file which includes the original illustrations4 ,see #acede-;h4htm or #acede-;h4zip3 7https3_/_/www4gutenberg4org_/dirs_/#a_/ c_/e_/d_/acede_/acede-;h_/#acede-;h4htm7 or 7https3_/_/www4gutenberg4org_/dirs_/#a_/ c_/e_/d_/acede_/acede-;h4zip7 ,,mary ,,at ,,the ,,farm ,,and ,,book ,,of ,,recipes ,,compiled ,,during ,,her ,,visit ,,among ,,the ,,pennsylvania ,,germans by ,,edith ,m4 ,,thomas ,with ,illustrations #aiae ,we love our ,pennsylvania1 grand old ,keystone ,state2 ,land of far famed rivers1 and rock-ribbed mountains great4 ,with her wealth of ,dusky ,diamonds and historic valleys fair1 ,proud to claim her as our birthplace2 land of varied treasures rare4 ,,preface ,the incidents narrated in this book are based on fact1 and1 while not absolutely true in every particular1 the characters are all drawn from real life4 ,the photographs are true likenesses of the people they are supposed to represent1 and while in some instances the correct names are not given 7for reasons which the reader will readily understand71 the various scenes1 relics1 etc41 are true historically and geographically4 ,the places described can be easily recognized by any one who has ever visited the section of ,pennsylvania in which the plot 7if it can really be called a plot7 of the story is laid4 ,many of the recipes given ,mary by ,pennsylvania ,german housewives1 noted for the excellence of their cooking1 have never appeared in print4 ,,the ,,author4 ,,this ,,book ,,is ,,dedicated ,,to ,,my ,,friends ,,with ,,gratitude ,,for ,,their ,,many ,,helpful ,,kindnesses4 ,illustration ,,he ,,who ,,has ,a ,,thousand ,,friends1 ,,has ,,never ,a ,,one ,,to ,,spare4 ,,the ,,housekeeper',s ,,symphony ,to do the best that ,i can1 from morn till night4 ,and pray for added strength with coming light2 ,to make the family income reach alway1 ,with some left over for a rainy day2 ,to do distasteful things with happy face1 ,to try and keep the odds and ends in place4 ,to smile instead of frown at ,fate1 ,which placed me in a family always late ,for meals2 to do the sewing1 mending and ,the thousand small things always near at hand1 ,and do them always with a cheerful heart1 ,because in life they seem to be my part2 ,to know the place of everything and keep ,it there1 to think1 to plan1 to cook1 to sweep1 ,to brew1 to bake1 to answer questions1 ,to be the mainspring of the family clock4 7,or that effect7 and see that no tick1 tock ,is out of time or tune1 or soon or late1 ,this is the only symphony which ,i ,can ever hope to operate4 ,,marion ,,wiley4 ,,contents ,i ,mary's ,letter ,received at ,clear ,spring ,farm ,,ii ,mary's ,arrival at the ,farm ,,iii ,schuggenhaus ,township ,,iv ,john ,landis ,v ,the ,old ,farm-,house and ,garden ,,vi ,mary ,confides in ,aunt ,sarah and ,gives ,her ,views on ,suffrage for ,women ,,vii ,professor ,schmidt ,,viii ,uses of ,an ,old-,fashioned ,wardrobe ,,ix ,poetry and ,pie ,x ,sibylla ,linsabigler ,,xi ,new ,colonial ,rag ,rugs ,,xii ,mary ,imitates ,navajo ,blankets ,,xiii ,the ,girls' ,camp ,fire ,organized by ,mary ,,xiv ,mary ,makes ,violet and ,rose ,leaf ,beads ,,xv ,mary and ,elizabeth ,visit ,sadie ,singmaster ,,xvi ,the ,old ,parlor ,made ,beautiful 7,modernized7 ,,xvii ,an ,old ,song ,evening ,,xviii ,a ,visit to the ,pennsylvania ,palisades ,,xix ,mary ,is ,taught to ,make ,pastry1 ,patties and ,rosenkuchcen ,,xx ,old ,potteries and ,decorated ,dishes ,,xxi ,the ,value of ,wholesome1 ,nutritious ,food ,,xxii ,a ,variety of ,cakes ,evolved ,from ,one ,recipe ,,xxiii ,the ,old ,taufschien ,,xxiv ,the ,old ,store on the ,ridge ,road ,,xxv ,an ,elbadritchel ,hunt ,,xxvi ,the ,old ,shanghai ,rooster ,,xxvii ,a ,potato ,pretzel ,,xxviii ,faithful ,service ,,xxix ,mary1 ,ralph1 ,jake and ,sibylla ,visit the ,allentown ,fair ,,xxx ,fritz ,schmidt ,explores ,durham ,cave ,,xxxi ,mary's ,marriage ,,illustrations ,mary ,aunt ,sarah ,the ,old ,spring ,house ,the ,old ,mill ,wheel ,the ,old ,mill ,old ,corn ,crib ,the ,new ,red ,barn ,the ,old ,farm-,house ,ralph ,jackson ,rocky ,valley ,professor ,schmidt ,frau ,schmidt ,old ,time ,patch-,work ,quilts ,old ,time ,patch-,work ,home-,made ,rag ,carpet ,a ,hit-and-,miss ,rug ,a ,brown and ,tan ,rug ,a ,circular ,rug ,imitation of ,navajo ,blankets ,rug ,with ,design ,rug ,with ,swastika in ,centre ,home ,manufactured ,silk ,prayer ,rug ,elizabeth ,schmidt--,laughing ,water ,articles in the ,old ,parlor ,before ,it ,was ,modernized ,other ,articles in the ,old ,parlor ,before ,it ,was ,modernized ,palisades1 or ,narrows of ,nockamixon ,the ,canal at the ,narrows ,the ,narrows1 or ,pennsylvania ,palisades ,top ,rock ,ringing ,rocks of ,bucks ,county1 ,pennsylvania ,high ,falls ,big ,rock at ,rocky ,dale ,the ,old ,towpath at the ,narrows ,old ,earthenware ,dish ,igraffito ,plate ,old ,plates ,fund in ,aunt ,sarah's ,corner ,cupboard ,old ,style ,lamps ,old ,taufschien ,the ,old ,store on ,ridge ,road ,catching ,elbadritchels ,old ,egg ,basket at the ,farm ,a ,potato ,pretzel ,loaf of ,rye ,bread ,a ,brod ,corvel1 or ,bread ,basket ,church ,which ,sheltered ,liberty ,bell in #aggg-gh ,liberty ,bell ,tablet ,durham ,cave ,the ,woodland ,stream ,polly ,schmidt ,an ,old-,fashioned ,bucks ,county ,bake-,oven ,illustration3 ,,mary ,,chapter ,i4 ,,mary',s ,,letters ,,received ,,at ,,clear ,,spring ,,farm4 ,one morning in early spring1 ,john ,landis1 a ,pennsylvania ,german farmer living in ,schuggenhaus ,township1 ,bucks ,county1 on opening his mail box1 fastened to a tree at the crossroads 7for the convenience of rural mail carriers7 found one letter for his wife ,sarah1 the envelope addressed in the well-known handwriting of her favorite niece1 ,mary ,midleton1 of ,philadelphia4 ,illustration ,a letter being quite an event at ,clear ,spring farm1 he hastened with it to the house1 finding ,aunt ,sarah1 as she was called by every one 7,great ,aunt to ,mary71 in the cheery farm house kitchen busily engaged kneading sponge for a loaf of rye bread1 which she carefully deposited on a well-floured linen cloth1 in a large bowl for the final raising4 ,carefully adjusting her glasses more securely over the bridge of her nose1 she turned at the sound of her husband's footsteps4 ,seeing the letter in his hand she inquired3 ,what news1 ,john8 ,quickly opening the letter handed her1 she1 after a hasty perusal1 gave one of the whimsical smiles peculiar to her and remarked decisively1 with a characteristic nod of her head3 ,john1 ,mary ,midleton intends to marry1 else why1 pray tell me1 would she write of giving up teaching her kindergarten class in the city1 to spend the summer with us on the farm learning1 she writes1 to keep house1 cook1 economize and to learn how to get the most joy and profit from life8 ,well1 well6 ,mary is a dear girl1 why should she not think of marrying8 replied her husband2 she is nineteen4 ,quite time1 ,i think1 she should learn housekeeping--something every young girl should know4 ,we should hear of fewer divorces and a less number of failures of men in business1 had their wives been trained before marriage to be good1 thrifty1 economical housekeepers and1 still more important1 good homemakers4 ,to be a helpmate in every sense of the word is every woman's duty1 ,i think1 when her husband works early and late to procure the means to provide for her comforts and luxuries and a competency for old age4 ,write ,mary to come at once1 and under your teaching she may1 in time1 become as capable a housekeeper and as good a cook as her ,aunt ,sarah2 and1 to my way of thinking1 there is none better1 my dear4 ,praise from her usually reticent husband never failed to deepen the tint of pink on ,aunt ,sarah's still smooth1 unwrinkled1 youthful looking face1 made more charming by being framed in waves of silvery gray hair1 on which the ,hand of ,time1 in passing1 had sprinkled some of the dust from the road of life4 ,in size1 ,sarah ,landis was a little below medium height1 rather stout1 or should ,i say comfortable1 and matronly looking2 very erect for a woman of her age4 ,her bright1 expressive1 gray eyes twinkled humorously when she talked4 ,she had developed a fine character by her years of unselfish devotion to family and friends4 ,her splendid sense of humor helped her to overcome difficulties1 and her ability to rise above her environment1 however discouraging their conditions1 prevented her from being unhappy or depressed by the small annoyances met daily4 ,she never failed to find joy and pleasure in the faithful performance of daily tasks1 however small or insignificant4 ,aunt ,sarah attributed her remarkably fine1 clear complexion1 seldom equalled in a woman of her years1 to good digestion and excellent health2 her love of fresh air1 fruit and clear spring water4 ,she usually drank from four to five tumblerfuls of water a day4 ,she never ate to excess1 and frequently remarked3 ,i think more people suffer from over-eating than from insufficient food4 ,an advocate of deep breathing1 she spent as much of her time as she could spare from household duties in the open air4 ,illustration3 ,,aunt ,,sarah ,sarah ,landis was not what one would call beautiful1 but good and whole-souled looking4 ,to quote her husband3 ,to me ,sarah never looks so sweet and homelike when all 'fussed up' in her best black dress on special occasions1 as she does when engaged in daily household tasks around home1 in her plain1 neat1 gray calico dress4 ,this dress was always covered with a large1 spotlessly clean1 blue gingham apron of small broken check1 and she was very particular about having a certain-sized check4 ,the apron had a patch pocket1 which usually contained small twists or little wads of cord1 which1 like ,the ,old ,ladies in ,cranford1 she picked up and saved for a possible emergency4 ,one of ,aunt ,sarah's special economies was the saving of twine and paper bags4 ,the latter were always neatly folded1 when emptied1 and placed in a cretonne bag made for that purpose1 hanging in a convenient corner of the kitchen4 ,aunt ,sarah's gingham apron was replaced afternoons by one made from fine1 ,lonsdale cambric1 of ample proportions1 and on special occasions she donned a hemstitched linen apron1 inset at upper edge of hem with crocheted lace insertion1 the work of her own deft fingers4 ,aunt ,sarah's aprons1 cut straight1 on generous lines1 were a part of her individuality4 ,sarah ,landis declared3 ,happiness consists in giving and in serving others1 and she lived up to the principles she advocated4 ,she frequently quoted from the ,sons of ,martha1 by ,kipling3 ,lift ye the stone or cleave the wood1 to make a path more fair or flat1 ,not as a ladder from earth to heaven1 not as an altar to any creed1 ,but simple service1 simply given1 to his own kind in their human need4 ,i think this so fine1 said ,aunt ,sarah1 and so true a sentiment that ,i am almost compelled to forgive ,kipling for saying ',the female of the species is more deadly than the male4' ,aunt ,sarah's goodness was reflected in her face and in the tones of her voice1 which were soft and low1 yet very decided4 ,she possessed a clear1 sweet tone1 unlike the slow1 peculiar drawl often aiding with the rising inflection peculiar to many country folk among the ,pennsylvania ,germans4 ,the secret of ,aunt ,sarah's charm lay in her goodness4 ,being always surrounded by a cheery atmosphere1 she benefited all with whom she came in contact4 ,she took delight in simple pleasures4 ,she had the power of extracting happiness from the common1 little every-day tasks and frequently remarked1 ,don't strive to live without work1 but to find more joy in your work4 ,her opinions were highly respected by every one in the neighborhood1 and1 being possessed of an unselfish disposition1 she thought and saw good in every one2 brought out the best in one1 and made one long to do better1 just to gain her approval1 if for no higher reward4 ,sarah ,landis was a loyal friend and one would think the following1 by ,mrs4 ,craik1 applied to her3 ,oh1 the comfort1 the inexpressible comfort1 of feeling safe with a person--having neither to weigh thoughts nor measure words1 but pouring them all right out1 just as they are--chaff and grain together1 certain that a faithful hand will take and sift them1 keep what is worth keeping and then with the breath of kindness blow the rest away4 ,she was never so happy as when doing an act of kindness for some poor unfortunate1 and often said4 ,if 'twere not for ,god and good people1 what would become of the unfortunate8 and thought like ,george ,mc,donald1 ,if ,i can put one touch of rosy sunset into the life of any man or woman 7,i should add child7 ,i shall feel that ,i have worked with ,god4 ,aunt ,sarah's sweet1 lovable face was the first beheld by many a little1 new-born infant2 her voice1 the first to hush its wailing cries as she cuddled it up to her motherly breast1 and oft1 with loving hands1 softly closed the lids over eyes no longer able to see2 whom the ,gracious ,master had taken into ,his keeping4 ,one day ,i overheard ,aunt ,sarah quote to a sorrowing friend these fine1 true lines from ,longfellow's ,resignation3 ,let us be patient1 these severe afflictions not from the ground arise1 but celestial benedictions assume the dark disguise4 ,illustration3 ,,the ,,old ,,spring ,,house ,,chapter ,,ii4 ,,mary',s ,,arrival ,,at ,,the ,,farm4 ,the day preceding that of ,mary's arrival at the farm was a busy one for ,aunt ,sarah1 who1 since early morning1 had been preparing the dishes she knew ,mary enjoyed4 ,pans of the whitest1 flakiest rolls1 a large loaf of sweetest nut-brown1 freshly-baked graham bread1 of which ,mary was especially fond2 an array of crumb-cakes and pies of every description covered the well-scrubbed table in the summer kitchen1 situated a short distance from the house4 ,a large1 yellow earthenware bowl on the table contained a roll of rich1 creamy smier kase just as it had been turned from the muslin bag1 from which the whey had dripped over night2 ready to be mixed with cream for the supper table4 ,pats of sweet1 freshly-churned butter1 buried in clover blossoms1 were cooling in the old spring-house near by4 ,the farm house was guiltless of dust from cellar to attic4 ,aunt ,sarah was a model housekeeper2 she accomplished wonders1 yet never appeared tired or flurried as less systematic housekeepers often do1 who1 with greater expenditure of energy1 often accomplish less work4 ,she took no unnecessary steps2 made each one count1 yet never appeared in haste to finish her work4 ,said ,aunt ,sarah1 ,the lack of system in housework is what makes it drudgery4 ,if young housekeepers would sit down and plan their work1 then do it1 they would save time and labor4 ,when using the fire in the range for ironing or other purposes1 use the oven for preparing dishes of food which require long1 slow cooking1 like baked beans1 for instance4 ,bake a cake or a pudding1 or a pan of quickly-made corn pone to serve with baked beans1 for a hearty meal on a cold winter day4 ,a dish of rice pudding placed in the oven requires very little attention1 and when baked may be placed on ice until served4 ,if this rule be followed1 the young housewife will be surprised to find how much easier will be the task of preparing a meal later in the day1 especially in hot weather4 99 99 99 99 99 ,the day following1 ,john ,landis drove to the railroad station1 several miles distant1 to meet his niece4 ,as ,mary stepped from the train into the outstretched arms of her waiting ,uncle1 many admiring glances followed the fair1 young girl4 ,her tan-gold naturally wavy1 masses of hair rivaled ripened grain4 ,the sheen of it resembled corn silk before it has been browned and crinkled by the sun4 ,her eyes matched in color the exquisite1 violet-blue blossoms of the chicory weed4 ,she possessed a rather large mouth1 with upturned corners1 which seemed made for smiles1 and when once you had been charmed with them1 she had made an easy conquest of you forever4 ,there was a sweet1 winning personality about ,mary which was as impossible to describe as to resist4 ,one wondered how so much adorable sweetness could be embodied in one small maid4 ,but ,mary's sweetness of expression and charming manner covered a strong will and tenacity of purpose one would scarcely have believed possible1 did they not have an intimate knowledge of the young girl's disposition4 ,her laugh1 infectious1 full of the joy of living1 the vitality of youth and perfect health and happiness1 reminded one of the lines3 ,a laugh is just like music for making living sweet4 ,seated beside her ,uncle in the carriage1 ,mary was borne swiftly through the town out into the country4 ,it was one of those preternaturally quiet1 sultry days when the whole universe appears lifeless and inert1 free from loud noise1 or sound of any description1 days which we occasionally have in early ,spring or ,summer1 when the stillness is oppressive4 ,frequently at such times there is borne to the nostrils the faint1 stifling scent of burning brush1 indicating that land is being cleared by the forehanded1 thrifty farmer for early planting4 ,often at such times1 before a shower1 may be distinctly heard the faintest twitter and peep1 peep of young sparrows1 the harsh caw1 caw of the crow1 and the song of the bobolink1 poised on the swaying branch of a tall tree1 the happiest bird of ,spring2 the dozy1 drowsy hum of bees2 the answering call of lusty young chanticleers1 and the satisfied cackle of laying hens and motherly old biddies1 surrounded by broods of downy1 greedy little newly-hatched chicks4 ,the shrill whistle of a distant locomotive startles one with its clear1 resonant intonation1 which on a less quiet day would pass unnoticed4 ,mary1 with the zest of youth1 enjoyed to the full the change from the past months of confinement in a city school1 and missed nothing of the beauty of the country and the smell of the good brown earth1 as her ,uncle drove swiftly homeward4 ,uncle ,john1 said ,mary1 'tis easy to believe ,god made the country4 ,yes1 rejoined her ,uncle1 the country is good enough for me4 ,with the exception of the one day in the month1 when you attend the ',shriners' meeting' in the city1 mischievously supplemented ,mary1 who knew her ,uncle's liking for the ,masonic ,lodge of which he was a member1 and1 she continued1 ,i brought you a picture for your birthday1 which we shall celebrate tomorrow4 ,the picture will please you1 ,i know4 ,it is entitled1 ',i ,love to ,love a ,mason1 ',cause a ,mason ,never ,tells4' ,they passed cultivated farms4 ,inside many of the rail fences1 inclosing fields of grain or clover1 were planted numberless sour cherry trees1 snowy with bloom1 the ground underneath white with fallen petals4 ,the air was sweet with the perfume of the half-opened buds on the apple trees in the near-by orchards and rose-like pink blossoms of the flowering crab-apple1 in the door yards4 ,swiftly they drove through cool1 green1 leafy woods1 crossing a wooden bridge spanning a small stream1 so shallow that the stones at the bottom were plainly to be seen4 ,a loud splash1 as the sound of carriage wheels broke the uninterrupted silence1 and a commotion in the water gave evidence of the sudden disappearance of several green-backed frogs1 sunning themselves on a large1 moss-grown rock1 projecting above the water's edge2 from shady nooks and crevices peeped clusters of early white violets2 graceful maidenhair ferns1 and hardier members of the fern family1 called ,brake1 uncurled their graceful1 sturdy fronds from the carpet of green moss and lichen at the base of tree trunks1 growing along the water's edge4 ,partly hidden by rocks along the bank of the stream1 nestled a few belated cup-shaped anemones or ,wind ,flowers1 from which most of the petals had blown1 they being one of the earliest messengers of ,spring4 ,through the undergrowth in the woods1 in passing1 could be seen the small buds of the azalea or wild honeysuckle1 ,sheep's ,laurel1 the deep pink buds on the ,american ,judas tree1 trailing vines of ,tea ,berry1 and beneath dead leaves one caught an occasional glimpse of fragrant1 pink arbutus4 ,in marshy places beside the creek1 swaying in the wind from slender stems1 grew straw-colored1 bell-shaped blossoms of ,adder's ,tongue or ,dog ,tooth ,violet1 with their mottled green1 spike-shaped leaves4 ,in the shadow of a large rock grew dwarf huckleberry bushes1 wild strawberry vines1 and among grasses of many varieties grew patches of white and pink-tinted ,alsatian clover4 ,leaving behind the spicy1 fragrant1 woodsy smell of wintergreen1 birch and sassafras1 and the faint1 sweet scent of the creamy1 wax-like blossoms of ,mandrake or ,may apple1 peeping from beneath large1 umbrella-like1 green leaves they emerged at last from the dim1 cool shadows of the woods into the warm1 bright sunlight again4 ,almost before ,mary realized it1 the farm house could be seen in the distance1 and her ,uncle called her attention to his new1 red barn1 which had been built since her last visit to the farm1 and which1 in her ,uncle's estimation1 was of much greater importance than the house4 ,mary greeted with pleasure the old landmarks so familiar to her on former visits4 ,they passed the small1 stone school house at the crossroads1 and in a short time the horses turned obediently into the lane leading to the barn a country lane in very truth1 a tangle of blackberry vines1 wild rose bushes1 by farmers called ,pasture ,roses1 interwoven with bushes of sumach1 wild carrots and golden rod4 ,mary insisted that her ,uncle drive directly to the barn1 as was his usual custom1 while she was warmly welcomed at the farm house gate by her ,aunt4 ,as her ,uncle led away the horses1 he said1 ,i will soon join you1 ,mary1 'to break of our bread and eat of our salt1' as they say in the ',shrine4' ,on their way to the house1 ,mary remarked3 ,i am so glad we reached here before dusk4 ,the country is simply beautiful6 ,have you ever noticed1 ,aunt ,sarah1 what a symphony in green is the yard8 ,look at the buds on the maples and lilacs--a faint yellow green--and the blue-green pine tree near by2 the leaves of the ,german iris are another shade2 the grass1 dotted with yellow dandelions1 and blue violets2 the straight1 grim1 reddish-brown stalks of the peonies before the leaves have unfolded1 all roofed over with the blossom-covered branches of pear1 apple and ',german ,prune' trees4 ,truly1 this must resemble ,paradise6 ,yes1 assented her ,aunt1 ,i never knew blossoms to remain on the pear trees so long a time4 ,we have had no 'blossom shower' as yet to scatter them1 but there will be showers tonight1 ,i think1 or ,i am no prophet4 ,i feel rain in the atmosphere1 and ,sibylla said a few moments ago she heard a 'rain bird' in the mulberry tree4 ,aunt ,sarah1 inquired ,mary1 is the rhubarb large enough to use8 ,yes1 indeed1 we have baked rhubarb pies and have had a surfeit of dandelion salad or ',salat1' as our neighbors designate it4 ,your ,uncle calls 'dandelion greens' the farmers' spring tonic2 that and 'celadine1' that plant you see growing by the side of the house4 ,later in the season it bears small1 yellow flowers not unlike a very small buttercup blossom1 and it is said to be an excellent remedy for chills and fevers1 and it tastes almost as bitter as quinine4 ,there are bushels of dandelion blossoms1 some of which we shall pick tomorrow1 and from them make dandelion wine4 ,and what use will my thrifty ,aunt make of the blue violets8 mischievously inquired ,mary4 ,the violets1 replied her ,aunt1 ,i shall dig up carefully with some earth adhering to their roots and place them in a glass bowl for a centrepiece on the table for my artistic and beauty-loving niece2 and if kept moist1 you will be surprised at the length of time they will remain 'a thing of beauty' if not 'a joy forever4' ,and later1 ,mary1 from them ,i'll teach you to make violet beads4 ,aunt ,sarah1 notice that large robin endeavoring to pull a worm from the ground4 ,do you suppose the same birds return here from the ,south every ,summer8 ,certainly1 ,i do4 ,that old mulberry tree1 from the berries of which you made such delicious pies and marmalade last ,summer1 is it dead8 ,no2 only late about getting its ,spring outfit of leaves4 ,,chapter ,,iii4 ,,schuggenhaus ,,township4 ,schuggenhaus1 said ,sarah ,landis1 speaking to her niece1 ,mary ,midleton1 is one of the largest and most populous townships in ,bucks ,county1 probably so named by the early ,german settlers1 some of whom1 ,i think1 were my father's ancestors1 as they came originally from ,zweibrucken1 ,germany1 and settled in ,schuggenhaus ,township4 ,schuggenhaus is one of the most fertile townships in ,bucks ,county and one of the best cultivated2 farming is our principal occupation1 and the population of the township today is composed principally of the descendants of well-to-do ,germans1 frequently called ',pennsylvania ,dutch4' ,i have often heard them called by that name1 said ,mary4 ,have you forgotten1 ,aunt ,sarah1 you promised to tell me something interesting about the first red clover introduced in ,bucks ,county8 ,red clover1 replied her ,aunt1 that having bright1 crimson-pink heads1 is the most plentiful and the most common variety of clover2 but knowing how abundantly it grows in different parts of the country at the present time1 one would scarcely have believed1 in olden times1 that it would ever be so widely distributed as it now is4 ,one reason clover does so well in this country is that the fertilization of the clover is produced by pollenation by the busy little bumble-bee1 who carries the pollen from blossom to blossom1 and clover is dependent upon these small insects for fertilization1 as without them clover would soon die out4 ,i admire the feathery1 fuzzy1 pink-tipped1 rabbit-foot clover1 said ,mary2 it is quite fragrant1 and usually covered with butterflies4 ,it makes such very pretty bouquets when you gather huge bunches of it4 ,illustration3 ,,the ,,old ,,mill ,,wheel ,no1 ,mary1 ,i think you are thinking of ,alsatian clover1 which is similar to white clover4 ,the small1 round heads are cream color1 tinged with pink2 it is very fragrant and sweet and grows along the roadside and1 like the common white clover1 is a favorite with bees4 ,the yellow hop clover we also find along the roadside4 ,as the heads of clover mature1 they turn yellowish brown and resemble dried hops2 sometimes yellow1 brown and tan blossoms are seen on one branch4 ,the cultivation of red clover was introduced here a century ago1 and when in bloom the fields attracted great attention4 ,being the first ever grown in this part of ,bucks ,county1 people came for miles to look at it1 the fence around the fields some days being lined with spectators1 ,i have been told by my grandfather4 ,i remember when a child nothing appeared to me more beautiful than my father's fields of flax2 a mass of bright blue flowers4 ,i also remember the fields of broom-corn4 ,just think6 ,we made our own brooms1 wove linen from the flax raised on our farm and made our own tallow candles4 ,mary1 from what a thrifty and hard-working lot of ancestors you are descended6 ,you inherit from your mother your love of work and from your father your love of books4 ,your father's uncle was a noted ,shakespearean scholar4 ,many old-time industries are passing away4 ,yet ,sarah ,landis1 was a housewife of the old school and still cooked apple butter1 or ,lodt ,varrik1 as the ,germans call it2 made sauerkraut and hard soap1 and naked old-fashioned ,german rye bread on the hearth1 which owed its excellence not only to the fact of its being hearth baked but to the rye flour being ground in an old mill in a near-by town1 prepared by the old process of grinding between mill-stones instead of the more modern roller process4 ,this picture of the old mill1 taken by ,fritz ,schmidt1 shows it is not artistic1 but1 like most articles of ,german manufacture1 the mill was built more for its usefulness than to please the eye4 ,illustration3 ,,the ,,old ,,mill ,aunt ,sarah1 what is pumpernickel8 inquired ,mary1 is it like rye bread8 ,no1 my dear1 not exactly1 it is a dark-colored bread1 used in some parts of ,germany4 ,professor ,schmidt tells me the bread is usually composed of a mixture of barley flour and rye flour4 ,some ,i have eaten looks very much like our own brown bread4 ,pumpernickel is considered a very wholesome bread by the ,germans--and ,i presume one might learn to relish it1 but ,i should prefer good1 sweet1 home-made rye bread4 ,i was told by an old gentleman who came to this country from ,germany when a boy1 that pumpernickel was used in the ,german army years ago1 and was somewhat similar to 'hard tack1' furnished our soldiers in the ,civil ,war4 ,but ,i cannot vouch for the truth of this assertion4 ,aunt ,sarah1 said ,mary later1 ,frau ,schmidt tells me the ,professor sends his rye to the mill and requests that every part of it be ground without separating--making what he calls 'whole rye flour1' and from this ,frau ,schmidt bakes wholesome1 nutritious bread which they call 'pumpernickel1' ,she tells me she uses about one-third of this 'whole rye flour' to two-thirds white bread flour when baking bread1 and she considers bread made from this whole grain more wholesome and nutritious than the bread made from our fine rye flour4 ,,chapter ,,iv4 ,,john ,,landis4 ,the ,bucks ,county farmer1 ,john ,landis1 rather more scholarly in appearance than men ordinarily found in agricultural districts1 was possessed of an adust complexion1 caused by constant exposure to wind and weather2 tall and spare1 without an ounce of superfluous fat2 energetic1 and possessed of remarkable powers of endurance4 ,he had a kindly1 benevolent expression2 his otherwise plain face was redeemed by fine1 expressive brown eyes4 ,usually silent and preoccupied1 and almost taciturn1 yet he possessed a fund of dry humor4 ,an old-fashioned ,democrat1 his wife was a ,republican4 ,he usually accompanied ,aunt ,sarah to her church1 the ,methodist1 although he was a member of the ,german ,reformed1 and declared he had changed his religion to please her1 but change his politics1 never4 ,a member of the ,masonic ,lodge1 his only diversion was an occasional trip to the city with a party of the boys to attend a meeting of the ,shriners4 ,aunt ,sarah protested4 ,the idea1 ,john1 at your age1 being out so late at night and returning from the city on the early milk train the following morning1 and then being still several miles from home4 ,it's scandalous6 ,he only chuckled to himself2 and what the entertainment had been1 which was provided at ,lulu ,temple1 and which he had so thoroughly enjoyed1 was left to her imagination4 ,his only remark when questioned was3 ,sarah1 you're not in it4 ,you are not a ',shriner4' ,and as ,john had in every other particular fulfilled her ideal of what constitutes a good husband1 ,sarah1 like the wise woman she was1 allowed the subject to drop4 ,a good1 practical1 progressive farmer1 ,john ,landis constantly read1 studied and pondered over the problem of how to produce the largest results at least cost of time and labor4 ,his crops were skillfully planted in rich soil1 carefully cultivated and usually harvested earlier than those of his neighbors4 ,one summer he raised potatoes so large that many of them weighed one pound each1 and new potatoes and green peas1 fresh from the garden1 invariably appeared on ,aunt ,sarah's table the first of ,july1 and sometimes earlier4 ,i have known him to raise cornstalks which reached a height of thirteen feet1 which were almost equaled by his wife's sunflower stalks1 which usually averaged nine feet in height4 ,aunt ,sarah1 speaking one day to ,mary1 said3 ,your ,uncle ,john is an unusually silent man4 ,i have heard him remark that when people talk continuously they are either very intelligent or tell untruths4 ,he1 happening to overhear her remark1 quickly retorted3 ,the man who speaks a dozen tongues1 ,when all is said and done1 ,don't hold a match to him who knows ,how to keep still in one4 ,when annoyed at his wife's talkativeness1 her one fault in her husband's eyes1 if he thought she had a fault1 he had a way of saying1 ,alright1 ,sarah1 ,alright1 as much as to say that is final2 you have said enough1 in his peculiar1 quick manner of speaking1 which ,aunt ,sarah never resented1 he being invariably kind and considerate in other respects4 ,john ,landis was a successful farmer because he loved his work1 and found joy in it4 ,while not unmindful of the advantages possessed by the educated farmer of the present day1 he said1 ',tis not college lore our boys need so much as practical education to develop their efficiency4 ,while much that we eat and wear comes out of the ground1 we should have more farmers1 the only way to lower the present high cost of living1 which is such a perplexing problem to the housewife4 ,there is almost no limit to what might be accomplished by some of our bright boys should they make agriculture a study4 ,luther ,burbank says1 ',to add but one kernel of corn to each ear grown in this country in a single year would increase the supply five million bushels4' ,,chapter ,v4 ,,the ,,old ,,farm ,,house ,,and ,,garden4 ,the old unpainted farm house1 built of logs a century ago1 had changed in the passing years to a grayish tint4 ,an addition had been built to the house several years before ,aunt ,sarah's occupancy1 ,the sober hue of the house harmonized with the great1 gnarled old trunk of the meadow willow near-by4 ,planted when the house was built1 it spread its great branches protectingly over it4 ,a wild clematis growing at the foot of the tree twined its tendrils around the massive trunk until in late summer they had become an inseparable part of it1 almost covering it with feathery blossoms4 ,illustration3 ,old ,corn ,crib ,illustration3 ,the ,new ,barn ,near by stood an antique arbor1 covered with thickly-clustering vines1 in season bending with the weight of wild-scented grapes1 their fragrance mingling with the odor of ,creek ,mint growing near by a small streamlet and filling the air with a delicious fragrance4 ,the mint had been used in earlier years by ,aunt ,sarah's grandfather as a beverage which he preferred to any other4 ,from a vine clambering up the grape arbor trellies1 in the fall of the year1 hung numerous orange-colored balsam apples1 which opened1 when ripe1 disclosing bright crimson interior and seeds4 ,these apples1 ,aunt ,sarah claimed1 if placed in alcohol and applied externally1 possessed great medicinal value as a specific for rheumatism4 ,illustration3 ,,the ,,old ,,farm ,,house ,a short distance from the house stood the newly-built red barn1 facing the pasture lot4 ,on every side stretched fields which1 in summer1 waved with wheat1 oats1 rye and buckwheat1 and the corn crib stood close by1 ready for the harvest to fill it to overflowing4 ,beside the farm house door stood a tall1 white oleander1 planted in a large1 green-painted wooden tub4 ,near by1 in a glazed earthenware pot1 grew the old-fashioned lantana plant1 covered with clusters of tiny blossoms1 of various shades of orange1 red and pink4 ,in flower beds outlined by clam shells which had been freshly whitewashed blossomed fuchsias1 bleeding hearts1 verbenas1 dusty millers1 sweet clove-scented pinks1 old-fashioned1 dignified1 purple digitalis or foxglove1 stately pink ,princess ,feather1 various brilliant-hued zinnias1 or more commonly called ,youth and ,old ,age1 and as gayly colored1 if more humble and lowly1 portulacas2 the fragrant white1 star-like blossoms of the nicotiana1 or ,flowering ,tobacco1 which1 like the yellow primrose1 are particularly fragrant at sunset4 ,geraniums of every hue1 silver-leaved and rose-scented2 yellow marigolds and those with brown1 velvety petals2 near by the pale green and white-mottled leaves of the plant called ,snow on the ,mountain and in the centre of one of the large1 round flower beds1 grew sturdy ,castor ,oil ,beans1 their large1 copper-bronze leaves almost covering the tiny blue forget-me-nots growing beneath4 ,near the flower bed grew a thrifty bush of pink-flowering almonds2 not far distant grew a spreading shrub bush1 covered with fragrant brown buds1 and beside it a small tree of pearly-white snowdrops4 ,sarah ,landis loved the wholesome1 earthy odors of growing plants and delighted in her flowers1 particularly the perennials1 which were planted promiscuously all over the yard4 ,i have frequently heard her quote3 ,one is nearer ,god's heart in a garden than any place else on earth4 ,and she would say1 ,i love the out-of-door life1 in touch with the earth2 the natural life of man or woman4 ,inside the fence of the kitchen garden were planted straight rows of both red and yellow currants1 and several gooseberry bushes4 ,in one corner of the garden1 near the summer kitchen1 stood a large bush of black currants1 from the yellow1 sweet-scented blossoms of which ,aunt ,sarah's bees1 those ,heaven instructed mathematicians1 sucked honey4 ,think of ,aunt ,sarah's buckwheat cakes1 eaten with honey made from currant1 clover1 buckwheat and dandelion blossoms6 ,her garden was second to none in ,bucks ,county4 ,she planted tomato seeds in boxes and placed them in a sunny window1 raising her plants early2 hence she had ripe tomatoes before any one else in the neighborhood4 ,her peas were earlier also1 and her beets and potatoes were the largest2 her corn the sweetest2 and1 as her asparagus bed was always well salted1 her asparagus was the finest to be had4 ,through the centre of the garden patch1 on either side the walk1 were large flower beds1 a blaze of brilliant color from early ,spring1 when the daffodils blossomed1 until frost killed the dahlias1 asters1 scarlet sage1 sweet ,williams1 ,canterbury bells1 pink and white snapdragon1 spikes of perennial1 fragrant1 white heliotrope2 blue larkspur1 four o'clocks1 bachelor buttons and many other dear1 old-fashioned flowers4 ,the dainty pink1 funnel-shaped blossoms of the hardy swamp ,rose ,mallow' bloomed the entire ,summer1 the last flowers to be touched by frost1 vying in beauty with the pink monthly roses planted near by4 ,children who visited ,aunt ,sarah delighted in the small ,jerusalem cherry tree1 usually covered with bright1 scarlet berries1 which was planted near the veranda1 and they never tired pinching the tiny leaves of the sensitive plant to see them quickly droop1 as if dead1 then slowly unfold and straighten as if a thing of life4 ,visitors to the farm greatly admired the large1 creamy-white lily-like blossoms of the datura4 ,farthest from the house were the useful herb beds1 filled with parsley1 hoarhound1 sweet marjoram1 lavender1 saffron1 sage1 sweet basil1 summer savory and silver-striped rosemary or old man1 as it was commonly called by country folk4 ,tall clusters of phlox1 a riot of color in midsummer1 crimson-eyed1 white and rose-colored blossoms topping the tall stems1 and clusters of brilliant-red bergamot near by had been growing1 from time immemorial1 a cluster of green and white-striped grass1 without which no door yard in this section of ,bucks ,county was considered complete in olden times4 ,near by1 silvery plumes of pampas grass gently swayed on their reed-like stems4 ,even the garden was not without splashes of color1 where1 between rows of vegetables1 grew pale1 pink-petaled poppies1 seeming to have scarcely a foothold in the rich soil4 ,but the daintiest1 sweetest bed of all1 and the one that ,mary enjoyed most1 was where the lilies of the valley grew in the shade near a large1 white lilac bush4 ,here1 on a rustic bench beneath an old apple tree1 stitching on her embroidery1 she dreamed happy dreams of her absent lover1 and planned for the life they were to live together some day1 in the home he was striving to earn for her by his own manly exertions2 and she assiduously studied and pondered over ,aunt ,sarah's teaching and counsel1 knowing them to be wise and good4 ,a short distance from the farm house1 where the old orchard sloped down to the edge of the brook1 grew tall meadow rue1 with feathery clusters of green and white flowers2 and the green1 gold-lined1 bowl-shaped blossoms of the ,cow ,lily1 homely stepsisters of the fragrant1 white pond lily1 surrounded by thick1 waxy1 green leaves1 lazily floated on the surface of the water from long stems in the bed of the creek1 and on the bank a carpet was formed by golden-yellow1 creeping buttercups4 ,in the side yard grew two great clumps of iris1 or1 as it is more commonly called1 ,blue ,flag4 ,its blossoms1 dainty as rare orchids1 with lily-like1 violet-veined petals of palest-tinted mauve and purple4 ,on the sunny side of the old farm house1 facing the ,east1 where at early morn the sun shone bright and warm1 grew ,aunt ,sarah's pansies1 with velvety1 red-brown petals1 golden-yellow and dark purple4 ,they were truly ,heart's ,ease1 gathered with a lavish hand1 and sent as gifts to friends who were ill4 ,the more she picked the faster they multiplied1 and came to many a sick bed sweet messengers of ,spring4 ,if ,aunt ,sarah had a preference for one particular flower1 'twas the rose1 and they well repaid the time and care she lavished on them4 ,she had pale-tinted blush roses1 with hearts of deepest pink2 rockland and prairie and hundred-leaf roses1 pink and crimson ramblers1 but the most highly-prized roses of her collection were an exquisite1 deep salmon-colored ,marquis ,de ,sinety and an old-fashioned pink moss rose1 which grew beside a large bush of mock-orange1 the creamy blossoms of the latter almost as fragrant as real orange blossoms of the sunny ,southland4 ,not far distant1 planted in a small bed by themselves1 grew old-fashioned1 sweet-scented1 double petunias1 ragged1 ripple1 ruffled corollas of white1 with splotches of brilliant crimson and purple1 their slender stems scarcely strong enough to support the heavy blossoms4 ,in one of the sunniest spots in the old garden grew ,aunt ,sarah's latest acquisition4 ,the ,butterfly ,bush1 probably so named on account of its graceful stems1 covered with spikes of tiny1 lilac-colored blossoms1 over which continually hovered large1 gorgeously-hued butterflies1 vying with the flowers in brilliancy of color1 from early ,june until late ,summer4 ,aunt ,sarah's sunflowers1 or ,sonnen ,blume1 as she liked to call them1 planted along the garden fence to feed chickens and birds alike1 were a sight worth seeing4 ,the birds generally confiscated the larger portion of seeds4 ,a pretty sight it was to see a flock of wild canaries1 almost covering the tops of the largest sunflowers1 busily engaged picking out the rich1 oily seeds4 ,aunt ,sarah loved the golden flowers1 which always appeared to be nodding to the sun1 and her sunflowers were particularly fine1 some being as much as fifty inches in circumference4 ,a bouquet of the smaller ones was usually to be seen in a quaint1 old1 blue-flowered1 gray jar on the farm house veranda in ,summertime4 ,earlier in the season blossoms of the humble artichoke1 which greatly resemble small sunflowers1 or large yellow daisies1 filled the jar4 ,failing either of these1 she gathered large bouquets of golden-rod or wild carrot blossoms1 both of which grew in profusion along the country lanes and roadside near the farm4 ,but the old gray jar never held a bouquet more beautiful than the one of bright1 blue fringed gentians1 gathered by ,aunt ,sarah in the ,fall of the year1 several miles distant from the farm4 ,,chapter ,,vi4 ,,mary ,,confides ,,in ,,aunt ,,sarah ,,and ,,gives ,,her ,,views ,,on ,,suffrage ,,for ,,women4 ,there's no deny'n women are foolish1 ,god ,a'mighty made them to match the men4 ,a short time after her arrival at the farm ,mary poured into the sympathetic ear of ,aunt ,sarah her hopes and plans4 ,her lover1 ,ralph ,jackson1 to whom she had become engaged the past ,winter1 held a position with the ,philadelphia ,electric ,company1 and was studying hard outside working hours4 ,his ambition was to become an electrical engineer4 ,he was getting fair wages1 and wished ,mary to marry him at once4 ,she confessed she loved ,ralph too well to marry him1 ignorant as she was of economical housekeeping and cooking4 ,mary1 early left an orphan1 had studied diligently to fit herself for a kindergarten teacher1 so she would be capable of earning her own living on leaving school1 which accounted for her lack of knowledge of housework1 cooking1 etc4 ,aunt ,sarah1 loving ,mary devotedly1 and knowing the young man of her choice to be clean1 honest and worthy1 promised to do all in her power to make their dream of happiness come true4 ,learning from ,mary that ,ralph was thin and pale from close confinement1 hard work and study1 and of his intention of taking a short vacation1 she determined he should spend it on the farm1 where she would be able to mother him4 ,you acted sensibly1 ,mary1 said her ,aunt1 in refusing to marry ,ralph at the present time1 realizing your lack of knowledge of housework and inability to manage a home4 ,neither would you know how to spend the money provided by him economically and wisely1 and1 in this age of individual efficiency1 a business knowledge of housekeeping is almost as important in making a happy home as is love4 ,i think it quite as necessary that a woman who marries should understand housekeeping in all its varied branches as that the man who marries should understand his trade or profession2 for1 without the knowledge of means to gain a livelihood 7however great his love for a woman71 how is the man to hold that woman's love and affection unless he is able by his own exertions to provide her with necessities1 comforts1 and1 perhaps1 in later years1 luxuries8 ,and in return1 the wife should consider it her duty and pleasure to know how to do her work systematically2 learn the value of different foods and apply the knowledge gained daily in preparing them2 study to keep her husband in the best of health1 physically and mentally4 ,then will his efficiency be greater and he will be enabled to do his 'splendid best' in whatever position in life he is placed1 be he statesman or hod-carrier4 ,what difference1 if an honest heart beat beneath a laborer's hickory shirt1 or one of fine linen8 ',one hand1 if it's true1 is as good as another1 no matter how brawny or rough4' ,mary1 do not think the trivial affairs of the home beneath your notice1 and do not imagine any work degrading which tends to the betterment of the home4 ,remember1 ',who sweeps a room as for ,thy law1 makes that and the action fine4' ,our lives are all made up of such small1 commonplace things and this is such a commonplace old world1 ,mary4 ',the commonplace earth and the commonplace sky make up the commonplace day1' and ',god must have loved common people1 or ,he would not have made so many of them4' ,and1 what if we are commonplace8 ,we cannot all be artists1 poets and sculptors4 ,yet1 how frequently we see people in commonplace surroundings1 possessing the soul of an artist1 handicapped by physical disability or lack of means6 ,we are all necessary in the great1 eternal plan4 ',tis not good deeds alone for which we receive our reward1 but for the performance of duty well done1 in however humble circumstances our lot is cast4 ,is it not ,lord ,houghton who says3 ',do not grasp at the stars1 but do life's plain1 common work as it comes1 certain that daily duties and daily bread are the sweetest things of life4' ,i consider a happy home in the true sense of the word one of the greatest of blessings4 ,how important is the work of the housemother and homemaker who creates the home6 ,there can be no happiness there unless the wheels of the domestic machinery are oiled by loving care and kindness to make them run smoothly1 and the noblest work a woman can do is training and rearing her children4 ,suffrage1 the right of woman to vote2 will it not take women from the home8 ,i am afraid the home will then suffer in consequence4 ,will man accord woman the same reverence she has received in the past8 ,should she have equal political rights8 ,a race lacking respect for women would never advance socially or politically4 ,i think women could not have a more important part in the government of the land than in rearing and educating their children to be good1 useful citizens4 ,in what nobler work could women engage than in work to promote the comfort and well-being of the ones they love in the home8 ,i say1 allow men to make the laws1 as ,god and nature planned4 ,i think women should keep to the sphere ,god made them for--the home4 ,said ,gladstone1 ',woman is the most perfect when most womanly4' ,there is nothing1 ,i think1 more despicable than a masculine1 mannish woman1 unless it be an effeminate1 sissy man4 ,dr4 ,clarke voiced my sentiments when he said3 ',man is not superior to woman1 nor woman to man4 ,the relation of the sexes is one of equality1 not of better or worse1 of higher and lower4 ,the loftiest ideal of humanity demands that each shall be perfect in its kind and not be hindered in its best work4 ,the lily is not inferior to the rose1 nor the oak superior to the clover2 yet the glory of the lily is one and the glory of the oak is another1 and the use of the oak is not the use of the clover4' ,this present-day generation demands of women greater efficiency in the home than ever before4 ,and ,mary1 many of the old-time industries which ,i had been accustomed to as a girl have passed away4 ,electricity and numerous labor-saving devices make household tasks easier1 eliminating some altogether4 ,when housekeeping you will find time to devote to many important questions of the day which we old-time housekeepers never dreamed of having4 ,considerable thought should be given to studying to improve and simplify conditions of the home-life4 ,it is your duty4 ,obtain books2 study food values and provide those foods which nourish the body1 instead of spending time uselessly preparing dainties to tempt a jaded appetite4 ,don't spoil ,ralph when you marry him4 ,give him good1 wholesome food1 and plenty of it2 but although the cooking of food takes up much of a housekeeper's time1 it is not wise to allow it to take up one's time to the exclusion of everything else4 ,mary1 perhaps my views are old-fashioned4 ,i am not a 'new woman' in any sense of the word4 ,the new woman may take her place beside man in the business world and prove equally as efficient1 but ,i do not think woman should invade man's sphere any more than he should assume her duties4 ,aunt ,sarah1 ,i am surprised to hear you talk in that manner about woman's sphere1 replied ,mary1 knowing what a success you are in the home1 and how beautifully you manage everything you undertake4 ,i felt1 once you recognized the injustice done woman in not allowing them to vote1 you would feel differently1 and since women are obliged to obey the laws1 should they not have a voice in choosing the lawmakers8 ,when you vote1 it will not take you out of the home4 ,you and ,uncle ,john will merely stop on your way to the store1 and instead of ,uncle ,john going in to write and register what he thinks should be done and by whom it should be done1 you too will express your opinion4 ,this will likely be twice a year4 ,by doing this1 no woman loses her womanliness1 goodness or social position1 and to these influences the vote is but another influence4 ,i know there are many things in connection with the right of equal suffrage with what you do not sympathize4 ,aunt ,sarah1 let me tell you about a dear friend of mine who taught school with me in the city4 ,emily taught a grammar grade1 and did not get the same salary the men teachers received for doing the same work1 which ,i think was unfair4 ,emily studied and frequently heard and read about what had been done in ,colorado and other ,states where women vote4 ,she got us all interested1 and the more we learned about the cause the harder we worked for it4 ,emily married a nice1 big1 railroad man4 ,they bought a pretty little house in a small town1 had three lovely children and were very happy4 ,more than ever as time passed ,emily realized the need of woman's influence in the community4 ,it is true1 ,i'll admit1 ,aunt ,sarah1 housekeeping and especially home-making are the great duties of every woman1 and to provide the most wholesome1 nourishing food possible for the family is the duty of every mother1 as the health1 comfort and happiness of the family depend so largely on the common sense 7only another name for efficiency7 and skill of the homemaker1 and the wise care and though she expends on the preparation of wholesome1 nutritious food in the home1 either the work of her own hands or prepared under her direction4 ,you can not look after these duties without getting outside of your home1 especially when you live like ,emily1 in a town where the conditions are so different from living as you do on a farm in the country4 ,milk1 bread and water are no longer controlled by the woman in her home1 living in cities and towns2 and just because women want to look out for their families they should have a voice in the larger problems of municipal housekeeping4 ,to return to ,emily1 she did not bake her own bread1 as you do1 neither did she keep a cow1 but bought milk and bread to feed the children4 ,wasn't it her duty to leave the home and see where these products were produced1 and if they were sanitary8 ,and1 knowing the problem outside the home would so materially affect the health1 and perhaps lives1 of her children1 she felt it her distinctive duty to keep house in a larger sense4 ,when the children became old enough to attend school1 ,emily again took up her old interest in schools4 ,she began to realize how much more just it would be if an equal number of women were on the school board4 ,but what did the husband think of all this8 inquired ,aunt ,sarah1 dubiously4 ,oh1 ,tom studied the case1 too1 at first just to tease ,emily1 but he soon became as enthusiastic as ,emily4 ,he said1 ',the first time you are privileged to vote1 ,emily1 ,i will hire an automobile to take you to the polls in style4' ,but poor ,emily was left alone with her children last winter4 ,tom died of typhoid fever4 ,contracted it from the bad drainage4 ,they lived in a town not yet safeguarded with sewerage4 ,now ,emily is a taxpayer as well as a mother1 and she has no say as far as the town and schools are concerned4 ,there are many cases like that1 where widows and unmarried women own property1 and they are in no way represented4 ,and think of the thousands and thousands of women who have no home to stay in and no babies to look after4 ,mercy1 ,mary6 ,do stop to take breath4 ,i never thought when ,i started this subject ,i would have an enthusiastic suffragist with whom to deal4 ,i am glad you started the subject1 ,aunt ,sarah1 because there is so much to be said for the cause4 ,i saw you glance at the clock and ,i see it is time to prepare supper4 ,but some day ,i'm going to stop that old clock and bring down some of my books on ',woman's ,suffrage' and you'll he surprised to hear what they have done in ,states where equal privileges were theirs4 ,i am sure 'twill not be many years before every ,state in the ,union will give women the right of suffrage4 99 99 99 99 99 ,after ,mary retired that evening ,aunt ,sarah had a talk with her ,john1 whom she knew needed help on the farm4 ,as a result of the conference1 ,mary wrote to ,ralph the following day1 asking him to spend his vacation on the farm as a farm hand4 ,needless to say1 the offer was gladly accepted by ,ralph1 if for no other reason than to be near the girl he loved4 ,ralph came the following week--a strapping big fellow1 to quote ,uncle ,john1 being several inches over six feet4 ,all you need1 young chap1 said ,mary's ,uncle1 is plenty of good1 wholesome food of ,sarah's and ,mary's preparing1 and ,i'll see that you get plenty of exercise in the fresh air to give you an appetite to enjoy it1 and you'll get a healthy coat of tan on your pale cheeks before the ,summer is ended4 ,ralph ,jackson1 or ,jack1 as he was usually called by his friends1 an orphan like ,mary1 came of good1 old ,quaker stock1 his mother having died immediately after giving birth to her son4 ,his father1 supposed to be a wealthy contractor1 died when ,ralph was seventeen1 having lost his fortune through no fault of his own1 leaving ,ralph penniless4 ,ralph ,jackson possessed a good face1 a square1 determined jaw1 sure sign of a strong will and quick temper2 these ,berserker traits he inherited from his father2 rather unusual in a ,quaker4 ,he possessed a head of thick1 coarse1 straight brown hair1 and big honest eyes4 ,one never doubted his word1 once it had been given4 ',twas good as his bond4 ,this trait he inherited also from his father1 noted for his truth and integrity4 ,ralph was generous to a fault4 ,when a small boy he was known to take off his shoes and give them to a poor little ,italian 7who played a violin on the street for pennies7 and go home barefoot4 ,ralph loved ,mary devotedly1 not only because she fed him well at the farm1 as were his forefathers1 the ,cave ,men1 fed by their mates in years gone by1 but he loved her first for her sweetness of disposition and lovable ways2 later1 for her quiet unselfishness and lack of temper over trifles--so different from himself4 ,when speaking to ,mary of his other fine qualities1 ,aunt ,sarah said3 ,ralph is a manly young fellow2 likeable1 ,i'll admit1 but his hasty temper is a grave fault in my eyes4 ,mary replied1 ,don't you think men are very queer1 anyway1 ,aunt ,sarah8 ,i do1 and none of us is perfect4 ,illustration3 ,,ralph ,,jackson ,to ,mary1 ,ralph's principal charm lay in his strong1 forceful way of surmounting difficulties1 she having a disposition so different4 ,mary had a sweet1 motherly way1 seldom met with in so young a girl1 and this appealed to ,ralph1 he having never known mother love1 and although not at all inclined to be sentimental1 he always called ,mary his ,little ,mother ,girl because of her motherly ways4 ,illustration3 ,,rocky ,,valley ,well1 continued ,mary's ,aunt1 a quick temper is one of the most difficult faults to overcome that flesh is heir to1 but ,ralph1 being a young man of uncommon good sense1 may in time curb his temper and learn to control it1 knowing that unless be does so it will handicap him in his career4 ,still1 a young girl will overlook many faults in the man she loves4 ,mary1 ere marrying1 one should be sure that no love be lacking to those entering these sacred bonds4 ',tis not for a day1 but for a lifetime1 to the right thinking4 ,marriage1 as a rule1 is too lightly entered into in this ,twentieth ,century of easy divorces1 and but few regard matrimony in its true holy relation1 ordained by our ,creator4 ,if it be founded on the tower of enduring love and not ephemeral passion1 it is unassailable1 lasting in faith and honor until death breaks the sacred union and annuls the vows pledged at ,god's holy altar4 ,well1 replied ,mary1 as her ,aunt paused to take breath1 ,i am sure of my love for ,ralph4 ,god grant you may both be happy1 responded her ,aunt4 ,mary1 did you ever hear this ,persian proverb8 ,you will understand why ,i have so much to say after hearing it4 ',says a proverb of ,persia provoking mirth2 ,when this world was created by order divine4 ,ten measures of talk were put down on the earth1 ,and the woman took nine4' ,speaking to ,mary of life on the farm one day1 ,ralph laughingly said3 ,i am taught something new every day4 ,yesterday your ,uncle told me it was 'time to plant corn when oak leaves were large as squirrels' ears4' ,ralph worked like a ,trojan4 ,in a short time both his hands and face took on a butternut hue4 ,he became strong and robust4 ,mary called him her ,cave ,man1 and it taxed the combined efforts of ,aunt ,sarah and ,mary to provide food to satisfy the ravenous appetite ,mary's ,cave ,man developed4 ,and often1 after a busy day1 tired but happy1 ,mary fell asleep at night to the whispering of the leaves of the ,carolina poplar outside her bedroom window4 ,but country life on a farm has its diversions4 ,one of ,mary's and ,ralph's greatest pleasures after a busy day at the farm was a drive about the surrounding country early ,summer evenings1 frequently accompanied by either ,elizabeth or ,pauline ,schmidt1 their nearest neighbors4 ,one of the first places visited by them was a freak of nature called ,rocky ,valley1 situated at no great distance from the farm4 ,illustration3 ,,professor ,,schmidt ,,chapter ,,vii ,,professor ,,schmidt4 ,a small country place named ,five ,oaks1 a short distance from ,clear ,spring farm1 was owned by a very worthy and highly-educated1 but rather eccentric1 ,german professor4 ,he came originally from ,heidelberg1 but had occupied the position of ,professor of ,german for many years in a noted university in a near by town4 ,a kind1 warm-hearted1 old-fashioned gentleman was the ,professor2 a perfect ,lord ,chesterfield in manners4 ,very tall1 thin almost to emaciation1 although possessed of excellent health2 refined1 scholarly looking3 a rather long1 hooked nose1 faded1 pale-blue eyes2 snowy1 flowing ,lord ,dundreary whiskers1 usually parted in the centre and twisted to a point on either side with the exceedingly long1 bony fingers of his well-kept1 aristocratic-looking white hands4 ,he had an abrupt1 quick1 nervous manner when speaking4 ,a fringe of thin1 white hair showed at the lower edge of the black silk skull cap which he invariably wore about home1 and in the absence of this covering for his bald head1 he would not have looked natural to his friends4 ,the ,professor always wore a suit of well-brushed1 shiny black broadcloth1 and for comfort old-fashioned soft kid gaiters1 with elastic in the sides4 ,he was a man with whom one did not easily become acquainted1 having very decided opinions on most subjects4 ,he possessed exquisite taste1 a passionate love of music1 flowers and all things beautiful2 rather visionary1 poetical and a dreamer2 he was not practical1 like his wife2 warm-hearted1 impulsive1 energetic ,frau ,schmidt1 who was noted for her executive abilities4 ,i can imagine the old ,professor saying as ,mohammed has been quoted as saying1 ,had ,i two loaves1 ,i would sell one and buy hyacinths to feed my soul4 ,impulsive1 generous to a fault1 quick to take offense1 withal warm-hearted1 kind and loyal to his friends1 he was beloved by the students1 who declared that ,old ,snitzy always played fair when he was obliged to reprimand them for their numerous pranks1 which ended sometimes1 ,i am obliged to confess1 with disastrous results4 ,the dignified old ,professor would have raised his mild1 blue1 spectacled eyes in astonishment had he been so unfortunate as to have overheard the boys1 to whom he was greatly attached1 call their dignified preceptor by such a nickname4 ,the ,professor's little black-eyed ,german wife1 many years younger than her husband1 had been1 before her marriage1 teacher of domestic science in a female college in a large city4 ,she was a most excellent housekeeper1 to quote the ,professor1 and a good wife and mother4 ,the family consisted of ,fritz1 a boy of sixteen1 with big1 innocent1 baby-blue eyes like his father1 who idolized his only son1 who was alike a joy and a torment4 ,fritz attended the university in a near-by town1 and was usually head of the football team4 ,he was always at the front in any mischief whatever1 was noted for getting into scrapes innumerable through his love of fun1 yet he possessed such a good-natured1 unselfish1 happy-go-lucky disposition that one always forgave him4 ,black-eyed1 red-cheeked ,elizabeth was quick and impulsive1 like her mother4 ,a very warm and lasting friendship sprung up between merry ,elizabeth and serious ,mary ,midleton during ,mary's ,summer on the farm1 although not at all alike in either looks or disposition1 and ,elizabeth was ,mary's junior by several years4 ,the third1 last and least of the ,professor's children was ,pauline1 or ,pollykins1 as she was always called by her brother ,fritz1 the seven-year-old pet and baby of the family4 ,a second edition of ,fritz1 the same innocent1 questioning1 violet-blue eyes1 fair complexion1 a kissable little mouth and yellow1 kinky hair1 she won her way into every one's heart and became greatly attached to ,mary1 who was usually more patient with the little maid 7who1 ,i must confess1 was sometimes very willful7 than was her sister ,elizabeth4 ,mary1 who had never been blessed with a sister1 dearly loved children1 and thought small ,polly adorable1 and never wearied telling her marvelous fairy tales4 ,illustration3 ,,frau ,,schmidt ,,chapter ,,viii4 ,,uses ,,of ,,an ,,old-,,fashioned ,,wardrobe4 ,shortly after ,mary's advent at the farm she one day said3 ,aunt ,sarah1 the contents of this old trunk are absolutely worthless to me2 perhaps they may be used by you for carpet rags4 ,mary ,midleton6 exclaimed ,aunt ,sarah1 in horrified tones1 you extravagant girl4 ,i see greater possibilities in that trunk of partly-worn clothing than1 ,i suppose1 a less economically-inclined woman than ,i ever would have dreamed of4 ,mary handed her ,aunt two blue seersucker dresses1 one plain1 the other striped4 ,they have both shrunken1 and are entirely too small for me1 said ,mary4 ,well1 said her ,aunt1 considering1 they might be combined in one dress1 but you need aprons for kitchen work more useful than those little frilly1 embroidered affairs you are wearing4 ,we should make them into serviceable aprons to protect your dresses4 ,mary1 neatness is an attribute that every self-respecting housewife should assiduously cultivate1 and no one can be neat in a kitchen without a suitable apron to protect one from grime1 flour and dust4 ,what a pretty challis dress2 its cream-colored ground sprinkled over with pink rose buds6 ,mary sighed4 ,i always did love that dress1 ,aunt ,sarah1 ',twas so becoming1 and he--he--admired it so6 ,and ,,he1 can do so still1 replied ,aunt ,sarah1 with a merry twinkle in her kind1 clear1 gray eyes1 for that pale-green suesine skirt1 slightly faded1 will make an excellent lining1 with cotton for an interlining1 and pale green ,germantown yarn with which to tie the comfortable4 ,at small cost you'll have a dainty1 warm spread which will be extremely pretty in the home you are planning with ,,him4 ,i have several very pretty-old-style patchwork quilts in a box in the attic which ,i shall give you when you start housekeeping4 ,that pretty dotted1 ungored ,swiss skirt will make dainty1 ruffled sash curtains for bedroom windows4 ,mary1 sometimes small beginnings make great endings2 if you make the best of your small belongings1 some day your homely surroundings will be metamorphosed into what1 in your present circumstances1 would seem like extravagant luxuries4 ,an economical young couple1 beginning life with a homely1 home-made rag carpet1 have achieved in middle age1 by their own energy and industry1 carpets of tapestry and rich velvet1 and costly furniture in keeping2 but1 never--never1 dear1 are they so valued1 ,i assure you1 as those inexpensive articles1 conceived by our inventive brain and manufactured by our own deft fingers during our happy ,springtime of life when1 with our young lover husband1 we built our home nest on the foundation of pure1 unselfish1 self-sacrificing love4 ,aunt ,sarah sighed2 memory led her far back to when she had planned her home with her lover1 ,john ,landis1 still her lover1 though both have grown gray together1 and shared alike the joys and sorrows of the passing years4 ,aunt ,sarah had always been the perfect housemother or ,haus ,frau1 as the ,germans phrase it1 and on every line of her matured face could be read an anxious care for the family welfare4 ,truly could it be said of her1 in the language of ,henry ,ward ,beecher3 ,whoever makes home seem to the young dearer and happier is a public benefactor4 ,aunt ,sarah said earnestly to ,mary1 ,i wish it were possible for me to impart to young1 inexperienced girls1 about to become housewives and housemothers1 a knowledge of those small economics1 so necessary to health and prosperity1 taught me by many years of hard work1 mental travail1 experience and some failures4 ,in this extravagant ,twentieth ,century economy is more imperative than formerly4 ,we feel that we need so much more these days than our grandmothers needed2 and what we need1 or feel that we need1 is so costly4 ,the housemother has larger problems today than yesterday4 ,every husband should give his wife an allowance according to his income1 so that she will be able to systematize her buying and occasionally obtain imperishable goods at less cost4 ,being encouraged thus to use her dormant economical powers2 she will become a powerful factor in the problem of home-making along lines that will essentially aid her husband in acquiring a comfortable competency1 if not a fortune4 ,then she will have her husband's interest truly at heart2 will study to spend his money carefully1 and to the best advantage2 and she herself1 even1 will be surprised at the many economies which will suggest themselves to save his hard-earned money when she handles that money herself1 which certainly teaches her the saving habit and the value of money4 ,the majority of housewives of today aren't naturally inclined to be extravagant or careless4 ,it is rather that they lack the knowledge and experience of spending money1 and spending it to the best advantage for themselves and their household needs4 ',tis a compulsory law in ,england1 ,i have heard1 to allow a wife pin money1 according to a man's means4 ',tis a most wise law4 ,to a loyal wife and mother it gives added force1 dignity and usefulness to have a sufficient allowance and to be allowed unquestioningly to spend that money to her best ability4 ,her husband1 be he a working or professional man1 would find it greatly to his advantage in the home as well as in his business and less of a drain on his bank account should he give his wife a suitable allowance and trust her to spend it according to her own intelligence and thrift4 ,child1 many a man is violently prejudiced against giving a young wife money2 many allow her to run up bills1 to her hurt and to his1 rather than have her1 even in her household expenditure1 independent of his supervision4 ,i sincerely hope1 dear1 that your intended1 ,ralph ,jackson1 will be superior to this male idiosyncrasy1 to term it mildly1 and allow you a stated sum monthly4 ,the home is the woman's kingdom1 and she should be allowed to think for it1 to buy for it1 and not to be cramped by lack of money to do as she thinks best for it4 ,but1 ,aunt ,sarah1 some housewives are so silly that husbands cannot really be blamed for withholding money from them and preventing them from frittering it away in useless extravagance4 ,mary1 wise wives should not suffer for those who are silly and extravagant4 ,i don't like to be sarcastic1 but with the majority of the men1 silliness appeals to them more than common sense4 ,men like to feel their superiority to us4 ,however1 though inexperienced1 ,mary1 you aren't silly or extravagant1 and ,ralph could safely trust you with his money4 ,it makes a woman so self-respecting1 puts her on her mettle1 to have money to do as she pleases with1 to be trusted1 relied upon as a reasoning1 responsible being4 ,a man1 especially a young husband1 makes a grave mistake when he looks upon his wife as only a toy to amuse him in his leisure moments and not as one to be trusted to aid him in his life work4 ,a trusted young housewife1 with a reasonable and regular allowance at her command1 be she ever so inexperienced1 will soon plan to have wholesome1 nutritious food at little cost1 instead of not knowing until a half hour before meal time what she will serve4 ,she would save money and the family would be better nourished2 nevertheless1 ,i would impress it on the young housewife not to be too saving or practice too close economy1 especially when buying milk and eggs1 as there is nothing more nutritious or valuable4 ,a palatable macaroni and cheese2 eggs or a combination of eggs and milk1 are dishes which may be substituted occasionally1 at less expense1 for meat4 ,a pound of macaroni and cheese equals a pound of steak in food value4 ,take time and trouble to see that all food be well cooked and served1 both in an attractive and appetizing manner4 ,buy the cheaper cuts of stewing meats1 and by long1 slow simmering1 they will become sweet and tender and of equal nutritive value as higher priced sirloins and tenderloins4 ,but1 ,mary1 ,i've not yet finished that trunk and its contents4 ,that slightly-faded pink chambray ,i'll cut up into quilt blocks4 ,made up with white patches1 and quilted nicely1 a pretty quilt lined with white1 will be evolved4 ,i have such a pretty design of pink and white called the ',winding ,way1' very simple to make4 ,the beauty of the quilt consists altogether in the manner in which the blocks are put together1 or it might be made over the pattern called ',the ,flying ,dutchman4' ,from that tan linen skirt may be made a laundry bag1 shoe pocket1 twine bag1 a collar bag and a table runner1 the only expense being several skeins of green embroidery silk1 and a couple yards of green cord to draw the bags up with1 and a couple of the same-hued skirt braids for binding edges1 and1 teasingly1 ,mary1 you might embroider ,ralph ,jackson's initials on the collar and laundry bag4 ,illustration3 ,a-#ab ,pine ,tree ,quilt ,a-#ac ,tree of ,life ,a-#ad ,pineapple ,a-#ae ,enlarged ,block of ,winding ,way ,quilt ,a-#af ,lost ,rose in the ,wilderness ,a-#ag ,tree ,quilt ,mary blushed rosily red and exclaimed in an embarrassed manner1 most bewitchingly1 ,oh6 ,aunt ,sarah laughed4 ,she thought to have ,mary look that way 'twas worth teasing her4 ,well1 ,mary1 we can in leisure moments1 from that coarse1 white linen skirt which you have discarded1 make bureau scarfs1 sideboard cover1 or a set of scalloped table mats to place under hot dishes on your dining-room table4 ,i will give you pieces of asbestos to slip between the linen mats when finished4 ,they are a great protection to the table4 ,you could also make several small guest towels with deep1 hemstitched ends with your initials on4 ,you embroider so beautifully1 and the drawn work you do is done as expertly as that of the ,mexican women4 ,oh1 ,aunt ,sarah1 how ingenious you are4 ,and1 ,mary1 your rag carpet shall not be lacking4 ,we shall tear up those partly-worn muslin skirts into strips one-half inch in width1 and use the dyes left over from dyeing ,easter eggs4 ,i always save the dye for this purpose1 they come in such pretty1 bright colors4 ,the rags1 when sewed together with some ,i have in the attic1 we'll have woven into a useful carpet for the home you are planning4' ,oh6 ,aunt ,sarah1 exclaimed ,mary1 do you mean a carpet like the one in the spare bedroom8 ,yes1 my dear1 exactly like that1 if you wish4 ,indeed ,i do1 and ,i think one like that quite good enough to have in a dining-room4 ,i think it so pretty4 ,it does not look at all like a common rag carpet4 ,no1 my dear1 it is nothing very uncommon4 ,it is all in the way it is woven4 ,instead of having two gay rainbow stripes about three inches wide running through the length of the carpet1 ,i had it woven with the ground work white and brown chain to form checks4 ,then about an inch apart were placed two threads of two shades of red woolen warp1 alternating with two threads of two shades of green1 across the whole width1 running the length of the carpet4 ,it has been greatly admired1 as it is rather different from that usually woven4 ,all the rag carpets ,i found in the house when we moved here1 made by ,john's mother1 possessed very wide stripes of rainbow colors1 composed of shaded reds1 yellows1 blues and greens4 ,you can imagine how very gorgeous they were1 and so very heavy4 ,many of the country weavers use linen chain or warp instead of cotton1 and always use wool warp for the stripes4 ,aunt ,sarah1 ,i want something so very much for the ,colonial bedroom ,i should like to have when ,i have a home of my very own4 ,what is it1 dear8 ,anything1 e'en to the half of my kingdom1 laughingly replied her ,aunt4 ,why1 ,i'd love to have several rag rugs like those in your bedroom1 which you call ',new ,colonial' rugs4 ,certainly1 my dear4 ,they are easily made from carpet rags4 ,i have already planned in my mind a pretty rag rug for you1 to be made from your old1 garnet merino shirtwaist1 combined with your discarded cravenette stormcoat4 ,and you'll need some pretty quilts1 also1 said her ,aunt4 ,i particularly admire the tree quilts1 said ,mary4 ,you may have any one you choose2 the one called ',tree of ,paradise1' another called ',pineapple ,design1' which was originally a border to ',fleur de lis' quilt or ',pine ,tree1' and still another called ',tree of ,life1' and ',the ,lost ,rose in the ,wilderness4' ,they are all so odd1 said ,mary1 ,i scarcely know which one ,i think prettiest4 ,all are old-fashioned quilts1 which ,i prize highly1 continued her ,aunt4 ,several ,i pieced together when a small girl1 ,i think old-time patchwork too pretty and useful an accomplishment to have gone out of fashion4 ,you shall have a small stand cover like the one you admired so greatly1 given me by ,aunt ,cornelia4 ,it is very simple1 the materials required being a square of yard-wide unbleached muslin4 ,in the centre of this baste a large1 blue-flowered handkerchief with cream-colored ground1 to match the muslin4 ,turn up a deep hem all around outside edge2 cut out quarter circles of the handkerchief at each of four corners2 baste neatly upon the muslin1 leaving a space of muslin the same width as the hem around each quarter circle2 briarstitch all turned-in edges with dark-blue embroidery silk1 being washable1 these do nicely as covers for small tables or stands on the veranda in ,summertime4 ,aunt ,sarah1 ecstatically exclaimed ,mary1 you are a wizard to plan so many useful things from a trunk of apparently useless rags4 ,what a treasure ,uncle has in you4 ,i was fretting about having so little to make my home attractive1 but ,i feel quite elated at the thought of having a carpet and rugs already planned1 besides the numerous other things evolved from your fertile brain4 ,aunt ,sarah loved a joke4 ,she held up an old broadcloth cape4 ,here is a fine patch for ,ralph ,jackson's breeches1 should he ever become sedentary and need one4 ,mary reddened and looked almost offended and was at a loss for a reply4 ,illustration3 ,a-#ah ,fleur ,de,lys ,quilt ,a-#ai ,oak ,leaf ,quilt ,a-#bj ,one ,block of ,fleur ,de,lys ,quilt ,a-#ba ,winding ,way ,quilt ,a-#bb ,tulip ,quilt ,a-#bc ,flower ,pot ,quilt ,greatly amused1 ,aunt ,sarah quoted ex-,president ,roosevelt3 ',tis time for the man with the patch to come forward and the man with the dollar to step back1' and added1 ,never mind1 ,mary1 your ,ralph is such an industrious1 hustling young man that he will never need a patch to step forward1 ,i prophesy that with such a helpmeet and ',haus ,frau' as you1 ,mary1 he'll always be most prosperous and happy4 ,kiss me1 dear4 ,mary did so1 and her radiant smile at such praise from her honored relative was beautiful to behold4 ,illustration3 ,,old ,,rag ,,carpet ,,chapter ,,ix4 ,,poetry ,,and ,,pie4 ,aunt ,sarah1 questioned ,mary one day1 do you mind if ,i copy some of your recipes8 ,certainly not1 my dear1 replied her ,aunt4 ,and ,i'd like to copy some of the poems1 also1 ,i never saw any one else have so much poetry in a book of cooking recipes4 ,perhaps not1 replied her ,aunt1 but you know1 ,mary1 ,i believe in combining pleasure with my work1 and our lives are made up of poetry and prose1 and some lives are so very prosy4 ,many times when too tired to look up a favorite volume of poems1 it has rested me to turn the pages of my recipe book and find some helpful thought1 and a good housewife will always keep her book of recipes where it may be readily found for reference4 ,i think1 ,mary1 the poem ',pennsylvania1' by ,lydia ,m4,d4 ,o',neil1 a fine one1 and ,i never tire of reading it over and over again4 ,i have always felt grateful to my old schoolmaster4 ,professor ,t----1 for teaching me1 when a school girl1 to love the writing of ,longfellow1 ,whittier1 ,bryant1 ,tennyson and other well-known poets4 ,i still1 in memory1 hear him repeat ',thanatopsis1' by ,bryant and ',the ,builders1' by ,longfellow4 ,the rhymes of the ',fireside ,poet' are easily understood1 and never fail to touch the heart of common folk4 ,i know it appears odd to see so many of my favorite poems sandwiched in between old1 valued cooking recipes1 but1 ,mary1 the happiness of the home life depends so largely on the food we consume4 ,on the preparation and selection of the food we eat depends our health1 and on our health is largely dependent our happiness and prosperity4 ,who is it has said1 ',the discovery of a new dish makes more for the happiness of man than the discovery of a star'8 ,so1 dearie1 you see there is not such a great difference between the one who writes a poem and the one who makes a pie4 ,i think cooking should be considered one of the fine arts--and the woman who prepares a dainty1 appetizing dish of food1 which appeals to the sense of taste1 should be considered as worthy of praise as the artist who paints a fine picture to gratify our sense of sight4 ,i try to mix all the poetry possible in prosaic every-day life4 ,we country farmers' wives1 not having the opportunities of our more fortunate city sisters1 such as witnessing plays from ,shakespeare1 listening to symphony concerts1 etc41 turn to ',the ,friendship of ,books1' of which ,washington ,irving writes3 ',cheer us with the true friendship1 which never deceived hope nor deserted sorrow4' ,yes1 said ,mary1 but remember1 ,aunt ,sarah1 ,chautauqua will be held next ,summer in a near-by town1 and1 as ,uncle ,john is one of the guarantors1 you will wish to attend regularly and will1 ,i know1 enjoy hearing the excellent lectures1 music and concerts4 ,yea1 replied her ,aunt1 ,chautauqua meetings will commence the latter part of ,june1 and ,i will expect you and ,ralph to visit us then4 ,i think ,chautauqua a godsend to country women1 especially farmers' wives2 it takes them away from their monotonous daily toil and gives them new thoughts and ideas4 ,i can readily understand1 ,aunt ,sarah1 why the poem1 ',life's ,common ,things1' appeals to you2 it is because you see beauty in everything4 ,aunt ,sarah1 where did you get this very old poem1 ',the ,deserted ,city'8 ,why1 that was given me by ,john's ,uncle1 who thought the poem fine4 ,sad is the sight1 the city once so fair6 ,an hundred palaces lie buried there2 ,her lofty towers are fallen1 and creepers grow ,o'er marbled dome and shattered portico4 ,once in the gardens1 lovely girls at play1 ,culled the bright flowers1 and gently touched the spray2 ,but now wild creatures in their savage joy ,tread down the flowers and the plants destroy4 ,by night no torches in the windows gleam2 ,by day no women in their beauty beam2 ,the smoke has ceased--the spider there has spread ,his snares in safety--and all else is dead4 ,indeed1 it is a 'gem1' said ,mary1 after slowly reading aloud parts of several stanzas4 ,yes1 replied her ,aunt1 ,professor ,schmidt tells me the poem was written by ,kalidasa 7the ,shakespeare of ,hindu literature71 and was written #ahjj years before ,goldsmith gave us his immortal work1 ',the ,deserted ,village4' ,i like the poem1 ',abou ,ben ,adhem and the ,angel1' said ,mary1 and ,i think this true by ,henry ,ward ,beecher3 ',do not be troubled because you have not great virtues1 ,god made a million spears of grass where ,he made one tree2 ,the earth is fringed and carpeted not with forests but with grasses1 ,only have enough of little virtues and common fidelities1 ,and you need not mourn because you are neither a hero nor a saint4' ,this is a favorite little poem of mine1 ,aunt ,sarah4 ,i'll just write it on this blank page in your book4 ,there's a little splash of sunshine and a little spot of shade1 always somewhere near1 ,the wise bask in the sunshine1 but the foolish choose the shade4 ,the wise are gay and happy1 on the foolish1 sorrow's laid1 ,and the fault's their own1 ,i fear4 ,for the little splash of sunshine and the little spot of shade ,are here for joint consumption1 for comparison are made2 ,we're all meant to be happy1 not too foolish or too staid4 ,and the right dose to be taken is some sunshine mixed with shade4 ,aunt ,sarah1 ,i see there is still space on this page to write another poem1 a favorite of mine4 ,it is called1 ',be ,strong1' by ,maltbie ,davenport4 ,be ,strong6 ,we are not here to play1 to dream1 to drift2 ,we have hard word to do1 and loads to lift1 ,shun not the struggle2 face it1 'tis ,god's gift4 ,be ,strong6 ,say not the days are evil--who's to blame8 ,and fold the hands and acquiesce--,oh1 shame6 ,stand up1 speak out1 and bravely1 in ,god's name4 ,be ,strong6 ,it matters not how deep intrenched the wrong1 ,how hard the battle goes1 the day how long2 ,faint not1 fight on6 ,tomorrow comes the song1 ,,life',s ,,common ,,things4 ,how lovely are life's common things4 ,when health flows in the veins2 ,the golden sunshine of the days ,when ,phoebus holds the reins2 ,the floating clouds against the blue2 ,the fragrance of the air2 ,the nodding flowers by the way2 ,the green grass everywhere2 ,the feathery beauty of the elm1 ,with graceful-swaying boughs4 ,where nesting songbirds find a home ,and the night wind sighs and soughs2 ,the hazy blue of distant hill1 ,with wooded slope and crest2 ,the crimson sky when low at night ,the sun sinks in the ,west2 ,the thrilling grandeur of the storm1 ,the lightning's vivid flash1 ,the mighty rush of wind and rain1 ,the thunder's awful crash4 ,and then the calm that follows storm1 ,and rainbow in the sky2 ,the rain-washed freshness of the earth-- ,a singing bird near by4 ,and oh1 the beauty of the night6 ,its hush1 its thrill1 its charm2 ,the twinkling brilliance of its stars2 ,its tranquil peace and calm4 ,oh1 loving fatherhood of ,god ,to give us every day ,the lovely common things of life ,to brighten all the way6 7,susan ,m4 ,perkins1 in the ,boston ,transcript7 ,,abou ,,ben ,,adhem ,,and ,,the ,,angel4 ,abou ,ben ,adhem--may his tribe increase-- ,awoke one night from a deep dream of peace ,and saw1 within the moonlight of his room1 ,making it rich and like a lily in bloom1 ,an angel writing in a book of gold4 ,exceeding peace had made ,ben ,adhem bold1 ,and to the presence in the room he said3 ,what writest thou8 ,the vision raised his head1 ,and with a look made of all sweet accord1 ,answered3 ,the names of those who love the ,lord4 ,and is mine one8 said ,abou4 ,nay1 not so1 ,replied the angel4 ,abou spoke low1 ,but cheerily still1 and ,said1 ,i pray thee1 then1 write me as one that loves his fellow-men4 ,the angel wrote and vanished4 ,the next night ,it came again1 with a great1 wakening light1 ,and showed the names whom love of ,god had blessed1 ,and1 lo6 ,ben ,adhem's name led all the rest4 ,,leigh ,,hunt4 ,,chapter ,x4 ,,sibylla ,,linsabigler4 ,a very original character was ,sibylla ,linsabigler1 who had been a member of the ,landis household several years4 ,she was ,aunt ,sarah's only maid servant1 but she disliked being referred to as a servant1 and when she overheard ,fritz ,schmidt1 as he passed the ,landis farm on his way to the creek for a days fishing1 call to ,mary3 ,miss ,midleton1 will you please send the butter over with the servant today1 as ,i shall not return home in time for dinner ,sibylla said1 ,i ain't no servant4 ,i'm hired girl ,what does that make out if ,i do work here8 ,pop got mad with me 'cause ,i wouldn't work at home no more for him and ,mom without they paid me4 ,they got three more girls to home yet that can do the work4 ,my ,pop owns a big farm and sent our ',chon' to the college1 and it's mean 'fer' him not to give us girls money for dress1 so ,i work out1 ',taint right the way us people what has to work are treated these days1 said ,sibylla to herself1 as she applied the broom vigorously to the gay-flowered carpet in the ,landis parlor4 ,because us folks got to work ain't no reason why them tony people over to the ,perfessor's should call me a 'servant4' ,i guess ,i know ,i milk the cows1 wash dishes1 scrub floors1 and do the washin' and ir'nin' every week1 but ,i'm no 'servant1' ,i'm just as good any day as that good-fer-nothin' ,perfesser's son1 continued ,sibylla1 growing red in the face with indignation4 ,didn't ,i hear that worthless scamp1 ,fritz ,schmidt1 a-referrin' to me and a-sayin' to ,miss ,midleton fer the 'servant' to bring over the butter8 ,betch yer life this here 'servant' ain't a-goin' to allow eddicated people to make a fool of her4 ,first chance ,i get ,i'll give that ,perfesser a piece of my mind4 ,sibylla's opportunity came rather unexpectedly4 ,the gentle1 mild-mannered ,professor was on good terms with his sturdy1 energetic neighbor1 ,john ,landis1 and frequently visited him for a neighborly chat4 ,on this particular day he called as usual and found ,sibvlla in the mood described4 ,good afternoon1 ,sibylla1 said the ,professor1 good-naturedly4 ,how are you today8 ,i'd be a whole lot better if some people weren't so smart1 replied ,sibylla1 venting her feelings on the broom4 ,should think a ,perfesser would feel himself too big to talk to a 'servant'4 ,on the contrary1 my dear girl1 ,i feel honored4 ,i presume you are not feeling as well as usual4 ,what makes you think it is condescension for me to address you8 asked the genial old man1 kindly4 ,well1 since you ask me1 ,i don't mind a-tellin' you4 ,yesterday your son insulted me1 ,i won't take no insult from nobody1 ,i am just as good as what you are1 even if ,i hain't got much book larnin'4 ,with this deliverance1 ,sibylla felt she had done full justice to the occasion and would have closed the interview abruptly had not the ,professor1 with a restraining hand1 detained her4 ,we must get to the bottom of this grievance1 ,sibylla4 ,i am sure there is some mistake somewhere4 ,what did my son say8 ,well1 if you want to know1 replied the irate domestic1 ',i'll tell you4 ,he called me a 'servant4' ,i know ,i'm only a working girl1 but your son nor nobody else ain't got no right to abuse me by callin' me a 'servant'4 ,ah6 ,i see4 ,you object to the term 'servant' being applied to you1 said the ,professor1 comprehendingly4 ,the word 'servant' is distasteful to you4 ,you feel it is a disgrace to be called a servant4 ,i see6 ,i see6 ,in a fatherly way1 the old man resumed3 ,in a certain sense we are all servants4 ,the history of human achievements is a record of service4 ,the men and women who have helped the world most were all servants--servants to humanity4 ,the happiest man is he who serves4 ,god calls some men to sow and some to reap2 some to work in wood and stone2 to sing and speak4 ,work is honorable in all1 regardless of the capacity in which we serve4 ,there is no great difference1 after all1 between the ordinary laborer and the railroad president2 both are servants1 and the standard of measurement to be applied to each man is the same4 ,it is not so much a question of station in life as it is the question of efficiency4 ,best of all1 work is education4 ,there is culture that comes without college and university4 ,he who graduates from the college of hard work is as honorable as he who takes a degree at ,yale or ,harvard2 for wisdom can be found in shop and foundry1 field and factory1 in the kitchen amid pots and kettles1 as well as in office and school4 ,the truly educated man is the man who has learned the duty and responsibility of doing something useful1 something helpful1 something to make this old world of ours better and a happier place in which to live4 ,the word 'servant1' ,sibylla1 is a beautiful one1 rightly understood4 ,the greatest man who ever lived was a servant4 ,all ,his earthly ministry was filled with worthy deeds4 ,when man pleaded with ,him to rest1 ,he answered3 ',my ,father worketh hitherto1 and ,i work4' ,when one of ,christ's followers desired to express the true nature of his work and office1 he called himself a servant4 ,he used a word1 'doulos1' which means1 in the ,greek language1 a slave or a bond-servant4 ,by the word 'doulos' he meant to say that his mission in life was to work1 to do good1 to serve4 ,this man was a great preacher1 but it is possible for any one to become a 'doulos' in so far as he is willing to serve ,god and his fellowman4 ,you see1 ,sibylla1 the spirit of ,christian work and brotherly love is the spirit of 'doulos4' ,the word has been transformed by service and unselfish devotion to duty4 ,great men who have blessed the world1 and good and noble women who have helped to uplift humanity1 have done it through service4 ,it is just as honorable to bake well1 and cook well1 and to do the humblest daily tasks efficiently1 as it is to play well on the piano and talk fluently about the latest books4 ,at the conclusion of the ,professor's little talk on the dignity of labor1 a new light shone in ,sibylla's eyes and a new thought gripped her soul4 ,the spirit of doulos had displaced her antipathy toward the word servant4 ,i'll take that butter over to the ,professer's home right away1 she said1 to herself4 ,before leaving ,sibylla1 the ,professor quoted from the ,toiling of ,felix1 by ,henry ,vandyke3 ,hewing wood and drawing water1 splitting stones and cleaving sod1 ,all the dusty ranks of labour1 in the regiment of ,god1 ,march together toward ,his triumph1 do the task ,his hands prepare2 ,honest toil is holy service1 faithful work is praise and prayer4 ,they who work without complaining1 do the holy will of ,god4 ,heaven is blest with perfect rest1 but the blessing of earth is toil4 ,sibylla ,linsabigler was a healthy1 large-boned1 solidly-built1 typical ,pennsylvania ,german girl4 ,her clear1 pinkish complexion looked as if freshly scrubbed with soap and water4 ,a few large1 brown freckles adorned the bridge of her rather broad1 flat nose4 ,she possessed red hair and laughing1 red-brown eyes1 a large mouth1 which disclosed beautiful even1 white teeth when she smiled1 extraordinary large feet and hands1 strong1 willing and usually good-natured1 although possessed of a quick temper1 as her red hair indicated4 ,kind-hearted to a fault1 she was of great assistance to ,aunt ,sarah1 although she preferred any other work to that of cooking or baking4 ,she kept the kitchen as well as other parts of the house1 to quote ,aunt ,sarah1 neat as a pin1 and did not object to any work1 however hard or laborious1 as long as she was not expected to do the thinking and planning4 ,she was greatly attached to both ,aunt ,sarah and ,mary1 but stood rather in awe of ,john ,landis1 who had never spoken a cross word to her in the three years she had lived at the farm4 ,sarah ,landis1 knowing ,sibylla to be an honest1 industrious girl1 appreciated her good qualities1 thought almost as much of ,sibylla as if she had been her daughter1 and treated her in like manner1 and for this reason1 if for no other1 she received willing service from the girl4 ,sibylla1 a swift worker at all times1 never finished work so quickly as on ,wednesday and ,saturday evenings1 when she kept company with ,jake ,crouthamel4 ,chake1 as ,sibylla called him1 was a sturdy1 red-faced young farmer1 all legs and arms4 ,he appeared to be put together loosely at the joints1 like a jumping-jack1 and never appeared at ease in his ill-fitting store clothes4 ,he usually wore gray corduroy trousers and big cowhide boots1 a pink and white striped shirt and red necktie4 ,sibylla did not notice his imperfections1 and thought him handsome as a ,greek god4 ,jake1 an honest1 industrious young fellow1 worked on a near-by farm1 owned his own carriage1 and had the privilege of using one of the farm horses when he wished1 so he and ,sibylla frequently took choy rides1 as ,sibylla called them4 ,jake ,crouthamel was usually called ,boller-,yockel1 this name having been accorded him on account of his having delivered to a purchaser a load of hay largely composed of rag-weed4 ,the man called him an old ,boller-,yockel1 and the name had clung to ,jake for years4 ,,chapter ,,xi4 ,,new ,,colonial ,,rag ,,rugs4 ,several days had elapsed since that on which ,mary's ,aunt had planned to use the contents of her trunk to such good advantage1 when ,mary1 coming into the room where her ,aunt was busily engaged sewing1 exclaimed3 ,don't forget1 ,auntie1 you promised to teach me to crochet rag rugs6 ,illustration3 ,a ,,hit-,,and-,,miss ,,rug ,indeed1 ,i've not forgotten1 and will make my promise good at once1 said ,aunt ,sarah4 ,we shall need quantities of carpet rags cut about one-half inch in width1 the same as those used for making rag carpet4 ,of course1 you are aware1 ,mary1 that heavier materials should be cut in narrower strips than those of thinner materials4 ,you will also require a long1 wooden crochet needle1 about as thick as an ordinary wooden lead pencil1 having a hook at one end1 similar to a common bone crochet needle1 only larger4 ,for a circular rug1 crochet about twelve stitches 7single crochet7 over one end of a piece of candle wick or cable cord2 or1 lacking either of these1 use a carpet rag of firm material2 then draw the crocheted strip into as small a circle as possible1 fasten and crochet round and round continuously until finished4 ,the centre of a circular or oblong rug may be a plain color1 with border of colored light and dark rags1 sewed together promiscuously1 called ',hit and ,miss4' ,illustration3 ,a ,,brown ,,and ,,tan ,,rug ,or you might have a design similar to a ',pin-wheel' in centre of the circular rug1 with alternate stripes1 composed of dark and light-colored rags4 ,i'd like one made in that manner from different shades that harmonize1 browns and tans1 for instance1 said ,mary4 ,you may easily have a rug of that description1 continued her ,aunt4 ,with a package of brown dye1 we can quickly transform some light1 woolen carpet rags ,i possess into pretty shades of browns and tans4 ,illustration3 ,,rug ,for a circular rug1 with design in centre resembling a pin-wheel1 commence crocheting the rug same as preceding one4 ,crochet three rows of one color1 then mark the rug off into four parts1 placing a pin to mark each section or quarter of the rug4 ,at each of four points crochet one stitch of a contrasting shade4 ,crochet once around the circle1 using a shade similar to that of the centre of rug for design1 filling in between with the other shade4 ,for the following row1 crochet two stitches beneath the one stitch 7not directly underneath the stitch1 but one stitch beyond71 filling in between with the other color4 ,the third row1 add three stitches beneath the two stitches in same manner as preceding row1 and continue1 until design in centre is as large as desired1 then crochet ',hit or ,miss' or stripes4 ,do not cut off the carpet rags at each of the four points after crocheting stitches1 but allow each one to remain and crochet over them1 then pick up on needle and crochet every time you require stitches of contrasting shade4 ,then crochet several rows around the rug with different shades until rug is the required size4 ,the under side should be finished off as neatly as the right1 or upper side4 ,mary1 when not making a design1 sew the rags together as if for weaving carpet4 ,when crocheting circular rugs1 occasionally stretch the outside row to prevent the rug from curling up at edges when finished1 as it would be apt to do if too tightly crocheted4 ,if necessary1 occasionally add an extra stitch4 ,avoid also crocheting it too loosely1 as it would then appear like a ruffle4 ,the advantage of crocheting over a heavy cord is that the work may be easily drawn up more tightly if too lose4 ,,chapter ,,xii4 ,,mary ,,imitates ,,navajo ,,blankets4 ,on her return from an afternoon spent at ,professor ,schmidt's1 ,mary remarked to ,aunt ,sarah1 ,for the first time in my life ,i have an original idea6 ,do tell me child1 what it is6 ,the ',new ,colonial' rag rugs we have lately finished are fine1 but ,i'd just love to have a ,navajo blanket like those owned by ,professor ,schmidt2 and ,i intend to make a rag rug in imitation of his ,navajo blanket4 ,yes1 answered her ,aunt1 ,i have always greatly admired them myself1 especially the large gray one which covers the ,professor's own chair in the library4 ,the ,professor brought them with him when he returned from ',cutler's ,ranch' at ,rociada1 near ,las ,vegas1 ,new ,mexico1 where he visited his nephew1 poor ,raymond1 or rather1 ,i should say1 fortunate ,raymond1 an only child of the ,professor's sister4 ,a quiet1 studious boy1 he graduated at the head of his class at an early age1 but he inherited the weak lungs of his father1 who died of consumption4 ,raymond was a lovable boy1 with a fund of dry humor and wit--the idol of his mother1 who1 taking the advice of a specialist1 accompanied her boy1 as a last resort1 to ,new ,mexico1 where1 partly owing to his determination to get well1 proper food and daily rides on the mesa1 on the back of his little pinto pony1 he regained perfect health1 and today is well1 happily married and living in ,pasadena1 ,california1 so ,i have been told by ,frau ,schmidt1 who dearly loves the boy4 ,but ,mary1 forgive an old woman for rambling away from the subject in which you are interested--,navajo blankets4 ,ever since we planned to make a rug with a swastika in the centre1 ,i have been trying to evolve from my brain 7and your ,uncle ,john says my bump of inventiveness is abnormally large7 a ,navajo rag rug for the floor of the room you intend to furnish as ,ralph's den1 in the home you are planning4 ,well1 my dear1 a wooden crochet hook in your deft fingers will be the magic wand which will perform a miracle and transform into ,navajo blankets such very commonplace articles as your discarded gray eiderdown kimona1 and a pair of your ,uncle's old gray trousers1 which have already been washed and ripped by ,sibylla1 to be used for making carpet rags4 ,these1 combined with the gray skirt ,i heard you say had outlived its day of usefulness1 will furnish the background of the rug4 ,the six triangles in the centre of the rug1 also lighter stripes at each end of the rug1 we will make of that old linen chair-cover and your faded linen skirt1 which you said ,i might use for carpet rags2 and1 should more material be needed1 ,i have some old1 gray woolen underwear in my patch bag1 a gray-white1 similar to the real ,navajo4 ,the rows of black with which we shall outline the triangles may be made from those old1 black1 silk-lisle hose you gave me1 by cutting them round and round in one continuous strip4 ,heavy cloth should be cut in very narrow strips4 ,sibylla will do that nicely2 her hands are more used to handling large1 heavy shears than are yours4 ,the linen-lawn skirt you may cut in strips about three-fourths of an inch in width1 as that material is quite thin4 ,i would sew rags of one color together like carpet rags1 not lapping the ends more than necessary to hold them together4 ,the rug will be reversible1 both sides being exactly alike when finished4 ,i should make the rug about fifty-three stitches across4 ,this will require about six and one-fourth yards of carpet rags1 when sewed together1 to crochet once across4 ,i think it would be wise to cut all rags of different weight materials before commencing to crochet the rug1 so they may be well mixed through4 ,i will assist you with the work at odd moments1 and in a short time the rug will be finished4 ,the rug1 when finished1 was truly a work of art1 and represented many hours of labor and thought4 ,but ,mary considered it very fascinating work1 and was delighted with the result of her labor--a rug the exact imitation of one of the ,professor's genuine ,indian ,navajo blankets1 the work of her own hands1 and without the expenditure of a penny4 ,mary remarked3 ,i do not think all the triangles in my rug are the exact size of the paper pattern you made me1 ,aunt ,sarah4 ,the two in the centre appear larger than the others4 ,well1 remarked her ,aunt1 if you examine closely the blankets owned by ,professor ,schmidt1 you will find the on the ones woven by ,navajo ,indians are not of an equal size4 ',tis said ,navajo blankets and ,serapes will become scarce and higher in price in the future1 on account of the numerous young ,indians who have been educated and who prefer other occupations to that of weaving blankets1 as did their forefathers2 and the present disturbance in ,mexico will certainly interfere with the continuance of this industry for a time4 ,illustration3 ,,imitation ,,of ,,navajo ,,blanket ,illustration3 ,,rug ,,with ,,design ,mary1 while you have been planning your ,navajo rug1 ,i have been thinking how we may make a very attractive as well as useful rug4 ,you remember1 we could not decide what use to make of your old1 tan cravenette stormcoat8 ,i have been thinking we might use this1 when cut into carpet rags1 for the principal part of the rug1 and that old1 garnet merino blouse waist might be cut and used for the four corners of a rug1 and we might have gay stripes in the centre of the rug to form a sort of design1 and also put gay stripes at each end of the rug4 ,and you might crochet a rug1 plain ',hit or ,miss1' of rather bright-colored rags4 ,yes1 said ,mary1 ,i think ,i will crochet a swastika in the centre of a rug1 as you suggest1 of bright orange1 outlined with black1 and a stripe of orange edged with black at each end of the rug to match the centre4 ,don't you think that would be pretty1 ,aunt ,sarah8 ,illustration3 ,,hit-,,or-,,miss ,,rug ,,with ,,swastika ,,centre ,yes indeed1 but ,mary1 don't you think the swastika would show more distinctly on a rug with a plain background8 ,perhaps it would1 replied ,mary1 but ,i think ,i'll crochet one of very gayly-colored rags1 with a swastika in the centre4 ,illustration3 ,a ,,prayer ,,rug ,,of ,,silk ,,scraps4 ,aunt ,sarah1 said ,mary1 do tell me how that pretty little rug composed of silk scraps is made4 ,oh1 that silk rug2 'twas given me by ,aunt ,cornelia1 who finished it while here on a visit from ,new ,york4 ,i never saw another like it1 and it has been greatly admired4 ,although possessed of an ordinary amount of patience1 ,i don't think ,i'll ever make one for myself4 ,i don't admire knitted rugs of any description1 neither do ,i care for braided rugs4 ,i think the crocheted ones prettier4 ,but1 ,mary1 this small silk rug is easily made should you care to have one4 ,i will commence knitting one for you at once4 ,you will then find a use for the box of bright-colored silks you possess1 many of which are quite too small to be used in any other manner4 ,professor ,schmidt calls this a ',prayer ,rug4' ,he said3 ',this rug1 fashioned of various bright-hued silks of orange1 purple and crimson1 a bright maze of rich colors1 without any recognizable figure or design1 reminds me of the description of the ',prayer ,carpet' or rugs of the ,mohammedans4 ,they are composed of rich-hued silks of purple1 ruby and amber4 ',tis said their delicacy of shade is marvelous and was suggested by the meadows of variegated flowers4' ,but this is a digression2 you wished directions for making the rug4 ,use tiny scraps of various bright-hued silks1 velvets and satins1 cut about #c-a_/b inches long and about one-half inch in width4 ,ends should always be cut slanting or bias2 never straight4 ,all you will require besides the silk scraps1 will be a ball of common cord or twine1 or save all cord which comes tied around packages1 as ,i do1 and use that and two ordinary steel knitting needles4 ,when making her rug1 ,aunt ,cornelia knitted several strips a couple of inches in width and the length she wished the finished rug to be4 ,the strips when finished she sewed together with strong linen thread on the wrong side of the rug4 ,she commenced the rug by knitting two rows of the twine or cord4 7,when ,i was a girl we called this common knitting 'garter stitch4'7 ,then1 when commencing to knit third row1 slip off first stitch onto your other needle2 knit one stitch1 then lay one of the tiny scraps of silk across or between the two needles2 knit one stitch with the cord4 ,this holds the silk in position4 ,then fold or turn one end of silk back on the other piece of silk and knit one stitch of cord to hold them in place1 always keeping silk on one side1 on the top of rug1 as this rug is not reversible4 ,continue in this manner until one row is finished4 ,then knit once across plain with cord1 and for next row lay silk scraps in and knit as before4 ,always knit one row of the cord across plain after knitting in scraps of silk1 as doing this holds them firmly in position4 ,of course1 ,mary1 you will use judgment and taste in combining light and dark1 bright and dull colors4 ,also1 do not use several scraps of velvet together4 ,use velvet1 silk and satin alternately4 ,should any scraps of silk be longer than others after knitting1 trim off evenly so all will be of uniform size4 ,when her rug was finished1 ,aunt ,cornelia spread it1 wrong side uppermost1 on an unused table1 covered it with a thick boiled paste1 composed of flour and water1 allowed it to dry thoroughly1 then lined the rug with a heavy piece of denim4 ,this was done to prevent the rug from curling up at edges1 and caused it to lie flat on floor2 but ,i think ,i should prefer just a firm lining or foundation of heavy burlap or denim4 ,thank you1 ,aunt ,sarah1 for your explicit directions4 ,i cannot fail to know just how to knit a silk rug1 should ,i ever care to do so4 ,i think the work would be simply fascinating4 ,,chapter ,,xiii4 ,,the ,,girls' ,,campfire1 ,,organized ,,by ,,mary4 ,one day in early ,june1 when all nature seemed aglow with happiness1 we find ,mary earnestly discussing with ,elizabeth ,schmidt the prosaic1 humdrum life of many of the country girls1 daughters of well-to-do farmers in the vicinity4 ,i wish1 said ,mary1 wrinkling her forehead thoughtfully1 ,i could think of some new interest to introduce into their lives2 some way of broadening their outlook2 anything to bring more happiness into their commonplace daily toil2 something good and helpful for them to think about4 ,all at once ,mary1 who was not usually demonstrative1 clapped her hands1 laughed gleefully and said3 ,i have it1 ,elizabeth4 ,the very thing6 ,suppose we start a 'girls' campfire1' right here in the country8 ,i don't think we shall have any trouble to organize4 ,and you1 because you understand all about it1 will be the ,guardian1 said ,elizabeth4 ,at first ,mary demurred1 but1 overcome by ,elizabeth's pleading1 finally gave a reluctant consent4 ,they then made out a list of the girls they thought might be willing to join1 ,mary promising to write at once for a handbook4 ,they separated1 ,elizabeth to call to see the girls1 and ,mary to interview their parents4 ,their efforts were rewarded with surprisingly gratifying results1 for many of the girls had read about the ,campfire ,girls and were anxious to become members4 99 99 99 99 99 ,one afternoon1 several weeks later1 had you gone into the old apple orchard1 at the farm1 you would have seen thirteen eager young girls1 ranging in age from fourteen to sixteen1 listening intently to ,mary1 who was telling them about the ,campfire ,girls4 ,what she told them was something like this3 ,now girls1 we are going to have a good time4 ,some of our good times will be play and some work4 ,when you join1 you will become a ',wood ,gatherer1' and after three months' successful work1 if you have met certain qualifications1 you will be promoted to the rank of ',fire ,maker4' ,later on1 when you come to realize what it means to be a ',torch ,bearer1' you will be put in that rank4 ,the first law which you learn to follow is one which you must apply to your daily life4 ,it is3 ,seek beauty1 give service1 pursue knowledge1 be trustworthy1 hold on to health1 glorify work1 be happy4 ',the ,camp ,fire' has meant so much to girls ,i have known1 for their betterment1 and has been so helpful in many ways1 you surely will never regret becoming a member of the organization1 or be anything but happy if you keep their laws4 ,there will be no dues1 except what is collected for good times1 and no expense except the cost of your ceremonial costume1 epaulettes and honor beads4 ,the latter are quite inexpensive4 ,the honors are divided into several classes1 and for each honor a bead is given as a symbol of your work4 ,a special colored bead is given for each class4 ,we shall meet about once every week4 ,the monthly meeting is called the ',council ,fire4' ,i will tell you later about the ',wohelo' ceremony4 ,by the way1 girls1 ',wohelo' stands for work1 health and love4 ,you see1 the word is composed of the first two letters of each word4 ,the girls appeared to be greatly interested1 and ,mary felt very much encouraged4 ,some of the girls left to talk it over with the homefolks1 while others1 wishing to learn more of the organisation1 plied ,mary with numerous questions4 ,finally1 in desperation1 she said3 ,girls1 ,i will read you the following from the ',camp ,fire ,girls' ,handbook1 which ,i received this morning3 ',the purpose of this organization is to show that the common things of daily life are the chief means of beauty1 romance and adventure2 to aid in the forming of habits making for health and vigor1 the out-of-door habit and the out-of-door spirit2 to devise ways of measuring and creating standards to woman's work1 and to give girls the opportunity to learn how to keep step1 to learn team work1 through doing it2 to help girls and women serve the community1 the larger home1 in the same way they have always served the individual home2 to give status and social recognition to the knowledge of the mother1 and thus restore the intimate relationship of mothers and daughters to each other4' ,well1 girls1 said ,mary1 as she laid aside the book1 ,i think you all understand what a benefit this will be to you1 and ,i will do all in my power to help you girls1 while ,i am at the farm this summer4 ,it is too late to tell you any more today4 ,the information ,i have given you will suffice for the present4 ,three cheers for our ,camp ,fire6 which will be under way in two months1 ,i trust4 99 99 99 99 99 ,the members of ,shawnee ,camp ,fire held their first ,council ,fire1 or ,ceremonial ,meeting1 the second week in ,july4 ,the girls1 all deeply interested1 worked hard to secure honors which were awarded for engaging in domestic duties well known to the home1 for studying and observing the rules of hygiene and sanitation1 and for learning and achievements in various ways4 ,they held weekly meetings and studied diligently to win the rank of ,fire ,maker4 ,a girl1 when she joins1 becomes a ,wood ,gatherer2 she then receives a silver ring4 ,the weeks pass swiftly by1 and it is time for another ,camp ,fire4 ,the girls selected as their meeting place for this occasion farmer ,druckenmuller's peach orchard1 to which they walked1 a distance of about three miles from the home of ,elizabeth ,schmidt4 ,they left about two o'clock in the afternoon1 intending to return home before nightfall1 a good time being anticipated1 as they took with them lunch and materials for a corn-roast4 ,the peach orchard in question1 covering many acres1 was situated at the foot of a low hill4 ,between the two flowed an enchanting1 fairy-like stream1 the cultivated peach orchard on one side1 and on the opposite side the forest-like hill1 covered with an abundance of wild flowers4 ,when the afternoon set for the ,council ,fire arrived1 had you happened to meet the fifteen merry1 chattering girls1 accompanied by two older girls1 ,mary and ,lucy ,robbins 7the country school teacher71 as chaperones1 wending their way to the orchard1 you1 without a doubt1 would have smiled and a question might naturally have arisen regarding their sanity4 ,they certainly possessed intelligent faces1 but why those queer-shaped ,indian dresses8 ,and such an awkward length for a young girl's dress6 ,and why was their hair all worn hanging in one braid over each shoulder1 with a band over the forehead8 ,why so many strings of gaudy beads around their necks8 ,these questions may all be answered in one single sentence3 ,the girls are dressed in ,ceremonial ,costume4 ,illustration3 ,,elizabeth ,,schmidt ,,laughing ,,water ,a great many delays along the way were caused by girls asking the names of the different wild flowers and weeds they noticed in passing4 ,one of the girls stopped to examine a prickly-looking plant about two feet high1 with little1 blue flowers growing along the stem1 and asked if any one knew the name of it4 ,they were about to look it up in a small ,flower ,guide owned by one of the girls1 when some one said3 ,why1 that is a weed called ',vipers ,bougloss1' ,they also found cardinal flower1 thorn apple1 monkey flower and jewel-weed in abundance1 wild sunflower1 ginseng1 early golden rod1 ,joe-pie-weed1 marshallow1 black cohosh and purple loose-trifle4 ,the girls also noticed various birds4 ,on a tall tree one of the girls espied a rose-breasted ,grosbeak1 rare in this part of ,bucks ,county4 ,they all stopped and watched for a short time a white-bellied ,nut-hatch4 ,the girls were startled as a ,scarlet ,tanger flew past to join his mate1 and they at last reached their rendezvous1 the orchard4 ,by half-past three they were all seated in a circle waiting for the ceremonies to begin4 ,mary ,midleton1 their ,guardian1 stepped to the front1 saying3 ,sunflower1 light the fire4 ,sunflower1 through several months of daily attainment1 had become a ,fire-maker and was very proud of the ,fire-maker's bracelet she was entitled to wear4 ,sunflower was given that name because she always looked on the bright side of everything2 she looked like a sunflower1 too1 with her tanned face and light1 curly hair4 ,all the girls had symbolical names given them4 ,lark was so named because of her sweet voice and because she loved to sing2 ,sweet ,tooth1 on account of her love for candy2 ,quick ,silver1 because she was quick1 bright and witty2 ,great ,buffalo1 a girl who was very strong2 ,elizabeth ,schmidt1 ,laughing ,water1 so named because she laughed and giggled at everybody and everything2 ,babbling ,brook1 because it seemed an utter impossibility for her to stop talking2 ,burr1 because she sticks to ideas and friends2 ,faith1 quiet and reserved2 ,comet1 comes suddenly and brings a lot of light2 ,black ,hawk1 always eager at first1 but inclined to let her eagerness wear off3 ,pocahontas1 because she never can hurry2 ,ginger ,foot1 a fiery temper1 ,gypsy1 so named on account of her black hair2 ,bright ,eyes1 for her bright1 blue eyes2 ,rainbow1 for her many ways1 and because she is pretty4 ,as ,sunflower took the matches and knelt by the pile of wood and lighted the fire1 she recited the ,ode to the ,fire3 ,oh1 ,fire6 ,long years ago1 when our fathers fought with great beasts1 you were their protector4 ,from the cruel cold of winter you saved4 ,when they needed food1 you changed the flesh of beasts into savory meat for them4 ,through all ages your mysterious flame has been a symbol of the ,great ,spirit to them4 ,tonight we light this fire in remembrance of the ,great ,spirit ,who gave you to us4 ,then the girls sang the chant or chanted3 ,wohelo for aye1 ,wohelo for aye1 ,wohelo for aye1 ,wohelo for work1 ,wohelo for health1 ,wohelo1 ,wohelo for love4 ,then they recited the ,wood-gatherer's ,desire3 ,it is my desire to be a ,campfire ,girl and keep the law of the ,camp ,fire1 which is ',to ,seek ,beauty1 ,give ,service1 ,pursue ,knowledge1 ,be ,trustworthy1 ,hold onto ,health1 ,glorify ,work1 ,be ,happy1' ,none had yet attained the highest rank1 that of ,torch ,bearer1 won by still greater achievement1 the ,camp having been organized so recently4 ,their motto was ,the light which has been given to me1 ,i desire to pass undimmed to others4 ,gypsy1 the secretary1 then read the ,count for the last meeting and called the roll1 and the girls handed in the list of honors they had won in the last month4 ,some amused themselves playing games1 while others gathered more wood4 ,at five o'clock the corn and white and sweet potatoes were in the fire roasting4 ,a jolly circle of girls around the fire were busily engaged toasting ,weiners for the feast1 which was finally pronounced ready to be partaken of4 ,the hungry girls fell to and everything eatable disappeared as if by magic2 and last1 but not least1 was the toasting of marshmallows1 speared on the points of long1 two-pronged sticks 7broken from near-by trees71 which were held over the fire until the marshmallows turned a delicate color4 ,when everything had been eaten1 with the exception of several cardboard boxes1 corn cobs and husks1 the girls quickly cleared up4 ,then1 seated around the fire1 told what they knew of ,indian legends and folklore4 ,noticing the sun slowly sinking in the ,west1 they quickly gathered together their belongings and started homeward singing1 ,my ,country1 'tis of ,thee1 ,sweet ,land of ,liberty4 ,thus broke up the second ,council ,fire1 and in the heart of each girl was the thought of how much the ,campfire was helping them to love ,god and ,his works4 ,,chapter ,,xiv4 ,,mary ,,makes ,,violet ,,and ,,rose ,,leaf ,,beads4 ,aunt ,sarah1 exclaimed ,mary one day1 you promised to tell me exactly how you made those ',rose ,beads' you have4 ,yes1 my dear1 and you must make the beads before the ,june roses are gone4 ,the process is very simple4 ,if you would have them very sweet1 get the petals of the most fragrant roses4 ,i used petals of the old-fashioned1 pink 'hundred leaf' and 'blush roses4' ,gather a quantity1 for you will need them all4 ,grind them to a pulp in the food chopper1 repeat several times and place the pulp and juice into an iron kettle or pan4 ,this turns the pulp black1 which nothing but an iron kettle will do2 cook1 and when the consistency of dough it is ready to mold into beads4 ,take a bit of the dough1 again as large as the size you wish your beads to be when finished1 as they shrink in size when dried1 and make them of uniform size1 or larger ones for the centre of the necklace1 as you prefer4 ,roll in the palms of your hands1 until perfectly round1 stick a pin through each bead1 then stick the pins into a bake board4 ,be careful the bead does not touch the board1 as that would spoil its shape4 ,allow the beads to remain until perfectly dry4 ,if they are to have a dull finish1 leave as they are4 ,if you wish to polish them1 take a tiny piece of vaseline on the palm of the hand and rub them between the palms until the vaseline is absorbed4 ,then string them on a linen thread4 ,keep in a closed box to preserve their fragrance4 ,those ,i showed you1 ,mary1 ,i made many years ago1 and the scent of the roses clings 'round them still4' ,did you know1 ,mary1 that beads may be made from the petals of the common wild blue violet in exactly the same manner as they are made from rose leaves8 ,no1 indeed1 but ,i don't think the making of beads from the petals of roses and violets as wonderful as the beads which you raise in the garden4 ,those shiny1 pearl-like seeds or beads of silvery-gray1 called ',job's ,tears1' which grow on a stalk resembling growing corn2 and to think ,professor ,schmidt raised those which ,elizabeth strung on linen thread1 alternately with beads1 for a portiere in their sitting-room4 ,yes1 my dear1 the beads must be pierced before they become hard2 later they should be polished4 ,did you ever see them grow1 ,mary8 ,the beads or 'tears' grow on a stalk about fifteen inches high and from the bead or 'tear' grows a tiny1 green spear resembling oats4 ,they are odd and with very little care may he grown in a small garden4 ,they certainly are a curiosity1 said ,mary4 ,,chapter ,,xv4 ,,mary ,,and ,,elizabeth ,,visit ,,sadie ,,singmaster4 ,farmer ,landis1 happening to mention at the breakfast table his intention of driving over to the ,ax ,handle ,factory to obtain wood ashes to use as a fertilizer1 his wife remarked1 ,why not take ,mary with you1 ,john8 ,she can stop at ,singmaster's with a basket of carpet rags for ,sadie4 ,i've been wanting to send them over for some time4 ,turning to ,mary1 she said3 ,poor little1 crippled ,sadie6 ,on account of a fall1 which injured her spine1 when a small child1 she has been unable to walk for years4 ,she cuts and sews carpet rags1 given her by friends and neighbors1 and from their sale to a carpet weaver in a near-by town1 helps her widowed mother eke out her small income4 ,i'd love to go see her1 said ,mary4 ,elizabeth ,schmidt also expressed her willingness to go1 when asked1 saying3 ,i am positive mother will add her contribution to the carpet rags for ,sadie1 ,i do pity her so very much4 ,yes1 said ,mary's ,aunt1 she is poor and proud4 ,she will not accept charity1 so we persuade her to take carpet rags1 as we have more than we can possibly use4 ,on reaching the ,singmaster cottage1 the girls alighted with their well-filled baskets1 ,mary's ,uncle driving on to the ,ax ,handle ,factory1 promising to call for the girls on his return4 ,the sad1 brown eyes of ,sadie1 too large for her pinched1 sallow face1 shone with pleasure at sight of the two young girls so near her own age1 and she smiled her delight on examining the numerous bright-colored patches brought by them4 ,thinking the pleasure she so plainly showed might appear childish to the two girls1 she explained3 ,i do get so dreadfully tired sewing together so many dull homely rags4 ,i shall enjoy making balls of these pretty1 bright colors4 ,sadie1 ,mary inquired1 will you think me inquisitive should ,i ask what the carpet weaver pays you for the rags when you have sewed and wound them into balls8 ,certainly not1 replied ,sadie4 ,four cents a pound is what he pays me4 ,it takes two of these balls to make a pound1 and she held up a ball she had just finished winding4 ,is that all you get8 exclaimed ,elizabeth4 ,have you ever made rag rugs8 inquired ,mary4 ,no1 ,i have never even seen one4 ,are they anything like braided mats8 ,yes1 they are somewhat similar to them1 but ,i crochet mine and think them prettier4 ,i have made several1 with ,aunt ,sarah's assistance4 ,i'll come over and teach you to make them one of these days1 should you care to learn1 and ,i'm positive you will find ready sale for them4 ,in fact1 ,i've several friends in the city who have admired the ones ,i have1 and would like to buy rugs for the ,colonial rooms they are furnishing4 ,sadie1 can you crochet8 ,oh1 yes4 ,i can do the plain stitch very well4 ,that is all that will be necessary4 ,you will become very much interested in inventing new designs1 it is very fascinating work1 and it will be more remunerative than sewing carpet rags4 ,aunt ,sarah will send you more carpet rags if you require them1 and should you wish dull colors of blue or pink1 a small package of dye will transform white or light-colored rags into any desired shade1 to match the furnishings of different rooms4 ,i think the crocheted rugs much prettier than the braided ones1 which are so popular in the ',nutting' pictures1 and the same pretty shades may be used when rugs are crocheted4 ,when ,farmer ,landis came for the girls1 he found them too busily engaged talking to hear his knock at the door4 ,during the drive home ,mary could think and talk of nothing but ,sadie ,singmaster1 and the rugs she had promised to teach her to make at an early day4 ,elizabeth1 scarcely less enthusiastic1 said3 ,i've a lot of old things ,i'll give her to cut up for carpet rags4 ,reaching home1 ,mary could scarcely wait an opportunity to tell ,aunt ,sarah all her plans for ,sadie's betterment4 ,when she finally did tell her ,aunt1 she smiled and said3 ,mary1 ,i'm not surprised4 ,you are always planning to do a kind act for some one4 ,you remind me of the lines1 ',if ,i ,can ,live1' by ,helen ,hunt ,jackson4 ,and she repeated the following for ,mary3 ,,if ,i ,,can ,,live4 ,if ,i can live ,to make some pale face brighter and to give ,a second luster to some tear-dimmed eye1 ,or e'en impart ,one throb of comfort to an aching heart1 ,or cheer some wayworn soul in passing by2 ,if ,i can lend ,a strong hand to the fallen1 or defend ,the right against a single envious strain1 ,my life1 though bare1 ,perhaps1 of much that seemeth dear and fair ,to us of earth1 will not have been in vain4 ,the purest joy1 ,most near to heaven1 far from earth's alloy1 ,is bidding cloud give way to sun and shine2 ,and 'twill be well ,if on that day of days the angels tell ,of me1 she did her best for one of ,thine4 ,,chapter ,,xvi4 ,,old ,,parlor ,,made ,,beautiful 7,,modernized74 ,when ,john ,landis came into possession of ,clear ,spring ,farm1 where his mother had lived during her lifetime1 she having inherited it from her father1 the rooms of the old farm house were filled with quaint1 old-fashioned furniture of every description4 ,aunt ,sarah1 on coming to the farm to live1 had given a personal touch and cheery1 homelike look to every room in the house1 with one exception1 the large1 gloomy1 old-fashioned parlor1 which was cold1 cheerless and damp4 ,she confessed to ,mary she always felt as if ,john's dead-and-gone ancestors' ghostly presences inhabited the silent room4 ,the windows were seldom opened to allow a ray of sunlight to penetrate the dusk with which the room was always enveloped1 except when the regular weekly sweeping day arrived2 when1 after being carefully swept and dusted1 it was promptly closed4 ,a room every one avoided1 ,aunt ,sarah was very particular about always having fresh air and sunlight in every other part of the house but his one room4 ,the old fireplace had been boarded up many years before ,aunt ,sarah's advent to the farm1 so it could not be used4 ,one day ,mary noticed1 while dusting the room 7after it had been given a thorough sweeping by ,sibylla1 ,aunt ,sarah's one maid servant71 that the small1 many-paned windows facing the ,east1 at one end of the parlor1 when opened1 let in a flood of sunshine2 and in the evening those at the opposite end of the long room gave one a lovely view of the setting sun--a finer picture than any painted by the hand of a master4 ,mary easily persuaded her ,aunt to make some changes in the unlivable room4 ,she suggested that they consult her ,uncle about repapering and painting the room and surprise him with the result when finished4 ,aunt ,sarah1 who never did things by halves1 said3 ,mary1 ,i have long intended 'doing over' this room1 but thought it such a great undertaking4 ,now1 with your assistance1 ,i shall make a sweep of these old1 antiquated heirlooms of a past generation4 ,this green carpet1 with its gorgeous bouquets of roses1 we shall have combined with one of brown and tan in the attic4 ,your ,uncle shall take them with him when he drives to town and have them woven into pretty1 serviceable rugs for the floor4 ,and1 oh6 ,aunt ,sarah1 cried ,mary1 do let's have an open fireplace4 ,it makes a room so cheery and 'comfy' when the weather gets colder1 on long winter evenings1 to have a fire in the grate4 ,i saw some lovely1 old brass andirons and fender in the attic1 and some brass candlesticks there also1 which will do nicely for the mantel shelf over the fireplace4 ,i'll shine 'em up1 and instead of this hideously-ugly old wall paper with gay-colored scrawley figures1 ,aunt ,sarah1 suppose we get an inexpensive1 plain1 tan felt paper for drop ceiling and separate it from the paper on the side wall1 which should be a warm1 yellow-brown1 with a narrow chestnut wood molding4 ,then this dull1 dark1 gray-blue painted woodwork2 could any one imagine anything more hideously ugly8 ,it gives me the 'blues' simply to look at it4 ,could we not have it painted to imitate chestnut wood8 ,and don't you think we might paint the floor around the edges of the rug to imitate the woodwork8 ,just think of those centre panels of the door painted a contrasting shade of pale pink4 ,the painter who did this work certainly was an artist4 ,a friend of mine in the city1 wishing to use rugs instead of carpets on her floors1 and not caring to go to the expense of laying hardwood floors1 gave the old floors a couple of coats of light lemon1 or straw-colored paint1 then stained and grained them a perfect imitation of chestnut1 at small expense4 ,the floors were greatly admired when finished1 and having been allowed to dry thoroughly after being varnished1 proved quite durable4 ,i will write to my friend at once and ask her exactly how her floors were treated4 ,now1 ,mary1 about this old-style furniture4 ,the old grandfather clock standing in the corner1 at the upper end of the room1 ,i should like to have remain4 ,it is one hundred and fifty years old and belonged to my folks1 and1 although old-fashioned1 is highly valued by me4 ,of course1 said ,mary1 we'll certainly leave that in the room4 ,also1 said ,aunt ,sarah1 allow the old cottage organ and large1 old-fashioned bookcase belonging to your ,uncle to remain4 ,he has frequently spoken of moving his bookcase into the next room1 when he was obliged to come in here for books1 of which he has quite a valuable collection4 ,illustration3 ,a-#bd ,seed ,wreath ,a-#be ,wax ,fruit ,a-#bf ,old ,parlor ,mantel ,a-#bg ,old ,clock ,a-#bh ,boquet of ,hair ,flowers ,oh1 said ,mary1 no need of that4 ,we will move ,uncle ,john in here1 near the bookcase1 when we get our room fixed up4 ,aunt ,sarah1 we will leave that old-fashioned table1 also1 with one leaf up against the wall1 and this quaint1 little1 rush-bottomed rocker1 which ,i just dote on4 ,why1 dear1 exclaimed ,aunt ,sarah1 there are several chairs to match it in the attic1 which you may have when you start housekeeping for your very own4 ,and1 laughingly1 said her ,aunt1 there is another old1 oval1 marble-topped table in the attic1 containing a large glass case covering a basket of wax fruit1 which you may have4 ,no1 ,aunt ,sarah1 said ,mary1 ,i don't believe ,i want the fruit1 but ,i will accept your offer of the table4 ,well1 ,aunt ,sarah1 ,i know you won't have this old1 black what-not standing in the corner of the room4 ,i do believe it is made of spools1 strung on wire1 as supports for the shelves2 then all painted black1 imitation of ebony1 ,i suppose4 ,it must have been made in the ,black ,age1 at the same time the old corner cupboard was painted1 as ,uncle ,john told me he scraped off three different layers of paint before doing it over1 and one was black4 ,it was originally made of cherry4 ,it certainly looks fine now1 with those new brass hinges and pretty1 old-fashioned glass knobs4 ,yes1 ,mary1 replied her ,aunt1 and there is an old corner cupboard in the attic which belonged to my father1 that you may have1 and1 with a very little labor and expense1 ,ralph can make it look as well as mine4 ,it has only one door and mine possesses two4 ,aunt ,sarah1 exclaimed ,mary1 you are a dear6 ,how will ,i ever repay you for all your kindness to me8 ,by passing it on to some one else when you find some one needing help1 said ,aunt ,sarah4 ,such a collection of odd things1 ,aunt ,sarah1 as are on this what-not ,i never saw4 ,old ambrotypes and daguerreotypes of gone and forgotten members of the 'freinshoft1' as you sometimes say4 ,i don't believe you know any of them4 ,yes1 the red plush frame on the mantel shelf contains a picture of ,john's ,uncle1 a fine-looking man1 but he possessed ',wanderlust' and has lived in ,california for many years4 ,oh1 you mean the picture on the mantel standing near those twin gilded china vases1 gay with red and blue paint8 ,yes2 and that small china and gilt stand with little bowl and pitcher was given me when a small child4 ,suppose ,i bring a basket and we will fill it with articles from the mantel and what-not1 said ,mary1 and carry them all to the attic1 until you have a rummage sale some day4 ,we'll burn these 'everlasting' and 'straw' flowers1 and pampas grass1 and this large apple stuck full of cloves4 ,here is a small china dog and a little china basket with a plaited china handle decorated with gilt1 and tiny1 pink-tinted china roses4 ,and these large1 glass marbles containing little silver eagles inside2 also this small1 spun-glass ship and blue-and-pink-striped glass pipe4 ,aunt ,sarah1 some of your ancestors must have attended a glass blowers' exhibition in years past4 ,this branch of white coral1 these large snail shells 7when a child ,i remember holding them to my ear to hear a noise resembling the roar of the ocean71 and this small basket1 fashioned of twigs and tendrils of grape vine1 then dipped in red sealing wax1 certainly is a good imitation of coral1 and this plate1 containing a miniature ship composed of green postage stamps1 we will place in your corner cupboard4 ,and1 ,aunt ,sarah1 ,i suppose this deep1 glass-covered picture frame containing a bouquet of hair flowers1 most wonderfully and fearfully made1 was considered a work of art in days past and gone1 as was also the crescent in a frame on the opposite side of the room1 composed of flowers made of various seeds of grain and garden vegetables4 ,those daisies1 made of cucumber seeds with grains of red corn for centres1 and those made of tiny grains of popcorn with a watermelon seed in centre1 are cute4 ,the latter look like breastpins with a circle of pearls around the edge4 ,and this glass case on the table1 containing a white cross1 covered with wax tube roses1 ivy leaves and fuchsias drooping from the arms of the cross1 sparkling with diamond dust6 ,the band of green chenille around its base matches the mat underneath1 composed of green zephyr of different shades1 knitted1 then raveled to imitate moss1 ,i suppose2 and1 no doubt1 this marble-topped table has stood here for fifty years1 in this same spot1 for the express purpose of holding this beautiful 787 work of art4 ,the hair flowers and the seed wreath were made by ,john's sister1 replied ,aunt ,sarah4 ,aunt ,sarah1 exclaimed ,mary1 ,i've an original idea4 ,this oval1 marble-topped table has such strong1 solid legs of black walnut1 suppose we remove the marble slab and have a large1 circular top made of wood at the planing mill8 ,wait2 ,i'll get my tape measure4 ,about thirty-two inches in diameter will do4 ,the new top we shall stain to match the walnut frame1 and it could be easily fastened to the table with a couple of screws2 and1 after the marble top has been well scoured1 we'll use it in the kitchen as a bake board on which to roll out pie crust4 ,her ,aunt as usual acquiesced to all ,mary's suggestions4 ,you're a dear1 ,aunt ,sarah6 exclaimed ,mary1 as she gave her a hug1 and ,i'll embroider big1 yellow daisies with brown centres of ,french knots on gray linen for a new table cover4 ,won't they look just sweet8 ,yes1 ,mary1 and ,i'll buy a large1 new lamp with a pretty shade1 as ,i feel sure your ,uncle will like to sit here evenings to read his papers and farm journals4 ,and don't forget the ,shriners' little magazine1 ,the ,crescent1 which amuses him so greatly4 ,aunt ,sarah1 ,i do wish those stiff1 starchy-looking1 blue-white ,nottingham lace curtains at the windows had grown yellow with age4 ,they would be ever so much prettier and softer looking1 and they are such a pretty1 neat design1 too4 ,oh6 replied her ,aunt1 that may be easily remedied4 ,i'll just dip them into a little weak liquid coffee and that will give them a creamy tint1 and take out the stiffness4 ,now1 said ,mary1 what shall we do with these stiff1 ugly1 haircloth-covered chairs and sofa8 ,why1 replied ,aunt ,sarah1 we shall buy cretonne or art cloth1 in pretty shades of brown and tan or green1 to harmonize with the wall paper1 and make slip covers for them all4 ,we could never think of dispensing with the sofa4 ,it is a very important article of furniture in ,german households4 ,the hostess usually gives the person of greatest distinction among her guests the place of honor beside her on the sofa4 ,these chairs have such strong1 well-made1 mahogany frames it would be a pity not to use them4 ,now1 continued ,mary1 about the pictures on the wall4 ,can't we consign them all to the attic8 ,we might use some of the frames4 ,i'll contribute unframed copies of ',the ,angelus' and ',the ,gleaners1' by ,millet2 and ,i think they would fit into these plain mahogany frames which contain the very old-fashioned set of pictures named respectively ',the ,lovers1' ',the ,declaration1' ',the ,lovers' ,quarrel' and ',the ,marriage4' ,they constitute a regular art gallery4 ,i'll use a couple of the frames for some small ,colonial and apple blossom pictures ,i have1 that ,i just love1 by ,wallace ,nutting4 ,mine are all unframed2 ',maiden ,reveries1' ',a ,canopied ,roof' and a ',ton of ,bloom1' ,i think are sweet4 ,those branches of apple trees1 covered with a mass of natural-looking pink blossoms1 are exquisite4 ,yes1 remarked ,aunt ,sarah1 they look exactly like our old ,baldwin1 ,winesap and ,cider apple trees in the old1 south meadow in the ,spring4 ,and1 ,mary1 we'll discard those two chromos1 popular a half century ago1 of two beautiful cherubs called respectively1 ',wide ,awake' and ',fast ,asleep1' given as premiums to a popular magazine4 ,i don't remember if the magazine was ',godey's1' ',peterson's' or ',home ,queen'2 they have good1 plain1 mahogany frames which we can use4 ,and1 ,aunt ,sarah1 said ,mary1 we can cut out the partition in this large1 black-walnut frame1 containing lithograph pictures of ,general ,george ,washington1 'the ,father of his ,country' 7we are informed in small letters at the bottom of the picture71 and of ,general ,andrew ,jackson1 'the hero of ,new ,orleans4' ,both men are pictured on horseback1 on gayly-caparisoned1 prancing white steeds1 with scarlet saddle cloth1 edged with gold bullion fringe4 ,the ,generals are pictured clad in blue velvet coats with white facings of cloth or satin vest and tight-fitting knee breeches1 also white and long boots reaching to the knee4 ,gold epaulettes are on their shoulders1 and both are in the act of lifting their old-fashioned ,continental hats1 the advancing army showing faintly in the background4 ,how gorgeously they are arrayed6 ,we will use this frame for the excellent1 large copy you have of ',the ,doctor' and the pictured faces of the ,german composers--,beethoven1 ,wagner1 ,mendelssohn1 ,haydn1 ,schubert and ,mozart1 which ,i have on a card with a shaded brown background1 will exactly fit into this plain frame of narrow molding1 from which ,i have just removed the old cardboard motto1 ',no place like home1' done with green-shaded zephyr in cross-stitch4 ,illustration3 ,a-#bi ,an ,old ,sampler ,a-#cj ,old ,woven ,basket ,a-#ca ,wax ,cross ,a-#cb ,old ,spinning ,wheel ,now1 ,mary1 with the couple of comfortable rockers which ,i intend purchasing1 ,i think we have about finished planning our room4 ,if you are willing1 ,aunt ,sarah1 ,i should like to make some pretty green and brown cretonne slips to cover those square sofa pillows in place of the ones made of small pieces of puffed silk and the one of colored pieces of cashmere in log cabin design1 ,i do admire big1 fat1 plain1 comfortable pillows1 for use instead of show4 ,and we must have a waste paper basket near the table beside ,uncle ,john's chair4 ,i shall contribute green satin ribbon for an immense bow on the side of the basket4 ,oh6 ,aunt ,sarah6 ,you've forgotten all about this odd1 woven basket1 beside the what-not1 filled with sea shells4 ,i don't care for the shells1 but the basket would make a lovely sewing basket4 ,you may have the basket1 ,mary1 if you like it4 ,it came from ,panama1 or perhaps it was bought at ,aspinwall by ,john's ,uncle1 many years ago1 when he came home on a visit from ,california1 by way of the ,isthmus1 to visit old friends and relatives4 ,john's ,mother always kept it standing on the floor in one corner of the room beside the what-not4 ,aunt ,sarah1 why was straw ever put under this carpet8 ,the straw was put there1 my dear1 to save the carpet1 should the boards on the floor be uneven4 ,my ,mother was always particular about having cut rye straw1 because it was softer and finer than any other4 ,it was always used in those days instead of the carpet linings we now have4 ,i remember sometimes1 when the carpet had been newly laid1 in our home1 immediately after house cleaning time1 the surface of the floor looked very odd2 full of bumps and raised places in spots1 until frequent walking over it flattened down the straw4 ,this room happens to have a particularly good1 even floor1 as this part of the house was built many years later than the original1 old farm house1 else it would not do to have it painted4 ,aunt ,sarah1 may ,i have the old spinning wheel in the attic8 ,i'd love to furnish an old ,colonial bedroom when ,i have a home of my very own4 ,i'll use the rag carpet you made me for the floor1 the old-fashioned1 high-post bed ,uncle ,john said ,i might have1 and the ',new ,colonial' rugs you taught me to make4 ,yes1 my dear1 and there is another old grandfather's clock in the attic which you may have2 and a high-boy also1 for which ,i have no particular use4 ,aunt ,sarah1 we shall not put away this really beautiful old sampler worked in silk by ,uncle ,john's grandmother when a girl of nine years4 ,it is beautifully done1 and is wonderful1 ,i think4 ,and what is this small frame containing a yellowed piece of paper cut in intricate designs1 presumably with scissors8 ,look on the back of the picture and see what is written there1 my dear1 said her ,aunt4 ,mary slowly read3 ',this is the only picture ,i owned before my marriage4 ,i earned the money to buy it by gathering wheat heads4' ,it belonged to my grandmother1 said ,aunt ,sarah4 ,in old times1 after the reapers had left the field1 the children were allowed to gather up the wheat remaining1 and1 ,i suppose1 grandmother bought this picture with the money she earned herself1 and considered it quite a work of art in her day4 ,it is over one hundred years old4 ,,chapter ,,xvii4 ,,an ,,old ,,song ,,evening4 ,aunt ,sarah and ,mary spent few idle moments while carrying out their plans for doing over the old parlor4 ,finally1 'twas finished4 ,mary breathed a sigh of satisfaction as the last picture was hung on the wall4 ,she turned to her ,aunt1 saying1 ,don't you think the room looks bright1 cheery and livable8 ,yes1 replied her ,aunt1 and what is more essential1 homey1 ,i have read somewhere1 ',a woman's house should be as personal a matter as a spider's web or a snail's shell2 and all the thought1 toil and love she puts into it should be preserved a part of its comeliness and homelikeness forever1 and be her monument to the generations4' ,well1 ,aunt ,sarah1 replied ,mary1 ,i guess we've earned our monument4 ,the air that blows over the fields1 wafted in from the open window1 is sweet with the scent of grain and clover1 and certainly is refreshing4 ,i'm dreadfully tired1 but so delighted with the result of our labors4 ,now we will go and 'make ready1' as ,sibylla says1 before the arrival of ,ralph from the city4 ,i do hope the ice cream will be frozen hard4 ,the ,sunshine ,sponge ,cake1 which ,i baked from a recipe the ,professor's wife gave me1 is light as a feather4 ',tis ,ralph's favorite cake4 ,let's see2 besides ,ralph there are coming all the ,schmidts1 ,lucy ,robbins1 the school teacher1 and ,sibylla entertains her ,jake in the kitchen4 ,i promised to treat him to ice cream2 ,sibylla was so good about helping me crack the ice to use for freezing the cream4 ,we shall have an ',old ,song ,evening' that will amuse every one4 ,quite early1 as is the custom in the country1 the guests for the evening arrived2 and both ,mary and ,aunt ,sarah felt fully repaid for their hard work of the past weeks by the pleasure ,john ,landis evinced at the changed appearance of the room4 ,the ,professor's wife said1 ,it scarcely seems possible to have changed the old room so completely4 ,aunt ,sarah replied1 ,paint and paper do wonders when combined with good taste1 furnished by ,mary4 ,during the evening one might have been forgiven for thinking ,professor ,schmidt disloyal to the ,mother ,country 7he having been born and educated in ,heidelberg7 had you overheard him speaking to ,ralph on his favorite subject1 the ,pennsylvania ,german4 ,during a lull in the general conversation in the room ,mary heard the ,professor remark to ,ralph3 ,the ,pennsylvania ,germans are a thrifty1 honest and industrious class of people1 many of whom have held high offices4 ,the first ,germans to come to ,america as colonists in ,pennsylvania were1 as a rule1 well to do4 ,experts1 when examining old documents of ,colonial days1 after counting thousands of signatures1 found the ,new ,york ',dutch' and the ,pennsylvania ',germans' were above the average in education in those days4 ,their dialect1 the so-called ',pennsylvania ,german' or ',dutch1' as it is erroneously called by many1 is a dialect which we find from the ,tauber ,grund to ,frankfurt1 ,a4,m4 ,as the ,german language preponderated among the early settlers1 the language of different elements1 becoming amalgamated1 formed a class of people frequently called ',pennsylvania ,dutch'4 ,professor ,harbaugh1 ,d4,d41 has written some beautiful poems in ,pennsylvania ,german which an eminent authority1 ,professor ,kluge1 a member of the ,freiburg ,university1 ,germany1 has thought worthy to be included among the classics4 ,they are almost identical with the poems written by ,nadler in ,heidelberger ,mundart1 or dialect4 ,mary1 who had been listening intently to the ,professor1 said1 when he finished talking to ,ralph3 ,oh1 please1 do repeat one of ,professor ,harbaugh's poems for us4 ,he replied1 ,i think ,i can recall several stanzas of ',das ,alt ,schulhaus an der ,krick4' ,another of ,professor ,harbaugh's poems1 and ,i think one of the sweetest ,i have ever read1 is ',heemweeh4' ,both poems are published in his book entitled ',harbaugh's ,harfe1' in ,pennsylvania ,german dialect1 and possess additional interest from the fact that the translations of these poems1 in the latter part of the same book1 were made by the author himself4 ,oh1 do repeat all that you remember of both the poems1 begged ,mary4 ,the ,professor consented1 saying3 ,as neither you nor ,mr4 ,jackson understand the ,pennsylvania ,german dialect1 ,i shall translate them for you1 after repeating what ,i remember4 ',heemweeh' means ,homesickness1 but first ,i shall give you ',das ,alt ,schulhaus an der ,krick'4 ,a,,das ,,alt ,,schulhaus ,,an ,,der ,,krick4 ,heit is 's 'xactly zwansig ,johr1 ,dass ich bin owwe naus2 ,nau bin ich widder lewig z'rick ,un schteh am ,schulhaus an d'r ,krick1 ,juscht neekscht an's ,dady's ,haus4 ,ich bin in hunnert ,heiser g'west1 ,vun ,marbelstee' un ,brick1 ,un alles was sie hen1 die ,leit1 ,dhet ich verschwappe eenig ,zeit ,for's ,schulhaus an der ,krick4 99 99 99 99 99 ,der ,weisseech schteht noch an der ,dhier-- ,macht ,schatte iwwer's ,dach3 ,die ,drauwerank is ah noch grie'-- ,un's ,amschel-,nescht--guk juscht mol hi'-- ,o was is dess en ,sach6 99 99 99 99 99 ,do bin ich gange in die ,schul1 ,wo ich noch war gans klee'2 ,dort war der ,meeschter in seim ,schtuhl1 ,dort war sei' ,wip1 un dort sei' ,ruhl1-- ,ich kann's noch ,alles sch'4 ,die lange ,desks rings an der ,wand-- ,die grose ,schieler drum2 ,uf eener ,seit die grose ,mad1 ,un dort die ,buwe net so bleed-- ,guk1 wie sie piepe rum6 99 99 99 99 99 ,oh horcht1 ihr ,leit1 wu nooch mir lebt1 ,ich schreib eich noch des ,schtick3 ,ich warn eich1 droll eich1 gebt doch ,acht1 ,un memmt uf immer gut enacht1 ,des ,schulhaus an der ,krick6 ,footnote ,a3 ,from ,harbaugh's ,harfe4 ,published by the ,publication and ,sunday ,school ,board of the ,reformed ,church1 ,philadelphia1 ,pa4 ,used by permission4 ,,the ,,old ,,school-,,house ,,at ,,the ,,creek4 ,today it is just twenty years1 ,since ,i began to roam2 ,now1 safely back1 ,i stand once more1 ,before the quaint old school-house door1 ,close by my father's home4 ,i've been in many houses since1 ,of marble built1 and brick2 ,though grander far1 their aim they miss1 ,to lure heart's old love from this ,old school-house at the creek4 99 99 99 99 99 ,the white-oak stands before the door1 ,and shades the roof at noon2 ,the grape-vine1 too1 is fresh and green2 ,the robin's nest6--,ah1 hark6--,i ween ,that is the same old tune6 99 99 99 99 99 ',twas here ,i first attended school1 ,when ,i was very small2 ,there was the ,master on his stool1 ,there was his whip and there his rule-- ,i seem to see it all4 ,the long desks ranged along the walls1 ,with books and inkstands crowned2 ,here on this side the large girls sat1 ,and there the tricky boys on that-- ,see6 how they peep around6 99 99 99 99 99 ,ye1 who shall live when ,i am dead-- ,write down my wishes quick-- ,protect it1 love it1 let it stand1 ,a way-mark in this changing land-- ,that school-house at the creek4 ,,heemweh4 ,ich wees net was die ,ursach is-- ,wees net1 warum ich's dhu3 ',n jedes ,johr mach ich der ,weg ,der alte ,heemet zu2 ,hab weiter nix zu suche dort-- ,kee' ,erbschaft un kee' ,geld2 ,un doch treibt mich des ,heemgefiehl ,so schtark wie alle ,welt2 ,nor'd schtart ich ewe ab un geh1 ,wie owe schun gemeldt4 ,wie nacher dass ich kumm zum ,ziel1 ,wie schtarker will ich geh1 ,for eppes in mei'm ,herz werd letz ,un dhut m'r kreislich weh4 ,der letschte ,hiwel schpring ich nuf2 ,un ep ich drowe bin1 ,schtreck ich mich uf so hoch ich kann ,un guk mit ,luschte hin2 ,ich seh's alt ,schtee'haus dorch die ,beem1 ,un wott ich war schunm drin4 99 99 99 99 99 ,wie gleich ich selle ,babble ,beem1 ,sie schtehn wie ,brieder dar2 ,un uf'm ,gippel--g'wiss ich leb6 ,hockt alleweil 'n ,schtaar6 ',s ,gippel biegt sich--guk1 wie's gaunscht-- ',r hebt sich awer fescht2 ,ich seh sei' rothe ,fliegle plehn1 ,wann er sei' ,feddere wescht2 ,will wette1 dass sei' ,fraale hot ,uf sellem ,baam 'n ,nescht6 99 99 99 99 99 ,guk6 werklich1 ich bin schier am ,haus6-- ,wie schnell geht doch die ,zeit6 ,wann m'r so in ,gedanke geht4 ,so wees m'r net wie weit4 ,dort is d'r ,schhap1 die ,walschkornkrip1 ,die ,seiderpress dort draus2 ,dort is die ,scheier1 un dort die ,schpring-- ,frisch quellt des ,wasser raus2 ,un guk6 die sehm alt ,klapbord-,fens1 ,un's ,dheerle vor'm ,haus4 99 99 99 99 99 ,zwee ,blatz sin do uf dare ,bortsch1 ,die halt ich hoch in ,acht1 ,bis meines ,lebens ,sonn versinkt ,in schtiller ,dodtes-,nacht6 ,wo ich vum alte ,vaterhaus ',s erscht mol bin gange fort4 ,schtand mei' ,mammi weinend da1 ,an sellem ,rigel dort3 ,un nix is mir so heilig nau ,als grade seller ,ort4 99 99 99 99 99 ,was macht's dass ich so dort hi' guk1 ,an sell ,end vun der ,bank6 ,weescht du's8 ,mei' ,herz is noch net dodt1 ,ich wees es1 ,got sei ,dank6 ,wie manchmal sass mai ,dady dort1 ,am ,summer-,nochmiddag1 ,die ,hande uf der ,schoos gekreizt1 ,sei ,schtock bei ,seite lag4 ,was hot er dort im ,schtille g'denkt8 ,wer mecht es wisse--sag8 ,,home-,,sick ,,ness4 ,i know not what the reason is3 ,where'er ,i dwell or roam1 ,i make a pilgrimage each year1 ,to my old childhood home4 ,have nothing there to give or get-- ,no legacy1 no gold-- ,yet by some home-attracting power ,i'm evermore controlled2 ,this is the way the homesick do1 ,i often have been told4 99 99 99 99 99 ,as nearer to the spot ,i come ,more sweetly am ,i drawn2 ,and something in my heart begins ,to urge me faster on4 ,ere quite ,i've reached the last hilltop-- ,you'll smile at me1 ,i ween6-- ,i stretch myself high as ,i can1 ,to catch the view serene-- ,the dear old stone house through the trees ,with shutters painted green6 99 99 99 99 99 ,how do ,i love those poplar trees2 ,what tall and stalely things6 ,see6 on the top of one just now ,a starling sits and sings4 ,he'll fall6--the twig bends with his weight6 ,he likes that danger best4 ,i see the red upon his wings1-- ,dark shining is the rest4 ,i ween his little wife has built ,on that same tree her nest4 99 99 99 99 99 ,see6 really ,i am near the house2 ,how short the distance seems6 ,there is no sense of time when one ,goes musing in his dreams4 ,there is the shop--the corn-crib1 too-- ,the cider-press--just see6 ,the barn--the spring with drinking cup ,hung up against the tree4 ,the yard-fence--and the little gate ,just where it used to be4 99 99 99 99 99 ,two spots on this old friendly porch ,i love1 nor can forget1 ,till dimly in the night of death ,my life's last sun shall set6 ,when first ,i left my father's house1 ,one summer morning bright1 ,my mother at that railing wept ,till ,i was out of sight6 ,now like a holy star that spot ,shines in this world's dull night4 99 99 99 99 99 ,what draws my eye to yonder spot-- ,that bench against the wall8 ,what holy mem'ries cluster there1 ,my heart still knows them all6 ,how often sat my father there ,on summer afternoon2 ,hands meekly crossed upon his lap1 ,he looked so lost and lone1 ,as if he saw an empty world1 ,and hoped to leave it soon4 ,at the conclusion of his recital1 ,mary heartily thanked the ,professor1 and1 at his request1 obediently seated herself at the old1 but still sweet-toned cottage organ1 and expressed her willingness to play any old-time songs or hymns requested1 and saying1 ,i know ,aunt ,sarah's favorite1 commenced playing1 ,my ,latest ,sun is ,sinking ,fast1 followed by ,this ,old-,time ,religion1 ,jesus1 ,lover of ,my ,soul1 ,one of the ,sweet ,old ,chapters1 ,silver ,threads ,among the ,gold and the sweet old hymn1 ,in the ,summer ,land of ,song1 by ,fanny ,crosby4 ,at ,john ,landis' request1 she played and sang ,auld ,lang ,syne4 ,when ,you and ,i ,were ,young1 ,maggie1 ,old ,folks at ,home and ,old ,black ,joe4 ,lucy ,robbins1 when asked for her favorites1 replied2 ,in the ,gloaming1 ,the ,old1 ,old ,home' ,the ,lost ,chord and ,better ,bide a ,wee4 ,the ,professor then asked his daughter ,elizabeth to give them the music of a song from ,german ,volkslied1 or ,folk ,song1 with the words of which all except ,mary and ,ralph were familiar4 ,professor ,schmidt sang in his high1 cracked voice to ,elizabeth's accompaniment the words of the ,german song1 beginning3 ,du1 ,du liegest mir in ,herzen ,du1 ,du liegst mir in ,sinn ,du1 ,du machst mir viel ,schmerzen ,weist nicht wie gut ich ,dir binn ,ja1 ja1 ja1 ja1 ,du weist nicht wie gut ich ,dir bin4 ,the young folks all joined in the chorus4 ,fritz ,schmidt asked ,elizabeth to play ,polly ,wolly ,doodle for little ,pollykins1 which ,frit sang with gusto4 ,fritz then sang the rollicking ,german song1 ,lauderbach1 to an accompaniment played by ,mary1 and followed by singing ,johnny ,schmoker1 with appropriate gestures in the chorus commencing ,my ,pilly1 ,willy ,wink1 das is mein fifa1 etc41 ending with ,my fal1 lal1 lal1 my whach1 whach1 das ist mein doodle soch1 which he emphasised by shrugging his shoulders1 to the no small enjoyment of the young folks1 who thought the silly1 old ,german song no end of fun4 ,this was followed by a favorite college song1 ,mandalay1 by ,fritz4 ,then ,elizabeth ,schmidt played and sang a pretty little ,german song called ,meuhlen ,rad1 meaning ,the ,mill ,wheel1 taught her by her mother4 ,,meuhlen ,,rad4 ,in einen kuhlen grunde ,da steht ein meuhlen rad2 ,mein libste ist versch wunden1 ,die dort gewhoned hat2 ,sie sat mir treu versprochen1 ,gab ihr ein ring dabei2 ,sie hat die treu gebrochen1 ,das ringlein sprang entzwei4 ,she translated it for the benefit of ,ralph and ,mary3 ,in a cool1 pleasant spot1 stands a mill4 ,my loved one1 who lived there1 has disappeared4 ,she promised to be true to me1 and ,i gave her a ring4 ,she broke her promise and the ring broke in two4 ,fritz then caught his little sister ,pauline around the waist and waltzed her to one end of the long room1 saying3 ,mary1 play the piece1 ',put ,on ,your ,old ,gray ,bonnet1' and ,pollykins and ,i will do the cakewalk for you4 ,polly1 who had become quite a proficient little dancer under her sister's teaching1 was very willing to do her share in the evening's entertainment1 and it was pronounced a decided success4 ,mary then said1 ,i'll play my favorite schottische1 composed by our old friend1 the ,professor4 ,i have not yet procured a copy of his latest piece of music1 ',the ,passing of the ,dahlias4' ,i think it is still with the publishers4 ,mary1 after playing ,rock of ,ages1 left the room to see about serving refreshments1 when ,elizabeth ,schmidt took her place at the instrument4 ,after playing ,the ,rosary1 she turned to ,ralph1 who had been greatly amused by the ,german songs on the program1 all of which were quite new to him1 and said3 ,what shall ,i play for you8 ,he replied1 ',my ,little ,irish ,rose'--no1 ,i mean ',the ,river ,shannon4' ,don't you mean ',that ,grand ,old ,name ,called ,mary8' mischievously inquired ,fritz ,schmidt1 who could not refrain from teasing ,ralph1 which caused a laugh at his expense1 as all present were aware of his love for ,mary4 ,elizabeth1 to cover ,ralph's confusion1 quickly replied3 ,i'll play my favorite1 ',the ,end of a ,perfect ,day4' ,the party was pronounced a success1 and broke up at a late hour for country folks4 ,before leaving1 ,mary's ,uncle said3 ,now1 let's sing ',home1 ,sweet ,home1' and then all join in singing that grand old hymn1 ',my ,country1 ',tis of ,thee1' to the new tune by our friend1 the ,bucks ,county ,editor4 ,illustration3 ,,palasades ,,or ,,narrows ,,of ,,nockamixon ,,chapter ,,xviii4 ,a ,,visit ,,to ,,the ,,pennsylvania ,,palisades1 ,,as ,,the ,,narrows ,,of ,,the ,,delaware ,,river ,,are ,,called4 ,all hailed with delight ,aunt ,sarah's proposal that the ,schmidt and ,landis families1 on the ,fourth of ,july1 drive over to the ,narrows1 visit ,aunt ,sarah's old home at ,nockamixon1 and see the ,ringing ,rocks and ,high ,falls1 situated a short distance from the rocks1 near which place picnics were frequently held4 ,john ,landis readily agreed to the proposed plan1 saying1 ,the meadow hay and clover are cut1 and ,i'll not cut the wheat until the fifth day of ,july4 ,the third of ,july was a busy day at both farm houses1 preparing savory food of every description with which to fill hampers for the next day's outing4 ,small ,polly ,schmidt was so perfectly happy1 at the thought of a proposed picnic1 she could scarcely contain herself1 and as her sister ,elizabeth said1 did nothing but get in every one's way4 ,little ,polly1 being easily offended1 trudged over to the ,landis farm to see ,mary1 with whom she knew she was a great favorite4 ,the morning of the ,fourth dawned bright and clear4 ,quite early1 while the earth was still enveloped in a silvery mist1 and on the lattice work of filmy cobwebs1 spun over weeds and grass1 dewdrops1 like tiny diamonds1 sparkled and glistened1 until dissolved by the sun's warm rays1 the gay party left home1 for the ,palisades were quite a distance from the farm1 to drive being the only way of reaching the place1 unless one boarded the gasoline motorcar1 called the ,cornfield ,express by farmers living in the vicinity of ,schuggenhaus ,township4 ,there is something indescribably exhilarating about starting for an early drive in the country before sunrise on a bright1 clear morning in midsummer1 when the earth is awaking1 the sky and the ocean1 the river and forest1 the mountain and plain4 ,who has not felt the sweet freshness of early morning before the sunshine is all on the wing or the birds awaken and begin to chatter and to sing8 ,there is a hush over everything2 later is heard the lowing of cattle1 the twitter of birds and hum of insect life1 proclaiming the birth of the new day4 ,passing an uncultivated field1 overgrown with burdock1 wild carrots1 mullein1 thistle and milk weed1 ,mary alighted and gathered some of the pods of the latter1 inclosing imitation of softest down1 which she used later for filling sofa pillows4 ,look at those pretty wild canaries6 exclaimed ,aunt ,sarah1 yellow as gold1 swinging on the stem of a tall weed4 ,professor ,schmidt1 can you tell me the name of that weed8 questioned ,mary4 ,i have always admired the plant1 with its large leaves and long1 drooping racemes of crimson seeds4 ,that1 replied the ,professor1 is a foreign plant1 a weed called ,equisetum from ',equi1' a horse1 and ',setum'--tail4 ,the country folk hereabout call it ',horsetail4' ,it belongs to the ,crptogamous or flowerless plants4 ,there are only four specimens of this plant in ,america4 ,i1 too1 have always greatly admired the plant4 ,the ,professor was quite a noted botanist4 ,there were few flowers1 plants or weeds of which he was ignorant of the name or medicinal value4 ,another bird lazily picked seeds from the thistle blossoms4 ,see1 exclaimed ,aunt ,sarah1 one bird has a spear of grass in its mouth6 ,yellow star grass1 said the ,professor1 with which to make a nest4 ,they never mate until the last of ,june1 or first part of ,july4 ,the tiny1 little robbers ate up nearly all my sunflower seeds in the garden last summer4 ,well1 replied ,mary1 you know1 ,professor1 the birds must have food4 ,they are the farmer's best friend4 ,i hope you don't begrudge them a few sunflower seeds1 ,i love birds4 ,i particularly admire the ',baltimore ,oriole1' with their brilliant1 orange-colored plumage2 they usually make their appearance simultaneously with the blossoms in the orchard in the south meadow2 or so ,aunt ,sarah tells me4 ,i love to watch them lazily swinging on the high branches of tall trees4 ,on the limb of a pear tree in the orchard one day1 ,i saw firmly fastened1 a long1 pouch-like nest1 woven with rare skill4 ,securely fastened to the nest by various colored pieces of twine and thread was one of smaller size1 like a lean-to added to a house1 as if the original nest had been found too small to accommodate the family of young birds when hatched4 ,the oriole possesses a peculiar1 sweet1 high-whistled trill1 similar to this--',la-la-la-la1' which always ends with the rising inflection4 ,fritz ,schmidt1 who had been listening intently to ,mary1 gravely remarked1 ,an oriole built a nest on a tall tree outside my bedroom window1 and early every morning1 before the family arise1 ,i hear it sing over and over again what sounds exactly like ',lais ,die ,beevil6' which translated means ',read your ,bible'4 ,even the birds are ',dutch1' ,i believe1 in ,bucks ,county1 said ,fritz4 ,i think these must be ,german ,mennonites1 there being quite a settlement of these honest1 ,god-fearing people living on farms at no great distance from our place4 ,illustration3 ,,the ,,canal ,,at ,,the ,,narrows ,as they drove along the country road1 parallel with the ,delaware ,river1 just before reaching the ,narrows4 ,mary was greatly attracted by the large quantities of yellow-white sweet clover1 a weed-like plant found along the ,delaware ,river1 growing luxuriantly1 with tall1 waving stems two to four feet high4 ,the clover-like flowers1 in long1 loose racemes1 terminating the branches1 were so fragrant that1 like the yellow evening primrose1 the scent was noticeable long before one perceived the flowers4 ,and1 strange to tell1 sweet clover was never known to grow in this locality until the seed was washed up on the bank of the river some ten or twelve years previous to the date of my story1 when the ,delaware ,river was higher than it was ever before known to be4 ,the first place we shall visit1 said ,aunt ,sarah1 will be my grandmother's old home1 or rather1 the ruins of the old home4 ,it passed out of our family many years ago2 doors and windows are missing and walls ready to tumble down4 ,you see that old locust tree against one side the ruined wall of the house8 and with difficulty she broke a branch from the tree saying1 ,look1 see the sharp1 needle-shaped thorns growing on the branch6 ,they were used by me when a child to pin my dolls' dresses together4 ,in those days1 pins were too costly to use2 and look at that large1 flat rock not far distant from the house6 ,at the foot of that rock1 when a child of ten1 ,i buried the ',schild ,krote ,family' dolls1 made from punk 7when told ,i was too big a girl to play with dolls74 ,i shed bitter tears1 ,i remember4 ,alas6 ,the sorrows of childhood are sometimes deeper than we of maturer years realize4 ,why did you give your family of dolls such an odd name1 ,aunt ,sarah8 questioned ,mary4 ,i do not remember1 replied her ,aunt4 ,schild ,krote is the ,german name for turtle4 ,i presume the name pleased my childish fancy4 ,suppose we visit my great-great-grandfather's grave in the near-by woods4 ,i think ,i can locate it1 although so many years have passed since ,i last visited it4 ,passing through fields overgrown with high grass1 wild flowers and clover1 they came to the woods4 ,surprising to say1 scarcely any underbrush was seen1 but trees everywhere--stately ,lebanon cedars1 spruce and spreading hemlock1 pin oaks1 juniper trees which later would be covered with spicy1 aromatic berries2 also beech trees4 ,witch hazel and hazel nut bushes grew in profusion4 ,john ,landis cut a large branch from a sassafras tree to make a new spindle on which to wind flax1 for ,aunt ,sarah's old spinning wheel 7hers having been broken71 remarking as he did so1 ,my mother always used a branch of sassafras wood1 having five1 prong-like branches for this purpose1 when ,i was a boy1 and she always placed a piece of sassafras root with her dried fruit4 ,the ,professor's wife gathered an armful of yarrow1 saying1 ,this is an excellent tonic and should always be gathered before the flowers bloom4 ,i wonder if there is any boneset growing anywhere around here4 ,boneset1 a white1 flowering1 bitter herb1 dearly beloved and used by the ,professor's wife as one of the commonest home remedies in case of sickness1 and equally detested by both ,fritz and ,pauline4 ,illustration3 ,,the ,,narrows ,,or ,,pennsylvania ,,palisades ,mary gathered a bouquet of wild carrot1 or ,queen ,anne's ,lace1 with its exquisitely fine1 lace-like flowers with pale green-tinted centres4 ,mary's ,uncle could not agree with her in praise of the dainty wild blossoms4 ,he said3 ,mary1 ,i consider it the most detested weed with which ,i am obliged to contend on the farm4 ,illustration3 ,,top ,,rock ,after quite a long1 tiresome walk in the hot sun1 they discovered the lonely grave1 covered with a slab of granite surrounded by a small iron railing and read the almost illegible date--,seventeen ,hundred and ,forty4 ,ralph said1 ,if he ever sighed for a home in some vast wilderness1 his wish is granted4 ,it certainly was a lonely grave in the deep woods1 and gave all the members of the party a sad and eerie feeling as they wended their way out into the sunlight again1 to the waiting carriages1 and were soon driving swiftly along the ,narrows1 as they have been called from time immemorial by the inhabitants1 although ,i prefer the name of ,pennsylvania ,palisades1 as they are sometimes called4 ,said ,professor ,schmidt3 ,numerous tourists visit the ,narrows every year4 ,the ,narrows are said to resemble somewhat the ,palisades on the ,hudson4 ,i have seen1 the latter and think these greatly resemble them and are quite as interesting and picturesque4 ,the name ,narrows is derived from the fact that at this place the ,delaware ,river has forced itself through the rocky barrier1 continued the ,professor1 hedged in on one side by cliffs of perpendicular rock1 three hundred feet high1 extending some distance along the river1 leaving scarcely room at some places for the river and the canal4 ,some quite rare plants grow here1 said to be found in few other localities in the ,united ,states4 ,you see the highest flat rock along the ,narrows8 ,it is called ',top ,rock' and rises to a height of more than three hundred feet4 ,we shall drive around within a short distance of it2 then1 after passing a small house1 we are obliged to walk across a field of ploughed ground2 follow the well-beaten path between trees and undergrowth1 and ',top ,rock' is before us4 ,stepping upon the high ledge of rock projecting out over the road beneath1 we discover it may also be reached by following a precipitous path and clinging to bushes and trees1 but none of the party venture4 ,recently the body of a man who had been searching for rare birds' eggs on the side of this self-same rock was found dead on the path below the rocks4 ,what caused his fall is not known4 ,no wonder ,aunt ,sarah says it makes her dizzy when you boys skip stones across the river while standing on the rock4 ,the beautiful view of the ,delaware ,river and the scenery on the opposite side was something long to be remembered4 ,while the party were going into raptures over the beautiful sight1 ,professor ,schmidt turned to ,mary and remarked3 ,in those rocks which rise in perpendicular bluffs1 several hundred feet above the level of the river1 are evidence that prehistoric man may have inhabited the caves in these same walls of rock along the ,delaware4 ,from implements and weapons found1 it does not require any great effort of imagination to believe the ',cave ,man' dwelt here many centuries ago4 ,fritz ,schmidt was much interested in his father's conversation1 and from that time on called ,ralph ,jackson ,mary's ,cave ,man4 ,leaving ,top ,rock1 the party wended their way back to the waiting carriages in the road1 and drove to the ,ringing or ,musical ,rocks4 ,they had been informed that their nearest approach to the rocks was to drive into the woods to reach them4 ,passing a small shanty at the roadside1 where a sign informed the passerby that soft drinks were to be obtained1 the party dismounted and found1 to their surprise1 a small pavilion had been erected with bench1 table and numerous seats composed of boards laid across logs1 where camp meetings had formerly been held4 ,as the large trees furnished shade1 and a spring of fresh water was near by1 they decided to strike camp and have lunch before going farther into the woods4 ,aunt ,sarah and the ,professor's wife spread a snowy cloth over the rough wooden table1 quickly unpacked the hampers1 and both were soon busily engaged preparing sandwiches of bread1 thinly sliced1 pink cold ham and ground peanuts1 fried chicken and beef omelette2 opening jars of home-made pickles1 raspberry jam and orange marmalade4 ,oh6 said ,pauline1 ,i'm so hungry for a piece of chocolate cake4 ,let me help shell the eggs1 so we can soon have dinner4 ,here's your fresh spring water1 called ,fritz1 as he joined the party1 a tin pail in his hand1 ,we had such an early breakfast1 ,i'm as hungry as a bear4 ,the party certainly did full justice to the good things provided with a lavish hand by ,frau ,schmidt and ,aunt ,sarah4 ,all were in high spirits4 ,the ,professor quoted from the ,rubaiyat of ,omar ,khayyam-- ,here with a loaf of bread beneath the bough4 ,a flask of wine1 a book of verse and thou1 ,beside me singing in the wilderness1 ,and wilderness is ,paradise enow4 ,ralph cast a look at ,marry1 unnoticed by any one else1 as much as to say1 ,the old tentmaker voiced my sentiments4 ,illustration3 ,,ringing ,,rocks ,,of ,,bridgton ,,township ,,bucks ,,county4 ,,pa4 ,illustration3 ,,high ,,falls ,after the hampers had been repacked and stowed away in the carriages1 they with the horses were left in the shade while the party walked to ,high ,falls1 at no great distance from the camp4 ,high ,falls1 a beautiful waterfall about thirty feet high and fifty feet wide1 is situated several hundred feet east of the ,ringing ,rocks4 ,the water1 before dashing below1 passes over a large1 solid1 level floor of rock4 ,after gazing at the ,falls and picturesque surroundings1 they searched through the woods for the ,ringing ,rocks1 a peculiar formation of rocks of irregular shape and size1 branching out from a common centre in four directions4 ,the rocks vary in size from a few pounds to several tons in weight4 ,arriving there1 ,aunt ,sarah said3 ,ralph1 you will now find use for the hammer which ,i asked you to bring4 ,ralph struck different rocks with the hammer1 and ,fritz ,schmidt struck rocks with other pieces of rock1 and all gave a peculiar metallic sound1 the tones of each being different4 ,the rocks are piled upon each other to an unknown depth1 not a particle of earth being found between them1 and not a bush or spear of grass to be seen4 ,they occupy a space of about four and a half acres and are a natural curiosity well worth seeing4 ,the young folks scrambled over the rocks for a time1 and1 having made them ring to their hearts' content1 were satisfied to return to camp and supper4 ,illustration3 ,,big ,,rock ,,at ,,rocky ,,dale ,not far distant from ,high ,falls1 said ,john ,landis1 when all were comfortably seated near the table1 with a sandwich in hand1 is a place called ,roaring ,rocks1 also a freak of nature4 ,i remember1 when a boy1 ,i always went there in the fall of the year1 after the first hard frost1 to pick persimmons4 ,the water could he distinctly heard running underneath the rocks at a considerable depth4 ,ralph ,jackson remarked to ,aunt ,sarah3 ,i never imagined there were so many interesting1 natural features right here in ,bucks ,county4 ,oh1 yes1 exclaimed the impressible ,fritz ,schmidt1 we have a few things besides pigs and potatoes4 ,yes1 ,ralph1 said the ,professor1 there are still several places of interest you will like to see4 ',stony ,garden' is another very interesting freak of nature4 ,it is about two and a half miles from the small town of ',snitzbachsville1' as ,fritz calls the hamlet1 and 'tis a wild spot4 ,about an acre is covered with trap rock4 ,the stones are of odd shapes and sizes and appear as if thrown into the forest in the wildest confusion4 ,no earth or vegetation is found about them4 ',tis said the rocks are similar to those found at ,fingal's ,cave1 ,ireland1 and also at the ,palisades on the ,hudson1 and are not found anywhere else in this section of the country4 ,and ,ralph1 said ,fritz1 ,i want to show you ',big ,rock1' at ,avondale1 where a party of us boys camped one summer for two weeks4 ,oh6 but ,i remember the good pies given us by a farmer's wife who sold us milk and eggs1 and who lived just across the fields from our camp4 ,i think1 said ,john ,landis1 it is time we began hitching up our horses and starting for home4 ,we have a long drive before us1 and1 therefore1 must make an early start4 ,sarah1 get the rest of the party together and pack up your traps4 ,at that moment the ,professor came in sight with an armful of ferns1 the rich loam adhering to their roots1 and said3 ,i'm sure these will grow4 ,later he planted them on a shady side of the old farm house at ,five ,oaks1 where they are growing today4 ,professor ,schmidt1 after a diligent search1 had found clinging to a rock a fine specimen of ,seedum ,rhodiola1 which he explained had never been found growing in any locality in the ,united ,states except ,maine4 ,little ,pauline1 with a handful of flowers and weeds1 came trotting after ,mary1 who carried an armful of creeping evergreen called partridge berry1 which bears numerous small1 bright1 scarlet berries later in the season4 ,ralph walked by her side with a basket filled to overflowing with quantities of small ferns and rock moss1 with which to border the edge of the waiter on which ,mary intended planting ferns2 tree moss or lichens1 hepaticas1 wild violets1 pipsissewa or false wintergreen1 with dark green1 waxy leaves veined with a lighter shade of green2 and wild pink geraniums1 the foliage of which is prettier than the pink blossoms seen later1 and they grow readily when transplanted4 ,aunt ,sarah had taught ,mary how to make a beautiful little home-made fernery4 ,by planting these all on a large waiter1 banking moss around the edges to keep them moist and by planting them early1 they would be growing finely when taken by her to the city in the fall of the year--a pleasant reminder of her trip to the ,narrows of the ,delaware ,river4 ,frau ,schmidt brought up the rear1 carrying huge bunches of mint1 pennyroyal and the useful herb called ,quaker ,bonnet4 ,illustration3 ,,the ,,old ,,towpath ,,at ,,the ,,narrows ,driving home at the close of the day1 the twinkling lights in farm house windows they swiftly passed1 were hailed with delight by the tired but happy party1 knowing that each one brought them nearer home than the one before4 ,to enliven the drowsy members of the party1 ,fritz ,schmidt sang the following to the tune of ,my ,old ,kentucky ,home1 improvising as he sang3 ,the moon shines bright on our old ,bucks ,county home1 ,the meadows with daisies are gay1 ,the song of the whipporwill is borne on the breeze1 ,with the scent of the new mown hay4 ,oh6 the ,narrows are great with their high granite peaks1 ,and ,ringing ,rocks for ages the same2 ,but when daylight fades and we're tired and cold1 ,there's no place like hame1 clear alt hame4 ,the last lingering rays of the sun idealized the surrounding fields and woods with that wonderful afterglow seen only at the close of day4 ,the saffron moon appeared to rise slowly from behind the distant tree-tops1 and rolled on parallel with them1 and then ahead1 as if to guide them on their way1 and the stars twinkled one by one from out the mantle of darkness which slowly enveloped the earth4 ,the trees they swiftly passed1 when the moonbeams touched them1 assumed gigantic1 grotesque shapes in the darkness4 ,mary quoted from a favorite poem1 ,the ,huskers1 by ,whittier3 ',till broad and red as when he rose1 the sun ,sank down at last1 ,and1 like a merry guest's farewell1 the day ,in brightness passed4 ,and lo6 as through the western pines1 ,on meadow1 stream and pond1 ,flamed the red radiance of a sky1 ,set all afire beyond4 ,slowly o'er the eastern sea bluffs1 ,a milder glory shone1 ,and the sunset and the moon-rise ,were mingled into one6 ,as thus into the quiet night1 ,the twilight lapsed away1 ,and deeper in the brightening moon ,the tranquil shadows lay4 ,from many a brown1 old farm house ,and hamlet without name1 ,their milking and their home tasks done1 ,the merry huskers came4 ,you mean ',the ,merry ,picknickers ,came1' said ,fritz ,schmidt1 as ,mary finished1 and here we are at home4 ,good night1 all4 ,,chapter ,,xix4 ,,mary ,,is ,,taught ,,to ,,make ,,pastry1 ,,patties ,,and ,,rosen ,,kuchen4 ,mary's ,aunt taught her to make light1 flaky pastry and pies of every description4 ,in this part of ,bucks ,county a young girl's education was considered incomplete without a knowledge of pie-making4 ,some of the commonest varieties of pies made at the farm were ,rivel ,kuchen1 a pie crust covered with a mixture of sugar1 butter and flour crumbled together2 ,snitz ,pie1 composed of either stewed dried apples or peaches1 finely mashed through a colander1 sweetened1 spread over a crust and this covered with a lattice-work of narrow strips of pastry laid diamond-wise over the top of the pie2 ,crumb pies1 very popular when served for breakfast1 made with the addition of molasses or without it2 ,cheese pies1 made of ,smier ,kase2 ,egg ,custard1 ,pumpkin and ,molasses pie4 ,pies were made of all the different fruits and berries which grew on the farm4 ,when fresh fruits were not obtainable1 dried fruits and berries were used4 ,pie made from dried1 sour cherries was an especial favorite of ,farmer ,landis1 and raisin or ,rosina pie1 as it was usually called at the farm1 also known as ,funeral pie1 was a standby at all seasons of the year1 as it was invariably served at funerals1 where1 in old times1 sumptuous feasts were provided for relatives and friends1 a regular custom for years among the ,pennsylvania ,germans1 and ,i have heard ,aunt ,sarah say1 ,in old times1 the wives of the grave-diggers were always expected to assist with the extra baking at the house where a funeral was to be held4 ,it would seem as if ,bucks ,county ,german housewives did not like a dessert without a crust surrounding it4 ,the ,pennsylvania ,german farmers' wives1 with few exceptions1 serve the greatest variety of pies at a meal of any class of people ,i know2 not alone as a dessert at twelve o'clock dinner1 but frequently serve several different varieties of pie at breakfast and at each meal during the day4 ,no ill effects following the frequent eating of pie ,i attribute to their active life1 the greater part of which1 during the day1 was usually spent in the open air1 and some credit may he due the housewife for having acquired the knack of making good pie crust1 which was neither very rich nor indigestible1 if such a thing be possible4 ,the combination of fruit and pastry called pie is thought to be of ,american invention4 ,material for pies at a trifling cost were furnished the early settlers in ,bucks ,county by the large supply of fruit and vegetables which their fertile farms produced1 and these were utilized by the thrifty ,german housewives1 noted for their wise management and economy4 ,the ,professor's wife taught ,mary to make superior pastry1 so flaky and tender as to fairly melt in one's mouth2 but ,mary never could learn from her the knack of making a dainty1 crimped edge to her pies with thumb and forefinger1 although it looked so very simple when she watched ,frau ,schmidt deftly roll over a tiny edge as a finish to the pie4 ,mary laughingly told the ,professor's wife 7when speaking of pies7 of the brilliant remark she made about lard1 on first coming to the farm4 ,her ,aunt ,sarah1 when baking pies one day1 said to her1 ,look1 ,mary1 see this can of snowy lard1 rendered from pork1 obtained from our fat pigs last winter6 ,why1 ,aunt ,sarah6 exclaimed ,mary1 is lard made from pork fat8 ,i always thought lard was made from milk and butter was made from cream4 ,the ,professor's wife possessed1 besides a liking for pies1 the ,german's fondness for anything pertaining to fritters4 ,she used a set of wafer and cup irons for making ,rosen ,kuchen1 as she called the flat1 saucer-like wafer2 and the cup used for serving creamed vegetables1 salads1 etc41 was similar to pattie cases4 ,the ',wafer and ,cup ,irons1' said ,frau ,schmidt1 were invented by a friend of mine1 also a teacher and an excellent cook1 besides2 she gave me several of her original recipes1 all to be served on wafers or in patties4 ,you shall have a set of the irons when you start housekeeping4 ,mary4 ,you will be surprised at the many uses you will find for them4 ,they are somewhat similar to ,rosette ,irons1 but ,i think them an improvement4 ,they are pieces of fluted steel fastened to a long handle and one is cup-shaped4 ,this latter is particularly fine for making patties4 ,then the cup may be filled and served on saucer-like wafers1 which ,i call ',rosen ,kuchen1' or the ',rosen ,kuchen' may be simply dusted with a mixture consisting of one cup of sugar1 one teaspoonful of cinnamon and a quarter teaspoonful of powdered cardamon seed1 and served on a plate1 as dainty cakes or wafers4 ,aunt ,sarah1 when cooking fritters1 always used two-thirds lard and one-third suet for deep frying1 but ,frau ,schmidt taught ,mary to use a good brand of oil for this purpose1 as she thought food fried in oil more digestible and wholesome than when fried in lard4 ,the patties or wafers were easily made4 ,frau ,schmidt placed the long-handled iron in hot fat1 the right temperature for frying fritters4 ,when the iron was heated she quickly and carefully wiped off any surplus fat1 then at once dipped the hot wafer iron into a bowl containing the batter she had prepared 7the recipe for which she gave ,mary71 then dipped the iron into the hot fat2 when the batter had lightly browned she gently dropped it from the iron onto brown paper1 to absorb any fat which might remain4 ,these are quickly and easily prepared and1 after a few trials1 one acquires proficiency4 ,pattie cases or cup-shapes are made in a similar manner4 ,they are not expensive and may be kept several weeks in a cool1 dry place4 ,when wanted for table use1 place in a hot oven a few minutes to reheat4 ,they make a dainty addition to a luncheon by simply dusting the ,rosen ,kuchen with pulverised sugar4 ,creamed vegetables of any variety may be served on them by placing a spoon of cream dressing on top of each1 over which grate yolk of hard boiled egg2 or use as a foundation on which to serve salads2 or serve fruit on them with whipped cream4 ,the patties or cups may be used to serve creamed chicken1 oysters1 or sweetbreads if no sugar be used in the batter4 ,these pattie cases are exactly like those sold at delicatessen counters1 in city stores1 and are considered quite an addition to a dainty luncheon4 ,they are rather expensive to buy1 and we country housewives cannot always procure them when wanted1 and they may be made at home with a small amount of labor and less expense4 ,the ,germans make fritters of almost everything imaginable1 continued the ,professor's wife4 ,one day in early ,spring ,i saw a ,german neighbor gathering elderberry blossoms1 of which she said she intended making fritters4 ,i asked her how they were made1 being curious1 ,i will confess4 ,she sent me a plate of the fritters and they were delicious4 ,i will give you her recipe should you care for it4 ,mary1 have you ever eaten a small1 sweet wafer called ',zimmet ,waffle8' ,my mother made them at ,christmas time1 in ,germany4 ,should ,i be able to procure a small 'waffle1' or ,i should call it wafer1 iron1 in the city1 ,i will teach you how they are made4 ,i think them excellent4 ,my mother made a cake dough similar to that of pound cake4 ,to one portion she added cinnamon1 to the other chocolate1 and the last portion was flavored with vanilla4 ,a piece of dough the size of a small marble was placed in the wafer iron1 which was then pressed together and held over the fire in the range1 by a long handle1 until the wafer was crisp and brown4 ,they are delicious and will keep indefinitely4 ,the ,professor's wife finished speaking to ,mary1 and turned to her daughter ,elizabeth1 saying1 ,it is time ,i mix the dough if we are to have ',boova ,shenkel' for dinner today4 ,i see the potatoes have steamed tender4 ,oh1 goody6 said ,pauline1 ,i just love ',boova ,shenkel6' ,then1 said her ,mother1 run down into the cellar and get me three eggs for them1 and ,mary1 ,i'll write off the recipe for you1 if you wish it1 as ,i feel sure you'll like them as well as ,pauline4 ,and ,elizabeth1 dust powdered sugar over this plate of ',rosen ,kuchen1' and you1 ,mary and ,pauline1 leave this hot kitchen and have lunch out in the ',espalier1' as your ,father calls it4 ,i think1 said ,mary to ,elizabeth1 after they were seated in the shade1 prepared to enjoy the ,rosen ,kuchen1 this little1 natural1 home-grown summer-house is the oddest and prettiest little place ,i've ever seen4 ,yes1 assented ,elizabeth1 ,father said he made it as nearly like as possible to a large one at ,weisbaden1 no great distance from his old home in ,germany4 ,he says the ',frauer ,esche1' meaning ,weeping ,ash1 at ,weisbaden1 had tables and benches placed beneath spreading branches of the tree1 and picnics were frequently held there4 ,this one was made by the larger branches of the ,weeping ,ash1 turning downward1 fastened by pieces of leather to a framework nailed to the top of posts in the ground1 about two yards apart1 surrounding the tree4 ,the posts1 you notice1 are just a little higher than an ordinary man1 and when the leaves thickly cover the tops and sides1 protecting one from the sun's rays1 it is an ideal ,summer-house4 ,we frequently sit here evenings and afternoons2 ,mother brings her sewing and ,pauline her doll family1 which1 you know1 is quite numerous4 ,i never saw a ,summer-house at all like it1 said ,mary4 ,the ,professor's wife not only taught ,mary the making of superior pastry and the cooking of ,german dishes1 but what was of still greater importance1 taught her the value of different foods2 that cereals of every description1 flour and potatoes1 are starchy foods2 that cream1 butter1 oil1 etc41 are fat foods2 that all fruits and vegetables contain mineral matter2 and that lean meat1 eggs1 beans1 peas and milk are muscle-forming foods4 ,these are things every young housekeeper should have a knowledge of to be able to plan nourishing1 wholesome1 well-balanced meals for her family4 ,and not to serve at one time a dish of rice1 cheese and macaroni1 baked beans and potatoes4 ,serve instead with one of these dishes fruit1 a vegetable or salad4 ,she said1 beans have a large percentage of nutriment and should be more commonly used4 ,she also said graham and corn bread are much more nutritious than bread made from fine white flour1 which lacks the nutritious elements4 ,indian corn is said to contain the largest amount of fat of any cereal4 ,it is one of our most important cereal foods and should be more commonly used by housewives2 especially should it be used by working men whose occupation requires a great amount of physical exercise4 ,particularly in cold weather should it be frequently served1 being both cheap and wholesome4 ,the ,professor's wife laughingly remarked to ,mary1 ,when ,i fry fritters or ',fast ,nacht' cakes1 ,fritz and ,pauline usually assist such a large number of them in disappearing before ,i have finished baking1 ,i am reminded of ',doughnutting ,time1' by ,j4,w4 ,foley4 ,have you never read the poem8 ,i sometimes feel that it must have been written by me4 ,a,,doughnutting ,,time4 ,wunst w'en our girl wuz makin' pies an' doughnuts--'ist a ,lot-- ,we stood around with great1 big eyes1 'cuz we boys like 'em hot2 ,and w'en she dropped 'em in the lard1 they sizzled 'ist like fun1 ,and w'en she takes 'em out1 it's hard to keep from takin' one4 ,and 'en she says3 ,you boys'll get all spattered up with grease4 ,and by-um-by she says she'll let us have 'ist one apiece2 ,so ,i took one for me1 and one for little ,james ,mc,bride1 ,the widow's only orfunt son1 'ats waitin' there outside4 ,an' ,henry1 he took one 'ist for himself an' ,nellie ,flynn1 ',at's waitin' at the kitchen door and dassent to come in1 ,becuz her ,mother told her not2 and ,johnny1 he took two1 ',cus ,amey ,brennan likes 'em hot1 'ist like we chinnern do4 ',en ,henry happened 'ist to think he didn't get a one ,for little ,ebenezer ,brink1 the carpet beater's son1 ,who never gets 'em home1 becuz he says1 he ain't quite sure1 ,but thinks perhaps the reason wuz1 his folkeses are too poor4 ,an 'en ,i give my own away to little ,willie ,biggs ',at fell down his stairs one day1 an' give him crooked legs1 ',cuz ,willie always seems to know w'en our girl's goin' to bake4 ,he wouldn't ast for none4 ,oh1 no6 ,but1 my6 he's fond of cake4 ,so ,i went back an' 'en ,i got another one for me1 ,right out the kittle smokin' hot1 an' brown as it could be2 ,an' ,john he got one1 too1 becuz he give his own to ,clare1 ,an' w'en our girl she looked1 there wuz 'ist two small doughnuts there4 ,my6 she wuz angry w'en she looked an' saw 'ist them two there1 ,an' says she knew 'at she had cooked a crock full an' to spare2 ,she says it's awful 'scouragin' to bake and fret an' fuss1 ,an' w'en she thinks she's got 'em in the crock1 they're all in us4 ,footnote ,a3 ,the poem ,doughnutting ,time1 from ,boys and ,girls1 published by ,e4,p4 ,dutton1 by permission of the author1 ,james ,w4 ,foley4 99 99 99 99 99 99 99 ,the ,professor's wife gave ,mary what she called her most useful recipe4 ,she said1 ,mary1 this recipe was almost invaluable to me when ,i was a young housekeeper and the strictest economy was necessary4 ,sift into a bowl1 one cup of flour1 one even teaspoonful of baking powder 7,i use other baking powders occasionally1 but prefer ',royal'71 then cut through the flour either one tablespoonful of butter or lard1 add a pinch of salt1 and mix into a soft dough with about one-half cup of sweet milk4 ,mix dough quickly and lightly1 handling as little as possible4 ,drop large spoonfuls of the batter in muffin pans and bake in a quick oven for tea biscuits2 or1 sift flour thickly over the bread board1 turn out the dough1 roll several times in the flour1 give one quick turn with the rolling-pin to flatten out dough1 and cut out with small cake cutter1 7,i prefer using a small1 empty tin1 #a_/b pound baking powder can1 to cut out cakes47 ,place close together in an agate pan and bake1 or bake in one cake in a pie tin and for shortcake2 or place spoonfuls of the dough over veal or beef stew and potatoes or stewed chicken1 and cook1 closely covered1 about fifteen minutes4 ,of course1 you will have sufficient water in the stew pan to prevent its boiling away before the pot-pie dumplings are cooked1 and1 of course1 you know1 ,mary1 the meat and potatoes must be almost ready to serve when this dough is added4 ,then ,i frequently add one teaspoonful of sugar to the batter and place spoonfuls over either freshly stewed or canned sour cherries1 plums1 rhubarb or apples4 ,in fact1 any tart fruit may be used1 and steam1 closely covered1 or place large tablespoonful of any fruit1 either canned or stewed1 in small custard cups1 place tablespoonfuls of batter on top and steam or bake1 and serve with either some of the stewed fruit and fruit juice1 sugar and cream1 or any sauce preferred4 ,the varieties of puddings which may be evolved from this one formula1 continued the ,professor's wife1 are endless1 and1 ,mary1 ,i should advise you to make a note of it4 ,this quantity of flour will make enough to serve two at a meal1 and the proportions may be easily doubled if you wish to serve a large family4 ,then1 ,mary1 ,i have a recipe taken from the ',farmers' ,bulletin' for dumplings1 which ,i think fine4 ,you must try it some time4 ,your ,aunt ,sarah thinks them 'dreadfully extravagant4' ,they call for four teaspoonfuls of baking powder to two cups of flour1 but they are perfect puff balls1 and this is such a fast age1 why not use more baking powder if an advantage8 ,i am always ready to try anything new ,i hear about4 ,yes1 replied ,mary1 ,i just love to try new recipes1 ,i will experiment with the dumplings one of these days4 ,aunt ,sarah says ,i will never use half the recipes ,i have2 but so many of them have been given me by excellent and reliable old ,bucks ,county cooks1 ,i intend to copy them all in a book1 and keep for reference after ,i leave the farm4 ,,chapter ,,xx4 ,,old ,,potteries ,,and ,,decorated ,,dishes4 ,one day1 looking through the old corner cupboard1 ,mary exclaimed1 ,aunt ,sarah1 you certainly possess the finest collection of quaint old china dishes ,i have ever seen4 ,i just love those small saucers and cups without handles2 yes1 and you have plates to match decorated with pinkish1 lavender peacock feathers1 and those dear little cups and saucers1 decorated inside with pink and outside with green flowers1 are certainly odd2 and this queerly-shaped cream jug1 sugar bowl and teapot1 with pale green figures1 and those homely plates1 with dabs of bright red and green1 they surely must be very old6 ,illustration3 ,old ,earthenware ,dish ,yes1 dear1 they all belonged to either ,john's mother or mine4 ,all except this one large1 blue plate1 which is greatly valued by me1 as it was given me many years ago by a dear old friend1 ,mary ,butler1 a descendant of one of the oldest families in ,wyoming ,valley1 whose1 forefathers date back to the time of the ',wyoming ,massacre1' about which so much has been written in song and story4 ,the very oddest plates in your collection are those two large earthenware dishes1 especially that large circular dish1 with sloping sides and flat base1 decorated with tulips4 ,illustration3 ,,sgraffito ,,plate ,manufactured by ,one of the ,oldest ,pennsylvania ,german ,potterers in #aghf ,yes1 ,mary1 and it is the one ,i value most highly4 ,it is called sgraffito ware4 ,a tulip decoration surrounds a large red star in the centre of the plate4 ,this belonged to my mother1 who said it came from the ,headman pottery at ,rockhill ,township1 about the year #ahjh4 ,i know of only two others in existence at the present time2 one is in a museum in the city of ,philadelphia and the other one is in the ,bucks ,county ,historical ,society at ,doylestown1 ,pa4 ,the other earthenware plate you admire1 containing marginal inscription in ,german which when translated is ',this plate is made of earth1 when it breaks the potter laughs1' is the very oldest in my collection1 the date on it1 you see1 is #aghf4 ,those curved1 shallow earthenware pie plates1 or ',poi ,schissel1' as they are frequently called in this part of ,bucks ,county1 ,i value1 even if they are quite plain and without decoration1 as they were always used by my mother when baking pies1 and ,i never thought pies baked in any other shaped dish tasted equally as good as hers4 ,these pie plates were manufactured at one of the old potteries near her home4 ,all the old potters have passed away1 and the buildings have crumbled to the ground4 ,years ago1 your mother and ,i1 when visiting the old farm where the earlier years of our childhood were passed1 stopped with one of our old-time friends1 who lived directly opposite the old ,herstine pottery1 which was then in a very dilapidated condition2 it had formerly been operated by ,cornelius ,herstine 7we always called him ',neal' ,herstine74 ,illustration3 ,,old ,,plates ,,found ,,in ,,aunt ,,sarah',s ,,corner ,,cupboard ,together we crossed the road1 forced our way through tangled vines and underbrush1 and1 peering through windows guiltless of glass1 we saw partly-finished work of the old potters crumbling on the ground4 ,the sight was a sad one4 ,we realized the hand of time had crumbled to dust both the potter and his clay4 ,still nearer my old home was the ,mc,entee pottery4 ,from earliest childhood our families were friends4 ,we all attended the ',crossroads' ,school1 where years later a more modern brick structure was built1 under the hill2 not far distant from ',the ,narrows' and the ',ringing ,rocks4' ,yes1 ,mary1 my memory goes back to the time when the ,mc,entee pottery was a flourishing industry1 operated by three brothers1 ,john1 ,patrick and ,michael4 ,when last ,i visited them but few landmarks remained4 ,was there a pottery on your father's farm1 ,aunt ,sarah8 inquired ,mary4 ,no4 ,the nearest one was the ,mc,entee pottery1 but the grandson of the old man who purchased our old farm at my father's death had a limekiln for the purpose of burning lime1 and several miles distant1 at the home of my uncle1 was found clay suitable for the manufacture of bricks4 ,only a few years ago this plant was still in operation4 ,my father's farm was situated in the upper part of ,bucks ,county1 in what was then known as the ,nockamixon ,swamp1 and at one time there were in that neighborhood no less than seven potteries within two miles of each other4 ,why1 exclaimed ,mary1 were there so many potteries in that locality8 ',twas due1 no doubt1 to the large deposits of clay found there1 well suited to the manufacture of earthenware4 ,the soil is a clayey loam1 underlaid with potter's clay4 ,the old ,german potters1 on coming to this country1 settled mostly in ,eastern ,pennsylvania1 in the counties of ,bucks and ,montgomery4 ,the numerous small potteries erected by the early settlers were for the manufacture of earthenware dishes1 also pots of graded sizes4 ,these were called nests1 and were used principally on the farm for holding milk1 cream and apple-butter4 ,jugs and pie plates were also manufactured4 ,the plates were visually quite plain1 but they produced occasionally plates decorated with conventionalized tulips1 and some1 more elaborate1 contained besides figures of animals1 birds and flowers4 ,marginal inscriptions in ,english and ,german decorate many of the old plates1 from which may be learned many interesting facts concerning the life and habits of the early settlers4 ,i think1 judging from the inscriptions ,i have seen on some old plates1 it must have taxed the ingenuity of the old ,german potters to think up odd1 original inscriptions for their plates4 ,aunt ,sarah1 how was sgraffito ware made8 ,is it the same as slip-decorated pottery8 ,no1 my dear1 the two are quite different4 ,the large plate you so greatly admired is called sgraffito or scratched work1 sometimes called slip engraving4 ,it usually consists of dark designs on a cream-colored ground4 ,after the plates had been shaped over the mold by the potter1 the upper surface was covered by a coating of white slip1 and designs were cut through this slip to show the earthenware underneath4 ,this decoration was more commonly used by the old potters than slip decorating1 which consisted in mixing white clay and water until the consistency of cream4 ,the liquid clay was then allowed to run slowly through a quill attached to a small cup1 over the earthenware 7before burning it in a kiln7 to produce different designs4 ,the process is similar to that used when icing a cake1 when you allow the icing to run slowly from a pastry tube to form fanciful designs4 ,i have watched the old potters at their work many a time when a child4 ,the process employed in the manufacture of earthenware is almost the same today as it was a century ago1 but the appliances of the present day workmen are not so primitive as were those of the old ,german potters4 ,mary1 a new pottery works has been started quite lately in the exact locality where1 over one hundred years ago1 were situated the ,dichl and ,headman potteries1 where my highly-prized1 old sgraffito plate was manufactured4 ,i hear the new pottery has improved machinery for the manufacture of vases1 flower pots1 tiles1 etc4 ,they intend manufacturing principally ',spanish tiles' from the many acres of fine clay found at that place4 ,the clay1 it is said1 burns a beautiful dark1 creamy red4 ,as you are so much interested in this subject1 ,mary1 we shall visit this new pottery some day in the near future1 in company with your ,uncle ,john4 ,it is no great distance from the farm4 ,quite an interesting story ,i have heard in connection with a pottery owned by a very worthy ,quaker in a near-by town may interest you1 as your father was a ,philadelphia ,quaker and ,ralph's parents were ,quakers also4 ,illustration3 ,a-#ch ,schmutz ,amschel ,illustration3 ,a-#ci ,antiquated ,tin ,lantern ,illustration3 ,a-#dj ,schmutz ,amschel ,illustration3 ,a-#da ,fluid ,lamp ,illustration3 ,a-#db ,candle ,mould ,yes1 indeed1 ,aunt ,sarah6 ,i'd love to hear the story4 ,this ,quaker sympathized with the colored race1 or negroes1 in the ,south4 ,this was1 of course1 before slavery was abolished4 ,you don't remember that time1 ,mary1 ,you are too young4 ,it is only history to you1 but ,i lived it1 and when the slaves ran away from their owners and came ,north to ,philadelphia they were sent from there1 by sympathizers1 to this ,quaker1 who kept an underground station4 ,the slaves were then placed1 under his direction1 in a high 'pot wagon1' covered with layers or nests of earthenware pots of graduated sizes4 ,i heard the driver of one of these pot wagons remark one time that when going down a steep hill1 he put on the brake and always held his breath until the bottom of the hill was reached1 fearing the pots might all be broken4 ,the wagon-load containing earthenware and slaves was driven to ,stroudsburg1 where the pots were delivered to a wholesale customer4 ,here the runaways were released from their cramped quarters and turned over to sympathizing friends1 who assisted them in reaching ,canada and safety4 ,i have frequently met the fine-looking1 courtly old gentleman who owned the pottery1 and old ,zacariah ,mast1 the skilled ,german potter whom he employed4 ,they were for many years familiar figures in the little ,quaker town1 not many miles distant4 ,both passed away many years ago4 ,mary1 who still continued her explorations of the corner cupboard1 exclaimed3 ,oh6 ,aunt ,sarah6 ,here is another odd1 old plate1 way back on the top shelf1 out of sight4 ,yes1 dear1 that belonged to your ,uncle ,john's mother4 ,it has never been used and was manufactured over one hundred years ago at an old pottery in ,bedminister ,township1 ,bucks ,county4 ,some of those other quaint1 old-fashioned plates also belonged to ,john's mother4 ,your ,uncle loves old dishes and especially old furniture2 he was so anxious to possess his grandfather's old ',solliday' clock4 ,in the centre of the face of the clock a hand indicated the day of the month and pictures of two large1 round moons on the upper part of the clock's face 7resembling nothing so much as large1 ripe peaches7 represented the different phases of the moon4 ,if new moon1 or the first or last quarter1 it appeared1 then disappeared from sight4 ,it was valued highly1 being the last clock made by the old clockmaker2 but ,john never came into possession of it1 as it was claimed by an elder sister4 ,i value the old clock which stands in the parlor because 'twas my mother's1 although it is very plain4 ,this old cherry1 corner cupboard was made for my grandmother by her father1 a cabinetmaker1 as a wedding gift1 and was given me by my mother4 ,did you notice the strong1 substantial manner in which it is made8 ,it resembles mission furniture4 ,do tell me1 ,aunt1 what this small iron boat1 on the top shelf1 was ever used for8 ,it must be of value1 else 'twould not occupy a place in the cupboard with all your pretty dishes4 ,yes1 dearie1 'twas my grandmother's lamp1 called in old times a ',schmutz ,amschel' which1 translated1 means a grease robin1 or bird4 ,i have two of them4 ,i remember seeing my grandmother many a time1 when the ',amschel' was partly filled with melted lard or liquid fat1 light a piece of lamp wick hanging over the little pointed end or snout of the lamp4 ,the lamp was usually suspended from a chain fastened to either side4 ,a spike on the chain was stuck into the wall1 which was composed of logs4 ,this light1 by the way1 was not particularly brilliant1 even when one sat close beside it1 and could not be compared with the gas and electric lights of our present day and generation4 ,that was a very primitive manner of illumination used by our forefathers4 ,mary1 did you notice the gayly-decorated1 old-fashioned coffee pot and tea caddy in the corner cupboard8 ,they belonged to my grandmother2 also that old-fashioned fluid lamp1 used before coal-oil or kerosene came into use2 and that old1 perforated tin lantern also is very ancient4 ,mary1 have you ever read the poem1 ,the ,potter and the ,clay8' ,no8 ,then read it to me1 dear1 ,i like it well2 'tis a particular favorite of mine1 ,i do not remember by whom it was written4 ,,the ,,potter ,,and ,,the ,,clay4 7,jeremiah xviii #b-f47 ,the potter wrought a work in clay1 upon his wheel2 ,he moulded it and fashioned it1 and made it feel1 ,in every part1 his forming hand1 his magic skill1 ,until it grew in beauty fair beneath his will4 ,when lo6 through some defect1 'twas marred and broken lay1 ,its fair proportions spoiled1 and it but crumbling clay2 ,oh1 wondrous patience1 care and love1 what did he do8 ,he stooped and gathered up the parts and formed anew4 ,he might have chosen then a lump of other clay ,on which to show his skill and care another day1 ,but no2 he formed it o'er again1 as seemed him good2 ,and who has yet his purpose scanned1 his will withstood8 ,learn thou from this a parable of ,god's great grace ,toward the house of ,israel1 ,his chosen race2 ,he formed them for ,his praise2 they fell and grieved ,him sore1 ,but ,he will yet restore and bless them evermore4 ,and what ,he'll do for ,israel1 ,he'll do for thee2 ,oh soul1 so marred and spoiled by sin1 thou yet shall see ,that ,he has power to restore1 ,he will receive1 ,and thou shall know ,his saving grace1 only believe4 ,despair not1 ,he will form anew thy scattered life1 ,and gather up the broken parts1 make peace from strife2 ,only submit thou to ,his will of perfect love1 ,and thou shall see ,his fair design in ,heaven above4 ,,chapter ,,xxi4 ,,the ,,value ,,of ,,wholesome1 ,,nutritious ,,food4 ,yes1 my dear1 said ,frau ,schmidt 7continuing a conversation which had occurred several days previously between herself and ,mary71 we will have more healthful living when the young housewife of the present day possesses a knowledge of different food values 7those food products from which a well-balanced meal may be prepared7 for the different members of her household4 ,she should endeavor to buy foods which are most nourishing and wholesome2 these need not necessarily consist of the more expensive food products4 ,cheaper food1 if properly cooked1 may have as fine a flavor and be equally as nutritious as that of higher price4 ,and1 ,mary1 when you marry and have a house to manage1 if possible1 do your own marketing1 and do not make the mistake common to so many young1 inexperienced housewives1 of buying more expensive food than1 your income will allow4 ,some think economy in purchasing food detrimental to their dignity and to the well-being of their families2 often the ones most extravagant in this respect are those least able to afford it4 ,frequently the cause of this is a lack of knowledge of the value of different foods4 ,the housewife with a large family and limited means should purchase cheaper cuts of meat1 which become tender and palatable by long simmering4 ,combine them with different vegetables1 cooked in the broth1 and serve as the principal dish at a meal1 or occasionally serve dumplings composed of a mixture of flour and milk1 cooked in the broth1 to extend the meat flavor4 ,frequently serve a dish of rice1 hominy1 cornmeal and oatmeal1 dried beans and peas4 ,these are all nutritious1 nourishing foods when properly cooked and attractively served4 ,and remember1 ,mary1 to always serve food well seasoned4 ,many a well-cooked meal owes its failure to please to a lack of proper seasoning4 ,this is a lesson a young cook must learn4 ,neither go to the other extreme and salt food too liberally4 ,speaking of salt1 my dear1 have you read the poem1 ',the ,king's ,daughters1' by ,margaret ,vandegrift8 ,if not1 read it1 and then copy it in your book of recipes4 ,,the ,,king',s ,,daughters4 ,the ,king's three little daughters1 'neath the palace window straying1 ,had fallen into earnest talk that put an end to playing2 ,and the weary ,king smiled once again to hear what they were saying2 ,it is ,i who love our father best1 the eldest daughter said2 ,i am the oldest princess1 and her pretty face grew red2 ,what is there none can do without8 ,i love him more than bread4 ,then said the second princess1 with her bright blue eyes aflame2 ,than bread1 a common thing like bread6 ,thou hast not any shame6 ,glad am ,i1 it is ,i1 not thou1 called by our mother's name2 ,i love him with a better love than one so tame as thine1 ,more than--,oh6 what then shall ,i say that is both bright and fine8 ,and is not common8 ,yes1 ,i know4 ,i love him more than wine4 ,then the little youngest daughter1 whose speech would sometimes halt1 ,for her dreamy way of thinking1 said1 ,nay1 you are both in fault4 ',tis ,i who love our father best1 ,i love him more than salt4 ,shrill little shrieks of laughter greeted her latest word1 ,as the two joined hands exclaiming4 ,but this is most absurd6 ,and the ,king1 no longer smiling1 was grieved that he had heard1 ,for the little youngest daughter1 with her eyes of steadfast grey1 ,could always move his tenderness1 and charm his care away2 ,she grows more like her mother dead1 he whispered day by day1 ,but she is very little and ,i will find no fault1 ,that while her sisters strive to see who most shall me exalt1 ,she holds me nothing dearer than a common thing like salt4 ,the portly cook was standing in the courtyard by the spring1 ,he winked and nodded to himself1 ,that little quiet thing ,knows more than both the others1 as ,i will show the ,king4 ,that afternoon1 at dinner1 there was nothing fit to eat4 ,the ,king turned angrily away from soup and fish and meat1 ,and he found a cloying sweetness in the dishes that were sweet2 ,and yet1 he muttered1 musing1 ,i cannot find the fault2 ,not a thing has tasted like itself but this honest cup of malt4 ,said the youngest princess1 shyly3 ,dear father1 they want salt4 ,a sudden look of tenderness shone on the ,king's dark face1 ,as he sat his little daughter in the dead queen's vacant place1 ,and he thought3 ,she has her mother's heart2 ,ay1 and her mother's grace2 ,great love through channels will find its surest way4 ,it waits not state occasions1 which may not come or may2 ,it comforts and it blesses1 hour by hour1 and day by day4 ,,chapter ,,xxii4 ,a ,,variety ,,of ,,cakes ,,evolved ,,from ,,one ,aunt ,sarah1 questioned ,mary one day1 will you tell me how it is possible to evolve a number of cakes from one recipe8 ,certainly ,i will1 my dear1 said her ,aunt4 ,for instance1 take the simple recipe from which ,i have for years baked layer cake4 ,you may have other recipes given you1 equally as good1 but ,i feel positive none better4 ,the cake made from this recipe is not rich enough to be unwholesome1 but a good1 reliable1 inexpensive1 easily-made cake1 with which ,i have never had a failure4 ,the recipe1 as you know1 consists of #a-a_/d cups of granulated sugar1 #a_/b cup of a mixture of butter and sweet lard 7or use all butter71 #a_/b cup sweet milk1 #b cups flour and #b teaspoonfuls baking powder4 #c eggs4 ,the simplest manner of baking this cake is in two square cake pans4 ,when baked1 take from pans and ice each cake with a boiled chocolate icing and put together as a layer cake1 or ice each cake with a plain1 boiled white icing and1 when this is cold1 you may spread over top of each cake unsweetened chocolate1 which has been melted over steam after being grated4 ,when cake is to be served1 cut in diamonds or squares4 ,or add to the batter #a cup of chopped hickory nut meats1 bake in #b layers and cut in squares4 ,for a chocolate loaf cake1 add two generous tablespoonfuls of unsweetened melted chocolate to the batter just before baking4 ,if you wish a chocolate layer cake1 use the same batter as for the chocolate loaf cake1 bake in two layer pans and put together with white boiled icing4 ,or1 add to this same batter one scant teaspoonful of cinnamon1 ginger1 #a_/b teaspoonful of grated nutmeg and cloves1 a cup of raisins or dried currants1 and you have a small fruit cake4 ,or1 add a small quantity of thinly-shaved citron to the original recipe1 flavor with lemon1 bake in a loaf and spread a white icing flavored with lemon extract over top of cake1 and you have a lemon cake4 ,or1 add chocolate and spices to one-half the batter 7about one-half as much chocolate and spices as were used in batter for fruit cake7 and place spoonfuls of the light and dark batter alternately in a cake pan1 until all batter has been used1 and you will have a cheap1 old-fashioned ,marble cake4 ,or1 bake cake over original recipe1 in two-layer pans1 placing between layers either tart jelly1 a creamy cornstarch filling1 grated cocoanut1 apple cream filling1 or you might even use half the recipe given for the delicious icing or filling for ,lady ,baltimore cake4 ,lastly1 bake small cakes from this same recipe4 ,mary1 you should have small pans for baking these delicious little cakes1 similar to those ,i possess1 which ,i ordered made at the tinsmith's4 ,i took for a pattern one ,frau ,schmidt loaned me4 ,they are the exact size of one-quarter pound boxes of ,royal baking powder4 ,cut the box in three pieces of equal height1 and your cakes will be equally as large in diameter as the baking powder box1 but only one-third as high4 ,i think ,i improved on ,frau ,schmidt's cake tins1 as hers were all separate1 ,i ordered twelve tins1 similar to hers1 to be fastened to a piece of sheet iron4 ,i had two of these iron sheets made1 containing twenty-four little pans4 ,i place a generous tablespoonful of the batter in each of the twenty-four small pans1 and cakes rise to the top of pans4 ,usually ,i have batter remaining after these are filled4 ,ice all the cake except the top with a white boiled icing or chocolate icing4 ,these small cakes keep exceedingly well1 and are always liked by young folks and are particularly nice for children's parties4 ,speaking of cakes1 ,aunt ,sarah1 said ,mary1 have you ever used ,swansdown cake flour8 ,i have a friend in the city who uses it for making the most delicious ,angel cake1 and she gave me a piece of ,gold cake made over a recipe in ',cake ,secrets1' which comes with the flour1 and it was fine4 ,i'll get a package of the flour for you the first time ,i go to the city4 ,the flour resembles a mixture of ordinary flour and cornstarch4 ,it is not a prepared flour1 to be used without baking powder1 and you use it principally for baking cakes4 ,i have the recipe for both the ,gold and ,angel cakes1 with the instructions for baking same4 ,they are as follows3 ,,angel ,,cake4 ,for the ,angel cake1 use one even cupful of the whites of egg 7whites of either eight large or nine small eggs72 a pinch of salt1 if added when beating eggs1 hastens the work4 ,one and one-quarter cups granulated sugar1 #a cup of ,iglehart's ,swansdown cake flour4 ,sift flour once1 then measure and sift three times4 ,beat whites of eggs about half1 add #a_/b teaspoonful of cream of tartar then beat whites of eggs until they will stand of their own weight4 ,add sugar1 then flour1 not by stirring1 but by folding over and over1 until thoroughly mixed4 ,flavor with #a_/b teaspoonful of vanilla or a few drops of almond extract4 ,as much care should be taken in baking an ,angel ,food cake as in mixing4 ,bake in an ungreased patent pan4 ,place the cake in an oven that is just warm enough to know there is a fire inside the range4 ,let the oven stay just warm through until the batter has raised to the top of the cake pan1 then increase the heat gradually until the cake is well browned over4 ,if by pressing the top of the cake with the finger it will spring back without leaving the impression of the finger1 the cake is done through4 ,great care should be taken that the oven is not too hot to begin with1 as the cake will rise too fast and settle or fall in the baking4 ,it should bake in from #ce to #dj minutes' time4 ,when done1 invert the pan and let stand until cold before removing it4 ,should you see cake browning before it rises to top of pan1 throw your oven door open and let cold air rush in and cool your oven instantly4 ,be not afraid4 ,the cold air will not hurt the cake4 ,two minutes will cool any oven4 ,watch cake closely4 ,don't be afraid to open oven door every three or four minutes4 ,this is the only way to properly bake this cake4 ,when cake has raised above top of pan1 increase your heat and finish baking rapidly4 ,baking too long dries out the moisture1 makes it tough and dry4 ,when cake is done it begins to shrink4 ,let it shrink back to level of pan4 ,watch carefully at this stage and take out of oven and invert immediately4 ,rest on centre tube of pan4 ,let hang until perfectly cold1 then take cake carefully from pan4 ,when baking ,angel cake always be sure the oven bakes good brown under bottom of cake4 ,if cake does not crust under bottom it will fall out when inverted and shrink in the fall4 ,i never invert my pans of ,angel cake on taking them from oven1 said ,mary's ,aunt1 as the cakes are liable to fall out even if the pan is not greased4 ,i think it safer to allow the pans containing the cakes to stand on a rack and cool without inverting the pan4 ,suppose1 ,mary1 we bake a ,gold cake over the recipe from ',cake ,secrets1' as eggs are plentiful2 but we haven't any ,swansdown flour4 ,i think we will wait until we get it from the city4 ,,gold ,,cake4 ,yolks of #h eggs2 #a-a_/d cups granulated sugar1 #c_/d cup of butter1 #c_/d cup water1 #b-a_/b cups of ,swansdown cake flour1 #b heaping teaspoonfuls of baking powder1 #a_/b teaspoonful lemon extract4 ,sift flour once1 then measure4 ,add baking powder and sift three times4 ,cream butter and sugar thoroughly2 beat yolks to a stiff froth2 add this to creamed butter and sugar1 and stir thoroughly through4 ,add flavor1 add water1 then flour4 ,stir very hard4 ,place in a slow oven at once4 ,will bake in from #cj to #dj minutes4 ,invert pan immediately it is taken from oven4 ,mary1 this batter may also be baked in layers with any kind of filling desired4 ,the ,angel cake receipt is very similar to an original recipe ,frau ,schmidt gave me2 she uses cornstarch instead of ,swansdown flour and she measures the eggs in a cup instead of taking a certain number2 she thinks it more exact4 ,aunt ,sarah1 did you know ,frau ,schmidt1 instead of using flour alone when baking cakes1 frequently uses a mixture of flour and cornstarch8 ,she sifts together1 several times1 six cups of flour and one cup of cornstarch1 and uses this instead of using flour alone4 ,i dearly love the ,professor's wife--she's been so very good to me1 exclaimed ,mary4 ,yes1 replied her ,aunt1 she has very many lovable qualities4 ,mary's liking for bright1 energetic ,frau ,schmidt was not greater than the affection bestowed on ,mary by the ,professor's wife1 who frequently entertained ,mary with tales of her life when a girl in ,germany1 to all of which ,mary never tired listening4 ,one ,aunt1 a most estimable woman1 held the position of valued and respected housekeeper and cook for the ,lord ,mayor of the city wherein she resided4 ,another relative1 known as ,schone ,anna1 for many years kept an inn named ,the ,four ,seasons1 noted for the excellent fare served by the fair chatelaine to her patrons4 ,the inn was made famous by members of the ,king's household stopping there while in the town during the ,summer months1 which was certainly a compliment to her good cooking4 ,one of the things in which she particularly excelled was potato cakes raised with yeast4 ,frau ,schmidt had been given a number of these valuable recipes by her mother1 all of which she offered to ,mary4 ,one recipe she particularly liked was ,fast ,nacht ,cakes1 which the ,professor's wife baked always without fail on ,shrove ,tuesday 7or ,fast ,nacht day71 the day before the beginning of ,lent4 ,this rule was as unchangeable as the law of ,medes and ,persians1 and it would have been a very important event1 indeed1 which would have prevented the baking of these toothsome delicacies on that day4 ,,chapter ,,xxiii4 ,,the ,,old ,,taufschien4 ,illustration3 ,,birth ,,and ,,christening ,,certificate ,,old ,,taufschien ,aunt ,sarah had long promised to show ,mary her ,grandmother's ,taufschien1 and she reverently handled the large old family ,bible1 which contained between its sacred pages the yellowed paper1 being the birth and christening certificate of her grandmother1 whom we read was born in #aghe1 in ,nockamixon ,township1 was confirmed in #ahjb1 and was married in #ahje to the man who was later ,aunt ,sarah's grandfather4 ,the old certificate was signed by a ,german ,reformed minister named ,wack1 who history tells us was the first young man of that denomination to be ordained to the ministry in ,america4 ,folded with this ,taufschien is another which has never been filled out4 ,this is printed in ,german4 ,pictures of women1 perhaps they are intended to represent angels1 with golden wings1 clothed in loose-flowing crimson drapery and holding harps in their hands2 birds with gayly-colored plumage of bluish green1 crimson and yellow1 perched on branches of what presumably represent cherry trees1 also decorate the page4 ,religious hymns printed on the ,taufschiens1 encircled with gay stripes of light blue and yellow1 dotted with green1 further embellish them4 ,on one we read3 ,infinite joy or endless woe1 ,attend on every breath2 ,and yet1 how unconcerned we go ,upon the brink of death4 ,mary1 this old ',taufschien' of my grandmother's is one of my most cherished possessions4 ,would you like to see your ,uncle's old deed1 which he came into possession of when he inherited the farm from his father8 ,carefully unfolding the stiff old parchment or pigskin deed1 yellowed and brown spotted with age1 ,mary could faintly decipher the writing wherein1 beautifully written1 old-fashioned penmanship of two hundred years ago stated that a certain piece of land in ,bucks ,county1 ,beginning at a ,chestnut ,oak1 ,north to a post2 then ,east to a large rock1 and on the ,south unsettled land1 which in later years was conveyed to ,john ,landis4 ,this deed1 said ,mary's ,aunt1 was given in #agch1 nearly two hundred years ago1 by ,john1 ,thomas and ,richard ,penn1 sons of ,william ,penn by his second marriage1 which occurred in ,america4 ,his eldest son1 ,john ,penn1 you have no doubt heard1 was called ',the ,american1' he having been born in this country before ,william ,penn's return to ,europe1 where he remained fifteen years1 as you've no doubt heard4 ,at the bottom of the deed a blue ribbon has been slipped through cuts in the parchment1 forming a diamond which incloses what is supposed to be the signature of ,thomas ,penn4 ,aunt ,sarah1 ,i am not surprised that you value this old deed of the farm and these ',taufschiens' of your grandmother ,i should frame them1 so they may be preserved by future generations4 ,,chapter ,,xxiv4 ,,the ,,old ,,store ,,on ,,the ,,ridge ,,road4 ,aunt ,sarah found in ,mary a willing listener when talking of the time in years past when her grandfather kept a small ,country ,store on the ,ridge ,road in ,bucks ,county4 ,she also remembered1 when a child of ten1 accompanying her grandfather on one of his trips when he drove to ,philadelphia to purchase goods for his store4 ,they had no trolley cars in those days8 asked ,mary4 ,no1 my dear1 neither did they have steam cars between the different towns and cities as we have now4 ,at grandfather's store could be bought both groceries and dry goods4 ,the surrounding farmers' wives brought to the store weekly fresh print butter1 eggs1 pot cheese and hand-case1 crocks of apple-butter1 dried sweet corn1 beans1 cherries1 peach and apple ',snitz1' taking in exchange sugar1 starch1 coffee1 molasses1 etc4 ,my father tapped his sugar maples and mother cooked down the syrup until thick1 and we used that in place of molasses4 ,they also took in exchange shaker flannel1 nankeen1 indigo blue and ',simpson' gray calico1 which mother considered superior to any other1 both for its washing and wearing qualities4 ,the farmers who came occasionally to the store to shop for different members of the family frequently bought whole pieces of calico of one pattern1 and1 affirmed ,aunt ,sarah1 ,i knew of one farmer who bought several whole pieces of one pattern with rather large figures on a dark wine ground1 resembling somewhat the gay figures on an old paisley shawl4 ,he said 'twas a good1 serviceable color1 and more economical to buy it all alike1 and remarked3 ',what's the difference1 anyway8 ,calico is calico4' ,from the same piece of calico his wife made dresses1 aprons and sunbonnets for herself and daughters1 shirts for the farmer and his sons 7the boys were young1 fortunately71 and patchwork quilts and comfortables from the remainder4 ,rather monotonous1 ,i should think1 said ,mary4 ,i am surprised his wife did not make him wear coat and trousers made from the same piece of calico4 ,illustration3 ,,the ,,old ,,store ,,on ,,ridge ,,road ,the dry goods1 continued ,aunt ,sarah1 retained the scent of coffee1 cheese and dried fruits some time after being purchased but no one minded that in those days4 ,i still remember how perfectly wonderful to me when a child appeared the large1 wide-mouthed glass jars containing candy4 ,there were red and white striped mint sticks1 striped yellow and white lemon sticks and hoarhound and clear1 wine-colored sticks striped with lines of white1 flavored with anise-seed4 ,one jar contained clear lemon-colored ',sour ,balls1' preferred by us children on account of their lasting qualities1 as also were the jujubees1 which resembled nothing so much as gutta percha1 and possessed equally as fine flavor2 also pink and yellow sugar-frosted gumdrops4 ,in a case at one end of the counter were squares of thick white paper covered with rows of small pink1 also white1 'peppermint buttons1' small sticks1 two inches in length1 of chewing gum in waxed paper1 a white1 tasteless1 crystalline substance resembling paraffine4 ,what longing eyes ,i frequently cast at the small scalloped cakes of maple sugar1 prohibitive as regards cost4 ,they sold for a nickel1 am ,i was always inordinately fond of maple sugar1 but the price was prohibitive4 ,i seldom possessed more than a penny to spend in those days1 and not always that4 ,father raised a large family1 money was never plentiful1 and we relished the plain1 cheap candies usually sold in those days more than many children of the present day do the finest and most expensive cream chocolates1 to many of whom in this extravagant age a dollar is not valued more highly than was a penny by us in years gone by4 ,and ',candy ,secrets6' ,i don't believe you know what they are like4 ,i've not seen any for years4 ,they were small1 square pieces of taffy-like candy1 wrapped in squares of gilt or silver paper1 inclosing a small strip of paper containing a couple of sentimental lines or jingle4 ,later came ',french ,secrets4' ,they consisted of a small oblong piece of candy about an inch in length1 wrapped in tissue paper of different colors1 having fringed ends1 twisted together at either end4 ,these also inclosed a tiny strip of paper containing a line or two4 ,small1 white candy hearts contained the words in pink letters1 ',little ,sweetheart1' ',i ,love ,you1' ',name the ,day1' etc4 ,these were invariably distributed among the young folks at small parties and created no end of merriment4 ,mary1 old as ,i am1 ,i still remember the delight ,i experienced when a little1 rosy-cheeked urchin surreptitiously passed me around the corner of my desk at the old ',cross ,roads ,school' a ',secret1' with the words1 ',do you love me8' ,my grandmother always kept a supply of hoarhound and peppermint lozenges in her knitting basket to give us children should we complain of hoarseness4 ,my1 but 'twas astonishing to hear us all cough until grandmother's supply of mints was exhausted4 ,i think4 ,mary1 ,i must have had a 'sweet tooth' when a child1 as my recollections seem to be principally about the candy kept in my grandfather's store4 ,i suppose in those early days of my childhood candy appealed to me more than anything else1 as never having had a surfeit of sweets1 candy to me was a rare treat4 ,i remember1 ,mary1 when a little child1 my thrifty mother1 wishing to encourage me to learn to knit my own stockings1 she1 when winding the skein of ,german yarn into a ball1 occasionally wound a penny in with the yarn4 ,i was allowed to spend the penny only after ,i had knitted the yarn and the penny had fallen from the ball4 ,what untold wealth that penny represented6 ,and planning how to spend it was greater pleasure still4 ,many a pair of long old-fashioned1 dark blue and red-striped stockings1 were finished more quickly than otherwise would have been done without the promised reward4 ,i became proficient in knitting at an early age1 continued ,aunt ,sarah2 a truly feminine occupation1 and as ,i one time heard a wise old physician remark1 ',soothing to the nerves1' which ,i know to be true1 having knitted many a worry into the heel of a sock4 ,i learned at an early age the value of money1 and once having acquired the saving habit1 it is not possible to be wasteful in later life4 ,,chapter ,,xxv4 ,,an ,,elbadritchel ,,hunt4 ,fritz ,schmidt1 like many another ,bucks ,county boy1 had frequently heard the rural tale of a mythical bird called the ,elbadritchel1 supposed to be abroad1 particularly on cold1 dark1 stormy nights1 when the wind whistled and blew perfect gales around exposed corners of houses and barns4 ',twas a common saying among ,pennsylvania ,germans1 at such times1 ',tis a fine night to catch ',elbadritchels4' ,illustration3 ,,catching ,,elbadritchels ,for the information of those who may not even have heard of this remarkable creature1 it is described as being a cross between a swallow1 a goose and a lyre bird4 ,have you ever seen an ,elbadritchel8 ,no one has to my certain knowledge1 so ,i cannot vouch for the truth of this description of it4 ,fritz ,schmidt had never taught to question the truth of the tale4 ,so1 when one cold1 stormy night several boys from neighboring farms drove up to the ,schmidt homestead and asked ,fritz to join them in a hunt for ,elbadritchels1 he unhesitatingly agreed to make one of the number1 unaware that he had been selected as the victim of a practical joke1 and1 as usual1 was one of the jolliest of the crowd4 ,they drove through a blinding downpour of rain and dismounted on reaching a lonely hill about three miles distant4 ,they gave ,fritz a bag to hold4 ,it was fashioned of burlap and barrel hoops1 inside of which they placed a lighted candle1 and ,fritz was instructed how to hold it in order to attract the ,elbadritchel4 ,they also gave him a club with which to strike the bird when it should appear4 ,the boys scampered off in different directions1 ostensibly to chase up the birds1 but in reality they clambered into the waiting wagon and were rapidly driven home1 leaving ,fritz alone awaiting the coming of the ,elbadritchel4 ,when ,fritz realized the trick played on him1 his feelings may be better imagined than described4 ,he trudged home1 cold and tired1 vowing vengeance on the boys1 fully resolved to get even with them4 ,,chapter ,,xxvi ,,the ,,old ,,shanghai ,,rooster4 ,much of ,aunt ,sarah's spare time was devoted to her chickens1 which fully repaid her for the care given them4 ,she was not particular about fancy stock1 but had quite a variety--,white ,leghorns1 ,brown ,leghorns1 big1 fat1 motherly old ,brahma hens that had raised a brood of as many as thirty-five little chicks at one time1 a few snow-white1 large ,plymouth ,rocks and some gray ,barred one4 ,the latter she liked particularly because she said they were much1 more talkative than any of the others2 they certainly did appear to chatter to her when she fed them4 ,she gave them clean1 comfortable quarters1 warm bran mash on cold winter mornings1 alternating with cracked corn and scratch feed composed of a mixture of cracked corn1 wheat and buckwheat1 scattered over a litter of dried leaves on the floor of the chicken house1 so they were obliged to work hard for their food4 ,illustration3 ,old ,egg ,basket ,a plentiful supply of fresh water was always at hand1 as well as cracked oyster shell4 ,she also fed the chickens all scraps from the table1 cutting all meat scraps fine with an old pair of scissors hung conveniently in the kitchen4 ,she was very successful with the little chicks hatched out when she set a hen and the yield of eggs from her hens was usually greater and the eggs larger in size than those of any of her neighbors4 ,this ,i attribute to her excellent care of them1 generous diet1 but principally to the fact of the elimination of all the roosters among the flock during the season between the first of ,may and ,december first1 with one exception4 ,brigham1 an immensely large1 old1 red ,shanghai rooster1 a most pompous and dignified old chap4 ,a special pet of ,aunt ,sarah's1 she having raised him from a valuable setting of eggs given her1 and as the egg from which ,brigham1 as he was called1 emerged1 was the only one of the lot which proved fertile1 he was valued accordingly and given a longer lease of life than the other roosters1 and was usually either confined or allowed to roam outside the chicken yard during the summer months2 in the winter1 being a swift runner1 he usually gobbled up two shares of food before the hens arrived4 ,that accounted for his great size4 ,the old rooster was also noted for his loud crowing4 ,one day in early ,spring1 ,john ,landis came into the house hurriedly1 saying1 ,sarah1 your old ,shanghai rooster is sick4 ,yes1 answered his wife1 ,i missed hearing him crow this morning2 he is usually as regular as an alarm clock4 ,she hurried to the barnyard1 picked up poor ,brigham1 wrapped him carefully in a piece of blanket and laid him in a small shed4 ,the next morning she was awakened by the lusty crowing of ,brigham1 who was apparently as well as ever4 ,the next day the same thing happened4 ,aunt ,sarah found him1 as she supposed1 in a dying condition1 and the following morning he was fully recovered4 ,it was quite puzzling until one day ,john ,landis came into the kitchen laughing heartily and said1 ,sarah1 ,i am sorry to inform you of the intemperate habits of your pet1 ,brigham4 ,he is a most disreputable old fellow1 and has a liking for liquor4 ,he has been eating some of the brandied cherries which were thrown into the barnyard when the jug containing them was accidentally broken at house cleaning time4 ,well1 ,sarah1 old ,brigham was not sick at all--only 'ingloriously' drunk4 ,in the fall of the same year ,aunt ,sarah spied ,brigham one day on top of one of the cider barrels in the shed busily engaged eating the pummace which issued from the bung-hole of the barrel4 ,john ,landis1 on hearing of ,brigham's last escapade1 decided1 as the rooster was large as an ordinary-turkey1 to serve him roasted at ,mary's wedding4 ,fritz ,schmidt remarked one day in the presence of ,sibylla3 ,chickens must possess some little intelligence2 they know enough to go to bed early4 ,yes1 and without an 'alarm clock1' too1 ,sibylla1 eh8 ,she walked away without a word to ,fritz4 ,the alarm clock was a sore subject with her1 and one about which she had nothing to say4 ,sibylla had never quite forgiven ,fritz for the prank played on her4 ,he1 happening to hear ,john ,landis tell ,sibylla a certain hour he thought a proper time for ,jake ,crouthamel to take his departure ,sunday evenings1 ,fritz conceived the brilliant 787 idea of setting the alarm clock to go off quite early in the evening4 ,he placed the clock at the head of the stairs1 and in the midst of an interesting conversation between the lovers the alarm sounded with a loud1 whizzing noise1 which naturally made quick-tempered ,sibylla very angry4 ,she said on seeing ,fritz the next morning3 ,it was not necessary to set the 'waker' to go off1 as ,i know enough to send ',chake' home when it's time4 ,fritz1 happening to tell the story to the editor of a small ,german ,mennonite paper1 edited in a near-by town1 it was printed in that paper in ,german1 which caused ,sibylla1 on hearing it1 to be still more angry at the ,professor's son4 ,,chapter ,,xxvii4 ,a ,,potato ,,pretzel4 ,in the early part of ,september ,mary's ,aunt suggested she try to win the prize offered at the ,farmers' ,picnic in a near-by town for the best ,raised ,potato ,cake4 ,aunt ,sarah's rye bread invariably captured first prize1 and she proposed sending both bread and cake with ,sibylla and ,jake1 who never missed picnic or fair within a radius of one hundred miles4 ,illustration3 ,,potato ,,pretzel ,mary set a sponge the evening of the day preceding that of the picnic1 using recipe for ,perfection ,potato ,cake1 which ,aunt ,sarah considered her best recipe for raised cakes1 as 'twas one used by her mother for many years4 ,on the day of the picnic1 ,mary arose at five o'clock1 and while her ,aunt was busily engaged setting sponge for her loaf of rye bread1 ,mary kneaded down the potato cake sponge1 set to rise the previous evening1 now rounded over top of bowl and light as a feather4 ,she filled a couple of pans with buns1 molded from the dough1 and set them to rise4 ,she then1 under her ,aunt's direction1 fashioned the ,pretzel as follows3 ,she placed a piece of the raised dough on a large1 well-floured bake board1 rolled it over and over with both hands until a long1 narrow roll or strip was formed about the width of two fingers in thickness and placed this strip carefully on the baking sheet1 which was similar to the one on which ,aunt ,sarah baked rye bread2 shaped the dough to form a figure eight 7#h7 or pretzel1 allowing about two inches of space on either side of baking sheet to allow for raising4 ,she then cut a piece of dough into three portions1 rolled each as thick as a finger1 braided or plaited the three strips together and placed carefully on top of the figure eight1 or pretzel1 not meeting by a space of about two inches4 ,this braided piece on the top should not be quite as thick as bottom or first piece of the pretzel4 ,she then rolled three small pieces of dough into tiny strips or rolls the size of small lead pencils1 wound them round and round and round into small scrolls1 moistened the lower side with water to cause them to adhere1 and placed them on the dividing line between the two halves of the figure eight4 ,she placed an old china coffee cup without a handle1 buttered on outside1 in centre of each half of the figure eight1 which kept the pretzel from spreading over the pan4 ,with a small1 new paint brush she brushed over the top of ,pretzel and ,buns1 a mixture1 consisting of one yolk of egg1 an equal quantity of cream or milk 7which should be lukewarm so as not to chill the raised dough7 and one tablespoon of sugar4 ,this causes the cakes1 etc41 to be a rich brown when baked1 a result to be obtained in no other manner4 ,when the pretzel was raised and had doubled in size 'twas baked in a moderately hot oven4 ,mary's surprise and delight may easily be imagined when ,sibylla1 on her return from the picnic1 handed her the prize she had won1 a two-pound box of chocolates1 remarking1 ,mary1 you and ,aunt ,sarah both got a prize--her's is in the box what ,jake's got4 ,the box on being opened by ,aunt ,sarah contained a very pretty1 silver-plated soup ladle1 the prize offered for the best loaf of rye bread4 ,aunt ,sarah1 inquired ,mary one day1 do you think it pays a housekeeper to bake her own bread8 ,illustration3 ,,the ,,old ,,store ,,on ,,ridge ,,road ,certainly1 it pays1 my dear4 ,from a barrel of flour may be baked three hundred or more one-pound loaves of bread2 should you pay five cents a loaf1 the bread which may be made from one barrel of flour if bought from a bake shop would cost you fifteen dollars4 ,now1 you add to the cost of a barrel of flour a couple of dollars for yeast1 salt1 etc41 which altogether would not possibly be more than ten dollars1 and you see the housewife has saved five dollars4 ,it is true it is extra work for the housewife1 but good1 wholesome bread is such an important item1 especially in a large family1 ,i should advise the thrifty housekeeper to bake her own bread and bake less pie and cake1 or eliminate less important duties1 to be able to find time to bake bread4 ,from the bread sponge may be made such a number of good1 plain cakes by the addition of currants or raisins1 which are more wholesome and cheaper than richer cakes4 ,i think what you say is true1 ,aunt ,sarah1 said ,mary4 ,frau ,schmidt always bakes her own bread1 and she tells me she sets a sponge or batter for white bread1 and by the addition of ,graham flour1 cornmeal or oatmeal1 always has a variety on her table with a small expenditure of time and money4 ,illustration3 ,a ,,brod ,,corvel ,,or ,,bread ,,basket ,,chapter ,,xxviii4 ,,faithful ,,service4 ,the home-making instinct was so strongly developed in ,mary that her share in the labor of cooking and baking became a pleasure4 ,occasionally she had failures--what inexperienced cook has not8--yet they served only to spur her on to fresh efforts4 ,she had several small scars on her wrist caused by her arm coming in contact with the hot oven when baking4 ,she laughingly explained3 ,one bar on my arm represents that delicious ',brod ,torte' which ,frau ,schmidt taught me to bake2 the other one ,i acquired when removing the sponge cake from the oven which ,uncle ,john said 'equaled ,aunt ,sarah's' 7which ,i consider highest praise71 and the third bar ,i received when taking from the oven the ',lemon ,meringue1' ,ralph's favorite pie1 which he pronounced 'fine1 almost too good to eat4' ,mary was as proud of her scars as a young1 non-commissioned officer of the chevron on his sleeve1 won by deeds of valor4 ,the lessons ,mary learned that summer on the farm while filling her hope chest and preparing her mind for wifehood were of inestimable value to her in later years4 ,she learned not only to bake1 brew and keep house1 but from constant association with her ,aunt she acquired a self-poise1 a calm1 serene manner1 the value of which is beyond price in this swift1 restless age4 ,one day1 while having a little heart-to-heart talk with ,mary1 her ,aunt said3 ,my dear1 never allow an opportunity to pass for doing a kind act4 ,if ever so small1 it may cheer some sad1 lonely heart4 ,don't wait to do big things4 ,the time may never come4 ,if only a kind word1 speak it at once4 ,kind words cost so little1 and we should all be more prodigal with them2 and to a tired1 sad1 discouraged soul1 a kind word or act means so very much2 and who is there that has not at some time in life known sorrow and felt the need of sympathy8 ,were our lives all sunshine we could not feel in touch with sorrowing friends4 ,how natural it is for our hearts to go out in sympathy to the one who says ',i have suffered4' ,give to your friend the warm hand-clasp and cheery greeting' which cost us nothing in the giving4 ',tis the little lifts which help us over stones in our pathway through life4 ,we think our cross the heaviest when1 did we but know the weight of others1 we'd not willingly exchange2 and remember ,mary1 'there are no crown-bearers in ,heaven that were not cross-bearers below4' ,have you ever read the poem1 ',the ,changed ,cross8' ,no8 ,well1 ,i will give it to you to copy in your book of recipes4 ,should you ever1 in future years1 feel your cross too heavy to bear1 read the poem4 ,how many brave1 cheery little women greet us with a smile as they pass4 ,but little do we or any one realize that instead of a song in their hearts the smiles on their lips conceal troubles the world does not suspect1 seeking to forget their own sorrows while doing kindly acts for others4 ,they are the real heroes whom the world does not reward with medals for bravery1 ',to stand with a smile upon your face against a stake from which you cannot get away1 that1 no doubt1 is heroic2 but the true glory is not resignation to the inevitable4 ,to stand unchained1 with perfect liberty to go away1 held only by the higher claims of duty1 and let the fire creep up to the heart1 that is heroism4' ,ah6 how many good women have lived faithful to duty when 'twould have been far easier to have died6 ,,faithful ,,over ,a ,,few ,,things4 ,matt4 xxv3 #bc4 ,it may seem to you but a trifle1 which you have been called to do2 ,just some humble household labor1 away from the public view1 ,but the question is1 are you faithful1 and striving to do your best1 ,as in sight of the ,blessed ,master1 while leaving to ,him the rest8 ,it may be but a little corner1 which you have been asked to fill2 ,what matters it1 if you are in it1 doing the ,master's will8 ,doing it well and faithfully1 and doing it with your might2 ,not for the praise it may bring you1 but because the thing is right4 ,in the sight of man you may never win anything like success2 ,and the laurel crown of the victor may never your temples press2 ,if only you have ,god's approval1 'twill not matter what else you miss1 ,his blessing is ,heaven beginning1 ,his reward will be perfect bliss4 ,be faithful in every service1 obedient to every call2 ,ever ready to do ,his bidding1 whether in great things or small2 ,you may seem to accomplish little1 you may win the praise of none2 ,but be sure you will win ,his favor1 and the ,master's great ,well ,done4 ,and when at ,his blessed coming1 you stand at ,his judgment seat2 ,he'll remember your faithful service and ,his smile will be ,oh6 so sweet6 ,he will bid you a loving welcome1 ,he'll make you to reign for aye1 ,over great things and o'er many1 with ,him1 through eternal day4 ,,the ,,changed ,,cross4 ,it was a time of sadness1 and my heart1 ,although it knew and loved the better part1 ,felt wearied with the conflict and the strife1 ,and all the needful discipline of life4 ,and while ,i thought on these as given to me1 ,my trial tests of faith and love to be1 ,it seemed as if ,i never could be sure ,that faithful to the end ,i should endure4 ,and thus1 no longer trusting to ,his might1 ,who says1 ,we walk by faith and not by sight2 ,doubting and almost yielding to despair1 ,the thought arose--,my cross ,i cannot bear4 ,far heavier its weight must surely be ,than those of others which ,i daily see2 ,oh6 if ,i might another burden choose1 ,methinks ,i should not fear my crown to lose4 ,a solemn silence reigned on all around1 ,e'en nature's voices uttered not a sound2 ,the evening shadows seemed of peace to tell1 ,and sleep upon my weary spirit fell4 ,a moment's pause and then a heavenly light ,beamed full upon my wondering1 raptured sight2 ,angels on silvery wings seemed everywhere1 ,and angels' music filled the balmy air4 ,then ,one more fair than all the rest to see-- ,one to whom all the others bowed the knee-- ,came gently to me as ,i trembling lay1 ,and1 ,follow ,me6 ,he said1 ,i am the ,way4 ,then speaking thus1 ,he led me far above1 ,and there1 beneath a canopy of love1 ,crosses of divers shapes and sizes were seen1 ,larger and smaller than my own had been4 ,and one there was1 most beauteous to behold1 ,a little one1 with jewels set in gold2 ,ah6 this methought1 ,i can with comfort wear1 ,for it will be an easy one to bear4 ,and so1 the little cross ,i quickly took1 ,but all at once1 my frame beneath it shook2 ,the sparkling jewels fair were they to see1 ,but far too heavy was their weight for me4 ,this may not be1 ,i cried1 and looked again ,to see if there was any here could ease my pain2 ,but one by one ,i passed them slowly by1 ,till on a lovely one ,i cast my eye4 ,fair flowers around its sculptured form entwined1 ,and grace and beauty seemed in it combined2 ,wondering1 ,i gazed and still ,i wondered more1 ,to think so many should have passed it o'er4 ,but ,oh6 that form so beautiful to see1 ,soon made its hidden sorrows known to me2 ,thorns lay beneath those flowers and colors fair2 ,sorrowing1 ,i said4 ,this cross ,i may not bear4 ,and so it was with each and all around1 ,not one to suit my need could there be found2 ,weeping1 ,i laid each heavy burden down1 ,as my guide gently said3 ,no cross1 no crown4 ,at length to him ,i raised my saddened heart1 ,he knew its sorrows1 bid its doubts depart2 ,be not afraid1 ,he said1 but trust in ,me1 ,my perfect love shall now be shown to thee4 ,and then with lightened eyes and willing feet1 ,again ,i turned my earthly cross to meet2 ,with forward footsteps1 turning not aside ,for fear some hidden evil might betide4 ,and there1 in the prepared1 appointed way1 ,listening to hear1 and ready to obey1 ,a cross ,i quickly found of plainest form1 ,with only words of love inscribed thereon4 ,with thankfulness1 ,i raised it from the rest1 ,and joyfully acknowledged it the best2 ,the only one of all the many there ,that ,i could feel was good for me to bear4 ,and while ,i thus my chosen one confessed1 ,i saw a heavenly brightness on it rest2 ,and as ,i bent my burden to sustain1 ,i recognized my own old cross again4 ,but1 oh6 how different did it seem to be6 ,now ,i had learned its preciousness to see2 ,no longer could ,i unbelievingly say3 ,perhaps another is a better way4 ,oh1 no6 henceforth my own desire shall be ,that ,he who knows me best should choose for me1 ,and so whate'er ,his love sees good to send1 ,i'll trust its best1 because ,he knows the end4 ,and when that happy time shall come ,of endless peace and rest1 ,we shall look back upon our path ,and say3 ,it was the best4 ,,chapter ,,xxix4 ,,mary1 ,,ralph1 ,,jake ,,and ,,sibylla ,,visit ,,the ,,allentown ,,fair4 ,late in ,september ,jake and ,sibylla drove to the ,allentown ,fair4 ,it was ,big ,thursday of ,fair week4 ,they started quite early1 long before ,ralph ,jackson1 who had come from the city the day previous1 to take ,mary to the ,fair1 had arisen4 ,illustration3 ,,second ,,church ,,building ,sheltered ,liberty ,bell1 #aggg-gh4 ,photographed from the print of an old wood cut used in a ,german newspaper in the year #ahdj ,mary1 while appreciating ,sibylla's good qualities1 never failed to be amused at her broad ,pennsylvania ,german dialect4 ,the morning of the ,fair1 ,mary arose earlier than usual to allow ,sibylla and ,jake to get an early start1 as it was quite a distance from the farm to the ,fair grounds4 ,as they were about to drive away1 ,sibylla1 alighting from the carriage1 said1 ,i forgot my ',schnupftuch4' ,returning with it in her hand1 she called1 as she climbed into ,jake's buggy1 ,gut-by1 ,mary1 it looks fer rain4 ,yes said ,jake1 ,i think it gives rain before we get back yet4 ,the cornfodder in the barn this morning was damp like it had water on it4 ,and said ,mary1 ,the fragrance of the flowers was particularly noticeable early this morning4 ,jake1 as it happened1 was no false prophet4 ,it did rain before evening4 ,later in the day1 ,mary and ,ralph drove to a near-by town1 leaving horse and carriage at the hotel until their return in the evening1 and boarded a train for ,allentown4 ,on arriving there1 they decided to walk up ,hamilton ,street1 and later take a car out to the ,fair grounds4 ,as they sauntered slowly up the main street1 ,mary noticed a small church built between two large department stores and stopped to read a tablet on the church1 which informed the passerby that this is to commemorate the concealment of the ,liberty ,bell during the ,revolutionary ,war4 ,this tablet was erected by the ,liberty ,bell ,chapter of the ,daughters of the ,revolution4 ,the ,first ,zion's ,reformed ,church was founded in #agfb4 ,in front of the ,church a rough block of granite1 erected to the memory of ,john ,jacob ,mickley1 contained the following inscription3 ,in commemoration of the saving of the ,liberty ,bell from the ,british in #aggg4 ,under cover of darkness and with his farm team1 he1 ,john ,mickley1 hauled the ,liberty ,bell from ,independence ,hall1 ,philadelphia1 through the ,british lines1 to ,bethlehem1 where the wagon broke down4 ,the ,bell was transferred to another wagon1 brought to ,allentown1 placed beneath the floor of the ,second ,church building of ,zion's ,reformed ,church1 where it remained secreted nearly a year4 ,this tablet was placed by the order of the ,assembly of the ,commonwealth of ,pennsylvania1 ,june #bnd1 #aijg1 under the auspices of the ,pennsylvania ,daughters of the ,revolution4 ,this was all very interesting to a girl who had been born and reared in ,philadelphia2 one who in earliest childhood had been taught to love and venerate the old ,bell4 ,ralph was quite as interested in reading about the old ,bell as was ,mary1 and said2 ,did you know that the ,city of ,philadelphia purchased the ,state ,house property1 which included the ,bell1 in #ahah1 in consideration of the sum of seventy thousand dollars8 ,no building is ever to be erected on the ground inside the wall on the south side of the ,state ,house1 but it is to remain a public green and walk forever8 ,illustration ,no1 replied ,mary1 ,i did not know that4 ,i don't think we will see anything of greater interest than this at the ,fair4 ,i understand1 said ,ralph1 this is the third church building built on this site1 where the original church stood in which the ,bell was secreted4 ,mary1 possessing a fair share of the curiosity usually attributed to the female of the species1 on noticing the church door standing ajar1 asked ,ralph to step inside with her1 thinking to find the caretaker within2 but no one was visible4 ,a deep silence reigned in the cool1 dim interior of the ,house of ,god4 ,one could almost feel the silence1 'twas so impressive4 ,slowly they walked up the wide church aisle and stood before the quaint baptismal font4 ,a stray sunbeam glancing through one of the beautiful1 variously-colored memorial windows1 lighted up the pictured saint-like faces over the chancel1 making them appear as if imbued with life4 ,mary softly whispered to ,ralph1 as if loath to profane the sacredness of the place by loud talking1 ,i seem to hear a voice saying1 ',the ,lord is in ,his holy temple4' ,quietly retracing their steps1 they1 without meeting any one1 emerged into the bright sunlight and were soon in the midst of the turmoil and traffic incident to the principal business street of a city4 ,the young folks boarded a trolley and in a short time reached the ,fair grounds1 which offered many attractions to ,ralph as well as ,mary4 ,the latter was interested in the fine display of needlework1 fruits1 flowers and vegetables of unusual size4 ,aunt ,sarah's bread won a prize4 ,a blue ribbon attached to ,frau ,schmidt's highly-prized1 old-fashioned1 patchwork quilt1 showed it to be a winner4 ,ralph1 being interested in the pens of fancy chickens1 prize cattle1 etc41 ,mary reluctantly left the woman's department of fancy work1 and other interesting things1 and accompanied him4 ,on their way to the outlying cattle sheds they noticed two lovers sitting on a bench4 ,upon a second glance they were convinced that it was ,jake and ,sibylla4 ,jake1 beaming with happiness1 said1 ,sibylla vos side by me yet8 ,they were busily engaged eating a lunch consisting of rolls with hot weiners between the two halves1 or1 as ,jake called them1 ,doggies1 munching pretzels and peanuts between sips of strong coffee1 both supremely happy4 ,a yearly visit to the ,allentown ,fair on ,big ,thursday1 was the event in their dull1 prosaic lives4 ,illustration3 ,,durham ,,cave ,,chapter ,,xxx4 ,,fritz ,,schmidt ,,explores ,,durham ,,cave4 ,it appeared to be nothing new for ,fritz ,schmidt to get into trouble2 rather the contrary4 ,one day in early ,fall1 after the first frost1 he1 in company with a number of boys1 drove to ,durham1 not many miles distant from his home1 in search of persimmons1 the crop of which1 on account of the severity of the preceding winter1 old farmers had predicted would be exceedingly heavy4 ,fritz did not tell the boys of his intention to explore a cave which he had been told was in the neighborhood1 thinking it would be a good joke to explore the cave first1 then tell the boys later of his adventure4 ,the old gentleman from whom ,fritz gained his information relative to the cave aroused the boy's curiosity by saying1 ,very many years ago1 a skeleton was found in ,durham cave and one of the bones1 on examination1 proved to be the thigh bone of a human being4 ,how he came there1 or the manner of his death1 was never known4 ,a large room in the cave is known as ,queen ,esther's ,drawing ,room1 where1 tradition has it ,queen ,esther1 or ,catharine ,montour1 which was her rightful name1 at one time inhabited this cave with some of her ,indian followers4 ,fritz accidentally stumbled upon the mouth of the cave4 ,none of the other boys being in sight1 ,fritz quickly descended into the cave1 which was dark as night4 ,by lighting a second match as quickly as one was burned1 he explored quite a distance1 when1 accidentally dropping his box of matches1 the burning match in his hand1 at the same moment1 flickered faintly1 then went out1 leaving ,fritz in darkness4 ,imagine the feelings of the boy1 as he groped unsuccessfully on the floor of the cavern for the lost match box4 ,finally1 he gave up in despair4 ,fritz was not a cowardly boy1 but while searching for the matches1 he1 without thinking1 had turned around several times1 lost his bearings and knew not in which direction to go to reach the opening of the cave4 ,he heard strange noises which he imagined were bats flopping their wings4 ,there appeared to be something uncanny about the place1 and ,fritz devoutly wished himself out in the sunshine1 when a quotation he had frequently heard his father use came into his mind3 ,more things are wrought by prayer than this world dreams of4 ,so ,fritz knelt down and prayed as he had been taught to pray at his mother's knee1 but more earnestly than he had ever prayed before in his life1 that ,god would help him find his way out of the cave1 believing that his prayer would be answered4 ,and who shall say it was not answered8 ,for1 stumbling onward in the darkness1 not knowing if he were coming toward the cave's entrance or going in the opposite direction1 he eventually hailed with joy a faint streak of light which he followed1 and it soon brought him to the mouth of the cave4 ,he was surprised on joining his companions to find they had not been alarmed at his absence4 ,he had been in the cave only thirty minutes1 but to him it had seemed hours4 ,fritz says to this day he has a horror of ,durham ,cave or ,the ,devil's ,hole1 as it was formerly called4 ,illustration3 ,,the ,,woodland ,,stream ,,chapter ,,xxxi4 ,,mary',s ,,marriage4 ,his vacation ended1 after a busy season at the farm1 ,ralph ,jackson returned to his work in the city1 strong and robust4 ,he had acquired the coat of tan which ,mary's ,uncle had predicted4 ,physically strong as the ,cave ,man of old1 he felt capable of moving mountains1 and as was natural1 he being only a human man1 longed for the mate he felt ,god had intended should one day be his1 as men have done since our first gardener1 ,adam1 and will continue to do until the end of time4 ,when visiting the farm1 an event which occurred about every two weeks1 ,ralph constantly importuned ,mary to name an early day for their marriage4 ,mary1 with a young girl's impulsiveness1 had given her heart unreservedly into the keeping of ,ralph ,jackson1 her first sweetheart4 ,mary was not naturally cold or unresponsive1 neither was she lacking in passion4 ,she had had a healthy girlhood1 and a wholesome home life4 ,she had been taught the conventional ideals of the marriage relations that have kept the race strong throughout the centuries4 ,mary possessed great strength of character and fine moral courage4 ,frequently1 not wishing to show her real feeling for the young man2 too well poised to be carried off into the wrong channel1 defended and excused by many over-sentimental and light-headed novelists of the day1 she sometimes appeared almost indifferent to the impetuous youth with warm1 red blood leaping in his veins1 who desired so ardently to possess her4 ,mary's ,aunt had taught her the sanctity of parenthood1 also that women are not always the weaker sex4 ,there are times when they must show their superiority to mere man in being the stronger of the two1 mentally if not physically1 and ,ralph ,jackson knew when he called ,mary wife she would endow him with all the wealth of her pure womanhood1 sacredly kept for the clean-souled young man1 whose devotion she finally rewarded by promising to marry him the second week in ,october4 ,sibylla ,linsabigler1 a good but ignorant girl1 accustomed to hearing her elder brothers speak slightingly regarding the sanctity of love and marriage1 was greatly attached to ,mary1 whom she admired exceedingly1 and looked up to almost as a superior being4 ,she unconsciously imitated many of ,mary's ways and mannerisms1 and sought to adopt her higher ideals of life and standard of morals4 ,one ,sunday1 as ,jake ,crouthamel was spending the evening with ,sibylla1 as was his usual custom1 he attempted some slight familiarity1 which annoyed ,sibylla greatly4 ,jake1 noticing the young girl's displeasure at his action1 remarked1 ,i think me ,sibylla1 you are stuck up yet 7a grave fault in the ,bucks ,county farm hand's opinion74 ,no1 ,chake1 ,sibylla replied1 ,i ain't1 but ,mary1 she say a man gives a girl more respect what keeps herself to herself before she is married1 and ,i lofe you ,chake and want that you respect me if we marry4 ,fritz and ,elizabeth ,schmidt1 on hearing the news of ,mary's approaching marriage1 promptly begged the privilege of decorating the old farm house parlor for the expected ceremony4 ,they scoured the surrounding woods and countryside for decorations2 along old stone fences and among shrubbery by the roadside they gathered large branches of ,bitter ,sweet4 ,its racemes of orange-colored fruit1 which later in the season becomes beautiful1 when the orange gives place to a brilliant red1 the outer covering of the berry turns back upon the stems1 forming one of the prettiest pictures imaginable in late ,autumn4 ,they also gathered branches of feathery wild clematis1 which1 after the petals had fallen1 resembled nothing so much as a cluster of apple seeds1 each seed tipped with what appeared like a tiny osprey feather4 ,from the woods near the farm they gathered quantities of trailing ground pine and rainbow-tinted leaves from the numerous brilliant scarlet and yellow maples1 which appeared brighter in contrast to the sober-hued trees of shellbark1 oak and chestnut4 ,illustration3 ,,polly ,,schmidt4 ,the wedding gifts sent to ,mary were odd1 useful and numerous4 ,the ,campfire ,girls1 to whom she became endeared1 gave her a ,kitchen ,shower1 consisting of a clothes basket 7woven by an old basketmaker from the willows growing not far distant71 filled to overflowing with everything imaginable that could possibly be useful to a young housekeeper1 from the half dozen neatly-hemmed linen1 blue ribbon tied1 dish clothes1 to really handsome embroidered articles from the girls to whom she had given instructions in embroidery during the past summer4 ,sibylla's wedding present to ,mary was the work of her own strong1 willing hands1 and was as odd and original as useful4 ',twas a door mat made from corn husks1 braided into a rope1 then sewed round and round and formed into an oval mat4 ,mary laughingly told ,sibylla she thought when 'twas placed on her kitchen doorstep she'd ask every one to please step over it1 as it was too pretty to be trod on1 which greatly pleased the young girl1 who had spent many hours of loving thought and labor on the simple1 inexpensive gift4 ,mary received from ,professor ,schmidt a small but excellent copy of one of the world's most famous pictures1 ,the ,night ,watch1 painted by ,rembrandt1 in #afdb4 ,my dear1 said the old ,professor1 ,i saw what was said to be the original of this painting1 the property of ,queen ,wilhelmina of ,holland1 at the ,st4 ,louis ,exposition in #aijd4 ,it was in a small1 separate building4 ,the size of the picture was fifteen feet by twenty feet4 ,it is the largest and best known of ,rembrandt's works4 ,it acquired the wrong title of ',night ,watch' in a period when1 owing to the numerous coats of varnish and the effect of smoke and dust1 it had gotten so dark in appearance that only the most lucid parts could be discerned4 ,nowadays1 nobody doubts that the light falling from the left on the boisterous company is that of the sun4 ,the musketeers are remarching out of the high archway of their hall1 crossing the street in front of it1 and going up a bridge4 ,the architecture of the building is a product of ,rembrandt's imagination4 ,the steps1 also1 which we see the men descending1 were put there simply to make those at the back show out above those in the front ranks4 ,the march out was to be above all a portrait group4 ,sixteen persons had each paid their contributions1 a hundred guilders on the average1 to have their likenesses transmitted to posterity1 and every one of them was therefore to be fully visible4 ,it is certainly a wonderful picture1 said ,mary1 and while ,i have seen few pictures painted by old masters1 ,i think1 even with my limited knowledge of art1 ,i cannot fail to appreciate this excellent copy1 and ,i thank you heartily4 ,professor1 and shall always be reminded of you when ,i look at this copy of a great work4 ,mary would not go empty-handed to ,ralph at her marriage4 ,her hope chest in the attic was full to overflowing1 and quite unique in itself1 as it consisted of an old1 in fact ancient1 wooden dough-tray used in times past by ,aunt ,sarah's grandmother4 ,beside it stood a sewing table1 consisting of three discarded broom handles supporting a cheese-box cover1 with wooden cheese-box underneath for holding ,mary's sewing2 stained brown and cretonne lined4 ,mary valued it as the result of the combined labor of herself and ,ralph ,jackson4 ,a roll of new1 home-made rag carpet1 patchwork quilts and ,new ,colonial rugs1 jars of fruit1 dried sweet corn1 home-made soap1 crocks of apple butter1 jellies1 jams and canned vegetables all bore evidence of ,mary's busy ,summer at the farm4 ,the day of ,mary's marriage1 the twelfth of ,october1 dawned clear and bright1 sunshine warm as a day in ,june4 ,in the centre of the gayly-decorated old farm house parlor1 wearing a simple1 little1 inexpensive dress of soft1 creamy muslin1 we find ,mary standing beside ,ralph1 who is looking supremely satisfied and happy1 although a trifle pale and nervous1 listening to the solemn words of the minister4 ,ralph's ,i will sounded clearly and distinctly through the long room4 ,mary1 with a sweet1 serious1 faraway look in her blue eyes1 repeated slowly after the minister1 ,i promise to love1 honor and--then a long pause4 ,she glanced shyly up at the young man by her side as if to make sure he was worth it1 then in a low1 clear tone1 added1 obey4 ,ralph ,jackson certainly deserved the appellation ,cave ,man given him by ,fritz ,schmidt4 ,he was considerably more than six feet in height1 with broad1 square shoulders1 good features1 a clear brain and a sound body4 ,he had never used intoxicants of any description4 ,he sometimes appeared quite boyish in his ways1 for on account of his matured look and great size he was frequently judged to be older than he really was4 ,aunt ,sarah had provided a bounteous repast for the few friends assembled1 and while looking after the comfort of her guests tears dimmed the kindly1 gray eyes at the thought of parting from ,mary4 ,small ,polly ,schmidt1 as flower girl at the wedding1 was so excited she scarcely knew if she should laugh or cry1 and finally compromised by giving ,mary what she called a bear hug1 much to ,mary's amusement4 ,fritz gravely said3 ,allow me to congratulate you1 ,mr4 ,jackson1 and turning to ,mary1 ,i wish you a beautiful and happy life1 ,mrs4 ,jackson4 ,mary blushed becomingly on hearing her new name for the first time4 ,bidding farewell to friends1 ,mary and ,ralph1 accompanied by her ,uncle1 were driven by ,chake to the depot in a near-by town1 where they boarded the train for the little1 newly-furnished home in the suburbs of ,philadelphia1 the deed of which was ,mary's wedding gift from her ,uncle1 in appreciation of her faithful service on the farm during the summer and for the brightness she had brought into his life and the lives of those with whom she had come in contact1 as every one at the farm had felt the captivating charm and winning sweetness of the young girl4 ,as the train came in sight1 the old gentleman1 in a voice husky with emotion1 bade the young couple1 just starting the journey of life together1 an affectionate farewell1 and repeated solemnly1 almost as a benediction1 ,es ,salamu ,aleikum4 ,illustration ,,mary',s ,,collection ,,of ,,recipes ,,small ,,economies1 ,,left-,,overs ,,or ,,iverich ,,bleibst ,,as ,,aunt ,,sarah ,,called ,,them4 ,the young housewife1 said ,aunt ,sarah to ,mary1 in a little talk on small economies in the household1 should never throw away pieces of hard cheese4 ,grate them and keep in a cool1 dry place until wanted1 then spread lightly over the top of a dish of macaroni1 before baking2 or sprinkle over small pieces of dough remaining after baking pies1 roll thin1 cut in narrow strips like straws1 and bake light brown in a hot oven1 as ',cheese ,straws4' ,wash and dry celery tips in oven1 and when not wished for soup they may be used later for seasoning4 ,the undesirable outer leaves of a head of lettuce1 if fresh and green1 may be used if cut fine with scissors1 and a ,german salad dressing added4 ,the heart of lettuce should1 after washing carefully1 be placed in a piece of damp cheese cloth and put on ice until wanted1 then served at table au natural1 with olive oil and vinegar or mayonnaise dressing to suit individual taste4 ,should you have a large quantity of celery1 trim and carefully wash the roots1 cut them fine and add to soup as flavoring4 ,almost all vegetables may be1 when well cooked1 finely mashed1 strained1 and when added to stock1 form a nourishing soup by the addition of previously-cooked rice or barley4 ,add small pieces of meat1 well-washed bones cut from steaks or roasts1 to the stock pot4 ,small pieces of ham or bacon 7left-overs71 also bacon or ham gravy not thickened with flour may be used occasionally1 when making ,german salad dressing for dandelion1 endive1 lettuce or water cress1 instead of frying fresh pieces of bacon4 ,illustration3 ,,an ,,old ,,fashioned ,,bucks ,,county ,,bake ,,oven ,it is a great convenience1 also economical1 to keep a good salad dressing on hand1 and when the white of an egg is used1 the yolk remaining may he added at once to the salad dressing 7previously prepared74 ,mix thoroughly1 cook a minute and stand away in a cool place4 ,young housekeepers will be surprised at the many vegetables1 frequently left-overs1 from which appetizing salads may be made by the addition of a couple tablespoonfuls of mayonnaise1 besides nut meats1 lettuce1 watercress1 celery and fruit1 all of which may be used to advantage4 ,a good potato salad is one of the cheapest and most easily prepared salads4 ,a ,german dressing for dandelions1 lettuce or potatoes may be prepared in a few minutes by adding a couple of tablespoonfuls of salad dressing 7which the forehanded housewife will always keep on hand7 to a little hot ham or bacon gravy4 ,stirring it while hot over the salad and serving at once4 ,a cup of mashed potatoes1 left over from dinner1 covered and set aside in a cool place1 may be used the next day1 with either milk or potato water1 to set a sponge for ,dutch ,cake1 or cinnamon buns with equally good results as if they had been freshly boiled 7if the potatoes be heated luke-warm and mashed through a sieve72 besides the various other ways in which cold boiled potatoes may be used4 ,fruit juices or a couple tablespoonfuls of tart jelly or preserved fruit may be added to mincemeat with advantage4 ,housewives should make an effort to give their family good1 plain1 nourishing1 wholesome food4 ,the health of the family depends so largely on the quality of food consumed4 ,when not having time1 strength or inclination to bake cake1 pies or puddings1 have instead good1 sweet1 home-made bread and fruit2 if nothing else1 serve stewed fruit or apple sauce4 ,omit meat occasionally from the bill of fare and serve instead a dish of macaroni and cheese and fruit instead of other dessert4 ,serve a large1 rich1 creamy rice pudding for the children's lunch4 ,when eggs are cheap and plentiful make simple custards1 old-fashioned cornmeal puddings1 tapioca1 bread puddings and gelatine with fruits4 ,these are all good1 wholesome1 and not expensive1 and in ,summer may be prepared in the cool of the early morning with small outlay of time1 labor or money4 ,plan your housework well the day before and have everything in readiness4 ,the pudding may be placed in the oven and baked white preparing breakfast1 economizing coal and the time required for other household duties4 ,every wife and mother who does her own housework and cooking these days 7and their number is legion7 knows the satisfaction one experiences1 especially in hot weather1 in having dinner and luncheon planned and partly prepared early in the morning before leaving the kitchen to perform other household tasks4 ,another small economy of ,aunt ,sarah's was the utilizing of cold mashed potatoes in an appetizing manner4 ,the mashed potatoes remaining from a former meal were put through a small fruit press or ricer to make them light and flaky4 ,to one heaped cup of mashed potatoes 7measured before pressing them through fruit press7 she added #c_/d cup of soft1 stale bread crumbs1 #a_/d cup of flour sifted with #a_/d teaspoonful of baking powder4 ,mix in lightly with a fork yolk of one egg1 then the stiffly beaten white1 seasoned with salt and a little minced onion or parsley1 or both4 ,with well-floured hands she molded the mixture into balls the size of a shelled walnut1 dropped into rapidly boiling water and cooked them uncovered from #ae to #bj minutes1 then skimmed them from the water and browned in a pan with a little butter and served on platter with meat1 a pot roast or beef preferred4 ,from the above quantity of potatoes was made five potato balls4 ,,the ,,many ,,uses ,,of ,,stale ,,bread ,never waste stale bread1 as it may be used to advantage in many ways4 ,the young housewife will be surprised at the many good1 wholesome and appetizing dishes which may be made from stale bread1 with the addition of eggs and milk4 ,take a half dozen slices of stale bread of equal size and place in a hot oven a few minutes to become crisped on the outside so they may be quickly toasted over a hot fire1 a delicate brown4 ,butter them and for breakfast serve with a poached egg on each slice4 ,a plate of hot1 crisp1 nicely-browned and buttered toast is always a welcome addition to the breakfast table4 ,serve creamed asparagus tips on slices of toast for luncheon4 ,the economical housewife carefully inspects the contents of her bread box and refrigerator every morning before planning her meals for the day1 and is particular to use scraps of bread and left-over meat and vegetables as quickly as possible4 ,especially is this necessary in hot weather4 ,never use any food unless perfectly sweet and fresh4 ,if otherwise1 it is unfit for use4 ,loaves of bread which have become stale can be freshened if wrapped in a damp cloth for a few minutes1 then remove and place in a hot oven until heated through4 ,for a change1 toast slices of stale bread quite crisp and serve a plate of hot1 plain toast at table1 to be eaten broken in small pieces in individual bowls of cold milk4 ,still another way is to put the stiffly-beaten white of an egg on the centre of a hot1 buttered slice of toast1 carefully drop the yolk in the centre of the beaten white and place in hot oven a few minutes to cook4 ,serve with a bit of butter on top1 season with pepper and salt4 ,serve at once4 ,another way to use stale bread is to toast slices of bread1 spread with butter1 pour over #a cup of hot milk1 in which has been beaten #a egg and a pinch of salt4 ,serve in a deep dish4 ,or a cup of hot milk may be poured over crisply-toasted slices of buttered bread1 without the addition of an egg4 ,,brod ,,grummella ,in a bowl containing #a cup of soft bread crumbs pour #a cup of sweet milk1 then add the slightly-beaten yolks of three eggs1 a little pepper and salt1 then the stiffly-beaten whites of the three eggs4 ,place in a fry-pan a tablespoonful of butter and #a of lard or drippings2 when quite hot pour the omelette carefully in the pan4 ,when it begins to set loosen around the edges and from the bottom with a knife4 ,when cooked turn one side over on the other half1 loosen entirely from the pan1 then slide carefully on a hot platter and serve at once4 ,garnish with parsley4 ,,croutons ,,and ,,crumbs ,still another way is to make croutons4 ,cut stale bread into small pieces1 size of dice1 brown in hot oven and serve with soup instead of serving crackers4 ,small pieces of bread that cannot be used otherwise should be spread over a large pan1 placed in a moderate oven and dried until crisp4 ,they may then be easily rolled fine with a rolling-pin or run through the food chopper and then sifted1 put in a jar1 stood in a dry place until wanted1 but not in an air-tight jar4 ,tie a piece of cheese-cloth over the top of jar4 ,these crumbs may be used for crumbing eggplant1 oysters1 veal cutlets or croquettes4 ,all should be dipped in beaten white of eggs and then in the crumbs1 seasoned with salt and pepper1 then floated in a pan of hot fat composed of #b_/c lard and #a_/c suet4 ,all except veal cutlets4 ,they should be crumbed1 not floated in deep fat1 but fried slowly in a couple tablespoonfuls of butter and lard4 ,also fry fish in a pan of hot fat4 ,shad is particularly fine1 prepared in this manner 7when not baked74 ,cut in small pieces1 which when breaded are floated in hot fat4 ,if the fat is the right temperature when the fish is put in1 it absorbs less fat than when fried in a small quantity of lard and butter4 ,,zweibach ,cut wheat bread in slices not too thin4 ,place in a warm1 not hot1 oven1 and allow it to remain until thoroughly dry and crisp4 ,place in a toaster or a wire broiler over a hot fire and toast a golden brown and allow it to remain in the oven until toasted4 ,keep in cool place until used4 ,zweibach is considered more wholesome than fresh bread4 ,,german ,,egg ,,bread ,cut stale bread into slices about #c_/d inch thick4 ,cut slices in half1 and soak for a few minutes1 turning frequently1 in the following mixtures3 #a pint of sweet milk1 #c eggs1 #a teaspoonful flour mixed smooth with a little of the cold milk and a pinch of salt4 ,fry half dozen slices of thinly-sliced bacon in a pan4 ,put bacon1 when fried1 in oven to keep hot4 ,dip the slices of soaked bread in fine1 dried bread crumbs and fry quickly in the bacon fat 7to which has been added one tablespoon of butter7 to a golden brown4 ,serve at once on the same platter with the bacon1 or instead of using bacon fat1 fry the crumbed bread in sweet drippings1 or a tablespoonful each of lard and butter4 ,this is an appetizing and wholesome breakfast or luncheon dish1 served with a tart jelly1 either currant or grape4 ,,creamed ,,toast ,partly fill a large tureen with slices of crisply-browned and buttered toast4 7,slices of bread which have become dry and hard may be used for this dish47 ,when ready to serve1 not before1 pour over the toasted slices #a quart of hot milk to which #a teaspoonful of flour or cornstarch has been added1 after being mixed smoothly with a little cold milk or water and cooked a few minutes until thick as cream4 ,add also a pinch of salt4 ,if milk is not plentiful1 prepare one pint of milk and dip each slice of toasted bread quickly in a bowl of hot water2 place in a deep dish and quickly pour over the hot milk1 to which a tablespoonful of butter has been added1 and serve at once4 ,,bread ,,and ,,rolls ,bread1 called the ,staff of ,life1 on account of its nutritive value1 should head the list of foods for human consumption4 ,bread making should stand first in the ,science of ,cooking1 as there is no one food upon which the comfort1 health and well-being of the average family so largely depends as upon good bread4 ,there is absolutely no reason why the housewife of the present day should not have good1 sweet1 wholesome1 home-made bread1 if good yeast1 good flour and common-sense are used4 ,the milk or water used to mix with flour for making bread sponge should be lukewarm4 ,if too hot1 the loaves will be full of holes and coarse grained4 ,if too cold the bread1 chilled1 will not rise as it should have done had the liquid used been the right temperature4 ,good bread may be made by using milk1 potato water or whey 7drained from thick sour milk71 and good bread may be made by simply using lukewarm water4 ,i prefer a mixture of milk and water to set sponge4 ,milk makes a fine-grained1 white bread1 but it soon dries out and becomes stale4 ,bread rises more slowly when milk is used4 ,when mashed potatoes are used1 the bread keeps moist a longer time4 ,should you wish extra fine1 white1 delicate bread1 add one cup of sweet cream to the liquid when setting sponge4 ,when milk is used the dough is slower in rising1 but makes a creamy-looking and fine-flavored bread4 ,when one ,fleischman yeast cake is used in any recipe the ordinary half-ounce cake of compressed yeast is intended1 twenty-eight cakes in a pound4 ,these are usually kept in a large refrigerator in a temperature of #dd degrees and should not be kept longer in the home than three days in ,summer or six days in ,winter1 and should always be kept in a cool place until used1 if the cook would have success when using4 ,use the best hard1 ,spring wheat flour obtainable for baking bread1 or any sponge raised with yeast1 as this flour contains a greater quantity of gluten and makes bread of high nutritive value4 ,winter wheat maybe used for cake-making and for baking pastry with excellent results1 although costing less than ,spring wheat4 ,always sift flour before using1 when setting sponge for bread4 ,when mixing sponge use one quart liquid to about three pounds of flour4 ,aunt ,sarah always cut several gashes with a sharp knife on top of loaves when ready to be placed in oven4 ,she also made several cuts across the top of loaves with a hot knife when set to rise to allow gas to escape4 ,if an impression made on a loaf of bread with the finger remains1 the bread is light4 ,if the dent disappears1 then the loaf is not light enough to be placed in the oven2 give it more time to rise4 ,an experienced cook1 noted for the excellence and size of her loaves of bread1 said she always inverted a pail over the pan containing loaves of bread when set to rise1 and allowed the bread to remain covered after being placed in the oven4 ,loaves will rise to a greater height if this is done4 ,remove the covering to allow loaves to brown a short time before taking them from the oven4 ,aunt ,sarah frequently placed four loaves in her large roasting pan1 covered the pan1 when set to rise1 and allowed the cover to remain until loaves were nearly baked4 ,she brushed the top and sides of loaves with melted butter when set to rise to allow of their being broken apart easily4 ,a more crusty loaf is secured by placing each loaf singly in medium-sized bread tins4 ,aunt ,sarah considered ,fleischman's compressed yeast the best commercial yeast in use1 both quick and reliable1 but thought better bread was never made than that made by her mother1 as she had been taught to make it in years past1 by the old-fashioned and slower sponge method4 ,she was invariably successful in making sweet1 wholesome bread in that manner4 ,she used home-made potato yeast or cornmeal yeast cakes1 under different names1 always with good results4 ,good bread may be made either by the old-fashioned sponge method or straight4 ,sponge method consists of a batter mixed from liquid yeast 7usually home-made potato yeast is used7 and a small part of the flour required for making the bread4 ,this batter was usually set to rise at night and mixed up in the centre of a quantity of flour1 in an old-fashioned wooden dough tray4 ,the following morning enough flour was kneaded in to form a dough1 and when well-raised and light1 this dough was formed into loaves and placed in pans for the final rising4 ,the more easily and more quickly made straight dough1 when using ,fleischman's compressed yeast1 is mixed in the morning and all the ingredients necessary are added at one time4 ,it is then set to rise and1 when the dough has doubled in bulk1 it is kneaded down and when risen to once and half its size1 shaped into loaves1 placed in pans to rise and1 when risen to top of pans1 bake4 ,better bread may be made from flour not freshly milled4 ,flour should be kept in a dry place2 it improves with moderate age4 ,stand flour in a warm place to dry out several hours before using if you would have good bread4 ,when baking bread the heat of the oven should not be too great at first1 or the outside of the bread will harden too quickly and inside the loaves will not be thoroughly baked before the crust is thick and dark4 ,the temperature of the oven and time required for baking depend upon the size of the loaves1 yet the bread should be placed in rather a quick oven1 one in which the loaves should brown in about fifteen minutes1 when the heat may be reduced1 finishing the baking more slowly4 ,small biscuits and rolls can stand a much hotter oven and quicker baking than large loaves1 which must be heated slowly1 and baked a longer time4 ,a one-pound loaf should bake about one hour4 ,on being taken from the oven1 bread should be placed on a sieve1 so that the air can circulate about it until it is thoroughly cooled4 ,in the ,farmers' ,bulletin1 we read3 ,the lightness and sweetness depend as much on the way bread is made as on the materials used4 ,the greatest care should be used in preparing and baking the dough and in cooking and keeping the finished bread4 ,though good housekeepers agree that light1 well-raised bread can readily be made1 with reasonable care and attention1 heavy1 badly-raised bread is unfortunately very common4 ,such bread is not palatable and is generally considered to be unwholesome1 and probably more indigestion has been caused by it than by any other badly-cooked food4 ,as compared with most meats and vegetables1 bread has practically no waste and is very completely digested1 but it is usually too poor in proteins to be fittingly used as the sole article of diet1 but when eaten with due quantities of other food1 it is invaluable and well deserves its title of ,staff of ,life4 ,when the housewife sets bread sponge to rise over night1 she should mix the sponge or dough quite late1 and early in the morning mold it at once into shapely-looking loaves 7should the sponge have had the necessary amount of flour added the night before for making a stiff dough74 ,being aware of the great nutritive value of raisins and dried currants1 ,aunt ,sarah frequently added a cup of either one or the other1 well-floured1 to the dough when shaping into loaves for the final rising4 ,aunt ,sarah frequently used a mixture of butter and lard when baking on account of its being more economical1 and for the reason that a lesser quantity of lard may be used2 the shortening qualities being greater than that of butter4 ,the taste of lard was never detected in her bread or cakes1 they being noted for their excellence1 as the lard she used was home-rendered1 almost as sweet as dairy butter1 free from taste or odor of pork4 ,she always beat lard to a cream when using it for baking cakes1 and salted it well before using1 and ,i do not think the small quantity used could be objected to on hygienic principles4 ,i have read bread baking is done once every three or four weeks1 no oftener1 in some of the farm houses of ,central ,europe1 and yet stale bread is there unknown4 ,their method of keeping bread fresh is to sprinkle flour into a large sack and into this pack the loaves1 taking care to have the top crusts of bread touch each other4 ,if they have to lie bottom to bottom1 sprinkle flour between them4 ,swing the sack in a dry place4 ,it must swing and there must be plenty of flour between the loaves4 ,it sounds more odd than reasonable1 ,i confess4 ,,bucks ,,county ,,hearth-,,baked ,,rye ,,bread 7,,as ,,made ,,by ,,aunt ,,sarah7 #a quart sweet milk 7scalded and cooled74 #a tablespoonful lard or butter4 #b table spoonsful sugar4 #a_/b tablespoonful salt4 #a cup wheat flour4 #c quarts rye flour 7this includes the one cup of wheat flour74 #a ,fleischman yeast cake or #a cup of potato yeast4 ,illustration3 ,,bucks ,,county ,,rye ,,bread ,pour #a quart of luke-warm milk in a bowl holding #g quarts4 ,add butter1 sugar and salt1 #a-a_/b quarts rye flour and #a cup of yeast1 or one ,fleischman's yeast cake1 dissolved in a little lukewarm water4 ,beat thoroughly1 cover with cloth1 and set in a warm place to rise about three hours1 or until it almost reaches the top of bowl4 ,when light1 stir in the remaining #a-a_/b quarts of rye flour1 in which one cup of wheat is included2 turn out on a well-floured bake board and knead about twenty minutes4 ,shape dough into one high1 round loaf1 sprinkle flour liberally over top and sides of loaf1 and place carefully into the clean bowl on top of a well-floured cloth4 ,cover and set to rise about one hour1 when it should be light and risen to top of bowl4 ,turn the bowl containing the loaf carefully upside down on the centre of a hot sheet iron taken from the hot oven and placed on top of range4 ,a tablespoonful of flour should have been sifted over the sheet iron before turning the loaf out on it4 ,remove cloth from dough carefully after it has been turned from bowl and place the sheet iron containing loaf immediately in the hot oven1 as it will then rise at once and not spread4 ,bake at least sixty minutes4 ,bread is seldom baked long enough to be wholesome1 especially graham and rye bread4 ,when baked and still hot1 brush the top of loaf with butter and wash the bottom of loaf well with a cloth wrung out of cold water1 to soften the lower1 hard-baked crust4 ,wrap in a damp cloth and stand aside to cool where the air will circulate around it4 ,always set rye bread to rise early in the morning of the same day it is to be baked1 as rye sponge sours more quickly than wheat sponge4 ,the bread baked from this recipe has the taste of bread which1 in olden times1 was baked in the brick ovens of our grandmother's day1 and that bread was unexcelled4 ,i know of what ,i am speaking1 having watched my grandmother bake bread in an old-fashioned brick oven1 and have eaten hearth-baked rye bread1 baked directly on the bottom of the oven1 and know1 if this recipe be closely followed1 the young housewife will have sweet1 wholesome bread4 ,some ,germans use ,kumel or ,caraway seed in rye bread4 ,aunt ,sarah's loaves of rye bread1 baked from the above recipe1 were invariably #c-a_/b inches high1 #ad-a_/b inches in diameter and #df inches in circumference and always won a blue ribbon at ,country ,fairs and ,farmers' ,picnics4 ,in the oven of ,aunt ,sarah's range was always to be found a piece of sheet iron #ag inches in length by #af inches in width4 ,the three edges of the sheet iron turned down all around to a depth of half an inch1 the two opposite corners being cut off about a half inch1 to allow of its being turned down4 ,it is a great convenience for young housewives to possess two of these sheet-iron tins1 or baking sheets1 when baking small cakes or cookies1 as being raised slightly from the bottom of the oven1 cakes are less liable to scorch and bake more evenly4 ,one sheet may be filled while baking another sheetful of cakes4 ,in this manner a large number of cakes may be baked in a short time4 ,this baking sheet was turned the opposite way1 upside down1 when baking a loaf of rye bread on it1 and when the loaf of bread was partly baked the extra baking sheet was slipped under the bottom of the one containing the loaf1 in case the oven was quite hot1 to prevent the bottom of the bread scorching4 ,wheat bread may be baked in the same manner as rye bread1 substituting wheat flour for rye4 ,these baking sheets may be made by any tinsmith1 and young housewives1 ,i know1 would not part with them1 once they realize how invaluable they are for baking small cakes on them easily and quickly4 ,,frau ,,schmidts ,,good ,,white ,,bread 7,,sponge ,,method7 ,to one quart of potato water1 drained from potatoes which were boiled for mid-day dinner1 she added about #a_/b cup of finely-mashed hot potatoes and stood aside4 ,about four o'clock in the afternoon she placed one pint of lukewarm potato water and mashed potatoes in a bowl with #a_/d cup of granulated sugar and #a_/b a dissolved ,fleischman's yeast cake1 beat all well together1 covered with a cloth and stood in a warm place until light and foamy4 ,about nine o'clock in the evening she added the reserved pint of 7lukewarm7 potato water and #a_/b tablespoonful of salt to the yeast sponge1 with enough warmed1 well-dried flour to stiffen1 and kneaded it until dough was fine-grained4 ,she also cut through the dough frequently with a sharp knife4 ,when the dough was elastic and would not adhere to molding-board or hands1 she placed it in a bowl1 brushed melted lard or butter over top to prevent a crust forming1 covered warmly with a cloth and allowed it to stand until morning4 ,frau ,schmidt always rose particularly early on bake day1 for fear the sponge might fall or become sour1 if allowed to stand too long4 ,she molded the dough into four small loaves1 placed it in pans to rise until it doubled its original bulk4 ,when light she baked it one hour4 ,bread made according to these directions was fine-grained1 sweet and wholesome4 ,she always cut several gashes across top of loaf with a sharp knife when loaves were set to rise1 to allow gas to escape4 ,,excellent ,,graham ,,bread ,at #f4cj ,a4,m4 place in a quart measure #a_/b cup of sweet cream and #c-a_/b cups of milk1 after being scalded 7#a quart all together74 ,when lukewarm1 add #a ,fleischman yeast cake1 dissolved in a little of the luke warm milk1 #c tablespoonfuls sugar and #a tablespoonful salt4 ,add #c cups each of white bread flour and #c cups of graham flour 7in all #f cups or #a-a_/b quarts of flour74 ,mix well together and stand in a warm place1 closely covered1 a couple of hours1 until well-risen4 ,then stir sponge down and add about #b-a_/b cups each of graham and of white flour4 7,sponge for graham bread should not be quite as stiff as a sponge prepared from white flour47 ,set to rise again for an hour1 or longer2 when light1 stir down sponge and turn on to a well-floured board4 ,knead well1 divide into four portions1 mold into four small1 shapely loaves1 brush with soft butter1 place in well-greased pans1 set to rise1 and in about one hour they should be ready to put in a moderately-hot oven4 ,bake about fifty minutes4 ,graham bread should be particularly well-baked4 ,brush loaves1 when baked1 with butter1 which makes a crisp crust with a nutty flavor4 ,should cream not be available1 one quart of scalded milk1 containing one tablespoonful of butter1 may be used with good results4 ,if cream be used with the milk1 no shortening is required in the bread4 ,bread is considered more wholesome when no shortening is used in its preparation4 ,,graham ,,bread 7,,an ,,old ,,recipe7 #b cups sour milk #b cups sweet milk or water4 #a teaspoon soda 7,salaratus7 ,graham flour4 #a_/b cup molasses4 #a tablespoonful melted butter4 ,pinch of salt4 ,stiffen about as thick as ordinary molasses cake4 ,bake at once4 ,,mary',s ,,recipe ,,for ,,wheat ,,bread #a cup sweet milk 7scalded74 #a cup cold water4 #a cake ,fleischman's yeast 7dissolved in a small quantity of luke-warm water74 #a-a_/b teaspoonfuls sugar4 #a rounded teaspoonful salt4 #a tablespoonful butter4 ,flour1 about #a-a_/b quarts4 ,this makes good bread and1 as bread is apt to chill if set over night in a cold kitchen1 or sour if allowed to stand over night in summer1 set this sponge early in the morning4 ,stiffen with flour and knead about #be minutes2 place the dough in a covered bowl in a warm place to rise about two hours and when well-risen and light1 knead and stand one hour4 ,then mold into shapely loaves1 place in pans1 brush tops of loaves with melted butter1 and when doubled in bulk1 in about #de minutes put in an oven which is so hot you can hold your hand in only while you count thirty1 or if a little flour browns in the oven in about six minutes1 it is hot enough for bread4 ,the oven should be hot enough to brown the bread slightly five minutes after being put in4 ,medium-sized loaves of bread require from #c_/d of an hour to one hour to bake4 ,when bread is sufficiently baked it can be told by turning the loaf over and rapping with the knuckles on the bottom of the loaf4 ,if it sounds hollow1 it is thoroughly baked1 and should be taken from the oven4 ,stand loaves up on end against some object1 where the air can circulate around them1 and brush a little butter over the top to soften the crust4 ,an authority on the chemistry of foods cautious housewives against cooling loaves of bread too rapidly after taking from the oven1 and ,i should like to add a word of caution against eating fresh breads of any kind4 ,bread should be baked at least twelve hours before being eaten4 ,the sponge for this bread was set at #f o'clock in the morning2 bread was baked at #aj4cj4 ,from #a pint of liquid1 #a cake of yeast and about #a-a_/b quarts of flour were made two loaves of bread4 ,more yeast is required to raise a sponge containing sugar1 eggs and shortening than is required to raise bread sponge containing only liquid1 flour and yeast4 ,,frau ,,schmidts ,,easily-,,made ,,graham ,,bread ,should you care to have a couple of loaves of graham bread instead of all-wheat1 take a generous cup of the above sponge before it is stiffened beyond a thick batter1 and add one tablespoonful of brown sugar or molasses1 stiffen with graham flour 7not quite as stiff as when making wheat bread71 rub butter or lard on top of dough1 cover and set in a warm place to rise4 ,when light1 mold into one small loaf 7never make graham bread into large loaves71 place in oblong pan1 cover1 let stand until light1 about #a-a_/b hours1 when it should have doubled in size2 put in oven and bake thoroughly4 ,when the loaf is taken from the oven1 brush butter over the top4 ,this keeps the crust moist4 ,if a wholesome loaf of ,corn ,bread is wished1 use fine1 yellow1 granulated cornmeal to stiffen the sponge instead of graham flour2 do not make dough too stiff4 ,,whole-,,wheat ,,bread #a pint boiling water4 #a pint sweet milk4 #a_/b ,fleischman's yeast cake dissolved in luke-warm water4 #a_/b tablespoon salt4 ,flour4 ,when the milk and water are lukewarm add the yeast cake and salt4 ,then add enough whole wheat flour to make a thin batter4 ,let stand in a warm place three or four hours4 ,then stir in as much wheat flour 7whole wheat7 as can be stirred in well with a large spoon1 and pour into well-greased pans4 ,let rise to double its bulk2 then bake from three-fourths to one hour1 according to the size of the loaves4 ,this quantity makes three loaves4 ,,nut ,,bread #c cups graham flour4 #a cup wheat flour4 #d teaspoons baking powder4 #a cup chopped ,english walnuts4 #a cup sugar4 #a small teaspoon ,mapleine flavoring 7if liked74 #a_/b cup milk4 ,pinch salt4 #a_/b cup floured raisins 7seeded74 ,put in a good-sized bread pan and bake on hour in a moderate oven4 ,strange as it may seem1 this bread is lighter and better if allowed to stand a half hour before being placed in the oven to bake4 ,,frau ,,schmidts ,,quick ,,bread ,the ,professor's wife seldom used any liquid except water to set a sponge for bread4 ,she seldom used any shortening4 ,she taught ,mary to make bread by the following process1 which she considered superior to any other4 ,from the directions given1 housewives may think more time devoted to the making of a couple of loaves of bread than necessary2 also1 that too great a quantity of yeast was used2 but the bread made by ,frau ,schmidt was excellent1 quickly raised and baked4 ,the whole process consumed only about four hours' time1 and how could time be more profitably spent than in baking sweet1 crusty loaves of bread1 even in these strenuous days when the efficient housekeeper plans to conserve strength1 time and labor8 ,first1 two ,fleischman's compressed yeast cakes were placed in a bowl and dissolved with #d tablespoonfuls of luke-warm water2 she then added #a cup of lukewarm water1 #a_/b tablespoonful of sugar and #a_/b teaspoonful of salt and stirred all well together4 ,the bowl containing this yeast foam was allowed to stand in a warm place1 closely covered1 one hour4 ,at the end of that time the yeast mixture should be light and foamy4 ,it was then poured into the centre of a bowl containing about #d-a_/b cups of warmed flour1 mixing the foamy yeast with a portion of the flour to make a soft sponge1 leaving a wall of flour around the inside edge of bowl1 as our grandmothers used to do in olden times when they mixed a sponge for bread of liquid flour and yeast1 in one end of the old-fashioned wooden dough tray1 using a wooden stick or small paddle for stirring together the mixture4 ,the bowl containing the sponge was placed in a warm place to rise4 ,in about #ae or #bj minutes #a_/b cup of lukewarm water was added to the sponge1 stirring in all the outside wall of flour until a dough1 the proper consistency for bread1 was formed4 ,the dough was turned out on the molding board and given a couple of quick1 deft turns with the hands for several minutes1 then placed in the bowl and again set to rise in a warm place1 free from draughts1 for #be or #cj minutes4 ,when light1 with hands slightly greased with butter1 she kneaded the dough a short time1 until smooth and elastic1 divided the dough into two portions1 placed each loaf in warmed1 well-greased bread pans and stood in a warm place about #a_/d hour4 ,then turned the contents of bread pans onto bake-board1 one at a time4 ,cut each loaf into three portions1 rolled each piece into long1 narrow strips with the palms of the hands4 ,pinched ends of the three strips together and braided or plaited them into a braid almost the length of bread pan4 ,placed each braided loaf in a bread pan and set to raise as before4 ,when well-raised1 brush the top of loaves with melted butter4 ,bake about three-quarters of an hour in a moderately-hot oven4 ,an old-fashioned way of testing the heat of the oven was to hold the hand in the oven while counting thirty4 ,should one be unable to bear the heat of oven a longer time1 then the temperature was correct for baking bread4 ,should one be able to allow the hand to remain in the oven a longer time1 the heat of the oven should be increased4 ,as a result of carefully following these minute directions1 even an inexperienced housewife should have sweet1 wholesome bread4 ,frau ,schmidt insisted that rolling portions of dough separately before combining in a loaf1 as for braided loaves1 caused the bread to have a finer texture than if just shaped into round loaves4 ,,an ,,oatmeal ,,loaf ,for a loaf of oatmeal bread1 place #a cup of crushed oats1 or common oatmeal1 in a bowl1 pour over #a_/b cup of hot milk4 ,when luke warm1 add #a cup of sponge1 or batter1 reserved from that raised over night for making loaves of white bread2 #a teaspoonful butter1 #a teaspoonful sugar and #a_/b teaspoonful salt1 and about #b scant cups of white flour4 ,knead a few minutes1 set to rise in a warm place1 closely covered1 about one hour or until doubled in bulk4 ,then knead down and form into a shapely loaf1 place in a pan1 brush melted butter over top 7this improves crust71 and when raised1 doubled in bulk 7in about one hour71 place in a moderately hot oven and bake from #dj to #de minutes4 ,raisins may be added to this loaf1 if liked4 ,mary preferred this oatmeal loaf to graham bread4 ,the sponge or batter from which this oatmeal-loaf was made had been prepared in the following manner3 ,to #a-a_/b cups of luke-warm potato water was added #a teaspoonful of sugar1 #a cake of yeast2 when dissolved1 add #a-a_/b cups of white bread flour4 ,beat all together well1 stand closely-covered in a warm place until the following morning4 ,from one cup of this sponge was made one oatmeal loaf1 and to the other cup of sponge white flour was added for a loaf of white bread or rolls4 ,,aunt ,,sarah',s ,,white ,,bread 7,,sponge ,,method7 ,prepare the following ,yeast ,sponge at noon1 the day preceding that on which you bake bread3 ,place in a bowl 7after the mid-day meal7 #a quart of potato water 7containing no salt71 in which potatoes were boiled2 also two medium-sized1 finely-mashed potatoes1 #a tablespoonful of sugar and1 when luke warm1 add #a cup of good home-made or baker's yeast4 ,mix all well together2 then divide this mixture and pour each half into each of two #a-quart glass fruit jars4 ,place covers tightly on jars and shake each jar well1 to mix yeast and potato-water thoroughly4 ,stand yeast in a warm place near the kitchen range over night4 ,jars should be covered only with a napkin4 ,the sponge should become light and foamy4 ,in the morning use this freshly-prepared yeast to set sponge for bread4 ,when preparing to set bread1 place in a large bowl #a pint of potato water1 #a tablespoonful of sugar1 #a pint of the yeast sponge1 #a_/b teaspoonful of salt1 and use about #c pounds of sifted flour1 well-dried and warmed4 ,knead from #ae to #bj minutes1 until a stiff dough is formed4 ,the dough should be fine-grained and elastic and not stick to bake board4 ,place dough in the bowl to rise2 this should lake about four hours4 ,when well-risen and light knead down and set to rise again1 about #a-a_/b hours4 ,when light1 mold into three large1 shapely loaves2 place in pans and allow to stand one hour4 ,when loaves have doubled in bulk1 are very light and show signs of cracking1 invert a pan over top of loaves 7if that was not done when loaves were put in pans71 and place in a rather hot oven to bake4 ,brush melted butter over loaves of bread when set to rise1 it will cause bread to have a crisp crust when baked4 ,the old-fashioned way of testing the heat of an oven was to hold the hand in the oven1 if possible1 while one counted thirty4 ,the pint of yeast remaining in jar may be kept in a cool place one week1 and may be used during this time in making fresh yeast foam4 ,this should always be prepared the day before baking bread4 ,always prepare double the quantity of yeast foam4 ,use half to set bread1 and reserve half for next baking4 ,bread baked from this recipe has frequently taken first prize at ,county ,fairs and ,farmers' ,picnics4 ,when baking bread1 the oven should be quite hot when bread is first placed therein1 when the bread should rise about an inch2 then the heat of the oven should he lessened and in a half hour a brown crust should begin forming2 and during the latter part of the hour 7the time required for baking an ordinary-sized loaf7 the heat of the oven should be less1 causing the bread to bake slowly4 ,should the heat of the oven not be great enough1 when the loaves are placed within for baking1 then poor bread would be the result4 ,this method of making bread will insure most satisfactory results1 although more troublesome than ordinary methods4 ,,recipe ,,for ,,pulled ,,bread ,take a ,vienna loaf of bread1 twelve-hours old1 cut away all the crust with a clean-cut knife1 then break away gently 7with your fingers only7 small finger-lengths of the bread1 place in a moderate oven and brown a golden brown1 and it is ready to serve4 ',tis said six loaves will be required for one pound of this pulled bread4 ',tis easily prepared in the home1 but quite costly1 when purchased4 ,many people prefer pulled bread to fresh bread1 as it is more wholesome4 ,,aunt ,,sarah',s ,,hutzel ,,brod #b pounds dried pears4 #b pounds dried prunes4 #b quarts juice of fruit and water4 #a pound dried currants4 #a pound seeded raisins4 #a pound blanched and shredded almonds4 #a pound chopped ,english walnut meats4 #a-a_/b ounces finely-shredded citron4 #a-a_/b ounces orange peel4 #a_/b ounce chopped figs4 #a ounce ground cinnamon4 #a_/d ounce ground cloves4 #b-a_/b ounces anise seed4 #f pounds flour 7warmed and sifted74 #b cakes compressed yeast4 #a-a_/b cups sugar4 #a large tablespoon butter4 #a tablespoon salt4 #d tablespoons brandy or sherry4 ,the whole recipe will make #ab loaves of bread4 ,this delicious ,german bread was usually made by ,aunt ,sarah one week before ,christmas4 ,it may be kept two weeks1 and at the end of that time still be good4 ,it is rather expensive as regards fruit and nuts1 but as no eggs are used1 and a very small quantity of butter2 and as bread containing fruit is so much more wholesome than rich fruit cake4 ,i think ,american housewives would do well to bake this ,german bread occasionally4 ,mary took one-fourth the quantity of everything called for in the recipe1 except yeast4 ,she used #c_/d of a cake of ,fleischman's yeast and #a_/d of each of the other ingredients1 and from these baked three loaves of bread4 ,the prunes and pears should be covered with cold water at night and allowed to stand until the following morning1 when1 after stewing until tender1 the juice should be drained from the fruit and water added to the fruit-juice to measure two quarts4 ,remove pits from prunes1 cut pears and prunes in small pieces2 stand aside4 ,clean currants and raisins1 blanch and shred almonds1 chop walnut meats1 citron1 orange peel and figs2 add cinnamon1 cloves and anise seed4 ,mix together flour and one quart of the fruit juice2 add the compressed yeast cakes 7dissolved in a little warm water71 knead well1 set a sponge as for ordinary bread2 when raised1 add the remaining quart of fruit juice1 sugar1 butter and salt4 ,a small quantity of brandy or sherry may be added1 but if not liked1 fruit juice may be substituted4 ,add the remaining ingredients1 and knead thoroughly4 ,allow dough to raise from two to three hours and when light form into loaves and allow to stand an hour1 when bake4 ,this quantity of dough should be made into twelve small loaves4 ,should the flour and liquid used be warmed before mixing1 the dough will raise more quickly4 ,it simplifies the work if the fruits and nuts be prepared the day before the bread is baked4 ,,aunt ,,sarah',s ,,white ,,bread ,,and ,,rolls #a quart potato water4 #a mashed potato4 #a tablespoonful butter or lard4 #a tablespoonful sugar4 #a ,fleischman yeast cake1 or #a cup good yeast4 #a_/b tablespoonful salt4 ,flour to stiffen 7about three quarts74 ,at #i o'clock in the evening put in a large bowl the mashed potato1 the quart of luke-warm potato water 7water in which potatoes were boiled for dinner71 butter or sweet lard1 sugar1 salt1 and mix with flour into a batter1 to which add the ,fleischman's or any good yeast cake1 dissolved in a little luke-warm water4 ,beat well and stir in flour until quite stiff1 turn out on a well-floured bake-board and knead well about #be minutes1 until the dough is smooth1 fine-grained and elastic1 and does not stick lo the bake-board or hands4 ,chop a knife through the dough several times2 knead and chop again4 ,this makes the bread finer and closer-grained1 or1 so ,aunt ,sarah thought4 ,knead in all the flour necessary when first mixing the bread4 ,when sufficiently kneaded1 form into a large1 round ball of dough1 rub all over with soft lard1 or butter1 to prevent forming a crust on top and keep from sticking to bowl1 and set to rise1 closely-covered with a cloth and blanket1 in a warm place until morning4 ,in the morning the bread should be very light1 doubled in quantity4 ,take out enough dough for an ordinary loaf1 separate this into three parts1 roll each piece with the hand on the bake-board into long1 narrow pieces4 ,pinch the three pieces together at one end and braid1 or plait1 into a narrow loaf4 ,brush over top with melted butter2 set to rise in a warm place in a bread pan1 closely-covered1 until it doubles in size--or1 if preferred1 mold into ordinary-shaped loaves1 and let rise until doubled in size1 when bake in a moderately-hot oven with steady heat4 ,frequently1 when the ,twist loaves of bread were quite light and ready to be placed in the oven1 ,aunt ,sarah brushed the tops with yolk of egg1 or a little milk1 then strewed ,poppy ,seeds thickly over4 ,the poppy seeds give an agreeable flavor to the crust of the bread4 ,,aunt ,,sarah',s ,,raised ,,rolls 7,,from ,,bread ,,dough7 ,a portion of the white bread dough may be made into raised rolls4 ,these rolls are excellent without additional shortening1 or1 in fact1 without anything else being added4 ,mold pieces of the bread dough into balls the size of a walnut2 roll each piece flat with the rolling pin1 dip in melted butter1 fold and place close together in a bake pan4 ,let rise very light1 then bake about #ae minutes in a very hot oven4 ,if a teaspoonful of flour browns in about two minutes in the oven1 it is the right temperature for rolls4 ,,clover-,,leaf ,,rolls ,take pieces of the bread dough1 the size of a walnut1 cut into three pieces1 mold with the hand into round balls the size of small marbles2 dip each one in melted butter1 or butter and lard1 and place three of these in each ,gem pan4 7,these pans may be bought six or twelve small pans fastened together1 and are much more convenient than when each one must be handled separately when baking74 ,allow small rolls to become very light1 bake in a hot oven1 and you will find them excellent4 ,dipping the rolls in melted butter makes them crisp4 ,serve hot1 or place in a hot oven a few minutes until heated through1 if served after they have become cold4 ,,polish ,,rye ,,bread 7,,as ,,made ,,in ,,bucks ,,county7 ,this excellent1 nutritious bread1 is made from the whole-ground grain4 ,every part of the grain is used in the flour1 when ground4 ,to bake this bread1 sift together one quart of this whole-ground rye flour and two quarts of white-bread flour4 ,early in the morning of the day on which bread is to be baked1 prepare a thick batter1 or sponge1 consisting of one quart of potato water 7or the same quantity of luke-warm1 scalded milk1 or a mixture of the two72 add one tablespoonful of a mixture of lard and butter and two boiled1 mashed potatoes4 ,two tablespoonfuls of sugar1 one-half tablespoonful of salt and one ,fleischman's compressed yeast cake1 dissolved in a small quantity of water2 add about five cups of the mixed1 sifted flour1 beat the batter well1 and stand in a warm place1 covered1 from one and a half to two hours4 ,when well-risen and light1 stir in balance of flour gradually1 until all except one cup has been added2 then turn onto a bake-board and knead well4 ,this sponge should not be quite as stiff as for wheat bread4 ,turn the dough onto a clean1 well-floured cloth in a large bowl1 set to rise and bake according to directions for baking ,hearth-baked ,rye ,bread or1 if preferred1 form into loaves1 place in bread pans and1 when light1 bake4 ,,perfect ,,breakfast ,,rolls ,one quart of scalded milk1 when lukewarm1 add the following3 #a_/b cup of butter and lard 7mixed71 #a egg1 #a tablespoonful of sugar1 #a teaspoonful of salt and #a ,fleischman's yeast cake2 add flour to form a thick batter2 beat all thoroughly4 ,mix the above at #i4cj ,p4,m41 stand in a warm place1 closely-covered1 over night4 ,the following morning add more flour2 dough should not be mixed quite as stiff as for bread4 ,allow it to raise in a warm place4 ,when well-risen1 place on bread board1 roll1 cut into small biscuits2 dip each biscuit in melted butter1 fold together1 place in pans a distance apart1 and when they have doubled in size1 bake in a hot oven4 ,,an ,,old ,,recipe ,,for ,,good ,,bread ,this country cook invariably baked good bread and always used potato-water in preference to any other liquid for setting sponge4 ,she stood aside water1 in which potatoes had been boiled for dinner 7usually about one quart or less7 and added two finely-mashed potatoes4 ,about #c or #d o'clock in the afternoon of the day before that on which she intended baking bread1 she dissolved one cake of yeast 7she used the small cornmeal commercial yeast cakes1 sold under different names1 such as ,national1 ,magic1 etc47 in a half-cup of luke-warm water1 added #a_/b teaspoon of salt and sufficient warmed1 well-dried flour to make a thin batter4 ,she placed all in a bowl and stood it in a warm place1 closely-covered1 until about #i o'clock in the evening1 when she added this sponge1 which should be light and foamy1 to the potato water1 which should be lukewarm4 ,she also added #a tablespoon of salt and enough flour to make a rather thick batter4 ,heat thoroughly and allow this sponge to stand1 well-covered1 in a warm place until morning1 when add #a tablespoon sugar1 #a tablespoon butter or lard and warmed flour enough to make a stiff dough4 ,turn out on the bread board and knead for about twenty minutes1 until the dough does not stick to the hands4 ,place stiffened dough into howl2 allow it to rise until bulk is doubled4 ,mold into loaves1 adding as little extra flour as possible4 ,cut several gashes on top of loaves1 brush with melted butter1 place in bread pans1 and when loaves have doubled in bulk1 place in moderately hot oven and bake about one hour4 ,,steamed ,,brown ,,bread ,place in a bowl #c_/d cup graham flour and #a_/b cup of yellow1 granulated cornmeal4 ,sift into this #c_/d cup of white flour1 #a teaspoonful of baking powder and #a_/b teaspoonful of salt4 ,mix all ingredients together to form a batter by adding #a cup of sour milk1 in which has been dissolved #c_/d teaspoonful of soda4 ,then add #b tablespoonfuls of molasses4 ,pour into a well-greased quart can 7the tin cans in which coffee is frequently sold will answer nicely71 cover closely1 place in a kettle of boiling water1 steam about three hours2 stand in oven a short time after being steamed4 ,cut in slices and serve as bread1 or1 by the addition of raisins or currants1 and a little grated nutmeg or other flavoring1 a very appetizing and wholesome pudding may be served hot1 with sugar and cream or any pudding sauce preferred4 ,a ,,wholesome ,,bread 7,,made ,,from ,,bran7 ,place in a bowl #d cups of clean bran and #b cups of white flour1 sifted with #b teaspoonfuls of baking powder1 #a teaspoonful of salt1 #a tablespoonful of melted butter4 ,mix into a soft batter with #b cups of sweet milk2 add #a_/b cup of molasses4 ,fill two layer cake pans and bake in a hot oven about #be minutes4 ,this is so easily and quickly made4 ,the young housewife may mix1 when commencing to prepare lunch1 and when the meal is ready to serve the bread will be baked1 and it is an excellent laxative4 ,,frau ,,schmidt',s ,,hutzel ,,brod #a quart dried pears4 #a pint of pear juice4 #a ,fleischman's yeast cake4 #a scant cup brown sugar4 #b eggs4 #a_/d teaspoonful soda4 #a pound of soaked raisins4 #c_/d cup of a mixture of lard and butter4 #a teaspoonful of fennel seed4 ,pinch of salt4 #b teaspoonfuls of ground cinnamon4 ,flour to stiffen1 as for ordinary bread4 ,cover one quart of dried pears with cold water and cook slowly about #bj minutes until they have cooked tender1 but not soft 7the night before the day on which the bread is to be baked74 ,then drain the juice from stewed pears1 which should measure #a pint2 when lukewarm1 add #a yeast cake1 dissolved in a small quantity of lukewarm water1 and about #c cups of flour and a pinch of salt4 ,stand1 closely-covered1 in a warm place over night to raise4 ,the following morning1 add #a_/d teaspoonful of baking soda1 dissolved in a little warm water1 to counteract any acidity of batter4 ,cream together sugar1 butter and lard1 add eggs one at a time1 men the well-floured1 diced pears1 also raisins1 cinnamon and fennel seed1 and enough flour to stiffen as for ordinary bread4 ,knead well1 let rise2 it will require some time1 as the fruit retards the raising process4 ,when light1 turn onto a bake-board1 cut into four portions1 mold into four shapely loaves1 place in pans1 brush with melted butter and when quite light1 place in a moderate oven and bake one hour4 ,this bread will keep well several weeks1 if kept in a tin cake box4 ,this recipe is much simpler than ,aunt ,sarah's recipe for making ,hutzel ,brod1 but bread made from this recipe is excellent4 ,,aunt ,,sarah',s ,,quickly-,,made ,,brown ,,bread #b cups of buttermilk1 or thick1 sour milk4 #a_/b cup of sugar4 #a_/d cup of molasses4 #a tablespoonful of melted butter4 #a egg4 #a teaspoonful of soda4 #c_/d teaspoonful of salt4 #c-a_/b cups of graham flour4 #a_/b cup of white flour1 sifted with #c_/d teaspoonful of baking powder4 ,the egg was placed in a bowl1 and not beaten separately2 sugar and butter were creamed together1 before being added2 then mix in salt and molasses1 and gradually add buttermilk1 in which the soda had been dissolved2 then add white and graham flour1 #c_/d cups of raisins may be added1 if liked4 ,bake in a bread pan in a moderately hot oven4 ,,stirred ,,oatmeal ,,bread ,early in the morning #a cup of oatmeal porridge1 left over from that which had been cooked for breakfast1 was placed in a bowl and added gradually #b cups of scalded1 luke-warm milk1 #a tablespoon of a mixture of lard and butter1 #a_/d cup ,new ,orleans molasses and one ,fleischman's yeast cake1 dissolved in a little of the milk2 stir in about #c cups of bread flour and stand in a warm place about #a-a_/d hours to rise2 then add #c-a_/b cups more of bread flour and #a teaspoonful of salt4 ,stir well with a spoon1 and pour into three small bread tins2 let rise1 when well-risen1 bake about #c_/d of an hour in a moderately hot oven4 ,this is a delicious and wholesome bread and no kneading is necessary4 #a-a_/b cups of the cooked oatmeal might be used1 then use less white bread flour when mixing4 ,,nut ,,and ,,raisin ,,bread #b cups buttermilk1 or sour milk4 #a_/b cup brown sugar1 #b cups graham flour4 #a cup wheat flour4 #a teaspoonful of soda1 dissolved in a little of the milk4 #a teaspoonful of baking powder1 sifted with the wheat flour4 ,mix all together1 add one cup of seeded raisins1 #a_/d cup of ground peanuts and #a_/d cup chopped walnut meats4 ,bake in an ordinary bread pan4 ,,saffron ,,raisin ,,bread ,for this old-fashioned1 country bread1 set a sponge in the evening1 consisting of #a cup of luke-warm water1 #a ,fleischman's compressed yeast cake and #b tablespoonfuls of saffron water1 obtained by steeping #a_/b tablespoonful of dried saffron flowers in a small quantity of boiling water a short time4 ,use about #b cups of flour to stiffen the sponge4 ,cover bowl containing sponge and stand in a warm place until morning1 when add the following3 #c_/d cup of soft ,a sugar1 #a_/d cup lard and #a_/h cup of butter 7beaten to a cream72 then add one egg4 ,beat again and add this mixture to the well-risen sponge4 ,add also #c_/d cup of seeded raisins and about #a-c_/d cups of flour4 ,the dough should be almost as stiff as ordinary bread dough4 ,set to rise about one hour4 ,then divide the dough and mold into two shapely loaves4 ,place in oblong bread pans4 ,let rise about #a-a_/b hours4 ,brush melted butter over top of loaves and bake in a moderately hot oven1 as one would bake ordinary bread4 ,this bread is a rich1 golden yellow1 with a distinctive1 rather bitter1 saffron flavor1 well-liked by some people2 saffron is not unwholesome4 ,speaking of saffron bread1 said ,john ,landis1 to his niece1 ,mary1 ,i am reminded of the lines ,i was taught when quite a small boy3 ,wer will gute kuchen haben1 der muss sieben sachen haben2 ,eier1 butter un schmalz1 milch1 zucker un mehl2 ,un saffron mach die kuchen gehl4 ,of course1 ,mary1 you do not understand what that means4 ,i will translate it for you4 ',who would have good cakes1 he must have seven things--eggs1 butter and lard1 milk1 sugar and flour1 and saffron makes the cakes yellow4' ,,raised ,,rolls #b quarts of sifted flour4 #a pint of boiled milk 7lukewarm74 #a tablespoon sugar4 #a_/b cup butter and lard1 mixed4 #c_/d cake compressed yeast1 or #c_/d cup yeast4 #a teaspoon salt4 ,at #e o'clock ,p4,m4 set sponge with half or three-fourths of the flour and all the other ingredients4 ,about #i o'clock in the evening1 knead well1 adding the balance of the flour4 ,cover and let stand in a warm place until morning4 ,in the morning1 roll out about #c_/d of an inch thick1 cut into small rolls1 place in baking pans far enough apart so they will not touch1 and when raised quite light1 bake4 ,or1 take the same ingredients as above 7with one exception2 take one whole cake of compressed yeast71 dissolved in half a cup of luke-warm water1 and flour enough to make a thin batter4 ,do this at #h4cj in the morning and let rise until #a o'clock2 then knead enough flour in to make a soft dough1 as soft as can be handled4 ,stand in a warm place until #d4cj1 roll out quite thin2 cut with small1 round cake-cutter and fold over like a pocketbook1 putting a small piece of butter the size of a pea between the folds2 set in a warm place until #e4cj1 or until very light2 then bake a delicate brown in a hot oven4 ,if made quite small1 #gj rolls may be made from this dough4 ,to cause rolls of any kind to have a rich1 brown glaze1 when baked1 before placing the pan containing them in the oven1 brush over the top of each roll the following mixture1 composed of--yolk of #a egg1 #a tablespoon of milk1 and #a teaspoon of sugar4 ,,grandmother',s ,,fine ,,raised ,,biscuits #a quart scalded milk 7lukewarm74 #c_/d cup of butter1 or a mixture of butter and lard4 #a_/b cup of sugar4 #a teaspoonful of salt4 #b ,fleischman's yeast cakes4 ,whites of #b eggs4 ,flour4 ,quite early in the morning dissolve the two yeast cakes in a little of the milk2 add these1 with one-half the quantity of sugar and salt in the recipe1 to the remainder of the quart of milk2 add also #d cups of flour to form the yeast foam4 ,beat well and stand in a warm place1 closely-covered1 one hour1 until light and foamy4 ,beat the sugar remaining and the butter to a cream2 add to the yeast foam about #g to #h cups of flour1 and the stiffly-beaten whites of the two eggs4 ,turn out on a well-floured bread board and knead about five minutes4 ,place in a bowl and let rise again 7about one hour or longer7 until double in bulk1 when roll out about one inch in thickness4 ,cut small biscuits with a #a_/b pound ,royal ,baking ,powder can4 ,brush tops of biscuits with a mixture consisting of yolk of one egg1 a teaspoonful of sugar and a little milk2 this causes the biscuits to have a rich brown crust when baked4 ,place biscuits on pans a short distance apart1 let rise until doubled in bulk2 bake in a rather quick oven4 ,from this recipe was usually made #ee biscuits4 ,one-half of this recipe would be sufficient for a small family4 ,mary's ,aunt taught her the possibilities of what she called a ,dutch sponge--prepared from one ,fleischman's yeast cake4 ,and the variety a capable housewife may give her family1 with the expenditure of a small amount of time and thought4 ,about #i o'clock in the evening ,mary's ,aunt placed in a bowl #b cups of potato water 7drained from potatoes boiled for dinner74 ,in this she dissolved one ,fleischman's yeast cake1 stirred into this about #c cups of well-warmed flour1 beat thoroughly for about ten minutes4 ,allowed this to stand closely covered in a warm place over night4 ,on the following morning she added to the foamy sponge #a-a_/b cups lukewarm1 scalded milk1 in which had been dissolved #a tablespoonful of a mixture of butter and lard1 #b generous tablespoonfuls of sugar and #a teaspoonful of salt4 ,about #f-a_/d cups of well-dried and warmed flour2 she stirred in a part of the flour1 then added the balance4 ,kneaded well a short time1 then set to raise closely covered in a warm place #b-a_/b to #c hours4 ,when dough was light it was kneaded down in bowl and allowed to stand about one hour1 and when well risen she placed #b cups of light bread sponge in a bowl1 and stood aside in warm place2 this later formed the basis of a ,farmers' ,pound ,cake1 the recipe for which may be found among recipes for ,raised ,cakes4 ,from the balance of dough1 or sponge1 after being cut into #c portions1 she molded from the one portion #ab small turn-over rolls1 which were brushed with melted butter1 folded together and placed on tins a distance apart and when very light baked in a quick oven4 ,from another portion of the sponge was made a twist or braided loaf4 ,and to the remaining portion of dough was added #a_/b cup of currants or raisins1 and this was called a ,currant or ,raisin ,loaf1 which she served for dinner the following day4 ,the rolls were placed in the oven of the range a few minutes before breakfast and served hot1 broken apart and eaten with maple syrup or honey and the delicious ,farmers' ,pound ,cake was served for supper4 ,aunt ,sarah baked these on ironing day4 ,the kitchen being unusually warm1 as a result of the extra heat required in the range for heating flatirons1 caused the dough to rise more quickly than otherwise would have been the case4 ,,stirred ,,bread ,frau ,schmidt thought bread more easily digested and wholesome if ingredients of a loaf be stirred together instead of kneaded4 ,this is the method she taught ,mary4 ,she poured into a bowl #c cups of luke-warm water1 added #a cake of ,fleischman's yeast1 dissolved in a little of the water2 sifted in gradually about #h-a_/b cups of flour1 added #a tablespoonful of sugar1 #a_/b teaspoonful of salt1 mixed all well together with a spoon until a stiff dough was formed1 which she molded into two shapely loaves1 handling as little as possible2 placed in bread pans1 allowed to stand several hours to raise1 and when light baked4 ,mary said1 ,this bread may be more wholesome than old-fashioned bread1 which has been kneaded1 but ,i prefer ,aunt ,sarah's bread1 well-kneaded1 fine-grained and sweet1 but1 she continued1 ,i will make an exception in favor of ,aunt ,sarah's ',stirred ,oatmeal' bread1 which1 ,i think1 fine4 ,,potato ,,biscuits ,at #f o'clock in the morning place in a bowl #a cup of finely-mashed 7boiled7 potatoes 7the cup of left-over mashed potatoes may be used as a matter of economy74 ,add #a cup of potato water 7the water drained from boiled potatoes71 in which #a_/b cake of ,fleischman's yeast had been dissolved1 add #a cup of flour and #a teaspoon of sugar4 ,stand in a warm place to raise1 from #a to #a-a_/d hours4 ,at the expiration of that time add to the foamy sponge #a large tablespoonful of butter or lard1 #a egg and #a_/b teaspoonful of salt1 beaten together before adding4 ,add about #b cups of flour1 beat thoroughly and allow to raise another hour2 then roll out the dough about #a inch in thickness and cut into small biscuits1 dip each one in melted butter and place on pans1 a short distance apart1 stand about one hour to raise1 when bake in a rather hot oven4 ,these ,potato ,biscuits are particularly nice when freshly baked1 and resemble somewhat biscuits made from baking powder4 ,from this recipe was made two dozen biscuits4 ,,aunt ,,sarah',s ,,potato ,,yeast #i medium-sized potatoes4 #e tablespoons sugar4 #b tablespoons salt4 #a quart water4 ,grate the raw potatoes quickly1 so they will not discolor1 pour over the grated potato the quart of boiling water1 add salt and sugar1 cook several minutes until the consistency of boiled starch1 let cool1 and when lukewarm add #a cup of good yeast4 ,stir all together in a crock1 cover and let stand in a warm place three or four hours1 when it is foamy and rises to top of crock1 stir down several times1 then fill glass fruit jars1 cover and stand away in a cool place until needed4 ,this yeast will keep about ten days4 ,use one cup to about three pounds of flour1 or one quart of liquid1 when setting sponge for bread4 ,save one cup of this yeast to start fresh yeast with4 ,,perfection ,,potato ,,cakes #a cup of boiled mashed potatoes4 #a cup sweet milk4 #a cup water in which #a ,fleischman yeast cake was dissolved4 #b cups soft ,a sugar4 #a_/b cup butter and lard mixed4 #b eggs4 ,a little salt4 ,about #g cups of flour4 ,cream the sugar1 butter and eggs together4 ,add mashed potatoes1 milk and cup of water containing yeast1 alternately with the flour1 until about #g cups of flour have been used1 making a dough as stiff as can be stirred with a spoon4 ,stand1 covered1 in a warm place by the range until morning4 ,these should be set to rise about nine o'clock in the evening4 ,the following morning take pieces of the dough1 on a well-floured bake board2 roll about one inch thick1 to fit in pie tins1 place in pie tins to raise2 when doubled in bulk spread with melted butter and sprinkle sugar thickly over top and bake in a moderately hot oven until lightly browned on top4 ,this quantity of dough makes six cakes4 ,instead of brushing the cakes with above mixture1 place in a bowl #a_/b cup of soft ,a sugar1 #a_/b cup flour1 a tiny pinch of salt and baking powder each and #b tablespoonfuls of butter 7not melted71 mix all together as crumbly as possible1 then the crumbs were sprinkled thickly over tops of cakes1 which had been brushed with a mixture of milk and sugar4 ,place cakes in oven when raised2 bake #bj minutes4 ,this recipe was given ,mary by an old ,bucks ,county cook1 noted for the excellence of her raised cakes4 ,,mary',s ,,recipe ,,for ,,cinnamon ,,buns ,early in the morning mix a sponge or batter consisting of #a_/b cup of potato water 7water drained from boiled potatoes7 and #a_/b cup of lukewarm1 scalded milk1 one ,fleischman's compressed yeast cake1 dissolved in the #a_/b cup of lukewarm potato water1 #a teaspoonful sugar1 pinch of salt and about #a-a_/b cupfuls of warmed flour4 ,stand this sponge in a warm place1 closely covered1 about #c_/d of an hour1 to raise4 ,at the end of that time add to the light1 well-risen sponge1 the following3 #c tablespoonfuls of a mixture of lard and butter1 and #a_/c cup of soft ,a sugar1 creamed together4 ,add one large egg4 ,beat well4 ,lastly1 add about #b cupfuls of flour4 ,mix all together thoroughly1 and let raise again about #a-a_/b hours4 ,divide the well-risen sponge into four portions4 ,roll each piece with rolling-pin into lengthwise pieces about #a_/b inch thick and spread with one tablespoonful of melted butter1 scant #b tablespoonfuls of brown sugar1 dust over this a small quantity of cinnamon1 and #a tablespoonful of dried currants4 ,shape into a long1 narrow roll with the hands1 on a well-floured bake-board4 ,cut each roll into five pieces4 ,pinch one end of each piece together and place each bun1 cut side down1 a short distance apart1 in an iron pan which has been well greased1 having brushed a little melted butter and a sprinkling of sugar over pan4 ,allow these to rise in a warm place as before1 about #a-a_/b hours1 until quite light1 as having the extra sugar1 butter and currants added retards their rising as quickly as would plain biscuits4 ,bake #bj to #be minutes in a moderate oven4 ,from this quantity of material was made #bj cinnamon buns4 ,,kleina ,,kaffe ,,kuchen 7,,little ,,coffee ,,cakes7 ,scant #a_/b cup lard and butter4 #b cups sifted flour4 #b whole eggs and the yolks of #b more4 #c tablespoons sugar4 #a_/d cup cream4 #a_/d milk4 #a ,fleischman's yeast cake4 #a_/h teaspoon salt4 ,the yeast cake was dissolved in the #a_/d cup lukewarm milk1 a couple tablespoons of flour were added and mixed into a batter1 and stood in a warm place to rise4 ,the butter and sugar were stirred to a cream1 salt was added1 the eggs were beaten in1 one at a time1 next was added the sponge containing the yeast1 the lukewarm cream1 and the sifted flour4 ,grease slightly warmed ,gem pans1 sift a little flour over them1 fill two-thirds full with the soft dough1 set in a warm place to rise to tops of pans1 and when quite light bake in a medium hot oven about #be minutes4 ,the oven should be hot enough to allow them to rise quickly4 ,put something underneath the pans in the oven to prevent bottom of cakes from burning4 ,these may be set about #h o'clock in the morning if cakes are wished for lunch at noon4 ,these are not cheap1 as this quantity makes only #ab cakes1 but they are light as puffballs4 ,the ,professor's wife served them when she gave a ,kaffee ,klatch4 ,she doubled the recipe1 baked the cakes in the morning1 and placed them in the oven to heat through before serving4 ,the cakes should be broken apart1 not cut4 ,the cakes made from this recipe are particularly fine4 ,,grossmutter',s ,,potato ,,cakes #a cup hot mashed potatoes4 #a-a_/b cups sugar4 #a scant cup butter and lard4 #a cup home-made yeast or #a yeast cake dissolved in #a cup lukewarm water4 #c eggs4 ,flour4 ,at #e o'clock in the afternoon set to rise the following3 ,one cup of sugar and one cup of hot mashed potatoes2 when lukewarm add one cup of flour and one cup of yeast2 beat all together1 stand in a warm place to rise and at #i o'clock in the evening cream together #a cup of a mixture of lard and butter1 #a cup of sugar1 #c eggs and pinch of salt2 add the sponge and beat well4 ,stir as stiff as you can stir it with a large spoon1 cover1 set in a warm place to rise until morning1 when roll out some of the dough into cakes about one inch thick1 put in pie tins to rise1 and when light1 make half a dozen deep impressions on top of each cake with the forefinger1 spread with melted butter and strew light-brown sugar thickly over top1 or mix together #a cup sugar1 butter size of an egg1 #b tablespoons flour1 #b tablespoons boiling water1 beat well and spread the mixture on cakes just before placing in oven4 ,bake the cakes about #bj minutes in a moderate oven4 ,this is a very old recipe used by ,aunt ,sarah's grandmother1 and similar to the well-known ,german cakes called ,schwing ,felders4 ,,aunt ,,sarah',s ,,bread ,,dough ,,cake #a cup bread dough4 #a egg4 #a_/b cup soft ,a sugar4 #a tablespoon lard or butter4 #a_/d teaspoon soda4 ,when her bread dough was raised and ready to put in the pans she placed a cupful of it in a bowl and added the egg1 sugar1 butter1 soda 7dissolved in a little hot water72 some dried raisins or currants1 and just enough flour so it might be handled easily4 ,put in a small agate pan four inches deep1 let rise until light1 dust pulverized sugar over top and bake about #be or #cj minutes in a moderate oven4 ,double the materials called for1 using #b cups of well-risen bread dough or sponge1 and you will have a good-sized cake4 ,,good1 ,,cheap ,,dutch ,,cakes ,to a bowl containing #a cup of scalded milk1 add #a tablespoonful of lard and #a cup of sugar4 ,when lukewarm add #a yeast cake 7,fleischman's71 dissolved in #a cup of lukewarm water1 and about #e cups of good flour4 ,set to rise at night about nine o'clock1 the next morning roll out pieces about one and a half inches thick1 to fit in medium-sized pie tins4 ,set in a warm place to rise4 ,when light1 brush top with melted butter and strew sugar thickly over and bake from #ae to #bj minutes in a moderately hot oven4 ,these cakes are inexpensive and good2 no eggs or butter being used4 ,,recipe ,,for ,,light ,,cakes 7,,given ,,mary ,,by ,a ,,farmer',s ,,wife7 ,in the evening mix a sponge consisting of #a_/b cup of mashed potatoes1 #a_/b cup sugar1 #a cup of yeast or #a cake of ,fleischman's yeast dissolved in a cup of lukewarm water2 #a_/b cup of a mixture of butter and lard and a pinch of salt and flour to thicken until batter is quite thick4 ,stand in a warm place1 closely covered1 until morning1 when add #b eggs and #a_/b cup of sugar and flour to stiffen as thick as sponge can be stirred with a spoon4 ,set to rise2 when light roll out one inch thick1 place in pie tins1 brush tops with melted butter and brown sugar1 set to rise1 and1 when well risen1 bake4 ,,butter ,,schimmel ,place in a mixing bowl #b cups of warm1 mashed potatoes and add #c_/d of a cup of shortening 7a mixture of lard and butter71 7or use ,aunt ,sarah's substitute for butter72 one cup of ,a sugar and #a teaspoonful salt4 ,beat all to a cream4 ,when lukewarm1 add #b eggs and either #a yeast cake dissolved in #a cup of lukewarm water1 or #a cup of potato yeast2 use about #b cups of flour to make a thin batter4 ,set to raise over night or early in the morning4 ,when well risen add about #d cups of flour4 ,make about as stiff a dough as can be stirred well with a mixing spoon4 ,place soft dough on a bake-board2 roll out into a sheet about one-half inch thick2 cut into squares about the size of a common soda cracker2 bring each of the four corners together in the centre like an envelope2 pinch together2 place a small piece of butter 7about one-eighth teaspoonful7 on the top where the four corners join4 ,stand in a warm place to rise4 ,when well risen and light place in the oven4 ,when baked1 take from oven1 and while hot dip all sides in melted butter and dust granulated or pulverized sugar over top4 ,these are not as much trouble to prepare as one would suppose from the directions for making4 ,the same dough may be cut in doughnuts with a tin cutter and fried in hot fat after raising1 or the dough may be molded into small1 round biscuits if preferred1 and baked in oven4 ,,bucks ,,county ,,doughnuts ,about nine o'clock in the evening a batter was mixed composed of the following3 #a cup milk4 #a cup hot water4 #a teaspoonful of sugar4 #a cup yeast 7or one cake of ,fleischman's yeast dissolved in one cup of lukewarm water74 #a pinch of salt4 #c-a_/b cups of flour4 ,stand in a warm place until morning4 ,then add #a_/b cup of butter and #a-a_/b cups of soft ,a sugar1 creamed together1 and from #c to #d cups of flour4 ,the dough should be as stiff as can be stirred with a spoon4 ,set to rise in a warm place2 when light and spongy1 roll out on a well-floured bake-board and cut into round cakes with a hole in the centre4 ,let rise again1 and when well risen fry a golden brown in deep fat and sift over pulverized sugar4 ,this recipe will make #de doughnuts4 ,these are good and economical1 as no eggs are used in this recipe4 ,,extra ,,fine ,,quaker ,,bonnet ,,biscuits ,for these quaint-looking1 delicious biscuits1 a sponge was prepared consisting of3 #a pint milk4 #c eggs4 #a_/b cup mixture butter and lard4 #a yeast cake 7,fleischman's74 ,about #g cups flour4 ,set to rise early in the morning4 ,when well risen 7in about #c hours71 roll dough into a sheet about #a_/d inch in thickness1 cut with a half-pound baking powder can into small1 round biscuits1 brush top of each one with melted butter 7use a new1 clean paint brush for this purpose71 place another biscuit on top of each one of these1 and when raised very light and ready for oven brush top of each biscuit with a mixture consisting of half of one yolk of egg 7which had been reserved from the ones used in baking71 mixed with a little milk4 ,biscuits should have been placed on a baking sheet some distance apart1 let rise about one hour until quite light1 then placed in a quick but not too hot an oven until baked a golden brown on top4 ,mary gave these the name of ,quaker ,bonnet ,biscuits1 as the top biscuit did not raise quite as much as the one underneath and greatly resembled the crown of a ,quaker bonnet4 ,from this quantity of dough was made three dozen biscuits4 ,these are not cheap1 but extra fine4 ,,bucks ,,county ,,cinnamon ,,kuchen ,explicit directions for the making of these excellent raised cakes was given ,mary by an old1 experienced ,pennsylvania ,german cook4 ,they were prepared from the following recipe3 ,early in the morning #a pint of milk was scalded4 ,when lukewarm1 add #c-a_/b cups of flour and #a cake of ,fleischman's compressed yeast 7which had been dissolved in #a tablespoonful of lukewarm water74 ,beat the mixture well4 ,cover and stand in a warm place to rise4 ,when well risen1 which should be in about #b hours1 add the following mixture1 composed of #c_/d cup of sugar and #a_/b cup of butter1 creamed together2 #a_/b teaspoonful of salt2 #a egg was beaten into the mixture1 and about #b cups of flour were added1 enough to make a dough as stiff as can be stirred with a spoon4 ,dough should not be as stiff as for bread4 ,let stand about #a hour4 ,when well risen and light1 divide into four portions4 ,roll out each piece of dough to thickness of one inch4 ,place cakes in medium-sized pie tins and allow them to stand about one hour4 ,when well risen1 doubled in bulk1 make half dozen deep impressions on top of each cake with the forefinger4 ,brush top of each cake with #a_/b tablespoonful of melted butter4 ,sprinkle over #b tablespoonfuls of soft ,a sugar and sift over a little pulverized cinnamon1 if liked1 just before placing cakes in oven4 ,bake cakes from #bj to #be minutes in a moderately hot oven4 ,from this dough may be made four cakes4 ,excellent biscuits may also be made from this same dough1 by simply moulding it into small biscuits and place in a pan some distance apart4 ,let rise and brush tops of biscuits with a mixture composed of a part of an egg yolk1 a tablespoonful of milk and #a_/b teaspoonful sugar4 ,this causes the biscuits to have a rich1 brown color when baked4 ,the sponge from which these cakes or biscuits were made was mixed and set to rise at #f o'clock in the morning1 and the baking was finished at #aa o'clock4 ,sponge should be set to rise in a warm room4 ,if these directions are carefully followed the housewife will invariably have good results4 ,always use hard ,spring wheat for bread or biscuits1 raised with yeast2 and ,winter wheat1 which costs less1 will answer for making cake and pastry4 ,in cold weather always warm flour before baking1 when yeast is used for baking raised cakes4 ,soft ,a sugar or a very light brown is to be preferred to granulated4 ,,moravian ,,sugar ,,cakes ,at #e o'clock ,p4,m4 set a sponge or batter1 consisting of #a cup of mashed potatoes1 #b cups of sugar1 #a cup of sweet milk1 scalded and cooled1 #a_/b cake of yeast1 dissolved in #a cup of lukewarm water1 #b eggs #c_/d cup of a mixture of lard and butter1 add #c cups of flour1 beat well1 stand in a warm place to raise2 at #i o'clock add about #f cups of flour4 ,stand until morning in a warm place1 near the range4 ,the following morning turn out on a floured bake-board1 roll out cakes one inch thick1 place in pie tins1 when ready for the oven2 punch half a dozen small holes in the top of cakes1 in which place small bits of butter4 ,sprinkle sugar over liberally and cinnamon if liked4 ,bake in a moderate oven4 ,,mary',s ,,potato ,,cakes #a cup freshly-boiled mashed potatoes4 #a cup scalded sweet milk4 #a cup sugar4 ,flour about #f cups4 #a cake ,fleischman's yeast4 #b eggs4 #a_/b cup butter and lard mixed4 #a_/b cup potato water4 ,at #g o'clock in the morning ,mary mixed a sponge consisting of a cup of mashed potatoes1 #a cup scalded milk1 #a_/b cup sugar1 #a-a_/b cups of flour and the cake of ,fleischman's yeast1 dissolved in half a cup of lukewarm potato water4 ,this was set to rise in a warm place near the range for several hours until light4 ,then she creamed together #a_/b cup of sugar1 #b eggs and #a_/b cup of butter and lard1 or use instead the ,substitute for ,butter4 ,added the creamed sugar1 butter and eggs to the well-risen sponge and about #d-a_/b cups of flour4 ,sift a couple of tablespoons of flour over top of sponge1 and set to rise again about #a-a_/b hours4 ,when light1 take cut pieces of the sponge on a well-floured bread-board1 knead for a minute or two1 then roll out with a rolling-pin inlo pieces about one inch thick1 place in well-greased small pie tins1 over which a dust of flour has been sifted1 set to rise about #a-a_/b hours4 ,when light and ready for oven brush top with milk1 strew crumbs over or brush with melted butter and strew sugar over top2 after punching half dozen holes in top of each cake1 bake in a moderately hot oven from #bj to #be minutes until a rich brown1 when cakes should be baked4 ,five potato cakes may be made from this sponge1 or four cakes and one pan of biscuits if preferred4 ,use soft ,a sugar rather than granulated for these cakes1 and old potatoes are superior to new4 ,or when these same cakes were raised1 ready to be placed in the oven1 ,mary frequently brushed the tops of cakes with melted butter1 strewing over the following3 #a cup of flour mixed with #a_/b cup of sugar and yolk of #a egg1 and a few drops of vanilla4 ,this mixture rubbed through a coarse sieve and scattered over cakes ,mary called ,streusel ,kuchen4 ,,german ,,raisin ,,cake 7,,raised ,,with ,,yeast7 ,place in a bowl #a cup of milk1 scalded and cooled until lukewarm2 add #a tablespoonful of sugar and dissolve one cake of yeast in the milk4 ,mix in #a cup of flour and stand in a warm place to raise #c_/d of an hour4 ,then cream together in a separate bowl #a_/b cup soft ,a sugar1 #a_/b cup of butter or butter substitute1 add #a egg and a pinch of salt2 stir in #a-a_/d cups of flour1 #a_/b cup of well-floured raisins1 and #a_/b teaspoonful of vanilla flavoring4 ,add the yeast mixture and allow it to raise about #b hours longer4 ,at the expiration of that time turn the well-risen sponge out on a floured bake-board4 ,after giving the dough several deft turns on the board with the hand1 place in a well-greased fruit cake pan1 which has been dusted with flour4 ,stand pan containing cake in a warm place1 let rise until very light1 probably #a-a_/d hours1 when brush the top of cake with a small quantity of a mixture of milk and sugar4 ,sift pulverized sugar thickly over top4 ,place the cake in a moderately hot oven1 so the cake may finish rising before commencing to brown on the top4 ,bake about #ce minutes4 ,,kaffee ,,krantz 7,,coffee ,,wreath7 #a cup sugar4 #c_/d cup butter and lard4 #d eggs4 #a pint milk4 #a ,fleischman's yeast cake4 #d cups flour4 ,cream together the sugar1 butter1 lard and eggs1 add the milk1 which has been scalded and allowed to cool2 flour1 and yeast cake1 dissolved in a half cup of lukewarm water2 beat well4 ,set this sponge to rise in a warm place1 near the range1 as early as possible in the morning4 ,this will take about #a-a_/b hours to rise4 ,when the sponge is light add about #c cups more of flour4 ,the dough1 when stiff as can be stirred with a spoon1 will be right4 ,take about #b cups of this sponge out on a well-floured bake-board1 divide in three pieces1 and braid and form into a wreath or ,krantz1 or they may be made out into flat cakes and baked in pie tins after they have been raised and are light4 ,sprinkle sugar thickly over top after brushing with milk containing a little sugar1 before placing in oven4 ,these should rise in about #a-a_/b hours4 ,place in a moderately hot oven and bake from #bj to #be minutes4 ,this recipe ,frau ,schmidt translated from the ,german language for ,mary's especial benefit4 ,this coffee wreath is particularly fine if small pieces of crushed rock candy be sprinkled liberally over the top and blanched almonds stuck a couple of inches apart over the top just before placing the cake in the oven1 after the cakes had been brushed with a mixture of milk and sugar4 ,,mondel ,,krantz ,,or ,,almond ,,cake 7,,as ,,made ,,by ,,frau ,,schmidt7 #a pint sweet milk4 #c_/d cup sugar4 #c eggs4 #a yeast cake or #a cup yeast4 #a_/c cup butter4 #b tablespoons rock candy4 #a orange4 #b tablespoons chopped almonds4 ,flour4 ,set to rise early in the morning4 ,to the scalded milk1 when lukewarm1 add the yeast and flour enough to make a batter1 cover1 set to rise until light1 near the range1 which will take several hours4 ,then add the sugar1 butter and eggs beaten to a cream1 grated rind and juice of orange1 a couple tablespoons finely-chopped almonds1 and add enough flour to make a soft dough1 as stiff as can be stirred with a spoon2 set to rise again1 and when light1 divide the dough in two portions1 from which you form two wreaths4 ,roll half the dough in three long strips on the floured bake-board with the hands1 then braid them together4 ,place a large coffee cup or bowl inverted on the centre of a large1 round or oval1 well-greased pan1 lay the wreath around the bowl4 ,the bowl in the centre of the pan prevents the dough from running together and forming a cake4 ,brush the top of the wreath with a little milk1 containing teaspoon of sugar1 over the top of the wreath1 stick blanched1 well-dried almonds1 and strew thickly with crushed rock candy or very coarse sugar4 ,let rise until light1 then bake4 ,this makes two quite large wreaths4 ,the ,professor's wife told ,mary when she gave her this recipe1 this almond wreath was always served at the breakfast table on ,christmas morning at the home of her parents in ,germany1 and was always baked by her mother1 who gave her this recipe1 and it was found on the breakfast table of ,frau ,schmidt ,christmas morning as regularly as was made ,fast ,nacht ,kuchen by ,aunt ,sarah every year on ,shrove ,tuesday1 the day before the beginning of the ,lenten season4 ,,the ,,professor',s ,,wife',s ,,recipe ,,for ,,dutch ,,cakes #b tablespoons of butter or lard4 #b eggs4 #a cup ,soft ,a sugar4 #a_/b yeast cake4 #a pint milk4 #a_/b teaspoonful of salt4 ,flour4 ,she scalded the milk1 added butter and eggs1 well beaten1 when the milk was lukewarm1 then added yeast1 dissolved in a little lukewarm water1 sugar1 salt and flour to make a thin batter4 ,beat all together five minutes1 stood the batter1 closely covered1 in a warm place1 over night4 ,in the morning1 added flour to make a soft dough1 kneaded lightly for ten minutes1 placed in bowl and set to rise again4 ,when light1 she rolled out dough one inch in thickness1 placed in pie tins1 and when raised a second time spread over the cakes the following mixture before placing in oven3 #a cup sugar1 #b tablespoonfuls of flour1 #b tablespoonfuls of boiling water and butter size of an egg1 beaten well together4 ,bake #bj minutes4 ,,farmers' ,,pound ,,cake 7,,as ,,aunt ,,sarah ,,called ,,this7 ,place in a bowl #b cups of light1 well-raised bread sponge 7when all flour necessary had been added and loaves were shaped ready to be placed in bread pan for final rising74 ,cream together #c_/d cup of a mixture of lard and butter1 add #b eggs1 first yolks then stiffly beaten whites1 also add #a-a_/b cups soft ,a sugar4 ,add to the #b cups of bread sponge in bowl and beat well until fully incorporated with the dough1 then add #a_/b cup of lukewarm milk1 in which had been dissolved #a_/b teaspoonful of salaratus4 ,beat all together until mixture is smooth and creamy1 then add #b cups of bread flour and #a_/b teaspoon of lemon flavoring4 ,beat well and add #a-a_/b cups of either currants or raisins1 dusted with flour4 ,pour mixture into an agate pudding dish 7one holding #c quarts1 about #b-a_/b inches in depth and #cj inches in circumference74 ,stand in a warm place #c to #d hours to raise2 when raised to top of pan place in a moderately hot oven and bake about #dj minutes1 when1 taken from oven1 dust with pulverized sugar thickly over top of cake4 ,this cake should be large as an old-fashioned fruit cake1 will keep moist some time in a tin cake box1 but is best when freshly baked4 ,,german ,,coffee ,,bread #a_/c cup sugar #a_/c cup butter #a cup hot milk #a yeast cake #b eggs #b-a_/b cups flour4 ,as ,aunt ,sarah taught ,mary to bake this1 it was fine4 ,she creamed together in a bowl the sugar and butter1 poured the hot milk over this1 and when lukewarm1 added the compressed yeast cake1 dissolved in #a_/d cup of lukewarm water4 ,she then added two small1 well-beaten eggs1 about #b-a_/b cups flour1 or enough to make a stiff batter1 and #a_/b teaspoonful salt4 ,beat thoroughly1 cover and set to rise in a warm place about #a-a_/b hours or until doubled in bulk4 ,this was set to rise quite early in the morning4 ,when light1 beat thoroughly and with a spoon spread evenly on top of well-greased1 deep pie tins1 which have been sprinkled with a little flour4 ,spread the crumbs given below over the top of cakes1 cover and let rise #ae minutes and bake a rich brown in moderate oven4 ,for the crumbs1 mix together in a bowl #a heaped cup of fine1 soft1 stale bread crumbs1 #b-a_/b tablespoonfuls light brown sugar1 #c_/d of a teaspoonful cinnamon1 pinch of salt1 #a_/d cup of blanched and chopped almonds1 and #b tablespoonfuls of soft butter4 ,this sponge or dough should be unusually soft when mixed1 as the crumbs sink into the dough and thicken it4 ,add only the quantity of flour called for in recipe4 ,,fast ,,nacht ,,kuchen 7,,doughnuts7 #c tablespoons honey4 #c_/d quart milk4 #b quarts flour4 #a yeast cake4 #a_/b cup butter4 #b eggs4 ,without fail1 every year on ,shrove ,tuesday1 or ,fast ,nacht1 the day before the beginning of ,lent1 these cakes were made4 ,quite early in the morning1 or the night before1 the following sponge was set to rise3 ,the lukewarm1 scalded milk1 mixed into a smooth batter with #a quart of flour2 add #a ,fleischman's yeast cake1 dissolved in a very little water4 ,beat well together1 set in a warm place to rise over night1 or several hours1 and when light1 add the following1 which has been creamed together3 eggs1 butter and lard1 a little flour and the honey4 ,beat well1 and then add the balance of the flour1 reserving a small quantity to flour the board later4 ,set to rise again1 and when quite light roll out on a well-floured board1 cut into circles with a doughnut cutter1 cut holes in the centre of cakes1 let rise1 and then fry in deep fat2 dust with pulverised sugar and cinnamon1 if liked4 ,these are regular ,german doughnuts1 and are never very sweet4 ,if liked sweeter1 a little sugar may be added4 ,from this batter ,mary made #ah fried cakes1 or ,fast ,nacht ,kuchen1 as the ,germans call them4 ,she also made from the same dough one dozen cinnamon buns and two ,dutch cakes4 ,the dough not being very sweet1 she sprinkled rivels composed of sugar1 flour and butter1 generously over the top of the ,dutch cakes4 ,the dough for doughnuts1 or fried cakes1 should always have a little more flour added than dough for ,dutch cakes or buns2 baked in the oven4 ,if too soft1 they will absorb fat while frying4 ,,kaffee ,,kuchen 7,,coffee ,,cake7 #b cups milk4 #a heaped cup soft ,a sugar4 #a_/b cup butter and lard4 #a egg4 #a ,fleischman's yeast cake4 ,flour4 ,these ,german ,coffee ,cakes should be set to rise either early in the morning or the night before being baked4 ,scald #b cups sweet milk and set aside to cool4 ,cream together in a bowl #a heaped cup of ,a sugar1 #a_/b cup butter and lard and the yolk of egg4 ,add this to the lukewarm milk alternately with #f-a_/b cups flour and the yeast cake dissolved in #a_/c cup lukewarm water4 ,beat all together1 and1 lastly1 add the stiffly-beaten white of egg4 ,cover and set in a warm place to rise over night1 or1 if set to rise in the morning1 stand about #b-a_/b hours until light4 ,put an extra cup of flour on the bake-board1 take out large spoonfuls of the dough1 mix in just enough flour to roll out into flat cakes1 spread on well-greased pie tins1 stand in a warm place until light1 about #a-a_/d hours4 ,when the cakes are ready for the oven1 brush melted butter over the top1 strew thickly with brown sugar1 or spread rivels over top1 composed of #a_/b cup sugar1 #a_/b cup flour and #b tablespoonfuls of butter1 crumbled together4 ,strew these over the cakes just before placing them in the oven of range4 ,,streusel ,,kuchen ,for these ,german-raised cakes1 take #a_/b cup mashed potatoes and #a_/b cup of potato water1 #a_/b cup lard and butter mixed1 creamed with #a_/b cup sugar4 ,mix with these ingredients about #c-a_/b cups of flour and #a cup of yeast4 ,set this sponge to rise at night in a warm place1 well covered4 ,the next morning add to the light1 well-risen sponge1 #b eggs1 #a_/b cup sugar and about #a-a_/b cups flour4 ,let stand in a warm place until light4 ,then roll out pieces size of a plate1 one inch thick2 place on well-greased pie tins1 let rise1 and when light and ready for the oven brush over tops with melted butter and strew over the tops of cakes the following3 ,mix #a cup of flour1 #a_/b cup of sugar and yolk of #a egg4 ,flavor with a few drops of vanilla 7or use vanilla sugar1 which is made by placing several vanilla beans in a jar of sugar a short time1 which flavors sugar74 ,rub this mixture of flour1 sugar and yolk of egg through a coarse sieve and strew over tops of cakes4 ,or1 this same recipe may be used by taking1 instead of #a cup of yeast1 one ,fleischman yeast cake1 dissolved in #a cup of lukewarm water4 ,instead of sponge being set to rise the night before the day on which the cakes are to be baked1 the sponge might be set early in the morning of the same day on which they are to be baked--exactly in the same manner as if sponge was set the night before2 when light1 add eggs1 sugar and balance of flour to sponge1 and proceed as before4 ,,muffins1 ,,biscuits1 ,,griddle ,,cakes ,,and ,,waffles ,use #a scant cup of liquid to #a good cup of flour1 usually1 for ,griddle ,cake batter4 ,use baking powder with sweet milk1 #a heaping teaspoonful of ,royal baking powder is equivalent to #a teaspoonful of cream of tartar and #a_/b teaspoonful of salaratus 7baking soda7 combined4 ,use either baking powder or salaratus and cream of tartar combined1 when using sweet milk4 ,use #a teaspoonful of baking soda to #a pint of sour milk4 ,allow a larger quantity of baking powder when no eggs are used4 ,have all materials cold when using baking powder4 ,when milk is only slightly sour1 use a lesser quantity of soda and a small quantity of baking powder4 ,,sally ,,lunn 7,,as ,,aunt ,,sarah ,,made ,,it7 ,as ,aunt ,sarah made this1 it required #a cup of sweet milk1 #b eggs1 #a tablespoonful of butter1 #c tablespoonfuls of sugar1 flour to make a stiff batter1 about #b-c_/d cups 7almost three cups7 of flour sifted with #c scant teaspoonfuls of baking powder4 ,served immediately when taken from the oven1 this is an excellent substitute for bread for lunch4 ,,aunt ,,sarah',s ,,recipe ,,for ,,johnny ,,cake ,one and one half cups of sour milk1 #a_/c cup of shortening1 a mixture of lard and butter1 #a-a_/b tablespoonfuls of sugar1 #b cups of yellow cornmeal1 #a cup of white bread flour1 #a egg1 #a teaspoon of soda1 dissolved in a little hot water1 a little salt4 ,mix all together1 add the stiffly-beaten white of egg last4 ,pour batter in an oblong bread tin1 bake about #de minutes in a quick oven4 ,granulated corn meal was used for this cake4 ,,mary',s ,,breakfast ,,muffins #c cups sifted flour4 #a teaspoon salt4 #a teaspoon sugar4 #a tablespoon butter and lard4 #a_/d cake ,fleischman's yeast4 #b eggs4 #b cups boiled milk4 ,place the flour1 salt1 sugar1 butter1 lard and yeast cake1 dissolved in water1 in a bowl and mix well2 then add the eggs and milk1 which should be lukewarm4 ,set to rise in a warm place over night4 ,in the morning do not stir at all1 but carefully place tablespoonfuls of the light dough into warm1 well-greased ,gem pans1 let stand a short time1 until quite light1 then bake in a hot oven #ae to #bj minutes and serve hot for breakfast4 ,these should be light and flakey if made according to directions4 ,,rice ,,muffins #a cup cold boiled rice4 ,yolk of egg and white beaten separately4 #a teaspoon sugar4 #a_/b teaspoon salt4 #a cup sweet milk4 #b cups flour4 #b teaspoonfuls baking powder4 ,put the rice1 yolk of egg1 sugar and salt in a bowl and beat together2 then add #a teacup sweet milk alternately with the flour1 in which has been sifted the baking powder4 ,add the stiffly-beaten white of egg2 bake in muffin pans in hot oven4 ,this makes about fifteen muffins4 ,,indian ,,pone ,beat together1 in the following order1 #b eggs1 #a tablespoonful of white sugar1 #a-a_/b cups of sweet milk1 #a teaspoonful of salt2 to which add #a cup of granulated yellow corn meal and #b cups of white flour1 sifted1 with #c scant teaspoonfuls of ,royal baking powder4 ,lastly1 add #a tablespoonful of melted 7not hot7 butter4 ,pour batter in bread pan and bake in a hot oven #be to #cj minutes4 ,serve hot4 ,do not cut with a knife when serving1 but break in pieces4 ,when the stock of bread is low this quickly-prepared corn bread or pone is a very good substitute for bread1 and was frequently baked by ,mary at the farm4 ,mary's ,aunt taught her to make a very appetizing pudding from the left-over pieces of corn bread1 which1 when crumbled1 filled #a cup heaping full2 over this was poured #b cups of sweet milk2 this was allowed to stand until soft2 when add #a large egg 7beaten separately71 a generous tablespoonful of sugar1 a couple of tablespoonfuls of raisins1 a pinch of salt2 mix well1 pour into a small agate pudding pan1 grate nutmeg over the top1 and bake in a moderate oven #a hour or a less time4 ,serve with sugar and cream4 ,,pfannkuchen 7,,pancakes7 ,four eggs1 whites and yolks were beaten separately1 #b tablespoonfuls of milk1 were added2 #a teaspoonful of chopped parsley2 mix lightly together1 add salt to season4 ,place #b tablespoonfuls of butter in a fry pan4 ,when butter has melted1 pour mixture carefully into pan4 ,when cooked1 sprinkle over a small quantity of finely minced parsley4 ,roll like a jelly roll4 ,place on a hot platter and serve at once1 cut in slices4 ,,extra ,,fine ,,baking ,,powder ,,biscuits ,one quart of flour was measured2 after being sifted1 was placed in a flour sifter1 with #d heaping teaspoonfuls of ,royal baking powder and #a teaspoonful of salt4 ,sift flour and baking powder into a bowl1 cut through this mixture #a tablespoonful of butter and lard each1 and mix into a soft dough1 with about #a cup of sweet milk4 #a egg should have been added to the milk before mixing it with the flour4 ,reserve a small quantity of the yolk of egg1 and thin with a little milk4 ,brush this over the top of biscuits before baking4 ,turn the biscuit dough onto a floured bake-board4 ,pat out about one inch thick4 ,cut into rounds with small tin cake cutter4 ,place a small bit of butter on each biscuit and fold together4 ,place a short distance apart on baking tins and bake in a quick oven4 ,,flannel ,,cakes1 ,,made ,,from ,,sour ,,milk ,one pint of sour milk1 #b eggs 7beaten separately71 a little salt1 #a large teaspoon of melted butter1 #a teaspoonful of molasses1 #a good teaspoon of soda1 sifted with enough flour to make a smooth batter4 ,beat hard and then add the #b yolks and the stiffly-beaten whites of eggs4 ,bake small cakes on a hot1 well-greased griddle4 ,serve with honey or maple syrup4 ,,flannel ,,cakes ,,with ,,baking ,,powder ,sift together in a bowl #a pint of flour1 #a teaspoon of salt1 #b teaspoons of ,royal baking powder1 mixed to a smooth batter1 with about #a pint of sweet milk4 ,add two yolks of eggs1 #a tablespoon of melted butter4 ,lastly1 add the #b stiffly-beaten whites of eggs4 #a teaspoon of baking molasses added makes them brown quickly4 ,bake on a hot griddle1 well greased4 ,,frau ,,schmidt',s ,,recipe ,,for ,,waffles ,one pint of sour milk1 #a quart of sweet milk1 #a teaspoon salt1 #a tablespoon butter1 whites of three eggs and yolks of two and #a teaspoon of baking soda1 and flour to make a rather thin batter4 ,beat the two yolks of the eggs until light and creamy1 then add #a_/b teaspoon of baking powder1 little flour1 then the sour milk with soda dissolved in it1 stirring all the time4 ,then add #a tablespoon of melted or softened butter1 then the sweet milk2 beat well2 and lastly1 add the stiffly-beaten whites of the three eggs4 ,bake in hot waffle iron4 ,,crumb ,,corn ,,cakes ,one pint of stale bread crumbs 7not fine1 dried crumbs71 covered with #a pint of sour milk4 ,let stand over night4 ,in the morning add #a tablespoon of butter1 yolks of #b eggs and a little salt1 #a_/b teaspoon of salaratus 7good measure71 #c_/d cup of granulated corn meal1 to which add a couple of tablespoons of bread flour1 enough to fill up the cup4 ,stir all well together1 add the #b stiffly-beaten whites of eggs and drop with a tablespoon on a hot1 greased griddle4 ,make the cakes small1 as they do not turn quite as easily as do buckwheat cakes4 ,this makes about two dozen cakes4 ,these are good4 ,,grandmother',s ,,recipe ,,for ,,buttermilk ,,waffles ,mix to a smooth batter1 #d cups of sour buttermilk1 #e cups of flour1 and add #a tablespoon of melted butter1 #a teaspoon salt1 #a tablespoon of molasses4 ,add the well-beaten yolks of #c eggs1 #a-a_/b teaspoonfuls of baking soda1 dissolved in a little hot water4 ,lastly1 add the stiffly-beaten whites of #c eggs4 ,place about #c tablespoonfuls of the batter on hot1 well-greased waffle irons4 ,if buttermilk cannot be procured1 sour milk may be used with good results1 providing the milk is quite sour4 ,from this quantity of batter may be made twelve waffles4 ,serve with maple syrup or honey4 ,,bread ,,griddle ,,cakes ,to #a pint of sour milk add about #c slices of stale bread and allow the bread to soak in this mixture over night4 ,in the morning beat up smoothly with #a egg yolk1 #a teaspoonful of soda1 a pinch of salt and enough cornmeal and white flour1 in equal quantities1 to make a moderately thin batter4 ,lastly1 add the stiffly-beaten white of egg1 bake on a hot griddle4 ,cakes should be small in size1 as when baked cakes are less readily turned than other batter cakes4 ,these cakes are economical and good4 ,,never ,,fail ,,flannel ,,cakes #b cups thick sour milk 7quite sour74 #b tablespoonfuls sweet milk4 #a egg4 #a_/b teaspoonful salt4 #b cups flour4 #a teaspoonful baking soda 7good measure74 ,pour the milk in a bowl1 add yolk of egg4 ,sift together flour1 baking soda and salt1 four times4 ,beat all well together4 ,then add the stiffly-beaten white of egg1 and bake at once on a hot griddle1 using about two tablespoonfuls of the batter for a cake4 ,serve with butter and maple syrup or a substitute4 ,this recipe1 given ,mary by an old1 reliable cook1 was unfailing as to results1 if recipe be closely followed4 ,the cakes should be three-fourths of an inch thick1 light as a feather1 and inside1 fine1 like bread1 not doughy1 as cakes baked from richer batters frequently are4 ,from this recipe was made eighteen cakes4 ,,waffles ,,made ,,from ,,sweet ,,milk ,,and ,,baking ,,powder ,sift together #a quart of flour1 #b teaspoonfuls of baking powder and #a_/b teaspoonful of salt4 ,mix into a batter1 a little thicker than for griddle cakes1 with sweet milk2 add yolks of #c eggs1 #c tablespoonfuls of melted butter2 lastly1 stir in lightly the #c stiffly-beaten whites of eggs4 ,bake on a hot1 well-greased waffle iron and serve with maple syrup4 ,,bucks ,,county ,,buckwheat ,,cakes ,about #ab o'clock noon dissolve #a cake of yeast 7the small1 round or square cornmeal cakes7 in #a pint of lukewarm water4 ,add to this #a tablespoonful wheat flour1 #a tablespoonful yellow cornmeal1 and enough good buckwheat flour to make a thin batter4 ,set in a warm place near the range to rise4 ,about #f or #g o'clock in the evening add this sponge to #a quart and #a pint of lukewarm potato water 7water drained from boiled potatoes71 #a tablespoonful of mashed potatoes added improves the cakes2 add salt4 ,they need considerable4 ,stir in enough buckwheat flour to make quite a stiff batter1 beat hard and set to rise1 covered1 in a warm place over night4 ,the next morning add #a teaspoonful salaratus1 dissolved in a little hot water2 #a tablespoonful of baking molasses and a little warm milk1 to thin the batter2 or water will answer4 ,the batter should be thin enough to pour4 ,let stand a short time1 then bake on a hot griddle4 ,half this quantity will be enough for a small family4 ,then use only #a_/b teaspoonful salaratus4 ,bake golden brown on hot griddle4 ,serve with honey or maple syrup4 ,if this recipe for buckwheat cakes is followed1 you should have good cakes1 but much of their excellence depends on the flour4 ,buy a small quantity of flour and try it before investing in a large quantity1 as you cannot make good cakes from a poor brand of flour4 ,,delicious ,,corn ,,cakes ,one cup of sweet milk heated to boiling point2 stir in #b heaping tablespoonfuls yellow1 granulated cornmeal2 add a tablespoonful of butter or lard and salt to taste4 ,as soon as the mixture has cooled1 stir in #a tablespoonful of wheat flour4 ,if the batter should be too thick1 stir in enough cold1 sweet milk to make it run easily from the spoon4 ,add #a heaping teaspoonful of ,royal baking powder4 ,drop spoonfuls on hot1 greased griddle1 and bake4 ,this quantity makes cakes enough to serve three people1 about sixteen small cakes4 ,this is an economical recipe1 as no eggs are used4 ,,rice ,,waffles 7,,as ,,aunt ,,sarah ,,made ,,them47 ,add #a tablespoonful of butter and #a tablespoonful lard to #a cup of cold1 boiled rice2 #b yolks of eggs1 the whites beaten separately and added last2 #b cups of flour1 #a teaspoonful salt and #b teaspoonfuls baking powder1 sifted together2 #a teaspoonful of sugar and #a teaspoonful of molasses1 and enough sweet milk to make a thin batter4 ,bake in hot waffle irons4 ,with these serve either maple syrup or a mixture of sugar and cinnamon4 ,,german ,,egg-,,pancakes 7,,not ,,cheap7 ,these truly delicious pancakes were always baked by ,aunt ,sarah when eggs were most plentiful4 ,for them she used1 #a cup flour1 #e fresh eggs1 #a_/b cup milk4 ,the yolks of #e eggs were broken into a bowl and lightly beaten4 ,then milk and flour were added gradually to form a smooth batter4 ,lastly1 the stiffly-beaten whites of eggs were added4 ,large spoonfuls were dropped on a hot1 well-greased griddle1 forming small cakes1 which were served as soon as baked4 ,these cakes require no baking powder4 ,their lightness depends entirely on the stiffly-beaten whites of eggs4 ,,frau ,,schmidt',s ,,griddle ,,cake ,,recipe ,the ,professor's wife gave ,mary this cheap and good recipe for griddle cakes3 #a pint of quite sour1 thick milk2 beat into this thoroughly #a even teaspoon of baking soda1 #a_/b teaspoon each of salt and sugar and #b cups of flour1 to which had been added #a tablespoon of granulated cornmeal and #a rounded teaspoon of baking powder before sifting4 ,no eggs were used by the ,professor's wife in these cakes1 but ,mary always added yolk of #a egg to the cakes when she baked them4 ,,mary',s ,,recipe ,,for ,,corn ,,cake #a cup of white flour4 #a_/b cup cornmeal 7yellow granulated cornmeal74 #a cup of sweet milk4 #b teaspoonfuls baking powder4 #a tablespoonful sugar4 #a_/b teaspoonful salt4 #a tablespoonful butter4 #a tablespoonful lard4 #a egg4 ,sift together flour1 salt and baking powder1 sugar1 and add #a_/b cup of granulated1 yellow cornmeal4 ,mix with #a cup milk1 #a beaten egg1 and the #b tablespoonfuls of butter and lard4 ,beat thoroughly4 ,add a tablespoonful more of flour if not as stiff as ordinary cake batter4 ,pour in well-greased bread tin and bake about #dj minutes in a hot oven4 ,,aunt ,,sarah',s ,,delicious ,,cream ,,biscuits ,place in a flour sifter #b cups of flour1 #b teaspoonfuls baking powder1 #a_/b teaspoonful of salt and #a_/b teaspoonful of sugar4 ,sift twice2 stir together #a_/b cup of sweet milk and #a_/b cup of thick1 sweet cream4 ,quickly mix all together1 cutting through flour with a knife1 until a soft dough is formed1 mixing and handling as little as possible4 ,drop spoonfuls into warmed muffin tins and bake at once in a hot oven4 ,serve hot4 ,these are easily and quickly made1 no shortening other than cream being used1 and if directions are closely followed will be flakey biscuits when baked4 ,aunt ,sarah was always particular to use pastry flour when using baking powder1 in preference to higher-priced ,hard ,spring ,wheat1 which she used only for the making of bread or raised cakes1 in which yeast was used4 ,,mary',s ,,muffins #b cups of flour4 #c even teaspoonfuls of baking powder4 #b tablespoonfuls of sugar4 #a cup of sweet milk4 #b eggs4 #a tablespoonful of butter4 ,sift flour and baking powder in a bowl2 add #a tablespoonful of sugar and a pinch of salt2 add the #b yolks of eggs to the #a cup of milk1 and mix with the flour and baking powder2 lastly1 add the stiffly-beaten whites of eggs4 ,place large spoonfuls of the batter in small ,gem pans4 ,bake in a hot oven #bj minutes4 ,these muffins are fine4 ,,corn ,,muffins 7,,as ,,made ,,by ,,frau ,,schmidt7 #b eggs4 #a-a_/b tablespoonfuls of sugar4 #a cup of granulated yellow cornmeal4 #a-a_/b cups of sweet milk4 #b cups of white flour4 #c teaspoonfuls of baking powder4 #a tablespoonful melted butter4 ,a pinch of salt ,beat together eggs and sugar1 add milk and cornmeal and the white flour1 sifted1 with baking powder and salt2 add the #a tablespoonful of melted butter4 ,bake #bj minutes in warmed ,gem pans1 in a hot oven4 ,mary's ,aunt taught her to utilize any left-over muffins by making a very appetizing pudding from them called ,indian ,sponge ,pudding1 the recipe for which may be found among pudding recipes4 ,,strawberry ,,shortcake 7,,as ,,frau ,,schmidt ,,made ,,it7 #a pint of flour4 #c teaspoonfuls of baking powder4 #b-a_/b tablespoonfuls of butter or lard4 #a egg4 #a_/b teaspoon of salt4 ,milk or water4 ,sift together flour1 baking powder and salt1 and cut butter or lard through the flour4 ,add #a beaten egg to about #a cup of sweet milk1 and add gradually to the flour1 cutting through it with a knife until a soft dough is formed1 mixing and handling as little as possible4 ,divide the dough into two portions1 roll out one portion quickly and place on a large pie tin2 spread the top of cake with softened 7not melted7 butter1 lay the other cake on top and bake in a quick oven4 ,when baked and still hot1 the cakes may be easily separated without cutting2 when1 place between layers1 and1 if liked1 on top of the cake1 crushed1 sweetened strawberries4 ,frau ,schmidt thought a crushed banana added to the strawberries an improvement4 ,serve the hot shortcake with sweet cream and sugar4 ,or1 the recipe for baking a plain 7not rich7 layer cake might be used instead of the above4 ,when baked and cooled1 spread between the layers the following3 ,to the stiffly-beaten white of #a egg1 add #a cup of sugar2 beat well4 ,then add #a cup of crushed strawberries4 ,beat all together until the consistency of thick cream4 ,serve cold4 ,,perfection ,,waffles ,sift together #d cups of flour1 #b teaspoonfuls of baking soda and #a teaspoonful of salt1 four times4 ,separate #c fresh eggs4 ,place the yolks in an earthenware mixing bowl4 ,beat well with a spoon4 ,then add #c-a_/b cups of sour milk or sour buttermilk and #a_/b cup of sour cream1 and #a teaspoonful of melted butter4 ,mix a smooth batter with the sifted flour and soda4 ,lastly1 add the stiffly-beaten whites of #c eggs4 ,mix the batter quickly and thoroughly4 ,bake on a hot1 well-greased waffle iron and serve at once4 ,the waffles may be buttered as soon as baked and sugar sifted over1 or a saucer containing a mixture of cinnamon and sugar1 or a small jug of maple syrup may be served with them4 ,twelve waffles were made from this recipe4 ,,recipe ,,for ,,making ,,baking ,,powder ,sift together three times 7through a fine sieve7 #h tablespoonfuls of cream of tartar1 #d tablespoonfuls of baking soda 7salaratus71 #d tablespoonfuls of flour4 ,cornstarch may be substituted for flour4 ,this latter ingredient is used to keep the cream of tartar and soda separate and dry1 as soda is made from salt and will absorb moisture4 ,this recipe for making a pure baking powder was given ,mary by ,fran ,schmidt1 who had used it for years with good results4 ,,fritters1 ,,croquettes1 ,,dumplings ,,and ,,crullers ,when cooking any article to be immersed in fat use about this proportion3 #b pounds of sweet lard to #a of suet1 which had been previously tried out4 ,it is cheaper1 also more wholesome1 to use part suet than to use all lard4 ,save all pieces of left-over fat1 either raw or cooked1 from steaks1 roasts1 bacon or ham4 ,cut all up into small pieces and place in a pan in the oven until tried out1 or put in a double boiler and stand over boiling water until fat is tried out4 ,strain and stand aside to be used as drippings4 ,to clarify this fat1 pour boiling water over1 let cook a short time1 strain and stand away in a cool place1 when a cake of solid fat will form on top1 which may be readily removed and used as drippings1 or it may be added to the kettle of fat used for deep frying4 ,always strain fat carefully after frying croquettes1 fritters1 etc4 ,should the frying fat become dark add to the can of soap fat the economical housewife is saving4 ,return the clear-strained fat to the cook pot1 cover carefully1 stand aside in a cool place1 and the strained fat may be used times without number for frying4 ,the housewife will find it very little trouble to fry fritters1 croquettes1 etc41 in deep fat1 if the fat is always strained immediately after using1 and returned to the cook pot1 kept especially for this purpose4 ,stand on the hot range when required and the fat will heat in a few minutes1 and if the fat is the right temperature1 food cooked in it should not be at all greasy4 ,when the housewife is planning to fry fritters or croquettes she should1 if possible1 crumb the articles to be fried several hours before frying1 and stand aside to become perfectly cold4 ,when the fat for frying is so hot a blue smoke arises1 drop in the fritters or croquettes1 one at a time1 in order not to chill the fat or plunge a frying basket1 containing only a couple of fritters at a time1 in the hot fat1 as too many placed in the fat at one time lowers the temperature too quickly and causes the fritters to be greasy and soggy4 ,to test the fat before dropping in the fritters1 if a small piece of bread is dropped in the fat and browns in about one minute the fat is the right temperature for frying fritters1 and fritters fried at the correct temperature should be a rich brown and not at all greasy4 ,when removing fritters from hot fat place on coarse brown paper to absorb any remaining fat4 ,fritters composed of vegetables1 or oysters1 should be served on a platter garnished with parsley1 and fritters composed of fruit1 should have pulverized sugar sifted over them liberally4 ,should a small piece of bread brown in the fat while you count twenty1 fat is the correct temperature for frying croquettes1 but is too hot for frying crullers or any food not previously cooked4 ,,kartoffle ,,balla 7,,potato ,,balls7 ,boil until tender1 #h medium-sized 7not pared7 potatoes2 when quite cold remove parings and grate them2 fry one finely-chopped onion in a little butter until a yellow-brown2 add this1 also #a egg1 to the potatoes1 season with salt and pepper and add flour enough to mold into balls2 use only flour enough to hold the mixture together4 ,the chopped onion may be omitted1 and instead1 brown small1 dice-like pieces of bread in a little butter1 shape dumplings into balls the size of walnuts1 place a teaspoonful of the browned bread crumbs in the centre of each and add also a little chopped parsley4 ,drop the dumplings in salted boiling water and cook uncovered from #ae to #bj minutes4 ,when dumplings rise to the top they should be cooked sufficiently1 when remove from kettle with a skimmer to a platter2 cut dumplings in half and strew over them bread crumbs1 browned in butter4 ,,boova ,,shenkel ,for this excellent ,pennsylvania ,german dish1 which ,i am positive has never before been published1 take #b-a_/b pounds of stewing meat 7beef preferred71 season with salt and pepper and cook slowly several hours until tender4 ,for the filling for the circles of dough1 take #ab medium-sized white potatoes1 pared and thinly sliced1 steamed until tender2 then add seasoning to taste of salt and pepper1 #b tablespoonfuls of butter1 #b tablespoonfuls of finely-minced parsley and #a finely-chopped onion 7small72 lastly1 add #c eggs1 lightly beaten together1 to the mixture4 ,allow this to stand while the pastry is being prepared in the following manner3 ,pastry--,sift into a bowl #b-a_/b cups of flour1 #b teaspoonfuls of baking powder and #a_/b teaspoonful of salt1 #a generous teaspoonful of lard and #a of butter4 ,cut through the flour1 mix with water into a dough as for pie crust4 ,roll thin1 cut into about ten circles1 and spread some of the mixture on each circle of dough4 ,press two opposite edges together like small1 three-cornered turnover pies2 drop these on to the hot meat and broth in the cook pot1 closely covered4 ,cook slowly from #bj to #cj minutes4 ,before serving the ,boova ,shenkel pour over the following3 ,cut slices of stale bread into dice and brown in a pan containing #a large tablespoonful of butter and a couple tablespoonfuls of fat 7which had been skimmed from top of broth before ,boova ,shenkel had been put in cook pot71 add about #a_/b cup of milk to diced1 browned bread2 when hot1 pour over the ,boova ,shenkel and serve with the meat on a large platter4 ,,rice ,,balls ,,with ,,cheese ,place #b cups of cold1 boiled rice1 well drained1 in a bowl and add #a_/b cup of grated cheese1 a little salt1 #a_/d cup flour and the stiffly-beaten white of one egg4 ,mix all together and mold into balls about the size of a small egg1 with a little of the flour2 then roll them in fine1 dried bread crumbs1 and stand away until perfectly cold4 ,when preparing for lunch1 beat the yolk of the egg with a little milk1 dip the rice balls into this1 then into fine1 dried bread crumbs1 drop in deep fat and fry a golden brown4 ,drain on brown paper and serve1 garnished with parsley4 ,,kartoffle ,,klose ,one quart of cold1 boiled1 skinned potatoes1 grated4 7,boil without paring the day before they are to be used1 if possible47 ,put into a frying pan #a tablespoonful of butter1 #a finely-minced onion 7small onion71 and fry until a light brown4 ,remove from fire and mix with this3 #b heaped tablespoonfuls flour1 #a tablespoonful of finely-cut parsley1 #b eggs 7whites beaten separately71 and #b slices of bread1 cut fine4 ,add grated potatoes and bread crumbs1 alternately1 mixing together lightly with a fork2 add the other ingredients1 season well with salt and pepper1 form into round balls the size of a walnut and drop into a stew-pan of boiling1 salted water1 containing a teaspoon of butter4 ,do not cover the stew-pan while they are cooking4 ,as soon as the dumplings rise to the top1 skim one out and cut in half to see if it is cooked through4 ,they should take from #ae to #bj minutes to cook4 ,skim out of the boiling water on a platter4 ,cut each dumpling in half1 pour over them bread crumbs browned in a pan containing a little lard and butter1 and serve4 ,the onion may be omitted and only finely-chopped parsley used1 if desired1 or use both4 ,or place the halved dumplings in pan containing a little lard and butter and chopped onion 7if the latter is liked71 and brown on each side1 then serve4 ,,rice ,,croquettes 7,,and ,,lemon ,,sauce7 ,boil #a cup of well-washed rice in #f or #h cups of rapidly-boiling water1 until tender4 ,the rice1 when cooked and drained1 should fill #c cups4 ,prepare a cream sauce of #a pint of milk1 #c heaping tablespoonfuls of flour and #b tablespoons of butter and #b egg yolks4 ,stir in #c cups of flaky1 cooked rice1 while rice is still hot4 ,when the mixture has cooled1 mold into small cone shapes with the hands1 stand aside until perfectly cold4 ,dip the croquettes into the whites of eggs1 then roll them in fine1 dried bread crumbs and fry in deep fat4 ,if a cube of bread browns in the fat in a little longer time than a half minute1 the fat is the right temperature4 ,eighteen croquettes were made from this quantity of rice4 ,lemon ,sauce--,to serve with rice croquettes1 cream together #a_/b cup of sugar1 #a tablespoonful of butter1 #a egg1 #b cups of boiling water was added and all cooked together until the mixture thickened4 ,when cooled slightly add the juice and grated rind of one lemon4 ,serve in a separate bowl1 and pass with the croquettes4 ,,corn ,,oysters ,slice off tips of kernels from cobs of corn and scrape down corn-pulp from cobb with a knife4 ,to #a pint of pulp add #b eggs1 #b heaping tablespoonfuls of flour1 #a_/b teaspoonful of salt and a pinch of cayenne pepper and of black pepper2 add the #b yolks of eggs1 then stir in lightly the stiffly-beaten white of eggs and flour4 ,fry in only enough butter to prevent them sticking to the pan4 ,drop into pan by spoonfuls size of an ordinary fried oyster1 brown on both sides and serve hot4 ,,banana ,,fritters ,from one banana was made #d fritters4 ,the banana was halved1 cut lengthwise and then cut cross-wise4 ,the batter will do for all fruits1 clams1 corn or oysters4 ,make a sauce of the liquor1 mixed with same quantity of milk1 with a tablespoon of butter added1 chopped parsley and flour to thicken4 ,when making oyster or clam fritters use same rule as for fruit fritters1 using clam juice and milk instead of all milk4 ,for the fritter batter1 sift together #a pint of flour1 #b teaspoonfuls baking powder and a pinch of salt4 ,stir slowly into it a pint of milk1 then the well-beaten yolks of #c eggs1 and1 lastly1 the stiffly-beaten whites of eggs4 ,beat hard for a few minutes and fry at once in smoking hot fat4 ,orange sections make delicious fritters1 or halves of fresh or canned peaches may be used4 ,allow the bananas to stand one-quarter hour in a dish containing a small quantity of lemon juice and sugar before putting them in the batter4 ,lay the slices of bananas or sections of orange in the batter1 then take up a tablespoonful of the batter with one slice of banana for each fritter1 drop into hot fat one at a time1 and fry a golden brown4 ,sift pulverized sugar over and serve hot4 ,if a small piece of bread browns in one minute in the fat it is the right temperature to fry any previously uncooked food4 ,,parsnip ,,fritters ,scrape and boil #e or #f parsnips in salted water until tender and drain4 ,if old parsnips1 cut out the centre1 as it is tough and woody4 ,mash parsnips fine1 add #a egg yolk 7white beaten separately71 and added last a little salt1 #a large tablespoonful flour1 #a_/d teaspoonful baking powder1 mold into small cakes1 dredge with flour1 and fry quickly to a golden brown in a tablespoonful of butter and one of drippings4 ,serve at once4 ,,aunt ,,sarah',s ,,schnitz ,,and ,,knopf ,this is an old-fashioned ,pennsylvania ,german favorite4 ,the end of a ham bone1 containing a very little meat1 was placed in a large kettle with a small quantity of water1 with ,schnitz1 or sliced1 sweet1 dried apples1 which had been dried without removing the parings4 ,when the apples were cooked tender in the ham broth2 dumplings1 composed of the following1 were lightly dropped on top of the apples and broth and cooked1 closely covered1 from #ae to #bj minutes4 ,do not uncover kettle the first ten minutes4 ,when dumplings have cooked place them with the ,schnitz on a large platter1 and serve at once4 ,a ,,very ,,old ,,recipe ,,for ,,dumplings1 ,,or ,,knopf ,one and one-half quarts of flour was sifted with #b-a_/b tablespoonfuls of ,royal baking powder1 #a teaspoonful of butter was cut through the flour in small bits1 #a egg was beaten and enough milk or water added to the egg to mix the flour into quite a soft dough4 ,sometimes instead of molding the dough into balls large spoonfuls were placed over the apples4 ,aunt ,sarah had used this recipe for many years4 ,this is a very old recipe1 and from it was made a larger quantity than ordinary housekeepers usually require4 ,half the quantity1 about #a-a_/b pints of flour to #a-a_/d tablespoonfuls of baking powder1 mixed according to the directions given in the first part of recipe1 would be about the correct proportions for a family of ordinary size4 ,aunt ,sarah frequently substituted sour cherries and a teaspoonful of butter was added instead of ham and ,schnitz4 ,dumplings prepared from this recipe may be dropped on stewed chicken and broth and cooked or steamed1 make an excellent pot-pie4 ,should there be more dough mixed than required for dumplings1 place a panful in the oven and bake as biscuits4 ,more baking powder is required when dough is steamed or boiled than when baked in the oven4 ,,kartoffle ,,kuklein 7,,potato ,,fritters ,,or ,,boofers7 ,place in a bowl #b cups grated1 pared1 raw potatoes2 drain off any liquid formed1 then add #a small onion1 also grated2 large egg or #b small eggs1 salt and pepper1 #a tablespoonful chopped parsley1 #a_/d teaspoonful baking powder 7good measure71 and a couple tablespoonfuls of flour to thicken just enough to make the fritters hold together2 then drop by spoonfuls in deep1 hot fat1 and fry a rich brown4 ,the fritters form into odd shapes a trifle larger than a fried oyster1 when dropped in the fat4 ,should the fritter batter separate when dropped in the fat1 add more flour1 but if too much flour is added they are not as good as when a lesser quantity is used4 ,drain the fritters on brown paper and garnish the platter upon which they are served with parsley4 ,mary's ,uncle was very fond of these fritters4 ,he preferred them to fried oysters1 and always called them potato boofers4 ,i would not answer for the wholesomeness of these fritters4 ,in fact1 ,i do not think any fried food particularly wholesome4 ,,rosettes1 ,,wafers ,,and ,,rosenkuchen 7,,as ,,made ,,by ,,frau ,,schmidt7 ,prepare a batter from the following3 #a cup of sweet milk4 #b eggs4 ,pinch of salt4 #a cup of flour1 good measure4 ,gradually mix the flour with the milk to form a smooth batter1 free from lumps4 ,add yolks1 then the slightly-beaten whites of eggs4 ,fasten the long handle to a wafer iron1 shaped like a cup or saucer1 and stand it in hot fat1 a mixture of #b_/c lard and #a_/c suet1 or oil2 when heated1 remove at once1 and dip quickly into the batter1 not allowing the batter to come over top of the wafer iron4 ,then return it to the hot fat1 which should cover the wafer iron1 and in about #be or #cj seconds the wafer should be lightly browned1 when the wafer may be easily removed from the iron on to a piece of brown paper to absorb any fat which may remain4 ,this amount of batter should make about forty wafers4 ,on these wafers may be served creamed oysters1 vegetables1 chicken or fruit4 ,when using the wafers as a foundation on which to serve fruit1 whipped cream is a dainty adjunct4 ,one teaspoonful of sugar should then be added to the wafer batter4 ,these wafers may be kept several weeks1 when by simply placing them in a hot oven a minute before serving they will be almost as good as when freshly cooked4 ,or the wafers may be served as a fritter by sifting over them pulverized sugar and cinnamon4 ,,bairische ,,dampfnudeln ,these delicious ,bavarian steamed dumplings are made in this manner3 #a cake of ,fleischman's compressed yeast was dissolved in a cup of lukewarm milk1 sift #a pint of flour into a bowl1 add #a teaspoonful of sugar and #a teaspoonful of salt4 ,mix the flour with another cup of lukewarm milk1 #a egg and the dissolved yeast cake and milk 7two cups of milk were used altogether74 ,work all together thoroughly1 adding gradually about #a-a_/b cups of flour to form a soft dough4 ,do not mix it too stiff4 ,cover the bowl with a cloth2 stand in a warm place until it has doubled the original bulk4 ,flour the bread board and turn out dough and mold into small biscuits or dumplings4 ,let these rise for half an hour1 butter a pudding pan and place dumplings in it1 brushing tops with melted butter4 ,pour milk in the pan around the dumplings to about two-thirds the depth of the dumplings2 set pan on inverted pie tin in oven and bake a light brown4 ,serve with any desired sauce or stewed fruit4 ,or1 after the shaped dough has raised1 drop it in a large pot of slightly-salted boiling water1 allowing plenty of room for them to swell and puff up1 and boil continuously1 closely covered1 for #bj minutes4 ,this quantity makes about #cj small dumplings4 ,should you not wish so many1 half the quantity might be molded out1 placed in a greased pie tin1 and when light1 which takes half an hour1 bake in a moderately hot oven1 and you will have light biscuits for lunch4 ,the thrifty ,german ,hausfraus make fritters of everything imaginable1 and sometimes unimaginable4 ,mary was told one day by a ,german neighbor how she prepared a fritter she called3 ,,heller ,,bluther ,,kuklein ,she gathered elderberry blossoms1 rinsed off the dust1 and when free from moisture dipped the blossoms into fritter batter1 holding the stem ends1 then dropped them into hot fat1 and when golden brown1 drained a minute on coarse1 brown paper before serving1 dusted them with powdered sugar2 cinnamon may also be dusted over if liked4 ,mary pronounced them fine1 after tasteing1 and said3 ,they certainly are a novelty4 ,perhaps something like this suggested the ,rosette ,iron1 as it is somewhat similar4 ,,apyl ,,kuklein 7,,apple ,,fritters7 ,pare and core #d large tart apples4 ,cut each apple into about #d round slices and allow the sliced apples to lie a couple of hours in a dish containing #b tablespoonfuls of brandy1 mixed with a half teaspoonful of cinnamon and a half teaspoonful of sugar4 ,drain the sliced apples1 then a few at a time should be dropped in the following batter1 composed of3 #a cup of flour sifted with #a_/b teaspoonful of ,royal baking powder1 #a_/d teaspoonful of salt1 add the yolks of #b eggs and #a cup of milk to form a smooth batter1 then add the stiffly-beaten whites of eggs4 ,fry light brown1 in deep1 hot fat1 and sift over powdered sugar4 ,fried ,apples are an appetizing garnish for pork chops2 the apples should be cored1 not pared1 but should be sliced1 and when cut the slices should resemble round circles1 with holes in the centre4 ,allow the sliced apples to remain a short time in a mixture of cinnamon and brandy1 dry on a napkin1 and fry in a pan1 containing a couple of tablespoonfuls of sweet drippings and butter4 ,,dumplings ,,made ,,from ,,bread ,,sponge ,aunt ,sarah's raised dumplings from bread sponge were greatly relished at the farm4 ,when bread sponge1 which had been set to rise early in the morning1 and all flour necessary for loaves of bread had been added and loaves were being shaped to place in bread tins1 ,aunt ,sarah reserved an amount of sponge sufficient for one loaf of bread1 added a little extra salt1 shaped them into small balls1 size of a lemon1 placed them on a well-floured board some distance apart to raise2 when light 7at #ab o'clock1 if the dinner hour was #ab4bj71 she carefully dropped the light balls of dough into a large pot of rapidly boiling1 slightly salted water1 covered closely1 and boiled about #bj minutes1 7,do not have more than one layer of the dumplings in cook pot1 and do not place too close together2 allow room for them to expand47 ,test by tearing one apart with a fork4 ,serve at once1 and serve with a roast1 to be eaten with gravy1 with butter1 or they may be eaten as a dessert1 with jelly or maple syrup4 ,aunt ,sarah frequently added an equal quantity of fine1 dried bread crumbs and flour and a little extra salt to a thin batter of bread sponge 7before all the flour required for bread had been added71 made about as stiff a dough as for ordinary loaves of bread2 molded them into balls4 ,when sufficiently raised1 boiled them either in water or meat broth in the same manner as she prepared dumplings2 made only of flour4 ,this is a small economy1 using bread crumbs in place of flour1 and these are delicious if prepared according to directions4 ,remember to have a large quantity of rapidly boiling water in which to cook the dumplings1 not to allow water to stop boiling an instant and to keep cook pot closely covered for #bj minutes before removing one1 and breaking apart to see if cooked through4 ,these are particularly nice served with stewed apricots4 ,,leber ,,klose ,,or ,,liver ,,dumplings ,boil a good-sized soup bone for several hours in plenty of water1 to which add salt and pepper to taste and several small pieces of celery and sprigs of parsley to flavor stock4 ,strain the broth or stock into a good-sized cook pot and set on stove to keep hot4 ,for the liver dumplings1 scrape a half pound of raw beef liver with a knife1 until fine and free from all veins1 etc4 ,place the scraped liver in a large bowl1 cut three or four good-sized onions into dice1 fry a light brown1 in a pan containing #a tablespoonful of lard and butter mixed4 ,cut into dice #c_/d to a whole loaf of bread 7about #b quarts74 ,beat #b eggs together1 add #a cup of sweet milk1 season well with salt and pepper1 and mix all together with #a large cup of flour4 ,if not moist enough to form into balls when mixed together1 add more milk4 ,keep the mixture as soft as possible or the dumplings will be heavy4 ,flour the hands when shaping the balls1 which should be the size of a shelled walnut4 ,stand the pot containing stock on the front of the stove1 where it will boil1 and when boiling1 drop in the dumplings and boil1 uncovered1 for #ae minutes4 ,when cooked1 take the dumplings carefully from the stock on to a large platter1 pour the stock over the dumplings and serve4 ,these are excellent1 but a little troublesome to make4 ,one-half this quantity would serve a small family for lunch4 ,,frau ,,schmidt',s ,,old ,,recipe ,,for ,,schnitz ,,and ,,knopf ,place a cook pot on the range1 containing the end piece of a small ham2 partly cover with water4 ,this should be done about three hours before serving1 changing the water once4 ,soak sweet1 unpared1 sliced1 dried apples over night in cold water4 ,in the morning cook the dried apples 7or schnitz7 in a small quantity of the ham broth1 in a separate stew-pan1 until tender4 ,remove ham from broth one-half hour before serving4 ,sweeten the broth with a small quantity of brown sugar1 and when the broth commences to boil add raised dumplings of dough1 which had been shaped with the hands into round balls about the size of an ordinary biscuit4 ,cook #be minutes4 ,do not uncover the cook-pot after the dumplings have been dropped into the broth until they have cooked the required length of time4 ,when the dumplings have cooked a sufficient time carefully remove to a warm platter containing the cooked apple schnitz4 ,thicken the broth remaining with a little flour1 to the consistency of cream4 ,pour over the dumplings and serve at once4 ,dumplings--,at #i4cj in the evening set a sponge consisting of #a cup of lukewarm milk1 #a tablespoonful sugar1 #a tablespoonful of butter1 #a egg1 #c_/d of an yeast cake1 add flour enough to form a sponge 7as stiff as may be stirred with a mixing spoon74 ,set to raise in a warm place over night4 ,in the morning add more flour to the risen sponge until nearly as stiff as for bread4 ,form into round dumplings1 place on a well-floured bake-board to rise slowly4 ,twenty-five minutes before serving drop dumplings into the hot broth in a large cook-pot4 ,there should be only one layer of dumplings1 otherwise they will be heavy4 ,,brod ,,knodel1 ,,or ,,bread ,,dumplings #c cups of stale bread 7cut like dice74 #c_/d cup of flour4 #a_/b teaspoonful baking powder4 #c_/d cup milk4 #b tablespoonfuls butter4 #a egg4 #a teaspoonful of finely-minced parsley4 #a_/b teaspoonful finely-minced onion 7if liked74 ,pinch of salt4 ,place two cups of diced bread in a bowl and pour over #c_/d cup of milk4 7,reserve #a cup of diced bread1 which brown in #a tablespoonful of butter1 to be added to the mixture later47 ,allow milk and bread to stand #aj or #ae minutes2 then add #a tablespoonful of melted butter1 #a egg1 flour and baking powder1 and salt2 fried1 diced bread and parsley1 and mix all together4 ,with well-floured hands form the mixture into balls size of a walnut1 and drop at once into rapidly boiling salted water and cook #ae minutes4 ,stew pan should be closely covered4 ,when cooked1 remove to platter with perforated skimmer1 and serve at once1 or drop dumplings into a pan containing #a tablespoonful of melted butter1 and brown on all sides before serving4 ,,german ,,pot ,,pie ,to serve a family of six or seven1 place #b pounds of beef and #d pork chops1 cut in small pieces1 in a cook-pot4 ,season with a little chopped onion1 pepper and salt4 ,this should be done about three or four hours before dinner4 ,one hour before serving prepare the dough for pot pie4 ,pare white potatoes1 slice and dry on a napkin1 sift #b cups of flour with #a teaspoonful of baking-powder1 pinch of salt1 cut through the sifted flour1 #a level tablespoonful of shortening4 ,moisten dough with #a egg and enough milk to make dough stiff enough to handle4 7,almost #a cup of milk1 including the egg47 ,cut off a small piece of dough1 size of a small teacup1 roll thin and take up plenty of flour on both sides4 ,take up all flour possible4 ,cut this dough into four portions or squares4 ,have the meat more than covered with water1 as water cooks away4 ,place a layer of potatoes on meat 7well seasoned71 then the pared potatoes and small pieces of dough alternately1 never allowing pieces of dough to lap2 place potatoes between4 ,roll the last layer out in one piece1 size of a pie plate1 and cover top layer of potatoes with it4 ,cover closely and cook three-quarters of an hour from the time it commences to boil4 ,then turn out carefully on a platter and serve at once4 ,,zwetchen ,,dampfnudeln 7,,prune ,,dumplings7 ,in the evening a sponge was prepared with yeast for bread4 ,all the flour required to stiffen the dough for loaves of bread being added at this time4 ,the bread sponge was stood in a warm place to rise over night4 ,in the morning1 when shaping the dough into loaves1 stand aside about one pint of the bread dough4 ,later in the morning form the pint of dough into small balls or dumplings1 place on a well-floured bake board and stand in a warm place until doubled in size4 ,then drop the dumplings into a cook pot containing stewed prunes1 a small quantity of water1 a little sugar and lemon peel1 if liked4 ,the dried prunes had been soaked over night in cold water1 and allowed to simmer on the range in the morning4 ,the prune juice should be hot when the dumplings are added4 ,cook dumplings one-half hour in a closely covered cook-pot and turn out carefully on to a warmed platter1 surrounded by prune juice and prunes4 ,,green ,,corn ,,fritters ,grate pulp from six ears of corn2 with a knife scrape down the pulp into a bowl1 add #b eggs1 beaten separately1 a couple tablespoonfuls of milk1 #a large tablespoonful of flour1 #a_/d teaspoonful of baking powder and a pinch of salt4 ,drop with a spoon on a well-greased griddle4 ,the cakes should be the size of a silver half dollar4 ,bake brown on either side and serve hot4 ,these should not be fried as quickly as griddle cakes are fried1 as the corn might then not be thoroughly cooked4 ,,mouldasha 7,,parsley ,,pies7 ,mash and season with butter and salt half a dozen boiled white potatoes1 add a little grated onion and chopped parsley4 ,sift together in a bowl #a cup of flour1 #a teaspoonful baking powder and a little salt4 ,add a small quantity of milk to one egg if not enough liquid to mix into a soft dough4 ,roll out like pie crust1 handling as little as possible4 ,cut into small squares1 fill with the potato mixture1 turn opposite corners over and pinch together all around like small1 three-cornered pies4 ,drop the small triangular pies into boiling1 salted water a few minutes1 or until they rise to top2 then skim out and brown them in a pan containing a tablespoonful each of butter and lard4 ,i have known some ,germans who called these ,garden ,birds4 ,stale bread crumbs1 browned in butter1 may be sprinkled over these pies when served4 ,serve hot4 ,these are really pot pie or dumplings with potato filling4 ,mary's ,aunt always called these ,mouldasha4 ,where she obtained the name or what its meaning is1 the writer is unable to say4 ,,inexpensive ,,drop ,,crullers ,cream together #a cup sugar and #a egg1 then add one cup of milk alternately with #b cups of flour1 sifted with #b teaspoonfuls of baking powder4 ,add #a_/b teaspoonful of vanilla and enough flour to make a stiff batter4 ,take about #a_/b a teaspoonful of the batter at a time and drop into boiling hot fat1 and brown on both sides2 then drain on coarse1 brown paper and1 when cool1 dust with pulverized sugar4 ,these cakes are cheap and good1 and as no shortening is used are not rich4 ,do not make cakes too large1 as they then will not cook through readily4 ,,batter ,,baked ,,with ,,gravy ,the ,professor's wife gave ,mary this recipe1 given her by an ,englishwoman4 ,the recipe was liked by her family1 being both economical and good4 ,when serving roast beef for dinner1 before thickening the gravy1 take out about half a cup of liquid from the pan and stand in a cool place until the day following4 ,reheat the roast remaining from previous day1 pour the half cup of liquid in an iron fry pan1 and when hot pour the following batter in the pan with the fat and bake in a moderately hot oven about #be minutes4 ,or the batter may be poured in pan about #be minutes before meat has finished roasting4 ,the batter was composed of #a cup of flour1 sifted with #a small teaspoonful of baking powder and #a_/b teaspoonful of salt1 mixed smooth with #a cup of sweet milk4 ,add #b well-beaten eggs4 ,when baked cut in small pieces1 surround the meat on platter1 serve instead of potatoes with roast4 ,the addition of baked dough extends the meat flavor and makes possible the serving of a smaller amount of meat at a meal4 ,,german ,,sour ,,cream ,,crullers ,one cup sugar1 #a cup sour cream1 #b eggs1 #b tablespoonfuls of butter1 #a teaspoonful soda1 pinch of salt4 ,about #c-a_/b cups of flour4 7,use extra flour to dredge the bake-board when rolling out crullers47 ,this is a very good recipe for crullers1 in which the economical housewife may use the cup of cream which has turned sour4 ,this necessitates using less shortening1 which otherwise would be required4 ,cream together sugar1 butter1 add yolks of eggs4 ,dissolve the soda in a small quantity of sour cream4 ,mix cream alternately with the flour4 ,add pinch of salt4 ,add just enough flour to roll out4 ,cut with small doughnut cutter with hole in centre4 ,fry in hot fat4 ,dust with pulverized sugar4 ,,grandmother',s ,,doughnuts ,cream together #a cup sugar and #b teaspoonfuls butter1 #a_/b a grated nutmeg1 and a pinch of salt4 ,add #b eggs1 beaten without separating yolks from whites1 and #a cup of sweet milk4 ,then add #d cups of flour 7or #a quart71 prepared as follows3 ,measure #a quart of unsifted flour and sift twice with #b generous teaspoonfuls of baking powder4 ,use this to thicken the batter sufficiently to roll out and use about #a extra cup of flour to flour the bake-board4 ,turn out one-half the quantity of dough on to a half cup of flour on the bake-board4 ,roll out dough half an inch thick4 ,cut out with round cutter1 with hole in centre1 and drop into deep1 hot fat4 ,use #b_/c lard and #a_/c suet for deep frying2 it is cheaper and more wholesome than to use all lard4 ,when fat is hot enough to brown a small piece of bread while you count #fj1 it is the correct temperature for doughnuts4 ,the dough should be as soft as can be handled4 ,when cakes are a rich brown1 take from fat1 drain well on coarse1 brown paper1 and when cool dust with pulverized sugar and place in a covered stone jar4 ,never use fat as hot for frying doughnuts as that used for frying croquettes1 but should the fat not be hot the doughnuts would be greasy4 ,these doughnuts are excellent if made according to recipe4 ,,fine ,,drop ,,crullers ,cream together #a-a_/b cups pulverized sugar1 #c eggs1 add #a cup sweet milk1 #a_/b teaspoonful of salt1 #c-a_/b cups of flour1 sifted after measuring with #b teaspoonfuls of baking powder4 ,drop teaspoonfuls of this carefully into boiling fat4 ,they should resemble small balls when fried4 ,batter must not be too stiff1 but about the consistency of a cup-cake batter4 ,boil them in a mixture of cinnamon and sugar when all have been fried4 ,,soups ,,and ,,chowders ,stock is the basis of all soups made from meat1 and is really the juice of the meat extracted by long and gentle simmering4 ,in making stock for soup always use an agate or porcelain-lined stock pot4 ,use one quart of cold water to each pound of meat and bone4 ,use cheap cuts of meat for soup stock4 ,excellent stock may be made from bones and trimmings of meat and poultry4 ,wash soup bones and stewing meat quickly in cold water4 ,never allow a roast or piece of stewing meat to lie for a second in water4 ,aunt ,sarah did not think that wiping meat with a damp cloth was all that was necessary 7although many wise and good cooks to the contrary74 ,place meat and soup bones in a stock pot1 pour over the requisite amount of soft1 cold water to extract the juice and nutritive quality of the meat2 allow it to come to a boil1 then stand back on the range1 where it will just simmer for #c or #d hours4 ,then add a sliced onion1 several sprigs of parsley1 small pieces of chopped celery tops1 well-scraped roots of celery1 and allow to simmer three-quarters of an hour longer4 ,season well with salt and pepper1 #a level teaspoonful of salt will season #a quart of soup4 ,strain through a fine sieve1 stand aside1 and when cool remove from top the solid cake of fat which had formed and use for frying after it has been clarified4 ,it is surprising to know the variety of soups made possible by the addition of a small quantity of vegetables or cereals to stock4 ,a couple tablespoonfuls of rice or barley added to well-seasoned stock and you have rice or barley soup4 ,a small quantity of stewed1 sweet corn or noodles1 frequently left-overs1 finely diced or grated carrots1 potatoes1 celery or onions1 and you have a vegetable soup4 ,strain the half can of tomatoes1 a left-over from dinner1 add a tablespoonful of butter1 a seasoning of salt and pepper1 thicken to a creamy consistency with a little cornstarch1 add to cup of soup stock1 serve with croutons of bread or crackers1 and you have an appetizing addition to dinner or lunch4 ,the possibilities for utilizing left-overs are almost endless4 ,the economically-inclined housewife will be surprised to find how easily she may add to the stock pot by adding left-over undesirable pieces of meat and small quantities of vegetables4 ,one or two spoonfuls of cold left-over oatmeal may also be added to soup with advantage1 occasionally4 ,always remove the cake of fat which forms on top of soup as soon as cooled1 as soup will turn sour more quickly if it is allowed to remain4 ,if soup stock be kept several days in summer time1 heat it each day to prevent souring4 ,pieces of celery1 onion1 parsley1 beans and peas may all be added to soup to make it more palatable4 ,also fine noodles4 ,the yolk of a hard-boiled egg dropped into the soup kettle and heated through1 allowing one for each plate of soup served1 is a quick and appetizing addition to a soup of plain broth or consomme4 ,,vegetable ,,soup ,slice thinly #c potatoes1 #c carrots1 #c turnips1 the undesirable parts of #b heads of celery1 #b stalks of parsley and #c onions4 ,cook the onions in a little butter until they turn a yellow brown1 then add the other ingredients4 ,season well with salt and black pepper1 also a pinch of red pepper4 ,put all together in a stew-pan1 cover with three quarts of water1 stand on range and simmer about three hours4 ,strain soup into stew-pan1 place on range1 and when hot add ,marklose ,balls4 ,,marklose ,,balls ,take marrow from uncooked beef soup bones1 enough to fill #b tablespoons1 cut fine1 add #b eggs1 #a teaspoonful grated onion to flavor1 pepper and salt1 stiffen with #a cup of bread crumbs1 shape into balls size of marbles1 drop into hot broth and cook uncovered from #ae to #bj minutes4 ,aunt ,sarah purchased two good-sized soup bones containing considerable meat4 ,after extracting #b tablespoonfuls of marrow from the uncooked bones1 she put the bones in a stew-pan with a couple of quarts of water1 a large onion1 chopped fine1 and a piece of celery1 and cooked for several hours1 then skimmed off scum which arises on top of broth1 removed the soup bones and meat and added a couple of tablespoonfuls of grated carrot1 pepper and salt to taste1 cooked a short time1 and then added the marrow balls1 a little chopped parsley and a couple of tablespoonfuls of boiled rice4 ,two tablespoonfuls of marrow will make about #ae balls1 with the addition of crumbs1 eggs1 etc4 ,,egg ,,balls ,,for ,,soup ,mash the yolks of #b hard-boiled eggs fine and smooth with a little soft butter4 ,beat the white of #a egg1 and add with about #b tablespoonfuls of flour1 salt and pepper4 ,mix all together4 ,use a little flour to mold the mixture into balls the size of quite small marbles4 ,do not make too stiff4 ,drop these into hot broth or soup and cook about five minutes4 ,this quantity will make #ab small balls4 ,,suppee ,,schwangen ,mary was taught to make these by the ,professor's wife4 ,she beat together either #a or #b raw eggs1 #a_/b cup flour1 #a tablespoonful butter1 a little salt1 and just enough milk to thin the mixture enough so it may be dropped by half teaspoonfuls into hot soup stock or broth4 ,cook these small dumplings about #aj minutes4 ,serve in soup broth4 ,,cream ,,of ,,oyster ,,bouillon ,put two dozen oysters through food chopper1 cook oyster liquor and oysters together five minutes1 heat #a pint milk and #a tablespoon flour1 mixed smooth with a little cold milk1 and #a tablespoonful butter4 ,let come to a boil1 watching carefully that it does not burn4 ,pour all together when ready to serve4 ,serve in bouillon cups with crackers4 ,this recipe was given ,mary by a friend in ,philadelphia1 who thought it unexcelled4 ,,german ,,noodle ,,soup ,place about #c pounds of cheap stewing beef in a cook-pot with sufficient water and cook several hours1 until meat is quite tender2 season with salt and pepper4 ,about an hour before serving chop fine #c medium-sized potatoes and #b onions and cook in broth until tender4 ,ten or fifteen minutes before serving add noodle4 ,to prepare noodles1 break #b fresh eggs in a bowl1 fill #a_/b an egg shell with cold water1 add the eggs1 and mix with flour as stiff as can conveniently be handled4 ,add a little salt to flour4 ,divide dough into sheets1 roll on bake-board1 spread on cloth a short time and let dry1 but not until too brittle to roll into long1 narrow rolls4 ,cut this with a sharp knife into thin1 thread-like slices1 unroll1 drop as many as wished into the stew-pan with the meat and cook about #aj or #ae minutes4 ,place the meat on a platter and serve the remainder in soup plates4 ,the remaining noodles 7not cooked7 may be unrolled and dried and later cooked in boiling salted water1 drained and placed in a dish and browned butter1 containing a few soft1 browned crumbs1 poured over them when served4 ,the very fine noodles are generally served with soup and the broad or medium-sized ones served with brown butter ,germans usually serve with a dish of noodles1 either stewed1 dried prunes1 or stewed raisins4 ,both are palatable and healthful4 ,,cream ,,of ,,celery ,cook #a large stalk of celery1 also the root cut up in dice1 in #a pint of water1 #a_/b hour or longer4 ,mash celery and put through a fine sieve4 ,add #a pint of scalded milk1 and thicken with a tablespoonful of flour1 mixed with a little cold milk4 ,add #b tablespoonfuls of butter1 pepper and salt1 and simmer a few minutes4 ,just before serving add a cup of whipped cream4 ,serve with the soup1 small croutons of bread4 ,,oyster ,,stew ,rinse a stew-pan with cold water1 then put in #a pint of milk and let come to a boil4 ,heat #ae oysters in a little oyster liquor a few minutes1 until the oysters curl up around the edges1 then add the oysters to one-half the hot milk1 add a large tablespoonful of butter1 season well with salt and pepper1 and when serving the stew add the half pint of boiling hot milk remaining4 ,this quantity makes two small stews4 ,serve crackers and pickled cabbage4 ,when possible use a mixture of sweet cream and milk for an oyster stew instead of all milk4 ,an old cook told ,mary she always moistened half a teaspoonful of cornstarch and added to the stew just before removing from the range to cause it to have a creamy consistency4 ,,clam ,,broth ,clam broth may be digested usually by the most delicate stomach4 ,it can be bought in cans1 but the young housewife may like to know how to prepare it herself4 ,strain the juice from one-half dozen clams and save4 ,remove objectionable parts from clams1 cut in small pieces1 add #a_/b pint of cold water and the clam juice1 let cook slowly about #aj minutes1 strain and season with pepper and salt1 a little butter and milk1 and serve hot4 ,,turkey ,,soup ,take broken-lip bones and undesirable pieces of roast turkey1 such as neck1 wings and left-over pieces of bread filling1 put in stew-pot1 cover with water1 add pieces of celery1 sliced onion and parsley1 cook several hours1 strain1 and to the strained liquor add a couple tablespoonfuls of boiled rice1 season with salt and pepper and serve4 ,some of the cold turkey might also be cut in small pieces and added to the soup4 ,,cream ,,of ,,pea ,,soup ,cook quarter peck of green peas until very tender1 reserve one-half cup1 press the remainder through a sieve with the water in which they were boiled4 ,season with salt and pepper4 ,mix #a tablespoonful of flour1 #a tablespoonful of butter with #a cup of hot milk4 ,mix flour smooth with a little cold milk before heating it4 ,cook all together a few minutes1 then add the one cup of peas reserved4 ,if soup is too thick add a small quantity of milk or water4 ,,tomato ,,soup ,one quart of canned tomatoes1 #a tablespoonful sugar1 #a onion1 and a sprig of parsley1 cut fine1 and #a carrot and #b cloves4 ,stew until soft enough to mash through a fine1 wire sieve4 ,place one quart of sweet milk on the stove to boil4 ,mix #a large tablespoonful of cornstarch smooth1 with a little cold milk1 and stir into the hot milk4 ,add #a large tablespoonful of butter and #a_/d teaspoonful 7good measure7 of soda4 ,let cook one minute1 until it thickens1 add #a teaspoonful of salt4 ,do not add the milk to the strained tomatoes until ready to serve4 ,then serve at once4 ,,frau ,,schmidts ,,clam ,,soup ,chop #ab clams fine1 add enough water to the clam broth to measure one quart1 cook all together about #ae minutes2 add #c pints of scalding hot milk1 season with #a-a_/b tablespoonfuls butter and salt and pepper to taste4 ,serve crackers with the soup4 ,,clam ,,chowder ,cut #a_/d pound of rather fat smoked bacon in tiny pieces the size of dice2 fry until brown and crisp4 ,take #be fresh clams1 after having drained a short time in a colander1 run through a food chopper and place in ice chest until required4 ,pour the liquor from the clams into an agate stew-pan2 add #f medium-sized potatoes and #d medium-sized onions1 all thinly sliced2 also add the crisp bits of bacon and fat1 which had fried out from the bacon1 to the clam juice4 ,cook all together slowly or simmer #c or #d hours4 ,add water to the clam liquor occasionally as required4 ,ten or fifteen minutes before serving add #a cup of hot water and the chopped clams 7clam juice if too strong is liable to curdle milk74 ,allow clams to cook in the clam broth #aj to #ae minutes4 ,boil #b quarts of sweet milk1 and when ready to serve add the hot milk to the chowder1 also #a teaspoonful of chopped parsley4 ,one-half this quantity will serve a small family4 ,serve crisp crackers and small pickels1 and this chowder1 served with a dessert1 makes an inexpensive1 nourishing lunch4 ,,brown ,,potato ,,chowder ,put a pint of diced1 raw potatoes in a stew-pan over the fire1 cover with #a quart of water1 to which a pinch of salt has been added4 ,cook until tender1 but not fine1 then add water so that the water in the stew-pan will still measure one quart should some have boiled away4 ,place a small iron fry-part on the range1 containing #a tablespoonful of sweet lard2 when melted1 it should measure about #b tablespoonfuls4 ,then add #d tablespoonfuls of flour1 a pinch of salt and stir constantly1 or rather mash the flour constantly with a spoon1 being careful not to allow it to scorch1 until a rich brown2 add this to the diced potatoes and the quart of water in which they were boiled1 stir until the consistency of thick cream1 or like clam chowder4 ,should there be a few1 small lumps of the browned flour not dissolved in the chowder1 they will not detract from the taste of it2 in fact1 some are very fond of them4 ,perhaps some folks would prefer this1 more like a soup2 then add more hot water and thin it1 but be careful to add more seasoning1 as otherwise it would taste flat and unpalatable4 ,very few people know the good flavor of browned flour4 ,it has a flavor peculiarly its own1 and does not taste of lard at all4 ,i would never advocate any seasoning except butter1 but advise economical housewives to try this1 being very careful not to scorch the flour and fat while browning4 ,a mixture of butter and lard may be used in which to brown the flour should there be a prejudice against the use of lard alone4 ,,bean ,,chowder ,another palatable1 cheap and easily prepared dish is called ,bean ,chowder4 ,small soup beans were soaked over night in cold water4 ,pour off1 add fresh water and cook until tender4 ,then add browned flour 7same as prepared for ,potato ,chowder7 and the water in which the beans were cooked4 ,when ready to serve1 the beans were added4 ,more water may be added until broth is thin enough for soup1 then it would be called brown bean soup4 ,,bouillon ,buy a soup bone1 cook with a chopped onion1 one stalk of celery and a sprig of parsley until meat falls from bone4 ,season with salt and pepper4 ,strain the broth into a bowl and stand aside until perfectly cold4 ,then remove the cake of fat formed on top of soup and add it to drippings for frying4 ,the broth may be kept several days if poured into a glass jar and set on ice4 ,when wanted to serve1 heat #a pint of broth1 add #b tablespoonfuls of cream to yolks of #b eggs4 ,stir well4 ,pour boiling hot broth over the cream and yolks of eggs and serve at once in bouillon cups4 ,serve crackers also4 ,do not cook mixture after cream and yolks of eggs have been added4 ,this is very nourishing4 ,,farmer',s ,,rice ,one and one-half quarts of milk1 poured into a double boiler and placed on the range to heat4 ,one cup of flour was placed in a bowl2 into the flour #a raw egg was dropped and stirred with a knife until mixed1 then rubbed between the fingers into fine rivels4 ,it may take a little more flour2 the rivels should be dry enough to allow of being rubbed fine4 ,when the milk commences to boil drop the rivels in by handfuls1 slowly1 stirring constantly4 ,salt to taste4 ,let cook #ae minutes4 ,eat while hot1 adding a small piece of butter as seasoning4 ,this should be a little thicker than ordinary rice soup4 ,,philadelphia ,,pepper ,,pot ,this recipe for far-famed ,philadelphia ,pepper ,pot was given ,mary by a friend living in the ,quaker ,city1 a good cook1 who vouched for its excellence3 ,the ingredients consist of the following3 #a knuckle of veal4 #b pounds of plain tripe4 #b pounds of honeycomb tripe4 #a large onion1 #a bunch of pot-herbs4 #d medium-sized potatoes4 #a bay leaf--salt and cayenne pepper to season4 #a_/b pound of beef suet--and flour for dumplings4 ,the day before you wish to use the ,pepper ,pot procure #b pounds of plain tripe and #b pounds of honeycomb tripe4 ,wash thoroughly in cold water place in a kettle4 ,cover with cold water and boil eight hours2 then remove tripe from water1 and when cold cut into pieces about #c_/d of an inch square4 ,the day following get a knuckle of veal1 wash and cover with cold water--about three quarts--bring slowly to the simmering point1 skimming off the scum which arises1 simmer for three hours4 ,remove the meat from the bones1 cut into small pieces1 strain broth and return it to the kettle4 ,add a bay leaf1 one large onion1 chopped1 simmer one hour2 then add four medium-sized potatoes1 cut like dice1 and add to the broth4 ,wash a bunch of pot-herbs1 chop parsley 7and add last71 rub off the thyme leaves1 cut red pepper in half and add all to broth2 then add meat and tripe and season with salt2 if liked hot1 use a pinch of cayenne pepper4 ,for the dumplings1 take #a cup of beef suet1 chopped fine1 #b cups flour1 pinch of salt1 mix well together and moisten with enough cold water to allow of their being molded or rolled into tiny dumplings1 the size of a small marble4 ,flour these well to prevent sticking together4 ,when all are prepared drop into soup1 simmer a few minutes1 add parsley and serve at once4 ,,german ,,vegetable ,,soup ,take #f potatoes1 half the quantity of onions1 carrots1 turnips1 cabbage and a stalk of celery1 cut up into dice-shaped pieces1 place all in a stew-pan and cover with a couple quarts of hot water4 ,let cook about two hours1 until all the vegetables are tender1 then add #a tablespoonful of butter1 a large cup of milk1 and about a tablespoonful of flour mixed smooth with a little cold milk1 cook a few minutes1 add a tablespoonful minced parsley1 and serve4 ,a ,,cheap ,,rice ,,and ,,tomato ,,soup ,take one pint of rice water which has been drained from one cupful of rice boiled in #b-a_/b quarts of water #be minutes 7the rice to be used in other ways71 and after the rice has drained in a sieve add to the rice water #a cup stewed1 strained tomatoes 7measure after being strained71 #a teaspoonful butter1 #a teaspoonful flour mixed with a little cold water1 salt1 pepper1 and #a tablespoonful of the cooked rice1 and you have a palatable soup1 as the water in which the rice was boiled is said to be more nutritious than the rice4 ,,fish1 ,,clams ,,and ,,oyster 7,,boned ,,shad7 ,how many young cooks know how to bone a shad8 ,it is a very simple process1 and one becomes quite expert after one or two trials4 ,and it fully repays one for the extra time and trouble taken1 in the satisfaction experienced by being able to serve fish without bones4 ,with a sharp knife cut the fish open along the back bone on the outside of the fish1 but do not cut through the bone1 then carefully cut the fish loose along the back bone on each side1 cut the centre bone away with the smaller bones branching out on each side attached4 ,cut the shad into sizable pieces after being washed in cold water and dried on a cloth to take up all the moisture4 ,dip pieces of fish into white of egg containing a teaspoonful of water1 roll in fine1 dried bread crumbs1 season with salt and pepper1 drop in hot fat1 and fry a rich brown4 ,serve on a platter1 surrounded by a border of parsley4 ,some small portions of the fish will adhere to the bones1 however carefully the fish has been boned4 ,the meat may be picked from the bones after cooking in salt water until tender4 ,flake the fish1 and either make it into small patties or croquettes4 ,shad roe should be parboiled first and then dredged with flour on both sides and fried in drippings or a little butter4 ,,croquettes ,,of ,,cold1 ,,cooked ,,fish ,shred or flake cold1 cooked fish1 which has been carefully picked from bones4 ,to #b cups of fish add an equal amount of mashed potatoes1 a small half cup of cold milk1 #a tablespoonful butter1 yolk of #a egg1 lightly beaten1 #a teaspoonful of chopped parsley1 season with salt and pepper4 ,mix all well together1 and when cold1 form in small croquettes4 ,dip into white of egg containing #a tablespoonful of water1 roll in fine1 dried bread crumbs and fry in hot fat4 ,shad1 salmon1 codfish1 or any kind of fish may be prepared this way1 or prepare same as ,rice ,croquettes1 substituting-fish for rice4 ,,shad ,,roe ,shad roe should be carefully taken from the fish1 allowed to stand in cold water1 to which a pinch of salt has been added1 for a few minutes1 then dropped in boiling water1 cooked a short time and drained4 ,dredge with flour and fry slowly in a couple tablespoonfuls of butter and lard or drippings until a golden brown4 ,be particular not to serve them rare4 ,serve garnished with parsley4 ,or the shad roe may be parboiled1 then broken in small pieces1 mixed with a couple of lightly beaten eggs and scrambled in a fry-pan1 containing a couple of tablespoonfuls of butter and sweet drippings4 ,serve at once4 ,garnish with parsley or water cress4 ,,scalloped ,,oysters ,take about #ej fresh oysters4 ,place a layer of oysters in a baking dish alternately with fine1 dried crumbs1 well seasoned with pepper and salt and bits of butter1 until pan is about two-thirds full4 ,have a thick layer of bread crumbs for the top1 dotted with bits of butter4 ,pour over this half a cup or less of strained oyster liquor and small cup of sweet milk4 ,place in oven and bake from #dj to #ej minutes4 ,,deviled ,,oysters #b dozen oysters4 #a cup rich milk4 #c tablespoonfuls flour4 ,yolks of #b raw eggs4 #a generous tablespoonful butter4 #a tablespoonful finely-minced parsley4 ,drain oysters in a colander and chop rather coarsely4 ,mix flour smooth with a little cold milk4 ,place the remainder of the milk in a saucepan on the range4 ,when it commences to boil add the moistened flour and cook until the mixture thickens1 stirring constantly to prevent burning1 or cook in a double boiler4 ,add yolks of eggs and butter1 #a_/b teaspoonful salt and #a_/d teaspoonful of black pepper and a pinch of cayenne pepper4 ,then add chopped oysters1 stir all together a few minutes until oysters are heated through4 ,then turn into a bowl and stand aside in a cool place until a short time before they are to be served4 7,these may be prepared early in the morning and served at six o'clock dinner47 ,then fill good-sized1 well-scrubbed oyster shells with the mixture1 sprinkle the tops liberally with fine-dried1 well-seasoned bread crumbs4 7,seasoned with salt and pepper47 ,place the filled shells on muffin tins to prevent their tipping over2 stand in a hot oven about ten minutes1 until browned on top1 when they should be heated through4 ,serve at once in the shells4 ,handle the hot shells with a folded napkin when serving at table4 ,this quantity fills thirteen oyster shells4 ,serve with the oysters small pickles1 pickled cabbage or cranberry sauce as an accompaniment4 ,,planked ,,shad ,after eating planked shad no one will wish to have it served in any other manner1 as no other method of preparing fish equals this4 ,for planked shad1 use an oak plank1 at least two inches thick1 three inches thick is better4 ,planks for this purpose may be bought at a department store or procured at a planing mill4 ,place plank in oven several days before using to season it4 ,always heat the plank in oven about #ae minutes before placing fish on it1 then have plank very hot4 ,split a nicely-cleaned shad down the back1 place skin side down1 on hot plank1 brush with butter and sprinkle lightly with pepper and salt4 ,put plank containing shad on the upper grating of a hot oven of coal range and bake about #de minutes4 ,baste frequently with melted butter4 ,the shad should be served on the plank1 although not a very sightly object1 but it is the proper way to serve it4 ,the flavor of shad1 or1 in fact1 of any other fish1 prepared in this manner is superior to that of any other4 ,fish is less greasy and more wholesome than when fried4 ,should an oak plank not be obtainable1 the shad may be placed in a large roasting pan and baked in oven4 ,cut gashes across the fish about two inches apart1 and place a teaspoonful of butter on each4 ,bake in oven from #ej to #fj minutes4 ,serve on a warmed platter1 garnished with parsley1 and have dinner plates warmed when serving fish on them4 ,do not wash the plank with soap and water after using1 but instead rub it over with sandpaper4 ,,broiled ,,mackerel ,when fish has been cleaned1 cut off head and scrape dark skin from inside4 ,soak salt mackerel in cold water over night1 skin side up1 always4 ,in the morning2 drain1 wipe dry and place on a greased broiler1 turn until cooked on both sides4 ,take up carefully on a hot platter1 pour over a large tablespoonful of melted butter and a little pepper1 or lay the mackerel in a pan1 put bits of butter on top1 and set in a hot oven and bake4 ,garnish with parsley4 ,,codfish ,,balls ,soak codfish several hours in cold water4 ,cook slowly or simmer a short time4 ,remove from fire1 drain1 and when cold squeeze out all moisture by placing the flaked fish in a small piece of cheese-cloth4 ,to one cup of the flaked codfish add an equal quantity of warm mashed potatoes1 yolk of #a egg1 #a tablespoonful of milk and a little pepper4 ,roll into small balls with a little flour4 ,dip in white of egg and bread crumbs1 and when quite cold fry in deep fat4 ,garnish with parsley4 ,,fried ,,oysters ,procure fine1 large1 fresh oysters for frying4 ,drain in a colander carefully1 look over1 and discard any pieces of shell4 ,roll each oyster in fine1 dried bread crumbs1 well seasoned with salt and pepper1 then dip them in a lightly-beaten egg1 and then in bread crumbs4 ,allow them to stand several hours in a cool place before frying4 ,place a few oysters at one time in a wire frying basket1 and immerse in smoking hot fat4 ,should too great a number of oysters be placed in the fat at one time it would lower the temperature of the fat and cause the oysters to become greasy4 ,drain the oysters when fried on heavy1 brown paper1 to absorb any remaining fat1 and serve at once4 ,for all deep frying use two-thirds lard and one-third suet1 as suet is considered to be more wholesome and cheaper than lard4 ,two items to be considered by the frugal housewife4 ,if fat for deep frying is the right temperature a crust is at once formed1 and the oysters do not absorb as great a quantity of fat as when fried in only enough butter and drippings to prevent scorching1 as they must then be fried more slowly4 ,serve pickled cabbage and tomato catsup when serving fried oysters4 ,,panned ,,oysters ,aunt ,sarah always prepared oysters in this manner to serve roast turkey4 ,at the very last minute1 when the dinner was ready to be served1 she placed #ej freshly-opened oysters1 with their liquor1 in a stew-pan over a hot fire4 ,the minute they were heated through and commenced to curl up1 she turned them in a hot colander to drain a minute1 then turned the oysters into a stew-pan containing two large tablespoonfuls of hot1 melted butter1 and allowed them to remain in the hot butter one minute1 shaking the pan lo prevent scorching1 seasoned them with salt and pepper1 and turned all into a heated dish and sent to the table at once4 ,these are easily prepared and are more wholesome than fried oysters4 ,,oysters ,,steamed ,,in ,,the ,,shell ,place well-scrubbed shells1 containing fresh oysters1 in a deep agate pan1 which will fit in a kettle containing a small amount of boiling water4 ,cover very closely until the shells open easily4 ,these may be served in the shell with hot1 melted butter1 in a side dish1 or they may be removed from the shell to a hot bowl and seasoned with hot butter1 salt and pepper4 ,a ,,recipe ,,given ,,mary ,,for ,,oyster ,,cocktail ,to #b tablespoonfuls of tomato catsup add #a_/b tablespoonful of grated horseradish1 #a_/b tablespoonful of lemon juice1 #a_/b teaspoonful of tabasco sause1 #a_/b tablespoonful of vinegar1 #a saltspoonful of salt4 ,stand on ice one hour at least4 ,to serve--,the freshly-opened oysters on half shell were placed on a plate1 in the centre of which was placed a tiny glass goblet containing a small quantity of the mixture1 into which the oysters were dipped before being eaten4 ,,oyster ,,croquettes ,boil #ej oysters five minutes1 drain4 ,when cold1 cut into small pieces1 add #a_/b cup of bread crumbs and mix all together with a thick cream sauce composed of #a_/b cup of cream or milk thickened with flour1 to which add #a large tablespoonful of butter2 season with salt1 a dash of red pepper and #a teaspoonful of finely-minced parsley4 ,stand this mixture on ice until quite cold and firm enough to form into small croquettes4 ,dip in egg and bread crumbs and fry in deep fat until a golden brown4 ,serve at once on a platter garnished with sprigs of parsley ,from these ingredients was made #ab croquettes4 ,,frau ,,schmidts ,,way ,,of ,,serving ,,oyster ,,cocktails ,place in a bowl #b tablespoonfuls of tomato catsup1 #a teaspoonful of grated horseradish1 #b tablespoonfuls of very finely cut celery juice and pulp of #b lemons4 ,season with salt and pepper4 ,mix this with oysters which have been cut in small pieces4 ,serve in halves of lemons1 from which the pulp has been carefully removed4 ,place on ice a short time before serving4 ,crisp crackers should be served at the same time this is served4 ,,salmon ,,loaf ,one can of salmon1 from which all bones have been removed1 #a cup of cracker crumbs1 #a_/b cup of milk1 #a tablespoonful of butter1 which had been melted2 #b eggs beaten1 salt and pepper to season4 ,mix all together1 bake in a buttered pudding dish one-half hour or until browned on top4 ,serve hot4 ,,creamed ,,salmon ,a half cup of canned salmon1 a left-over from lunch the preceding day1 may be added to double the quantity of cream dressing1 and when heated through and served on crisply-toasted slices of stale bread1 make a tasty addition to any meal4 ,of course1 it is not necessary to tell even unexperienced housewives never under any circumstances allow food to stand in tins in which it was canned2 do not ever stand food away in tin2 use small agateware dishes1 in which food1 such as small quantities of left-overs1 etc1 may be reheated4 ,never use for cooking agate stew-pans1 from the inside of which small parties have been chipped1 as food cooked in such a vessel might become mixed with small particles of glazing1 and such food when eaten would injure the stomach4 ,,oyster ,,canapes #a cup cream4 #d tablespoonfuls of bread crumbs4 #a tablespoonful of butter4 #c dozen stewing oysters4 ,season with paprika1 tiny pinch of nutmeg and salt4 ,boil the cream1 add bread crumbs and butter4 ,chop oysters fine1 add seasoning4 ,serve hot in pattie cups or on toast4 ,serve small pickles or olives4 ,good dish for chafing dish4 ,,meat ,every young housewife should be taught that simmering is more effective than violent boiling1 which converts water into useless steam4 ,even a tough1 undesirable piece of chuck or pot roast may be made more tender and palatable by long-continued simmering than it would be if put in rapidly boiling water and kept boiling at that rate4 ,meat may be made more tender also by being marinated2 that is1 allowing the meat to stand for some time in a mixture of olive oil and vinegar before cooking it4 ,in stewing most meats a good plan is to put a large tablespoonful of finely-minced beef suet in the stew-pan2 when fried out1 add a little butter1 and when sizzling hot add the meat1 turn and sear on both sides to retain the juice in the meat1 then add a little hot water and let come to a boil2 then stand where the meat will just simmer but not slop cooking for several hours4 ,the meat then should be found quite tender4 ,cheaper cuts of meat1 especially1 require long1 slow cooking or simmering to make them tender1 but are equally as nutritious as high-priced meats if properly prepared4 ,to quote from ,the ,farmers' ,bulletin3 ,the number of appetizing dishes which a good cook can make out of the meat 'left over' is almost endless4 ,undoubtedly more time and skill are required in their preparation than in the simple cooking of the more expensive cuts4 ,the real superiority of a good cook lies not so much in the preparation of expensive or fancy dishes as in the attractive preparation of inexpensive dishes for every day4 ,in the skillful combination of flavors4 ,some housewives seem to have a prejudice against economizing4 ,if the comfort of the family does not suffer and the meals are kept as varied and appetizing as when they cost more1 with little reason for complaint1 surely it is not beneath the dignity of any family to avoid useless expenditure1 no matter how generous its income4 ,and the intelligent housekeeper should take pride in setting a good table4 ,this is such an excellent article1 and so ably written and true1 that ,i feel it would be to the advantage of every young housewife to read and profit by it4 ,,sauergebratens ,,or ,,german ,,pot ,,roast ,buy about three pounds of beef1 as for an ordinary pot roast4 ,place in a large bowl4 ,boil vinegar 7or1 if vinegar is too sharp1 add a little water1 a couple of whole cloves and a little allspice72 this should cover the piece of meat4 ,vinegar should be poured over it hot2 let stand a couple of days in a cool place uncovered2 turn it over occasionally4 ,when wanted to cook1 take from the vinegar and put in a stew-pan containing a little hot fried-out suet or drippings in which has been sliced #b onions4 ,let cook1 turn occasionally1 and when a rich brown1 stir in a large tablespoonful of flour1 add #a-a_/b cups of hot water1 cover and cook slowly for two or three hours1 turning frequently4 ,half an hour before serving add small pared potatoes1 and when they have cooked tender1 serve meat1 gravy and potatoes on a large platter4 ,the writer knew an old gentleman who had moved to the city from a ,bucks ,county farm when a boy1 who said that he'd walk five miles any day for a dish of the above as his mother had prepared it in former years4 ,mary was surprised at the amount of valuable information to be obtained from the different ,farmers' ,bulletins received at the farm1 on all subjects of interest to housewives1 and particularly farmers' wives4 ,all books were to be had free for the asking4 ,the dishes ,mary prepared from recipes in the ,farmers ,bulletin on economical use of meat in the home1 were especially liked at the farm1 particularly ,stewed ,shin of ,beef and ,hungarian ,goulash 7a ,hungarian dish which has come to be a favorite in the ,united ,states74 ,,hungarian ,,goulash #b pounds top round of beef4 #a onion4 ,a little flour4 #b bay leaves4 #b ounces salt pork4 #f whole cloves4 #b cups of tomatoes4 #f peppercorns4 #a stalk celery4 #a blade mace4 ,cut the beef into #b-;inch pieces and sprinkle with flour4 ,fry the salt pork until a light brown2 add the beef and cook slowly for about thirty-five minutes1 stirring occasionally4 ,cover with water and simmer about two hours4 ,season with salt and pepper or paprika4 ,from the vegetables and spices a sauce is made as follows3 ,cook in sufficient water to cover for #bj minutes2 then rub through a sieve1 and add to some of the stock in which the meat was cooked4 ,thicken with flour1 using #b tablespoonfuls 7moistened with cold water7 to each cup of liquid1 and season with salt and paprika4 ,serve the meat on a platter with the sauce poured over it4 ,potatoes1 carrots and green peppers cooked until tender and cut into small pieces or narrow strips are usually sprinkled over the dish when served1 and noodles may be arranged in a border upon the platter4 ,,broiled ,,steak ,when buying beefsteak for broiling1 order the steak cut #a inch to #a-a_/d inches thick4 ,place the steak on a well-greased1 hot broiler and broil over a clear1 hot fire1 turning frequently4 ,it will take about ten minutes to broil a steak #a-;inch thick4 ,when steak is broiled place on a hot platter1 season with butter1 pepper and salt1 and serve at once4 ,serve rare or otherwise1 but serve at once4 ,broil-steak unseasoned1 as salt extracts juice from meat4 ,steak1 particularly1 loses its savoriness if not served hot4 ,what to a hungry man is more nutritious and appetizing than a perfectly broiled1 rare1 juicy1 steak1 served hot8 ,and not a few young and inexperienced cooks serve thin steaks1 frequently overdone or scorched1 containing about the same amount of nourishment a piece of leather would possess1 through lack of knowledge of knowing just how4 ,often1 unconsciously4 ,i will admit2 yet it is an undiluted fact1 that very many young housewives are indirectly the cause of their husbands suffering from the prevailing ,american complaint1 dyspepsia1 and its attendant evils4 ,and who that has suffered from it will blame the grouchy man who cannot well be otherwise4 ,so1 my dear ,mrs4 ,new ,wife1 be warned in time1 and always remember how near to your husband's heart lies his stomach1 and to possess the former you should endeavor to keep the latter in good condition by preparing1 and serving1 nourishing1 well-cooked food4 ,,stewed ,,shin ,,of ,,beef #d pounds of shin of beef4 #a medium-sized onion4 #a whole clove and bay leaf4 #a sprig of parsley4 #a-a_/b tablespoonfuls flour4 #a-a_/b tablespoonfuls of butter or savory drippings4 #a small slice of carrot4 #a_/b tablespoonful of salt4 #a_/b teaspoonful of pepper4 #b quarts boiling water4 ,have the butcher cut the bone in several pieces4 ,put all the ingredients but the flour and butter in a stew-pan and bring to a boil4 ,set the pan where the liquid will just simmer for six hours1 or after boiling for five or ten minutes put all into the fireless cooker for eight or nine hours4 ,with the butter1 flour and #a_/d cup of the clear soup from which the fat has been removed make a brown sauce4 ,to this add the meat and marrow removed from the bone4 ,heat and serve4 ,the remainder of the liquid in which the meat has been cooked may be used for soup4 ,,hamburg ,,steak ,take the tough ends of two sirloin steaks and one tablespoonful of kidney suet1 run through a food chopper2 season with pepper and salt1 form into small cakes1 dredge lightly with flour1 fry quickly1 same manner steak is fried1 turning frequently4 ,the kidney fat added prevents the ,hamburg steak being dry and tasteless4 ,a tender1 juicy broiled steak1 flaky baked potatoes1 a good cup of coffee and sweet1 light1 home-made bread1 a simple salad or fruit1 served to a hungry husband would often prevent his looking for an affinity1 said ,aunt ,sarah to her niece ,mary4 ,,meat ,,stew ,,with ,,dumplings ,,stew4 #e pounds of a cheap cut of beef4 #d cups of potatoes cut into small pieces4 #b_/c cup each of turnips and carrots cut into #a_/b-;inch cubes4 #a_/b an onion chopped4 #a_/d cup of flour4 ,season with salt and pepper4 ,cut the meat into small pieces1 removing the fat4 ,fry out the fat and brown the meat in it4 ,when well browned1 cover with boiling water4 ,boil for five minutes and then cook in a lower temperature until meat is done4 ,if tender1 this will require about three hours on the stove1 or five hours in the fireless cooker4 ,add carrots1 onions1 turnips and pepper and salt during the last hour of cooking1 and the potatoes fifteen minutes before serving4 ,thicken with the flour diluted with cold water4 ,serve with dumplings4 ,if this dish is made in the tireless cooker the mixture must be reheated when the vegetables are put in4 ,such a stew may also be made of mutton4 ,if veal or pork is used the vegetables may be omitted or simply a little onion used4 ,sometimes for variety the browning of the meat is dispensed with4 ,when white meat1 such as chicken1 veal or fresh pork is used1 the gravy is often made rich with cream or milk thickened with flour4 ,,dumplings4 #b cups of flour4 #d teaspoons 7level7 of baking powder4 #b_/c cup of milk or a little more if needed4 #a_/b teaspoonful of salt4 #b teaspoonfuls of butter4 ,mix and sift the dry ingredients4 ,work in butter with the tips of the fingers4 ,add milk gradually1 roll out to thickness of half inch4 ,cut with biscuit cutter4 ,place in a buttered steamer over a kettle of hot water and cook from #ab to #ae minutes4 ,if the dumplings are cooked with the stew enough liquid should be removed to allow of their being placed directly upon the meat and vegetables4 ,sometimes the dough is baked and served as biscuits1 over which the stew is poured4 ,if the stew is made with chicken or veal it is termed a fricassee4 ,this recipe tells of such an economical way of extending the meat flavor that ,i think every young housewife should know it4 ,mary copied it from ,the ,farmers' ,bulletin1 an article on the ,economical ,use of ,meat in the ,home4 ,the dumplings1 as she prepared them from this recipe1 were regular fluff balls1 they were so light and flaky4 ,i would add1 the cook-pot should be closely covered while cooking or steaming these dumplings1 and the cover should not be raised for the first ten minutes4 ,a lesser quantity of baking powder might be used with equally good results1 but these dumplings are certain to be light and flaky4 ,a larger quantity of baking powder should be used when dough is steamed or boiled than if dough is baked1 if one expects good results4 ,,extending ,,the ,,meat ,,flavor ,mary learned1 through reading ,the ,farmers' ,bulletin1 different methods of extending the meat flavor through a considerable quantity of material1 which would otherwise be lacking in distinctive taste1 one way to serve the meat with dumplings1 generally in the dish with it2 to combine the meat with crusts1 as in meat pies or meat rolls1 or to serve the meat on toast or biscuits4 ,borders of rice1 hominy or mashed potatoes are examples of the same principles1 applied in different ways4 ,by serving some preparation of flour1 rice1 hominy or other food1 rich in starch1 with the meat1 we get a dish which in itself approaches nearer to the balanced ration than meat alone1 and one in which the meat flavor is extended through a large amount of the material4 ,the measurements given in the above recipes call for a level spoonful or a level cup1 as the case may be4 ,in many ,american families meat is eaten two or three times a day4 ,in such cases1 the simplest way of reducing the meat bill would be to cut down the amount used1 either by serving it less often or by using less at a time4 ,deficiency of protein need not be feared1 when one good meat dish a day is served1 especially if such nitrogenous materials as eggs1 milk1 cheese and beans are used instead4 ,in localities where fish can be obtained fresh and cheap1 it might well be more frequently substituted for meat for the sake of variety as well as economy4 ,ingenious cooks have many ways of extending the flavor of meat2 that is1 of combining a small quantity with other materials to make a large dish as in meat pies1 stews and similar dishes4 ,the foregoing information may be useful to other young1 prospective housekeepers who may never have read the very instructive articles on ,the ,economical ,use of ,meat in the ,home1' in the ,farmers' ,bulletin4 ,,preparing ,a ,,pot ,,roast ,when buying a pot roast1 ,aunt ,sarah selected a thick1 chunky piece of meat1 weighing several pounds1 and a small piece of beef suet which she cut into small bits1 placed pan containing them on hot range1 added a small1 sliced onion1 and when fat was quite hot she added the quickly rinsed piece of meat1 and quickly seared it to retain the juice2 added #a cup of hot water1 a sprig of parsley1 seasoning of salt and pepper2 cooked a short time1 then allowed it to stand on the range closely covered1 where it would simmer gently several hours2 turning the meat frequently1 adding a small amount of water occasionally1 as the broth was absorbed by the meat4 ,an inexperienced cook will be surprised to find how tender1 palatable1 and equally nutritious1 an inexpensive cut of meat may become by slow simmering4 ,when the pot roast has become tender1 remove from the broth and place on a hot platter2 this latter is a small item1 but dishes may be quickly heated in a hot oven and meat and vegetables are more appetizing if served hot on warmed plates4 ,forgive this digression2 ,i fear the pot roast will cool even on a warmed platter4 ,after removing the meat from the pan add a large tablespoonful of flour1 moistened with a small quantity of cold water1 to the broth in the pan for gravy2 cook until thickened1 strain sliced onion and parsley from the broth1 add seasoning of salt and pepper1 serve on the platter with the meat2 the onion added1 gives the gravy a fine flavor and causes it to be a dark1 rich brown in color4 ,,stuffed ,,breast ,,of ,,veal ,rub the piece of meat with salt1 pepper1 ginger and minced onion4 ,prepare a stuffing as for chicken of crumbled1 stale bread1 etc41 or soak pieces of stale bread in cold water4 ,squeeze dry and season with a little minced onion1 parsley1 a little melted butter1 salt and pepper1 and moisten all with one egg4 ,fill the breast of veal with this stuffing1 sew together1 place in roasting pan with a small quantity of water1 to which a tablespoonful of butter has been added4 ,roast in a moderately hot oven until well done1 basting frequently4 ,,gedampftes ,,rinderbrust ,take breast of beef or veal1 without fat or bones1 quickly rinse off meat and wipe with a cloth4 ,place in a stew-pot with one chopped onion1 one sliced tomato1 a bay leaf1 season with pepper and salt1 add a small quantity of hot water1 cook1 closely covered1 several hours4 ,to be tender this meat requires long1 slow cooking1 when it cooks and browns at the same time4 ,strain the broth and thicken for gravy and pour around the meat on platter when serving4 ,,paprikash ,two pounds of veal1 from leg1 cut into small pieces for stewing2 #d good-sized onions1 cut rather fine2 measure about #a_/b cup of sweet lard1 place onions in pan with some of this lard and fry a light brown4 ,add meat and cook meat and onions together about one-half hour1 adding lard gradually until all is used and the meat is golden brown4 ,then cover with water and stew1 closely covered1 about two hours or longer1 until meat is ready to serve2 then add more water until meat is covered4 ,season with salt and paprika4 ,add about three tablespoonfuls of vinegar 7not too sour2 cook must judge this by tasting72 then add #a_/b pint of sweet cream4 ,thicken gravy with flour mixed smooth with a little water4 ,place on platter surrounded with gravy4 ,with this was always served baked or steamed sweet potatoes4 ,,beef ,,stew ,three pounds of the cheaper cut of beef1 cut in pieces a couple inches square2 brown in a stew-pan1 with a sliced onion1 a sprig of parsley and a coupe tablespoonfuls of sweet drippings or suet2 cook a few minutes1 add a little water1 and simmer a couple of hours2 add sliced turnips and a few medium-sized potatoes4 ,should there he a larger quantity of broth than required to serve with the meat and vegetables1 a cup or more of the broth may form the basis of a palatable soup for lunch the following day4 ,,savory ,,beef ,,roll ,three and one-half pounds raw beef1 or a mixture of beef and veal may be used1 run through a food chopper4 ,a cheap cut of meat may be used if1 before chopping1 all pieces of gristle are trimmed off4 ,place the chopped meat in a bowl1 add #h tablespoonfuls of fine1 dried bread crumbs1 #a tablespoonful of pepper1 #a-a_/b tablespoonfuls of salt4 ,taste the meat before adding all the seasoning specified1 as tastes differ4 ,add #c raw eggs1 #d tablespoonfuls of sweet milk or cream1 #b tablespoonfuls of butter1 a little sweet marjoram or minced parsley4 ,mix all together and mold into two long1 narrow rolls1 similar to loaves of bread4 ,place #a tablespoonful each of drippings and butter in a large fry-pan on the range4 ,when heated1 place beef rolls in1 and when seared on both sides add a small quantity of hot water4 ,place the pan containing meat in a hot oven and bake one hour4 ,basting the meat frequently improves it4 ,when catering to a small family serve one of the rolls hot for dinner2 serve gravy1 made by thickening broth in pan with a small quantity of flour4 ,serve the remaining roll cold1 thinly sliced for lunch1 the day following4 ,,veal ,,cutlets ,use either veal chops or veal cutlets1 cut in small pieces the size of chops2 pound with a small mallet1 sprinkle a little finely-minced onion on each cutlet1 dip in beaten egg and bread crumbs1 well seasoned with salt and pepper4 ,place a couple tablespoonfuls of a mixture of butter and sweet drippings in a fry-pan2 when hot1 lay in the breaded cutlets and fry slowly1 turning frequently and watching carefully that they do not scorch4 ,these take a longer time to fry than does beefsteak4 ,when a rich brown and well cooked take up the cutlets on a heated platter and serve1 garnished with parsley4 ,,meat ,,snitzel ,cut #a-a_/b pounds of thick veal steak into small pieces1 dredge with flour1 season with salt and pepper1 and fry brown in a pan containing bacon fat 7fat obtained by frying several slices of fat1 smoked bacon74 ,remove the meat from the pan1 add a couple tablespoonfuls of flour to the remaining fat stir until browned1 then pour in the strained liquor from a pint can of tomatoes4 ,add one slice of onion and one carrot1 then return the meat to the sauce2 cover closely and simmer three-quarters of an hour4 ,when the meat is tender1 place on a hot platter1 add a pinch of red pepper to the sauce and a little more salt if required1 and strain over the meat on the platter4 ,this was a favorite dish of ,mary's ,uncle1 and he said she knew how to prepare it to perfection4 ,,sirloin ,,steaks ,procure #b sirloin steaks1 #a-a_/b inches thick1 and a small piece of suet4 ,cut the tenderloin from each steak1 and as much more of the steak as required for one meal4 ,place the finely-cut suet in a hot fry-pan2 this should measure #a tablespoonful when tried out1 add one teaspoonful of butter1 when the fat is very hot and a blue smoke arises place pieces of steak1 lightly dredged with flour1 in the pan of hot fat1 place only one piece at a time in the fat2 sear the meat on one side1 then turn and sear on the other side2 then place the other pieces of meat in the pan and continue in the same manner1 turning the steak frequently4 ,the hot butter and suet sear the steak1 thus the juice of the meat is retained1 making the meat more palatable2 season with salt and pepper1 place on a hot platter and serve at once4 ,,meat ,,balls ,chop meat fine2 beef1 chicken1 lamb or veal2 mince a small onion and fry in a tablespoonful of butter2 add a tablespoonful of flour1 the yolk of one egg1 the chopped meat and a little broth1 gravy1 or milk to moisten1 salt and pepper4 ,stir all together and turn the whole mixture into dish to cool4 ,when cool1 shape with well-floured hands into balls the size of a shelled walnut4 ,dip in beaten white of egg1 then into bread crumbs1 and fry in deep fat until crisp and brown4 ,place only three or four meat balls in a frying basket at one time4 ,too many at a time chills the fat2 but if plunged in boiling hot fat1 then a crust is formed at once over the outside1 which prevents the grease from penetrating4 ,when the meat balls are browned nicely1 lay them on brown paper to absorb any grease that may adhere to them4 ,to try whether the fat is the right temperature1 drop a small piece of bread in it1 and if it browns while you count twenty1 the fat is hot enough for any form of croquettes4 ,garnish with parsley or watercress4 ,,veal ,,loaf ,three pounds raw veal1 chopped fine2 #a teaspoonful salt1 #a teaspoonful pepper1 #b tablespoonfuls butter1 #b raw eggs1 #b tablespoonfuls water4 ,mix all together with #f tablespoonfuls fine1 rolled1 dried bread crumbs and mold into a long1 narrow loaf4 ,roll the loaf in two extra tablespoonfuls of bread crumbs4 ,place in a hot pan1 pour #c tablespoonfuls melted butter over the top1 and bake in hot oven two hours or less1 basting frequently4 ,slice thinly when cold4 ,should the veal loaf be served hot thicken the broth with flour and serve this gravy with it4 ,,sweetbreads 7,,breaded7 ,place sweetbreads in cold water1 to which #a_/b teaspoonful salt has been added1 for a short time1 then drain and put over the fire with hot water4 ,cook ten minutes4 ,drain and stand aside in a cool place until wanted4 ,remove stringy parts1 separate into small pieces about the sue of an oyster1 dip in beaten white of egg and then in bread crumbs4 ,put in a pan containing a little hot butter and drippings and fry light brown4 ,serve hot4 ,garnish platter with parsley4 ,,fried ,,liver ,,and ,,bacon ,have beef liver cut in slices about one inch thick2 quickly rinse and wipe dry4 ,remove the thin skin on the edge and cut out all the small1 tough fibres4 ,if liver from a young beef it can scarcely be told from calves' liver when cooked1 and is considerably cheaper4 ,fry a dozen slices of fat bacon in a pan until crisp and brown4 ,take from the pan on a warm platter and place in oven4 ,put the pieces of liver1 well dredged with flour1 into the pan containing the hot bacon fat1 also a little butter1 and fry slowly until well done1 but not hard and dry4 ,turn frequently and season with salt and pepper4 ,take the liver from the pan1 add one tablespoonful of flour to the fat remaining in the pan1 stir until smooth and brown1 then add about one cup of sweet milk or water1 stir a few minutes until it thickens and season with salt and pepper4 ,should the liver be a little overdone1 put it in the pan with the gravy1 cover and let stand where it will just simmer a few minutes1 then turn all on a hot platter and serve the bacon on a separate dish4 ,,beefsteak ,,served ,,with ,,peas ,fry quickly a large sirloin steak4 ,place in the oven1 on a warm platter4 ,add a large tablespoonful of butter to the fry pan1 also a can of sifted peas1 which have been heated and drained1 season with pepper and salt1 shake pan to prevent burning and when hot turn on to platter containing steak and serve at once4 ,this makes an appetizing luncheon dish4 ,,creamed ,,dried ,,beef ,put a tablespoonful of butter in a frying pan1 add #a_/b cup of chipped beef cut fine and brown it in the butter1 then add #a_/d cup of water4 ,let stand and simmer for a short time1 then add a cup of sweet milk1 thicken to the consistency of thick cream by adding #a tablespoonful of flour mixed smooth with a small quantity of cold milk1 season with salt and pepper4 ,this is an economical way of using small pieces of dried beef not sightly enough to be served on the table4 ,serve with baked potatoes for lunch1 or pour over slices of toasted bread1 or over poached eggs for an appetizing breakfast dish4 ,,creamed ,,sweetbreads ,parboil sweetbreads in water #aj minutes4 ,remove stringy parts and dry on a napkin4 ,separate the sweetbreads into small pieces with a silver knife1 never use steel1 put in a stewpan with enough cream to cover1 add butter1 pepper and salt to taste4 ,flour enough to thicken a little1 let all come to a boil4 ,fill small pattie shells with the mixture and serve hot4 ,,meat ,,croquettes #b cups finely chopped meat 7beef or veal74 #a tablespoonful butter4 #b tablespoonfuls flour 7or a little more flour74 #b tablespoonfuls chopped parsley4 #a scant cup of milk4 ,put milk on to boil4 ,mix flour smooth with a little cold milk before adding to boiling milk1 add the butter and cook all together until a creamy consistency1 then add the chopped meat well seasoned with salt and pepper and the chopped parsley4 ,mix well and let cool4 ,shape into croquettes1 dip in white of egg and bread crumbs4 ,let stand until perfectly cold1 then fry brown1 in deep hot fat4 ,chicken1 beef1 veal and mutton may be prepared in the same manner4 ,when dipping croquettes1 #a tablespoonful of water may be added to the white of egg and #b tablespoonfuls of water if the whole of the egg is used4 ,use the whites of eggs for dipping croquettes if possible4 ,croquettes may be made the day before wanted1 and placed in a refrigerator or cool place4 ,croquettes should be cold before frying4 ,,stewed ,,rabbit ,after the rabbit has been skinned1 and carefully cleaned1 wash quickly and let stand over night in cold water to which salt has been added2 also a pinch of red pepper4 ,place on the range in the morning 7in a stew-pan with fresh warm water74 ,when it comes to a boil1 drain off1 add one pint of hot water containing two sliced onions and a little ginger4 ,this prevents the flavor of wild game1 objectionable to some4 ,when the meat has cooked tender1 drain1 dust pieces with flour1 and brown quickly in a pan containing a couple tablespoonfuls of hot lard1 butter1 or drippings4 ,if you wish the meat of the rabbit white1 add a thin slice of lemon to the water when cooking meat4 ,,roast ,,lamb ,select leg or loin1 or if a larger roast is wanted1 leg and loin together4 ,carefully rinse the piece of meat4 ,place in pan1 dust lightly with pepper4 ,have the oven hot and place pan in without putting water in pan4 ,brown on one side1 then turn and brown on the other4 ,then put about #a_/b cup of water in roasting pan1 and if oven is too hot1 leave door open for a few minutes4 ,allow #be minutes for each pound of lamb4 ,,gefullte ,,rinderbrust1 ,,or ,,stuffed ,,breast ,,of ,,beef ,take a fillet of beef1 rub both sides well with a mixture of finely chopped onion1 minced parsley1 salt and pepper4 ,then spread over the fillet a small quantity of raw1 chopped1 well-seasoned meat1 roll together and tie4 ,place in a stew pan with a small quantity of water1 cook closely covered until tender4 ,serve with gravy4 ,,fried ,,peppers ,,with ,,pork ,,chops ,dust four or five pork chops with flour and fry in a pan1 not too quickly4 ,when nicely browned1 remove to a warm chop plate and stand in warming oven while preparing the following3 ,slice or cut in small pieces four good-sized1 sweet1 red peppers and a half teaspoon of finely chopped hot pepper1 add to the fat remaining in the pan in which the chops were fried1 and cook about ten minutes1 until peppers are tender 7stirring them frequently74 ,when sufficiently cooked1 add one tablespoon of vinegar1 pepper and salt to taste1 cook one minute longer and serve on the same dish with the chops4 ,,boiled ,,ham ,when preparing to cook a ham1 scrape1 wash and trim it carefully4 ,place ham in a large cook pot or boiler1 partly cover with cold water1 let come to a boil1 then move back on range where the water will merely simmer1 just bubble gently around the edge of the boiler4 ,a medium sized ham should be tender in five or six hours4 ,when a fork stuck into the ham comes out readily1 the ham is cooked4 ,take from the boiler and skin carefully1 removing all the discolored portions of the smoked end1 stick #b dozen whole cloves into the thick fat1 and sprinkle a couple tablespoonfuls of brown sugar and fine bread crumbs over top4 ,place in a very hot oven a short time1 until the fat turns a golden brown4 ,watch carefully to see that it does not scorch4 ,when cold1 slice thin and serve4 ,aunt ,sarah frequently added a pint of cider to the water in which the ham was boiled4 ,she said this improved the flavor of the ham4 ,,sliced ,,ham ,when about to fry a slice of uncooked ham1 do young housewives know how very much it improves the flavor of the ham if it is allowed to stand for ten or fifteen minutes in a platter containing a large teaspoonful of sugar and a little cold water8 ,turn several times1 then wipe quite dry with a clean cloth and fry in a pan containing a little hot drippings and a very little butter 7one-half teaspoonful7 just enough to prevent its sticking to the pan4 ,do not fry as quickly as beefsteak4 ,after a slice of ham has been cut from a whole ham1 if lard be spread over the end of ham from which the slice has been cut1 it will prevent the cut place from becoming mouldy4 ,,roast ,,pork ,place pork roast in a covered roasting pan containing a small cup of hot water1 season with pepper and salt and sweet marjoram and sprinkle a little powdered sage over it1 and stand in a very hot oven4 ,after the meat has been roasting for a half hour1 have less heat in your oven1 allow about #be minutes to every pound of pork1 or longer if necessary1 but be sure it is well done4 ,when served1 underdone pork is very unwholesome and unappetizing4 ,when meat is sufficiently roasted1 pour off all the fat in the pan except a small quantity1 to which add #a_/b cup of boiling water1 pepper and salt and serve4 ,serve baked apples or apple sauce with pork4 ,,pork ,,chops ,dip pork chops in egg1 then into bread crumbs to which has been added salt1 pepper1 and a very little sage and sweet marjoram4 ,some prefer chops simply dredged with flour4 ,fry about #be minutes or until cooked through and nicely browned1 but not scorched4 ',tis said1 ,the frying of chops in a perfect manner is the test of a good cook4 ,,home-,,made ,,sausage ,nine pounds of fresh pork 7lean and fat intermixed as it comes74 ,cut meat in small pieces1 run through a meat cutter4 ,sprinkle over the finely chopped meat #c tablespoonfuls salt1 #b tablespoonfuls of black pepper1 #d tablespoonfuls of powdered sage if bought at a chemist's4 ,aunt ,sarah used but three tablespoonfuls of her own home-grown sage1 as the flavor was much stronger than dried sage4 ,some folks add #b tablespoonfuls of summer savory1 but ,aunt ,sarah did not care for the flavor4 ,cloves1 mace and nutmeg may also be added if one likes highly-spiced food4 ,this is a matter of taste4 ,a good plan is to season the small pieces of meat before chopping1 as this distributes the seasoning through the sausage4 ,fill well cleaned casings1 with the finely chopped meat4 ,or form sausage into small pats1 fry brown on both sides and serve with home-made buckwheat cakes4 ,,aunt ,,sarah',s ,,method ,,of ,,keeping ,,sausage ,to keep sausage one year1 take sausage which has been put in casings 7skins in long links7 and cook until heated through in a fry pan half filled with hot water4 ,take sausage from the water1 cut in #d-;inch length pieces 7stick sausage with prongs of a fork1 to prevent skins bursting7 and fry brown on both sides1 as if preparing it for the table4 ,place1 while hot in quart jars1 fill jars as compactly as possible1 then pour the hot fat remaining in pan over top4 ,seal air-tight and it will keep well one year if jars are perfectly air-tight4 ,,souse ,two pig's feet1 weighing together about #a-a_/b pounds4 ,after thoroughly cleansing with a vegetable brush1 place in a stewpan and cover with cold water4 ,allow water to come to a boil then move stew-pan to place on range where contents will cook slowly for a number of hours1 or until the meat is loosened from the bones1 then strain liquid1 which should measure a scant three cups4 7,if a lesser quantity of liquid1 add hot water until you have the required amount47 ,add also #c tablespoonfuls of sharp cider vinegar1 about #c_/d teaspoonful of salt and a dust of black pepper4 ,pour this mixture over the meat1 which should have been separated from bones1 allowing a few smaller bones to remain with the meat1 which should have been placed in a bowl with several thin slices of lemon1 if liked4 ,stand bowl in a cool place over night or until the ,souse is of a jelly-like consistency4 ,when cold1 remove any surplus grease from the top of ,souse4 ,turn it from the bowl on to a platter4 ,serve cold4 ,garnish with thin slices of lemon and sprigs of parsley4 ,this will furnish about #b-a_/d pounds of souse4 ,,utilizing ,,cold ,,meat ,,left-,,overs ,small pieces of cold roast beef1 veal or steak may all be utilized by being put through the food chopper4 ,to #a cup of finely-chopped cold meat add #a_/d cup of stale bread1 which has soaked for a few minutes in cold water4 ,the water having been squeezed from the bread1 it was added to the meat1 as was also a small quantity of finely-minced onion or parsley1 and either the yolk or while of #a egg and a seasoning of salt and pepper4 ,add left-over gravy1 to cause the mixture to be soft enough to form into small rolls or cakes1 and fry in a pan containing a couple tablespoonfuls of sweet drippings4 ,mashed potatoes may be substituted for the bread with equally good results4 ,the meat mixture may be formed into small cone shapes1 dipped in egg1 then rolled in fine bread crumbs and fried in deep fat4 ,very appetizing sandwiches may he made from cold pieces of fried ham1 run through food chopper4 ,spread this on thinly-sliced1 buttered bread1 with a dish of prepared mustard1 spread over the prepared ham4 ,small bits of boiled ham1 which cannot be sliced1 may also be used in this manner4 ,the fat was cut from left-over pieces of roast beef 7place a couple of tablespoonfuls of fat in a pan on the range until the fat has fried out71 then add a little finely-minced onion and the beef cut in pieces the size of a small marble1 brown in the fat a few minutes1 then add a small quantity of vinegar and water1 and thicken to the consistency of cream 7with a little flour moistened with cold water1 before being added74 ,this ,aunt ,sarah made frequently1 being a frugal housewife1 and called ,salmagundi4 ,,fowl--,,roast ,,chicken ,,or ,,turkey ,singe the fowl1 after it has been picked2 then with a small vegetable brush quickly scrub it well1 with luke-warm water4 ,do not let it lie in the water4 ,when perfectly clean rinse in cold water1 wipe dry1 cut out the oil sack1 remove craw from neck1 draw the fowl1 being careful not to break the gall in the process1 as that would cause the meat1 as well as giblets1 to have a bitter taste4 ,take out the lungs1 the spongy red pieces lying in crevices near the bones of the back1 and pour cold water through the fowl until you have thoroughly rinsed and chilled it1 and no blood remains inside4 ,i think fowls should be rinsed thoroughly inside and outside with cold water 7many good cooks to the contrary74 ,wipe the inside of the fowl perfectly dry with a clean cloth1 and it is ready for the filling4 ,separate the liver and heart from entrails and cut open the piece containing the gizzard2 wash the outer part1 and put the giblets on to cook with a little hot water2 if wanted to use with the filling4 ,if the fowl is wanted to cook or steam the day following1 do not cut in pieces and let stand in water over night1 as ,i have known some quite good cooks to do1 as that draws the flavor from the meat and makes it tasteless4 ,if the giblets are not to be cooked and added to dressing1 place them inside the fowl1 tie feet together1 and hang up in a cool place until wanted4 ,when serving a turkey dinner with its accompaniments one finds so many things to be attended to in the morning1 especially if the fowl is cooked on a ,sunday4 ,it will be found a great help to the cook to have the turkey or chicken stuffed with bread filling the day before it is to be roasted1 ready to pop in the oven in the morning4 ,,bread ,,filling ,,as ,,aunt ,,sarah ,,prepared ,,it ,chop the cold1 cooked liver1 heart and gizzard into tiny dice2 add this to a bowl containing one quart of crumbled stale bread1 seasoned with #a teaspoonful of salt1 #a_/d teaspoonful pepper1 #a_/b of a small1 finely-minced onion1 #a_/d teaspoonful sweet marjoram and a teaspoonful of chopped parsley4 ,stir into the crumbs #c tablespoonfuls of melted butter1 moisten all with one egg beaten with #b tablespoonfuls of milk4 ,sir all together lightly with a fork4 ,fill the body of the chicken1 put a couple of spoonfuls of this dressing into the space from which the craw was taken1 tie the neck with a cord1 sew up the fowl with a darning needle and cord1 after filling it4 7,always keep a pair of scissors hanging from a nail conveniently near the sink in your kitchen1 as it saves many steps47 ,the secret of good filling is not to have it too moist1 and to put the filling into the fowl very lightly2 on no account press it down when placing it in the fowl1 as that will cause the best of filling to be heavy and sodden4 ,rather put less in1 and fill a small cheese cloth bag with what remains1 and a short time before the fowl has finished roasting1 lay the bag containing the dressing on top of fowl until heated through1 then turn out on one side of platter and serve with the fowl4 ,instead of the chopped giblets1 add #b dozen oysters to the dressing1 or a few chestnuts boiled tender1 mashed and seasoned with butter1 pepper and salt and added to the crumbled bread4 ,this makes a pleasant change4 ,do not use quite as many crumbs if chestnuts or oysters are added4 ,place fowl in covered roasting pan1 put a couple of pieces of thinly-sliced bacon on the breast of fowl1 put two cups of hot water in the pan and set in a very hot oven for the first half hour1 then reduce the heat and baste frequently4 ,an ordinary eight-pound turkey takes from two to three hours to roast2 a chicken takes about twenty minutes to the pound4 ,when the fowl has been sufficiently roasted1 remove from pan to a hot platter4 ,pour off some of the fat in the pan and add a small quantity of milk to the broth remaining4 ,thicken with flour1 for gravy1 season with salt and pepper and sprinkle one teaspoonful chopped parsley over gravy after being poured into the gravy boat ready to serve4 ,the yolk of one egg added makes a richer gravy to serve with chicken4 ,,fried ,,chicken ,,with ,,cream ,,gravy ,cut one small spring chicken in pieces1 dip each piece in a batter composed of #a beaten egg1 #a cup of milk1 a pinch of salt1 #a_/b teaspoonful of baking powder1 sifted with flour enough to form a batter4 ,dip the pieces of chicken in this batter1 one at a time1 and fry slowly in a pan containing a couple tablespoonfuls of hot butter and lard1 until a golden brown4 ,place the fried chicken on a platter4 ,make a gravy by adding to the fat remaining in the pan--#a cup of milk1 #a tablespoonful of corn starch4 ,allow this to brown and thicken4 ,then pour the gravy over the chicken and serve garnished with parsley or watercress4 ,,stewed ,,or ,,steamed ,,chicken ,cut a nicely cleaned chicken into nine pieces4 7,do not separate the meat from the breast-bone until it has been cooked47 ,put in a cook pot and partly cover with boiling water4 ,add one small onion and a sprig of parsley1 and let simmer about #a-a_/b hours1 or until tender4 ,if an old fowl it will take about one hour longer4 ,add salt and pepper4 ,strain the broth1 if very fat1 remove a part from broth4 ,after separating the white meat from the breast-bone1 put all the meat on a platter4 ,add #a_/d cup of sweet milk to the strained broth1 thicken with a couple tablespoonfuls of flour1 mixed smooth with a little cold water4 ,let come to a boil1 and add one teaspoonful of chopped parsley4 ,pour the chicken gravy over the platter containing the meat1 or serve it in a separate bowl4 ,or you may quickly brown the pieces of stewed chicken which have been sprinkled with flour in a pan containing a little sweet drippings or butter4 ,should the chicken not be a very fat one1 add yolk of one egg to the gravy4 ,or1 instead of stewing the chicken1 place in the upper compartment of a steamer1 and steam until tender and serve4 ,the day following that on which stewed or steamed chicken was served1 small undesirable left-over pieces of the chicken were added 7after being picked from the bones7 to the gravy remaining from the day before1 heated thoroughly and poured hot over a platter containing small baking powder biscuits broken in half or slices of toasted bread1 which is economical1 extending the meat flavor4 ,,vegetables--,,white ,,potatoes ,potatoes are one of the most valuable of vegetables4 ,white potatoes1 after being pared1 should be put in a stew-pan over the fire with a little boiling water1 but not enough to cover them4 ,the water should be kept boiling continuously4 ,about thirty minutes from the time they commence boiling will be the time required for cooking potatoes of ordinary size4 ,it spoils potatoes to have the water stop boiling even for a short time4 ,add half a teaspoonful of salt to the potatoes when partly boiled and when cooked sufficiently drain the water from them at once and sprinkle a little salt over the dry potatoes4 ,close the lid of the stew-pan tightly1 give it a quick shake1 when the potatoes will he found dry and flaky4 ,mash fine with a potato masher1 adding a tablespoonful of butter and a couple tablespoonfuls of milk4 ,let stand a minute on the hot range to heat the milk1 then beat all together with a fork until creamy4 ,add more salt if necessary4 ,that is quite important1 as potatoes require considerable salt4 ,cover the potatoes with a cloth4 ,never allow to stand with the lid of the stew-pan over them1 as it will draw moisture4 ,serve white potatoes as soon as possible after being cooked1 as they are not appetizing when allowed to stand any length of time4 ,,baked ,,potatoes ,all young housewives may not know that there is more real food value in potatoes baked 'in their jackets' than is found in preparing this well-known tuber in any other way4 ,the secret of a good baked potato lies in having a hot oven1 but not too hot4 ,scrub good sized potatoes1 or1 for a change1 they may be pared before baking1 place in a hot oven1 and bake about #de minutes1 when they should be a snowy1 flaky mass inside the skins1 palatable and wholesome4 ,when fully baked they should fed soft to the touch when pressed4 ,take from oven1 pinch one end of potato to break the skin to allow the gas to escape4 ,always break open a baked potato4 ,never cut with a knife4 ,medium-sized potatoes1 pared1 cut in half lengthwise1 and baked in a hot oven #be to #dj minutes1 until the outside of the potato is a light brown1 make a pleasant change from boiled potatoes4 ,when baked the proper length of time and served at once1 the inside of potato should be light and flaky4 ,the housewife should occasionally serve rice or macaroni and omit potatoes from the bill of fare1 especially in the spring of the year4 ,potatoes should always be served as soon as baked1 if possible4 ,potatoes may be baked in less than a half hour in a gas oven4 ,,various ,,ways ,,of ,,using ,,small ,,potatoes ,early in the season when small1 early potatoes are more plentiful and cheaper than large ones1 the young housewife will be able to give her family a change1 while practicing economy1 as there are various ways of using small potatoes to advantage4 ,first1 new potatoes1 if about the size of marbles1 may be scraped1 boiled in salted water1 and served with a thin cream dressing1 sprinkled liberally with chopped parsley1 or the boiled potatoes1 while still hot1 may be quickly browned in a pan containing a couple tablespoonfuls of hot drippings or butter4 ,they are much better prepared in this manner if the potatoes are put in the hot fat while still warm4 ,or the small boiled potatoes may be cut in thin slices1 browned in a couple tablespoonfuls of butter or drippings and two eggs beaten together stirred over the potatoes a few minutes before they are ready to serve4 ,the small potatoes may also be scraped and dropped in hot1 deep fat and fried like fritters4 ,when possible1 the small potatoes should be well cleansed with a vegetable brush and boiled without paring4 ,they may then be easily skinned after they are cooked4 ,some of the more important ingredients are lost when potatoes are pared1 and it is also more economical to boil them before paring4 ,the cold boiled potatoes may be cut up and used for potato salad1 or thinly sliced after being skinned and placed in a baking dish alternately with a cream sauce consisting of milk1 butter and flour1 and seasoned with salt and pepper1 having the first and last layer cream sauce4 ,sprinkle bread crumbs liberally over the top1 dot with hits of butter and bake in a moderate oven about #bj minutes until the top is nicely browned4 ,serve in the dish in which they were baked4 ,or peel one-half dozen medium-sized raw potatoes1 cut into small1 narrow strips about #a_/c inch wide1 dry on a napkin and fry in very hot1 deep fat about six minutes1 then lift from fat1 drain1 sprinkle salt over and serve hot4 ,these are a nice accompaniment to broiled steak4 ,peel and slice1 or cut in dice1 #f or #h cold boiled potatoes1 cut into in a stew-pan with #b tablespoonfuls of butter1 salt and pepper to season1 heat all together1 shaking pan occasionally4 ,add #a_/b cup of cream1 sprinkle a small teaspoonful of parsley over and serve hot4 ,instead of slicing or dicing cold boiled potatoes 7in the usual manner7 to be fried1 if they be cut in lengthwise sections like an orange 7one potato should make about #h pieces7 and fried quickly in enough hot fat to prevent burning1 they can scarcely be distinguished from raw potatoes cut in the same manner and fried in deep fat1 and are much easier to prepare4 ,they should be served at once4 ,another manner of preparing potatoes is to slice raw potatoes as thinly as possible on a slaw-cutter1 place in a fry-pan with a couple of tablespoonfuls of a mixture of butter and sweet drippings4 ,watch carefully1 as they should be fried quickly over a hot fire1 turning frequently4 ,when brown1 serve at once4 ,raw sweet potatoes cut about as thick as half a section of an orange1 fried in a couple tablespoonfuls of a mixture of sweet drippings and butter1 prove a change1 occasionally4 ,,scalloped ,,potatoes ,in a baking dish place layers of pared1 thinly sliced1 raw white potatoes4 ,season with a very little salt and pepper and scatter over small bits of butter4 ,a very little finely minced onion or parsley may be added if liked4 ,to #a quart of the sliced potatoes use a scant half pint of milk1 which should almost cover the potatoes4 ,either sift over the top #a tablespoon of flour or #b tablespoons of fine1 dried bread crumbs and bits of butter2 place in hot oven and bake about #c_/d of an hour1 until top is browned nicely and potatoes are cooked through4 ,old potatoes are particularly good prepared in this manner4 ,,candied ,,sweet ,,potatoes ,place in an agate pudding dish #f pared and halved 7lengthwise7 raw sweet potatoes4 ,scatter over them three tablespoons of sugar1 #b large tablespoons of butter cut in small bits1 and about #a_/b a cup 7good measure7 of water4 ,stand in a hot oven and bake about #c_/d of an hour4 ,baste frequently with the syrup formed in the bottom of the dish4 ,the potatoes when baked should look clear and the syrup should be as thick as molasses4 ,serve in the dish in which they were baked4 ,should the oven of the range not be very hot1 the dish containing the potatoes may be placed on top the range and cooked about #be minutes before placing in oven to finish baking4 ,,sweet ,,potato ,,croquettes ,to #a pint of hot mashed potatoes1 or cold boiled ones may be used1 squeezed through a fruit press2 add #a tablespoon of butter1 pinch of salt1 #b eggs1 whites beaten separately4 ,when cool1 form into small cone-shapes1 dip in bread crumbs1 then into egg1 then into crumbs again1 and fry in deep fat4 ,drain on paper and serve on platter garnished with parsley4 ,,potato ,,chips ,aunt ,sarah's way of making particularly fine potato chips3 ,she pared six large white potatoes1 one at a time4 ,as she wished to slice them to fry1 she rinsed the potatoes1 rolled them on a clean cloth to dry them4 ,she sliced the potatoes thinly on a slaw cutter4 ,she patted the sliced potatoes between old linen napkins1 until all moisture was absorbed1 then dropped them into hot fat1 consisting of two-thirds lard and one-third suet4 ,place only one layer of potatoes at a time in the fat4 ,the chips quickly turn light brown2 then remove with a perforated skimmer to a colander lined with coarse brown paper1 to absorb any remaining fat4 ,should the fat be the right temperature1 the chips will be entirely free from grease4 ,dust salt over the chips while hot4 ,she never allowed chips to stand in salt water1 as many cooks do4 ,she usually made potato chips when frying doughnuts1 and always fried potato chips first2 after frying doughnuts in the fat fry several large slices of potato in it1 as the potato clarifies it4 ,six large1 thinly sliced potatoes will make about five quarts of potato chips when fried and may be kept several weeks in a dry place4 ,the potato chips may be re-heated by placing in a hot oven a few minutes before serving4 ,,fried ,,eggplant ,pare the egg-plant1 cut in slices one-half inch thick1 sprinkle salt on slices2 let stand under heavy weight several hours4 ,wipe slices dry with a napkin and dip in a mixture of white of one egg1 and one tablespoon of water1 then dip them in fine rolled bread crumbs and fry a rich brown in deep fat4 ,drain and serve4 ,catsup should always be served with eggplant4 ,,baked ,,stuffed ,,peppers ,place a fry-pan on stove containing about two tablespoonfuls of butter1 add a couple of finely chopped sweet peppers and a finely minced small onion4 ,let all simmer on stove4 ,measure the chopped pepper and add an equal amount of finely crumbled bread4 ,season with salt and pepper and fill 7well-washed7 peppers from which the stem and seeds have been removed4 ,stand the peppers in a bake dish containing a small amount of water4 ,place in a hot oven about twenty-five minutes1 or until peppers are tender4 ,serve hot4 ,,chili 7,,as ,,prepared ,,in ,,new ,,mexico7 ,place hot peppers 7well-washed7 from which seeds have been removed into a bake dish containing a very little hot water4 ,stand in a hot oven until tender and skins turn a yellow brown1 turning them over occasionally4 ,remove the outside skin1 chop fine1 add a small quantity of finely minced onion1 pepper and salt and enough vinegar to moisten4 ,if sweet peppers are used add a pinch of cayenne pepper4 ,serve as a relish in place of pickles or chow-chow4 ,this recipe was given ,marry by a friend who had lived in ,mexico4 ,the outside skin of the peppers may be more readily removed if upon being removed from the oven the peppers are sprinkled with water1 then covered with a cloth and allowed to steam a short time4 ,,baked ,,cabbage ,a half head of cabbage was cut into small pieces and cooked in hot salted water until cabbage was tender4 ,the water was drained from the boiled cabbage1 which was placed in an agate pudding dish alternately with cream sauce composed of one cup of milk2 one small tablespoonful of flour1 #b tablespoonfuls of butter1 seasoned with salt and pepper4 ,sprinkle a few crumbs and place bits of the butter over top4 ,bake in oven about #be minutes and serve hot4 ,this dish is almost equal to cauliflower in flavor1 especially if after the cabbage has cooked ten or fifteen minutes the water is drained from it and fresh substituted4 ,and it is said1 ,cauliflower is only cabbage with a college education4 ,,crimson ,,creamed ,,beets ,cut all except two inches from the tops of beets4 ,scrub thoroughly with a vegetable brush1 then pour scalding water over beets4 ,when perfectly cleansed1 place in a cook-pot1 partly cover with boiling water1 stand on range and when beets have cooked tender remove outside skin4 ,strain and stand aside one cup of water in which beets were boiled1 which should be dark wine color4 ,when beets are to be served to the one cup of strained beet juice add one tablespoonful of sugar1 one-fourth cup of not very sharp vinegar4 ,add one teaspoon of butter4 ,thicken this liquid with one and one-fourth tablespoonfuls of a mixture of corn starch and flour4 ,when cooked to the consistency of cream add the quartered beets1 season with pepper and salt1 stand on back part of range a few minutes1 serve hot4 ,to three cups of the quartered beets use one and one-half cups of cream dressing4 ,,buttered ,,beets ,wash young beets1 cut off tops4 ,boil one hour or until tender1 one tablespoonful of sugar having been added to the water in which beets were boiled4 ,rub off skins1 cut in quarters1 strew over them one tablespoon of butter cut in small pieces1 stand in oven just long enough for the butter to melt4 ,or cut the beets in slices one-fourth of an inch thick and while still warm place in a bowl and pour over them half a cup of hot vinegar and water to which had been added one tablespoonful of sugar1 a pinch of salt and pepper2 serve cold4 ,,pickled ,,mangelwurzel ,a vegetable in taste1 similar to very sweet1 red beets in shape1 greatly resembling carrots4 ,wash the mangelwurzel and place in a stew-pan with boiling water and cook until tender 7allow about an inch of top to remain when preparing to cook74 ,skin the mangelwurzel1 slice and pour over the following1 which has been heated in a stew-pan over the fire3 ,one cup of vinegar and water combined1 one tablespoonful of sugar1 one teaspoonful of salt1 a dust of pepper4 ,stand aside until cold then serve4 ,or serve hot like buttered beets4 ,some ,bucks ,county farmers raise mangelwurzel simply to feed to their cattle1 but ,aunt ,sarah preferred them when young and tender to beets1 and always raised them for her table4 ,,german ,,steamed ,,cabbage ,cut one-half head of cabbage fine on a slaw cutter4 ,place in a stew-pan over fire1 with about four tablespoonfuls of water1 one tablespoonful of butter1 a couple tablespoonfuls of flour1 one teaspoonful of sugar and a pinch of salt4 ,cover and steam twenty minutes4 ,then add three tablespoons of vinegar4 ,stir in one beaten egg4 ,cover and let stand where it will keep hot until ready to serve4 ,,bean ,,snitzel ,place in a pan on the range one tablespoon of diced1 smoked bacon1 fry a few minutes1 watch closely it does not scorch4 ,add one tablespoonful of sweet lard1 when hot1 add four thinly sliced1 medium-sized onions and four chopped tomatoes and #a-a_/b quarts of string beans1 cut in inch lengths4 ,season with salt and a pinch of red pepper4 ,simmer all together three hours4 ,after cooking one hour add about one cup of hot water1 stirring occasionally to prevent scorching1 add a little more water if necessary2 when beans are tender and ready to serve there should be a small quantity of liquid1 resembling tomato sauce1 with the beans4 ,,boiled ,,spinach ,wash one-half peck of spinach thoroughly through a half dozen waters1 until free from sand4 ,place in a stew-pan containing a small quantity of boiling water and one teaspoon of butter4 ,cook until tender1 drain1 chop fine4 ,place a large tablespoonful of butter in stew-pan and when hot add chopped spinach1 season with salt and pepper2 serve in a warmed dish1 garnished with either chopped or sliced hard boiled eggs4 ,a ,german cook1 noted for the fine flavor of her cooked spinach and green peas1 said her secret consisted in adding a teaspoon of butter to the vegetables while cooking4 ,,fried ,,onions ,,and ,,potatoes ,another way of utilizing left-over cold boiled potatoes particularly relished by ,pennsylvania ,germans1 whose liking for the humble onion is proverbial1 is to fry onions with potatoes in a fry-pan containing a couple tablespoonfuls of sweet drippings and butter2 when heated place a half dozen thinly sliced cold boiled potatoes1 half the quantity of thinly sliced raw onions1 well seasoned with pepper and salt1 cover and steam for ten or fifteen minutes1 when uncover and fry until light brown2 serve at once4 ,or the thinly-sliced onions1 after skins have been removed1 may be sliced thinly across the onion1 placed in a fry-pan and partly covered with boiling water2 stand on hot range and steam1 closely covered1 about fifteen minutes1 or until onions are tender1 then drain off water1 should any remain1 add a small tablespoonful of butter1 salt and pepper to season1 fry quickly a light brown2 pan should be uncovered4 ,serve at once with liver or bacon4 ,onions are considered more wholesome prepared in this manner than if fried4 ,,steamed ,,asparagus 7,,fine7 ,wash asparagus and cut off about an inch of the tough ends1 scrape off thin skin4 ,place pieces of asparagus tips 7all in one direction7 in the top part of perforated section of a double boiler4 ,fill lower part of steamer with hot water and steam about three-quarters of an hour or less time1 until tender4 ,the fine flavor of the vegetable is retained when steamed4 ,when cooked tender turn out on a hot platter and pour cream sauce over the tips1 or the cream sauce may be served separately1 or the asparagus may be served on freshly toasted slices of bread1 over which the cream sauce should be poured4 ,,pasture ,,mushrooms ,all the members of the ,landis family unanimously agreed in declaring the dish ,frau ,schmidt taught ,sarah ,landis to prepare from the delicious edible ,fungi1 known as ,pasture mushrooms 7gathered by ,professor ,schmidt from rich1 wind-swept pastures early in the fall of the year until the coming of frost7 were good enough to tickle the palate of an epicure4 ,sarah ,landis was very particular to use none unless pronounced edible mushrooms1 and not poisonous toad-stools1 by ,professor ,schmidt1 who was a recognized authority4 ,said the ,professor1 ,the edible variety may be easily recognized by one having a knowledge of the vegetable4 ,the cap may be readily peeled1 and the flesh of the ',pasture' mushroom1 when cut or broken1 changes in color to a pale rose pink1 and they possess many other distinctive features1 easily recognized1 when one has made a study of them4 ,the following is the manner in which the mushrooms were prepared by ,frau ,schmidt3 ,,steamed ,,mushrooms4 ,one-half pound or about twenty-four small mushrooms were peeled1 washed carefully in cold water1 placed in a small stew-pan containing two generous tablespoonfuls of butter1 covered closely and allowed to simmer or steam for twenty minutes in butter and liquid1 drawn from the mushrooms by steaming1 then uncover and allow liquid in sauce-pan and mushrooms to cook about ten minutes longer1 then sprinkle two teaspoonfuls of flour over the mushrooms1 brown a minute1 stir into this #a_/b cup of milk1 or enough to make a sauce the consistency of cream1 season well with salt and pepper to taste4 ,have ready prepared six crisply toasted and buttered slices of stale bread4 ,place four mushrooms and a couple of tablespoonfuls of the mushroom sauce on each slice of bread and serve hot4 ,the combination of toast and mushrooms results in a particularly fine flavor4 ,,stewed ,,tomatoes ,scald ripe tomatoes by pouring boiling water over them and allowing them to stand a few minutes4 ,skin them and cut in small pieces4 ,place in a stew-pan with #a tablespoonful of butter1 season well with pepper and salt1 cook about #be minutes1 add #a_/b teaspoonful of sugar and thicken with #a teaspoonful of flour mixed smooth with a little water4 ,let cook a few minutes1 then serve4 ,if tomatoes are very tart a small pinch of baking soda1 added when cooked1 will counteract acidity4 ,,sweet ,,corn ,sweet corn on the cob should be cooked as soon as possible after taking it from stalk1 as after being removed it soon loses its sweetness4 ,do not remove the husk until it is to be boiled4 ,place corn in a kettle of rapidly boiling water1 not salted2 rather add a pinch of sugar if corn is not as sweet as liked4 ,cover the kettle to prevent steam escaping4 ,do not use a large quantity of water4 ,corn is sweeter if steamed4 ,boil from ten to fifteen minutes4 ,if corn is not cooked in that time1 it should be used uncooked for corn fritters1 as corn if not young and tender may be grated and from it excellent corn fritters may be made4 ,,fried ,,tomatoes ,,with ,,cream ,,sauce ,cut large1 solid1 ripe tomatoes in half-inch slices2 one ordinary tomato makes #c slices4 ,dredge thickly with flour4 ,fry several slices of bacon in an iron pan1 take bacon from pan when fried and put in warming oven4 ,lay the well-floured slices of tomatoes in hot bacon fat and one tablespoon of butter and fry brown on both sides4 ,serve on hot platter with bacon4 ,or fry slices of well floured tomato in pan containing just enough butter and drippings to keep them from sticking to the bottom of pan1 over a hot fire4 ,fry quickly1 browning on each side4 ,season with salt and pepper4 ,if the tomatoes are very sour1 sprinkle a very little sugar over them before frying4 ,when brown1 lift the tomatoes carefully from pan and place in a circle around the inside edge of a warm chop plate1 add a lump of butter to the pan and a small half cup of sweet milk4 ,let come to a boil1 thicken with a little flour mixed smoothly with a little cold milk1 and cook until the consistency of thick cream4 ,season with salt and pour in centre of chop plate1 surrounded with fried slices of tomatoes4 ,dust pepper over top and serve hot4 ,this is a delicious way of serving tomatoes4 ,or slices of the fried tomatoes may be served on slices of crisply toasted bread over which place a couple tablespoons of the cream dressing4 ,,baked ,,stuffed ,,tomatoes ,wash a half dozen ripe red tomatoes4 ,cut the top from each and remove about the half of the inside of tomato4 ,sprinkle a very tiny pinch of sugar in each4 ,this small quantity of sugar is not noticed1 but counteracts the acidity of the tomato4 ,to one and one-half cups of soft bread crumbs add one small finely minced onion and season highly with salt and pepper1 also add one teaspoon of chopped parsley4 ,mix all together and fill the tomatoes with the mixture4 ,place a small bit of butter on each tomato4 ,place in a bake dish containing a half cup of water1 a piece of butter1 one teaspoonful of sugar1 a sprig of parsley and pepper and salt to season4 ,stand in a hot oven and bake from #be to #cj minutes4 ,the centres which were removed from tomatoes may be utilized in various ways4 ,,canned ,,tomatoes--,,fried ,place in a bowl a half pint of canned tomatoes1 one-fourth teaspoon of sugar and season with salt and pepper4 ,add about four tablespoonfuls of flour sifted with one-half teaspoon of baking powder and one tablespoon of butter4 ,use only flour enough to hold the mixture together when fried4 ,drop spoonfuls some distance apart in a fry-pan containing several tablespoons of hot lard1 butter1 suet or drippings4 ,fry on both sides and serve hot4 ,in winter1 when the housewife is unable to obtain fresh tomatoes1 she will find this dish a good substitute to serve occasionally4 ,,bucks ,,county ,,baked ,,beans ,put one quart of small soup beans to soak over night in cold water to cover4 ,in the morning drain the beans1 cover with boiling water1 add one tablespoonful of molasses and cook until tender1 but not too soft4 ,drain4 ,do not use this water4 ,put the beans in an earthen bake dish4 ,in the centre of the bake dish place one pound of clean1 scored smoked bacon1 and pour over the beans the water in which the bacon had been simmering for an hour4 ,add water1 if not enough1 to almost cover the beans1 salt and pepper to taste4 ,place in oven and bake about three hours1 or until beans are tender and a rich brown on top4 ,add more hot water if beans bake dry1 until the last half hour1 then allow the water to cook away4 ,serve stewed tomatoes1 baked apples or apple sauce as an accompaniment to baked beans4 ,this is not a recipe for ,boston ,baked ,beans4 ,just a plain country recipe1 but it will be found very satisfactory4 ,if part of a dish of beans remain after a meal1 re-heat the day following in tomato sauce4 ,aunt ,sarah always baked a pan of corn bread or ,johnny cake1 to serve hot with baked beans4 ,when the housewife serves a dish of baked beans at a meal1 serve also a quart of stewed tomatoes4 ,the day following a tomato sauce may be quickly prepared by adding a well-cooked carrot and an onion to the left-over tomatoes4 ,press all through a coarse sieve1 adding a little water if too thick2 re-heat beans in this2 serve hot4 ,a delicious cream of tomato soup may be prepared by substituting milk or cream to which a small pinch of baking soda has been added1 omitting the beans4 ,,cooked ,,hominy ,wash one cup of hominy through several waters4 7,the grains should resemble kernels of corn47 ,cover with cold water and stand in a cool place over night4 ,in the morning1 drain4 ,place the hominy in an agate pudding dish holding #b quarts1 cover with boiling water1 add more water as the grains swell and water boils away1 and #a teaspoonful of salt4 ,the hominy should be placed on the range to cook early in the morning on the day it is to be served and continue cooking slowly until late afternoon1 when all the water should have been absorbed and each grain should be large1 white and flaky4 ,the dish should be about three-quarters full4 ,a half hour before serving the hominy1 at a six o'clock dinner1 add a generous tablespoonful of butter and about #c_/d of a cup of hot milk and stand on back of range until served4 ,this is a remarkably cheap1 wholesome and appetizing dish if served properly and is easily prepared4 ,,grated ,,parsnip ,,cakes ,scrape1 then grate enough raw parsnips to fill two cups1 put in a bowl and add the yolk of one egg1 pinch of salt1 #a tablespoonful of milk1 #a tablespoonful of flour1 lastly add the stiffly-beaten white of egg4 ,form into small round cakes1 dust with flour and fry brown on both sides in a pan containing a tablespoonful of butter and one of drippings4 ,or these may be crumbed and fried in deep fat4 ,these are much finer flavored than if parsnips had been cooked before being fried4 ,,to ,,make ,,sauer ,,kraut ,cut heads of cabbage in half1 after trimming off outside leaves4 ,cut out centres or hearts1 cut cabbage fine on a regular old-fashioned cabbage cutter1 which has a square box on top of cutter to hold the pieces of cabbage when being pushed back and forth over the cutter4 ,if not possible to procure this1 use small slaw cutter for the purpose4 ,partly fill a large pan with the cut cabbage1 and mix enough salt1 with the hands1 through the cut cabbage to be palatable when tasted1 no more4 ,this was the rule taught ,aunt ,sarah by her ,grandmother1 and always followed by her4 ,then put the salted cabbage into a wooden cask or small tub to the depth of several inches4 ,pound the cabbage down well with a long-handled1 heavy1 wooden mallet1 something like a very large wooden potato masher4 ,then mix another panful of finely cut cabbage1 lightly salted1 into the tub and pound down well1 as before4 ,continue in this manner until the tub is partly filled with cabbage1 pounding down well at the last until the liquid formed by the cabbage and salt rises above the cabbage4 ,cover the kraut with a layer of large1 clean cabbage or grape leaves1 then cover top with a clean piece of muslin cloth1 place a round1 clean board on top and put a well-scrubbed1 heavy stone on the board to weight it down4 ,stand the tub in a warm place several days1 to ferment4 ,when fermentation begins1 the liquor rises over the top of the board4 ,remove the scrum which rises to top1 in about six days1 and stand in a cool part of the cellar after washing stone and cloth with cold water1 return to top of kraut and in two weeks the sauer kraut will be ready to use4 ,should the sauer kraut require extra liquid at any time1 add one quart of water in which has been dissolved two teaspoonfuls of salt4 ,squeeze the sauer kraut quite dry when taking it from the brine to cook4 ,boil about two quarts of the sauer kraut several hours with a piece of fresh pork and a little water until the pork is thoroughly cooked through1 when the sauer kraut should be cooked tender4 ,some prefer frankfurters cooked with the kraut instead of pork1 and others do not care for the ,german dish without the accompaniment of drop dumplings4 ,serve mashed potatoes and simple dessert with sauer kraut4 ,aunt ,sarah taught ,mary to save the hearts of the cabbage usually thrown aside when making sauer kraut4 ,the hearts were trimmed all one size1 like small triangles4 ,she cooked them in salted water until tender1 drained them and served with a cream dressing1 and they had much the flavor of a dish of cauliflower4 ,frau ,schmidt always placed several tart apples among her sauer kraut when making it1 and thought it improved the flavor of the kraut2 gave it a winey flavor1 obtained in no other manner4 ,a sour apple1 cored and cooked with sauer kraut is considered by some cooks an improvement4 ,the apple1 of course1 is not eatable4 ,aunt ,sarah never placed apples with her sauer kraut4 ,,dumplings ,,to ,,serve ,,with ,,sauer ,,kraut ,for these dumplings1 #a egg was broken into a bowl and well beaten4 ,then a pinch of salt was added and #a_/b cup of sweet milk4 ,enough flour was added to make a soft dough1 and one tablespoonful of baking powder was sifted with a very little flour into the batter1 then a little more flour was added to make the dough the right consistency4 ,form the dough into small balls1 handling as little as possible4 ,drop on top of the hot cooked sauer kraut in cook-pot on range and boil1 closely covered1 about #bj minutes4 ,aunt ,sarah taught ,mary to cook green vegetables1 peas1 spinach1 etc41 in a stew-pan uncovered1 if she wished them to retain their natural color4 ,also1 that old potatoes may be freshened by being allowed to stand a short time in cold water before being cooked1 but they should not stand too long a time in cold water1 as it draws the starch from them and causes them to be tasteless1 and to lose part of their nourishing qualities4 ,also that one teaspoonful of salt will usually season one quart of vegetables1 to be put in when the vegetables begin to cook4 ,cauliflower1 cabbage1 lettuce and watercress should stand in a pan containing water and a little vinegar for a half hour4 ,this will cause insects to drop to the bottom of the pan4 ,changing the water on cabbage and onions when partly cooked will improve their flavor4 ,,parsley ,,dried ,,to ,,preserve ,,its ,,green ,,color ,young housewives possessing a bed of parsley in their kitchen gardens1 wishing to preserve it for use during the winter1 may like to know how ,aunt ,sarah taught ,mary to dry it in a manner to preserve its bright green color4 ,she washed the parsley in cold water and while still moist placed it on agate pans and dried it quickly in a very hot oven4 ,watch carefully as it scorches easily4 ,place the parsley when dried1 in tin cans covered to exclude the dust4 ,,time ,,required ,,to ,,cook ,,vegetables ,bake good-sized potatoes in oven about #de minutes4 ,smaller potatoes require less time to bake4 ,boil ordinary sized potatoes #be to #cj minutes4 ,steam asparagus from #cj to #dj minutes4 ,boil young beets about #fj minutes or longer4 ,old beets1 two hours1 or until tender4 ,green corn on cob about #aj or #ae minutes4 ,cauliflower1 #cj minutes4 ,cabbage1 #cj to #dj minutes4 ,turnips and carrots1 #dj minutes4 ,string beans1 #fj minutes to #b hours4 ,lima beans1 #de minutes to #a hour4 ,onions about #a hour4 ,squash about #cj minutes4 ,parsnips1 #cj to #dj minutes4 ,sweet potatoes1 good size1 #dj minutes4 ,spinach1 #be minutes4 ,tomatoes1 #be minutes4 ,salt should be added to the water when boiling potatoes1 carrots1 cabbage1 parsnips1 turnips and onions1 even if liquid in which they were boiled is drained from them after being cooked1 before being seasoned4 ,add a small pinch of baking soda to the water in which string beans are boiled1 and they will cook tender in less time4 ,especially should this be done if the beans are not young and tender4 ,,common ,,cream ,,sauce ,young housekeepers will be surprised to learn of the various attractive1 appetizing dishes which may be prepared by combining them with a cream sauce4 ,after cooking vegetables until tender in salted water1 they should be drained and served with a cream sauce poured over4 ,the art of making a smooth1 creamy sauce of the proper consistency is easily acquired4 ,a good rule for common cream sauce is #a cup of milk1 water1 or meat broth1 thickened with #a tablespoonful to #a-a_/b tablespoonfuls of flour1 or a combination of flour and cornstarch4 ,mix flour1 or cornstarch1 with a small quantity of cold milk or water1 to a smooth paste1 before adding it to liquid2 add1 usually1 one tablespoonful of butter4 ,place the mixture in a saucepan and cook until the consistency of cream1 add #a_/b teaspoonful of salt just before removing from the fire1 and dust pepper over when serving4 ,when mixing gravy to serve with roast beef or veal1 omit butter4 ,for a thick sauce use either #b or #c tablespoonfuls of flour and the same amount of butter4 ,this thick sauce may be used to mix with meat for croquettes in the proportion of #a cup of sauce to #b cups of chopped cold roast lamb1 beef1 veal or chicken4 ,should a richer sauce be desired1 add #a or more yolks of eggs to the cream sauce4 ,some of the numerous dishes which might be served by the young housewife to vary the daily bill of fare by the addition of cream sauce1 are3 ,small1 new potatoes1 cauliflower1 onions1 cabbage asparagus tips1 thinly sliced carrots1 celery1 mushrooms1 fish1 oysters1 chicken1 veal and sweetbreads4 ,all of these1 when coked1 may be served on slices of toasted bread1 or served in ,pattie-cases1 with cream sauce1 or served simply with cream sauce4 ,,preparation ,,of ,,savory ,,gravies ,the art of preparing savory gravies and sauces is more important in connection with the serving of the cheaper meats than in connection with the cooking of the more expensive cuts4 ,there are a few general principles underlying the making of all sauces or gravies1 whether the liquid used is water1 milk1 stock1 tomato juice or some combination of these4 ,for ordinary gravy1 #b level tablespoonfuls of flour or #a-a_/b tablespoonfuls of cornstarch1 or arrow root1 is sufficient to thicken a cup of liquid4 ,this is true excepting in recipes where the flour is browned4 ,in this case1 about #a_/b tablespoonful more should be allowed1 for browned flour does not thicken so well as unbrowned4 ,the fat used may be butter or the drippings from the meat1 the allowance being #b tablespoonfuls to a cup of liquid4 ,the easiest way to mix the ingredients is to heat the fat1 add the flour and cook until the mixture ceases to bubble1 and then to add the liquid4 ,this is a quick method and by using it there is little danger of getting a lumpy gravy4 ,many persons1 however1 think it is not a wholesome method1 and prefer the old-fashioned one of thickening the gravy by means of flour mixed with a little cold water4 7,aunt ,sarah was one who thought thus47 ,the latter method is not practicable for brown gravies1 to quote the ,farmers' ,bulletin4 ,the ,farmers' ,bulletin further adds3 ,considering the large amount of discussion about the digestibility of fried food and of gravies made by heating flour in fat1 a few words on the subject at this point may not be out of order4 ,it is difficult to see how heating the fat before adding the flour can be unwholesome1 unless the cook is unskillful enough to heat the fat so high that it begins to scorch4 ,overheated fat1 as has already been pointed out1 contains an acrid1 irritating substance called ',acrolein1' which may readily be considered to be unwholesome4 ,it is without doubt the production of this body by overheating which has given fried food its bad name4 ,there are several ways of varying the flavor of gravies and sauces4 ,one should be especially mentioned here4 ,the flavor of browned flour--,the good flavor of browned flour is often overlooked4 ,if flour is cooked in fat1 until it is a dark brown color1 a distinctive and very agreeable flavor is obtained4 ,this flavor combines very well with that of currant jelly1 and a little jelly added to a brown gravy is a great improvement4 ,the flavor of this should not be combined with that of onions or other highly-flavored vegetables4 ,,butter1 ,,cheese ,,and ,,suet--,a ,,substitute ,,for ,,butter ,this formula for preparing a good1 sweet1 wholesome substitute for butter to be used for baking and frying was given ,aunt ,sarah by a thrifty ,german hausfrau1 who prepared and used it in her large family many years4 ,aunt ,sarah always kept a supply on hand4 ,it was made as follows3 #aj pounds of fine solid kidney suet4 #aj pounds of clean pork fat4 #aj pounds of butter4 ,the suet cut in small pieces was put in a large boiler of water1 boiled until all was melted1 and the fat extracted from the suet4 ,it was then all poured through a fine sieve into a vessel containing hot water 7the larger the quantity of hot water the finer the fat will be74 ,stand aside to become cold and solid4 ,the boiling process prevents the peculiar taste which fried lard and suet usually possess4 ,treat the pork fat in a similar manner4 ,allow the suet and pork fat to stand until the following morning1 when remove the solid fat from the boiler of water1 wipe off all moisture and add both pork fat and suet fat to the melted butter1 which had been prepared in the following manner3 ,the butter was melted in a porcelain lined boiler and allowed to cook until all salt and other foreign substance had settled and the butter had the appearance of clear oil4 ,at this point the butter should be watched carefully1 as when settled it might quickly boil over1 when you would be liable to lose your butter1 besides suffering serious consequences4 ,now the liquid butter1 suet and pork fat are all put together into a large boiler and allowed to melt together on the back part of the range4 ,this will probably be done in the morning4 ,after the noon meal is finished move the boiler containing fat to front part of range2 let come to a boil1 skimming it occasionally as it boils up4 ,it needs close watching now1 the fat being liable to cook over the top of boiler1 when the fat will surely be in the fire4 ,carefully pour into stone crock1 and it may be kept for months in a cool place4 ,the fat which has been first poured off the top1 if it has been carefully skimmed1 will keep longest4 ,the last taken from the boiler should be put in a stone crock to use first4 ,this may be prepared in lesser quantities1 or a smaller quantity of butter might be used to mix with the lard and suet4 ,although the preparation is to be preferred composed of equal quantities of butter1 lard and suet1 adding milk to the first water in which the suet is boiled is quite an improvement4 ,after filling the crocks with the fat1 take the boiled-out suet and hard scraps and settlings of butter remaining and go through the same process and you will have a small jar of cooking fat for immediate use4 ,a little trouble to do this1 ,i admit1 but one is well paid by having good1 sweet1 inexpensive cooking fat4 ,i should advise a young housekeeper to experiment with one pound each of clarified suet and pork fat after it is rendered1 and one pound of butter before attempting the preparation of a larger quantity4 ,,butter--,,as ,,it ,,was ,,made ,,at ,,the ,,farm1 ,,by ,,aunt ,,sarah ,aunt ,sarah strained fresh1 sweet milk into small1 brown earthenware crocks kept for this purpose1 scrupulously clean4 ,the crocks were kept in the spring-house or cellar in summer 7in cold weather the milk should be kept in a warmer place to allow cream to form on the top of the milk74 ,when the cream was thick and sour she skimmed the cream from off the top of milk every day1 stirring the cream well together every time she added fresh cream to that on hand4 ,aunt ,sarah churned twice a week2 sour cream should not be kept a longer time than one week4 ,the churn was scalded with boiling water1 then rinsed with cold water2 this prevented the butter adhering to the churn4 ,the cream should be at a temperature of #fj degrees when put in the churn1 but this would be almost too cold in ,winter4 ,in very hot weather the temperature of the cream should be #ef degrees4 ,aunt ,sarah tested the cream with a small dairy tube thermometer4 ,she churned steadily and usually had butter come in about #be minutes1 but should the cream he too cold or too warm it would be necessary to churn a longer time4 ,if the cream is too warm1 stand vessel containing cream on ice2 if too cold1 stand in a warm place near the range4 ,when the sour cream had been churned a certain length of time and granules of butter had formed1 she drained off the buttermilk and poured water over the granules of butter4 ,water should be two degrees colder than the buttermilk4 ,after churning a few minutes the lump of butter was removed from the churn1 placed in a bowl1 washed thoroughly several times in very cold water1 until no buttermilk remained4 ,the butter was worked thoroughly1 with a wooden paddle1 until all buttermilk had been extracted4 ,one small tablespoonful of salt was added to each pound of butter4 ,she worked the butter well1 to incorporate the salt1 and molded it into shape4 ,aunt ,sarah did not knead the butter1 but smoothed it down1 then lifted it up from the large1 flat1 wooden bowl in which it was molded4 ,when the butter was to be molded into small shapes1 she scalded the small wooden molds1 then dipped them into cold water before using2 this prevented the butter adhering to the molds4 ,before commencing to churn butter1 ,aunt ,sarah was particular to have her hands scrupulously clean4 ,all the utensils used were washed in hot water1 then rinsed in cold water1 both hands and utensils4 ,she frequently wrapped small pats of freshly-churned butter in small squares of clean cheese-cloth and placed in a stone crock with a cover4 ,placed in the crock was usually1 with the butter1 a bunch of sweet clover blossoms1 which imparted to the butter a delicious flavor4 ,,smier-,,kase ,,or ,,cottage ,,cheese ,stand a pan containing three quarts of milk in a warm place until it becomes sour and quite thick4 ,stand the pan containing the thick milk on the back part of the range1 where it will heat gradually but not cook4 ,when the whey separates from the curd in the centre and forms around the edges it is ready to use4 ,should the sour milk become too hot on the range1 or scald1 the curds1 or smier-kase1 will not become soft and creamy4 ,when the curd has separated from the whey1 pour the contents of the pan into a cheese-cloth bag and hang in the open air to drip for several hours1 when it should be ready to use4 ,from three quarts of sour milk you should obtain one good pound of smier-kase4 ,to prepare it for the table place one-half the quantity in a bowl and add one teaspoonful of softened butter1 a pinch of salt and mix as smoothly as possible4 ,or the smier-kase may be molded into small rolls1 and a small quantity of finely-chopped ,pimento added4 ,this will keep fresh several days if kept in a cool cellar or refrigerator4 ,,uses ,,of ,,sweet ,,drippings ,,and ,,suet ,for deep frying ,mary was taught to use lard and kidney suet combined4 ,the latter had been tried out by cutting suet in small pieces4 ,the suet1 in an iron pan1 was placed in a moderately hot oven until fat was tried out4 ,to prevent suet when rendered having a taste of tallow1 place in the upper part of boiler1 over one containing hot water1 and stand on a hot range until all is tried out1 or melted1 instead of putting it in oven4 ,strain into a jar and stand aside in a cool place until wanted4 ,take one-third of this tried-out suet to two-thirds lard when frying croquettes1 oysters1 cruellers or fritters4 ,suet contains food value equal to that of lard and food fried in this fat1 combined with lard1 is more wholesome than if fried in lard alone--if any food fried in fat ever is wholesome4 ,and suet is more economical than lard if rendered at home4 ,mary was taught by her ,aunt to save all the trimmings from steaks1 fat left over from roasts1 boiled ham1 sausage1 bacon fat1 etc4 ,when different fats have been tried out1 to clarify them1 add to every pound and a half of combined fat or drippings a half cup of boiling water and a pinch of baking soda4 ,boil until water evaporates and fat is clear4 ,strain into a bowl and keep in a cool place4 ,clean1 sweet drippings are preferred by most cooks to lard for many purposes4 ,all young housewives do not know that ham or bacon fat may be substituted for half the shortening called for in many recipes for molasses cakes 7where spices are used7 with good results4 ,also that the grease rendered from clean fat of chickens1 which greatly resembles butter when tried out and cold1 may be combined with an equal quantity of other shortening in making cakes in which spices are used4 ,the difference in the taste of cake made from this fat1 if rendered sweet and clean1 will not be noticed4 ,equal parts of ham or bacon fat1 pork chops or sausage fat1 combined with butter1 are excellent for frying cornmeal mush1 eggs1 sweet potatoes1 egg bread and calves' liver4 ,also sliced tomatoes have a particularly fine flavor if fried in bacon fat4 ,should fat removed from top of stock pot have a flavor of vegetables1 pour boiling water over1 strain and stand aside to cool2 then remove the clean cake of fat on top of the water and add to bowl of drippings4 ,this is one of the small economies which will1 ,i think1 appeal to the frugal young housewife4 ,if possible1 procure an iron pot for deep frying4 ,after using1 strain the fat remaining1 adding sediment in the bottom of cook-pot to the can of soap fat2 then return the clean1 strained fat to the cook pot4 ,keep in a cool place1 closely covered1 and if careful not to scorch the fat4 ,it may be used over and over again1 and croquettes1 etc41 may be prepared in a few moments by simply heating the kettle of fat in which to fry them4 ,aunt ,sarah frequently filled small glass jars with rendered mutton suet1 scented with violet essence1 to be used for chapped lips and hands4 ,,eggs--,,eierkuchen ,,or ,,omelette ,for this excellent omelette or eierkuchen1 as ,aunt ,sarah called it1 she used the following3 #c fresh eggs4 #a cup sweet milk4 #c level tablespoonfuls of flour4 ,she placed on the range a small fry pan 7size of a tea plate71 containing one tablespoonful of butter4 ,she then placed #c tablespoonfuls of flour in a bowl1 mixed smoothly with a portion of the cup of milk1 then added the three yolks of eggs which had been lightly beaten and the balance of the milk and a pinch of salt4 ,lastly1 she stirred in lightly the stiffly-beaten whites of eggs4 ,poured all into the warmed fry-pan and placed it in a moderately hot oven until lightly browned on top4 ,the omelette when cooked should be light and puffy1 and remain so while being served4 ,double the omelette together on a hot platter and sprinkle finely chopped parsley over the top4 ,serve immediately4 ,,hard ,,boiled ,,eggs ,eggs to be hard boiled should be carefully placed in boiling water and cooked #ae minutes from the time the water commences to boil again4 ,if cooked a longer time1 the white of egg will look dark and the outer part of yolk will not be a clear yellow1 as it should1 to look appetizing when served4 ,,soft ,,boiled ,,eggs ,the quicker way to prepare eggs is to drop them in a stew-pan containing boiling water1 and let boil #c-a_/b to #d minutes1 when the white part of the egg should be set and the yolk soft1 but a soft boiled egg is said to be more easily digested if dropped into a stew-pan of rapidly boiling water2 remove the stew-pan of boiling water the minute the eggs have been put in from the front part of the range to a place where the water will keep hot1 but not allow the eggs to boil4 ,let the eggs remain in the hot water from #h to #aj minutes4 ,on breaking the egg open1 the yolk will be found soft1 and the white of the egg a soft1 jelly-like consistency4 ,this latter is the way ,aunt ,sarah taught ,mary4 ,,an ,,egg ,,and ,,tomato ,,omelette ,beat the yolks of three eggs until light1 then add three tablespoonfuls of water4 ,beat the whites of the eggs separately4 ,turn the stiffly-beaten whites of the eggs into the bowl containing the yolks of eggs and water4 ,stir lightly together and add a pinch of salt4 ,turn all into a small fry-pan containing a generous tablespoonful of butter and cook on top of stove until the eggs are set1 then place the pan containing omelette in a hot oven and finish cooking4 ,when cooked1 turn out on a hot platter and spread over the top the following1 which was prepared while the omelette was cooking4 ,in a small fry-pan place a tablespoonful of finely-chopped bacon4 ,when fried brown add half a small tomato1 finely chopped1 #a_/d of an onion1 chopped fine1 and a little chopped green pepper4 ,cook all together for a short time and season with salt and pepper4 ,after spreading the mixture on the omelette1 fold over and serve on a hot platter4 ,this recipe had been given ,frau ,schmidt years before by a friend and she used no other for making omelette4 ,always make small omelettes4 ,they are more satisfactory4 ,use a small pan no larger than a small tea plate1 and1 if wished1 make two small1 rather than one large one4 ,always serve immediately4 ,,mushroom ,,omelette ,place the yolks of three eggs in a bowl and beat until light4 ,add a teaspoonful of cream and #a_/b teaspoonful of flour mixed together2 #a_/b cup of chopped mushrooms1 salt and pepper and a dust of baking powder4 ,lastly1 the stiffly-beaten whites of the eggs4 ,turn into a pan containing two tablespoonfuls of melted butter1 stand on range a few minutes until eggs are set1 then finish cooking in a hot oven4 ,serve at once4 ,a few cold1 steamed mushrooms 7left-overs71 if finely chopped1 and added to a plain omelette or roast1 will improve the flavor4 ,a ,,clam ,,omelette ,two eggs beaten separately1 #a scant cup of milk1 #a tablespoonful of flour1 #f clams run through a food-chopper4 ,place in a bowl the tablespoon of flour and mix smooth with a little of the milk4 ,then add the two yolks of eggs and beat well together4 ,add the milk1 salt and pepper1 the chopped clams1 and lastly the stiffly-beaten whites of eggs1 and add a trifle more flour1 if necessary4 ,drop a couple of tablespoons at a time in a large fry-pan containing a couple of tablespoons of butter or drippings4 ,they spread out about the size of a small saucer4 ,fry as many at a time as the pan will conveniently hold without running together4 ,turn when browned lightly on one side1 and when the other side has cooked fold together and serve at once4 ,garnish with parsley4 ,these are very easily made for luncheon1 and are very nice served with fried chicken4 ,,deviled ,,eggs ,boil half a dozen eggs until hard4 ,remove shells1 cut in halves1 mash the yolks to a smooth paste with about #a_/b teaspoon mixed mustard1 #a teaspoon softened butter1 pepper and salt to taste4 ,some like a small quantity of cold boiled minced ham added4 ,when ingredients are well mixed1 press enough of this mixture into the cup-shaped whites of eggs to form a rounding top4 ,serve on a platter of parsley4 ,to boil eggs uniformly1 they should be placed in a wire basket and plunged into boiling water and boiled not longer than #ae to #bj minutes from time water commences to boil1 then pour cold water over and shell them4 ,,eggs ,,in ,,cream ,,sauce ,four eggs1 boiled hard1 cut in halves lengthwise1 then across1 each egg cut in four pieces4 ,a cream sauce was made using #a_/b cups sweet milk1 #a-a_/b tablespoons flour1 #a generous tablespoon of butter1 seasoned with salt4 ,after letting milk come to a boil and adding flour mixed smoothly with a little cold milk or water1 add butter and cook until a thick creamy consistency1 then add the quartered eggs to sauce4 ,stand a few minutes until heated through4 ,pour the creamed eggs over four or five slices of nicely-toasted bread4 ,sprinkle a little finely-chopped parsley and a pinch of pepper over top and serve at once4 ,this is a delicious and quickly prepared luncheon dish4 ,a very wholesome and digestible way to prepare an egg is to put yolk and white of a fresh egg together in a bowl1 beat lightly1 pour over the egg a pint of rich milk1 which has been heated to the boiling point4 ,add a pinch of salt4 ,stir constantly while slowly adding the milk4 ,the hot milk should slightly cook the egg4 ,eat slowly with crackers or toasted bread4 ,,aunt ,,sarah',s ,,method ,,of ,,preserving ,,eggs ,,with ,,liquid ,,water ,,glass ,aunt ,sarah for many years preserved eggs in water glass1 or soluble glass1 also known as ,sodium ,silicate1 a thick liquid about the consistency of molasses4 ,it is not expensive and may easily be procured at any drug store4 ,she used the water glass in the proportion of #aj quarts of water to one pint of the water glass4 ,the water glass1 although in liquid form1 is usually sold by the pound1 and #a-a_/b pounds equals one pint4 ,the water should always he boiled and allowed to cool before combining with the water glass4 ,she was particular to use none but perfectly clean1 fresh eggs4 ,she placed the eggs1 narrow end down1 in an earthenware crock which had been well scalded and cooled4 ,when the water glass had been thoroughly mixed through the water she poured the mixture over the eggs in the crock4 ,a stronger solution might be used to preserve the eggs1 but ,aunt ,sarah declared she used eggs for baking cake which were good at the expiration of a year1 which had been preserved in a mixture of #aj quarts of water to a pint of water glass1 and she considered this proportion perfectly reliable4 ,so ,i do not see the need of using a large quantity of the water glass1 although many recipes call for a mixture of one pint of water glass to only #h quarts of water4 ,fresh eggs may be added daily until the crock is filled1 having the mixture at least one inch above the last layer of eggs4 ,it is best not to wash the eggs before packing1 as this removes the natural mucilaginous coating on the outside of the shell4 ,place clean1 fresh eggs carefully into the crock containing the water glass and water1 with a long-handled spoon to avoid cracking the shell4 ,stand the crock containing eggs in a cool place1 cover with a cloth tied over top of crock1 avoiding frequent change of temperature2 they should keep one year4 ,the water glass solution may become cloudy1 and resemble a soft-soap mixture1 but this is a natural condition and does not affect the eggs4 ,april is considered the best month for packing eggs4 ,infertile eggs are to be preferred to others4 ,carefully remove the eggs from the water glass mixture with a long-handled spoon when wanted to use1 as the shells are sometimes not quite as hard as when placed in the crock4 ,the eggs may be used for cooking1 baking1 in fact1 for any purpose except soft-boiled but should you wish to boil them1 a tiny puncture should be made in the shell of these eggs before boiling4 ,ten quarts of water to one pint of water glass will cover about #ab or #ac dozen eggs4 ,,to ,,test ,,fresh ,,eggs4 ,place an egg in a tumbler1 fill tumbler with cold water4 ,if eggs are fresh they will remain in the bottom of tumbler4 ,if not strictly fresh the egg will float on the top1 or near the top of tumbler of water4 ,,salads--,,aunt ,,sarah',s ,,salad ,,dressing ,for this she used #a pint of sour cream1 #a-a_/b tablespoonfuls of flour1 #a-a_/b tablespoonfuls of mustard 7pulverized dry mustard71 #c eggs1 #a_/d cup butter 7or #a_/d cup of olive oil may be used instead1 if liked71 #a_/b cup good sour vinegar1 #a_/b teaspoonful of black pepper and a pinch of red pepper 7cayenne71 salt to taste1 #a_/b teaspoonful of sugar4 ,place in a bowl the #a-a_/b tablespoonfuls of flour with the same quantity of mustard2 mix smoothly with a little of the sour cream4 ,then add the eggs1 beaten in one at a time1 or use1 instead1 the yolks of five eggs4 ,when using the whites for angel cake or any white cake ,aunt ,sarah usually made salad dressing from the remaining yolks of eggs4 ,add the sour cream and vinegar1 salt and pepper4 ,mix all well together and strain through a fine sieve and cook in a double boiler over hot water until a creamy consistency4 ,pour in glass jars4 ,this dressing will keep well on ice or in a cool place for two weeks4 ,if too thick1 thin with a little vinegar1 water or milk when using it4 ,about #c_/d of a cup of this dressing was used for mixing with #a cup of the meat of cold1 cooked chicken in making chicken salad4 ,the white meat of chicken was cut in dice and #c_/d cup of celery was also cut in small pieces1 a couple of hard boiled eggs1 cut in dice1 were added and the whole was carefully mixed with the salad dressing4 ,cold boiled veal or pork may be used instead of chicken for salad4 ,potato salad was sometimes prepared by using a small quantity of this dressing1 adding1 also1 minced onion1 parsley and celery4 ,hot slaw was prepared by heating a couple of tablespoonfuls of the salad dressing and mixing with shredded cabbage4 ,or use as a dressing for lettuce when not served ,au ,natural with olive oil and vinegar at the table4 ,should very thick1 sour cream be used in making ,aunt ,sarah's salad dressing1 use a mixture of sour cream and sweet milk1 instead of all sour cream4 ,,dutch ,,cucumber ,,salad ,thinly slice one large green cucumber and one medium-sized onion 7if liked74 ,sprinkle over about one teaspoonful of salt4 ,allow to stand a short time1 then place in a piece of cheese-cloth and squeeze out all the moisture possible4 ,place cucumbers1 when drained1 in the dish in which they are to be served1 add a couple tablespoonfuls of sour vinegar1 mix well4 ,then pour over enough thick sour cream to half cover and a dust of pepper4 ,cucumbers are considered less unwholesome1 prepared in this manner4 ,,carrot ,,salad ,aunt ,sarah pared and cut #a-a_/b cups of uncooked carrots in thin strips1 not much larger than common match sticks1 and cooked in salted water until tender4 ,when drained1 pour over them a couple of tablespoonfuls of vinegar4 ,allowed to stand until cold4 ,when ready to prepare the salad she drained off vinegar remaining4 ,lined a salad bowl with lettuce leaves or parsley1 placed inside this a border of halved or sliced cold hard-boiled eggs2 mixed the carrots lightly with salad dressing1 placed them in the centre of the bowl and served ice cold4 ,this is a particularly delicious1 as well as an appetizing looking1 salad4 ,i have never eaten this elsewhere than at ,aunt ,sarah's home4 ,,an ,,old ,,recipe ,,for ,,chicken ,,salad ,two dressed chickens were cooked tender4 ,when cold1 meat was removed from bones and cut in dice 7not too fine74 ,cut half the amount of celery you have of meat into small pieces4 ,dressing for salad was composed of the following3 ,three well-beaten yolks of eggs4 ,pour over these #a pint of boiling hot cider vinegar1 stand on back of range to thicken4 ,place in a bowl #c freshly boiled and finely mashed white potatoes1 add #a tablespoonful of dry mustard1 #f teaspoonfuls of olive oil1 #a tablespoonful of salt1 #a tablespoonful of pepper4 ,mix all well together1 then add the thickened vinegar4 ,beat together until creamy and stand aside until chilled4 ,drop the three whites of eggs in hot water1 remove when cooked1 chop fine and when cold add to the chicken meat and celery4 ,pour the dressing over all the ingredients1 stir lightly with a fork and stand in a cold place until chilled before serving4 ,,german ,,potato ,,salad ,boil one dozen small potatoes without paring4 ,remove the skin and cut potatoes size of dice1 also a small onion1 finely minced4 ,put small pieces of bacon in a pan and fry brown and crisp4 ,add a large tablespoonful of vinegar and a pinch of salt4 ,pour the hot bacon fat and vinegar over the diced potatoes1 toss them up lightly with a fork and serve hot4 ,,german ,,turnip ,,salad ,this is the manner in which ,aunt ,sarah made turnip salad3 ,she pared and sliced thin on a slaw cutter #e large1 solid turnips1 put them in a stew-pan which she placed on the range1 adding about #a_/d cup hot water1 #a teaspoonful of butter and #a_/d teaspoonful of sugar 7no more74 ,she covered the stew-pan closely and steamed about half an hour until the turnips were tender4 ,then mixed together #a teaspoonful of flour with #a tablespoonful of vinegar and yolk of one egg4 ,this was poured over the stewed turnips1 just allowed to come to a boil1 then removed from the fire4 ,add a little salt and serve hot4 ,,german ,,salad ,,dressing ,for dandelion1 watercress1 endive or lettuce1 a dressing was made thus3 ,the leaves of vegetables used for salad1 after being carefully rinsed and looked over1 were cut fine1 and the following dressing poured over hot and served at once4 ,a small quantity of bacon was finely minced and fried crisp4 ,to about #b tablespoonfuls of bacon and fat after being fried1 #c tablespoonfuls of vinegar and #a of sour cream1 were added pepper and salt and a very little flour mixed with cold water1 to make it the consistency of cream4 ,the yolk of one raw egg may be added to the dressing if liked4 ,an easier way for the busy housewife to do is to simply add a couple of tablespoonfuls of ,aunt ,sarah's ,salad ,dressing1 add also a small quantity of water1 flour and fried1 diced bacon2 serve hot at once4 ,,mary',s ,,potato ,,salad ,a bowl of cold1 boiled1 diced or thinly-sliced potatoes1 three hard boiled eggs1 also diced1 and about half the quantity of celery chopped in half-inch pieces1 and a little minced onion1 just enough to give a suspicion of its presence4 ,she mixed all together lightly with a silver fork and mixed through some of the following salad dressing1 which is fine for anything requiring a cold salad dressing4 ,,mary',s ,,salad ,,dressing ,one tablespoonful of flour1 #a tablespoonful of mustard1 #b cups of sweet or sour cream1 #a tablespoonful of sugar1 #a_/b cup of good sharp vinegar1 yolks of four eggs1 small teaspoonful of salt4 ,omit sugar when using the dressing for potato or chicken salad4 ,this salad dressing may also be used for lettuce4 ,,fruit ,,salad ,,dressing ,three tablespoonfuls of olive oil to #a-a_/b tablespoonfuls of vinegar4 ,season with salt and pepper4 ,use this quantity for #a pint of salad4 ,,grape ,,fruit ,,salad ,cut the pulp from one grape fruit into small pieces1 add an equal amount of chopped apples1 a few ,english walnuts chopped coarsely4 ,serve on lettuce leaves with fruit salad dressing4 ,this recipe was given ,mary by a friend who knew her liking for olive oil4 ,grape fruit is delicious1 served cut in halves with the addition to each half2 of a couple tablespoonfuls of pineapple juice1 a tablespoonful of orange juice or tiny pieces of orange pulp1 topped with a marachino cherry4 ,a small quantity of sugar should have been added4 ,the sections of grape fruit should each have been cut loose from the white skin inclosing pulp with a small knife or scissors4 ,a ,,good1 ,,inexpensive ,,salad ,,dressing #a tablespoonful flour4 #a tablespoonful butter4 #a tablespoonful mustard4 #a_/b tablespoonful sugar4 #a teaspoonful salt4 #a egg4 #c_/d cup milk4 #c_/d cup vinegar4 ,use a double boiler1 put in it the first five articles1 stir together until smooth2 add the well-beaten egg and the milk4 ,let cook1 stirring hard4 ,then add vinegar1 and beat all with an egg-beater until the mixture is smooth and creamy4 ,let cool before using4 ,aunt ,sarah frequently used this salad dressing over sliced1 cold1 hard boiled eggs when other salad materials were not plentiful4 ,serve on lettuce leaves4 ,,imitation ,,lobster ,,salad ,a bowl was lined with crisp lettuce leaves1 over this was spread a layer of cold boiled potatoes1 cut in dice1 a little finely minced onion1 a layer of chopped celery1 another layer of diced potatoes1 then a layer of sliced tomatoes and one hard boiled egg1 thinly sliced4 ,pour a good salad dressing over and serve ice cold4 ,,german ,,horseradish ,,sauce ,a sauce to serve with boiled meat was prepared by ,aunt ,sarah in the following manner3 ,she put half a cup of milk in a stew-pan1 let come to a boil1 added one large tablespoonful of cracker crumbs1 #a large teaspoonful of butter1 #b large tablespoonfuls of freshly grated horseradish1 seasoned with pepper and salt4 ,also a pinch of salt1 sugar and pepper added to grated horseradish1 then thinned with vinegar1 is an excellent accompaniment to cold meat4 ,,mayonnaise ,,dressing ,,in ,,which ,,olive ,,oil ,,is ,,used ,before making this dressing for salads1 ,mary placed a large soup plate or a shallow bowl in the refrigerator1 also a bottle of olive oil and two egg yolks4 ,all should be quite cold4 ,put the yolks on the cold plate1 add #a_/d teaspoonful of salt1 the same of mustard4 ,mix well and then1 with a fork1 stir or blend the olive oil into it drop by drop4 ,after about #a_/b cup of oil has been blended in1 add lemon juice1 a drop or two at a time4 ,then more oil1 and when it becomes very thick add more lemon juice4 ,a pint or even more oil may1 with care1 be blended into two yolks4 ,care must be taken not to mix oil in too fast1 or the egg and oil will separate1 making a mixture resembling curdled custard4 ,if this should happen1 take another plate1 another egg yolk1 and begin over again1 blending a drop or two at a time in the curdled mixture4 ,then add more oil and lemon juice as before4 ,,mustard ,,dressing ,,to ,,serve ,,with ,,sliced ,,tomatoes ,two tablespoonfuls mustard1 #a tablespoonful of sugar1 #a_/b cup cream1 #a tablespoon salt1 yolks of two eggs and #a_/b cup of vinegar4 ,beat all well together1 first mixing the mustard until smooth with a small quantity of cream1 then add the other ingredients4 7,mary used only #a tablespoonful of mustard1 and substituted #a tablespoonful of flour instead of the second tablespoonful of mustard and thought it improved the dressing47 ,this mustard dressing may also be served at table1 to be eaten with lettuce4 ,,chicken ,,salad ,the meat of one boiled chicken cut in small pieces1 three-fourths as much celery1 also cut in small pieces4 ,three hard boiled eggs cut in dice4 ,take #b teaspoonfuls salt1 #b teaspoonfuls pepper1 #d teaspoonfuls mustard1 #a cup of sweet cream and #a raw egg4 ,use vinegar to thin the mustard4 ,beat the raw egg1 add to cream1 egg and butter 7mash yolks of hard boiled eggs and butter together74 ,mix all the ingredients together and cook until it thickens 7all except chicken meat1 celery and hard boiled whites of eggs1 which should be placed in a large bowl after cutting in small pieces74 ,the salad dressing should he put in another bowl and stood on ice until cold1 then mix the salad dressing carefully through the chicken meat1 celery1 etc41 one hour before using4 ,cover with a plate until ready to serve4 ,or ,aunt ,sarah's ,salad ,dressing could be used over the chicken1 celery1 etc4 ,this is a very old but an excellent recipe used by ,aunt ,sarah's mother for many years4 ,,pepper ,,hash ,chop fine with a knife1 but do not shred with a slaw cutter1 #a pint of finely chopped cabbage1 adding #a teaspoonful of salt1 #b teaspoonfuls of sugar1 #a teaspoonful of whole mustard seed1 #a_/b a chopped red1 sweet pepper1 a pinch of red cayenne pepper and #a_/b pint of vinegar4 ,mix all well together and serve with fried oysters1 oyster stew and deviled oysters4 ,this pepper hash is delicious if a couple tablespoonfuls of thick cream be added just before serving4 ,should very sour cider vinegar be used in this recipe1 the housewife will1 of course1 dilute it with water4 ,,german ,,bean ,,salad ,use small green or yellow string-beans1 which snap when broken1 called by some snap beans4 ,string them carefully4 7,if quite small and tender this should not be necessary47 ,rub well with the hands through several waters4 ,this removes the strong bean taste4 ,have your kettle half filled with boiling water on the range over a brisk fire4 ,put a tablespoon of butter in the water1 add beans by handfuls until all are in and cook until tender4 ,turn the beans in a colander to drain4 ,when cool add a chopped onion1 salt and pour enough good vinegar over to cover1 and allow to stand two days1 when strain vinegar from beans4 ,boil vinegar1 add water if vinegar is quite sour and pour hot over the beans4 ,fill quart glass jars with the beans and pour vinegar over1 within an inch of top of jar2 pour pure olive oil over top of beans1 screw on jar covers tightly and stand in a cool place until wanted to use4 ,in the winter1 when fresh salads were scarce1 ,aunt ,sarah opened a can of these beans4 ,if they were very sour she poured cold water over1 allowed to stand an hour1 drained and added a little fresh olive oil4 ,every one called her bean salat1 as the ,pennsylvania ,germans call it1 delicious4 ,the instructions regarding the preparing and cooking of string beans for salad will answer for beans used as a vegetable1 omitting vinegar1 of course4 ,there is a great difference in the manner of cooking vegetables4 ,aunt ,sarah always added an onion and a sprig of parsley when cooking beans to serve as a vegetable4 ,,meat ,,salads ,to quote from the ,farmers' ,bulletin3 ,whether meat salads are economical or not depends upon the way in which the materials are utilized4 ,if in chicken salad1 for example1 only the white meat of chicken1 especially bought for the purpose1 and only the expensive inside stems of expensive celery are used1 it can hardly be cheaper than plain chicken4 ,but1 if portions of meat left over from a previous serving are mixed with celery grown at home1 they certainly make an economical dish1 and one very acceptable to most persons4 ,cold roast pork or tender veal1 in fact1 any white meat1 can be utilized in the same way4 ,apples cut into cubes may be substituted for part of the celery4 ,many cooks consider that with the apple the salad takes the dressing better than with the celery alone4 ,many also prefer to marinate 7i4e41 mix with a little oil and vinegar7 the meat and celery or celery and apples before putting on the final dressing1 which may be either mayonnaise or a good boiled dressing4 ,celery should not be allowed to stand in water4 ,to keep fresh until used it should be wrapped in a piece of damp cheese-cloth and placed in an ice box or cool cellar4 ,lettuce should be broken apart1 carefully rinsed1 and put loosely in a piece of damp cheese-cloth and placed on ice to crisp before using4 ,,beverages--,,coffee ,scald coffee pot well before using 7never use metal74 ,place in it five tablespoons ground coffee4 7,a good coffee is made from a mixture of two-thirds ,java to one-third ,mocha47 ,beat up with the ground coffee one whole egg4 ,should the housewife deem this extravagant1 use only the white of one egg1 or peel off the white skin lining inside of egg shells and use4 ,add three tablespoons cold water and mix well together4 ,stand on range to heat2 when hot add one quart of freshly-boiled hot water4 ,allow coffee to boil to top of coffee pot three times 7about eight minutes71 pour over one tablespoon cold water to settle4 ,stand a few minutes where it will keep hot1 not boil4 ,place a generous tablespoon of sweet thick cream in each cup and pour coffee through a strainer over it4 ,always serve hot4 ,a larger or smaller amount of coffee may be used1 as different brands of coffee vary in strength and individual tastes differ1 but five tablespoons of coffee1 not too coarsely ground and not pulverized1 to one quart of water1 will be the correct proportions for good coffee4 ,use cream and you will have a delicious1 rich1 brown beverage not possible when milk is used4 ,better coffee may be made if whole grains of roasted coffee be bought1 reheated in oven and freshly ground whenever used1 rather finely ground but not pulverized4 ,coffee1 when ground for any length of time1 loses strength4 ,if coffee is ground when purchased1 always keep it in closely covered cans until used4 ,or buy green coffee berries and roast them in oven2 when coffee has been roasted1 stir one whole raw egg through the coffee berries2 when dry1 place in covered cans1 then no egg will be needed when preparing coffee4 ,as a substitute for cream1 use yolk of fresh egg mixed with a couple tablespoonfuls of milk4 ,,cocoa ,mix four tablespoonfuls of cocoa to a smooth paste with one cup of boiling water4 ,add one more cup boiling water and boil fifteen or twenty minutes4 ,add four tablespoonfuls of sugar1 then add #d cups of hot boiled milk4 ,a few drops of essence of vanilla improves the flavor4 ,add a couple tablespoonfuls whipped cream on top of each cup when serving1 or1 instead of cream1 place a marshmallow in each cup before pouring in cocoa4 ,this quantity is for six cups of cocoa4 ,,chocolate ,one square of ,baker's unsweetened chocolate shaved thinly or grated1 mixed to a smooth paste with #a cup of boiling water4 ,boil from fifteen to twenty minutes4 ,add #a cup of boiling milk and #b even tablespoonfuls of sugar4 ,flavor with a few drops of vanilla1 if liked1 and add whipped cream to each cup when serving4 ,this is for #b cups of chocolate4 ,,boiled ,,water ,it sometimes becomes necessary to boil drinking water1 which usually has a flat1 insipid taste4 ,do young housewives know it is said that after water has been boiled and when quite cool if a bottle be half filled and shaken well the water will become aerated1 and have the taste of fresh spring water8 ,,tea ,to make tea always scald the teapot1 which should be agate1 earthenware or china1 never metal4 ,always use water that has been freshly boiled1 and use it boiling hot4 ,never1 under any circumstances1 boil tea1 as tannin is then extracted from the leaves1 and the tea will have a bitter taste4 ,do not allow tea to stand any length of time unless strained from tea leaves4 ,use one teaspoon of tea for each cup1 unless liked stronger1 when add one extra teaspoon to each three cups of tea4 ,some contend that tea is better1 if at first a small quantity of boiling water is poured over the leaves1 allowing it to steep three minutes--then pour over the remaining quantity of boiling water and let stand about four minutes1 when it is ready to serve with cream and sugar1 if liked4 ,should any tea remain after serving do not throw away1 but strain at once from tea leaves and when cool place in a glass jar in refrigerator to be used as iced tea4 ,,iced ,,tea ,for two quarts of delicious iced tea1 place in an agate teapot one generous tablespoon of good tea 7never buy a cheap1 inferior grade of tea74 ,pour over the tea leaves one quart of freshly boiled1 scalding hot water2 let stand five minutes1 keep hot 7not boil71 strain from the leaves into a pitcher1 then pour over the tea leaves another quart of hot water1 allow it to stand a few minutes1 then strain as before4 ,add the juice of one lemon and sugar to taste4 ,when cooled stand on ice and add chipped ice to tumblers when serving4 ,,puddings ,to boil a pudding in a bag1 dip the bag1 which should be made of thick cotton or linen1 in hot water1 dredge the inside well with flour before putting batter into the bag4 ,when the pudding has boiled a long enough time1 dip the bag quickly in cold water1 and the pudding will turn out easily4 ,allow five large eggs to #a quart of milk usually to make custard solid enough to keep its shape when turned from the mold4 ,one teaspoonful of extract will flavor one quart4 ,always stand individual cups in a pan partly filled with hot water4 ,place pan containing custard cups in a moderate oven and bake slowly forty minutes4 ,always sift flour over beef suet when chopping it to be used in puddings4 ,pour boiling water over ,pecans 7nuts71 allow to stand several hours4 ,when cracked1 the shell may be easily removed1 leaving the nuts whole4 ,blanch almonds by pouring boiling water over them4 ,allow them to stand a short time1 when the brown skin may be easily removed4 ,dry thoroughly by standing in a rather cool oven1 then put in glass jars and they are ready to use4 ,almonds are used particularly by the ,germans in various ways4 ,one hausfrau adds chopped almonds to cooked oatmeal for her children's breakfast and they are frequently used as an ingredient2 also to decorate the tops of raised cakes4 ,when dried currants and raisins are bought by the frugal housewife they are quickly washed in cold water1 carefully picked over1 then turned on to a sieve to drain4 ,raisins are seeded1 then spread over pans1 placed in a warm oven about #ae minutes1 then spread on a plate and allowed to stand in a dry place for several days4 ,when thoroughly dried place in glass jars and stand aside until required4 ,currants or raisins should always be well floured before adding to cake or pudding4 ,the ,german hausfrau usually serves stewed prunes or raisins with a dish of noodles or macaroni4 ,,rice ,,pudding ,one of the simplest and cheapest of desserts depends partly on the quality of the ingredients used1 but chiefly on the manner of making for its excellence4 ,if prepared according to directions1 you will have a pudding both rich and creamy4 ,use #a quart of good sweet milk 7do not use either skimmed milk or water71 #c tablespoonfuls of whole uncoated rice 7no more71 #b-a_/b tablespoonfuls of sugar1 pinch of salt1 vanilla or almond flavoring4 ,wash the rice well1 mix all together in a pudding dish1 bake from #b-a_/b to #c hours in an oven with a slow1 even heat4 ,when a skin forms on the top of the pudding1 carefully stir through the rice4 ,do this frequently4 ,this gives the pudding a rich1 creamy consistency4 ,when grains of rice are tender allow pudding to brown over top and serve either hot or cold4 ,raisins may be added1 if liked1 or raisins may be stewed separately and served with the rice1 which many think a great improvement to the pudding4 ,many think rice pudding should always be flavored with grated nutmeg4 ,aunt ,sarah1 while using nutmeg flavoring in various other dishes1 never used it for her rice pudding4 ,when mixing a boiled pudding ,aunt ,sarah frequently substituted a large tablespoon of fine dried bread crumbs instead of the same amount of flour4 ,she said1 ',twas a small economy1 and1 she thought1 the pudding's improved by the use of bread crumbs4 ,,frau ,,schmidt',s ,,apple ,,dumplings ,prepare a syrup of #a cup sugar1 #b cups of hot water and #a tablespoon of butter4 ,pour all into an agate pudding dish4 ,add to this syrup #b heaping cups of pared1 sliced sour apples4 ,let all come to a boil4 ,for the dumplings1 sift together one cup of flour and two even teaspoons of baking powder4 ,add a pinch of salt4 ,mix into a soft dough or batter with about #c_/d cup of sweet milk or cream4 ,drop six or eight spoonfuls of this batter into the boiling syrup on top of apples4 ,cover closely and cook on top of range twenty minutes without uncovering4 ,serve hot4 ,these dumplings should be light as puff balls4 ,peaches may be substituted for apples and are delicious4 ,,caramel ,,custard 7,,as ,,mary ,,prepared ,,it7 #a pint of milk4 #b eggs4 #a_/b cup granulated sugar4 ,melt #a_/b cup of sugar in an iron pan on stove and allow it to brown4 ,add a part of the hot milk1 stirring constantly until brown sugar is dissolved4 ,add balance of the pint of hot milk4 ,stir all together1 then stand aside to cool4 ,when cold1 add eggs and bake in oven in custard cups4 ,stand cups in hot water while baking4 ,,aunt ,,sarah',s ,,bread ,,pudding ,pour #a quart of boiling milk over #a-a_/b pints of soft bread crumbs4 ,put the mixture into a buttered pudding dish with #a teaspoonful salt4 ,cover closely with a plate and let stand about half an hour4 ,at the end of that time beat into it three eggs1 #a teaspoonful lemon extract1 and beat until perfectly smooth4 ,bake in a moderately hot oven three-quarters of an hour4 ,serve with the following sauce3 #f tablespoonfuls pulverized sugar1 #b tablespoonfuls butter1 #a tablespoonful lemon juice4 ,beat all together to a cream2 when it is ready to serve4 ,no sugar is needed in this pudding if this sweet sauce is used4 ,,steamed ,,bread ,,pudding ,place #a cup of fine dried bread crumbs in a bowl4 ,pour over the crumbs #b cups of milk and allow to stand a short time4 ,beat together #b eggs and scant #a_/b cup sugar1 add #a tablespoon of butter4 ,mix all the ingredients together thoroughly2 then add #a_/b cup of chopped raisins1 which have been seeded and floured4 ,pour the batter in the well-buttered top part of a double boiler over hot water4 ,steam about #b-a_/b to #c hours4 ,serve hot with sauce used for cottage pudding1 or serve with sugar and cream4 ,,an ,,economical ,,bread ,,and ,,apple ,,pudding ,into a well-buttered pudding dish put a layer of sliced sour apples4 ,on the top of these a layer of stale bread crumbs with small bits of butter and sugar sprinkled over them1 more sliced apples and bread crumbs1 having the crumbs for the top layer4 ,to about three apples use #a cup of bread crumbs1 #a_/b cup sugar1 piece of butter size of walnut and bake in oven until apples are tender4 ,serve with cream4 ,,cup ,,custards #a quart of sweet milk4 #e large eggs4 #c tablespoons sugar4 ,grated nutmeg or vanilla flavoring4 ,scald milk4 ,beat whites of eggs separately4 ,add milk when cooled to the beaten yolks4 ,add sugar and flavoring4 ,stir in stiffly beaten whites of eggs1 pour into custard cups1 stand them in a dripping pan half filled with boiling water4 ,stand the pan in a moderate oven about twenty minutes1 or until custard is set4 ,this quantity fills about eight small custard cups4 ,the water surrounding the custard cups should not be allowed to boil1 but the custard should cook slowly4 ,grate nutmeg thickly over top of each custard before placing in the oven4 ,scalding the milk before using improves the custard4 ,,frau ,,schmidt',s ,,graham ,,pudding ,sift into a bowl #a_/d cup of pastry flour and #a teaspoonful of baking powder4 ,add #a cup ,graham flour1 pinch of salt and #a_/b cup granulated sugar4 ,mix all thoroughly1 then add #a_/b cup of finely chopped kidney suet4 ,add #a cup of seedless raisins mixed with one extra tablespoonful of white flour4 ,mix into a batter with #a cup of sweet milk1 to which add yolk of one egg4 ,lastly1 add the stiffly beaten white of egg4 ,flavor with either a little grated nutmeg or essence of vanilla4 ,make a strong1 unbleached muslin bag #g by #ab inches4 ,pour the batter into the bag1 which had been previously dipped in cold water1 the inside of the bag sifted over with flour1 and tie bag at top with a string1 allowing room for the pudding to swell4 ,place the bag in the perforated compartment of a steamer1 over boiling water1 and boil continuously #a-a_/b hours1 or longer1 without removing lid of steamer oftener than absolutely necessary4 ,serve ,graham ,pudding hot with sauce used for cottage pudding1 or serve simply with sugar and cream1 or a sauce may be served composed of #a_/b cup of pulverized sugar1 creamed with #a_/d cup of butter4 ,add #a tablespoonful of lemon juice or flavor with vanilla4 ,stand sauce in a cool place a short time and serve cold on hot pudding4 ,,sponge ,,bread ,,pudding ,place #a-c_/d cups of soft stale 7either white or graham7 bread crumbs in a pudding dish4 ,pour #b cups of hot milk over the crumbs1 cover with a plate and allow it to stand about thirty minutes1 then add yolks of #b eggs1 #a_/b teaspoonful of salt1 #a tablespoonful of sugar and grated yellow rind of orange or lemon for flavoring4 ,beat the mixture until perfectly smooth1 add the stiffly beaten whites of two eggs4 ,bake in a moderately hot oven4 ,serve hot with the following sauce3 ,,sauce4 ,three large tablespoonfuls of pulverized sugar and #a tablespoonful of butter were beaten together until smooth and creamy1 #a teaspoonful of lemon juice was added4 ,the sauce1 when quite cold1 was served with the warm pudding4 ,,aunt ,,sarah',s ,,cottage ,,pudding ,cream together #a cup of sugar1 #b tablespoonfuls of butter1 #a egg1 white beaten separately1 and added last1 #a cup of sweet milk1 pinch of salt1 #b cups of flour1 sifted with #b heaping teaspoonfuls of ,royal baking powder1 #a_/b cup of dried currants1 well floured4 ,add stiffly beaten white of egg4 ,bake in a small oblong bread pan4 ,,sauce4 ,one cup of milk1 #a_/b cup of water1 #a large teaspoonful of butter1 a scant tablespoonful of flour moistened with a small quantity of water1 before adding4 ,sweeten to taste1 add #a_/b teaspoonful of grated nutmeg4 ,cook all together a few minutes1 allow the mixture to partly cool1 then stir in the yolk of one egg2 stand on stove to heat1 but not to cook4 ,serve hot over freshly baked1 warm cottage pudding1 cut in squares4 ,,apple ,,strudel ,aunt ,sarah pared and quartered six medium-sized tart apples1 placed in the bottom of an agate pudding dish1 poured over them one cup of hot water and #b tablespoonfuls of sugar4 ,she allowed this to stand on the range and cook while she mixed the following dough4 ,into a bowl she sifted #a pint of flour with #b teaspoons baking powder1 one teaspoonful of sugar1 a little salt4 ,cut #a tablespoonful of butter through the flour4 ,lightly mixed all together into a soft dough with about #c_/d cup sweet milk4 ,should she have a left-over yolk of egg1 that was added to the milk4 ,she rolled dough out lightly on the bread board1 cut vents in the crust to allow steam to escape and spread it over the top of the dish containing the hot apples2 placed in a hot oven to bake until light brown on top4 ,serve with sugar and cream4 ,aunt ,sarah called this ,apple ,strudel1 but the ,german recipe for ,apple ,strudel1 handed down by her ,grandmother1 was quite different4 ,an ordinary noodle dough was made1 placed on a clean cloth on the table and rolled as thin as tissue paper4 ,small bits of butter were scattered over this1 covered with tart apples1 thinly sliced1 sprinkled with cinnamon1 sugar and chopped raisins1 rolled up and baked in the oven until brown on top1 basting frequently with a thin syrup composed of sugar1 butter and water4 ,,lemon ,,meringue ,,pudding #a pint of milk4 #a_/b cup of sugar #a cup bread crumbs4 ,juice and grated rind of one lemon4 #b eggs4 #a_/c cup of butter4 #c tablespoonfuls of pulverized sugar used for top4 ,soak the bread crumbs in milk4 ,beat the butter and sugar together4 ,add yolks of eggs1 soaked bread crumbs and grated lemon rind and about #c_/d of the juice of the lemon4 ,bake in a buttered pudding dish until firm1 then cover the pudding with a meringue composed of the stiffly beaten whites of eggs1 #c tablespoonfuls of pulverized sugar and the remaining lemon juice4 ,place in oven to brown4 ,stand on ice2 serve cold4 ,,suet ,,pudding #a cup suet1 chopped fine4 #a cup sugar4 #a cup sweet milk4 #b eggs4 #a teaspoonful cinnamon4 #a cup raisins4 #a cup currants4 #c cups flour sifted with #b teaspoonfuls baking powder4 ,steam #b-a_/b hours1 then place in oven two or three minutes4 ,this quantity will partly fill three empty #a-pound baking powder cans2 allowing room to swell4 ,these puddings are equally as good as when freshly prepared if placed in a steamer a short time before serving until heated through4 ,,sauce ,,for ,,suet ,,pudding4 ,one cup of pulverized sugar and #a large tablespoonful of butter creamed together4 ,one teaspoonful of vanilla4 ,add one whole egg or the yolks of two eggs1 or the whites of two eggs1 whichever you happen to have4 ,,steamed ,,fruit ,,pudding #a cup sweet milk4 #a cup chopped suet4 #a cup molasses4 #a cup raisins4 #a teaspoonful soda dissolved in a little water4 #a teaspoonful salt4 ,,sauce ,,for ,,pudding4 ,a small quantity of cinnamon1 allspice1 nutmeg1 and a very little clove4 ,flour to make a batter a little thicker than that of ordinary cake4 ,steam about #c hours4 ,this pudding is also inexpensive and equally as good as the former recipe4 ,beat #a egg very light1 add #a cup brown sugar1 #a teaspoonful vanilla4 ,beat all together until creamy4 ,serve at once4 ,,cornmeal ,,pudding ,scald #a quart of sweet milk4 ,while hot stir in #c tablespoonfuls of cornmeal1 #c tablespoonfuls of flour mixed smooth with a little cold milk4 ,add #a tablespoonful of butter4 ,let cool4 ,then add to the mixture #a_/b cup sugar1 #a_/d cup molasses1 #a well-beaten egg1 #a_/b teaspoonful of ginger1 #a_/b teaspoonful cinnamon1 #a_/d pint cold milk1 a small pinch of soda and #a_/b cup of floured1 seeded raisins4 ,bake #b hours in a moderate oven4 ,serve with sugar and cream4 ,,huckleberry ,,pudding ,two eggs and #a small cup of granulated sugar creamed together4 ,four tablespoonfuls of cold water4 ,add #a cup of sifted flour containing #a teaspoonful of baking powder1 and #a cup of huckleberries1 pitted cherries1 or raisins and bake4 ,serve with milk or any sauce liked4 ,this recipe was given ,mary by a friend1 who called it her emergency pudding1 as it may be easily and quickly prepared from canned sour cherries from which liquid has been drained1 or any tart fruit1 when fresh fruit is not in season4 ,,tapioca ,,custard ,four tablespoonfuls of pearl tapioca soaked in cold water over night4 ,the next morning drain the tapioca1 boil #a quart of sweet milk1 beat the yolks of #d eggs light1 stir them into the tapioca1 adding #d tablespoonfuls of sugar4 ,beat all together and gradually add the hot milk4 ,return to the fire and stir until it commences to boil4 ,take from the range and pour in a glass dish4 ,flavor with #a teaspoonful of vanilla4 ,whip the whites of the eggs to a standing froth and stir into the cooling pudding ,when cold stand on ice until ready to serve4 ,one-half cup of shredded cocoanut may be added if liked4 ,,delicious ,,baked ,,peach ,,pudding ,for the dough place in a bowl #a pint of flour sifted with #b teaspoonfuls of ,royal baking powder and a pinch of salt4 ,cut through this a scant #a_/b cup of butter4 ,mix this with sufficient sweet milk to make a soft dough4 ,roll out dough half an inch thick1 cut in strips and in case whole1 ripe1 pared peaches1 leaving top and bottom of the peach exposed4 ,or solid canned peaches may be used4 ,put two halves of peach together and place a strip of dough around the peach4 ,pinch dough well together1 place in a bake dish4 ,prepare a syrup of #b cups of sugar and #a cup of water4 ,let come to a boil1 pour around the dumplings and bake a half hour in a moderately hot oven4 ,these are delicious4 ,the recipe was given ,mary by a friend who was an excellent cook4 ,from this dough may also be baked excellent biscuits4 ,,caramel ,,custard ,place #a pint of milk on the range in a double boiler4 ,melt half a cup of sugar in an iron pan over the fire until a golden brown4 ,when melted add four tablespoonfuls of boiling water4 ,allow mixture to cook one minute1 then add it to the milk4 ,remove from the fire and add #a teaspoonful of vanilla4 ,when cool stir in #d well-beaten eggs with #b tablespoonfuls of sugar4 ,pour the mixture in a small pudding dish4 ,stand in a pan of boiling water1 place in oven to bake until a jelly-like consistency4 ,when cooled serve plain or with whipped cream4 ,,aunt ,,sarah',s ,,rhubarb ,,pudding ,remove skin from stalks of rhubarb1 wash and cut into half-inch pieces a sufficient quantity to half fill a medium-sized agate or earthenware pudding dish4 ,place in a stew-pan on range1 cook slowly with a couple tablespoons of sugar and a very small amount of water4 ,sift together in a bowl #a pint of flour1 #a-a_/b teaspoons of baking powder and a pinch of salt4 ,with a knife cut through the flour #b tablespoonfuls of butter1 moisten with one beaten egg and sufficient milk added to make a soft dough or batter4 ,drop tablespoons of this thick batter over top of dish containing hot stewed rhubarb4 ,place at once in a hot oven1 bake quickly until crust is a light brown4 ,serve on individual dishes1 placing over each a couple tablespoonfuls of the following sauce4 ,the combined flavor of rhubarb and vanilla is delicious4 ,,vanilla ,,sauce ,,for ,,rhubarb ,,pudding4 ,beat #a egg very light1 add #a cup of light brown sugar and #a teaspoon of vanilla flavoring4 ,beat all together until foamy4 ,serve at once1 cold1 on the hot pudding4 ,,rice ,,custard ,add #a cup of cold boiled rice to #b cups of sweet milk1 mix together slowly4 ,add #a_/d cup sugar1 the well-beaten yolks of #b eggs1 let all cook together a few minutes4 ,remove custard from the fire and pour over the stiffly-beaten whites of two eggs4 ,beat well with an egg-beater4 ,place in a glass dish and serve cold4 ,,mary',s ,,cup ,,pudding 7,,from ,,stale ,,bread7 ,one quart of finely crumbled stale bread 7not dried crumbs74 ,fill buttered cups two-thirds full of crumbs and pour over the following custard1 composed of one pint of milk and three eggs4 ,allow to stand a few minutes1 then place the cups in a pan partly filled with hot water1 place the pan in a moderately hot oven and bake thirty minutes4 ,no sugar is required in this pudding if the following sweet sauce be served with it3 ,,sauce ,,for ,,pudding4 ,mix one tablespoonful of cornstarch with a half cup of sugar4 ,pour over one cup of boiling water1 add one generous teaspoonful of butter4 ,cook all together until clear1 take from the fire and add one well-beaten egg and one teaspoonful of vanilla4 ,serve hot4 ,,buckwheat ,,minute ,,pudding ,pour three cups of milk in a stew-pan1 place on range and let come to a boil4 ,then stir slowly into the boiling milk #a-a_/d cups of buckwheat flour and #a_/d teaspoonful of salt4 ,keep stirring constantly until a thick mush4 ,serve at once with sugar and cream4 ,i have never eaten this pudding anywhere except in ,bucks ,county4 ,it is cheap1 quickly and easily prepared and well liked by many country folk in ,bucks ,county4 ,,peach ,,tapioca ,one cup of tapioca soaked in #a quart of cold water several hours4 ,place in stew-pan1 set on stove and cook until clear4 ,add sugar to taste and #a pint can of peaches4 ,boil two or three minutes1 remove from range and pour into the dish in which it is to be served4 ,stand aside to cool4 ,,aunt ,,sarah',s ,,plain ,,boiled ,,pudding ,one cup of beef suet chopped fine or run through a food-chopper1 #a_/b cup sour milk1 #a egg1 #a teaspoonful soda1 pinch of salt4 #a_/b cup sugar1 #a teaspoonful cinnamon1 #a cup raisins1 seeded and floured4 ,flour enough to make as stiff as ordinary cake batter4 ,boil or steam in a muslin bag three hours4 ,this is a very inexpensive and good pudding4 ,dust a small quantity of flour over suet before chopping4 ,serve with the following sauce3 ,,pudding ,,sauce4 ,one large tablespoonful of butter1 #a teacup water1 #a_/b teacup milk1 scant tablespoonful of flour1 grated nutmeg to flavor4 ,sweeten to taste1 add a pinch of salt4 ,cook and let cool4 ,beat up yolk of egg1 add to sauce1 stand on back of stove to heat1 not cook4 ,serve hot over the pudding4 ,,apple ,,tapioca ,pour #a pint of cold water over #a_/b cup tapioca4 ,allow to stand until the following morning1 when cook until clean4 ,slice #f tart apples4 ,place in bottom of pudding dish1 strew sugar over1 then pour over the tapioca2 place over this a layer of thinly sliced apples over which dust sugar4 ,place in oven and bake until the apples are cooked4 ,serve with sugar and cream4 ,several thin slices of lemon added before baking impart a fine flavor4 ,,steamed ,,walnut ,,pudding ,place in a bowl #a_/b cup butter and #a cup of granulated sugar4 ,beat to a cream4 ,add yolks of #b eggs and #a_/b cup of syrup molasses or maple syrup1 in which had been dissolved #a teaspoonful baking soda4 ,then add #a cup sweet milk1 alternately1 with about #c-a_/b cups flour1 #a_/b cup of walnut meats1 run through food-chopper or crushed with rolling pin1 #c_/d cup of seeded raisins1 #a_/b teaspoonful ground cinnamon1 #a_/b teaspoonful grated nutmeg1 #a_/d teaspoonful ground cloves1 a pinch of salt and the stiffly beaten whites of the two eggs4 ,the batter should be placed in two empty one-pound tin coffee cans1 about two-thirds full1 covered tightly with lid and placed in a pot of boiling water which should be kept boiling constantly for three hours2 when steamed the pudding should almost fill the cans4 ,if the cans were well buttered and flour sifted over1 the pudding when steamed may be easily removed to a platter4 ,slice and serve hot with the following sauce3 ,beat one cup of pulverized sugar to a cream with #b heaping tablespoonfuls of butter4 ,add white of one egg 7unbeaten74 ,beat all together until creamy4 ,add #c_/d of a teaspoonful of lemon extract and stand sauce in a cold place or on ice one hour before serving on slices of hot pudding4 ,this is a delicious pudding4 ,,cornmeal ,,sponge ,,pudding ,crumble cold corn muffins1 or corn cake1 a quantity sufficient to fill two cups4 ,soak in #a quart of sweet milk three or four hours1 then add #c well-beaten eggs1 #c tablespoonfuls of sugar and a pinch of salt4 ,beat all well together4 ,place in a pan and bake #a hour in a moderately hot oven4 ,serve hot with whipped cream and sugar or with a sauce made by beating to a cream a heaping tablespoonful of butter1 #a cup of granulated sugar1 #a egg and a very little vanilla flavoring4 ,,mary',s ,,corn ,,starch ,,pudding #a-a_/b quarts of milk4 #e eggs4 #b heaping tablespoonfuls of corn starch4 #a scant cup of sugar4 #a teaspoonful of vanilla4 ,pour milk in a double boiler and place on range to cook4 ,moisten cornstarch with a little cold milk and add to remainder of the milk when boiling hot4 ,stir thoroughly1 then beat yolk of eggs and sugar until light1 stir in stiffly beaten whites and when all are mixed stir into the scalding milk4 ,let come to a boil again and add vanilla or almond flavoring4 ,pour into individual molds to cool4 ,serve cold with a spoonful of jelly or preserved strawberry with each serving4 ,,apple ,,johnny ,,cake 7,,served ,,as ,a ,,pudding7 ,this is a good1 cheap1 wholesome pudding4 #a cup corn meal4 #b tablespoonfuls of sugar4 #a teaspoonful of soda4 #a tablespoonful of melted butter4 #a_/d teaspoonful of salt4 #b_/c cup flour4 #a cup sour milk4 ,mix batter together as you would for cake1 then add #d pared1 thinly sliced1 tart apples to the batter4 ,stir all together4 ,bake in a quick oven in a bread pan and serve hot with cold cream and sugar4 ,raisins may be substituted for apples if preferred4 ,a ,,good ,,and ,,cheap ,,tapioca ,,pudding ,soak over night in cold water #c even tablespoonfuls of pearl tapioca4 ,in the morning add tapioca to one quart of milk1 #c tablespoonfuls of sugar1 a pinch of salt4 ,grate nutmeg over top4 ,bake in a moderate oven about three hours1 stirring occasionally4 ,,gotterspeise ,partly fill an earthenware pudding dish with pieces of sponge cake or small cakes called ,lady ,fingers2 cut up with them a few macaroons4 ,place one pint of wine over fire to heat1 add to the wine the following mixture1 composed of #a spoonful of cornstarch mixed smooth with a little water1 #c yolks of eggs and #c spoonfuls of sugar4 ,mix all together and stir until thickened4 ,pour the thickened mixture over the cake4 ,when cooled cover with the stiffly-beaten whites of the #c eggs1 spread sliced almonds thickly over top and brown in oven a few minutes4 ,serve cold4 ,,spanish ,,cream ,half a box of ,knox gelatine1 #a quart of milk1 #d eggs4 ,put gelatine in milk1 let stand #a hour to dissolve4 ,set over fire to boil1 then add beaten yolks of eggs with #a cup granulated sugar4 ,remove from fire while adding this4 ,stir well4 ,return to range and let boil4 ,stand aside to cool4 ,beat whites of eggs to a froth and beat into custard when cooled4 ,pour into a glass dish in which it is to be served4 ,stand in a cold place and serve with cream4 ,,graham ,,pudding ,one cup of molasses1 #a egg1 #a cup sweet milk1 #a_/b teaspoonful soda1 #a teaspoonful of salt1 #a tablespoonful brown sugar1 #a cup raisins1 #b-a_/b cups ,graham flour4 ,mix all ingredients together4 ,steam three hours4 ,,pennsylvania ,,plum ,,pudding 7,,for ,,thanksgiving ,,day7 ,one cup milk1 #b eggs1 #a cup molasses1 #a_/b teaspoonful nutmeg1 #a_/b teaspoonful salt1 #b teaspoonfuls baking powder1 #a cup bread crumbs1 #a_/b cup corn meal1 #a cup chopped beef suet1 #a_/d cup finely minced citron1 #a cup seeded raisins1 #a_/b cup currants4 ,flour to make a stiff batter4 ,steam fully three hours1 turn from the mold1 strew chopped almonds over top4 ,serve pudding hot with sauce for which recipe is given4 ,aunt ,sarah invariably served this pudding on ,thanksgiving ,day1 and all preferred it to old-fashioned ,english ,plum ,pudding4 ,,sauce ,,for ,,pudding4 ,cream together #a cup of pulverized sugar1 scant #a_/b cup of butter1 beat whites of #b eggs in1 one at a time1 and one teaspoonful of lemon flavoring2 stand on ice a short time before serving4 ,serve sauce very cold4 ,,slice ,,bread ,,pudding ,line the sides of a pudding dish holding two quarts with seven slices of stale bread from which crust had been removed4 ,beat together #c eggs1 #c tablespoonfuls of sugar and #c cups of sweet milk 7and add the juice and grated rind of one lemon1 or half a grated nutmeg74 ,pour in the centre of pudding dish4 ,with a spoon dip some of the custard over each slice of bread4 ,bake about #cj minutes and serve hot with the following sauce3 ,one cup of water1 #a_/b cup milk1 #a teaspoonful butter1 scant tablespoonful of flour mixed smooth with a little water before adding it4 ,sweeten to taste1 add grated nutmeg or vanilla to flavor4 ,cook all together1 then add the yolk of one egg4 ,place on stove a minute to heat4 ,add a pinch of salt4 ,serve hot over the pudding in individual dishes4 ,,cereals--,,oatmeal ,,porridge ,oatmeal to be palatable and wholesome should be thoroughly cooked1 that is1 steamed over a hot fire two hours or longer4 ,use a double boiler of agateware4 ,place in the upper half of the boiler about #e cups of water and stand directly over the hottest part of the range4 ,when the water boils furiously1 and is full of little bubbles 7not before71 stir into the boiling water about #b cups of oatmeal 7if porridge is liked rather thick71 and about #a teaspoonful of salt4 7,tastes differ regarding the thickness of porridge47 ,let stand directly on the front of the range1 stirring only enough to prevent scorching1 and cook ten minutes1 then stand upper part of double boiler over the lower compartment1 partly filled with boiling water2 cover closely and let steam from two to three hours4 ,in order to have the oatmeal ready to serve at early breakfast the following morning1 put oatmeal on to cook about five o'clock in the evening1 while preparing supper1 and allow it to stand and steam over boiling water until the fire in the range is dampened off for the night4 ,allow the oatmeal to stand on range until the following morning1 when draw the boiler to front part of range1 and when breakfast is ready 7after removing top crust formed by standing71 turn the oatmeal out on a dish and serve with rich cream and sugar1 and you will have a good1 wholesome breakfast dish with the flakes distinct1 and a nutty flavor4 ,serve fruit with it1 if possible4 ,a good rule for cooking oatmeal is in the proportion of #b-a_/b cups of water to #a cup of oatmeal4 ,the cereals which come ready prepared are taking the place of the old-time standby with which mothers fed their growing boys4 ,if you wish your boys to have muscle and brawn1 feed them oats4 ,to quote an old physician1 ,if horses thrive on oats1 why not boys who resemble young colts8 ,for example1 look at the hardy young ,scot who thrives and grows hearty and strong on his oatmeal porritch4 ,chopped almonds1 dates or figs may be added to oatmeal to make it more palatable4 ,use cup measuring #a_/b pint for measuring cereals as well as every other recipe calling for one cup in this book4 ,,cooked ,,rice ,boil #a cup of whole1 thoroughly cleansed1 uncoated rice in #c quarts of rapidly boiling water 7salted7 about #be minutes1 or until tender1 which can be tested by pressing a couple of grains of rice between the fingers4 ,do not stir often while boiling4 ,when the rice is tender turn on to a sieve and drain2 then put in a dish and place in the oven1 to dry off1 with oven door open1 when the grains should be whole1 flaky1 white and tempting1 not the soggy1 unappetizing mass one often sees4 ,serve rice with cream and sugar4 ,some prefer brown sugar and others like crushed maple sugar with it4 ,or rice may be eaten as a vegetable with salt and butter4 ,rice is inexpensive1 nutritious and one of the most easily digested cereals1 and if rightly cooked1 an appetizing looking food4 ,it is a wonder the economical housewife does not serve it oftener on her table in some of the numerous ways it may be prepared4 ,as an ingredient of soup1 as a vegetable1 or a pudding1 croquettes1 etc41 the wise housekeeper will cook double the amount of rice needed and stand half aside until the day following1 when may be quickly prepared rice croquettes1 cheese balls1 etc4 ,on the day following that on which rice has been served1 any cold boiled rice remaining may be placed in a small bake dish with an equal quantity of milk1 a little sugar and flavoring1 baked a short time in oven and served with a cup of stewed1 seeded raisins which have slowly steamed1 covered with cold water1 on the back of the range1 until soft and plump4 ,,corn ,,meal ,,mush ,place on the range a cook-pot containing #i cups of boiling water 7good measure74 ,sift in slowly #b cups of yellow granulated corn meal1 stirring constantly while adding the meal1 until the mixture is smooth and free from lumps4 ,add #a-a_/d level teaspoonfuls of salt and #a_/d teaspoonful of sugar1 and cook a short time1 stirring constantly1 then stand where the mush will simmer1 or cook slowly for four or five hours4 ,serve hot1 as a porridge1 adding #a_/b teaspoonful of butter to each individual bowl of hot mush and serve with it cold milk or cream4 ,should a portion of the mush remain after the meal1 turn it at once1 while still hot1 in an oblong pan several inches in depth1 stand until quite cold4 ,cut in half-inch slices1 sift flour over each slice and fry a golden brown in a couple tablespoonfuls of sweet drippings and butter4 ,or dip slices of mush in egg and bread crumbs and fry brown in the same manner4 ,some there are who like maple syrup or molasses served with fried mush4 ,this proportion of corn meal and water will make porridge of the proper consistency and it will be just right to be sliced for frying when cold4 ,long1 slow cooking makes corn meal much more wholesome and palatable1 and prevents the raw taste of cornmeal noticeable in mush cooked too quickly4 ,the small quantity of sugar added is not noticed1 but improves the flavor of the mush4 ,,macaroni ,in early spring1 when the family tire of winter foods and it is still too early for vegetables from the home garden1 and the high price of early forced vegetables in the city markets prevent the housewife1 of limited means from purchasing1 then the resourceful1 economical housewife serves macaroni and rice in various ways and makes appetizing dishes of the fruits she canned and preserved for ,winter use1 combined with tapioca and gelatine4 ,milk and eggs tide her over the most difficult time of the year for young1 inexperienced cooks4 ,when the prices of early vegetables soar beyond the reach of her purse1 then she should buy sparingly of them and of meat1 and occasionally serve1 instead1 a dish of macaroni and cheese1 or rice and cheese1 and invest the money thus saved in fruit2 dried fruits1 if fresh fruits are not obtainable4 ,macaroni is such a nutritious food that it should be used frequently by the young housewife as a substitute for meat on the bill of fare4 ,also occasionally serve a dish of baked beans or a dish composed of eggs1 or milk combined with eggs1 instead of the more expensive meat dish1 all equally useful as muscle-builders1 and cheaper than meat4 ,the wise housewife will learn which foods furnish heat for the body and those which produce fat and energy1 and those which are muscle-builders1 and endeavor to serve well-balanced meals of the foods belonging to the three classes and thus with fruit and vegetables she will make wise provision for her family4 ,,baked ,,macaroni ,,and ,,cheese ,put #b cups or #a_/b pound of macaroni 7either the long sticks broken in pieces or the elbow macaroni1 as preferred7 in a kettle holding several quarts of rapidly boiling1 salted water1 and cook about #be minutes1 or until tender4 ,drain in a colander and allow cold water to run over it for several seconds4 ,this prevents the macaroni sticking together4 ,place the macaroni in a buttered baking dish and pour over a hot cream sauce composed of #a cup of milk and #a cup of water1 #b tablespoonfuls of flour1 #b even tablespoonfuls of butter and a pinch of salt4 7,too much salt is apt to curdle the milk47 ,spread over the top of macaroni about #c tablespoonfuls of grated cheese1 or1 if preferred1 sprinkle over the top #c tablespoonfuls of well-seasoned dried bread crumbs and small bits of butter4 ,stand the bake-dish containing the macaroni in a hot oven ten or fifteen minutes1 until lightly browned on top4 ,serve hot in the dish in which it was baked4 ,stewed tomatoes are a nice accompaniment to this dish4 ,double the quantity of macaroni may be cooked at one time and a part of it kept on ice2 the following day serve in tomato sauce1 thus utilizing any left-over tomatoes4 ,the macaroni may be cooked while the housewife is using the range1 early in the morning4 ,drain the macaroni in a colander and stand aside in a cool place4 ,it may be quickly prepared for six o'clock dinner by pouring over a hot cream sauce and grated cheese and quickly browning in the oven4 ,or the macaroni1 when cooked tender in salt water1 may be quickly served by pouring over it a hot cream sauce1 before the macaroni has become cold4 ,serve at once4 ,housewives should be particular when buying macaroni to get a brand made from good flour4 ,,cakes--,,cake-,,making ,sift flour and baking powder together several times before adding to cake batter4 ,aunt ,sarah usually sifted flour and baking powder together four times for cakes4 ,flour should always be sifted before using4 ,baking powder should be sifted through the flour dry4 ,salaratus 7or baking soda7 should1 usually1 be dissolved before using in a teaspoonful of hot water1 unless stated otherwise4 ,cream of tartar should be sifted with the flour4 ,flour should be added gradually and batter stirred as little as possible afterwards1 unless directions are given to the contrary4 ,much beating after flour has been added is apt to make cake tough4 ,cake will be lighter if baked slowly at first ,after it has raised increase heat slowly so it will brown nicely on top4 ,the batter1 if heated slowly1 will rise evenly4 ,this does not mean a cool oven4 ,to prevent cakes sticking to pans1 grease pans well with lard1 and sift a little flour lightly over pan4 ,use baking powder with sweet milk4 ,saleratus is always used with sour milk4 ,use #a teaspoonful of saleratus to #a pint of sour milk4 ,cream of tartar and saleratus combined may be used with sweet milk instead of baking powder4 ,one heaping teaspoonful of ,royal baking powder is equivalent to #a teaspoonful of cream of tartar and #a_/b teaspoonful of saleratus combined4 ,either baking powder or a combination of saleratus and cream of tartar may be used in a cake in which sweet milk is used4 ,usually take #a-a_/b to #b scant teaspoonfuls of baking powder to two cups of flour4 ,saleratus should be used alone with sour milk4 ,put baking molasses in a stew-pan over fire and allow it to just come to boil2 cool before using it4 ,it will not sour as quickly in warm weather1 and the cake baked from it will have a better flavor4 ,the cup used in measuring ingredients for cakes holds exactly one-half pint4 ,all cakes are improved by the addition of a pinch of salt4 ,when lard is used instead of butter1 beat to a cream and salt well4 ,in mixing cakes1 beat butter and sugar together until light and creamy1 then add the beaten yolks of eggs1 unless stated otherwise as for angel cake1 etc41 then the flavoring1 then mix in the flour and liquid alternately4 ,the baking powder1 flour and salt should have been sifted together three or four times before being added4 ,lastly1 fold in lightly the stiffly beaten whites of eggs4 ,fruit well dredged with flour should be added last1 if used4 ,cool the oven if too hot for baking cakes by placing a pan containing cold water in the top rack of oven4 ,sponge cake particularly is improved by doing this1 as it makes the cake moist4 ,stir sponge cake as little as possible after adding flour1 as too much stirring then will make cake tough4 ,sift flour several times before using for sponge cake1 as this causes the flour to become lighter4 ,layer cake1 and most small cakes1 require a quick oven4 ,the oven door should not be opened for #ab minutes after cake has been placed in oven4 ,rich cakes1 loaf cakes and fruit cakes must bake long and slowly4 ,the richer the cake1 the slower the heat required in baking4 ,to test the oven1 if the hand can bear the heat of the oven #bj or #be seconds1 the oven then is the right temperature4 ,after placing a loaf cake in oven do not open the oven door for #bj minutes4 ,if oven be not hot enough1 the cake will rise1 then fall and be heavy4 ,angel cake1 sunshine cake and sponge cake require a moderate oven4 ,raisins and dried currants should be washed and dried before using in cake4 ,all fruit should be dredged with flour before being added to cake4 ,citron may be quickly and easily prepared by cutting on a slaw cutter or it may be grated before being added to cake4 ,when a recipe calls for butter the size of an egg it means two tablespoonfuls4 ,a tablespoonful of butter1 melted1 means the butter should be measured first1 then melted4 ,aunt ,sarah frequently used a mixture of butter and lard in her cakes for economy's sake1 and a lesser quantity may be used1 as the shortening quality of lard is greater than that of butter4 ,when substituting lard for butter1 she always beat the lard to a cream before using it and salt it well4 ,if raisins and currants are placed in oven of range a few minutes to become warmed before being added to cake1 then rolled in flour1 they will not sink to bottom of cake when baked4 ,,frau ,,schmidt',s ,,lemon ,,cake #a-a_/b cups sugar4 #a_/b cup butter and lard4 #c small eggs or #b large ones4 #a_/b cup sweet milk4 #b cups flour4 #a_/b teaspoonful saleratus4 #a teaspoonful cream of tartar4 ,grated yellow rind and juice of half a lemon4 ,beat sugar and butter to a cream and add the yolks of eggs4 ,add the milk1 then the flour and cream of tartar and saleratus2 and the flavoring4 ,lastly1 the stiffly-beaten whites of eggs4 ,this makes one loaf cake4 ,the original of this recipe was a very old one which ,frau ,schmidt had used many years4 ,every ingredient in the old recipe was doubled1 except the eggs1 when five were used4 ,mary thought this cake fine and from the recipe1 when she used half the quantity of everything1 she baked a fine loaf cake1 and from the original recipe was made one good sized loaf and one layer cake4 ,thinly sliced citron added to this cake is a great improvement4 ,,fine ,,krum ,,kuchen ,one cup sugar1 #a_/b cup butter and lard1 mixed2 #b cups flour and #b teaspoonfuls of baking powder1 #b eggs1 #a_/b cup sweet milk4 ,crumb together with the hands the sugar1 butter1 flour and baking powder sifted together4 ,take out #a_/b cup of these crumbs to be scattered over top of cake4 ,to the remainder add the yolks of the eggs1 well beaten1 and the sweet milk1 and lastly the stiffly beaten whites of eggs4 ,put the mixture in a well-greased pan 7a deep custard pie tin will answer71 scatter the half cup of crumbs reserved over top of cake and bake about #c_/d of an hour in a rather quick oven4 ,when cake is baked1 sprinkle over #a teaspoonful of melted butter and dust top with cinnamon4 ,,aunt ,,sarah',s ,,quick ,,dutch ,,cakes ,she creamed together #a cup of sugar1 #a tablespoonful of lard1 #a tablespoonful of butter and added #a-a_/b cups of luke-warm milk4 ,add #c cups flour 7good measure71 sifted with three scant teaspoonfuls of baking powder4 ,add a half cup of raisins1 seeded and cut in several pieces1 if liked1 but the cakes are very good without4 ,spread in two pans and sprinkle sugar and cinnamon on top and press about five small dabs of butter on top of each cake4 ,put in oven and bake at once4 ,these are a very good substitute for raised ,dutch cakes1 and are much more quickly and easily-made and1 as no eggs are used1 are quite cheap and very good4 ,a ,,reliable ,,layer ,,cake #a-a_/d cups granulated sugar4 #c eggs4 #a_/b cup butter and lard mixed4 7,use all butter if preferred47 #a_/b cup sweet milk4 #b cups flour sifted with #b teaspoonfuls ,royal baking powder4 ,cream together sugar and shortening4 ,add yolks of eggs1 beating well1 as each ingredient is added4 ,then add milk and flour alternately1 and lastly the stiffly beaten white of eggs4 ,stir all together4 ,bake in two square layer pans1 and put together with chocolate or white icing4 ,or ice the cakes when cold and cut in squares4 ,,boiled ,,icing ,boil together #a cup of granulated sugar and #e tablespoonfuls boiling water ten or twelve minutes1 or until a small quantity dropped from spoon spins a thread4 ,stir this into the stiffly-beaten white of one egg until thick and creamy4 ,flavor with lemon1 almond or vanilla flavoring and spread on cake4 ,dip knife in hot water occasionally when spreading icing on cake4 ,a delicious icing is composed of almonds blanched and pounded to a paste4 ,add a few drops of essence of bitter almonds4 ,dust the top of the cake lightly with flour1 spread on the almond paste and when nearly dry cover with ordinary icing4 ,dry almonds before pounding them in mortar1 and use a small quantity of rose water4 ,a few drops only should be used of essence of bitter almonds to flavor icing or cake4 ,a pinch of baking powder added to sugar when making boiled icing causes the icing to become more creamy1 or add a pinch of cream of tartar when making boiled icing4 ,or1 when a cake iced with boiled icing has become cold1 spread on top of icing unsweetened1 melted chocolate4 ,this is a delicious cream chocolate icing4 ,a ,,delicious ,,spice ,,layer ,,cake #b cups light brown sugar4 #a cup chopped raisins4 #b eggs4 #a cup sour milk4 #a_/b cup butter4 #b cups flour4 #a teaspoonful each of soda1 cloves1 cinnamon1 allspice and a little grated nutmeg4 ,cream sugar and butter together1 add yolks of eggs1 then the sour milk in which the soda has been dissolved1 flour and spices1 and lastly stir in the stiffly beaten white of eggs4 ,bake in two-layer pans4 ,,icing ,two cups sugar1 #c_/d cup of milk or cream1 #b tablespoonfuls of butter4 ,boil until it forms a soft ball when a small quantity is dropped in water1 and flavor with vanilla4 ,beat until cold and spread between layers of cake4 ,also on top and sides4 ,,an ,,inexpensive ,,cocoa ,,cake ,this is a decidedly good cake and no eggs are required4 ,cream together #a cup brown sugar1 #a_/d cup butter4 ,add #a cup of sour milk1 #a-c_/d cups flour1 then sift over #a-a_/b tablespoonfuls of cocoa4 ,add #a level teaspoonful saleratus1 dissolved in a little of the sour milk1 and #a teaspoonful vanilla4 ,bake in a small loaf4 ,use the following icing3 #a_/d cup of grated chocolate1 #c_/d cup milk1 #a_/b cup sugar1 boiled together until thick1 and spread on cake4 ,,aunt ,,sarah',s ,,walnut ,,gingerbread #a_/b cup of ,new ,orleans molasses4 #a cup of light brown sugar4 #a_/b cup of shortening 7composed of butter1 lard and sweet drippings74 #a_/b teaspoonful of ginger1 cinnamon and cloves each4 #b teaspoonfuls of baking soda 7saleratus71 sifted with #c-a_/b cups flour4 #a cup boiling water4 #b eggs4 ,beat to a cream the sugar and shortening in a bowl2 add molasses1 then pour over all one cup of boiling water4 ,beat well4 ,add flour1 soda and spices1 all sifted together4 ,beat into this the two unbeaten eggs 7one at a time71 then add about #c_/d of a cup of coarsely chopped black walnut meats or the same quantity of well-floured raisins may be substituted for the walnut meats4 ,the cakes may be baked in muffin pans4 ,in that case fill pans about two-thirds full4 ,the above quantity makes eighteen4 ,they can also be baked in a pan as a loaf cake4 ,this cake is excellent1 and will keep fresh several days4 ,these cakes taste similar to those sold in an ,atlantic ,city bake-shop which have gained a reputation for their excellence4 ,,aunt ,,sarah',s ,,german ,,crumb ,,cakes ,,baked ,,in ,,crusts #c cups flour4 #b-a_/b heaping teaspoonfuls baking powder4 #b cups sugar 7soft ,a or light brown74 #a_/b cup lard and butter mixed4 #b eggs4 #a cup sweet milk4 ,pinch of salt4 ,flavoring--vanilla or grated orange rind4 ,line three small pie tins with pie crust4 ,sift together into a bowl the flour and baking powder and add light brown or ,a sugar1 and the butter1 lard and salt4 ,rub this all together with the hands until well mixed and crumbly4 ,take out #a cupful of these crumbs and stand aside4 ,add to the rest of the mixture the yolks of eggs1 whites being beaten separately and added last4 ,add slowly #a cup of sweet milk4 ,mix it in gradually until the mixture is creamed1 then add a small quantity of grated orange peel1 lemon or vanilla flavoring4 ,lastly1 stir in the stiffly beaten whites of eggs4 ,pour the mixture into each one of the three unbaked crusts1 then sprinkle the cup of crumbs thickly over the tops4 ,bake in a moderate oven4 ,these are very good1 cheap cakes for breakfast or lunch4 ,,sour ,,cream ,,molasses ,,cake #a_/b cup molasses4 #a cup sugar4 #a_/b cup thick sour cream4 #a_/b cup sour milk4 #a_/b cup finely chopped peanuts4 #a egg4 #a teaspoonful soda dissolved in little hot water4 #b-c_/d cups flour4 #a cup seeded raisins4 ,mix together like ordinary cake4 ,bake in a fruit cake pan in a slow oven about forty minutes4 ,this excellent cake requires no shortening1 as cream is used4 ,,economy ,,cake #a egg4 #a cup sweet milk4 #a cup granulated sugar4 #b cups flour4 #a_/d cup butter4 #b teaspoonfuls baking powder4 ,cream together sugar and yolk of egg1 then beat into this mixture the butter and add the milk4 ,then stir the flour1 a small quantity at a time1 into the mixture1 keeping it smooth and free from lumps4 ,add the stiffly beaten white of egg4 ,use any flavoring or spice preferred4 ,bake in a quick oven4 ,this is not simply a very cheap cake1 but a decidedly good one1 and made from inexpensive materials4 ,follow the recipe exactly or the cake may be too light and too crumbly if too much baking powder is used1 or heavy if too much butter is used4 ,by varying the flavor and baking in different forms it is as good as a number of more expensive recipes4 ,it makes three layers of any kind of layer cake1 or bake in ,gem pans4 ,,ginger ,,cake #a_/b cup brown sugar4 #a egg4 #a_/b cup lard4 #b large cups flour4 #a_/b cup ,new ,orleans molasses4 #a tablespoonful of ginger4 #a teaspoonful soda dissolved in half cup lukewarm water4 ,beat sugar and lard to a cream1 then beat in the yolk of egg1 molasses and flour and soda dissolved in water4 ,lastly1 add the stiffly-beaten white of egg4 ,bake #de minutes in hot oven4 ,a ,,very ,,economical ,,german ,,clove ,,cake ,place in a stew-pan the following ingredients3 #a cup brown sugar4 #a cup cold water4 #b cups seeded raisins4 #a_/c cup sweet lard1 or a mixture of lard and butter4 #a_/d grated nutmeg4 #b teaspoonfuls cinnamon4 #a_/b teaspoonful ground cloves4 ,pinch of salt4 ,boil all together three minutes4 ,when cold add ,i teaspoonful of soda dissolved in a little hot water4 ,add about #a-c_/d cups flour sifted with #a_/b teaspoonful of baking powder4 ,bake in a loaf in a moderately hot oven about thirty minutes4 ,this cake is both good and economical1 as no butter1 eggs or milk are used in its composition4 ,the recipe for making this excellent1 cheap cake was bought by ,aunt ,sarah at a ,cake and ,pie sale4 ,she was given permission to pass it on4 ,,icing4 #a small cup pulverized sugar4 #b tablespoonfuls of cocoa4 ,mix smooth with a very little boiling water4 ,spread over cake4 ,,cake ,,icing ,,for ,,various ,,cakes ,cook together #b cups of granulated sugar1 #a-a_/d cups of water a little less than #ab minutes4 ,just before it reaches the soft ball stage1 beat in quickly #be marshmallows2 when dissolved and a thick1 creamy mass1 spread between layers and on top of cake4 ,this is a delicious creamy icing when made according to directions4 ,if sugar and water be cooked one minute too long1 the icing becomes sugary instead of creamy4 ,one-half the above quantity will ice the top of a cake nicely4 ,,mary',s ,,recipe ,,for ,,hot ,,milk ,,sponge ,,cake ,for this cake was used3 #b cups granulated sugar4 #d eggs4 #b-a_/h cups flour4 #a-a_/b teaspoonfuls of baking powder4 #a cup boiling hot milk4 ,separate the eggs1 place yolks in a bowl1 add the sugar and beat until creamy4 ,add the stiffly beaten whites of eggs alternately with the sifted flour and baking powder2 lastly add the cup of boiling hot milk2 should the milk not be rich1 add one teaspoon of butter to the hot milk4 ,the cake batter should be thin as griddle cake batter1 pour into a tube pan and place at once in a very moderate oven2 in about #ae minutes increase the heat and in about #be minutes more the cake1 risen to the top of pan1 should have commenced to brown on top4 ,bake from #ae to #bj minutes more in a moderately hot oven with steady heat2 when baked the top of the cake should be a light fawn color and texture of cake light and fine grained4 ,mary was told by her ,aunt that any sponge cake was improved by the addition of a teaspoon of butter1 causing the sponge cake to resemble pound cake in texture4 ,,cheap ,,molasses ,,ginger ,,bread #a cup ,new ,orleans molasses4 #a cup sugar4 #a_/b cup shortening 7lard and butter mixed74 #a cup hot water4 #a large teaspoonful soda dissolved in the one cup of hot water4 #a teaspoonful of ginger4 #a_/b teaspoonful of cinnamon4 #a quart of flour4 ,stir sugar and shortening together4 ,add molasses1 beat all thoroughly1 then add hot water and flour4 ,stir hard4 ,bake in two layer pans in quick oven about #cj minutes4 ,use cake while fresh4 ,,aunt ,,sarah',s ,,extra ,,fine ,,large ,,sponge ,,cake #b cups granulated sugar4 #b-a_/d cups of flour4 #c_/d cup of boiling water4 #d large eggs4 #b even teaspoonfuls baking powder4 #a teaspoonful lemon juice4 ,put whites of eggs in a large mixing bowl and beat very stiff4 ,add sugar 7sifted #c times71 then add the well-beaten yolks1 flour 7sifted #c times with baking powder71 add lemon juice4 ,lastly1 add the hot water4 ,bake about #ej minutes in a tube pan in a moderately hot oven with a steady heat4 ,stand a pan of hot water in the upper rack of oven if the oven is quite hot4 ,it improves the cake and causes it to be more moist4 ,this is an excellent sponge cake and easily made1 although the ingredients are put together the opposite way cakes are usually mixed1 with the exception of angel cake4 ,when this cake was taken from oven1 powdered sugar was sifted thickly over the top4 ,use cup holding #a_/b pint1 as in all other cake recipes4 ,,angel ,,cake--,,aunt ,,sarah',s ,,recipe ,mary was taught by her ,aunt1 when preparing a dish calling for yolks of eggs only1 to place the white of eggs not used in a glass jar which she stood in a cold place or on ice4 ,when she had saved one even cupful she baked an angel cake over the following recipe3 ,one heaping cup of pulverized sugar 7all the cup will hold71 was sifted #h times4 ,one cup of a mixture of pastry flour and corn starch 7equal parts7 was also sifted #h times4 ,the whole was then sifted together #d times4 ,the one cupful of white of eggs was beaten very stiff4 ,when about half beaten1 sprinkle over the partly-beaten eggs one scant teaspoonful of cream of tartar1 then finish beating the whites of eggs4 ,flavor with almond or vanilla4 ,then carefully sift into the stiffly beaten whites of eggs sugar1 flour and corn starch4 ,fold into the whites of eggs rather than stir4 ,aunt ,sarah always baked this cake in a small1 oblong bread pan4 ,this cake should be baked in a very moderate oven1 one in which the hand might be held without inconvenience while counting one hundred2 the oven should be just hot enough for one to know there was fire in the range4 ,do not open the oven door for #ae minutes1 then increase the heat a little2 if not too hot1 open the oven door a moment to cool and bake slowly for about #ee minutes4 ,,aunt ,,sarah',s ,,good ,,and ,,cheap ,,country ,,fruit ,,cake #a cup butter and lard1 mixed4 #d eggs4 #a cup ,new ,orleans molasses4 #a cup sour milk4 #a pound dried currants4 #a_/d pound thinly sliced citron4 #b teaspoonfuls baking soda4 #d cups flour4 #b pounds raisins1 seeded4 ,a little grated nutmeg1 ginger1 cinnamon and a very small quantity of cloves4 ,bake in one large fruit cake pan or in two good sized pans about #a-c_/d hours4 ,this cake should not be kept as long a time as a more expensive fruit cake1 but may be kept several weeks4 ,this was ,aunt ,sarah's best recipe for an excellent1 inexpensive fruit cake4 ,a ,,sponge ,,custard ,,cake #d eggs4 #b cups granulated sugar4 #c cups flour4 #a teaspoonful baking soda4 #a cup cold water4 ,juice of #a lemon4 #b teaspoonfuls of cream of tartar and pinch of salt4 ,beat eggs well1 then sift in sugar and half of flour in which cream of tartar has been mixed4 ,dissolve the soda in a little water and add also the lemon juice and lastly add the balance of flour4 ,bake in layer cake pans two inches deep4 ,,custard ,boil #a pint of sweet milk and add to it1 stirring constantly1 the following mixture3 ,two tablespoonfuls corn starch1 mixed with a little water before boiling1 #a cup of sugar and #a well-beaten egg4 ,allow all to cook a few minutes in a double boiler about #ae minutes4 ,split the sponge cakes when baked and put custard between when cooled4 ,,grandmother',s ,,excellent ,,old ,,recipe ,,for ,,marble ,,cake ,,light ,,part4 #a-c_/d cups granulated sugar4 #a scant cup butter or a mixture of butter and lard4 ,whites of #f eggs4 #a cup milk4 #c scant cups flour sifted with #b teaspoons of baking powder4 ,flavor with essence of lemon4 ,,dark ,,part4 ,yolks of #d eggs4 #a_/b cup of a mixture of butter and lard4 #c_/d cup milk 7scant measure74 #a_/b cup brown sugar4 #a tablespoon of molasses4 #b tablespoons of cinnamon4 #a tablespoon of cloves4 ,one cup or a little more flour sifted with one teaspoon of baking powder4 ,place spoonfuls of the dark and light batter alternately in a cake pan until all has been used4 ,bake in a moderately hot oven from #de to #ej minutes4 ,from this recipe may be made two good sized cakes4 ,i should advise using one-half the quantity for both dark and light part of cake called for in recipe1 which would make one good sized cake4 ,should this whole recipe be used1 the cake baked from it would be of the size of a very large fruit cake4 ,,mary',s ,,molasses ,,cakes ,she creamed together #a cup of light brown sugar and #b tablespoonfuls of butter4 ,then added #a cup of ,new ,orleans molasses4 ,the molasses had been allowed to come to a boil1 then cooled4 ,she sifted into the mixture #d cups of flour alternately with #a cup of sweet milk in which #b even teaspoonfuls of soda had been dissolved4 ,she beat all well together1 then added yolk of one large egg1 and lastly the stiffly beaten white of the egg4 ,beat the mixture again and bake in #b square layer cake pans in a hot oven about #be minutes4 ,this is an excellent cake if directions are closely followed4 ,,chocolate ,,icing ,,for ,,molasses ,,cake4 ,boil #a scant half cup water with #a cup sugar until it spins a thread1 or forms a soft1 firm ball in cold water4 ,pour slowly over the stiffly beaten white of egg1 beating while it is being poured4 ,melt #b squares or #b ounces of unsweetened chocolate by standing the bowl containing it in hot water4 ,add #a teaspoonful hot water to chocolate4 ,stir the egg and sugar mixture slowly into the melted chocolate4 ,beat until stiff enough to spread on cake4 ,,hickory ,,nut ,,cake #a-a_/b cups sugar4 #a_/b cup butter4 #c_/d cup milk4 ,whites of #d eggs4 #a cup hickory nut meats1 chopped4 #b cups flour sifted with #b teaspoonfuls baking powder4 ,mix together as ordinary cake4 ,bake in a loaf4 ,,light ,,brown ,,sugar ,,cake ,three cupfuls of light brown sugar1 #a_/b cup of sweet lard and yolk of one egg creamed together until light4 ,then add #a-a_/b cups sour milk alternately with #d cups of flour and #a-a_/b teaspoonfuls of cinnamon2 #a-a_/b teaspoonfuls of ginger1 #a_/b teaspoonful of cloves and half of a grated nutmeg1 #a tablespoonful of thinly shaved or grated citron is an improvement to cake1 but may be omitted4 ,beat all together1 then add #a teaspoonful of soda dissolved in a small quantity of the sour milk4 ,lastly1 add the stiffly beaten white of one egg and one cup seeded raisins dredged with a little flour4 ,put the cake batter in a large1 well-greased fruit cake pan1 lined with paper which had been greased and a trifle of flour sifted over1 and bake in an oven with a steady heat about one hour and fifteen minutes4 ,this is a very good1 inexpensive cake and will keep moist some time if kept in a tin cake box4 ,the fruit might be omitted1 but it improves the cake4 ,,angel ,,food ,,layer ,,cake #a cup and #b tablespoonfuls granulated sugar4 #a-ab cups flour4 #a cup and #b tablespoonfuls scalded milk4 #c teaspoonfuls baking powder4 ,pinch of salt4 ,whites of #b eggs4 ,place milk in top part of double boiler and heat to boiling point4 ,sift dry ingredients together four times and then pour in the hot milk and stir well together4 ,lastly1 add the stiffly beaten whites of eggs4 ,fold them in lightly1 but do not beat4 ,the batter will be quite thin4 ,do not grease the tins4 ,no flavoring is used4 ,bake in two square layer tins1 put together with any icing preferred4 ,bake in a moderate oven4 ,this is a good1 economical cake to bake when yolks of eggs have been used for other purposes4 ,,mary',s ,,chocolate ,,cake ,one-half cup of brown sugar1 #a_/b cup of sweet milk and #a_/b cup of grated1 unsweetened chocolate4 ,boil all together until thick as cream2 allow it to cool4 ,mix #a_/b cup of butter with #a_/b cup of brown sugar4 ,add two beaten eggs1 #b_/c of a cup of sweet milk and vanilla flavoring to taste4 ,beat this into the boiled mixture and add #b cups of flour sifted with #b teaspoonfuls of baking powder4 ,bake in three layers and put together with chocolate icing1 or cocoa filling4 ,,cocoa ,,filling4 #a-a_/b cups pulverized sugar4 #a tablespoonful butter1 melted4 #b-a_/b tablespoonfuls cocoa4 ,place all the ingredients in a bowl and mix to a smooth paste with cold coffee4 ,flavor with vanilla and spread on cake4 ,this cocoa filling should not be boiled4 ,a ,,cheap ,,orange ,,cake #b eggs4 #a-a_/b cupfuls sugar4 #a large tablespoonful butter4 #a cup milk4 #b cups flour sifted with #b teaspoonfuls baking powder4 ,juice and grated yellow rind of half an orange4 ,bake in moderate oven in loaf or layers4 ,if a loaf cake1 ice top and sides with the following icing3 #a-a_/b cupfuls pulverized sugar1 #a tablespoonful warm water and grated rind and juice of half an orange4 ,mix all together to a cream and spread over cake4 ,,frau ,,schmidt',s ,,molasses ,,cake #a pint of ,new ,orleans molasses4 #c_/d cup butter and lard1 mixed4 #d eggs4 #a cup sour milk #b good teaspoonfuls soda4 #d cups flour4 ,grated rind of #a orange4 ,bake in a long dripping pan1 cut out in square pieces1 or it may be baked in a large pan used for fruit cake4 ,it will fill two medium sized cake pans4 ,,apple ,,sauce ,,cake #a_/d cup butter 7generous measure74 #a cup light brown sugar4 #a cup apple sauce 7not sweetened74 #a level teaspoonful soda4 #b cups flour4 #a teaspoonful cinnamon4 #a_/b teaspoonful cloves4 #a small nutmeg1 grated4 ,pinch of salt4 #a cup raisins4 ,cream together butter1 sugar and spices4 ,add apple sauce and flour4 7,dissolve the soda in apple sauce47 ,add a cup of seeded raisins or raisins and currants1 if preferred4 ,this recipe may be doubled when it makes a very good1 cheap fruit cake1 as no eggs are required1 and it both looks and tastes like a dark fruit cake4 ,,icing4 ,one cup pulverized sugar1 piece of butter size of a walnut4 ,moisten with a little water and spread on cake4 ,,schwarz ,,cake ,this delicious black chocolate or ,schwarz cake1 as ,aunt ,sarah called it1 was made from the following recipe3 #a-a_/b cups of sugar4 #a_/b cup butter4 #a_/b cup sweet milk4 #a even teaspoon of soda 7saleratus74 #c eggs4 #a teaspoonful of vanilla4 #b cups flour4 #a-a_/b teaspoon of ,royal baking powder4 ,before mixing all the above ingredients place in a stewpan on the range #a_/b cup of grated chocolate and #a_/b cup sweet milk2 allow them to come to a boil1 then stand this mixture aside to cool and add to the cake mixture later4 ,cream together sugar and butter1 add yolk of eggs2 soda dissolved in the milk1 then add flour and baking powder sifted together alternately with the stiffly beaten white of eggs4 ,then beat in last the chocolate and milk mixture which has cooled4 ,bake in layer cake pans4 ,use the following chocolate filling3 #a_/b cup sugar4 #a_/b cup milk4 ,yolk of one egg4 #a_/b teaspoon of corn starch 7good measure74 #a_/d cake of ,baker's unsweetened chocolate4 ,boil all together until quite thick and spread between layers of cake4 ,,apple ,,cream ,,cake #b cups ,sugar4 #b tablespoonfuls butter4 #a cup sweet milk4 #c cups flour4 #c eggs4 #b teaspoonfuls ,royal baking powder4 ,add the stiffly beaten whites of eggs last and bake in two layers4 ,flavor with lemon or vanilla4 ,,apple ,,cream ,,filling ,,for ,,cake4 ,beat white of #a egg very stiff4 ,add #a cup of granulated sugar and beat well4 ,quickly grate one raw apple into the egg and sugar1 add the juice of #a_/d lemon and beat #bj minutes1 when it will be light and foamy4 ,this icing is soft and creamy4 ,coarsely chopped nut meats may be added if liked4 ,cake must be eaten with a fork1 but is delicious4 ,a ,,half ,,pound ,,cake ,cream together #a_/b pound of sugar and #a_/b pound of butter4 ,beat into this the eggs separately1 until five eggs have been used4 ,add flour and #a small teaspoonful of baking powder4 ,bake in a moderate oven about #ee minutes2 #a_/b pound of flour is used in this cake4 ,this cake is extra fine4 ,a ,,delicious ,,icing 7,,not ,,cheap74 ,stir to a cream a half cup butter1 #a-a_/b cups pulverized sugar1 #a tablespoonful milk and #a teaspoonful vanilla4 ,it is then ready to use for icing a cake4 ,,cocoanut ,,layer ,,cake #b cups sugar4 #a_/b cup butter and lard1 mixed4 #c eggs 7yolks only74 #a cup milk4 #c cups flour1 sifted several times with the #b teaspoonfuls cream of tartar and #a teaspoonful soda 7saleratus74 ,mix like an ordinary cake4 ,,the ,,filling4 ,to the stiffly beaten whites of #c eggs add #a cup of pulverized sugar4 ,spread this on each one of the layers of the cake and on top4 ,strew a half of a grated cocoanut over4 ,to the other half of grated cocoanut add #d tablespoonfuls of pulverized sugar and strew over top of the cake4 ,,gold ,,layer ,,cake ,yolks of #f eggs4 #a_/b cup butter4 #a large cup granulated sugar4 #a_/b cup sweet milk4 #b-a_/b cups flour4 #b heaping teaspoonfuls baking powder4 ,cream sugar and butter1 add yolks4 ,beat well1 then add milk and flour4 ,stir all together and bake in square pans in a hot oven4 ,,sunshine ,,sponge ,,cake #a cup granulated sugar4 ,whites of #g small fresh eggs and #e yolks4 #b_/c cup of flour1 or scant cup of flour4 #a_/c teaspoonful cream of tartar and a pinch of salt4 ,beat the yolks of eggs thoroughly1 then beat the whites about half2 add cream of tartar and beat until very stiff4 ,stir in sugar sifted lightly through your flour sifter4 ,then add beaten yolks1 stir thoroughly1 sift the flour five times4 ,the last time sift into the batter1 stirring only enough to incorporate the flour4 ,bake in a tube pan from #dj to #ej minutes in a very moderate oven4 ,this is a particularly fine cake1 but a little difficult to get just right4 ,place cake in a cool oven2 when cake has risen turn on heat4 ,this cake should be baked same as an angel cake4 ,,an ,,inexpensive ,,dark ,,chocolate ,,layer ,,cake #a cup sugar4 #a_/b cup butter4 #b eggs4 #a_/b cup sweet milk4 #b cups flour sifted with #b teaspoonfuls baking powder4 #a_/b cup chocolate4 ,grate the chocolate1 mix with #a_/d cup of milk and yolk of #a egg1 sweeten to taste2 cook the chocolate2 when cooled add to the above mixture4 ,bake in three layer tins4 ,put white boiled icing between the layers4 ,the boiled icing recipe will be found on another page4 ,,angel ,,cake #aa eggs 7whites only74 #a-a_/b cups granulated sugar 7sifted #c times74 #a cup flour 7sifted #e times74 #a teaspoonful cream of tartar4 #a teaspoonful vanilla4 ,place white of eggs in a large bowl and beat about half as stiff as you wish them to be when finished beating4 ,add cream of tartar1 sprinkle it over the beaten whites of eggs lightly1 and then beat until very stiff4 ,sift in sugar1 then flour very lightly4 ,fold into the batter1 rather than stir1 with quick1 even strokes with spoon4 ,put quickly in tube pan1 bake in moderate oven from #ce to #ej minutes4 ,do not open oven door for first #ae minutes after cake has been placed in oven4 ,if cake browns before it rises to top of pan open oven door two minutes2 when cake has risen to top of pan finish baking quickly4 ,the moment cake shrinks back to level of pan remove from oven4 ,this is an old1 reliable recipe given ,mary by her ,aunt1 who had baked cake from it for years4 ,,mary',s ,,chocolate ,,loaf 7,,made ,,with ,,sour ,,milk7 #b cups brown sugar4 #c_/d cup lard and butter1 mixed4 #b eggs4 #a_/b cup ,baker's chocolate1 melted4 #a_/b cup sour milk4 #a_/b cup warm water4 #a teaspoonful vanilla4 ,pinch of salt4 #a teaspoonful saleratus4 #c cups flour4 ,dissolve the saleratus in a little vinegar or warm water4 ,mix as an ordinary loaf cake4 ,,inexpensive ,,sunshine ,,cake #e eggs4 #a cup granulated sugar4 #a cup sifted flour4 ,beat whites of eggs very stiff and stir in thoroughly1 then fold the flour1 stirring only just enough to mix it in4 ,if stirred too much1 the cake will be tough4 ,bake in a tube pan4 ,this is a delicious cake if carefully made according to directions4 ,no butter or baking powder is used4 ,bake in a very moderate oven at first1 gradually adding more heat until cake is baked4 ,,mary',s ,,recipe ,,for ,,orange ,,cake ,grate outside rind of #a orange into a bowl2 #a-a_/b cups sugar and #a_/b cup butter and lard1 mixed4 ,cream all together4 ,add yolks of three eggs1 #a cup of sweet milk1 #b-a_/b cups flour1 sifted with #b-a_/d teaspoonfuls of baking powder4 ,lastly1 add the stiffly beaten whites of the eggs4 ,bake in two layers4 ,,filling ,,for ,,orange ,,cake4 ,grated rind and juice of half an orange1 half the white of one egg1 beaten stiff4 ,add pulverized sugar until stiff enough to spread between cakes and on top4 7,about two cups of sugar were used47 ,,roll ,,jelly ,,cake #a cup granulated sugar4 #a-a_/d cups flour4 #d egg yolks4 ,pinch of salt4 #a_/b cup boiling water4 #a large teaspoonful baking powder4 ,the yolks of eggs left from making ,pennsylvania ,dutch ,kisses may be used for this cake by the addition of an extra yolk of egg4 ,beat the yolks quite light1 then add the sugar and beat until light and frothy4 ,add the flour sifted with the baking powder and salt4 ,lastly1 add the half cup of boiling water4 ,bake in a rather quick oven from #be to #cj minutes in two square layer cake pans4 ,cover cakes first ten minutes until they have risen4 ,when baked turn cakes out of pans on to a cloth4 ,take one at a time from the oven1 spread as quickly as possible with a tart jelly1 either currant or grape1 and roll as quickly as possible1 as when the cakes become cool they cannot be rolled without breaking4 ,roll up in a cloth and when cool and ready to serve slice from end of roll4 ,these cakes are very nice when one is successful1 but a little difficult to get just right4 ,,aunt ,,sarah',s ,,cinnamon ,,cake #a cup sugar4 #b cups flour4 #a egg4 #a-a_/b teaspoons baking powder ,piece of butter the size of egg4 ,pinch of salt4 #a cup milk4 ,a little grated nutmeg4 ,beat the butter to a cream and gradually add the sugar4 ,then add the unbeaten egg and beat all together thoroughly4 ,add milk and flour and beat hard for five minutes4 ,add baking powder1 salt and nutmeg4 ,pour into two small greased pie-tins and before putting in oven sprinkle sugar and cinnamon over top4 ,this is an excellent breakfast cake1 easily and quickly made4 ,,gelb ,,kuchen ,mary's ,aunt taught her to make this exceptionally fine cake1 yellow as gold1 in texture resembling an angel cake1 from the following ingredients3 ,the whites of #f eggs1 yolks of #c eggs1 #c_/d cup of fine1 granulated sugar1 #a_/b cup of high-grade flour1 #a_/b teaspoonful of cream of tartar 7good measure71 a few drops of almond extract or #a_/b teaspoonful of vanilla4 ,mix ingredients together in the following manner3 ,sift sugar and flour separately #c times4 ,beat yolks of eggs until light1 add sugar to yolks of eggs and beat to a cream4 ,the whites of eggs were placed in a separate bowl and when partly beaten the cream of tartar was sifted over and the whites of eggs were then beaten until dry and frothy4 ,the stiffly beaten whites of eggs were then added alternately with the flour to the yolks and sugar4 ,carefully fold in1 do not beat4 ,add flavoring1 pour batter in a small1 narrow bread tin1 previously brushed with lard1 over which flour had been dusted4 ,the cake when baked may be readily removed from the tin after it has cooled4 ,bake cake in a very moderate oven about #fj minutes4 ,after cake has been in oven #ae or #bj minutes increase heat of oven4 ,an extra fine1 large cake may be baked from this recipe if double the quantity of ingredients are used4 ,,devil',s ,,food ,,cake #b cups brown sugar4 #a_/b cup butter and lard1 mixed4 #b eggs4 #a_/b cup boiling water4 #b ounces ,baker's chocolate4 #b cups flour4 #a teaspoonful soda4 #a_/b cup sour cream or milk4 ,cream butter and sugar and add yolks of eggs2 then sour milk into which the soda has been dissolved4 ,add hot water1 then the eggs4 ,bake in layers or loaf4 ,ice with boiled chocolate icing4 ,if a little of the sour milk is saved until last1 the soda dissolved in that1 and then added to the cake batter1 it will give a brick red appearance4 ,this is an excellent cake4 ,a ,,cheap ,,cocoanut ,,layer ,,cake ,cream together #a cup sugar1 #a_/d cup butter1 #a egg 7white of egg beaten separately71 add #c_/d cup milk1 #b cups flour sifted with #b teaspoonfuls baking powder4 ,the stiffly beaten white of egg added last4 ,bake in two layers4 ,for the filling1 to put between layers1 beat the white of one egg to a stiff1 dry froth2 add one tablespoonful of sugar1 mix together1 spread between layers of cake and on top and over this strew freshly grated cocoanut ,grate cocoanut intended for cake the day before using4 ,after it has been grated toss up lightly with a fork and stand in a cool place to dry out before using4 ,,lady ,,baltimore ,,cake #a cup butter4 #b cups sugar4 #c-a_/b cups flour4 #a cup sweet milk4 ,whites of #f eggs4 #b level teaspoonfuls baking powder sifted with the flour4 #a teaspoonful rosewater4 ,mix in the usual way and bake in three layers4 ,,icing ,,for ,,cake4 ,dissolve #c cups of sugar in a cup of boiling water4 ,cook until it spins a thread1 about ten or twelve minutes4 ,take from fire and pour over three stiffly beaten whites of eggs1 then add a cup of nut meats 7blanched and chopped almonds74 ,one cup of chopped raisins may also be added if liked4 ,stir until thick and creamy4 ,allow cake to get cold before icing4 ,one-half this recipe for icing will be sufficient for an ordinary cake4 ,,an ,,inexpensive ,,white ,,fruit ,,cake #c cups sugar4 #c eggs4 #a lb4 seeded raisins4 #a cup milk4 #a cup butter4 #a lb4 currants4 #a lb4 chopped almonds4 ,flavor with almond extract4 #d cups flour sifted with #b teaspoonfuls of ,royal baking powder4 #a_/b lb4 figs4 #a_/d lb4 citron4 ,beat to a cream sugar1 butter and yolks of eggs4 ,then add milk and flour alternately and fruit and almonds4 ,lastly1 add stiffly beaten whites of eggs4 ,flour fruit before adding4 ,chop figs4 ,cut citron fine or shave it thin4 ,this is a cheaper recipe than the one for a ,christmas fruit cake1 but this is a very good cake4 ,a ,,good ,,and ,,cheap ,,white ,,cake #b cups sugar4 #a_/b cup butter and lard1 mixed4 #a cup milk4 ,add a few drops of almond flavoring4 #c cups flour4 #b teaspoonfuls baking powder4 ,whites of five eggs4 ,cream together the butter and sugar1 add flour sifted with baking powder alternately with the stiffly beaten whites of eggs4 ,the five yolks of eggs left from baking white cake may be used when making salad dressing4 ,use five yolks instead of three whole eggs1 as called for in recipe for salad dressing4 ,,chocolate ,,icing 7,,very ,,good7 ,one-quarter cup grated1 unsweetened chocolate1 #a_/d cup milk1 half a cup sugar4 ,boil all together until thick and creamy4 ,this quantity will be sufficient to ice the top of one ordinary cake4 ,spread icing on cake before icing cools4 ,when this icing is used for layer cake1 double the recipe4 ,,tip-,,top ,,cake #a lb4 granulated sugar4 #a cup butter4 #a cup milk4 #d eggs4 #a lb4 chopped raisins4 7,citron may be used instead of raisins47 #a_/b a nutmeg1 grated4 #e scant cups of flour4 #e teaspoonfuls baking powder4 ,mix together same as ordinary cake and bake in a loaf4 ,this ,aunt ,sarah considered one of her finest cake recipes4 ,she had used it for years in her family4 ,the friend who gave this recipe to ,aunt ,sarah said3 ,a couple of tablespoonfuls of brandy will improve the cake4 ,,orange ,,cake ,grate the yellow outside rind of #a orange into a bowl4 ,add #a-a_/b cups sugar and #c_/d cups butter and beat to a cream4 ,then add yolks of #c eggs4 ,then stir in #a cup milk1 #b-a_/b cups flour with #b heaping teaspoonfuls baking powder4 ,lastly1 add the stiffly beaten whites of #c eggs4 ,bake in three layers4 ,,filling4 ,use the white of one egg1 the grated rind and juice of large orange and enough pulverized sugar to stiffen4 ,spread between layers4 ,,cheap ,,sponge ,,cake #a-a_/d cups granulated sugar4 #d eggs4 #a-a_/b cups flour4 #d tablespoonfuls boiling water4 #a-a_/d teaspoonfuls baking powder4 ,pinch of salt2 flavor to suit taste4 ,cream yolks and sugar thoroughly1 then add the stiffly beaten whites of eggs1 then flour1 then boiling water4 ,bake in a tube pan about #dj minutes4 ,this is a very easily made cake1 which seldom fails and was bought with a set of ,van ,dusen cake pans1 which ,aunt ,sarah said3 ,she'd used for many years and found invaluable4 ,,caramel ,,cake ,,and ,,icing #a-a_/b cups pulverized sugar1 #a cup of butter1 #b cups flour1 #a_/b cup of corn starch1 #b teaspoons of baking powder sifted through flour and corn starch1 #a cup of milk1 the whites of #d eggs4 ,mix like ordinary cake4 ,bake as a loaf cake4 ,ice top the following3 #a cup of light brown sugar1 #a_/d cup milk1 #a_/b tablespoonful of butter1 #a_/d teaspoonful of vanilla4 ,cook all together until a soft ball is formed when dropped in water4 ,beat until creamy and spread on top of cake4 ,a ,,white ,,cake ,sift together1 three times1 the following3 #a cup of flour4 #a cup of sugar 7granulated74 #c even teaspoonfuls of baking powder4 ,scald one cup of milk and pour hot over the above mixture4 ,beat well4 ,fold into the mixture1 carefully1 the stiffly beaten whites of #b eggs4 ,flavor with a few drops of almond extract4 ,bake in a moderate oven1 exactly as you would bake an angel cake4 ,this is a delicious1 light1 flaky cake1 if directions are closely followed1 but a little difficult to get just right4 ,,dutch ,,currant ,,cake 7,,no ,,yeast ,,used7 #d eggs4 #b cups sugar4 #a cup butter4 #a cup milk4 #a_/b teaspoonful baking soda4 #a teaspoonful cream of tartar4 #a teaspoonful cinnamon4 #a_/d teaspoonful grated nutmeg4 #a cup dried currants4 #d to #d-a_/b cups flour4 ,make about as stiff as ordinary cake mixture4 ,the butter1 sugar and yolks of eggs were creamed together4 ,cinnamon and nutmeg were added4 ,milk and flour added alternately1 stirring flour in lightly2 sift cream of tartar in with the flour4 ,add the baking soda dissolved in a very little water1 then add the well-floured currants1 and lastly add the stiffly beaten whites of eggs4 ,bake in a large cake pan1 generally used for fruit cake or bake two medium-sized cakes4 ,bake slowly in a moderately hot oven4 ,these cakes keep well1 as do most ,german cakes4 ,,an ,,old ,,recipe ,,for ,,coffee ,,cake #e cups flour4 #a cup sugar4 #a cup raisins4 #a cup of liquid coffee4 #a cup lard4 #a cup molasses4 #a tablespoonful saleratus4 ,spices to taste4 ,mix like any ordinary cake4 ,this is a very old recipe of ,aunt ,sarah's mother4 ,the cup used may have been a little larger than the one holding a half pint1 used for measuring ingredients in all other cake recipes4 ,a ,,cheap ,,brown ,,sugar ,,cake #a cup brown sugar4 ,i tablespoonful lard4 #a cup cold water4 ,pinch of salt4 #b cups raisins4 #a_/b teaspoonful cloves4 #a teaspoonful cinnamon4 ,boil all together three minutes1 cool1 then add #a teaspoonful of soda and #a_/b teaspoonful of baking powder sifted with #b cups of flour4 ,,frau ,,schmidt',s ,,german ,,christmas ,,cake ,cream together in a bowl half a pound of pulverized sugar and half a pound of butter2 then add yolks of five eggs1 #a grated lemon rind1 #a pint of milk1 #a-a_/b pounds of flour sifted with #d teaspoonfuls of baking powder1 #b teaspoonfuls of vanilla extract4 ,bake at once in a moderately hot oven4 ,mary baked an ordinary-sized cake by using one-half of this recipe4 ,the cake was fine grained1 similar to a pound cake1 although not quite as rich1 and she added a couple tablespoonfuls of thinly shaved citron to the batter before baking4 ,this is a particularly fine cake4 ,,aunt ,,sarah',s ,,shellbark ,,layer ,,cake #a-a_/b cups sugar4 #a_/b cup butter4 #c_/d cup water4 #c eggs4 #a-a_/b teaspoonfuls baking powder4 ,flour to stiffen4 ,save out white of one egg for icing4 ,bake cake in three layers4 ,chop #a cup of hickory nut meats and add to the last layer of cake before putting in pan to bake4 ,use the cake containing nut meats for the middle layer of cake4 ,put layers together with white boiled icing4 ,,imperial ,,cake 7,,baked ,,for ,,mary',s ,,wedding7 #a pound sugar4 #a pound butter4 #c_/d pound flour4 #a pound raisins1 seeded4 #a pound almonds4 #a_/b pound thinly shaved citron4 #a lemon4 #a nutmeg4 #ab eggs4 ,mix ingredients as for pound cake4 ,a fine cake1 but expensive4 ,a ,,light ,,fruit ,,cake 7,,for ,,christmas7 #a pound butter1 scant measure4 #a pound pulverized sugar4 #a pound flour 7full pound74 #aj eggs4 #a pound ,english walnut kernels4 #a pound raisins4 #c_/d lb4 citron1 candied orange and lemon peel4 #a cup brandy4 #a teaspoonful baking powder4 ,bake #b-a_/b to #c hours4 ,this is an excellent cake4 ,,english ,,cake 7,,similar ,,to ,a ,,white ,,fruit ,,cake7 #e eggs4 ,the weight of #e eggs in sugar4 ,the weight of #d eggs in flour4 #a cup raisins4 #a cup currants4 ,the weight of #c eggs in butter4 #a_/b teaspoonful baking powder4 #b tablespoonfuls of brandy4 #a_/b cup finely shaved citron4 #a_/b cup ,english walnut or shellbark meats4 ,small quantity of candied orange and lemon peel4 ,this recipe was given ,mary by an ,english friend1 an excellent cook and cake-baker1 who vouches for its excellence4 ,,grandmother',s ,,fruit ,,cake 7,,baked ,,for ,,mary',s ,,wedding7 #a pound butter4 #a pound sugar4 #a pound flour4 #b pounds raisins4 #b pounds currants4 ,spices of all kinds4 #a_/d pound thinly sliced citron4 #h eggs4 #a tablespoonful molasses4 #a cup sour milk4 #a teaspoonful soda4 ,mix together in ordinary manner4 ,cream butter and sugar1 add yolks of eggs1 sour milk and soda2 add flour alternately with stiffly beaten whites of eggs4 ,lastly1 the well-floured fruit4 ,bake two hours in a moderate oven4 ,this quantity makes one very large cake1 or two medium sized ones1 and will keep one year4 ,line inside of pan with well-greased heavy paper to prevent bottom of cake baking too hard4 ,aunt ,sarah never cut this cake until one month from time it was baked1 as it improves with age and may be kept one year4 ,,an ,,old ,,recipe ,,for ,,pound ,,cake ,cream together #c_/d pound butter and #a pound sugar and yolks of #aj eggs4 ,then add #aj whites of eggs well beaten alternately with #a pound of sifted flour4 ,bake in a moderate oven with a steady heat4 ,the bottom of pan should be lined with well-greased paper4 ,,bucks ,,county ,,molasses ,,cakes 7,,baked ,,in ,,pastry7 ,place in a bowl #a cup of ,new ,orleans molasses and #c_/d of a cup of sweet milk4 ,add #a teaspoonful of baking soda4 7,for this cake ,aunt ,sarah was always particular to use the ,cow-brand soda71 dissolved in a very little hot water4 ,aunt ,sarah always used ,b4,t4 ,babbitt's saleratus for other purposes4 ,stir all ingredients together well1 then add gradually three even cups of flour1 no more1 and beat hard4 ,the cake mixture should not be very thick4 ,pour into three medium-sized pie-tins lined with pastry and bake in a moderately hot oven4 ,these are good1 cheap breakfast cakes1 neither eggs nor shortening being used4 ,,brod ,,torte 7,,bread ,,tart7 ,six yolks of eggs and #a cup sugar1 creamed together4 ,beat about #ae minutes4 ,add #a teaspoonful allspice1 #a teaspoonful cloves1 #a cup ,baker's chocolate1 which had been grated1 melted and cooled2 #a cup stale rye bread crumbs1 crushed fine with rolling-pin4 ,lastly1 add the stiffly beaten whites of #f eggs1 a pinch of salt and #a_/b teaspoonful of baking powder sifted over the batter4 ,put into a small cake pan and bake half an hour in a moderate oven4 ,when eggs are cheap and plentiful this is an economical cake1 as no flour is used4 ,it is a delicious cake and resembles an ordinary chocolate cake4 ,a ,,delicious ,,chocolate ,,cake #a_/b cake of ,baker's unsweetened chocolate 7grated74 #a cup granulated sugar4 #a_/b cup milk4 #a teaspoonful vanilla4 #a_/b cup butter4 #a-a_/b to #b cups flour4 #b eggs4 #b teaspoonfuls baking powder4 ,boil together chocolate1 sugar and milk4 ,add butter and when cool add yolk of eggs2 then the flour1 flavoring and stiffly beaten whites of #b eggs4 ,beat all thoroughly and bake in a loaf or layers4 ,,chocolate ,,icing ,boil together #e tablespoonfuls grated chocolate1 #c_/d cup granulated sugar1 #b tablespoonfuls milk1 #a egg4 ,when the mixture begins to thicken and look creamy1 spread on cake4 ,if baked in layers1 ice on top and between the two layers4 ,a ,,white ,,cocoanut ,,cake ,cream together #c_/d cup butter and #b cups sugar4 ,add whites of #e eggs1 #a cup milk1 #a teaspoonful cream of tartar1 #a_/b teaspoonful soda sifted with #c cups flour and #a grated cocoanut4 ,bake in a loaf4 ,this is an excellent old recipe of ,aunt ,sarah's4 ,a ,,potato ,,cake 7,,no ,,yeast ,,required7 ,cream together3 #a cup of sugar4 #a_/b cup lard and butter1 mixed4 ,yolk of #b eggs4 #a_/b cup pulverized cocoa4 #a_/b cup of creamed mashed potatoes1 cold4 ,a little ground cinnamon and grated nutmeg4 ,a few drops of essence of vanilla4 #a_/d cup of sweet milk4 #a_/b cup finely chopped nut meats4 ,one teaspoonful of baking powder sifted with one cup of flour added to the batter alternately with the stiffly beaten whites of eggs4 ,bake in two layers1 in a moderately hot oven4 ,ice top and put layers together with white icing4 ,this is a delicious1 if rather unusual cake4 ,a ,,citron ,,cake #a_/b cup butter4 #a cup sugar4 #d eggs4 #b tablespoonfuls water4 #a_/d pound of thinly shaved citron4 #a-a_/b cups flour4 #a-a_/d teaspoonfuls baking powder4 ,several drops of almond flavoring4 ,bake in a loaf in a moderate oven about #de minutes after mixing ingredients together as for any ordinary cake4 ,this is a very good cake4 ,,aunt ,,amanda',s ,,spice ,,kuchen #a cup butter4 #b cups granulated sugar4 #a cup of a mixture of sour milk and cream4 #d eggs4 #a teaspoonful soda4 #a_/b teaspoonful cloves4 #a teaspoonful cinnamon4 #a_/b teaspoonful nutmeg4 #a teaspoonful vanilla extract4 #b tablespoonfuls cocoa4 #c cups flour4 ,mix all like any ordinary cake4 ,from one-half this recipe was baked an ordinary sized loaf cake4 ,a ,,good1 ,,cheap ,,chocolate ,,cake ,one cup of flour1 #a teaspoonful of baking powder and #a cup of granulated sugar were sifted together4 ,two eggs were broken into a cup1 also #a large tablespoonful of melted butter4 ,fill up the cup with sweet milk1 beat all ingredients well together4 ,flavor with vanilla and add #b extra tablespoonfuls of flour to the mixture4 ,bake in two layer cake pans4 ,place the following mixture between the two layers3 #a_/b cup of grated chocolate1 #a_/b cup sugar and #a_/d cup of liquid coffee4 ,cook together a short time until the consistency of thick cream1 then spread between layers4 ,,an ,,ice ,,cream ,,cake ,two cups of pulverized sugar1 #a cup of butter1 #a cup sweet milk1 whites of #h eggs1 #a teaspoonful soda1 #b teaspoonfuls of cream of tartar1 #c cups of flour4 ,from same proportions of everything1 only using the #h yolks instead of whites of eggs1 may be made a yellow cake1 thus having two good sized layer cakes with alternate layers of white and yellow4 ,put cakes together with white icing4 ,this was an old recipe of ,aunt ,sarah's mother1 used when cream of tartar and soda took the place of baking powder4 ,,small ,,sponge ,,cakes ,for these small cakes take #f eggs1 #a cup of sugar and #c_/d cup of flour and #a_/b teaspoonful of baking powder1 a pinch of salt1 flavor with lemon4 ,beat yolks of eggs separately1 then add sugar and beat to a cream1 then add the stiffly beaten whites of eggs alternately with the sifted flour and baking powder2 add a pinch of salt and flavoring4 ,bake in small muffin tins in a very moderate oven4 ,,small ,,cakes ,,and ,,cookies--,,aunt ,,sarah',s ,,little ,,lemon ,,cakes #b cups granulated sugar4 #c eggs 7not separated1 but added one at a time to the sugar and shortening which had been creamed together74 #a scant cup butter and lard1 mixed4 #b teaspoonfuls baking powder4 ,pinch of salt #a tablespoonful sweet milk4 ,grated rind of #b lemons and juice of one4 ,stiffen the dough with about #c-a_/b cups flour and use about #a extra cup of flour to dredge the bake-board when rolling out dough and for sifting over the greased baking sheets so the cakes will come off readily4 ,roll dough very thin and cut in any desired shape4 ,from this recipe may be made #ajj small cakes4 ,the baking sheet 7for which ,i gave measurements in bread recipe7 holds #bj of these small round cakes4 ,do all young housewives know that if dough for small cakes be mixed the day before baking and stood in a cool place1 the cakes can be cut out more easily and the dough may be rolled thinner1 and as less flour may then be used1 the cakes will be richer8 ,aunt ,sarah always cut these cakes with a small round or heart-shaped cutter and when all were on the baking sheet she either placed a half of an ,english walnut meat in the centre of each cake or cut out the centre of each small cake with the top of a pepper box lid before baking them4 ,,oatmeal ,,crisps #b-a_/b cups rolled oats 7oatmeal74 #a tablespoonful melted butter4 #c_/d cup sugar4 #a teaspoonful baking powder4 #b large eggs4 ,pinch of salt4 ,beat eggs1 add salt and sugar1 mix baking powder with oats and stir all together4 ,drop from a teaspoon on to flat pan or sheet iron1 not too close together1 as they spread4 ,flatten very thin with a knife dipped in cold water and bake in a moderate oven a light brown4 ,these cakes are fine and easily made4 ,did you not know differently1 you would imagine these cakes to be macaroons made from nuts1 which they greatly resemble4 ,,aunt ,,sarah',s ,,ginger ,,snaps #a cup molasses1 #a cup sugar1 #a cup of a mixture of lard and butter1 #a egg1 #a teaspoonful of ginger1 #a teaspoonful of cinnamon1 #a_/b a grated nutmeg1 #a teaspoonful of soda dissolved in #a teaspoonful of vinegar4 ,about #c cups of flour should be added4 ,dough should be stiff enough to roll out very thin1 and the cakes may be rolled thinner than would be possible otherwise1 should the cake-dough stand aside over night1 or on ice for several hours1 until thoroughly chilled4 ,cut cakes small with an ordinary cake cutter and bake in a quick oven4 ,these are excellent and will remain crisp some time if kept in a warm1 dry place4 ,,german ,,lebkuchen ,this is a recipe for good1 old-fashioned ,german ,christmas cakes1 from which ,aunt ,sarah's mother always baked4 ,she used3 #a pound dark brown sugar4 #c whole eggs and yolks of #c more4 #a_/d pound citron finely shaved on a slaw-cutter4 #a_/b pound ,english walnut meats 7chopped fine74 #a quart flour sifted with #b teaspoonfuls of baking powder4 ,mix well together4 ,do not roll thin like ginger snaps1 but about a half inch thick4 ,cut out about size of a large coffee cup4 ,bake in a moderate oven and when cold ice the cakes with the following icing3 ,,icing ,,for ,,german ,,lebkuchen4 ,boil #b cups of sugar and #a_/b cup of water seven minutes4 ,pour over the stiffly beaten whites of three eggs2 ice the cakes4 ,place cakes in a tin box when icing has become cold and these will keep quite a long time4 ,i have eaten high-priced1 imported ,lebkuchen no better than those made from this recipe4 ,,grandmother',s ,,molasses ,,cakes ,one quart of ,new ,orleans molasses1 #c eggs1 butter size of an egg4 ,place all together in a stew-pan on range1 allow it to come to boil1 stirring constantly1 and when cool stir in one tablespoonful of saleratus dissolved in a very little vinegar1 and about #c pounds of flour4 ,do not have cake dough too stiff4 ,dough should stand until the following day4 ,roll out at least #a_/b inch thick4 ,cut cakes as large around as an ordinary coffee cup or cut with a knife into small1 oblong pieces1 a little larger than half a common soda cracker4 ,bake in a moderate oven4 ,should too much flour be used1 cakes will be hard and dry instead of soft and spongy4 ,this very old and excellent recipe had belonged to the grandmother of ,sarah ,landis4 ,cakes similar to the ones baked from this recipe1 also those baked from recipe for honey cakes1 were sold in large sheets marked off in oblong sections1 seventy years ago1 and at that time no vendue1 or public sale1 in certain localities throughout ,bucks ,county1 was thought complete unless in sound of the auctioneer's voice1 on a temporary stand1 these cakes were displayed on the day of the sale1 and were eagerly bought by the crowd which attended such gatherings4 ,,angel ,,cakes 7,,baked ,,in ,,gem ,,pans7 ,the whites of four eggs should be beaten very stiff and when partly beaten sprinkle over #a_/b teaspoonful of cream of tartan ,finish beating egg whites and sift in slowly #a_/b cup of fine granulated sugar1 then sift #a_/b cup of flour 7good measure74 ,flavor with a few drops of almond flavoring4 ,bake in small ,gem pans1 placing a tablespoonful of butter in each4 ,sift pulverized sugar over tops of cakes4 ,bake #bj minutes in a very moderate oven4 ,the recipe for these dainty little cakes was given ,mary by a friend who1 knowing her liking for angel cake1 said these were similar in taste4 ,,almond ,,brod ,three-fourths cup sugar1 #c eggs1 #b-a_/b tablespoonfuls olive oil #b cups flour1 #a_/b teaspoonfuls baking powder1 #a_/b cup sweet almonds1 pinch of salt4 ,a couple of drops of almond extract4 ,in a bowl place #c_/d cup of granulated sugar4 ,add #c well-beaten eggs1 #b cups of flour sifted with #a-a_/b teaspoonfuls of baking powder and a pinch of salt4 ,mix all well together4 ,add #a cup whole 7blanched7 almonds and #b-a_/b tablespoonfuls of good olive oil4 ,knead the dough thoroughly4 ,do not have dough too stiff4 ,divide the dough into four equal parts1 roll each portion of dough on a well-floured bake board into long1 narrow rolls4 ,place the four rolls on a baking sheet over which flour had been previously sifted4 ,place the rolls a short distance apart and bake in a quick oven about twenty minutes or until light brown on top4 ,on removing the baking sheet from the oven cut rolls at once1 while the almonds are still warm1 into two-inch pieces4 ,from this recipe was made thirty pieces of almond bread4 ,the olive oil1 used as shortening1 is not tasted when baked4 ,these are a very good little cake1 and not bread1 as their name would lead one to suppose4 ,,grossmutter',s ,,honey ,,cakes ,one quart of boiled honey 7if possible procure the honey used by bakers1 as it is much cheaper and superior for this purpose than the clear1 strained honey sold for table use74 ,add to the warm honey two generous tablespoonfuls of butter1 yolks of four eggs1 two ounces of salaratus 7baking soda71 dissolved in a very small quantity of vinegar1 just enough to moisten the salaratus4 ,add just enough flour to enable one to stir well with a spoon4 ,work the dough a half hour and allow it to stand until the following day1 when cut cakes from the dough which had been rolled out on the bake-board one-half inch thick4 ,the dough should be only just stiff enough to roll out1 as should the dough be too soft the cakes will become hard and crisp1 instead of light and spongy1 and if too great a quantity of flour is added the cakes will not be good4 ,as the thickening qualities of flour differ1 the exact amount required cannot be given4 ,when about to cut out cakes1 the bake-board should be well-floured4 ,cut the cakes the size of the top of a large coffee-cup1 or roll out in one-half inch thick on a well-floured baking sheet and mark in small1 oblong sections with a knife1 they may then be easily broken apart when baked4 ,these cakes should he baked in a moderately hot oven and not a hot oven4 ,these are the real1 old-time honey cakes as made by ,aunt ,sarah's grandmother on a ,bucks ,county farm1 and ,mary's ,aunt informed her she still remembered in her earlier days having bought these cakes at ,bucks ,county sales or vendues1 as they were then designated4 ,,lemon ,,wafers ,,or ,,drop ,,cakes #b eggs4 #a_/b pound butter4 #a_/b pound sugar4 #a_/b pound flour4 ,pinch of salt4 ,flavor with lemon essence4 ,mix the same as other small cakes4 ,drop spoonfuls quite a distance apart on the cold pan or tin on which they are to be baked as the dough spreads4 ,these are very thin1 delicious wafers when baked4 ,,frau ,,schmidt',s ,,sugar ,,cookies #a cup lard and butter1 mixed4 #b cups granulated sugar1 and #b eggs1 all creamed together2 then add #a teaspoon soda 7mix with a little sour milk74 ,flavor with vanilla4 ,beat all well together4 ,add flour enough that they may be rolled out1 no more4 ,flour bake-board well2 cut dough with cake cutter into small round cakes and bake in a rather quick oven4 ,this recipe will make a large number of cakes if dough be rolled thin as a wafer4 ,frau ,schmidt was able to keep these cakes some time--under lock and key4 ,if cake dough be mixed one day and allowed to stand over night1 cakes may be rolled out much more easily and cut thinner4 ,,almond ,,macaroons 7,,as ,,prepared ,,by ,,mary7 ,three eggs 7whites only71 #c_/d pound of pulverized sugar1 #a_/b pound of almond paste 7which may be bought ready prepared74 ,beat eggs very stiff1 add other ingredients4 ,drop teaspoonfuls on a baking sheet and bake in a moderate oven #ae or #bj minutes4 ,macaroons prepared from this recipe are delicious and resemble those sold by confectioners4 ,,honig ,,kuchen 7,,honey ,,cakes7 ,two pounds of flour1 #a_/b pound of butter1 #b_/c pound of almonds1 #b pounds of honey in liquid form1 the grated yellow rind of one lemon1 #a_/b teaspoonful of cloves1 #a_/b teaspoonful of cinnamon1 #a ounce of hartshorn1 dissolved in a small quantity of water4 ,boil together honey and butter1 remove from fire1 and when mixture has cooled add the hartshorn1 coarsely chopped almonds and flour4 ,allow this mixture to stand several days1 roll out #a_/c inch thick4 ,cut in small round cakes1 place a whole almond in centre of each cake4 ,bake a light brown in a moderate oven4 ,,frau ,,schmidt',s ,,molasses ,,snaps ,two cups of ,new ,orleans molasses1 #a cup of lard1 #a tablespoonful of ginger1 #a teaspoonful of cinnamon1 #a_/d teaspoonful of cloves1 #a_/b a grated nutmeg1 #a tablespoonful of saleratus dissolved in a small quantity of hot water4 ,add enough flour to form a very stiff dough4 ,stand dough aside until the following day1 when roll out very thin on a well-floured bake-board4 ,cut with a small round cake cutter and bake in a hot oven4 ,these are good1 cheap small cakes4 ,,hickory ,,nut ,,cakes ,one cup of hickory nut meals1 #a cup of pulverized sugar1 #a egg1 a pinch of salt1 #b teaspoons of flour4 ,mix all ingredients together4 ,drop small pieces on a sheet-iron and bake4 ,,lebkuchen 7,,as ,,the ,,professor',s ,,wife ,,made ,,them7 ,two pounds of sugar1 #h large eggs1 #c_/d pound of almonds 7shelled71 #a_/d pound of citron1 #a_/d of a pound each of candied orange and lemon peel1 the grated yellow rind of one lemon1 #d teaspoonfuls of cinnamon1 #a teaspoonful allspice1 about #b pounds flour4 ,separate the eggs4 ,cream the yolks of eggs and sugar well together4 ,then add the almonds 7which have been blanched by pouring boiling water over them1 when the skins may be readily removed71 the citron and lemon peel chopped fine4 ,then add #a level teaspoonful of different spices4 ,then add the stiffly beaten whites of eggs1 alternately1 with the sifted flour4 ,the recipe called for two pounds of flour1 but ,frau ,schmidt said2 ,she was never able to use the whole amount1 so she added just enough flour to prevent the mixture spreading when dropped on the baking sheet by tablespoonfuls4 ,,fruit ,,jumbles ,two cups sugar1 #c eggs 7beaten separately71 #a cup butter1 #a cup milk1 #c-a_/b cups flour1 #c teaspoonfuls baking powder1 #a_/d of nutmeg1 grated1 #a cup currants4 ,mix all together and bake in a broad1 shallow pan4 ,this is similar to ,spanish ,bun4 ,when cake is cooled1 but not cold1 cut in two-inch squares or diamonds before removing from the pan in which the cake was baked4 ,,brown ,,pfeffernussen ,for these ,german cakes ,frau ,schmidt used the following3 #c pounds of flour1 #b pounds of sugar syrup1 #a_/h teaspoonful of black pepper1 #a_/d pound of lard1 #a_/d teaspoon of cardamom powder1 #a_/d pound of butter1 #a_/b teaspoonful of cloves1 #a_/b pound of brown sugar and #b eggs4 ,use as much ,hirschhorn ,salz as can be placed on the point of a knife 7,hirschhorn ,salz translated is carbonate of ammonia and is used for baking purposes74 ,allow the syrup to heat on the range4 ,skim off the top4 ,when syrup has cooled mix all ingredients together and stand aside for one week or longer1 when form the dough into small balls size of a hickory nut4 ,place on greased pans and bake half hour in a slow oven4 ,,small ,,oatmeal ,,cakes ,cream together #a-a_/b cups of light brown sugar1 #a_/b cup of lard and butter1 mixed1 and the yolk of one egg4 ,add #a_/b cup of hot water and #c_/d teaspoonful of saleratus 7baking soda7 dissolved in a little boiling water2 add #b-a_/b cups of oatmeal the stiffly beaten white of egg and #b-a_/b cups of white flour4 ,mix all together4 ,dredge the bake board with flour1 roll thin4 ,cut out with a small round cake cutter4 ,sift a little flour over the well-greased baking sheets1 on which place cakes and bake in a moderately hot oven4 ,,frau ,,schmidt',s ,,recipe ,,for ,,german ,,almond ,,slices #a_/b pound sugar1 #a_/b pound butter4 #a_/b pound of seeded raisins 7chopped74 #a_/b pound blanched and chopped almonds4 #a teaspoonful cinnamon1 #a teaspoonful of allspice4 ,grated rind and juice of #a lemon4 #b cakes ,german sweet chocolate1 grated4 #c whole eggs and #b extra whites of eggs4 #b teaspoons baking powder1 #c cups flour4 #a tablespoon vanilla1 #b tablespoons of brandy4 ,cream butter and sugar1 add eggs1 one at a time4 ,then add all the ingredients4 ,mix with flour4 ,flour bake board and take a handful of dough and roll with the hands in shape of a sausage roll4 ,this quantity of dough makes eight rolls4 ,place on greased baking sheets a short distance apart1 so they will not touch when being baked4 ,bake them in a warm1 not hot1 oven4 ,take from the oven when baked and cut while still warm into small slices across the roll4 ,slices should be about three-quarters of an inch wide4 ,cover the three sides with the following icing3 ,beat together until smooth and creamy #a cupful of sweet cream1 adding enough confectioners' sugar to make it spread4 ,you may expedite the work by preparing raisins and almonds the day before4 ,the ,professor's wife always served these almond cakes with coffee when she gave a kaffee klatch to her country friends4 ,,july ,,ann',s ,,ginger ,,snaps ,two cups of molasses 7,new ,orleans71 #a cup of light brown sugar1 #a egg1 #a tablespoonful of soda1 #b tablespoonfuls of vinegar1 #a tablespoonful of ginger and about #e-a_/b cups of flour4 ,place molasses and sugar in a sauce-pan on the range1 cook together until sugar is dissolved1 no longer4 ,mix the soda and vinegar and when foamy add to the sugar and molasses with a portion of the required amount of flour2 then add the egg and the flour remaining4 ,turn dough out on a well-floured bake-board1 roll out into a thin sheet and cut out small cakes with a tin cutter4 ,bake in a moderately hot oven4 ,no shortening of any kind was used in these cakes4 ,one hundred cakes were baked from the above ingredients4 ,,cocoanut ,,cookies ,three cups of sugar1 #a cup of butter1 #b eggs1 #a cup of sweet milk1 #a cup of grated cocoanut1 #b teaspoonfuls of baking powder4 ,mix all together1 sift flour with baking powder1 add flour to form a dough just stiff enough to roll out1 no more4 ,cut with a small tin cake cutter into round cakes and bake4 ,,chocolate ,,cookies ,two cups of white sugar1 #a cup of grated1 unsweetened chocolate1 #b eggs1 #a_/b cup of butter1 #b teaspoonfuls of baking powder4 ,flavor with vanilla4 ,mix together sugar1 butter and eggs1 add melted chocolate and flour to stiffen1 just enough flour being used to allow of their being cut with a cake cutter4 ,the baking powder should have been sifted with a small amount of flour before adding4 ,,small ,,belsnickel ,,christmas ,,cakes #b cups ,a sugar4 ,pinch of salt4 #a cup melted butter4 #a teaspoonful baking soda4 #d eggs4 ,about #c cups of flour4 ,mix in just enough flour so the cake dough may be rolled out quite thin on a floured board1 using as little flour as possible4 ,cut out small cakes and bake lightly in a moderately hot oven4 ,the butter1 when melted1 should fill one cup2 pour it over the two cups of sugar in a bowl and beat until smooth and creamy2 add the eggs1 beating one at a time into the mixture4 ,sift the teaspoonful of baking soda several times through the flour before adding to the cake mixture4 ,stand this dough in a cold place one hour at least before cutting out cakes4 ,no flavoring is used4 ,sift granulated sugar thickly over cakes before placing them in oven to bake4 ,from these ingredients were made over one hundred cakes4 ,one-half this recipe might be used for a small family4 ,the cakes keep well in a dry1 cool place4 ,this old recipe of ,aunt ,sarah's mother derived its name ,belsnickel from the fact that the ,belsnickels1 who invariably visited the houses of ,bucks ,county farmers on ,christmas ,eve1 were always treated to some of these delicious little ,christmas cakes4 ,,pennsylvania ,,dutch ,,kisses ,one cup of pulverized sugar1 whites of #c eggs1 #a heaping cup of nut meats 7,mary used hickory nut meats71 a pinch of salt4 ,to the very stiffly beaten whites of eggs add sugar1 salt and lastly the nut meats4 ,drop teaspoonfuls of this batter on a greased1 floured baking tin4 ,bake in a moderate oven4 ,,little ,,crumb ,,cakes ,for these small cakes ,aunt ,sarah creamed together #a_/b cup of granulated sugar1 #a_/d cup butter4 ,one quite large egg was used4 ,the egg yolk was added to the creamed sugar and butter and thoroughly beaten1 then scant #a_/b cup of milk was added1 and one heaping cup of fine dried bread crumbs sifted with #c_/d teaspoonful of baking powder and #a_/d cup of finely chopped or rolled black walnut meats4 ,lastly1 add the stiffly beaten white of egg4 ,flavor with grated nutmeg4 ,bake in small muffin pans in a moderate oven4 ,this makes nine small cakes4 ,no flour is used in these cakes1 but1 instead of flour1 bread crumbs are used4 ,,delicious ,,vanilla ,,wafers 7,,as ,,mary ,,made ,,them7 #a_/d pound of butter4 #a_/d pound of flour4 #a_/d pound of sugar4 #b eggs4 ,cream together butter and sugar1 add yolks of eggs1 beat well1 then add stiffly beaten whites of eggs and flour alternately4 ,flavor with essence of vanilla1 drop from spoon on to cold iron pan1 not too close together1 as the cakes will spread4 ,bake quickly in a hot oven until outer edge of cakes have browned4 ,,macaroons 7,,as ,,aunt ,,sarah ,,made ,,them7 ,one-half pound of almonds1 blanched and chopped fine1 #a_/b pound of pulverized sugar1 whites of #d eggs4 ,place sugar and almonds in a pan on the range1 until colored a light yellow-brown4 ,beat whites of eggs very stiff1 mix all ingredients together1 then drop with a spoon on tins waxed with bees' wax1 and bake in a quick oven4 ,,springerles 7,,german ,,christmas ,,cakes7 #d eggs4 #a pound sifted pulverized sugar #b quarts flour1 sifted twice4 #b small teaspoonfuls baking powder4 ,beat whites and yolks of eggs separately1 mix with sugar and beat well4 ,add flour until you have a smooth dough4 ,roll out pieces of dough1 which should be half an inch thick4 ,press the dough on a floured form or mold1 lift the mold1 cut out the cakes thus designed and let lie until next day on a floured bread board4 ,the next day grease pans well1 sprinkle anise seed over the pans in which the cakes are to be baked2 lay in cakes an inch apart and bake in a moderate oven to a straw color4 ,the form used usually makes six impressions or cakes #a-a_/b inches square1 leaving the impression of a small figure or flower on surface when dough is pressed on form4 ,,oatmeal ,,cookies #a cup sugar4 #a cup butter and lard1 mixed 7scant measure74 #a cup chopped nut meats4 #a cup chopped raisins4 #b eggs1 beaten separately1 whites added last4 #a teaspoonful baking soda dissolved in #d tablespoonfuls sour milk4 #a teaspoonful vanilla4 ,little grated nutmeg4 #b cups oatmeal 7uncooked74 #b cups white flour4 ,drop with tablespoon on well-greased baking sheet over which has been sifted a little flour4 ,bake in rather quick oven4 ,this recipe makes #fe small cakes4 ,,peanut ,,biscuits ,sift together #b cups flour and #c teaspoonfuls baking powder4 ,add #a egg1 #a_/b cup sugar1 #a_/b cup peanuts and pecan nut meats1 mixed 7run through food-chopper71 #a_/b cup sweet milk1 #a_/b teaspoonful salt4 ,beat sugar and yolk of egg together add milk1 stiffly beaten white of egg1 chopped nut meats and flour1 alternately4 ,add salt4 ,place a large spoonful in each of #ab well-greased ,gem pans4 ,allow to stand in pans about #be minutes4 ,bake half an hour4 ,,plain ,,cookies #a_/b cup butter4 #d tablespoonfuls milk4 #a cup sugar4 #a_/b teaspoonful grated nutmeg4 #b eggs4 #a_/b cup chopped walnut meats4 #c cups flour4 #c teaspoonfuls baking powder4 ,cream butter and sugar1 add milk slowly1 add well-beaten eggs4 ,beat well1 add flour and baking powder1 sifted together4 ,roll thin4 ,cut with a small cake cutter any desired4 ,,walnut ,,rocks ,cream together #a-a_/b cups of sugar1 #a_/b cup of butter1 a small teaspoonful of salt4 ,dissolve #a teaspoonful of soda in #d tablespoonfuls of warm water1 two eggs4 ,sift #c cups of flour1 add #a teaspoonful of ginger1 #a teaspoonful of cloves1 #a_/b teaspoonful of grated nutmeg1 #a pound of ,english walnuts1 #a pound of seeded raisins4 ,drop by teaspoon on a cold sheet iron and bake in a moderate oven4 ,these are excellent4 ,,cinnamon ,,wafers 7,,as ,,made ,,by ,,aunt ,,sarah7 #aj eggs #c_/d pound sugar4 #c_/d pound butter4 #a pound flour4 ,mix like ordinary cake4 ,divide this into three parts4 ,flavor one part with vanilla1 #a with chocolate and the other with cinnamon4 ,these latter will be darker than the first4 ,place a piece of dough as large as a small marble in a small hot1 well-greased waffle or wafer iron4 ,press two sides of iron together1 which flattens out cake1 and hold by a long handle over fire1 turning it over occasionally until cakes are baked4 ,the cake1 when baked1 is a delicious1 thin1 rich wafer1 about the size of half a common soda cracker4 ,i have never eaten these ,christmas cakes at any place excepting at ,aunt ,sarah's4 ,the wafer iron she possessed was brought by her ,grandmother from ,germany4 ,the waffle or wafer irons might be obtained in this country4 ,,zimmet ,,waffles 7,,as ,,made ,,by ,,frau ,,schmidt7 #a_/b pound butter4 #a_/b ounce cinnamon4 #a_/b pound sugar4 #c eggs4 ,flour4 ,work together and form into small balls4 ,place in hot buttered wafer irons1 hold over fire and bake4 ,this is an old ,german recipe which ,frau ,schmidt's grandmother used4 ,,braune ,,lebkuchen #b pounds sugar syrup4 #a_/d pound granulated sugar4 #a_/d pound butter4 #a_/d pound coarsely chopped almonds4 ,grate yellow part of one lemon rind4 #a_/d ounce cinnamon4 #a_/d ounce cloves4 #a drachm of powdered cardamom4 #a ounce of hartshorn1 dissolved in a little milk4 ,place syrup in stew-pan on range to heat1 add butter1 almonds1 spices1 etc4 ,remove from range1 stir in flour gradually4 ,use about #aj cups of flour4 ,when cool add the dissolved hartshorn4 ,allow the cake dough to stand in a warm place eight to ten days before baking4 ,then place a portion of the cake dough on a greased baking sheet which has been sprinkled lightly with flour1 roll cake dough out on the sheet about #a_/c inch in thickness2 place in a very moderate oven4 ,when well dried out and nicely browned on top cut the sheets into small squares1 the size of ordinary soda crackers4 ,this is a very old recipe given ,mary by ,frau ,schmidt4 ,,peanut ,,cookies ,one pint of roasted peanuts1 measured1 after being shelled4 ,rub off the brown skin1 run through a food-chopper4 ,cream together #b tablespoonfuls of butter1 #a cup of sugar4 ,add #c eggs1 #b tablespoonfuls of milk1 #a_/d teaspoonful of salt and the chopped peanuts4 ,add flour to make a soft dough4 ,roll out on a floured board1 cut with a small cake cutter and bake in a moderate oven4 ,this recipe was given ,mary by a friend living in ,allentown4 ,,pies--,,flaky ,,pie ,,crust ,have all the materials cold when making pastry4 ,handle as little as possible4 ,place in a bowl #c-a_/b cups flour1 #c_/d teaspoonful salt and #a cup good1 sweet lard4 ,cut through with a knife into quite small pieces and mix into a dough with a little less than a half cup of cold water4 ,use only enough water to make dough hold together4 ,this should be done with a knife or tips of the fingers4 ,the water should be poured on the flour and lard carefully1 a small quantity at a time1 and never twice at the same place4 ,be careful that the dough is not too moist4 ,press the dough with the hands into a lump1 but do not knead4 ,take enough of the dough for one pie on the bake board1 roll lightly1 always in one direction1 line greased pie tins and fill crust4 ,if fruit pies1 moisten the edge of the lower crust1 cover with top crust1 which has been rolled quite thin4 ,a knife scraped across the top crust several times before placing over pie causes the crust to have a rough1 flaky1 rich-looking surface when baked4 ,cut small vents in top crust to allow steam to escape4 ,pinch the edges of fruit pies well together to prevent syrup oozing out4 ,if you wish light1 flaky pie crust1 bake in a hot oven4 ,if a sheet of paper placed in oven turns a delicate brown1 then the oven is right for pies4 ,the best of pastry will be a failure if dried slowly in a cool oven4 ,when baking a crust for a tart to be filled after crust has been baked1 always prick the crust with a fork before putting in oven to bake4 ,this prevents the crust forming little blisters4 ,aunt ,sarah always used for her pies four even cups of flour1 #a_/d teaspoonful baking powder and one even cup of sweet1 rich1 home-made lard1 a pinch of salt with just enough cold water to form a dough1 and said her pies were rich enough for any one4 ,they certainly were rich and flaky1 without being greasy1 and she said1 less shortening was necessary when baking powder was used4 ,to cause her pies to have a golden brown color she brushed tops of pies with a mixture of egg and milk or milk and placed immediately in a hot oven4 ,mary noticed her ,aunt frequently put small dabs of lard or butter on the dough used for top crust of pies before rolling crust the desired size when she wished them particularly rich4 ,aunt ,sarah always used pastry flour for cake and pie4 ,a smooth flour which showed the impression of the fingers when held tightly in the hand 7the more expensive bread flour7 feels like fine sand or granulated sugar1 and is a stronger flour and considered better for bread or raised cakes in which yeast is used1 better results being obtained by its use alone or combined with a cheaper flour when baking bread4 ,,aunt ,,sarah',s ,,lemon ,,pie ,this is a good1 old-fashioned recipe for lemon pie1 baked with two crusts1 and not expensive4 ,grate the yellow outside rind from one lemon1 use juice and pulp1 but not the white part of rind2 mix with #b small cups of sugar1 then add #a cup of water and #a cup of milk1 and #a large tablespoonful of corn starch1 moistened with a little of the one cup of water4 ,the yolks of #b eggs were added4 ,mix all ingredients and add the stiffly beaten whites of eggs4 ,this quantity will fill three small pastry crusts4 ,the mixture will measure nearly one quart4 ,pour into the three crusts1 moisten edges of pies1 place top crusts on each pie4 ,pinch edges of crust together and bake in hot oven4 ,,the ,,professor',s ,,wife',s ,,superior ,,pastry ,for superior pastry use #a-a_/b cups flour1 #a cup lard1 #a_/b teaspoonful salt and about #a_/d cup of cold water1 or three scant tablespoonfuls4 ,put #a cup of flour on the bake board1 sprinkle salt over1 chop #a_/d cup of sweet lard through the flour with a knife1 until the pieces are about the size of a cherry4 ,moisten with about #a_/d cup of ice cold water4 ,cut through the flour and lard with a knife1 moistening a little of the mixture at a time1 until you have a soft dough1 easily handled4 ,roll out lightly the size of a tea plate4 ,take #a_/c of the lard remaining1 put small dabs at different places on the dough 7do not spread the lard over71 then sprinkle over #a_/c of the remaining half cup of flour and roll the dough into a long1 narrow roll1 folding the opposite ends in the centre of the roll4 ,roll out lightly 7one way71 then add lard and flour2 roll and repeat the process until flour and lard have all been used4 ,the pastry may be set aside in a cold place a short time before using4 ,if particularly fine pastry is required1 the dough might be rolled out once more1 using small dabs of butter instead of lard1 same quantity as was used of lard for one layer1 then dredged thickly with flour and rolled over and over1 and then ends folded together1 when it should be ready to use4 ,when wanted to line pie-tins1 cut pieces off one end of the roll of dough and roll out lightly4 ,the layers should show plainly when cut1 and the pastry should puff nicely in baking1 and be very rich1 crisp and flaky4 ,when preparing crusts for custards1 lemon meringues and pies having only one crust1 cut narrow strips of pastry about half an inch wide1 place around the upper edge or rim of crust and press the lower edge of the strip against the crust2 make small cuts with a knife about #a_/c inch apart1 all around the edge of this extra crust1 to cause it to look flaky when baked4 ,this makes a rich pie crust4 ,a very good crust may be made by taking the same proportions as used for superior pastry1 placing #a-a_/b to #b cups flour on the bake board1 add salt1 cut #a_/b cup lard through the flour1 moistening with water4 ,roll out crust and line pie-tins or small patty pans for tarts4 ,this pastry is not quite as fine and smooth as the other1 but requires less time and trouble to make4 ,the ,professor's wife taught ,mary to make this pastry1 but ,mary never could learn from her the knack of making a dainty1 crimped1 rolled-over edge to her pies1 which she made easily with a deft twist of her thumb and forefinger4 ,,mary',s ,,lemon ,,meringue 7,,made ,,with ,,milk7 ,line two large pie-tins with pie crust1 prick with a fork before placing crusts in oven to bake4 ,when baked stand aside to cool while you prepare the following filling3 ,the juice and grated rind of #a lemon1 #a pint sweet milk1 #a cup sugar1 yolks of three eggs1 #c tablespoonfuls flour1 butter size of a walnut4 ,cream together sugar1 flour1 yolks of eggs1 then add lemon1 mix well then add to the scalded milk on the range and cook until thick4 ,let cool1 but do not allow to become quite cold1 spread on the two crusts1 which have been baked4 ,when quite cold add #c tablespoonfuls of sugar to the stiffly beaten whites of the three eggs1 spread on top of pies1 sift #a tablespoonful pulverized sugar on top of meringue and set in a quick oven until fawn color4 ,serve cold4 ,when mixing pie dough1 should you have mixed more than needed at one time1 line agate pie-tins with crust 7never stand away in tin74 ,they may be kept several days in a cool place and used later for crumb cakes or custards4 ,or a crust might be baked and used later for lemon meringues1 etc4 ,,apple ,,tart ,line pie-tins with rich pie crust1 sift over each #a tablespoonful flour and #b tablespoonfuls sugar4 ,place on the crust enough good1 tart baking apples1 which have been pared1 cored1 halved and placed 7flat surface down7 on the crust4 ,put bits of butter over the top and between the apples1 about #a large tablespoonful altogether1 and sprinkle about #b tablespoonfuls of sugar over1 add about #a tablespoonful of cold water when pies are ready to place in oven4 ,these pies should be baked in a very hot oven4 ,when apples are soft take pies from oven and serve one pie1 hot2 stand the other one aside until quite cold4 ,to the stiffly beaten white of one egg add one tablespoonful sugar4 ,stir together and place a spoonful on the top of each half of apple and place in oven until meringue has browned and serve pie cold4 ,peach tarts may be made in a similar manner1 omitting the meringue and substituting peaches for apples4 ,,raisin ,,or ,,rosina ,,pie ,rosina pie1 as ,aunt ,sarah called it1 was composed of #a lemon1 #a egg1 #a cup sugar1 #a tablespoonful flour1 #a cup large1 blue1 seeded raisins4 ,cover the raisins with one cup of cold water2 let soak two hours4 ,cream egg and sugar together1 add juice and grated rind of one quite small lemon1 or half a large one4 ,mix the tablespoonful of flour smooth with a little cold water1 add to the mixture1 then add raisins and to the water in which they were soaked add enough water to fill the cup and cook until the mixture thickens4 ,when cool fill pie-tins with the mixture1 bake with upper and under crust about #bj minutes in hot oven4 ,aunt ,sarah used a generous tablespoonful of flour for this pie4 ,,snitz ,,pie ,cover a bowlful of well-washed dried apples with cold water and allow to soak over night4 ,the following morning cook until tender and mash through a colander4 ,if quite thick a small quantity of water should be added4 ,season with sugar to taste4 ,some apples require more sugar than others4 ,add cinnamon1 if liked4 ,aunt ,sarah never used any spices in these pies4 ,bake with two crusts or place strips cross-wise over the pie of thinly rolled dough1 like lattice work4 ,these are typical ,bucks ,county pies4 ,,mary',s ,,recipe ,,for ,,plain ,,pumpkin ,,pie ,line a pie-tin1 one holding #c cups of liquid1 with rich pastry4 ,for the filling for pie mix together the following3 #a cup of steamed pumpkin1 which had been mashed through a colander1 #a egg1 beaten separately1 #a tablespoonful of flour1 #b-a_/b tablespoonfuls of sugar1 #a_/h teaspoonful of salt1 #a_/b teaspoonful of grated nutmeg1 same of ginger1 #a-a_/b cups of milk 7scant measure74 ,the mixture should measure exactly #c cups1 after adding milk4 ,pour this mixture into the pastry-lined pie-tin and bake in a moderate oven until top of pie is a rich brown4 ,,chocolate ,,pie ,melt one square of ,baker's unsweetened chocolate1 or #a_/d cup of powdered cocoa1 mix with this #a_/b cup of granulated sugar and #a_/d cup of corn starch4 ,when well mixed add yolks of #c eggs1 a pinch of salt1 #b cups of milk2 cook all together in a double boiler until thickened4 ,when cool flavor with vanilla4 ,fill pastry-lined pie crust with the mixture4 ,beat the #c whites of eggs to a froth1 mix with a couple tablespoonfuls of pulverized sugar1 spread on top of pie1 stand in oven until light brown4 ,,pebble ,,dash ,,or ,,shoo-,,fly ,,pie ,aunt ,sarah made these to perfection and called them ,pebble ,dash pie4 ,they are not really pies1 they resemble cakes1 but having a crust we will class them with pies4 ,she lined three small sized pie-tins with rich pie crust4 ,for the crumbs she placed in a bowl #c cups of flour1 #a cup brown sugar and #c_/d cup of butter and lard1 mixed and rubbed all together with the hands1 not smooth1 but in small rivels4 ,for the liquid part she used #a cup baking molasses1 #a cup hot water1 #a teaspoonful baking soda dissolved in a few drops of vinegar and stirred this into the molasses and water4 ,she divided the liquid among the three pans1 putting one-third in each crust1 over which she sprinkled the crumbs4 ,bake one-half hour in a moderate oven4 ,these have the appearance of molasses cakes when baked4 ,,vanilla ,,crumb ,,crusts ,cook together a short time #a_/b cup molasses1 #a egg1 #a tablespoonful flour1 #a cup sugar1 #b cups cold water4 ,moisten the flour with a little cold water before adding to the other ingredients4 ,when cooled add #a teaspoonful of vanilla4 ,pour this mixture in the bottom of each of four common sized pie-tins1 lined with pastry1 and sprinkle over the following crumbs3 ,,the ,,crumbs 7,,for ,,vanilla ,,crumb ,,crusts74 ,two cups flour1 #a_/b cup butter and lard1 mixed1 #a_/b teaspoonful soda and #a cup sugar1 rubbed together with the hands to form crumbs4 ,scatter these crumbs over the four pies4 ,these are not thick pies1 but simply what the recipe calls them--vanilla crusts4 ,,kasha ,,kuchen ,,or ,,cherry ,,cake ,aunt ,sarah sometimes filled the bottom crusts of two small pies 7either cheese pie or plain custard7 with a layer of fresh cherries and poured the custard over the top of the cherries and baked same as a plain custard pie4 ,aunt ,sarah might be called extravagant by some1 but she always made egg desserts when eggs were cheap and plentiful1 in the ,spring4 ,in ,winter she baked pies and puddings in which a fewer number of eggs were used and substituted canned and dried fruits for fresh ones4 ,in summer she used fresh fruit when in season1 ice cream and sherbets4 ,she never indulged in high-priced1 unseasonable fruits--thought it an extravagance for one to do so1 and taught ,mary a wise expenditure in time means wealth4 ,for banana custard pie she substituted sliced banana for cherries on top of pie4 ,,rivel ,,kuchen ,place in a bowl #a cup flour1 #a_/b cup sugar 7good measure71 #a_/b cup butter and lard1 or all butter is better 7scant measure74 ,some like a little grating of nutmeg1 especially if part lard is used4 ,mix or crumb the ingredients well together with the hands to form small lumps1 or rivels4 ,line pie-tins with a rich pastry crust and strew the rivels thickly over and bake in a quick oven4 ,a couple tablespoons of molasses spread over the crumbs is liked by some4 ,this is a favorite pie or cake of many ,pennsylvania ,germans4 ,,aunt ,,sarah',s ,,lemon ,,meringue ,two cups of water1 #a-a_/b cups of sugar1 #b rounding tablespoonfuls of corn starch1 #d eggs1 #a tablespoonful of butter1 #b small lemons4 ,mix the water1 sugar and corn starch dissolved in a little cold water1 pour in sauce-pan1 place on range and stir mixture until thickened4 ,beat separately the yolks of #d eggs and the whites of #b1 then add both to the above mixture4 ,remove from the fire1 add the juice of two small lemons and grated rind of one2 add butter4 ,fill two previously baked pastry shells with the cooled mixture4 ,beat the remaining whites of egg 7another white of an egg added improves the appearance of the pie47 ,add one tablespoonful of pulverized sugar to each egg used2 place the stiffly beaten whites of egg rockily over tops of pies stand in oven until a delicate shade of brown4 ,this is a delicious pie4 ,a ,,country ,,batter ,,pie ,line two medium-sized pie-tins with pastry crust in which pour the following mixture1 composed of #a_/b cup of granulated sugar and one egg1 creamed together2 then add #a_/b cup of cold water and the grated yellow rind and juice of one lemon4 ,for the top of pies3 ,cream together #a cup of sugar1 #a_/d cup of lard and #a egg1 then add #a_/b cup of sour milk alternately with #a-a_/b cups of flour1 sifted with #a_/b teaspoonful of baking soda and #a_/b teaspoonful of cream of tartar4 ,place #a_/b of this mixture on top of each pie4 ,bake in oven4 ,,pumpkin ,,pie 7,,aunt ,,sarah',s ,,recipe7 ,the best pumpkin for pie is of a deep orange yellow with a rough1 warty surface4 ,remove the soft1 spongy pulp and seeds of the pumpkin1 pare and cut into small pieces4 ,steam until tender4 ,put in a colander to drain1 then mash through colander with wooden potato masher4 ,for one deep pie allow one pint of the stewed pumpkin1 beat in #b eggs1 one at a time1 #a_/b teaspoonful salt1 #a teaspoonful ginger1 #a_/b teaspoonful grated nutmeg1 #a_/b teaspoonful cinnamon1 #b_/c cup sugar1 #a scant pint milk4 ,beat all together4 ,this mixture should barely fill a quart measure4 ,pour in a deep pie-tin lined with rich crust1 grate nutmeg over the top of pie and bake from #de to #ej minutes in a moderate oven4 ,have the oven rather hot when the pie is first put in to bake and then reduce the heat1 else the filling in the pie will boil and become watery4 ,if liked1 two tablespoonfuls of brandy may be added to the mixture before filling the crust4 ,in that case1 use two tablespoonfuls less of milk4 ,,white ,,potato ,,custard 7,,aunt ,,sarah',s ,,recipe7 ,boil one medium-sized potato1 mash fine1 add #a large tablespoonful of butter and a generous #a_/b cup sugar4 ,beat to a cream4 ,when the mixture has cooled add yolks of #b eggs1 #a_/b cup sweet milk and grated rind and juice of half a lemon4 ,lastly1 stir in the stiffly beaten whites of the two eggs4 ,bake in a medium-sized pie-tin with one crust in a moderately hot oven about #be minutes1 until a rich brown on top4 ,this is a delicious pie and would puzzle a ,bucks ,county lawyer to tell of what it is composed4 ,,rhubarb ,,custard ,,pie ,two cups of rhubarb1 uncooked1 do not skin it1 cut in half-inch pieces4 ,cream together #a cup of sugar1 #a tablespoonful of cornstarch1 #b eggs 7reserve white of one egg74 ,add the #b cups of rhubarb to this mixture and place all in a pie-tin lined with pastry4 ,place in oven and bake until rhubarb is tender4 ,remove from oven and when pie has cooled spread over it the stiffly beaten white of the egg1 to which had been added one tablespoonful of sugar4 ,place pie in oven and brown a light fawn color4 ,,lemon ,,apple ,,pie ,grate the yellow rind from a lemon 7discard the white part of rind71 grate the remainder of the lemon1 also pare and grate #a apple4 ,add #a-a_/b cups of sugar1 then add #b well-beaten eggs4 ,pour this mixture into #a large pie-tin lined with rich pastry2 place on a top crust1 pinch edges1 moistened with water1 together2 bake in an oven with a steady heat4 ,when pie has baked sift pulverized sugar thickly over top and serve cold4 ,from these materials was baked a fair sized pie4 ,,green ,,currant ,,pie ,line a pie-tin with rich pastry2 place oil this crust #b tablespoonfuls of flour and #b tablespoonfuls of sugar2 then add #b cups of well-washed and stemmed green currants1 previously mixed with #a tablespoonful of cornstarch1 moistened with a small quantity of cold water4 ,add #a cup of sugar 7from which had been taken the #b tablespoonfuls placed on crust27 add #b tablespoonfuls of water2 cover with a top crust1 cut small vents in crust1 bake in a moderate oven4 ,when crust loosens from side of pan the pie should be sufficiently baked4 ,a ,,country ,,molasses ,,pie ,place in a mixing bowl #c_/d cup flour 7generous measure71 #a_/b cup granulated sugar1 #a generous tablespoonful of butter4 ,crumble all together with the hands until quite fine4 ,then to #a_/d cup of ,new ,orleans 7baking7 molasses add #a_/d cup of boiling water and #a_/d teaspoonful of soda 7saleratus74 ,beat together the molasses1 water and soda until the mixture is foamy and rises to top of cup4 ,then pour into a medium-sized pie-tin1 lined with pie crust 7the pie-tin should not be small or the mixture1 when baking1 will rise over top of pan74 ,sprinkle the prepared crumbs thickly over the molasses mixture and with a spoon distribute the crumbs well through the mixture4 ,bake in a moderate oven from #be to #cj minutes and you will have the old-fashioned pie your ,grandmother used to bake4 ,when her baking finished1 she had dough remaining for an extra crust4 ,children always called this molasses candy pie1 as 'twas quite different from the molasses cake batter usually baked in crusts4 ,a ,,mock ,,cherry ,,pie ,this pie was composed of #c_/d cup of chopped cranberries1 #c_/d cup of seeded and chopped raisins1 #c_/d cup of sugar1 #c_/d cup of cold water1 #a tablespoonful of flour1 #a teaspoonful of vanilla all together and bake with two crusts4 ,,aunt ,,sarah',s ,,custard ,,pie ,line an agate pie-pan 7one used especially for custards two inches in depth1 holding exactly one quart7 with a rich pastry4 ,break five large eggs in a bowl1 heat lightly with an egg-beater and add #a_/b cup of sugar4 ,boil #c cups of sweet milk1 pour over the eggs and sugar1 add #a teaspoonful of butter and a pinch of salt1 #a_/b teaspoonful of vanilla4 ,the mixture should fill a one-quart measure4 ,when the custard has cooled1 pour either into the deep pie-pan1 lined with pastry1 holding one quart1 or into two ordinary pie-tins holding one pint each4 ,place the custard pie in a quick oven1 that the crust may bake before the custard soaks into the crust2 then allow oven to cool and when the custard is set 7which should be in about #ce minutes7 remove from the oven and serve cold4 ,the custard should be the consistency of thick jelly4 ,scalding the milk produces a richer custard4 ,,plain ,,rhubarb ,,pie ,line a pie-tin with rich crust1 skin rhubarb and cut into half-inch pieces a sufficient quantity to fill #c cups4 ,mix together #a cup of sugar and #a_/d cup of flour4 ,place a couple tablespoonfuls of this on the bottom crust of pie4 ,mix sugar and flour remaining with #c cups of rhubarb and fill the crust4 ,moisten the edge of crust with water1 place on top crust1 press two edges of crust together 7having cut small vents in top crust to allow steam to escape74 ,bake in a moderate oven about #cj minutes1 when top crust has browned pie should be baked4 ,,mary',s ,,cream ,,pie ,bake crusts in each of two pie-tins4 ,for filling1 #a pint of milk1 #a generous tablespoonful of corn starch1 #b tablespoonfuls of sugar1 #b yolks of eggs 7well beaten71 #a teaspoonful of vanilla4 ,cook all together until mixture thickens and when cooled put in the two baked crusts4 ,mix the stiffly beaten whites of two eggs with two tablespoonfuls of pulverized sugar and spread over cream filling in pies and brown lightly in oven4 ,always prick the lower crust of a pie carefully with a fork to allow the air to escape2 this will prevent blisters forming in the crusts baked before filling crusts with custards4 ,,apple ,,custard ,,pie ,to #a cup of hot apple sauce 7unsweetened7 add a tiny pinch of baking soda1 #a tablespoonful of butter1 #a cup of sugar1 grated rind and juice of half a lemon or orange1 #b egg yolks1 #a_/b cup of sweet cream and #a large teaspoonful of corn starch4 ,line a pie-tin with pastry1 pour in this mixture and bake4 ,when the pie has cooled spread over top a meringue composed of the two stiffly beaten whites of eggs and two tablespoonfuls of pulverized sugar flavored with a little grated orange or lemon peel4 ,brown top of pie in oven4 ,,lemon ,,pie ,,with ,,crumbs ,place in a bowl #a cup 7good measure7 of soft1 crumbled stale bread4 ,pour over this one cup of boiling water1 add #a teaspoonful 7good measure7 of butter and beat until smooth1 then add #a cup of sugar1 the grated rind and juice of #a lemon and the beaten yolks of #b eggs4 ,this mixture should measure about #a pint4 ,pour into a pie-tin lined with rich pastry and bake4 ,when cold spread over a meringue made of the stiffly beaten whites of the #b eggs and #c tablespoonfuls of granulated sugar4 ,place in the oven until the meringue is a light fawn color and serve cold4 ,,aunt ,,sarah',s ,,butter ,,scotch ,,pie ,boil together #a cup brown sugar and #b tablespoons butter until a soft1 wax-like consistency4 ,mix together #b heaping teaspoons flour1 yolk of #a egg and #a cup of milk4 ,beat until smooth2 stir this into the sugar and butter mixture and cook until thick4 ,flavor with lemon or vanilla1 pour into baked crust and spread over top the beaten white of #a egg to which has been added tablespoon sugar and brown in oven4 ,,green ,,tomato ,,mince ,,meat ,one peck of green tomatoes1 chopped fine2 #c lemons1 #b seeded raisins1 #e pounds of granulated sugar1 #a cup of vinegar1 #a teaspoonful of cloves1 #a-a_/b tablespoonfuls of nutmeg1 #a tablespoonful of cinnamon4 ,cook tomatoes #c-c_/d hours1 then add the other ingredients and cook all together #cj minutes4 ,a small quantity of grated orange peel1 finely minced citron1 cider1 brandy or canned fruit juice may be added to improve the flavor of the mince meat4 ,fill air-tight jars with the hot mixture and screw on jar-tops4 ,this mince meat may be prepared in season when tomatoes are plentiful2 is both good and cheap and is a splendid substitute for old-fashioned mince meat4 ,,orange ,,meringue 7,a ,,pie7 ,into a bowl grate the yellow outside rind of a large1 juicy orange2 add the juice and pulp1 but not any of the tough part enclosing sections4 ,add #a tablespoonful of lemon juice1 #a cup of granulated sugar1 which had been beaten to a cream with #b tablespoonfuls of butter1 the yolks of #c eggs1 #b large tablespoonfuls of corn starch1 mixed smoothly with a little cold water1 and #a cup of boiling water4 ,cook all together until thickened and when cool spread on a rather large pie-tin1 lined with a baked crust of superior pastry4 ,add to the stiffly beaten whites of #c eggs #c tablespoonfuls of pulverized sugar4 ,place meringue over top of pie and place in oven until a light fawn color4 ,,grandmother',s ,,recipe ,,for ,,mince ,,meat ,the day preceding that on which mince meat is to be prepared1 boil #e pounds of beef4 ,to the well-cooked1 finely-chopped meat add #aj pounds of tart apples1 chopped into coarse bits2 #b pounds of finely-chopped suet1 #b pounds of large blue raisins1 seeded2 #b pounds of dried1 cleaned currants1 #a_/b pound of finely-shaved citron1 #b tablespoonfuls of cinnamon1 #a tablespoonful of cloves1 #a tablespoonful of grated nutmeg1 #a small tablespoonful of salt1 #a pint of baking molasses1 #a pint of brandy or cider which had been boiled down4 ,mix all well together1 add more spices1 if liked1 also juice of #a orange or lemon4 ,place all ingredients in a large preserving kettle1 allow the mixture to heat through4 ,fill glass jars1 seal and stand away until used4 ,add more cider1 should it he required1 when baking pies4 ,,twentieth ,,century ,,mince ,,meat ,two pounds lean beef 7uncooked71 chopped fine1 #a_/b pound beef suet1 shredded4 ,put the beef and suet in a large stone jar1 pour over it #b_/c of a quart of whiskey4 ,let stand covered with a lid for a week1 then add #b pounds large1 seeded raisins1 #b pounds ,sultana raisins1 #b pounds currants1 #a_/b pound citron1 juice and grated rind of #b oranges and of #b lemons1 #a teaspoonful salt1 #a tablespoon ground cinnamon1 #b grated nutmegs1 #a_/b teaspoon ground allspice1 #a pound sugar4 ,let stand two weeks1 then it is ready to use4 ,when you wish to bake pies take out as much of the mince meat as you wish to use and add chopped apples1 two parts of mince meat to one part chopped apples1 and add more sugar if not as sweet as liked4 ,if too thick1 add a little sherry wine and water1 mixed4 ,fill bottom crust with some of the mixture1 cover with top crust and bake4 ,there must be just enough liquor in the jar to cover the meat1 as that preserves it4 ,this seems like a large quantity of liquor to use1 but much of the strength evaporates in baking1 so that only an agreeable flavor remains2 that is1 to those who like liquor in mince meat2 some people do not4 ,others there are who think mince meat not good unless made with something stronger than cider4 ,mince pies made by this recipe are excellent4 ,this recipe was given ,mary by a friend1 a noted housekeeper and cook4 ,a ,,dutch ,,recipe ,,for ,,pumpkin ,,pie ,line a medium-sized pie-tin with pastry4 ,cover the crust thickly with thinly-sliced1 uncooked pumpkin1 cut in inch lengths4 ,place on the pumpkin #a tablespoonful of syrup molasses1 #a tablespoonful of vinegar1 #a tablespoonful flour and sweeten with sugar to taste1 dust over the top a little ground cinnamon1 cloves and nutmeg2 cover pie with a top crust and bake in a moderately hot oven4 ,when baked the pumpkin filling in the pie should resemble diced citron and the pie have somewhat the flavor of green tomato pie4 7,the vinegar may be omitted and the result be a very good pie47 ,,mary',s ,,cocoanut ,,custard ,,pie ,line two medium-sized pie-tins with rich pastry and bake4 ,for the custard filling3 #c egg yolks1 #b cups granulated sugar1 #a quart of milk4 ,cook all together1 then add #a tablespoonful of corn starch and one of flour 7moistened with a little cold water before adding74 ,cook all together until the mixture thickens4 ,flavor with one teaspoonful of vanilla4 ,allow the mixture to cool4 ,grate one good-sized cocoanut1 mix half of it with the custard and fill into the two crusts4 ,spread over the tops of the two pies the stiffly beaten whites of the three eggs to which you have added a small quantity of sugar4 ,over this sprinkle the remaining half of the grated cocoanut1 stand in the oven a few minutes1 until top of pie is lightly browned4 ,,grape ,,pie ,pulp the grapes4 ,place pulp in a stew-pan and cook a short time4 ,when tender mash pulp through a sieve to remove seeds4 ,add skins to pulp4 ,add one scant cup of sugar and rounded teaspoonful of butter4 ,line a pie plate with rich pastry1 sprinkle over one tablespoonful of flour4 ,pour in the grape mixture and sift another tablespoonful of flour over the top of mixture and cover with a top crust in which vents have been cut1 to allow the steam to escape1 and bake in a hot oven4 ,allow two small cups of grapes to one pie4 ,,sour ,,cherry ,,pie ,one quart of cherries1 #a_/b cup of flour for juicy sour cherries1 7scant measure of flour71 #a-a_/b cups sugar4 ,pit the cherries1 saving cherry juice4 ,mix together sugar and flour and place about #a_/c of this on a pie-tin lined with pastry4 ,fill with cherries and juice and sprinkle remaining sugar and flour over4 ,bake with an upper crust1 having vents cut in to allow steam to escape4 ,,aunt ,,sarah',s ,,strawberry ,,pie ,make a rich crust1 line a pie-tin and fill with clean1 hulled strawberries4 ,allow one quart to each pie4 ,sweeten to taste2 sprinkle a generous handful of flour over the berries1 having plenty of flour around the inside edge of pie4 ,use #a_/b cup of flour all together4 ,cut a teaspoonful of butter into small bits over top of berries1 cover with top crust with vents cut in to allow steam to escape1 pinch edges of crust together to prevent juice escaping from pie1 and bake4 ,,florendine ,,pie ,to #b apples1 cooked soft and mashed fine 7after having been pared and cored7 add the yolk of one egg 7well beaten7 one minute before removing the cooked apple from the range4 ,then add #a small cup of sugar1 a piece of butter the size of a hickory nut1 #a teaspoonful of flour2 flavor with either lemon or vanilla4 ,line a pie-tin with rich pastry crust4 ,pour in the mixture and bake in a quick oven4 ,this makes a delicious old-fashioned dessert4 ,,aunt ,,sarah',s ,,cheese ,,cake ,prepare the following for one cheese cake1 to be baked in a pie-tin lined with pastry crust3 ,one heaping cup of rich1 creamy smier kase1 or cottage cheese1 was placed in a bowl1 finely mashed with a spoon until free from lumps4 ,then mixed smooth with #b tablespoonfuls of sweet milk1 #a tablespoonful of softened butter was added1 a pinch of salt1 about #c_/d cup of sugar1 #a-a_/d table spoonfuls of flour 7measure with an ordinary silver tablespoon74 ,one large egg was beaten into the mixture when it was smooth and creamy1 #a cup of milk was added4 ,after adding all the different ingredients the mixture should measure about #c-c_/d cups and should be very thin4 ,pour the mixture into a pastry-lined pie-tin4 ,this is one of the most delicious pies imaginable1 if directions given are closely followed4 ,bake in a moderately hot oven until cheese custard is set and nicely browned on top1 then allow the oven door to remain open about five minutes before removing the pie1 as ,i should call it1 but ,bucks ,county farmers' wives1 when speaking of them1 invariably say cheese cakes4 ,should the housewife possess smier kase1 not rich and creamy1 use instead of the one tablespoonful of sweet milk1 one tablespoonful of sweet cream4 ,,frau ,,schmidt',s ,,lemon ,,pie ,grated yellow rind and juice of one lemon1 #a cup of sugar1 #a cup of molasses1 #a egg1 butter1 size of a walnut2 #a tablespoonful of corn starch1 #c_/d cup of water4 ,cream together the butter1 sugar and egg1 add the corn starch moistened with a little cold water1 add grated rind and juice of one lemon1 molasses1 and lastly add water4 ,cook all ingredients together4 ,when cool fill #b or #c small pie-tins lined with rich pastry2 cover with top crust and bake4 ,,pickles--,,spiced ,,cucumbers #bd medium-sized cucumbers4 #f medium-sized onions4 #c red peppers4 #c green peppers4 ,pare cucumbers1 then cut in inch lengths4 ,slice onions and peppers quite thin4 ,place all in a large earthenware bowl and sprinkle over about #a_/b cup of table salt2 mix all well together1 let stand four or five hours1 when place in a colander2 cover with a plate and drain off all the salt water possible or squeeze through a cheese-cloth bag4 ,boil together for #aj minutes the following2 #a quart of vinegar1 #a tablespoonful of cloves1 #a teaspoonful of turmeric powder 7dissolved in a little of the vinegar7 and #a scant cup of sugar4 ,add the cucumbers1 peppers and onions to the hot vinegar4 ,let come to a boil and allow all to boil two minutes1 then place in sterilised jars and seal4 ,,mixed ,,sauce ,,to ,,serve ,,with ,,meats ,yolks of #d eggs4 #a_/b cup sugar4 #a tablespoonful mixed yellow mustard4 #a tablespoonful olive oil4 #a teaspoonful salt4 #a tablespoonful vinegar with flavor of peppers4 ,thin with vinegar and boil until thick4 ,add #a teaspoonful of grated horseradish4 ,to flavor vinegar cover finely-cut green and red peppers with vinegar and allow all to stand about #bd hours1 then strain and use the vinegar4 ,,pepper ,,relish ,chop fine #ab sweet red peppers1 #ab sweet green peppers and #h small onions4 ,put all in a bowl and cover with boiling water and let stand five minutes4 ,drain off1 cover again with boiling water and let stand ten minutes4 ,then place in an agate colander or muslin bag and let drain over night4 ,the following morning add #a quart of good sour vinegar1 #a-a_/b cups sugar1 #b even teaspoonfuls salt and boil #bj minutes4 ,while hot fill air-tight jars4 ,this is excellent4 ,,pickled ,,red ,,cabbage ,shred red cabbage1 not too fine1 and sprinkle liberally with salt4 ,stand in a cool place #bd hours4 ,then press all moisture from the cabbage1 having it as dry as possible2 stand the earthen bowl containing the cabbage in the sun for a couple of hours4 ,take a sufficient quantity of vinegar to cover the cabbage4 ,a little water may be added to the vinegar if too sour4 ,add #a cup sugar to a gallon of vinegar and a small quantity of celery seed1 pepper1 mace1 allspice and cinnamon4 ,boil all about five minutes and pour at once over the cabbage4 ,the hot vinegar will restore the bright red color to the cabbage4 ,keep in stone jar4 ,,mustard ,,pickles #bd cucumbers1 #a quart of small onions1 #f peppers1 #b heads of cauliflower1 #d cups of sugar1 or less2 celery or celery seed1 #c quarts of good vinegar1 #a_/b pound of ground yellow mustard1 #a tablespoonful turmeric powder1 #c_/d cup of flour4 ,the seeds were removed from the cucumbers and cucumbers were cut in inch-length pieces1 or use a few medium-sized cucumbers cut in several pieces and some quite small cucumbers4 7,the quantity of cucumbers when measured should be the same as if the larger ones had been used47 ,one quart of small whole onions1 #f peppers1 red1 green and yellow1 two of each1 cut in small pieces4 ,place all together in an agate preserving kettle and let stand in salt water over night4 ,in the morning put on the range1 the vegetables in agate kettle1 let boil a few minutes1 then drain well4 ,take three quarts of good vingar1 #d cups of sugar1 if liked quite sweet2 #b teaspoons of either celery seed or celery cut in small pieces4 ,put the vinegar1 sugar and celery in a preserving kettle1 stand on stove and let come to a boil2 then add the other ingredients4 ,when boiling have ready a half pound of ground mustard1 #c_/d cup of flour1 #a tablespoon of turmeric powder1 all mixed to a smooth paste with a little water4 ,cook until the mixture thickens4 ,add all the other ingredients and boil until tender4 ,stir frequently to prevent scorching4 ,can while hot in glass air-tight jars4 ,,aunt ,,sarah',s ,,cucumber ,,pickles ,always use the cucumbers which come late in the season for pickles4 ,cut small green cucumbers from vine1 leaving a half-inch of stem4 ,scrub with vegetable brush1 place in a bowl and pour over a brine almost strong enough to float an egg2 #c_/d cup of salt to seven cups of cold water is about the right proportion4 ,allow them to stand over night in this brine4 ,drain off salt water in the morning4 ,heat a small quantity of the salt water and pour over small onions which have been skinned4 ,use half the quantity of onions you have of cucumbers1 or less4 ,allow the onions to stand in hot salt water on back of range a short time4 ,heat #a cup of good sharp cider vinegar1 if too sour1 add #a_/b cup of water1 also add #a teaspoonful of sugar1 a couple of whole cloves2 add cucumbers and onions 7drained from salt water1 after piercing each cucumber several times with a silver fork74 ,place a layer at a time in an agate stew-pan containing hot vinegar4 ,allow them to remain a few minutes until heated through1 when fill heated glass jars with cucumbers and onions2 pour hot vinegar over until jars are quite full4 ,place rubbers on jars and screw on tops4 ,these pickles will be found1 when jars are opened in six months' time1 almost as crisp and fine as when pickles are prepared1 when taken fresh from the vines in summer4 ,allow jars to stand #ab hours1 when screw down tops again4 ,press a knife around the edge of jar tops before standing away to be sure the jars are perfectly air-tight4 ,,rot ,,pfeffers ,,filled ,,with ,,cabbage ,cut the tops from the stem end of twelve sweet 7not hot7 red peppers or rot pfeffers1 as ,aunt ,sarah called them4 ,carefully remove seeds1 do not break outside shell of peppers4 ,cut one head of cabbage quite fine on a slaw-cutter2 add to the cabbage #a even tablespoonful of fine salt1 #b tablespoonfuls of whole yellow mustard seed 7a very small amount of finely shredded1 hot1 red pepper may be added if liked quite peppery74 ,mix all together thoroughly1 fill peppers with this mixture1 pressing it rather tightly into the shells2 place tops on pepper cases1 tie down with cord4 ,place upright in stone jar1 in layers2 cover with cold vinegar4 ,if vinegar is very strong add a small quantity of water4 ,tie heavy paper over top of jar and stand away in a cool place until used4 ,these may be kept several months and will still be good at the end of that time4 ,,an ,,old ,,recipe ,,for ,,spiced ,,pickles #ejj small cucumbers4 #b oz4 of allspice4 #c gallons vinegar4 #a_/d pound of black pepper4 #c quarts salt4 #a oz cloves4 #f ounces of alum4 ,horseradish to flavor4 ,add sugar according to strength of vinegar4 ,place cucumbers and pieces of horseradish in alternate layers in a stone jar1 then put salt over them and cover with boiling water4 ,allow pickles to stand #bd hours in this brine1 then pour off brine and wash pickles in cold water4 ,boil spices and vinegar together and pour over the pickles4 ,in two weeks they will be ready to use4 ,pickles made over this recipe are excellent4 ,,aunt ,,sarah',s ,,recipe ,,for ,,chili ,,sauce #ah large red tomatoes4 #aj medium-sized onions4 #aj sweet peppers 7green or red74 #a cup sugar4 #c scant tablespoonfuls salt4 #a-a_/b cups vinegar 7cider vinegar74 ,tie in a small cheese cloth bag the following3 #a large teaspoonful whole allspice4 #a large teaspoonful whole cloves4 ,about the same quantity of stick cinnamon4 ,chop tomatoes1 onions and peppers rather finely2 add vinegar1 sugar and salt and the bag of spices and cook slowly about #b-a_/b hours4 ,fill air-tight glass jars with the mixture while hot4 ,this is a particularly fine recipe of ,aunt ,sarah's4 ,this quantity will fill five pint jars4 ,canned tomatoes may be used when fresh ones are not available4 ,,tomato ,,catsup #a-a_/b peck ripe tomatoes1 washed and cut in small pieces2 also four large onions1 sliced4 ,stew together until tender enough to mash through a fine sieve1 reject seeds4 ,this quantity of tomato juice should1 when measured1 be about four good quarts4 ,put tomato juice into a kettle on range1 add one pint of vinegar1 #a_/d teaspoon cayenne pepper1 #a-a_/b tablespoons sugar1 #a-a_/b tablespoons salt2 place in a cheese cloth bag #a ounce of whole black pepper1 #a ounce whole cloves1 #a ounce allspice1 #a ounce yellow mustard seed and add to catsup4 ,boil down one-half4 ,bottle and seal while boiling hot4 ,boil bottles and corks before bottling catsup4 ,pour melted sealing-wax over corks to make them air-tight1 unless self-sealing bottles are used4 ,,pickled ,,beets ,one cup of sharp vinegar1 #a cup of water1 #b tablespoonfuls of sugar1 #h whole cloves and a pinch of black1 and one of red pepper4 ,heat all together and pour over beets which have been sliced after being boiled tender and skins removed1 and pack in glass jars which have been sterilized and if jars are air-tight these keep indefinitely4 ,,marmalades1 ,,preserves ,,and ,,canned ,,fruits ,young housewives1 if they would be successful in doing up fruit1 should be very particular about sterilizing fruit jars1 both tops and rubbers1 before using4 ,heat the fruit to destroy all germs1 then seal in air-tight jars while fruit is scalding hot4 ,allow jars of canned fruit or vegetables to stand until perfectly cold4 ,then1 even should you think the tops perfectly tight1 you will probably be able to give them another turn4 ,carefully run the dull edge of a knife blade around the lower edge of jar cap to cause it to fit tightly4 ,this flattens it close to the rubber1 making it air-tight4 ,to sterilize jars and tops1 place in a pan of cold water1 allow water to come to a boil and stand in hot water one hour4 ,for making jelly1 use fruit1 under-ripe4 ,it will jell more easily1 and1 not being as sweet as otherwise1 will possess a finer flavor4 ,for jelly use an equal amount of sugar to a pint of juice4 ,the old rule holds good--a pound of sugar to a pint of juice4 ,cook fifteen to twenty minutes4 ,fruit juice will jell more quickly if the sugar is heated in the oven before being added4 ,for preserving fruit1 use about #c_/d of a pound of sugar to #a pound of fruit and seal in air-tight glass jars4 ,for canning fruit1 use from #a_/c to #a_/b the quantity of sugar that you have of fruit4 ,when making jelly1 too long cooking turns the mixture into a syrup that will not jell4 ,cooking fruit with sugar too long a time causes fruit to have a strong1 disagreeable flavor4 ,apples1 pears and peaches were pared1 cut in quarters and dried at the farm for ,winter use4 ,sour cherries were pitted1 dried and placed in glass jars1 alternately with a sprinkling of granulated sugar4 ,pieces of sassafras root were always placed with dried apples1 peaches1 etc4 ,,frau ,,schmidt',s ,,recipe ,,for ,,apple ,,butter ,for this excellent apple butter take #e gallons of cider1 #a bucket of ,schnitz 7sweet apples were always used for the ,schnitz71 #b-a_/b pounds of brown sugar and #a ounce of allspice4 ,the cider should be boiled down to one-half the original quantity before adding the apples1 which had been pared and cored4 ,cider for apple butter was made from sweet apples usually1 but if made from sour apples #d pounds of sugar should be used4 ,the apple butter should be stirred constantly4 ,when cooked sufficiently1 the apple butter should look clear and be thick as marmalade and the cider should not separate from the apple butter4 ,frau ,schmidt always used ,paradise apples in preference to any other variety of apple for apple butter4 ,,cranberry ,,sauce ,a delicious cranberry sauce1 or jelly1 was prepared by ,aunt ,sarah in the following manner3 ,carefully pick over and wash #a quart of cranberries1 place in a stew-pan with #b cups of water2 cook quickly a few moments over a hot fire until berries burst open1 then crush with a potato-masher4 ,press through a fine sieve or a fruit press1 rejecting skin and seeds4 ,add #a pound of sugar to the strained pulp in the stew-pan4 ,return to the fire and cook two or three minutes only4 ,long1 slow cooking destroys the fine flavor of the berry1 as does brown sugar4 ,pour into a bowl1 or mold1 and place on ice1 or stand in a cool place to become cold before serving1 as an accompaniment to roast turkey1 chicken or deviled oysters4 ,,preserved ,,yellow ,,ground ,,cherries ,remove the gossamer-like covering from small yellow ground cherries and place on range in a stew-pan with sugar4 7,three-fourths of a pound of sugar to one pound of fruit47 ,cook slowly about #bj minutes1 until the fruit looks clear and syrup is thick as honey4 ,seal in pint jars4 ,these cherries1 which grow abundantly in many town and country gardens without being cultivated1 make a delicious preserve and a very appetizing pie may be made from them also4 ,aunt ,sarah said she preferred these preserved cherries to strawberries4 ,frau ,schmidt preferred the larger purple ground cherries1 which1 when preserved1 greatly resembled ,guava jelly in flavor4 ,,wunderselda ,,marmalade ,this was composed of #b quarts of the pulp and juice combined of ripe ,kieffer pears1 which had been pared and cored1 7,measured after being run through a food chopper47 ,the grated yellow rind and juice of five medium-sized tart oranges1 and #f-a_/b cups granulated sugar4 ,cook all together about forty minutes1 until a clear amber colored marmalade4 ,watch closely and stir frequently1 as the mixture scorches easily4 ,this quantity will fill about twenty small jelly tumblers4 ,if the marmalade is to be kept some time1 it should be put into air-tight glass jars4 ,the recipe for this delicious jam was original with the ,professor's wife1 and ,fritz ,schmidt1 being particularly fond of the confection1 gave it the name ,wunderselda1 as he said 'twas not 'served often4' ,,aunt ,,sarah',s ,,spiced ,,pears ,bartlett pears may be used1 pared and cut in halves and core and seeds removed1 or small sweet ,seckel pears may be pared4 ,left whole1 allow stems to remain1 weigh1 and to #g pounds of either variety of pear take one pint of good cider vinegar1 #c pounds granulated sugar1 a small cheese cloth bag containing several tablespoonfuls of whole cloves and the same amount of stick cinnamon1 broken in pieces2 all were placed in a preserving kettle and allowed to come to a boil4 ,then the pears were added and cooked until tender4 ,the fruit will look clear when cooked sufficiently4 ,remove from the hot syrup with a perforated spoon4 ,fill pint glass jars with the fruit4 ,stand jars in a warm oven while boiling syrup until thick as honey4 ,pour over fruit1 in jars1 and seal while hot4 ,,peach ,,marmalade ,thinly pare ripe peaches4 ,cut in quarters and remove pits4 ,place peaches in a preserving kettle with #a_/b cup of water2 heat slowly1 stirring occasionally4 ,when fruit has become tender mash not too fine and to every three pounds of peaches 7weighed before being cooked7 allow #a-a_/b pounds of granulated sugar4 ,cook sugar and fruit together about three-quarters of an hour1 stirring frequently1 until marmalade looks clear4 ,place in pint glass1 air-tight jars4 ,aunt ,sarah always preferred the ,morris ,white1 a small1 fine flavored1 white peach1 which ripened quite late in the fall1 to any other variety from which to make preserves and marmalade4 ,,aunt ,,sarah',s ,,ginger ,,pears #d pounds of fruit4 #b lemons4 #a_/d pound of ginger root4 #d pounds of sugar4 #a cup water4 ,use a hard1 solid pear1 not over ripe4 ,pare and core the fruit and cut into thin slivers4 ,use juice of lemons and cut the lemon rind into long1 thin strips4 ,place all together in preserving kettle and cook slowly one hour1 or until the fruit looks clear4 ,should the juice of fruit not be thick as honey1 remove fruit and cook syrup a short time1 then add fruit to the syrup4 ,when heated through1 place in pint jars and seal4 ,this quantity will fill four pint jars and is a delicious preserve4 ,,pear ,,and ,,pineapple ,,marmalade #b ripe pineapples1 #d quarts ,kieffer pears4 #d pounds granulated sugar4 ,both pears and pineapples should be pared and eyes removed from the latter4 ,all the fruit should be run through food-chopper using all the juice from fruit4 ,mix sugar with fruit and juice and cook1 stirring constantly until thick and clear4 7,watch closely1 as this scorches easily if allowed to stand a minute without stirring47 ,pour into glass pint jars and seal while hot4 ,any variety of pear may be used1 but a rather hard1 solid pear is to be preferred4 ,a recipe given ,mary which she found delicious4 ,,grape ,,butter ,separate pulp and skins of grapes4 ,allow pulp to simmer until tender1 then mash through a sieve and reject seeds4 ,add pulp to skins4 ,take #a_/b pound of sugar to one pound of fruit4 ,cook until thick1 seal in air-tight jars4 ,,canned ,,sour ,,cherries ,,for ,,pies ,pit cherries and cover with cold water and let stand over night4 ,drain in the morning4 ,to #f heaping cups of pitted cherries take #b level cups of sugar1 #a_/b cup water4 ,put all together into stew-pan on range1 cook a short time1 then add #a teaspoonful of corn starch mixed with a little cold water and stir well through the cherries2 let come to a boil1 put in jars and seal4 ,this quantity fills five pint jars4 ,this is the way one country housekeeper taught ,mary to can common sour cherries for pies and she thought them fine4 ,,candied ,,orange ,,peel ,cut orange peel in long1 narrow strips1 cover with cold water and boil #bj minutes4 ,pour off water1 cover with cold water and boil another #bj minutes1 then drain and take equal weight of peel and sugar4 ,let simmer #a hour1 then dip slices in granulated sugar4 ,stand aside to cool4 ,,aunt ,,sarah',s ,,cherry ,,marmalade ,pitted1 red sour cherries were weighed1 put through food-chopper1 and to each pound of cherries and juice add #c_/d pound of granulated sugar4 ,cook about #be minutes until syrup is thick and fruit looks clear4 ,fill marmalade pots1 cover with parafine when cool1 or use pint glass jars and seal4 ,one is sure of fruit keeping if placed in air-tight jars4 ,,aunt ,,sarah',s ,,quince ,,honey ,pour #a quart of water1 good measure1 in an agate stew-pan on the range with three pounds of granulated sugar4 ,when boiling add #c large1 grated quinces1 after paring them4 ,grate all but the core of quinces4 ,boil from #bj to #be minutes1 until it looks clear4 ,pour into tumblers4 ,when cold1 cover and stand away until used4 ,,pickled ,,peaches ,twelve pounds of peaches1 #a quart of vinegar1 #c pounds brown sugar4 ,rub the fuzz from the peaches4 ,do not pare them4 ,stick half a dozen whole cloves in each peach4 ,add spices to taste1 stick-cinnamon1 whole doves and mace4 ,put spices in a small cheese cloth bag and do not remove the bag1 containing spices1 when putting away the peaches4 ,scald sugar1 vinegar and spices together and pour over the peaches4 ,cover closely and stand away4 ,do this twice1 one day between4 ,the third time place all together in a preserving kettle4 ,cook a few minutes1 then place fruit in jars1 about three-quarters filled4 ,boil down the syrup until about one-quarter has boiled away1 pour over the peaches1 hot1 and seal in air-tight jars4 ,this is an old and very good recipe used by ,aunt ,sarah many years4 ,,currant ,,jelly ,always pick currants for jelly before they are dead ripe1 and never directly after a shower of rain4 ,wash and pick over and stem currants4 ,place in a preserving kettle five pounds of currants and #a_/b cup of water2 stir until heated through then mash with a potato masher4 ,turn into a jelly bag1 allow drip1 and to every pint of currant juice add one pound of granulated sugar2 return to preserving kettle4 ,boil twenty minutes1 skim carefully1 pour into jelly glasses4 ,when cold cover tops of glasses with melted parafine4 ,,pineapple ,,honey ,pineapple honey was made in a similar manner to quince honey1 using one large grated pineapple to one quart of cold water and three pounds of sugar4 ,boil #bj minutes4 ,,preserved ,,pineapple ,pare the pineapples1 run through a food chopper1 weigh fruit1 and to every pound of fruit add three-quarters of a pound of sugar4 ,mix sugar and fruit together and stand in a cool place over night4 ,in the morning cook until fruit is tender and syrup clear2 skim top of fruit carefully2 fill jars and seal4 ,,grape ,,conserve ,wash and drain ten pounds of ripe grapes1 separate the skins from the pulp1 stew pulp until soft1 mash through a sieve1 reject seeds4 ,place pulp and skins in a preserving kettle1 add a half pound of seeded raisins and juice and pulp of #d oranges4 ,measure and add to every quart of this #c_/d of a quart of sugar4 ,cook slowly1 until the consistency of jam4 ,a cup of coarsely-chopped walnut meats may be added1 if liked1 a few minutes before removing jam from the range4 ,fill pint jars and seal4 ,,mary',s ,,recipe ,,for ,,rhubarb ,,jam ,skin and cut enough rhubarb in half-inch pieces to weigh three pounds4 ,add #a_/b cup cold water and #b pounds of granulated sugar1 and the grated yellow rind and juice of #b large oranges4 ,cook all together1 stirring occasionally to prevent scorching1 a half hour1 or until clear4 ,this is a delicious jam4 ,,apple ,,sauce ,when making apple sauce1 cut good1 tart apples in halves after paring them1 cut out the cores1 then cook1 quickly as possible1 in half enough boiling water to cover them4 ,cover the stew-pan closely4 ,this causes them to cook more quickly1 and not change color4 ,watch carefully that they do not scorch4 ,when apples are tender1 turn into sieve4 ,should the apples be quite juicy and the water drained from the apples measure a half pint1 add a half pound of sugar1 cook #ae or #bj minutes1 until it jells1 and you have a glass of clear1 amber-colored jelly4 ,add #a teaspoonful of butter and sugar to taste to the apple sauce1 which has been mashed through the sieve4 ,apple sauce made thus should be almost the color of the apples before cooking4 ,if the apple sauce is not liked thick1 add some of the strained apple juice instead of making jelly2 as some apples contain more juice than others4 ,,rhubarb ,,marmalade 7,,as ,,frau ,,schmidt ,,made ,,it7 ,cut rhubarb into small pieces1 put in stew-pan with just enough water to prevent sticking fast4 ,when cooked tender1 mash fine with potato masher1 and to three cups of rhubarb1 measured before stewing1 add #a cup of granulated sugar1 also #a dozen almonds which had been blanched and cut as fine as possible1 and stewed until tender1 then added to hot rhubarb and sugar4 ,cook all together a short time4 ,serve either hot or cold4 ,a large quantity may be canned for ,winter use4 ,the addition of almonds gave the marmalade a delicious flavor ,a good marmalade may be made by adding the juice and thinly shaved outside peel of several lemons to rhubarb4 ,put all together in kettle on range with sugar4 ,cook over a slow fire until proper consistency4 ,turn into jars and leave uncovered until day following1 when cover and seal air-tight4 ,,grape ,,fruit ,,marmalade ,for this marmalade take #a large grape fruit1 #b large oranges and #a lemon4 ,after thoroughly washing the outside of fruit1 slice all as thinly as possible1 rejecting the seeds4 ,measure and add three times as much water as you have fruit4 ,let all stand over night4 ,the next morning boil #ae minutes1 stand over night again1 in a large bowl or agate preserving kettle4 ,the next morning add #a pound 7scant measure7 of sugar to each pint of the mixture and boil until it jells4 ,this is delicious if you do not object to the slightly bitter taste of the grape fruit4 ,put in tumblers1 cover closely with paraffin4 ,this quantity should fill #bb tumblers1 if a large grape fruit is used4 ,,orange ,,marmalade ,slice whole oranges very thin and cut in short pieces after washing them4 ,save the seeds4 ,to each pound of sliced oranges add #c pints of cold water and let stand #bd hours4 ,then boil all together until the chipped rinds are tender4 ,all the seeds should be put in a muslin bag and boiled with the oranges4 ,allow all to stand together until next day1 then remove the bag of seeds1 and to every pound of boiled fruit add a half pound of sugar4 ,boil continuously1 stirring all the time1 until the chips are quite clear and the syrup thick as honey on being dropped on a cold dish4 ,the grated rind and juice of #b lemons will improve the taste of marmalade if added at last boiling4 ,when cooked sufficiently the marmalade should be clear4 ,pour at once into glass jars and cover closely4 ,,cherry ,,relish ,after sour cherries have been pitted1 weigh them and cover with vinegar and let stand #bd hours4 ,take from the vinegar and drain well1 then put into stone crocks in layers1 with sugar1 allowing #a pound of sugar to #a pound of cherries4 ,stir twice each day for ten days1 then fill air-tight jars and put away for ,winter use4 ,these are an excellent accompaniment to a roast of meat4 ,,canned ,,peaches ,when canning peaches make a syrup composed of #a cup of sugar to #b cups of water4 ,place in preserving kettle and when sugar has dissolved cook thinly pared peaches1 either sliced or cut in halves1 in the hot syrup until clear1 watching closely that they do not cook too soft4 ,place carefully in glass jars1 pour hot syrup over and seal in jars4 ,aunt ,sarah also1 occasionally1 used a wash-boiler in which to can fruit4 ,she placed in it a rack made of small wooden strips to prevent the jars resting on the bottom of the boiler2 filled the jars with uncooked fruit or vegetables1 poured over the jars of fruit hot syrup and over the vegetables poured water1 placed the jars1 uncovered1 in the boiler2 water should cover about half the height of jars4 ,boil until contents of jars are cooked1 add boiling syrup to fill fruit jars and screw the tops on tightly4 ,,pear ,,conserve ,use #e pounds of pears1 not too soft or over-ripe1 cut like dice4 ,cover with water and boil until tender1 then add #e pounds of sugar4 ,peel #b oranges1 cut in dice the night before using2 let diced orange peel stand1 covered with cold water until morning4 ,then cook until orange peel is tender4 ,add this to the juice and pulp of the two oranges4 ,add one pound of seeded raisins and cook all together until thick honey4 ,put in glass jars and seal4 ,,lemon ,,honey ,the juice of #c lemons1 mixed with #c cups of sugar4 ,add #c eggs1 beating #a in at a time4 ,add #b cups of water and #b tablespoonfuls of butter4 ,cook all together #bj minute1 until thick as honey4 ,,canned ,,string ,,beans ,aunt ,sarah used no preservative when canning beans4 ,she gathered the beans when quite small and tender1 no thicker than an ordinary lead-pencil1 washed them thoroughly1 cut off ends and packed them into quart glass jars1 filled to overflowing with cold water4 ,placed jar tops on lightly1 and stood them in wash boiler in the bottom of which several boards had been placed4 ,filled wash boiler with luke warm water about two-thirds as high as tops of jars1 cooked continuously three to four hours after water commenced to boil4 ,then carefully lifted jars from wash boiler1 added boiling water to fill jars to overflowing1 screwed on cover and let stand until perfectly cold1 when give jar tops another turn with the hand when they should be air-tight4 ,a good plan is to run the dull edge of a knife around the outer edge of the jar to be sure it fits close to the rubber1 and will not admit air4 ,beans canned in this manner should keep indefinitely4 ,,preserved ,,german ,,prunes ,,or ,,plums ,after washing fruit1 piece each plum several times with a silver fork1 if plums be preserved whole4 ,this is not necessary if pits are removed4 ,weigh fruit and to each pound of plums take about #c_/d pound of granulated sugar4 ,place alternate layers of plums and sugar in a preserving kettle1 stand on the back of range three or four hours1 until sugar has dissolved1 then draw kettle containing sugar and plums to front of range and boil #bj minutes4 ,remove scum which arises on top of boiling syrup4 ,place plums in glass jars1 pour boiling syrup over and seal4 ,a good rule is about four pounds of sugar to five pounds of plums4 ,should plums cook soft in less than #bj minutes1 take from syrup with a perforated skimmer1 place in jars and cook syrup until as thick as honey2 then pour over fruit and seal up jars4 ,,bucks ,,county ,,apple ,,butter ,a genuine old-fashioned recipe for apple butter1 as ,aunt ,sarah made it at the farm4 ,a large kettle holding about five gallons was filled with sweet cider4 ,this cider was boiled down to half the quantity4 ,the apple butter was cooked over a wood fire1 out of doors4 ,the cider was usually boiled down the day before making the apple butter1 as the whole process was quite a lengthy one4 ,fill the kettle holding the cider with apples1 which should have been pared and cored the night before at what country folks call an apple bee1 the neighbors assisting to expedite the work4 ,the apples should be put on to cook as early in the morning as possible and cooked slowly over not too hot a fire1 being stirred constantly with a long-handled stirrer with small perforated piece of wood on one end4 ,there is great danger of the apple butter burning if not carefully watched and constantly stirred4 ,an extra pot of boiling cider was kept near1 to add to the apple butter as the cider boiled away4 ,if cooked slowly1 a whole day or longer will be consumed in cooking4 ,when the apple butter had almost finished cooking1 about the last hour1 sweeten to taste with sugar 7brown sugar was frequently used74 ,spices destroy the true apple flavor1 although ,aunt ,sarah used sassafras root1 dug from the near-by woods1 for flavoring her apple butter1 and it was unexcelled4 ,the apple butter1 when cooked sufficiently1 should be a dark rich color1 and thick like marmalade1 and the cider should not separate from it when a small quantity is tested on a saucer4 ,an old recipe at the farm called for #cb gallons of cider to #h buckets of cider apples1 and to #dj gallons of apple butter #ej pounds of sugar were used4 ,pour the apple butter in small crocks used for this purpose4 ,cover the top of crocks with paper1 place in dry1 cool store-room1 and the apple butter will keep several years4 ,in olden times sweet apples were used for apple butter1 boiled in sweet cider1 then no sugar was necessary4 ,small brown1 earthen pots were used to keep this apple butter in1 it being only necessary to tie paper over the top4 ,dozens of these pots1 filled with apple butter1 might have been seen in ,aunt ,sarah's store-room at the farm at one time4 ,,canned ,,tomatoes ,when canning red tomatoes select those which ripen early in the season1 as those which ripen later are usually not as sweet4 ,wash the tomatoes1 pour scalding water over1 allow them to stand a short time1 when skins may be easily removed4 ,cut tomatoes in several pieces1 place over fire in porcelain-lined preserving kettle and cook about #be minutes1 or until an orange-colored scum rises to the top4 ,fill perfectly clean sterilised jars with the hot tomatoes fill quickly before they cool4 ,place rubber and top on jar1 and when jars have become perfectly cold 7although they may1 apparently1 have been perfectly air-tight71 the tops should be given another turn before standing away for the ,winter2 failing to do this has frequently been the cause of inexperienced housewives' ill success when canning tomatoes4 ,also run the dull edge of a knife blade carefully around the top of jar1 pressing down the outer edge and causing it to fit more closely4 ,aunt ,sarah seldom lost a jar of canned tomatoes1 and they were as fine flavored as if freshly picked from the vines4 ,she was very particular about using only new tops and rubbers for her jars when canning tomatoes4 ,if the wise housewife takes these precautions1 her canned tomatoes should keep indefinitely4 ,aunt ,sarah allowed her jars of tomatoes to stand until the day following that on which the tomatoes were canned1 to be positively sure they were cold1 before giving the tops a final turn4 ,stand away in a dark closet4 ,,euchered ,,peaches ,twelve pounds of pared peaches 7do not remove pits71 #f pounds of sugar and #a gill of vinegar boiled together a few minutes1 drop peaches into this syrup and cook until heated through1 when place peaches in air-tight jars1 pour hot syrup over and seal4 ,,aunt ,,sarah',s ,,method ,,of ,,canning ,,corn ,three quarts of sweet corn cut from the cob1 #a cup of sugar #c_/d cup of salt and #a pint of cold water4 ,place these ingredients together in a large bowl2 do this early in the morning and allow to stand until noon of the same day2 then place all together in a preserving kettle on the range and cook twenty minutes4 ,fill glass jars which have been sterilized4 ,the work of filling should be done as expeditiously as possible2 be particular to have jar-tops screwed on tightly4 ,when jars have become cool give tops another turn1 to be positive they are air-tight before putting away for the ,winter4 ,when preparing this canned corn for the table1 drain all liquid from the corn when taken from the can1 pour cold water over and allow to stand a short time on the range until luke-warm4 ,drain and if not too salt1 add a small quantity of fresh water1 cook a few minutes1 season with butter1 add a couple tablespoonfuls of sweet milk2 serve when hot4 ,this canned corn possesses the flavor of corn freshly cut from the cob4 ,sarah ,landis had used this recipe for years and 'twas seldom she lost a can4 ,,dried ,,sweet ,,corn ,in season when ears of sweet corn are at their best for cooking purposes1 boil double the quantity necessary for one meal1 cut off kernels and carefully scrape remaining pulp from cob4 ,spread on agate pans1 place in a hot oven a short time 7watch closely7 and allow it to remain in a cooled oven over night to dry4 ,when perfectly dry place in bags for use later in the season4 ,when the housewife wishes to prepare dried corn for the table1 one cup of the dried corn should be covered with cold water and allowed to stand until the following day1 when place in a stew-pan on the range and simmer slowly several hours2 add #a_/b teaspoonful of sugar1 #a tablespoonful of butter1 salt and pepper4 ,this corn ,aunt ,sarah considered sweeter and more wholesome than canned corn and she said ,no preservatives were used in keeping it4 ,when chestnuts were gathered in the fall of the year1 at the farm1 they were shelled as soon as gathered1 then dried and stored away for use in the ,winter4 ,aunt ,sarah frequently cooked together an equal amount of chestnuts and dried corn2 the combination was excellent4 ,the chestnuts were soaked in cold water over night4 ,the brown skin of the chestnuts may be readily removed after being covered with boiling water a short time4 ,,preserved ,,cherries ,aunt ,sarah's preserved cherries were fine1 and this was her way of preparing them3 ,she used #a pound of granulated sugar to #a quart of pitted cherries4 ,she placed the pitted cherries on a large platter and sprinkled the sugar over them4 ,she allowed them to stand several hours until the cherries and sugar formed a syrup on platter4 ,she then put cherries1 sugar and juice all together in a preserving kettle1 set on range1 and cooked #aj minutes4 ,she then skimmed out the cherries and boiled the syrup #aj minutes longer1 then returned the cherries to syrup4 ,let come to a boil4 ,she then removed the kettle from the fire1 spread all on a platter and let it stand in the hot sun two successive days1 then put in glass air-tight jars or in tumblers and covered with paraffin4 ,a combination of cherries and strawberries preserved together is fine1 and1 strange to say1 the flavor of strawberries predominates4 ,a fine flavored preserve is also made from a combination of cherries and pineapple4 ,,frozen ,,desserts--,,aunt ,,sarah',s ,,frozen ,,fruit ,,custard ,one tablespoonful of granulated gelatine soaked in enough milk to cover4 ,place #b cups of sugar and #c_/d cup of milk in a stew-pan on the range and boil until it spins a thread2 that is1 when a little of the syrup is a thread-like consistency when dripped from a spoon4 ,allow it to cool4 ,add dissolved gelatine and #a quart of sweet cream4 ,one box of strawberries1 or the same amount of any fruit liked1 may be added to the mixture2 freeze as ordinary ice cream4 ,this dessert as prepared by ,aunt ,sarah was delicious as any ice cream and was used by her more frequently than any other recipe for a frozen dessert4 ,,sherbet ,frau ,schmidt gave ,mary this simple recipe for making any variety of sherbet3 #b cups of sugar1 #a tablespoonful of flour1 mixed with the sugar and boiled with #a quart of water2 when cold1 add #a quart of any variety of fruit4 ,freeze in same manner as when making ice cream4 ,,ice ,,cream--,a ,,simple ,,recipe ,,given ,,mary ,when preparing this ice cream ,mary used the following3 ,three cups of cream and #a cup of milk1 #a egg and #a cup of pulverized sugar 7were beaten together until light and creamy74 ,this1 with #a teaspoonful of vanilla flavoring1 was added to the milk and cream4 ,the cream should be scalded in warm weather4 ,the egg and sugar should then be added to the scalded milk and cream1 stirring them well together4 ,when the mixture has cooled1 strain it into the can of the freezer4 ,three measures of cracked ice to one of salt should be used4 ,the ice and salt1 well-mixed1 were packed around the freezer4 ,the crank was turned very slowly the first ten minutes1 until the mixture had thickened1 when it was turned more rapidly until the mixture was frozen4 ,,frau ,,schmidt',s ,,ice ,,cream ,this recipe for ice cream is simple and the ice cream is good4 ,a boiled custard was prepared1 consisting of #a quart of milk1 #d eggs1 between #c and #d cups of granulated sugar4 ,when the custard coated the spoon she considered it cooked sufficiently4 ,removed from the fire4 ,when cold she beat into the custard #a quart of rich cream and #a teaspoonful of vanilla1 turned the mixture into the freezer1 packed outside tub with ice and salt4 ,it was frozen in the ordinary manner4 ,,maple ,,parfait ,for this rich1 frozen dessert ,mary beat #d eggs lightly1 poured slowly over them #a cup of hot maple syrup1 cooked in a double boiler1 stirring until very thick4 ,she strained it1 and when cold added #a pint of cream4 ,she beat all together1 poured into a mold1 packed the mold in ice and salt1 and allowed it to stand #c hours4 ,this is a very rich frozen dessert1 too rich to be served alone4 ,it should be served with lemon sherbet or frozen custard with a lemon flavoring1 as it is better served with a dessert less rich and sweet4 ,,ice ,,cream ,,made ,,by ,,beating ,,with ,,paddle ,this recipe for a delicious and easily prepared ice cream was given ,mary by a friend living in ,philadelphia and is not original4 ,she found the ice cream excellent and after having tried the recipe used no other4 ,a custard was made of #a quart of scalded milk1 #f eggs1 #c cups of sugar4 ,the eggs were beaten light1 then sugar was added1 then the hot milk was poured over and all beaten together4 ,she put all in a double boiler and stirred about ten minutes1 until thick and creamy4 ,a small pinch of soda was added to prevent curdling4 ,when the custard was perfectly cold she stirred in three cups of sweet1 cold cream1 flavored with either vanilla or almond flavoring1 and beat all together five minutes1 then turned the mixture into the freezer1 packed well with pounded ice and coarse salt4 ,she covered the freezer with the ice and salt and threw a heavy piece of old carpet or burlap over the freezer to exclude the air4 ,she let it stand one hour1 then carefully opened the can containing the cream1 not allowing any salt to get in the can4 ,with a long1 thin-handled knife she scraped down the frozen custard from the sides of the freezer1 and with a thin wooden paddle beat it hard and fast for about five minutes4 ,this made the cream fine and smooth4 ,any fruit may now be added1 and should be mixed in before the cream is covered4 ,the cream should be beaten as quickly as possible and covered as soon as the fruit has been added4 ,aunt ,sarah usually made peach ice cream when peaches were in season4 ,fine ripe peaches were pared and pitted1 then finely mashed1 #b small cups of sugar being added to a pint of mashed peaches4 ,she allowed the peach mixture to stand one hour before adding to the beaten cream4 ,when the mashed peaches had been added to the cream1 she fastened the lid and drained off part of the water in outer vessel1 packed more ice and salt about the can in the freezer1 placed a weight on top to hold it down1 covered closely with a piece of old carpet to exclude the air1 left it stand three or four hours4 ,the beating was all the labor required4 ,the dasher or crank was not turned at all when making the ice cream1 and when frozen it was delicious4 ,mary was told by her ,aunt of a friend in a small town1 with a reputation for serving delicious ice cream1 who always made ice cream by beating with a paddle1 instead of making it by turning a crank in a freezer4 ,,aunt ,,sarah',s ,,recipe ,,for ,,frozen ,,custard ,one quart of rich1 sweet milk1 #b tablespoons of corn starch1 #d eggs1 #a cup of sugar1 small tablespoon of vanilla4 ,cook the milk in a double boiler1 moisten corn starch with a little milk4 ,stir it into the hot milk until it begins to thicken4 ,beat sugar and eggs together until creamy1 add to the hot milk1 cook a minute1 remove from fire1 add the vanilla1 and when cool freeze4 ,crush the ice into small pieces1 for the finer the ice the quicker the custard will freeze1 then mix the ice with a fourth of the quantity of coarse rock salt1 about #aj pounds ice and #b pounds salt will be required to pack sides and cover top of a four-quart freezer4 ,place can in tub1 mix and fill in ice and salt around the can1 turn the crank very slowly until the mixture is thoroughly chilled4 ,keep hole in top of tub open4 ,when mixture is cold1 turn steadily until it turns rather hard4 ,when custard is frozen1 take out inside paddle1 close the freezer1 run off the salt water1 repack and allow to stand several hours4 ,at the end of that time it is ready to serve4 ,,pineapple ,,cream ,this is a delicious dessert1 taught ,mary by ,aunt ,sarah4 ,she used #a quart sweet cream1 #a-a_/b cups sugar1 beaten together4 ,it was frozen in an ice cream freezer4 ,she then pared and cut the eyes from one ripe pineapple and flaked the pineapple into small pieces with a silver fork1 sprinkled sugar over and let it stand until sugar dissolved4 ,she then stirred this into the frozen cream and added also the beaten white of one egg4 ,packed ice and salt around freezer and allowed it to stand several hours before using4 ,mary's ,aunt always cooked pineapple or used canned pineapple with a rich syrup when adding fruit before the cream was frozen4 ,,mary',s ,,recipe ,,for ,,peach ,,cream ,mary made ice cream when peaches were plentiful2 she used #a quart of sweet cream1 sweetened to taste 7about #b cups sugar7 and #b quarts of ripe peaches mashed and sweetened before adding to cream4 ,freeze in ordinary manner4 ,if peaches were not fine flavored1 she added a little almond flavoring4 ,,lemon ,,sherbet ,this is the way ,frau ,schmidt taught ,mary to make this dessert4 ,she used for the purpose #a quart of water1 #e lemons1 #b tablespoons gelatine1 #b large cups sugar4 ,she soaked the gelatine in about #a cup of water4 ,she squeezed out the juice of lemons1 rejecting seeds and pulp4 ,she allowed a cup of water out of the quart to soak the gelatine4 ,this mixture was put in an ice cream freezer and frozen4 ,,frau ,,schmidt',s ,,frozen ,,custard #a-a_/b quarts milk4 #b cups sugar4 #e eggs4 #b-a_/b tablespoonfuls of flour4 ,scald the milk in a double boiler4 ,moisten flour 7she preferred flour to corn starch for this purpose7 with a small quantity of cold milk1 and stir into the scalded milk4 ,beat together egg yolks and sugar until light and creamy1 then add the stiffly beaten whites of eggs and stir all into the boiling milk4 ,cool thoroughly1 flavor with vanilla and freeze as you would ice cream4 ,when partly frozen crushed strawberries or peaches may be added in season4 ,a little more sugar should then be added to the fruit1 making a dessert almost equal to ice cream4 ,in ,winter one cup of dried currants may be added1 also one tablespoonful of sherry wine1 if liked4 ,,caramel ,,ice ,,cream ,scald one pint of sweet milk in a double boiler4 ,stir into it one cup of sugar and one rounded tablespoonful of flour1 which had been mixed smoothly with a small quantity of the milk before scalding4 ,add two eggs which had been beaten together until light and creamy4 ,at the same time the milk was being scalded1 a fry-pan containing one cup of granulated sugar was placed on the range2 this should be watched carefully1 on account of its liability to scorch4 ,when sugar has melted it will be brown in color and liquid1 like molasses1 and should then be thoroughly mixed with the foundation custard4 ,cook the whole mixture ten minutes and stand aside to cool2 when perfectly cold add a pinch of salt1 one quart of sweet cream1 and freeze in the ordinary manner4 ,,cherry ,,sherbet ,aunt ,sarah taught ,mary to prepare this cheap and easily made dessert of the various berries and fruits as they ripened4 ,currants1 strawberries1 raspberries and cherries were used4 ,they were all delicious and quickly prepared4 ,the ice for freezing was obtained from a near-by creamery4 ,the cherries used for this were not the common1 sour pie cherries1 so plentiful usually on many ,bucks ,county ,farms1 but a fine1 large1 red cherry1 not very sour4 ,when about to prepare cherry sherbet1 ,mary placed over the fire a stew-pan containing #a quart of boiling water and #a pound of granulated sugar4 ,boiled this together #ab minutes4 ,she added #a tablespoonful of granulated gelatine which had been dissolved in a very little cold water4 ,when the syrup had cooled1 she added the juice of half a lemon and #a quart of pitted cherries1 mixed all together4 ,poured it in the ice cream freezer1 packed around well with coarse salt and pounded ice4 ,she used #a part salt to #c parts ice4 ,she turned the crank slowly at first1 allowed it to stand a few minutes1 then increased the speed4 ,when the mixture was firm she removed the dasher4 ,she allowed the water to remain with the ice and salt1 as the ice-cold water helped to freeze it4 ,she filled in ice and salt around the can in the freezer and on top of the can2 covered the top of the freezer with a piece of old carpet and allowed it to stand a couple of hours1 when it was ready to serve4 ,almost any fruit or fruit juice1 either fresh or canned1 may be made into a delicious dessert by this rule4 ,one quart of boiling water and #a pound of sugar boiled together to form a syrup1 then add #a quart of juice or fruit and juice to measure exactly one quart4 ,mix together according to directions and freeze4 ,,grape ,,sherbet ,grape sherbet was made in this manner3 ,the grapes were washed1 picked from the stems and placed in a stew-pan over the fire4 ,when hot remove from the fire and mash with a potato-masher and strain through a jelly bag1 as if preparing to make jelly4 ,boil together #a pound of granulated sugar and #a quart of water1 about #ab minutes4 ,while hot add #a pint of grape juice and #a teaspoonful of granulated gelatine1 which had been dissolved in a very little cold water1 to the hot syrup4 ,when the mixture was partly frozen add the stiffly beaten white of #a egg and #a tablespoonful of pulverized sugar1 beaten together4 ,all were stirred together1 covered and stood away until cold4 ,then placed in a freezer1 iced as for ice cream1 and frozen in the same manner as for cherry sherbet4 ,the juice of all berries or fruits may be extracted in the same manner as that of grapes4 ,,wines ,,and ,,syrups--,,unfermented ,,grape ,,juice ,to #f pounds of stemmed ,concord grapes add #a quart of water1 allow them to simmer on range until grapes have become soft4 ,strain through a piece of cheese-cloth1 being careful to press only the juice through1 not the pulp of the grapes4 ,return the grape juice to the preserving kettle and add #c_/d of a pound of sugar4 ,allow the juice to just commence to boil1 as cooking too long a time spoils the flavor of the juice4 ,bottle at once1 while juice is hot4 ,bottles must be sterilized and air-tight if you expect grape juice to keep4 ,cover corks with sealing wax4 ,,vinegar ,,made ,,from ,,strawberries ,aunt ,sarah ,landis possessed the very finest flavored vinegar for cooking purposes1 and this is the way it was made4 ,she having a very plentiful crop of fine strawberries one season1 put #f quarts of very ripe1 mashed strawberries in a five-gallon crock1 filled the crock with water1 covered the top with cheese-cloth and allowed it to stand in a warm place about one week1 when it was strained1 poured into jugs and placed in the cellar1 where it remained six months1 perhaps longer1 when it became very sharp and sour1 and had very much the appearance of white wine with a particularly fine flavor4 ,this was not used as a beverage1 but as a substitute for cider in cooking4 ,,boiled ,,cider ,,for ,,mince ,,pies ,in ,autumn1 when cider was cheap and plentiful on the farm1 #c quarts of cider was boiled down to one1 or1 in this proportion1 for use in mince meat during the ,winter4 ,a quantity prepared in this manner1 poured while hot in air-tight jars1 will keep indefinitely4 ,,lemon ,,syrup ,boil two cups of granulated sugar and one cup of water together for a few minutes until the sugar is dissolved1 then add the juice of six well-scrubbed1 medium-sized lemons2 let come to a boil and add the grated yellow rind of three of the lemons4 ,be careful not to use any of the white skin of the lemons1 which is bitter4 ,put in air-tight glass jars4 ,this quantity fills one pint jar4 ,a couple tablespoonfuls added to a tumbler partly filled with water and chipped ice makes a delicious and quickly prepared drink on a hot day4 ,,egg ,,nogg ,add to the stiffly beaten white of one egg the slightly beaten yolk of egg4 ,pour into glass tumbler1 fill with cold sweet milk1 sweeten with sugar to taste and a little grated nutmeg on top or a tablespoonful of good brandy4 ,this is excellent for a person needing nourishment1 and may be easily taken by those not able to take a raw egg in any other form4 ,the egg nogg will be more easily digested if sipped slowly while eating a cracker or slice of crisply toasted bread4 ,,rose ,,wine ,gather one quart of rose leaves1 place in a bowl1 pour over one quart of boiling water1 let stand nine days1 then strain1 and to each quart of strained liquid add one pound of granulated sugar4 ,allow to stand until next day1 when sugar will be dissolved4 ,pour into bottles1 cork tightly1 stand away for six months before using4 ,aunt ,sarah had some which had been keeping two years and it was fine4 ,,dandelion ,,wine ,four good quarts of dandelion blossoms1 four pounds of sugar1 six oranges1 five lemons4 ,wash dandelion blossoms and place them in an earthenware crock4 ,pour five quarts of boiling water over them and let stand #cf hours4 ,then strain through a muslin bag1 squeezing out all moisture from dandelions4 ,put the strained juice in a deep stone crock or jug and add to it the grated rind and juice of the six oranges and five lemons4 ,tie a piece of cheese-cloth over the top of jug and stand it in a warm kitchen about one week1 until it begins to ferment4 ,then stand away from stove in an outer kitchen or cooler place1 not in the cellar1 for three months4 ,at the end of three months put in bottles4 ,this is a clear1 amber1 almost colorless liquid4 ,a pleasant drink of medicinal value4 ,aunt ,sarah always used this recipe for making dandelion wine1 but ,mary preferred a recipe in which yeast was used1 as the wine could be used a short time after making4 ,,dandelion ,,wine 7,,made ,,with ,,yeast7 ,four quarts of dandelion blossoms4 ,pour over them four quarts of boiling water2 let stand #bd hours1 strain and add grated rind and juice of two oranges and two lemons1 four pounds of granulated sugar and two tablespoonfuls of home-made yeast4 ,let stand one week1 then strain and fill bottles4 ,,grape ,,fruit ,,punch ,two cups of grape juice1 #d cups of water1 #a-a_/b cups of sugar1 juice of #c lemons and #c oranges1 sliced oranges1 bananas and pineapples4 ,serve the punch in sherbet glasses1 garnished with ,marachino cherries4 ,a ,,substitute ,,for ,,maple ,,syrup ,a very excellent substitute for maple syrup to serve on hot griddle cakes is prepared from #b pounds of either brown or white sugar and #a-c_/d cups of water1 in the following manner3 ,place the stew-pan containing sugar and water on the back part of range1 until sugar dissolves1 then boil from #aj to #ae minutes1 until the mixture thickens to the consistency of honey4 ,remove from the range and add a few drops of vanilla or mapleine flavoring4 ,a tiny pinch of cream of tartar1 added when syrup commences to boil1 prevents syrup granulating2 too large a quantity of cream of tartar added to the syrup would cause it to have a sour taste4 ,,salted ,,almonds ,,or ,,peanuts ,blanch #b pounds of shelled almonds or peanuts 7the peanuts1 of course1 have been well roasted7 by pouring #a quart of boiling water over them4 ,allow them to stand a short time4 ,drain and pour cold water over them1 when the skin may be easily removed4 ,place in a cool oven until dry and crisp4 ,put a small quantity of butter into a pan4 ,when hot1 throw in the nuts and stir for a few minutes1 sprinkle a little salt over4 ,many young cooks do not know that salted peanuts are almost equally as good as salted almonds and cheaper4 ,peanuts should always be freshly roasted and crisp4 ,,peanut ,,butter ,when peanuts have been blanched1 are cold1 dry and crisp1 run them through a food chopper4 ,do not use the very finest cutter1 as that makes a soft mass4 ,or they may be crushed with a rolling pin4 ,season with salt1 spread on thinly-sliced1 buttered bread4 ,they make excellent sandwiches4 ,or run peanuts through food chopper which has an extra fine cutter especially for this purpose4 ,the peanuts are then a thick1 creamy mass4 ,thin this with a small quantity of olive oil1 or melted butter1 if preferred4 ,season with salt and you have peanut butter1 which1 spread on slices of buttered bread1 makes a delicious sandwich1 and may frequently take the place of meat sandwiches4 ,nuts1 when added to salads1 bread or cake1 add to their food value4 ,a ,,club ,,sandwich ,on a thinly-cut slice of toasted bread lay a crisp lettuce leaf and a thin slice of broiled bacon4 ,on that a slice of cold1 boiled chicken and a slice of ripe tomato4 ,place a spoonful of mayonnaise on the tomato1 on this a slice of toasted bread4 ,always use stale bread for toast and if placed in a hot oven a minute before toasting it may be more quickly prepared4 ,,candies-,,walnut ,,molasses ,,taffy ,place #b cups of ,new ,orleans molasses and #c_/d cup of brown sugar in a stew-pan on the range and cook2 when partly finished cooking 7this may be determined by a teaspoonful of the mixture forming a soft ball when dropped in water71 add #a tablespoonful of flour1 moistened with a small quantity of water1 and cook until a teaspoonful of the mixture becomes brittle when dropped in cold water2 at this stage add #a scant teaspoonful of baking soda 7salaratus74 ,stir1 then add #a cup of coarsely chopped black walnut meats2 stir all together thoroughly1 and pour into buttered pans to become cool4 ,,cocoanut ,,creams ,grate #a medium-sized cocoanut1 place in a bowl1 add #b pounds of confectioners' sugar1 mix with the cocoanut2 then add the stiffly beaten white of #a egg and #a teaspoonful of vanilla2 knead this as you would bread for #aj or #ae minutes4 ,if the cocoanut is a large or a dry one1 about #a_/b pound more sugar will be required4 ,shape the mixture into small balls1 press halves of ,english walnut meats into each ball1 or have them plain1 if preferred4 ,stand aside in a cool place a half hour4 ,melt a half cake of ,baker's unsweetened chocolate1 add a half teaspoonful of paraffin1 roll the small balls in this chocolate mixture until thoroughly coated4 ,place on waxed paper to dry4 ,from the ingredients in this recipe was made #c pounds of candy4 ,,fudge 7,,as ,,made ,,by ,,mary7 ,two cups of granulated sugar1 #a cup of sweet milk1 #a_/d cup of butter1 #a_/d cake or #b squares of ,baker's unsweetened chocolate4 ,cook all together until when tried in water it forms a soft ball4 ,remove from fire1 flavor with vanilla1 beat until creamy1 pour in buttered pan and when cooled cut in squares4 ,a ,,delicious ,,chocolate ,,cream ,,candy ,place in an agate stew-pan #b cups of granulated sugar1 #a cup of sweet milk1 butter size of an egg4 ,cook all together until it forms a soft ball when a small quantity is dropped into cold water4 ,then beat until creamy4 ,add a half a cup of any kind of chopped nut meats4 ,spread on an agate pie-tin and stand aside to cool4 ,for the top layer take #a cup of sugar1 #a_/b cup milk and butter size of an egg1 #b small squares of a cake of ,baker's unsweetened chocolate4 ,cook together until it forms a soft ball in water4 ,beat until creamy4 ,add half a teaspoonful of vanilla1 spread over top of first layer of candy and stand away until it hardens and is quite cold4 ,,mary',s ,,recipe ,,for ,,molasses ,,taffy ,four tablespoonfuls ,new ,orleans molasses1 #i tablespoonfuls sugar1 #c tablespoonfuls water1 #b teaspoonfuls butter1 #a teaspoonful vanilla4 ,boil all together until it becomes brittle when a small quantity is dropped in water4 ,pour the mixture into buttered pans and when cool enough to handle1 pull with the hands until a light creamy yellow shade4 ,pull into long1 thin strips1 cut into small pieces with scissors4 ,this taffy is fine if boiled a long enough time to become crisp and brittle1 and you will be surprised at the quantity this small amount of sugar and molasses will make4 ,,recipe ,,for ,,making ,,hard ,,soap ,,without ,,boiling ,to make hard soap without boiling1 empty a can of ,lewis ,perfumed ,lye 7or any other good1 reliable brand of lye7 into a stone jar with #a tablespoonful powdered borax4 ,add #b-a_/b pints of cold water to the lye4 ,stir until dissolved4 ,be very careful not to allow any of the lye to touch hands or face4 ,wear old gloves when emptying can and stirring lye4 ,stand the dissolved lye in a cool place4 ,the tin cans containing the fat to be used for soap 7which have accumulated1 been tried out1 strained1 and put in empty tin cans at different times7 should be placed in the oven of range for a few minutes4 ,when warm they may be turned out readily into a large stew-pan4 ,put over fire and when all has dissolved and melted1 strain through cheese-cloth bag into an agate dish pan4 ,when weighed you should #e-a_/b pounds of clear fat4 ,a recipe telling exact quantity of fat and lye usually comes with can of lye4 ,when temperature of fat is #abj degrees by your thermometer 7luke-warm71 the lye should have been allowed to stand about #a hour from the time it was dissolved4 ,it should then be the right temperature to mix with strained1 luke-warm fat or grease not over #hj degrees by thermometer4 ,now slowly pour the dissolved lye over the fat 7a half cup of ammonia added improves soap71 stir together until lye and grease are thoroughly incorporated1 and the mixture drops from the stirrer like honey4 ,the soap may be scented by adding a few drops of oil of cloves1 if liked4 ,stir the mixture with a small wooden paddle or stick4 ,stir slowly from #e to #aj minutes1 not longer1 or the lye and fat may separate4 ,pour all into a large agate dish pan lined with a piece of clean muslin4 ,throw an old piece of carpet over the top and stand near the range until evening1 when1 if made early in the morning1 a solid cake of soap1 weighing #h-a_/b pounds1 may be turned out on a bake-board 7previously covered with brown paper7 and cut into #bj pieces of good hard soap4 ,lay the pieces of soap in a basket1 cover to protect from dust1 and stand in a warm room to dry thoroughly before using4 ,soap made according to these directions should be solid and almost as white as ivory if the fat used has not been scorched4 ,this soap is excellent for scrubbing and laundry purposes4 ,the greater length of time the soap is kept1 the better it will become4 ,the grease used may be clarified by adding water and cooking a short time4 ,stand away and when cool remove fat from top1 wiping off any moisture that may appear4 ,soap-making is a small economy4 ,of course1 the young housewife will not use for soap any fat which could be utilized for frying1 etc41 but she will be surprised to find1 when she once gets the saving habit1 how quickly she will have the quantity of fat needed for a dollar's worth of soap by the small outlay of the price of a can of lye1 not counting her work4 ,the young1 inexperienced housewife should be careful not to use too small a stew-pan in which to heat the fat1 and should not1 under any circumstance1 leave the kitchen while the fat is on the range1 as grave results might follow carelessness in this respect4 ,,to ,,imitate ,,chestnut ,,wood ,before painting the floor it was scrubbed thoroughly with the following3 ,one-half cup of household ammonia added to four quarts of water4 ,the floor1 after being well scrubbed with this1 was wiped up with pure1 clean water and allowed to get perfectly dry before painting4 ,for the ground color1 or first coat of paint on the floor1 after the cracks in floor had been filled with putty or filler1 mix together five pounds of white lead1 one pint of turpentine and about a fourth of a pound of yellow ochre1 add #a tablespoon of ,japan dryer4 ,this should make one quart of paint a light tan or straw color1 with which paint the floor and allow it to dry twenty-four hours1 when another coat of the same paint was given the floor and allowed to dry another twenty-four hours1 then a graining color1 light oak1 was used4 ,this was composed of one pint of turpentine1 one teaspoon of graining color and two tablespoons of linseed oil1 and #a tablespoon of ,japan dryer1 all mixed together4 ,this was about the color of coffee or chocolate4 ,when the wood had been painted with this graining color1 before drying1 a fine graining comb was passed lightly over to imitate the grain of wood4 ,this was allowed to dry twenty-four hours1 when a coat of floor varnish was given4 ,the room was allowed to dry thoroughly before using4 ,the imitation of natural chestnut was excellent4 ,,measures ,,and ,,weights ,when a recipe calls for one cup of anything1 it means one even cup1 holding one-half pint1 or two gills4 ,one cup is equal to four wine glasses4 ,one wine glass is equal to four tablespoons of liquid1 or one-quarter cup4 ,two dessertspoonfuls equal one tablespoonful4 ,six tablespoonfuls of liquid equal one gill4 ,two tablespoonfuls dry measure equal one gill4 ,two gills equal one cup4 ,two cups1 or four gills1 equal one pint4 ,four cups of flour weigh one pound and four cups of flour equal one quart4 ,one even cup of flour is four ounces4 ,two cups 7good measure7 of granulated sugar weigh one pound and measure one pint4 ,two cups butter equal one pound4 ,a pint of liquid equals one pound4 ,a cup of milk or water is #h ounces4 ,two tablespoonfuls liquid equal one ounce4 ,one salt spoonful is #a_/d teaspoonful4 ,four tablespoonfuls equal one wine glass4 ,piece of butter size of an egg equals two ounces1 or two tablespoons4 ,a tablespoonful of butter melted means the butter should be first measured then melted4 ,one even tablespoonful of unmelted butter equals one ounce4 ,one tablespoonful sugar1 good measure1 equals one ounce4 ,ordinary silver tablespoon was used for measuring1 not a large mixing spoon4 ,,cooking ,,schedule ,,to ,,use ,,with ,,the ,,oven ,,thermometer ,,of ,a ,,gas ,,stove ,to ,cook-- ,cook for-- ,bread1 white #bhj #dj minutes ,biscuit1 small #cjj #cj minutes ,biscuit1 large #cjj #cj minutes ,beef1 roast rare #cjj #ae minutes per pound ,beef1 roast well done #cbj #ae minutes per pound ,fruit #bfj #b hours ,sponge #cjj #cj minutes ,cake ,loaf #cjj #dj minutes ,layer #cjj #ae minutes ,cookies #cjj #e minutes ,chickens #cdj #b hours ,custards #bfj to #cjj #bj minutes ,duck #cdj #c hours ,fish #bfj to #cjj #a hour ,ginger ,bread #bfj to #cjj #bj minutes ,halibut #bfj to #cjj #de minutes ,lamb #cjj #c hours ,mutton1 rare #bfj to #cjj #aj minutes per pound ,mutton1 well done #cjj #ae minutes per pound ,pie crust #cjj #cj minutes ,pork #bfj to #cjj #b-a_/b hours ,potatoes #cjj #a hour ,bread #bfj to #cjj #a hour ,plum #bfj to #cjj #a hour ,puddings ,rice #bfj to #cjj #cj minutes ,tapioca #bfj to #cjj #cj minutes ,rolls #bfj to #cjj #bj minutes ,turkeys #bhj #c hours ,veal #bhj #b-a_/b hours ,when a teacher of ,domestic ,science1 the ,professor's wife was accustomed to using a pyrometer1 or oven thermometer1 to determine the proper temperature for baking4 ,she explained its advantages over the old-fashioned way of testing the oven to ,mary and gave her a copy of the ,cooking ,schedule1 to put in her recipe book1 which ,mary found of great assistance1 and said she would certainly have a range with an oven thermometer should she have a home of her own1 and persuaded ,aunt ,sarah to have one placed in the oven door of her range4 ,,the ,,end4 ,,index ,,to ,,recipes ,,page ,small ,economies1 ,left-,overs or ,iverich ,bleibst #afb ,the ,many ,uses of ,stale ,bread #afd ,brod ,grummella #afe ,croutons and ,crumbs #afe ,zweibach #aff ,german ,egg ,bread #aff ,creamed ,toast #afg ,bread and ,rolls #afg ,bucks ,county ,hearth-,baked ,rye ,bread #aga ,frau ,schmidt's ,good ,white ,bread 7,sponge ,method7 #agc ,excellent ,graham ,bread #agc ,graham ,bread 7,an ,old ,recipe7 #agd ,mary's ,recipe for ,wheat ,bread #agd ,frau ,schmidt's ,easily-,made ,graham ,bread #age ,whole ,wheat ,bread #agf ,nut ,bread #agf ,frau ,schmidt's ,quick ,bread #agg ,an ,oatmeal ,loaf #agh ,aunt ,sarah's ,white ,bread 7,sponge ,method7 #agi ,recipe for ,pulled ,bread #ahj ,aunt ,sarah's ,hutzel ,brod #ahj ,aunt ,sarah's ,white ,bread and ,rolls #ahb ,aunt ,sarah's ,raised ,rolls #ahc ,clover-,leaf ,rolls #ahc ,polish ,rye ,bread 7,as ,baked in ,bucks ,county7 #ahc ,perfect ,breakfast ,rolls #ahd ,an ,old ,recipe for ,good ,bread #ahd ,steamed ,brown ,bread #ahf ,a ,wholesome ,bread 7,made ,from ,bran7 #ahf ,frau ,schmidt's ,hutzel ,brod #ahf ,aunt ,sarah's ,quickly ,made ,brown ,bread #ahg ,stirred ,oatmeal ,bread #ahg ,nut and ,raisin ,bread #ahh ,saffron ,raisin ,bread #ahh ,raised ,rolls #ahi ,grandmother's ,pine ,raised ,biscuits #aij ,stirred ,bread #aia ,potato ,biscuits #aib ,aunt ,sarah's ,potato ,yeast #aib ,raised ,cakes #aic ,perfection ,potato ,cakes #aic ,mary's ,recipe for ,cinnamon ,buns #aid ,kleina ,kaffe ,kuchen #aid ,grossmutter's ,potato ,cakes #aie ,aunt ,sarah's ,bread ,dough ,cake #aif ,good1 ,cheap ,dutch ,cakes #aif ,recipe for ,light ,cakes 7,given to ,mary by a ,farmer's ,wife7 #aig ,butter ,schimmel #aig ,bucks ,county ,doughnuts #aih ,extra ,fine ,quaker ,bonnet ,biscuits #aih ,bucks ,county ,cinnamon ,kuchen #aii ,moravian ,sugar ,cakes #bjj ,mary's ,potato ,cakes #bjj ,german ,raisin ,cake #bja ,kaffee ,krantz 7,coffee ,wreath7 #bjb ,mondel ,krantz #bjc ,the ,professor's ,wife's ,recipe for ,dutch ,cakes #bjd ,farmer's ,pound ,cake #bjd ,german ,coffee ,bread #bje ,fast ,nacht ,kuchen 7,doughnuts7 #bjf ,kaffee ,kuchen 7,coffee ,cake7 #bjg ,streusel ,kuchen #bjg ,muffins1 ,biscuits1 ,griddle ,cakes and ,waffles #bjh ,sally ,lunn 7,as ,aunt ,sarah ,made ,it7 #bjh ,aunt ,sarah's ,recipe for ,johnny ,cake #bji ,mary's ,breakfast ,muffins #bji ,rice ,muffins #bji ,indian ,pone #baj ,pfannkuchen 7,pancakes7 #baj ,extra ,fine ,baking ,powder ,biscuits #baj ,flannel ,cakes ,made ,from ,sour ,milk #baa ,flannel ,cakes ,with ,baking ,powder #baa ,frau ,schmidt's ,recipe for ,waffles #baa ,crumb ,corn ,cakes #bab ,grandmother's ,recipe for ,buttermilk ,waffles #bab ,bread ,griddle ,cakes #bab ,never ,fail ,flannel ,cakes #bac ,waffles ,made ,from ,sweet ,milk and ,baking ,powder #bac ,bucks ,county ,buckwheat ,cakes #bac ,delicious ,corn ,cakes #bad ,rice ,waffles 7,as ,aunt ,sarah ,made ,them7 #bad ,german ,egg-,pancakes 7,not ,cheap7 #bae ,frau ,schmidt's ,griddle ,cake ,recipe #bae ,mary's ,recipe for ,corn ,cakes #bae ,aunt ,sarah's ,delicious ,cream ,biscuits #baf ,mary's ,muffins #baf ,corn ,muffins 7,as ,made by ,frau ,schmidt7 #bag ,strawberry ,short ,cake 7,as ,frau ,schmidt ,made ,it7 #bag ,perfection ,waffles #bah ,recipe for ,making ,baking ,powder #bah ,fritters1 ,croquettes1 ,dumplings and ,crullers #bai ,kartoffle ,balla 7,potato ,balls7 #bbj ,boova ,shenkel #bbj ,rice ,balls ,with ,cheese #bba ,kartoffle ,klose #bba ,rice ,croquets 7and ,lemon ,sauce7 #bbb ,corn ,oysters #bbb ,banana ,fritters #bbc ,parsnip ,fritters #bbc ,aunt ,sarah's ,schnita and ,knopf #bbd ,a ,very ,old ,recipe for ,knopf 7or ,dumplings7 #bbd ,kartoffle ,kuklein 7,potato ,fritter or ,boofers7 #bbd ,rosettes1 ,wafers and ,rosenkuehen #bbe ,bairische ,dampfnudein #bbf ,heller ,bluther ,kuklein #bbf ,apyl ,kuklein 7,apple ,fritters7 #bbg ,dumplings ,made ,from ,bread ,sponge #bbg ,leber ,klose 7,liver ,dumplings7 #bbh ,frau ,schmidt's ,old ,recipe for ,schnitz and ,knopf #bbi ,brod ,knodel1 or ,bread ,dumplings #bcj ,german ,pot ,pie #bcj ,zwelchen ,dampfnudeln #bca ,green ,corn ,fritters #bca ,mouldasha 7,parsley ,pies7 #bcb ,inexpensive ,drop ,crullers #bcb ,batter ,baked ,with ,gravy #bcb ,german ,sour ,cream ,crullers #bcc ,grandmother's ,doughnuts #bcc ,fine ,drop ,crullers #bcd ,soups and ,chowders #bcd ,vegetable ,soup #bce ,marklose ,balls for ,soup #bcf ,egg ,balls for ,soup #bcf ,suppee ,schwangen #bcf ,cream of ,oyster ,bouillon #bcg ,german ,noodle ,soup #bcg ,cream of ,celery #bch ,oyster ,stew #bch ,clam ,broth #bch ,turkey ,soup #bci ,cream of ,pea ,soup #bci ,tomato ,soup #bci ,frau ,schmidt's ,clam ,soup #bci ,clam ,chowder #bdj ,brown ,potato ,chowder #bdj ,bean ,chowder #bda ,bouillon #bda ,farmer's ,rice #bda ,philadelphia ,pepperpot #bdb ,german ,vegetable ,soup #bdc ,a ,cheap ,rice and ,tomato ,soup #bdc ,fish1 ,clams and ,oysters #bdc ,boned ,shad #bdc ,croquettes of ,cold ,cooked ,fish #bdd ,shad ,roe #bdd ,scalloped ,oysters #bde ,deviled ,oysters #bde ,planked ,shad #bdf ,broiled ,mackerel #bdf ,codfish ,bails #bdf ,fried ,oysters #bdg ,panned ,oysters #bdg ,oysters ,steamed in the ,shell #bdh ,a ,recipe ,given ,mary for ,oyster ,cocktail #bdh ,oyster ,croquettes #bdi ,frau ,schmidt's ,way of ,serving ,oyster ,cocktails #bdi ,salmon ,loaf #bdi ,creamed ,salmon #bdi ,oyster ,canapes #bej ,meat #bej ,sauergebratens 7,german ,pot ,roast7 #bea ,hungarian ,goulash #beb ,broiled ,steak #beb ,stewed ,shin of ,beef #bec ,hamburg ,steak #bec ,meat ,stew ,with ,dumplings #bed ,extending the ,meat ,flavor #bee ,preparing a ,pot ,roast #bef ,stuffed ,breast of ,veal #beg ,gedampftes ,rinderbrust #beg ,paprikash #beg ,beef ,stew #beh ,savory ,beef ,roll #beh ,veal ,cutlets #bei ,meat ,snitzel #bei ,sirloin ,steaks #bei ,meat ,balls #bfj ,veal ,loaf #bfj ,sweet ,breads 7,breaded7 #bfa ,fried ,liver and ,bacon #bfa ,beef ,steak ,served ,with ,peas #bfa ,creamed ,dried ,beef #bfb ,creamed ,sweetbreads #bfb ,meat ,croquettes #bfb ,stewed ,rabbit #bfc ,roast ,lamb #bfc ,gefullte ,rinderbrust 7,stuffed ,breast of ,beef7 ,german ,style #bfc ,fried ,peppers ,with ,pork ,chops #bfd ,boiled ,ham #bfd ,sliced ,ham #bfd ,roast ,pork #bfe ,pork ,chops #bfe ,home-,made ,sausage #bfe ,aunt ,sarah's ,method of ,keeping ,sausage #bff ,souse #bff ,utilizing ,cold ,meat ,left-,overs #bfg ,fowl #bfg ,roast ,chicken or ,turkey #bfg ,bread ,filling 7,as ,aunt ,sarah ,prepared ,it7 #bfh ,fried ,chicken ,with ,cream 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