
 Saturday Night Bread. < ...4/:s gern ane a 42 
 Seones for Tears... «.2. 2.2 oe pee ee 41 
 Toast; Malk: 2.0)... 52.00. 2 et 46 
 Toast; Snowflake...) .\.:.° 4.0 ieee eer ee 47 
 Wattles,-heht ag air... Soe eee ae ene ee 40 
 Wattles se fs S55 ke shes wiv lot aes Ee vn 41° 
 ICES. 
 Banana Tee’Cream?.... 2.09% eRe Tk a PREP 58 IG, BN eo 49 
 Cate Frappe... et 6. sx os» ae ee 47 
 Caramel ‘With Nuts... 0 5: Seen eee ee cer AD 
 Cottee Custard “Frozen «. )\. 5) eee eee 47 
 Fruit Tee. i dae 49 
 Green: Gages Frozen... ).. Se eee ee AT 
 Lemon Sherbet... .i/:... .... 2 steer aS 
 Milk Sherbets.0. 2 20.5.0. 5 7 48 
 Orange Snow. <3. 1 ts «see 48 
 Strawberry Ice Cream... .\...\.))ne eee 48 
 Vanilla Wee Cream i. ta:< 4-1< see 48 
 PLAIN AND FANCY DESSERTS. 
 Apple Dumplings Rufiled. 7. . \ciguneieene ee ee 53 
 Apples Scalloped:...... <2) 0 50 
 Bavarian Cream: . 5... 4 <) eee 57 
 Bavarian Cream Chocolate, > . a's ane en 49 
 Blanc Mange. ..°...0. 1... 55 
 Charlotte‘Russe..’7. 24, =... 56 
 Cheese ‘Pie... ai.) 21 50 
 Cocoanut Sandwichés..... .) 5.) (oa 53 
 Custard, -baked.....:') 0.2) rr 52 
 Custard, milk. 2. 3: 202) Bi re PR Ane 55 
 Custard, meringtie. {.. 0.11.2... 54. 
 Custard, cup. 2.002) .c) 1 54 
 Custard, Jelly... 20.2. .0.0. (3 54 
 Custard, Jelly... 0. A 55 
 Devonshire Cream... 0. 0.0.) 22 Dal 
 Devonshire Cream...) °./.). <2, er 56 
 Hog Cream. 8.0. oo ee oO ee 54 
 
| Se O1S IAIN. 2d as eae ieee a pel te are ae OE 51 
 eee ade narloties.o et ee tee Se a 53 
 Be eM Wie rte Ses NS Ne we ene Oa Ana aan RA RE 5D 
 ee Pee ee eee wise pk cee a wees 51 
 TCO Secs Sete ee cle we sos BN ince ee aan: 57 
 OU CM ge Me re ok hee be 8 50 
 PRM CAN GIC(. nt ee eerie so. ess A a ees os 53 
 (LITER alan Ur hag raat 54 
 EM TE YT eo oter er totefe ie he hs alee Ow, 49 
 CoE CORSE CT a ARES iS ee roi i aa an Nt gr tg DT 
 Soe LOIRE: LIE RA a eg a ve PP a 56 
 Re OU ce 8h oe ate a8 iy apd Ade eis 56 
 Pe ye NLEDINOUC.. oti. 6 eee wc hs rte ee ee ee ea 51 
 Peer eae © rea, RUSSIA is. eco Siege ee os 51 
 Me Rete Aa. eas nd Sree ee PERE LS Vt 52 
 “ye Oey (ONC EITC Se Te ger AS 55 
 Slot (OG ars Sh ee ae a a 49 
 See ee Meee hb Te ch oS i a 53 
 PUDDINGS 
 ON RIO LETC RB. 6. Aig a an ey a ae 61 
 yh Lalas UNS 3 AS Pn ar 57 
 RR et Or Ree ei a Le in as te 59 
 Bee Oem eer to Dee tos Wa So atte so eee 62 
 “CCRT AR PAGO AEM spe SIMI Seen Ma a See aera, Ae Piety meee OG 
 Delmonico Pudding..... BONN, IO eM tie aay eer Cre OR oar 60 
 ee ICAI Ors, Lake titens oi eae Peete ee ots oc ee ee UE 58 
 Bare a PON Ma Ne ee re ee ee a eS A ee 63 
 ‘clsce so 1 EA giCG (a GWG aise hota thik ieee ry tale let ieee oat eat 58 
 rarer eNO dINe shy aot routes whe doce igo ne brs share 58 
 OMG AUvere! 4 PUITGUG ONAL EPS. ahve pA ene, rpcies Beast alias at Moca, Ab 61 
 emery oat IN ewer ake ater cee erereae: aes 63 
 1 UMAR ATR CG YC ee i eS bate ao Ta OR Ue po 62 
 eet Peel dio ae WOOL. eal nre Partch ete ution. cso atcaee heen tae 62 
 (hints ODT Tal Baga (A Wes cole. aa es paar tah PP earn Ee 5G 
 irony OLEAN WORE Tea GCG tied ears ole ty mpm Ale Reel seek nS, Bi 60 
 ie eiprare a lgb aia WCAG KS NRIYSA than Aah RR RIoe aaa Ridin Acs a rel lai ee aay 5 60 
 Hee LIES 11 (1 Ot eee mere a a te, sate AR UNE. Coa, 61 
 Ora CU DORS¥ EAU Citic: sie e gate etre, themes Marien ree trek cee 59 
 
 RECT) MLSE tg h2cM eg ral Wi heaeuemeectbuley 72 Sc protease A at bet dp aed ti 62 
 
Rice’ Baked Pudding... 9). a ee 62 
 Ruth:Pudding).c..0 si... aan ee Loins 
 scotch Pudding... . 9...) ge eee 58 
 Show Pudding... 0. 5. + «4 = ieee eee 61 
 Strawberry Pudding... ..,, ..eaae een eee Bae el reas 59 
 Suet Pudding. ..0.. 7. 3. cee 6{ 
 Woodford Pudding, with sauces. 7-0 ee eee 60 
 CAKE. 
 
 Almond (Oake>.. 0... 65) . : cn 73 
 Alderney, Gakés 4.9. ¢.4.. 1. ae see wees Piet ak 
 Alderney Cake. 00... iohatet e's Siege eae eae OS 
 Black, Cakes. cic cciy) dale» 01) orn 72 
 Waramel Cake..¢).... 404)... ee 69 
 Varamel Cake. ..04. 2.304 0 65 
 Camp Columbia Cake... -. > /S]Qn eee 67 
 Chocolate Cake... . S0...45 3 Ma ie, 
 Ghocolate Cakes’ sua EM Bie hey Was BA Sin leks 
 Whocolate. Cake. va: (o5, 2) eee Ba eo ee a 73 
 Chocolate Cake? .. 2, 3). 4-2:) sae er 73 
 Chocolate Millme. (5 1). a Rt aa rss Bestel 
 Chocolate Filling. ..... 7.0). , 3. on 72 
 Cocoanut Cake. «...2. 2... -. eye a 73 
 Gocoanut Cake... 2.5... . 4 68 
 pup Cake. ee. oo. a 5s 5 64 
 Dixie Cakes. le): 0 er 74 
 Bruit Cake... ..' 0.5 i045 «) shy 66 
 Pruitt Cake, white. ..,.. 4.0. 67 
 Eruit, Cake, white... .)... 2...) 1) (et 
 Hat ake. 7 5 ls ae nae i rea ag ete 70 
 Hyuit Cake... 2.20.02 1) 1 yg rr 74 
 ringer Cakes. i. ...1 42 2.) bal, 2 rr 64 
 Ginger Bread, soft....2., ..., .. 0. 73 
 Ginger Bread, soft.:..+.°.\...2,4 «4 71 
 Ginger Bread, soft....... $6 at ness au 67 
 Ginger Bread, Hampton...... .,.,..)) =a 72 
 Ginger Bread, molasses.....;,......4 0) 5.) 70 
 Grandma’s Cream Cake.............,.0)) an 67 
 Ginger BMAD fe eee ee oe al rr 74 
 Ginger Snaps is rn 71 
 
Terps WH) (CIENTS ssa ar a ao a a aa ae rea 69 
 CTSA GUSMIRE 5c 0008 MSPS A a (al 
 Ju sooo une arin LT aps a 66 
 Dem Ne ree Oru Yee Fhe ke ely Scie egies 64 
 OUR Ort ry esc eee ee cryh twins sft ede ek 68 
 Peemee aren rostine tor Cake...) 0. ne ee ee 68 
 Ree rere ke iw et eee TO 
 7 8S 2 a. ge a Bia haar snare as ora ane 72 
 re ree re te PhO re ny eS, ate he 74 
 0) oe 2s Rta ear A RSA Ste ats at ee le eee ga Nc 65 
 tee i i. yee Dk See ee es 72 
 UMN OMG ne ck Sean Cane elalh ee Soo cs eves 65 
 en eee ee ae eR ee ee 65 
 ee ORR CSts a cea ae ea a 65 
 NOU | ot Fae paar ts2  n a A 65 
 Re RR Prieto Ee en el. 5 Sete Se a see? Pie ak (es 
 eam errr fee ee th eles Ste oe fed aces 70 
 mpemee GAKGtee ssc... ee a Nee Pin ete e ger etter ono. Jr omar te 64 
 Es a ey ts ee tw ieee tl le a wees whe T2 
 © qostis VAG OOS a are er ace ea 69 
 POR OMG Mice en de ae ok ee Se Ps 66 
 Be ee Che re 6 a A iectget (a an atide penta ee 66 
 Supine (OMORATE TS © She ile Spann arm oP FRO ay Curae 68 
 em CTINMOUORES AKG. 6, on sku usi . wapeys ei. Gare o Sie site 49 
 eI ORG ce  Crrrs eget SY ene aie. a rt. tear, “sah 5 aoe 12 
 Bree motos ake + oaeag rn See.9, West tons ar gt eee stem, gil'se ede ened 68 
 JELLIES. 
 \ COCR ETI SATE ene iter te rn ee Crue Rabe Lire b LAL aN en (65 
 Morice) Cll Vee, iota ho por ee De Sst oe AER ee ete are se ot 76 
 ie echae GWM RAS in Biya errs oe Re RACY a Gh teehee ace hg ore ar Vea 76 
 Perrott ols Gals sie) ls em ter rec cape ene ath now erat is Yooh as gees 1d 
 Peer) GL veeariee eae ne ey ere en ss aNd ht 2 WS, toca echo e todas 76 
 2 atta WU RS is iene a tout 3, Tugel rots Oe BRE Rn a hi eet T7 
 TEE MOOD A CLL Veet sc eee N ces ie cog see h Mae IT TES Rae 76 
 REL AL OY) OL] Woven cas Speer Mees sec ete eutord s eee eer sce! 2s eee 1d 
 Ree SOLA LLV O's) GLI v ccc sir me, 1B Retr tories Mee. 2 Nesembant ie ween By canes 76 
 Tay ay Aen er Weel nee, eves od I ene Pee nn Ghetto & 
 
 Wert al Vener pcre cae eee crate tc coms eeiseeeemee tan aie 70) Se Meher 76 
 
CONFECTIONS. 
 Garamels ...°0.59. 4)... yb ee 81 
 Caramels. v.06 o6 3. 80 
 Caramels... 2.5.1 ab. + pl T7 
 Caramels, Nuts... 27)... 31.4.) ee GE 
 Candy Nuts.2. 00... 43) en 81 
 Cream Gandy ooh <4 sl) ee iOS 
 Cream Walnuts)... 0.16 cee 78 
 Chocolate’ Candy... 14: 5, eee eee (ge 
 Chocolate Candy. .:.... ., vee rrr 80 
 Dates Stuffed... 2: .. 0...) 81 
 Hvortonid att yon aaen oe. MS ey an eae 81 
 Hickory Nut or Pecan Candy. saan eee ed gate 
 Marshmallow Paste... .//).. . eee Mohave eerie se) 80 
 SEVERAGES. 
 Blackberry Cordial. -... .. ... pach ani 
 Blackberry ‘Oordiali.(-. 2). . 2a AYEED 
 Blackberry. Wine-:...... sa, st See 
 Heg-Noge 0a iy 1 79 
 Le Ee 78 
 Bruit: Punch... oa ee 78 
 Koumiss. 0250) ..54.. ith ee 8 
 Strawberry Acidh. . ..../.., 102s 80 
 TeasPunch.... 0. s:Avaai ease 79 
 Thibetan Teal... 00 7... 1) 1 78 
 MISCELLANEOUS 
 Brine for Butter... . .. a/500 eae 81 
 Cleaning Fluid, Japartese. /.. . )) gana a 82 
 Decorations: green... <=...) eee Behe ogi era eee 83 
 Decorations, suggestions for.... ... ...... ......... yates: 
 Floor or’ Furniture ‘Polish. ., 01)... 82 
 General Hints... 0°... 3. Cee eh 
 Made Mustard )a: i.e 20 sh YS 85 Se ey hee 81 
 Diains to Remove Mildew.,... ..: .,.) 5s aaa 82 
 
 KR 
 
 Whitewash for Country Homes... Vi.) 82 
 
The Rule Below Works Both Ways ::: 
 
 | | | | | | | | | | | 
 { 2 3 
 “It’s a poor rule that won’t work both ways.” 
 
 +29 i F 
 | | | | | Loy | | | 
 
 
 
 
 
 Our rule, which also works both ways, and always is that if 
 we ask the public to give us their patronage we must give them 
 the worth oftheir money. That is what we do in Quality, Quan- 
 tity and Skill. 
 
 CARMICHAEL’S PHARMACY, 
 
 Public Square and Patton Avenue 
 
 
 
 
 
 Bon Marche... 
 
 Novelties in all Departments.. The goods 
 you are looking for in the way of Dry 
 Goods, Fancy Goods, Ladies’ Furnishings 
 and up to date goods are to be found at the 
 old reliable 
 
 On Marche 
 
 15 South Main Street 
 
B. H. COSBY a 
 
 Jeweler 
 
 Eastman Kodaks and Supplies 
 
 27 Patton Avenue 
 Asheville, North Carolina 
 
 
 
 
 
 PENNIMAN BROS. & CO. 
 
 Telephone No. 53 North Court Square 
 
 Majestic Ranges. © 
 Steel Enamel Ware 
 and Cooking Utensils. 
 Wickless Oil Stoves. 
 
 Ice Cream Freezers, Enterprise Meat Cut- 
 ters, Carving Sets, Butcher and Kitchen 
 Knives, Fly Windows and Doors. 
 
W. B. Williamson & Company, 
 
 WHOLESALE AND 
 ost RETAIL, FURNITURE, 
 CARPETS, ETC. 
 
 Curtains and Curtain Goods. Bedding and Upholstering Goods 
 ae 
 
 16 Patton Avenue, Asheville, N. C. 
 
 
 
 RACKET STORE NEWS 
 
 30 South Main Street 
 
 The Invisible 
 Chains... 
 
 That bind man to man in profitable and pleasur- 
 able business intercourse can be riveted only by the 
 application of those principles which inspire confi- 
 dence. But we cannot apply these principles unless 
 you give usachance. This we want you to do. 
 
 No firm in business will treat you better than we will. 
 No. house will sell you goods for less money than we 
 will, and no house will appreciate your trade more 
 than we. Come to see us. Yours, 
 
 J. M. STONER 
 
The Asheville Carriage and Wagon Repository 
 
 T. S. MORRISON. 
 
 44 West College Street. 
 
 my i 
 : am 
 
 tees 
 ee... LD 
 
 So com 
 
 
 
 The largest repository in the State for the sale of fine vehicles, 
 Buggies, Carriages, Surreys, Phaetons, Farm Wagons, Agricul- 
 
 tural Machinery, Saw Mills and Engines. 
 
 
 
 W hen... 
 
 Flour use Ceresota. 
 
 your Olive Oil use Barton & Guestier’s. 
 : Mayonnaise Dressing use Yacht Club. 
 recipe Vanilla use Dr. Price’s. 
 Butter use Cloverhill. 
 calls for 
 
 Eggs use Biltmore. 
 Lobster use Block Island. 
 Salmon use Monarch. 
 Shrimp use Dunbar’s. 
 
 Salt use Worcester. 
 
 faetl Gope | G. A. GREER 
 
adies’ Oxford Ties... 
 
 In Turn and Goodyear 
 Welt 
 
 Strap Slippers, 
 Shoes... 
 
 All in widths from A up to the widest widths. Partic- 
 ular people get so well fitted that they are our best 
 advertisements. 
 
 Court Square, J. SPANG ENBERG 
 
 Asheville, N. C. 
 
 
 
 W. M. HILL & CO., 
 
 Dealers in Fancy Selected Meat Foods 
 
 Butchers’ Specialties. 
 Game in Season. 
 Armour’s Prime Western 
 Dressed Meats. 
 
 ASHEVILLE, N. C. 
 
 Telephone 66 — Central Market 
 
Galvanized Cornice, Tin and Slate Roofing, 
 Hot Air Furnaces, Electric Supplies, 
 Window Glass and Putty. 
 
 W. A. BOYCE, 
 Stoves, Tinware, Housefurnishing Goods 
 
 whe 
 E 
 
 11 SOUTH COURT SQ., 
 ASHEVILLE, N. C. 
 
 
 
 
 
 Gcsrkts § C0. 
 
 LEADING DRY 
 GOODS AND 
 MILLINERY 
 
 31 Patton Avenue Asheville, R. C. 
 
ba 
 
 ak VEEYPYEEEEPEYER ELE ERE ERE PE ERE YE REMY HE MEMEP MHP HH RH HHH py 
 
 = 
 2 
 
 4 
 
 
 
 ESTABLISHED 1780. 
 
 WALTER BAKER & 60, Ltd, 
 
 Dorchester, Mass., U. S. A. 
 
 The Oldest and Largest Manu- 
 facturers of 
 
 PURE, HIGH GRADE 
 Cocoas ana 
 Chocolates 
 
 ON THIS CONTINENT. 
 
 No Chemicals are used in their manu- 
 factures, 
 
 Their Breakfast Cocoa is absolutely 
 
 ure, delicious, nutritious, and costs 
 ess than one cent a cup. 
 
 Their Premium No. 1 Chocolate is the 
 best plain chocolate in the market 
 for family use. 
 
 Their German Sweet Chocolate is 
 
 = NY . : ood to eat and good to drink. It 
 
 ——=’ is palatable, nutritious, and health- 
 
 ful; a great favorite with children. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Baron von Liebig, one of the best known writers on dietetics, says :— 
 
 ““Tt [Cocoa] is a perfect food, as wholesome as delicious, a beneficent re- 
 storer of exhausted power; but its quality must be good, and it must be 
 carefully prepared. It is highly nourishing and easily divested, and is 
 fitted to repair wasted strength, preserve health, and )rolong life. It 
 agrees with dry temperaments and convalescents; with mothers who 
 nurse their children; with those whose occupations oblige them to 
 undergo severe inental strains; with public speakers and with all those 
 who give to work a portion of the time needed for sleep. It soothes both 
 stomach and brain, and for this reason, as well as for others, it is the best 
 friend of tho; ec engaged in literary pursuits.” 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 CONSUMERS SHOULD ASK FOR AND BE 
 SURE THAT THEY GET THE GENUINE 
 
 WALTER BAKER & CO.’S 
 
 Goods, made at DORCHESTER, MASS., U. S. A. 
 
 
 
 
 
 dha 
 a 
 
 € 
 
 AKKAARAKALLAKKKKAKEAKLAAKAKAAAAKAAKKKAKKAAA AKADEMA AKA 
 
 AA AA AAAMAA AAA AAA AAR ad 
 
SAWYER’S CARPET HOUSE, 
 
 The place to buy any- 
 thing in Floor Cover- 
 ings. A large stock of 
 Rugs, large and small. 
 We make awnings to 
 
 order. 
 
 a 18 and 20 Church Street. 
 
 
 
 Phone 228. 
 
 
 
 ——— 
 [favoring Extracts... 
 
 You cannot prepare perfect dishes 
 with poor flavorings. Crant’s line 
 of flavorings, comprising Vanilla, 
 Lemon and Orange, are guaran- 
 teed to be of superior quality and 
 strength and well adapted to the 
 formulas in this cook book. They 
 retail as wanted. 
 
 
 
 —~Grant’s Pharmacy 
 
 24 South Main Street. 
 
Men’s Fine-—™ Phone 78 
 
 CLOTHING, 
 FURNISHINGS, 
 HATS, SHOES AND 
 GOLF GOODS. 
 
 We also carry Ladies’ fine Riding Hats. Golf Sticks, 
 Sweaters, Dent’s Gloves, and Neckwear, We Solicit a call. 
 
 THE MEN’S OUTFITTER, 
 
 11 Patton Avenue, Asheville, N. C. 
 
 
 
 Try your Patience no Longer... 
 
 By endeavoring to bnrn cheap 
 coal. It is only fit for machine 
 shops and locomotives, where 
 men expect soot and dirt, but 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ; \ 
 f e ! 
 Aik i } | 
 fo H 
 aH V ACH IAD 
 | NH i H 
 1 i H 
 | if 
 } ! 4 
 F AAA 
 H 
 f BiH Vet 
 { j age. 
 At Bie epee: 
 Hh} giatebse 
 Hy aE 
 Hn 1 8 ar 
 HS 
 
 Sm 
 you do not want it in your par- {Wee ES - || 
 lor. The walls aud curtains of == a SSP — a 
 many a beautiful home have f i Vo 
 
 fe. 1983 
 ae 
 
 been ruined by the use of coal 
 ‘that was never intended for 
 domestic purposes. For cook- 
 ing we make a specialty of Coal 
 and Coke. Phone 130. 
 
 
 
 Carolina Coal Company 
 
 Microfilmec 
 
 Pi Peat GRAPOT FRAP RE RePrary ie sees 
 
Telephone No. 70 
 
 Lhe best Recipe 
 
 
 
 Have your laundry done 
 
 up at the 
 
 MODEL STEAM LAUNDRY 
 Church Street 
 
 
 
 HOME MADE CANDIES “*Y 
 
 OYSTERS SERVED IN ANY STYLE 
 AND ICE CREAM AT THE 
 
 Candy Kitchen, 
 
 28 Patton Avenue. 
 
 
 
 
 
 The Best. 
 
 Prescriptions and medicines for sick folks should 
 
 
 
 always be filled with the very best that money will 
 buy—you get this kind at . 
 
 DR. T. C. SMITH’S DRUG STORE 
 
 Opposite the Public Library Building. 
 

 

 
tie + Pet al 
 
 ye 
 
 MN , 
 ba 
 
 
 
 
 
 
 

 

 

 
We \ 
 
 
 
Fe an 
 
 teers ss prin 
 Ap igi eG 
 
 Sebastes 
 
 iia gi toate each 
 
 Pate oe 
 Eat ele eee a 
 tiles 
 
 pened 
 
 agate a mis wre aha 
 
 seer a 
 BES ees 
 
 é Se 
 : ee 
 mpigigiatiiere ep ages : ze = Sh 
 
 Se SS 
 
 Ewer teaser it 
 
 ramzat x= 
 
 
 
 eee