Corner Book Shop 102 Fourth Ave. New York 3, N. Y PIPE ORGAN COOK BOOK Compiled by Ladies of FIRST PRESBYTERIAN CHURCH ALEDO, ILLINOIS 1896 Revised and Enlarged by the Ladies Social Circle FIRST PRESBYTERIAN CHURCH ALEDO, ILLINOIS 1907 THIRD EDITION 19 11 « PRESS OF THE TIMES RECORD COMPANY ALEDO, ILLINOIS t fc INDEX. Soups 7- 1 1 Oysters and Fish 1 1-15 Eggs . 15-17 Meats l 7~ 2 9 Vegetables 29-36 Salads and Salad Dressings 37 _ 47 Bread and Rolls 48-56 Breakfast and Other Dishes . 57-64 Pastry «< 64-74 Puddings 74 _ 9 2 Desserts, Ice Cream, and Ices 93"99 Fruit 99-104 Pickles and Catsups 105-1 14 Loaf Cake 1 15-123 Layer Cake 123-134 Cake Fillings 134-136 Ginger-Bread, Cookies, Doughnuts, Etc 137-148 Chafing Dishes 148-150 Sandwiches 150-152 Confectionery I 53 _I 57 Beverages 157-158 Miscellaneous 159-165 Menus 165-167 Good people seek some quiet nook, Throw off your cares and take a look, And we will in our little book, Tell you how Aledo ladies cook. No matter what they undertake, Whether fry, or stew, or bake ; They never fail, or make mistake, But choicest dainties always make. And now their secrets they reveal, So when you tired, or hungry feel, Don't to a doctor make appeal, But cook yourself a good square meal. "We may live without poetry, music and art; We may live without conscience and without heart; "We may live without friends ; we may live without books, But civilized man cannot live without cooks. He may live without books — what is knowledge without griev- ing? He may live without hope — what is hope but deceiving? He may live without love — what is passion but pining? But where is the man that can live without dining?" SOUPS. "Cap— What's there? 1st Servant — Things for the cook, sir; but I know not what." — Romeo and Juliet. CELERY SOUP. One large head of celery cut into inch pieces, put it into 2 quarts of stock and let it simmer an hour, or until the celery- is very soft. Strain and put on to boil again. Put a table- spoonful of butter in a small sauce pan and when melted and bubbling stir in a large tablespoon of flour quickly, then add gradually a cup of the soup and stir vigorously till perfectly smooth. When this boils and thickens stir into the soup. Put the yolks of 2 eggs in a cup and beat until light, fill the cup up with rich milk, add to the boiling soup, let come to the boiling point and serve. Mrs. E. J. McKinney. CREAM OF CELERY SOUP. Boil 12 stalks of celery cut in small pieces in 3 pints of water for one-half hour. Add one-half onion and 2 blades of mace and pass through a sieve. Mix 1 tablespoonful of butter, add to the soup with a pint of milk and salt and pepper to taste. A cupful of cream added just before serving makes a great improvement. Mrs. D. M. Candor. BLACK BEAN SOUP. One pt. black beans, 2 qts. cold water, 2 teaspoonfuls salt, 1 small onion, 1 salt spoonful pepper, one-fourth salt spoonful cayenne, 1 salt spoonful mustard, 1 tablespoonful flour, 2 tablespoonfuls butter, 1 lemon, 2 hard boiled eggs. Have about two quarts when done. Rub the beans through a sieve, put to boil again, add salt, pepper and mustard. When boil- ing thicken it with flour and butter which have been cooked 8 together. Cut lemon and eggs in dish and pour soup over them. Clarance Brock Dickerson. NOODLE SOUP. Two well beaten eggs, a pinch of salt, enough flour to make very stiff. Knead until as smooth as glass, take piece size of walnut, roll thin as wafer. When all dough is rolled out roll the pieces together as for roll jelly cake, cut in very narrow strips, then stir slowly into boiling broth, well season- ed, half hour before serving. Mrs. S. Adams. NOODLES. Take one Qgg, i tablespoonful of butter, i cupful of sour milk, i teaspoonful of soda, and flour enough to make roll thin. Cut in fine strips and drop in boiling beef soup. Mrs. \Y. R. Marsh. CORN CREAM SOUP. One-half cup of melted butter, hot, one-half cup sifted flour, one-half can of corn ; add I pint of soup stock, I quart of sweet milk, hot, stir constantly and boil one-half hour longer. Run through a sieve or colander, add salt and nutmeg. This is enough for ten people. Do not use pepper. Mrs. Agnes Elliott. CREAM OF CORN SOUP. To each quart of corn cut from the cob, or canned corn. add 3 pints of water, boil until tender, and then add 2 ounces of butter that has been well mixed with 1 tablespoonful of flour, boil for 15 minutes more, season with salt and pepper to taste, and just before serving add a heaping cupful of whipped cream. Mrs. D. M. Candor. CREAM OF CORN. Add to one can of corn, or green corn grated to the amount of one can, one pint of water, let this simmer five minutes, then add to it three cups of milk, place- in a stew pan two tablespoons of butter, two tablespoons of flour, a little pepper, one table- spoon minced onion and the sieved yolks of two hard boiled eggs. Let this cook to a bubbling and add to it one cup milk. When well mixed add the corn and milk. Let all simmer a mo- ment, strain through a wire sieve and salt to taste, serve hot. Mrs. J. T. Jobe. Mrs. C. W. Cole. TOMATO SOUP. One pint tomatoes, 3 pints boiling water. Let these boi' then add 1 pint milk, 1 teaspoonful soda, season to taste with butter, pepper and salt. Mrs. J. G. Sexton. TOMATO SOUP. Take 1 can tomatoes and 2 sliced onions, boil one hour, strain, add a little soda (about the size of 2 beans) and 1 quart of milk, salt and pepper to taste, butter about the size of a hickory nut, let come to a boil and serve at once. Mrs. C. K. Marquis. TOMATO SOUP. Strain 1 can of tomatoes and boil with one pint of chicken or beef stock, and one-half pint of water if tomatoes are thick. Add butter size of walnut. Pour in slowly Avhile boiling one- half teacup of cream into which 1 tablespoonful of llonr has been smoothly beaten. Avid salt and a very little red perper. Pearl Love. TOMATO SOUP. One quart soup stock, one quart tomatoes strained, one onion chopped fine. After they have boiled, add one coffee cup milk, salt, pepper and a little thickening just before serving. Minota Bassett. 10 CONSOMME. Chop one pound lean beef, mix with it a sliced onion or carrot, six eggs "shells and all" and a little salt and pepper. Mix thoroughly with 3 quarts of cold stock and put in a sauce pan on range to let it come to a boil, skimming from time to time, so that it may not burn. After boiling very slowly fif- teen minutes, strain through napkin and your consomme will be ready to serve. If attention is paid to this, soup should be as clear as champagne. From this consomme a variety of soups can be made. Mrs. T. Hartzelle Cobb. ASPARAGUS SOUP. One bunch asparagus boiled in a quart of salted water for 20 minutes. Press asparagus through a colander. Put a quart of milk in double boiler adding a little parsley and a piece of onion. For thickening use two ounces of butter and 3 spoonfuls of flour rubbed together and thinned with milk, then stir into boiling milk until it thickens. Add to the aspar- agus. Mrs. Vic Bassett. VEGETABLE SOUP. Use a quart of boiled beans strained through a colander. Boil together 3 sliced potatoes, 1 onion, either fresh celery or celery salt, a little rice and any other vegetable desired. If a smooth soup is preferred strain the vegetables through a col- ander, add the beans, season to taste. Use either soup stock or a generous amount of butter. Mrs. Vic Bassett. VARIETY VEGETABLE SOUP. Take two quarts of beef stock. Cook till tender 1 sliced carrot, 1 turnip, 2 potatoes, 2 small onions, 1 cup of chopped cabbage (not too fine )and 1 cup brown beans. All vegetables can be cooked together except the brown beans which should be boiled separately and a little soda added to the first water. m 11 About half hour before serving put all vegetables in the stock and boil slowly till ready to serve. Salt and pepper to taste. Mrs. W. J. Graham. OYSTERS AND FISH. OYSTERS. 'It is unseasonable and unwholesome in all months that have not an R in their names to eat an oyster." — Butler. OYSTER PIE. Take I pint of oysters and the same amount of sweet- breads, put the sweetbreads on to cook in boiling water, cook one-half hour, let cool and separate with a fork. Make a rich gravy, using the liquor in which the sweetbreads were boiled, then make a dough as for baking powder biscuit, using butter instead of lard, line the bottom and sides of a pan with crust, put in a layer of oysters and sweetbreads in about equal pro- portions, sprinkle with pepper and salt and bits of butter, then a layer of gravy, then more oysters and sweetbreads until all are used, cover with a crust, bake 20 minutes, a golden brown. S. E. Peterson. OYSTER SANDWICHES. To 1 quart solid oyster meats allow one-half cup melted butter, one-half cup sweet cream, 8 soda crackers, whites of 3 eggs. Chop the oysters fine, roll the crackers to a dust, beat the white of the eggs stiff, mix the ingredients and cook in a double boiler till a smooth paste is formed. When very cold cut in thin slices and lay between thin slices of buttered bread. Mrs. O. M. Hammond. ESCALLOPED OYSTERS. Crush the desired quantity of crackers, put a layer in the 12 the OYi 1x)ttom of a buttered dish, moisten with some of thWtyster liquor, next put a layer of oysters, season with salt, pepper and plenty of butter, repeat till the dish is full, having the last layer of crackers stuck with bits of butter. Pour over enough rich milk to moisten well, bake about one-half hour. Mrs. Jos. C. Gilmore. ESCALLOPED OYSTERS. One pint of rolled crackers, one pint of oysters, three- fourths cup of milk, one-half cup melted butter, salt and pep- per to taste. Stir the crackers and oysters together first, add butter and milk, stir again, put in bake dish and sprinkle with cracker crumbs. Elizabeth Winders. LITTLE PIGS IN BLANKETS. Take as many large oysters as are desired, season with salt and pepper, cut very thin slices of fat bacon; wrap each oyster in a slice of bacon and fasten with a wooden skewer, put in a hot skillet and cook just long enough to crisp the bacon. Blanche McKinney. OYSTER COCKTAILS. Juice of one-half lemon, one-half teaspoon vinegar, 8 drops Tobasco sauce, one-half teaspoonful horse-radish, one- third teaspoon ful tomato catsup, add eight blue points, let stand five minutes and serve very cold in tall glasses. Mrs. M. E. Wharton. FISH. "This fish was well fished for.' — Winter's Tale. FISH TURBOT. Take a white fish — any dry white meated fish w r ill do — about 3 pounds in weight, steam until quite tender, pick apart, removing bones and skin. Make a white sauce of I pint of sweet 13 milk, small cup of flour, three-fourths cup of butter, season well and cook until flour is thoroughly done. Put in a baking dish, alternate layers of fish and sauce, cover with cracker crumbs and bake 20 minutes to one-half hour. Mary O. McKinney. SALT FISH BALLS. One cup raw salt fish, 1 pint potatoes, 1 teaspoonful but- ter, 1 egg well beaten, one-fourth salt spoonful pepper. Wash the fish, pick in half inch pieces free from bones. Pare the pota- toes, put fish and potatoes in a stew pan, cover with boiling water, boil until the potatoes are soft. Drain off water, mash and beat the fish and potatoes till very light, add butter and pepper. When slightly cooled add the egg, and more salt if needed. Take tablespoonful and drop in hot lard, fry brown. Mrs. A. M. Byers. CODFISH STEW. Soak in cold water one and one-half cups of shredded cod- fish for a couple of hours, drain and par-boil, drain and add enough sweet milk to cover well, season with pepper and but- ter and a little salt. When the milk comes to a boil thicken with two tablespoonfuls of flour or corn starch, boil until it thickens. Laurena Oliver. BAKED FISH. Scale, wash and wipe a medium sized fish, stuff with a plain dressing, put in a pan of water, salt, pepper and but- ter. Bake until tender, and a nice brown. When ready to serve lift out the fish, make a thick gravy well seasoned and pour over it. Mrs. H. S. BAKED FISH. A well dressed fish, salt thoroughly and fill with bread dressing as for chicken, garnish with onions and add a little chopped onion to the dressing. Pepper, salt and flour as 14 roast beef, bake in a moderate oven, basting often, and serve with white sance. If preferred, parsley may be used instead of onions. Ora B. Mertz. TO FRY FRESH FISH. Clean, roll in flour, fry in butter or fresh lard, salt. Keep well covered while cooking. When well done lift, pour good cream in spider, l^t boil, pour over fish, serve hot. | . ,^_ Mrs. Theresa Dool. PLANKED WHITE FISH. Fish cooked in this way is fine and not much more trou- ble than cooked the ordinary way. Have'a two inch plank made from hard wood, oak is best, about the size of a large platter. When ready for use put in the oven and heat very hot, split fish down the back, wipe dry and put it skin down on the hot plank and keep the oven quite hot for ten minutes, then baste with 2 tablespoons of butter, 1 of water, 1 teaspoon of salt and a pinch of cayenne pepper. After basting bake more moderately about 30 minutes putting on a very little of the sauce at a time, basting at intervals of 10 minutes. Re- move plank to platter and garnish with any suitable garnish such as potato chips, parsley and slices of lemon. Mrs. J. H. Ramsey. FRIED FISH. Clean nicely, wipe dry, rub with salt and roll in corn meal or flour, then put in skillet containing plenty of hot lard and butter, fry till brown. Do not cover skillet. Mrs. M. Sponsler. FRIED FROGS. Lay the frogs in a pan of hot butter, pour over two table- spoonfuls of water, making a hot steam and cover quickly. A very little salt. Mrs. Anne Roberts. 15 * -—«* ■«— SALMON-LOAF. -Drain aiv ntents of onecanpf salmon. Add t lie beaten yolks of 3 eggs," one-half o&p bread -crumbs^ one- v "tli cup melted butter, salt, pepper and a little minced ;; the stiff tffifte , s r -"6f"trfe'e^s. Bake in a well buttered tin half an hour in a rather moderate oven. sliced mi lettuce lea ves . arH iHriayonnaise dressing, warm wit 1 Vmon. Katherine Roberts. .emckens i' the rolius and Cressida. i0tr- A PERFECTLY PREPARED EGG. prepare a perfectly fresTf egg, so an afflicted stomach can eat it, pour boiling water into a granite or tin cup, put in egg (in its shell) cover, stand on rear of stove for ^-minutes. Mrs. W. X. Boyer. EGG OMELET. To 1 egg add 1 tablespoon of milk, one-eighth teaspoon of salt, one-half teaspoon of butter. Separate yolks and whites beat thoroughly. Add salt and milk to yolks and add to the well beaten whites. Fry in very hot pan. When creamy fold and turn on a warm plate. Famie Dool. OMELET. Separate 5 eggs. Beat the yolks, add 1 tablespoonful of sifted flour, salt, pepper and 1 teaspoonful baking powder. Blend until smooth; add gradually scant pint of milk, then the beaten whites. When ''set" — and determine this by run- ning broad bladed knife under it — place in hot oven until brown. Mrs. W. N. Boyer. CREAMY OMELET. Separate whites and yolks of six eggs, add to yolks one- 16 half teaspoon flour, one-half teaspoon salt, a little pepper, beat well, add 6 tablespoons sweet milk or cream; beat whites very stiff, adding one- fourth teaspoon cream tartar. Add yolks to whites and turn into skillet with 2 tablespoons of butter. Lillian Merritt. Mrs. H. E. Bigelow. OMELET. Whites of 5 eggs beaten very stiff, then add the yolks one at a time beating a few seconds between, till all are added. Then add 1 teacup sweet milk, 1 teaspoon flour in which one- fourth teaspoon baking powder has been thoroughly mixed, 1 teaspoon salt and a dash of pepper. Turn into a warm skillet which has been well rubbed with butter. Let it cook slowly until nearly set, then put it in a hot oven for a few minutes, take it out and roll on a hot platter and serve. Mrs. H. E. Bigelow. EGG BASKETS. Make these for lunch the day after you have had roast chicken, duck or turkey for dinner. Boil 6 eggs hard, cut neatly in half and extract the yolks ; rub these to a paste with some melted butter, pepper and salt and set aside. Pound the minced meat of the cold fowl fine in the same manner and mix with the egg paste, moistening w r ith melted butter as you pro- ceed, or wit ha little gravy if you have it to spare. Cut a slice from the hollowed whites of the eggs to make them stand ; fill in with the paste, arrange close together upon a flat dish and pour over them the gravy left from yesterday's roast heated boiling hot, and mellowed by a few spoons of cream or rich milk. Mrs. Stella L. Guthrie. CREAMED EGGS. Cook four eggs till hard. Make a white sauce by melting one heaping tablespoon ful of butter and mixing with it one 17 heaping tablespoonful of flour, then add slowly one cupful of milk. Season with salt and pepper and cook until thick. Chop the whites of the eggs and add to the sauce. When ready to serve pour the sauce and whites into a dish and press the yolks seasoned with salt and pepper, through a sieve over the sauce. This is nice served on buttered toast. Bessie K. Bigelow. POACHED WHIPPED EGGS. Whip the whites of the eggs to a stiff froth and place the froth in individual cups. Drop the whole yolk in the center. Stand the cups in sauce pan of hot water over a hot fire. Cover the pan and poach five minutes. Season and serve in the cups. Mrs. Finch. MEATS. "There's no want of meats, sir, Portly and curious viands are prepared To please all kinds of appetite." — Massenger. BUYING, COOKING, CARVING. Beef and mutton are considered the best animal food. Avoid buying meat of any kind when the fat is over yellow. It may denote a diseased liver and is therefore unwholesome. In the cooking of meats the whole theory is to retain as much as possible of the nutriment of it. Plunging in boiling water hardens the fibrine on the outside, encasing and retaining the rich juices. Boil or bake gently, as rapid cooking renders the meat hard and tasteless. No salt should be added until the meat is nearly done, as it extracts the juice if added too soon. Salt meat should be put to cook in cold water so that it may freshen in cooking. Allow 20 minutes to the pound for fresh and 35 for salt meats, the time to be modified of course by the 18 quality of the meat. In carving always slice cross grain. Cold meats should be sliced very thinly and not too thick when served hut. Mrs. Sue C. Bassett. BOILING AND STEWING. Fresh meat for boiling should be put into boiling water and boiled very gently about 20 minutes for each pound. A little salt, spice or vegetables may be boiled in the water with the meat for seasoning. A little vinegar put in the water with tough meat makes it tender. The broth of boiled meat should always be saved to use in soups, stews and gravies. Stewing and simmering meats means to place them near enough to the fire to keep the water on them bubbling moderately, constantly and slowly. Salt meats should be put over the fire in cold water, which as soon as it boils should be replaced by fresh cold water, the water to be changed until it remains fresh enough to give the meat a palatable flavor when done. Salted and smoked meats require about 30 minutes very slow boiling, from the time the water boils, to each pound. Vegetables and herbs may be boiled with them to flavor them. When they are cooked the vessel containing them should be set where they will keep hot without boiling until required, if they are to be served hot ; if they are to be served cold, they should be allow- ed to cool in the pot liquor in which they were boiled. Very salt meats, or those much dried in smoking, should be soaked over night in cold water before boiling. ROAST BEEF. Prepare a 4 lb. roast with salt and pepper and a thick paste of flour over top. Put in a tight baker with a pint of water. Don't remove top except to put in sage dressing or Yorkshire pudding the last hour. Roast three hours. Mrs. N. H. Morrison. Beat i pint of sweeVmil spoonful of bak^B rich pudding is desired after the baking powder. E PUDDING. half teaspoonful of salt, add 5^g^^d i heaping tea- together. If a r Pour' 1 Bund the roast about one-half an hour "before it is to be talvCTKxrom the oven and baked. This pudding^cmakes a nfti^dessert if boiled in a bag for two hours and servecN^pt with sauce and fruit. :■§.. Emma Albercrombie. TO COOK CHICKEN. X x Clean and disjoint as if to fry. Then put into aNlripping pan a tablespoonful of butter, roll the pieces in flour ancNrjlace in the dripping pan, season with pepper and salt, add a cup of sweet cream, cover closely, put in a hot oven and roast till ten- der. Anna Hammond. TO FRY CHICKEN. Salt the chicken, let stand in a cool place for several hours, have the skillet hot with equal parts of butter and lard, flour the chicken well, cover with a lid until the chicken is heated through, but not longer, as it will make it soggy in- stead of crisp, watch carefully, do not let it stand in the grease any longer than necessary, but lift as soon as it is a nice brown. Mrs. J. G. McGufnn. SMOTHERED CHICKEN. Clean and disjoint the fowl as for frying, salt and pepper to taste. Place the bake pan (or skillet) on the stove with equal parts lard and butter — about I tablespoonful of each; when quite hot roll each piece of chicken heavily in flour and place side by side in pan; lay the chicken fat (cut into small bits) over the top, now dredge about 2 tablespoonfuls of flour over all, pour in about a pint of boiling water, cover tightly, 20 place in hot oven and bake about two hours, or longer if the fowl is large. Should it become too dry while baking add a little more water. Should be a nice, rich brown when done. Mrs. Clara D. Butler. ROAST TURKEY OR CHICKEN. When the fowl is dressed and ready for cooking, dredge with a little flour inside and out, also a little pepper and salt. Prepare a dressing, fill the fowl and roast for two or three hours. Baste frequently while roasting. Mrs. L. W. Wright. DRESSING FOR TURKEY OR CHICKEN. Chop bread crumbs fine, season well with pepper, salt and plenty of butter, moisten with a very little water, and add a few oysters with a little of the liquor, if you please. The best authorities say the dressing is finest when it crumbles as the fowl is cut. Mrs. L. W. Wright. DRESSING FOR ROAST TURKEY OR CHICKEN. Break stale bread in small bits, soak in cold water until soft, season with a generous quantity of butter, and add salt and pepper to taste, some kind of savory or celery if you do not use oysters. If the oysters are used separate them from the broth, strain and pour the latter over the dressing; mix with a fork. Never put the hand in it until ready for the fowl, then put in alternately a handful of dressing and a few oysters; Do not pack too firmly. Mrs. Alvah Jay, Sunbeam. BREAD SAUCE FOR ROAST CHICKEN. Two cups sweet milk, I small onion, I thick slice bread crumbed (remove the crust), butter, pepper and salt to taste. Let milk come to a boil with onion and seasoning in it, then add the crumbs; let boil 10 minutes longer, take out onion and serve. Mrs. O. J. Lorimer. 21 POTTED CHICKEN. Dress and cut up a chicken as for frying, put 2 tablespoon- fuls butter in a kettle, place the chicken in the kettle, season with salt and pepper, cover closely, set on top of stove, not over the fire and simmer one hour. Old chicken may be cooked the same, if care is taken and cooked three or four hours. Mrs. Wm. McHard. CHICKEN PIE. One nice chicken stewed until nearly done, then make a nice thick gravy with the chicken, have ready a good sized pan lined with good rich pie crust made as for fruit pie, only roll one-fourth inch thick, put in the chicken, plenty of gravy, put on the top crust same thickness, cutting two or three small places in the center for steam to escape; bake 1 hour. Mrs. Wash Boone. CHICKEN PIE. Prepare chicken, season with salt and pepper, boil until tender, then bone. For crust : 1 quart of flour, 1 teaspoonful of salt, 3 tablespoonfuls of shortening (2 of lard, 1 of butter), 1 teaspoon even full of soda, all thoroughly mixed through the flour; then add sour milk enough to make a dough, roll out, place in pan by covering all over, then place in a layer of chicken, salt, pepper, butter, with squares of the dough rolled thin. So on until your pan is full, then add the gravy the chicken was cooked in, keeping some back as needed to fill in. Cover with a top crust, bake three-fourths of an hour. M. E. Black. CHICKEN PIE. Boil chicken until very tender (salt when two-thirds done) ; remove the bones. Sauce for pie: 2 or 3 tablespoons of butter, melted, to which add 3 tablespoons flour, a little pepper, and mix well, then add 1 cup warm broth, 4 cups boiling broth 22 and i cup of cream or milk. Put chicken and broth in baking dish and heat in oven ; then prepare crust of 2 cups flour, one- half teaspoon salt, 2 teaspoons baking powder, 2 tablespoons shortening. Stir into the flour one egg well beaten, and one cup of milk. Spread on top of chicken and bake quickly. Elizabeth Winders. BAKED HEART. Split the heart on one side and soak in salt and water 2 or 3 hours or over night. Make a dressing of 2 quarts of bread crumbs, a large tablespoonful of butter, 1 egg, salt, pepper and sage to taste, soften it with milk or water, fill the heart with the dressing, place in a pan with water to keep from sticking or burning and bake in a moderate oven 3 hours. . Mrs. Wm. McHard. PRESSED MEAT. Prepare beef as for pressed meat. Take dressing made as for stuffing fowl, have it rich and moist, add in alternate lay- ers with meat and press well. Rosa Dool. SWEETBREADS WITH MUSHROOMS. Cook sweetbreads until tender in water enough to cover them, make a brown sauce by frying a sliced onion or potato in a heaping tablespoonful of butter, remove onion and brown a heaping tablespoonful of flour in the butter, add liquor in which sweetbreads were boiled, season well, then add sliced sweetbreads and one-half can of French button mushrooms, when heated through pour over delicately browned toast omit- ting the sweetbreads. The sauce and mushrooms may be serv- ed with broiled steak. M. O. McKinney. BEEFSTEAK SMOTHERED IN ONIONS. Slice onions thin and drop in cold water, put steak in pan with a little suet, skim out the onions and add to steak, season 23 with pepper and salt, cover tightly. When the juice of the onions has dried up and meat browned on one side, remove onions, turn steak, replace onions, and fry till done, being careful not to burn. Mrs. W. H. Morrison. BAKED HAM. Trim ham as you wish for slicing and place in baking pan, cover the top of ham entirely with a stiff paste of flour and water or bread dough, have it one and one-half inches thick on ham, put on the cover and bake in a moderate oven from 3 to 4 hours; when ready to use remove the bread cover and slice. Mrs. W. C. Galloway. BOILED HAM. Take a medium sized ham, wash in warm water and scrape clean, put in the boiler with cold water to cover it, heat to the boiling point, simmer 3 and one-half to 4 hours, be sure to keep the water to a low boiling point and do not allow it to get much above it. The ham should be turned once or twice, test with a fork and when tender remove to the back of the stove and let stand till partly cooled, trim nicely and slice in very thin slices. When the ham is put in the water put in one- half dozen cloves and pieces of red pepper if you like. Mrs. Chas. W. Detwiler. BEEF OR VEAL LOAF. Three and one-half pounds of veal or round steak, 1 cup rolled crackers, 2 eggs well beaten, 1 cup sweet milk, 1 tea- spoon pepper, 1 tablespoon salt, butter the size of an egg. Chop the veal or beef fine, add the other ingredients and mix thor- oughly, bake in well buttered pan three and one-half hours. Mrs. Mattie Gillespie. VEAL LOAF. Three pounds raw veal, 1 heaping teaspoon salt, piece of 24 butter size of an egg, i teaspoon ful of pepper, 2 raw eggs. Chop the veal fine, mix all together with about 2 tablespoons of water, mold this into a loaf, roll it in eight tablespoonfuls rolled crackers, pour over it three tablespoonfuls of melted butter, place in a pan and bake two hours, slice when cold. Nona Roberts. VEAL LOAF. Chop fine 3 pounds veal, chop fine three-fourths pound salt pork, roll one dozen square crackers, put half of them in the veal with two eggs, season if needed with pepper and salt, mix all together, make in a solid form, then take the crackers that are left and spread smoothly over the outside, bake one hour, slice when cold. Mrs. J. \Y. Haughey, Wellington, Kan. BEEF LOAF. Four pounds of beef chopped or ground, 3 eggs well beat- en, 8 soda crackers finely pulverized, butter the size of an egg, 1 small tablespoon of pepper, 1 small tablespoon of salt, 1 table- spoon of milk, sage, celery or nutmeg if desired. Work all together for 10 or 15 minutes as you would a loaf of bread, form into a loaf about 2 inches in thickness, bake 1 and one- half hours, keep water in the pan to prevent burning, baste often. S. C. Frew. BEEF LOAF. Three pounds beef chopped fine, 3 large square crackers crumbled fine, one beaten egg, pepper and salt, stir all togeth- er, form into a loaf and put into pan with plenty of butter, bake about one-half hour. Mrs. Ringdall. BEEF BALLS. Take cold roast beef and with it mince an onion, add grated crackers, season with pepper and salt, mix all together, 25 and moisten with an egg, roll in balls and flour, fry in drip- pings a dark brown. Mrs. N. H. Morrison. VEAL SOUFFLEE. Two pounds ground veal or one and one-half pound of veal and one and one-half pound of fresh pork, one and one- half cup cracker crumbs, yolks of 3 eggs, one-half cup milk, 2 tablespoons melted butter, one and one-half teaspoonfuls salt, one-half teaspoonful pepper or a little cayenne, one small onion chopped fine, one-fourth teaspoonful nutmeg. Lastly, beat whites of eggs stiff and add. Put in greased pan, cover tight- ly and steam two and one-half (2 1-2) hours. Put greased paper in bottom of pan. Sauce : Two tablespoonfuls butter, one tablespoonful flour, yolk of 1 egg, 2 cups milk, season. Mrs. Edward L. Wolff. VEAL CROQUETTES. One tablespoon butter, two heaping tablespoons flour, one pint milk. Cream above and cook until thick, then add 1 pint of chopped veal. Set out and cool, then mould in cone shapes, roll in cracker or bread crumbs and fry in deep fat. Garnish with parsley and serve with or without tomato sauce. TQMATO SAUCE:. Canned tomatoes, small onion, chopped fine. Thicken very little with flour. Cook, strain and serve hot. Mrs. F. A. Guthrie, LaSalle, 111. POT ROAST. Have an iron pot or granite kettle very hot and sear the meat on all sides but do not stick a fork or knife in it, turn it by lifting. When it is all seared pour in one and one-half pints of boiling water and let it cook slowly one and one-half hours. Do not let it stop boiling, add hot water as needed. Turn the meat when about half done. Salt and pepper to suit taste. 26 Let the liquor simmer down and brown, then add flour and make a thickened gravy. Mrs. W. D. Emerson. DROP DUMPLINGS. One pint flour, one teaspoon each salt and baking powder, I level tablespoon lard, mix very soft with either milk or water. Mould out in little dumplings and lay on top of gently boiling meat (or meat and potatoes). Leave uncovered until they have puffed up until they are twice their natural size (which usually requires about five minutes), replace the cover and cook for fifteen minutes. Try this and your dumplings will never fall or be soggy. Mrs. H. E. Bigelow. RARE ROAST BEEF. Take a 5 or 6 pound roast, rub with salt and dredge with flour, put in a greased pan without cover and roast rapidly so the juice will not run. Baste occasionally with the drippings and turn when half done, but do not pierce with a fork. Do not add any water unless the drippings are going to scorch, then put in a few spoonfuls at a time. Allow 15 minutes to the pound or one and one-half hours for a roast of this size. Mrs. W. D. Emerson. CHICKEN MOUSSE. One cup chopped chicken, one cup chicken stock, one cup whipped cream, 3 eggs beaten separately, one tablespoon minute gelatine. Celery salt, pepper and salt to taste. Put into a mould and serve with mayonnaise dressing. Bess Bassett. GERMAN KLOPES. Take cold boiled beef and grind it fine, beat the whites of two eggs very stiff, add to meat and make into little balls. Have ready a kettle with boiling water. Drop balls in, as soon 27 as they come to the top lift out on platter and have a white sauce ready to pour over them. SAUCE FOR GERMAN KLOPES. One tablespoon butter, one tablespoon flour, one pint milk. Boil until thick. Mrs. Harry Walter. DRIED BEEF. One-half pound dried beef, two tablespoonfuls of butter, one-half pint of milk, one tablespoon ful flour, one egg. Put the butter in the frying pan and add the beef. Fry until brown, then add the milk; cream the flour with a little cold milk, then stir it in. Add one egg. Serve on toast. Pearl Love. VEAL CUTLETS. Take as many veal cutlets or chops as desired. Dip each piece in egg seasoned with salt and pepper , then roll in bread or cracker crumbs and fry in hot lard until done. Mrs. Edward L. Wolff. DRESSING FOR FOWLS. Take dry bread, break into small pieces and pour warm water over. As soon as all is soaked, press between the hands, place in another dish. To a quart of soaked bread add salt and pepper, one beaten egg, one-half pint of oysters, one- fourth pound of pork sausage, and fat from the fowl cut into small pieces. Mrs. Stella L. Guthrie. CHESTNUT STUFFING. Cook one and one-half pints of large chestnuts in boiling water until tender. Shell and press through a vegetable ricer. Season with two rounding tablespoons of butter, a salt spoon of pepper, a level teaspoon of salt and 4 tablespoons of cream. Now add a cup of fine cracker crumbs and one-fourth cup of melted butter. Never put poultry seasoning or sweet herbs in- to a chestnut dressing. Mrs. Sarah Blee Cooke. 28 STUFFINGS. VEAL STUFFING. Three cups stale bread crumbs, three onions chopped fine, one teaspoon salt, one-half teaspoon white pepper, two table- spoons chopped parsley, one-half cup melted butter or suet. * STUFFING FOR PORK. Two onions parboiled and chopped, two cups fine bread crumbs, two tablespoons powdered sage, two tablespoons melt- ed butter or pork fat. Salt and pepper to taste. * * STUFFING FOR GEESE AND DUCKS. Two chopped onions, two cups mashed potatoes, one cup bread crumbs, salt, pepper, butter and powdered sage to taste. CHESTNUT FILLING FOR TURKEY. Roast about 30 chestnuts ; peel, removing inner husk also. Take ten of these with the liver and pound well; add a little minced parsley, a sliver of onion, salt and pepper, the yolks of 2 eggs. Put this into the crop and sew up. Fry until half done 5 or 6 links of small sausage and cut into inch lengths; add a cup of bread crumbs (more if turkey is large), a large spoonful of butter, pepper and salt ; then add remaining chest- nuts whole, and fill the body. Mrs. Rose Church. 29 VEGETABLES. "Herbs, and other country messes, Which the neat-handed Phyllis dresses." — Milton. Turnips should be peeled and boiled from 40 minutes to an hour. Beets, boil from 1 to 2 hours. Spinach, boil 20 minutes. Parsnips, boil from 20 to 30 minutes. Onions, best boiled in two or three waters, adding milk the last time. String beans should be boiled one and one-half hours. Shell beans require an hour. Green corn, boil 30 minutes. Green peas should be boiled in as little water as possible for 20 minutes. Asparagus, same as peas. Winter squash, cut in pieces and boil 20 to 40 minutes in small quantity of water; when done press water out, mash smooth, season with butter, salt and pepper, and cream. * SACKED POTATOES. Select for baking potatoes as near of a size as possible, when baked cut off one end, scrape out the inside with a spoon, being careful not to break skins, add to the potatoes butter, salt and sufficient hot milk to make quite soft, fill skins with this and place on end in buttered pan and bake until brown on top. The potatoes will puff up considerably if well beaten; nice for breakfast or tea. Mrs. M. E. Wharton. C. B. Edwards. 30 ESCALLOPED POTATOES. Two large potatoes sliced thin, rolled crackers. Place a layer of the crackers, then of the potatoes, a piece of butter size of a small hen egg, salt and pepper. A! bake dish is best to escallop them in. Cover the potatoes with boiling water. Bake 30 minutes. Nannie Foote. ESCALLOPED POTATOES. Pare and slice potatoes thin as for frying. Place a layer an inch thick in a pudding dish, season with salt, pepper and bits of butter, add another layer of potatoes and seasoning, and so on, until the dish is almost full, cover with sweet milk and bake one and one-fourth hours. Mrs. C. K. Marquis. Mrs. Anna McWhorter. SARATOGA CHIPS. Slice as many potatoes as desired, very thin, let stand in ice water several hours, remove from the water, dry with a cloth, have lard and drippings hot, fry a light brown, remove from the grease, sprinkle lightly with salt and lay on paper to absorb the drippings. Mrs. S. Marquis. BOSTON BAKED BEANS. Pick over carefully 2 pints of beans and let them soak over night, in the morning drain off the water and put in an earthen bean pot (one with a cover is best), 1 tablespoonful of molasses and a piece of salt pork four or five inches square, cover with hot water and bake six hours or longer. The more they are baked the better. Add water as needed. Care should be taken and not get too much water or they will be sloppy when done. If for Sunday morning breakfast bake the day before and warm in the morning. If you think the beans are old, boil about 15 minutes with a little soda in the water. If 31 pork isn't salt enough to season them add a little more salt. This is enough for six. Mrs. F. L. Moses. BAKED BEANS. Take one quart of white beans, pick them over the night before, put to soak in cold water; in the morning put them in fresh water and let them scald, then turn off the water and put on more, hot, salt and boil slowly until soft, then add \ table- spoonful of molasses, one-third of a teaspoon ful of soda and a lump of butter, stir in well, put in a deep pan, bake I and one- half hours. Margaret E. Weidling. CORN OYSTERS. Six ears of corn (cut the top of the grains off with a grater, then scrape with a knife), four well beaten eggs, one- half teacup cream or milk, pepper and salt and a little flour. If corn is good, will not need the flour. Fry in butter. Lizzie P. McCrea. CORN OYSTERS. Eight ears corn (split down each row of grains with a sharp knife, scrape out pulp), add 2 eggs, 2 tablespoonfuls sweet cream, one-half cup flour, pepper and salt to taste, tea- spoonful baking powder, drop in plenty of hot lard and butter. Mrs. R. H. Boyd. BAKED BEETS. Like potatoes, and in fact almost all roots and tubers, beets are much sweeter baked than when prepared in any other way. By this method of cooking all the juices are retained The baking should be performed slowly and carefully. Several hours are usually required. Mrs. C. W. Dryden. EGG PLANT. Slice the plant one-half inch thick, sprinkle with salt, place layer upon layer, let stand 15 minutes, then dip in a 32 batter and fry in butter or lard. Another good way is to dip in egg and roll in crushed crackers, and fry same way. Mrs. S. Adams. A NICE WAY FOR COOKING TOMATOES. Pare nice, ripe tomatoes, slice in a kettle and add a little ginger, mustard, pepper and butter. Use all these to suit the amount used and the taste. Mrs. S. L. Chaplin. MACARONI BAKED WITH CHEESE. Break the macaroni into small pieces and stew until ten- der. Into a pan put a layer of the macaroni, then a layer of grated cheese, sprinkle with salt and pepper, add some small slices of butter. Repeat the layers till the desired amount is prepared. Pour enough milk into the pan so that when cook- ing it will cover the macaroni. Bake like pudding. Mrs. C. K. Marquis. Mrs. A. A. Rice. ESCALLOPED TOMATOES. Two cans tomatoes for a large pan. Fill pan same as for escalloped oysters, using plenty of milk and butter. Carrie Jobes. COLD SLAW WITH COOKED DRESSING. One teacupful of vinegar — part water, I tablespoonful butter, i tablespoonful flour, 2 tablespoonfuls sugar, pepper and salt ; cook ; pour over chopped cabbage while hot. Cover closely and eat cold. Bessie L. Watson. COLD SLAW. One gallon of cabbage chopped fine, 1 pint rich, sweet cream, 1 lump butter size of hen egg, three eggs, 1 pint vine- gar, pepper and salt. First beat the eggs well, then mix cream with eggs. Stir the vinegar with the eggs and cream, then 33 place this mixture with the butter in a kettle and cook it until it becomes thick, pour this dressing over the cabbage. M. J. Harris. COLD CREAM SLAW. To a medium sized head of cabbage (cut fine) add I heap- ing teaspoonful salt, 3 tablespoonfuls sugar, and pound well with wooden masher ; then take 1 cupful vinegar, one-half cup- ful thick, sour cream, pour over, stir quickly until light and turn into a dish, and sift pepper on top. Mrs. Ainna McWhorter. CORN PATTIES. Hi To one can of corn add 1 well beaten Qgg, salt and pep- per to taste, and enough flour to thicken, so as to drop from spoon ; stir thoroughly and fry in hot lard and butter until brown and ready to turn. Serve hot. Mrs. Chas. E. Duvall. POTATO RISSOLES. Mashed potatoes, salt and pepper to taste, add a little parsley and three tablespoons minced tongue; roll the mixture into small balls, cover with Qgg and bread crumbs, fry two minutes. Other kinds of meat may be used. * * * GLACED SWEET POTATOES. Wash and pare six medium sized sweet potatoes. Cook thirty minutes in boiling water; drain, cut in halves length- wise and put in buttered pan. Make a syrup by boiling three minutes, one-half cup of sugar and four tablespoons water; add one tablespoon butter. Brush potatoes with syrup and bake fifteen minutes, basting twice with remaining syrup. Domestic Science School. ASPARAGUS SOUFFLE. Peel and skin two inches up from the bottom of a bunch of 34 asparagus, cut asparagus up and boil tender in salt water. Beat four eggs very light, add one tablespoon of soft butter, one salt spoon of salt and a little pepper. Whip in asparagus drained, and bake in quick oven. * * * VEGETABLE LOAF. Chop a cold carrot or two, one small onion, grated, and some raw potatoes, enough of all together to fill a large cup. Put one small cup of flour into a pan with one-half cup of olive oil. Mix well, place over the fire and stir until well browned. A
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