,scanned and proofed by ,ron ,burkey 7rburkeyheads-up4com7 and ,amy ,thomte4 ,items in brackets are editorial comments added in proofing4 ,,recipes ,,tried ,,and ,,true4 ,,compiled ,,by ,,the ,,ladies' ,,aid ,,society ,,of ,,the ,,first ,,presbyterian ,,church1 ,,marion1 ,,ohio4 ,we may live without poetry1 music1 and art2 ,we may live without conscience1 and live without heart2 ,we may live without friends2 we may live without books2 ,but civilized man cannot live without cooks4 --,,owen ,,meredith ,,marion1 ,,ohio3 ,,press ,,of ,,kelley ,,mount4 #ahid4 ,entered according to ,act of ,congress in the year #ahid by the ,,ladies' ,,aid ,,society ,,of ,,the ,,first ,,presbyterian ,,church1 ,,marion1 ,,ohio4 ,in the ,office of the ,librarian of ,congress at ,washington4 ,to the ,mothers1 ,wives1 ,sisters and ,sweethearts of the ,good ,men of ,america this ,book is ,dedicated by the ,,true ,,blues4 ,,preface4 ,although in putting forth this little book we do not claim that we are filling a ,long felt want1 yet we do feel that its many tried and true recipes from our own housekeepers will be very welcome4 ,we also believe that it will not only be welcomed by those who recognize the names and merits of the various contributors1 but by all housekeepers1 young and old4 ,there can never be too many helps for those who1 three times a day1 must meet and answer the imperative question1 ,what shall we eat8 ,to the many who have helped so willingly in the compilation of this book1 the ,editorial ,committee would extend a grateful acknowledgment4 ,for the literary part of the work1 we would beg your indulgence1 since for each of us it is the first venture in the making of a book4 ,,menus4 ,all the labor of man is for his mouth1 ,and yet the appetite is not filled4 --,,solomon4 ,,sunday ,,breakfast 7,,winter74 ,,mrs4 ,t4 ,h4 ,,linsley4 ,oat ,meal4 ,boston ,brown ,bread4 ,boston ,baked ,beans4 ,coffee4 ,,plain ,,dinner4 ,,eugene ,,de ,,wolfe4 ,tomato ,soup4 ,boiled ,fish4 ,lemon ,sauce4 ,roast ,lamb4 ,mint ,sauce4 ,stewed ,tomatoes4 ,sweet ,potatoes4 ,spanish ,cream4 ,coffee4 ,,plain ,,dinner4 ,,eugene ,,de ,,wolfe4 ,bouillon4 ,boiled ,spring ,chicken4 ,new ,potatoes4 ,new ,peas4 ,lettuce1 ,mayonnaise ,dressing4 ,rhubarb ,pie4 ,cheese4 ,crackers4 ,coffee4 ,,old-,,fashioned ,,thanksgiving ,,dinner4 ,,gail ,,hamilton4 ,roast ,turkey1 ,oyster ,dressing4 ,cranberry ,sauce4 ,mashed ,potatoes4 ,baked ,corn4 ,olives4 ,peaches4 ,pumpkin ,pie4 ,mince ,pie4 ,fruit4 ,cheese4 ,coffee4 ,,family ,,dinners ,,for ,a ,,week ,,in ,,summer4 ,,ozella ,,seffner4 ,sunday4 ,green ,corn ,soup4 ,salmon and ,green ,peas4 ,roast ,beef4 ,tomatoes4 ,new ,potatoes4 ,strawberry ,ice ,cream4 ,cake4 ,coffee4 ,iced ,tea4 ,monday4 ,lamb ,chops4 ,mint ,sauce4 ,potatoes4 ,escaloped ,onions4 ,cucumber ,salad4 ,orange ,pudding4 ,tuesday4 ,veal ,soup4 ,fried ,chicken4 ,green ,peas4 ,rice ,croquettes4 ,strawberries and ,cream4 ,wednesday4 ,broiled ,beef ,steak4 ,potato ,croquettes4 ,string ,beans4 ,tomato ,salad4 ,fruit ,jelly4 ,cream ,pie4 ,thursday4 ,potato ,soup4 ,roast ,veal4 ,baked ,potatoes4 ,beet ,salad4 ,asparagus4 ,strawberry ,shortcake4 ,friday4 ,boiled ,fish4 ,egg ,sauce4 ,lamb ,chops4 ,peas4 ,escaloped ,potatoes4 ,lettuce1 ,mayonnaise4 ,raspberry ,iced ,tea4 ,saturday4 ,chicken ,pot ,pie1 with ,dumplings4 ,spinach4 ,cucumber ,salad4 ,radishes4 ,lemonade4 ,,plain ,,family ,,dinners ,,for ,a ,,week ,,in ,,winter4 ,,ozella ,,seffner4 ,sunday4 ,cracker-,ball ,soup4 ,roast ,beef and ,yorkshire ,pudding4 ,creamed ,potatoes4 ,celery4 ,mince ,pie4 ,apricot ,ice ,cream4 ,cheese4 ,coffee or ,chocolate4 ,monday4 ,cold ,roast ,beef4 ,mashed ,potatoes4 ,cabbage ,slaw4 ,pickles4 ,plain ,plum ,pudding4 ,cheese4 ,tea4 ,tuesday4 ,tomato ,soup4 ,leg of ,mutton4 ,caper ,sauce4 ,baked ,potatoes4 ,stewed ,turnips4 ,apple ,pudding4 ,coffee or ,tea4 ,wednesday4 ,lemon ,bouillon4 ,baked ,fish1 with ,drawn ,butter4 ,roast ,chicken4 ,potatoes4 ,boiled ,onions4 ,pickles or ,olives4 ,cottage ,pudding4 ,thursday4 ,roast ,beef ,soup4 ,stewed ,tomatoes4 ,mashed ,potatoes4 ,boiled ,rice4 ,turnips4 ,troy ,pudding4 ,egg ,sauce4 ,friday4 ,corn ,soup4 ,chicken ,pie4 ,french ,peas4 ,stewed ,potatoes4 ,cream ,slaw4 ,suet ,pudding4 ,saturday4 ,boiled ,corn ,beef1 with ,vegetables4 ,pork and ,beans4 ,pickles4 ,indian ,pudding4 ,cream ,sauce4 ,,breakfasts4 ,fall and ,winter4 ,,ozella ,,seffner4 #a4 ,melon4 ,fried ,mush4 ,fried ,oysters4 ,potatoes4 ,rolls4 ,coffee or ,cocoa4 #b4 ,melon or ,fruit4 ,graham ,cakes4 ,maple ,syrup4 ,new ,pickles4 ,broiled ,steak4 ,corn ,oysters4 ,coffee or ,cocoa4 #c4 ,melon or ,fruit4 ,fried ,oat ,meal ,mush4 ,syrup4 ,bacon1 ,dipped in ,eggs4 ,fried ,potatoes4 ,coffee4 #d4 ,oranges4 ,warm ,biscuit4 ,jelly4 ,broiled ,oysters on ,toast4 ,rice ,balls4 ,coffee4 #e4 ,oranges4 ,mackerel4 ,fried ,potatoes4 ,ham ,toast4 ,muffins4 #f4 ,breakfast ,bacon4 ,corn ,griddle ,cakes4 ,syrup4 ,boiled ,eggs4 ,baked ,potatoes4 ,spring and ,summer4 #a4 ,fruit4 ,muffins4 ,ham4 ,eggs4 ,radishes4 ,onions4 ,coffee4 #b4 ,fruit4 ,light ,biscuit4 ,breakfast ,bacon4 ,scrambled ,eggs4 ,fried ,potatoes4 ,coffee4 #c4 ,fruit4 ,corn ,meal ,muffins4 ,veal ,cutlets4 ,french ,toast4 ,radishes4 ,new ,onions4 ,coffee4 #d4 ,strawberries4 ,lamb ,chops4 ,cream ,potatoes4 ,graham ,muffins4 ,coffee4 #e4 ,raspberries4 ,oat ,meal and ,cream4 ,sweet ,breads4 ,sliced ,tomatoes4 ,hamburg ,steak4 ,fried ,potatoes4 ,coffee4 #f4 ,berries4 ,breakfast ,bacon1 ,dipped in ,butter and ,fried4 ,sliced ,tomatoes4 ,baked ,potatoes4 ,muffins4 ,coffee4 ,a ,,few ,,plain ,,dinners4 ,,gail ,,hamilton4 #a4 ,tomato ,soup4 ,cranberry ,sauce4 ,roast ,pork1 with ,dressing4 ,potatoes4 ,peas4 ,,dessert--,fruit and ,cake4 ,coffee4 #b4 ,vegetable ,soup4 ,beef ,steak and ,gravy4 ,macaroni1 with ,cheese4 ,,dessert--,cake and ,lemon ,pudding4 ,coffee4 #c4 ,clam ,soup4 ,boiled ,chicken4 ,potatoes4 ,lettuce1 ,mayonnaise ,dressing4 ,,dessert--,strawberry ,shortcake1 with ,strawberry ,sauce4 ,coffee4 ,crackers4 ,cheese4 ,,soup4 ,a hasty plate of soup ,,preface4 ,the best soups are made with a blending of many flavors4 ,don't be afraid of experimenting with them4 ,where you make one mistake you will be surprised to find the number of successful varieties you can produce4 ,if you like a spicy flavor1 try two or three cloves1 or allspice1 or bay leaves4 ,all soups are improved by a dash of onion1 unless it is the white soups1 or purees from chicken1 veal1 fish1 etc4 ,in these celery may be used4 ,in nothing so well as soups can a housekeeper be economical of the odds and ends of food left from meals4 ,one of the best cooks was in the habit of saving everything1 and announced one day1 when her soup was especially praised1 that it contained the crumbs of gingerbread from her cake box6 ,creamed onions left from a dinner1 or a little stewed corn or tomatoes1 potatoes fried or mashed1 a few baked beans--even a small dish of apple sauce--have often added to the flavor of soup4 ,of course1 all good meat gravies1 or bones from roast or fried meats1 can be added to the contents of your stock kettle4 ,a little butter is always needed in tomato soup4 ,stock is regularly prepared by taking fresh meat 7cracking the bones and cutting the meat into small pieces7 and covering it with cold water4 ,put it over the fire and simmer or boil gently until the meat is very tender4 ,some cooks say1 allow an hour for each pound of meat4 ,be sure to skim carefully4 ,when done take out meat and strain your liquid4 ,it will frequently jelly1 and will keep in a cold place for several days1 and is useful for gravies1 as well as soups4 ,a ,,fine ,,soup4 ,,mrs4 ,w4 ,h4 ,,eckhart4 ,take good soup stock and strain it4 ,when it boils add cracker balls1 made thus3 ,to one pint of cracker crumbs add a pinch of salt and pepper1 one teaspoonful parsley1 cut fine1 one teaspoonful baking powder1 mixed with the crumbs1 one small dessert spoon of butter1 one egg2 stir all together2 make into balls size of a marble2 place on platter to dry for about two hours2 when ready to serve your soup put them into the stock2 boil five minutes4 ,,roast ,,beef ,,soup4 ,,mrs4 ,w4 ,c4 ,,butcher ,to a good loin roast add six tablespoons of vinegar and small piece of butter2 salt and pepper2 stick six cloves in the roast2 sprinkle two tablespoons of cinnamon and sift one cup of flour over it4 ,put in oven in deep pan or kettle with a quart of boiling water2 roast until it is about half done and then strain over it three-fourths of a can of tomatoes2 finish roasting it and when done add celery-salt to suit the taste1 and one cup of sweet cream and some catsup1 if preferred4 ,,bean ,,soup4 ,,mrs4 ,h4 ,f4 ,,snyder4 ,to one quart of beans add one teaspoon of soda1 cover with water1 let boil until the hulls will slip off1 skim the beans out1 throw them into cold water1 rub with the hands1 then remove the hulls2 drain1 and rub until all hulls are removed2 take two quarts of water to one quart of beans1 boil until the beans will mash smooth2 boil a small piece of meat with the beans4 ,if you have no meat1 rub butter and flour together1 add to the soup1 pour over toasted bread or crackers1 and season with salt and pepper4 ,add a little parsley1 if desired4 ,,bouillon4 ,,mrs4 ,w4 ,c4 ,,denman4 ,take three pounds of lean beef 7cut into small pieces7 and one soup bone2 cover with three quarts of cold water1 and heat slowly4 ,add one tablespoon of salt1 six pepper corns1 six cloves1 one tablespoon mixed herbs1 one or two onions1 and boil slowly five hours4 ,strain1 and when cold1 remove the fat4 ,heat again before serving1 and season with pepper1 salt1 and ,worcester sauce1 according to taste4 ,,lemon ,,bouillon4 ,,louise ,,krause4 ,a ,,delicate ,,soup4--,take soup meat1 put on to cook in cold water2 boil until very tender2 season with salt4 ,into each soup plate slice very fine one hard boiled egg and two or three very thin slices of lemon4 ,strain the meat broth over this and serve hot1 with crackers4 ,,corn ,,soup4 ,,mrs4 ,g4 ,h4 ,,wright4 ,cover a soup bone with water1 and boil one hour4 ,add some cabbage and onion 7cut fine74 ,boil two hours longer4 ,add twelve ears of grated sweet corn4 ,season to taste4 ,,noodle ,,soup4 ,,mrs4 ,w4 ,h4 ,,eckhart4 ,beat three eggs4 ,add a pinch of salt1 and flour sufficient for a stiff dough2 roll into very thin sheets2 dredge with flour to avoid sticking2 turn often until dry enough to cut2 cut very fine1 and add to the stock five minutes before serving4 ,season to taste4 ,,oyster ,,stew4 ,,mrs4 ,j4 ,,ed4 ,,thomas4 ,wash one quart oysters and place on the fire4 ,when they boil1 add one quart of boiling milk1 and season with salt1 pepper1 and plenty of butter4 ,serve with crackers or toast4 ,,potato ,,soup4 ,,mrs4 ,t4 ,h4 ,,linsley4 ,slice four ordinary-sized potatoes into one quart of boiling water4 ,when done add one quart milk2 into this slice one onion4 ,thicken just before serving with one egg rubbed into as much flour as it will moisten4 ,pepper and salt to taste4 ,,potato ,,soup4 ,,mrs4 ,u4 ,f4 ,,seffner4 ,after stewing veal1 use the stock4 ,slice four or five potatoes very thin2 lay them in cold water until thirty minutes before serving2 add them to the stock1 with sufficient salt and pepper4 ,beat one tablespoon of butter and one tablespoon of flour to cream2 add to this one pint milk2 stir in the soup just before serving4 ,this can be made without meat by adding more butter and milk4 ,,tomato ,,soup4 ,,mrs4 ,r4 ,h4 ,,johnson4 ,take half a can1 or six large fresh tomatoes2 stew until you can pass through a course sieve4 ,rub one tablespoonful of butter to a cream with one tablespoonful flour or corn starch4 ,have ready a pint scalded milk1 into which stir one-half saltspoon soda4 ,put the strained tomato into the soup pot2 add the butter and flour1 after having heated them to almost frying point2 let come to a good boil2 add just before serving2 season with a little pepper1 a lump of loaf sugar1 a dust of mace and a teaspoon of salt4 ,,tomato ,,soup4 ,,mrs4 ,,harry ,,true4 ,one quart canned tomatoes1 one quart of water1 a few stalks of celery2 boil until soft4 ,return to stove1 and add three-fourths of a teaspoon of soda and allow to effervesce2 then add the liquid from one quart of oysters1 one quart boiling milk and one cup of cream4 ,salt1 butter1 and pepper to taste4 ,boil a few moments and serve4 ,,tomato ,,soup4 ,,mrs4 ,t4 ,h4 ,b4 ,,beale ,put on soup bone early to boil4 ,have two quarts of liquor on the bone4 ,when done1 remove the bone from kettle2 put one can of tomatoes through sieve2 add to the liquor2 then immediately add one-half teaspoon soda1 a small lump butter1 one tablespoon white sugar1 one heaping tablespoon of flour mixed with a half cup of cream or milk2 salt and pepper to taste4 ,after the flour is in let boil up three times1 and serve4 ,,vegetable ,,soup4 ,,mrs4 ,j4 ,s4 ,,reed4 ,one-fourth head cabbage1 three large onions1 one turnip1 three large potatoes1 two tablespoons cooked beans2 boil all together till tender4 ,pour off all water2 then add one gallon of stock4 ,add tomatoes1 if you like4 ,,veal ,,soup4 ,,mrs4 ,,samuel ,,bartram4 ,put a veal soup bone over the fire in one gallon of cold water2 skim carefully as it comes to a boil2 after it has boiled one hour season it with salt and pepper and half teaspoonful 7scant7 celery seed4 ,in another half hour put in one-half cup rice1 one medium-sized potato 7cut in dice or thin slices71 two good-sized onions 7sliced fine72 let boil one-half hour longer1 and when ready to serve add one egg 7well-beaten71 one-half cup milk1 one tablespoon flour2 let come to a boil1 and serve4 ,,vegetable ,,soup4 ,,mrs4 ,g4 ,a4 ,,livingston4 ,three onions1 three carrots1 three turnips1 one small cabbage1 one pint tomatoes4 ,chop all the vegetables1 except the tomatoes1 very fine4 ,have ready in a porcelain kettle three quarts boiling water2 put in all except tomatoes and cabbage2 simmer for one-half hour2 then add the chopped cabbage and tomatoes 7the tomatoes previously stewed72 also a bunch of sweet herbs4 ,let soup boil for twenty minutes2 strain through a sieve1 rubbing all the vegetables through4 ,take two tablespoonfuls butter1 one tablespoon flour2 beat to cream4 ,pepper and salt to taste1 and add a teaspoon of white sugar2 one-half cup sweet cream1 if you have it2 stir in butter and flour2 let it boil up1 and it is ready for the table4 ,serve with fried bread chips or poached eggs1 one in each dish4 ,,fish ,,and ,,oysters4 ,now good digestion1 wait on appetite1 ,and health on both4 --,,macbeth4 ,,accompaniments ,,of ,,fish4 ,,mrs4 ,,dell ,,webster ,,de ,,wolfe4 ,with boiled fresh mackerel1 gooseberries1 stewed4 ,with boiled blue fish1 white cream sauce and lemon sauce4 ,with boiled shad1 mushroom1 parsley and egg sauce4 ,lemon makes a very grateful addition to nearly all the insipid members of the fish tribe4 ,slices of lemon cut into very small dice1 stirred into drawn butter and allowed to come to a boiling point1 is a very fine accompaniment4 ,,rule ,,for ,,selecting ,,fish4 ,if the gills are red1 the eyes full1 and the whole fish firm and stiff1 they are fresh and good2 if1 on the contrary1 the gills are pale1 the eyes sunken1 the flesh flabby1 they are stale4 ,,baked ,,fish4 ,take large white fish or pickerel1 make a dressing as for turkey1 with the addition of one egg and a little onion2 fill the fish1 wrap close with twine1 lay in baking pan2 put in one-half pint of water1 small lumps of butter and dredge with flour4 ,bake from three-fourths to one hour1 basting carefully4 ,,codfish ,,with ,,egg4 ,,mrs4 ,e4 ,p4 ,,true4 ,wash codfish2 shred fine with fingers 7never cut or chop it72 pour cold water over it4 ,place the dish on the stove and bring the water to a boil4 ,throw the fish in a colander and drain4 ,stir a teaspoonful of flour smoothly with water2 add two tablespoonfuls of butter and a little pepper2 bring to a boil2 then throw in the codfish1 with a well-beaten egg4 ,when it boils up it is ready for table4 ,,codfish ,,with ,,cream4 ,,mrs4 ,e4 ,p4 ,,true4 ,take a piece of codfish six inches square2 soak twelve hours in soft1 cold water2 shred fine with the fingers2 boil a few moments in fresh water4 ,take one-half pint cream and a little butter2 stir into this two large tablespoonfuls flour1 smoothly blended in a little cold water2 pour over the fish2 add one egg1 well beaten4 ,let come to a boil2 season with black pepper4 ,,slivered ,,codfish4 ,sliver the codfish fine2 pour on boiling water2 drain it off2 add butter and a little pepper4 ,heat three or four minutes1 but do not let fry4 ,,codfish ,,balls4 ,,mrs4 ,t4 ,h4 ,,linsley4 ,one pint shredded codfish1 two quarts mashed potatoes1 well seasoned with butter and pepper--salt1 if necessary4 ,make this mixture into balls4 ,after dipping them into a mixture of two eggs beaten with one-half cup milk1 place them in a dripping pan into which you have put a little butter2 place them in the oven2 baste frequently with eggs and milk2 bake till a golden brown4 ,,fried ,,fish4 ,,mrs4 ,j4 ,s4 ,,reed4 ,wash the fish and dry well4 ,take one-half pint of flour and one teaspoon salt2 sift together1 and roll the fish in it4 ,have lard very hot1 and fry quickly4 ,when done roll in a cloth to absorb all grease4 ,,oysters ,,on ,,toast4 ,,mrs4 ,,john ,,kishler4 ,toast and butter a few slices of bread2 lay them in a shallow dish4 ,put the liquor from the oysters on to heat2 add salt1 pepper1 and thicken with a little flour4 ,just before this boils add the oysters4 ,let it all boil up once1 and pour over the toast4 ,,escaloped ,,oysters4 ,,evelyn ,,gailey4 ,two quarts of oysters2 wash them and drain off the liquor2 roll some crackers 7not too fine74 ,put in a pan a layer of crumbs1 some bits of butter1 a little pepper and salt2 then a layer of oysters1 and repeat until the dish is full4 ,have cracker crumbs on top2 turn a cup of oyster liquor over it2 add good sweet milk sufficient to thoroughly saturate it1 and bake three-fourths of an hour4 ,,steamed ,,oysters4 ,s4 ,e4 ,g4 ,select large oysters2 drain2 put on a plate2 place in the steamer over a kettle of boiling water4 ,about twenty minutes will cook them4 ,season with pepper and salt2 serve on soft buttered toast4 ,,oyster ,,gumbo4 ,,alice ,,turney ,,thompson4 ,cut up a chicken2 roll in flour and brown well in a soup-pot1 with a spoonful of lard1 two slices of ham1 one large onion 7chopped fine71 and a good-sized red pepper4 ,when browned1 cover the whole with water and stew until the chicken is perfectly tender4 ,then add the liquor of four or five dozen oysters1 with water enough to make four quarts4 ,when it has again come to a good boil1 add the oysters and stir while sifting in one large spoonful of fresh file4 ,salt to taste4 ,serve immediately1 placing a large spoonful of boiled rice in each soup plate4 ,gumbo ,file is made of the red sassafras leaves1 dried and ground into a powder4 ,,oyster ,,pie4 ,,mrs4 ,,eckhart4 ,make a rich pie crust1 and proceed as you would to make any pie with top crust4 ,have nice fat oysters and put on a thick layer1 with plenty of lumps of butter2 salt and pepper1 and sprinkle over cracker crumbs4 ,put in the least bit of water1 and cover with crust4 ,bake1 and serve with turkey4 ,,oyster ,,pie4 ,,mrs4 ,,emma ,,ogier4 ,for crust make a dough as for baking powder biscuit4 ,take one quart of oysters2 remove a half dozen good-sized ones into a saucepan2 put the rest into bottom of your baking dish4 ,add four spoons of milk2 salt to taste1 and dot closely with small lumps of butter4 ,over this put your crust1 about as thick as for chicken pie1 and place in oven to bake until crust is well done4 ,take the oyster left1 add one-half cup water1 some butter1 salt and pepper2 let this come to a boil2 thicken with flour and milk1 and serve as gravy with the pie4 ,,fried ,,oysters4 ,,mrs4 ,h4 ,t4 ,,van ,,fleet4 ,place ,new ,york counts in a colander to drain for a few minutes4 ,with a fork remove them separately to a dry towel4 ,place another towel over them1 allowing them to remain until all moisture is absorbed4 ,have ready the beaten yolks of three eggs and a quantity of rolled cracker1 salted and peppered4 ,dip each oyster separately1 first into egg1 then into cracker4 ,when all have been thus dipped1 have ready a hot spider1 into which drop four heaping tablespoons of butter4 ,when butter is melted1 place in the oysters1 one by one2 fry a light brown1 then turn4 ,serve very hot4 ,,pigs ,,in ,,blanket4 ,,fred4 ,,linsley4 ,take extra select oysters and very thin slices of nice bacon4 ,season the oysters with a little salt and pepper4 ,roll each oyster in a slice of bacon2 pin together with a toothpick2 roast over hot coals1 either laid on a broiler1 or fasten them on a meat fork and hold over the coals4 ,cook until the bacon is crisp and brown4 ,don't remove the toothpick4 ,serve hot4 ,,sour ,,fish4 ,,mrs4 ,w4 ,h4 ,,eckhart4 ,take a whole fish2 stew until tender in salt water2 take out1 lay on platter4 ,throw a handful of raisins in the salt water and a few whole cloves1 allspice1 stick cinnamon1 with vinegar enough to give a sour taste1 and a tablespoonful of sugar4 ,thicken with flour to the consistency of gravy2 pour over fish4 ,serve cold4 ,fish may be served with mayonnaise dressing1 cooked in same manner4 ,,salt ,,herring4 ,,mrs4 ,,judge ,b4 ,heat them on gridiron2 remove the skin and serve with pepper and melted butter4 ,,salmon ,,loaf4 ,,margaret ,,leonard4 ,one small can salmon1 four eggs beaten light1 four tablespoons melted butter--not hot--one half cup fine bread crumbs4 ,season with salt1 pepper1 and parsley4 ,chop fish fine1 then rub in butter till smooth4 ,beat crumbs into egg and season before putting with fish4 ,butter your mold and steam one hour4 ,,sauce ,,for ,,same4--,one cup of milk1 heated to a boil2 thicken with one tablespoon of corn starch and one tablespoon of butter1 beaten together4 ,put in the liquor from the salmon and one raw egg1 beaten light2 add a little pepper4 ,put the egg in last1 and carefully pour over loaf2 ,serve hot4 ,,sauce ,,for ,,fish4 ,stir in one cup of drawn butter1 the yolks of two eggs 7well beaten71 pepper and salt1 and a few sprigs of parsley4 ,let it boil4 ,pour over fish when ready to serve4 ,,sour ,,sauce ,,for ,,fish4 ,one-half cup butter1 with one-half cup vinegar2 let boil1 then add two mustardspoonfuls of prepared mustard1 a little salt1 and one egg1 beaten together4 ,make in the farina kettle4 ,stir while cooking4 ,,broiled ,,oysters4 ,place good-sized oysters on pie plates2 sprinkle well with flour1 small lumps of butter1 pepper and salt4 ,cover with strained liquor and a little cold water4 ,set in a warm oven fifteen or twenty minutes4 ,nice to serve with turkey4 ,,oven ,,fried ,,fish4 ,,mrs4 ,,jane ,e4 ,,wallace4 ,open and clean fish 7white or bass74 ,have fish pan spread thick with butter1 and lay fish in4 ,season with salt4 ,over this pour two well-beaten eggs1 and dredge with flour4 ,bake three-quarters of an hour1 and baste with butter and water4 ,garnish fish plate with parsley4 ,,escaloped ,,salmon4 ,,carrie ,p4 ,,wallace4 ,pick bones and skin out of one can of salmon1 and mince fine4 ,use as much rolled cracker as you have salmon1 a little salt1 and cup of cream4 ,fill sea shells with this mixture1 placing a small piece of butter on top of each shell4 ,bake twenty minutes and serve in the shells4 ,,fowl ,,and ,,game4 ,and then to breakfast with what appetite you have4 --,,shakespeare4 ,,accompaniments ,,for ,,fowls4 ,with boiled fowls1 bread sauce1 onion sauce1 lemon sauce1 cranberry sauce1 jellies1 and cream sauce4 ,with roast turkey1 cranberry sauce1 currant jelly4 ,with boiled turkey1 oyster sauce4 ,with wild ducks1 cucumber sauce1 currant jelly1 or cranberry sauce4 ,with roast goose or venison1 grape jelly1 or cranberry sauce4 ,a ,,good ,,way ,,to ,,cook ,,chicken4 ,,mrs4 ,r4 ,h4 ,,johnson4 ,fricassee your chicken1 taking care to brown the skin nicely2 season to taste4 ,when done set by to cool2 then remove all the bones2 put back into the liquor in which it was cooked2 chop fine1 leaving in all the oil of the fowl4 ,if not enough of the oil1 add a piece of butter2 then pack closely in a dish as you wish it to go to the table4 ,,drop ,,dumplings ,,for ,,veal ,,or ,,chicken4 ,,mrs4 ,r4 ,h4 ,,johnson4 ,one full pint of sifted flour1 two even teaspoonfuls of yeast powder1 and a little salt4 ,wet this with enough milk or water to drop from spoon in a ball2 remove your meat or chicken2 drop in the balls of dough2 cook five minutes in the liquor2 place around the edge of platter1 with the chicken or meat in center2 season the liquor and pour over it4 ,,jellied ,,chicken4 ,,mrs4 ,r4 ,h4 ,j4 ,boil the fowl until the meat will slip easily from the bones2 reduce the water to one pint4 ,pick the meat from the bones in good-sized pieces2 leave out all the fat and gristle1 and place in a wet mold4 ,skim all the fat from the liquor2 add one-half box of gelatine1 a little butter1 pepper and salt4 ,when the gelatine is dissolved1 pour all over the chicken while hot4 ,season well4 ,serve cold1 cut in slices4 ,,fried ,,chicken4 ,,mrs4 ,j4 ,,ed4 ,,thomas4 ,kill the fowls the night before2 clean1 cut and set on ice until needed the next day4 ,flour and sprinkle with salt and pepper2 pour boiling water over it1 and stew three-quarters of an hour4 ,add sufficient butter to fry a light brown4 ,,chicken ,,pie4 ,take a pair of young1 tender chickens and cut them into neat joints4 ,lay them in a deep pudding-dish1 arranging them so that the pile shall be higher in the middle than at the sides4 ,reserve the pinions of the wings1 the necks1 and the feet1 scalding the latter and scraping off the skin4 ,make small forcemeat balls of fine bread crumbs seasoned with pepper1 salt1 parsley1 a suspicion of grated lemon peel1 and a raw egg4 ,make this into little balls with the hands1 and lay them here and there in the pie4 ,pour in a cupful of cold water1 cover the pie with a good crust1 making a couple of cuts in the middle of this1 and bake in a steady oven for an hour and a quarter4 ,lay a paper over the pie if it should brown too quickly4 ,soak a tablespoonful of gelatine for an hour in enough cold water to cover it4 ,make a gravy of the wings1 feet1 and necks of the fowls1 seasoning it highly2 dissolve the gelatine in this1 and when the pie is done pour this gravy into it through a small funnel inserted in the opening in the top4 ,the pie should not be cut until it is cold4 ,this is nice for picnics4 ,,chicken ,,pie4 ,,mrs4 ,m4 ,a4 ,,moorhead4 ,stew the chicken until tender4 ,line a pan with crust made as you would baking powder biscuit4 ,alternate a layer of chicken and pieces of the crust until the pan is filled2 add a little salt and pepper to each layer2 fill with the broth in which the chicken was cooked2 bake until the crust is done4 ,if you bake the bottom crust before filling1 it will only be necessary to bake until the top crust is done4 ,a layer of stewed chicken and a layer of oysters make a delicious pie4 ,use the same crust4 ,,drop ,,dumplings ,,for ,,stewed ,,chicken4 ,,mrs4 ,w4 ,h4 ,,eckhart4 ,stew chicken and make a rich gravy with milk or cream4 ,pour off a part into a separate vessel and thin with water2 let it boil1 then drop in dumplings made with this proportion3 ,one quart flour1 a little salt1 one egg1 two teaspoonfuls baking powder1 and milk to make a stiff batter4 ,stir1 and drop from spoon into boiling gravy4 ,cover1 and let boil gently for five minutes4 ,try them with a fork4 ,they must be perfectly dry inside when done4 ,serve with the chicken4 ,,chicken ,,on ,,biscuit4 ,,mrs4 ,h4 ,t4 ,,van ,,fleet4 ,have prepared for cooking a nice fat fowl about a year old2 season with pepper and salt1 and boil two hours1 or until very tender4 ,when done there should be a quart of broth4 ,if there is not that quantity1 boiling water should be added4 ,beat together very smoothly two heaping tablespoonfuls of flour with the yolk of one egg and one-third pint of cold water2 add this to broth1 stirring briskly all the time2 add one tablespoonful of butter4 ,have ready a pan of hot biscuit2 break them open and lay halves on platter1 crust down2 pour chicken and gravy over biscuit1 and serve immediately 4 ,,roast ,,turkey4 ,,mrs4 ,j4 ,f4 ,,mc ,,neal4 ,prepare the dressing as follows3 ,three coffeecups of bread crumbs1 made very fine2 one teaspoonful salt1 half teaspoonful pepper1 one tablespoonful powdered sage1 one teacup melted butter1 one egg2 mix all together thoroughly4 ,with this dressing stuff the body and breast1 and sew with a strong thread4 ,take two tablespoonfuls of melted butter1 two of flour2 mix to a paste4 ,rub the turkey with salt and pepper2 then spread the paste over the entire fowl1 with a few thin slices of sweet bacon4 ,roll the fowl loosely in a piece of clean linen or muslin2 tie it up2 put it in the oven1 and baste every fifteen minutes till done4 ,remove cloth a few moments before taking turkey from oven4 ,a young turkey requires about two hours2 an old one three or four hours4 ,this can be tested with fork4 ,thicken the drippings with two tablespoonfuls of browned flour1 mixed with one cup sweet cream4 ,,oyster ,,sauce ,,to ,,be ,,used ,,with ,,the ,,turkey4--,take one quart of oysters2 put them into stew pan2 add half cup butter2 pepper and salt to taste2 cover closely2 let come to a boil1 and serve with the turkey and dressing4 ,,turkey ,,and ,,dressing4 ,,mrs4 ,u4 ,f4 ,,seffner4 ,a good-sized turkey should be baked two and one-half or three hours1 very slowly at first4 ,turkey one year old is considered best4 ,see that it is well cleaned and washed4 ,salt and pepper it inside4 ,take one and a half loaves of stale bread 7bakers preferred7 and crumble fine4 ,put into frying pan a lump of butter the size of an egg2 cut into this one white onion2 cook a few moments1 but do not brown4 ,stir into this the bread1 with one teaspoon of salt and one of pepper2 let it heat thoroughly2 fill the turkey2 put in roaster2 salt and pepper the outside2 dredge with flour and pour over one cup water4 ,,boned ,,turkey4 ,,mrs4 ,r4 ,h4 ,j4 ,boil a turkey in as little water as possible until the bones can be easily separated from the meat2 remove all the skin2 slice1 mixing together the light and dark parts2 season with salt and pepper4 ,take the liquor in which the fowl was boiled1 having kept it warm2 pour it on the meat2 mix well2 shape it like a loaf of bread2 wrap in a cloth and press with a heavy weight for a few hours4 ,cut in thin slices when served4 ,,roast ,,ducks ,,and ,,geese4 ,use any filling you prefer2 season with sage and onion1 chopped fine2 ,salt and pepper4 7,you can use this seasoning with mashed potatoes for a stuffing74 ,young ducks should roast from twenty-five to thirty minutes2 full grown ones for two hours4 ,baste frequently4 ,serve with currant jelly1 apple sauce and green peas4 ,if the fowls are old parboil before roasting4 ,,apple ,,stuffing4 ,,mrs4 ,w4 ,h4 ,,eckhart4 ,take one-half pint of apple sauce 7unsweetened72 add one half cup or more of bread crumbs1 some powdered sage1 a little chopped onion1 and season with cayenne pepper4 ,delicious for roast geese1 ducks1 etc4 ,,chestnut ,,dressing4 ,,mrs4 ,w4 ,h4 ,,eckhart4 ,boil the chestnuts and shell them2 blanch them1 and boil until soft2 mix with bread crumbs and sweet cream2 salt and pepper2 one cup raisins4 ,excellent dressing for turkey4 ,,plain ,,stuffing4 ,take stale bread2 cut off the crust2 rub very fine1 and pour over it as much melted butter as will make it crumble in your hand4 ,salt and pepper to taste4 ,to this you can add one good-sized onion 7chopped fine71 a cup of raisins1 or a little sage4 ,,oyster ,,dressing4 ,make dressing same as above plain stuffing2 add one egg and one-half can drained oysters4 ,strain the oyster liquor and use for basting the fowl4 ,a ,,good ,,sauce ,,for ,,birds ,,or ,,venison4 ,chop an onion fine1 and boil it in milk2 when done1 add the gravy from the game1 and thicken with pounded cracker4 ,,potted ,,pigeons ,,or ,,birds4 ,pick1 soak1 and boil the birds with the same care as for roasting4 ,make a crust as for chicken pie2 lay the birds in whole1 and season with pepper1 salt1 bits of butter1 and a little sweet marjoram2 flour them thickly2 then strain the water in which they were boiled1 and fill up the vessel two-thirds full with it2 cover with the crust2 cut hole in the center4 ,bake one hour and a half4 ,,pigeons ,,and ,,partridges4 ,these may be boiled or roasted the same as chickens1 only cover the breasts with thin slices of bacon2 when nearly done1 remove the bacon1 dredge with flour1 and baste with butter4 ,they will cook in half an hour4 ,,rabbits4 ,,mrs4 ,,eckhart4 ,rabbits1 which are best in mid-winter1 may be fricasseed1 like chicken1 in white or brown sauce4 ,rabbit pie is made like chicken pie4 ,to roast a rabbit1 stuff with a dressing made of bread crumbs1 chopped salt pork1 thyme1 onion1 pepper and salt2 sew up2 rub over with a little butter1 or pin on a few slices of salt pork2 add a little water1 and baste often4 ,rabbits may be fried as you would steak1 and served with a sour sauce made like a brown flour gravy1 with half a cup of vinegar added2 pour over the fried rabbit1 and serve it with mashed potatoes4 ,,meats4 ,what say you to a piece of beef and mustard8 --,,shakespeare4 ,,accompaniments4 ,,mrs4 ,,dell ,,de ,,wolfe4 ,with roast beef1 tomato sauce1 grated horseradish1 mustard1 cranberry sauce1 pickles4 ,with roast pork1 apple sauce and cranberry sauce4 ,with roast veal1 tomato sauce1 mushroom sauce1 onion sauce1 or lemon sauce4 ,with roast mutton1 currant jelly1 caper sauce1 bread sauce1 onion sauce4 ,with roast lamb1 mint sauce1 green peas4 ,,to ,,boil ,,meats4 ,for all meats allow from fifteen to twenty minutes for each pound4 ,skim well4 ,all fresh meats are to be put into boiling water to cook2 salt meats into cold water4 ,keep the water constantly boiling1 otherwise the meat will absorb the water4 ,be sure to add boiling water if more is needed4 ,the more gently meat boils the more tender it will be4 ,,to ,,broil ,,meats4 ,in broiling all meats1 you must remember that the surface should not be cut or broken any more than is absolutely necessary2 that the meat should be exposed to a clear1 quick fire1 close enough to sear the surface without burning1 in order to confine all its juices2 if it is approached slowly to a poor fire1 or seasoned before it is cooked1 it will be comparatively dry and tasteless1 as both of these processes are useful only to extract and waste those precious juices which contain nearly all the nourishing properties of the meat4 ,,beefsteak4 ,,mr4 ,,george ,b4 ,,christian4 ,the chief secret in preparing the family steak lies in selection4 ,like cooking the hare1 you must first catch it4 ,choose a thick cut from the sirloin of a mature1 well fatted beeve1 avoiding any having dark yellow fat4 ,detach a portion of the narrow end and trim off any adhering inner skin4 ,place the steak upon a hot spider1 and quickly turn it4 ,do this frequently and rapidly until it is thoroughly seared1 without burning4 ,it may now be cooked to any degree without releasing the juices4 ,serve upon a hot platter4 ,pour over a scant dressing of melted butter4 ,season4 ,whosoever partakes will never become a vegetarian4 ,,stuffed ,,beefsteak4 ,e4 ,h4 ,w4 ,take a flank or round steak and pound well2 sprinkle with pepper and salt4 ,make a plain dressing2 spread it on the steak2 roll it up2 tie closely1 and put in a skillet with a little water and a lump of butter the size of an egg2 cover closely and let it boil slowly one hour2 then let it brown in skillet1 basting frequently4 ,when done1 dredge a little flour into the gravy1 and pour over the meat4 ,,to ,,fry ,,steak4 ,,mrs4 ,h4 ,t4 ,,van ,,fleet4 ,have a nice tenderloin or porterhouse steak1 one inch and half in thickness1 well hacked4 ,over this sprinkle salt1 pepper1 and a little flour4 ,have ready a very hot spider4 ,into this drop plenty of good1 sweet butter 7a quarter of a pound is not too much72 when thoroughly melted1 lay in the meat2 turn frequently4 ,while cooking1 make many openings in the steak to allow the butter to pass through4 ,when done1 place on a hot platter and serve immediately4 ,,beefsteak ,,and ,,onions4 ,,mrs4 ,h4 ,t4 ,,van ,,fleet4 ,have a steak well hacked2 over this sprinkle pepper1 salt1 and a little flour4 ,into a very hot spider drop one teaspoonful of lard2 when melted1 lay in steak2 pour over this two tablespoons boiling water1 and cover steak with four good-sized onions1 sliced very thin4 ,cover quickly and cook five minutes2 then turn all over together1 and cook five minutes longer4 ,care should be taken that the onions do not turn4 ,take up on hot platter2 place onions on top of meat1 and serve immediately4 ,,beefsteak ,,and ,,mushrooms4 ,,caleb ,h4 ,,norris4 ,put the steak on to fry1 with a little butter4 ,at the same time put the mushrooms on in a different skillet1 with the water from the can and one-half cup extra2 season with pepper and salt1 and thicken with a tablespoonful of flour4 ,take the steak out1 leaving the gravy1 into which put the mushrooms1 cook for a few minutes1 and pour all over the steak4 ,,beef ,,loaf4 ,,mrs4 ,j4 ,j4 ,,sloan4 ,take three and one-half pounds of lean beef 7raw71 chopped2 six crackers1 rolled fine2 three well-beaten eggs1 four tablespoonfuls of cream1 butter the size of an egg2 salt and pepper to taste2 mix all together and make into a loaf4 ,bake one and one-half hours4 ,serve cold in thin slices4 ,,beef ,a ,,la ,,mode4 ,,alice ,,turney ,,thompson4 ,take a round of beef1 four or five inches thick1 and for a piece weighing five pounds soak a pound of white bread in cold water until soft2 turn off the water2 mash the bread fine2 then add a piece of butter the size of an egg1 half a teaspoonful each of salt1 pepper1 and ground cloves1 about half a nutmeg1 two eggs1 a tablespoonful of flour1 and a quarter of a pound of fresh pork1 chopped very fine4 ,gash the beef on both sides and fill with half the dressing4 ,place in a baking pan1 with luke-warm water enough to cover it2 cover the pan and put into the oven to bake gently two hours2 then cover the top with the rest of the dressing1 and put it back for another hour and let it brown well4 ,on dishing up the meat1 if the gravy is not thick enough1 stir in a little flour1 and add a little butter4 ,it is a favorite meat1 eaten cold for suppers and luncheons4 ,when thus used1 remove the gravy4 ,,fried ,,liver4 ,always use calf's liver1 cut in slices4 ,pour boiling water over1 and let it stand fifteen minutes4 ,fry some slices of breakfast bacon2 take out the bacon2 roll the liver in either flour or corn meal1 and fry a delicate brown2 sprinkle with salt and pepper4 ,serve with gravy if you like4 ,,potato ,,and ,,meat ,,pie4 ,take mashed potatoes1 seasoned with salt1 pepper1 and butter2 line a baking dish with it2 lay upon this slices of cold meat 7any kind71 with a little pepper1 salt1 catsup1 and gravy2 then another layer of potatoes1 another of meat1 and so forth till pan is filled1 having the last a cover of potatoes4 ,bake until thoroughly warmed4 ,serve in the dish in which it is cooked4 ,,cold ,,meat ,,turnovers4 ,,mrs4 ,a4 ,b4 ,roll out dough very thin2 put in it1 like a turnover1 cold meat1 chopped fine1 and seasoned with pepper1 salt1 catsup1 and sweet herbs4 ,make into small turnovers1 and fry in lard until the dough is well cooked4 ,,veal ,,cutlets4 ,,mrs4 ,u4 ,f4 ,,seffner4 ,fry a few slices of breakfast bacon4 ,dip the cutlets in a beaten egg2 roll in corn meal or cracker crumbs2 salt and pepper2 put in skillet with the fat from bacon2 fry slowly until a nice brown4 ,,veal ,,loaf4 ,,mrs4 ,,gertrude ,,douglas ,,weeks4 ,three pounds of veal or beef1 chopped fine2 three eggs1 beaten with three tablespoons of milk1 butter the size of an egg1 one cup of powdered crackers1 one teaspoon of black pepper2 one tablespoon of salt2 mix well together2 form into a loaf1 and bake two and one-half hours4 ,baste with butter and water while baking4 ,,veal ,,stew4 ,cut four pounds of veal into strips three or four inches long and about one inch thick4 ,peel twelve large potatoes2 cut them into slices one inch thick4 ,put a layer of veal in the bottom of the kettle1 and sprinkle salt and a very little pepper over it2 then put a layer of potatoes2 then a layer of veal1 seasoned as before1 and so on until all the veal is used4 ,over the last layer of veal put a layer of salt pork1 cut in slices2 cover with potatoes2 pour in water until it rises an inch over the whole2 cover close2 heat fifteen minutes2 simmer one hour4 ,,dressing ,,for ,,roast ,,of ,,veal4 ,,mrs4 ,e4 ,,fairfield4 ,two cups of stale bread crumbs1 one tablespoonful melted butter2 pepper and salt to taste2 make into a soft paste with cream1 and lay over top of roast to brown for about one-half hour before roast is done4 ,,veal ,,and ,,ham ,,sandwich4 ,,mary ,w4 ,,whitmarsh4 ,boil six pounds each of ham and veal4 ,save the water from boiling the veal1 and to it add half a box of gelatine1 dissolved in a little cold water4 ,when the meat is cold1 run through a sausage grinder1 and with the meats mix the gelatinous water4 ,season the veal with salt1 pepper1 and sweet marjoram4 ,put a little red pepper in the ham4 ,make alternate layers of ham and veal1 using a potato masher to pound it down smooth4 ,set in cold place4 ,it is better to make it the day before using4 ,,pot ,,roast4 ,,mrs4 ,,belinda ,,martin4 ,use any kind of meat2 put into an iron pot a tablespoonful of meat fryings or butter2 let it brown2 wash off the roast1 and put into the pot4 ,after it begins to fry1 pour in enough water to half cover the meat2 season with pepper and salt2 cover1 and stew slowly4 ,as the meat begins to fry1 add more water2 turn it often1 and cook about three hours4 ,a half hour before serving1 add either ,irish or sweet potatoes1 or turnips2 let brown with the meat4 ,,to ,,roast ,,pork4 ,take a leg of pork1 and wash clean2 cut the skin in squares4 ,make a dressing of bread crumbs1 sage1 onions1 pepper and salt2 moisten it with the yolk of an egg4 ,put this under the skin of the knuckle1 and sprinkle a little powdered sage into the rind where it is cut4 ,eight pounds will require about three hours to roast4 ,shoulder1 loin1 or spare ribs may be roasted in the same manner4 ,,scrapple4 ,,mrs4 ,,edward ,e4 ,,powers4 ,two pounds pork1 two pounds liver1 two pounds beef1 a small heart2 boil all until thoroughly cooked2 take up and chop while warm2 put back into broth 7altogether you will have two and one-half or three gallons72 then make quite thick with corn meal4 ,cook one-half hour4 ,put in pans to mold4 ,season meat while cooking with salt1 pepper1 and sage4 ,,spiced ,,meat4 ,,mrs4 ,,ira ,,uhler4 ,take five pounds of beef from the shoulder and cover with cold water2 boil until very tender2 chop fine and season with salt and pepper4 ,slice four or five hard boiled eggs4 ,alternate layers of meat and eggs1 having a layer of meat on the top4 ,put an ounce of gelatine and a few cloves into the liquor in which the meat has been boiled2 boil this down to one pint2 strain it over the meat1 which must be pressed down with a plate4 ,set in a cool place4 ,slice cold for serving4 ,,batter ,,pudding ,,with ,,beef ,,roast4 ,,mrs4 ,c4 ,h4 ,,norris4 ,put roast in oven1 and cook within an hour of being done2 then place a couple of sticks across the pan and rest your roast upon them4 ,make a batter according to the following rule1 and pour it right into the gravy in which the roast has been resting1 cook an hour and serve3 ,four eggs1 tablespoon of sugar1 one quart of milk1 six tablespoons of flour1 and a piece of butter the size of a walnut4 ,,boned ,,shoulder ,,of ,,mutton4 ,have the bone carefully removed from a rather lean shoulder of mutton1 and fill the orifice thus left with a good forcemeat4 ,to make this1 chop fine half a pound of lean veal and quarter of a pound of ham and add to these a small cup of fine bread crumbs4 ,season with a quarter-teaspoonful each of ground mace1 cloves1 and allspice1 and a saltspoonful of black pepper4 ,stir in a raw egg to bind the mixture together4 ,when the forcemeat has been put into the hole in the shoulder1 cover the mutton with a cloth that will close the mouth of the opening1 and lay the meat in a pot with the bone from the shoulder1 a peeled and sliced onion1 carrot and turnip1 a little parsley and celery1 and a bay leaf2 ,pour in enough cold water to cover the mutton entirely1 stir in a heaping tablespoonful of salt1 and let the water come gradually to a boil and simmer until the mutton has cooked twenty minutes to the pound4 ,let it cool in the broth2 take it out2 lay it under a weight until cold1 and serve4 ,this is also very good hot4 ,the liquor makes excellent soup4 ,,to ,,fry ,,ham4 ,first1 parboil it and drain well2 then fry a light brown4 ,make a gravy with milk1 a little flour1 and a teaspoonful of sugar2 pour over the ham4 ,,ham ,,toast4 ,,mrs4 ,e4 ,,seffner4 ,chop lean ham 7the refuse bits72 put in a pan with a lump of butter the size of an egg1 a little pepper1 and two beaten eggs4 ,when well warmed1 spread on hot buttered toast4 ,,boiled ,,ham4 ,the best ham to select is one weighing from eight to ten pounds4 ,take one that is not too fat1 to save waste4 ,wash it carefully before you put it on to boil1 removing rust or mold with a small1 stiff scrubbing brush4 ,lay it in a large boiler1 and pour over it enough cold water to cover it4 ,to this add a bay leaf1 half a dozen cloves1 a couple of blades of mace1 a teaspoonful of sugar1 and1 if you can get it1 a good handful of fresh1 sweet hay4 ,let the water heat very gradually1 not reaching the boil under two hours4 ,it should never boil hard1 but simmer gently until the ham has cooked fifteen minutes to every pound4 ,it must cool in the liquor1 and the skin should not be removed until the meat is entirely cold1 taking care not to break or tear the fat4 ,brush over the ham with beaten egg1 strew it thickly with very fine bread crumbs1 and brown in a quick oven4 ,arrange a frill of paper around the bone of the shank1 and surround the ham with water-cress1 or garnish the dish with parsley4 ,,tongue4 ,wash the tongue carefully1 and let it lie in cold water for several hours before cooking--over night1 if possible4 ,lay it in a kettle of cold water when it is to be cooked2 bring the water to a boil slowly1 and let it simmer until the tongue is so tender that you can pierce it with a fork4 ,a large tongue should be over the fire about four hours4 ,when it has cooled in the liquor in which it was boiled1 remove the skin with great care1 beginning at the tip1 and stripping it back4 ,trim away the gristle and fat from the root of the tongue before serving it4 ,serve with drawn butter or lemon sauce4 ,,forcemeat ,,balls4 ,,mrs4 ,,judge ,,bennett4 ,chop cold veal fine with one-fourth as much salt pork4 ,season with salt1 pepper1 and sweet herbs4 ,make into balls2 fry them brown4 ,eat this way1 or drop into soup4 ,,veal ,,loaf4 ,,mrs4 ,u4 ,f4 ,,seffner4 ,three pounds of lean veal chopped with one pound of raw salt pork2 three eggs1 one pint of rolled cracker2 one tablespoon of salt1 one tablespoon of pepper1 one tablespoon of butter1 a little sage2 mix all together2 make into a loaf4 ,put one-half pint of water in roaster2 put in the loaf2 sprinkle fine cracker crumbs over it1 and some small lumps of butter2 bake slowly one hour2 if baked in open pan1 baste same as turkey4 ,,sweet ,,breads4 ,parboil them in salt water2 remove the skin and tough parts2 cut in pieces the size of a large oyster2 dip in beaten egg2 roll in cracker crumbs1 seasoned with salt and pepper2 fry in hot butter1 or drop in hot lard1 as you would doughnuts4 ,,sweet ,,breads ,,with ,,peas4 ,,mrs4 ,e4 ,s4 ,parboil the sweet breads2 cut in small squares2 add to them a coffee cup of cream1 pepper1 salt1 and a tablespoon of butter4 ,cook the peas tender1 and add them to the sweet breads4 ,moisten a tablespoonful of flour with a little milk2 add1 and boil up once or twice just before serving4 ,a ,,pickle ,,for ,,beef1 ,,pork1 ,,tongue1 ,,or ,,hung ,,beef4 ,,mrs4 ,,judge ,,bennett4 ,mix in four gallons of water a pound and a half of sugar or molasses1 and two ounces of saltpetre4 ,if it is to last a month or two1 use six pounds of salt4 ,if you wish to keep it through the summer1 use nine pounds of salt4 ,boil all together2 skim and let cool4 ,put meat in the vessel in which it is to stand2 pour the pickle over the meat until it is covered4 ,once in two months1 boil and skim the pickle and throw in two or three ounces of sugar1 and one-half pound of salt4 ,in very hot weather rub meat well with salt2 let it stand a few hours before putting into the brine4 ,this draws the blood out4 ,,to ,,cure ,,beef4 ,,mrs4 ,s4 ,a4 ,,powers4 ,,for ,,fifty ,,pounds4--,saltpetre1 one ounce2 sugar1 one and three-fourths pounds2 coarse salt1 three and one-half pounds2 water1 two gallons2 boil together2 let cool2 pour over meat4 ,keep the meat under the brine4 ,,vegetables4 ,cheerful cooks make every dish a feast4 --,,massinger4 ,always have the water boiling when you put your vegetables in1 and keep it constantly boiling until they are done4 ,cook each kind by itself when convenient4 ,all vegetables should be well seasoned4 ,,beets4 ,boil the beets in salted water until tender4 ,when cold1 skin2 cut in thin slices1 and dress with white pepper1 salt1 oil1 or butter1 and vinegar2 or pour over them a ,french dressing1 and toss with a silver fork until every piece is coated with the dressing4 ,,string ,,beans1 ,,with ,,acid ,,dressing4 ,,mrs4 ,w4 ,h4 ,,eckhart4 ,cook wax beans in salted water with a little salt pork4 ,when the beans are tender1 take out and drain4 ,let a few bits of breakfast bacon brown in a skillet1 then put in a half pint of good vinegar and a spoonful of sugar 7omit the sugar if you prefer the pure acid72 let boil2 add an onion1 sliced fine2 pour over the beans1 and mix well before serving4 ,,baked ,,beans4 ,,mrs4 ,s4 ,a4 ,,powers4 ,pick over and wash well one quart of small white beans2 soak over night4 ,in the morning1 pour off the water and cover with cold water4 ,after boiling one-half hour1 drain them1 and cover again with cold water4 ,boil until cooked1 but not broken4 ,put them in a baking dish4 ,in the center place one pound salt pork 7which has been parboiled and well gashed71 one tablespoonful of molasses1 one dash of cayenne pepper1 black pepper to taste1 and1 if necessary1 a little salt4 ,ordinarily the pork should salt the beans4 ,cover with part of the liquor in which the pork has been parboiled1 and bake three hours4 ,,cold ,,slaw1 ,,with ,,onion4 ,,mrs4 ,e4 ,slice cabbage fine on a slaw cutter4 ,to a dish of cabbage use one large onion1 also sliced fine4 ,mix with good vinegar2 salt1 pepper and sugar to taste4 ,,cabbage4 ,,mrs4 ,w4 ,h4 ,,eckhart4 ,,how ,,to ,,boil4--,cut a large head of cabbage into quarters2 then re-cut the quarters1 and wash well in cold water2 pour boiling water over it1 and cover about five minutes2 drain in colander1 and add one good-sized onion1 a pinch of cayenne pepper1 and enough meat broth to cover it2 boil until tender4 ,a brisket of beef is best for the broth4 ,,cabbage4 ,,miss ,,bertha ,,martin4 ,,scalloped4--,roll crackers as for oysters4 ,cut cabbage as for slaw4 ,put in your pan a layer of crackers1 then a layer of cabbage1 ,with salt1 pepper1 and lumps of butter1 until the pan is filled2 cover with sweet milk4 ,bake thirty or forty minutes4 ,,green ,,corn ,,patties4 ,,mrs4 ,g4 ,h4 ,,wright4 ,take twelve ears of green corn 7grated71 one teaspoon of salt1 and one teaspoon of pepper2 beat one egg into this1 with two tablespoons of flour4 ,drop into hot butter or lard4 ,,corn ,,oysters4 ,,mrs4 ,g4 ,h4 ,,wright4 ,to one quart of grated corn add three eggs1 beaten separately2 four crackers1 rolled fine2 salt and pepper to taste4 ,fry in butter or lard4 ,,corn ,,oysters4 ,,mrs4 ,j4 ,c4 ,,walters4 ,grate and chop one pint of young sweet corn2 add one egg1 well beaten2 one teacupful flour1 three tablespoonfuls cream1 one teaspoonful salt4 ,fry like oysters4 ,,potatoes ,,au ,,gratin4 ,,jenny ,e4 ,,wallace4 ,take one tablespoonful of butter1 and three tablespoonfuls of flour2 mix together on stove1 and add two cups milk4 ,chop fine cold boiled potatoes2 put in a baking dish2 pour the dressing over1 and add enough grated cheese to cover it2 bake about thirty minutes4 ,,potato ,,croquettes4 ,,mrs4 ,f4 ,w4 ,,thomas4 ,take one pint of mashed potatoes2 season with one tablespoonful of soft butter1 one-half saltspoon of white pepper1 one-half teaspoon of salt1 one-half teaspoon of celery salt1 a few drops of onion juice1 and some egg2 mix well till light2 rub through a strainer2 return to the fire and stir till the potato cleaves the dish4 ,when cool1 shape into balls1 then into cylinders2 roil in fine bread or cracker crumbs2 dip in beaten egg1 then in crumbs again1 and fry brown in hot fat4 ,,whipped ,,potatoes4 ,,mrs4 ,b4 ,b4 ,,clark4 ,instead of mashing in the ordinary way1 whip potatoes with a fork until light and dry2 then put in a little melted butter1 some milk1 and salt to taste1 whipping rapidly until creamy4 ,put as lightly and irregularly as you can in a hot dish4 ,,lyonnaise ,,potatoes4 ,for lyonnaise potatoes chop an onion fine2 fry it brown in a tablespoonful of butter2 add another tablespoonful to the iron spider after the frying1 and let the butter become very hot4 ,then cut six whole boiled potatoes into thick or half inch slices1 and lay them in the spider1 which should be ample enough to hold them without lapping over another4 ,let them fry brown on both sides1 tossing them occasionally to prevent them burning4 ,sprinkle a tablespoonful of parsley over them1 and serve at once4 ,they should be very hot when brought on the table4 ,,escaloped ,,potatoes4 ,,mrs4 ,o4 ,w4 ,,weeks4 ,pare and slice thin the potatoes2 put a layer in your pudding pan one-half inch deep2 sprinkle salt1 pepper1 and bits of butter over it2 then put another layer of potatoes1 and another sprinkle of salt1 pepper1 and butter1 until you have as many layers as you wish4 ,fill in with sweet cream or milk until you can just begin to see it4 ,sprinkle on top one cracker1 pulverized4 ,bake in hot oven from one-half to one hour4 ,,mashed ,,sweet ,,potatoes4 ,,mrs4 ,w4 ,h4 ,,eckhart4 ,pare and boil till done2 drain1 and mash smooth2 add milk or cream1 and salt2 beat like cake1 with a large spoon--the more they are beaten the better they become4 ,put in a baking dish2 smooth with a knife dipped in milk2 place a lump of butter in the center2 sprinkle with pepper1 and place in a hot oven for a few minutes4 ,,browned ,,sweet ,,potatoes4 ,,mrs4 ,,eckhart4 ,pare1 and cut in halves4 ,have in a skillet some hot fryings1 in which place potatoes2 pour in about one-half pint of water2 season with salt and pepper4 ,cook until tender4 ,remove the cover1 and let brown2 take out in dish2 throw a spoonful of sugar into skillet1 with a little flour and water2 let boil up once or twice1 and pour over the potatoes4 ,,sweet ,,potatoes1 ,,southern ,,fashion4 ,,mrs4 ,w4 ,e4 ,,thomas4 ,boil your potatoes until soft2 slice them1 and lay in a buttered pudding dish4 ,sprinkle each layer with light brown sugar2 and dot thickly with bits of butter4 ,over all pour enough water to cover well the bottom of your dish4 ,set in oven and bake half an hour or more1 thoroughly browning the top1 and cooking the sugar1 butter and water into a rich syrup4 ,some add1 also1 a dash of flour between the layers4 ,serve hot with your meat and other vegetables4 ,,dried ,,pumpkin4 ,,mrs4 ,j4 ,,edd ,,thomas4 ,stew pumpkin as for pie2 spread upon plates1 and dry in the oven carefully4 ,when you wish to make pie1 soak over night2 then proceed as you would with fresh pumpkin4 ,pumpkin prepared in this way will keep well until spring1 and pies are as good as when made with fresh pumpkin4 ,,stewed ,,rice4 ,,mrs4 ,,edward ,e4 ,,powers4 ,take one-half cup of rice2 wash it twice2 cover with water two inches above rice2 cook dry2 then cover with a cup or more of milk2 add butter the size of a walnut1 and salt to taste4 ,when cooked dry again1 serve hot with cream and sugar4 ,,new ,,england ,,succotash4 ,,mrs4 ,s4 ,a4 ,,powers4 ,take two quarts shelled ,lima beans 7green71 one dozen ears of corn 7cut off cob71 and one pound pickled pork4 ,cover pork with water1 and parboil it2 add beans cooked until they burst2 then add corn1 two tablespoonfuls sugar1 butter the size of a walnut1 and pepper to taste4 ,after corn is added1 watch carefully to keep from scorching4 ,,turnips4 ,m4 ,e4 ,,wright4 ,put one-half teacup of butter in your kettle1 and let it get hot2 then add one tablespoon sugar4 ,have your turnips sliced fine2 put them in your kettle and stir well2 add enough water to stew tender2 then sprinkle over them one tablespoon of flour and a little rich cream4 ,stir well1 and serve4 ,sweet potatoes are excellent cooked the same way4 ,,to ,,stew ,,turnip4 ,,mrs4 ,,eckhart4 ,pare1 halve1 and slice them on a slaw cutter2 boil in clear water4 ,when tender1 add a large lump of butter1 a teaspoonful of sugar1 and pepper and salt to taste4 ,stir in flour and cream to thicken like peas4 ,serve in sauce dishes4 ,,tomato ,,macaroni4 ,,exchange4 ,break macaroni in pieces three inches long and boil until tender4 ,butter a deep dish1 and place a layer of pared and sliced tomatoes on the bottom 7if canned1 use them just as they come from the can72 add a layer of the stewed macaroni1 and season with salt1 pepper1 and bits of butter2 add another layer of tomato1 and so on until the dish is as full as desired4 ,place a layer of cracker crumbs on top1 with bits of butter4 ,bake about thirty minutes1 or until well browned4 ,,eggs4 ,humpty ,dumpty sat on the wall4 ,humpty ,dumpty had a great fall4 ,all the kings horses and all the kings men ,could not set ,humpty ,dumpty back again4 --,,mother ,,goose4 ,try the freshness of eggs by putting them into cold water2 those that sink the soonest are the freshest4 ,never attempt to boil an egg without watching the timepiece4 ,put the eggs in boiling water4 ,in three minutes eggs will boil soft2 in four minutes the white part will be cooked2 in ten minutes they will be hard enough for salad4 ,,how ,,to ,,preserve4 ,,mrs4 ,m4 ,,uhler4 ,to each pailful of water add two pints of fresh slaked lime and one pint of common salt2 mix well4 ,fill your barrel half full with this fluid1 put your eggs down in it any time after ,june1 and they will keep two years if desired4 ,,soft ,,boiled ,,eggs4 ,,mrs4 ,w4 ,e4 ,,thomas4 ,put eggs in a bowl or pan2 pour boiling water over them until they are well covered2 let stand ten minutes2 pour off water1 and again cover with boiling water4 ,if you like them quite soft1 eat immediately after pouring on second water2 if you like them harder1 leave them in longer4 ,this method makes the white more jelly-like and digestible4 ,,french ,,omelette4 ,,gertrude ,,douglas ,,weeks4 ,take eight eggs1 well beaten separately2 add to the yolks eight tablespoonfuls of sweet milk1 one tablespoonful of flour1 one teaspoonful of good baking powder1 salt and pepper2 beat well together1 and then stir in lightly at the last the beaten whites4 ,have ready a skillet with melted butter1 smoking hot1 and pour in mixture4 ,let cook on bottom2 then put in oven from five to ten minutes4 ,serve at once4 ,,omelette4 ,,mrs4 ,h4 ,t4 ,,van ,,fleet4 ,to the well beaten yolks of five eggs add two teaspoonfuls of corn starch1 and a little salt dissolved in one-half cup of milk4 ,beat whites to a stiff froth1 and stir lightly into mixture4 ,have ready a hot buttered spider1 into which turn the whole1 and bake to a light brown in a quick oven4 ,,plain ,,omelette4 ,,mrs4 ,c4 ,h4 ,,williams4 ,stir into the well beaten yolks of four eggs one-half tablespoonful of melted butter1 a little salt1 one tablespoonful of flour mixed smooth in one cup of milk2 beat together well1 and then stir in lightly the whites1 beaten stiff2 pour into buttered skillet2 cook on top stove for ten minutes1 and then place in oven to brown4 ,,egg ,,for ,,an ,,invalid4 ,put two tablespoonfuls of boiling water in a sauce pan on the stove2 break a fresh egg into it2 stir briskly until the egg is slightly set1 but not at all stiff2 season with salt1 and a little pepper4 ,serve at once on a thin slice of buttered toast4 ,,sardelled ,,eggs4 ,,jennie ,,martin ,,hershberger1 ,,tiffin1 ,,ohio4 ,boil some eggs hard2 remote shells1 and cut the eggs oblong2 take out yolks1 and cream1 or mash fine4 ,then take sardells1 and remove the backbone2 mash fine1 and mix with the yolks of eggs and a little red pepper1 and fill the whites of eggs with the mixture4 ,they are fine for an appetizer4 ,sardells are a small fish from three to four inches long1 and come in small kegs1 like mackerel4 ,,stuffed ,,eggs4 ,boil eggs for twenty minutes2 then drop in cold water4 ,remove the shells1 and cut lengthwise4 ,remove the yolks1 and cream them with a good salad dressing4 ,mix with chopped ham1 or chicken1 or any cold meat1 if you choose4 ,make mixture into balls1 and fill in the hollows of your whites4 ,if you have not the salad dressing mix the yolks from six eggs with a teaspoonful of melted butter1 a dash of cayenne pepper1 a little prepared mustard1 salt1 vinegar and sugar to taste4 ,,salads ,,and ,,salad ,,dressing4 ,to make a perfect salad1 there should be a spendthrift for oil1 a miser for vinegar1 a wise man for salt1 and a madcap to stir the ingredients up1 and mix them well together4 -- ,,spanish ,,proverb ,it is said that ,any fool can make a salad1 but all salads are not made by fools4 ,mixing comes by intuition1 and the successful cooks use the ingredients1 judgment1 and their own tastes1 rather than the recipe4 ,any number of salads and fillings for sandwiches for home use1 teas or receptions1 can be made at little cost and trouble1 by using the following simple recipe for dressing4 ,the secret of success of the dressing lies in the mixing of the ingredients3 ,powder the cold yolks of four hard boiled eggs2 then stir in one tablespoon even full of common mustard1 one-half teaspoonful of salt1 and two heaping tablespoonfuls of pulverized sugar4 ,when mixed thoroughly1 add three tablespoonfuls of good table oil1 and stir rapidly for three minutes2 then add six tablespoonfuls of good1 sharp vinegar1 and stir for five minutes4 ,now you will have dressing sufficient for a dozen or fifteen plates of salad1 and one that will keep in a cool place for weeks4 ,,lettuce ,,salad4 ,add to the above dressing just before serving1 one pound of crisp lettuce1 cut in one-half inch squares1 or sliced fine4 ,garnish the dish or dishes with the white of the egg1 chopped fine1 to which add the thin slices of two or three small radishes4 ,,lobster ,,salad4 ,take one pound of fresh or canned lobster1 two small onions1 one fourth of a lemon 7with rind71 two bunches of celery1 or a like amount of crisp cabbage2 chop fine1 and thoroughly mix with the dressing4 ,serve on a lettuce leaf in individual dishes2 garnish with the white of the eggs1 chopped fine4 ,veal1 chicken1 terrapin1 salmon1 little-neck clams1 scollops1 etc41 can be utilized by the judicious cook in connection with the dressing4 ,,sandwich ,,filling4 ,take ham1 veal1 chicken1 sardines1 etc41 with the white of the eggs1 chopped exceedingly fine1 and mixed with sufficient of the dressing to make a paste the consistency of butter2 spread this on thin slices of bread1 cut in irregular shapes1 and you have most delicious sandwiches4 ,dedicated to the ,committee1 by ,yours respectfully1 ,h4 ,m4 ,,stowe4 ,,chicken ,,salad4 ,,mrs4 ,,john ,,landon4 ,take white and choice dark meat of a cold boiled chicken or turkey1 three-quarters same bulk of chopped celery or cabbage1 and a few cucumber pickles1 chopped well and mixed together4 ,for the dressing take the yolks of two hard boiled eggs1 rub to a fine powder2 mix with it a teaspoonful of salt1 teaspoonful pepper1 teaspoonful mustard1 two teaspoonfuls white sugar2 then add three teaspoonfuls salad oil1 and1 last of all1 one-half cup vinegar4 ,pour the dressing over the chopped meat1 cabbage1 etc41 and stir all well together4 ,,chicken ,,salad4 ,,mrs4 ,a4 ,a4 ,,lucas4 ,take two large chickens2 boil tender2 pick in small bits4 ,chop as much celery as you have meat4 ,for the dressing1 take six yolks and one whole egg2 beat to a froth1 mix with two spoonfuls of salad oil1 one spoonful mixed mustard1 a little pepper and salt1 one pint vinegar1 heated2 before it boils1 stir in the other ingredients2 cook till thick1 stirring all the time4 ,boil down the liquid in which the chickens were cooked until it forms a jelly4 ,let all cool4 ,two or three hours before using1 mix meat1 celery1 liquid1 and dressing4 ,,chicken ,,salad4 ,,mrs4 ,g4 ,h4 ,,wright4 ,two chickens1 boiled tender and minced fine1 five hard boiled eggs1 and one raw egg4 ,take as much chopped cabbage as you have minced chicken2 chop the whites of the boiled eggs1 and put with the chicken4 ,mix the cooked yolks with the raw egg2 add one teacup of the broth and oil from the chicken2 one pint of good vinegar1 salt1 pepper1 mustard1 and season to taste4 ,part celery and part cabbage can be used1 if desired4 ,mix all together4 ,,chicken ,,salad ,,for ,,two ,,hundred4 ,,mrs4 ,w4 ,h4 ,,eckhart4 ,thirty chickens1 cooked and cut medium fine1 fifty heads of celery1 two gallons of good strong vinegar1 three pounds of light brown sugar1 ten cents worth of yellow mustard1 three pounds of butter1 four dozen eggs1 boiled hard4 ,chop whites1 and cream yolks with butter4 ,boil vinegar and sugar together1 and skim2 add the creamed butter and yolks2 also1 mustard1 salt and pepper to taste2 let stand until cold2 then pour over the celery and chicken2 mix thoroughly1 and add the whites of eggs4 ,if unable to get celery1 use crisp cabbage1 with ten cents worth of celery seed4 ,if you use celery seed1 boil it in the vinegar4 ,,chicken ,,salad4 ,,mrs4 ,t4 ,h4 ,b4 ,,beale4 ,shred cold boiled chicken1 and measure one pint chicken and one pint celery2 season with ,french dressing as below1 and keep on ice until ready to serve4 ,,french ,,dressing4--,one saltspoon of salt1 one-half saltspoon of white pepper1 one-fourth teaspoon of onion juice1 one tablespoon of vinegar1 three tablespoons of olive oil1 or melted butter2 mix in the order given1 adding the oil slowly4 ,when ready to serve your salad1 mix it with the boiled dressing given below2 arrange it1 and garnish with parsley4 ,,boiled ,,dressing4--,mix one teaspoon of mustard1 two teaspoons of salt1 two tablespoons of sugar1 one-fourth saltspoon of cayenne pepper1 one heaping teaspoon of flour2 mix well2 then add one egg1 well beaten2 and one cup hot water4 ,put in double boiler1 and boil ten minutes4 ,while it is cooking1 add one-half cup hot vinegar4 ,when done1 add one tablespoon of melted butter1 or ,lucca oil1 if prepared4 ,after it is cooked1 turn into a bowl2 put on ice until cold2 add to salad just before serving4 ,if you like filberts in the salad1 pour boiling water on them2 let them stand a short time1 then throw them into cold water2 remove the skins1 break into halves2 put into salad before you pour on the boiled dressing4 ,for a company of seventy-five1 use six chickens1 and six times both recipes for dressing1 and three pounds of filberts4 ,,bean ,,salad4 ,,mrs4 ,w4 ,e4 ,,thomas4 ,cold cooked stringed beans1 drained and dressed with a simple oil and vinegar dressing1 or mayonnaise1 make an excellent salad4 ,,tomato ,,salad ,,in ,,winter4 ,,mrs4 ,,dr4 ,,fisher4 ,take the juice from a can of tomatoes1 and with gelatine make it into a jelly that will mold4 ,lay a slice of this jelly on lettuce leaves1 and serve with mayonnaise4 ,,cucumber ,,salad4 ,,mrs4 ,,eliza ,,dickerson4 ,two dozen large cucumbers1 six white onions1 chopped fine2 salt well1 and drain twelve hours2 add white mustard seed and celery seed2 cover with strong vinegar4 ,,potato ,,salad4 ,,miss ,,ann ,,thompson4 ,the yolks of five eggs1 five tablespoonfuls vinegar2 cook until thick2 then1 just before using1 add three tablespoonfuls melted butter2 beat to a cream4 ,put in pepper1 salt1 and mustard to taste1 one onion 7chopped fine71 and three-fourths cup of cream4 ,slice potatoes thin1 and pour dressing over4 ,,german ,,potato ,,salad4 ,,mrs4 ,,belinda ,,martin4 ,after frying ham1 put one-fourth cup of the hot fryings into a skillet with one cup of good vinegar1 one tablespoon of sugar2 let boil a moment4 ,slice hot boiled potatoes into your salad bowl2 season with pepper and salt1 and one onion1 chopped fine4 ,pour over this the hot vinegar1 and mix well4 ,garnish with hard boiled eggs4 ,early in the spring young dandelions added to this are very nice4 ,,potato ,,salad4 ,,mrs4 ,,dell ,w4 ,,de ,,wolfe4 ,one gallon cold and thinly sliced good potatoes1 six small onions1 sliced thin4 ,sprinkle very freely with salt and pepper4 ,,dressing4--,yolks of nine fresh eggs1 two teaspoonfuls of ground mustard1 a pinch of cayenne pepper1 one cup of sugar1 one cup of good cider vinegar1 one-half cup butter4 ,boil the above mixture1 and add one pint of thick sweet cream when the mixture is almost cold4 ,two small cucumbers sliced will greatly improve this salad4 ,,cabbage ,,salad4 ,,mrs4 ,g4 ,h4 ,,wright4 ,one small head of cabbage 7cut fine71 one pint of good vinegar1 butter the size of an egg1 three eggs1 well beaten with one tablespoon of flour2 salt and pepper to taste4 ,let dressing come to a boil1 and pour over cabbage while hot4 ,,potato ,,salad ,,dressing4 ,,mrs4 ,e4 ,a4 ,,seffner4 ,add the well beaten yolks of five eggs to five tablespoonfuls of boiling vinegar2 cook until it thickens1 stirring constantly4 ,remove from the fire4 ,add two tablespoonfuls butter1 and stir until cool4 ,season with one teaspoon mustard1 one of salt1 one tablespoon of sugar1 pinch of cayenne pepper1 one cup of cream4 ,use oil in place of butter1 if preferred4 ,,salad ,,dressing4 ,,mrs4 ,,chas4 ,,moore4 ,beat three eggs1 and add a teaspoon each of salt1 pepper1 and mustard2 six tablespoons of cream or milk1 small half teacup of vinegar1 and one-half cup sugar2 mix thoroughly and set in top of teakettle1 stirring constantly till it thickens4 ,,weymouth ,,salad ,,dressing4 ,,mrs4 ,,vose4 ,yolk of one egg1 one tablespoon sugar1 one saltspoon salt1 one teaspoon mustard1 butter size of small egg1 one-half cup of vinegar2 cook till thick as cream4 ,add one-half cup of thick cream before using4 ,,mayonnaise ,,dressing4 ,,mrs4 ,t4 ,h4 ,,linsley4 ,take the yolks of six eggs1 one teacup best cider vinegar1 one teacup white sugar1 one tablespoon pure mustard1 one-fourth pound of butter1 one teaspoon salt1 one pint water1 two tablespoons corn starch4 ,put the water and vinegar in granite iron vessel1 and let come to a boil4 ,beat the rest of the ingredients to a cream2 stir this into the vinegar rapidly to prevent burning4 ,put in self-sealing can1 and keep in a cool place4 ,,puddings ,the proof of the pudding lies in the eating4 ,,apple ,,pudding4 ,,mrs4 ,g4 ,h4 ,,wright4 ,six good-sized apples1 stewed and well beaten2 six eggs1 beaten separately2 one pint of sweet cream2 sweeten and flavor to taste4 ,bake with an under crust4 ,it can be eaten with whipped cream and is excellent4 ,,apple ,,batter ,,pudding4 ,,miss ,,kittie ,m4 ,,smith4 ,mix together one cup flour1 one teaspoonful of baking powder1 a pinch of salt2 into this rub one tablespoonful of butter4 ,beat one egg1 and stir into it half a cup of milk2 add this to the flour1 etc4 ,pare and slice two sour apples1 and press into the dough4 ,bake about one-half hour4 ,the beauty of this pudding is that you are always sure of success4 ,this recipe makes enough for a family of four4 ,,sauce4--,one cup of sugar1 two-thirds of a cup of butter1 two tablespoonfuls of flour1 three gills of boiling water2 boil three minutes2 flavor to taste4 ,,apple ,,roll4 ,,mrs4 ,w4 ,h4 ,,eckhart4 ,roll plain pie crust as you would for pie1 but a little larger2 chop up some apples1 and cover this crust2 add a layer of sugar1 and sprinkle with cinnamon2 then add a layer of raisins1 and sprinkle with bits of citron1 chopped fine4 ,roll all up2 pinch the crust closely together at sides and ends2 place in dripping pan with one-half a cup of butter1 and one cup of sugar2 pour enough boiling water over it to half cover the roll2 put in oven and bake three hours2 baste every half hour as you would turkey4 ,when done1 the roll will have a crust like taffy4 ,take out1 and serve sliced thin4 ,it is delicious4 ,,birds ,,nest ,,pudding4 ,,mrs4 ,,john ,,kishler4 ,pare six or eight large good cooking apples2 remove the core by cutting from the end into the middle1 so as to leave the apple whole2 place them in a deep pie dish1 as near together as they can stand1 with the opening upward4 ,make a thin batter1 using one quart of milk1 three eggs1 and sufficient flour2 pour this into the dish around the apples and into the cavities4 ,bake in a quick oven4 ,serve with butter and sugar4 ,,chocolate ,,pudding4 ,,mrs4 ,,alice ,,kraner4 ,mix one pint of rolled crackers1 four tablespoonfuls of chocolate1 and one quart sweet milk2 bake two hours1 and serve with this-- ,,sauce4--,beat one cup of sugar with butter the size of an egg2 flavor with vanilla4 ,,cottage ,,pudding4 ,,mrs4 ,,jennie ,,krause4 ,one cup of sugar1 one-half cup of milk1 one and one-half cups of flour2 and one tablespoonful of butter2 bake as a cake1 and serve with this-- ,,sauce4--,two tablespoonfuls butter1 one cup white sugar1 and one tablespoon flour1 wet in cold water2 one pint of boiling water4 ,let boil two or three minutes1 stirring all the time4 ,flavor with lemon4 ,,cup ,,pudding4 ,,mrs4 ,g4 ,a4 ,,livingston4 ,one egg1 two tablespoonfuls of sugar1 three tablespoons butter1 one-half to three-fourths pint of water1 one and one-half teacups of flour1 or enough to make a thin batter1 one and one-half teaspoons baking powder2 mix with fresh fruit or raisins1 and steam twenty minutes4 ,,corn ,,starch ,,pudding4 ,,nellie ,,linsley4 ,one pint sweet milk1 whites of three eggs1 two tablespoons corn starch1 three tablespoons sugar1 and a little salt4 ,put milk in kettle1 and when it reaches the boiling point1 add sugar1 and the corn starch1 dissolved in a little milk4 ,lastly1 add the whites of eggs1 whipped to a stiff froth4 ,beat it1 and let cook a few minutes4 ,set two-thirds in a cool place1 flavoring it with vanilla4 ,to the remaining one-third1 add half a cake of chocolate1 softened and mashed4 ,put a layer of half the white pudding into the mold2 over this the layer of chocolate1 and then the remainder of the white4 ,one-half a cocoanut or one-half a pineapple may be substituted for the chocolate4 ,,golden ,,pudding4 ,,mrs4 ,,fred4 ,,schaeffer4 ,one-half a cup of molasses1 one-half a cup of butter1 one-half a cup of sour milk1 one and one-half cups of flour1 one egg1 a pinch of salt1 and one-half teaspoonful of soda2 mix1 and steam two hours4 ,serve with this-- ,,sauce4--,one egg1 one-half cup butter1 one cup sugar1 two tablespoons flour1 and one pint boiling water4 ,flavor with vanilla4 ,,steamed ,,indian ,,pudding4 ,r4 ,h4 ,,johnson4 ,one-half cup sour milk1 two eggs 7beaten stiff71 one teaspoonful soda1 one cup seeded raisins1 two tablespoonfuls molasses1 corn meal for a stiff batter2 mix1 and steam two hours4 ,serve with this-- ,,sauce4--,one cup sugar1 one-half cup butter 7beaten to a cream7 one teaspoonful water1 yolk of one egg2 heat to a scald2 add the white of egg1 well beaten1 with a pinch of salt2 flavor with lemon4 ,,baked ,,indian ,,pudding4 ,,mrs4 ,m4 ,b4 ,,vose4 ,scald one pint of milk2 stir into it one-half cup of ,indian meal1 one-half cup molasses1 and a pinch of salt4 ,when this is cold1 pour over it1 without stirring1 one pint of cold milk4 ,bake in a slow oven about four hours to obtain the color and flavor of the old-fashioned pudding4 ,,baked ,,indian ,,pudding4 ,,mrs4 ,m4 ,b4 ,,vose4 ,scald one quart of milk2 stir in three-fourths cup of ,indian meal1 one-third cup molasses1 and a pinch of salt4 ,beat two eggs with a half cup of cold milk1 and fill the dish4 ,bake one hour4 ,,fruit ,,pudding4 ,,mrs4 ,w4 ,h4 ,,eckhart4 ,one quart of flour1 one egg1 two teaspoonfuls of baking powder1 one teaspoonful sugar1 butter size of an egg1 a little salt2 mix with milk1 and roll as for pie crust2 cut into pieces four inches square2 in each piece put half of an apple or peach 7pared72 pinch the corners together2 place in a buttered pan4 ,on top of each dumpling put a lump of butter1 a little cinnamon1 and sugar4 ,pour into the pan one-half pint of water4 ,bake1 and serve with sweetened milk or cream4 ,,fig ,,pudding4 ,,mrs4 ,b4 ,b4 ,,clark4 ,one-half pound figs1 one-fourth pound grated bread1 two and one-half ounces powdered sugar1 three ounces butter1 two eggs1 one cup milk4 ,chop the figs fine2 and mix first with the butter2 add the other ingredients by degrees4 ,put in a buttered mold1 sprinkle with bread crumbs1 cover tightly1 and boil for three hours4 ,,fruit ,,pudding4 ,,miss ,,ann ,,thompson4 ,one egg1 six even tablespoonfuls sugar1 six heaping tablespoonfuls flour1 one heaping tablespoonful baking powder1 milk to make batter a little thinner than cake dough4 ,put fruit in baking dish2 pour the batter over it1 and bake4 ,,english ,,plum ,,pudding4 ,,mrs4 ,w4 ,c4 ,,butcher4 ,four cups of flour1 four one8 cups of sweet milk1 one-half cup of sugar1 one half cup of molasses1 three-fourths cup of chopped suet1 one cup of raisins1 one-half cup of currants1 one small teaspoonful of salt1 one heaping teaspoon of cinnamon1 one heaping teaspoon of cloves1 one-half a nutmeg1 and one teaspoon of soda2 steam three hours4 ,this can be kept any length of time4 ,when ready to use1 cut off slices and steam one-half hour4 ,,orange ,,pudding4 ,,mrs4 ,w4 ,c4 ,,rapp ,,and ,,miss ,,nellie ,,linsley4 ,seed and slice five large oranges2 pour over them a cup of sugar4 ,take one pint of boiling milk2 add yolks of three eggs1 one-half cup of sugar1 a tablespoon of corn starch2 boil until it thickens2 when nearly cold1 pour over the oranges4 ,beat whites of the eggs with a little sugar2 spread over the top1 and brown in oven4 ,,oceanica ,,pudding4 ,,mrs4 ,,ned ,,thatcher4 ,one pint of bread crumbs1 one quart of milk1 one cup of sugar1 four eggs 7yolks71 butter the size of an egg1 grated rind of one lemon2 mix1 and bake until done1 but not watery4 ,beat the whites of three eggs with one cup of sugar1 into which has been stirred the juice of one lemon4 ,spread over the pudding a layer of jelly and the whites of eggs4 ,replace in oven until a nice brown4 ,serve with sauce4 ,,pudding4 ,m4 ,e4 ,b4 ,one pint of flour1 one heaping teaspoon of baking powder1 one egg1 a pinch of salt1 one-half a cup of butter1 one-half a cup of sugar2 mix with water or sweet milk to form a thick batter4 ,fill a pan one-half full of fruit1 sweetened with sugar1 and pour the mixture over it4 ,put pan in a steamer1 and steam one hour4 ,to be eaten with sauce4 ,,peach ,,pudding4 ,,mrs4 ,j4 ,h4 ,,reed4 ,fill a pudding dish with peaches1 cooked and sweetened2 pour over them a batter made of one pint of sweet milk1 four eggs1 one cup of sugar1 one tablespoon of butter1 a little salt1 one teaspoon of baking powder1 and two cups of flour4 ,place in oven1 and bake until a rich brown4 ,serve with cream4 ,,cold ,,custard ,,made ,,with ,,rennet4 ,,mrs4 ,,ira ,,uhler4 ,use a piece of rennet about the size of a half dollar4 ,take two quarts of good sweet milk1 and warm it to the heat of new milk2 sweeten to taste2 flavor with nutmeg4 ,soak the rennet in three or four tablespoons of warm water a few moments2 then place it in the middle of the pan of milk 7with a string attached1 and laid out over the edge of the pan1 so that it can be removed without breaking the custard72 set in a cool place until solid4 ,serve with cream4 ,this is a very delicate dish for invalids4 ,,potato ,,pudding4 ,,mrs4 ,j4 ,f4 ,mc,n,e,a,l4 ,one and one-half pints of mashed potato1 one teacup of sugar1 one-half cup of butter1 one cup of flour1 one quart of milk1 four eggs1 and salt to taste4 ,flavor with lemon1 nutmeg1 or vanilla4 ,bake one hour4 ,,queen ,,pudding4 ,,mrs4 ,t4 ,j4 ,mc,m,u,r,r,a,y4 ,one pint of bread crumbs1 one quart of milk1 one cup of sugar1 the yolks of four eggs1 the grated rind of one lemon1 and a piece of butter the size of a hen's egg4 ,bake like a custard4 ,when done1 cover with the whites of the eggs1 beaten to a stiff froth with one cup of sugar and the juice of the lemon4 ,put back in oven1 and brown lightly4 ,,rice ,,pudding4 ,,mrs4 ,,eliza ,,dickerson4 ,wash a small cup of rice1 and put into a quart of milk2 season to taste2 add one cup of raisins1 and set in oven three hours before dinner4 ,when the mixture begins to brown on top1 stir up from the bottom1 repeating this until the pudding is done4 ,if it becomes too dry1 add more milk4 ,,presbyterian ,,pudding4 ,,mrs4 ,j4 ,,edd ,,thomas4 ,stew prunes1 or any small fruit1 sweeten to taste1 and while boiling put in a few thin slices of white bread2 when the bread is saturated with the boiling juice1 put the bread in alternate layers in a deep dish1 leaving a thick layer of fruit for the top4 ,put a plate over the top1 and when cool1 set on ice4 ,serve with sugar and cream4 ,whipped cream is preferable4 ,,peach ,,tapioca4 ,,mrs4 ,s4 ,e4 ,,barlow4 ,cover one cup of ,farina tapioca with a pint of water1 allowing it to soak until all the water has been absorbed4 ,open a pint can of peaches1 and pour off the liquor2 add to this the tapioca1 and cook slowly over a moderate fire until the tapioca is clear and tender2 then stir in the peaches4 ,turn into a dish1 and serve cold1 with powdered sugar and cream4 ,cherries1 unfermented grape juice1 or berries can be used instead of peaches1 and will make a most delicious dessert4 ,,tapioca ,,cream4 ,,mrs4 ,o4 ,w4 ,,weeks4 ,soak one teacup of tapioca in water over night4 ,in the morning1 set one quart of milk in a kettle of boiling water1 and let it come to a boil4 ,stir the yolks of three eggs into the tapioca1 with one cup of sugar2 let it boil a few minutes4 ,beat the whites of the eggs stiff and put on the top of the cream4 ,serve cold4 ,,tapioca ,,pudding1 ,,with ,,apples4 ,,mrs4 ,,dr4 ,,fisher4 ,soak one teacup of tapioca and one teaspoon of salt in one and one-half pints of cold water for five hours2 keep in a warm place but do not cook4 ,two hours before dinner1 pare and core six large apples2 place them in a pudding dish2 fill the cavities made by removing cores with sugar and a little grated nutmeg1 or lemon peel2 add a cup of water1 and bake one hour1 turning the apples to prevent them drying4 ,when quite soft1 turn over them the tapioca4 ,bake one hour longer4 ,serve with hard sauce of butter and sugar4 ,,suet ,,pudding4 ,,mrs4 ,,fred4 ,,shaeffer4 ,one cup of molasses1 one cup of sweet milk1 one cup of suet 7chopped fine71 or a half cup of butter1 one cup of raisins1 half cup of currants1 two and a half cups of flour1 and a teaspoon of soda2 mix well2 add a pinch of salt1 one teaspoonful allspice1 and one teaspoon of cinnamon4 ,steam two hours4 ,,suet ,,pudding4 ,,mrs4 ,,wildbahn4 ,one cup of suet 7chopped fine71 one cup molasses1 one cup raisins 7seeded71 one cup sweet milk1 three cups flour1 one large teaspoon soda1 a little salt2 mix1 and steam three and one-half to four hours4 ,serve with drawn butter sauce4 ,,steamed ,,suet ,,pudding4 ,,mrs4 ,r4 ,h4 ,,johnson ,,and ,,mrs4 ,j4 ,c4 ,,walter4 ,one cup of suet 7chopped fine71 one cup of sugar1 one cup milk1 one cup chopped raisins1 three cups flour1 with two teaspoonfuls baking powder1 a little salt2 spice to taste2 mix1 and steam three hours4 ,,sauce4--,one cup of sugar1 one-half cup of butter 7beaten to a cream71 one tablespoonful of water1 the yolk of one egg2 heat to a scald2 add the white of egg1 well beaten1 with a pinch of salt4 ,flavor with lemon4 ,,suet ,,pudding4 ,,mrs4 ,c4 ,c4 ,,campbell4 ,two cups or suet 7chopped fine71 two cups of stoned raisins1 four cups flour1 two eggs1 a pinch of salt1 milk enough to make a stiff batter2 put in a pudding bag1 and boil three hours4 ,,sauce ,,for ,,pudding4--,one cup of sugar1 one half cup water1 yolk of one egg1 one teaspoonful butter1 one teaspoonful flour4 ,flavor with lemon4 ,,suet ,,pudding4 ,,mrs4 ,p4 ,o4 ,,sharpless4 ,one and a half cups suet1 chopped very fine and mixed thoroughly with three cups of flour2 one tablespoonful of cinnamon1 one cup molasses or sugar1 and one cup sour milk4 ,if sugar is used1 mix with the flour and suet2 if molasses1 mix with the sour milk1 to which add one rounded teaspoonful of soda4 ,add1 at the last1 one large cupful of seeded raisins and one-half cup currants4 ,steam at least two hours4 ,,troy ,,pudding4 ,,mrs4 ,,geo4 ,,turner4 ,one cup of raisins1 one cup of ,new ,orleans molasses1 one cup of beef suet2 one cup of sweet milk1 three cups of flour1 one teaspoonful of soda1 one teaspoonful each of ground cloves1 ginger1 and cinnamon1 saltspoon of salt2 mix2 pour in pudding pan1 and steam from four to six hours4 ,serve very hot1 with sauce to suit taste4 ,when taken from steamer1 set in oven a moment to dry the top4 ,this rule makes three small loaves4 ,it will keep to warm over when needed4 ,,pies4 ,who dare deny the truth1 there's poetry in pie8 --,longfellow4 ,there are plenty of women capable of choosing good husbands 7or1 if not good when chosen1 of making them good72 yet these same women may be ignorant on the subject of making good pie4 ,ingenuity1 good judgement1 and great care should be used in making all kinds of pastry4 ,use very cold water1 and just as little as possible2 roll thin1 and always from you2 prick the bottom crust with a fork to prevent blistering2 then brush it well with the white of egg1 and sprinkle thick with granulated sugar4 ,this will give you a firm1 rich crust4 ,for all kinds of fruit pies1 prepare the bottom crust as above4 ,stew the fruit1 and sweeten to taste4 ,if juicy1 put a good layer of corn starch on top of the fruit before putting on the top crust4 ,this will prevent the juice from running out1 and will form a nice jelly throughout the pie4 ,be sure that you have plenty of incisions in the top crust2 then pinch it closely around the edge2 sprinkle some granulated sugar on top1 and bake in a moderate oven4 ,,pie ,,crust4 ,,mrs4 ,,eliza ,,dickerson4 ,with one cup of flour1 use one tablespoonful of lard1 and a little salt2 cut the lard into the flour with a knife2 use just enough cold water to stick it together2 handle as little as possible4 ,if wanted richer1 add some butter when rolling out4 ,,custard ,,pie4 ,,florence ,,eckhart4 ,,pastry4--,take one cup shortening 7lard and butter mixed72 three cups of flour1 a little salt2 sift the flour2 add the salt1 and rub in the shortening4 ,use enough ice water to hold all together1 handling as little as possible4 ,roll from you4 ,one-third the quantity given is enough for one pie4 ,,filling4--,yolks of four eggs1 one quart of milk1 a little salt1 and one-half cup of sugar4 ,bake with under crust only4 ,flavor to taste4 ,,orange ,,cream ,,pie4 ,,mrs4 ,p4 ,g4 ,,harvey ,,and ,,mrs4 ,w4 ,c4 ,,rapp4 ,beat thoroughly the yolks of two eggs with one-half cup of sugar2 add one heaping tablespoon of flour1 and one even tablespoon of corn starch1 dissolved in a little milk2 pour into one pint of boiling milk1 and let cook about three minutes2 cool2 flavor with extract of orange1 and pour into a baked crust4 ,beat the whites to a stiff froth2 add one-half cup of sugar2 flavor with extract of orange2 spread on top2 put in oven and let it slightly brown4 ,,chess ,,pie4 ,,iva ,,fish4 ,three-fourths cup of sugar2 butter the size of an egg1 yolks of three eggs1 one tablespoon of flour1 one pint of milk2 flavor with nutmeg4 beat all well together2 heat the custard to near boiling2 fill pie and bake4 ,put white of eggs on top2 sprinkle with sugar and brown in oven4 ,,cream ,,pie4 ,,miss ,,lourie1 ,,new ,,york4 ,one cup of sour cream1 one cup of sugar1 one cup seeded and chopped raisins1 one egg and a pinch of salt4 ,bake with two crusts4 ,,cream ,,pie4 ,,mrs4 ,a4 ,c4 ,,ault4 ,one cup of milk1 one-half cup of sugar1 one tablespoonful of corn starch1 yolks of two eggs4 ,cook milk1 sugar1 and eggs together2 then stir in the corn starch1 and put into baked crust4 ,,meringue4--,whites of two eggs1 well beaten with two tablespoonfuls of sugar4 ,spread on the pie and bake a light brown4 ,,corn ,,starch ,,pie4 ,,mrs4 ,e4 ,a4 ,,seffner4 ,one tablespoonful of corn starch1 two tablespoons of sugar1 two tablespoons of sweet milk1 yolks of two eggs2 beat all together in a warm crock2 stir in a pint of boiling milk2 let it boil up once2 then add a teaspoon of vanilla or lemon and a pinch of salt2 pour this into a baked crust4 ,beat the white of eggs with a teaspoonful of sugar2 put over pie1 and brown quickly4 ,,chocolate ,,pie4 ,,mrs4 ,,alice ,,kraner4 ,grate a tablespoonful of ,bakers chocolate in a dish2 add one tablespoonful of flour1 the yolks of two eggs1 and one-half cup sugar2 beat all together2 add one pint sweet milk4 ,bake with lower crust4 ,take the whites of eggs for frosting4 ,this will make one large pie4 ,,lemon ,,pie4 ,,mrs4 ,,susie ,b4 ,,de ,,wolfe4 ,grate the rind and squeeze the juice from two lemons2 add two and one-half cups of boiling water1 three cups of sugar1 one-half cup of flour1 the yolks of three eggs1 and one tablespoon of butter2 cook until thick and clear2 put in pans prepared with pastry1 and bake4 ,beat the whites of eggs with a little sugar2 put over top1 and brown lightly4 ,,lemon ,,pie4 ,,mrs4 ,h4 ,a4 ,,martin4 ,one lemon1 the yolks of two eggs1 one heaping cup of sugar1 butter the size of a walnut1 three cups of water4 ,grate the rind of the lemon1 and squeeze out the pulp and juice2 add the other ingredients2 put in a stew pan1 and let come to a boil2 then stir in one large tablespoonful of corn starch1 wet with cream4 ,bake crust first1 and turn in filling4 ,beat up the whites of two eggs1 with a little pulver ized sugar added1 and put over the top4 ,put in oven1 and brown a little4 ,,lemon ,,pie4 ,,mrs4 ,e4 ,,hughes4 ,grate the rind of one smooth1 juicy lemon1 and squeeze out the juice1 straining it on the rind4 ,put one cup of sugar and a piece of butter the size of an egg in a bowl1 and one good-sized cupful of boiling water into a pan on the stove4 ,moisten a tablespoonful of corn starch1 and stir it into the water2 when it boils1 pour it over the sugar and butter1 and stir in the rind and juice4 ,when a little coo1 add the beaten yolks of two eggs4 ,butter a deep plate1 and cover all over with cracker dust 7very fine crumbs74 ,this is the crust4 ,pour in the mixture1 and bake2 then frost with the whites 7beaten stiff71 and brown4 ,,lemon ,,pie4 ,,mrs4 ,,jennie ,,krause4 ,one heaping tablespoon of corn starch1 one cup of boiling water1 one cup of sugar1 one egg1 one tablespoon butter1 and the juice and rind of one small lemon4 ,make into custard1 and bake with bottom crust4 ,,lemon ,,pie4 ,,mrs4 ,g4 ,m4 ,,beicher4 ,for one pie1 take one lemon1 one cup of sugar1 yolks of two eggs1 one cup of water1 and two heaping tablespoons of flour4 ,after the pie is baked1 beat the whites of the eggs with one tablespoon of sugar2 spread over pie1 and brown in oven4 ,,lemon ,,pie4 ,,mrs4 ,,mary ,,dickerson4 ,one cup of sugar1 one large spoon of flour1 the grated rind and juice of one lemon1 two eggs1 a piece of butter as large as a hickory nut1 and two cups of boiling water2 make into custard1 reserving whites of eggs for the top4 ,,lemon ,,pies4 ,,mary ,,ault4 ,for three pies1 take one lemon1 one egg1 one tablespoonful of corn starch1 one and one-half cups of sugar1 one and one-half cups of water2 boil all together for the custard4 ,,crust4--,one cup of lard1 and a little salt1 to three cups of flour4 ,,lemon ,,pie4 ,,mrs4 ,,fenton ,,fish4 ,beat thoroughly the yolks of two eggs with one-half cup of sugar2 add one heaping tablespoon of flour1 and one even tablespoon of corn starch1 dissolved in milk2 pour into one pint of boiling milk1 and let cook about three minutes2 add to this the juice and grated rind of one lemon1 and pour into a baked crust4 ,beat the whites to a stiff froth2 add one-half cup of sugar2 spread on top4 ,put in oven1 and let slightly brown4 ,,mince ,,meat4 ,,mrs4 ,r4 ,h4 ,,johnson4 ,chop fine four pounds of good boiled beef 7one tongue is better71 one pound suet1 and eight apples2 add two pounds of raisins 7seeded71 two pounds of currants1 two grated nutmegs1 two ounces ground cloves1 one pound citron 7cut fine71 two pounds brown sugar1 two tablespoonfuls salt1 one pint boiled cider4 ,this may be canned like fruit4 ,when ready to bake pies1 add a glass of grape jelly1 diluted with water1 a little butter1 a few raisins1 and sugar if needed4 ,,summer ,,mince ,,meat4 ,,mrs4 ,g4 ,a4 ,,livingston4 ,two teacups of sugar1 one teacup of molasses1 two teacups of hot water1 one teacup of chopped raisins1 one-half cup of butter1 one-half cup of vinegar1 two eggs1 six rolled crackers or bread crumbs2 cinnamon1 allspice1 cloves1 and nutmeg to taste4 ,,mince ,,meat4 ,,mrs4 ,b4 ,,tristram4 ,three and a half pint bowls of chopped meat1 two and a half bowls of suet1 four bowls of apples1 three bowls of raisins 7half of them chopped71 two bowls of currants1 half a pound of citron 7chopped very fine71 seven teaspoons even full of salt1 four teaspoons cloves1 six teaspoons cinnamon1 five teaspoons of mace1 three nutmegs1 four bowls of granulated sugar2 mix with sweet cider4 ,,pumpkin ,,pie4 ,,mrs4 ,c4 ,c4 ,,stoltz4 ,two tablespoonfuls of cooked pumpkin1 one egg1 one-half cup of sugar1 one-half pint of milk1 cinnamon and nutmeg to taste1 and a pinch of salt4 ,this is enough for one pie4 ,,pumpkin ,,pie4 ,,mrs4 ,t4 ,h4 ,,linsley ,one coffeecup of mashed pumpkin1 reduced to the proper consistency with rich milk and melted butter or cream1 one tablespoonful of flour a small pinch of salt1 one teaspoon of ginger1 one teaspoon of cinnamon1 one half nutmeg1 one half teaspoon of vanilla1 one half teaspoon of lemon extract1 two-thirds cup of sugar4 ,,puff ,,paste4--,one third cup of lard1 a little salt1 mix slightly with one and one half cups of flour1 moisten with very cold water1 just enough to hold together2 get into shape for your tin as soon as possible4 ,brush the paste with the white of egg4 ,bake in a hot oven until a rich brown4 ,,blue ,,stocking ,,pumpkin ,,pie4 ,,mrs4 ,u4 ,f4 ,,seffner4 ,steam ,hubbard ,squash1 or good sweet pumpkin1 until soft1 and put through a colander4 ,put one-half cup of butter into an iron frying pan over the fire4 ,when it begins to brown1 add one quart of strained pumpkin2 let it cook a few moments1 stirring all the time2 put into a large bowl or crock2 add two quarts of good rich milk1 eight eggs1 beaten separately1 two large cups of sugar1 one teaspoonful of salt1 one of pepper1 one of ginger1 one of cinnamon1 one of cloves1 one grated nutmeg1 and one tablespoonful of vanilla4 ,bake in moderate oven1 with under crust only4 ,brush the crust with white of egg before filling4 ,this will make five pies4 ,,pumpkin ,,pies4 ,,mrs4 ,e4 ,,fairfield4 ,one quart of pumpkin1 one cup of ,orleans molasses1 one cup of brown sugar1 one pint of milk1 three eggs1 one tablespoon each of nutmeg1 ginger1 and cinnamon1 and one teaspoon of salt4 ,this will make two large1 or three small pies4 ,,lemon ,,pie4 ,,mrs4 ,p4 ,o4 ,,sharpless4 ,one lemon2 grate the yellow rind and squeeze the juice4 ,one scant cup sugar1 two tablespoons of flour 7rounded full71 the yolks of two eggs1 beat until light2 then add one and a half cups of boiling water1 in which has been melted a heaping tablespoonful of butter2 lastly1 add three drops of vanilla extract4 ,when baked1 cover with the whites of two eggs1 beaten to a stiff froth with four tablespoonfuls of sugar4 ,return to the oven until it is a very delicate brown4 ,this makes two small pies1 or one large one4 ,,fig ,,tarts4 ,,mrs4 ,t4 ,h4 ,,linsley4 ,make a puff paste2 roll about twice the thickness you would for pie4 ,bake in forms cut with the lid of a pound baking powder can2 score in eight parts about one-half inch deep2 turn every other one to the center2 pinch them together to hold the filling4 ,,fig ,,filling ,,for ,,tarts4--,one-half pound figs2 soak1 and cut out the stems2 mince very fine4 ,to each cup of minced figs1 put one cup of sugar1 and one-half cup of water2 boil until it jells4 ,fill the shells1 and put on top a soft frosting4 ,,lemon ,,tarts4 ,,mrs4 ,,susie ,,seffner4 ,one cup of white sugar1 one grated lemon1 whites of three eggs beaten to a froth1 and butter the size of a walnut4 ,put on stove2 let come to a boiling heat1 but not boil4 ,stir in whites of eggs the last thing1 and put in tart shells4 ,,pumpkin ,,pie4 ,,mrs4 ,r4 ,h4 ,,johnson4 ,one-half pint of stewed pumpkin1 one pint of hot milk1 one cup of brown sugar1 one egg1 one large tablespoonful of flour1 one-half large tablespoonful of butter1 one-half teaspoonful of ginger1 one-half teaspoonful of vanilla4 ,,plum ,,pie4 ,,mrs4 ,,julia ,p4 ,,eckhart4 ,line a pan with puff paste2 put in a layer of ,damson plums2 sprinkle with cinnamon and sugar4 ,put in the oven1 and let it bake until the crust is done2 take from the oven2 put on top a batter made from three eggs1 one cup of sugar1 three tablespoons of cold water1 one cup of flour1 one teaspoon of baking powder4 ,this is sufficient batter to cover three pies4 ,serve warm4 ,,molasses ,,pie4 ,,mrs4 ,l4 ,m4 ,,denison4 ,one cup of sugar1 one cup of molasses1 one cup of cold water1 one-half cup of butter or lard1 four cups of flour1 one tablespoonful of cinnamon1 and one teaspoonful of soda4 ,bake in crust as you would custard pie4 ,,raisin ,,pie4 ,,mrs4 ,j4 ,m4 ,,davidson4 ,one teacupful of raisins 7seeded and chopped71 one cup of sugar1 the juice of one good-sized lemon1 one cup of boiling water2 set this on stove2 let come to a boil2 then add four heaping teaspoonfuls of flour1 wet in a little cold water2 after it boils again1 put in a small piece of butter and a little grated nutmeg2 let cool before making into pies4 ,this makes one very large pie4 ,by doubling the amount1 you can make three good-sized pies4 ,the filling will keep for some time4 ,,cheese4 ,i will make an end of my dinner2 ,there's pippins and cheese to come4 --,,shakespeare ,,how ,,to ,,make ,a ,,welsh ,,rare-,,bit4 ,one-half pint of grated soft cream cheese and one-half cupful of cream1 melted together in a sauce pan2 add a little salt1 mustard1 cayenne pepper1 a teaspoonful of butter1 an egg1 or yolks of two4 ,stir until smooth1 and pour over the toast4 ,,welsh ,,rare-,,bit4 ,,mrs4 ,w4 ,c4 ,,butcher4 ,cut up one pound of cheese in small pieces1 and place in a dish1 seasoning with salt and pepper2 stir until melted4 ,have ready toast on a hot dish2 cover slices with the melted cheese4 ,serve hot1 as a relish4 ,this is used as a course before serving a dinner4 ,,cheese ,,fonda4 ,,mrs4 ,w4 ,c4 ,,butcher4 ,two scant cups of milk2 add three eggs1 beaten lightly2 season with one teaspoon of butter1 salt1 red pepper1 and a pinch of soda1 dissolved in a little hot water2 then add one cup of dry and fine bread crumbs1 and one-half pound of grated cheese4 ,the bread and cheese should both be dry before grating it4 ,put in a buttered dish1 with dry crumbs on the top1 and bake in rather a hot oven4 ,serve at once4 ,,cheese ,,sandwich4 ,heat two cups of milk and one of grated cheese2 then add two cups of fine bread crumbs1 half teaspoonful of mustard1 pepper and salt2 mix it well4 ,spread thickly between thin slices of buttered toast4 ,,cheese ,,sticks4 ,one cup of grated cheese1 one cup of flour1 a small pinch of cayenne pepper1 butter same as for pastry2 roll thin2 cut in narrow strips4 ,bake a light brown in a quick oven4 ,serve with salads4 ,,cheese ,,straws4 ,,mrs4 ,,fred4 ,,schaeffer4 ,one cup of flour1 two cups of grated cheese1 one teaspoon of salt1 one teaspoon of baking powder1 and water enough to roll out like pie dough2 roll thin1 and cut with pastry wheel in long1 narrow strips4 ,bake in quick oven4 ,,cheese ,,wafers4 ,,florence ,,eckhart4 ,take salted wafers1 butter them on one side1 and sprinkle thickly with grated cheese4 ,place in a dripping pan2 put into a warm oven about fifteen minutes1 and serve with meats or salad4 ,,cakes4 ,with weights and measures just and true1 ,oven of even heat1 ,well buttered tins and quiet nerves1 ,success will be complete4 ,in making cake1 the ingredients used should be of the best quality--the flour super-fine1 and always sifted2 the butter fresh and sweet1 and not too much salted4 ,coffee ,a1 or granulated sugar is best for all cakes4 ,much care should be taken in breaking and separating the eggs1 and equal care taken as regards their freshness4 ,one imperfect egg would spoil the entire lot4 ,break each egg separately in a teacup2 then into the vessels in which they are to be beaten4 ,never use an egg when the white is the least discolored4 ,before beating the whites1 remove every particle of yolk4 ,if any is allowed to remain1 it will prevent them becoming as stiff and dry as required4 ,deep earthen bowls are best for mixing cake1 and should be kept exclusively for that purpose4 ,after using1 wash well1 dry perfectly1 and keep in a dry place4 ,a wooden spoon or paddle is best for beating batter4 ,before commencing to make your cake1 see that all the ingredients required are at hand4 ,by so doing1 the work may be done in much less time4 ,the lightness of a cake depends not only upon the making1 but the baking1 also4 ,it is highly important to exercise judgment respecting the heat of the oven1 which must be regulated according to the cake you bake1 and the stove you use4 ,solid cake requires sufficient heat to cause it to rise1 and brown nicely without scorching4 ,if it should brown too fast1 cover with thick brown paper4 ,all light cakes require quick heat1 and are not good if baked in a cool oven4 ,those having molasses as an ingredient scorch more quickly1 consequently should be baked in a moderate oven4 ,every cook should use her own judgment1 and by frequent baking she will1 in a very short time1 be able to tell by the appearance of either bread or cake whether it is sufficiently done4 ,,delicate ,,cake4 ,,mrs4 ,c4 ,h4 ,,williams4 ,one cup of white sugar1 one-half cup of butter1 whites of four eggs 7well beaten71 one-half cup of sweet milk1 two cups of flour1 one teaspoonful of cream tartar1 and one-half teaspoonful of soda4 ,flavor with lemon4 ,,white ,,cake4 ,,mrs4 ,,alice ,,kraner ,,and ,,miss ,,rosa ,,owens4 ,one cup of butter1 two cups of sugar1 one cup of sweet milk1 three cups of flour1 whites of five or six eggs1 two teaspoons of baking powder4 ,this is easy to make1 and very good4 ,,white ,,cake4 ,,mrs4 ,,dell ,w4 ,,de ,,wolfe4 ,two cups sugar1 two-thirds cup butter1 the whites of seven eggs 7well beaten71 two thirds cup sweet milk1 three cups flour1 three teaspoonfuls baking powder4 ,bake in square or round tins4 ,,white ,,cake4 ,,mrs4 ,,wm4 ,,hoover4 ,whites of five eggs1 two cups of sugar1 two-thirds cup of butter1 two and one-half cups of flour1 one cup of sweet milk1 two and one-half teaspoons of baking powder4 ,flavor to suit taste4 ,,white ,,cake4 ,,mrs4 ,a4 ,c4 ,,ault4 ,two cups white sugar1 one cup butter1 one cup sweet milk1 two cups flour1 one cup corn starch1 whites of six eggs1 two teaspoonfuls baking powder4 ,flavor to taste4 ,,snow ,,cake4 ,,mrs4 ,,john ,,kishler4 ,one cup sugar1 one-half cup butter1 one-half cup milk1 one and one-half cups flour1 one teaspoonful baking powder1 whites of four eggs4 ,flavor to taste4 ,,loaf ,,cake4 ,,mrs4 ,,john ,,landon4 ,whites of five eggs1 two cups of white sugar1 one cup of butter1 one cup of sweet milk1 two and a half cups of flour1 one cup of corn starch dissolved in some of the milk1 half teaspoonful of soda1 and one teaspoonful of cream tartar4 ,,silver ,,cake4 ,,mrs4 ,,john ,,landon4 ,whites of eight eggs1 two cups of butter1 two cups of sugar1 one cup of milk1 one cup of corn starch1 two cups of flour1 one and one-half teaspoonfuls of baking powder2 mix corn starch1 flour1 and baking powder together2 add the butter and sugar alternately1 then the milk2 add the whites of seven eggs last4 ,flavor to taste4 ,,gold ,,cake4 ,,mrs4 ,,john ,,landon4 ,the yolks eight eggs1 one whole egg1 one-half cup of butter1 one and one-half cups of sugar1 three-fourths of a cup of milk1 two cups of flour1 one teaspoonful of cream tartar1 and one-half teaspoonful of soda4 ,,angels ,,food ,,cake4 ,,florence ,,eckhart4 ,the whites of ten eggs1 one and a half tumblers of granulated sugar1 one tumbler of flour2 a heaping teaspoon of cream tartar1 a pinch of salt4 ,put through the sieve twice4 ,take one-half of eggs1 and stir in one-half the sugar2 beat until they have a gloss2 then add the other half of eggs1 and the rest of the sugar4 ,beat again2 then add the flour and cream tartar4 ,stir up lightly4 ,flavor with almond4 ,bake one hour in slow oven4 ,,angel ,,cake4 ,,mrs4 ,c4 ,c4 ,,stoltz4 ,whites of nine large or ten small fresh eggs1 one and one-fourth cups sifted granulated sugar1 one cup sifted flour1 one-half teaspoonful cream tartar2 a pinch of salt added to eggs before beating4 ,after sifting flour four or five times1 measure and set aside one cup2 then sift and measure one and one fourth cups granulated sugar2 beat whites of eggs about half2 add cream tartar and beat until very1 very stiff4 ,stir in sugar1 and then flour1 very lightly4 ,put in pan in moderate oven at once1 and bake from thirty-five to fifty minutes4 ,,angel ,,food ,,cake4 ,,miss ,,nellie ,,linsley4 ,whites of eleven eggs1 one cup of flour1 one and one-half cups of granulated sugar1 one teaspoonful of cream tartar1 one teaspoonful of almond extract1 one-half teaspoonful of salt4 ,sift sugar once2 flour three times2 add cream tartar to flour1 and sift three times4 ,bake forty minutes4 ,,sunshine ,,cake4 ,,mrs4 ,,frank ,,arrowsmith ,,and ,,maud ,,stoltz4 ,whites of seven small eggs1 yolks of five eggs1 one cup of granulated sugar1 two-thirds cup of flour1 one-third teaspoon of cream tartar1 and a pinch of salt4 ,sift the flour and sugar five times2 measure1 and set aside1 as for angel cake4 ,beat yolks of eggs thoroughly2 then1 after washing beater1 beat the whites about half2 add cream tartar1 and beat until very1 very stiff4 ,stir in sugar lightly2 then the beaten yolks thoroughly2 then add flour and flavoring1 and put in tube pan in the oven at once4 ,it will bake in thirty-five to fifty minutes4 ,,cold ,,water ,,cake4 ,,miss ,,anna ,,barth4 ,one and one-half cups of sugar1 one-quarter cup of butter1 two and one-half cups of flour1 two eggs1 one cup of water1 two teaspoons of baking powder4 ,flavor with vanilla or lemon4 ,longest established in ,marion--,jennie ,thomas1 milliner4 ,,brides ,,cake4 ,,mrs4 ,j4 ,j4 ,,sloan4 ,two cups of butter1 four cups of pulverized sugar1 two cups of sweet milk1 two scant cups of corn starch1 four heaping cups of flour1 whites of twelve eggs1 one tablespoon of lemon extract1 three heaping teaspoons of baking powder4 ,cream the butter and sugar2 add the well beaten whites2 then the milk1 the corn starch1 and the flour in which baking powder has been sifted4 ,this should be as stiff as pound cake4 ,bake in a moderate oven4 ,it makes a very large cake1 or two moderate-sized ones4 ,sometimes you will have to use more or less flour1 according to the size of your eggs4 ,,sponge ,,cake4 ,,mrs4 ,w4 ,h4 ,,eckhart4 ,the yolks of four eggs1 one cup of sugar1 one cup of flour1 four tablespoonfuls of cold water1 one teaspoonful of baking powder2 add the whites of four eggs4 ,bake in a quick oven1 but not too hot4 ,,sponge ,,cake4 ,,mrs4 ,,harry ,,true4 ,one cup of sugar1 one and a half cups of flour1 three eggs1 two tablespoons of water1 one heaping teaspoon of baking powder4 ,,sponge ,,cake4 ,,mrs4 ,p4 ,o4 ,,sharpless4 ,four eggs1 one and a third cups of sugar1 three tablespoonfuls of water1 and two cups of flour1 through which has been sifted two small teaspoonfuls of baking powder4 ,flavor with lemon extract4 ,the best cooks buy millinery goods of ,jennie ,thomas4 ,,sponge ,,cake4 ,,mrs4 ,t4 ,h4 ,,linsley4 ,one cup of sugar1 one cup of flour1 three eggs4 ,beat altogether fifteen minutes2 add one-half cup of milk1 and one teaspoonful of baking powder4 ,,lemon ,,cake4 ,,mrs4 ,t4 ,h4 ,,linsley4 ,three cups of powdered sugar1 and one cup of butter rubbed to a cream4 ,stir in the yolks of five well-beaten eggs4 ,dissolve one teaspoon of salaratus in a teacup of milk2 add this1 and then the juice and grated rind of one lemon1 and the whites of the eggs4 ,sift in as lightly as possible four teacups of flour1 and put in pan4 ,bake about one-half hour4 ,,marble ,,cake4 ,,mrs4 ,c4 ,h4 ,,williams ,,and ,,mrs4 ,,elizabeth ,mc,c,u,r,d,y4 ,,light ,,part4--,one and one-half cups sugar1 one-half cup butter1 one-half cup sweet milk1 one-half teaspoon soda1 one teaspoon cream tartar1 whites of four eggs1 two and one-half cups flour4 ,,dark ,,part4--,one cup brown sugar1 one cup molasses1 one-half cup butter1 one half cup milk1 one-half teaspoon soda1 one teaspoon cream tartar1 two and one-half cups flour1 yolks of four eggs1 one-half tablespoon each of ground cloves1 allspice1 cinnamon1 and nutmeg4 ,when both parts are ready1 drop a spoon of light and then one of dark in the pan4 ,,pound ,,cake4 ,,mrs4 ,u4 ,f4 ,,seffner4 ,one pound of butter1 one pound of sugar1 one pound of flour 7sifted71 ten eggs 7beaten separately71 one-half teacup of rose water1 one nutmeg 7grated71 one pound of citron4 ,wash the citron2 chop it fine4 ,beat the butter and sugar to a cream2 add the rose water and nutmeg1 then the yolks of eggs1 and part of the flour2 then the whites of eggs and remainder of the flour2 lastly1 the fruit1 lightly floured4 ,bake in a moderate oven about two or two and one-half hours4 ,line the pan with white paper4 ,,hickory ,,nut ,,cake4 ,,mrs4 ,c4 ,c4 ,,campbell4 ,one and one-half cups sugar1 one-half cup butter1 three-fourths cup sweet milk1 three cups flour1 two teaspoonfuls baking powder1 two eggs1 one cup hickory nut meats4 ,,mother',s ,,old-,,fashioned ,,cake4 ,,mrs4 ,o4 ,w4 ,,weeks4 ,one and a half cups of brown sugar1 two eggs1 one teacup of sour cream1 one even teaspoon of soda1 about two and a half cups of flour4 ,if sour cream is not used1 take instead one cup of milk1 and one-half cup of butter4 ,,loaf ,,cake4 ,,mrs4 ,r4 ,h4 ,,johnson4 ,one pint bread dough2 one cup sugar1 one-half cup butter1 one egg1 one-half teaspoonful baking powder4 ,spice1 raisins1 and citron to taste4 ,,loaf ,,cake4 ,,mrs4 ,,eliza ,,bowen4 ,mix one pint of milk with two quarts of flour and one cup of yeast1 let stand in a warm place all night4 ,in morning1 beat until very light four eggs1 one pound of sugar1 three-eighths pound of butter1 one teaspoon of salt1 one teaspoon cinnamon1 half a nutmeg2 mix with the dough thoroughly1 and beat for a long time4 ,when raised again1 dredge with flour1 a cup of seeded raisins1 half a pound of currants1 one-fourth pound of citron2 add to dough2 put into the pan1 and let stand to rise again for half an hour4 ,bake in an oven suitable for bread4 ,this cake will keep a long time4 ,,raisin ,,cake4 ,,mrs4 ,,frank ,,arrowsmith4 ,two cups of brown sugar1 one scant cup of butter1 one cup of sweet milk1 four eggs1 one and one-half teaspoons of baking powder1 three cups of flour1 one teaspoon each of cinnamon and cloves1 one pound of raisins4 ,this makes two cakes4 ,pour boiling water on the raisins1 and let stand a few minutes before stoning them4 ,,dried ,,apple ,,fruit ,,cake4 ,,mrs4 ,w4 ,h4 ,,eckhart4 ,take three cups of dried apples1 and soak over night2 then chop them fine1 and cook slowly for three hours in three cups of baking molasses1 stirring often2 let cool over night4 ,then take two cups of sugar1 one cup of butter1 three eggs1 four cups of flour1 two teaspoons of baking powder1 two teaspoons of ground cinnamon1 two teaspoons of ground cloves1 one grated nutmeg1 two cups of raisins1 one cup of citron 7cut fine71 and one pound of figs 7chopped74 ,lastly1 add the cooked apples4 ,stir all together1 and bake as you would other fruit cake for two hours or longer in rather slow oven4 ,,electric ,,light ,,flour is pure1 white1 and nutritious4 ,,apple ,,fruit ,,cake4 ,,mrs4 ,t4 ,h4 ,,linsley4 ,one cup of butter1 two cups of sugar1 one cup of sweet milk1 two eggs1 one teaspoon of soda1 three and one-half cups of flour1 two cups of raisins1 two cups of dried apples1 soaked over night1 chopped fine1 and then stewed in two cups of molasses4 ,beat butter and sugar to a cream2 add milk1 in which dissolve the soda2 then the beaten eggs1 the flour1 and lastly1 stir in well the raisins and apples4 ,bake one and a half hours4 ,,coffee ,,cake4 ,,maud ,,stoltz4 ,one cup brown sugar1 one cup molasses1 one cup boiling coffee1 one-half cup lard1 one-half cup butter1 one egg1 one teasponful soda1 one teaspoonful salt1 one tablespoonful cloves1 one tablespoonful cinnamon1 one tablespoonful allspice1 one tablespoonful vanilla1 one tablespoonful lemon1 one nutmeg1 one cup chopped raisins1 four cups flour4 ,,coffee ,,cake4 ,,mrs4 ,,beckie ,,smith ,,and ,,mrs4 ,,josie ,c4 ,,yager4 ,one cup brown sugar1 one cup molasses1 one-half cup butter1 one cup strong liquid coffee1 one or two eggs1 four cups flour1 one teaspoon soda1 one tablespoon cinnamon1 one teaspoon cloves1 one nutmeg1 one pound raisins1 one-half pound currants1 citron as you like4 ,mix the cake part1 adding soda last4 ,dredge the fruit with flour before putting in4 ,bake in one large loaf1 or two smaller ones4 ,use ,,electric ,,light ,,flour with these cake recipes4 ,,coffee ,,cake4 ,,mrs4 ,t4 ,h4 ,,linsley4 ,one cup butter1 two cups brown sugar1 one cup liquid coffee1 six eggs1 one cup currants1 one cup raisins1 two teaspoons ground cinnamon1 two teaspoons ground cloves1 one teaspoon soda1 and three cups flour4 ,,hickory ,,nut ,,cake4 ,,mrs4 ,t4 ,h4 ,,linsley4 ,one cup butter1 two cups sugar1 five eggs1 one cup sweet milk1 one pint hickory nut meats1 one pound raisins or currants1 one pound flour1 one heaping teaspoon baking powder4 ,,hickory ,,nut ,,cake4 ,,mrs4 ,w4 ,c4 ,,rapp4 ,two cups of sugar1 one-half cup of butter1 one cup of sweet milk1 two and a half cups of flour1 three teaspoons of baking powder1 two eggs1 and one pint of nut kernels4 ,,raised ,,cake4 ,,mrs4 ,,jennie ,,hershberger1 ,,tiffin1 ,,ohio4 ,three cups bread sponge1 three cups sugar1 one cup butter1 three eggs1 one teaspoonful soda dissolved in a little water1 one pound raisins1 one teaspoonful each of cloves1 cinnamon1 nutmeg1 and allspice2 flour enough to stiffen4 ,,fruit ,,cake4 ,,mrs4 ,a4 ,a4 ,,lucas4 ,one pound of brown sugar1 one pound of browned flour1 three-quarters of a pound of butter1 one cup of molasses1 twelve eggs1 two pounds of stoned raisins1 two pounds of currants1 one-half pound of citron cut in strips1 one-half pound of figs chopped fine1 one-half pound of almonds chopped fine1 two wine glasses of boiled cider1 two ounces of vanilla1 one tablespoon of ground cinnamon1 one small tablespoon of ground cloves1 one tablespoon of ground mace1 one grated nutmeg1 a little pepper1 and three teaspoons of baking powder4 ,bake three hours4 ,,fruit ,,cake4 ,,mrs4 ,t4 ,h4 ,,linsley4 ,one cup butter1 one cup brown sugar1 two-thirds cup molasses1 three cups flour1 one-half cup sour milk1 one cup raisins1 one cup currants1 one teaspoon soda in milk1 four eggs1 citron and spice to taste4 ,,fruit ,,cake4 ,,mrs4 ,g4 ,h4 ,,wright4 ,one pound flour1 one pound brown sugar1 one pound citron1 two pounds raisins1 two pounds currants1 three-fourths pound butter1 one pound almonds1 one ounce mace1 one cup molasses1 one-half teaspoon soda stirred in molasses1 ten eggs4 ,stir sugar and butter to a cream2 then add whites and yolks of eggs1 beaten separately4 ,stir in flour gradually1 and molasses and spices2 lastly1 the fruit4 ,this makes three loaves4 ,bake in a moderate oven4 ,,fruit ,,cake4 ,,mrs4 ,,john ,,evans4 ,two cups butter1 two and one-half cups sugar1 two and one-half cups molasses1 eight cups flour1 two cups sour milk1 eight eggs1 two teaspoonfuls soda1 three pounds raisins1 three pounds currants1 one pound citron1 one pound figs1 two lemons 7grate the rind and squeeze the juice71 two glasses of jelly1 cloves1 mace1 cinnamon1 and nutmegs4 ,mix flour and fruit alternately4 ,bake three and one-half hours4 ,,plain ,,fruit ,,cake4 ,,mrs4 ,r4 ,h4 ,,johnson4 ,one cup sugar1 one-half cup butter1 three cups flour1 one cup water1 two eggs1 one teaspoonful baking powder1 one pound seeded and chopped raisins2 nutmeg1 cinnamon1 and citron to taste4 ,,black ,,wedding ,,cake4 ,,mrs4 ,j4 ,j4 ,,sloan4 ,one cup butter1 one and one-half cups brown sugar1 one cup molasses1 one cup sweet milk1 three cups flour1 two teaspoonfuls baking powder sifted into flour1 five well beaten eggs1 two pounds raisins1 one pound currants1 one-half pound chopped citron1 one-half teaspoonful ground allspice1 one-half teaspoonful cinnamon1 one-half a nutmeg4 ,put flour in oven1 and brown--be careful not to burn4 ,dredge fruit1 and add last4 ,,white ,,fruit ,,cake4 ,,mrs4 ,,samuel ,,saiter4 ,cream one pound butter and one pound powdered sugar together2 to this add the beaten yolks of twelve eggs1 one pound sifted flour1 and two teaspoons baking powder4 ,grate one cocoanut1 blanch and chop one half pound almonds2 slice one and one-half pounds citron2 add to batter and stir in beaten whites of eggs4 ,put in a pan lined with greased paper1 and bake two hours4 ,when cold1 ice4 ,if you use ,,electric ,,light ,,flour with the recipes in this book1 you have no trouble4 ,,layer ,,cakes4 ,,excellent ,,white ,,cake4 ,,mrs4 ,w4 ,c4 ,,butcher4 ,beat two cups of sugar and three-fourths cup of butter to a cream1 and then add three-fourths cup of water1 three heaping cups of flour1 the whites of six eggs beaten to a stiff froth1 three teaspoons of baking powder1 and one teaspoon of vanilla4 ,bake in layer pans1 and put together with frosting4 ,,white ,,layer ,,cake4 ,,mrs4 ,a4 ,c4 ,,ault4 ,two cups sugar1 one cup butter1 one cup sweet milk1 four cups sifted flour1 four teaspoonfuls baking powder1 whites of four eggs4 ,flavor to taste4 ,,yellow ,,layer ,,cake4 ,,mrs4 ,a4 ,c4 ,,ault4 ,one and one-half cups sugar1 one-half cup butter1 one-half cup milk1 one and one-half cups flour1 one-half cup corn starch1 two teaspoonfuls baking powder1 three eggs 7separate whites74 ,flavor to taste4 ,,blackberry ,,jam ,,cake4 ,,ozella ,,seffner4 ,two-thirds cup of butter1 one full cup of brown sugar1 one cup of blackberry jam1 one-half cup of sweet milk1 three eggs1 two cups of flour1 two teaspoons of baking powder1 one teaspoon each of cinnamon and allspice1 one-half teaspoon of cloves1 one-quarter cup of chopped citron1 one cup of either walnuts or hickory nuts1 vanilla flavoring4 ,bake in layers and fill between with either frosting or fig paste4 ,,blackberry ,,jam ,,cake4 ,,mrs4 ,m4 ,s4 ,,leonard1 ,,mrs4 ,,eva ,l4 ,,fletcher1 ,,gail ,,hamilton4 ,one cup coffee ,a or light brown sugar1 one-half cup butter1 two cups flour1 one cup blackberry jam1 three eggs1 three tablespoons sour cream1 one teaspoon soda1 two teaspoons cinnamon1 one-half a nutmeg4 ,put in the ingredients in the order given4 ,bake in layers1 and finish with boiled icing4 ,,blackberry ,,jam ,,cake4 ,,mrs4 ,,alice ,,kraner4 ,one cup brown sugar1 one-half cup butter1 one cup jam1 one-half cup seeded raisins1 two cups flour1 three eggs1 two teaspoons baking powder1 four tablespoons sweet milk1 one teaspoonful cinnamon1 one-half nutmeg4 ,bake like jelly cake1 with icing between layers4 ,,grape ,,jam ,,cake4 ,,mrs4 ,j4 ,,edd ,,thomas4 ,this may be made like blackberry jam cake1 only substituting grape jam for the blackberry4 ,,chocolate ,,cake4 ,,winona ,,hughes4 ,one cup brown sugar1 one-half cup butter1 one-half cup sweet milk1 two eggs1 two cups flour1 one teaspoon soda dissolved in a little warm water and then added to the milk4 ,make a cream of one cup grated chocolate1 two-thirds cup brown sugar1 one-half cup sweet milk1 yolk of one egg1 and one teaspoon vanilla4 ,cook up until like cream1 and mix into above cake4 ,bake in slow oven in two layers1 or in one shallow pan2 frost with a white frosting1 or the following-- ,,chocolate ,,frosting4--,put enough water over a cup of white sugar to dissolve it2 grate into it two squares of chocolate1 and boil until thick enough to spread4 ,put on cake when cool4 ,,chocolate ,,cake4 ,,mrs4 ,,harry ,,true4 ,one scant cup butter1 two cups sugar1 two cups flour1 one-half cup sweet milk1 three eggs1 two teaspoons baking powder1 one-half teaspoon vanilla2 add a small quarter cake of chocolate1 grated and dissolved in one-half cup boiling water4 ,allow this to cool before adding it to the cake4 ,leave out the white of one egg for icing between the layers of cake4 ,,chocolate ,,cake4 ,,mrs4 ,,john ,d4 ,,stokes4 ,grate one-half cup chocolate2 mix with one-half cup milk1 yolk of one egg1 one cup pulverized sugar1 one teaspoon vanilla4 ,boil until chocolate and sugar are melted4 ,let this cool while making cake from one cup sugar1 one-half cup butter1 one-half cup milk1 two cups flour1 two eggs1 two teaspoons baking powder2 add to this the boiled chocolate1 and bake in layers4 ,,filling4--,boil two cups granulated sugar and six tablespoons water until it threads2 then stir into it the whites of two eggs1 well beaten4 ,flavor with vanilla4 ,buy seasonable and stylish millinery of ,jennie ,thomas4 ,,delicious ,,chocolate ,,cake4 ,,miriam ,,de ,,wolfe4 ,three-fourths cup butter1 two cups sugar1 one cup sweet milk1 three scant cups flour1 three teaspoonfuls baking powder2 lastly1 the whites of five eggs1 beaten to a stiff froth4 ,bake in layers4 ,,icing4--,boil two cups of sugar to a taffy2 add the white of one egg1 beaten to a stiff froth and one ten cent cake of ,german chocolate1 grated4 ,beat the icing continually while stirring in the white of egg and until it is almost cold4 ,,chocolate ,,cake4 ,,mrs4 ,j4 ,c4 ,,walter4 ,one and one-half cups sugar1 two-thirds cup butter1 one teaspoonful vanilla1 two thirds cup milk1 two cups flour1 three level teaspoonfuls baking powder1 whites of five eggs1 well beaten4 ,,icing4--,one and one half cups sugar1 one half cup milk 7or a little more71 a lump of butter the size of a walnut1 one teaspoonful vanilla4 ,boil until waxy2 remove from fire2 beat until stiff4 ,spread melted chocolate on bottom and top of layers1 and put the cream icing between4 ,,cream ,,cake4 ,,mrs4 ,,josie ,,yager4 ,one cup sugar1 three eggs1 one and one-half cups flour1 three tablespoons water1 two teaspoons baking powder1 flavoring to taste4 ,bake in about three layers and put between them this-- ,,cream4--,three-quarters pint milk1 one egg1 two tablespoons corn starch1 three tablespoons sugar4 ,put milk on to boil2 mix other ingredients together2 put in milk1 and boil until it thickens4 ,flavor to taste when cool4 ,,cream ,,cake4 ,,mrs4 ,,fenton ,,fish4 ,two tablespoons butter1 two teacups sugar1 three eggs1 one-half teacup sweet milk1 two tablespoons cold water1 two teacups flour1 two teaspoons baking powder4 ,bake quickly in three or four round tins4 ,,cream4--,one-half pint milk1 one-half teacup sugar1 a small piece butter1 one egg1 one tablespoon corn starch1 boil until very thick4 ,when nearly cold1 flavor with vanilla4 ,when the cakes are cool1 put them together with it4 ,,cream ,,cake4 ,,mrs4 ,,ned ,,thatcher4 ,two cups white sugar1 one-half cup butter1 one cup sweet milk1 one cup corn starch1 two cups flour1 two teaspoonfuls baking powder1 whites of seven eggs1 beaten and added last4 ,,filling4--,whip one pint cream2 sweeten and flavor to taste1 and spread between layers4 ,,cream ,,cake4 ,,mrs4 ,g4 ,h4 ,,wright4 ,two cups granulated sugar1 three-fourths cup butter1 one cup sweet milk1 three cups sifted flour1 three teaspoons baking powder sifted in the flour1 the well beaten whites of eight eggs4 ,bake in three layers4 ,one pint rich sweet cream1 whipped with one small teacup sugar4 ,flavor to taste1 and put between layers4 ,,custard ,,cake4 ,,miss ,,ann ,,thompson4 ,four eggs1 one and one-half cups sugar1 two tablespoons water1 two cups flour1 two teaspoons baking powder4 ,,filling4--,one egg1 one-half pint sweet milk1 one-half cup sugar1 two tablespoons flour1 butter size of hickory nut4 ,flavor to taste4 ,,lemon ,,cream ,,cake4 ,,mrs4 ,c4 ,h4 ,one-half cup butter1 two cups sugar1 one cup sweet milk1 three eggs 7yolks and whites beaten separately71 three cups flour1 three teaspoonfuls baking powder4 ,,filling4--,one cup sugar1 two teaspoonfuls butter1 two eggs1 and the grated rind and juice of two lemons2 mix all together1 and boil to consistency of jelly4 ,spread between layers1 and dust powdered sugar on top4 ,,ice-,,cream ,,cake4 ,,mrs4 ,c4 ,h4 ,one cup butter rubbed with two cups white sugar to a cream1 one cup sweet milk1 three and one-half cups flour1 three level teaspoons baking powder1 and whites of eight eggs4 ,bake in jelly tins1 and put together with boiled icing flavored with orange4 ,,roll ,,jelly ,,cake4 ,,gail ,,hamilton4 ,four eggs 7yolks and whites beaten separately71 one and one-half cups sugar1 one and one-half cups flour1 two tablespoonfuls water1 one-half teaspoonful baking powder mixed with the flour4 ,bake in dripping pan2 spread with jelly1 and roll4 ,,lemon ,,jelly ,,cake4 ,,iva ,,fish4 ,yolks of three eggs1 and one cup of sugar1 well beaten2 one cup of flour1 one heaped teaspoon of baking powder2 about one-half cup of water1 a little salt1 whites of three eggs1 well beaten4 ,,jelly4--,juice and grated rind of one lemon1 one cup of sugar1 one egg1 one cup of water1 one tablespoon of corn starch dissolved in part of the water4 ,put all together1 and boil in a pail of water until it thickens4 ,,fig ,,cake4 ,,mrs4 ,c4 ,c4 ,,campbell4 ,whites of six eggs1 two cups white sugar1 one cup butter1 one cup sweet milk1 two teaspoonfuls baking powder1 three scant cups flour4 ,,filling4--,one pound cut figs1 one pint cream1 whipped and sweetened4 ,put a layer of fig2 then one of cream4 ,,neapolitan ,,cake4 ,,mrs4 ,a4 ,c4 ,,ault4 ,,dark ,,part4--,one cup brown sugar1 one-half cup butter1 one-half cup molasses2 one-half cup strong coffee1 two eggs1 two and one-half cups flour1 one cup raisins1 one teaspoon each of soda1 cinnamon1 and cloves1 one and one-half teaspoons mace4 ,,white ,,part4--,two cups sugar1 one-half cup butter1 one cup sweet milk1 two cups flour1 one cup corn starch1 white of two eggs1 one teaspoon baking powder4 ,,maple ,,cake4 ,,mrs4 ,c4 ,c4 ,,campbell4 ,one cup sugar1 two tablespoonfuls butter1 two eggs 7leaving out the white of one71 three-fourths cup cold water1 two and one-half cups flour1 three teaspoonfuls baking powder4 ,,frosting4--,one-half cup maple syrup or sugar2 boil to a taffy2 pour over the beaten white of one egg4 ,,vanity ,,cake4 ,,mrs4 ,,john ,,landon4 ,one and a half cups sugar1 half cup butter1 half cup sweet milk1 one and one-half cups flour1 half cup corn starch1 teaspoonful baking powder1 whites of six eggs2 bake in two cakes1 putting a frosting between and on top4 ,grate cocoanut all over4 ,,devils ,,food ,,cake4 ,,mrs4 ,,fenton ,,fish4 ,two cups darkest brown sugar1 one-half cup butter1 two eggs1 one-half cup sour milk1 three cups flour1 one pinch salt2 mix thoroughly together4 ,take one-half cup boiling water2 stir into this one teaspoon soda1 and one-half cup grated ,baker's chocolate2 stir into batter4 ,,filling4--,two cups dark brown sugar1 one-half cup butter1 one-half cup sweet milk or cream4 ,cook until it threads4 ,,devils ,,food ,,cake4 ,,mrs4 ,g4 ,h4 ,,wright4 ,,part ,i4--,one cup brown sugar1 three quarters of a cup butter1 one-half cup sour milk1 two and one-half cups sifted flour1 one level teaspoon soda1 yolks of three eggs1 whites of two4 ,stir this together1 and then add-- ,,part ,,ii4--,one cup brown sugar1 one-half cup sweet milk1 one cup grated chocolate1 put this on the stove1 let it dissolve1 and add while still warm to ,part ,i4 ,bake in two layers1 and put icing between4 ,,delmonico',s ,,cake4 ,,mrs4 ,m4 ,s4 ,,leonard4 ,one-half cup of butter1 two cups of sugar1 two teaspoonfuls of baking powder1 two-thirds of a cup of sweet milk1 three cups of sifted flour1 the whites of eight eggs1 beaten stiff4 ,cream the butter and sugar2 add the milk2 then the flour2 beat thoroughly2 then add the eggs2 and flour1 with vanilla4 ,,filling4--,two cups of maple or brown-sugar1 one cup of milk1 a lump of butter the size of a walnut1 a tablespoonful of vanilla1 or any flavor4 ,boil till it gets like candy2 beat to a cream4 ,,english ,,walnut ,,cake4 ,,mrs4 ,,mary ,w4 ,,whitmarsh4 ,one and one-half cups of sugar1 one-half cup of butter1 one-half cup of water1 one and one-half cups of flour1 one-half cup of corn starch1 two teaspoons of baking powder1 the whites of six eggs4 ,flavor with lemon4 ,bake in layers4 ,,filling4--,two cups of light brown sugar1 one-half cup of water4 ,boil until it threads1 and stir in the whites of two eggs1 beating until it creams2 them stir in one pound of ,english walnuts1 chopped fine4 ,,columbia ,,cake4 ,,ozella ,,seffner4 ,two cups of coffee ,a sugar and one cup of butter creamed together2 add slowly one cup of sweet milk1 three full cups of flour1 in which three teaspoons of baking powder have been stirred1 and the whites of eight eggs4 ,flavor to suit taste4 ,bake in layers1 and put together with boiled frosting and chocolate creams1 or stir into the frosting one pound of seeded raisins1 or a glass of currant jelly4 ,any one of these will make a delicious cake4 ,,favorite ,,snow ,,cake4 ,,mrs4 ,,carrie ,,owens4 ,beat one cup butter to a cream2 add one and one-half cups flour1 and stir thoroughly together2 then add one cup corn starch1 and one cup sweet milk1 in which three teaspoons baking powder have been dissolved2 lastly1 add the whites of eight eggs1 and two cups sugar1 beaten together4 ,flavor to taste4 ,bake in sheets1 and put together with icing4 ,,orange ,,cake4 ,,mrs4 ,,carrie ,,owens4 ,two-thirds cup butter1 two small cups sugar1 one cup milk1 three teaspoons baking powder1 the yolks of five eggs1 three small cups flour4 ,bake in jelly tins4 ,,filling4--,whites of three eggs1 beaten to a stiff froth1 juice and grated rind of one orange1 sugar to give the right consistency to spread between the layers2 put white frosting on the top4 ,,tea ,,cake4 ,,mrs4 ,,geo4 ,,turner4 ,one egg1 one cup sour cream1 one-half teaspoon soda in one pint flour1 butter the size of half an egg1 one cup sugar4 ,,caramel ,,dressing4--,one pint light brown sugar1 butter the size of an egg1 one-half cup sweet milk4 ,cream the butter and sugar2 then add milk1 and cook until it hardens in water like taffy2 beat until cool enough to spread smoothly4 ,,ribbon ,,cake4 ,,mrs4 ,,lizzie ,,martin4 ,one small half cup of butter1 one cup of sugar1 two eggs1 two-thirds cup of water1 two cups of flour1 two teaspoons of baking powder4 ,take out two layers in tins2 leave enough for a third layer1 and put in it one teaspoon of cinnamon1 and one teaspoon of cloves4 ,bake2 put dark layer in middle1 and icing between all4 ,,jelly ,,cake4 ,,mrs4 ,,elizabeth ,mc,c,u,r,d,y4 ,one cup sugar1 two tablespoons butter1 five tablespoons sweet milk1 three eggs1 one teaspoon soda1 two teaspoons cream tartar4 ,flavor with lemon4 ,bake in layers1 and spread with jelly4 ,,almond ,,jelly ,,cake4 ,,mrs4 ,,george ,,kling4 ,three coffee-cups sugar1 one heaping coffee-cup butter1 and the yolks of six eggs1 beaten together to a cream2 five even cups sifted flour1 four teaspoonfuls baking powder2 one and one-half cups sweet milk2 the whites of the six eggs beaten to a stiff froth1 and added last2 with one teaspoonful lemon flavoring4 ,bake in layers4 ,,almond ,,sauce ,,for ,,filling4--,three pounds almonds1 blanched and pounded to a paste1 one and one-half coffee-cups fresh1 pure sour cream1 one and one-half coffee-cups sugar1 four eggs 7whites and yolks beaten thoroughly together74 ,stir all together1 and add vanilla enough to drown the taste of sour cream4 ,,white ,,layer ,,cake4 ,,mrs4 ,,mary ,,dickerson4 ,one-half cup butter1 two cups sugar1 whites of five eggs1 one cup milk1 two and one-half cups flour1 two teaspoons baking powder1 one teaspoon vanilla4 ,,icing ,,for ,,cake4 ,,mrs4 ,g4 ,a4 ,,livingston4 ,one cup sugar1 one cup grated pineapple1 one heaping teaspoon corn starch1 a pinch of salt2 stir together well2 add a small cup boiling water4 ,set on the stove1 and boil until quite thick4 ,let it cool before using4 ,,chocolate ,,icing4 ,,ethel ,,clark4 ,beat together three cups of four ,x sugar2 add the white of one egg1 beaten stiff2 thin it with milk1 so it will spread2 melt one-fourth cake of ,bakers chocolate1 and stir into the icing4 ,,frosting ,,without ,,eggs4 ,one cupful of granulated sugar1 five tablespoonfuls of milk4 ,boil four or five minutes till it threads from the spoon4 ,flavor as desired4 ,stir till right thickness for spreading4 ,this is fine grained1 white1 and delicious4 ,,fig ,,filling ,,for ,,cake4 ,stew one-half pound of chopped figs in a syrup made of one-fourth cupful of water and half cupful of sugar4 ,spread this when it is quite thick4 ,it is excellent4 ,another nice filling may be made by using raisins instead of figs1 treating them in the same way4 ,,lemon ,,jelly ,,for ,,cake4 ,lemon jelly1 to spread between layers of cake1 or on the top of sago or custard pudding1 is made by grating the rinds of two lemons and squeezing out the juice2 add a heaping cup of sugar1 a tablespoonful of butter4 ,stir these together and then add three eggs1 beaten very light2 set the basin or little pail in which you have this in another of boiling water2 stir it constantly until it thickens4 ,when it is cold1 it is ready for use4 ,,gingerbread ,,and ,,small ,,cakes4 ,,gingerbread4 ,,mrs4 ,w4 ,h4 ,,eckhart4 ,one and one-half cups ,orleans molasses1 one cup brown or granulated sugar1 one-half cup lard1 one cup boiling water1 one teaspoon soda dissolved in the water1 two teaspoons ginger1 one teaspoon each of cloves and cinnamon1 three cups flour1 one egg4 ,put all in the vessel1 excepting the water and egg2 beat well2 then add the water and soda2 after stirring this well together1 add the beaten egg4 ,bake in quick oven4 ,put greased paper in pan before pouring in the mixture4 ,let cool in the pans4 ,,soft ,,gingerbread4 ,,mrs4 ,e4 ,a ,,seffner4 ,one quart of flour1 one cup of sugar1 one cup of molasses1 one cup of butter1 one cup of sour milk1 two teaspoonfuls of soda1 three eggs1 one tablespoon of ginger1 one teaspoon of cinnamon4 ,,soft ,,gingerbread4 ,,miss ,,kittie ,m4 ,,smith4 ,one cup ,new ,orleans molasses1 one teaspoon ginger1 one teaspoon soda1 one tablespoon melted butter2 stir this together2 then pour on half a cup boiling water1 and stir in one pint flour4 ,be sure and have the water boiling1 and beat well4 ,pour into the pan one inch deep4 ,,soft ,,gingerbread4 ,,gail ,,hamilton4 ,one-half cup sugar1 one-half cup butter1 one cup molasses1 two and one-half cups flour1 one teaspoonful cinnamon1 one teaspoonful ginger1 one teaspoonful cloves1 two eggs1 two teaspoonfuls soda in a cup of boiling water 7put this in last74 ,,soft ,,gingerbread4 ,,mrs4 ,g4 ,e4 ,,salmon4 ,one cup molasses1 one-half cup sugar1 one-half cup butter or lard1 one-half cup sour milk1 two and one-half cups flour1 two eggs1 one teaspoon ginger1 one teaspoon cinnamon1 one teaspoon soda dissolved in the milk4 ,bake in a moderate oven about half an hour4 ,,excellent ,,soft ,,gingerbread4 ,,mrs4 ,,carrie ,,owens4 ,one and a half cups ,orleans molasses1 half cup brown sugar1 half cup butter1 half cup sweet milk1 teaspoon soda1 teaspoon allspice1 half teaspoon ginger2 mix all together2 add three cups sifted flour1 and bake in shallow pans4 ,,gingerbread ,,for ,,two4 ,,mrs4 ,m4 ,,leonard4 ,six tablespoons sweet milk1 five tablespoons molasses1 one tablespoon of sugar1 one-half scant teaspoon soda1 one and one-fourth cups flour4 ,,soft ,,gingerbread4 ,,mrs4 ,m4 ,,vose4 ,one cup molasses1 one-half cup shortening1 one cup sour milk1 one teaspoon soda1 just a pinch of ginger1 flour to make as stiff as sponge cake4 ,,fried ,,cakes4 ,,mrs4 ,j4 ,c4 ,,johnstone4 ,two cups of coffee ,a sugar1 a small teaspoon of lard1 one-half teaspoon of ginger2 rub all together2 add two eggs1 one cup of sweet milk1 three teaspoons of baking powder4 ,mix in enough flour so you can work it nicely on the board4 ,cut out with cutter having hole in the center4 ,have your lard hot when you drop cakes in1 and do not turn but once4 ,,fried ,,cakes4 ,,mrs4 ,,louise ,,jones4 ,one cup sugar1 one cup sweet milk1 two eggs1 two teaspoonfuls baking powder1 two tablespoonfuls melted butter1 flour enough to roll and cut4 ,,doughnuts4 ,,mrs4 ,g4 ,h4 ,,wright4 ,one cup sugar1 one cup sour milk1 one level teaspoon soda in milk1 two eggs1 butter or lard the size of a small egg1 a little nutmeg1 and a pinch of salt1 flour to roll out4 ,cut in rings and fry in hot lard4 ,,doughnuts4 ,,mrs4 ,r4 ,h4 ,,johnson4 ,one cup sugar1 one cup sweet milk1 two eggs1 butter size of a small egg1 one teaspoonful baking powder1 a little salt4 ,mix in enough flour to roll in your hand4 ,always put a piece of apple or potato in the lard when frying doughnuts4 ,,doughnuts4 ,,mrs4 ,t4 ,h4 ,,linsley4 ,yolks of four eggs1 one cup of sugar1 one cup of sweet milk1 a little nutmeg1 two teaspoons of baking powder2 mix soft2 cut out1 and fry4 ,,doughnuts4 ,,mrs4 ,a4 ,c4 ,,ault4 ,two quarts flour1 one cup sugar1 one cup sweet milk1 butter size of a small egg1 four eggs1 five heaping teaspoonfuls baking powder4 ,flavor with nutmeg4 ,,doughnuts4 ,,mrs4 ,m4 ,s4 ,,leonard4 ,one and one-third cups skimmed sweet milk1 one cup sugar1 two eggs1 four teaspoons melted butter1 four teaspoons baking powder4 ,roll and cut4 ,,doughnuts4 ,,mrs4 ,p4 ,o4 ,,sharpless4 ,one cup sugar1 two eggs1 one pint equal parts sour cream and buttermilk1 one teaspoon soda1 cinnamon and nutmeg to taste1 flour sufficient for a soft dough4 ,if sour cream is not at hand1 use sufficient shortening to make it equal4 ,,doughnuts4 ,,maud ,,stoltz4 ,one and one-half cup sugar1 two eggs1 three tablespoonfuls melted lard1 one cup milk1 one teaspoon soda4 ,,doughnuts4 ,,mrs4 ,j4 ,s4 ,,reed4 ,one cup sweet milk1 one cup sugar1 four eggs1 two teaspoons baking powder4 ,beat the eggs and sugar well2 then add milk and flour4 ,mix soft1 not stiff4 ,fry carefully4 ,,crullers4 ,,mrs4 ,c4 ,h4 ,,williams4 ,one cup sugar1 three eggs1 one-half cup milk1 butter the size of a walnut1 three teaspoonfuls baking powder4 ,fry in lard4 ,,cream ,,crullers4 ,,mrs4 ,c4 ,h4 ,one and one-half cups sugar1 one cup milk1 two eggs1 butter the size of an egg1 two teaspoonfuls baking powder4 ,mix in enough flour to roll out soft4 ,fry in hot lard4 ,,soft ,,ginger ,,cakes4 ,,mrs4 ,j4 ,s4 ,,reed4 ,one cup of molasses1 one cup of sugar1 one cup of lard or butter1 four cups of flour1 one cup of sweet milk1 one teaspoon of salt1 one teaspoon of ginger1 two teaspoons of soda1 one tablespoon of cinnamon4 ,bake in gem pans4 ,add soda the last thing2 beat well4 ,,ginger ,,cakes4 ,,mrs4 ,p4 ,g4 ,,harvey4 ,one cup of brown sugar1 one cup of molasses1 one cup of lard1 one and a half cups of boiling water1 one tablespoon of soda1 one tablespoon of ginger1 four cups of flour2 mix1 and drop from a spoon into a dripping pan4 ,,cheap ,,cookies4 ,,mrs4 ,,belle ,,bland4 ,one teaspoonful of baking powder mixed in flour1 two cups of white sugar1 one cup of butter1 one cup of sour milk1 one teaspoonful of soda dissolved in the milk1 one cup of chopped hickory nuts4 ,take enough flour to mix very stiff1 and bake in a quick oven4 ,,cookies4 ,,mrs4 ,l4 ,m4 ,,denison4 ,two cups sugar1 one cup butter1 two eggs1 one teaspoon soda in two tablespoons boiling water1 flavoring to taste1 flour sufficient to roll4 ,,cookies4 ,,mrs4 ,,john ,,landon4 ,one cup butter1 two cups sugar1 one cup cold water1 one teaspoonful of saleratus1 two teaspoonfuls cream tartar1 two eggs1 flour enough to roll1 and no more4 ,,cookies4 ,,mrs4 ,w4 ,c4 ,,butcher4 ,two cups of sugar1 three eggs1 one cup of butter1 one-half cup of lard1 four tablespoons of water1 one teaspoon of soda1 one teaspoon of cream tartar1 a pinch of salt1 and nutmeg1 or vanilla4 ,,cookies4 ,,mrs4 ,p4 ,g4 ,,harvey4 ,two cups of light brown sugar1 one cup of shortening 7butter and lard mixed71 four eggs1 one-half cup of boiling water1 one teaspoon of soda dissolved in water1 flour to thicken1 and roll4 ,,cookies4 ,,mrs4 ,g4 ,m4 ,,beicher4 ,two cups sugar1 one-third cup lard1 and two-thirds cup butter2 mix like pie crust4 ,three eggs1 three tablespoons water1 one small teaspoon soda sifted with sugar2 add enough flour to roll4 ,roll very thin4 ,,cream ,,cookies4 ,,miss ,,kittie ,,smith4 ,one egg1 one cup sugar1 one cup thick sour cream1 a pinch of salt1 one teaspoon each of saleratus and cream tartar2 mix soft1 and bake in a quick oven4 ,,good ,,cookies4 ,,mrs4 ,l4 ,a4 ,,jones4 ,two cups sugar1 one cup butter1 one cup sour milk1 one teaspoon soda in milk1 yolks of two eggs1 one teaspoonful baking powder in flour4 ,flavor to taste4 ,flour enough to roll thin4 ,,good ,,cookies4 ,,mrs4 ,,jennie ,,krause4 ,two eggs1 one and one half cups brown sugar1 one cup butter1 three tablespoons sour milk or cream1 one teaspoon soda1 one-half teaspoon salt1 one-half teaspoon lemon extract1 flour enough to mix soft4 ,,cookies4 ,,mrs4 ,h4 ,a4 ,,martin ,one coffee-cup butter1 one coffee-cup sugar1 four eggs1 four tablespoonfuls sweet milk4 ,flavor with nutmeg2 mix soft4 ,beat butter and sugar to a cream first4 ,,rb3 #b teaspoons baking powder8 ,,cookies4 ,,ann ,,thompson4 ,one cup granulated sugar1 one cup coffee ,a sugar1 one-half cup butter1 two level teaspoonfuls cinnamon1 one-half level teaspoonful cloves1 one-half small nutmeg2 cream together carefully2 add two well beaten eggs4 ,sift the flour1 and begin with one pint1 and two slightly heaping teaspoonfuls baking powder2 add more flour as you beat4 ,when thick enough to handle1 take a small piece in the hand1 make into a ball1 and roll2 then place in buttered pans4 ,bake light brown in a moderate oven4 ,,splendid ,,eggless ,,cookies4 ,,mrs4 ,e4 ,s4 ,,boalt4 ,two cups sugar1 one cup butter1 one cup sweet milk1 teaspoon soda1 one teaspoon vanilla1 one pinch salt1 just enough flour to roll them out4 ,,hard ,,cookies4 ,,mrs4 ,,salmon4 ,one and one-half cups granulated sugar1 one cup butter1 three eggs1 one-fourth cup sweet milk1 one-half teaspoon soda dissolved in milk1 flour enough to roll out thin2 sift granulated sugar on top1 and gently roll it in4 ,,cookies4 ,,mrs4 ,,lizzie ,,martin4 ,one cup butter1 one pint sugar1 three eggs1 three tablespoons water1 two pints flour1 two teaspoons baking powder1 nutmeg to taste4 ,,my ,,grandmother',s ,,cookies4 ,,mrs4 ,j4 ,,edd ,,thomas4 ,three eggs1 two cups sugar1 one cup butter and lard1 two-thirds cup sour milk1 one teaspoon soda1 two teaspoons cream tartar4 ,flavor with vanilla4 ,use flour enough to roll4 ,stir only with a spoon4 ,,molasses ,,cookies4 ,,mrs4 ,c4 ,e4 ,,martin4 ,whites and yolks of two eggs 7beaten separately71 one cup brown sugar1 one cup melted lard and butter1 one cup ,new ,orleans molasses1 one dessert spoon of ginger1 one dessert-spoon soda1 four tablespoons boiling water1 flour to stiffen4 ,do not roll too thin4 ,,ginger ,,nuts4 ,,mrs4 ,,beckie ,,smith4 ,two cups molasses1 one cup sugar1 one cup shortening1 one tablespoonful soda in a little milk1 ginger to taste1 flour to stiffen1 and roll4 ,,ginger ,,snaps4 ,,mrs4 ,,harry ,,true4 ,one cup molasses 7scalded71 one cup brown sugar1 one cup butter1 one tablespoon ginger1 two even teaspoons soda dissolved in one-fourth cup water1 flour to roll out stiff4 ,,ginger ,,cookies4 ,,mrs4 ,,jacob ,,hoberman4 ,one pint of molasses1 one cup of sugar1 one cup of lard1 one pint of sour milk1 one tablespoon of soda1 one tablespoon of ginger1 one tablespoon of cinnamon1 three eggs4 ,,ginger ,,cookies4 ,,mrs4 ,,chas4 ,,moore4 ,one pint ,new ,orleans molasses1 and one cup butter2 let come to a boil2 take from fire1 and cool1 then dissolve an even tablespoonful soda in hot water4 ,pour into molasses1 and stir4 ,mix in enough flour to roll1 and two tablespoons ginger4 ,,ginger ,,cookies4 ,,florence ,,eckhart4 ,one cup brown sugar1 one pint molasses1 one-half pint lard1 one-half ounce alum1 one-half pint warm water1 one ounce soda1 two tablespoons ginger1 flour enough to stiffen1 and roll4 ,beat an egg well1 and spread on the top of cakes just before baking4 ,,sugar ,,snaps4 ,,mrs4 ,,susie ,,seffner4 ,one cup butter1 two cups sugar1 three eggs1 one teaspoon soda1 one tablespoon ginger4 ,,sand ,,cakes4 ,,mrs4 ,,abbie ,a4 ,,lucas4 ,one pound corn starch1 one-half pound butter1 one pound sugar1 eight eggs1 two teaspoonfuls baking powder4 ,beat the butter and sugar to a cream2 then add one egg and a little corn starch alternately until the whole is in4 ,bake a light brown in patty pans1 in a quick oven4 ,they are improved by frosting4 ,,cocoanut ,,cookies4 ,,mrs4 ,a4 ,a4 ,,lucas4 ,two cups sugar1 one cup butter1 one-half cup sour cream1 one-fourth teaspoon soda1 two eggs2 mix as soft as you can2 roll thin1 and bake quick4 ,make an icing of whites of four eggs1 one pound of sugar1 and as much grated or desiccated cocoanut as you can stir in4 ,spread on cookies after they are baked4 ,,lemon ,,crackers4 ,,mrs4 ,a4 ,o4 ,,johnson4 ,three cups of sugar1 one cup of lard1 one pint of sweet milk1 two eggs1 five cents worth of lemon oil1 five cents worth of baking ammonia4 ,pound the ammonia fine1 and pour on it half a teacup of boiling water4 ,mix as stiff as bread2 roll out1 and cut4 ,,hickory ,,nut ,,macaroons4 ,,mrs4 ,w4 ,c4 ,,rapp ,,and ,,mrs4 ,,abbie ,a4 ,,lucas4 ,one cup of nut kernels 7chopped fine71 one cup of light brown sugar2 rub well together one-half cup flour1 one egg 7beaten light72 mix well1 and drop with a spoon on buttered dripping pan4 ,bake with a slow fire4 ,mrs4 ,josie ,yager adds to this a pinch of baking powder4 ,,hickory ,,macaroons4 ,,mrs4 ,w4 ,h4 ,,eckhart4 ,two eggs1 two coffee-cups brown sugar1 two cups flour1 two tablespoons water1 one-half teaspoon baking powder1 two cups hickory nut meats4 ,,cocoanut ,,macaroons4 ,,mrs4 ,j4 ,c4 ,,walters4 ,two-thirds cup white sugar1 one-half cup water2 boil as for candy2 remove from the fire2 stir in one-half pound crystallized cocoanut2 then add by degrees the beaten whites of three eggs4 ,mix thoroughly with a spoon2 drop and spread in small cakes on buttered tins2 bake until slightly browned4 ,,chocolate ,,macaroons4 ,,mrs4 ,,eckhart4 ,one cake ,german sweet chocolate1 one egg1 one cup sugar1 one-half cup milk1 one lump butter size of a walnut4 ,,hickory ,,nut ,,cookies4 ,,ozella ,,seffner4 ,two cups coffee ,a sugar1 three eggs1 one cup butter1 one cup sweet milk1 one pint nut kernels 7chopped fine71 two large teaspoonfuls baking powder1 one tablespoon vanilla1 flour to roll out4 ,bake in moderate oven4 ,,hickory ,,nut ,,cookies4 ,,ann ,,thompson4 ,two cups brown sugar1 two eggs1 one-fourth cup butter1 two cups hickory nuts1 three tablespoons water1 one teaspoon baking powder1 flour to stiffen very stiff4 ,,hickory ,,nut ,,cakes4 ,,mrs4 ,o4 ,w4 ,,weeks4 ,one cup meats1 one cup sugar1 one and one-half cups flour1 one egg1 a pinch of baking powder2 roll thin1 and cut into small cakes4 ,bake in quick oven4 ,,cream ,,puffs4 ,,mrs4 ,t4 ,h4 ,,linsley4 ,two cups water boiled with one cup butter1 one and one-half cups flour2 let stand until cool2 then stir in five eggs1 one at a time2 drop on tins by the spoonful1 and bake4 ,open one side1 and put in this-- ,,cream4--,two cups milk1 one cup sugar1 three eggs1 and one-half cup flour4 ,cook like custard1 and flavor with lemon4 ,,kisses4 ,,florence ,,eckhart4 ,white of one egg 7beaten stiff71 one teaspoonful of baking powder to the white of an egg2 thicken with powdered sugar to drop from the spoon2 add one small cup of nuts4 ,flavor to taste4 ,drop on buttered pans1 and bake until light brown on top4 ,,delicacies4 ,custards for supper1 and an endless host of other such lady-like luxuries4 --,,shelley4 ,,apple ,,float4 ,,mrs4 ,m4 ,e4 ,,wright4 ,to one quart apples1 stewed and well mashed1 put whites of three eggs 7well beaten71 and four heaping tablespoons of sugar2 beat together for fifteen minutes4 ,serve with cream4 ,,float4 ,,florence ,,turney4 ,one pint milk1 one tablespoon corn starch1 yolks of two eggs4 ,beat yolks1 and add one tablespoon cream1 one cup coffee ,a sugar4 ,flavor when cool4 ,,float4 ,,florence ,,turney4 ,put two quarts of milk into a tin bucket1 and place in a kettle of boiling water4 ,while waiting for milk to boil1 take the yolks of four eggs1 beat1 and add one tablespoonful of cream or milk1 one cup of coffee ,a sugar1 two teaspoonfuls of sifted flour2 beat this to a creamy mixture4 ,when the milk boils1 take some of it1 stir into the mixture1 and then slowly pour this mixture into the rest of the boiling milk1 stirring all the time4 ,put on the lid of the bucket2 let boil for a few minutes4 ,flavor with vanilla4 ,when cool1 put in dish4 ,take the whites of four eggs2 beat stiff2 add granulated sugar2 beat quite a while4 ,flavor with vanilla4 ,spread this over the top of the float1 and on top of this put bits of jelly4 ,,charlotte ,,russe4 ,a very nice recipe for charlotte russe made with gelatine is as follows3 ,use one pint of cream whipped till light1 one ounce of gelatine dissolved in one gill of hot milk1 the well beaten whites of two eggs1 one small teacupful of powdered sugar1 and any flavoring preferred4 ,mix the eggs1 sugar and cream together1 and then beat in the dissolved gelatine4 ,the milk should be quite cold before it is added to the other ingredients4 ,line a dish with slices of sponge cake1 or with lady fingers1 and fill with cream4 ,set it on ice to cool4 ,,lemon ,,sponge ,,or ,,snow ,,pudding4 ,,ozella ,,seffner4 ,one-half box gelatine1 juice of three lemons1 one pint of cold water1 one-half pint of hot water1 two teacups of sugar1 whites of three eggs4 ,soak one-half box of gelatine in one pint of cold water ten minutes2 then dissolve over the fire1 adding the juice of the lemons with the hot water and sugar4 ,boil all together two or three minutes2 pour into a dish1 and let it remain until nearly cold and beginning to set2 then add the whites of eggs1 well beaten1 and whisk ten minutes4 ,when it becomes the consistency of sponge1 wet the inside of cups with the white of egg1 pour in the sponge1 and set in a cold place4 ,serve with thin custard1 made with the yolks of four eggs1 one tablespoonful of corn starch1 one-half teacup of sugar1 one pint of milk1 teaspoonful of vanilla4 ,boil until sufficiently thick1 and serve cold over the sponge4 ,,lemon ,,jelly4 ,,gail ,,hamilton4 ,one-half box gelatine1 one-half pint cold water1 one-half pint boiling water1 one-half cup sugar1 juice of two lemons4 ,,orange ,,jelly4 ,,mrs4 ,o4 ,w4 ,,weeks4 ,take six large1 juicy oranges1 one lemon1 one pound loaf sugar1 one-half ounce gelatine4 ,dissolve the sugar in one-half pint of water4 ,pour one-half pint boiling water over the gelatine1 and when dissolved1 strain it4 ,put the sugar and water on the fire4 ,when it boils1 add the gelatine1 the juice of the oranges1 and the lemon1 with a little of the peel4 ,let come to a boil2 then strain in molds to cool4 ,,orange ,,jelly4 ,,mrs4 ,l4 ,d4 ,,hamilton4 ,soak one box gelatine in half pint cold water until soft1 add one cup boiling water1 juice of one lemon1 one cup sugar1 one pint orange juice2 stir until sugar is dissolved2 then strain4 ,,orange ,,souffle4 ,,mrs4 ,,george ,,turner4 ,pare and slice eight oranges1 boil one cup sugar1 one pint milk1 three eggs1 one tablespoon corn starch4 ,as soon as thick1 pour over the oranges2 beat the whites of eggs to a stiff froth2 sweeten2 put on top1 and brown in oven4 ,serve cold4 ,,orange ,,cream4 ,,mrs4 ,s4 ,e4 ,,barlow4 ,take half a box of gelatine1 and cover with eight tablespoonfuls of cold water1 and soak a half hour4 ,stand the gelatine over the teakettle for a few minutes to melt2 then add it to a pint of orange juice1 and a cup of sugar1 and strain4 ,turn this mixture into a dish1 and stand in a cool place1 watching carefully1 and stirring occasionally4 ,whip a pint of cream to a stiff froth4 ,as soon as the orange gelatine begins to congeal1 stir in the whipped cream2 turn into a mold1 and stand it over in a cold place4 ,served with angels food1 it makes a most delicate dessert4 ,,bavarian ,,cream4 ,,mrs4 ,,chas4 ,,moore4 ,one can shredded pineapple1 and one cup sugar2 let come to a boil2 one-half box gelatine dissolved in a cup of warm water4 ,when milk becomes warm1 stir gelatine into pineapple1 and add one pint of whipped cream4 ,whip all together thoroughly1 and set away in a cold place4 ,,ambrosia ,,for ,,one4 ,a4 ,l4 ,,oolah1 ,,or ,,george ,,van ,,fleet4 ,fill a saucer with fresh peaches1 finely sliced1 or strawberries1 carefully picked and selected2 over this1 place a measure of ice-cream1 vanilla flavor4 ,cover all with powdered sugar to the depth of one-fourth inch4 ,eat with spoon 7if your income is over twenty thousand dollars1 you can use a strawberry fork74 ,serve with angels food1 or almond macaroons4 ,,jellied ,,fruit4 ,,mrs4 ,,retta ,,lucas4 ,soak two-thirds box gelatine in one-half cup cold water2 stand until dissolved2 pour one-half teacup hot water over the dissolved gelatine4 ,take the juice of two lemons1 two oranges1 one and one-half cups sugar4 ,separate one orange into smallest dimensions1 removing the seeds4 ,lay bananas1 cut in small pieces1 and malaga grapes with the oranges in the bottom of mold2 strain the liquid over these1 and set to cool4 ,,gelatine1 ,,with ,,fruit4 ,,mrs4 ,w4 ,h4 ,,eckhart4 ,take one ounce box of gelatine2 put to soak in a pint of cold water for an hour4 ,take the juice of three lemons1 and one orange1 with three cups of sugar2 add this to the gelatine1 and pour over all three pints of boiling water2 let this boil up once1 stirring all the time4 ,take two molds of the same size1 and pour half your jelly into each4 ,stir into one mold half a cup of candied cherries1 and into the other one pound of blanched almonds4 ,the almonds will rise to the top4 ,let these molds stand on ice1 or in a cool place until thoroughly set--twenty-four hours is best4 ,when ready to serve1 loosen the sides1 and place the almond jelly on top the other1 on a fruit platter4 ,slice down1 and serve with whipped cream4 ,,fruit ,,recipe ,,for ,,hot ,,weather4 ,remove the rind of two lemons1 and cut the lemons in small pieces2 add two cups of sugar1 one pint of boiling water1 three tablespoons of corn starch2 mix with a little milk2 put them all together1 and boil slowly for five minutes4 ,cut into small bits four oranges2 put in a deep dish1 ready for the table1 and sprinkle over them a little fine sugar2 pour the lemon compound over them4 ,when cold1 whip whites of two eggs2 add a very little sugar4 ,flavor with lemon extract4 ,put in ice box to cool4 ,,fruit ,,salad4 ,,carrie ,,linsley4 ,place a layer of sliced oranges in the bottom of a glass dish2 then a layer of bananas2 one of pineapple2 sprinkle confectioners sugar between layers2 continue this until the dish is nearly full2 then pile high with fresh grated cocoanut4 ,,fruit ,,salad4 ,,carrie ,,linsley4 ,two oranges1 two peaches1 two bananas1 a few slices of pineapple1 one-half pound of mixed nuts1 one-fourth pound of figs1 candied cherries1 juice of three lemons1 one-half box of gelatine1 one pint of boiling water1 two cups of sugar1 whipped cream to make clear2 avoid stirring4 ,,kentucky ,,pudding4 ,,mamie ,,fairfield4 ,,custard4--,two quarts milk1 six eggs1 two tablespoons corn starch1 one cup sugar1 a pinch salt1 one tablespoon vanilla2 add to this one quart whipped cream1 one pint each candied or preserved cherries1 pineapple1 and strawberries4 ,let custard cool before adding cream and fruit4 ,freeze as ice-cream4 ,,peach ,,ice-,,cream4 ,,nell ,,linsley4 ,one pint new milk1 one pint sweet cream1 one cup sugar1 one quart peach pulp 7peeled ripe or canned peaches1 and put through the colander74 ,let cream and milk come to a boil2 add sugar1 and cool2 add peach pulp1 and freeze4 ,,frozen ,,oranges4 ,rub the rinds of four oranges in a pound of loaf sugar2 peel one dozen oranges2 take out the pulp2 add it to sugar with the juice of three lemons2 set it on ice two hours2 then a quart of ice water1 and freeze hard1 and serve in glasses4 ,a ,,dainty ,,dessert4 ,frozen fruit makes a dainty and acceptable dessert for dinner or lunch during the summer1 and is prepared by mixing and freezing1 the same as water ices1 then working and cutting the fruits1 and using without straining4 ,,frozen ,,cherries4 ,stone one quart of acid cherries2 mix them with two pounds of sugar1 and stand aside one hour2 stir thoroughly2 add a quart of ice water2 put in the freezer1 and stir rapidly until frozen2 heat smooth2 set aside half an hour1 and serve4 ,that is the way to make frozen cherries4 ,,frozen ,,ambrosia4 ,to make frozen ambrosia1 pare and slice a dozen sour oranges2 lay in a bowl2 sprinkle with sugar2 cover with grated cocoanut2 let stand two hours2 mix all together2 freeze4 ,take up in a large glass bowl2 lay over the top thin slices of orange2 sprinkle with cocoanut and sugar4 ,,frozen ,,peaches ,,and ,,plums4 ,pare a dozen and a half ripe1 soft peaches4 ,remove the skin and seeds from a quart of sour plums2 mash1 and add to the peaches4 ,work the kernels of both to a paste2 add them to the sugar and fruit2 let stand two hours2 then add a quart of ice water2 stir1 and freeze4 ,this is a delicious dish4 ,,pineapple ,,souffle4 ,pare1 and remove the eyes from two good-sized pineapples2 then chop into bits1 and sprinkle with one-half pound of sugar2 let the whole stand until quite soft2 then mash1 and strain through a fine sieve4 ,to one quart of juice so obtained1 add one quart of water and twelve eggs1 which have been rubbed to a cream with one and one-half pounds of sugar4 ,put the mixture in a farina kettle1 and cook till it assumes the thickness of soft custard2 then strain1 and beat briskly till cold4 ,freeze1 and serve with sweet cream1 flavored with fruit juice4 ,,bisque ,,ice-,,cream4 ,put in a farina kettle one quart of good sweet cream1 three-quarters of a pound of sugar1 and one tablespoonful of vanilla extract1 and allow the mixture to cook till the water in the outer kettle boils2 then remove from the fire4 ,brown two ounces of macaroons in a moderate oven2 cool1 and roll to a fine powder2 stir into the cream1 and when cold1 freeze4 ,,lemon ,,sherbert4 ,,mrs4 ,g4 ,h4 ,,wright4 ,to one quart of sweet milk1 add one pint of sugar1 the well beaten whites of two eggs1 and the juice of three lemons4 ,add the lemon juice after it commences to freeze4 ,,lemon ,,ice4 ,,mrs4 ,h4 ,t4 ,,van ,,fleet4 ,to one quart of water1 add four cups of sugar2 let this come to boiling point2 let cool2 strain through a cloth2 add the juice of six lemons1 and juice of two oranges2 beat the whites of six eggs to a stiff froth4 ,put the syrup in the freezer2 then add the beaten whites4 ,freeze same as ice-cream4 ,stir constantly until sufficiently frozen4 ,,apricot ,,ice4 ,,alice ,,fairfield4 ,make syrup same as lemon ice2 add one can of apricots 7mashed fine71 three lemons1 and juice of one orange1 if wanted4 ,freeze same as lemon ice4 ,,orange ,,sherbert4 ,m4 ,e4 ,,beale4 ,one tablespoon of gelatine1 one pint of cold water1 one cup of sugar1 six oranges or one pint of juice1 one-half cup of boiling water4 ,soak the gelatine in one-half cup of cold water ten minutes4 ,put the sugar and remainder of cold water in a large pitcher2 squeeze the juice into the pitcher2 add it to the gelatine after it is dissolved2 strain into the can1 and freeze4 ,,confections ,sweet meats1 messengers of strong prevailment in an unhardened youth4 --,,shakespeare4 ,,to ,,blanch ,,almonds4 ,put them into cold water1 and allow it to come to a boiling point2 then remove the skins1 and throw them into cold water a few moments to preserve the color4 ,for salted almonds1 prepare as above2 put into a dripping pan with some lumps of butter2 set into a moderate oven until nicely browned4 ,sprinkle over them some salt1 and toss until thoroughly mixed4 ,peanuts may be prepared in same manner4 ,,chocolate ,,creams4 ,,mrs4 ,,edward ,e4 ,,powers4 ,two pounds ,,xxxx confectioners' sugar1 one-fourth pound grated cocoanut1 one tablespoonful vanilla1 a pinch of salt1 whites of three eggs 7beaten very stiff72 mix all together1 and roll into small balls2 let stand one-half hour2 then dip into the chocolate1 prepared thus3 ,one-half cake ,bakers chocolate 7grated fine71 two tablespoonfuls butter4 ,warm the butter2 mix in the chocolate4 ,when cool1 dip the creams in1 and set on a buttered plate to harden4 ,,vanilla ,,taffy4 ,,mrs4 ,,edward ,e4 ,,powers4 ,three cups of granulated sugar1 one cup of cold water1 three tablespoonfuls of vinegar4 ,cook without stirring until it threads2 add one tablespoonful of vanilla2 let cool2 pull until white2 cut into small squares4 ,,dandy ,,taffy4 ,,miriam ,,de ,,wolfe4 ,three cups brown sugar1 one cup water1 one cup white sugar1 one tablespoonful vinegar4 ,when nearly done1 add one tablespoonful vanilla4 ,pour into buttered tins4 ,,chocolate ,,caramels4 ,,mrs4 ,,ned ,,thatcher4 ,one cup of sweet milk1 two cups of brown sugar1 two cups of molasses1 one pint of water1 a tablespoon of butter4 ,flavor to taste4 ,two ounces of chocolate just before taking from the fire4 ,,molasses ,,candy4 ,,mrs4 ,,dr4 ,,fisher4 ,take one quart of molasses 7maple is best72 boil until it is crisp when put in water2 then stir in one teaspoonful of soda dissolved in a little warm water2 stir until well mixed4 ,pour into buttered pans4 ,pull part until white1 and make into sticks4 ,in the remainder put roasted corn1 peanuts1 walnuts1 almonds1 or hazelnuts4 ,,cocoanut ,,drops4 ,,mrs4 ,,dr4 ,,fisher4 ,grate the white part of a cocoanut1 the whites of four eggs 7well beaten71 one-half pound of sifted sugar4 ,flavor with lemon or rose4 ,mix as thick as can be stirred4 ,make in balls1 putting them about one inch apart on paper on baking tins4 ,put into a quick oven2 take out when they begin to look yellow4 ,,butter ,,scotch4 ,,mrs4 ,,edward ,e4 ,,powers4 ,two cups brown sugar1 two cups molasses1 two tablespoonfuls butter1 two tablespoonfuls vinegar4 ,boil until it threads2 then pour into shallow pans to harden4 ,,pickles4 ,peter ,piper picked a peck of pickled peppers4 --,,mother ,,goose4 ,,for ,,six ,,hundred ,,pickles4 ,,mrs4 ,m4 ,e4 ,,wright4 ,make a brine of cold water and salt strong enough to bear up an egg2 heat boiling hot1 and pour over pickles2 let stand twenty-four hours2 then take out1 and wipe dry4 ,scald vinegar1 and put over2 let stand twenty-four hours2 then pour off1 and to fresh vinegar add one quart brown sugar1 two large green peppers1 one-half pint white mustard seed1 six cents worth ginger root1 six cents worth cinnamon and allspice1 one tablespoon celery seed1 alum size butternut4 ,scald1 pour over1 and tie up in jars4 ,,cucumber ,,pickles4 ,,mrs4 ,h4 ,t4 ,,van ,,fleet4 ,pour enough boiling water over pickles to cover them1 and let stand twenty-four hours2 measure water so that you may know what quantity of vinegar to use4 ,take them out of water1 wiping each one separately with dry towel2 place in close layers in stone jar4 ,to one gallon of vinegar1 add one cup of salt1 two tablespoons of pulverized alum1 same of cloves1 allspice1 mustard1 and cinnamon2 put all in vinegar1 and let come to boil2 pour this over pickles4 ,when cool1 place plate over1 and add a weight4 ,pickles prepared in this way will keep nicely a year4 ,,chow-,,chow4 ,,mrs4 ,,alice ,,kraner4 ,one quart green cucumbers 7cut lengthwise71 one dozen small cucumbers 7whole71 one dozen small onions1 one large cauliflower1 one quart small green tomatoes4 ,put the cucumbers in brine for three days2 the rest scald in salt and water2 add pepper and other spices to taste4 ,two and one-half quarts vinegar1 two and one-half cups sugar1 one cup flour1 six tablespoonfuls mustard4 ,scald the vinegar1 sugar1 flour1 and mustard4 ,pour this over the whole bottle2 and seal4 ,,chow-,,chow4 ,,mrs4 ,c4 ,c4 ,,stoltz4 ,two quarts small cucumbers1 two quarts small onions1 two cauliflowers1 six green peppers2 cut all1 and put in salt and water four hours2 then scald1 and drain4 ,,paste4--,six tablespoonfuls mustard1 one tablespoonful turmeric1 one and one-half cups sugar1 one cup flour4 ,mix all well together2 add cold vinegar to wet it up2 pour into two quarts of boiling vinegar4 ,pour this on pickles2 mix thoroughly1 and put in cans4 ,,pickled ,,onions4 ,,mrs4 ,,dr4 ,,fisher4 ,peel small white onions1 and boil them in milk and water ten minutes2 drain off the milk and water1 and pour over the onions scalding spiced vinegar4 ,,pickled ,,peaches4 ,,mrs4 ,,dr4 ,,fisher4 ,wipe ripe but hard peaches until free from down2 stick a few cloves into each one2 lay in cold spiced vinegar4 ,in three months1 they will be nicely pickled1 and retain much of their natural flavor4 ,,mango ,,pickles4 ,,mrs4 ,w4 ,h4 ,,eckhart4 ,in this recipe1 the term mango refers to green bell peppers4 ,use either small muskmelons or sweet peppers2 take out the insides1 and lay them in strong salt water twenty-four hours2 drain well4 ,for filling1 cut cabbage fine2 salt it2 let it stand one hour2 wash with clear water1 and drain well2 add celery seed and ground cinnamon to taste4 ,fill the mangoes2 tie closely2 pack in stone jars4 ,then to one gallon of good cider vinegar1 add three pounds of brown sugar2 heat1 and pour over the mangoes2 repeat the heating of vinegar two or three mornings in succession4 ,,mixed ,,pickles4 ,,maud ,,stoltz4 ,two hundred little cucumbers1 fifty large cucumbers1 three tablespoonfuls black mustard seed1 three tablespoonfuls white mustard seed1 three tablespoonfuls celery seed1 one dozen red peppers1 two pounds sugar1 one quart ,french mustard1 one bottle ,english chow-chow1 one quart little onions1 vinegar to cover4 ,cook slowly for one hour4 ,,tomato ,,chow-,,chow4 ,,mrs4 ,a4 ,h4 ,,kling4 ,one-half peck green tomatoes1 two large heads of cabbage1 fifteen onions1 twenty-five ripe cucumbers1 one pint of grated horseradish1 one-half pound of white mustard seed1 one ounce of celery seed1 one-half teacup each of ground pepper1 turmeric1 and cinnamon4 ,cut tomatoes1 cabbage1 onions1 and cucumbers in small pieces1 and salt over night4 ,in the morning1 drain off the brine2 put on vinegar and water1 half and half2 let stand twenty-four hours2 drain again2 put in the spices4 ,boil two gallons of vinegar with three pounds of brown sugar2 pour over while hot2 do this three mornings2 then add one-half pound of mustard2 stir in when nearly cold4 ,,spanish ,,pickle4 ,,mrs4 ,w4 ,h4 ,,eckhart4 ,four heads of cabbage1 one peck of green tomatoes1 one dozen large cucumbers1 one-half dozen sweet peppers 7red71 one-half dozen sweet peppers 7green71 one quart of small white onions2 cut all these in small pieces1 and let stand in brine over night2 wash in cold water1 and drain4 ,cut six bunches of celery in small pieces4 ,,dressing ,,for ,,the ,,pickle4--,two gallons of good cider vinegar1 five pounds of brown sugar1 five cents worth of turmeric1 five cents worth of white mustard seed1 one-half pound of ground mustard1 one-half cup of flour1 a tablespoon of whole cloves1 and the same of stick cinnamon4 ,let the vinegar1 sugar1 and all the spices come to boiling point2 add the chopped vegetables1 and one hundred small cucumber pickles that have been in brine over night4 ,cook one-half hour2 then add the turmeric1 ground mustard and flour mixed to a paste2 cook five minutes longer4 ,bottle1 and eat when your stomach craves it4 ,,celery1 ,,or ,,french ,,pickle4 ,,mrs4 ,f4 ,e4 ,,blake4 ,one gallon each of chopped 7very fine7 cabbage1 celery and sweet peppers2 one cupful of salt over peppers after being chopped2 mix well2 let stand two hours2 wash thoroughly till water is clear to prevent coloring cabbage and celery4 ,mix together cabbage1 celery1 and peppers2 to this add one tablespoonful of salt1 one pint of white mustard seed 7not ground71 four pints of sugar1 hot peppers to suit the taste4 ,put in jars for immediate use2 in sealed cans to keep4 ,be fore putting away1 add one gallon of good cider vinegar1 cold4 ,,green ,,tomato ,,pickle4 ,,mrs4 ,f4 ,r4 ,,saiter4 ,slice one peck of green tomatoes1 and four green peppers2 place in a stone jar in layers1 sprinkling each layer thickly with salt2 cover with boiling water2 let stand over night2 drain in the morning through a colander1 and add four large onions sliced1 with an ounce of whole cloves1 one ounce of cinnamon1 two pounds of brown sugar4 ,place all together in a preserving kettle2 nearly cover with vinegar2 boil slow until tender4 ,set away in a jar4 ,next day1 if the syrup seems thin1 drain off1 and boil down4 ,cover top of jar with a cloth before setting away4 ,,cucumber ,,pickles4 ,,kittie ,m4 ,,smith4 ,wash your cucumbers2 then pour boiling water on them1 and let them stand eighteen hours4 ,take them out1 and make a brine of one pint of salt to one gallon of water2 pour on boiling hot2 let stand twenty-four hours4 ,then wipe them dry1 and pack them in your jar4 ,put in slips of horseradish1 and what spices you like4 ,cover with cold cider vinegar4 ,put grape leaves on the top4 ,they are ready to use in twenty-four hours1 and if the vinegar is pure cider vinegar1 will keep indefinitely4 ,,chopped ,,pickle4 ,,mrs4 ,s4 ,a4 ,,powers4 ,one peck green tomatoes1 one dozen red sweet peppers1 chopped fine2 cover with salt water2 let stand twenty-four hours2 drain dry2 add one head cabbage1 one bunch celery chopped fine1 one pint grated horseradish1 one teacupful cloves1 one teacupful black mustard seed1 salt to taste1 one pint or more very small cucumbers1 or one-half dozen ordinary cucumbers cut into small strips2 cover with cold cider vinegar4 ,if desired to keep1 seal in self sealers4 ,,currant ,,catsup4 ,,mrs4 ,e4 ,five quarts juice1 three pounds sugar2 boil juice and sugar until it thickens2 then add one pint vinegar1 tablespoon ground cinnamon and cloves1 teaspoon each of salt and pepper2 bottle for use4 ,you can use grape juice4 ,,flint ,,pickles4 ,,mrs4 ,,laura ,,martin ,,everett4 ,use medium-sized cucumbers2 wash clean1 and lay in jars4 ,make a brine of water and salt--one teacup of salt to a gallon of water2 boil1 and pour over the cucumbers2 move brine nine mornings in succession2 boil1 and pour over2 then wash in hot water1 and put to drain4 ,when cool1 place in stone jars1 one layer of pickles1 and then a layer of grape leaves1 some horseradish1 and a few sliced onions1 if you like the taste of onion4 ,when your jars are full1 make a syrup of good vinegar and sugar1 sweetened to taste1 and add stick of cinnamon1 a little celery seed2 boil1 and pour over the pickles4 ,invert a plate or saucer1 and put on a small weight2 tie up closely4 ,they will keep the year round1 and are very palatable4 ,,tomato ,,catsup4 ,,mrs4 ,g4 ,,livingston4 ,one gallon strained tomatoes1 one quart good vinegar1 one tablespoon each cloves1 mustard1 and cinnamon1 a little salt1 one teaspoon red pepper2 cook one hour1 and bottle4 ,,tomato ,,catsup4 ,,mrs4 ,,alice ,,kraner4 ,two and one-half gallons ripe tomatoes2 rub through a sieve2 eight cups cider vinegar1 one and one-half cups salt1 two and one-half cups brown sugar1 nine teaspoonfuls mustard1 four teaspoonfuls ginger1 five teaspoonfuls allspice1 five teaspoonfuls cloves1 five teaspoonfuls black pepper1 four teaspoonfuls cayenne pepper4 ,,cold ,,catsup4 ,,mrs4 ,f4 ,e4 ,,blake4 ,one peck of tomatoes1 sliced fine2 sprinkle with salt lightly1 and let stand two hours2 rub through coarse sieve or colander2 to this1 add one-half pint grated horseradish1 one large cup salt1 one and one-half cups white mustard seed1 one tablespoonful black pepper1 one quart fine chopped celery1 one large teacupful chopped onions1 one and one-half cups sugar1 one tablespoonful ground cloves1 one tablespoonful ground cinnamon1 three pints good cider vinegar4 ,mix cold1 and use immediately1 or can1 and it will keep for years4 ,,common ,,catsup4 ,,mrs4 ,f4 ,e4 ,,blake4 ,cut up tomatoes1 skins and all2 cook thoroughly4 ,when cool1 rub through a sieve4 ,to one gallon of tomato juice1 put a tablespoonful of salt1 one tablespoonful of pepper1 one tablespoonful of cinnamon1 and one quart of good cider vinegar4 ,cook until thick4 ,,gooseberry ,,catsup4 ,,evelyn ,,gailey4 ,six quarts berries1 nine pounds sugar1 one pint vinegar1 one tablespoonful each of cloves1 cinnamon1 and allspice4 ,one-half the vinegar put on berries at first4 ,when nearly done1 strain1 and add rest of the vinegar1 and spices4 ,boil three or four hours4 ,,spiced ,,grapes4 ,,mrs4 ,g4 ,a4 ,,livingston4 ,one pound of fruit1 one-half pound of sugar1 one pint of vinegar1 two teaspoonfuls of cinnamon1 two teaspoonfuls of cloves1 one teaspoonful of allspice4 ,cook pulp and skins separately4 ,,pickled ,,pears4 ,,mrs4 ,f4 ,e4 ,,blake4 ,to one gallon of moderately strong vinegar1 add a small handful of cloves 7not ground71 several sticks of cinnamon1 sugar enough to make vinegar quite sweet4 ,take small pears1 and with a small pointed knife remove all blemishes1 but do not pare them4 ,put vinegar on the stove4 ,when it comes to a boil1 fill kettle as full of pears as will boil2 set on back of stove1 and boil slowly for three and one-half hours2 fill your cans1 and seal while very hot4 ,,rosa',s ,,sweet ,,pickle4 ,nine pounds peaches1 three pounds sugar1 three quarts good cider vinegar4 ,peel the peaches2 then put them with the sugar and vinegar in a porcelain lined kettle2 cook for five to ten minutes2 put two cloves in each peach2 add a little whole allspice4 ,,spiced ,,grapes4 ,,mrs4 ,,eliza ,,corwin1 ,,mt4 ,,gilead1 ,,ohio4 ,wash the bunches carefully4 ,use two or three gallon jars4 ,put a thick layer of brown sugar on bottom of jar2 then a layer of bunches of grapes2 sprinkle on a few whole cloves1 allspice1 and stick cinnamon4 ,alternate layers of sugar and grapes as above until jar is full4 ,turn plate on top2 put on weight2 tie cloth closely over top2 put in cool place4 ,the grapes are nice served with cold meats4 ,the syrup can be used for cake1 puddings1 mince pies1 etc4 ,towards spring1 strain all that is left in the jar through a flannel cloth2 bottle it1 and use through summer2 use for dysentery4 ,a few spoonfuls in ice water makes a pleasant drink for hot days4 ,,spiced ,,gooseberries4 ,,mrs4 ,c4 ,c4 ,,campbell4 ,six quarts berries1 nine pounds sugar4 ,cook one and one-half hours2 then add one pint vinegar1 one teaspoonful cloves1 one tablespoonful cinnamon1 one tablespoonful allspice4 ,,chili ,,sauce4 ,,mrs4 ,m4 ,e4 ,,wright4 ,twenty-four ripe tomatoes1 eight onions1 twelve green peppers1 four tablespoons salt1 eight tablespoons sugar1 two tablespoons cinnamon1 two tablespoons ginger1 one tablespoon cloves1 four teacups vinegar2 boil slowly two hours4 ,,canned ,,fruit ,,and ,,jellies4 ,will't please your honor1 taste of these conserves8 --,shakespeare ,,canned ,,fruit ,,in ,,general4 ,,mrs4 ,f4 ,e4 ,,blake4 ,for peaches1 for instance1 set on the stove a kettle of cold water--just enough so the can will not tip over2 into this kettle1 put one-half dozen nails to keep the can from touching the bottom2 then fill the can full of peaches1 cut in halves2 then fill the can with cold water2 add two tablespoonfuls of sugar1 and set in kettle to boil2 let boil until the fruit is tender1 but not enough to break while cooking4 ,when done nicely1 put the top on the can1 and set away4 ,,raspberry ,,jam4 ,,mrs4 ,e4 ,s4 ,weigh equal parts of fruit and sugar4 ,put the fruit into a preserving pan1 and mash with a silver or wooden spoon2 let boil up2 then add the sugar2 stir all the time while cooking4 ,strawberry or blackberry jam is made the same way4 ,thirty or forty minutes is sufficient time for cooking4 ,,to ,,preserve ,,peaches4 ,l4 ,d4 ,take equal portions of peaches and sugar2 pare1 stone1 and quarter the fruit4 ,put the sugar with the peaches2 let stand over night4 ,in the morning1 boil slowly in preserving kettle one hour and three-fourths2 skim well4 ,,to ,,preserve ,,quinces4 ,l4 ,d4 ,pare and core4 ,be sure you get out all the seeds4 ,boil the skins and cores one hour2 then strain through a coarse cloth2 boil your quinces in this juice until tender2 drain them out2 add the weight of the quinces in sugar to this syrup2 boil1 and skim until clear2 then put in the quinces4 ,boil three hours slowly4 ,,tomato ,,butter4 ,,mrs4 ,j4 ,,kishler4 ,to one quart of tomato1 add one pint of apple2 put both through sieve2 one quart of sugar1 some ground cinnamon2 cook until it begins to look like a preserve4 ,,orange ,,marmalade4 ,,mrs4 ,,dr4 ,,true4 ,to eighteen ripe oranges1 use six pounds best white sugar4 ,grate the peel from four oranges2 reserve for marmalade4 7,the rinds of the remainder will not be used74 ,pare the fruit1 removing the white skin as well as the yellow2 slice the oranges2 remove all seeds4 ,put the fruit and grated peel into a preserving kettle2 boil until reduced to a smooth mass2 rub quickly through a colander2 stir in the sugar2 return to the stove2 boil fast1 stirring constantly1 one-half hour1 or until thick4 ,put in glasses1 or jars2 cover closely when cold4 ,,currant ,,jelly4 ,,miss ,,kittie ,,smith4 ,a ,,french ,,confectioners ,,recipe4--,allow one pound of sugar to one pint of juice4 ,boil the juice five minutes1 and add the sugar1 which has been previously well heated2 boil one minute1 stirring carefully4 ,always a success4 ,,currant ,,jelly4 ,,mrs4 ,,dr4 ,,true4 ,weigh the currants on the stems4 ,do not wash them1 but carefully remove all leaves2 or whatever may adhere to them4 ,put a few of the currants into kettle 7porcelain lined or granite iron72 mash them to secure juice to keep from burning2 add the remainder of the fruit1 and boil freely for twenty-five minutes1 stirring occasionally2 strain through a three-cornered bag of strong texture1 putting the liquid in earthen or wooden vessels 7never in tin74 ,return the strained liquid to the kettle without the trouble of measuring2 let it boil well for a moment or two2 add half the amount of granulated or loaf sugar4 ,as soon as the sugar is dissolved1 the jelly is done4 ,put in glasses4 ,,pineapple ,,jam4 ,peel1 grate1 and weigh the apple4 ,put pound to pound of pineapple and sugar4 ,boil it in a preserving kettle thirty or forty minutes4 ,,crabapple ,,jelly4 ,boil the apples1 with just enough water to cover them1 until tender2 mash with a spoon1 and strain out the juice4 ,take a pint of juice to a pound of sugar2 boil thirty minutes1 and strain through a hair sieve4 ,,rose ,,geranium ,,jelly4 ,,mrs4 ,,samuel ,,bartram4 ,drop one large or two small leaves of rose geranium plant into a quart of apple jelly a few moments before it is done1 and you will add a novel and peculiarly delightful flavor to the jelly4 ,,crabapple ,,marmalade4 ,boil the apples in a kettle until soft1 with just enough water to cover them2 mash1 and strain through a coarse sieve4 ,take a pound of apple to a pound of sugar2 boil half an hour1 and put into jars4 ,,cranberry ,,jelly4 ,,mrs4 ,g4 ,a4 ,,livingston4 ,one pound of sugar to each pint of juice2 boil1 and skim4 ,test by dropping a little into cold water2 when it does not mingle with the water1 it is done4 ,,apple ,,jelly4 ,,mrs4 ,e4 ,,seffner4 ,ten quarts of sour apples1 stewed very soft in sufficient water to cover the fruit2 drain over night through a flannel bag1 without pressing2 add one pint of sugar to each pint of juice1 and three sliced lemons2 boil twenty minutes2 strain into glasses or bowls4 ,,pear ,,marmalade4 ,,mrs4 ,e4 ,,seffner4 ,,excellent ,,for ,,tarts4--,pare and core1 then boil the pears to a pulp4 ,take half their weight of sugar2 put it into the kettle with a little water2 boil until like taffy2 skim while boiling2 add the pulp of the pears1 about four drops of essence of cloves2 boil up once or twice4 ,,preserved ,,strawberries4 ,,mrs4 ,,kate ,,martin1 ,,tiffin1 ,,ohio4 ,use one pound of granulated sugar to each quart of berries4 ,make a syrup of the sugar1 and sufficient water to moisten it4 ,while boiling1 drop in the berries1 and let them boil ten minutes4 ,skim out the fruit1 and put it on a platter4 ,boil the syrup ten minutes longer2 then pour it over the berries1 and set where it will get the sun for two days4 ,put in jelly glasses1 and seal4 ,made in this way1 the fruit retains both color and flavor4 ,,to ,,preserve ,,raspberries ,,and ,,strawberries4 ,l4 ,d4 ,put pound to pound of sugar and fruit2 let stand over night4 ,in the morning1 boil all together fifteen minutes4 ,skim out the berries2 boil the syrup till thick and clear2 pour over the fruit4 ,for millinery go to ,jennie ,thomas1 the oldest and best4 ,,canned ,,strawberries4 ,,mrs4 ,g4 ,a4 ,,livingston4 ,for every quart of strawberries1 take one pint of sugar2 add a tablespoonful or two of water4 ,let sugar dissolve2 then add fruit1 and let boil4 ,can immediately in air-tight glass cans4 ,,chopped ,,quinces4 ,,mrs4 ,,eliza ,,dickerson4 ,pare the quinces2 cut in small squares2 cover with water1 and stew until tender2 pour into a colander1 and drain4 ,to each pint of the juice1 add three-fourths pint of sugar4 ,let boil1 and skim well for ten or fifteen minutes2 then put in the quinces2 cook until the syrup begins to jell4 ,put in glasses1 and seal same as jelly4 ,,canned ,,pineapple4 ,,mrs4 ,,lulu ,,dann4 ,take equal measurements of shredded pineapple and sugar4 ,place in a crock alternately1 a layer of shredded pineapple and one of sugar2 let this stand over night4 ,in the morning1 drain off the juice1 and to three cups of juice1 add one cup of water4 ,after this mixture comes to a boil1 put in the pulp of your pineapple1 and let boil up 7not cook74 ,seal in self sealing jars4 ,,beverages4 ,the cup that cheers1 but not inebriates4 ,polly1 put the kettle on4 ,,cooling ,,drink ,,for ,,invalids4 ,,mrs4 ,,retta ,,lucas4 ,two teaspoonfuls arrow root wet with a little cold water1 three tablespoonfuls white sugar1 juice of half a lemon1 and a small piece of rind2 stir quickly while you fill a quart pitcher with boiling water4 ,this is a cooling and nutritious drink for the sick4 ,,raspberry ,,vinegar4 ,,mrs4 ,e4 ,s4 ,to nine quarts of mashed berries1 add one quart of good vinegar2 let stand from four days to a week2 then squeeze out the juice4 ,add one quart of sugar to each quart of juice4 ,boil fifteen minutes2 then bottle tightly4 ,,chocolate4 ,,mrs4 ,w4 ,e4 ,,thomas4 ,scrape fine two ounces 7two squares7 unsweetened chocolate4 ,use ,walter ,baker ,co4s ,no4 #a chocolate4 ,put into a granite ware pan1 add a small cup or sugar1 a pinch of salt1 and two tablespoons of hot water2 let this boil1 stirring it constantly1 until it is smooth and glossy1 like a caramel2 then add one large pint of good rich milk1 and one pint of hot water2 let this come to a boil1 stirring constantly2 add a tablespoon of corn starch dissolved in a little cold milk or water4 ,when this boils1 serve at once1 with whipped cream1 flavored with a little vanilla4 ,if you cannot have the whipped cream1 pour your chocolate from one pitcher into another1 or beat with a whisk until frothy4 ,if you have to use skimmed milk1 take more milk and less water4 ,never omit the salt1 as it is very essential to the flavor4 ,,coffee4 ,,eugene ,,de ,,wolfe4 ,allow one tablespoonful to each cupful4 ,moisten with whole or half well beaten egg2 pour on half pint cold water2 let this come to boiling point2 then fill up with boiling water4 ,stop up the nose of the coffee pot1 and let stand on stove fifteen to twenty minutes4 ,,invalid ,,coffee4 ,,mrs4 ,s4 ,a4 ,,powers4 ,three cups warm water1 one cup baking molasses4 ,take as much fresh1 new bran as this will moisten 7not wet72 mix thoroughly1 and brown in oven exactly like coffee1 and to this two pounds of mixed ground ,rio and ,java coffee2 then stir in three well beaten eggs4 ,you will have about ten quarts of mixture when done4 ,,for ,,using4--,take one tablespoonful of this mixture to a cup of boiling water2 let boil from fifteen to twenty minutes4 ,,bread4 ,the very staff of life2 the comfort of the husband2 the pride of the wife4 ,,dry ,,yeast4 ,,mrs4 ,w4 ,h4 ,,eckhart4 ,a large handful of hops put into one quart of water2 cover1 and let boil five minutes2 strain over one pint of flour2 beat until your arm aches1 and the batter is smooth4 ,when cool1 add a cake of good yeast4 ,when perfectly light1 mix stiff with white corn meal1 and a little flour2 roll out on the kneading board2 cut in cakes1 and dry4 ,turn them often4 ,,ever-,,ready ,,yeast4 ,,mrs4 ,w4 ,h4 ,e4 ,four good-sized perfect potatoes2 pare and grate them quickly4 ,pour boiling water over the grated potato until it thickens like starch2 let cool a few moments2 then stir in flour to thicken4 ,when milk warm1 put in one or two cakes of dry yeast1 previously dissolved in a cup of water2 let stand twenty-four hours4 ,use one pint of this with four pints of water for four loaves of bread4 ,make the sponge either at bed time1 or early in the morning4 ,will keep in a cool place two weeks4 ,,sweet ,,yeast4 ,,mrs4 ,,susie ,,seffner4 ,boil four large potatoes in two quarts of water4 ,when done1 mash the potatoes1 and add one cup of sugar1 one-half cup of salt1 one-half cup of flour4 ,boil one pint of hops in the water in which the potatoes were boiled until strength is out2 then strain in the jar with other ingredients2 stir well4 ,when cool1 add one cup of yeast1 or one cake of dry yeast2 let raise1 and put in jar4 ,keep in cool place4 ,,good ,,bread4 ,,mrs4 ,,susie ,,seffner4 ,take six good-sized potatoes2 cook until very soft2 take from the water1 and mash until creamy2 turn the water over the potato scalding hot1 and stir in flour until the consistency of cake batter4 ,when cool1 stir in one cup of good yeast dissolved in a little warm water2 let rise over night4 ,first thing in the morning1 heat two quarts of water milk warm2 add to the yeast2 then stir in flour to make a thick sponge2 let rise2 then work to a stiff dough2 let rise again2 knead down2 let rise again2 make into loaves4 ,when light1 bake from three quarters to one hour4 ,this makes a large baking4 ,,an ,,easy ,,way ,,to ,,make ,,good ,,bread4 ,,mrs4 ,g4 ,e4 ,,salmon4 ,,for ,,three ,,loaves4--,take three medium-sized potatoes2 boil1 and mash fine2 add two tablespoons of flour2 scald with potato water2 add one tablespoon of salt1 one of lard1 and two of sugar4 ,have one quart of this1 and when lukewarm1 add one cake of yeast1 dissolved4 ,prepare this at noon2 let stand till morning1 stirring two or three times4 ,in the morning1 have the flour warm2 mix till stiff enough to knead on the board1 and knead thoroughly for half an hour2 rub melted lard over top1 and set in a warm place to rise4 ,when light1 make into loaves1 handling as little as possible2 rub melted lard over top1 and let rise again4 ,bake fifty minutes4 ,when taken from the oven1 rub the tops of loaves over with butter4 ,this will keep the crust soft4 ,,coffee ,,cake4 ,,mrs4 ,u4 ,f4 ,,seffner4 ,when the bread is ready for the pans1 leave about what you would use for one loaf in the bowl2 into that1 work one-half cup butter1 one-half cup sugar1 the yolks of two eggs1 and the white of one egg2 work thoroughly2 set to rise4 ,when light1 handle carefully2 don't work or roll it2 make into cakes with the hands2 put into pie plates2 grease the tops with butter2 sprinkle on fine bread crumbs1 sugar1 and cinnamon1 mixed4 ,when perfectly light1 bake twenty or twenty-five minutes4 ,,bread4 ,,mrs4 ,,belle ,,bland4 ,,for ,,four ,,loaves ,,of ,,bread4--,peel five good-sized potatoes2 boil until soft1 and mash through a colander2 then two tablespoonfuls of sugar1 one of salt2 and five pints of water4 ,when about cold1 add one-half medium-sized cakes of yeast1 which have been well soaked4 ,let this stand in a warm place twenty-four hours4 ,in the morning1 mix stiff2 knead well2 let it rise until light2 mold into loaves1 and when raised again1 bake in a moderately hot oven one hour4 ,,communion ,,bread4 ,,mrs4 ,s4 ,a4 ,,young4 ,take one pint flour1 one-half teaspoonful baking powder1 a little salt1 a teaspoonful butter2 rub all together1 and then put in enough water to make a stiff dough4 ,cut dough in two pieces2 roll to thickness of heavy pie crust2 lay on white paper1 and cut into strips one-fourth inch wide4 ,bake between papers in slow oven4 ,,cinnamon ,,bread4 ,take flour as for making biscuit2 add a cupful of yeast sponge1 two well beaten eggs1 a quart of luke-warm water1 and a cupful of sugar4 ,salt and knead same as light dough and set to rise4 ,when it is ready to make out1 roll into thin cakes2 place in well buttered pans and let it rise again4 ,bake to a light brown on top1 and when done1 spread a cream over it1 as follows3 ,white of an egg beaten to stiff froth2 add teaspoonful of ground cinnamon1 and a tablespoonful of granulated sugar4 ,when this is done1 put the bread again in the oven to dry the cream4 ,this is delicious4 ,,graham ,,bread4 ,,mrs4 ,a4 ,c4 ,,ault4 ,two cups graham flour1 one cup buttermilk1 one-half cup sugar1 one egg1 one teaspoonful soda1 one tablespoonful butter1 a pinch salt4 ,,graham ,,bread4 ,one cup sponge1 one cup warm water1 one-fourth cup molasses1 two tablespoons melted butter4 ,thicken with equal quantities of graham1 and flour just enough to form a loaf2 then raise4 ,,brown ,,bread4 ,,mrs4 ,,mary ,,dickerson4 ,three cups of sweet milk1 three cups of graham flour1 one and one-half cups of corn meal1 one cup of molasses1 one teaspoon of salt1 one teaspoon of soda4 ,steam for three hours in four one pound baking powder cans1 with the covers on4 ,,boston ,,brown ,,bread4 ,,mrs4 ,,john ,,robinson4 ,one and one-half pints sour milk1 one cup baking molasses1 two teaspoonfuls soda 7one in the milk1 one in the molasses72 beat well before putting together4 ,one teaspoonful salt1 four cups graham flour1 one teaspoonful baking powder in the flour4 ,steam two and one-half hours2 remove the lids1 and set in the oven one-half hour4 ,five canfuls4 ,,boston ,,brown ,,bread4 ,,mrs4 ,s4 ,e4 ,,barlow4 ,one and one-half pints sour milk1 one cup baking molasses1 scant teaspoon soda in each2 foam separately4 ,pour cups graham flour1 one teaspoon baking powder1 one teaspoon salt4 ,put in one pound baking powder cans2 steam two and one-half hours1 and bake half hour4 ,,corn ,,bread4 ,,mrs4 ,,samuel ,,saiter4 ,mix together one and two-third cups corn meal1 one-third cup flour1 one-fourth cup sugar1 one teaspoonful salt4 ,beat two eggs until light1 and add to them one cup sour milk1 and one cup sweet milk in which one teaspoonful soda has been dissolved2 mix thoroughly4 ,have the frying pan very hot1 with two tablespoonfuls butter2 pour the batter into it2 then pour into this mixture another cup of sweet milk1 but do not stir the cake4 ,place pan into hot oven1 and bake one-half hour4 ,,corn ,,bread4 ,,mrs4 ,,salmon4 ,two heaping cups corn meal1 one heaping cup flour1 two teaspoons baking powder sifted with flour1 whites and yolks of three eggs beaten separately1 two and one-half cups sweet milk1 one tablespoon melted butter1 one tablespoon white sugar1 one teaspoon salt4 ,bake steadily in a moderately hot oven4 ,,corn ,,bread4 ,,mrs4 ,a4 ,c4 ,,ault4 ,one and one-half pints corn meal1 one-half pint flour1 one tablespoonful sugar1 one teaspoonful salt1 two heaping teaspoons baking powder1 one tablespoonful lard1 one and one-fourth pints milk1 two eggs4 ,sift together corn meal1 flour1 sugar1 salt1 and baking powder2 rub in lard cold2 add the egg2 mix to a moderately stiff batter4 ,bake in rather hot oven thirty minutes4 ,,corn ,,bread4 ,,mrs4 ,c4 ,h4 ,,williams4 ,two cups sweet milk1 one egg1 one and one-half teacups wheat flour1 two teacups ,indian meal1 two tablespoonfuls sugar1 a little salt1 four teaspoonfuls cream tartar put in with flour1 two teaspoonfuls soda dissolved in warm water2 add this last4 ,bake in gem pans in a quick oven4 ,darmody ,mc,clures ,premium ,corn ,meal should be used with these recipes4 ,,corn ,,bread4 ,,mrs4 ,f4 ,e4 ,h4 ,,sellers4 ,one pint buttermilk1 one pint corn meal1 one pint flour1 one teaspoonful salt1 two teaspoonfuls soda in milk1 six tablespoonfuls molasses1 one egg4 ,bake in slow oven thirty minutes4 ,,steamed ,,corn ,,bread4 ,,mrs4 ,,chas4 ,,moore4 ,two cupfuls new milk1 two cupfuls ,indian meal1 one and one-half cupfuls flour1 two-thirds cupful ,new ,orleans molasses1 one scant teaspoon soda4 ,mix flour1 meal1 and salt together thoroughly2 then add milk1 and beat till smooth4 ,dissolve soda in molasses2 add to mixture2 then put in buttered pan2 steam three hours1 setting steamer over cold water4 ,put in oven fifteen minutes4 ,,potato ,,rusks4 ,,mrs4 ,e4 ,s4 ,,jordan4 ,six good-sized potatoes cooked soft and then mashed1 one-half cup butter and one-half cup lard mixed1 one cup sugar1 one-half cup cooled potato water1 two tablespoons flour1 one cup yeast4 ,mix the above2 let rise1 and then beat three eggs2 put in1 and work up4 ,,penn ,,rusks4 ,,mrs4 ,a4 ,c4 ,,ault4 ,one large potato4 ,make sponge same as bread in the evening4 ,in the morning1 add one pint of sweet milk1 one cup white sugar1 one-half cup butter1 and more flour4 ,let rise again2 knead out soft2 let rise again2 cut out2 put in pans2 let rise once more4 ,bake fifteen minutes4 ,best results obtained by using ,,electric ,,light ,,flour4 ,,raised ,,biscuit4 ,,mrs4 ,m4 ,a4 ,,moorhead4 ,one pint sweet milk1 one half cup butter1 one tablespoonful sugar1 one tablespoonful yeast1 a little salt1 whites of two eggs beaten stiff4 ,make the sponge at supper time4 ,at bed time1 work in flour to make a stiff dough4 ,put in warm place to rise over night4 ,in the morning turn it out on the kneading board4 ,smooth out with the hand about one inch thick2 cut in small cakes2 let stand five minutes2 put in oven2 bake fifteen minutes4 ,delicious for breakfast4 ,,beaten ,,biscuit4 ,,gail ,,hamilton4 ,one quart flour1 one heaping tablespoonful lard1 water to make stiff dough1 a little salt4 ,beat well with rolling pin2 work into flat biscuit2 make a few holes in each with a fork4 ,bake in quick oven4 ,,to ,,make ,,rusks4 ,,mrs4 ,g4 ,a4 ,,wright4 ,one quart of bread sponge1 one coffee-cup white sugar1 one teacup butter1 two eggs1 one pint sweet milk1 a little salt4 ,beat the sugar and eggs well before adding the milk4 ,flour to knead well4 ,,parker ,,house ,,rolls4 ,,mrs4 ,,charles ,,moore4 ,rub one-half teaspoon of lard and one-half of butter into two quarts of sifted flour4 ,into a well in the center of flour1 one pint cold boiled milk1 and add one-half cup yeast or one cake dry yeast1 dissolved in one-half cup warm water1 one-half cup sugar1 and a little salt4 ,set at one o'clock ten p4m4 for dinner next day82 make up at two o'clock1 and put in pans at half past four for six o'clock tea4 ,keep in warm place4 ,,baking ,,powder ,,biscuit4 ,,mrs4 ,h4 ,t4 ,,van ,,fleet4 ,to one pint of flour1 add two teaspoonfuls of baking powder2 sift together2 add one heaping tablespoon of butter1 and a pinch of salt4 ,use enough sweet milk to make a very soft mixture4 ,work the butter through the milk in the center of flour4 ,do not roll out on board1 as the mixture is too soft1 but make out by hand as you would light rolls4 ,avoid kneading4 ,bake in quick oven4 ,,delicious ,,tea ,,rolls4 ,,mrs4 ,u4 ,f4 ,,seffner4 ,two tablespoonfuls butter1 two tablespoonfuls sugar1 two eggs4 ,beat the three articles all together2 add a little salt1 one cup sweet milk1 two cups flour1 three teaspoonfuls baking powder4 ,grease a large dripping pan with butter4 ,drop a tablespoonful in each place4 ,bake twenty minutes4 ,,good ,,muffins 7,,cheap ,,and ,,easy74 ,,mrs4 ,e4 ,,fairfield4 ,one egg1 one cup milk1 one tablespoon sugar1 one tablespoon butter1 two teacups flour1 three teaspoons baking powder1 one teaspoon salt4 ,mix yolk of egg1 butter1 and sugar2 add then the flour1 baking powder1 and salt1 sifted together2 then white of egg1 beaten well4 ,bake ten minutes in quick oven4 ,much of the success in baking depends upon having the iron muffin ring well heated on the top of stove before putting the batter in them4 ,,muffins4 ,,mrs4 ,w4 ,c4 ,,butcher4 ,three eggs beaten separately1 one-half cup of sugar1 two-thirds cup of butter1 one pint of sweet milk1 two heaping teaspoons of baking powder2 add flour to make it as thick as cake batter4 ,,muffin ,,or ,,shortcake ,,dough4 ,,mrs4 ,,dr4 ,mc,m,u,r,r,a,y4 ,two pints of flour1 three tablespoons of sugar1 one tablespoon of melted butter1 one egg1 one pint of sweet milk1 three teaspoons of baking powder4 ,bake in a quick oven in muffin rings1 or drop the dough from the end of your spoon as you do for drop cake4 ,to be eaten hot4 ,try with a broom splint1 as cake4 ,enough for four or five large persons4 ,,quick ,,muffins4 ,,mrs4 ,s4 ,e4 ,,barlow4 ,one cup flour1 one heaping teaspoon baking powder1 one egg1 two tablespoons melted butter1 a little salt2 mix all together2 before stirring them1 add sufficient water to make a stiff batter4 ,bake in hot oven about fifteen minutes4 ,,muffins4 ,,mrs4 ,a4 ,c4 ,,ault4 ,one cup sweet milk1 one-half cup butter1 one egg1 one tablespoonful sugar1 two teaspoonfuls baking powder1 two and one-half cups flour1 a pinch salt4 ,,electric ,,light ,,flour is guaranteed pure winter wheat flour4 ,,muffins4 ,,mrs4 ,t4 ,h4 ,,linsley4 ,to each cup of flour1 add two teaspoons of baking powder1 large pinch of salt2 moisten with sweet milk to the consistency of drop dough4 ,have muffin pans hot1 with a teaspoonful of butter in each4 ,bake ten minutes in hot oven4 ,,corn ,,muffins4 ,e4 ,s4 ,make just as you do wheat muffins1 using one-half wheat flour1 and one-half corn meal4 ,graham muffins are made in the same manner1 using equal parts wheat and graham flour4 ,,french ,,bread ,,griddle ,,cakes4 ,,mrs4 ,r4 ,h4 ,,johnson4 ,one pint bread-crumbs4 ,one pint milk2 scald1 and pour over bread crumbs at night to make a batter4 ,four eggs1 two cups or less flour1 one-half cup or less butter4 ,bake like buckwheats4 ,,very ,,nice ,,corn ,,meal ,,griddle ,,cakes4 ,,mrs4 ,t4 ,h4 ,,linsley4 ,one pint rich sour milk1 one well beaten egg1 one large tablespoon flour1 teaspoon soda1 meal enough to make the mixture not quite as thick as for flour cakes4 ,,corn ,,meal ,,griddle ,,cakes4 ,,mrs4 ,f4 ,e4 ,h4 ,,sellers4 ,one and one-half pints sour milk1 one good teaspoonful soda1 one teaspoonful salt1 one pint corn meal1 one-half pint flour1 one egg4 ,,annie',s ,,corn ,,cakes4 ,one egg1 one pint of sour milk1 one-half teaspoonful soda1 pinch salt1 one-half cup flour1 corn meal to make not too stiff a batter4 ,,mush4 ,w4 ,r4 ,c4 ,to three quarts of boiling water1 add salt to taste4 ,stir in gradually sufficient corn meal to make it quite thick4 ,boil slowly one hour4 ,stir often1 and beat well2 that will make it light and smooth4 ,eat with cream1 milk1 and butter1 or syrup4 ,to fry when cold1 cut in thin slices1 and fry in lard and butter1 mixed4 ,,to ,,fry ,,hot ,,mush4 ,,mrs4 ,t4 ,h4 ,,linsley4 ,fry slices of bacon2 remove the meat2 drop in the mush by spoonfuls1 and fry delicate brown4 ,,germicelli4 ,,mrs4 ,w4 ,h4 ,,eckhart4 ,stir germicelli into two quarts of boiling water until as thick as mush2 add salt4 ,boil five or ten minutes1 stirring constantly4 ,just before serving1 you can stir in a cup of sweet milk1 if you wish4 ,when cold1 slice1 and fry same as corn mush4 ,,oat ,,meal ,,crackers4 ,,jennie ,l4 ,,harrington4 ,two cups oat meal 7rolled oats is best71 three cups flour1 one cup shortening1 one cup sugar1 one cup water1 one teaspoonful salt1 three teaspoonfuls baking powder2 roll very thin4 ,,lemon ,,crackers4 ,,mrs4 ,e4 ,s4 ,,jordan4 ,two and three-fourths cups of granulated sugar1 one cup of butter1 one pint of sweet milk1 one cup of lard1 three eggs1 five cents worth of lemon oil1 five cents worth carbonate of ammonia1 a pinch of salt4 ,mix stiff1 and roll thin2 stick with a fork1 and bake in a quick oven4 ,,milk ,,toast4 ,,miss ,h4 ,w4 ,boil one quart of milk2 stir into it two tablespoonfuls butter1 mixed with one tablespoonful flour1 and a saltspoonful salt4 ,let the whole boil five minutes4 ,have ready a dish of toasted bread2 pour the milk over it1 and serve hot4 ,nice for breakfast4 ,,fritters4 ,separate four eggs2 beat the yolks until light2 add to them one quart of sweet milk1 a little salt4 ,beat the whites very stiff2 stir in one quart of flour1 and the whites1 half and half1 with one teaspoonful of baking powder4 ,in a tablespoonful of batter1 place a slice of nice sour apple2 drop into hot lard1 and fry nice brown on both sides4 ,serve hot1 with butter and syrup4 ,make oyster fritters the same way1 using fine large oysters in place of apples4 ,,orange ,,fritters4--,made in same way1 using slices of orange instead of apple4 ,,pineapple ,,fritters4--,made in same manner1 only stir into the batter a pineapple1 grated or chopped fine4 ,,spanish ,,fritters4 ,,mrs4 ,e4 ,s4 ,cut the soft of bread into pieces two or three inches long and one inch thick4 ,take one pint and a half of sweet milk2 sweeten to taste2 add six well beaten eggs1 a little salt2 dip the pieces of bread in the mixture2 let them become well saturated4 ,fry in hot lard until a delicate brown4 ,,for ,,canning ,,corn4 ,,mrs4 ,,martha ,,wright4 ,to five pints green corn1 add three pints water2 cook five minutes2 then dissolve three level teaspoons tartaric acid1 and add to corn2 cook a few minutes longer2 then it is ready to can in new or nearly new tin cans4 ,when preparing for table1 drain off liquid2 add a very little water2 season and sweeten to taste4 ,when boiling1 add one level teaspoon soda dissolved in hot water4 ,,schmier ,,kase4 ,,olive ,,barks4 ,one gallon of sour milk2 scald until crumbly2 let drip until whey is separated from curd2 mash fine2 salt to suit the taste2 add one pint of rich sour cream2 stir till all is thoroughly mixed together4 ,the old reliable milliner--,jennie ,thomas1 #aba ,s4 ,main4 ,,medical ,,lore ,,and ,,invalids ,,food4 ,simple diet is best1 for many dishes bring many diseases4 --,,pliny4 ,,cough ,,syrup4 ,,mary ,,felty4 ,one quart of water1 one handful of hops2 boil these together1 and strain2 put in this fluid a cup of sugar1 and boil to a syrup2 cut a lemon into it1 and bottle for use4 ,,whooping ,,cough ,,syrup4 ,,mrs4 ,,sarah ,,saiter4 ,one ounce flax seed1 one ounce slippery elm1 one ounce boneset1 one ounce stick liquorice1 one and one-half pounds loaf sugar1 one pint ,orleans molasses4 ,put first three ingredients in thin muslin bag1 and boil one hour in sufficient water to cover well4 ,dissolve the liquorice in one pint of water2 then boil all together a few moments4 ,,dose4--,one teaspoonful every hour or two1 as the case may require4