Lemon jelly
1/2 box of cox's *** *** ***
1/2 fruit of cold water ***
it st*** about on half ***
2 cups of *** of sugar
***
of 3
*** into the *** and
*** 1/2 *** of filing
***
*** sugar and lemon juice
*** all ***
***
Emily ***
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(jubilee0002)
EVART H. SCOTT, President.
JOHN R. MINER, Secretary.
EMMA E. BOWER, Treasurer.
JUNIUS E. REAL,
ANNA B. BACH,
LEONHARD GKUNRR,
JOSEPH T. JACOBS,
CHRISTIAN MACK,
WILLARD B. SMITH.
WALTER S. PERKY, Superintendent.
OFFICE OF
The Board of Education,
CITY OF ANN ARBOR.
Ann arbor, mich.,...189...
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(jubilee0003)
one egg
one gill a*** a half of milk
one table spoon butter
two table spoon water
enough flour to make a thick butter
or one cup full
Beat the egg until light and milk add
melt the butter with the water add
flour sifted with tea spoon baking
powder, stone a gord size cup full
of dates cut or chop in small pieces
*** with flour and *** through
the ***ding steam one hour and
fifteen minutes - *** with any ***
***
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(jubilee0004)
White cake *** Duson.
1 full cup sugar. 1/2 cup butter
white of four eggs, 1 2/3 cup of flour
2 teaspoons baking powder.
1/2 cup milk.
Gold Cake.
Add one white egg.
Chocolate cake. Blanch Ba***
1 cup butter, 2 cups sugar, 5 eggs 1 cup ***
3 cups flour, 1/2 pan grated chocolate sifted
3 over teaspoon baking powder
filling
2 cups sugar. 1 1/2 eggs
1/2 pan chocolate.
beaten to met sugar
boil until done.
Bread cake-1 large cup head dough
1 large cup sugar
1 large cup raisons
1 large tablespoon Butter
1/2 teaspoon soda
1 egg-nutmeg vanilla
***
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(jubilee0005)
Angel Cake
hits of mine large eggs
1 1/4 cups granulated sugar
cup flour 1/2 teaspoon of cream tait***
*** salt
*** whites of egg add
it add cream later ***at ***
*** in sugar thoroughly and
*** lightly - flour to taste Bake
*** to sixty minutes turn pan
*** Delicate cake
***lis of four eggs - 3/4 cup milk
***cup butter 1 cup sugar
1 1/2 cup flour - 2 large teaspoons baking powder
*** butter and sugar, add milk
*** in flour and baking powder
*** egg and put in last thing ***
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(jubilee0006)
M***haha lajer cake
1 1/2 cups gram sugar, 1/4 cup butter
1/2 cup milk - 2 cups flour, 2 teaspoon
baking powder - whites of six eggs beat
thoroughly.
for filling
1 cup stoned raising, 1 cup hickory
nut meats choppied fine, 1 cup sugar
*** with water - boil thick enough to ***
*** cake
*** of 8 eggs, 1 cup granulated sugar
1/4 cup butter, 1/2 cup milk, 1 1/2 cup flour
2 teaspoon baking powder
Gram butter and sugar
Beat yolks thoroughly and ***ter in butter
and sugar, put in milk then flour ***
***, Bake in ***
molasses cake
1 cup *** molasses - 1 cup sugar
*** cup butter, 1 cup hot water, 1 teaspoon
*** in the water - 1 teaspoon ginger
*** flour
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(jubilee0007)
2 *** beef after bring cooked chopped fine
2 *** 2 *** chopped fine
4 *** raisons
*** apples chopped fine
*** oranges
*** citron chopped fine
*** cinnamons, 1 ***tin***
*** all spice
*** from sugar
mrs John ***aynard
Coffer Cake
1 cup coffee - 1 1/2 brown sugar - 1 cup butter
cup molasses - 1/2 *** *** 1/2 *** ***ions
cups flour - 1 teaspoon *** - 1 teaspoon soda
***
thick cake
1 cup sugar butter size walnut
1 1/2 cup flour - 3 eggs - 3 table spoons milk
2 tea spoons baking powder
***
*** cup sugar 2
*** cup butter 1
*** cup raisons stoned cho***l
*** eggs - 3 table spoons milk
***
Cookies
2 cups sugar
1 cup butter
1 cup raisins chopped
3 eggs
3 table spoon milk
1 ***
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(jubilee0008)
Chust*** quince ***
The Whites of three egg
3/4 pound sugar
1/2 pound quince
*** quince
whole skin an
all when ***
off skin and ***
beat eggs to a shift
froth - noting time - add sugar and
beat until the hom cup - add
quinces and beat - one hom - drop
on paper and at is a $am place in
dry - *** in foundered sugar - put an ***
in glass cans with covers.
Chocolate drops - him same
1 pound sugar
Six eggs - two large coffee cups sugar. ***
Tea spoan baking powder as much chocolate
grated in as you like one half pound finally
chopped almonds flour enough to make
stiff enough to drop on this and bake.
*** - Cookies - him smith
1 pound sugar - 1/2 pound butter
jell on 8 eggs - 1 tea spoon baking powder
cup sugar and butter - add eggs well be a
flour to well. Lemon juice of ***ind
Pepper drops, (Mrs. Reyes)
1 *** sugar, 5 eggs, 2 teaspoon ***
1 teaspoon clone mid of 1 lemon grate
a handful of chopped mite, a handful
of *** for ***pul mixed 1 teaspoon
powder enough flour to make it almonds
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(jubilee0009)
The *** and other egg *** milk sugar. ***
*** of spoon onto time.
Nuts drops (From Ellen B. Godfrey.)
3 eggs
1 cupful sugar
2 cups hickory nuts.
4 even tablespoons flour, perhaps 5.
Take *** size of hickory met and roll
flour on your hand, of cook on greased to
milk sherbet - ***
1 quart milk - 1 *** sugar
3 lemons - grated *** and juice of
mango - fastly f***ze milk and
sugar - then add juice of lemons -
1 I add one third water, which I like
better than all milk - G.B.B)
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(jubilee0010)
Beef Loaf
2 lb of beef and 1/2 lb of pork
1/2 cups of cracker crumbs
1 1/2 cups of *** milk
2 eggs and 1 tablespoon butter
salt and pepper when ready
for the oven pour over nearly
a gt of ***lding water.
Steamed brown bread
1 cup of *** milk 1 cup of gralim
flour 1/2 cup while 1/2 *** meal
1/2 cup molasses teaspoon soda
salt a few raisins of liked
steame 1 hour and put in
oven ten minutes.
Fruit suet pudding
1 cup of suet chopped fine 1 cup of molasses
1 cup *** milk 1 cup raisins 1 cup
*** 3 cups of flour 1 teaspoon
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(jubilee0011)
Suda steam 8 hour
sauce for ***
1 cup sugar 1/2 cup butter 1 egg 1 cup
Innil bake
2 cups of burn sugar each of butter
4 eggs 1 cup sour milk 1 teaspoon
soda IIb raisins IIb currants
spice to taste citron or lemon
Jems
11/2 cups butter milk 1/2 cup sugar
1 teaspoon salt and soda 2 tablespoon
melted lord.
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(jubilee0012)
***-*** Tichle Lilly
4 Heads of Cabbage
2 *** of
1 *** of green papers
1 peck of green ***
1 *** each of Black and yellow
westard 2 teaspoon ful of ciu***a
cloves, alpice and ground peper
3 pounds of brown sugar to one
of vinegar.
When chopped fire ***
and lease stand over right to ***
worming pour of its ***ales a***
cover *** hot vinegar let plan
six hours. bake fresh vinegar ***
to cover and beat all together.
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(jubilee0013)
Drop Biscuits
2 cups flour, 2 teaspoons baking
powder - butter size of an ***
little salt 1 cup milk stir in grad-
ually, has think enough to drop in
Juice from the offers.
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(jubilee0014)
L76.27
DIRECTIONS.
NEVER GREASE THESE TINS.
As seen in out on first page, the sides and bottoms of these
tins can be taken apart, by first removing the three springs, cut
the cake loose from the side, then by inserting the point of a
knife in the groove at the bottom the side becomes loose and can
moved. Cut *** loose fr*** removed ***
it *** remain on the bottom until need
GENTLE HINTS.
The whites of eggs beat stiffer and much quicker when quite
cool; therefore keep them in the cellar until wanted for use.
The nature of salt is cooling and all cakes that are composed
large*** of the whites of eggs should have a good pinch of salt
added before beating.
Do not mix up a cake in a bowl that has just come out of
hot water; cool it with cold water. It will save you work in the
end.
The fresher the eggs the better the result in cake making.
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(jubilee0015)
DEDICATION.
To the housekeepers, old and young, experienced and inexpe-
rienced, of our Church and Community, and to all who wish to
perfect themselves in the Art of Cooking, this Book is respect-
fully dedicated.
By the Committee
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(jubilee0016)
***
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(jubilee0017)
The Jubilee Cook Book.
A COLLECTION OF
TESTED RECIPES,
COMPILED BY A COMMITTEE
FROM THE
Ladies' Aid Society
OF THE
METHODIST EPISCOPAL CHURCH,
OF
ANN ARBOR, MICH.
"A woman that feareth the Lord,
She shall be praised.
Give her of the fruit of her hands;
And let her work praise her in the gates.
ANN ARBOR, MICH.:
THE COURIER STEAM PRINTING HOUSE.
1887.
---------------------------------------------------------------------
(jubilee0018)
FIRST METHODIST EPISCOPAL CHURCH OF ANN ARBOR.
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(jubilee0019)
INDEX.
Preface 3
Soup 5
Oysters 8
Fish 10
Meats 13
Poultry 22
Breakfast Dishes 25
Vegetables 35
Salads 42
Bread 45
Breakfast Cakes and Tea Rolls 51
Cake 54
Cookies and Fried Cakes 67
Pies 75
Puddings 79
Creams and Delicate Desserts 89
Preserves and Jellies 95
Lunches 99
Spiced Fruit, Pickles and Catsups 101
Candies 107
Miscellaneous 110
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(jubilee0020)
***
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(jubilee0021)
PREFACE.
Whether people eat to live, or live to eat, still with its mystery, con-
fronts our thoughtful civilization. But we do not learn that tea has
been postponed to await the solution. The very latest developments as-
sure us that men will eat, and inasmuch as nothing contrary to this may
be discovered so late in the afternoon of our world's history, it becomes
the benefactors of our race to furnish such information as will present
the results of the best experience. Our modesty shall not interfere with
the assertion of the important truth, that the Jubilee Cook Book answers
the demand.
Gibbon tells us that among the Romans the inventor of a new sauce
was liberally rewarded, but if it did not prove palatable, the claimant
was restricted to that article until another was invented. The Commit-
tee accepts the conditions, so certain are its members that the recipes
will afford such satisfaction as must relieve the purchaser of any unwel-
come visitations.
We have heard that in other lands bad cooking has been a fruitful
source of domestic infelicity, first by producing painful disappointment,
where the delicious and agreeable was anticipated, and second from
those painful reminders which insist upon refreshing the patient's mem-
ory, in reference to the last meal. Even Dr. Ben Johnson had no im-
perial scepter that could " bid the sunshine smile " when he sat down
to his illy-cooked mutton. His stentorian rhetoric was peculiarly forci-
ble as the unfortunate servants received his imperial rebukes for their
bad cooking. But they were not to blame: They lived too soon. The
" Jubilee" had not dawned. Such exhibitions now would be unpar-
donable, inasmuch as every home may enjoy the experiences of the very
competent contributors to the Cook Book.
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(jubilee0022)
It may be objected that our hundreds of recipes will tend away from
that simplicity that for 500 years contributed to the dominion of Sparta
over Greece. Did not that state subsist upon a simple diet? Yes, but
we are desirous that the sword should be beaten into the plowshare, and
an important agency in the transformation is the Cook Book. Attila
never tasted bread. How far his habit may have influenced his scourge-
like nature, we may not tell, but his were not the qualities demanded by
our civilization. Therefore eat bread, and in order that it may disarm
war-like tendencies, get the recipes for its kneading, and raising, and
baking from the Cook Book.
Lamartine says the Arabs pushed to superstitious extremes their re-
spect for hospitality, and its principal symbol was salt. It need not be
feared that we are losing our appreciation of this very beautiful custom;
on the other hand, it will be ascertained that salt is an ingredient in
many articles of diet mentioned in the Cook Book. We propose to be in
advance of Lamartine's Ishmalites. They provided milk for their guests
because it was cheaper than water, but the Cook Book has not been influ-
enced by such parsimony, for where water was needed to render the diet
palatable, it has been recommended regardless of expense.
Trusting that our mission is in the interest of individual comfort, do-
mestic peace, and national progress, we submit the Jubilee Cook Book
for the patronage of an appreciative public.
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(jubilee0023)
Aunt Mary's Racoeel Cake.
1 cup yeast
1 cup sugar
1 cup lard
1 cup milk
2 eggs
stir to a stiff batter
let size over night.
In the morning add
2 cups sugar
1 cup butter
1 egg
fruit - nutmeg or
mace - stir well
together - let size
and bake-
molasses Cake
3/4 cup boiling water - fill
up with butter - 1 cup molasses
1 tea spoon soda - make thin
batter - going or 1 tea spoon
variety cake
2 tea cups of sugar - 1 cup of butter
whites of 4 eggs - 1 cup of milk
2 1/2 cups flour, 3 spoons baking
powder, bake in three layers. Learn
one third for fruit and spice.
Corner acteant
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(jubilee0024)
Lew H. Clement,
Music Dealer.
Pianos and Organs
38 SOUTH MAIN ST.,
ANN ARBOR, MICHIGAN.
SHOWS THE FINEST AND MOST COMPLETE ASSORTMENT OF MUSIC
GOODS IN WASHTENAW COUNTY.
SHEET MUSIC,
VIOLINS,
MANDOLINES,
CLARINETS,
STRINGS,
PIANOS,
PIANO STOOLS,
MUSIC BOOKS,'
GUITARS,
ACCORDEONS,
FLUTES,
CASES,
ORGANS,
PIANO SCARFS,
MUSIC ROLLS,
BANJOS,
HARMONICAS,
BAND INSTRUMENTS,
BOWS,
SEWING MACHINES,
&C., &c., &c.
All articles warranted exactly as represented. Our motto---Honest
Goods at Honest Prices and Square Dealing Every Time.
Try and be convinced.
LEW H. CLEMENT
(OVER.) 38 SOUTH MAIN ST
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(jubilee0025)
WILL YOU EVER BUY A PIANO OR ORGAN ?
IF SO, YOU Are INVITED TO CALL AND EXAMINE THE RELIABLE INSTRUMENTS
SOLD BY LEW H. CLEMENT, THE SQUARE MUSIC DEALER.
THE EXPERT PLAYER
WHO WISHES THE VERY BEST INSTRUMENT AT AN HONEST PRICE, CAN THERE
OBTAIN THAT WHICH WILL CERTAINLY PROVE SATIS-
FACTORY. BELIEVING THAT
THE BEST IS THE CHEAPEST!
AND THAT THE BEST RESULTS COME FROM BUYING AND SELLING THE BEST
GOODS. ONLY THOSE INSTRUMENTS KNOWN TO BE ABSOLUTELY RELIABLE AND
OF UNDOUBTED SUPERIORITY WILL BE SOLD. INVITATION IS EXTENDED TO
EVERY CRITICAL MUSICIAN TO CAREFULLY EXAMINE
Haines Bros, Celebrated Upright Pianos,
WHICH ARE INDORSED BY MORE PROMINET ARTISTS THAN ALL OTHERS.
THEIR BEAUTIFUL, SYMPATHETIC, AND SINGING QUALITY OF TONE COMBINED
WITH THEIR PERFECT ACTION AND UNDISPUTED DURABILITY PROVE THEM DE-
SERVING OF THE HIGHEST PRAISE.
THE *** UNDECIDED *** PURCHASER !
WHO IS UNABLE TO DECIDE JUST WHAT TO BUY, OR WHERE TO BUY, CAN
RELY ON "SQUARE DEALING" UNDER ALL CIRCUMSTANCES. YOU ARE REQUESTED
TO CALL AT ANY TIME, WHETHER YOU INTEND PURCHASING OR NOT. AN EXAM-
INATION WILL CONVINCE YOU THAT THOSE INSTRUMENTS ONLY ARE SOLD KNOWN
TO REPRESENT ACTUAL VALUE, AND GUARANTEED AS REPRESENTED.
HAINES BROS, PIANOS, ESTEY ORGANS.
NEWBY & EVANS PIANOS, CENTURY ORGANS.
---EVERYTHING MUSICAL.---
*** DO NOT FORGET THE STORE. ***
The Square *** Music Dealer
LEW H. CLEMENT,
38 South Main St., - Ann. Arbor, Michigan.
(OVER.)
---------------------------------------------------------------------
(jubilee0026)
ADVERTISEMENTS.
Johnnie Cake.
1 egg
butter size of an egg or
1/2 butter 1/2 lard
2 heaping table spoons sugar
1 cup sweet milk
1/2 cup corn meal
1 cup white flour
2 teaspoonsful baking powder -
salt (Extra good - EBB.)
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(jubilee0027)
WINES & WORDEN !
---DEALERS IN---
DRY GOODS, CARPETS,
MATS, MATTINGS
---AND---
OIL CLOTHS
Direct from manufacturers and importers. We pride
ourselves in keeping Good Goods. We mark them
close, convinced that small profits make quick sales.
Quick sales make frequent renewal of stock necessary.
Frequent renewal of stock means the newest of new
goods, at the lowest of low prices.
Thankful for liberal patronage in the years that
are past, we invite all wanting good goods at close
prices to call at
NO, 20 SOUTH MAIN STREET,
ANN ARBOR, MICH.
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(jubilee0028)
Imperial Cake.
Mrs. I. N. Maynard.
1 lb of butter,
1 lb granulated sugar.
1 lb flour
10 eggs
1 lb raisins
1 lb sweet almonds flauched
and cut thrice
1/2 lb citron cut very thrice
1 nutmeg.
1 glass of good juice.
Mix butter & sugar together
to a cream - ***east the eggs
separately and add next,
then sift the flour three twices
baking a little of it to sprinkle
the fruit lightly before adding
to mixture. It requires to be
will baked. Half receipt makes a
good sized cake.
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(jubilee0029)
graham Buael
2 cups of graham flour
1 cupful of corn meal
2 cupfuls of sour milk
1/2 cup molasses
1/2 cup water
2 teaspoons of soda
a little salt -
steam three hours, make
one half hour
from
form and fire side.
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(jubilee0030)
UP-SIDE-DOWN
CAKE PAN
FOR BAKING
UNUSUAL
AND
DELICIOUS
CAKES EASILY
Also Bakes Excellent ANGEL FOODS,
COFFEE CAKES, TORTES, ETC.
DIRECTIONS
PINEAPPLE UP-SIDE-DOWN CAKE
Melt four tablespoons of Snow-
drift or pour four tablespoons
of Wesson Oil in bottom of
pan. Add one cup of brown
sugar and spread evenly over
bottom of "Up-Side-Down"
Pan. Lay complete wheel of
Pineapple in center and place
Half wheels around.
Make following sponge batter:——Beat yolks of three eggs, add one cup of granulated
sugar, one-quarter teaspoon salt and five tablespoons of pineapple juice. Sift in
one cup Pastry Flour and one teaspoon Baking Powder. Fold into stiffly beaten
egg whites. Pour over fruit. Bake forty-five minutes to one hour in mod-
erate oven at 325 degrees F.
The rounded bottom makes it very easy to get
the cake out of the pan.
WESSON OIL & SNOWDRIFT SALES CO.
1464 West 37th Street CHICAGO, ILL.
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(jubilee0031)
From Mrs Potters Cook.
JOHN MOORE
Chicken ***
1/4 oz boiled chicken chopped fine
1/2 pint milk
1/4 pound butter
1 teaspoon salt even 2 tablespoons flour
a pinch cayenne pepper
mix flour smooth in a butter of the
milk put the rest of milk in a
pan of boiling water when hot-pour
in flour sprinker the *** and
pepper over the butter and cut
it in the milk. When like
thick cream mix it thouroughly
with the chicken and put it
aside to become cold and stiff
them fruit into twelve crozmelts
make surface very smooth still then
in beaten yolk of egg-then in grated
bread lay in frying basket and fry in
deep brown in lard a golden brown.
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(jubilee0032)
Corn Fruits
12 ***. 1 table spoon
flour, one egg, 2 table spoon milk
mix with a little salt and pepper
*** fry in lard.
Celery salad. Put celery in
1 tea spoon dry must and
Lee water after
being cut in half
inch spices
2 tea spoons salt
Small pinch cayanal pepper
1/2 gill vinegar - 1/2 pint sweet milk
1 pan egg
Mix mustard salt pepper with
1/2 tea spoon vinegar - add egg
and beat ***ell then with left
hand hold bowl - and pour the
Oil in a thread like steam into
the bowl beating brisk all the time
2 mints be like a thick batter
them add the rest of *** a as
Slowly - hour over dry.
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(jubilee0033)
1 cup sugar
1 rounding spoon lard
1 table spoon molasses
yolk of one egg
spices to salt
2 goral size after - put grinder through
1 tea spoon soda in 1 cup
Boiling water, after stirring
in flour enough to make it
as thick as *** crust
see with the white of the egg
1/2 cup Raisons cut
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(jubilee0034)
Marigolds
3 eggs
1 cup sugar
1/2 cup butter - beat very light
1 cup milk - 2 cups flour
One tea spoon grated nutmeg
drop on hot butter tins
Raised dough nuts
1 qt light - dough
1 cup sugar
1/2 cup butter
2 eggs
Beat light
and turn on the
dough
add flour enough to much
put back in bowl in an hour
cut out and five in hart level
mace and met nutmeg or cinnamore
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(jubilee0035)
H|E|R|N|I|A|!
EGAN'S IMPERIAL TRUSS. This is a new
Truss upon new and anatomical principles, hav-
ing a SPIRAL SPRING PAD, varying in size and
form, as well as strength of spring. The pres-
sure being circular, or graduated, adapts itself
to every motion of the body. WORN DAY AND
NIGHT. The Adult pad gives a pressure from 2
to 6 lbs. Pad No. 3 gives 3 lbs, Pad No. 4 gives
4 lbs., Pad No. 5 gives 5 lbs., Pad No. 6 gives 6
lbs. The springs are all interchangeable ONE
with the OTHER, and can thus be exchanged
till the PROPER PRESSURE is obtained, and
without extra expense. Our Infant's Truss is a
perfect success. LADIES' TRUSSES A SPECIALTY. Our Umbilical
Truss is something new and NEVER FAILS. Pronounced by the
Best Medical Authority to be the TRUE and ONLY UMBILICAL
TRUSS. Our Truss is used by the best medical men of Ann Arbor,
and in the Michigan State hospitals.
EGAN IMPERIAL TRUSS CO.,
HAMILTON BLOCK, - ANN ARBOR, MICH.
THE WHITE IS KING!
Simple,
Silent,
Sure.
Perfect,
Powerful,
Popular.
The Best Machine! The Best Woodwork ! The Greatest Range of
Work! The White embodies more mechanical improvements than
any Sewing Machine in the World ! White Sewing Machine Co.
L, O'TOOLE, Manager, - Office next to Savings Bank, West Huron St., Ann Arbor, Mich.
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(jubilee0036)
BACH & ABEL,
26 MAIN ST.,
Are Displaying the Largest and Most Com-
plete Stock of
DRESS GOODS
SILKS,
PLUSHES,
VELVETS,
CLOAKS,
SHAWLS,
BLANKETS, FLANNELS,
HOSIERY,
GLOVES,
UNDERWEAR,
SHIRTS, ETC., ETC.,
EVER SHOWN IN THIS OR ANY OTHER CITY OF ITS SIZE,
BACH & ABEL.
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(jubilee0037)
LADY, HAVE YOU A BOY ?
ONE OF THOSE IRREPRESSIBLES, WHO WEARS OUT AND TEARS OUT
FASTER THAN YOU CAN REPAIR. IF SO, WE HAVE
Just The Recipe For You!
---BRING YOUR BOY TO---
A. L. NOBLE,
---LEADING---
CLOTHIER and HATTER
TO BE CLOTHED, MR. NOBLE HANDLES GARSON, MEYER & CO'S GOODS
WHO HAVE THE REPUTATION OF MAKING THE MOST STYLISH,
AS WELL AS DURABLE GARMENTS IN THE MARKET.
HIS FACILITIES FOR BUYING
CHILDREN'S KNEE PANTS!
ENABLES HIM TO SELL THEM AT ABOUT THE COST OF CLOTH AND
TRIMMING. TRY THIS RECIPE.
*** IT WILL GIVE YOU ENTIRE SATISFACTION.***
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(jubilee0038)
J. M. STAFFORD,
—THE—
MERCHANT TAILOR
No. 19 MAIN St.,
ANN ARBOR, - MICHIGAN,
ALWAYS HAS AN ELEGANT LINE OF
ENGLISH AND SCOTCH GOODS IN STOCK
THE TWO SAMS!
CLOTHIERS!
ONE PRICE TO ALL
EVERY LADY AFTER HAVING HER MEALS PROPERLY COOKED DESIRES
TO SEE HER TABLE SET IN FIRST-CLASS STYLE,
C. BLISS & SON
NO. 11 SOUTH MAIN STREET,
---HAVE WHAT IS NECESSARY TO ACCOMPLISH IT, IN---
Tea Sets, Cake Baskets, Baking Dishes, Castors, Berry Dishes, Water Sets,
SILVER KNIVES AND ALL THE SMALLER ARTICLES, SUCH AS
SPOONS, LADLES, PIE KNIVES,
&C. &C. WE HAVE ALSO ADDED A PINE LINE OF CARVING SETS AND AN ELE-
GANT STOCK OF SILK UMBRELLAS. IF YOU REQUIRE SPECTACLES
WE CAN FIT YOU OUT IN THAT LINE, AS WE ARE
PRACTICAL OPTICIANS
AND HAVE THE LARGEST STOCK IN THE COUNTY.
REPAIRING of WATCHES, CLOCKS and Jewelry Neatly and Promptly Done.
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(jubilee0039)
C. EBERBACH,
GENERAL HARDWARE
CALL AND SEE THE
EXCELSIOR OIL HEATING AND
COOKING STOVES,
WHICH ARE ESPECIALLY ADAPTED TO
Light Housekeeping!
BOTH FOR COOKING AND HEATING
23 AND 25 MAIN ST.
J. H. POLHEMUS,
Livery Stable!
THE BEST AND MOST EXTENSIVE IN THE
CITY.
Hack and Bus Line to All Trains!
THE ONLY LINE RUNNING TO NIGHT
TRAINS. ORDERS FOR PARTIES
ETC., A SPECIALTY.
PARTICULAR ATTENTION
TO THE TRAVELING PUBLIC.
Cor. Main and Catherine Sts.,
ANN ARBOR, - MICH.
MISS WILLARD,
NO. 80 SOUTH MAIN STREET,
LATEST STYLES!
---IN---
MILLINERY!
OLDEST ESTABLISHED HOUSE IN THE CITY.
Black Crepes Cleaned and Renewed.
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(jubilee0040)
Schuh & Muehlig,
---DEALERS IN---
HARDWARE
GARLAND STOVES AND RANGES.
Plumbing,
Steam Heating,
Gas Fitting.
HOUSE FURNISHING A SPECIALTY
MANTELS AND GRATES,
TILE AND SLATE HEARTH.
---MANUFACTURERS OF---
Tin, Sheet Iron and Copper Ware!
31 S. MAIN ST. AND 1 1/2 WASHINGTON ST.,
ANN ARBOR, - MICHIGAN.
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(jubilee0041)
J. F. SCHUH,
DEALER IN THE POPULAR
DAVIS AND DOMESTIC
SEWING MACHINES!
NEEDLES AND PARTS FOR ALL MACHINES.
MACHINES *** REPAIRED *** ON *** SHORT *** NOTICE.
NO. 31 SOUTH MAIN STREET,
ANN ARBOR,
MICHIGAN.
Go to RINSEY & SEABOLT,
BAKERS, AND DEALERS IN
Groceries, Provisions, Flour and Feed!
WHOLESALE AND RETAIL.
NOS. 6 AND 8 EAST WASHINGTON STREET,
ANN ARBOR,
MICHIGAN.
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Get Your Recipes Filled at
GOODYEAR'S
DRUG STORE.
G. *** J. *** SCHiAPPCASSE,
DEALER IN
California and Domestic
FRUIT, CANDY,
NUTS OF ALL KINDS
ICE CREAM AND OYSTER PARLORS, TO-
BACCO AND CIGARS.
NO. 3 EAST HURON ST.,
ANN ARBOR, - MICH.
JOHN BURG
---SELLS---
BOOTS, SHOES
---RUBBERS AND---
CARPETS
AT THE LOWEST PRICES. LATEST
DESIGNS.
No, 43 SOUTH MAIN ST.
LADIES!
DON'T LET PREJUDICE PREVENT YOUR
GIVING THE NEW
"STANDARD"
ROTARY SHUTTLE
Sewing *** Machine
A TRIAL, DON'T LISTEN TO WHAT THE
AGENTS FOR THE OLD MACHINES SAY.
Try the "Standard."
IT IS THE SWIFTEST, SMOOTHEST, NICEST
RUNNING MACHINE EVER GIVEN
TO THE PUBLIC.
ALVIN WILSEY,
SECOND FLOOR,
25 SOUTH FOURTH ST.
PIANOS FOR RENT AND SALE FOR CASH
OR EASY PAYMENTS.
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(jubilee0043)
Go to MRS. E. ROEHM'S,
NO. 10 E. WASHINGTON ST., FOR
MILLINERY AND FANCY GOODS!
YOU WILL FIND THE NEWEST STYLES IN
PLUSHES, VELVETS, RIBBONS, HATS, BIRDS, TIPS, &C,
ALL MATERIALS FOR FANCY WORK, ALSO THE NEWEST DESIGNS IN STAMP-
ING PATTERNS EMBROIDERY AND STAMPING DONE ON SHORT NOTICE.
---BRUSH &c CO.,---
PROPRIETORS OF
Livery, Bus, Hack, and Boarding Stable.
Special attention given to all calls day and night. Free Telephone at
Brown's Grocery, State St., connecting with our Barn.
Barn, Cor. Fourth and Washington Sts., Rear of Cook House.
J. F. HOELZLE,
DEALER IN ALL KINDS OF
Fresh and Salt Meats!
PORK, HAM, BACON AND LARD.
Best Quality of Sausages and Bologna
A SPECIALTY.
NO. 31 EAST WASHINGTON STREET, - ANN ARBOR, MICHIGAN.
M. WEINMANN,
MEAT MARKET
KEEPS ON HAND ALL KINDS OF
FRESH AND SALT MEATS,
LARD, HAMS, AND BACON, ALSO ALL KINDS OF BOLOGNAS.
COR. WASHINGTON AND FIFTH STS.,
ANN ARBOR, MICH.
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(jubilee0044)
--- PUZZLE TO TOAST BREAD ON ---
GASOLINE STOVES
WITHOUT A
TOAST QUICK!
TOAST ENEN!
JIMS' TOASTER
From 1, 2, 3, 4, Slices in Two Minutes, Attachment on Top for Tea or Coffee Pot.
NO SMOKE. NO SMELL.
SIMPLE, DURABLE and PERFECT in OPERATION
The inside wire cone is heated to a red heat in a minute's time and the bread is
placed in the four outside wire holders, which makes it a pleasure to toast bread.
A moderate blaze is necessary. Price 75 cents. Special rates to the trade. Agents
wanted everywhere in United States and Canada.
HARKINS & WILLIS,
ANN ARBOR, MICH.
CITY LAUNDRY
Oldest and one of the most reliable laundries in Michigan. Work
called for and delivered free of charge.
No. 2 Fourth Street, East of Court House.
M. M. SEABOLT, *** Proprietor.
***C. SCHULTZ,***
COAL! COAL!
Office on West Ann Street,
---OFFERS---
COAL AS CHEAP AS THE CHEAPEST.
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(jubilee0045)
IF YOU WILL
FOLLOW!
CAREFULLY THE RECIPES GIVEN IN
THIS BOOK
AND WILL RE PARTICULAR
---TO---
BUY YOUR FLAVORING EXTRACTS, BI-
CARBONATE OF SODA, CREAM OF TAR-
TAR, MUSTARD, ETC., ETC., AT
CALKINS' PHARMACY
YOU WILL HAVE MUCH BETTER SUC-
CESS IN COOKING. EVERYTHING
THAT IS BOUGHT AT
34 S. STATE STREET
IS THE BEST AND PUREST THAT
CAN BE BOUGHT ANYWHERE.
W. B. WARNER,
24 SOUTH STATE ST.,
GROCERIES!
AND PROVISIONS
FRUITS AND NUTS
PURE SPICES AND
Flavoring*** Extracts!
ALL GOODS WARRANTED. PLEASE CALL
AND GET MY PRICES WHEN
YOU NEED
ANYTHING IN THE GROCERY LINE!
WILLIAMS & SON
SOUTH STATE ST.
DEALERS IN
CHOICE GROCERIES!
FRUITS,
---AND---
PROVISIONS
OSCAR O. SORG
TAKES THE LEAD IN
HOUSE, SIGN AND FRESCO
---PAINTING---
PAINTERS' SUPPLIES
---A SPECIALTY---
70 S. MAIN STREET
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(jubilee0046)
L. GRUNER,
BOOTS AND SHOES!
NO. 8 SOUTH MAIN STREET,
ANN ARBOR,
MICH.,
REPAIRING DONE NEATLY AND PROMPTLY.
J. C. & W. W. WATTS.
JEWELERS
HAVE A LARGE AND SELECT STOCK OF
Watches, Jewelry, Solid Silver and Plated Ware, Opera Glasses!
OPTICAL GOODS, GOLD HEADED UMBRELLAS,
AND MANY NOVELTIES SUITABLE
FOR HOLIDAY, WEDDING AND BIRTHDAY PRESENTS,
NO 10 SOUTH MAIN STREET.
Agency for the Detroit Evening News.
MRS. CASPARY'S
RESTAURANT AND BAKERY
---ALL KINDS OF---
CANDY, CIGARS, TOBACCO,
ICE CREAM, SODA WATER AND OYSTERS IN SEASON.
NO. 13 ANN STREET,
ANN ARBOR.
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(jubilee0047)
CASPAR RINSEY,
---DEALER IN---
Groceries, Provisions Flour & Feed
TOBACCO, CIGARS, & C.
No. 16 East Huron Street, Opposite Cook's Hotel,
ANN ARBOR, - MICHIGAN.
MANUFACTURERS OF APPARATUS FOR HEATING BY STEAM.
HUTZEL & CO.,
ANN ARBOR, MICHIGAN.
Hot Water, Hot Air, Ventilation, Plumbing,
WATER SUPPLIES, DRYING, DRAINAGE AND
SANITARY WORK!
Dealer in all kinds of Plumbers' and Steam Supplies.
Go to RANDALL'S
---FOR---
Choice Wall Papers!
FINE ART GOODS,
ARTISTIC PHOTOGRAPHY,
NO. 30 EAST HURON STREET,.- ANN ARBOR, MICH
---FIRST NATIONAL BANK---
ORGANIZED 1863.
CAPITAL,----$100,000
SURPLUS AND UNDIVIDED PROFITS, - 20,000
TRANSACTS A GENERAL BANKING BUSINESS,
CHAS. H. RICHMOND, President. PHILIP BACH, Vice-President.
SIDNEY W. CLARKSON, Cashier.
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(jubilee0048)
WOOD, COAL, FLOUR, FEED,
Charcoal, Coke and Kindlings. Goods delivered promptly to all
parts of the city.
J. P. JUDSON,
TELEPHONE 85. - NO. 22 STATE STREET.
DR. W. F. BREAKEY,
S. E. Cor. Huron and Division Sts.,
Office Hours, 8 to 10 a.m., 1 to 2 p. m., and 7 to 8 evening.
Ann Arbor, Michigan.
---T. E. NICKELS,---
THE LEADING DEALER IN FINE
FRESH, SALT AND SMOKED MEATS
Has the finest meat market in the city. He is said to be the best judge of meats in
this part of the state. Whenever you want an extra fine roast, a nice tender steak,
or a delicious piece of bacon or ham, send your order to Mr. Nickels and you will
always trade with him thereafter. He is one of the very few who take especial
pride in selling none but the finest and most wholesome of meats, and sells all
meats squarely on honor in all cases. He has the cream of the meat trade through-
out the city and parties who wish none but the best meats at the lowest prices
would do well to give him their entire patronage.
D. A. McLACHLAN, M. D.
OFFICE : ROOM 1, MASONIC BLOCK—(COR. MAIN AND HURON STS.)
RESIDENCE : 48 THOMPSON ST.,
TELEPHONE: No. 128. ANN ARBOR, MICH.
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(jubilee0049)
Flowers! Flowers!
COUSINS & HALL
CALL ATTENTION TO THEIR LARGE AND CHOICE
ASSORTMENT OF
Cut Flowers
Which they are growing in larger quantities than ever before. With our increased
facilities for growing them, we expect to meet all demands and fill all orders
promptly. Our Roses and Carnations are especially fine. All design work done in
first-class style. We have a very large assortment of house and bedding plants,
Hardey Roses, Border Plants, etc., etc. Annual seedling and vegetable plants in
their season. All orders by mail or otherwise will receive prompt attention.
GREENHOUSES, 26 SOUTH UNIVERSITY AVENUE,
Telephone Connections. ANN ARBOR, MICH.
***
A COMPLETE ARRANGEMENT FOR
PHYSICIANS and FAMILIES
NEATER, CHEAPER
—AND MORE—
CONVENIENT
Than a Stationary Bath Tub, with no Expense of Bath Boom Fixtures.
In every house something to bathe in is a necessity for all—sick or
well—and Knowlton's Bathing Apparatus, "The Universal Bath,"
supplies this long-felt want, it is light, simple, strong and durable, yet
Marvellously Adjustable. It is an adjunct of the common kitchen
chair and by various simple combinations therewith, it becomes prac-
tically an efficient Vapor bath, a Foot, Spine, Sponge, Sitz and Full
bath for adults, and Small bath for children—ALL IN THE ONE PLIA-
BLE VESSEL, REQUIRING VERY LITTLE WATER—and in connection
with all these superior advantages it has many others. Salt, Sulphur,
Medicated and Mineral well waters, ruinous to a metalic bath, never
injures this—and with it those powerful, but heretofore costly reme-
dies now so eagerly sought by the afflicted everywhere, can be pru-
dently and cheaply applied AT ANY HOME. Ample circulars explain-
ing all, free. Address,
E. J. KNOWLTON,
OFFICE NO. 21 NORTH STATE STREET. (Drawer V.) ANN ARBOR, MICH.
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(jubilee0050)
TWO GOLD WATCHES GIVEN TO NEAREST GUESSERS
On Number of Eyelets in Glass Globe. (See window.) Buy
$2.50 worth of goods and get a guess. We sell you better goods for
your money than any other house in the county. We have a very
nice LADIES' KID BUTTON SHOE FOR $1.25, worth $2.00; and
all our other goods in proportion. Call on us before you buy, we take
pleasure in showing our goods. The eyelets will be counted about
January 1st, 1888.
SAMUEL KRAUSE,
NO. 48 SOUTH MAIN STREET, — ANN ARBOR, MICH.
H. J. BROWN,
DRUGGIST
COR. MAIN AND HURON STS.,
HAS A FULL STOCK OF THE BEST GOODS AND OFFERS THEM
AT REASONABLE PRICES.
WM. ARNOLD,
Watchmaker and Jeweler
NO. 36 MAIN STREET,
WISHES TO CALL THE ATTENTION OF THE HOUSEKEEPERS TO HIS SUPERIOR
LINE OF
SOLID SILVER and BEST QUALITY of SILVER PLATED WARE
---OF THE CHOICEST PATTERNS---
1847 Rogers Brothers' and Wm. Arnold's Stamped Goods
IN KNIVES, FORKS AND SPOONS, ARE KNOWN TO BE BEST IN THE MARKET.
WE OFFER THEM AT PRICES TO INSURE READY SALE.
COME AND SEE THE ASSORTMENT AND GET OUR PRICES.
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(jubilee0051)
---FURNAM'S---
CHAMPION WEATHER STRIPS
Are the best in the world. They will save you their cost in wood and coal in one
winter, protect you from cool drafts, and they will become your house.
They are permanent and a sure protection against all storms. They
have no spring triggers or circle. NONE EQUAL NONE
CAN EXCEL OVER 10,000 NOW IN USE.
TRY THEM AND YOU WILL BE SATISFIED. NO EXTRA CHARGE
FOR REPAIRS.
M. J. FURNAM, Manufacturer and Prop.
Orders left at EBERBACH'S HARDWARE STORE will receive prompt attention.
W. G. SNOW,
LIVERY AND HACK LINE
HACKS TO ALL TRAINS NIGHT AND DAY. GOOD RIGS AT REASONABLE RATES. ALL
ORDERS PROMPTLY ATTENDED TO.
21 N. MAIN ST., Opposite Post Office, ANN ARBOR, MICH.
TELEPHONE CONNECTION WITH THE BARN.
W. W. NICHOLS. A. C. NICHOLS, D. D. S.
Nichols Brother,
DENTISTS
MASONIC TEMPLE BLOCK,
Electricity, Gas or Vitalized Air
ADMINISTERED FOR THE PAINLESS EXTRACTION OF TEETH.
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(jubilee0052)
D. CRAMER,
Attorney at Saw,
Ann Arbor, Mich.
Money Loaned.
DO YOU WANT A TRUNK?
CHAS, SPOOR HAS THEM
DO YOU WANT A VALISE? SEE SPOOR'S STOCK.
ARE YOU IN NEED OF A FUR OR PLUSH ROBE? SPOOR'S STOCK IS COMPLETE.
HOW ABOUT THAT HARNESS? SPOOR WANTS TO KNOW.
45 S. MAIN ST.,
ANN ARBOR.
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(jubilee0053)
The Best! Liveliest!
Most Newsy Paper
---IN---
ANN ARBOR
---IS---
THE COURIER!
AT $1.00 PER YEAR.
JUNIUS E. BEAL, - Editor.
-
AT THAT OFFICE YOU CAN GET
ALL KINDS OF PRINTING !
On Cards,
Invitations, Bills,
Posters, Etc.
BOOK-BINDING A SPECIALTY
-
This Book is a Sample of Work Done at the COURIER
OFFICE.
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(jubilee0054)
BLACK SILKS.
Ladies, don't think of buying a Black Silk
Dress until you have examined our BIG
BARGAINS IN THE HASKELL AMER-
ICAN SILKS at $1.00, $1.25, $1.50 and
$1.75 a yard. Rich Black Satin Rhadames
at 75c, $1.00 and $1.25 a yard. Buyers of
PLUSH CLOAKS can save from $3.00 to
$5.00 by looking through our stock.
D. F. SCHAIRER.
Ann Arbor Savings Bank
ANN ARBOR, MICH.
CAPITAL, $ 50,000
SURPLUS, 50,000
DEPOSITS, August 1, 1887, 473,254
RESOURCES, August 1, 1887, 600,000
ORGANIZED UNDER THE GENERAL BANKING LAWS OF THIS STATE. RECEIVES DEPOSITS, BUYS
AND SELLS UNITED STATES BONDS AND EXCHANGES ON NEW YORK.
DETROIT AND CHICAGO.
INTEREST PAID ON DEPOSITS IN THE SAVINGS DEPARTMENT!
Money to Loan on Approved Securities.
DIRECTORS:
C. MACK, W. B. SMITH, W. P. HARRIMAN,
DAVID RINSEY, W. W. WINES, WM. DUEBEL,
DANIEL HISCOCK.
OFFICERS:
CHRISTIAN MACK, President. W. W. WINES, Vice-President.
CHARLES E. HISCOCK, Cashier.
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(jubilee0055)
Cooking School
Brown Bread
3 cups Graham flour sifted
4 level Tea spoons baking powder
1 tea spoon Salt
2 level table spoons sugar
1 1/4 cup milk for whole wheat bread use
half as much milk as flour
Graham Muffins
2 cups Graham flour sifted
3 level spoons baking powder
1 tea spoon salt-1 egg beaten light
7/8 cup milk - 2 table spoons melted butter
3 level table spoons sugar sift all dry material
together
Potatoes soup
1 qt milk - 4 table spoon butter 4 of flour, put
together, add to milk/when boiling/sift and
stir into milk 4 potatoes well boiled
French peram*** eggs
1 1/2 cup milk
1 table spoon butter
*** boil milk and butter
add 4 eggs beaten
*** enough to mix
stir first long enough
to thicken
Steamed eggs
Pour boiling water
over eggs (2 qts) one
6 or eight eggs stand
on table 10 minutes
Omlet Soufla
Whites of 6 eggs - yolks of 3
3 rounding table spoons brown
sugar - 1/2 tea spoon vanilla
Bake five minutes
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(jubilee0056)
Cooking School
Brown Bread
3 cups Graham flour sifted
4 level Tea spoons baking powder
1 tea spoons salt
2 level table spoons sugar
1 1/4 cup milk for whole wheat bread use
half as much milk as flour
Graham Muffins
2 cups Graham flour sifted
3 level spoons baking powder
1 tea spoon salt-1 egg beaten light
7/8 cup milk - 2 table spoons melted butter
3 level table spoons sugar sift all dry material
together
Potatoes soup
1 qt milk - 4 table spoon butter 4 of flour, put
together, add to milk/when boiling/sift and
stir into milk 4 potatoes well boiled
French peram*** eggs
1 1/2 cup milk
1 table spoon butter
*** boil milk and butter
add 4 eggs beaten
*** enough to mix
stir first long enough
to thicken
Steamed eggs
Pour boiling water
over eggs (2 qts) one
6 or eight eggs stand
on table 10 minutes
Omlet Soufla
Whites of 6 eggs - yolks of 3
3 rounding table spoons brown
sugar - 1/2 tea spoon vanilla
Bake five minutes
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(jubilee0057)
Cooking School Juring
Juice and Prime of one orange stand one
hour - add three spoon water 3 cup
sugar, confectionary sugar (4 y) stir all together
slowly
Cream Pie
Crust 1 1/2 *** 1/4 spoon baking powder
2 level spoon granulated sugar
1/2 cup butter - 2 eggs - filling
1 pint milk yolks of
mix eggs - 6 rounding table spoons sugar
2 spoons flour - 1 tea spoon vanilla -
stir
Rocks.
1 1/2 cups sugar
1 cup butter
3 eggs
2 cups raisins (stoned & Chopped)
2 lbs *** walnuts chopped
2 3/4 cups flour (four times more)
1 teaspoon soda dissolved in
2 table spoons sour milk
1 teaspoon cloures
1 tablespoon ***
Drop from spoon in greased tin
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(jubilee0058)
1 lb sugar
1/2 butter
yellow of 8 eggs
1 tea spoon baking powder
Lemon juice of rind
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(jubilee0059)
Lemon Jelly
1 oz of gelatine, (Red the beat)
1 lb boiling water
4 lemons
Cut lemons in *** and bruise
then add sugar and
gelatine and four on the whole
the boiling water.
Maaes Botsford
Aspen-
1 qt. water
1/2 cup vinegar
table spoon sugar
1/2 package gelatine
Green vegetable coloring
Pineapple & cucumber
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(jubilee0060)
TESTED RECIPES.
SOUP.
In making soup of any kind, certain rules are essential.
First the kettle should be thoroughly clean. The meat should
be put into cold water which should be heated gradually, and
allowed to simmer slowly for four or five hours, skimming fre-
quently. After the meat is taken out, let the soup stand until
quite cold, so that all the fat can be removed. Beef is the most
nutricious meat for soup, though other meats, fowls and fish can
be used. Vegetables, if used, should be sliced thin, rice noo-
dles or whatever thickening is used should be added last.
Crackers for soup are much nicer if set in a warm oven for
a few minutes before sending to the table.
Bread crumbs fried brown in butter and dropped into soup
just as it is sent to the table, is very nice for flavor.
BEEF SOUP STOCK.
Take a shank of beef and cut the meat in fine pieces.
Take out the marrow and put it with a small piece of butter
into a kettle, set it over the fire and when hot add the meat
and then cook until brown, then put in the bones and sufficient
hot water to cover it well, let it boil four hours, strain and set
away in a cool place. This will keep a week or longer and can
be used as the base for any vegetable soup.
BEEF SOUP.
Put into a kettle a soup bone, pour on cold water, add salt,
cover closely and boil slowly three or four hours, then remove
the meat from the kettle if you wish to use it, as the vegetables
spoil the taste of the meat, slice three or four onions and a few
small potatoes and other vegetables, if you like, and boil until
very soft, season to taste and serve hot. Good for cold days.
A. M. L.
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(jubilee0061)
TURKEY SOUP.
Put all the bones and scraps of meat and bits of dressing
of the turkey into a kettle with enough water to cover them;
let boil one hour, add some celery chopped fine, when done
season to taste and strain.
MRS. C. H. W.
OYSTER SOUP.
One quart of oysters, one quart of water, drain the liquor
from the oysters through a colander. Put the liquor with the
water, let it boil and skim it if needed, add half a cup of butter,
salt and pepper to taste, and six crackers rolled fine, when it
begins to boil pour in the oysters, and when it boils again add
half a cup of sweet cream or rich milk. Let it scald a moment
then serve.
ANOTHER.—Put a quart of oysters into a quart of cold
water, when it comes to the boiling point, season as in the
above rule. The oysters will be very plump and tender, and
the soup rich.
MRS. W. W. W.
BOSTON SOUP.
Boil one quart of beans three hours, add one quart of to-
matoes and boil half an hour and strain through a colander.
Season with plenty of salt and pepper. Keep plenty of water
in the beans while boiling, to prevent burning. Stir often after
they begin to cook to pieces. Have the soup of the consistency
of cream, when done.
MRS. A. W. AMES.
TOMATO SOUP.
A cupful of tomatoes with pepper, salt and butter, let it
all cook twenty or thirty minutes, add a quart of sweet milk,
let it come to a boil, and serve hot.
CREAM OF SALMON.
For two quarts of soup remove the skin and bone from a
cupful of cold salmon, and rub it through a fine sieve with a
potato masher. After the fish is prepared, make a cream soup.
Put over the fire a sauce pan with two large tablespoons of
butter and two level spoons of flour, stir them together until
they form a smooth paste, then gradually stir in hot milk until
two quarts have been added, let it come to a boil, then put in
the salmon, let it boil up once, stirring constantly, season with
salt and pepper.
MRS. NELSON BOOTH.
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(jubilee0062)
CORN SOUP.
Cut the corn from six ears scraping the milk from the
cobs, put it in one pint of water, boil gently until done, then
add one quart of sweet milk and when it boils stir into it two
ounces of butter rubbed into a tablespoonful of flour, pepper
and salt. Beat the yolk of an egg, put it in the tureen and
pour the boiling soup over it, stirring all the time.
TAPIOCA CREAM SOUP.
One quart of white stock, one pint of cream or milk, one
onion, two heads of celery, one-third cup of tapioca, two cups
of cold water, one tablespoonful of butter, a small piece of
mace, salt and pepper. Wash tapioca and soak over night in
cold water. Boil gently with the stock for one hour. Cut the
onion and celery into small pieces and cook for twenty minutes
with the milk and mace. Strain into the tapioca and stock.
Season with salt and pepper, add butter and serve.
MRS. CARRIE JENNINGS.
NOODLES FOR SOUP.
Beat two eggs, thicken them with flour about the same as
for pie crust, add a little salt and roll out as thin as possible
into sheets, place them where they will dry gradually. Before
becoming crisp fold them together several times and cut in very
narrow strips (the narrower the better) drop these into the
soup and let boil two or three minutes.
MRS. C. E. MUTSCHEL.
CHEAT OYSTER.
Take of Tomatoes a pint, canned or freshed, to a large cup
of nice white codfish picked up fine; add to this three pints of
water and a tablespoon of butter; when these have boiled
twenty minutes add one pint of sweet milk; let it just scald,
and put in half a teaspoonful of soda. Serve immediately.
WHITE SOUP.
Boil a veal bone three hours with turnips, celery, onions,
carrots, and whatever else you may have that is suitable, and
that will not turn it dark, strain and boil again. Just before
you serve it add a pint of cream or milk, with three eggs well
beaten. Remove from the fire and stir rapidly.
MRS. DAVID GODFREY.
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(jubilee0063)
OYSTERS.
OYSTER PIE.
Line a deep pie plate with rich crust, spread on a layer of
oysters, one of rolled crackers, and another of oysters, season
with salt, pepper and butter, pour in the liquor from the
oysters and a little cream or milk, and lay on it a top crust. It
is cooked sufficient when the crust is nicely browned.
OYSTER SAUCE.
Prepare some nice drawn butter, scald the oysters in a
little water and mix with the butter. Stir well and let it come
to a boil. Serve with oyster crackers.
MISS M. L. POND.
CREAMED OYSTERS.
Drain off the liquid, heat the oysters through, pour on one
quart of cream, let come to a boil, then add one tablespoon of
flour dissolved in milk, a little butter salt and pepper to taste.
MILDRED KNOWLTON.
CREAMED OYSTERS.
One quart of oysters, one quart of cream or sweet milk,
thicken with a little flour as if for gravy, when cooked pour in
the oysters with their liquor. Pepper, salt and butter to taste.
Pour over nicely browned buttered toast.
MRS. S. M. SPENCE.
OYSTER ROLL.
Cut a round piece 6 inches around from the top of a loaf
of bread. Remove the inside from the loaf, leaving crust an
inch thick, make a rich oyster stew and fill the loaf with it and
the bread crumbs. Gloss the loaf with a beaten egg and bake
ten minutes.
S. E. BAILEY.
OYSTER LOAF.
Take either a round or a long loaf of bread and dig out the
inside leaving only the crust. Dry three cupfuls of the crumbs
in the oven, then fry in a little butter until a golden crisp.
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(jubilee0064)
FISH
BOILED WHITE FISH.
Lay the fish open in a dripping pan with the back down,
nearly cover with water, add two tablespoons of salt to one
fish, cover tightly and simmer (not boil) half an hour. Dress
with gravy, butter and pepper and garnish with hard boiled
eggs sliced. For the sauce, use a piece of butter the size of an
egg, one tablespoonful of flour, half a pint of boiling water.
Boil a few minutes and add three hard boiled eggs sliced.
MRS. N. BOOTH.
SALMON LOAF.
A NICE DISH FOR TEA.---One can of salmon, four eggs well
beaten, four tablespoons of butter melted, half a cup of fine
bread crumbs, season with pepper, salt, mace and parsley.
Chop the fish and rub in the butter with the back of a silver
spoon until it is smooth. Beat the crumbs into the eggs and
add the seasoning. Put into a buttered pudding mold and
steam one hour.
SAUCE.
One cup of milk heated and thickened with one tablespoon
of corn starch, the liquor from the fish (if none, double the
quantity of butter), one large spoonful of butter, one raw egg,
one spoonful of any kind of catsup, a pinch of cayenne pepper,
and one of mace. Put the egg in last and very carefully boil
one minute. When the pudding is entirely cold, take from the
mold and pour the sauce over it. Slice it after it goes to the
table.
MRS. A. W. AMES.
TO FRY FISH.
If the fish is large open it down the back and remove the
back bone, cut the fish in pieces convenient for serving, salt
them and dip them in corn meal and fry half an hour in plenty
of hot fat. I prefer beef drippings with a little butter, to all
butter for frying fish.
MRS. W. C. STEVENS.
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TO BAKE FISH.
Thoroughly clean the fish, wipe it dry, then make a dress-
ing of stale bread or cracker crumbs seasoned with pepper,
salt, butter and an egg to make it adhere, use only enough
water to moisten the bread. Fill the fish with the dressing,
sew it up and wind a narrow strip of cloth about it to prevent
breaking. Dredge the fish with flour, put it in the baking-pan
and lay some lumps of butter on it, bake thoroughly in a
moderate oven, lay it on the platter and remove the strings and
send it to the table as hot as possible. Any fish of three or
more pounds is very good baked.
FISH TURBOT.
Steam a white fish until tender then remove the bones and
sprinkle with salt and pepper. For a dressing heat one pint of
milk and thicken with a quarter of a pound of flour, when cool
add two eggs, a quarter of a pound of butter a very little onion
parsley and thyme. Put in a baking dish alternate layers of
dressing and fish. . Cover with bread crumbs and bake half
an hour.
S. E. BAILEY.
ESCALOPED FISH.
Fresh fish (almost any kind) three pounds. Boil whole,
twenty minutes, with a little salt; remove bones. Take one
pint of thick cream, one pint of milk, four tablespoons of
flour, stirred in some of the cold milk, have the remainder of
the milk boiling and stir in the cold thickening; then add
cream, one cup of bread or cracker crumbs, season, salt, etc.,
put in bottom of dish layer of crumbs, then layer of fish, with
the thickening on top, alternate until both are used, having
last on the top the cracker crumbs. Bake one-half hour.
H. M. CLOUGH.
BOILED CODFISH WITH POTATOES.
Soak sufficient codfish for your meal in cold water, put the
potatoes in kettle to boil, when boiled ten minutes lay in the
fish with the potatoes. Make rich dressing with butter rubbed
smooth with flour and seasoned with salt and pepper. Pour on
boiling water to make the amount desired.
MRS. C. H.
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STEWED CODFISH.
Select thick and white codfish, pick in not too fine pieces,
soak in cold water. When freshened put in stewpan with
water to cover, let cook slowly, but not boil, for half an hour,
then add milk thickened with flour sufficient to make quite
thick, let boil and serve. If desired stir in beaten eggs. A
nice breakfast dish with baked potatoes.
MRS. C. H. W.
CODFISH BALLS.
Pick the fish fine and freshen ; boil potatoes and mash them.
While the potatoes are hot mix the fish with them, using one-
third fish and two-thirds potatoes. Put in plenty of butter;
make into balls and fry in hot butter or lard.
SALT MACKEREL.
Wash the fish clean, cutting off the head, fins and tail.
Soak it in cold water over night, if the fish is small; if a large
one, twenty-four hours will be necessary. (Soaking it in hot
milk a short time before cooking removes the strong taste).
Wipe the fish dry, lay it on a gridiron, the skin side down, and
let it broil; or put it on a tin plate and bake fifteen minutes in
a quick oven. After removing it to the platter, spread butter
upon it.
It is a good plan to keep a tin especially for fish, as it is so
difficult to remove the odor from a vessel in which fish has been
cooked.
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MEATS.
Much depends upon the selection of meat. The sirloin
and rib pieces are mostly used for beef roasts. For steak,
porter-house and sirloin are the choicest. Twenty minutes to
the pound is the rule for a roast of beef, most people prefering
it rare. Pork, veal and lamb must always be well done to be
palatable. Do not salt steak before or while it is cooking, as it
draws out the juices, especially in broiling, as they will be lost.
If the fact can be demonstrated to a cook, that tough meat can
be made tender by pouring a little vinegar on it twenty min-
utes before cooking, there is no reason why she should send a
tough steak to the table. That method of cooking is the most
wholesome which prepares food most perfectly for the process
of digestion. Broiled and roasted meat retains nearly all its
juices. It is best to confine them by coagulating the albumen.
This is done by exposing the cut surfaces at first to intense heat
and when both surfaces are brown, finish cooking the meat by
removing a little from the fire. Roasts may be seasoned after
the surface is well browned. Boiling is the more economical
way of cooking meat, especially if soup is to be made of the
liquor, but as the juices of meat will escape unless the albumen
of the cut surface is quickly coagulated, it is necessary to put
the meat into boiling water in order to preserve them, then boil
or simmer slowly. Tough steak is often made more tender by
cutting across in squares on both sides and pouring over it a
little vinegar, allowing it to stand about twenty minutes before
broiling. The flavor of a beef roast may be very much im-
proved by the juice of a lemon poured over it just before
baking.
ROAST BEEF.
Have the oven hot and do not put water in the pan, pepper
and salt it slightly, and moisten the meat with the juices and
fat that will soon be made in the pan. Let the oven cool a
little after the cut surfaces are browned.
MRS. B. DAY.
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ROAST BEEF.
*** roast of from six to ten pounds, have your
*** all the bones, sprinkle with salt and pepper,
*** of suet in the center and roll firmly, wind it
a few *** with a strong cord and tie, place in dripping
pan *** of water and one tablespoon of vinegar.
Have the oven not enough to sear the meat quickly. Baste and
turn often. For a roast of eight pounds one hour is sufficient
time to cook it providing the oven is hot enough, and it should
be. Follow these directions well and you will never have to
make the excuse, "Our butcher never sends us a good roast of
beef.
MRS. F. E. YALE.
ROAST BEEF.
Rub the salt and pepper into the meat thoroughly and
dredge well with Hour to prevent the juices coming out. Put
in a very hot oven, without water, until seared over, when it
may have a slower fire.
MRS. A. W. AMES.
YORKSHIRE PUDDING FOR ROAST BEEF.
Bake exactly as for ordinary roast for the table, then make
a pudding as follows: To every pint of milk take three eggs,
three cups of flour and a little salt, stir to a smooth batter and
pour into the pan under the meat, half an hour before it is done.
MRS. NELSON BOOTH.
TO ROAST MEAT.
Take beef or fresh pork, three to five pounds, and allow
two hours to cook. Wash, place in kettle, season well, pour
upon it cold water enough to partially cover. Turn it over oc-
casionally while boiling and when tender place the kettle upon
the lid, cover and let it roast in the kettle. Do not put too
much water on the meat as you cannot roast it down as soon as
it is tender. Mutton should be parboiled first, veal does not
need so much time.
MRS. O. F. WEBSTER.
YORKSHIRE DRESSING.
One pint of sweet milk, one cup of flour, one small tea-
spoonful of salt, three eggs. Beat the eggs, stir the flour into
the milk, add the eggs, then pour into the dripper with your
roast twenty minutes before taking from the oven. Very nice.
MRS. SESSIONS.
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TO COOK BEEF STEAK.
A young wife thought she saw her husband *** her
was waning, and went to an old sorceress for *** eby
she might regain his affections. "Each *** the
witch, "thou must go to the meat man ***, from
the loin of a young ox, as thick and as bro ***d, and
after thou hast well beaten it with a heavy iron *** over hot
coals until it frizzles and sears, turning it often. Then place it
on one of thy ***inty dishes, which thou must not forget to
make hot, and oh it put a fair piece of butter, saying in thy
heart, 'this I do for thee, oh my husband,' put on another piece
of butter, and then put on another piece of butter. This do
each day and thou wilt soon find thou has regained thy
husband."
W.
BEEF STEAK BROILED.
Lay a thick tender steak upon the gridiron, well greased
with suet, over the coals, when done on one side, have ready a
platter well warmed, with a little butter on it, lay the steak
without pressing it, cooked side down, then quickly place it
upon the gridiron again and cook the other side. When done
place upon the platter, spread with butter, season with salt and
pepper and keep warm a few minutes. Serve on hot plates.
Garnish with sprigs of parsley.
B.
BEEF STEAK FRIED.
Take either porter house, tenderloin or sirloin steak, not
more than one inch thick. Remove the bone, cut it in pieces
convenient to turn. Put your frying-pan over the fire with
small pieces of fat from the steak, have the pan quite hot, now
put in your steak, cover and turn just as soon as it browns,
do most of the cooking on the second side; leaving it a few
minutes for those who like it rare, and longer for those who
like it well done. Have your platter hot and sprinkle it ***
little salt and pepper, remove it to the platter at once, sp*** a
little nice butter over it, sprinkle a little salt and pepper on it,
pour a little coffee into the pan and turn into the platter, but
not over the meat. Set on the grate in the oven a minute and
serve at once.
A. M. W.
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PACKED BEEF.
Take three pounds of raw beef chopped fine, one table-
spoon of salt, one teaspoon of pepper, one tablespoon of thyme
or sage., eight rolled crackers, two eggs, butter the size of an
egg, and milk to moisten, pack it in a pan, cover with water
and bake two hours.
MRS. DAY.
BEEF ROLL.
Take a large slice of steak off the round, pound it well,
make a dressing of bread crumbs seasoned with salt, pepper
and sage or summer savory and an egg, all moistened with
water until it adheres. Spread it on the steak, roll it, put a
cloth around it and tie it up tight. Boil one hour and bake
half an hour.
MRS. W. W. W.
BEEF ROLL.
Three pounds of raw beef chopped fine, two eggs, six table-
spoons of milk, one tablespoon of salt, one teaspoon of pepper,
twenty-eight crackers rolled not too fine, a *** of a pound
of salt pork chopped fine or its equivalent in butter; knead all
together and roll into two loaves. Bake steadily two hours,
basting it frequently.
MRS. S. C. RANDALL.
SPICED BEEF.
Chop tough beef steak (raw) and a piece of suet the size of
an egg. Season with pepper, salt and a little summer savory;
add two eggs, one-half pint of bread crumbs, four tablespoons
of cream and a small piece of butter. Mix and work in a roll,
with enough Hour to keep together, and bake in a pan with a
little butter and water like a roast. Slice when cold.
MRS. B. DAY.
BEEF OR VEAL LOAF.
Three and one-half pounds of beef, chopped fine, two
tablespoonfuls of salt, one tablespoon of pepper, two cups of
milk, one-half cup of butter, two and one-half cups of rolled
crackers and two eggs. Press into long narrow tins and bake
two hours.
MRS. W. C. STEVENS.
CORNED BEEF.
Have your butcher corn a piece of the round, of about six
inches in thickness. Let lay in pickle, three or four days, made
with rock salt, a small piece of saltpeter and sugar. Wrap
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around it as tightly as possible several coils of strong cord.
Boil slowly six or seven hours, in a vessel large enough to sus-
pend it. If desired hot, cut the wrappings and serve. Save
the liquor in the pot and what remains from dinner replace in
it; and let stand over night or longer when all the liquor will
be absorbed by the meat. This process will ensure the meat
both finely flavored and tender. An invaluable recipe, A.
PRESSED CORNED BEEF.
After serving corned beef at dinner, while yet warm, chop
up fat and lean together, not very fine. Stir in enough dry
mustard to flavor it, put in an oblong baking pan, and place
over it another of the same size, right side up, put in this two
or three flat irons for a weight and let stand over night. The
next day it will turn out in a good loaf from which slices can
be cut.
ROAST VEAL.
For six pounds of the loin of veal, make a stuffing of bread
crumbs mois***ned with hot water or milk; adding salt, pepper
and thyme to suit the taste, and one egg beaten with butter the
size of an egg. Oysters chopped may be added if desired. Mix
thoroughly, and then sew it within the loin, binding it after-
wards with a string to keep in the stuffing.
The above stuffing is suitable for poultry of any kind.
MRS. B. DAY.
ROAST VEAL PIE.
Out cold roast veal into small pieces, place in the dish you
wish to bake it in, put in the gravy that was left, add some
water; season with butter, salt and pepper; place on the stove
and let it cook until very tender. Make crust the same as for
baking powder biscuit. Mix a spoonful of flour smooth with
water and stir into the pie. Place a tea-cup inverted in the
center. Now lay on the crust and bake in a hot oven. Serve
in the dish in which it is baked, set upon a plate.
MRS. C. W.
VEAL POT PIE.
One and a half pounds of lean veal cooked until nearly
tender in about two quarts of water; season well with salt, pep-
per and butter; make a thickening with half cup of milk and
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two or three tablespoonsful of flour; mix smooth and stir into
the meat. It is now ready for the crust. Take one quart of
flour and prepare as for baking-powder biscuit; beat an egg
very light, put in the center of the flour, and with milk or water
mix very quickly; roll and cut into biscuits; roll each one
lightly in flour and drop into the boiling kettle ; cover tightly,
leaving plenty of room to swell. Let them boil for thirty min-
utes without uncovering. Carefully watch the fire that it is not
too hot under the kettle, as they will scorch very quickly.
In making baking-powder biscuits, as well as crust for pot
pie, if you wish to mix with water always take half lard and
half butter, and be generous with it, but if you use milk a small
piece of butter alone does better.
MRS. F. E. YALE.
VEAL LOAF.
Three lbs. raw, chopped veal, twelve crackers rolled fine,
three eggs well beaten, one tablespoon sage, one teaspoon
pepper and one of salt, four tablespoons water ***tter the size
of an egg laid on for basting; bake one hour. *** oven.
MRS. W. ***CHARD.
VEAL LOAF.
Three pounds of veal chopped fine, one tablespoon salt,
one dessert-spoon pepper, two tablespoons butter, two table-
spoons water, one dozen crackers rolled fine, three eggs. Mix
all together thoroughly, and bake two hours.
MRS. P. B. ROSE.
ESCALOPED VEAL.
Three lbs. raw veal or beef, chopped fine; one-fourth lb. fat
raw salt pork, chopped fine; one dozen crackers, rolled fine, or
same amount bread-crumbs; season, mix well; pack and bake
thoroughly. When cold slice.
MRS. G. LEE.
SPICED VEAL.
Three pounds of veal chopped fine, two eggs, eight small
crackers, rolled, a piece of butter the size of an egg, one table-
spoonful of salt and one of pepper, and water enough to make
quite moist. Bake two hours in a hot oven; pack firmly as
possible in the baking dish.
MRS. W. W. RAMSAY.
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VEAL OMELET.
Three lbs. chopped veal, two eggs, well beaten ; one table-
spoonful of cream, one of salt, one teaspoon of pepper, six
tablespoons of rolled crackers.
W.
DRAWN BUTTER
Melt in a sauce pan a tablespoonful of butter, stir into it
till smooth a tablespoon level full of flour, and add a cup of
boiling milk, salt and pepper.
BOILED LEG OF MUTTON.
Wash the mutton and rub it with salt, immerse it in a large
kettle with boiling water. Let it cook until tender, and if the
water is not all boiled out, turn some of it into an earthen bowl.
Now let the remainder of the water or broth simmer away until
the mutton is nicely browned; turn it often and season with
salt and pepper; then remove to a hot platter. Mix some flour
smooth with water and stir into the fat, having added the bowl
of liquor***rve on hot plates.
W.
FRIED MUTTON CHOPS.
Trim the skin from the chops; heat a frying-pan until the
chops hiss on being put into it; brown quickly, first on one side,
then on the other, and then remove a little from the hot part of
the stove, and finish cooking the chops to the desired degree.
When they are done put them on a platter, season with salt,
pepper and butter. Serve them hot and on hot plates.
BROILED MUTTON CHOPS.
Select good fat chops, cut quite thick, broil over a brisk
charcoal five upon a wire gridiron, turning frequently until both
sides are .lone. Serve on a hot platter, sprinkle with salt and
pepper, and spread with a little butter. Garnish with celery.
MUTTON CHOPS FRIED.
Put them in a dripping pan in the oven, with a little water,
salt and pepper, baste frequently, turning them until browned
to fancy.
BROILED LAMB CHOPS.
Have them fat and tender from the forequarter, broil over
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clear fire, season with salt, pepper and butter, and serve laying
them one over the other, with a slice of lemon on the top.
PORK ROAST.
Take the piece to be roasted, sprinkle it well with salt and
pepper and lay it in a dripping pan. Place in oven and bake,
not too fast, but thoroughly.
ROAST SPARE-RIB.
Crack the ribs through the middle, rub with pepper and
salt. Make a stuffing of bread-crumbs; season to suit taste;
lay the stuffing on the ribs and fold the other over it; sew it up
tightly; put in a dripping-pan with a little water; baste often
and turn so as to bake both sides evenly until nicely browned.
BOILED HAM.
Wash and scrape the ham, put in a kettle with cold water
enough to cover it. Let it come to a boil, and keep boiling slowly
until tender all through ; then remove from the fire, and let
it stand in the kettle until cold. Remove the skin and put the
ham in a dripping pan to bake. Sprinkle a little sugar and flour
over the fat and bake until nicely browned.
S. HENDRICKSON.
BOILED HAM.
Take a ham of ten or twelve pounds, pour boiling water
over it, and let it cool enough to wash and scrape it clean ; put
it in a perfectly clean boiler, with cold water to cover it; bring
it to the boiling point, when place on the back part of the stove
to simmer steadily six or seven hours, or until it is tender when
tested with a fork. When done place in a large pan to skin ;
dip the hands in cold water; take the skin and pull downward.
Set it in a moderate oven, placing the lean side downward, sift
over it powdered crackers and bake one hour.
SALT PORK AND APPLES.
Cut half a pound of nicely cured pork in slices a quarter of
an inch thick, fry them slowly until brown in a deep frying pan,
and take them up on a hot platter. Meantime wash, wipe and
slice six sour apples, and when the pork is taken up, put them
into the frying pan to cook until tender, but not broken. Lay
them on the platter with the pork and serve them hot.
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SCRAPPLE.
Take such parts pork as are generally used for "head-
cheese," boil until the meat falls from the bone, keeping well
covered with water. Strain out the liquor and return it to the
kettle. If very greasy skim well. Then make a mush, by stir-
ring corn meal into this liquor, cooking for one hour and a half.
While the mush is cooking, chop the meat fine (bits of rind are
a nice addition) and stir as evenly as possible into the mush.
Salt and pepper highly. Let all boil up once, and take out into
square pans. When cold it is to be sliced and fried, the same
as sausage meat. It is a delightful breakfast dish.
MRS. M. P. TABER.
SALEM, OHIO.
FRIED SWEET-BREADS.
As soon as they come from market they should be washed,
the skins and little pipes carefully removed ; cut in pieces the
size of an oyster, season with salt and pepper, then cover both
sides with flour. Lay them in a hot frying pan, which has been
well buttered, and fry an even brown.
MRS. C. E. MUTSCHEL.
SA USAGE.
For ten lbs. of meat, two ozs, of salt, one of pepper. Chop all
together.
MRS. FERDON.
SA USAGE.
To each pound of meat one teaspoonful of each sage and
pepper, and one even tablespoon of salt.
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POULTRY.
ROAST TURKEY AND CHICKEN.
Clean, wash, and then wipe dry. Fill with dressing of
moistened bread crumbs, seasoned with butter, pepper, salt and
sage, or summer savory if preferred, then sew up and truss.
Put in a roasting-pan with water, in which is a large piece of but-
ter, or what is better, very thin slices of salt fat pork. Chop
the giblets fine, to add to the gravy. When the fowl is done
remove to a platter, and thicken the gravy with flour made smooth
with water. Cook fowl until tender and of a rich brown color.
Use cranberry sauce and currant jelly with fowls, veal,
ham and game; capers or nasturtiums with mutton ; mint sauce
with roasted lamb; pickles with fish.
MRS. B. DAY.
TO FRY CHICKENS.
Take a spring chicken, cut it open on the back and breast,
pound and break the joints and bones, season, roll in flour, place in
hot lard in a frying pan and let it fry until tender and brown; then
add a little water, cover and steam. Serve with butter. Add a
little milk to gravy in stew pan and thicken.
MRS. O. F. WEBSTER.
FRIED CHICKEN.
Cut your chicken in pieces, if very young just in half; see
that it is well cleaned ; wipe it dry. Beat up two eggs; have a
plate of flour; dip each piece first in the flour, then in the egg;
season with salt and pepper. Have hissing hot lard in your
skillet; put in the chicken; when brown on one side, turn it,
brown the other; place upon the platter; mix a tablespoon of
flour smoothly into a cup of sweet milk. Put a piece of butter
half the size of an egg into the skillet, pour in the flour mixture,
stir; and let come to a boil. Pour it over the chicken. I fry
veal cutlets the same way.
MRS. A. L. C.
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BONED TURKEY.
First make the stuffing to suit your taste. Take a turkey
that has not been drawn, so as to have no openings in it if possi-
ble ; if drawn, sew up the openings firmly before boning. I
take two chickens, one beef tongue, one can oysters, one pound
fresh, lean tenderloin pork. Have the turkey frozen and
thawed, the tongue boiled and skinned, the pork roasted, the
oysters taken out of the liquor, the chickens cut in small pieces,
and put on to boil, with just water enough to cover. Have the
turkey well washed and singed, being careful not to break the
skin; lay the turkey on its breast, cut off the legs and wings at
the first joint, cut down the whole length of the back, and with
a sharp knife separate the flesh from the bones, one side at a
time; throw the bones into the kettle with the chicken to boil.
Now for the filling: First lay the whole tongue to form the
breast; clear all the chicken meat from the bones, cut the pork
in small pieces, fill up your turkey, legs, wings and all, first ty-
ing ends of legs and wings tight. Have the chicken liquor well
boiled and seasoned. Put in chicken, pork and oysters, and a
little dressing; turn the chicken liquor into the turkey and sew
up firmly. Turn it over and shape it nicely with the hands.
Tie a cord tightly to the neck and draw it round and tie it to
the right wing, close to the body; tie down legs and wings; sew
around it a piece of strong cloth, and steam or roast. Leave
the cloth on till cold. Carve cold in round, thin slices, com-
mencing at the neck. This is a difficult dish to attempt by any
but a skilled cook. Some leave the bones in the wings and legs
as they are quite difficult to remove.
MRS. S. F. W.
MISSOURI STYLE FOR COOKING CHICKENS.
Cut up as for fricassee, put in fry-pan, cover with water.
Let boil till tender and water boiled out, then add butter, salt,
pepper, frying till browned. For good gravy, add water, with
a little flour stirred up to thicken, boiling a minute or more;
then serve.
S. H. BISHOP.
FRICASSEED CHICKEN.
Cut up chicken, wash ; then put in a kettle in cold water,
enough to cover, and cook until tender. Then season with pep-
per, salt and butter, and thicken with a little flour made smooth
with water.
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CHICKEN POT PIE.
Prepare and cook chickens until within twenty minutes of
being done; prepare a dough as for biscuit, and roll and cut in
small squares; place in a steamer over boiling chicken, and
steam. When done remove and prepare chicken as for fricas-
see, and serve.
CHICKEN CHEESE.
Two chickens boiled tender, chopped (not too fine), and
seasoned with salt and pepper. Boil three or four eggs and
slice, with which line molds and pour in the chicken, and add
the liquor they were boiled in. Slice cold.
MRS. B. DAY.
BROILED CHICKEN.
Clean and split open the chicken, and lay it on the grid-
iron over a clear fire. Sprinkle with salt and pepper, and
spread with the best fresh butter, and serve on a hot platter,
with a few sprigs of water-cresses around it. Serve lettuce
salad with it.
PRESSED CHICKEN
Two chickens boiled tender, chopped not too fine, add the
liquor they were boiled in, season with salt' and pepper, add a
few tablespoons of rolled cracker; mix all together. Boil four
or five eggs hard; put in a mold a layer of chicken and one of
sliced egg until the mold is full; press by putting a weight on
top. Beef or veal can be prepared the same way.
MKS. W. W. W.
QUAIL.
Quail are very nice to stew until nearly done, then roast in
the oven to a nice brown, basting frequently with melted butter
and water. Serve on soft buttered toast.
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BREAKFAST DISHES.
TONGUE TOAST.
Take bits of cold boiled tongue, mince fine, mix with cream
or milk, and to every half pint of mixture add the well beaten
yolks of two eggs. Let it simmer over the fire a minute or two.
Pour over nicely buttered toast, and serve hot.
MRS. W. W. RAMSAY.
OMELET FOR ARTHUR'S BREAKFAST.
One coffee cup of sweet milk, three eggs (well beaten), with
one-half teacup of flour. Butter a large frying-pan, and when
moderately hot pour in the mixture and let it cook slowly, being
very careful not to let it scorch. When sufficiently hard to roll
or lap together add salt, butter and pepper, according to taste,
and after lapping it together, as you do a turnover, let it cook
slowly five minutes, then remove it to the platter for the table,
and eat while hot.
SNO WFLAKE OMELET.
Separate the white and yolks of six eggs, beat each very
light, then turn them together, seasoning with two tablespoons
of sweet cream, (or milk and a little butter), salt, and a dash
of pepper; then fry, a part at a time, as soon as one is done
fold it over and remove to the platter. This will make six or
seven omelets.
MRS. W. W. W.
A DELICIOUS OMELET.
Four eggs well beaten, one cup of milk, half a cup of bread
crumbs. Put a generous piece of butter into the frying-pan, pour
in the mixture and cook slowly ten minutes. Slip a knife around
the edge, and if done just right, it can be turned or rolled as it is
put upon the hot platter. This is very light and more delicate
than if made of all eggs.
MRS. MARY J. JOHNSON.
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HAM OMELET.
Chop the ham fine. To a pint of the ham, take six eggs,
beat very light. Put the ham in a frying-pan and when quite
hot, add the eggs. Stir till partly cooked, then let it stand over
the fire till set, fold over and take up.
MRS. A. W. AMES.
RICE CROQ UETTE.
Three cups cold, boiled rice, one tablespoon sugar, one half
teaspoon salt, one tablespoon butter, one egg, beaten light;
work all together into a smooth paste. Flour your hands, and
make into oval balls, dip in flour or cracker dust, and fry in hot
lard.
J. Q. A.
HAM TOAST.
One-fourth lb, lean ham chopped very fine, the yolks of
three eggs ("well beaten), one-half oz. butter, two tablespoonfuls
of cream, and a little red pepper. Stir over the fire till it
thickens, then spread on hot toast. Garnish with parsley.
S. E. BAILEY.
TO SERVE COLD MEATS.
Take cold meats picked from the bone and finely chop-
ped, to one cupful add the juice of one onion, if the meat is
fresh give it salt, pepper and sage; add one cupful of bread-
crumbs, break in an egg or two, and moisten if necessary with
a little water. With floured hands make into small cakes and
fry brown on both sides.
R. A. KNOWLTON.
MEAT CROQUETTES.
Take cold steak, or roast meat, put it in a pan and stew till
tender, remove any pieces of bone or gristle, chop it fine; then
add about two-thirds the quantity of bread-crumbs, season with
salt, pepper, and a little of some sweet herb, add an egg and
sufficient water to moisten. Make into flattened balls and fry
in a well buttered frying pan.
MRS. W.
BEEF PATTIES.
Chop fine some cold beef; beat two eggs, mix with milk and
add a little melted butter, salt and pepper; make into rolls and
fry.
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TESTED RECIPES.
MEAT CAKES.
Chop any cold meat; season with salt, pepper and butter;
make a batter of half a pint of sour milk, level teaspoon of soda,
an egg, and a little salt, and flour to thicken. Lay a spoonful
of batter on the griddle, place on it a spoonful of meat, then
cover it with the batter and bake.
HASH.
One-third fresh or canned beef, two-thirds potatoes ; chop
(not too fine), season well with salt and pepper, and dredge
over a little flour. Put in a spider about half a cup of milk
with a liberal piece of butter, let it come to a boil, then add
the hash; let it simmer a few minutes before stirring. Cook
for about five minutes and serve immediately.
MRS. F. E. YALE.
FRICASSEED OYSTERS.
For a quart can, drain the oysters as dry as possible, put a
piece of butter the size of an egg into your spider and let it get
quite brown; put in your oysters. As soon as they commence to
cook add as much more butter, which has been previously well
mixed with a teaspoonful of flour. Let it cook a moment and
add one egg beaten with a teaspoonful of cream. Let this cook
a moment and pour over buttered toast.
BEEFSTEAK TOAST.
Chop cold steak or tongue very fine ; cook in a little water,
put in cream or milk, thicken; season with butter, salt and
pepper, and pour it over slices of toast. Prepare boiled ham in
the same way, adding the yolk of an egg.
FRIZZELED HAM AND EGGS.
Take bits of ham, boiled or fried, chop fine and place in a
spider with butter. Take four or six eggs, beaten, pour over the
bam, and when heated through salt, pepper and stir together.
Cook until brown and turn over.
MENNONITE TOAST.
Beat three eggs well, add a pint of sweet milk, salt. Cut
slices an inch thick from a loaf of bread; remove the crust, dip
the slices into the egg and milk, fry like doughnuts, in very hot
lard, until brown; butter and sprinkle with powdered sugar.
Serve hot.
MRS. NELSON BOOTH.
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SALMON FOR A LUNCH OR TEA.
A pretty dish is to take a can of salmon, drain off the liquor,
lay the fish on a platter and with a silver fork pick it into bits.
Make a dressing as follows: The yolks of two hard-boiled eggs,
two mealy potatoes, two tablespoons of butter, one teaspoon
each of mustard and salt; rub them together smoothly with a
case-knife, then mix in vinegar to make it of the consistency of
thick cream ; lay this in spoonfuls here and there on the sal-
mon, and a ring of the white of the egg on the side of it, if you
like. Garnish the platter with nasturtium leaves and blossoms,
or parsley will do, or lettuce with it is very nice.
This dressing I use in making deviled ham for sandwiches,
and for nearly all kinds of salad. It was sent to me by Mr.
Dowd, of New York, more than twenty-five years ago.
MRS. W. W. WHEDON.
Another nice dish for tea is to boil a cup of rice, very light
and dry, then poach eggs, that is, break them carefully into a
sauce-pan of water just at the boiling point, let them cook
slowly till you can lift them easily from the water, and lay
them on the rice, which you have spread upon a platter, put a
bit of butter, salt and pepper on each egg.
MRS. W. W. W.
ZIMMT KUCHEN.
Take a part of your dough that has been prepared with
shortening for raised biscuits, into this mix a handful of sugar,
then roll out to the thickness of about one-half inch, place in a
dripping pan and let stand in a warm place till light. When
light cover the top with melted butter, and sprinkle over with
sugar and cinnamon. Bake and cut in strips. This is a break-
fast bread much used by Germans.
MRS. C. E. MUTSCHEL.
APPLE FRITTERS.
Pare and remove the cores from sour apples, slice in pieces
one fourth of an inch thick. Dip each piece in a batter, made
of milk, flour, one egg, and a little salt. Fry in hot lard or but-
ter until the apple is soft and the fritter is brown on both sides.
When done sprinkle over with cinnamon and sugar.
MRS. C. E. MUTSCHEL.
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FRIED LIVER.
Cut in thin slices and pour over it boiling water. Drain off
the water and dredge the liver with flour. Season nicely with
salt and pepper. Put it in the frying pan with enough hot fat to
brown it nicely without burning. Cover and fry slowly until
done.
MRS. MARY STALKER.
RELISH FOR LUNCH.
Boil one half dozen eggs perfectly hard, shell and cut them
in two, take out the yolks, mash and season them with salt,
pepper and mustard and return them to the whites. Serve with
bread and butter.
MRS. E. E. ROYER.
SOFT BOILED EGGS.
Place the eggs in a saucepan, and cover with boiling water.
Let them stand where they will keep hot but not boil for eight
minutes.
EMMA W. ROGERS.
PANNED OYSTERS ON TOAST.
One quart of oysters, one tablespoon of butter, one of
cracker crumbs, salt and pepper to taste. Heat the oyster
liquor to the boiling point and skim; then add to it the oysters,
butter, and cracker crumbs; when they boil up, pour over five
small slices of buttered toast, serve hot and garnish with thin
slices of lemon.
EMMA W. ROGERS.
CROQ UETTES.
For a family of six, take one half pound of meat scraps,
chopped fine; to this add as much again of mashed potatoes and
rice, with a handful of rolled crackers. Pepper and salt to
taste. Make out in any form desired. Beat up one egg, roll
these first in the egg, then in the cracker or bread crumbs, and
fry in hot lard. A little thyme may be added.
MRS. E. E. ROYER.
SCOLLOPED HAM.
Boil the small end of a ham and after slicing off all that
can be served nicely for the table, take from the bone the little
bits that may be left and chop them fine. Then take a deep
dish, cover the bottom with rolled crackers; then sparingly
spread the chopped ham; and then hard boiled eggs, thinly
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sliced ; and then another layer of crackers, ham and eggs until
the dish is filled. Add a few lumps of butter, pepper and salt,
with milk or water. Cover with a crust or grated cracker.
Bake three quarters of an hour.
MRS. E. E. ROYER.
CLAM CHO WDER.
Chowder for six persons. One and one half dozen of good
sized clams, saving the liquor. Sliced potatoes, one and one-
half quart; and two good sized onions. Place clams, potatoes
and onions in a kettle in alternate layers, seasoning each layer
with red pepper chopped fine and salt. Pour over it the liquor
saved from the clams, add boiling water to cover well, and
boil until the vegetables are well cooked, add a piece of butter
the size of an egg. Serve hot. Be happy.
MRS. EMMA D. BULLIS.
*** Fish
any kind of fish fricked fire
just as much milk as fish boil
milk and chicken pery thick with
flour, after in fish and chicken
with salt wanting and with 2cal
pepper, a gord juice of butter. When
cool after in four well beaten eggs
sprinkle bread crumbs on top bake
twenty minutes
Mrs ***
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VEGETABLES,
MASHED POTATOES.
After cooking drain them well and let them steam for a
few minutes, then salt and mash well, add half a cup of milk,
or enough to make them moist, a liberal piece of butter, then
with a large spoon beat thoroughly for five or ten minutes. If
a rich yellow color is desired add the yolk of an egg. Dish
and serve immediately. If mashed potatoes must stand let it
be in a tureen in a warm oven, but never in the kettle on the
Stove.
MRS. F. E. YALE.
A pretty dish is to take well seasoned mashed potatoes, rub
them through a colander into a baking dish, taking care not to
settle them down, bake a light brown in a quick oven, and send
to table in the same dish.
POTATO CAKES FOR BREAKFAST.
Save from dinner a soup plate of mashed potatoes, add to
it half a saltspoonful of pepper, the same of nutmeg, a little
salt and the yolk of an egg; form into small cakes, put in a
buttered baking pan, brush the top with the white of an egg
and brown in a quick oven.
CREAMED POTATOES.
Chop cold potatoes rather fine, place over the fire with half
as much cream as potatoes, a dash of flour, salt and pepper. If
milk is used instead of cream add butter and a little more
flour. Potato prepared in this way is very nice.
MRS. A. W. AMES.
SOUTRERN POTATOES.
Slice them as for frying, let them remain in cold water one
hour, put into a pudding dish, salt and pepper, a little milk.
Place in the oven and bake one hour, remove from the oven
and add small lumps of butter over the top, return to the oven
to brown.
MRS. S. H. ADAMS.
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ESCALOPED POTATOES.
Peel and slice potatoes thin same as for frying. Butter an
earthen dish, put in a layer of potatoes and season with salt,
pepper and butter, a bit of onion chopped fine, sprinkle on a
little flour. Put in another layer of potatoes and the season-
ing. Continue in this way until the dish is filled. Just before
putting into the oven, pour a cup of milk over. Bake three-
quarters of an hour. The onion can be omitted if not liked.
MRS. EMMA FERDON.
POTATO CROQUETTES.
Season finely mashed potatoes with salt, pepper and butter,
add sweet milk to moisten, mix thoroughly with it one beaten
egg, have a plate of rolled crackers, another of well beaten
egg and the frying pan with hot lard, make the potatoes into
small smooth pats or rolls, dip each into the egg and then into
the crackers and fry a light brown. Lay on brown paper first
to absorb the fat, and serve hot.
MRS. S. M. SPENCE.
POTATO PANCAKES.
Grate a dozen medium sized potatoes, after peeling them
and washing thoroughly, add the yolks of three eggs, a heaping
teaspoon of flour, and if they seem too dry a little milk will do
to thin them, with a large teaspoonful of salt, and lastly, the
whites of three eggs beaten stiff, and thoroughly beaten in
with the potatoes. Heat your griddle and put butter and lard
in equal proportions in it, and fry the cakes until they are
brown. Make them a third larger than the ordinary size of the
pancake.
WARMED-OVER POTATOES.
Put in a spider one cup of milk with a good piece of
butter. Let it boil, then thicken with a spoonful of flour,
slice the potatoes, not too thin, and add. Carefully stir them
a few minutes until thoroughly warmed, then serve immedi-
ately.
ANOTHER.—Put in a spider a piece of butter or fresh meat
drippings, chop an onion fine and put in the spider, let it brown
for a few minutes. Chop cold boiled potatoes, not too fine,
season with salt and pepper and add. Let them fry slowly,
carefully turning them from the bottom.
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SARATOGA POTATOES.
Pare and slice with a cabbage cutter as many potatoes as
are to be required. New potatoes, or up to the 1st of Novem-
ber will require to lay in the water but a few hours, while old or
withered ones will be all the better if they soak (ready sliced)
two days. They must be thoroughly chilled and be curled, to
be very nice. Place over the fire a Scotch bowl containing lard
as for fried cakes. Draw your cooking table very near the
stove and spread over one end a cloth folded several thick-
nesses. Place the dish of potatoes on one corner of the cloth
for a weight and to have it near by, then lay a small handful of
the slices on the cloth and wipe dry with a small towel. When
dry and the lard is boiling hot throw in a few, stirring almost
constantly, with a skimmer in the left hand, while with the
right you are drying another handful. When a light brown,
remove to a collander and salt slightly with a salt shake. Not
with the fingers.
Remarks.—To make Saratoga potatoes is not a difficult
task, if properly understood. I am convinced that the most
frequent difficulty arises from the potatoes not being thoroughly
chilled, or being cut so thin that they cannot be dried, and so
mat together and take too much lard. They will keep several
days in summer and two weeks in winter without growing
strong, if the lard is sweet, and by throwing them in a pan of
any sort and placing them in a warm oven a few minutes, they
will regain all their original crispness and can be served hot.
MRS. GEO. A. DOUGLASS.
TO COOK GREEN TOMATOES.
Take full-grown tomatoes before they are turned, pare and
slice, then cook in clear water until partly done, turn off the
water, put on enough more to finish cooking. Season with
butter, pepper, salt and one half cup of cream. Toast a slice
of bread or as many as needed, and turn the tomatoes over it.
Send to the table hot.
MRS. P. D. NOBLE.
TO FRY GREEN TOMATOES.
Out in slices half an inch thick, roll in flour, salt and pep-
per and fry in butter.
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PARSNIPS.
Wash and scrape, cut in slices lengthwise, boil till tender
then fry in butter, sprinkle on a little salt.
PARSNIPS.
Boil till tender, remove the skin and mash them in the
stew-pan with a little milk, a generous lump of butter, salt and
pepper.
SQUASH.
Boil till tender, having first removed the skin and seeds.
Mash and season with salt and butter.
Hubbard squash is very nice when baked, scraped from the
shell and seasoned with butter and salt.
CAULIFLOWER.
Cut off the leaves and stalk close to the bottom of the
flowers, let it stand in cold water a short time, then put in boil-
ing water, salted. Cook till tender. Serve hot with drawn
butter poured over it or eat it with vinegar if preferred.
CABBAGE.
Prepare and cook the same as cauliflower, not using the
drawn butter. Many persons think a piece of salt pork boiled
with cabbage improves it. It is excellent when cooked in the
water in which good, sweet corned beef has been boiled.
CABBAGE WITH MILK.
Shave the cabbage fine, put in hot water enough to cover
it, let it boil fifteen minutes, drain off the water, pour on a
cupful of milk, add salt, pepper and butter, and a spoonful of
flour, mixed with milk.
ASPARAGUS ON TOAST.
Asparagus should be boiled in fresh water, after having
been tied in bunches with the tops all one way. When thor-
oughly cooked, take out and spread lengthwise on the toast in
a deep dish, pour over the whole a gravy made from some of
the water the asparagus was cooked in, butter, pepper and salt.
VEGETABLE OYSTERS.
Wash thoroughly, scrape off the skin with a knife, cut
across in rather thin slices, stew until tender in water sufficient
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to cover, add a piece of codfish to season. When done, remove
the codfish, thicken with flour rubbed smooth with butter.
Toast slices of bread, put in a dish and pour the vegetable oys-
ters over. Send to the table hot.
MRS. S. H. ADAMS.
CREAMED TOMATOES.
Pare and slice ripe tomatoes, stew until perfectly smooth,
add salt, pepper and a piece of butter the size of an egg; just
before taking from the fire stir in a cup of cream with a table-
spoon of flour made smooth in a part of it; do not let it boil
after the flour has been put in. Have ready pieces of toast in
a dish, pour the tomatoes over and serve.
MRS. S. H. ADAMS.
BOILED RICE.
Pick over and wash one cup of rice. Into three small
cupfuls of water put the rice, salt it well, let it boil twenty
minutes (the water should boil away), then remove to the back
of the stove and let it stand ten or fifteen minutes, keeping it
covered. Do not stir it, and pour it out .as carefully as possible,
so as not to break the kernels.
EGG PLANT.
Peel and slice, boil in water with a little salt until thor-
oughly cooked. Drain off the water, pour on sufficient milk to
cover the slices, add a few lumps of butter rolled in flour; when
it thickens stir in the beaten yolks of two or three eggs and
serve at once.
BOILED CORN.
Green corn is best when first picked; the husk should
never be removed until just before cooking. Remove all the
silk, and cut off the end of the cob close to the corn. Put in
boiling water with a little salt, cook ten or fifteen minutes.
STEWED CORN.
Carefully cut the corn from the ear, so as not to cut into
the cob, scrape the cob lightly so as to secure the milk, add
water to just cover, place in a stew-pan. cover and cook slowly
half an hour or more, until done. Add a little milk, season
with butter and salt.
MRS. C. H.
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MOCK OYSTERS.
Grate six ears of corn, add two beaten eggs, two table-
spoons of flour, two tablespoons of cream or sweet milk, salt,
pepper, and butter, and drop in spoonfuls on a hot, well-but-
tered griddle.
MRS. W.
GREEN PEAS.
Do not shell them until ready to cook, put into enough
water to cover, boil twenty to thirty minutes: season with
butter, salt and a little flour made smooth. Serve hot.
BOSTON BAKED BEANS.
Soak over night one quart small white beans with one tea-
spoonful soda. Into an earthen ware pipkin with close-fitting
lid, put half the beans, then one lb. salt pork, well-streaked
with lean, and then the balance of the beans. Add three table-
spoonfuls of N. O. molasses, one teaspoonful soda, cover the
beans with water, and cook in a moderate oven seven or eight
hours. When done they should be nicely browned, soft and
juicy.
MRS. ETTA LEE FERDON.
BAKED BEANS.
One quart white beans, nicely picked and washed, soak
over night, put in fresh water, and cook until they begin to
crack open; then put them in a little stone crock, add sufficient
water to cover them, put in a little salt and soda and a table-
spoon of sugar. Three-fourths pound of pork gashed through
the rind, sink it in the beans even with the top, cover them
closely, and let them bake four hours.
MRS. BENNETT.
MACARONI.
Soak macaroni for two hours. Then let it boil for twenty
minutes, drain off the water, place in an earthen dish a layer of
macaroni, then a layer of grated cheese, till your dish is full;
season with salt, pepper, a tablespoon of butter and a cup of
sweet milk. Bake slowly one-half hour.
MRS. RAMSAY.
BOILED ONIONS.
Peel and wash, boil ten minutes, drain off the water, add
boiling water, boil and drain a second time; pour on more
boiling water, and cook until done; drain off all the water,
add salt, pepper, butter and milk or cream. The milk can be
omitted.
MRS. W.
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BEEFSTEAK SMOTHERED WITH ONIONS.
Slice six or eight good sized onions, put into a frying-pan
with a tablespoon of beef drippings or butter, season with salt
and pepper, cover and let them cook until tender. If too dry
add more drippings, and fry until brown, stirring often to pre-
vent burning. Select a nice sirloin steak, and have it cut one
inch and a quarter thick. Broil rare or well done, as preferred,
remove to the platter and cover thickly with the fried onions.
The success of this dish depends largely on the selection and
cooking of the steak.
MRS. A. L. NOBLE.
FRIED ONIONS.
Slice and boil ten minutes at a time in three waters; drain
and fry in butter or meat drippings, season with salt and pep-
per and serve hot.
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True pounds *** - one pound sweet breads, boil and cut in
pieces after it is cold add as much celery as meat necessary
yo*** of three eggs
***
1 large table spoon butter
1/2 cup vinegar
1 teaspoon mustard
1 teaspoon salt
1 teaspoon ***
*** red pepper
set in pan hot
water - 2 ***
it *** - when
cold add the ***
of two eggs will
just with meat and
celery two hard boild
eggs - thin the dressing
with cream - add to
meat - cut one hard boiled egg
in *** and put on top - mix two or three
hours before using
SALADS
POTATO SALAD.
One pint of cold boiled potatoes, cut in small pieces; one
pint of chopped cabbage; a little celery cut in small pieces;
four boiled eggs, two cut up and put in the salad, and two cut
in slices and laid on top. Add a little salt.
DRESSING.—Yolks of two eggs, one teaspoon of salt, one
teaspoon of mustard, one teaspoon of pepper, four tablespoons
of butter, four tablespoons of vinegar, one tablespoon of sugar.
Beat all together and cook. When cool add about half a cup
of sweet cream and turn it over the salad.
MRS. MARY J. JOHNSON.
LOBSTER SALAD.
One can of lobster, picked up fine, removing all hard, yel-
low pieces; one half cup of finely chopped lettuce. Mix the
two together and add the salad dressing. Lay it on a bed of
lettuce leaves in a salad dish.
DRESSING.—Two eggs beaten, one teaspoon of salt, two tea-
spoons of sugar, three mustard-spoons of mustard as prepared
for the table. Beat all together. Put one cup of vinegar in a
dish of water on the stove and when boiling h*** add the mixture,
stirring till like soft custard. Just before pouring over the
salad, add one cup of thick, sweet cream.
MRS. A. W. A.
SALAD DRESSING.
Yolks of four eggs beaten well. Drop into them as you
beat them two tablespoons of best olive oil. Add two tea-
spoons of made mustard, four of powdered sugar and two of
salt. Lastly add sixteen tablespoons of vinegar. Stir con-
stantly until it thickens. Makes one bottle the size of Durkee's
Salad Dressing. May be used for salmon salad, lettuce, to
matoes, cold slaw, chicken salad, &c.
ELLEN SOULÉ CARHART.
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CHICKEN SALAD.
One chicken, boiled tender and chopped fine; three eggs,
boiled hard; chop the whites of the eggs with the chicken;
chop three heads of celery and mix with the chicken ; rub up
the yolks with four tablespoonfuls of Durkee's salad dressing,
add a pinch of salt and pepper, and enough vinegar to moisten.
Before serving, pour over it half a cup of cream. Garnish
the top with olives, small cucumber pickles, pickled beets cut
in fanciful designs, and celery leaves.
MISS EMMA BOWER.
LETTUCE SALAD.
Two heads of lettuce, yolks of two hard boiled eggs, one
tablespoonful of melted butter, one teaspoonful mustard, one-
half teaspoonful each of salt and pepper, one tablespoonful of
sugar; mix all together and let it stand five minutes, then add
four tablespoonfuls vinegar; pour over lettuce when ready to
serve.
MRS. S. HENDRICKSON.
POTATO SALAD.
DRESSING.—One-half cup of vinegar, one tablespoon of but-
ter, a small tablespoon of sugar, one teaspoon made mustard;
mix and let come to a scald. To two eggs, beaten thoroughly,
add one-half cup of sweet milk; pour the scalding dressing on
the eggs and milk; return to the fire and let it thicken; cool. Cut
the potatoes into dice; two hard boiled eggs, cut into dice; one
o***; salt and pepper to the taste; pour on the
***ssing and mix with a silver fork.
MRS. A. L. WORDEN.
MAYONNAISE.
Yolks of six raw eggs, beaten with an egg-beater, and cut
with salad oil; add one cup of milk and one cup of vinegar.
Place the bowl containing the mixture in hot water over the fire
and stir constantly until it thickens. When cold, season with
mustard, salt and red pepper. Thin with cream.
MRS. HARRINGTON.
SALAD DRESSING THAT WILL KEEP.
Yolks of ten raw eggs ; butter, the size of an egg; one tea-
spoonful of mixed mustard; half a teaspoonful of Cayenne
pepper; salt and sugar, to the taste. Boil all together thor-
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(jubilee0094)
oughly, and place the dish over boiling water until thick. Bot-
tle tight and it will keep for weeks.
RACHAEL.
DRESSING FOR CHICKEN SALAD.
To four well beaten eggs add a tablespoonful each of made
mustard, sugar and butter. Place two thirds of a cup of vinegar
on the stove, and when it begins to simmer, add the above mix-
ture. Stir (but do not let boil) until it is a thick custard. After
it is cold, pour over your chicken and celery, which has been
cut fine, and peppered and salted to the taste.
MRS. L. R. WOOLFOLK.
BLUE GRASS REGION, KY.
Potatoes Salad
Cut up potatoes with one half teaspoon
Onion and small bunch of pa***ley
1 even teaspoon salt
Dressing
1 egg - 4 tablespoon vinegar
piece of butter *** of ***
1 *** teaspoon ***
*** little pepper star all together
and cook in pan of hot ***ter
let cool and just before eating
thin with cream
***
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***
one and one half cup Indian meal
one and one half cup Rye meal
one half cup molasses
five cup sweet milk
one tea spoon salt
one tea spoon soda
Rye meal
hot
Rye flour
*** meal and eye together
add m***sses, dissolve soda in milk
using all together thoroughly
steam in a mould five hours
BREAD.
The art of making good bread is acquired, not only by the
closest attention to rules, but by a certain amount of experience.
This is absolutely necessary, and although accompanied by dis-
couragements, and frequent failures, it is the only way any de-
gree of success may be attained. First, one must be able to
distinguish good flour from poor: second, one must know when
to set bread and how long to let it rise, as it is affected so easily
by the temperature of the room in which it is placed. French
bread is said to be sweet and good, as a rule, and in making it,
two things contribute to this, that is, the manner and form of
baking. In making bread, they never make thick loaves. The
loaves being so thin, the heat strikes through very soon after
they are placed in the oven, hence, all the fermentation is
stopped; while in the case of large loaves, fermentation con-
tinues to go on after the bread has been in the oven some time, and
of course, much of the sweetness is lost. The time required
for baking is not less than three quarters of an hour; whether
more time is required or not depends upon the heat of the oven.
"The little fairy that hovers over successful bread-making ***
heat; not too little, nor too much, but uniform." To test
whether bread is done, rap gently with the fingers; if done, the
sound will be hollow, if not done it will be dull and heavy.
After removing the bread from the oven, take from the tins,
and tilt on one side uncovered until it becomes cool. Bread is
certainly a necessity, but we should not make it merely for this
reason, for if we make it because we have to, our family will
eat it for the same reason; while if we take pride and pleas-
ure in our work, we are sure to have the welcome "well done"
pronounced upon it, and the reputation of a good bread maker
is worthy any woman's ambition.
YEAST.
Make ready a stone jar, having it perfectly clean and sweet;
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put into the jar two-thirds of a cup of sugar, two thirds of a
cup of salt, and one quart of nicely mashed potatoes; add the
water in which the potatoes were boiled; have ready a small
handful of hops in an earthen bowl, pour boiling water over
the hops and let stand a few minutes; then strain into the jar;
pour water over the hops again and strain into the jar, making
three quarts of the mixture; when milk warm add two-thirds
of a cup of yeast, or one yeast cake dissolved in a little water.
Let it stand in a warm place until light, or until it sparkles,
then cover closely and keep it in a cool place. Good for six
weeks.
MRS. C. H. W.
BREAD.
To make good bread, sift into your bowl one quart of flour,
to which add three good sized potatoes, freshly boiled and
mashed, with warm water sufficient to make a thin batter; then
a teaspoonful of salt and a square of Flashman's yeast. If in
the winter, put it in a warm place, and it will take about three
hours to rise. When quite light, stir in sufficient flour to knead
easily, being careful not to make it too stiff. Work it twenty
minutes, then put it again to rise, and when light, make out
your loaves with as little handling as possible. Bake in a not
too hot oven.
MRS. E. E. ROYER.
ANOTHER.—— When potatoes are boiled for dinner, drain the
water off into a quart of flour, two tablespoonfuls of sugar, one
tablespoonful of shortening, and a little salt. If not enough
water, add more and stir well. Put one yeast cake soaking,
and when the mixture is cool, add it, stirring well. In the
morning mix into the flour, with warm water; mix soft. When
light, roll into loaves. Do not make them large. Let it rise
again till very light before putting into a quick oven.
MRS. O. F. WEBSTER.
ANOTHER.—— Two quarts of warm water poured on a table-
spoon of sweet lard. Stir in flour (Minnesota is the best) till
it is a thick batter, boating (same as griddle cakes) for several
minutes, then add a tea cup of fresh yeast, setting it to rise in
a warm place. In the morning, early, mould for twenty minutes,
then set to rise till light, when you take dough for one loaf,
place on the cake-board and roll out the same as for pie crust,
sprinkling on flour when necessary, rolling up till you have
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It is not every one who knows, however, that
brown bread, the old rye and Indian loaf, known in
New-England as Boston brown bread, makes the
most delicious bread to serve with milk and berries.
To make this bread, get a cup and a half of Indian
meal and a cup and a half of rye meal (not rye
flour), half a cup of molasses, five cups of sweet
milk, a teaspoonful of salt and a teaspoonful of
soda. Mix the rye and Indian meal together. Add the
molasses, dissolve the soda in the milk and mix
all together thoroughly. Steam the bread in a tin
pail or mould for five hours.
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rolled out four or five times, then the loaf is ready for tins, let-
ting it rise till light. Care should be used in not getting in
too much flour. This quantity will make four loaves. The
sponge should be prepared at night in the summer; in cold
weather make the sponge immediately after dinner. At nine
o'clock p. m. mould as mentioned above, put in a warm place
to rise till morning, then use the rolling-pin process, which
requires great patience but gives you good, fine-grained bread.
MRS. S. H. BISHOP.
YEAST.
One coffee-cup of grated raw potatoe, one-half tea-cup of
table salt, one-half tea-cup granulated sugar, a tea-cup of water
in which a handful of hops has boiled, three pints of boiling
water poured over these materials. When a little more than
luke-warm add a half cup of good yeast. When light put into
fruit jars and keep in cool, dark place.
MRS. S. H. BISHOP.
QUICK SALT RISING.
Take half a coffee-cup of meal, scald with boiling sweet
milk until about as thick as sweet cream, set in warm place to
rise then set away in cool place. This will keep several days
in cool weather. For bread take about one pint hot water, add
salt, a little sugar and a pinch of soda, let it cool until it will
not scald the flour, then add flour until about as thick as pan-
cake batter. Stir in about one half of the meal yeast previ-
ously made and set in a kettle of quite warm water, keeping
warm. This sponge will quickly rise. Then pour into a pan of
flour, adding warm water and more salt if necessary, a table-
spoonful of melted butter and sponge it, letting it rise; knead
into loaves, let it rise and bake. But little kneading is neces-
sary.
MRS. E. A. D.
JOHNNY CAKE.
Two cups flour, one cup corn meal, one-half cup sugar,
one-half cup butter, one-half cup milk, three eggs, three spoons
baking powder.
MRS. G. A. DOUGLASS.
STEAMED INDIAN BREAD.
Take two large cups of Indian meal, half a cup of short-
ening (fresh roast beef drippings if you have it), pour over suf-
ficient boiling water to scald the meal well, add salt and one
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small cup of molasses, when cool enough add a pint of light
bread sponge, thicken stiff with graham flour, put in a tin pail,
one deep enough to allow about four inches for rising, keep in a
warm place till light, which should be a couple of hours, when
light take a piece of old cotton wring out of warm water and
dredge with flour, tie it loosely over the top of the pail and
place in a kettle of boiling water, cover tightly and let it boil
from three to four hours, adding water from time to time.
When done remove the cloth and place in the oven for five
minutes to dry off, then slip a knife around the edge of the pail
turn bottom up on a plate and lift the pail off. When cool cut
in round slices.
MRS. F. E. YALE.
BROWN BREAD.
One cup of Indian meal scalded with hot water, one cup of
molasses, one tablespoon sugar, two cups sour milk, two tea-
spoons even full of soda, a little salt and thicken with graham
flour. Steam one and one-half hours, then bake fifteen
minutes or until brown.
MRS. V. C. VAUGHAN.
SALT RISING BREAD.
At night or in the morning (early) scald out a quart
pitcher and in it put four tablespoonfuls of new milk and a
small one-fourth teaspoonful each of salt and soda. Add
boiling water enough to scald. When cooled so that flour will
not scald stir in enough to make a thick batter, cover closely
and set the receptacle in a dish of warm water. If water
gathers on top dust in a little flour and stir briskly. When
light set a sponge, putting flour in bread pan to make the de-
sired amount; make a depression in center, turn in a pint of
hot milk or water, which will scald some of the flour. Add a
little salt and enough very warm (not scalding) milk or water
to. make your bread. Pour in the rising and stir to a smooth
batter, sprinkle a little flour over top, cover with a clean cloth
and set in a warm place. When light immediately knead soft
into loaves, brush over the top with butter. Cover well and
keep warm until light. Bake in a quick oven twenty to thirty
minutes. Best results are obtained in using flour not ground
too fine.
MRS. E. E. BEAL.
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GRAHAM AND INDIAN BREAD.
Take one quart of nice, soft meal to which add salt and one
teaspoon soda. Pour on just enough boiling water to thoroughly
scald, but not to make sloppy, add one teacupful good molasses,
let it cool until it will not scald the yeast, then add one-half cup
lively, soft yeast, stir in graham flour until the batter is very
stiff, put in a tin, set in warm place to rise. Steam two hours
and bake in moderate oven one hour. More or less molasses
may be used according to taste.
MRS. E. A. DARBY.
GRAHAM BREAD.
Take one quart tepid water or two-thirds milk and one-
third water, stir this into one pint of wheat flour and enough
graham to make a stiff batter. Mix with it one-half pint home-
made yeast or two tablespoons baker's yeast, add a pinch of
salt, let it rise in a warm place over night. In the morning
add a small tea-cup of molasses or brown sugar and stir in
enough graham flour to make as stiff a batter as is possible to
stir with a spoon. Put into bake tins and when light bake. If
there is danger of becoming acid, add a small teaspoon of soda
with the molasses.
MRS. T. F. MCDONALD.
RICE JOHNNY CAKE.
One cup boiled rice, one egg, one and one-half cups sour
milk, one teaspoon soda, one tablespoon melted butter or lard,
one large handful flour. Thicken with corn meal. Sweeten if
you like. Add a little salt.
MRS. J. Q. A. S.
GRAHAM BREAD.
Three cups graham flour, one cup wheat flour, two cups
buttermilk, one teaspoon soda, one of salt, one-half cup
molasses. Steam two hours and bake ten minutes.
MRS. C. G. DARLING.
INDIAN BREAD.
One cup sour milk, two cups sweet milk, two cups Indian
meal, one cup flour, one-half cup molasses, a little salt, one
teaspoon soda. Steam three hours.
MRS. S. HENDRICKSON.
ROLES, VERY NICE.
Two coffee-cups of flour, one of sweet milk, two table-
spoons of baking powder, four of melted butter. Will make
twelve cakes. Bake in a quick oven.
MRS. W. F. BREAKEY.
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POTATO YEAST.
One tablespoon of salt, one tablespoon of sugar, three
tablespoons of flour. Pour on a pint of boiling water and let it
cool; add two yeast cakes and let it rise; then boil one dozen
large potatoes, rub them through a colander and pour on them
one quart of boiling water and one quart of cold water, and let
it stand until cool, then put the whole together and let it rise.
Take one pint of the mixture for each loaf of bread to be
made.
MRS. NELLIE J. POND.
INDIAN BREAD.
One pint of rich buttermilk, one pint of meal, one pint of
flour, one egg, one teaspoon of saleratus, two tablespoons of
sugar or molasses, pinch of salt. The egg may be omitted.
Bake one hour in one loaf.
M. L. KERR.
BROWN BREAD.
Two cups of corn meal, one cup of unbolted wheat flour,
two cups of buttermilk, one cup of molasses, one teaspoon of
soda; steam three hours, bake fifteen minutes.
MRS. C. HALLADAY.
CLINTON, MICH.
Yeast Mrs Wagner
12 Potatoes boiled induce water
mix well 4 table
spoon flour - 1 white sugar
and the potatoes one of salt
Pour the water boiling hot one
*** flour, sugar & when cool
add two yeast cakes dissolved
warm water. Add two qts hot
water to the waiter and when cool
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*** Biscuits
2 cups flour
2 teaspoon haling powder
2 mall juice butter size walnut
a sprinkle of salt
1 cup milk (put in gradually.
mean thick enough to deep in chunks from upon
BREAKFAST CAKES AND TEA
ROLLS.
BAKING POWDER BISCUIT.
Take one qt. of flour and sift it; mix thoroughly with the
flour one teaspoonful of salt and two very heaping teaspoon-
fuls of baking powder; add a little over one-half teacupful of
butter until the butter is reduced to grains as fine as oatmeal.
Stir into these ingredients enough cold milk to make a soft
dough; add enough flour to enable you to roll out and cut into
biscuits. Handle the material as little and as quickly as possi-
ble, and bake in a quick oven.
MRS. A. *** BOURNS.
BOSTON TEA ROLLS.
Scald three pints of milk; while hot put in one cup of but-
ter and one cup of sugar When cool add six quarts of sifted
flour and the yeast as follows : one yeast cake in a cup of warm
water (disolved), into which stir flour enough to make a thick
batter. After all the ingredients are mixed let the mixture
stand over night to rise. Mould or knead the whole and let it
stand until after dinner or about noon, when it is rolled out
about an inch thick, cut with a tin or tumbler; one half is
folded upon the other, a small piece of butter being put in
between. Let it rise and bake for tea.
R. ***KNOWLTON.
TEA BISCUITS.
Take bread dough; work in it a small lump of butter.
Make out your biscuits and set them away in a cool place until
just before tea, when they should be changed to a warmer place
and in fifteen minutes they will be ready to bake in a brisk
oven. After the first working bread should be handled very
lightly.
MRS. E. E. ROYER.
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SALLY LUNN.
Two eggs well beaten, two tablespoons butter, two table-
spoons sugar, two cups flour, two teaspoons baking powder.
MRS. A. E. MORRIS.
ORCHARD LAKE.
SALLIE LUNN.
Take one-half cake of compressed yeast, three pints of
flour, one and a half cups of sweet milk, one cup of butter
(melted), one tablespoon of lard, a little salt, three eggs, beaten
separately. Mix as for cake, let it rise, then put it in deep
jelly pans and let it rise again; bake in a moderately hot oven.
When done, split open and butter each piece, laying one piece
upon the other. Serve while hot.
MRS. DR. RAMSEY.
POP-OVERS.
One egg, one cup of milk, one cup of flour, salt, one tea-
spoon of baking powder. Have the muffin-pans very hot and
bake quickly. A nice breakfast dish.
CORNMEAL GEMS.
Piece of butter size of a walnut, one cup of molasses;
melt butter with molasses; one egg, one cup of flour, one and
one-half cups of cornmeal, one and one-half cups of sweet milk,
one teaspoon of soda.
JULIA B. ROYS.
RUSKS.
One pint of new milk, one gill of yeast; make into a
sponge at night. In the morning add two-thirds of a cup of
butter (melted), one teaspoonful of soda dissolved in a little
water, two eggs, one and one-half cups of sugar. Set to rise,
and when light stir down ; let rise again, and then add flour to
make into a loaf; let it rise once more and make into rusks. This
receipt makes forty rusks.
MRS. ETTA LEE FERDON.
MUFFINS.
Two eggs, well beaten, two cups of flour, one cup of milk,
two teaspoonfuls of baking powder, two tablespoonfuls of melted
butter, one-half tablespoonful of sugar.
MRS. D. GODFREY.
SQUASH BISCUIT.
One pint of squash, one cup of sugar, one-half cup of but-
ter, one cup of yeast, one teaspoonful of soda, little salt; make
stiff enough for bread biscuit.
MRS. B. DAY.
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GRAHAM BISCUIT.
One pint of sweet milk, one cup of sugar one-half cup of
yeast, one teaspoonful of salt; stir in Graham flour and set to
raise over night, then add more flour uncil you can mould into
biscuit, raise and bake.
MRS. CALKINS.
GRIDDLE CAKES.
Two cups of soaked bread crusts, one cup of sweet milk,
one tablespoon of lard, (after melted), one teaspoon (small) of
soda; thin if necessary. Stir till smooth.
BELLA JOHNSON.
RUSK.
Take one quart of good sponge and add to it one egg, one
cup of sugar, one-half cup of butter and a little grated nutmeg
Thicken with flour as for bread. Knead well and let it get
light before moulding; make out in small biscuit, crowding
them in the pans so they will not spread. When well raised
bake rather slowly.
R. A. TRUEBLOOD.
Mrs Ryars coffee ***
1 *** sweet milk - 1 cup butter
cream the milk until the butter is ***
add 1 cake compressed yeast and flour
enough to make a stiff butter stirring with a
spoons - mix about fire in the afternoon
at min o'clock or when. This is very light
add one cup of sugar, five eggs hot beaten
kind of one lemon, little salt, mix ***
would for bread, the longer. The better, ***
in a name place over night, in the morning
bake a price about as large as four ***
with you hand about 18 inches long, make
three and braid to - gether and place one ***
pie tin milk ends limited. This will ma***
***
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(jubilee0105)
Feasting
1/2 cup sugar
2 cups flour
*** cups water
1/2 cup butter
2 cups whites of eggs
3 teaspoons baking powder
1/2 tb flour sugar
juice butter size eggs
tea spoon vanilla
little water
Mrs Dunster
Roy Alia
CAKE.
In making cake, to insure success, it is necessary to observe
certain rules. Exactness in measurement is essential. As a
rule the whites and yolks of eggs should be beaten separately,
and the butter and sugar stirred to a cream. The butter may
be softened but never allowed to become hot. Sift the baking
powder with the flour. In nearly all receipts the flour is meas-
ured before sifting. Stir briskly, and when it begins to lighten,
transfer to the oven as soon as possible. Cake should be baked
in a moderate heat. Study your oven to know just where in it
to place your cake, as much of the success depends on the bak-
ing. To know when your cake is done pierce it with a broom-
corn, if it comes out clean, remove your cake carefully from
the oven. Great care should be taken not to jar or expose to
the air the cake while baking. Care must be taken also not to
get in too much baking powder as it will make it tough and
cause it to shrink. Eggs and baking powder are rivals, and
should be used sparingly when put together.
UNION CAKE.
Dark part. The yolks of three eggs, one cup of molasses,
half a cup of butter, three tablespoons of sour milk, one tea-
spoon of soda, two cups of flour, one cup of chopped raisins,
cloves, cinnamon and nutmeg to taste.
White part: The whites of three eggs, half a cup of butter,
one cup of sugar, three-fourths of a cup of sweet milk, two cups
of flour, two teaspoons of baking powder. Put in the tin a
portion of the dark cake then of the white, alternately in the
same way until all the batter is used.
MRS. W. W. TOZER.
RICH CUP CAKE.
Five cups of flour, two and one-half cups of sugar, one and
one-half cups of butter, one cup of milk, six eggs, one teaspoon
of soda, and two teaspoons of cream tartar. Flavor with lemon
or vanilla.
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APPLE JELLY FOR LAYER CAKE.
Grate two large greenings, add juice and grated rind of one
lemon, one cup of sugar, one beaten egg. Stir constantly till it
boils and thickens. Let it cool before putting between the lay-
ers.
ELLEN SOULÉ CARHART.
GOLD CAKE.
Three-fourths of a cup of butter, one cup of sugar, one-
fourth of a cup of sweet milk, the yolks of eight eggs, two cups
of flour, one teaspoon of cream tartar, half a teaspoon of soda.
SILVER CAKE.
One cup of butter, two of sugar, three of flour, whites of
eight eggs, half a cup of sweet milk, one teaspoon of cream
tartar, and half a teaspoon of soda.
VIOLA KINTNER.
MAMMA'S BIRTHDAY CAKE.
One and a half cups of white sugar, one-half cup of butter,
three eggs, whites beaten separately; two and a half cups of
flour, measured before sifting; two teaspoons of baking powder,
sifted with the flour; one-half cup of sweet milk ; stir the but-
ter and sugar to a cream, then add the whites of the eggs and
the other ingredients. Put two-thirds in two tins, and to what
is left in the bowl add the yolks, spices, a few chopped raisins,
citron and figs, two spoonfuls of chocolate which has been
melted in a cup set in a dish of boiling water. Bake this for
the middle layer of the cake. Spread a thin white frosting on
each layer, and lay on it chocolate drops cut once in two, placed
the chocolate side up. Pack together.
THE GIRLS.
ALMOND CAKE.
Half a cup of butter, two cups of sugar, two and a half
cups of flour, three-fourths of a cup of sweet milk, two and a
half teaspoons of baking powder, the whites of six eggs beaten
to a stiff froth, one pound of soft shelled almonds, blanched by
steeping in boiling water until the skins are loosened, then
sliced or rolled, adding while crushing them, the juice of an
orange ; flavor with vanilla. Bake in a pan two inches deep.
JULIA B. ROYS.
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CLAY CAKE.
One pound of sugar, one pound of flour, half a pound of
butter, six eggs, one cup of milk, and three teaspoon of baking
powder.
MRS. B. DAY.
COCOANUT CAKE.
One cup of sugar, two tablespoons of butter, one whole egg
and the yolks of two, one-half cup of milk, two cups of flour,
two teaspoons of baking powder. Bake in layers. Make a
frosting of the two remaining whites, mix thoroughly with one
grated cocoanut and spread between the layers.
MRS. A. L. NOBLE.
ANGEL'S FOOD.
The whites of eleven eggs, one and one-half cups of sugar,
one cup of flour, one small teaspoon of cream tartar, one tea-
spoon of bitter almond or vanilla. Sift the sugar five times and
measure after sifting. Sift the flour four times, measure, mix
cream tartar and sift again. Beat the eggs very fast to a stiff
froth, on a large platter, add the sugar and flour lightly, and
vanilla. Have ready a new pan, and pour immediately into it.
Bake forty minutes in a rather hot oven. Do not open the oven
until the cake has been in fifteen minutes. Have a pan of
water in the oven while baking. When removed from the oven
turn the pan upside down to cool. Angel's Food pans have
feet, but they can be raised from the table by placing upon two
plates just as well. Do not grease the pans.
MRS. V. C. VAUGHAN.
THANKSGIVING CAKE.
One cup of butter, two cups of sugar, one cup of sweet
milk, three cups of flour, whites of five eggs, two teaspoons of
baking powder. Save out one-third of the above, add three
tablespoons of molasses, half a teaspoon of cloves, allspice, nut-
meg, one teaspoon of cinnamon, one cup of stoned raisins,
sliced citron.
FROSTING.---White of one egg, one cup of granulated sugar,
pour water over the sugar, boil till stringy, turn slowly over the
beaten white and stir till cool. Roll hickory nut meats for part
of frosting and sliced figs in the rest and white on top.
AGNES BEL LEWIS.
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CORN STARCH CAKE.
One cup of sugar, one-half cup of butter, one-half cup of
milk, one cup of flour, one-half cup of corn starch, one teaspoon
of baking powder, whites of four eggs. Sift the flour, corn-
starch and baking powder together. Add the eggs last. Flavor
to taste.
MRS. R. J. BROAD.
MILAKA, FLORIDA.
ICE CREAM CAKE.
Two cups of sugar, one of butter, beat well together;
whites of eight eggs beaten stiff and added; one cup of sweet
milk; two teaspoons of baking powder mixed well in three and
a half cups of flour. Beat all together, bake in jelly pans and
flavor to suit the taste.
ICING FOR THE CAKE: Two cups of sugar, one cup of water,
boil to a thick clear syrup; beat the whites of two eggs and stir
in while hot; when cool, flavor and spread between layers of
the cake. Very good.
MRS. P. B. BEAL.
MBS. B. F. GILE'S POUND CAKE.
One pound of flour, one pound of sugar, (pulverized is best)
one pound of currants, (washed and dried) one-half pound of
butter, one half pound of citron, (cut fine) and eight eggs.
Beat the eggs to a foam. Stir the butter and sugar to a cream,
add the flour, putting in the fruit last. Flavor with rose or va-
nilla as preferred.
Mrs. Giles has used this recipe over fifty years.
GERMAN COFFEE CAKE.
When molding out your bread take two small cups of the
dough and add a tablespoon of melted lard, one-half cup of
white sugar, one egg, and a half cup of raisins, or currants or
dried cherries if you like. When well mixed put in enough
flour to make stiff enough to roll; roll about one inch thick and
let get light. When light, cover the top with a paste made by
rubbing together a heaping tablespoon of flour and a teaspoon
of butter, cooked by pouring on a little boiling water. Sprinkle
plentifully with sugar and cinnamon and it is ready for the oven.
Bake in a moderate oven for about thirty minutes.
GRACE D. HALL.
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FIG CAKE.
One cup butter, two cups sugar, three and one-half cups of
flour, one-half cup of milk, whites of seven eggs, two teaspoons
of baking powder. Bake in layers. Take a pound of figs, chop
fine and put in a stew-pan on the stove, pour over it one teacup
of water and one-half cup of sugar. Cook all together, until
soft and smooth. Spread between the layers.
A. M. WORDEN.
SNOWBALL CAKE.
The whites of ten eggs, one tumbler of flour, one and one-
half tumblers of sugar, one and one-half teaspoons baking
powder. Sift the flour with baking powder four times. Do not
beat after the flour is in.
MRS. G. LEE.
SPONGE OR LAYER CAKE,
Two eggs beaten to a very light froth, one cup of granulated
sugar beaten with the eggs, one cup of flour, one-half stirred in
gradually, then the other half in which has been mixed one
teaspoonful of baking powder, a scant half cup of almost boil-
ing water, stirring in a little at a time. Bake in a moderately
hot oven.
MRS. J. D. FROST.
FRUIT CAKE.
Two pounds of brown sugar, two pounds of butter creamed,
two pounds of sifted flour, three pounds of currants, washed
and dried, three pounds of stoned raisins, one pound of citron,
one half pound candied orange peel, one half pound blanched
and pounded almonds, one cup of molasses, sixteen eggs beaten
very light and added to the butter and sugar, one spoon of gin-
ger, one-fourth ounce each of mace, nutmeg, cloves and cinna-
mon, rosewater and vanilla. Mix all together adding the flour
last. Beat it long and well. Cover tight and let stand twelve
hours before baking. This recipe will make two large loaves.
Good for ten years.
MRS. F. E. YALE.
ANOTHER.---One pound of butter, one pound of sugar, one
pound of flour, ten eggs, two heaping teaspoons of baking pow-
der, three pounds of currants, picked washed and dried; two
pounds seeded raisins; one pound of citron cut small. Leave
out a handful of flour to mix with the fruit. Spice with mace,
cloves and cinnamon so that neither can be distinctly tasted.
EMMA FERDON.
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COFFEE CAKE.
One cup of coffee, one cup of brown sugar, two-thirds of a
cup of molasses, two-thirds of a cup of butter, three cups of
flour, two eggs, one teaspoon each of cloves, cinnamon and soda,
one nutmeg, fruit.
CARRIE A. ROE.
BLACK CAKE.
One pound of brown sugar, one pint of molasses, two
pounds of currants, two pounds of raisins, one pound of citron,
one pound of flour, one cup of sour cream, one pound of butter,
one teaspoon of soda, one ounce each of mace, cloves and cin-
namon, two nutmegs, and eight eggs.
MRS. KINTNER.
BLACKBERRY CAKE.
Three-fourths of a cup of butter, one and one-half cups of
flour, one cup of sugar, one cup of blackberry jam, three table-
spoons of sweet milk, one teaspoon of soda, three eggs, cinna-
mon and nutmeg to taste.
I. K. L.
COFFEE CAKE.
One cup of sugar, one-half cup of butter, one-half cup of
molasses, one-half cup of cold coffee, two eggs, two cups of
flour, one teaspoon of soda in the coffee, one teaspoon of cinna-
mon, and one-half teaspoon of cloves.
MRS. CALKINS.
ROLLED JELLY CAKE.
One cup of sugar, one cup of flour, three eggs, two tea-
spoons of cream tartar, and one teaspoon of soda. Bake in two
cakes, spread them with jelly and roll them up while hot.
SANDWICH CAKE.
Two cups of sugar, three-fourths of a cup of butter, one cup
of sweet milk, the whites of five eggs, two and one-half cups of
flour, two teaspoons of baking powder. When mixed, take four
tablespoons of the dough, add a small half cup of molasses,
one cup of seeded raisins, chopped fine, spices to suit the taste,
a little soda, and flour to make the proper consistency. This
makes two cakes. Bake in layers. Use the dark for the sand-
wich.
MRS. C. H. W.
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CHOCOLATE CAKE.
Two cups of sugar, one of butter, one of milk, five eggs,
three cups of flour, three teaspoons of baking powder, flavor
vanilla in the milk. This makes two cakes.
FROSTING.---Put one cup of sugar in a tin cup with four
tablespoons of water, stir, then place on the stove and let it boil
a few minutes, taking care that it does not cook too much; as
soon as it will hair take from the fire. Have ready the white of
one egg beaten to a very stiff froth, dip this hot sugar on the
egg, one spoonful at a time, beating it briskly all the while.
When all is in, add two tablespoons of chocolate and spread on
the cake at once.
MRS. C. H. W.
ANOTHER.---Whites of four eggs, one cup of sugar, one-half
cup of butter, one-half cup of sweet milk, two and one-half
cups of flour, three teaspoons of baking powder.
DARK PART.---Yolks of four eggs, one cup of sugar, small
half cup of butter, one-half cup of sweet milk, two cups of
flour, two-thirds of a cup of grated chocolate, two and one-half
teaspoons of baking powder, one teaspoon of vanilla. Bake in
layers and put together with frosting. The whites of three eggs
for the frosting.
HELEN BELL.
EXCELLENT CHOCOLATE CAKE.
Two cups of sugar, one cup of butter, one cup of sweet
milk, two and one-half cups of flour, five eggs, two teaspoons
of baking powder, two-thirds of a cup of grated chocolate, put
in the cake before adding the flour. Bake in four layers.
FILLING.---One pound pulverized sugar, two-thirds of a cup
of grated chocolate. Beat the whites of three eggs lightly, add
sugar and chocolate. Set basin in boiling water, and stir till
thick. Just before spreading between the layers of the cake,
stir in one cup of cocoanut. Cover the top and sides of the
cake and sprinkle cocoanut over it. Flavor the filling with va-
nilla.
MISS EMMA BOWER.
BREAD CAKE.
Three cups of light sponge as for bread, two cups of sugar,
one cup of butter, three well beaten eggs, one teaspoon of soda,
dissolved in a little milk, raisins and spices to suit taste; make
the consistency of common cake and bake in a not too hot oven.
MRS. C. H. W.
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A GOOD SPONGE CAKE.
Four eggs, two cups of sugar, two cups of flour, two tea-
spoons of baking powder, mixed in the flour; then stir all to-
gether well, add one-third cup of boiling water; flavor to suit
the taste This can be baked in sheets, as for jelly cake, or in
one cake.
I have tested this receipt and know it to be good.
MRS. J. D. BOYLAN.
SPONGE CAKE.
Two cups of sugar, two cups of flour, three eggs, one tea-
spoon of baking powder. Just before putting in the oven add
half of a teacup of boiling water.
C. A. R.
ANOTHER.---One cup of sugar, three eggs, three tablespoons
of milk or water, one rounding cup of flour, two full teaspoons
of baking powder. Do not beat after the flour is in.
MRS. G. LEE.
WHITE CAKE.
Two cups of sugar, one half cup of butter, one cup of water,
three cups of flour, two tablespoons of baking powder, two eggs
or whites of three, stir the butter and sugar to a cream, add the
eggs well beaten, and stir till smooth; add the water and stir
all together very thoroughly, then add the flour, put the baking
powder in the last cup, (measuring before sifting) stir till very
light and put immediately in the oven.
MRS. CALKINS.
PORK CAKE.
One pound of salt fat pork, chopped fine, two cups of
brown sugar, two cups of molasses, two tablespoons of cinna-
mon, one tablespoon of cloves, two nutmegs grated, one pound
of raisins, seeded and chopped fine. Dissolve the pork in one
pint of boiling water. Make the consistency of fruit cake. One
teaspoon of soda.
MRS. N. L.
SPICE CAKE.
One cup of brown sugar, one-half cup of butter, yolks of
four eggs, one-half cup of molasses, one-half cup of sour milk,
one teaspoon of soda, two cups of flour, measured before sifting.
Spice with cinnamon and cloves. Put in one cup of raisins.
Bake in a slow oven.
C. HELEN HOLLAND.
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WHITE CAKE.
One cup of sugar, one-half cup of butter, one-half cup of
sweet milk, two-thirds cup of cornstarch, one large cup of
flour with one heaping teaspoon of baking powder. Stir this
well together, then add the whites of three eggs, beaten stiff.
Flavor with lemon or vanilla.
JENNIE VANDEVENTER.
ANOTHER.---One and one-half cups of sugar, one-half cup
of butter, one-half cup of milk, one-half cup of cornstarch, one
and one half cups of flour, two teaspoons of baking powder,
whites of six eggs.
SARAH H. BISHOP.
KANSAS CITY, MO.
HICKORY-NUT CAKE.
Two cups of sugar, one cup of butter, three cups of flour,
one cup of cold water, four ***, three teaspoons of baking pow-
der, two cups of kernels of nickory nuts, chopped fine, and added
last of all. Bake in shallow pans. Cut in squares and place a
white walnut kernel on each square.
JULIA B. ROYS.
ANOTHER.---Break two eggs into a teacup and fill it up with
sweet cream, one cup of sugar, two cups of flour, three tea-
spoons of baking powder. Bake in three layers.
FILLING.---One cup of sour cream, one cup of hickory-nut
meats, one cup of sugar. Put all together and boil rapidly fif-
teen minutes. Then cool and put between the layers and over
the top.
GRACE G. L.
DELICATE CAKE.
Whites of four eggs, one cup of sugar, one-half cup of but-
ter, one-half cup of sweet milk, one and one-half cups of flour
one and one-half teaspoons baking powder, flavor to taste.
MRS. W. A. TOLCHARD.
COCOANUT CAKES.
Whites of two eggs, frothed, one cup of sweet milk, one
cup of sugar, two even teaspoons of baking powder, one cup of
cocoanut rolled in flour; mix just thick enough to drop from
the spoon.
H. M. C.
PLAIN CAKE.
One cup of sugar, one-half cup of butter, one-half cup of
sweet milk, two teaspoons of baking powder. Stir rather thick
and season.
H. M. C.
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SOFT MOLASSES CAKE.
One cup of butter, two cups of molasses, one cup of sugar,
one cup of sweet milk, two teaspoons of soda dissolved in the
milk, one small teaspoon of ginger, two teaspoons of cinnan*** on,
half a teaspoon of cloves. Rub the butter and sugar to a cream,
stir in the molasses beat the eggs, and mix with the same. Stir
in gradually the milk and flour, adding the spices last.
MRS. ETTA LEE FERDON.
CHEAP LAYER CAKE.
One egg, one teaspoon of butter, two-thirds of a cup of
sugar, two-thirds of a cup of sweet milk, one and two-thirds
cups of flour, two even teaspoons of baking powder. This makes
three small layers.
MRS. C. E. MUTSCHEL.
LOAF CAKE.
Seven pounds of flour, three pounds of sugar, three pounds
of butter, three pounds of raisins, thirteen eggs, one pint of
yeast, and a pint of milk, to make it a little thicker than pancake
batter. Beat the eggs but little, warm the milk and put one-
half the sugar in over night and let it sponge; rub the butter
and flour together; mix and let rise.
MISS KNIGHT.
CREAM CAKE.
Three eggs, whites and yolks beaten separately, one cup
of sugar, one cup of flour, one teaspoon of baking powder, one
small teaspoon of salt. Beat well together and bake in two
layers.
CREAM---Two and one-half cups of sweet milk, two table
spoons of flour, four tablespoons of sugar, one egg, one teaspoon
of vanilla. Boil in double boiler, stirring all the time.
FROSTING.---White of one egg beaten very stiff, powdered
sugar whipped into it. Spread on top of cake.
MISS ETTA LEE FERDON.
SAND WICH CAKE.
Three eggs, one and one-half cups of sugar, one-half cup of
butter, one-half cup of sweet milk, two cups of flour, two tea-
spoons of baking powder. Take one-half of the cake and put
in fruit and spices and put together with jelly.
V. B. R.
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CORN STARCH CAKE.
Whites of seven eggs, two teacups of flour, one cup of corn-
starch, two cups of sugar, one cup of butter, one cup of milk,
two teaspoons of baking powder, one teaspoon each of lemon
and vanilla. Cream the butter and sugar with the hand or a
wooden spoon in an earthen dish; stir in gradually alternately
with milk and extracts, well sifted flour, cornstarch, and baking
powder; then add the eggs beaten to a stiff froth. Stir thor-
oughly to a smooth batter and bake in a moderate oven.
MRS. E. E. BEAL.
FRENCH CREAM CAKE.
One cup of sugar and three eggs beaten together, one and
one-half cups of flour, two teaspoons of baking powder, three
tablespoons of water. Bake in two layers.
CREAM.---Nearly one pint of milk, when about to boil add
two tablespoons of cornstarch in a little cold milk, two eggs
well beaten, and one cup of sugar. When thick spread in the
layers of cake, after splitting them in halves.
DELIA.
DETROIT DELICATE CAKE.
Three cups of sugar, three-fourths of a cup of butter, five
eggs---yolks and whites beaten separately, one cup of milk, four
heaping cups of flour, two teaspoons of baking powder. Bake
in jelly tins in a quick oven. This makes two loaves and may
be used either for cocoanut or chocolate cake.
FOR A COCOANUT CAKE.---Grate two cocoanuts, make frost-
ing and spread between the cakes and sprinkle with a fork a
layer of cocoanut on each layer of frosting. Frost the top and
pile the cocoanut thickly over it.
To PREPARE CHOCOLATE.---Grate one-half pound of choco-
late, moisten with one teacup of milk, add one teacup of brown
sugar and one tablespoon of flour. Let it stand on the stove
until thoroughly scalded and then get cold before using.
MRS. A. L. N.
GOLD CAKE.
One cup of butter, two cups of sugar, three cups of flour,
half a cup of sweet milk, the yolks of six eggs and one whole
egg, three teaspoons of baking powder, flavor with lemon.
MISS A. H. ROYS.
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TO MAKE BOILED FROSTING.
Put in a bright tin pan a large teacupful of tine granulated
or coffee sugar and just enough cold water to dissolve the sugar.
Set it over the fire and let it boil till, as you pour it from the
spoon, the last drops float off in hair-like threads. In the mean-
time beat the white of one egg till you can invert the dish.
When the sugar is done remove it quickly from the fire and
pour it slowly over the egg, beating it vigorously all the time;
continue to beat it lightly until it begins to stiffen, then spread
it quickly over the cakes. It will cover two.
MRS. W. W. WHEDON.
CHOCOLATE ICING WITHOUT EGGS.
Ten tablespoons of brown sugar, butter the size of an egg,
one glass of milk, one-half cake of Baker's chocolate---grated.
Stir together the milk and sugar, add the butter and chocolate;
set on the stove and cook till it almost grains. While cooling,
flavor with vanilla.
LOUISE BUTLER.
MAPLE ICING.
Boil a cup of maple syrup or crushed maple sugar until it
forms a thread when dropping from the spoon. Beat into it the
white of an egg whipped to a froth. Use it between the layers
or merely for the top.
SARA WHEDON.
LEMON JELLY FOR CAKE.
Two thirds of a cup of sugar, one egg, one tablespoon level
full of cornstarch, beat all together and add half a pint of boil-
ing water, stirring it all the time. Put it on the stove and when
it boils add the grated rind and juice of one lemon and remove
from the stove immediately.
SARA W.
ORANGE JELLY FOR CAKE
Is made in the same manner, except in place of the lemon
use one orange and half of a lemon.
SARA W.
BANANA FILLING FOR CAKE.
Chop three bananas fine; make a boiled frosting with the
white of one egg and a cup of sugar; reserve a little more than
a third of it for the top of the cake. Mix the bananas with the
remainder and spread on the two lower layers.
FOR A FIG OAKE.---Use a pound of figs in place of the ba-
nanas.
HELEN H.
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WHITE CAKE.
Take the whites of four eggs, two cups of sugar, one-half
cup of butter, one cup of cold water, three cups of sifted flour,
two teaspoons of baking powder, and flavoring.
R. A. TRUEBLOOD.
2 cups sugar, 1/2 Cup butter
3/4 cup milk
3 very *** cups *** flour
3 very *** spoons baking powder
whites of six eggs
Dressing
2 small cups sugar, yolks 6 eggs
1/2 cup flour 1/2 com starch
1 pink milk juice and a litter
grated milk of one lemon
1/2 tea spoon extract lemon
***
2 cups brown sugar, 1/2 cup *** milk
butter dize walnut boil hard fifteen minutes
take off store beat hard for five minutes
whip white one egg - and stir in
put on color while hot
lot cake get cold before putting in drassing
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(jubilee0118)
One cup butter, two cups sugar, three and one ***
Whites of six eggs, one spoon baking powder,
1 cup milk - filling, half cup sugar
half cup flour, whites of two eggs, beat egg
and *** in sugar and flour add half ***
boiling milk, one cup coconut-making
for *** *** with coconut
COOKIES AND FRIED CAKES
FRUIT COOKIES.
Two cups of sugar, one cup of butter, one cup of raisins,
stoned and chopped, three eggs, one-half teaspoon of soda dis-
solved in three tablespoons of milk, one nutmeg, one teaspoon
each of cloves and cinnamon, six cups of flour; roll about one-
fourth inch thick. Bake in rather quick oven ten minutes.
MARY SMITH.
CHELSEA, MICH.
GINGER SNAPS.
One cup of molasses, one cup of brown sugar, one cup of
lard, or half lard and half butter, one cup of boiling water, one
tablespoonful each of ginger and cinnamon, a little salt; flour
sufficient to make a soft dough; mix at night, in the morning
roll thin and bake in a quick oven. You will not be able to
keep them long enough to have them spoil.
CREAM PUFFS.
One cup of boiling water, one half cup of butter ; let boil
again, then stir in very rapidly one heaping cup of flour, re-
move from stove and let cool; then stir in three eggs, one at a
time and without beating. Bake in dripping pan well greased
and in a hot oven, thirty minutes. Turn in the oven every five
minutes. This rule will make one dozen puffs.
CREAM.---Three tablespoons of flour and milk enough to
make thick paste, add one well beaten egg. Pour this into one
cup of boiling milk and three large tablepoonfuls of sugar, stir-
ring slowly until it thickens.
MILDRED S. KNOWLTON.
HERMITS CAKE.
Two cups of sugar, one-half cup of butter, one cup of cur-
rants, one teaspoon of soda in two tablespoons of sour milk,
two eggs, one teaspoon of cloves, one of cinnamon, one of nut-
meg. Roll thin and sprinkle sugar over.
MRS. A. E. S.
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(jubilee0119)
MAPLE SUGAR COOKIES.
Two cups of maple sugar, shaved, not rolled, one cup of
butter, one cup of sour cream, one rounded teaspoon of soda
Flour to roll out but not too stiff. Cut thick, but with small
cutter. Bake quickly.
MRS. A. W. AMES.
COFFEE CAKES.
One cup of sweet milk, one-half cup of sugar, one-half cup
of butter, two eggs, two teaspoons of baking powder, worked
into flour enough to make a stiff dough. Roll out and sift on
the whole sheet ground cinnamon and roll up. Cut from the
roll slices and place on tins. Before baking sprinkle thickly
with sugar.
MRS. NELSON BOOTH.
LEMON COOKIES.
Four eggs, two cups of white sugar, one cup of butter, one
teaspoon of soda, one teaspoon of baking powder, the grated
rind and juice of two lemons; flour to roll. Beat the eggs,
sugar and butter to a cream, then add the grated rind and juice
of the lemon, then sift the soda and baking powder with the
flour. Bake in a rather quick oven.
MRS. A. H. ROYS.
MAGGIE'S GINGER SNAPS.
One cup each, lard, sugar and molasses, two eggs, level tea-
spoon of ginger, heaping teaspoon of soda dissolved in two
tablespoons of cold water. Work with flour until stiff enough
to roll and cut readily, add a little salt. Very nice.
RICH CRULLERS.
One cup of butter, two cups of sugar, six eggs, one spoon-
ful of rose water, one half teaspoon of soda in three tablespoons
of milk, one teaspoonful of cream tartar mixed with the flour.
Knead well and not too stiff. When cool roll in powdered
Sugar and keep in a tin box. If liked very crisp, omit the soda,
cream tartar and milk.
MOLASSES COOKIES.
Put in a coffeecup one teaspoonful of soda, three table-
spoons of boiling water four tablespoons of melted butter, and
fill the cup with m***s. Mix not too stiff and roll not very
***ick. Ginger and ***amon to taste.
MRS. C. LOOMIS.
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(jubilee0120)
Cream Cake
2 eggs
1 1/2 cups of sugar
2 or 2 1/2 cups sifted flour
1/2 cup sweet milk
1/2 cup butter
1 1/2 tea spoon baking powder
ms Harlley
Hickory nut
1 1/2 cup of sugar
1 cup fruit milk
2 tablespoons of melted butter
2 eggs
2 cups of flour
2 spoons baking powder
1 cup hickory nut meats
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(jubilee0121)
ginger Drop cakes
3 eggs.
1 cup of lard
1 cup of molasses.
1 cup of sour sugar
1 large tbsp. ginger
1 tbsp. soda dissolved
in a cup of boiling water
5 cups unsifted flour.
drop from top on to
tin. Chopped raisims
improve it.
1/2 receipt makes about
48
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(jubilee0122)
cream chicken
mix 1/2 cup of flour milk
cold milk. Stir this into
1 qt of boiling milk add 1/2
cup of sweet cream of butter
remove this from the stone
then season with salt a
little cay enne pepper nothing
juice of one lemon and much
rooms a little onion. This is
enough cream for one chicken
to be cooked, linder and
bicked up fine
Bake a scalloped ***
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(jubilee0123)
CORN STARCH PATTIES.
Six eggs, one cup of butter, two cups of sugar, not full, one-
half cup of milk, three spoons of baking powder, one package
corn starch, one teaspoon of vanilla. Bake in rather quick oven
in patty-pans.
MRS. GEO. A. DOUGLASS.
GINGER COOKIES WITHOUT SHORTNING.
One egg, one cup of sugar, one cup of molasses, one table-
spoon of soda, one tablespoon of vinegar, one tablespoon of
ginger.
MRS. G. LEE.
CRULLERS.
Three eggf, three tablespoons of sugar, three of melted ***
ter. Season to taste. Fry in hot lard.
MRS. W. A. TOLCHA***
GINGER SNAPS.
One cup of New Orleans molasses, one cup of co*** sugar,
one egg, one tablespoon of vinegar, one tablespoon of ginger,
one tablespoon of soda; salt and mix quite stiff. Bake in a
quick oven.
MRS. BENNET.
COOKIES.
One egg, one cup of butter, one cup of cream, one and one-
half cups of sugar.
M. S. B
CREAM DOUGHNUTS.
Beat one cup of sour cream, one cup of sugar and two eggs
together, add level teaspoonful of soda, a little salt, and flour
enough to roll.
MRS. M. S. BURKE.
DOUGHNUTS.
One coffee cup of sugar, two of sweet milk, six spoons of
melted lard, one-half of nutmeg, one egg, a little salt, two
quarts of flour, five teaspoons of baking powder. Beat the egg
and sugar together, add the lard and stir, add milk and stir.
Put the baking powder into the flour, mix it thoroughly and
then put all together.
MRS. A. E. S.
GINGER SNAPS.
One cup of brown sugar, one cup of butter, half a cup of
lard, one cup of molasses, one egg, a pi*** of salt, two table-
spoons of sour milk in which is a teaspoonful of soda, one tea-
spoon of ginger, half a teaspoon of each cinnamon and cloves.
MRS. NELLIE J. POND.
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FRIED CAKES.
One cup of sugar, one cup of sour milk, one egg, lard the
size of an egg; one teaspoonful of soda, one-half teaspoon of
cream of tartar, a little salt and nutmeg. Rub the lard and
sugar together, then beat in the egg. Put the soda in a cup
and disolve with hot water, then fill the cup with sour milk;
put the cream tartar in the flour, mix, not too stiff, and knead
well. A raw potato peeled and kept in the lard while frying
will prevent it from burning or turning dark. This quantity
will make about three dozen and a half cakes.
F. E. Y.
DELICIOUS COOKIES.
Four eggs, one cup of butter, two cups of white sugar,
three tablespoons of baking powder. Sprinkle the top with
sugar before cutting out the cakes.
MRS. E. B. LEWIS.
CREOLE DROP CAKE.
Cream one-half pound of butter with one pound of sugar;
add six eggs, ten ounces of flour, one-half teaspoon of baking
powder, one half pound of almonds, blanched and cut fine, and
one-half pound of pecans.
MRS. E. GAY.
DOUGHNUTS.
One egg, one cup of sugar, one cup of sour milk, one tea-
spoon of soda in the milk, butter the size of a hickory nut, a
little salt, two teaspoons of baking powder in the flour. Mix
soft and fry in hot lard.
MRS. CALKINS.
FRIED CAKES.
One pint of sugar, one pint of sweet milk, three eggs, three
tablespoons of melted butter, three heaping teaspoons of bak-
ing powder; flavor with nutmeg. Mix with flour as soft as you
can roll; a little salt.
EMMA FERDON.
*** Cakes
Two hard boiled eggs, Yolk of
two *** ones half pound sugar
in*** pound butter, 1 pound flour
mrs. ***
***
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(jubilee0125)
PIES.
PIE CRUST.
Three cups of flour, one cup of lard, one teaspoon of salt.
Chop lard into the flour with a knife, and wet up with ice
water, not wetting quite all the flour. Part of lard can be left
out. Roll out crust: spread on remainder of lard; sprinkle
with flour and roll up. Slice off the portion for under crust
and lay on side to roll; cut another slice for upper crust and
lay on end to roll. This receipe makes two pies. The
hands should never be used in mixing pie crust, and it should
be mixed only enough to get in shape to roll.
MRS. A. W. A.
MINCE PIES.
Six pounds of beef and six pounds of apples chopped fine,
four pounds of sugar, two of citron, three of raisins, three of
currants, one of suet, two quarts of boiled cider, one-half cup
of salt, two nutmegs, two tablespoons of ground cloves, two of
all spice, two of cinnamon. When used, enough sweet cider
should be added to make the mixture quite moist.
MRS. A. W. A.
SUMMER MINCE PIES.
Four crackers, one and a half cups of sugar, one cup of
cider, one cup of water, two-thirds of a cup of butter, one cup
of chopped raisins. Spice to taste; two eggs beaten and stirred
in at the last.
M. L. K.
LEMON PIE.
Take one tablespoonful of corn starch; moisten the starch
with a little cold water, then add one cup of boiling water, one
cup of sugar, one well beaten egg, the juice and grated rind of
one fresh lemon. Bake in a rich paste. Beat the whites of
three eggs to a stiff froth; add two tablespoonfuls of powdered
sugar, spread over the pie when a little cool; replace in the
oven and brown slightly.
MRS. S. P. BELL.
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(jubilee0126)
APPLE PIE.
Line pan with crust, pare and slice three or four nice tart
apples and spread on crust; sprinkle with two tablespoons of
sugar and small bits of butter; mix one tablespoon of flour,
one teaspoon of essence of lemon, two tablespoons of sugar and
three or four of water together, pour over the apples and bake
until thoroughly cooked.
MRS. MARY R. PAYNE.
LEMON PIE.
One lemon, one cup of water, one cup of sugar, three table-
spoons rolled crackers, three eggs, saving whites of two for
frosting. Before whites are beaten enough, add two table-
spoons of powdered sugar and put on pie. Brown a very little
in oven.
MRS. L. D. WINES.
LEMON PIE.
Pare and slice one lemon, removing the seeds; add one cup
of sugar, one-half cup of water, four crackers rolled, and a
very little of the grated rind; bake with upper and under crust
same as apple pie.
MRS. CALKINS.
LEMON PIE.
One cup of powdered sugar, one teaspoon of butter, one
egg, one lemon, juice and rind, removing the seeds with care;
one teacup of boiling water, a tablespoon of corn starch disolv-
ed in cold water; stir the corn starch into the water; cream
the butter and sugar, and pour over it the hot mixture, and
when quite cool add the lemon and beaten egg, and bake up-
on a plate covered with, paste. For frosting, take the white of
one egg and powdered sugar to make it sufficiently thick to
cover well.
MRS. A. H. ROYS.
COCOANUT PIE.
One half of a cocoanut grated, one egg, two-thirds of a
cup of sugar, one cup of milk, one tablespoon of butter. Bake
in a rich paste. If this does not fill the pie, add more milk.
Delicious.
MRS. A. L. NOBLE.
PEACH PIE.
Bake in two separate tins an upper and under crust in a
quick oven fifteen minutes; when done, place in the lower crust
peaches prepared by slicing, and adding three tablespoons of
sugar and cream ; cover with top crust and place in oven for
five minutes.
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(jubilee0127)
***
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(jubilee0128)
Marsh Mellon layer
2 Tablespoonful gelatins dissolved
in 4 spoons hot water
2 cups confectioners sugar, flavor
beat for 1/2 hour if two stiff
this with hot water. Pour the
mixture in a greased tin the
same size as cake and set on
ice when cold put beturen
cakes with cold ssift frosting
Both cakes and mush mollon
layer must be cold when
put together, it can be made
a day before wanted.
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(jubilee0129)
LEMON CREAM PIE.
One cup of sugar, one cup of water, one raw potato, grated,
juice and grated rind of one lemon. Bake in pastry top and
bottom; sprinkle pulverized sugar over.
CUSTARD PIE.
One quart of milk, four eggs, four tablespoonfuls of sugar;
nutmeg grated over the top.
MRS. S. HRNDRICKSON.
GENERAL GRANT PIE.
Make a sponge cake; bake in jelly tins ; when done split
open and spread with custard made of one pint of milk, two
eggs, one-half cup of flour; beat the whites of the eggs to a
froth and spread over it.
MRS. P. B. B.
CREAM PIE.
For the crust, take one half teacup of sugar and two table-
spoons of butter beaten to a cream, add the whites of three
eggs beaten stiff, one-half cup of milk and two cups of flour,
into which has been stirred one and a half teaspoons of baking
powder. Bake this batter in pie-pans, for the filling take the
yolk of the three eggs and beat into them one teaspoonful of
corn starch; then take a teacup of milk and one-half a cup of
sugar, and when it comes to a boil, stir in the yolks. Cut the
cake open and fill in with the custard.
MRS. E. E. ROYER.
WHIPPED CREAM PIE.
Sweeten with white sugar, one teacup of very thick sweet
cream; make as cold as possible without freezing, and flavor
with lemon or vanilla to taste; beat until as light as eggs for
frosting, and keep cool until the crust is ready; make crust
moderately rich, prick well with a fork to prevent blistering,
bake, spread on the cream, and to add finish put bits of jelly
over the top. The above will make two pies.
MRS. R. KEMPF.
PEACH CUSTARD PIE.
Peel and halve the peaches, lay them on the crust, hollow
side up, sprinkle with sugar; take one egg, a tablespoonful of
sugar, a pinch of salt; beat together; add milk enough to
cover the peaches and bake.
MRS. W. W. W.
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MOTEHR'S CRACKER PIE.
One teacup of grated cracker, two small cups of water, one
of molasses, one of sugar, two-thirds of a cup of chopped raisins,
one-fourth of a cup of citron, same of zante currants, one-half
a cup of butter, two-thirds of a cup of vinegar, one teaspoon of
cloves, cinnamon and salt each; stir well; roll the pastry thin.
Makes two medium sized pies.
ELLEN SOULÉ CARHART.
BAKEWELL PATTIES.
Break in a basin one egg; add the yolks of six more; beat
in a half pound of sugar, when dissolved add half a pound of
warm butter; beat the whole until if forms a custard; line the
patty-pans with nice paste and spread with raspberry or straw-
berry preserves, then pour on as much of the custard as will
make it a quarter, of an inch thick. Bake in a quick oven.
MRS. BENJAMIN COCKER.
RAW PUMPKIN PIE.
One coffeecup of grated raw pumpkin, one teacup of sugar,
two teacups of milk, one egg; salt and spice to taste. Bake an
hour.
MISS MARY SMITH.
CHELSEA, MICH.
lemon pie (***ggi
juice an*** *** of our lemon
1 cup of suger-1 cup of warm ***
large tea spoon corn starch whom ***
butter ***ize of a *** nut-5 egg
*** Three whic*** for forsting
*** bfore putting with crust
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(jubilee0131)
1 qt milk
2 ***
3 ***
*** of 2all
1 small cup ***
small *** of butter
PUDDINGS
SNOW PUDDING.
One half box of gelatine dissolved in a teacup of cold
water. To this add one pint of boiling water, the juice of one
lemon and one and a half cups of sugar. Strain into a dish and
set away until it is a little thick. Beat up the whites of three eggs
and add to the gelatine, and beat altogether until quite white,
place in a mould after first dipping it in cold water. If put
upon ice it will harden in about two hours.
MRS. E. E. ROYER.
STEAMED PUDDING.
Three-fourths of a cup of sugar; three-fourths of a cup of
sweet milk; one tablespoon of butter mixed with sugar; one
egg; three teaspoons of baking powder; flour enough to make
it like cake batter. Put steamed apples or fruit in the bottom of
*** pudding dish. Serve with pudding sauce or cream.
MRS. D. A. MCLACHLAN.
LEMON RICE PUDDING.
Four tablespoons of rice boiled in one quart of milk until
soft, milk sweetened to taste; add butter the size of an egg.
When nearly add the beaten yolks of four eggs *** one
tablespoon of corn starch and two yolks. To the ***en whites
of the eggs add four tablespoons of powdered sugar and the
juice of a lemon. Pour the butter in a pudding dish; put the
whites on top and brown in the oven. To be eaten cold.
MRS. L. D. WINES.
FIG PUDDING.
One cup of molasses, two eggs, one-half teaspoon salt, one
teaspoon soda, one cup grated bread crumbs, one-half cup flour,
one tablespoon butter. Add two-thirds cup of figs cut up, or
raisins and Zante currants or peaches. Flour the fruit. Steam
closely covered two hours. Serve with foam sauce.
ELLEN SOULÉ CARHART.
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TAPIOCA PUDDING.
Three tablespoons tapioca soaked two hours in a little cold
water, three tablespoons sugar, three tablespoons cocoanut, one
quart milk, three tablespoons flour, yolks of three eggs and a
little salt. Steam over boiling water until it thickens---stirring
often. Use the whites for frosting. Set in oven to brown.
C. A. ROE.
PRUNE PUDDING.
One-half pound prunes, stewed with a little water and
sugar. Stone and chop. Let them cool, then mix with the beaten
whites of four eggs. Bake fifteen minutes and serve immedi-
ately. Excellent with fresh berries or apple sauce instead of
prunes.
MRS. FERDON.
PINEAPPLE PUDDING.
Butter a pudding dish and line bottom and sides with slices
of sponge cake; pare and slice thin a large pineapple; put in a
dish alternate layers of pineapple and sugar; pour over a small
teacup of water and cover with slices of cake dipped in water.
Cover the whole with a buttered plafond bake slowly for two
hours.
MRS. N. BOOTH.
COTTAGE PUDDING.
One cup of sugar, one cup of milk, butter the size of an egg,
one egg, two cups of flour, nutmeg, one heaped teaspoon of bak-
ing powder. Vinegar sauce.
BIRD'S NEST PUDDING.
Bare and quarter one-half dozen good tart apples; put in a
pudding dish and make a good stiff batter of one pint of flour,
two teaspoons baking powder, one-fourth teaspoon of salt; water.
Steam an hour. Make a sauce of one cup of brown sugar, one
cup of water, butter size of an egg, one teaspoon of corn starch.
Put on stove and let it cook until it thickens.
MRS. A. W. A.
CUSTARD PUDDING.
Four eggs, four cups sweet milk, two tablespoons of flour,
a pinch of salt. Bake half an hour, stirring occasionally.
SAUCE FOR PUDDING.---White of one egg beaten to a froth,
one cup of sugar, one-half cup of butter, stirred to a cream.
Flavor with lemon or vanilla. Very good.
M. L. KERR.
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INDIAN PUDDING.
One quart sweet milk, one pint Indian meal scalded in
milk, one cup molasses, one cup butter, three eggs, spices to
taste. Bake one hour.
MRS. S. H.
ORANGE PUDDING.
Take four oranges, peel, seed, and cut into small pieces;
add one cup sugar and let them stand. Into one cup of nearly
boiling milk stir two tablespoonfuls of corn starch, mixed with
a little water and the yolks of three eggs. When done let it
cool and mix with the oranges. Make a frosting of the whites
of the eggs and half a cup of sugar, spread over the pudding,
and brown in the oven.
MRS. S. HENDRICKSON.
RAISIN PUFFS
Two eggs, one-half cup of butter, one cup of milk, two
cups of flour, one cup of seeded raisins, chopped, two table-
spoons of sugar, two teaspoons of baking powder. Steam half
an hour in cups.
SAUCE FOR PUFFS.---One cup of sugar, half a cup of butter,
one egg beaten lightly, then all together. Steam in a bowl over
the teakettle and just before serving stir into it half a cup of
boiling water and flavor it with vanilla.
MRS. GEO. A. DOUGLAS.
WASHINGTON PUDDING.
One and one-half cups of flour, one egg, half a cup of sweet
milk, half a cup of molasses, half a teaspoon of soda, the same
of salt. Steam two hours.
MRS. E. B. LEWIS
MEAL BLANC MANGE.
For the sick. A delicious blanc mange is made by stirring
two heaping tablespoons of oat meal into a little cold water,
when stir this into a quart of boiling milk. Flavor and pour
into molds to cool, when it may be eaten with cream or jelly.
MRS. S. H. ADAMS.
SUET PUDDING.
One-half pound of suet, one cup of raisins, one cup of cur-
rants, two eggs, one tablespoon of salt, one-half tablespoon of
cinnamon, cloves and allspice, one tablespoonful of molasses,
three cups of flour, two teaspoonfuls of baking ponder. Boil
three hours.
MRS. W. F. BREAKEY.
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SNOW-BALL PUDDING.
Two teacups rice, wash and boil until tender; pare and
core twelve large, sour apples, leaving them whole; fill the
apples with rice and put it around the outside; tie each in a
separate cloth and drop in boiling water. Serve with cream
and sugar, or any sauce desired.
GRAHAM PUDDING.
One cup molasses, one teaspoon soda, one cup sweet milk,
one cup chopped raisins, one egg, graham flour sufficient to
make a little stiffer than cake. Steam two and one half hours.
SAUCE.---One egg well beaten, one cup sugar, stir well into
the egg, flavor with nutmeg.
MRS. Z. BURD.
ENGLISH PLUM PUDDING.
One pound of stoned raisins, one pound of English currants,
one pound of grated bread, one pound of suet, chopped fine,
one dozen eggs, two nutmegs, one-half teaspoon of salt, a little
canded lemon sliced. Mix thoroughly; put in cloth pudding
bags and boil six hours. This recipe makes two puddings,
This is a genuine English pudding. Vinegar sauce.
MRS. ANN DANCER.
VINEGAR SAUCE.
One and a half cups of sugar, half a tablespoon of flour
mixed with cold water, two tablespoons of vinegar, one-fourth
of a nutmeg, pinch of salt; pour over this a half pint of water
and boil ten minutes. Just before taking from the stove, add a
desert-spoon of butter.
MRS. K. KEMPF.
SUET PUDDING.
One cup of molasses, one of sweet milk, one of suet chopped
fine, or a half cup of melted butter, one of raisins, half a cup
of currants, two and a half cups of flour, half a teaspoon of
soda. Mix well, and salt and spice to taste. Steam two hours.
MRS. B. KEMPF.
CREAM SAUCE.
Scald one pint of cream, add one tablespoon of cornstarch,
one-half cup of sugar, one teaspoon of vanilla, whipped whites
of two eggs. Serve hot.
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***
1/2 pound ***go out fine
1/2 pound bread crumps
6 *** lub salt
6 *** ***
1 nut mug
1/2 cup milk
3 eggs
***
or
***
***
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CREAMS AND DELICATE DESSERTS.
ICE CREAM.
One quart of thick cream, sweeten and flavor to taste. Put
*** freezer and stir gently until it begins to stick to the sides
*** little, th*** turn as rapidly as possible until done.
MRS. A. W. AMES.
BANANA ICE CREAM.
One pint of sugar, one pint of water; boil twenty minutes.
Ten grated bananas; to the bananas add the yolks of five eggs
well beaten. Pour this into the boiling syrup and stir six min-
utes. Remove from the fire, and stir in one quart of cream.
When cool, freeze.
S. E. B.
PINEAPPLE CREAM.
Half gallon of cream, two pineapples sliced and sprinkled
with sugar, then chopped very fine, and with the syrup beat
into the cream. Freeze as rapidly as possible.
FRUIT FRAPUS.
Line a deep mould with vanilla ice cream. Fill the center
with fresh berries or fruit cut in slices; cover with ice cream.
Set in a freezer closely covered for half an hour, with salt and
ice packed around it. The fruit should be chilled, not frozen.
RASPBERRY OR STRAWBERRY ICE.
Take three quarts of berry juice and one of water. Make
very sweet and freeze. Currant or cherry juice may be used.
AMBROSIA.
Pare and cut a ripe pineapple into small pieces. Put a
layer in a dish and sugar well; cover with grated cocoanut;
lay in more sugared pineapple, and so on until the materials
are used up, covering the top thickly with cocoanut. Pass
sponge or other light cake with it. Oranges, peaches and fruit
of all kinds are nice prepared in this way.
FANNIE BAILEY.
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EGGLESS PUDDING.
One cup of sweet milk, two cups of flour, one and one-half
cups of sugar, butter the size of an egg, two teaspoons of bak-
ing powder. Beat until very light and bake in a quick oven in
square tins, and serve with lemon sauce.
FOR RASPBERRY PUDDING—Use the same recipe but bake in
jelly tins and spread with raspberries.
Make a sauce of the juice. Set it on the stove and let it
come to a boil, adding sugar and nutmeg.
POMPADOUR PUDDING.
One quart of milk, three eggs, yolks for inside and whites
for frosting, one cup of sugar, three tablespoons of corn starch.
Bring the milk to a boil, add the cornstarch (dissolved in a lit-
tle water), yolks of eggs and sugar well beaten, and let the
whole thicken, stirring constantly. Add a teaspoon of vanilla
or lemon, pour into pudding dish to cool, then spread over it
the following sauce:
SAUCE.—Whites of three eggs, a half cup of sugar, three
spoons of chocolate.
BANANA PUDDING.
Cut a sponge cake into slices. In a large glass dish put a
layer of cake and then one of the bananas. Make a soft custard
and pour over it.
FOR THE CUSTARD.—One quart of milk, four eggs, four ta-
blespoons of sugar. Beat the sugar and yolks of eggs together
and stir into the hot milk. Beat the whites and cook in the
milk before the yolks are put in, then pour them on top
and flavor when cool.
FANNY BAILEY.
GRAHAM PUDDING.
One and a half cups of graham flour, half a cup of molasses,
one-fourth of a cup of butter, one cup of sweet milk, one tea-
spoon of soda, one-half a teaspoon of salt, one egg, spice to
taste, one cup of fruit, citron, raisins or currants, or you may
omit the fruit. Put it in a three pint basin, steam two and one-
half hours, then set it in the oven about five minutes.
SAUCE.—One cup of white sugar, one-fourth cup of butter,
one-half a cup of jelly, beat well, melt over steam not stirring
while melting.
GRACE HALL.
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BATTER PUDDING.
One cup of molasses and one of milk, three cups of flour
not very full, three eggs, one teaspoon of soda, raisins, spice,
and salt. Steam two hours.
SAUCE FOR THE SAME.—A small cup of sugar, three table-
spoons of butter and two of flour, one pint of boiling water.
Flavor to suit the taste.
MRS. B. DAY.
PUDDING.
Four eggs, four cups of sweet milk, two and one-half cups
of flour, salt. Stir twice after putting in the oven.
SAUCE.—One-half cup of butter, one cup of sugar, and stir
to a cream.
E. KNIGHT.
BLANC MANGE.
Three pints of milk, one-half box of Cox's gelatine, yolks
of four eggs. Mix and boil until dissolved. Sweeten and flavor;
after a little cool add whites of four eggs frothed. Put in
moulds and eat with cream.
H. M. C.
TAPIOCA CREAM.
Soak two tablespoons of tapioca in water over night. In
the morning heat nearly a quart of milk to boiling. Beat the
yolks of two eggs with half a cup of granulated sugar and add
to the tapioca. When well beaten stir into the boiling milk
and let it boil two minutes stirring constantly. Put it in a dish
to serve and add a teaspoonful of vanilla.
Beat the whites of two eggs stiff, add two tablespoons of
sugar and a teaspoon of vanilla. Drop on the cream, a spoonful
at a time.
Place in the oven to brown the frosting, then put in a cool
place. The colder it is the better.
ALEDA F. BISHOP.
LEMON PUDDING.
One cup of rice after it is boiled, one pint of milk, half a
cup of sugar, the yolks of three eggs, the grated rind of one
lemon. A small piece of butter. Bake thirty minutes, stir
while baking.
Make a frosting of the whites of three eggs, ***
of sugar and the juice of one lemon.
When the pudding is done turn the frosting over the top,
out back in the oven and brown a little.
MRS. MARY. J. JOHNSON.
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PINEAPPLE CREAM.
One-half box gelatine dissolved in one-half cup cold water
(soak for three hours), one pint can of pineapple; let simmer
twenty minutes with one teacup of sugar. Add the gelatine to
this, and strain at once into a tin pan. When this is cool and
begins to thicken, stir into it one pint of cream whipped to a
stiff froth. When well mixed turn into a mould and set away
to harden. Serve with whipped cream sweetened and flavored
to taste.
MRS. RAMSAY.
PEACH MERINGUE.
Cut up peaches and lay in the bottom of a dish. Make an
icing of the whites of three eggs and three-fourths of a cup of
sugar. Spread over the peaches and bake a few minutes.
MRS. A. W. AMES.
FROSTED ORANGE.
Pear oranges. Remove every particle of the inner skin.
Divide them into lobes, taking care not to break the skin. Beat
the whites of two eggs or more to a stiff froth. Add a table
spoon of water to the stiffened whites; dip the orange lobes in
this and roll part of them in pulverized sugar and part in
pink sugar-sand, and lay them on paper to dry. When dry,
heap them in a glass dish, the white and red together, and
mix in a few green leaves.
ORANGE SNOW.
Four large sweet oranges, juice of all and grated peel of
one, juice and half the peel of one lemon, one package of gela-
tine soaked in a cup of cold water, whites of four eggs beaten
stiff, one large cup of powdered sugar, one pint of boiling water.
Mix juice and peel of the fruit with the dissolved gelatine, add
the sugar and let it stand an hour; after it has been well stirred,
then pour on the boiling water and stir till clear; strain through
a coarse cloth. When quite cold whip it into the frothed whites
gradually till thick and white. Put into wet molds for eight
hours.
M. LOUISE POND.
VELVET CREAM.
One-half box of gelatine dissolved in cup of water, one pint
of sweet cream, flavor and sweeten. Whip all together. Serve
with cream.
MRS. A. E. MORRIS.
ORCHARD LAKE.
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NEAPOLITAN SAUCE.
Two cups powered sugar, one-half cup butter, two table-
spoons currant jelly, juice of one half lemon. Warm the butter
and stir to a cream with the sugar, divide into two parts; whip
the lemon juice into one and the jelly into the other. Wet a
bowl and fill with alternate layers of red and white sauce.
Set it on the ice for awhile, slip a knife close to the sides of the
bowl and turn out, and serve on a cold dish.
MRS. A. W. AMES.
BANANA FLOAT.
Pare, quarter and core six large juicy sour apples. Cook in
a new bright tin or granite stew-pan. When soft, strain them
through a sieve. Whip the whites of two eggs to a froth and
beat them, with two-thirds of a cup of sugar, into the apples.
Stir lightly into this six bananas, sliced. Beat the whites of two
eggs very light in a deep plate; set it, by pouring boiling
water around the edges of the plate, letting it run under the
egg. Allow it to stand two or three minutes, then drain out
the water and slip the egg off on to the apples.
BIRDIE WHEDON.
WHIPPED COFFEE CREAM.
Take two ounces of coffee beans and roast them; while
fresh and still warm, put them in one pint of rich cream, liber-
ally sweetened. Let this stand an hour, then strain it through
a muslin cloth laid in a colander; dissolve a teaspoonful of gel-
atin in a little cold milk, and add to the cream ; whip it to a
firm froth. The gelatine may be dissolved in a little orange
water or lemon extract if you choose.
MRS. A. W. AMES.
COFFEE BAVARIAN CREAM.
One cupful strong coffee, one pint of cream, one-half pack-
age of gelatine, one cupful of sugar, one-third cupful of cold
water. Soak the gelatine two hours in the water. Pour on this
the coffee, boiling hot, and when the gelatine is dissolved, add
the sugar. Strain into a tin basin which just fits in a pan of
ice water. Beat with a whisk or egg beater until it begins to
thicken, then add the cream which has been whipped to a froth.
When thoroughly mixed turn into a mold and set away to
harden. Serve with cream.
MRS. ETTA LEE FERDON.
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TAPIOCA CREAM.
One teacup of tapioca; add sufficient milk to make it soft;
then take one quart of milk, boil a few minutes; beat two eggs,
whites and yolks separately; stir yolks into milk and when it
begins to boil, add tapioca. Let boil, then stir whites through
it thoroughly. Sweeten and flavor to taste. Eat cold. The
tapioca must soak over night.
MRS. WILCOXSON.
SNOW CUSTARD.
Half box gelatine, three eggs, two cups sugar, juice of one
lemon. Soak gelatine one hour in teacup of cold water, add
one pint of boiling water; stir until dissolved, then add two-
thirds of the sugar and lemon juice. For custard, one and one-
half pints milk, yolks of eggs, remainder of sugar. Flavor
with vanilla. When the jelly is molded turn custard over it
and float with whites of the eggs.
CARRIE A. ROE.
A DAINTY DESSERT.
Make a nice sponge cake; when cold separate it as for short
cake; spread with preserves, (not juicy) or jam. Pour over
this a rich boiled custard. When cold, whip one pint of thick
cream and put on top. If the cake is cut in square pieces before
adding custard and cream, it will dish up nicer.
MRS. RAMSAY.
MOONSHINE.
Beat with a wooden fork upon a large platter the whites of
eight eggs to a light froth, add one pint of pulverized sugar,
putting in a little at a time, and beating continuously for thirty
minutes; vanilla to suit taste. Set upon ice. When ready to
serve, prepare each dish with cream and one tablespoonful of
clouds upon which place one-half of a canned peach.
MRS. E. E. BEAL.
BEVERLY SNOW.
Soak one box of Cox's gelatine in one pint of cold water
for one hour, add one quart of boiling water and set on the
stove. Sweeten to taste and add the juice of six lemons. When
cold, have the whites of six eggs beaten stiff and beat them into
the jelly till light. Pour into a mold. Make a soft custard of
the yolks to pour over when served.
FANNIE BAILEY.
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FLOATING ISLAND.
One tablespoon sugar, one tablespooon currant jelly, beaten
into the frothed white of one egg. Lay it over a soft custard.
ROCK CREAM.
Boil a cup of rice till quite soft, in new milk, sweeten with
loaf sugar, and pile it upon a dish. Lay on it lumps of currant
jelly. Beat the whites of five eggs very stiff, add a little pow-
dered sugar, and flavor with vanilla; beat into it a tablespoon-
ful of rich cream, and drop it over the rice in lumps.
M. LOUISE POND.
CHARLOTTE RUSSE.
Cut sponge cake into slices about half an inch thick, and
line your molds, leaving a space between each slice. Into a
deep bowl put one and one-half pints cream, whip to a froth,
stir into it two-thirds cup powdered sugar, one large spoonful
vanilla, and half box gelatine, which has been soaked in cold
water enough to cover it for one hour and then dissolved in
boiling water, (about half cup), stir from the bottom of the pan
until it begins to grow stiff, then fill the mold and set on ice
until sent to the table.
MRS. NELSON BOOTH.
CHARLOTTE RUSSE.
Have two tablespoonsful of gelatine dissolved in milk and
a little cream before commencing to whip. One pint of cream,
three-quarters of a cup of powdered sugar, one tablespoonful of
vanilla. Whip all together thoroughly, add gelatine which has
been strained, and should be lukewarm. Mix by stirring
through the cream, and pour all in a mold which has been pre-
viously lined with lady-fingers.
MRS. GEO. A. DOUGLASS.
PRUNE WHIP.
Take one pound best prunes, wash them thoroughly and
eave in water over night, then stew slowly until very soft.
While hot, (with fork and spoon) remove pits; add one-half
cup granulated sugar, boil until syrup is well cooked into the
prunes. Beat the whites of six eggs to a light froth, add one
teacupful of pulverized sugar, and again beat rapidly for fifteen
minutes. Turn frosting upon prunes, mix carefully and bake
moderately until done. Place upon ice and serve with cream.
MRS. E. E. BEAL.
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APPLLE SOUFFLE.
Three pounds of sour apples, two lemons sliced with the
rinds left on, two pounds of sugar; cover with water and boil
till the apples look clear, lift them out to cool, add one ounce
dissolved gelatine to the syrup; when it boils, strain over the
apples, and set away to cool. Eat with whipped cream.
MRS. A. W. AMES.
APPLE COMPOTE.
Pare the apples, cut the core out, leaving them whole.
Make a syrup, allowing three-fourths pound of sugar to every
pound of fruit. When it comes to a boil, put in the fruit and
let it cook until clear, but remains whole. Remove the fruit to
a glass bowl. Now dissolve one-third box of gelatine in half
teacup hot water and stir briskly into the syrup, first taking off
the fire, then strain it over the apples, and set to cool. When
cold, heap whipped cream over it, Some add sliced lemon to
the syrup, one slice on each apple.
MRS. NELSON BOOTH.
APPLE CHARLOTTE.
One scant pint of apples steamed and rubbed through a
sieve, one-third box of gelatine soaked one hour in one-third
cup of water, one cup sugar, juice of one large lemon, and
whites of three eggs. Pour one-half cup of boiling water on
the gelatine, stir until dissolved and pour upon the apple; then
add sugar and lemon. Place in basin of ice-water and stir for
ten minutes. Add the whites of the eggs beaten to a froth,
pour into a two quart mold which has been lined with sponge
cake or lady fingers, and put on ice to harden. Make a soft
custard of the yolks of the eggs; one pint of milk and three
tablespoonfuls of sugar, and use as sauce.
MRS. ETTA LEE FERDON.
PEAR COMPOTE.
Pare, core and quarter eight large pears, boil in a little
water, then lay on a platter. Make a syrup of one pint of pear-
water and one pound of sugar; add the juice of two lemons
and the grated rind of one. Scald the pears in this, then place
them in the mold. Stir into the hot syrup one-third of a box
of Cox's gelatine, previously softened in a little water, and let
it boil up. Strain into mold, keep cold for a day, and serve
with whipped cream.
MRS. E. S. CARHART.
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PRESERVES AND JELLIES.
DIRECTIONS FOR PRESERVING OR CANNING FRUIT.
When preserves are put in a jar they should be kept in a
very dry, cool place to avoid mold. They should be examined
two or three times in the first two months and heated again
if not likely to keep.
It is always well in canning fruit to take a cloth folded in
several thicknesses, wring it out of cold water and lay on a
table. On this set the cans for filling. In this way you may
pour in the boiling fruit without danger of the cans breaking
and also avoid the discomfort of standing over a hot stove
while filling your cans.
In making jellies it is best to put the fruit in a stone jar
placed in a boiler of hot water. When fruit is sufficiently
softened pour it in a coarse linen bag and suspend it with a
crock under it and leave it until it ceases to drip. While the
juice is heating, if the sugar is put in the oven and heated very
hot, and then added to the juice, it will cause the jelly to set
sooner and be a better color.
All fruit will form more readily in a jelly if not quite ripe.
Time Quant.
for of Sugar
Boiling to Pint.
Cherries 5 min. 6 oz.
Raspberries
6 min
4 oz.
Blackberries
6 min. 6 oz.
Strawberries 8 min.
8 oz.
Plums
10 min. 10 oz.
Whortleberries 5 min. 8 oz.
Pie-plant, Sliced
10 min. 8 oz.
Small Sour Pears
30 min. 4 oz.
Bartlett Pears, Halved 20 min. 6 oz.
Peaches 8 min. 4 oz.
Peaches, Whole
15 min. 4 oz.
Pine Apples, Sliced
15 min. 4 oz.
Siberian Crab Apples
25 min. 8 oz.
Sour Apples, Quartered
10 min. 5 oz.
Ripe Currants
6 min. 8 oz.
Wild Grapes
10 min. 8 oz.
Tomatoes 20 min. None.
Gooseberries
8 min. 8 oz.
Quinces, Sliced 15 min. 10 oz.
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(jubilee0143)
CITRON PRESERVES.
Prepare the rind and boil very hard thirty or forty minutes
in alum water (passably strong), take from the alum water
and place in clear, cold water over night, change water in the
morning and put them to boil, let cook until they have
changed color and are quite soft. Make syrup allowing one
pound of sugar to one pound of fruit, add the fruit which will
need but little more cooking to the syrup. Flavor with ginger
or lemon.
E. KNIGHT.
MRS. B.S RECEIPT FOR CITRON PRESERVES.
Pare the citron and take out the seeds, cut in good-sized
pieces, steam them until tender. Take a pound of sugar to a
pound of fruit. When the sugar is well dissolved in a little
water, add the fruit. Flavor with sliced lemon.
SPICED CURRANTS.
Four pounds of nice ripe currants picked from the stems
and thoroughly washed, one and one-half pounds of sugar, one
tablespoon of ground cinnamon, one teaspoon of cloves, one
teaspoon of pepper, one teaspoon of salt. Boil until thick like
marmalade.
MRS. L. D. WINES.
QUINCE PRESERVES.
Take ten pounds of quinces, seven pounds of pears, five
pounds of sugar and about two quarts of water, make a syrup
of the sugar and water, then add the fruit and cook as any
preserves.
HOW TO PRESERVE A HUSBAND.
Be careful in your selection, do not choose too young, and
take only such varieties as have been reared in a good moral
atmosphere. When once decided upon and selected, let that
part remain forever settled, and give your entire thought to
preparation for domestic use. Some insist on keeping them in
a pickle, while others are constantly getting them into hot
water. Even poor varieties may be made sweet, tender, and
good by garnishing them with patience, well sweetened with
smiles, and flavored with kisses, to taste; then wrap well in a
mantle of charity, keep warm with a steady fire of domestic
devotion and serve with peaches and cream. When thus
prepared they will keep for years.
"AUNT HANNAH."
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(jubilee0144)
GREEN TOMATO PRESERVES.
One peck of small, green tomatoes, cut off both ends, scald
in salt and water until they look clear, drain and pour cold
water over them. One ounce of jamaica ginger root, steeped,
allow one pound of sugar to a pound of tomatoes (alter drain-
ing), dissolve in the ginger water, add a pound of raisins and
cook the same as any preserves. Very nice.
E. KNIGHT.
ORANGE JELLY.
One quart water, one box gelatine, five oranges, one lemon,
one pound sugar. Soak gelatine in cold water enough to cover.
Boil one quart water and sugar together, add dissolved gelatine,
orange and lemon, strain and pour into mould, which has been
lined with sliced oranges.
MRS. NELSON BOOTH.
ORANGE JELLY.
Soak one box of Cox's gelatine in one pint of cold water,
add one quart of hot water, place over a kettle and add juice
of four oranges, sweeten to taste, cool, add two oranges cut fine
with peel shredded very fine. Beat all together with six eggs
beaten stiff. Turn into a mould.
FANNIE BAILEY.
LEMON JELLY.
Three lemons; the grated rind of one and one-half lemons,
the pulp of three, two pounds of sugar, two-ounce box of gela-
tine dissolved in one pint of cold water, let it stand one hour,
then pour on three pints of boiling water, strain into a mould
and set away for twenty-four hours or till cold.
FANNIE BAILEY.
CURRANT JELLY.
Pick over the fruit but leave it on the stems, put it in a
kettle and let it get thoroughly heated, strain through a coarse
towel. Measure the juice into a clean porcelain kettle, let it
boil five minutes hard, then pour over the sugar which has
been previously measured into a stone jar large enough to hold
sugar and juice. Stir constantly while pouring on the syrup,
from the bottom till every particle of the sugar is dissolved.
Use granulated sugar, one pound to a pint. Have the jelly
glasses all ready as the jelly often forms while stirring. This
makes splendid clear jelly, very firm, and will keep two years.
Make it about the 4th of July.
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GRAPE JELLY.
Pick the grapes from the stems and after washing put them
in a preserving kettle, and heat them, taking care to bruise
them with a ladle or potato masher until the juice runs
freely, then pour into a coarse linen bag and let it drip over a
crock one night. Measure one pint of juice to one pound
of sugar. Boil the juice fifteen or twenty minutes before put-
ting in the sugar, after adding the sugar, let it boil from three
to five minutes.
CRAB-APPLE JELLY.
Boil the fruit whole in water enough to cover until it is
perfectly soft, then pour into a coarse bag and let it drip over
night, allow a pound of sugar to a pint of juice ; if you choose
add the juice of a lemon to every quart of syrup. Boil the
juice first and skim it, heat the sugar and add as the syrup
boils up, boil gently twenty minutes and pour into tumblers or
moulds.
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LUNCH COURSE.
Set your table with small plates, upon which place small
cups of bouillon with Boston crackers and butter, when this is
through with, let all be removed except the butter, and larger
plates containing scolloped oysters, Paris potatoes, pickles and
squares of bread take their place. Raw oysters in small dishes
can be put by each plate with salt, pepper and vinegar conven-
ient; when these are removed serve in the same way, chicken
croquettes, Saratoga potatoes, olives and jelly ; when this is al-
so removed it can be followed with some kind of salad, made of
either finely cut cabbage, or tomatoes, served whole, or lettuce,
either to be dressed with Mayonnaise sauce; again remove and
serve coffee, then your dessert and last fruit, confections, ice
cream and cake may be added, if desired.
The raw oysters can be served as a separate course between
the two hot ones, if preferred.
MRS. E. E. ROYER.
MENU FOR A PLAIN LUNCH.
First course, oysters, raw, and crackers. Second, bouillon serv-
ed in cups. Third, French lamb chops with French peas in cen-
tre of the platter, Saratoga potatoes, rolls, pickles and coffee.
Fourth, chicken salad and thin slices of bread and butter. Fifth,
ice cream, canned pine apple and Angel food. Sixth, fruit.
MRS. JENNINGS.
DETROIT, MICH.
An afternoon coffee may be elaborate or simple, as one may
wish. It is admissible to serve only coffee and thin slices of
bread and butter, folded together, or rolled, and cakes, various
kinds mixed in the basket, or even coffee and cake if you
choose, or you may serve ice cream and cake, and the coffee
last. Have some friend invite your guests, a few at a time, in-
to the refreshment room where they may be served by the
waiters soon after they have greeted the hostess and her atten-
dants.
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BOUILLON.
Take three pounds of good, lean, fresh beef from any part
except the shin. There must not be more than two ounces of
bone to a pound of meat, and the less bone the better. Place
the meat in a soup-kettle with three quarts of cold water and
salt and set it on a good fire; after about thirty minutes the
scum or albumen of the meat will gather on the surface and the
water will begin boiling. Now place the kettle in a more
moderate fire; add one gill of cold water, and begin to skim off
the scum, which will take only a few minutes; then add one
middle sized carrot, half as much turnip, one middle sized leek,
a stalk of celery, one of parsley, a bay-leaf, one onion with two
cloves stuck in it, and two blades of garlic. Keep the kettle
between simmering and boiling heat for five hours. Strain the
bouillon and it is ready for use.
MRS. A. F. GAY.
Chili Sauce
18 large sipe
2 green ***
2 large onions
4 cups vinegar
3 table spoon salt
5 table spoon sugar
2 table spoon ginger
2 table spoon allo***
1 table spoon cloves/magga mch
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(jubilee0148)
SPICED FRUIT, PICKLES AND
CATSUP.
SPICED PEACHES.
Nine pounds of peaches quartered, four pounds of sugar,
one pint of vinegar, one ounce of cassia buds; make this syrup
and boil the peaches a few at a time.
MRS. H. M. CLOUGH.
SPICED APPLES.
Eight pounds of pared apples, four pounds of sugar, one
quart of vinegar, one ounce of cinnamon, one half ounce of
cloves. Boil sugar and spices together, add the apples while
boiling, let them remain until soft, boil the syrup and pour over
the apples.
H. M. C.
SPICED CURRANTS.
Four quarts of currants free from stems, one pint of vine-
gar, two pounds of sugar, one teaspoonful of cinnamon and
cloves, boil till thick as jelly.
SPICED CURRANTS OR GOOSEBERRIES.
To six pounds of fruit take four pounds of sugar, one pint
of vinegar. Boil to a thick jam, just before taking it up, stir
in two tablespoonfuls of powdered cloves, and the same of
cinnamon. Very nice to eat with meats.
MRS. W. C. STEVENS.
PICKLED PEACHES.
Seven pounds of peeled peaches, three and one half
pounds of sugar, one pint vinegar, two ounces cinnamon, one
ounce whole cloves, scald the sugar, vinegar and spices together
and pour over the peaches three days in succession, and the
last time scald the peaches and syrup together.
MRS. S. HENDRICKSON.
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CUCUMBER PICKLES.
To one gallon best cider vinegar, not less than two years
old, add one cup fine salt and one tablespoon powdered alum.
Take nice fresh cucumbers, wash carefully so as not to bruise,
or rub off the stems, then turn boiling water over them; when
cool drain and put into vinegar. If you have not enough to fill
the jar at once, add more as you get them, stirring the vinegar
each time. When the jar is full if there is not sufficient vine-
gar to cover well, prepare more, adding salt and alum as at
first. Cover and set in a cool place ten or twelve days, then
turn the vinegar off, heat scalding hot, remove the scum, and
turn over the pickles while hot, when a white scum rises repeat
the scalding, three times is usually sufficient. At the last
scalding add a few green peppers or one ounce white mustard
seed, lay a clean cloth on the pickles with a weight to keep
them under the vinegar, tie paper over the top. These pickles
are very nice and will keep a year or more if desired.
MRS. E. A. CALKINS.
PICKLED CUCUMBERS.
Make a weak brine (a handful of salt to a gallon and one-
half of water) when scalding hot turn over the cucumbers and
cover, repeat the process three mornings in succession, taking
care to skim thoroughly. On the fourth morning have ready a
porcelain kettle of vinegar to which has been added a piece of
alum the size of a walnut, when scalding hot put in as many
cucumbers as can be covered by the vinegar. Do not let them
boil but skim out as soon as scalded through, and replace with
others, adding a small piece of alum. When this process is
through, throw out the vinegar and replace with good cider
vinegar, add spices, mustard seed and red peppers.
MRS. A. BELL.
CHOPPED TOMATO PICKLE.
Slice one peck of green tomatoes and put them into a weak
brine for twelve hours, then drain and chop fine, take six large
onions, one large head of cabbage and two red peppers, chop
fine, then scald the whole in vinegar and water, drain that off
and add cinnamon, cloves, white mustard seed and sugar to
taste, fresh vinegar enough to cover.
MRS. FRANK FONDA.
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SPANISH PICKLES.
Take one dozen full-grown large cucumbers (not ripe) and
put in brine for three days. On the evening of the third day,
take from the brine, wipe and peel them, carefully cutting
into rings and lengths as long as your forefinger. At the same
time slice four heads of cabbage as for slaw, also one dozen
onions and a peck of green tomatoes; give these three last a
slight sprinkling of salt and allow them to stand over night.
The following morning squeeze from the brine, add the cucum-
bers and the following ingredients: Two and one-half pounds of
brown sugar, a twenty-five cent box of Colman's mustard, one
ounce of turmeric, three ounces of white mustard seed and one
ounce of celery seed. Mix these together and boil for a
full half hour with one gallon of good cider vinegar. The
cucumbers, etc., will become tender and transparent. It is then
done and ready to put in jars, cover with grape-leaves.
MRS. S. M. SPENCE.
MUSTARD PICKLES.
Two quarts of good cider vinegar, two cups of sugar, one
cup of flour, twelve tablespoons of mustard, one ounce of tur-
meric, one ounce of curry powder. When well heated add two
large heads of cauliflower, one large cabbage, four quarts of
small onions, nine small red peppers, chopped, three dozen
small cucumbers, if convenient, the rind of watermelon. Mix
all these ingredients together and scald. The cauliflower
should be previously cooked in salt and water then cut up.
MRS. G. LEE.
WEST INDIA PICKLE.
One and one-half pecks of green tomatoes, four green and
four ripe peppers, one small head of cabbage, two onions,
eight carrots, two ounces each of white and black mustard seed
and celery seed, one pound of light brown sugar, one table-
spoonful of ground cloves, one teaspoonful each of cinnamon
and ginger, chop fine the tomatoes, cabbage, peppers, onions,
carrots, separately. After the tomatoes are chopped add one
and one-half teacupfuls of salt, let it stand over night, then
squeeze dry through a towel, mix all together and cover with
good cider vinegar and simmer for one hour.
L. D. GILES.
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MIXED PICKLES.
One quart of large cucumbers, sliced, one quart of small
cucumbers, two quarts of onions sliced, one quart of green
tomatoes, sliced, one quart of small tomatoes, two heads of
cabbage, two of cauliflower, and six large green peppers, sliced.
Soak all these in salt and water over night, drain thoroughly
and scald in vinegar and water, then drain again, take one
gallon of vinegar, one ounce of turmeric, half a pound of yel-
low mustard, three cups of sugar, and one cup of flour, stir up
the mustard, turmeric, flour and sugar with a little vinegar
and pour it into the remainder of the vinegar; mix it well and
pour it over the pickle ingredients ; boil until tender.
MRS. E. J. KNOWLTON.
PICKLED ONIONS.
Take small white onions and peel them, lay them in salt
water two days, change the water once, then drain and put
them in bottles. Take vinegar enough to cover, spiced with
whole mixed spices, scald it and pour over the onions.
MRS. S. HENDRICKSON.
HIGDOM.
One-half dozen large cucumbers, one dozen small cucum-
bers, one-half dozen large onions, two dozen green tomatoes,
one cabbage, two large green peppers, one large red pepper.
Chop fine and sprinkle over a coffee cup of salt, let it stand
over night then drain through a colander. Put two quarts of
vinegar, one quart of water with this and boil fifteen minutes,
drain again and add one pound of brown sugar, one-fourth
pound of white mustard seed, two tablespoons of cloves, three
tablespoons of cinnamon, two tablespoons of allspice, two
tablespoons of celery seed, one small teaspoon black pepper,
alum size of walnut, add vinegar enough to cover all. Let it
just boil.
MRS. A. L. N.
TOMATO CATSUP.
One peck of tomatoes, one-half cup of salt, one and one-
half cups of sugar, one cup of vinegar, one teaspoonful each of
cloves and cinnamon, one onion, one teaspoonful of red pepper,
a little black pepper; add spices and boil twenty minutes, then
put through a sieve and boil down.
MRS. FONDA.
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MIXED PICKLES.
One quart each of cucumbers, cauliflower, tomatoes, and
onions, cut in pieces one inch large. Pour boiling water on all
except the onions, let it stand over night, next morning drain
and put in jar with onions. Make a liquor of two quarts of
vinegar let come to a boil, add one tablespoon sweet oil, one of
turmeric, one-half cup of mustard wet with vinegar, pour this
over the jar of pickles, let stand one week. Then pour off the
liquor and heat, adding one-fourth cup corn starch, one-half cup
sugar, all kinds of spices tied in a bag, boil all together and
pour over the pickles.
MRS. Z. BURD.
RIPE TOMATO PICKLES.
One peck ripe tomatoes, scald and peel them, lay in an
earthen vessel, sprinkle well with salt, let stand over night,
drain well through a colander. Have ready equal parts of
nicely chopped onions and horseradish, one coffee cupful, place
carefully in a jar a layer of tomatoes and sprinkle on a layer
of onions and horseradish, continue with alternate layers until
all are in. Take two quarts of good cider vinegar, one pound
brown sugar, spices tied-in -a bag, heat all together and turn
over the tomatoes, cover closely and stand in a cool place.
MRS. Z. BURD.
PICCALILLI.
One peck of green tomatoes chopped fine, three cabbages,
six green peppers, one pint of grated horseradish, one table-
spoon of ground cloves, one pint of molasses; allow the toma-
toes to stand over night in salt and water. Boil the cabbage
twenty minutes in vinegar, then the tomatoes twenty minutes
in the same vinegar, when cool mix all the ingredients together
and cover them with fresh vinegar; a little celery seed may be
added if liked. This may be kept in stone jars but glass fruit
cans will preserve it better.
MRS. J. D. FROST.
CHILLI SAUCE.
One peck ripe tomatoes, three green peppers, two onions
chopped fine, three cups of vinegar, two tablespoons of sugar,
two of salt, two of ground cloves; cook two hours and strain
through a seive and boil down.
MRS. W. A. TOLCHARD.
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(jubilee0153)
RED CHOW-CHOW.
Take well-cooked beets and chop up fine, add an equal
amount of chopped cabbage, mix well and season with strong
vinegar, a little salt, pepper and sugar. Ready for use as soon
as made.
R. A. TRUEBLOOD.
MINT SAUCE.
Two tablespoons of chopped mint, same of sugar, one-half
cup of vinegar. Use less sugar if desired.
ELLEN SOULE CARHART.
CHILLI SAUCE FOR MEATS.
Eighteen ripe tomatoes, two onions, two green peppers, two
teaspoons of salt, one teacup of sugar, two and a half cups of
vinegar, one teaspoon each of cloves and cinnamon, chop and
mix. Boil slowly and keep in glass cans.
MRS. NELLIE J. POND.
A PICKLE FOR GREEN TOMATOES, CUCUMBERS AND
ONIONS.
Two quarts of vinegar, one pound of brown sugar, two
tablespoons each of unground cinnamon, cloves, allspice and
mustard.
MRS. NELLIE J. POND.
SPANISH PICKLES.
One-half peck of green tomatoes, one dozen large green
cucumbers, two heads of cabbage, two large white silver onions,
two ounces each of white mustard seed, black mustard seed and
celery seed, four green peppers, one-half pint of salt, one ounce
of turmeric. Chop tomatoes and cabbage fine, peel and seed
cucumbers and chop fine, add salt and let it stand four hours,
then drain thoroughly, cover with vinegar, add one and one-
half pounds of sugar, the mustard seed, celery, peppers and
turmeric, cook for two hours, when cold add a coffee cup of
grated horse radish.
MISS EMMA BOWER.
TOMATO CATSUP.
One bushel of tomatoes, peeled, six quarts vinegar, seven
tablespoons black pepper, eight tablespoons salt, twelve pods
cayenne pepper, four tablespoons allspice, two of cloves, eight
of mustard. The articles ground fine, and simmered slowly
until done, then strain through a wire sieve.
MRS. ***FERDON.
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(jubilee0154)
CANDIES.
FRENCH CREAMS.
Break into a bowl the white of one or more eggs, as the
quantity you wish to make will require, add to it an equal quan-
tity of cold water, then stir in confectioner's sugar until you
have it stiff enough to mould into shape. Flavor with vanilla
to taste. Take it on a marble slab and form into balls or lozen-
ger shapes. Lay upon plates or waxed paper to dry.
CHOCOLATE CREAM DROPS.
Melt some Baker's chocolate in a basin set over the boiling
tea kettle, take the creams after being formed as above and
when hard enough to handle, take one at a time on a fork and
drop into the melted chocolate, roll it until well covered, then
slip from the fork upon waxed paper and set aside to harden.
ENGLISH WALNUT CREAMS.
Have ready some English walnuts, being careful not to
break the meats. Make a ball of the cream about the size of a
walnut and place a half meat upon either side of the ball, press-
ing it into the cream.
FIG CREAMS.
Cut figs into four or five strips, take a piece of French cream
and roll it into a long roll in the palm of the hand, then with a
knife cut it lengthwise and lay into it one of the strips and roll
the cream around it.
CREAM DATES.
Select perfect dates, and with a knife remove the pit. Take
a piece of French cream, make an oblong shape and wrap the
date around the cream.
FRUIT CREAMS.
Raisins seeded, currants, figs and citron chopped fine, and
mixed into French cream before the sugar is all mixed in. Make
this into a fiat cake about an inch thick and cut into inch
squares.
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(jubilee0155)
COCOANUT CREAMS.
Take some French cream and while quite soft add fresh
grated cocoanut and sufficient sugar to mould into balls and roll
in the fresh grated cocoanut.
NEAPOLITAN CREAM.
Make the French cream and divide it: *** into three parts, leav-
ing one part white, color one part pink ***th ***w drops of
cochineal syrup, and the third part make brown with grated
chocolate.
Make a cake about half an inch thick of the white cream
which may be done with a rolling pin on a marble slab, take
the pink and brown in the same manner, pressing all together,
and cut into slices or squares as you prefer.
ALMOND CREAMS.
Make an oblong roll of French cream and press into the
side of it an almond meat, or blanch and chop the almonds and
mix them thoroughly with the cream.
MOLASSES TAFFY.
One cup of molasses, one cup of sugar and a piece of but-
ter the size of an egg. Boil hard and test in cold water. When
brittle pour in thin cakes on buttered tins, and as it cools mark
in squares with the back of a knife.
PEANUT CANDY.
Two cups of molasses, one cup of brown sugar, one table-
spoon of butter, and one of vinegar. Crack and rub the skins
from the peanuts then put into buttered pans and when the
candy is done pour it over the nuts. Cut into blocks while
warm.
MOLASSES CANDY.
Two cups of molasses, one cup of sugar, a piece of butter
the size of a small egg. Boil twenty or thirty minutes. When
boiled thick drop a few drops in a cup of cold water and if the
drops retain their shape it is done. Have platters well buttered
and just before the candy is done, stir in one-half teaspoonful
of soda. If flavoring is desired, drop it on the top as it begins
to cool. Pull till as white as desired, and cut with shears.
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(jubilee0156)
CREAM CANDY.
Two pounds of granulated sugar, two-thirds of a cup of
water, butter the size of a hickory nut, two tablespoonfuls of
vinegar, one teaspoonful of cream tartar. Boil till crisp when
dropped into water (do not stir).
After pouring up on the platters to cool, pour two teaspoon-
ful of va*** over the top. Pull it as soon as it is cool enough
*** handle.
BUTTER SCOTCH. ***
One cup of brown sugar, one-half cup of water, one tea-
spoonful of vinegar, a piece of butter the size of a walnut. Boil
bout twenty minutes.
CHOCOLATE CARAMELS.
One cup of grated chocolate, one cup of brown sugar, one
cup of milk, a piece of butter the size of an egg. Boil all the
ingredients but the chocolate, and when nearly done add that.
Test it by dropping into cold water. Pour into buttered pans.
When cool mark into blocks with the back of a knife.
S. E. BAILEY.
Swerve Kisses
Whites of three eggs
1/2 Pound grinded -steamed of 8 ***
3/4 pound *** sugar
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(jubilee0157)
MISCELLANEOUS.
ROSE SACHET POWDER.
One-half pound of rose leaves, one-fourth pound of ground
sandalwood, one-eighth ounce of Attar of roses.
MRS. M. W. HARRINGTON.
POT POURRI.
One-half pound of dried rose leaves, one-half pound of
dried lavender, one-fourth pound of crushed orris, one ounce
each of broken cloves, cinnamon and allspice.
MRS. M. W. HARRINGTON.
TO MAKE A ROSE SCENT JAR.
Gather the rose petals in the morning. Let them stand in
a cool place, tossed up lightly, for one hour to dry off, then put
in layers with salt sprinkled between them, into a large covered
dish. You can add to this for several mornings till you have
stock enough; from one pint to one quart. Stir every morning
and let the whole stand ten days. Then transfer it to a glass
fruit jar, in the bottom of which you have placed two ounces of
coarsely ground allspice, and as much broken up stick cinna-
mon. This may stand six weeks closely covered, when it is
ready for the permanent jar, which may be as pretty as your
means can purchase. Have ready one ounce each of allspice,
cloves, cinnamon and mace, all coarsely ground, one ounce of
bruised orris root, two ounces of lavender flowers, and a small
quantity of any other sweet scented dried flowers. Mix together
and put into the jar in alternate layers with the rose stock
and a few drops of oil of rose, geranium, or violet, and pour over
the whole one gill of good cologne.
This will last for years, though from time to time you may
add a little lavender or orange flower water, and some seasons
fresh rose petals.
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(jubilee0158)
PASTILLES---FOR DEODORIZING ROOMS.
Two ounces of willow charcoal, one-quarter ounce of pul-
verized benzoine, one-quarter ounce of Cascarilla, one ounce of
pulverized nitre, one pinch of myrrh, one-fourth ounce of ben-
zoic acid, one-half ounce of mixed oils (lemon, geranium, cin-
namon, orange, lavender, neroli, citronella, burgamot, clove,
sandalwood, rosemary, and bitter almond.) Dissolve enough
gum tragacanth to mix with the ingredients and to make a paste
the consistency of putty. Mould with the fingers into little
cones the size of a thimble and set away to dry. Light with a
match when ready for use and let smoke.
M. S. KNOWLTON.
Equal parts of powdered alum and salt placed in the cavity
of an aching tooth will give relief immediately.
A cloth wrung out of very hot water and frequently re-
newed, applied to the part affected will prevent or remove dis-
coloration from a bruise.
A gill of fresh made coffee poured upon the breakfast plat-
ter alter it is ready to serve, will give it a rich color and flavor.
TO PRESER VE EGGS.
Fourteen quarts of unslacked lime, two tablespoons each of
salt, cream tartar and salt petre. Stir two or three times and
let stand twenty-four hours before using. Dip off as close as
you can without roiling, then add four quarts of lime, the same
amount of other ingredients as above, let settle and use as above
directed. After which begin anew.
This is a valuable recipe.
The liquor is dipped off into the crock in which you wish
to pack your eggs.
A. BELL.
FURNITURE POLISH.
Half a gallon of raw linseed oil, one pint of turpentine,
half a pint of aqua ammonia, half a pint of benzine, half a
pint of alcohol, one and one-half pints of cider vinegar.
MRS. FRANK MORRIS.
TO GET RID OF BLACK ANTS.
Get five cents worth of tartar emetic, mix in an old saucer
with sugar and water and place it where the ants trouble you.
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(jubilee0159)
In twenty-four hours every ant will have left the premises. The
same dish of tartar emetic answers as well the second year as
the first; as the water dries add more.
MRS. A. BELL.
To rid your shelves of red ants sprinkle powdered borax
around the edges.
Use naptha or gasoline about moth infested articles. It in-
jures nothing and kills the destroyers.
CONVENIENT MEASURES.
Wheat flour, one pound is one quart.
Butter, when soft, one pound is one quart.
Granulated sugar, one pound and one ounce is one quart.
Brown sugar, one pound and two ounces is one quart.
Ten average sized eggs are one pound.
Four large tablespoonfuls make one-half a gill.
Sixteen large tablespoonfuls make one-half a pint.
A common sized tumbler holds one half a pint.
Twenty-five drops are equal to one teaspoonful.
In calculating for company allow one quart of oysters to
every three persons for soup. One gallon of ice cream to every
twenty persons. Five chickens or a ten pound turkey boiled
and minced and fifteen heads of celery for chicken salad for
fifty persons. For twenty guests, four dozen biscuits.
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(jubilee0160)
Rice Crognutts
½ pound rice - 1 pint cold water
½ pint milk 1½ tea spoon salt the
yolk of one egg
Trash rice and boil until water
and milk is absorb-salt aside to
cool- make seven croquettes-
surface smooth-dish in egg
well in fine bread cream 28-fry
in frying pan in deep land a
golden brown.
Soft ***
1 cup sugar. ***
1 table spoon water-put-in
Maximum-Let on store stir until
melted-and clean-beat white
of one egg-cool lymph a little
and beat the white of egg
milk it flavor a little and
spread are Cake.
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(jubilee0161)
Imperial Cake
1tb sugar - 1tb butter
1tb flour - 1tb eggs
beaten separately-or eighteen
Whites is better
½ tb almonds of bit
½ tb citron
1 tb raisones broken ***
1 nutmeg two wine glasses wine
1/2 grandy added the last thing
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(jubilee0162)
1 cup sugar
3 cups *** butter
2 cups at meal
6 table spoons sour milk
3 tea spoons Cinnamon
1 tea spoon soda
2 cups flour
pinch salt
tea spoon to each drop
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(jubilee0163)
Pumbkin pie filling
2 cups pumbkins
1 pt milk (heat it)
1 cup sugar of little molasses
2 eggs
2 tablespoon flour
scant teaspoon ginger
little salt.