THE TUESDAY CLUB HOUSE ASSOCIATION "Every man is odd but we can fit him. When in want of desirable and up- to-date clothing for man, youth and boy, do not fail to see our large stock ...We are exclusive agents for the Walk-Over Shoes, Dunlap Hats and Alfred Benjamin Clothing S W. Cor. Ninth and K Sts., Sacramento BRANCH AT FOI,SOM // A s rv /XT / THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA LOS ANGELES GIFT OF FRIENDS OF THE LIBRARY in memory of Marcus Graham ~~... we are exclusive u^cacs iui tuc Walk -Over vShoes, Dunlap Hats and Alfred Benjamin Clothing S \V. Cor. Ninth and K Sts., Sacramento BRANCH AT FOI^SOM /^f o \ tfrf- Favorite Recipes COLLECTED BY Che Cucsday Club Bouse flss'n OF SACRAMENTO, CALIFORNIA iHMMMMMNUIIIIlllullll. i This Collection of Recipes is most respectfully dedicated to the con- tributors, as the outcome of their generous and careful co-operation in the work, making these pages possible ..................... PREFACE Within the covers of this book will be found recipes for all kinds of "tasty dishes." Each one offered has been tested by competent housewives It is put forth with the certain belief that a fair trial will prove it to have a genuine and permanent place among books of its kind . SOUPS The first and most important point in making good soup is to have the best of materials. Soft cold water is necessary, and it should not boil but simmer, and should always be made in a porcelain-lined or granite soup- kettle. SOUP STOCK. Cut the meat from the bones, and place the bones in the bottom of the kettle, lay the meat on top of them, add water and stand on the back part of the range for one hour. Then place over a good fire. Soon the scum will form on top. Skim, cover kettle closely and let it simmer (not boil) four hours. Then add vegetables and simmer one hour longer. Strain, add salt and put at once in a cool place. When cold take all the grease from the surface and it is ready for use. Mrs. S. T. Rarer. i shin of beef, 5 qts. cold water, / onion, i carrot, 1 turnip, 2 bay leaves, j sprig parsley, 12 cloves, i stock celery, i tablespoon salt. soup bone, bunch of soup vegetables, 2 green peppers, 3 e gg s i salt and pepper, % doz, cloves. EGG BARLEY SOUP. Take a large soup bone with all kinds of vegetables (the onion stuck with cloves), and allow to simmer five hours and strain; add salt and pepper. In soup-tureen beat eggs very light and add the boiling stock. Stir con- stantly. Mrs.J. M. Merritt. / onion, i c. cream, i c. milk, i clove, i tbsp butter, parsley, salt and pepper. i qt. milk, i tbsp. rice, 'egg, 3 c. milk, i c. cream, r c. grated corn, i tbsp. butter, i egg yolk, i tbsp. flour. Yz c. rice, i qt. stock, ic cream, i tbsp butter , y 2 onion, i stalk celery, / bay leaf, salt and pepper. POTATO SOUP. Boil potato, onion, clove and parsley together in enough water to cover. When well cooked, put through a potato press and add to milk and crearn (heated in a double boiler); add butter, salt, celery salt and pepper to taste. Mrs. F. A. E . PUREE OF RICE. Boil rice in milk till done; season with salt, pepper, mace and butter. Beat egg light, and slowly pour in the hot milk. Place on fire again till thor- oughly hot. Mrs. E. S . CREAM OF CORN SOUP. Heat milk in double boiler; add grated corn and cook twenty minutes; press through a sieve and return to boiler. Rub butter and flour together and gradually add the soup, stirring con- stantly until it thickens. Then add cream, salt and pepper. Last add well beaten yolk of egg and serve imme- diately. CREAM OF RICE SOUP. Wash the rice carefully; add it to the cold stock with bay leaf, onion and celery. Simmer slowly two hours and press through sieve. Return to soup kettle, and add cream, butter, salt and pepper. When it comes to the boil, it is ready to serve / c. deans, 1 shin bone of beef, ] Ib. bacon, 2 sticks celery, 2 large onions, croutons. BEAN SOUP. Put beans (dark red Mexican with white eye) to soak over night, and in the morning boil till tender. Have a stock made by simmering beef bone, bacon, celery and onions for three hours. Mash beans through a colan- der and add to stock ; season to taste w^th salt and pepper. Place croutons in a soup-tureen and pour in the soup. Dried Lima beans used in the same way make a very nourishing and savory soup. Mrs. A.J.Johnston. TURKEY SOUP. Take the turkey bones, cook for one hour in water enough to cover, strain and stir in a little of the dressing, a beaten egg and a little chopped celery. Take from the fire and add butter, salt and pepper. SOUTHERN GUMBO SOUP. (As made by our old Auntie Mary.) Prepare your chicken, crabs, etc., as for soup or stew. Cut a slice of ham into small pieces. Put tablespoonful of lard into an iron pot ; add one onion, red pepper and salt to taste. Sprinkle the fowl, etc., with flour, and let it remain until nicely browned, after which put in water as for soup. Let it boil for three or four hours. Just before serving add your filet (dried sas- safras) or okra; thicken with this to your taste ; serve with rice. Mrs. Ella P. Howe. 8 X lb. can nut soup stock, 6 l /z c. water, 2% doz. ripe olives , 4 tsp. arrowroot, 2 tsp. salt. NUT AND RIPE OLIVE SOUP. Slice the "San Juan" ripe pickled olives and cook fifteen minutes in three- fourths of a cup of water. Combine the blended stock and cooked olives, heat to boiling, stir in the arrowroot, let all boil up well, and salt and serve. The nut soup stock may be had at your grocer's, or you can make it, using one-half cup of nut butter, rubbing it smooth, adding water slowly. YI. c. nut butter, 2 c. tomato, 5 c. water, salt to taste. NUT AND TOMATO BISQUE. Rub the nut butter smooth with the tomato. Add the water Heat to boil- ing, and add salt enough to destroy the acid taste of the tomato about four teaspoon fuls. i c. bran, 3 pts. water. BRAN SOUP STOCK. For every quart of stock desired boil a cup of wheat bran in three pints of water for two or three hours, or until reduced one-third. This stock may be made the base of a variety of palatable and nutritious soups by flavoring with different vegetables, nut cream, and seasoning with salt. It is also valu- able in giving consistency to any soup, in the preparation of some of which it may be advantageously used in place of other liquid. "The chief pleasure (in eating} does not consist in costly seasoning or exquisite flavor, but in yourself . Do not seek for sauce by sweating" HORACE. SALADS Always remember the great rule in cookery, and that is tliat appearances are nine-tenths of any clish. Garnish your salad with pieces of lemon, hard-boiled eggs, olives, capers, pirsley, slices of pickle, and for your fruit and nut salads use slices of banana and pieces of whole shelled walnuts. The greatest thing for a salad-maker to remem- ber is that never under any consideration should they add the dressing to the salad until just before serving; if they do, they will find that it has a tendency to wilt the vegetables, making the salad a soft and insipid mass. FRUIT AND NUT SALAD. Peel and cut the fruit into small slices, add nuts (chopped) and mix with cream dressing. Serve on lettuce, and dust over a little cayenne. Gar- nish with slices of lemon and whole i nuts. j CREAM SALAD DRESSING. Beat eggs to a cream; add sugar, salt and mustard. Let cream come to boil, and then slowly stir in the other ingredients. Cook until thick. j navel oranges, 5 bananas, i c. Eng. walnuts, i c. cream salad dressing. 2 eggs, y 2 c. sugar, 2 tsp. dry mustard, i tsp. salt, 2 /$ c. lemon juice, i c. whipped cream. I Mrs. F. A.Johnson. EGG SALAD. Bead's lettuce. Boil e gg s and slice while hot. Cut lettuce (do not chop) and mix with French dressing. 10 3 tbsp. vinegar, 2 eggs, butter, 1 level tsp. salt, l / 2 tsp.dry mustard, y tsp. cayenne, 2 lemons (juice , f onion i grated j, parsley. POTATO SALAD. (Cooked Mayonnaise?) Potatoes should be boiled on the morning of the day salad is to be used, but not sliced until cold. DRESSING. Heat vinegar to boiling in agate cup. Beat yolks of eggs and pour hot vinegar over them and stir smooth ; return to the agate cup, place on fire, stirring constantly until thick (quite stiff). Upon removing from the fire, add lump of butter and stir. Into a dry cup put salt, mustard and cay- enne. Stir all together dry, and squeeze into this the juice of lemons and mix with onion. Pour this over the egg and vinegar, stir until smooth ; then add cream and stir until dressing is consistency of thick root. Add the well-beaten whites of eggs at the last, and when dressing has been poured over sliced potatoes and salad lightly tossed with a fork, sprinkle minced parsley over all. Celery root, chopped very fine, is quite a pleasant addition. Enough for six persons. Mrs. G. IV. Lorenz. z tbsp. oil, i tbsp. vinegar, i saltspoon salt. FRENCH DRESSING. Mix well together. You can use lemon juice instead of vinegar. T r i egg yolk, oil, salt, pepper. MAYONNAISE DRESSING. Put the yolk in a cold bowl and add salt and mix well ; add oil drop by drop. As soon as the emulsion is formed the oil can be added much faster. When thick enough to roll into a ball add vinegar or lemon juice, then oil again until the right quantity is obtained. Season to taste ; add clove of garlic if desired. apples, celery, YJ. c. chop' d walnuts 2 chickens, 3 bunches celery, 2 eggs. APPLE SALAD. Select tart, juicy apples, and chip. Slice celery very thin, add walnuts and mix well. Pour over mayonnaise dress- ing. Garnish with lettuce and serve at once. Mrs. E. P. Colgan. CHICKEN SALAD. Boil chickens and let remain in water until cold. Cut in dice, rejecting skin and fat. Slice celery and place all on ice. Make rich cream with juice from chicken and cream thickened with corn starch. Cook thoroughly and add the well-beaten yolks of eggs. Remove from fire, and when almost cold beat in the whipped whites of eggs; beat with a dover beater until very light. Pour over chicken a mayonnaise, and toss thoroughly. Garnish with lettuce, pour over cream and serve. Mrs. E. P. Colgan. 12 2 tbsp sugar, i tbsp. mustard, i tsp. salt, 3 eggs, 4 tbsp. olive oil, 8 tbsp. milk, 9 tbsp vinegar. 1 lobster, lettuce, parsley, 2 eggs. Dressing i egg 1 tsp pepper, 2 tsp. salt, i tbsp. mustard, '/-, c. vinegar, YI c. cream, butter size of egg. i lobster, very large i small apple, few pieces celery, i tsp. grated onion, parsley. ORANGE SALAD. Slice tart oranges, add chopped wal- nuts, pour over a mayonnaise dressing, chill and serve. Mrs. E. P. C . COOKED SALAD DRESSING. Mix sugar, salt, dry mustard and yolks of eggs together, and add oil, milk and vinegar. Put in a saucepan to thicken. Beat whites of eggs to a stiff froth and stir in well. Remove from fire quickly after it thickens or it will curdle. Mrs. E. L. Hawk. LOBSTER SALAD. Chop lobster, lettuce, parsley and eggs (hard boiled) fine and mix to- gether. Mix butter, mustard, salt, pepper, cream, vinegar and egg to- gether and put on stove and allow to thicken, then pour over chopped lob- ster. Cabbage may be used in the same way. LOBSTER SALAD (For Six}. Cut lobster into cubes, chop apple and celery, mix well and sprinkle chopped parsley over all. Garnish with lettuce ; serve with mayonnaise seasoned with mixed mustard, Worces- tershire sauce, red pepper and salt. While beating mayonnaise drop in a clove of garlic and remove as soon as done. Mrs. J. A. Moynihan. i tsp.dry mustard, i tsp. horseradish, juice two lemons, salt and pepper. CLAM SALAD (Served on Ice]. Smooth small block of ice, with hot iron making a cave in center. Fill with crisp lettuce leaves, hearts of ten- der celery, cut into small pieces. Add slices of winter radishes and small raw clams. Season with lemon juice, horse- radish', mustard, salt and pepper. Place on several thicknesses of cloth on deep platter, wreath with green foliage and serve at once. Mrs. C. F. Prentiss. 1 qt. chopped cab- bage, 2>eggs (yolks), Yz c. cream, 2 tsp olive oil, \ butter' size of egg, i l / 2 wine-glass of vinegar. 2 egg yolks, 1 tsp. salt, 2 tsp. mustard, Yz tsp. sugar, % c. melted butter, % c. mild vinegar, % c. milk, $ tsp. corn starch. DRESSING FOR GOLD SLAW. Mix eggs, cream, olive oil, butter and vinegar together ; put over fire to heat (not boil), then add cabbage. Let it heat up well and then set away to cool. Celery chopped with cabbage is very nice. SALAD DRESSING. Beat yolks light. Mix salt, mustard and sugar and add to eggs ; beat in the butter a little at a time, then vinegar a little at a time. Mix corn starch with milk and add. Set on the fire until it comes to the boil, and add a dash of red pepper., Mrs. William Beckman. SPECIAL MAYONNAISE. Yolks of two eggs and two cups of El Dorado or San Juan pure olive oil. FRENCH DRESSING. Put into a bowl one saltspoonful of salt, half a saltspoonful of pepper, one- quarter teaspoonful of onion juice and one tablespoonful of vinegar. Mix well and add three tablespoonfuls of El Dorado or San Juan olive oil slowly. 6 green apples, iYt c. chop' d celery, y 2 c. shelled . walnuts, l /z c mayonnaise dressing. 2 c. cold boiled lob- ster meat, /y 2 c. chop'd celery, 1 c. sh reded lettuce, ,? hard-boiled eggs, juice l / 2 lemon, j tsp. chopped parsley, 2 tsp. chop' d capers, Yi )evel tsp.paprika / c. mayonnaise. 2 bunch atci-- cresses, large cucumbers, t C.French dress* g. WALDORF SALAD. Peel and core the apples, cut into small pieces, add the celery and nuts, mix with the dressing. Serve on let- tuce leaf. This is also very nice served with a French dressing. Emily Ebert. LOBSTER SALAD. Mix all the ingredients, and add lastly the chopped whites of the hard- boiled eggs and the mayonnaise. Serve on lettuce leaves, garnished with large pieces of the lobster meat, slices of lemon and slices of hard-boiled egg, and the yolks of the egg pressed through a tea sieve. CUCUMBEPv SALAD. Pare the cucumbers and cut into thin slices, cover with cold water and let stand for about twenty or thirty min- utes. Drain and add the French dress- ing. Garnish with the water-cresses* Excellent served with boiled fish. 6 large tomatoes, i c. chopped celery, large green pepper, ]/i c French dress 'g. CELERY SALAD (in Tomato Cups]. Cut off the tops of the tomatoes, re- move the inside with a silver spoon, chop the green pepper and add to the chopped celery. Next fill each tomato with the celery mixture, and over each tomato pour a little of the French dress- ing. Serve on a lettuce leaf. It is very essential that the salad should be thoroughly chilled; in fact, it is much better to serve the tomatoes on a bed of lettuce packed in cracked ice. / cold boiled cauli- flower divided into small pieces, % c. pickled beets, i c. mayonnaise. Yz c. chopped cold boiled turnip, Y$ c. chopped cold boiled carrot, Y$ c cold boiled beet, 2 t sp. chop' d pars ley i c. shredded lettuce YZ c. French dress'' g z bunches cold boiled asparagus, Yz c. mayonnaise dressing, % c. shredded lettuce. CAULIFLOWER SALAD. Cut the beets into small dice, add to the divided cauliflower, mix with the dressing, and serve on lettuce or grape leaves. VEGETABLE SALAD. Mix the vegetables, add the dressing, serve on lettuce leaves, garnish with pieces of the vegetables cut in fancy shapes. To be palatable, the salad should be kept very cold. ASPARAGUS SALAD. Cut off the tender tips of the aspara- gus, add the lettuce and the salad dress- ing, and then season with paprika and salt. Some people like a little lemon juice; if it is desired, add the juice of half a lemon. 16 meat i large crab, 2 heads lettuce, % c. special mayon- naise. CRAB MAYONNAISE. Chop the crab meat, add the lettuce, which has been shredded, and the may- onnaise. Serve on a lettuce leaf gar- nished with pieces of lemon and large pieces of the crab meat. / pair sweetbreads, lYi c. celery, i c. shredded lettuce, i tbsp. chopped parsley, 1 c. special mayon- naise, 2 tbsp. chopped San Juan olives, % level tsp.paprika 2 hard-boiled eggs. SWEETBREAD SALAD. Clean and parboil the sweetbread and throw into cold water. Remove the fat and skin, drain, put in the ice box until thoroughly chilled. Then cut into dice, and then add the celery, lettuce, parsley, olives, and chopped whites of the eggs, and blend with one cup of salad dressing. Garnish with pieces of lemon, sliced olives and the yolks of the hard-boiled eggs pressed through a tea-sieve. / c. cold boiled or baked fish, i head lettuce, l /i c. special mayon- naise. FISH SALAD. Shred the fish, add the lettuce, which has been chopped, and the mayonnaise. Garnish with cold boiled beets, pieces of hard-boiled egg, or slices of lemon. An excellent addition to this salad is a few drops of Worcestershire sauce and a few drops of onion juice. This is an excellent way of using up pieces of fish left from luncheon or dinner. 2 c. Eastern oysters, 1 c. vinegar, / c. celery, 2 tsp. chopped parsley, Y 3 c. special salad dressing, % level tsp.paprika OYSTER SALAD. Parboil the oysters in the vinegar until the edges curl, then drain, cool, cut into small pieces and add the vege- tables, and, just before serving the spe- cial salad dressing, garnish with slices of hard-boiled egg. / c. cold veal, 2 hard boiled eggs, y$ c. chopped celery, 1 c. chopped lettuce, 2 lbsp. { chopped olives or pickles, i c. special salad dressing,. % level tsp.paprika i c. fresh or canned shrimps, i c. chopped celery, 1 c. shredded lettuce, 3 tsp. chopped parsley, 2 tsp. chop^d capers, 2 hard-boiled eggs, i level tsp salt, i c. special salad dressing, % level tsp.paprika 3 bananas, 2 oranges, Yt c. shelled walnuts Yz c mayonnaise. VEAL SALAD. Mix the same as the shrimp salad. Garnish with cold boiled beets and pieces of lemon. SHRIMP SALAD. Chop the shrimps, add the lettuce, celery, capers, parsley, salt and paprika, and just before serving add half a cup of special salad dressing. FRUIT AND NUT SALAD. Peel the bananas, cut the oranges into small squares and add to the bananas, which have been chopped, and then the walnuts, and then the mayonnaise. Season with salt and paprika, and serve on a lettuce leaf garnished with sliced lemon. 18 1 large carrot, 2 tbsp. sugar, YZ pt. green peas, 2 cold boiled potatoes, 2 hard-boiled eggs. Yz pt. shredded cabbage, 2 tbsp. horseradish, l /2 pt- chopped green peppers, i pt. mayonnaise. NAVARRO SALAD. Clean carrot thoroughly and cut into thin slices, and the slices into strips like straws. Place in a saucepan and just cover with boiling water, to which half the sugar has been added. Cook until tender. Cook the green peas in the same way. Just before removing from the fire add salt to both and allow to boil a minute, then drain and set aside to cool. Cut potatoes into cubes and slice eggs. Put all together, with cabbage, horseradish and peppers, into a salad dish, and mix well with one- half mayonnaise, smooth the salad and pour over the remainder of dressing, and garnish with shredded cabbage and finely chopped peppers. Miss Emily Ebert. FISH 44 'M aster ^ I marvel how the fishes live in the seaf 1 Why, as men do on land; the great ones eat up the little^ones? " 2 tbsp. chopped onion, i tbsp. butter, i egg, pepper and salt. BAKED FISH. Make dressing of bread crumbs, onion, butter, beaten egg, pepper and salt. Stuff fish and tie securely. Put in pan with a little hot water, lay pieces of salt pork on top, season and bake, basting very often. Mrs. L. McGavigan. 3 Ibs. dams, i qt. tomatoes, X lb. salt pork, 3 onions, 3 potatoes, i tsp. black pepper, i tsp. thyme. CLAM CHOWDER. Chop all together and boil three hours, taking care not to burn. Mrs. L. McG . SMELTS. Strip the fish ; bone by cutting down each side the vertebra. The vertebra will then come off whole, leaving the ends of all side bones exposed so that they can easily be pulled out. Rub each fish with a clove of garlic, salt and pepper, roll in flour and fry to a golden brown in hot olive oil. 20 24 oysters, 2 eggs, 2 tbsp. hot water. 2 Ibs. sea-bass or sturgeon, % loaf bread, J4 lt>; butter, 4 eggs, cayenne salt and a little lime juice, l / 2 pt. sweet cream. 2 egg yolks, i tbsp. French vinegar, parsley, i gill olive oil, i tbsp. French mustard, salt, a few gherkins, or capers. OYSTERS FRIED IN OIL. Drain oysters and dry *ith cheese cloth. Dust with salt and cayenne. Beat eggs and add hot water. Dip oysters first in bread crumbs, then quickly in egg and back in the crumbs. Lift the oysters singly with the fingers and place singly on a board. Have oil or lard smoking hot. Place oysters in wire basket (five or six only at a time), sink basket in hot fat and cook until a golden brown. Lift carefully and place on brown paper in baking-pan, and fry the remaining quantity. Garnish with lemon and parsley and serve very hot. Mrs. Rorer. FISH TIMBALL. Boil fish, shred (save water in which it was boiled) and remove bones. Soak bread in water and squeeze dry. Mix fish with bread, butter, eggs, cayenne, salt and lime juice, and last the cream. Beat very light for half an hour. But- ter mold and boil hard one hour. Serve very hot with sauce made with water fish was boiled in, and mushrooms. Mrs. Emil Steinman. TARTER SAUCE FOR SALMON. Beat eggs and salt and add oil drop by drop; then add chopped parsley, mustard, vinegar and capers. Mrs. L. McGavigan. 2 tbsp. butter, 3 tbsp. flour > 2 c. milk, i c. cream. SHRIMP SAUCE. Make a cream or butter sauce and add a large cupful of canned shrimps. Stir well and serve. Mrs. L. McG . CREAMED CODFISH. Soak codfish over night, and in the morning shred. Rub butter and flour together, and gradually add the heated milk and cream. When perfectly smooth add codfish and serve at once on buttered toast. Mrs. F. A. E. CREAMED WHITE FISH. Cream the same as codfish, and just before serving add juice of half lemon. ESCALOPED OYSTERS. Put layer of oysters in bottom of buttered baking dish. Sprinkle well with cracker crumbs and pepper, salt, and bits of butter dotted here and there. Repeat until the dish is filled, and moisten well with milk or cream and bake in a quick oven. Serve very hot. STEAMED SALMON. Soak salmon (sliced) in vinegar 30 minutes. Season each slice with salt and pepper, place in steamer on plate and steam till thoroughly done. Serve with white sauce. 22 WHITE SAUCE. Cook butter and flour until perfectly 2 tbsf). butler, . . - - ..... - . - J 3 tbsp jfom , smooth. Add milk, a little at a time, - w//>i and stir until smooth. Strain and 'milk, cream serve. Vary by adding chopped pars- er stock. i e y^ or capers, or hard-boiled eggs. ENTREES "The turnpike road to peoples hearts, I find, Lies through their mouths, or I mistake mankind. ioo oysters, 2 limes (juice}, i tbsp. Worcester- shire sauce, 6 tbsp. tomato catsup, 1 tbsp. vinegar, 2 tsp. pepper, salt, dash tobasco. 2 oz. butter, 3 small onions, 2 green peppers, salt, red pepper, i tomato, i tbsp. flour, % c. cream. 1 tsp. English mustard, 2 tsp. Parisian sauce, l / 3 tsp. red pepper, i tsp. salt. OYSTER COCKTAILS. (For Six Persons?) Select small California oysters, mix all together and serve. Mrs. /. D. Powell. CRAB CREOLE (For Six). Chop onions and peppers (without seeds) very fine and put in stew-pan with butter, salt and red pepper. Stew slowly ten minutes and add tomato (peeled). Stew this until dissolved. Add flour mixed with cream and make it thick as drawn butter. Put in finely picked crab. Serve on toast. Mrs. F. R. Dray. BRAINS DEVILED. Clean brains until white by picking off the skins in cold water. Mix mus- tard, Parisian sauce, red pepper and salt together. Into this mixture roll brains; then into bread crumbs and fry, until brown on both sides, in a frying-pan. Over this pour enough water to make gravy, and boil about ten minutes. Thicken gravy to taste and serve hot. Mrs. William Beckman. 24 Yt can tomatoes, 2 green peppers, i tbsp. butter, i large onion, i c. cream, red pepper, i crab. DEL MONTE CRAB. Chop the green peppers and onion fine and fry to a light brown; add to- matoes. Let come to a boil and strain ; add cream and finely chopped crab. Have toast on hot platter, and pour the mixture over it as soon as heated through. Reserve a little of tomato sauce to pour over top. Mrs. William Beckman. 6 os- crab meat, 2 oz. bread crumbs, 2 eggs (h'd boiled), Yt lemon (juice), red pepper, salt. i crab, i tbsp flour, i tbsp. butter, YT. c cream, i c. milk. i qt. milk, i small can oysters, 4 tbsp. flour , ' egg, i lemon, cayenne, salt, mace. DEVILED CRAB. Cut crab meat into small pieces and add bread crumbs, chopped egg and lemon juice. t Mix all with a cream or butter sauce. Fill shells, smooth top and sprinkle with sifted bread crumbs, and bake in a quick oven until a light brown. Mrs. William Beckman. CREAMED CRAB. Rub flour into butter; add cream and milk and season highly with red pepper, salt and mace. Boil to thicken, and add the finely picked meat of crab. Re- move from fire as soon as thoroughly heated. Mrs. F. A. E . " CREAMED OYSTERS. Heat milk (or half milk and half cream) in a double boiler; add mace and the juice of oysters, and then the flour stirred smooth in milk. Cook fifteen minutes. Beat egg and mix with a / doz. tortillas (bought at tamale cafe), YZ doz. red peppers, l /z onion, small piece garlic, 3 /leads lettuce, 1 c. chopped olives, 2 c. grated cheese, 6 boiled eggs (chopped'). little of the milk, and add slowly to the rest of the milk. Add oysters, salt, cayenne, lemon juice and butter. Serve immediately. Mrs. E. S . ENCHILADAS. Remove veins and seeds from pep- pers, boil with onion and garlic until soft, then press through a colander. Cut lettuce into strips. Make French dressing and mix with olives and eggs. Drop each tortilla in hot lard, then in hot pepper sauce (a minute in each). Place on platter, and before folding put salad mixture in center, sprinkle with cheese generously and then fold. When all are ready, pour the remaining sauce over and keep hot until served. Mrs. L. C. Farrar. CRAB A LA CREOLE. The following proportions are for six persons : i. Four good-sized cooked crabs. (a) Break off and crack the legs well, so that the shell can easily be removed with fork and knife, or (horrible dictu) with the fingers. (b) Take out the body of each crab and cleanse it thoroughly in cold water. Then cut each body in half, along the center, and cut each 'half into four pieces. (c) In the back shell of each crab 26 will be found more or less yellowish liquor and white, creamy fat. Drain off the liquor and throw it away, but after doing this scoop out the fat and put it in a plate for future use. (d) Break off about half the back shell of one crab and roast it in the oven until brown. Don't burn it. 2. Take a gallon or six-quart sauce- pan and brown two sliced onions, me- dium size, in a little butter. Then add to the onions one quart can of tomatoes, one green bell-pepper sliced, or four or five stalks of celery sliced, and six cloves. Let this cook for about fifteen minutes, until the flavor is ex- tracted from the cloves, pepper, or cel- ery. Then add the juice of two large lemons, and the rind, cut very thin, of half a lemon; sugar, one tablespoon; salt, one teaspoon ; tabasco, twenty drops; Worcester sauce, two table- spoons ; sherry, one cup (or white wine, one cup and a half) ; currie powder, half teaspoon; and the roasted crab shell beaten into pieces not smaller than a nickel. Let this all cook for about fifteen minutes, stirring it fre- quently to keep from burning. Then strain through a colander and put back the strained sauce into your saucepan. Now add the fat of the crabs, a tablespoonful of butter and enough flour or corn starch to thicken well. Then put in all your cracked 27 shank of beef , pork rinds, 2 qts. water. i tbsp. olive oil, i tbsp. butter. and cut crab and let the whole get piping hot. Serve all the crab in a large bowl, and the portions in deep plates. It will be convenient to put on the table a large dish or two for the shells. C. L. Miel. HEAD CHEESE. Soak pork rinds over night and scrape. Boil with shank of beef in two quarts of water until it jellies, carefully skimming off grease. Chop meats, salt and pepper, add full amount of water and set apart to cool. CALVES' BRAINS. Soak in cold water two or three hours, then remove membrane. Drain or make as dry as possible. Put oil and butter in frying-pan, add brains, and cook slowly half an hour. The above is very nice, after frying in oil half an hour, to take out and dip in egg, roll in cracker crumbs and fry until brown. VEAL OR CHICKEN TERRAPIN. Boil veal until tender (or use cold roast). Have ready two hard-boiled eggs; chop and add to them Ai sauce. When sauce is done add chicken or veal, and stir in a small glass of sherry wine. 28 VEAL CROQUETTES. Mince fine one pint of cold cooked veal and season with salt, pepper, half a teaspoonful of onion juice and one teaspoonful of lemon juice. Put half a pint of milk in the frying-pan on the stove. Mix two tablespoonfuls of flour with three of olive oil until smooth, and stir into the milk as soon as it begins to boil. When the sauce is smooth and thick add the seasoned meat and cook three minutes. Beat three eggs together and pour half over the cooking meat. Take from the fire at once and stir well; set aside to cool. When cold form into croquettes about the size of an egg. Roll them in the remainder of the beaten eggs, then in bread crumbs. Put in the frying- basket, but do not crowd. Have hot olive oil in the frying-kettle about four inches deep, and plunge the basket with the croquettes into this and cook for two minutes. Drain on brown paper for a minute and serve at once. Any kind of meat or fish can be sub- stituted for the veal. SWEETBREAD CROQUETTES. After parboiling the sweetbreads, stew them slowly in a little soup-stock or water. Mix a tablespoonful of corn- starch, a cup of water, i tablespoonful of vinegar, T teacupful of cream and 2 29 / chicken, 3 ripe tomatoes, i pt. olives, 1 pt. mushrooms, / tsp. salt, 2 small onions, spray of pot herbs. beaten eggs. Put over the fire and stir until thick. Season with salt and pep- per, celery, nutmeg and parsley. Chop the sweetbreads very fine and stir into the above, and boil for five minutes. Spread on a flat dish to cool, then cut in pieces, roll in bread crumbs and fry in hot olive oil. FRIED APPLES. Pare and cut the apples into eighths (being careful to take out the seeds and the core), and dust lightly with flour. Heat some El Dorado or San Juan olive oil in the frying-pan, put the apples in and fry until they are a light brown. Drain off the oil, sprinkle with sugar, and pile on a hot dish. A little cinna- mon mixed with the sugar is very nice. Brown bread buttered is very nice served with them. OLIVE PATTIES. To a rich cream gravy add one pint pitted Sylmar olives and one pint oys- ters. Heat thoroughly and serve in patties. Season to taste. CHICKEN SAUTE. Stew chicken until it will drop from the bones. Remove all the meat, chop and return to the liquor. Add toma- toes, olives (chopped), mushrooms and seasoning, and simmer three hours. Bohemian Bachelors' 1 Club, N. Y. "No life worth naming ever comes to good If always nourished on the self -same food" GAME WILD DUCK (Roasied}. Prepare the ducks for use. In each duck place several slices of onion, cel- ery and some parsley. Place in drip- ping pan, salt and pepper well, add a little water, put in a very hot oven and bake twenty minutes. Serve very hot, with lemon sauce. LEMON SAUCE. Juice of two lemons, tablespoonful of Worcestershire sauce, seasoned very highly with salt and cayenne. Put into a mayonnaise dish, and as you serve each duck run a sharp knife lengthwise of the duck's breast ; pour a little of the sauce over. Serve on very hot plates. BAKED QUAIL. quail, Pick, draw and wipe the birds out- oysters, g^e an( j inside with a wet cloth. Cut cracker crumbs. , ..,-.,, , the wings and neck off close to the body, but leave the feet on for conven- ience in trussing. Allow three small Eastern oysters for each bird. Dip them in melted butter, then in sea- soned cracker crumbs, and put them in the bodies. Draw the feet together to fasten the opening. Rub the breast with softened butter and flour made into a paste. If desired, pin a thin slice of fat bacon on the breast. Place the birds breasts up, and bake in a hot oven twelve minutes. Baste with melted butter and hot water every three min- utes, or the meat will be dry. Serve on toast and lettuce. Mrs. IV. A. Meyer. WILD DUCK (Boiled}. Prepare ducks in usual way. Par- boil in water, to which a little soda has been added, for ten minutes. Wash well in clean hot water and put back into the kettle with fresh hot water. Boil ^ hour ; season well with a little onion, salt and pepper, and boil another hour. Serve very hot with lemon. Mrs. Emma Swain. MEATS AND SAUCES "Hunger is the best sauce." Yz c. butter, 2 tbsp. flour, i pi. boiling water. 3 tbsp. finely chop'd (//c// in her pickles. 3 eggs. % pt. vinegar, 4 tbsp. chop'd mint, 2 tbsp. sugar. 2*4. Ibs. veal, % Ib. salt pork, 3 rolled crackers, j tbsp. pastry cream, i egg, salt and pepper. i heaping tbsp. butter, i heap 1 g tbsp. flour, i pt. n,ilk, i tsp. salt, DRAWN BUTTER. Rub butter well into flour and add boiling water, stirring constantly. Serve immediately. PICKLE SAUCE. To drawn butter add chopped pickles. EGG SAUCE. To drawn butter add eggs, hard boiled and finely chopped. MINT SAUCE. Mix all together and let stand one hour before using. VEAL LOAF. Have veal and pork chopped fine and egg well beaten. Mix all together and place in single loaf pan. Pour over a few spoonfuls of hot water and bake one hour. Mrs.J. M.Merritt, Chicago. Ai CREAM SAUCE (For Meats}. Stir flour and butter over fire until they bubble, then gradually stir in milk very slowly to avoid lumps. Vary 33 4 t^p. pepper, ' 4 tsp. nutmeg or mace . the above by adding different season- ing, such as tablespoonful sherry wine, cayenne, parsley, green peppers, onion (chopped) or bread or cracker crumbs. Mrs. E. S . 2 02. butter, Yi oz. flour, % gill cream, 2 eggs, salt. CREAM SAUCE. Rub butter and flour together and add well-beaten eggs, cream and salt. CAPER SAUCE. Make cream or butter sauce and add two tablespoonfuls of chopped capers. 2 tbsp. flour, i tsp.curry pou'der, Yt. c butter, i pt. boiling water, i small onion, salt and pepper. CURRY SAUCE. Cut the onion fine and fry in butter. Add flour and curry pow4er, salt and pepper, and pour in water. Let it sim- mer ten minutes and strain. j-;c rump beef. 1 can tomatoes, salt. ft r. oil, 2 onions. ,' A' rccn peppers, i clore of garlic. POT ROAST. Trim off all the fat and put in a kettle with tomatoes and salt. Into a frying-pan pour oil ; add peppers, onion and garlic, chopped fine. Cook until brown, and add to meat and tomatoes. Cook three hours. Cook macaroni in a separate kettle twenty minutes. Put into a large dish and pour over it the sauce from meat, and add grated cheese. Mix well and serve hot. Mrs. L. McG . 34 ./ tomatoes, i onion, 3 peppers, i dove garlic, salt, butter, pepper, Worcester sauce. i beef tongue, ' egg, tracker crumbs. */i doz. sweetbreads, 1 egg, i c. cream, PORK CHOPS. If chops are very fat, remove all but a quarter inch of fat ; season with salt and pepper. Fry chops and portion of removed fat brown. Afterward pour boiling water over chops, adding half a teaspoonful of mustard. Simmer for three-quarters of an hour. Make paste of tablespoonful of flour and thin with a cup of milk. Pour paste over chops, boiling five minutes, adding a small wine-glass of sherry just before remov- ing. Mrs. /. /. Keegan. SPANISH. Chop up fine and cook well. Mrs.J. D. Powell. BAKED TONGUE. Boil tongue one hour (not hard) and add salt. Boil another hour. Take up and skin, removing all rough parts. Beat egg and roll tongue in egg and cracker crumbs. Lay in pan and sea- son well with salt and pepper. Add one pint of water in which it has been boiled, and bake. Baste well while baking, and serve with a good gravy or cream sauce. Mrs. . L. McGavigan. SWEETBREADS. Scald sweetbreads in salt water; take out the stringy parts. Leave a few 35 a little flour, truffles, parsley, salt, pepper. moments in cold water, then dry and roll in egg and bread crumbs. Fry brown in butter. To gravy add a little flour, a few truffles, parsley, salt, pep- per and cream. Pour over sweetbreads and serve hot. Mrs. L. McG . CHRISTMAS DISH. Cover the bottom of a pudding dish with fine bread crumbs, lay on bits of butter, then a layer of cold boiled eggs, sliced ; then a layer of cold turkey or chicken, cut fine. Add pepper and salt. Repeat until the dish is full. Cover with bread crumbs and moisten cream or milk and bake. Mrs. E. S . kidneys, i onion, salt, pepper, parsley, -}/-i lemon. KIDNEY SAUTE WITH WINE. Cut kidneys into slices and cook ten minutes in a frying-pan in drippings (or oil). Take up and lay on a hot- water dish, covering closely. Add to the drippings in the pan a little gravy (beef will do) or a little soup. Season with chopped onion, parsley, salt and pepper, and thicken with browned flour. Boil up; add a glass of good wine and juice of lemon. Pour over the kidneys and set in boiling water five minutes. If kidneys are cooked too long they toughen. Mrs. L. McG . i l /2 c. chopped meat, j potatoes, iy-t c. rice (cold, boiled), i c. tomatoes, i tbsp. butter. CORNED BEEF A L'lTALIENNE Chop cold corned beef and cold boiled potatoes fine. Put butter in frying- pan, drop in a clove of garlic, add to- matoes and cook five minutes. Remove garlic and add cold rice, potatoes and meat. Season with salt and cayenne. Serve on toast. PRESSED CHICKEN. Boil one or two chickens in a quan- tity of salted water. When thoroughly done take the meat from the bones, keeping the light and dark separate. Chop fine and season well. Put in a pan a layer of dark meat, then a layer of light meat. Pour over the liquor, which should be about a cupful. Press with a small weight, turn out when cold, and cut into thin slices. .SMOTHERED CHICKEN. Split a tender chicken down the back, after it has been plucked, singed and wiped with a wet towel. Season it with salt and pepper, and put in a dripping-pan in the oven, with one cup- ful of hot water, and cook until tender. Mix two tablespoonfuls each of El Dorado or San Juan olive oil and flour to a smooth paste, and spread over the chicken as soon as it begins to brown. After the oil and flour have been placed 37 / pi. Span is Ji shelled peanuts, i tsp. salt, i c. strained tomato juice. i c granola, 1 Ib. pro lose, 2 tsp. nut butter, l /i c. tomato, Vi tsp. salt, X tsp. sage, % c. water, Y% tsp. mint. on the chicken, baste it every ten min- utes with the drippings in the pan. When the chicken is tender, take out of the pan, and keep it hot while making the gravy. BAKED PEANUTS. Blanch the nuts by roasting slightly in oven and by rubbing in bag, or by sifting through a coarse colander. Boil one hour in three pints of water. Put in baking dish with tomato and salt and bake in slow oven at least four hours. More nutritious than beef, and may be used as a foundation, taking the place of meats, for all manner of vegetarian roasts, croquettes, salads, etc. VEGETARIAN ROAST. Mix together the granola, chopped protose, nut butter, rubbed smooth with the strained tomato. Season with salt, sage, mint, etc. Press into a brick- shaped tin and bake in a moderate oven about one hour, or until dry enough to slice nicely. Serve with lentil gravy. Mashed baked peanuts may be used in place of the protose and nut butter. "A fig for your bill of fare; shoiv me your bill of company" SWIFT. VEGETABLES GREEN PEPPERS (Fried). Slice peppers crosswise, remove seeds and lay in cold water twenty minutes. Dry, season with salt, dip in flour and fry until slightly brown in olive oil. Very nice with steak or chops.' 6 oz. macaroni, 6 oz. grated cheese. MACARONI AND CHEESE. Break macaroni and boil in salted water twenty minutes, and drain. Put layer in buttered baking dish, then a layer of macaroni and repeat. On top place cheese generously and bits of butter. Pour over milk enough to cover, and bake 45 minutes BOSTON BAKED POTATOES. Pare potatoes and slice thin. Have baking dish buttered, put in layer of potatoes, sprinkle with butter, salt and pepper; then another layer, and so on until dish is full. Cover with milk or cream and bake i^ hours. "Mrs. L. McG . 9 green peppers, 1%. c. cold boiled rice, STUFFED PEPPERS. Chop fine the onion and parsley, melt the butter and mix all the in- 39 % c. chopped cold meat, i salt spoon salt, cayenne, i onion, 1 tbsp parsley, 2 tbsp. butter. gradients together. Parboil the pep- pers about five minutes, stuff and place in pan. Over all pour a few table- spoonfuls of stock, gravy or hot water. Bake until tender, but not broken. / c. hot water, 2 c. beans, i c. grated cheese, i tbsp. lard. Chile sauce, salt and pepper, sauce to be made from red pepper. FRIJOLES (Spanish Beans}. Boil beans until soft, drain and put in skillet which contains hot lard and fry, pressing a few beans to thicken the gravy. Add hot water, and when bubbling put in cheese and seasoning. Stir until cheese dissolves. Mrs. L. C. Farrar. Y 2 lb. macaroni, i tsp. extract beef, 1 c. hot water, J^ c. dried mush- rooms, l /t c. grated Par- mesian cheese, 2 tbsp. lard, salt and pepper. MACARONI A L'lTALIENNE. Boil the macaroni. Soak mushrooms in half the hot water and dissolve the extract of beef in the other half. Rub saucepan with garlic, put in lard and place on the stove. When heated add extract and mushrooms. Drain maca- roni, put layer in bottom of a dish, cover with cheese, another layer of macaroni, then cheese. Over all pour the sauce and mix with silver fork. 6 tomatoes, 1 c. boiled rice, 2 green peppers, l / 2 c. chopped ham, salt and pepper. TOMATOES A LA CREOLE. Scoop out the insides of the tomatoes. Chop peppers (without seeds) and ham in a Sterling chopper and add the rice. Fill the tomatoes with the mixture, dust over the top of each one a little 40 cayenne, and on the top of each one place a small piece of butter. Bake 20 minutes. / c. rice, 2 c. hot water, y 2 c. tomato juice, i tbsp. lard, r and salt. TOMATO RICE. Fry rice (raw) for three or four min- utes in hot lard, with a few slices of onion, and stir constantly. Pour hot water and hot tomato juice over it and boil slowly until it is done. Mrs. L. C. Farrar. SCALLOPED POTATOES. Pare potatoes and slice thin ; pare onions and slice thin. Butter a baking dish, put a layer of potatoes and layer of onions ; salt and pepper. Repeat until dish is almost full. Cover with milk or cream and bake till done. BAKED BEETS. Bake beets until well done, peel, cut in thin slices and serve with plenty of butter, salt and pepper. parsnips, 2 eggs, butter, salt, pepper and flour. PARSNIP BALLS. Boil parsnips in salted water until very tender. Mash, season with salt, pepper and butter. Add a little flour and well-beaten eggs. Mold into small balls and fry in butter. / qt. beans, i pt. pickled San Juan ripe olives. i qt. beans, 3 tbsp. olive oil, San Juan or El Dorado brands. 1 ql. beans, 2 tbsp. peanut or almond butter. POTATO BALLS. Stir mashed potatoes with a beaten egg. Season, make into balls, roll in flour and fry in lard or butter. BAKED BEANS. (With Pickled Ripe Olives^ Soak beans in cold water over night. Put them to cook in fresh water and simmer gently until the}' are tender, but not broken. Let them be quite juicy when taken from kettle. Chop finely the olives. Put the beans and chopped olives in alternate layers in a baking dish; cover with the juice, add- ing one cup of strained tomato juice. Bake in slow oven at least three hours. Salt and season to taste. BAKED BEANS. (With Olive Oil}. Prepare and cook the beans as di- rected above, adding San Juan or El Dorado olive oil in place of chopped olives. BAKED BEANS. ( With Peanut or Almond Cream} Prepare and cook the beans as di- rected above, adding the nut cream in place of the chopped olives. Prepare the nut cream by rubbing nut butter smooth, adding water slowly until of the desired consistency. FRENCH FRIED POTATOES. Pare half a dozen potatoes of medium size. Cut them in two lengthwise, and then separate each part into three parts, cutting the length of the potato. Let them stand in ice water for an hour or so, and then wipe dry with a towel. Put about four inches of El Dorado or San Juan olive oil into the frying- kettle, and have it very hot. Put the potatoes into the frying-basket and lower this slowly into the hot oil, rais- ing it a little whenever there is danger of oil rising to the top of the pan. Nearly all the steam will pass away in about half a minute. Cook the pota- toes for about ten minutes, being care- ful not to let them get too brown. Lift the basket from the hot fat and set on a plate. Dredge the potatoes with salt, then shake well and serve immediately. 43 "Excess of any habif, food or thing is intemperance" '* The character of all kinds of growth is largely deter- mined by the character of the material upon ivhich it feeds." i tbsp. sugar, / tsp. salt, yi cake compressed yeast, i pt. milk, flour. i pt. buttermilk^ i pt. cornmeal, i tsp. bak'g powder ; i tbsp. lard or butter, 3 eggs, salt. % pi. mush or small hominy, i tbsp. butter, 3 eggs, j pt. milk, salt. MILK BREAD. Scald milk, and when lukewarm add gradually one pint of flour and yeast dissolved in a little lukewarm water, beating constant!} 7 , and beat until bub- bles come to the top; then add suffi- cient flour to form a dough. Take this on the board and knead thoroughly until it loses its stickiness and is soft and elastic. Put into the bread bowl, cover and let stand over night. Next morning cut into loaves, mold and put at once into guard-pans. Brush over the top lightly with good, sweet lard ; cover and stand in a warm place until it has doubled its bulk. Bake in a moderate oven. Miss Elizabeth Adams. CORN MUFFINS. Mix all together and bake in muffin tins. Mrs. E. P. Howe. WAFFLFS. Mix with enough flour to make a thin batter. Mrs. E. P Howe. 44 i qt. light sponge, 5 eggs. CRUMPETS. Take sponge from your bread, break eggs in one at a time, beat light and add milk-warm water until a batter as thin as for buckwheat cakes is formed. Mrs. E. P. Howe. i qt. flour, 1 c. cream, 2 tsp. bak 'g powder, 2 eggs, salt, milk. i qt. flour, \Yz tsp. baking powder, % c. pastry cream, salt, milk. i qt. flour, 1 tsp. bak^g powder, 2 tbsp. butter, i tbsp. lard, pinch of salt, milk. butter, crackers, cheese, salt, pepper. WAFFLES. Sift baking powder with flour; add well-beaten eggs, cream, salt and enough milk to make the right consistency to spread in the waffle-iron well. Mrs. F. A. Edinger. CREAM BISCUITS. Sift flour, baking powder and salt together; add cream and milk enough to make a soft dough. Knead lightly with the tips of fingers one minute. Cut with very small cutter and bake in quick oven. Mrs.. F. A. Edinger. TEA BISCUITS. Mix all together quickly and bake in a quick o'ven. Mrs. E. S. CHEESED CRACKERS. Butter crackers and place in large dripping-pan ; sprinkle heavily with grated cheese ; salt and red pepper to taste. Put in oven until hot. Mrs. F. A. E. 45 i large potato \ i qt. flour, \y t tsp. baking powder, salt. POTATO BISCUIT. Sift flour, baking powder and salt. Put potatoes through press, add to flour and mix with milk to a soft dough. Bake in a quick oven. Mrs.J. A. M. ^Yz c. corn meal, i %. c. rye meal, i c. graham flour, 1 c. molasses, 3 c. sour milk, 2 c. water, 3 tsp. soda. 1 c. molasses, 2 c. sweet milk, 2 c . corn meal, i c. graham flour, i c. white flour, i tsp. soda, salt. \Yz c. white corn meal, y 2 c. flour, 2 tbsp. sugar, # tsp. salt, Yt c sweet cream, % c. sweet milk, 2 tsp. bak 'g powder. i c. flour, i c. corn meal, i c. graham flour, i c. syrup or molasses, i c. sweet milk, i egg , % tbsp. butter, Yt tsp. salt, i tsp. soda. BOSTON BROWN BREAD. Mix thoroughly and steam four or five hours, then bake fifteen minutes. Mrs. C. F. P. BROWN BREAD. Mix nil together well and steam in small round cans (chocolate cans are best) three hours. Mrs.J. M. Quire. WHITE CORN BREAD. If sour cream is used, add to it one- half teaspoonful of soda, not omitting baking powder. Bake in shallow but- tered pan x in hot oven. Jennie A. McConnell. BOSTON BROWN BREAD. Mix well. Add the soda last dis- solved in a little warm water. Stir the whole mixture thoroughly. Pour in a tin well greased, cover and steam for three hours. Mrs. Mary E. Ackley. 46 An Original Way to Use Stale Bread. Very Good. For a small family make a "one-egg batter," using no sugar. Have the bread sliced, dip into the batter, which must be thick enough to remain on the bread when lifted out, and fry in deep, hot fat. They puff up like doughnuts, but the bread loses itself in the cooking. Serve with maple syrup or powdered sugar. Mrs. S. B. Slight. 2 c. flour, ^t tsp. salt, 2 tsp. bak 'g powder, 1 pt. sweet milk, 2 eggs, i tbsp. sugar, butter size walmit. BREAKFAST GEMS. Sift flour, salt and baking powder together. Into the milk drop the eggs and sugar and beat quickly; then add half the flour and melted butter; beat, and add the remainder of flour. Bake in well-larded gem pans in a quick oven. Mrs.J. T. Martin. CAKES "Behind the nutty loaf is the mill-wheel; behind the mill is the wheat-field; on the wheat-field rests the sun- light; above the sun is God." y,. c. butter, i c. sugar, 4 eggs, 1 c. milk, 3 c. flour, lemon extract, 2 tsp. bak'g powder. Y-L c. water, butter size walnut, 2 lemons, 4 tart apples, i c. sugar, i tbsp.floiir, i egg- 1 c. sugar, % c. butter, 3 eggs, 2 c. flour, i c.jam, i tsp. soda, i tsp. cinnamon, 4 tsp. cloves, y 2 tsp. nutmeg, 4 tbsp. sour milk. i c. sugar, 1 tbsp. vinegar, 4 tbsp. water, 2 egg ivhites. APPLE CAKE. Cream butter and sugar, then add the yolks of eggs, then the milk (a little at a time), flavor, and lastly the well- beaten whites of eggs and flour (in which baking powder has been sifted). FILLING. Pare and grate apples, grate the yellow of one lemon, mix sugar and flour and beat well into the egg. Add all to the water and let boil fifteen minutes, stirring constantly. When cool spread between layers and frost the top with one tablespoonful of milk, thickened with powdered sugar. Miss Emily Ebert. JAM CAKE. Mix in order named and bake in layers. FILLING. Mix sugar, vinegar and water, and boil until it will taffy. Pour into the well-beaten whites and beat until cold, then spread. Miss Emily Ebert. 48 i c. milk, 1 c. butter, 2 c. sugar, 3 c, flour, 3 eggs, 1 c. chop'd walnuts, 2 tsp.bak'g powder, 2 tsp. lemon ext. LA LAURITA NUT CAKE. Cream butter and sugar and add the eggs, well beaten. Sift baking powder with flour; add milk, flour, walnuts and lemon. Mrs. William Beckman. 1% c brown sugar, Y Z c. butter, y* c. milk, 1 tbsp. chocolate, 2 eggs, \% c. flour, i tsp. bak^g powder. DEVIL CAKE. Cream butter and sugar, beat in the eggs, then add the other ingredients, flavor and bake in layers. i c. sugar, i tbsp. chocolate, % c. milk, i tbsp. butter. FILLING. Mix sugar and chocolate and then add milk. Boil together until it will cream ; take from stove, add vanilla and tablespoonful of butter (not melted), and beat until cool enough to spread well. Miss Bertha Groth. WALNUT WAFERS. Mix all together well and drop one- & r _ nali teaspoontul of the batter at a time f it ^ n rease d P an leaving space between. ic. chop W walnuts. MrS.J. D. Powell. 1 c. sugar, 2 tbs. syrup, 6 eggs, % c. butter, i c. sugar, 1 c. flour, 2 tsp. bak'g powder. CAKE. Mix and beat well. Mrs.J. D. Powell. 49 X c. butter, i c. sugar, 1 tbsp. brandy, 2 eggs, I tsp. cinnamon, X tsp. cloves, y* tsp. soda, i c. raisins, salt. SPICED COOKIES. Chop the raisins, dissolve the soda in a little water, and mix all the ingre- dients together. Add enough flour to make a very soft dough (the softer the better), and roll thin, cut and bake quickly. Mrs. F. A. E. 1 c. butter, 2 c. sugar, 6 eggs, 2 c. flour, 1)4 chocolate, 3 tsp. bak 'g powder, i c . milk, i c. grated almonds, i tsp. cinnamon, vanilla. T^Yt c. sugar, ft c. milk, butter size of egg. DARK CAKE. Cream butter and sugar, mix together and bake in layers. all FILLING. Boil milk and sugar seven minutes, remove from stove, add butter and vanilla and beat well. Mrs. G. W. Scott. i c. sour milk, i c. brown sugar, i c. molasses, 1 egg, %. c. raisins, i tbsp. butter, i level tsp. soda, Yt tsp. ginger, i tsp. cinnamon, i tsp. cloves, i tsp. allspice. GINGER CAKE. Mix butter, sugar and egg ; then add molasses, milk, raisins, soda, spices, and enough flour to make the consist- ency of layer cake. Bake in shallow pan. Mrs.J. M. Merritt. % Ib. butter, YZ Ib. sugar, YZ Ib. potato flour, 3 eggs, flavor. POTATO FLOUR CAKE. Cream the butter; add by degrees the flour; add the sugar mixed with yolks of eggs; lastly, the well-beaten whites and flavoring. Put into the oven immediately; if allowed to stand it will become heavy. Put a well- greased paper in pan, and do not re- move the cake until it is perfectly cold. Mrs. E. P. Howe. 2 c. sugar, 2 c. milk, 2 tbsp. butter, 6 eggs, 3 tsp. bak'g powder. BREAKFAST DOUGHNUTS. Mix all together with flour to form a soft dough, spice to taste and fry in hot lard. Mrs. E. P. Howe. i c. brown sugar, 1 tbsp. butter, 2 eggs, 2 tsp. bak 'g powder, iYz c. rolled oats, vanilla. ROLLED OATS WAFERS. Dry rolled oats in oven. Mix butter and sugar, then eggs and baking pow- der, and fold in the rolled oats ; flavor. Miss Bertha Groth. 3 tbsp. butter, 2 c. sugar, 5 egg yolks, 3 egg whites, 1 c. cold water, 3 c. flour, 2 even tsp. baking powder, flavor. BANANA CAKE. Cream butter and sugar and the yolks beaten light ; add water, flavor, and last the well-beaten whites and flour, and bake in layers. FILLING. Slice bananas, one cup of pulverized sugar and whites of two eggs, beaten together. Put on cake, and place bananas on, cut in thin slices. Mrs. William Beckman. 7 egg whites, 5 egg yolks, i c. sugar, % c flour, Y$ tsp. cream tartar pinch of salt. SUNSHINE CAKE. Sift, measure and set aside flour and sugar. Beat yolks of eggs thoroughly. Beat whites about half, and add cream tartar and beat very, very stiff. Stir in sugar lightly, then beaten yolks, and then flour. Bake from thirty-five to fifty minutes. Mrs. William Beckman. % c. powd. sugar, 3 bars grated chocolate, 1 c. chop'd walnuts, 2 egg whites. i c. sugar, % c. butter. i c. flour, V* c sweet milk, 3 eggs, i YT. tsp. bak 'gpowd. CHOCOLATE KISSES. Beat whites of eggs very stiff", then stir in gradually the sugar, chocolate and walnuts. Bake very slowly. Mrs. F. R. Dray. ROLL JELLY CAKE. Cream butter and sugar and other ingredients as usual. Bake in shallow pan. When cool spread with jelly and roll. Mrs. Ella P. Howe. i c. sour milk, i c. butter, ^egg, i pt. molasses, i tsp. soda, i tbsp. allspice. SPICE CAKES. Mix enough flour with this to make it drop. Mrs. E. P. Howe. 2 c. sugar, i c. butter, 4 c. flour, 8 egg whites. CAROLINA CAKE. Mix all together and flavor with lemon. Mrs. E. P. Howe. 2 eggs, Yt c. butter, 1 c. sugar, YZ c. milk, 2 c. flour, 2 tsp. bak'g powder. 2 c. sugar, butter size of egg, % c. milk, Yt c. hickory nuts, chopped fine. 1 c. sugar, Yi c butter, Yz c. milk, 2 c. flour, 2 eggs, i c . chop" d walnuts, i tsp. bak 'g powder, flavor. i l /2 c. sugar, Yz c. hot water, \Yt c. flour, i tsp. bak^g powder, 4 eggs. CARAMEL CAKE. Cream butter and sugar, and add other ingredients and flavor with va- nilla. Bake in layers. FILLING. Boil milk, sugar and but- ter ten minutes. Do not stir while boiling. Take off, add nuts, flavor with almond and beat until cool enough to spread. Mrs. G. A. Stoddard. NUT CAKE. Cream butter and sugar, add well- beaten eggs, then add flour, milk, bak- ing powder, nuts and flavoring all at once, and beat constantly five minutes. When cold cover with boiled icing. Mrs. F. A. Edinger. SPONGE CAKE. Cream eggs and sugar, and add other ingredients as usual. Mrs. F. R. Dray. 2 egg yolks, 2 c. sugar, i c. boiling water, 1 tsp. lemon ext. 2Yz c. flour, 2 tsp. bak'g powder, whites 8 eggs. SPONGE CAKE. Beat yolks fifteen minutes, add sugar, beat well, then add water and lastly flour (in which baking powder has been sifted) and well-beaten whites of eggs. Mrs. Capt. Roberts. 53 i Ib. sifted sugar, 12 eggs, i Ib. sifted flour, % Ib .sweet almonds % doz. bitter " 6 tbsp. thick cream, a little rosewater. ALMOND CAKE. Mix the sugar with the well-beaten yolks of twelve eggs and well-beaten whites of nine eggs, and add flour and beat for about ten minutes. Pound almonds and rosewater to a cream and add together with the sweet cream. Mrs. Ella P. Howe. i c. butter, 1 c. milk, 2 c. sugar, 3/4 c. flour, 1 tsp. vanilla, 2 tsp. bak'g powder. MOUNTAIN CAKE. Mix thoroughly and beat five min- utes and bake in moderate oven. Mrs. F. R. Dray. Yi c. nuts, % c. sugar, 2 egg whites. MARGUERITES. Chop nuts of any kind, beat eggs and add sugar, then nuts. Mix all well, and spread on saline wafers and put in oven just long enough to set. iX c. sugar, YI c. butter, % c. milk, 2 c. flour, 3 eggs, 2 tsp. bak 'g powder. PART 2. i c. chopped raisins, i tsp. cinnamon, i tsp. cloves, i tsp. nutmeg. MARTHA'S CAKE. Cream butter and sugar, and add eggs well beaten. Then add, all at once, milk, flour and baking powder, and beat thoroughly and flavor. Put two-thirds in tins to bake, and to the remaining third add the raisins and spices and a pinch of soda. Mrs. F. A. Edinger. 54 2 c. brown sugar, % c. butter, ZC. flour, . i c. sour milk, 5 eggs, i wineglass brandy 1 tsp. soda, 2 tsp. doves, 3 tsp. ginger, 3 tsp. cinnamon, nutmeg. SPICE CAKE. Mix thoroughly and bake in moder- ate oven. Mrs. Ella P. Howe. y, lb. butter, ic. sugar, 2 c. flour, 2 tsp. bak'g powder, ^ c. milk, yolks 4 eggs, whites 2 eggs. 1%. c. sugar, YZ c. water, whites 2 eggs, i lemon. LEMON CAKE. Cream butter and sugar, and add other ingredients and bake in layers. FILLING. Boil water and sugar to- gether ten minutes and stir into the beaten whites of eggs, and add the juice and a little grated rind of lemon. Mrs. F. R. Dray. i c. sugar, i c. strawberries, i egg white. STRAWBERRY FILLING. Put all together in large bowl and beat until very stiff and spread between layers. i c. sliced bananas, i c. sugar, i egg white. BANANA FILLING. Place all in large bowl and beat until very stiff. Any fruit may be used. Good for any layer cake. 55 3 c. dried apples, 2 c. molasses, i c. butter, i c. citron, i c. brown sugar, 4 eggs. 3 c. flour, i c. raisins, i c. currants, i tsp. soda, 1 tsp. nutmeg, 2 tsp. cloves, 2 tsp. cinnamon, 3 tsp. bak'g powder. APPLE CAKE. ( Will keep a year^] Soak apples over night in cold water. In the morning chop and cook twenty minutes in molasses. Add butter and all other ingredients and bake in a slow oven. Mrs. C. F. Prentiss. i tbsp. butter, 1 c. white sugar, 2 eggs, 2 c. rolled oats, y t tsp. salt, 2 tsp. bak'g powder, i tsp. vanilla. FAIRY WAFERS. Mix ingredients in order given, drop by teaspoonful on greased tin and bake quickly, but do not burn. Laura Lorenz. % c. butter, 1% c. sugar, 6 egg whiles (or 3 whole eggs}, 1 c. milk, 2% c. flour, 2 tsp. bak'g powder. i c. sugar, 4 tbsp. water, i egg white, Yz c. raisins, Yz c. hickory nuts. MINNEHAHA CAKE. Cream butter and sugar, add all else and bake in three layers. FILLING. Boil water and sugar until clear. Stir in well-beaten white of egg quickly, add well-chopped raisins and nuts, and spread between layers. Flavor the cake with vanilla and filling with almond. Mrs. G. A. Stoddard. \ l /i c. butter, 1%. c. sugar, i c. raisins, i eggs, 4 tsp. brandy, i tsp. vanilla. HERMITS. Cream butter and sugar, add all else, spice to taste and bake as any other cookies. 4 eggs, i c. sugar, Yz c butter, X c. water., I c. flour, i tsp. bak'g powder, COSY CAKE. Cream butter and sugar and add well-beaten eggs; then all other ingre- dients, including vanilla, and last, fold in the well-beaten whites of eggs. Mrs. William Irving. 4 tbsp. sugar, 3 e g s > i tbsp. butter {melted), flour. CRULLERS. Mix all together and fry in hot lard. Sprinkle with sugar. Mrs. G. A. Stoddard. 4 tbsp. sugar, 2 eggs, 3 tbsp. cream, flour. DOUGHNUTS. Mix together with enough flour to mold, flavor with nutmeg and fry in hot lard. Mrs. G. A. Stoddard. i level tsp. soda, i c.thick sour cream i c. N. O. molasses, i c. brown sugar, i tbsp. allspice, i tbsp. cinnamon, 3 l /2 c flour, i Ib. raisins. CHRISTMAS SPICE CAKE. Chop raisins and flour them. Dis- solve soda in a little hot water and mix with sour cream. Stir a moment. Put in bo vl and add molasses and mix well. Add sugar, spices, raisins and flour. Bake in moderate oven one and a half hours. Mrs. William Irving. 57 1 c. cold boiled potatoes, Yi. c. sweet milk, 4 eggs, 2 c. flour, 2 tsp. baVg powder, 8 tbsp. grated chocolate, 1 c. butter, 2 c. sugar, i c. raisins, i tsp. cloves, i tsp cinnamon, i tsp. nutmeg. POTATO CAKE. Boil potatoes and mash fine. Beat whites and yolks of eggs separately. Mix all together and, lastly, add chop- ped raisins (or nuts, if preferred). Miss Matilda Clements. 4 eggs, i c. sugar, % c. grated choco- late, % tsp. allspice, 4 tbsp. boiling water, i tsp. vanilla, i c. flour ', \Yi tsp. baking powder. ICING. %. c. sugar, Yz c grated choco- late, * 3 tbsp. boiling water 11 egg whites, , i tbsp. vanilla, i even tsp. cream tartar, i% tumblers sugar, i tumbler flour. CHOCOLATE TARTAR. Beat yolks well and add sugar. Beat again and add chocolate, allspice, va- nilla, water, and throw in two handfuls of the following, well mixed: Orange peel, lemon peel, citron and nuts all chopped very fine. Then add flour, sifted with baking powder, and lastly, the well-beaten whites of eggs. Bake in two layers. When done, spread tart jelly between and cover with the follow- ing icing. Chocolate and sugar mixed well together and add very slowly three tablespoonfuls of boiling water. Miss Emily Ebert. ANGEL CAKE. Sift flour and sugar five times each. Beat white of eggs very stiff and beat in sugar and vanilla. Fold in the flour and bake in an ungreased pan forty minutes. Mrs. Capt. Roberts. 3 Ibs. raisins, i Ib. currants, ^ Ib, citron, % Ib. orange peel, i Ib. sugar, i Ib butter, i Ib. flour, 25 ds. English walnuts, i c. stewed prunes, i c. currant jelly, 10 eggs, Yz pi. molasses, % tsp. soda, spices to taste. i Ib. sugar, i Ib. butter, i Ib. flour, i Ib. raisins, % Ib. citron, 8 eggs, wineglass sherry, i tsp. extract rose. 6 eggs, 3 c. sugar, 4 c. flour, 3 tsp. bak^g powder, i c. cold water. WEDDING CAKE. Seed and chop prunes. Chop rais- ins, citron, currants, orange peel. Dis- solve soda in a little water and add to molasses. Mix all together after flour- ing fruit well. Bake four hours. Mrs. L W. Nickle. IMPERIAL FRUIT CAKE. Chop raisins. Slice citron. Flour fruit. Cream butter and sugar and add well-beaten yolk of eggs; then add fruit, then well-beaten whites, wine and ex- tract. Bake in slow oven till thor- oughly done. Mrs. E. P. Colgan. SPONGE CAKE. Beat eggs two minutes, add sugar and beat five minutes, add two cups flour with baking powder and beat two minutes; then water and beat one min- ute. Flavor and add remainder of flour and beat one minute. This is fine. Mrs. E. P. Howe. i Ib. sugar, i Ib. flour, Y 2 Ib. butter, whites 9 eggs, yolks 6 eggs. SMALL CAKES. Mix all together and bake in muffin pans. Mrs. E. P. Howe. 59 lb. sugar, Ib. butter, lb. flour, lb. raisins, lb citron, lb. currants, lb. almonds, 12 eggs, Yz tsp. mace, % glass brandy. WHITE FRUIT CAKE. Mix all together thoroughly and bake in slow oven. Mrs. E. P. Howe. t c. sugar, c. butter. i c. milk, ifyi c- flour, i% tsp. baking powder, i tsp. vanilla. $% c light brown sugar, \Yz c. rich milk, butter, size of large egg- i c. flour, % tsp. cream tartar pinch of salt, i heaping tsp. corn starch, i c. sugar, % c. water, 7 eggs. CARAMEL CAKE. Cream butter and sugar; add yolks of eggs, beat well. Add milk and flour; beat again. Then the baking powder and lastly, mix lightly into the batter the stiffly beaten whites of eggs, flavor; bake in layers and spread the caramel filling between. FILLING. Boil until thick. When cool, flavor with vanilla and spread. Mrs. Geo. P. MOONSHINE CAKE. Sift flour, cornstarch and cream tar- tar twice. Make a good syrup of water and sugar and turn into well beaten whites of eggs and when cool stir in the well beaten yolks and flour. Bake in a deep ungreased pan with tube in a slow oven 40 or 60 minutes. Do not open oven door for first 20 minutes. When done, turn upside down on glasses until it sweats. Frost. Mrs. C. F. Prentiss. 60 Yi c. butter, 1 c. sugar, 2 eggs, 2 c. flour, 2 heaping tsp. bak'g powder, milk. PLAIN CAKE. Cream butter and sugar; add well beaten yolks and beat; and well beaten whites and beat. Add flour, baking powder and enough rnilk to make into a batter, flavor and bake. Make frost- ing of white of one unbeaten egg, two cups sugar and one cup chocolate. This frosting will not crack. Mrs. C. F. Prentiss. i c. sugar, % c. milk, l /z c. butter, 2>^ c. flour, . i tbsp .bak" g powder (mix), 3 tbsp. sugar, 6 tbsp. chocolate, 4 tbsp. boiling milk. 2 c. sugar, 24" c. milk, butter, size of egg. 1 c. chocolate, 2 tbsp. butter, a little hot water. WORLD'S FAIR CAKE. Cream butter and sugar; add well beaten yolks, milk and flour. Beat well and add well beaten whites of eggs. Now mix hot milk, sugar and chocolate together and add to cake. Bake in three layers. Use white and chocolate filling. WHITE FILLING. Mix together; put on stove and boil but do not stir. When it will form a soft ball, take from fire, add vanilla and beat rapidly. CHOCOLATE FILLING. Melt butter and stir into chocolate and beat until the consistenc}' of chocolate filling. Mrs. E. E. Earle. 61 i c. brown sugar, l / 2 c. butter, 1 c. sweet milk, 2 c. flour, 3 egg yolks, i tsp. soda. i c. brown sugar, r c. chocolate, Yi c. milk, vanilla. f DEVIL CAKE. (Part One.) Cream butter and sugar and mix all together. (Second Part.} Let all come to a boil cool and add to cake. Bake in layers. i c. chocolate, i c. sugar, i pt. boiling ivater, i tbsp. corn starch, small piece butter, vanilla. FILLING. Mix cornstarch, sugar and chocolate, add water and boil till done; take from fire and add butter and va- nilla and beat till thick enough to spread. Miss Blanche Hawk. PART i. 2 c. flour, 1 c. sugar, %. c. butler, Yt c. milk, 3 egg whites, \Yt tsp. baking powder. PART 2. 2 c. flour, Yt c. brown sugar, 3 egg yolks, Yi c. molasses, % c. butter, % c. milk, i tsp cinnamon, Yt tsp. allspice, Yi tsp. nutmeg, y t c. nut meats, \y t tsp baking powder. SPICE MARBLE CAKE Mix light and dark batter separately and just before baking put together as for any marble cake. Bohemian Bachelors'* Club. 62 PUDDINGS AND DESSERTS "The proof of the pudding is the eating." i c. grated carrots, i c. grated potatoes, i c. brown sugar, i c. raisins, i c. currants, 1 c. suet, 2 eggs, i Yt c. flour, a pinch of soda. 1 4 c. flour, Yz c. milk. i tbsp. butter, 4 eggs, Yt c. sugar, i c. molasses, i tsp. soda i large c sugar, i egg, i <:. butter, i lemon, i /5/>. nutmeg 6 tbsp. boiling water : i c. sugar, Y* c. butter, i c. flour, 4 eggs, i tsp. bak^g powder, i c. chocolate, Yz c. sherry wine, i tsp. cinnamon, */ 2 tsp, nutmeg, i tsp. vanilla. CARROT PUDDING. Chop suet fine and mix all the ingre- dients together and steam or boil two and one-half hours. Mrs. E. E. Earle. HONEY COMB PUDDING. Beat yolks very light and mix with sugar, salt and molasses. Then mix with milk, melted butter and well beaten whites of eggs. . Last, the soda. Bake in a shallow pan forty minutes. SAUCE. Cream butter and sugar. Beat egg very light and add to cream, and beat, add nutmeg, water and last the juice and half grated rind of a lemon. Put on the stove a few minutes and stir constantly. Mrs. F. A. Johnson. CHOCOLATE PUDDING. Beat the eggs together and mix with the chocolate; add the other ingredients and steam. Serve with whipped cream. Mrs. C. M. Beckwith. . bread crumbs Ib. suet, chopped fine, % Ib. currants, % Ib. chop'd apples (more if desired), y 2 Ib. raisins (more if desired), I c. sugar, 1 grated nutmeg, 2 oz. candied orange peel, i tsp. salt, 1 tsp. cloves, 2 tsp cinnamon, 4 eggs, well beaten, i c. milk, i tsp. soda. 8 eggs, 8 tbsp. sugar, 2 lemons, i c. water, i glass wine. bread crumbs, apples, sliced, butter, sugar, spices. PLUM PUDDING. In a large bowl put the eggs, sugar, spices and salt in one cupful of milk. Stir in the other ingredients one after the other, having first floured the fruit. Next, add the soda dissolved in a little hot water, then enough flour to make all hold together. Boil four or five hours. Mrs. S. B. Slight. LEMON CREAM. Beat yolk of eggs very light, add sugar, water, wine, juice of lemons and rind of one. Allow this to simmer (not boil) till it thickens. Remove from fire and add the white of eggs that have been beaten stiff, and one cup of sugar. Serve cold in glasses. Mrs. C. M. Beckwith. BROWN BETTY OR BAKED APPLE JUDY. Take well-buttered baking pan and put in a layer of bread crumbs, dotting them over with small lumps of butter, then a layer of apples; sweeten and spice to taste. Repeat until the dish is full, having bread crumbs on top. If the apples are not very juic}^, add a little boiling water to the whole. Mrs. James T. Martin. 64 i medium size sweet potato, i large tbsp. butter, I tsf>. ginyer, i tsp. nutmeg, I tsp. cinnamon, a pinch of allspice, a pinch of cloves, i c. sugar, i)4 c. milk biscuit dough, canned fruit, or apple sauce. Yz tbsp. butter, i Vj tbsp. flour, Y? c. suqar, juice of fruit, or juice of lemon or orange i c. suet, i c. raisins, 1 c. sugar, 2 c. flour, 1 c. milk, Yz c. bread crumbs, 2 tsp. bak'g poivder. SAUCE. i pt. water, i tbsp. corn starch, i tbsp. butter, Y* nutmeg, sugar to taste. SWEET POTATO PIE. Boil the potato and run through a potato masher that no threads or lumps may be left, add butter, spices and sugar; mix thoroughly; add eggs and beat well until smooth and light and lastly add milk and bake in a deep cus- tard pie tin, lined with good paste. Mrs. James T. Martin. SKEDADDLE PUDDING. Have biscuit dough very short and put half into a well-larded double boiler, having the dough come well up on the sides. If canned fruit is used, drain off the juice. Add fruit to the dough, and cover well with the remainder of the dough. Cover and steam three or four hours. Serve hot with sauce. SAUCE. Mix butter, flour and sugar well and pour boiling water into it, stirring constantly. Add juice of fruit, or spices if preferred. Mrs. James T. Martin. EASTER PUDDING. Mix all together and boil three hours. Bohemian Bachelors' 1 Club, N. Y. Yz box gelatine, i c. boiling water, i lemon (juice}, i c. sugar, 1 tbsp brandy, 2 tbsp. cherries. BRANDY CHERRIES. Mix all together and pour into molds. When nearly cold, add cherries. Serve with whipped cream flavored with brandy. . Mrs.J. D. Powell. I c. sugar, i c milk, i tbsp. flour, i tbsp. melt'd butter i lemon, t grated rind, and juice, 3 eggs. 1 can sliced pine apple, 2 tbsp. gelatine, i c. sugar, i c. cream, i egg white. 4 tbsp. butter, i c. powd. sugar, i tsp. vanilla, % c. whipped cream CRACKER PUDDING. Split Boston crackers, soak in milk, put in baking dish with raisins and butter between layers. Make a rich custard, pour over and bake until well done. Season to taste. Mrs.J.J. Keegan. LEMON PUDDING. Beat yolks of eggs with sugar, add juice and grated rind of lemon, then add flour, butter and milk, and lastly, well-beaten whites of eggs. Bake like custard. Mrs.J. M. Quire. PINEAPPLE CREAM. Dissolve gelatine in juice of pine- apple; cut pineapple into small pieces and sprinkle with sugar ; whip cream, beat white of egg very stiff, strain gela- tine, and mix all together. Mrs. J. M. Quire. HARD SAUCE WITH CREAM. Stir sugar and butter until creamy and add balance. Serve cold. 66 i c. milk, i c. chopped suet, i c. seeded raisins, i c. molasses, i tsp. soda, i tsp. cinnamon, % tsp. allspice, % tsp. nutmeg. i pt. bread crumbs, i qt. milk, i c. sugar, 4 eggs, i lemon, grated rind. whites of eggs, i c. sugar, juice Y* lemon. YT. oz. gelatine, \% lemons, i tbsp cold water, 6 eggs, i c. sugar. Yt c. instantaneous tapioca, i tbsp. butter, i c. sugar, i can pineapple, whipped cream. SUET PUDDING. Sift soda in flour enough to thicken (as for cake) and mix all together. Steam three hours and serve hot with whipped cream. Mrs.J. A. Moynihan. QUEEN'S PUDDING. Beat yolks of eggs with sugar and milk, bread crumbs, grated lemon rind and butter the size of an egg. Bake till cooked, then spread with a tart jelly. SAUCE. Whip whites of eggs very stiff and fold in sugar and lemon juice. Spread on top of jelly and set in oven to brown. Mrs. E. S. LEMON CREAM. Dissolve gelatine in lemon juice, let stand one hour and add cold water. Set over hot water until entirely dissolved. Separate eggs and beat yolks with sugar. Then whip in gelatine. Now whip whites and mix all together and pour into mold. TAPIOCA PINEAPPLE PUDDING. Boil tapioca in water to the thickness of cake batter. Chop the pineapple and stir the juice and all into the pudding and add the sugar and butter. Put all into a mold and serve with whipped cream. 6 7 i pt. milk, hot, % c. sugar, % c. flour, % c. milk, cold, % c. butter, 4 eggs. % c. butter, % c. powd. sugar, Yz c. cream, flavor. CREME DE LA CREME. Boil one pint of milk. Mix sugar and flour, and wet to a smooth paste with cold milk. Stir into the boiling milk and cook for about twenty min- utes, stirring constantly. Add butter, and when well mixed set away to cool. Half an hour before serving beat the yolks of eggs until light colored and thick and the whites until stiff and dry. Mix the yolks thoroughly with thick- ened milk and fold in the whites lightly. Turn into a shallow pudding dish, well buttered, place in pan of hot water in oven and bake about twenty-five min- utes. Serve with "sauce a la creme" the moment it comes from the oven. SAUCE A LA CREME. Rub butter in warm bowl until thick like cream. Gradually beat into this the sugar. Add cream slowly and flavor with va- nilla and a few drops of almond, or four tablespoonfuls of peach or strawberry syrup. Good for any hot, delicate pud- ding. Miss Bertha Groth. 1 c. sugar, Yz c. butter, Yt pt. milk, 2 tsp. bak 'g powder, i pt. flour, 9 apples, peeled and quartered. APPLE PUDDING. Cream butter and sugar, add eggs, then milk and flour. Stir the apples in the batter and steam two hours. Serve with sauce or cream while hot. 68 Yt Ib. breadcrumbs, YL Ib seeded raisins, V 2 Ib. currants, YZ Ib. sugar, Yt Ib. suet, very little flour, 2 oz. candied lemon and orange peel, i oz. almonds, 4 eggs. ENGLISH PLUM PUDDING. Blanch almonds and chop fine. Put all together and mix with brandy. Boil in a basin or mold five hours. Serve with rich pudding sauce. It is not neces- sary to make this pudding the day it is to be used; it can be prepared a day or two in advance and steamed when needed, or the batter can be kept and then boiled. Mrs, E. L. Hawk. a Ib. almonds, i Ib. sugar, i Ib. butter, i l / 8 Ib. flour, % tumbler brandy, i egg- GERMAN ALMOND PIE. ( With Prune or Preserve Filling?) Do not blanch almonds nor chop too fine. Put all the ingredients into a large mixing bowl and work, with your hands, into a smooth dough. Keep as cool as possible. Flour your pie tins; roll out your dough one-fourth inch thick. Fill with any good preserves, or prunes well cooked, stoned and strained. Sugar to taste and flavor with cinnamon. Roll little strips of dough, about like a lead pencil, and criss-cross your pie and roll all around the edge. Bake a half hour in a mod- erate oven until well done. Care must be taken in baking. Try a little of the dough if it runs too much, add more flour. Sprinkle over powdered sugar when done This will make about four pies. Miss A. M. Gerber. 69 t. strawberries, 2 egg whites, c. sugar. STRAWBERRY FOLLY. R un berries through fine sieve, add , . .. ' , . , e gg s an d sugar, rut in a deep dish and beat until it gets very thick. Have a dish lined with lady-fingers or broken bits of cake, and then put the beaten mass over this. Many different kinds of fruit can be used, but be careful not to have too much of the juice, as it will take longer to beat. This makes a delicious and wholesome dessert. Mrs. Capt. Roberts. 3 lemons, i tbsp. butter, i Ib. sugar, 6 eggs. LEMON BUTTER. Take grated rind of two and juice of three lemons. Beat eggs very light. Mix all together and boil until thick. Mrs. C. F. P. 2 tsp bak'g powder, i c. seeded raisins, i c . suet, 3 c flour, i c. molasses, i c. milk, salt, clove and cinnamon . to taste. TROY PUDDING. Mix all together and boil in a cloth or mold three hours. % c. butter, i c. pulv. sugar. SNOW-DRIP SAUCE. Beat butter until white, add sugar gradually and beat to a cream. Pile on a glass dish and set in a cool place. 70 6 bananas, i pineapple, 6 oranges, i cocoanut. i Ib. raisins, seeded, ]i Ib. citron, sliced, i Ib. suet, chopped fine, i Ib. light brown sugar, 1 Ib. grated bread crumbs, 3 eggs, 2 lemons, juice and grated rind, i c. chop^d walnuts, Yz tsp. cloves. 1 tsp. cinnamon, 2 grated nutmegs, i tbsp. salt, i c. molasses. i c. sugar, Yz c. butter, i egg, i lemon i c boiling water. 1 pi. milk, 2 eggs. Y* tsp. vanilla, % tsp. cornstarch, % c. sugar, salt. AMBROSIA (Food of the Gods). Cut bananas in thin slices. Cut pine- apple in small dice. Slice oranges and remove seeds. Grate fresh cocoanut. Arrange layers of the different fruits in alternation in a deep dish, sprinkling each layer with sugar. Heap cocoanut on top. Select only fine flavored fruit. Mrs. G. A. Stoddard. PLUM PUDDING. Dust fruit with flour, and after all ingredients are blended add sufficient milk to moisten not to make wet, but stick together. Place in buttered molds and steam four hours. Mrs. E. P. Colgan. HOT SAUCE. Cream butter, sugar and egg together and add lemon juice (or vanilla), and then add the boiling water. Scald well, stirring constantly. YELLOW SAUCE. Put milk in double boiler. Mix sugar with cornstarch, then with eggs, and stir into milk and add vanilla. Mrs. L. McC. G. ^ box gelatine, 3 c. milk, 4 eggs, i c. sugar, i tbsp. vanilla, YZ wineglass rum, 10 cts. candied cherries. DELMONICO PUDDING. Dissolve gelatine in milk one-half hour. Beat yolks of eggs with sugar and add gelatine. Take off from fire, cool to tepid heat and add vanilla and rum, then well-beaten whites of eggs. Place cherries in bottom of dish, then some of the custard, then grated mac- aroons, and alternate until all are used. Turn out of mold so that cherries will be on top. Serve with charlotte russe. Mrs. Emil Steinman. 1 pi. milk, % c. sugar, 2 tbsp. chocolate, i large spoonful cornstarch. CHOCOLATE PUDDING. Boil all together until it thickens, and flavor with vanilla. Serve with cream. i^ pt. milk, 3 eggs, 3 tbsp. sugar, Y* c. grated choco- late, vanilla. CHOCOLATE PUDDING. Mix all together, flavor and bake. Serve cold. Mrs. L. McC. Gavigan. % Ib.figs, 2 c. bread crumbs, 1 c. brown sugar, % Ib. suet, 2 eggs, i lemon, i tbsp. molasses, Yt grated nutmeg, i tbsp. flour. FIG PUDDING. Chop figs and suet fine. Mix all together with juice and grated rind of lemon. Steam three hours and serve with boiled sauce, flavored with lemon. Mrs. L. McC. G. 72 i c. prunes, 5 egg whiles, % c. sugar. PRUNE SOUFFLE. Boil prunes in small quantity of water until done. When cool, pit and chop a cupful ; beat the whites of eggs to stiff froth, add sugar, then prunes, a small quantity at a time, beating well. Put in buttered pudding dish, baking in a slow oven twenty-five minutes. Serve with cream. 2 c. graham flour, i tsp. cinnamon, Yt tsp. cloves, i c. molasses, i c. milk, ^ tsp. soda, i c. chopped raisins, % c. currants, salt. i pt. butter size of egg, 3 eggs, YZ c. sugar, i tbsp. cornstarch, Y* box gelatine, 3 tbsp. milk. i c. raisins, i lemon, i c. sugar, i egg. GRAHAM PUDDING. Dissolve soda in milk and mix all together and steam two and a half hours. Serve with hot brandy sauce and hard sauce. Mrs. C. F. Prentiss. BANANA PUDDING. Heat milk and butter; add well-beaten yolks with sugar and cornstarch. Have gelatine dissolved in three tablespoons of milk; add to well-beaten whites and whip into hot milk. When cold put in layer of custard and one of bananas. Repeat until dish is full, having custard on top. Mrs. C. F. P. BANBURY. Grate rind of lemon and chop the rest. Stir all together and bake in rich pastry. Bake like turnovers. Can be made with or without egg. 73 1 pt. milk, 2 eggs, 3 tbsp. chocolate, X tsp. salt, i inch of a stick of cinnamon, 3 tbsp. sugar, i c. boiling water. BAKED CHOCOLATE CUSTARD. (Five small cups?) Put cinnamon and niilk in a double boiler and cook ten minutes. Put choco- late in a small pan with sugar and boil- ing water. Stir this over a hot fire until smooth and glossy, then stir it into hot milk, remove from fire and cool. Beat together the eggs and two tablespoonfuls of sugar, add to the cooled milk and strain, put into cups, set in a deep pan nearly full of tepid water. Bake in a moderate oven until brown in center. Serve cold, with whipped cream. Miss Emily Ebert. % c. cornstarch, 1 pt. milk, X c. sugar, 2 egg whites. EASTER PUDDING. Cook cornstarch in milk twenty min- utes. Add sugar and well-beaten whites of eggs; flavor. Have lemon jelly ready, put in mold, drop in candied violets, then pour in cooked cornstarch. When ready to serve turn out of mold, garnish with violets and serve with whipped cream. 12 stale macaroons, i c. apple sauce, 3 eggs, i c. cream, i lemon. MACAROON PIE. Crush macaroons and add apple sauce, well-beaten eggs, lemon juice and cream. Line a pan with crust, fill and bake. Spread with a meringue, brown in oven Serve cold and garnish with English walnuts and holly. 74 i c. suet, i c. raisins, i c. molasses, i tsp: allspice, % tsp. nutmeg, i c. milk, 2 l /2 c. flour, i tsp. soda, i tsp. cloves, % tsp. salt, % tsp. mace. CHRISTMAS PUDDING. Chop suet fine and flour it; add spice, salt and fruit; mix well, and then beat in molasses and milk. Put the mixture in a well-greased pan, set in a steamer and cover tightly. Place over, boiling water and steam three hours. Do not let water stop boiling. 2 Ibs. boiled beef, chopped fine, 1 Ib. minced beef suet, 5 Ibs. juicy apples, chopped fine, 3 Ibs chop d raisins, 2 Ibs. currants, }/2. Ib. citron, chop'd, 3 tbsp. cinnamon, 2 tbsp. mace, i tbsp. allspice, i tbsp. nutmeg, 1 tbsp. salt, 3 fbs. brown sugar, 2 qts. sweet cider. 4 eggs, i pt. milk, flour MINCE MEAT. Cook meat, suet, apples, currants, raisins, citron and spices together; add cider. Boil all until apples are done. Seal in bottles. EGG PUDDING. Beat eggs, add milk and flour enough for thin batter. Bake one-half hour. Serve hot, with boiled sauce. 2 small boxes of berries, 3 eggs, i large c. milk, salt, flour. BLACKBERRY PUDDING. Mix and add enough flour to make a soft batter. Boil one hour and serve hot, with sauce. 75 2 Ibs. beef, 1 beef tongue, 2 Ibs. suet, 4 Ibs. raisins, 4 Ibs. apples, 2 Ibs. currants, 1 Ib. citron, 2 Ibs sugar, 2 Ibs. oranges*. 2 Ibs. lemons, 2 nutmegs, T oz. cinnamon, *4 oz. cloves, 2 tbsp. salt, wine vinegar, boiled cider, fruit juices and molas- ses to taste. MINCE MEAT, beef and tongue slowly until , u * 11 tender, and chop when cold. Mix all thoroughly and seal. & J 2 rol acke S rs da $ apples \?Kced\ t i c. raisins seeded), 1 c. currants, 2 tbsp. brandy, y z c. molasses, 2 tbsp. sugar, Yi tsp. doves, % tsp. cinnamon, % tsp. allspice, % tsp. nutmeg, 1 pinch mace, 2 tbsp. hot water, *4 c. butter, salt. MOCK MINCE MEAT. ^ together thoroughly. Mrs. C. F. Prentiss. 7 6 , , - *- ' ) , : FROZEN DESSERTS 3 pts. water, Yz c. sugar, i can -pineapple, 3 lemons, YZ glass rum. i qt. milk, i pi. pastry cream, iY* c. sugar, Y* pkg. Knox gela- tine, 3 eggs. 6 lemons, 2 oranges, Yz pt. champagne, i pt. water, i gill rum, i Ib. pitlv. sugar, i gill brandy. i pt. cream, i egg white. i qt. cream, I dozen bananas. RUM PUNCH. Boil water with sugar and cool. Add the juice of pine apple, juice of lemon and rum. Freeze. Miss A. M. Gerber. ICE CREAM. Mix all together and add grated cocoanut or pine apple when ready to freeze. Miss A. M. Gerber. FROZEN PUNCH. Peel oranges and lemons, squeeze out all the juice ; add liquor and sugar ; stir until dissolved and add water. Put into freezer, and turn slowly and steadily until the mixture is partly frozen. It will require a long time to freeze and should not be too hard. Mrs. F. A.Johnson. MOUSSE. Beat white of egg stiff, add to cream, sweeten and flavor, pour into mold and pack in ice and salt. Stand two hours. BANANA ICE CREAM. Press bananas through sieve and to cream. Sweeten and add vanilla. Freeze. 77 3 bxs. strawberries i qt. water, 3 egg whites, sugar. STRAWBERRY ICE. Mash berries thoroughly and sweeten to taste, add water and partly freeze. Beat whites of eggs very stiff, and add to partly frozen berries. Freeze and let stand two hours before using. i pt. milk, i qt. cream, 5 egg yolks, 3 cs. sugar, juice i lemon, i Ib. chopped crys- talized fruit. TUTTI FRUTTI. Heat milk almost to boiling, and pour over the eggs that have been well beaten with the sugar. Beat all to- gether, and return to fire and boil ten minutes. When cold beat in cream and half freeze it. Have fruit chopped fine, and pour over it, and stir into half-frozen cream and freeze. PUNCHES AND DRINKS "A sweeter draught from fairer hands was never quaffed. " i qt can sliced pine- apple, \ doz. lemons, 1 doz. oranges, 2 cs. sugar, juice from i pt. ap- ricots, juice i pt. peaches, juice i pt cherries, 3 Ibs. cracked ice, 2 siphons Shasta water, i qt. water, i pt Maraschino cherries. % doz. lemons, ^ doz. oranges, 1 can pineapple, 2 qts. water, sugar, ice. FRUIT PUNCH. This will serve thirty guests. Mrs. C. F. Prentiss. NECTAR. Cut oranges and pineapple in bits ; take juice of lemons and pineapples ; melt sugar before using ; add water and lastly, fruit ; just before serving add ice. CEYLON TEA PUNCH. (Proportions for one gallon?) Take one gallon of Ceylon tea (J. A. Folger & Co.'s., San Francisco, is the best) well drawn, and add juice of one dozen lemons with grated rind of two ; juice of one-half dozen oranges, and slices from two more ; three sliced ban- anas ; one small can pineapple, or, if fresh, one small one sliced ; Logan berries, strawberries, or crushed rasp- 79 berries if in season ; otherwise about three dozen Maraschino cherries. The Logan berries and strawberries should be cut lengthwise when used. Add sugar to taste, and a ' block of ice. If wine is desired claret is best, one quart being enough for one .gallon of tea. The punch is excellent, however, with- out addition of any wine. A little Shasta water may be added now and then to give it life. Rev. C. L. Miel. 80 DISHES FOR CHAFING DISH 1 lb. cheese rich Eastern}, Y* c ale or beer, 2 tbsp. Worcester sauce. i tbsp. English mustard, i tsp. salt, 10 drops Tabasco, i tbsp. butter, Y^ tsp. soda. 2 Ibs. lobster, % c. butter, Yz tsp. salt, little cayenne, slight grating nut- meg, Y$ c. cream, 2 egg yolks. 1 lemon, 2 c . lobster meat, shredded, 2 tbsp. butter, salt, pepper and cayenne. WELSH RAREBIT. Cut cheese in thin slices. Mix all, Worcester sauce, mustard, salt and Tabasco. Have your chafing dish, or saucepan, warm, not hot, and melt but- ter. Then put in your cheese and melt slowly, stirring from time to time, and steadily after the cheese is half melted. When thoroughly melted and smooth, pour in your cup of seasoning slowly and stir in rapidly. After all are well blended, add soda and stir in quickly. It will make the rarebit white, creamy and digestible. Serve at once on bread or toast on warm plates. Never let your cheese get too hot or it will be stringy. Rev. C. L. Miel. LOBSTER A LA NEUBOURG. Remove lobster from shell and cut into slices. Melt butter, add lobster and cook three minutes ; add salt, cay- enne, nutmeg. Cook one minute; add cream and yolks of eggs slightly beaten. Stir until thickened. Serve with toast. Miss Anita Miner. LOBSTER A LA WILCOX. Melt butter in chafing dish, add lob- ster, cover, cook ten minuets; add sea- soning and juice of lemon. Serve with saltines. 81 i pt. shrimps, i]/ 2 c. cream, i tbsp butter, i tbsp flour, i c. cold boiled rice, i tbsp. catsup, i tbsp. Worcester sauce. Yi tsp. onion juice, juice % lemon, few drops tabasco sauce, salt, cayenne. CREAMED SHRIMPS. Cook butter and flour together in chafing dish, add cream, and stir until smooth. Put in other ingredients and season to taste with salt and cayenne. Let come to a boil and serve at once on buttered toast. 1 lb. cheese (Easfn cream), 2 tbsp. butter, 1 tsp. mustard, 2 eggs, i c. cream, sail and cayenne, i tbsp. Worcester sauce, Y* tsp. soda. 2 small crabs, i small onion, i qt. tomatoes, 1 chili pepper, 2 tbsp. butter, % c. water, i r cream, i tbsp flour, salt and pepper WELSH RAREBIT. Grate (or shred with fork) cheese. Melt butter in chafing dish; add cheese, salt, cayenne, Worcester sauce, mus- tard. Have cream and well beaten eggs mixed. When cheese is melted, add cream and eggs, stirring constantly until perfectly smooth. Add soda and serve on hot crackers. CRAB CREOLE. (Chafing Dish.} Put onion, chili pepper and water together; boil briskly 15 minutes; add tomatoes; boil 10 minutes and strain. Stir in a pinch of soda. Melt butter and rub in flour; stir in the tomoto juice, the shredded crab, cream, pepper and salt to taste. A little tobasco sauce can be added if desired. Serve on toast or salted crackers. Mrs. W. A. Meyer. 82 2;$c Martin 's cream cheese, 1 y c an deviled ha m 3 eggs, Y* pi. cream , 3 tbsp. beer, Tobasco sauce. ENGLISH MONKEY. Beat eggs well and add cream, and then deviled ham. Put butter the size of a walnut in chafing dish when melted add shredded cheese melt to- gether, add the egg, cream and ham. Add the beer and tobasco to taste. Mrs. K. L. 3 doz. medium sized cucumbers, 3 doz. medium sized onions, I tbsp. mustard seed, I tbsp. gr. mustard, 3 green peppers sliced, i scant c. brown sugar, i tbsp. whole cloves, i handful stick cin- PICKLES SWEET PICKLES. Freshen cucumbers in cold water one day. Then put in brine over night. Dry each one. Take vinegar enough to cover them. Boil all but cucumbers together, then drop in cucumbers and steam for half an hour Don't allow them to boil. Mrs. S. B. Slight. 2 doz. medium size cucumbers, 2 heads cabbage, 1 doz. gr. peppers, 5 doz. very small onions, 2 oz. white must'd seed, 1 oz. tumeric, 2 oz. celery seed, Yz Ib. Caiman's mustard, ^Yt Ibs. brn. sugar. GRAY'S PICKLES. Chop cucumbers and cabbage fine and let stand over night in salt. Soak onions and peppers (separately) over night in salt water. Squeeze the water out by pressing them in a towel, then mix with seasoning. Cover with cider vinegar and boil thirty minutes. Like chow-chow, keeps well in fruit jars. Laura Lorenz. 83 i c. tomatoes t i large onion, cut up, 1 Ib. beef cut up, 2 large pieces of garlic, salt and pepper. SPAGHETTI. Boil as much spaghetti as is needed, then pour over the sauce. Boil one hour and strain. Mrs. S. B. Slight. i head of lettuce, chopped fine, 3 slices bacon, cut into small pieces, i tomato, i small onion, i c. breadcrumbs, i c grated cheese, salt and pepper to taste. STUFFED PEPPERS. Fry the bacon, lettuce, tomato and onion together, then add the other in- gredients. Remove the seeds from the peppers and stuff with the mixture. Place a small piece of butter on each and bake. Mrs. S. B. Slight. SALT PICKLES. Make a brine of equal parts of salt and water that is, to every pint of water add a pint of salt. Take medium sized cucumbers; place in a stone jar; cover with brine. Put cloth and weight on and let stand for six weeks, washing the cloth frequently to remove the scum that forms on top. Drain off the brine and put into fresh brine. They will keep this way all winter. You can take part of them and soak in fresh water and scald in hot water, but do not boil, and then put in either plain or spiced vinegar. Mrs., William [oJuiston. 8 4 TO KEEP TOMATOES FRESH. Cut as you do for use, and put an or- dinary amount of salt over layers of the tomatoes put in a jar. Put weight on them. The salt will draw enough liquid to cover and keep fresh. Mrs. E. L. Hawk. i three-layer box tomatoes, 3 tbsp. salt, i tbsp. pepper. i tbsp cloves, i tbsp. mace, i tbsp. allspice, i tbsp. cinnamon, i tbsp. mustard, i large onion, 3 green peppers, Yt c, olive oil, i c. sugar, \ qt. vinegar, Yt bottle Worcester sauce. TOMATO CATSUP. Cut tomatoes up and cook until they can be put through a sieve; then add all the other ingredients (onion and peppers chopped very fine) and cook three hours and seal. Mrs. G. B. Carr. 2 gal. green toma- toes, 6 large onions, i c. salt, i gal water, 3 pts. vinegar, 1 doz. red peppers, 2 Ibs. brown sugar, 2 tb*p. each of salt, ground cloves, all- spice, mustard, celery seed, 5 pts. vinegar. TOMATO CHOW-CHOW. Slice tomatoes (not too thin), chop onions and sprinkle thoroughly with the salt ; stand all night with weight on ; drain in the morning, then boil fifteen minutes in the water and vine- gar. Drain again and add pepper (cut real fine), sugar, salt, cloves, alspice, mustard, celery seed and five pints vine- gar. Allow to boil ten minutes and ,seal in jarrs. Mrs. E. E. Earle. 2 c. chopped onions, 2 c: chopped celery, 2 c. brown sugar, ' 1 c. white mustard seed, 2 tsp. cinnamon, , 2 tsp. cloves, 4 red peppers, % tsp. pepper, 3 pts. vinegar, 2 c. salt. TOMATO RELISH (Splendid}. Eight quarts ripe tomatoes, chopped fine; cover with salt and drain in a bag overnight. Next morning add all the other ingredients, and pack in jars with horse-radish on top. Mrs. E. L. Hawk. PICKLED ONIONS. . Clean the small button onions thor- oughly, cover with hot brine, let stand over night, then drain and cover with hot vinegar, spiced to taste. Mrs. Rarer. 4 pecks green toma- toes, i small head cab- bage, % doz. cucumbers, ]/?. doz. large onions, y z doz. green pep- pers, 1 c. salt. 2 qts. vinegar, 2 c . sugar, i tbsp. cloves, i tbsp. allspice, i tbsp. cinnamon, i tbsp. blackpepper, i tbsp. nutmeg, 1 tbsp. mustard, 2 tbsp yellow mus- . tard seed. CHOW-CHOW (Excelbnfy. Chop tomatoes, cabbage, cucumbers, onions and peppers fine and mix with salt, place in stone jar and stand over night Next morning put in a bag and drain dry; put back in the jar and cover with vinegar, and let. stand over night and drain again. Now take vinegar and add sugar, cloves, alspice, cinna- mon, pepper, nutmeg, mustard and mustard seed. Mix together thoroughly; if not moist enough, add a little more sweetened vinegar; put in glass jar; will keep indefinately. Mrs William Irving, Colfax. 86 SWEET PICKLES. Take 200 cucumbers about four inches long; freshen in cold water for three or four hours; remove and place in stone jar; sprinkle liberally with salt; let stand for twenty-four hours; pour off the brine; add twenty or thirty small onions, twelve green peppers, two table- spoonfuls of white pepper and one and a half pounds of white sugar; cover with vinegar of moderate strength; let stand eight days; pour off vinegar, (The vinegar having been weakened by ab- sorption, additional vinegar and sugar must be added thereto) Boil ten min- utes; place pickles in glass jars, and pour the hot vinegar over the pickles, seal and keep in dark place. Mrs.J.J. Keegan. 4 qts. green toma- foes, 6 large onions, i Ib. sugar, i qt. vinegar, I tbsp. each of all- spice and cloves, i tbsp. blackpepper, i tbsp. mustard, i tbsp. salt. TOMATO SOY. Slice tomatoes and onions, and add other ingredients; put in a preserving kettle and stew till tender, stirring often. Put in jars and seal. Keep a month before using. Mrs. Wm. Irving. i pt. ripe olives, l /t c. blanched al- monds, red pepper, mayonnaise. SANDWICHES OLIVE AND NUT SANDWICHES. Pit and chop the olives; chop almonds; mix together with mayonnaise and sea- son. Spread between slices of wheat bread. Slices of boiled tongue can be added if desired. Mrs. C. F. Prentiss. LETTUCE SANDWICHES. Wash lettuce thoroughly and place on ice one hour or more. Cut wheat bread very thin, spread with butter on one side and mayonnaise, in which a clove of garlic has been rubbed; on the other. Put lettuce leaf between, press firmly, cover with a damp napkin till ready for use. Serve as soon as pos- sible. Mrs. F. A. E EGG SANDWICHES. Boil eggs and remove yolks; into these rub salt, pepper, lemon juice and grated onion to taste; add finely chop- ped whites and spread between slices of wheat bread. NUT SANDWICHES. Mix finely chopped English walnuts or peanuts with mayonnaise dressing and spread on thin slices of bread that has been buttered on both sides. CONFECTIONS "Read, mark, learn and inwardly digest" I c. fine brown sug- ar (sea foam], Yt c white sugar, X c. sweet milk, butter size of wal- nut, pinch of salt, l /i c. walnuts \brok- en). t c pastry cream, 3 c. sugar, vanilla. i c. molasses, I c. brown sugar, i tbsp. vinegar, i oz. butter. 1 c. good molasses, 2 c. sugar, i c. milk, y-t c. grated chocolate, butter size of egg. PANOCHE. Boil to soft ball, (testing in cold water every few minutes). Have wal- nuts ready and pour into hot candy and stir or beat to a cream. Spread on but- tered plate, and when cold cut into squares. Mrs. G. IV. Lorenz. ROMAN CARAMELS. Boil together till it will form a soft ball. Pour on marble slab and knead till creamy and mold into cubes with the fingers. Mrs. F. A. Edinger. MOLASSES CANDY. Boil all together without stirring un- til it hardens when dropped into cold water. Pour into buttered plates and pull as soon as cool enough. CHOCOLATE CARAMELS. Boil milk and molasses together; mix chocolate with just enough boiling milk and molasses to moisten; rub smooth; then with the sugar stir into the boiling liquid; add butter and boil twenty minutes, or until it hardens in water; pour on buttered plates, and when cold cut into squares; best to wrap each square in oiled paper. Miss Blanche Hawk. 3 c. very light brown sugar, % c. dark molasses, Y$ c. cold water, }% c. new milk, X lb. butter, y$ unsweetened chocolate (Baker's}. CHOCOCATE CARAMELS. Pour into large sauce-pan, water, milk, and molasses, then sugar until it is dissolved. Put chocolate in (in a lump) as soon as boiling commences. When chocolate has melted, put in but- ter. Do not stir after this (remove spoon) . To test Take a cup of water in the left hand, wet the forefinger of right hand and. , dip into the boiling chocolate and then plunge into the cold water in the cup. It will not burn the finger. When the candy hardens to the breaking point as it is put into the water, it is ready to take off. Pour quickly into buttered tin, but do not drip or scrape the last from the sauce- pan lest it cause the candy to sugar. Put the last bit into a separate dish and if it sugars you will not spoil all, but only a small part. Try half the recipe at first and learn by experience when it is ready to take from the fire. When cool, cut into squares. Laura Lorenz. 2 c. sugar, }& c. glucose, Yt c. best New Or- leans molasses, very little water, butter size walnut. PEPPERMINT CANDY. Cook until it will form a stiff mass in cold water, then pour on buttered plates to cool. Pull, and while doing so add three or four drops of pepper- mint. To make the dark stripe, save 90 a small part of the cooked candy and add to that pulled, just as you pull out to cut. Miss Blanche Hawk 2 c. gran, sugar, 6 tbsp. hot water, 2 tbsp. gelatine, 6 tbsp. cold water fiqvor. plums, apples, sugar. currants, raspberries, sugar. MARSHM ALLOWS. Let gelatine dissolve in cold water. Boil sugar in hot water until it is like gum in water. Pour into the dissolved gelatine and beat about twenty min- utes, or until very . stiff. Miss B. Groth. PLUM BUTTER. One peck plums, one-half bushel sweet apples; cook in separate kettles until quite soft, with just enough water to prevent burning; when soft put through a colander into the same kettle, and to each pound add three-quarter pound white sugar; ccok one-half hour and; seal. Mrs. F. R. Dray. CURRANT AND RASPBERRY JELLY. Weigh the fruit, put into a kettle and press with a potato masher; boil rapidly for twenty minutes, stirring to prevent burning and strain; place on the fire again, and to each pound of fruit add one-half pound of sugar. The moment the sugar- .is dissolved it is done. Use one-sixth raspberries and five-sixth currants. Mrs. William Beckman. i dozen navel oranges, water, sugar. ORANGE MARMALADE. Weigh oranges before peeling, slice very thin, skins and all; two pints of water to every pound of oranges; soak twenty-four hours; boil gently, uncov- ered, until a fork will penetrate the skins easily. Take off the stove and let cool. Measure again, and to each pint of orange add one and one-fourth pounds of sugar. Cook one and three- fourths hours without stirring and add the juice of five lemons and seal. Mrs. Geo. W. Lorenz. 1 8 Ids. tomatoes, 1 8 Ibs. sugar, 8 lemons, rind and juice. TOMATO PRESERVES. Small yellow tomatoes select rather green ones. Wash and cut fine; do not peel. Add a little water to start them and as they heat add the sugar. Use all the grated rind and juice of lemons. Boil, not too rapidly, two hours, and seal. Mrs. F. A. E. PEACH HONEY. Put firm peaches through a meat chopper; add as much sugar as you have fruit and cook as little and quickly as possible. Mrs. E. L. Hawk. ORANGE MARMALADE. Dissolve gum arable in water. Cut 2 tosp. gum arable, /*. . *.. y 2 pt. water, oranges and lemons in quarters, blice as possible. To every cup of fruit and rind, add two cups of cold water. Let stand twelve hours or more; then boil till tender. Now, to every cup of fruit add one and a half cups of white sugar; add gum arabic and boil one hour. While boiling seeds will float; skim them out and put marmalade in glasses. Mrs. C. F. Prentiss. 93 BREAD "Behind the nutty loaf is the mill-wheel; behind the mill is the wheat-field; on the wheat-field rests the sun- light; above the sun is God.' 1 ' 1 BREAD. (An Original Way to Use Stale Bread. Very Good.} For a small family make a "one egg batter," using no sugar. Have the bread sliced, dip into the batter, which must be thick enough to remain on the bread when lifted out, and fry in deep, hot fat. They puff up like doughnuts, but the bread loses itself in the cook- ing. Serve with maple syrup or pow- dered sugar. BREAD. {Breakfast Gems.} Sift flour, salt and baking powder to- gether. Into the milk drop the eggs and sugar and beat quickly; then add half the flour and melted butter; beat, and add the remainder of flour. Bake in well larded gem pans in a quick oven. Mrs. J. T. Martin. 2 c. flour, y 2 tsp. salt, 2 tsp.bak'g powder ; 1 pt sweet milk. 2 eggs, i tbsp. sugar, butter size walnut. 94 TABLE OF WEIGHTS AND MEASURES. 4 teaspoon'uls of liquid i tablespootiful. 4 tablespoonfuls of liquid y z gill, X CU P. or l wine-glass. I tablespoonful of liquid , )4 ounce. 1 pint of liquid ...i pound. 2 gills of liquid ...i cup or ^ pint. i kitchen cup }4 pint. i heaping quart of sifted flour i pound. 4 cups of flour i quart or i pound. i rounded tablt spoonful of flour ... l / 2 ounce. 3 cups of cornmeal ...I pound. ij^ pints of cornmeal i pound. i cup of butter '/* pound. i pint of butter - i pound. i tablespoonful of butter , i ounce. Butter the size of an egg 2 ounces. Butter the size of a walnut i ounce. 1 solid pint of chopped meat \ pound. 10 eggs i pound. A dash of pepper >s teaspoonful, or 3 good shakes. 2 cups of granulated sugar i pound. " i pint of granulated sugar i pound. i pint of brown sugar 13 ounces. 2 l /2 cups of powdered sugar i pound. 95 Boston Brown Bread Flour B B B Boston Brown Bread Flour BOSTON BROWN BREAD Two cups Allen's B. B. B. Flour. ^ cup Hew Orleans Molassts, and i cup cold water; mix thoroughly Put this quantity into two i-lb. baking powddr cans; have cans well greased and fill about half full; put on covers and put in kettle of boiling water and steam two hours. To slice smoothly dip knife in cold water. BAKED BROWN BR.EAD- Two cups Allen's B. B. B. Flour, i tablespoon- ful sugar, i cup sour milk. Bake in moderate oven about 30 minutes. BREAKFAST MUFFINS Two cups Allen's B. B. B. Flour 2 tablespoon- fuls sugar, i% cups sour milk and i egg. Beat all together and bake in gem pans 20 minutes GRIDDLE CAKES One cup Allen's B. B. B. Flour, i egg, i cup sour milk. Beat well together and bake on a hot griddle. CHILDREN'S PUDDING Into 2 cups of B. B. B. Flour stir i cup raisins, % cup suet, i teaspoonful cinamon, i teaspoonful cloves; add i egg, % cup New Orleans Molasses and i cup sweet milk. Steam 3 hours. Serve with plain sauce. PRUNE PUDDING Scald 2 dozen California Prunes. Pour off the water, stone and cut the prunes into small pieces. Stir the chopped prunes into 2 cups Allen's B. B. B. Flour and add % cup New Orleans Molasses, i cup sweet milk, i egg, i teaspoonful cloves, and % a nutmeg grated. Steam three hours. Serve with Cream Sauce. ALLEN'S BOSTON BROWN BREAD FLOUR Manufactured by E. W. ALLEN, SAN JOSE, CAL. =ASK YOUR GROCER FOR IT 96 KIMBALL-UPSON CO. The Exclusive Sporting Goods House / < 0^frl Physical Culture Apparatus for Ladies Photographic Supplies and Cutlery... i 609-611 K Street Sacramento, Calif. Sunset Main SO Xelehones Capital GOG For all occasions given prompt attention and put up artistically, at prices to suit all for first-class work. pi Al|7nflC 1 1U T? ClO Leading Florists 52O K Street Sacramento Cal. D. Dierssen Co. QROCERS, PRODUCE and MEAT M ARKKT 721 to 729 J Street Sacramento, CaL OTT FOR DRUGS PHONE \A/ E keep boys and bikes for ^ he ^ purpose of instantly sending you any article in our well-assorted , stock. You will always find our prices ^ ' right, our drugs fresh and an earnest < desire to please you. EitHer PHone No. 1O FRANCIS S. OTT PHnNF Nn 10 *> QUICK DELIVERY DRUGGIST rituiic wo. lu 200 K st<> s> Side 2d and K 97 F. F. THOMSON, Pres. C. F. PRENTISS, Mgr. H. R. THOMSON, Treas. M. DIGGS, Vice- Pres. F. L. MARTIN J. W. GEE-UN, Sect'y Thomson-Diggs Co. -WHOLESALE' Hardware Farm implements Vehicles A Few of Our Specialties Weber and Handy Iron Wagons, Imperial and Solid Comfort Plows, Crown and Standard Mowers, Red Cross Windmills, Clark's Disc Harrows, Pacific Seed Sowers, Ellwood Woven Fencing, Etc. 308=312 J Street Sacramento, Cal. E. L. HAWK J. C. CARLY HAWK & CARbY REAL ESTATE Farm Lands, City Property & & INSURANCE: ^ ^ Houses Rented Money to Loan on Rents Collected Real E,state 1O14 FcmrtH Street Sacramento, Cal. 98 feeding on Nutrition in place of Stimulation is the hope of the Twentieth Century EL, DORADO OLIVE OIL can be freely used in all cooking oper- ations where butter or lard is called for, but as the oil makes a more perfect mixture, a less quantity should be used. In a general way no change is necessary in the methods followed, and muffins, fritters, cakes, and pastry made with EL DORADO OLIVE OIL will be more tender, more delicious and more easily digested USE El Dorado Olive Oil FOR FRYING It is tHe most easily digested and most wholesome form of fat, supplying nutrition in tKe place of stimulation "We guarantee and prove all we claim for 1 Dorado Olive Oil .......... IT IS PURE A.JJOHNSTONCO. 99 SUNSET PHONE VALE 1241 CAPITAL 1132 J. F. BradsHaw GROCER 17O4 I STREET Prescription Specialist Either Phone 43 Toilet Articles Perftimery, Etc. P. F, McMORRY DRUGGIST * CHEMIST Cor. Gth and K Sts. Sacramento, Cal. PERKINS Sunset Main 800 PHONES SACRAMENTO Sunset Oak 851... Capital 829 Two of the Largest Grocery Stores in Sacramento County PERKINS (Q. CO. The Sacramento Cash Store Groceries and CrocKery, Paints MarKet Supplies Hardware, Etc. PERKINS CALIF. 1028-1030 J Street Sacramento, Cal. Sunset Phone Red 86 Capital 507 R. O. KlMBROUGH Builders' Hardware, Mechanics* Tools, Cutlery, Etc. 7O4 J Street Sacramento, Cal. 100 Crystal Creamery Butter Is made fresH every day at otir NEW, MODERN CREAMERY & j& & 132O-1322 J Street & j& & "We tse only tHe purest of se- lected cream, wHich tnaKes tKe Crystal Butter tKe finest and sweetest in flavor of any in tKe city & & & j& j& ? / ? & SOLD First=Class Sacramento Grocers Electric Current FtirnisHed for Incandescent Lig'Kting Arc LigHting and Po-vver GAS $1.OO Per M Cubic Feet FURNISHED FOR FUEL AND ILLUMINATING Use GAS STOVES for Cooking, GAS WATER HEATERS for Hot Water and HEATER for Warming the House ALL FOR SALE AT THE OFFICE Sacramento Electric Gas and Railway Company OFFICE: 201 J STREET, SACRAMENTO, CALIFORNIA IOI EUROiA COOKING (& HEATING STOVES Tor Burning Goal, Wood Gasoline. Oil and Gas.... For House- hold, Hotels Boarding House, Glub Restaurant THE BEST ON THE MARKET ICE CHESTS AND ICE CREAM FREEZERS COMPLETE KITCHEN OUTFITS, MANTELS, GRATES, TILING W. W. Montague & Co. SAN FRANCISCO, CAL. IO2 Rlune IMPORTER* Cb MANUFACTURERS Paints, Oils and Window Glass 1016- 1022 Second Street Sacramento, Gal... Charles R. Root. Manager 108 LYNN BROS. Grocers FOURTEENTH AND O STREETS Lafferty's Livery and Boarding Stables 1015-1017 K STREET Finest Livery Rigs Excursion and Tally Ho Parties in the City a Specialty. HACKS AND SXYLISH TURNOUTS Capital 238 I A lAFFFPfV &