file which includes the original illustrations4 ,see #bdchg-;h4htm or #bdchg-;h4zip3 7https3_/_/www4gutenberg4org_/dirs_/#b_/ d_/c_/h_/bdchg_/bdchg-;h_/#bdchg-;h4htm7 or 7https3_/_/www4gutenberg4org_/dirs_/#b_/ d_/c_/h_/bdchg_/bdchg-;h4zip7 ,transcriber's note3 ,the ,table of ,contents was added2 it was not in the original text4 ,illustration3 ,book ,cover ,,the ,,community ,,cook ,,book ,sold by ,class of ,willing ,workers of the ,winter ,st4 ,baptist ,church ,haverhill1 ,mass ,a ,practical ,cook ,book1 ,representative of the ,best ,cookery to ,be ,found in ,any of the ,more ,intelligent and ,progressive ,american ,communities ,,in ,,compiling ,,and ,,revising ,,this ,,book1 ,,one ,,person ,,and ,,her ,,needs ,,were ,,always ,,kept ,,in ,,mind--,,that ,,person ,,is ,,the ,,average ,,american ,,woman1 ,,and ,,to ,,her ,,this ,,book ,,is ,,dedicated ,,in ,,the ,,firm ,,belief ,,that ,,in ,,it ,,she ,,will ,,find ,,much ,,helpfulness4 ,third ,edition--#aiaf ,copyright #aiad1 ,powell ,white ,cincinnati1 ,ohio ,,contents ,,foreword #d ,,bread1 ,,biscuits1 ,,rolls ,,and ,,pastry #e ,pies and ,pastry #ab ,,cereals1 ,,breakfast ,,foods #ae ,,soups #ag ,,fish #ba ,,salads #bf ,,meat #cb ,,eggs #df ,,vegetables #dh ,,desserts #eh ,,cake #gb ,,fruits #he ,,pickles ,,and ,,preserves #hg ,preserves and ,jellies #hi ,,candies #ib ,,miscellaneous #if ,,beverages #ajj ,,definitions ,,of ,,some ,,foreign ,,and ,,other ,,terms4 #aaj ,,index4 #aab ,,foreword ,the ,community ,cook ,book is a collection of recipes chosen from many hundreds that may well be considered representative of the best to be found in any of the more intelligent and progressive of ,american ,communities in which a part of the population make occasional visits to all parts of the country from which they bring back choice recipes to contribute to the neighborhood fund4 ,added to this1 that constant change and interchange of a part of the population1 and if the best recipes of such a section be carefully selected and classified1 then in a real ,american ,community's ,cook ,book1 such as this1 we have one of the most valuable practical cook books in the world4 ,in presenting this cook book1 the compilers were guided by the fact that what each housekeeper needs1 is not so much a great variety of ways1 but a few successful ways of preparing each article of food4 ,,bread1 ,,biscuits1 ,,rolls ,,and ,,pastry ',bread1' says he1 'dear brothers1 is the staff of life4' ,,baking ,,powder ,,biscuits4 ,two cups flour1 two teaspoonfuls baking powder1 one-half teaspoonful salt1 two tablespoonfuls lard1 a little sugar if desired1 one-half cup milk or water1 milk preferred4 ,mix flour1 salt1 sugar and baking powder well with fork2 add milk4 ,when well mixed1 drop in small quantities onto buttered pans4 ,bake eight minutes in moderate oven4 ,,baking ,,powder ,,biscuits4 ,two cups flour1 two teaspoonfuls baking powder1 one-half teaspoonful salt1 two tablespoonfuls butter1 milk enough to make soft dough4 ,mix dry ingredients1 chop in butter1 add milk1 mixing all the while with a wooden paddle or knife4 ,toss on a small floured board1 roll lightly to one-half inch in thickness4 ,shape with cutter4 ,place on a buttered pan and bake in a hot oven4 ,,boston ,,brown ,,bread4 ,one level pint cornmeal scalded1 one level tablespoonful salt1 one cup ,new ,orleans molasses1 two teaspoonfuls soda over which pour a little boiling water1 one pint sour milk2 put half the soda in the molasses and the remainder in the milk4 ,stiffen with ,graham flour4 ,steam four hours1 and brown in oven for about fifteen minutes4 ,,buckwheat ,,cakes4 ,one cake yeast1 one coffee-cup cornmeal1 two coffee-cups buckwheat1 one teaspoonful salt1 one quart tepid water4 ,before cooking1 add four tablespoonfuls milk and two of molasses in which you have stirred a teaspoonful of soda4 ,,cornbread4 ,sift three-fourths cup cornmeal1 three-fourths cup flour1 two and one-half teaspoonfuls baking powder1 three-fourths teaspoonful salt1 one tablespoonful sugar4 ,work in tablespoonful butter1 then add three-fourths cup sweet milk1 into which one or two eggs have been beaten4 ,pour into greased pans and bake in a moderate oven4 ,if sour milk is used1 take one and one-half teaspoonful baking powder and one-fourth teaspoonful soda4 ,,corn ,,gems4 ,two eggs1 one-half cup white flour1 one cup milk1 one cup corn flour1 one tablespoonful butter1 one teaspoonful salt1 one heaping teaspoonful baking powder4 ,pour enough boiling water over corn flour to wet it and burst starch grains4 ,beat eggs very light4 ,mix dry ingredients to corn flour1 then eggs1 milk and last butter4 ,bake twenty-five minutes in hot oven4 ,,crumpets4 ,one pint of milk1 four ounces butter1 one teaspoonful salt1 one cake compressed yeast1 three cups flour4 ,scald milk and let stand until lukewarm1 then add salt and flour1 beat vigorously1 then add butter melted and the yeast1 beat again1 cover and stand in a warm place until very light4 ,grease muffin rings and place them on a hot griddle4 ,fill each ring half full of batter4 ,bake until brown on one side1 then turn and brown the other side4 ,take from the fire and stand aside until wanted4 ,when ready to use1 steam and serve with butter1 marmalade1 syrup1 jam1 or anything else desired4 ,,dumplings4 ,one pint flour1 one level teaspoonful salt1 one heaping teaspoonful baking powder1 one heaping teaspoonful lard1 enough milk and water to make a soft dough4 ,roll one-half inch thick1 cut in squares1 or with biscuit cutter1 and lay in on top of stew4 ,cook ten minutes4 ,,french ,,bread4 ,after softening one cake of compressed yeast in one-half cup lukewarm water1 stir in enough flour to make a very stiff dough4 ,knead well1 shaping into a ball4 ,make two cuts on top about one-quarter inch deep4 ,place in a pan of tepid water until it swells and floats4 ,when very light put into a bowl containing one-half cup salted water1 stir in enough flour to make a stiff dough4 ,let stand in a temperature of #fh or #gj degrees ,f4 until light4 ,shape into loaf1 let lighten again and bake4 ,,graham ,,bread4 ,two cups sour milk1 two teaspoonfuls soda dissolved in little warm water1 one-fourth cup sugar1 one-half cup molasses1 one egg1 salt1 three and one-half cups ,graham flour4 ,bake one hour4 ,,graham ,,bread4 ,with one pint warm milk1 one cake of yeast and white flour1 make a sponge4 ,one teaspoonful salt not heaped1 one-half cup molasses4 ,let rise1 then stir in sifted brown flour till partly stiff1 put in baking pan1 let rise1 then bake4 ,,griddle ,,cakes4 ,one-half pint milk1 one-half pint warm water1 one-half cake yeast1 one teaspoonful salt1 one egg1 one tablespoonful melted lard1 flour enough to make a batter like ordinary batter-cakes4 ,let rise over night and fry for breakfast4 ,,kentucky ,,corn ,,bread4 ,one pint thick1 sour milk1 two teaspoonfuls salt1 one egg4 ,mix with this enough cornmeal to make a batter not stiff4 ,use meal of medium fineness--not the very fine sold in most groceries4 ,beat well2 add last one level teaspoonful soda dissolved in a little water4 ,allow a tablespoonful of lard to become very hot in baking pan2 pour into the batter1 stir1 and turn into pan4 ,bake until cooked through4 ,,milk ,,bread4 ,scald one pint of milk1 pour while hot over a tablespoonful of butter1 one tablespoonful sugar1 one teaspoonful salt4 ,when nearly cold1 add one-fourth cake of yeast1 dissolved in one-half a cup of lukewarm water1 add flour stiff enough to knead4 ,knead until smooth and elastic1 cover1 and let rise until morning1 then shape into loaves1 let rise again1 bake from forty to fifty minutes2 rolls from fifteen to twenty minutes4 ,,muffins4 ,one egg1 one-half cup sugar1 two cups flour1 two heaping teaspoonfuls baking powder1 three-fourths cup milk1 salt4 ,mix egg with sugar4 ,sift flour1 baking powder and salt1 add to egg and sugar alternately with the milk and beat well4 ,in season add blueberries4 ,if short of milk1 use part water4 ,,nut ,,bread4 ,four and one-half cups wheat flour1 eight teaspoonfuls baking powder1 one teaspoonful salt1 one cup sugar1 two cups sweet milk1 one large cup chopped walnuts1 two eggs well beaten4 ,stir all dry ingredients together thoroughly1 add eggs and milk4 ,stand twenty minutes before baking4 ,bake in two tins about forty-five minutes in a moderate oven4 ,,parker ,,house ,,rolls4 ,two cups scalded milk1 two tablespoonfuls sugar1 one teaspoonful salt1 two tablespoonfuls butter1 one egg1 one yeast cake dissolved in one-fourth cup lukewarm water4 ,mix dry ingredients and butter in the hot milk2 when slightly cool1 add flour enough to make a drop batter1 beat well1 add the yolk of egg1 then the white beaten until stiff1 and lastly the dissolved yeast cake1 beat hard4 ,then add flour enough for a soft dough that you can handle4 ,turn on a well-floured board and knead until covered with blisters1 turn into a well-buttered bowl4 ,cover and place in a temperature of #ge degrees until it doubles its bulk4 ,shape into rolls1 butter and cover until they are very light4 ,bake in a quick oven until a delicate brown4 ,,parker ,,house ,,corn ,,rolls4 ,one and one-fourth cup white flour 7measurements level71 three-fourths cup cornmeal1 four teaspoonfuls baking powder1 one-half teaspoonful salt1 one tablespoonful sugar1 two tablespoonfuls butter1 one egg1 one-half cup milk4 ,method3 ,mix and sift dry ingredients in a bowl2 chop butter in with a knife2 beat egg1 to which add one-half cup milk2 add all slowly to dry ingredients to make a soft dough that can be handled2 add more milk1 if necessary2 toss lightly on floured board and pat to one-half inch thickness2 cut with round cutter1 patting piece of butter in center2 fold in center1 so that opposite edges meet2 put in buttered baking sheet2 wet top with milk and bake in quick oven ten to fifteen minutes4 ,,pop-,,overs4 ,two cups milk1 one cup flour1 two eggs1 one-half teaspoonful salt4 ,beat eggs very light with ,dover egg beater1 add flour1 milk and salt4 ,warm muffin pans slightly1 butter them1 and fill half full4 ,bake in hot oven until brown4 ,this will make twelve pop-overs4 ,,potato ,,rolls4 ,two cups hot mashed potatoes 7four cups of sliced potatoes make about two cups of mashed potatoes71 one scant cup lard1 two tablespoonfuls of sugar1 two teaspoonfuls salt1 three well-beaten eggs4 ,mix all well together and have it lukewarm1 then add one-half cake of yeast1 which has been soaked in a cup of lukewarm water for twenty minutes4 ,let rise two hours in a warm place2 work up 7not too stiff7 with flour2 rise again4 ,when very light1 roll thin on a biscuit-board1 cut with a cutter1 put in pan1 rise again1 and bake in a very hot oven4 ,this will make about sixty rolls4 ,,requested ,,brown ,,bread4 ,two cups each of ,graham flour1 cornmeal and buttermilk or sour milk1 two-thirds cup of ,new ,orleans molasses1 two and one-half teaspoonfuls soda and a little salt2 steam three hours2 soda in sour milk4 ,,sally ,,lunn4 ,mix one pint of flour1 two teaspoonfuls baking powder1 one-half teaspoonful salt1 yolks of two eggs well beaten1 one-half cup milk1 one-half cup butter melted1 whites of two eggs beaten stiff4 ,bake in muffin pans or drop loaf fifteen to twenty minutes4 ,if for tea1 add two tablespoonfuls sugar to flour4 ,,soda ,,biscuit4 ,mix well one teaspoonful salt1 one-half teaspoonful soda1 two and one-half cups flour4 ,mix thoroughly with one heaping tablespoonful lard4 ,pour in one cup thick1 sour milk or buttermilk2 stir up quickly1 adding as much flour as may be necessary to make stiff enough to handle4 ,roll about one-half inch thick4 ,bake in hot oven4 ,,spoon ,,bread4 ,make a pint of cornmeal mush1 five eggs1 salt1 tablespoonful of butter4 ,stir butter and salt into mush when warm2 let cool1 then add eggs1 a cup of milk and two teaspoonfuls of baking powder4 ,bake4 ,serve with a spoon from baking dish4 ,,waffles4 ,mix one pint flour1 two level teaspoonfuls baking powder and one-half teaspoon salt4 ,add one and one-fourth cup milk1 three well-beaten egg yolks1 two tablespoonfuls melted butter and the whites of the three eggs1 beaten stiff4 ,grease the hot waffle iron and put in the batter4 ,cook about one minute1 then turn the iron and cook a little longer on the other side4 ,serve immediately with butter and maple syrup or marmalade4 ,,sandwiches4 ,philadelphia cream cheese1 chives4 ,cut chives into small pieces with scissors4 ,mix into the cheese and spread on rye bread4 99 99 99 99 99 ,one-half pound boiled ham1 two dill pickles1 one teaspoonful mustard4 ,grind ham and pickles in a meat chopper1 mix in mustard1 and spread on white or rye bread4 99 99 99 99 99 ,ten cents' worth peanuts1 one cup mayonnaise4 ,grind peanuts in a meat chopper and mix with dressing4 ,spread on white bread1 with a lettuce leaf in each sandwich4 99 99 99 99 99 ,one cake ,eagle cheese1 one ten-cent can pimentos4 ,mix half of this quantity at a time4 ,grind or chop the pimentos very fine1 mix well with cheese1 and spread on rye bread4 99 99 99 99 99 ,one can sardines1 one-half cup mayonnaise4 ,mash sardines in a bowl1 mix with dressing1 add salt1 pepper and a little lemon juice4 ,spread on rye or white bread4 ,,walnut-,,raisin ,,sandwiches4 ,grind ,english walnuts and raisins and put in a few drops of hot water to make them thin enough to spread on reception flakes4 ,pies and ,pastry ,,pastry4 ,one cup sifted flour1 one-half cup lard 7cut lard into flour with knife71 one-fourth teaspoonful salt4 ,ice water to form stiff dough4 ,,apple ,,pie4 ,pare1 core and cut five sour apples into eighths2 place evenly in a pie plate lined with the usual pie pastry4 ,mix one-third cup sugar1 one-fourth teaspoonful grated nutmeg1 one-third teaspoonful salt1 teaspoonful lemon juice and a few gratings of lemon rind and sprinkle over apples4 ,dot over with little lumps of butter1 wet edges of under crust1 cover with upper crust and press edges together4 ,bake forty-five minutes in a moderate oven4 ,,jam ,,pie4 ,one cup of raspberry or blackberry jam1 yolk of two eggs1 one cup rich milk or cream1 one tablespoonful flour2 mix thoroughly1 cook over fire until thick4 ,use the whites of egg for meringue4 ,bake with bottom crust4 ,,lemon ,,custard ,,pie4 ,one cup sugar1 three eggs1 one cup milk1 one tablespoonful flour1 three tablespoonfuls powdered sugar1 juice and rind of one lemon4 ,beat yolks of eggs and sugar2 add juice and rind of lemon4 ,mix flour with the milk1 and pour through sieve into eggs and sugar4 ,line a deep pie plate with good rich paste2 pour in the mixture and bake in a quick oven thirty minutes4 ,beat whites of eggs to a stiff froth and add three tablespoonfuls powdered sugar1 beating all the while4 ,put on top of pie1 and return to oven until a light brown4 ,,lemon ,,pie4 ,one cup water1 one cup sugar1 one lemon1 two eggs1 one tablespoonful butter1 one heaping tablespoonful flour4 ,bake crust on the outside of pan1 first pricking with a fork4 ,boil sugar and water2 add to the beaten yolks of eggs the grated peel of lemon1 butter and flour2 pour over this the boiling mixture1 then boil until it thickens like custard4 ,cool1 turn into baked crust1 spread on top whites of eggs beaten stiff1 to which add a tablespoonful pulverized sugar4 ,place in oven until the meringue is brown4 ,,mock ,,cherry ,,pie4 ,one cup cranberries cut in half1 one-half cup chopped raisins1 one cup sugar1 one tablespoonful flour1 a pinch of salt1 one teaspoonful vanilla and one-half cup boiling water4 ,bake with upper and under crust4 ,,pumpkin ,,pie4 ,peel and cut up in squares1 cook with half pint of water1 one cup sugar1 one-fourth teaspoonful red pepper1 boil slowly till soft and perfectly dry1 then sift2 two beaten eggs1 one-half cup sugar1 three and one-half large spoonfuls pumpkin1 one-half cup milk1 small pinch of salt1 one-fourth teaspoonful cinnamon1 a little more of ginger4 ,makes one pie4 ,bake slowly one hour4 ,,shortcake4 ,three cups flour1 two teaspoonfuls baking powder1 one-half teaspoonful salt2 sift three times2 one-half cup butter mixed with flour till like meal4 ,beat one egg light1 add to it a cup of cold water4 ,mix with flour4 ,put in two pie pans1 or in muffin pans for individual shortcakes1 and sprinkle tops with granulated sugar4 ,when baked1 split1 butter and put sweetened berries between1 and garnish tops with sweetened whipped cream and whole berries4 ,,wafers4 ,cream one-third cup butter1 add one cup powdered sugar4 ,mix well4 ,add one-half cup milk alternately with two scant cups flour1 or enough to make a stiff batter4 ,spread very thin on a slightly greased tin4 ,bake in very slow oven until light brown4 ,remove from oven and place on top of stove4 ,cut and roll in desired shape4 ,these wafers can be flavored with ginger1 sprinkled with chopped nuts or filled with whipped cream and berries4 ,,cereals1 ,,breakfast ,,foods ,look up6 the wide extended plain ,is billowy with its ripened grain1 ,and on the summer winds are rolled ,its waves of emerald and gold4 ,,corn ,,meal ,,mush4 ,allow one pint of meal and one teaspoonful of salt to a quart of water4 ,sprinkle meal gradually into boiling salted water1 stirring all the time4 ,boil rapidly for a few minutes1 then let simmer for a long time4 ,very palatable served with milk2 some people like it with butter and pepper4 ,for fried mush let it get cold1 then cut in slices1 dip in flour and fry in suet until brown4 ,,hominy4 ,this is very good when well cooked1 and may be simply boiled until done in salted water1 and served with pepper and butter4 ,it is good fried like mush4 ,,macaroni ,,with ,,cheese4 ,after boiling macaroni in salted water until soft1 sprinkle with grated cheese2 repeat1 pour over a sauce made of butter1 flour1 salt and scalded milk2 cover with bread crumbs and bake until brown4 ,,rice4 ,rice has been cultivated from time immemorial4 ,while not so valuable a food as some of the other cereals1 it forms the larger part of the diet of people in the tropics and in semi-tropical countries1 and is used extensively in other places4 ,it is eaten by more human beings than any other cereal2 is not equal to wheat as a brain food1 but worthy of the high place it holds in the estimation of mankind4 ,it may be simply boiled and served as a vegetable1 with pepper and butter1 or served with sugar and cream4 ,it is good cooked in milk4 ,is baked like macaroni with cheese1 and cooked in various ways in combination with meat or vegetables4 ,,boiled ,,rice4 ,one of the quickest ways of preparing rice is to fill a large kettle with water1 allow it to come to a boil2 when bubbling vigorously throw in two cups of rice and boil hard twenty-five minutes4 ,empty into a colander and dash under cold water1 which will separate the grains4 ,season with pepper and salt1 heap lightly on a dish and put a lump of butter on top4 ,,rolled ,,oats4 ,none of the breakfast foods which are so much used are so wholesome as a simple dish of rolled oats or the old-fashioned oatmeal4 ,served with or without cream and sugar1 these are to be highly recommended to persons who are compelled to live indoors a great deal1 and are generally relished by those who lead an outdoor life4 ,although rolled oats is supposed to be a dish quickly prepared1 it is better1 like oatmeal1 for being cooked a long time1 and baked for two hours1 after being boiled a few minutes1 it is very palatable and nutritious4 ,,soups ,la soupe fait le soldat4 7,the soup makes the soldier47 ,,bean ,,soup4 ,one pint navy beans1 soak over night1 cook till they are very tender1 add some celery and little tomato1 salt and pepper to taste1 cook all well together4 ,in another saucepan let boil one tablespoonful of butter1 add a chopped onion1 fry till it is clear4 ,mix a tablespoonful of flour with a cup of the soup and a little butter1 cook a moment or two1 add to soup and let all boil ten minutes1 add a pinch of red pepper and strain4 ,,bouillon4 ,twenty-cent beef soup bone1 ten-cent knuckle of veal1 twenty cents' worth chicken gizzards1 seven quarts cold water4 ,after reaching boiling point add one small handful salt2 three or four whole peppers1 one carrot1 one onion1 one celery root1 one turnip1 one parsley root1 one bay leaf1 two or three whole allspice1 one-half can tomatoes4 ,let boil slowly one day4 ,strain and skim4 ,,bouillon4 ,chicken bones1 three pounds beef1 three quarts water1 four whole cloves1 one onion1 one carrot1 two pounds marrow bones1 four peppercorns1 a bouquet of herbs and one bay leaf1 three stalks of celery1 juice of a lemon1 two tablespoonfuls butter or marrow1 one-half cup of sherry1 one turnip4 ,put vegetables in last1 spices about one-half hour2 brown vegetables in butter or suet2 brown a few pieces of meat1 to give a good color to the soup1 turn into soup digester and cover with cold water4 ,let it come to a boil1 skim1 and let it simmer2 cover and cook for five hours4 ,strain in an earthen vessel1 cool1 remove fat1 clear and serve hot in cups4 ,,corn ,,soup4 ,one can cornlet or corn1 one pint cold water1 one quart heated milk1 two tablespoonfuls butter1 one tablespoonful chopped onion1 two tablespoonfuls flour1 two teaspoonfuls salt1 one-fourth teaspoonful white pepper1 yolks of two eggs4 ,chop corn1 cook it with the water twenty minutes2 melt butter1 add chopped onions and cook until light brown2 add flour1 and when thoroughly mixed add milk gradually4 ,add this mixture to corn and season with salt1 pepper1 rub through sieve1 heat again4 ,beat yolk of eggs1 put them in soup tureen1 and pour soup over them very slowly4 ,when mixed serve immediately4 ,,cream ,,of ,,celery ,,soup4 ,a pint of milk1 a tablespoonful of flour1 one of butter1 a head of celery1 a large slice of onion and a small piece of mace1 a little salt4 ,boil celery in one pint of water from thirty to forty-five minutes2 boil mace1 onion and milk together2 mix flour with two tablespoonfuls of cold milk4 ,cook ten minutes4 ,mash celery in water it has been cooked in and stir in boiling milk4 ,strain and serve4 ,,cream ,,of ,,corn ,,soup4 ,put one pint of milk in a double boiler1 add one pint of grated corn1 two teaspoonfuls of salt2 rub together one tablespoonful of flour and one of butter4 ,add them to the soup when boiling4 ,just before serving add one-half pint of whipped cream4 ,,french ,,pea ,,soup4 ,cover a quart of peas with water and boil with an onion till they mash easily4 ,mash and add a pint of water4 ,cook together two tablespoonfuls each of flour and butter until smooth but not brown4 ,add to the peas with one pint of cream and a cup of milk4 ,season with salt and pepper1 strain and serve4 ,,mixed ,,vegetable ,,soup4 ,fifteen-cent soup bone1 three quarts water1 half a small cabbage cut very fine1 three large potatoes1 two good-sized carrots1 two turnips1 one medium-sized onion1 three teaspoonfuls salt1 one-half teaspoonful pepper1 a little celery and green pepper4 ,put on in cold water with all vegetables except potatoes4 ,cook very slowly one hour4 ,do not cover closely4 ,at the end of one hour add potatoes and cook an hour longer4 ,put in two or three tomatoes when potatoes are added1 if liked4 ,,mock ,,bisque4 ,one-half can tomatoes strained1 one quart milk1 one-third cup butter1 one tablespoonful cornstarch1 one teaspoonful salt1 one salt-spoon pepper1 heat milk in double boiler4 ,mix smoothly one tablespoonful butter1 cornstarch and seasoning1 add hot milk slowly4 ,boil ten minutes and add remainder of butter and strained tomatoes4 ,serve immediately4 ,,mutton ,,broth4 ,remove pink skin from mutton1 also fat2 have the meat from the neck4 ,cover well with water1 let boil slowly1 cook until meat becomes ragged4 ,one tablespoonful rice4 ,,oyster ,,soup4 ,put about fifty oysters in a colander and drain4 ,pour over them a pitcher of cold water1 and then put them into a hot kettle4 ,let stand covered for a few minutes4 ,add one pint of water4 ,rub together a tablespoonful of butter and one of flour2 add a little of the soup to make a smooth paste4 ,put this with a quart of milk into the soup kettle with oysters1 and stir till it begins to thicken4 ,add a teaspoonful of salt1 and pepper to taste4 ,,potato ,,soup4 ,to one gallon of water add six large potatoes chopped fine1 one teacupful rice1 butter the size of an egg1 one tablespoonful flour4 ,work butter and flour together and add one teacupful sweet cream just before taking from the fire4 ,boil one hour4 ,,tomato ,,bouillon4 ,one quart tomatoes1 one tablespoonful onion minced1 one tablespoonful parsley minced1 one tablespoonful lean ham minced1 one tablespoonful butter1 one pint water1 six whole peppercorns1 four whole cloves1 one bay leaf1 salt-spoon paprika1 one egg1 one tablespoonful sugar4 ,when the whole mixture has thoroughly boiled1 add sugar and salt to taste2 brown the onion and parsley in the butter1 add to the other ingredients2 boil all ten minutes1 then strain and cool2 when perfectly cold stir in the white of one egg1 then beat thoroughly with ,dover beater1 place on stove and stir constantly 7to prevent egg from cooking7 until the mixture comes to a boil4 ,stand a few minutes on the back of the stove1 strain very carefully through a sieve covered with a cheese-cloth wrung out in hot water4 ,serve hot4 ,this will serve five persons4 ,,tomato ,,soup4 ,to one quart of tomatoes add one pint of water1 one tablespoonful sugar1 one teaspoonful salt1 six cloves and a little pepper2 let boil ten minutes4 ,in another saucepan put one tablespoonful butter4 ,when it boils1 add a chopped onion and some parsley1 and let fry about five minutes1 then add one tablespoonful flour previously mixed with water2 boil all for ten minutes1 strain and serve4 ,,veal ,,bouillon4 ,two knuckles of veal1 four quarts of cold water1 one onion1 one stock celery1 one bay leaf1 twelve cloves1 one teaspoonful salt1 one blade mace1 one pinch pepper4 ,put veal in soup kettle with cold water and salt4 ,simmer gently four hours4 ,cut up the vegetables and add with spices and simmer one hour longer4 ,strain1 cool1 remove fat1 reheat and serve with teaspoonful whipped cream on each cup4 ,,fish ,fools lade water1 and wise men catch the fish4 ,,baked ,,white ,,fish4 ,clean and prepare the fish4 ,make a stuffing of one cupful of cracker crumbs1 one teaspoonful chopped parsley1 one teaspoonful chopped onion1 two tablespoonfuls chopped suet or bacon or one large tablespoonful butter1 one-third teaspoonful salt1 two teaspoonfuls chopped pickles1 one-quarter teaspoonful pepper4 ,if a moist stuffing is desired1 add one-quarter cup milk4 ,bake fifteen minutes to a pound1 allowing ten or fifteen minutes if the fish is unusually large4 ,,codfish ,,balls4 ,boil and mash as many potatoes as desired1 using about one-half pound of soaked and drained codfish to a pound of potatoes4 ,have fish picked apart1 and after soaking and drying mix thoroughly with potatoes1 adding1 for one-half pound of codfish1 one tablespoonful butter1 yolks of two eggs1 one-half teaspoonful salt and a dash of pepper4 ,make into balls1 dip in beaten egg and bread crumbs and fry in hot fat4 ,,finnan ,,haddie4 ,boil a three-pound haddock until the skin comes off easily1 remove every particle of bone1 cut into small pieces1 shred2 put one-half pint cream into a chafing dish1 add three finely-chopped hard-boiled eggs1 rub together two rounded tablespoonfuls flour and two of butter1 add to the other ingredients4 ,now light the lamp under the chafing dish4 ,stir until the mixture begins to thicken1 then blend a raw yolk and add it to the haddie4 ,sprinkle with finely-chopped parsley and serve on toast4 ,should there not be quite enough sauce1 sweet cream may be added4 ,,fried ,,fish4 ,brook trout1 perch1 catfish and other well-known fish are good fried4 ,cook in lard1 suet or oil4 ,wash and clean1 wipe dry1 dip in beaten egg and roll in bread crumbs4 ,fry in oil1 if possible4 ,,fried ,,oysters4 ,one pint large oysters1 one-half cup flour1 one-half cup milk1 one-half teaspoonful salt1 one-half cup fresh tomato catsup4 ,mix thoroughly the flour1 milk1 catsup and salt2 dip oysters into mixture1 then roll in cracker crumbs4 ,fry in sweet1 fresh lard until a dark brown4 ,serve very hot4 ,,hollandaise ,,sauce4 ,rub one-half cup butter to a cream1 add the yolks of two eggs1 one at a time1 then salt and cayenne pepper4 ,about five minutes before serving add one-half cup boiling water4 ,thicken in double boiler4 ,add lemon juice4 ,,lobster ,a ,,la ,,bushman4 ,cut the meat of four-pound lobster into large pieces2 melt one tablespoonful butter and one teaspoonful minced onion1 let cook until yellow4 ,add the lobster1 salt1 cayenne pepper1 two tablespoonfuls white wine2 simmer for five minutes1 then sprinkle one tablespoonful flour over this4 ,when well mixed1 add six or eight mushrooms cut fine1 one tablespoonful chili sauce1 add one cup water or stock4 ,cook five minutes longer in shells1 put a mushroom on each1 sprinkle with buttered cracker crumbs4 ,bake till brown4 ,,oyster ,,cocktail4 ,mix one tablespoonful tomato catsup1 one-half tablespoonful vinegar or lemon1 two drops ,tabasco sauce1 one-half teaspoonful salt1 one teaspoonful finely chopped celery and one-half teaspoonful ,worcestershire sauce4 ,chill these ingredients thoroughly1 pour over eight oysters and serve in cocktail glasses4 ,,oyster ,,newburg4 ,one pint oysters1 one-half cup cream1 one teaspoonful onion juice1 two tablespoonfuls butter1 one-half teaspoonful salt1 one-eighth teaspoonful paprika1 two level tablespoonfuls flour1 one teaspoonful lemon juice1 yolk of one egg1 toasted bread4 ,melt one tablespoonful butter1 add oysters1 salt1 paprika1 onion and lemon juice1 cook three minutes1 and melt remaining tablespoonful butter1 add flour1 and when blended add cream1 then the yolk of the egg1 beaten slightly2 cook until it thickens1 stirring slowly1 add to the oysters1 mix and serve on toast4 ,,oyster ,,omelet4 ,make a plain omelet1 beat six eggs until light1 separately2 add two tablespoonfuls milk1 one of flour1 one-fifth teaspoonful baking powder1 put in flour and rub with milk1 salt to taste4 ,fry in melted butter in a hot skillet4 ,put in oven for a few minutes to brown on top4 ,turn out on a good-sized meat dish1 pour upon it the oyster sauce and serve at once1 hot4 ,sauce4 ,make the oyster sauce first4 ,take twenty-five large oysters1 put them in a saucepan over a moderate fire1 and cook slowly until the gills are curled4 ,drain1 save the liquor1 add enough milk to make a pint4 ,take a tablespoonful flour and one of butter and cream them4 ,put the liquor in a pan and when it begins to boil stir in the flour and butter4 ,stir until boiling1 add a teaspoonful salt and a dash of paprika4 ,stand in a warm place until you make the omelet4 ,,oyster ,,patties4 ,cook one heaping tablespoonful flour in one heaping tablespoonful butter2 add slowly one cup hot milk1 season with one teaspoonful salt1 one-fourth teaspoonful red pepper2 wash over one pint oysters1 parboil until plump1 skin carefully1 drain and add the sauce1 fill the patty shells when ready to serve4 ,,oyster ,,tenderloins4 ,take out one dozen oysters for the gravy first2 then take one pint of oysters 7pour off most of the liquor and save to put in the gravy72 one pint of cracker crumbs rolled but not fine1 pepper and salt to taste2 also add a pinch of sage to the crumbs4 ,roll the oysters in the crumbs and put in butter the size of an egg4 ,cut the tenderloins in the center1 roll until flat1 then sew together1 making a pocket4 ,stuff with the oysters and sew up the end4 ,put butter the size of an egg in a pan and brown4 ,pour this on top of the tenderloin1 sprinkle over it salt1 pepper and flour4 ,roast in a moderate oven one and one-half hour4 ,to make the gravy1 pour in the liquor and a little water and thickening4 ,drop in the oysters a few minutes before taking off the stove4 ,,salmon ,,loaf4 ,one can salmon4 ,drain off juice into stewpan1 place salmon in a pan and add one-half cup fine cracker crumbs1 two eggs1 salt and pepper4 ,mix thoroughly1 press into a mold1 steam one hour4 ,dressing4 ,one and one-half cup milk1 four tablespoonfuls catsup1 piece of butter size of an egg2 boil2 thicken with one tablespoonful cornstarch dissolved in water4 ,pour over loaf when done4 ,,salmon ,,on ,,toast4 ,toast bread and butter it4 ,one and one-half pint milk and cream mixed2 heat boiling hot2 two tablespoonfuls flour1 three tablespoonfuls butter4 ,work butter and flour together at boiling point1 stir this in the milk4 ,strain salmon in colander upon top of stove1 to get warm2 then put on toast and pour cream dressing over all4 ,take three hard-boiled eggs and grate the yellows on top of salmon1 and slice the white of eggs around edges of toast in the platter4 ,,salt ,,mackerel ,,in ,,cream4 ,wash the mackerel and soak over night in clear1 cold water4 ,lay in a baking pan1 and to one mackerel add one-half pint of new milk2 put into a moderate oven and bake one-half hour4 ,just before the fish is done1 drop a few pieces of butter onto it4 ,,scalloped ,,oysters4 ,roll the crackers1 line the baking dish with butter2 put the oysters1 with a few cloves1 salt and pepper1 in a stewpan for say five minutes1 but do not let them boil4 ,put a layer of oysters in the baking dish1 then a layer of crackers1 and so on1 having the crackers on top4 ,bake twenty minutes4 ,,salads ,salads and eggs and lighter fare4 ,more progressive ,americans now understand the value of the salad1 and in this way use many vegetables1 fish and meats that heretofore have not been extensively used for that purpose4 ,there is room for much interesting experimenting in the making of salads4 ,almost endless variety may be had by ingenious mixing and combining of suitable ingredients4 ,used sparingly1 they give a zest to the plainest meal1 and the olive oil which is used so frequently in the preparation of salads is of immense value in promoting health4 ,the greens used in making salad1 lettuce1 dandelion and water cress should always be most carefully washed1 and served only when fresh1 crisp and cold4 ,many canned vegetables and left-overs may be used in salad1 which would not be nearly so appetizing prepared in any other way4 ,,asparagus ,,salad4 ,use either fresh or canned asparagus4 ,if fresh1 of course it should be cooked in the usual way and allowed to cool4 ,only very tender asparagus is suitable for salad4 ,cut green or red peppers into rings1 put four stalks in each ring4 ,place these bundles on lettuce leaves and serve with usual ,french dressing4 ,a little pat of ,philadelphia cream cheese may be put on edge of each plate4 ,,beet ,,relish4 ,one quart chopped beets1 one quart chopped cabbage1 one cup ground horseradish1 one cup brown sugar1 salt and pepper to taste4 ,pour over enough vinegar to moisten well about three cups4 ,heat and seal4 ,,boiled ,,dressing4 ,four tablespoonfuls vinegar1 one tablespoonful butter1 one-half tablespoonful sugar1 yolks of three eggs1 one cup whipped cream when ready to serve4 ,boil vinegar and sugar1 turn on beaten yolks of eggs4 ,return to fire1 and when as thick as boiled custard remove and add butter4 ,,cold ,,slaw4 ,one-half cup vinegar boiled1 two teaspoonfuls sugar1 one-half teaspoonful salt and mustard1 one-half teaspoonful pepper1 one-quarter cup butter to a cream1 one teaspoonful flour2 pour into boiling vinegar1 cook five minutes4 ,one well-beaten egg1 with the cabbage chopped fine2 pour vinegar over while hot4 ,,combination ,,salad4 ,line a dish with lettuce4 ,arrange on it a layer of sliced tomatoes1 thin layer of chopped onions1 one sliced cucumber and one green pepper chopped fine4 ,pour over these layers a dressing made as follows3 ,beat yolks of two eggs2 add slowly about one cup of olive oil1 beating all the time1 two tablespoonfuls vinegar1 salt and pepper to taste4 ,,cooked ,,salad ,,dressing4 ,one teaspoonful salt1 one teaspoonful mustard1 one and one-half teaspoonful sugar1 few grains cayenne1 three-fourths tablespoonful flour1 yolks of two eggs1 three-fourths cup of scalded milk1 one-half cup hot vinegar1 one and one-half teaspoonful melted butter4 ,mix the dry ingredients1 add the yolks and mix thoroughly2 add the scalded milk1 return to double boiler1 add the hot vinegar1 stirring constantly until mixture thickens1 add the butter4 ,cool before using4 ,,french ,,dressing4 ,one saltspoonful salt1 one-half saltspoonful white pepper1 three tablespoonfuls olive oil1 one-half teaspoonful onion juice1 one tablespoonful vinegar4 ,mix in order slowly4 ,one spoonful lemon juice may be used in place of onion juice4 ,,fruit ,,salad4 ,bananas sliced lengthwise in quarters2 over this put pineapple in cubes4 ,boil the pineapple a few minutes1 to make it more tender4 ,then large strawberries and ,english walnuts4 ,over it put a spoonful of mayonnaise4 ,make the mayonnaise as you would a filling for lemon pie1 with two lemons4 ,add whipped cream to it before serving4 ,,hot ,,slaw4 ,chop or slice one medium-sized cabbage2 put in boiling water1 well covered2 boil fifteen minutes1 drain off all water and add a dressing made as follows3 ,half teacup vinegar1 two-thirds as much sugar1 salt1 pepper1 one-half teaspoonful mustard1 one tablespoonful butter or olive oil4 ,when this is boiling hot add one teacup cream and one egg1 stirred together2 mix thoroughly and immediately with the cabbage4 ,cook a moment4 ,serve hot4 ,,lettuce ,,salad4 ,remove the outer leaves from a large1 solid head of lettuce4 ,tear each leaf into three or four pieces2 put them into a towel and on ice or in a cold place4 ,when wishing to serve1 put into a bowl1 mix one tablespoonful vinegar1 one-half teaspoonful salt and one-quarter teaspoonful pepper and sprinkle over the lettuce2 stir well1 add four tablespoonfuls thick1 sweet cream and mix quickly4 ,serve at once4 ,,mayonnaise4 ,two tablespoonfuls butter1 one teaspoonful mustard1 one teaspoonful salt1 four teaspoonfuls sugar1 one-half cup vinegar1 one cup cream1 yolks of four eggs4 ,beat yolks together1 add butter1 mustard1 salt and sugar4 ,boil cream and add to mixture4 ,boil vinegar and add4 ,then put on fire and stir until it thickens4 ,,mayonnaise4 ,yolks of eight eggs1 two tablespoonfuls butter1 one cup sugar1 one tablespoonful flour1 one teaspoonful salt1 one teaspoonful mustard1 one and one-half cup strong vinegar1 two-thirds cup water4 ,mix flour1 mustard and sugar together2 add to it the beaten eggs1 sugar and butter2 then add vinegar and water1 and cook over slow fire1 stirring all the time4 ,thin with cream when ready to use1 and add celery seed if desired4 ,one-half of this can be made at one time4 ,,new ,,england ,,potato ,,salad4 ,one pint of cream1 yolks of two eggs1 one-half teaspoonful dry mustard1 one-half teaspoonful salt1 one-half teaspoonful pepper4 ,beat yolks for a few minutes1 add mustard1 salt and pepper1 then mix with the cream and put in double boiler2 let come to a boil4 ,put pepper and salt 7more1 if deemed necessary7 and vinegar over potatoes or cabbage about ten minutes before putting in the dressing4 ,,potato ,,salad4 ,boil six good-sized potatoes in their jackets4 ,when cold1 peel and put in chopping bowl2 add two medium-sized onions1 two hard-boiled eggs and chop fine4 ,add dressing4 ,dressing4 ,two eggs well beaten1 one cup sweet milk4 ,boil milk and eggs until it thickens1 then add one tablespoonful sugar and butter size of walnut4 ,one-half cup vinegar2 salt and pepper to taste4 ,,salad ,no4 #a4 ,put alternate slices of tomatoes and pineapple on lettuce leaves and put a large spoonful mayonnaise over each4 ,,salad ,no4 #b4 ,chop celery1 ,english walnuts and apples1 mix with mayonnaise4 ,serve on lettuce leaves4 ,,salad4 ,use lemon ,jello as directed on the box4 ,when beginning to get livery1 put in thin slices of stuffed olives and pour in small cup to mold4 ,turn out on lettuce leaves and put a spoonful of mayonnaise on each4 ,,sour ,,cream ,,potato ,,salad4 ,slice thin cold boiled potatoes and salt well1 pour over thick sour cream and stir gently1 cut celery in small pieces and mix2 let stand one hour1 then put in vinegar and stir1 using one-third as much as cream4 ,let stand in cool place two or three hours4 ,,swedish ,,salad4 ,one cup each of boiled potatoes1 beet root1 fish 7mackerel1 salmon or cold meat71 celery root or stock1 one apple1 all cut up in small squares2 chop some olives and pickles very fine1 salt and pepper to taste4 ,mix in enough cream to make it stick together4 ,make a sauce by lightly whipping some cream and adding vinegar4 ,garnish with hard-boiled eggs1 olives and beets4 ,,sweetbread ,,salad4 ,one pair sweetbreads1 two cucumbers1 one cup mayonnaise4 ,decorate with shredded lettuce border4 ,,sweet ,,cream ,,dressing4 ,mix together two tablespoonfuls olive oil1 one teaspoonful salt1 two tablespoonfuls sugar1 two tablespoonfuls vinegar4 ,then add one-half cup tomato catsup and one cupful sweet cream1 beating in gradually4 ,this dressing is good for fish1 as well as vegetable salads4 ,,tomato-,,cucumber ,,salad4 ,take nice shaped tomatoes1 remove skin1 scoop out the seed1 sprinkle with salt and put in cool place4 ,cut cucumbers in bits1 fill the tomatoes and serve with whipped cream1 lemon juice1 salt and pepper4 ,,tomato ,,salad4 ,cut the tomatoes half or two-thirds size if desired4 ,take out the inside and cut into dice4 ,fill the shells with ice4 ,one cup tomatoes1 one-half teaspoonful shredded onion4 ,over this pour mayonnaise dressing made with one egg1 well-beaten oil1 pour in until a little thick1 salt1 pepper and vinegar4 ,have all very cold4 ,one teaspoonful of this dressing to a cup of tomatoes4 ,serve in the tomato shells4 ,nasturtium leaves are pretty on the plate to garnish4 ,,meat ,meat was made for mouths4 ,while it is undoubtedly true that raw meat is1 as a rule1 more easily digested than cooked1 our present state of civilization demands that it be cooked1 and we can only comply with the demand1 preparing the food in question so that it may be not only attractive to the eye1 but in a manner that will render it pleasing to the taste and readily assimilated4 ,cooking softens the tissues1 making the act of eating more enjoyable1 and also destroys parasitic growths4 ,to boil meat when broth is not desired1 plunge into boiling water4 ,the water should be allowed to boil for about ten minutes and then be permitted to fall somewhat below boiling point and kept at even heat for a long time4 ,the juices and flavors are thus retained4 ,it is not desirable that fish should be treated in this manner1 as the boiling water would break it into little pieces4 ,to stew meat1 put small portions into cold water and raise temperature slowly1 until very hot1 but not quite boiling4 ,let it remain thus for some hours1 and a rich broth1 as well as juicy and tender meat1 will result4 ,in roasting meat it is well to remember that the smaller roast requires the hotter fire4 ,intense heat produces a semi-solid condition of the exterior1 and prevents the drying up of the meat juices4 ,great heat would be inapplicable to large cuts1 the exterior of which would be burned to a coal under such treatment before the heat could reach the interior4 ,young housekeepers and others who are not familiar with the various cuts of meat obtainable in most of our markets will do well to consider thoughtfully the accompanying illustrations4 ,illustration3 #a4 ,neck4 #b4 ,chuck4 #c4 ,ribs4 #d4 ,shoulder clod #e4 ,fore shank4 #f4 ,brisket4 #g4 ,cross ribs4 #h4 ,plate4 #i4 ,navel4 #aj4 ,loin4 #aa4 ,flank #ab4 ,rump4 #ac4 ,round4 #ad4 ,second cut round4 #ae4 ,hind shank4 ,,fig4 #a4--;,diagrams of cuts of beef4 ,in selecting beef we must remember that color is of great importance4 ,the surface of a fresh lean cut should be a bright red1 while the fat should be clear white4 ,after being exposed to a warm atmosphere the surface will of course become darker in color4 ,the loin commands a higher market price than any other cut1 on account of its tenderness and quality4 ,the names applied to different parts of the loin vary in different localities4 ,the part nearest the ribs is often called the short steak1 the other end the sirloin4 ,it is interesting in this connection to recall the story which has been told regarding the origin of the word sirloin4 ,it is said that this steak found such favor with some epicurean king of olden times that he1 in a spirit of jocularity and good humor1 bestowed upon it the honor of knighthood1 to the great delight of his assembled court1 and as ,sir ,loin it was thereafter known4 ,it is a pity to spoil so good a story1 but the fact is that the word is derived from the ,french sur 7upon7 and longe 7loin71 and the preferable orthography would therefore be surloin4 ,however spelled1 and whatever its history1 the sirloin is deservedly popular4 ,between the short and sirloin is the portion usually called the tenderloin1 the name of which indicates its prevailing characteristic1 the tenderness which makes it a much-to-be-desired cut in spite of its lack of juiciness and flavor as compared with other cuts4 ,the rib is the cut between the loin and chuck1 and contains the best roasts4 ,the fat on the best grade of ribs should be about one-half inch deep4 ,round steaks are rather popular1 but as ,americans have a preference for loin and rib cuts1 a large share of the lower grades of rounds are used otherwise1 being converted into ,hamburger1 used as sausage trimmings and disposed of in many other ways4 ,chucks are used extensively as shoulder steak1 boiling pieces1 and make very good roasts4 ,pot roasts are cut from the lower side1 and stews or soup meat from the neck4 ,the better grade of chucks should have a complete covering of fat1 thickest at the rib end of the cut4 ,illustration3 #a4 ,neck4 #f4 ,ribs4 #b4 ,chuck4 #g4 ,loin4 #c4 ,shoulder4 #h4 ,flank4 #d4 ,fore shank4 #i4 ,leg4 #e4 ,breast4 #aj4 ,hind shank4 ,,fig4 #b4--;,diagrams of cuts of veal4 ,quality in veal is determined by color and grain of flesh4 ,it should be light pink1 nearly white1 and should contain a quantity of fat4 ,the many ways of cooking and serving veal are so well known as to need but passing mention2 veal loaf1 veal cutlets1 chops1 pie1 stew1 curry of veal and many others are all favorite dishes in many homes4 ,illustration3 #a4 ,neck4 #b4 ,chuck4 #c4 ,shoulder4 #d4 ,flank4 #e4 ,loin4 #f4 ,leg4 ,,fig4 #c4--;,diagrams of cuts of lamb and mutton4 ,in selecting mutton or lamb we should be guided by color1 fineness of grain1 thickness of flesh and amount of fat4 ,mutton of a dull brick red is preferable1 though the color varies from that to dark red4 ,lamb on account of its superior flavor is more popular than mutton4 ,the flesh of lamb should be light in color1 of fine grain and the fat evenly distributed4 ,the nutritive value of mutton and lamb is practically the same as beef4 ,illustration3 #a4 ,head4 #b4 ,shoulder4 #c4 ,back4 #d4 ,middle cut4 #e4 ,belly4 #f4 ,ham4 #g4 ,ribs4 #h4 ,loin4 ,,fig4 #d4--;,diagrams of cuts of pork4 ,the larger share of dressed pork is almost entirely clear fat1 which should be white1 firm and evenly distributed4 ,skin should be thin and smooth4 ,any detailed description of the various cuts of pork would be superfluous here4 ,not all our eloquence could adequately picture the delight with which an epicure gazes upon a ham boiled or baked by an experienced ,kentucky or ,virginia cook4 ,the roasting pig is also a favorite in many places1 and long has been1 for1 according to ,irving1 it was much prized by ,ichabod ,crane of ,sleepy ,hollow1 and it has been mentioned by so great and learned a poet as ,shakespeare4 ,regarding all meats1 we wish to say that as a rule the cheaper cuts have as much food value as the more expensive ones4 ,careful cooking will render the less expensive cuts delightfully appetizing4 ,it is an advantage to housekeepers to know that meat need not be the highest in price to be nutritious and palatable4 ,,baked ,,breast ,,of ,,mutton4 ,sew up breast of mutton in a thin cloth1 put into a stewpan1 nearly cover with cold salt water1 and let simmer1 allowing ten minutes to each pound4 ,take out of pan and cloth1 put into baking dish1 rub over with mutton drippings1 butter or fat1 sprinkle with flour and bake one-half hour in hot oven1 basting frequently with its own broth4 ,just before removing from oven1 strew with bread crumbs and butter and let brown4 ,serve with brown sauce made from broth in which meat was cooked4 ,,beef ,,omelet4 ,three pounds chopped steak1 three eggs1 one and one-half cup rolled crackers1 lump of butter size of a walnut1 salt and pepper to taste1 one-half cup milk4 ,mix thoroughly1 make out in rolls1 wrap in cloth1 and bake two hours4 ,,beefsteak ,,with ,,oyster ,,blanket4 ,broil an inch-thick sirloin steak1 remove to platter1 spread with butter1 sprinkle with salt and pepper2 cover steak with one pint of oysters1 sprinkle with salt and pepper1 dot with butter1 place on grate in hot oven until the oysters are plump4 ,,beef ,,tenderloin4 ,take tenderloin of beef and lard it with pork4 ,put one can of mushrooms with the beef and cook in oven twenty minutes4 ,then cut the meat in slices one and one-half inch thick4 ,on top of each slice place a few of the mushrooms and a little of the gravy1 and set back in the oven five minutes to keep hot4 ,serve the slices on a chop plate1 forming a circle1 and filling in the center with peas4 ,,blanketed ,,ham ,,with ,,sweet ,,potatoes ,,and ,,apples4 ,cut off the fat close to the edge of a slice of ham one-half inch thick4 ,put fat through meat chopper1 spread on top of ham1 then sprinkle one-half cup of brown sugar and wine-glass of sherry over it4 ,peel and quarter four large sweet potatoes and four large apples4 ,put ham in oven in covered roasting pan4 ,after it has cooked a quarter of an hour add apples and sweet potatoes4 ,now cook all of it three-quarters of an hour4 ,this makes a delicious and savory dish1 and is so substantial that little else is required for a meal4 ,,brown ,,stew4 ,thirty-five-cent beef off the shoulder2 cut in pieces1 cover with water and stew two hours until tender4 ,add one tablespoonful butter1 and thicken with flour4 ,cook until brown4 ,,chicken ,,croquette4 ,one-half pound chicken or veal1 chopped very fine2 season with one-half teaspoonful salt1 one-half teaspoonful celery salt1 one-fourth teaspoonful onion juice1 one teaspoonful chopped parsley1 one teaspoonful lemon juice1 one saltspoonful white pepper1 one-fourth saltspoonful cayenne4 ,mix with enough cream sauce to be easily handled2 let cool1 then shape into rolls4 ,roll on fine bread crumbs1 dip in beaten egg1 then roll in bread crumbs and fry in smoking-hot fat1 drain on tissue paper4 ,boil meat in three quarts hot water1 cold for soup1 season with one teaspoonful salt1 four grains pepper4 ,,chicken ,,croquettes4 ,two pair sweetbreads1 boiled and chopped fine1 one teacupful boiled chicken chopped 7use nothing but the white meat71 one teacupful boiled bread and milk1 pretty stiff2 one-half pound butter1 salt and pepper to taste1 mold in shape1 roll in cracker crumbs1 beaten egg1 and again in cracker crumbs1 and fry in boiling lard4 ,chicken ,croquette ,remarks4 ,prepare meat and seasoning first4 ,put flour in hot butter dry1 two tablespoonfuls cold water in the egg4 ,boil meat very slowly1 until very tender4 ,make a hole in the flour when pouring in any liquid4 ,drop bread into hot fat1 count forty slowly1 until brown1 fat then at proper heat4 ,cut a large potato in the hot grease2 it takes out impurities4 ,,croquettes4 ,cold turkey1 chicken1 veal or lamb1 chopped fine2 add one-fourth as much bread crumbs as meat2 salt1 pepper and herbs to taste2 then to one cup of the mixture one well-beaten egg4 ,make in small balls egg-shaped1 and fry in boiling lard4 ,,fricatelli4 ,chop raw fresh pork very fine1 add salt and pepper and two small onions chopped fine1 half as much stale bread as there is meat1 soaked until soft1 two eggs2 mix all well together1 make into oblong patties1 and fry as you would oysters or other patties4 ,a nice breakfast dish4 ,serve with sliced lemon4 ,,ham ,,toast4 ,one-fourth pound of either boiled or fried ham2 chop it fine1 mix with the yolks of two eggs well beaten2 one tablespoonful butter1 enough cream or milk to make it soft1 a little pepper2 stir this over the fire until it thickens1 dip toast into hot salted water for just an instant1 spread with melted butter1 then turn over the ham mixture4 ,dried beef may be substituted1 adding1 if fancied1 a little chopped onion or parsley4 ,,hungarian ,,goulash4 ,slice a peeled onion and cook it until brown in three tablespoonfuls of fat tried out of salt pork2 take out the onion and turn in one and one-half pound lean uncooked veal cut into inch cubes4 ,stir and cook the meat until slightly browned1 then1 rejecting the fat1 if there be any in the pan1 place the meat in a casserole2 add about a pint of broth or boiling water1 a teaspoonful pepper1 cover the dish and set to cook in the oven4 ,in the meantime add more fat to the pan2 when hot1 brown in it a dozen balls cut from pared potatoes and a dozen small onions2 when the onions are well browned1 add to the casserole1 and after the meat has been cooking an hour1 add a teaspoonful salt and the potatoes1 and if desired two tablespoonfuls flour mixed to a thin paste with cold water4 ,let cook in all about two hours4 ,serve from the casserole4 ,,jellied ,,veal4 ,a knuckle of veal1 with the bone chopped2 cover it with cold water and boil till the meat drops from the bone1 pass the meat through a chopper2 let the liquor continue boiling1 as there must not be too much when you return it to the meat to cook a few minutes longer1 adding pepper and salt to taste4 ,before removing from the fire1 add quickly one egg4 ,it is nice poured into individual molds4 ,,lamb ,,and ,,rice4 ,cut lean lamb from the neck into small pieces4 ,put on in cold water and bring to a boil4 ,simmer for one and a half or two hours4 ,put in salt as desired soon after putting on to cook4 ,when done add freshly boiled rice and simmer till the rice has absorbed the seasoning from the meat4 ,,liver ,,and ,,bacon4 ,fry bacon till crisp4 ,then dip liver in the flour and fry until brown on both sides4 ,remove from skillet and cook in the skillet for a few minutes a chopped onion and a bunch of parsley4 ,then put back the liver and bacon1 cover all with water and let simmer about one hour4 ,,meat ,,souffle4 ,make one cup of cream sauce and season with chopped parsley and onion juice4 ,stir one cup chopped meat 7chicken1 fresh tongue1 veal or lamb7 into the sauce4 ,when hot1 add the beaten yolks of two eggs1 cook one minute1 and then set away to cool4 ,when cool1 stir in the whites1 beaten stiff4 ,bake in a buttered dish about twenty minutes and serve immediately4 ,if for lunch1 serve with a mushroom sauce4 ,,meat ,,stew4 ,get five pounds of a cheap cut of beef4 ,cut into little pieces1 taking off the fat4 ,try out the fat1 brown the meat in it1 and when well browned1 cover with boiling water1 boil five minutes1 then cook in lower temperature until the meat is done4 ,during the last hour of cooking add two-thirds cup of turnips and the same amount of carrots cut in small cubes1 one-half an onion chopped fine1 salt and pepper4 ,about fifteen minutes before taking up put in four cups of potatoes cut in small pieces4 ,use one-quarter cup of flour for thickening and put in dumplings made as follows3 ,mix and sift two cups flour1 four teaspoonfuls baking powder1 one-half teaspoonful salt4 ,work in two teaspoonfuls butter1 add gradually two-thirds cup milk4 ,roll to one-half inch thick1 and cut out with biscuit cutter4 ,,pot ,,roast4 ,thirty-five-cent beef off the shoulder4 ,sear all over in hot fat1 cover with water1 add two cloves1 one onion1 one bay leaf1 cover and cook slowly two and one-half hours4 ,for gravy1 thicken the liquor with flour4 ,,pot ,,roast4 7,old ,style47 ,take a piece of fresh beef1 about five or six pounds1 not too fat4 ,put into a pot with just enough water to cover it4 ,set over a slow fire and let stew an hour1 then add salt and pepper4 ,stew until tender1 putting in a little onion if liked4 ,let nearly all the water boil away4 ,when thoroughly tender take the meat out and pour the gravy in a bowl4 ,put a large lump of butter in the pot1 dredge the meat with flour and return it to the pot to brown1 turning it often to prevent burning4 ,skim fat from gravy poured off of meat2 pour gravy in with the meat and stir in a large spoonful of flour2 wet with a little water2 let boil ten or fifteen minutes and pour into gravy dish4 ,try sometimes cooking in this way a piece of beef which has been placed in spiced pickle for two or three days4 ,,ragout ,,of ,,beef4 ,cut two pounds of the upper round of beef into inch squares1 dredge them with salt and pepper and roll them in flour4 ,put into a saucepan some butter and some drippings1 or a little suet1 and let it fry out1 using enough only to cover the bottom of the saucepan2 when the grease is hot1 turn in the pieces of meat and let them cook until well browned on all sides2 watch and turn them as soon as browned1 then draw the meat to one side of the pan and add a tablespoonful of flour2 let the flour brown1 and add a cupful of stock or water1 and stir it until it comes to a boiling point2 then add a teaspoonful of salt1 one-half teaspoonful pepper1 one-half teaspoonful kitchen bouquet1 one carrot cut into blocks1 and one teaspoonful onion2 cover the saucepan1 and let it simmer1 not boil1 for an hour4 ,serve a border of rice around the ragout4 ,,roast ,,beef4 ,clean roast by wiping with a wet cloth4 ,place on a rack in oven1 add suet to baste with4 ,cook a six-pound round roast an hour and twenty minutes2 a three-rib roast one and one-half hour4 ,use no water4 ,,round ,,steak4 ,cover round steak with raw1 chopped onions and bacon4 ,roll and tie4 ,put into deep kettle1 sear or brown4 ,cover with water and pot roast for two hours4 ,boil down and thicken the gravy4 ,,smothered ,,or ,,pot-,,roasted ,,beef4 ,take four or five pounds of the middle of the rump1 the flank or the round4 ,wipe with a clean1 wet cloth and sear all over by placing in a hot frying pan and turning until all the surface is browned4 ,put it in a kettle with one-half pint of water1 and place it where it will keep just below boiling point4 ,add just enough water now and then to keep meat from burning4 ,have close-fitting cover to keep in the steam4 ,cook until very tender4 ,serve hot or cold4 ,,spanish ,,steak4 ,get round steak one and one-fourth inch thick4 ,cook the same as veal cutlets1 only instead of using soup stock use one cup strained tomato juice and a little onion2 a few mushrooms add to the flavor4 ,,turkey ,,dressing4 ,cut crust off a loaf of bread1 cut loaf in small bits1 season with salt1 pepper1 sage1 tablespoonful melted butter2 beat one egg1 add cup of milk and wet dressing4 ,,veal ,,bird4 ,make a dressing of bread crumbs1 melted butter1 salt1 pepper1 and1 if desired1 a little sage4 ,cut veal cutlets into pieces about the size of palm of hand4 ,put a spoonful of dressing into each piece1 roll1 and fasten with a toothpick4 ,put in a pan with a cup of hot water or stock1 cover and bake4 ,arrange around a platter or chop plate4 ,fill center with a pound of peas4 ,this is delicious cooked in a fireless cooker4 ,,veal ,,cutlets4 ,get a thick cutlet1 one and a half inch thick1 second cut with little round bone2 have it scored on both sides4 ,then chop it all over on both sides with the edge of a china plate1 until the meat is very ragged4 ,salt and pepper it1 and rub flour into both sides until it will hold no more4 ,put two heaping tablespoonfuls of butter in a skillet and when hot put in the cutlet4 ,brown on both sides a golden brown1 then add one cup of soup stock1 or one cup boiling water1 pouring it into the skillet4 ,let simmer one hour4 ,,veal ,,loaf4 ,three pounds of raw veal chopped very fine1 butter size of an egg1 three eggs1 three tablespoonfuls cream or milk4 ,mix the eggs and cream together4 ,mix with the veal four pounded crackers1 one teaspoonful black pepper1 one large tablespoonful salt1 one large teaspoonful sage4 ,mix well together and form into a loaf4 ,bake two and one-half hours1 basting with butter and water while baking4 ,serve cut in thin slices4 ,,veal ,,loaf4 ,three pounds of veal chopped fine1 one-half pound salt or fresh pork1 one cup powdered crackers1 one cup water1 two eggs1 three teaspoonfuls salt1 three teaspoonfuls sage1 one teaspoonful pepper4 ,bake in rather quick oven4 ,,veal ,,pie4 ,crust for veal or chicken pie1 two teacups flour1 two teaspoonfuls baking powder1 one teaspoonful salt1 two tablespoonfuls shortening2 beat one egg and fill the teacup with milk1 add to flour4 ,boil veal in cold water until quite tender1 keep out a quart of the broth after it is cooked4 ,when two-thirds done put in the salt4 ,gravy for ,pie4 ,two tablespoonfuls melted butter1 three tablespoonfuls flour2 mix well1 add salt and pepper1 one cup cream1 slightly warm2 stir in the quart of broth after thickening is added4 ,cook about fifteen minutes1 stir1 but do not boil4 ,put meat and gravy in baking dish1 cover with dough and bake twenty minutes4 ,,eggs ,eggs should be kept in cool places4 ,if a recipe calls for just the white of an egg1 the yolk may be kept from hardening by putting in a cup of cold water4 ,eggs may be cooked soft in two ways3 ,pour boiling water over the egg and cover them from five to ten minutes4 ,second method3 ,put eggs into cold water1 and when water bubbles they are cooked4 ,,baked ,,eggs4 ,twelve hard-boiled eggs1 one-half pint cream1 butter size of an egg1 one teaspoonful fine chopped parsley1 one tablespoonful flour1 salt and pepper4 ,mix cream1 butter1 flour and parsley4 ,cook till thick4 ,slice eggs1 after each layer of eggs one of bread crumbs2 cover with sauce1 then bread crumbs1 and bake till brown4 ,,cheese ,,omelet4 ,four eggs1 four tablespoonfuls cold water1 one-fourth teaspoonful salt1 three level tablespoonfuls grated cheese1 two level tablespoonfuls melted butter4 ,put butter in saucepan1 separate whites from yolks4 ,for omelet do not beat yolks too long1 only until lemon color4 ,to yolks add water and salt4 ,beat whites and pour yolks over whites2 fold and cut with a spoon4 ,do not beat4 ,pour in saucepan1 loosen with a knife around edges1 cook until it sets4 ,sprinkle grated cheese on top and put in oven for two or three minutes4 ,serve very hot4 ,old ,english dairy cheese is the best4 ,,egg ,,cutlets4 ,heaping tablespoonful of butter4 ,when hot1 stir in two heaping tablespoonfuls flour1 one-half pint of milk1 and stir until smooth and well cooked2 chop three hard-boiled eggs1 and stir in after taking from the fire4 ,season with salt1 pepper and one-half teaspoonful of onion juice2 also add parsley4 ,put away until cold1 mold and roll in cracker crumbs1 and fry in abundance of hot fat4 ,this may be used for meat croquettes1 substituting chopped meat1 cooked1 for eggs4 ,,eggs ,,shirred ,,in ,,tomatoes4 ,cut circular pieces out from the stem end of round tomato and remove part of the pulp4 ,season with salt and pepper2 also with onion1 juice and parsley1 if liked4 ,break an egg into each tomato and put in a slow oven until each egg is set4 ,serve on hot buttered toast4 ,,poached ,,eggs4 ,partly fill a shallow pan with boiling water4 ,break eggs singly into a saucer1 sliding each as broken into the boiling water4 ,keep pan where water will not quite boil4 ,with a spoon baste the water over the yolk until it is covered thinly with white4 ,remove each egg with a skimmer1 trim off ragged edges1 and serve on buttered toast4 ,,shirred ,,eggs4 ,shirred eggs are a pleasant change from the usual boiled eggs for breakfast4 ,drop each egg carefully into a buttered ramikin1 season with pepper1 salt and a small lump of butter4 ,set ramikin in a shallow pan filled with water1 place in moderate oven and cook until whites are firm4 ,,soft ,,boiled1 ,,or ,,steamed ,,eggs4 ,put the desired number of eggs into a kettle and cover with boiling water4 ,cover the kettle and let stand ten minutes4 ,drain off the water1 put eggs into a bowl1 cover again with boiling water and send to the table4 ,,vegetables ,perhaps if we could penetrate ,nature's secrets we should find that what we call weeds are more essential to the well-being of the world than the most precious fruit or grain4--,hawthorne4 ,the simplest methods of cooking and serving vegetables are generally the best4 ,the most common method of cooking them is in boiling water4 ,all green vegetables1 bulbs and tubers should be crisp and firm when put on to cook1 and should1 of course1 be thoroughly cleaned before being cooked4 ,almost all vegetables may be served in the form of salad4 ,our most common green salad plant is lettuce2 celery is next1 but endive1 chicory and dandelion1 with many others1 may be used to advantage in this way1 and furnish pleasing variety to the menu4 ,nearly all vegetables are good canned1 and if care is taken in preparing and canning1 it is possible to have fresh-tasting fruits and vegetables through all seasons4 ,thorough sterilization is necessary in canning or preserving4 ,in the first place1 use good jars4 ,glass jars will be found the most satisfactory4 ,those with glass top and rubber ring held in place by a wire spring are the cheapest in the long run1 although the initial expense may be somewhat high4 ,never use defective rubbers1 as vegetables often spoil after being sterilized1 because of bad rubbers4 ,a clothes boiler makes a good container to use in sterilizing4 ,a false bottom made of wire netting cut to fit or strips of wood may be used1 as the jars will break if set flat on the bottom of the boiler4 ,select vegetables that have not begun to harden or decay4 ,always can as soon as possible after gathering4 ,some vegetables are best cooked before putting in jars2 among these are beets1 pumpkins and turnips1 but most of them may be packed while raw in jars and cooked as follows3 ,pack jar full1 adding salt as desired1 fill with cold water to the top of the jar4 ,put the rubber on the jar and place the glass top on1 but do not press down the spring at the side of the jar4 ,put as many jars in the boiler as it will hold without crowding4 ,pour into the boiler enough water 7cold7 to prevent it from going dry during the boiling4 ,put the cover on the boiler and bring the water to a boil and keep it boiling for an hour4 7,hour and a half for half-gallon jars47 ,at the end of this time remove the boiler cover1 and let the steam escape4 ,press down the spring on each jar1 which clamps on the top1 and no outside air can enter4 ,on the next day raise the spring at the side of the jar and boil as on the first day1 clamping on the top as before at the end of operation4 ,repeat this on the third day4 ,all meats1 fruits and vegetables are sterilized on this principle4 ,never subject jars to a draft of cold air when removing them from the boiler1 as this will be likely to crack them4 ,if1 after sterilization seems complete1 any jars spoil1 increase the time of boiling4 ,,asparagus4 ,cut the tender part into short pieces4 ,cover with boiling water1 and boil until done4 ,season with salt and pepper1 and serve with most of juice2 or1 if preferred1 serve with a cream dressing4 ,,beets4 ,wash the beets carefully without breaking the skin4 ,cover with boiling water and boil until tender4 ,take from the boiling water and drop into cold4 ,rub off the skin1 cut in thin slices and serve at once with salt and butter4 ,,cincinnati ,,baked ,,beans4 ,measure beans 7marrowfat are best71 put them in cold water and parboil fifteen minutes and drain2 use the ,boston bean pot4 ,for three pints of dried beans add three level teaspoonfuls salt1 one-quarter pound pickled pork cut fine1 six tablespoonfuls ,new ,orleans molasses or six tablespoonfuls of ,c sugar1 one tablespoonful standard mustard4 ,mix the above well and put in a three-quart bean pot1 and fill within one inch of top with boiling water4 ,may be kept in oven several days1 but must never be allowed to get dry1 adding boiling water as needed4 ,,corn4 ,cook ears of corn five minutes in boiling water4 ,then cut through the center of each row of grains and press the grains from the hulls with the back of a knife4 ,put corn in saucepan and season with butter1 salt1 pepper and sugar4 ,add enough hot milk to moisten1 and cook ten minutes4 ,when succotash is desired1 add to a pint of corn cooked as above the same amount of cooked and seasoned shelled beans4 ,,corn ,,pudding4 ,one dozen ears of corn1 two eggs1 one kitchen spoonful butter1 one-half teaspoonful salt1 one tablespoonful sugar4 ,,corn ,,pudding4 ,to one can of corn1 one pint milk1 three eggs1 two tablespoonful melted butter1 one tablespoonful white sugar1 pepper and salt to taste4 ,beat the eggs very light1 add sugar and butter rubbed together2 stir hard4 ,next the corn and seasoning1 finally the milk2 beat hard1 bake in buttered dish one-half hour1 covered2 then lift top and brown4 ,serve in baking dish4 ,,creamed ,,cauliflower4 ,one pint cooked cauliflower1 one pint milk1 one teaspoonful salt1 one-third teaspoonful pepper1 one tablespoonful butter1 one-half teaspoonful flour1 three slices toasted bread4 ,break cooked cauliflower into branches and season with half of the salt and pepper4 ,put butter in a saucepan on the fire4 ,when hot add flour and stir until frothy and smooth4 ,add gradually the milk1 constantly stirring4 ,when sauce boils add the salt1 pepper and cauliflower4 ,cook ten minutes and serve very hot on the slices of toast4 ,,green ,,stuffed ,,peppers4 ,clean out peppers and stuff with rice or potatoes1 and meat4 ,moisten with hot water1 standing on end in baking dish4 ,cover and bake until almost done1 then remove cover and brown4 ,cheese or tomatoes may be used instead of meat4 ,,hashed ,,brown ,,potatoes4 ,boil about one quart potatoes1 drain and sprinkle with one teaspoonful salt and a little pepper4 ,add one teaspoonful chopped parsley and a few drops of onion juice1 brown one heaping tablespoonful butter1 add one tablespoonful flour and gradually one cup hot water4 ,salt and pepper to taste4 ,add potatoes1 and cook about five minutes1 or until they have absorbed nearly all the sauce4 ,butter a saute pan1 add the potatoes and cook until light brown4 ,turn over like an omelet4 ,potatoes must not be chopped until cold4 ,,hashed ,,turnips4 ,chop boiled turnips into large pieces4 ,put in saucepan1 and for a pint and a half of turnips add a teaspoonful of pepper1 a tablespoonful of butter and four tablespoonfuls of water4 ,cook over a hot fire until seasoning is absorbed4 ,,home-,,made ,,noodles4 7,serve as a ,vegetable with ,stewed ,chicken or ,veal47 ,four eggs1 one tablespoonful cream1 one teaspoonful salt1 flour enough to make a stiff dough2 roll out very thin and let dry an hour or longer2 roll up and cut into fine strips2 put into a kettle of boiling water1 salted1 boil ten minutes2 cut a few noodles an inch wide and fry brown in butter to place on top4 ,serve with plenty of gravy4 ,,kale ,,cannon4 7,old ,irish ,dish47 ,take ten or twelve good-sized potatoes1 peel and boil in salt water1 add a large bunch of parsley previously washed and drained1 and a pinch of baking soda4 ,when the parsley is done1 which will be in ten or fifteen minutes1 take it up and lay it in a plate1 drain it well and chop it1 leaving out the stems4 ,chop fine one onion2 when the potatoes are cooked place them at the back of the stove with a cloth and the lid over them2 mash them1 adding the onions as quickly as possible as the hot potatoes cook it1 add a little pepper and salt and about one-half cup of hot milk with a lump of butter melted in it4 ,mix all together1 serve with a little butter with each helping4 ,this is sometimes made with kale1 hence its name4 ,,lyonnaise ,,potatoes4 ,one pint cold potatoes cut in dice and seasoned with salt and pepper4 ,fry one scant tablespoonful of onion in one heaping tablespoonful of butter1 add the potatoes1 stir with a fork until the potatoes absorb the butter1 add one teaspoonful chopped parsley4 ,three pints of boiling water1 one-half teaspoonful salt4 ,all vegetables should be put in boiling water4 ,,mock ,,asparagus4 ,cut the tops from several bunches of young1 green onions1 leaving the stalks about the length of asparagus2 trim the roots1 wash and tie in bundles like asparagus4 ,cook until tender1 drain off water1 sprinkle with cheese and pour over ends a little melted butter4 ,onions are very delicate prepared in this way4 ,,mushroom ,,spaghetti4 ,boil spaghetti in salt water one-half hour1 drain1 cover with soup stock1 add one can of tomatoes1 salt1 pepper to taste4 ,one can mushrooms4 ,boil all these ingredients well together1 turn into a hot dish4 ,pass grated ,parmesan cheese1 to sprinkle over each portion4 ,fresh mushrooms turned in butter may be used instead of canned ones4 ,,new ,,england ,,sweet ,,potatoes4 ,put a layer of boiled1 peeled and sliced sweet potatoes in a greased baking dish1 sprinkle with brown sugar and dot with butter4 ,cover with another layer of potatoes and another of sugar1 and so on until the dish is full4 ,the last thing1 pour over a cup of boiling water4 ,bake in a medium oven for one-half hour4 ,,okra4 ,this vegetable grows in almost every state in the ,union and is used extensively in soups4 ,when young it is good boiled in salted water until tender1 drained1 and heated for five minutes with cream1 butter1 salt and pepper4 ,,baked ,,onions4 ,cover a number of large onions with boiling water and boil twenty minutes4 ,drain off water and make small hole in center of each onion4 ,fill hole with well-seasoned mashed potatoes4 ,add salt1 pepper and butter1 and milk to cover4 ,bake about one-half hour4 ,,parsnips4 ,wash and scrape until clean1 and cook until tender4 ,when cooked1 put into hot dish1 sprinkle with salt and add bits of butter4 ,serve at once4 ,,peas ,,and ,,carrots4 ,one cup of carrots cut in dice and cooked1 two cups green peas 7or canned71 four tablespoonfuls cream1 one tablespoonful butter1 salt and pepper4 ,put carrots and peas in stew pan1 add cream1 butter1 and serve hot4 ,,potatoes ,,au ,,gratin4 ,first prepare your white sauce of one-half pint milk1 one tablespoonful butter1 two tablespoonfuls flour4 ,cream butter and flour and add to boiling milk4 ,cook about ten minutes in double boiler4 ,slice or chop cold boiled potatoes1 put in baking dish4 ,one layer of potatoes4 ,cover thickly with layer of white sauce and grated cheese4 ,season with salt1 pepper1 mustard and cayenne pepper to suit taste4 ,put in other layers in same manner and bake twenty minutes4 ,,potato ,,croquettes4 ,two cups hot riced potatoes1 one-half teaspoonful salt1 one-fourth teaspoonful celery salt1 one teaspoonful finely chopped parsley1 two tablespoonfuls butter1 one-half teaspoonful pepper1 yolk of one egg1 a few drops of onion juice4 ,mix the above ingredients1 beat until light1 shape1 egg and crumb1 and fry in deep fat1 drain on paper4 ,serve hot4 ,finely chopped almonds are a pleasant addition4 ,,potatoes ,o',,brien4 ,boil with skin on1 allow them to stand until perfectly cold4 ,peel and chop fine and use ,spanish peppers and salt1 cream and butter4 ,if you wish to brown1 don't use cream1 just fry slowly in butter4 ,,potatoes ,,on ,,half ,,shell4 ,six baked potatoes1 three tablespoonfuls hot milk1 two tablespoonfuls butter1 whites of two eggs1 salt and pepper4 ,cut slice from top1 scoop out inside1 mash1 add seasoning1 then the whites of the eggs well beaten4 ,refill and bake from five to eight minutes in hot oven4 ,a little grated cheese can be sprinkled on them4 ,,rich ,,creamed ,,potatoes4 ,one cup potatoes cold1 milk to cover1 three tablespoonfuls butter1 salt and pepper to taste1 dash of paprika4 ,cut cold boiled potatoes in dice1 better if boiled the day before4 ,melt butter in a saucepan1 add potatoes and seasoning1 cover and cook a minute1 uncover1 stir well1 cover and cook another minute4 ,then add milk to cover well1 and cook very slowly for forty-five minutes1 keeping saucepan covered4 ,these need watching1 but are delicious2 nice for ,sunday night supper4 ,asbestos mats are best to use under these1 if cooked over gas stove4 ,,salsify4 ,to prevent salsify from turning dark1 drop as soon as pared into a mixture of flour1 water and a little vinegar4 ,after paring1 cut into slices about three inches long4 ,put on in prepared water and cook thirty minutes from the time it begins to boil4 ,drain and serve in white sauce2 or mix butter1 salt1 lemon juice and parsley and serve with this4 ,,scalloped ,,celery4 ,chopped celery1 bread or cracker crumbs1 butter1 salt and pepper1 milk4 ,place a layer of crumbs in bottom of buttered dish1 then a layer of celery1 dot with butter1 season and continue alternately until pan is full1 having crumbs on top1 cover with milk1 bake slowly until milk is absorbed1 about one-half hour4 ,serve in bake dish4 ,,scalloped ,,potatoes ,,and ,,eggs4 ,boil six medium-sized potatoes in salt water2 boil four eggs an hour2 let get cold4 ,make a cream sauce of one heaping tablespoonful of butter and a rounding tablespoonful of flour1 with one and one-half cup of milk and a little salt4 ,cut potatoes and eggs and put in baking dish with the white sauce4 ,sprinkle buttered bread crumbs over the top4 ,bake until a yellowish brown1 about three-fourths of an hour4 ,,shelled ,,beans ,,stewed4 ,cut one-quarter pound salt pork in slices and fry slowly for ten minutes4 ,add one onion1 chopped fine1 and cook very slowly for twenty minutes4 ,cover one quart of green shelled kidney beans with boiling water and boil ten minutes4 ,drain off the water1 put the beans and one tablespoonful of flour with the pork and onion and stir over the fire for five minutes4 ,add a quart of boiling water and one-half teaspoonful pepper4 ,keep where it will simmer for two hours4 ,salt to taste4 ,,spaghetti4 ,four onions cut fine1 one can of tomatoes1 one package spaghetti1 grated cheese1 salt1 pepper and cinnamon4 ,fry four onions in butter and lard1 then put in tomatoes and seasoning1 boil slowly until thick1 put in grated cheese4 ,boil spaghetti in hot water until tender1 cook until done1 throw into strainer1 then serve4 ,place grated cheese over it4 ,serve sauce separately4 ,,spaghetti4 ,white sauce3 ,one and one-half cup hot milk1 tablespoonful butter1 tablespoonful flour4 ,add one-half teaspoonful salt and mix two-thirds cup fine cracker crumbs with one-third cup melted butter and sprinkle over the top4 ,one-half cup cheese1 dry4 ,,spinach4 ,put one-half peck spinach in stewpan and on the fire4 ,cover and cook for ten minutes4 ,press down and turn over several times4 ,at the end of ten minutes turn into chopping bowl and mince4 ,return to stewpan and add seasoning2 two generous tablespoonfuls butter and teaspoonful salt4 ,simmer for ten minutes4 ,,spinach ,,with ,,sauce4 ,one-half peck spinach1 one teaspoonful salt1 two tablespoonfuls flour or cornstarch1 one pint boiling water1 two tablespoonfuls butter1 three-fourths cup cream or one cup milk4 ,prepare one-half peck spinach by cooking uncovered in one pint of boiling water1 or1 if young and tender1 its own juices4 ,drain and chop fine4 ,put two tablespoonfuls butter in a frying pan2 when melted add the spinach and cook three minutes4 ,sprinkle with two level tablespoonfuls cornstarch2 stir thoroughly and add gradually three-fourths cup milk4 ,cook five minutes1 serve with toast points on a pretty platter4 ,,squash4 ,cut squash into small pieces and either steam or cook in boiling water4 ,if boiled it will cook in half an hour2 steaming will take an hour4 ,mash fine1 season with salt1 pepper and butter4 ,,tomato ,,on ,,toast4 ,boil a quart of peeled and cut tomatoes for about ten minutes1 then strain and put in saucepan with two teaspoonfuls salt1 one-half teaspoonful pepper and two tablespoonfuls butter4 ,cook for five minutes4 ,cover a hot platter with toasted slices of bread and pour the tomato over it4 ,,twenty-,,minute ,,cabbage4 ,cut cabbage fine as for slaw4 ,cover with boiling water and boil twenty minutes1 changing the water once4 ,drain and serve with sauce made of tablespoonful butter1 tablespoonful flour1 cup of hot milk4 ,,desserts ,the little sweet doth kill much bitterness4--,keats4 ,,almond ,,tart4 ,yolks of six eggs1 beaten well1 to which is added one cup powdered sugar4 ,mix one cup grated dried rusk1 one cup grated almonds1 one teaspoonful baking powder4 ,add to the yolks1 and lastly add the well-beaten whites of six eggs4 ,this makes three layers4 ,bake very slowly4 ,filling4 ,one cup hot water1 to which is added one-half cup sugar1 one egg1 one tablespoonful cornstarch1 boil slowly1 and add one cup grated almonds and one teaspoonful vanilla4 ,any other nuts can be used4 ,,apple ,,charlotte4 ,one cup apple sauce1 one cup sugar1 one-third package gelatin1 three cups cold water1 three cups boiling water1 one lemon4 ,dissolve the gelatin 7,knox's preferred7 in cold water for five minutes1 add the boiling water1 sugar1 lemon juice and apple1 strain and set it to cool4 ,when it is nearly stiff1 add the well-beaten whites of three eggs4 ,line a mold with lady-fingers1 pour in jelly and let stand until firm4 ,it is nice served with whipped cream or a sauce made from yolks of eggs4 ,sauce4 ,one pint boiling milk1 yolks of three eggs1 one-fourth cup sugar4 ,add a tablespoonful gelatin dissolved in a little water just before taking from fire4 ,a teaspoonful of vanilla4 ,,apricot ,,shortcake4 ,three cups flour1 two teaspoonfuls baking powder1 one-half teaspoonful salt1 one-half cup butter1 one egg 7very light71 one cup cold water stirred into the flour4 ,stir all very slowly4 ,divide in half1 bake in square pans4 ,sprinkle the tops with white granulated sugar4 ,bake ten or fifteen minutes4 ,mash and sweeten the fruit1 spread on top and between layers4 ,sauce4 ,one teaspoonful cornstarch with one-half cup sugar2 one cup of the fruit juice at boiling point1 add sugar with cornstarch and let boil five minutes4 ,grease pans with lard or beef drippings4 ,,baked ,,apples4 ,core the apples1 but do not peel them4 ,stuff them with minced pecans mixed with scraped maple sugar1 and bake4 ,when done1 cover with whipped cream4 ,,baked ,,apples4 ,pare and quarter apples4 ,put into baking dish with butter1 sugar1 cinnamon and a little hot water4 ,keep cover on dish until almost done1 then remove cover and brown4 ,,baked ,,dumplings4 ,for the dough3 ,one pint flour1 one-half cup butter1 stir together2 one teaspoonful baking powder1 and milk to make a dough4 ,roll1 cut in squares4 ,fill with apple or any fruit desired1 put dumplings in a pan with one pint of water1 a little butter1 two-thirds cup sugar4 ,put on top of stove and let come to a boil1 then put in oven at least one-half hour4 ,serve warm with cream4 ,,bread ,,pudding4 ,one pint bread crumbs without crust to one quart milk1 four eggs beaten separately4 ,after it is baked1 cover with sweet jelly1 beat the whites very light1 add to them one-half cup pulverized sugar1 put on top of the pudding1 then in the oven until brown4 ,sauce4 ,two tablespoonfuls butter1 one-half cup sugar1 yolk of one egg1 one tablespoonful cornstarch2 beat hard1 thin with boiling water1 cook in hot water4 ,,cabinet ,,pudding4 ,butter a melon mold1 decorated with seeded raisins2 one layer lady-fingers or stale sponge cake1 then a few raisins1 then repeat until the mold is nearly full2 beat well the yolks of three eggs1 add three tablespoonfuls sugar1 one-half saltspoonful salt1 add slowly one pint boiling milk1 pour over cake in mold1 and then steam for one hour4 ,serve with ,foamy ,sauce4 ,foamy ,sauce4 ,rub one-half cup butter to a cream1 add slowly one cup powdered sugar1 one teaspoonful vanilla4 ,when ready to serve1 add one-fourth cup boiling water1 the whites of two eggs beaten to a foam4 ,,chocolate ,,pudding4 ,one pint milk1 four tablespoonfuls sugar1 one teaspoonful vanilla1 salt1 two tablespoonfuls cornstarch1 one tablespoonful cocoa1 cinnamon4 ,thoroughly blend together the dry cornstarch and cocoa1 then dissolve with a little cold milk and reduce to a pouring state1 add vanilla4 ,heat the milk in a double boiler1 add sugar and a pinch of cinnamon and salt2 when scalding hot1 pour in cornstarch and cocoa mixture and stir carefully until it thickens well4 ,turn into wet molds4 ,serve with plain or whipped cream4 ,garnish with ,maraschino cherry4 ,,chocolate ,,pudding4 ,one pint milk1 one pint bread crumbs1 yolks of three eggs1 one-half teaspoon vanilla1 five tablespoonfuls grated chocolate4 ,scald the milk1 add bread crumbs and chocolate4 ,take from fire and add one-half cup sugar and the beaten yolks4 ,bake in pudding dish fifteen minutes4 ,make meringue of whites of eggs and three tablespoonfuls of powdered sugar4 ,spread over pudding and brown4 ,serve warm or cold1 with cream1 plain or whipped4 ,,cream ,,strawberry ,,shortcake4 ,one quart white flour2 mix well with three tablespoonfuls cold butter1 one teaspoonful salt1 a tablespoonful white sugar4 ,add a beaten egg to a cup of sour cream1 turn into other ingredients4 ,dissolve a teaspoonful of soda in a little water1 mix all together quickly1 roll lightly into two round sheets1 place on pie tins and bake from twenty to twenty-five minutes in quick oven4 ,split1 spread sweetened berries between layers and on top1 and cover generously with whipped cream4 ,,cup ,,custard4 ,beat four eggs and stir in one-half cup sugar1 one-fourth teaspoonful salt1 then slowly one quart scalded milk4 ,when sugar has dissolved1 flavor with nutmeg or vanilla and pour in cups or bake dish4 ,set cups or bake dish in a pan of hot water and bake in a moderate oven till a knife inserted in custard comes out clean4 ,do not let the water in the pan boil4 ,serve plain or with caramel sauce4 ,caramel ,sauce4 ,melt one-half cup sugar to a syrup of light brown color1 and add one-half cup water4 ,simmer ten minutes4 ,cool before serving4 ,,fig ,,pudding4 ,chop one-half pound beef suet and work with the hands until creamy1 then add one-half pound figs finely chopped1 and again work with the hands until thoroughly blended4 ,soak two cups stale bread crumbs in one-half cup milk thirty minutes4 ,add two eggs well beaten1 one cup sugar and three-fourths teaspoonful salt4 ,combine the mixture1 beat vigorously1 turn into a buttered mold1 steam over three hours1 remove from the mold and serve with sauce4 ,serve ten or eleven persons4 ,sauce for ,pudding4 ,yolks of two eggs beaten light1 two-thirds cup powdered sugar1 one teaspoonful vanilla4 ,add one-half pint cream1 whipped just before serving4 ,whites of eggs may be used instead of whipped cream4 ,,fig ,,tapioca4 ,soak two-thirds of a cup of tapioca in three cups of cold water1 add one pound of chopped figs and one and one-half cup of brown sugar4 ,steam one hour4 ,just before the tapioca sets add one cupful of chopped nuts and one teaspoonful of vanilla1 7with knife71 one-fourth teaspoonful salt4 ,ice water to form stiff dough4 ,,fluffy ,,cornstarch ,,pudding4 ,one pint of milk1 three tablespoonfuls sugar1 two tablespoonfuls cornstarch1 whites of three eggs1 a little salt to taste1 one-half teaspoonful vanilla or lemon4 ,have egg whites beaten stiff4 ,put milk on in a double boiler2 when heated1 add sugar1 salt and flavoring2 when scalding hot1 add cornstarch1 which has been dissolved in a little cold milk4 ,let this cook a minute or two1 stirring well1 then add the stiffly beaten whites of eggs1 using cut-and-fold method4 ,turn mixture into molds which have been wet with cold water2 sherbet cups make excellent molds1 tea cup half filled will do4 ,turn into suitable dishes and serve with custard sauce4 ,maraschino cherry on top of pudding is attractive4 ,custard ,sauce4 ,one pint milk1 yolks of three eggs1 three tablespoonfuls sugar1 one teaspoonful vanilla or lemon1 little salt4 ,beat egg yolks1 add to these the sugar2 heat milk in a double boiler1 add salt and beaten egg yolks1 stirring until the mixture thickens4 ,flavor when cool4 ,,frozen ,,pudding4 ,soak one cup of candied fruit cut in pieces2 put in hot syrup 7sugar and water7 to cover until softened2 mix one quart cream and three-fourths cup sugar1 and flavor1 then freeze4 ,line two-quart mold with lady-fingers1 crust side down4 ,fill with alternate layers of cream and fruit1 cover1 pack in salt and ice and let stand two hours4 ,serve with a nice boiled custard or whipped cream4 ,,fruit ,,puffs4 ,make dough as for dumplings or fruit roll1 only stiff enough to drop from spoon4 ,to one pint sifted flour add one heaping teaspoonful baking powder1 one-fourth teaspoonful salt1 lump of lard or butter size of small egg1 milk to make dough of consistency to drop it from a tablespoon4 ,drop a little dough on top of fruit1 having cup about two-thirds full4 ,place cups in steamer and steam about three-fourths of an hour4 ,serve with any sauce or dip preferred4 ,,fruit ,,roll4 ,one pint flour1 one tablespoonful sugar1 one teaspoonful baking powder1 pinch of salt1 rounding tablespoonful lard1 milk enough to roll4 ,roll in a long piece and put fruit 7ripe or canned peaches1 apricots1 raspberries1 blackberries or cherries7 in center1 then put the two sides together1 a little water will make it stick2 turn over and put in pan4 ,butter the top1 take one-half cup sugar and one tablespoonful flour1 mix thoroughly and pour into this the juice of the fruit or a little boiling water4 ,put a little of this on the top1 also a little nutmeg4 ,when half baked1 pour in the sugar and flour1 water or juice of fruit4 ,bake about one-half hour1 when done baste with the juice4 ,serve with cream and sugar4 ,,graham ,,pudding4 ,one and one-half cup of ,graham flour1 one cup sweet milk1 one-half cup molasses1 one cup chopped raisins1 one-half teaspoonful salt1 one level teaspoonful soda4 ,sift the ,graham flour to make it light and return the bran to the sifted mixture2 dissolve the soda in the milk and add the salt and molasses with the milk to the ,graham flour4 ,then add the raisins and pour into a double boiler and steam four hours4 ,,green ,,tomato ,,pie4 ,pare and slice tomatoes just beginning to ripen4 ,fill heaping full pie pan prepared with lower crust4 ,put in one cup sugar1 a little nutmeg or cinnamon1 juice of half a lemon and a tablespoonful butter4 ,cover with top crust4 ,bake three-fourths hour4 ,,ice ,,cream ,,pudding4 ,custard3 ,two tablespoonfuls cornstarch1 yolks of three eggs1 one cup milk1 one and one-third cup pulverized sugar2 boil in double boiler1 stirring constantly4 ,whip one quart cream1 sweeten and flavor to taste2 dissolve one tablespoonful ,cox's gelatine and mix with cream2 then add the beaten whites of eggs to the cream4 ,place alternate layers of the custard and whipped cream in a form or mold1 sprinkling blanched and chopped almonds and candied cherries cut in small pieces in each layer4 ,close mold securely and place in a pail of chopped ice and salt4 ,allow four hours for freezing4 ,turn out of mold on a platter and cut in slices4 ,,lemon ,,butter4 ,two lemons1 grate rind of one2 two eggs1 one cup of sugar and small piece of butter4 ,boil until it thickens4 ,,lemon ,,jelly4 ,soak one-half box of gelatine in one-half cup cold water2 dissolve with one cup boiling water4 ,juice of one lemon1 one cup sugar1 one pint orange juice4 ,strain through a fine napkin4 ,put on ice to harden4 ,,lemon ,,sauce4 ,two heaping teaspoonfuls cornstarch1 one cup sugar1 add two cups boiling water1 let simmer ten minutes1 add grated rind and juice of one lemon1 one tablespoonful butter4 ,,macaroni ,,souffle4 ,melt three tablespoonfuls butter1 add four tablespoonfuls flour1 and gradually one cup scalded milk with one-half cup macaroni rolled fine2 when well thickened1 pour into yolks of four eggs1 beaten until thick1 and lemon color1 and mix with two tablespoonfuls sugar2 cool1 add one-fourth teaspoonful ,crown almond extract and cut and fold in the whites of four eggs1 beaten till stiff and dry4 ,turn into buttered pudding dish1 sprinkle with macaroni crumbs and bake from thirty to thirty-five minutes in slow oven in a pan of water4 ,serve with ,foamy ,sauce4 ,foamy ,sauce4 ,beat whites of two eggs till stiff1 add gradually one cup powdered sugar and continue beating1 and then add one-fourth cup hot milk or cream and one teaspoonful vanilla4 ,,maple ,,mousse4 ,three-fourths cup maple syrup1 yolks of four eggs1 one pint whipped cream4 ,beat yolks until light1 cook in double boiler with syrup fifteen minutes4 ,stir rapidly4 ,beat until cold1 add whipped cream1 put in a mold and pack in ice four or five hours4 ,,marshmallow ,,pudding4 ,dissolve one and one-half tablespoonful gelatine in one-half cup boiling water4 ,when thoroughly dissolved1 add one-half cup cold water into which has been stirred a pinch of salt and sugar to taste2 set aside to cool4 ,when the gelatine begins to thicken1 pour it slowly into the stiffly beaten whites of four eggs1 beating it well as you pour4 ,the mixture will now be white and spongy4 ,pour into mold or dish one-half of mixture1 flavored to taste4 ,have ready cocoanut1 chopped nuts or ,maraschino cherries 7all three may be used7 in a center layer4 ,onto this pour the remainder of the mixture1 which may be colored if desired4 ,with this serve a sauce made from the yolks of three eggs1 one pint milk1 sugar and vanilla to taste2 cook in double boiler till it thickens so that it will pour nicely4 ,quick and easy to prepare4 ,,mock ,,charlotte ,,russe4 ,one round tablespoonful cornstarch1 moisten in cold water4 ,pour over one-half pint of boiling water1 boil one minute1 add one-half cup sugar and pour while hot over the well-beaten whites of three eggs4 ,add a teaspoonful vanilla and turn into a mold to harden4 ,make a sauce from the three yolks of the eggs beaten with four tablespoonfuls sugar and one pint of scalded milk cooked together for a moment1 but not allowed to boil1 or it will curdle4 ,,orange ,,ice4 ,boil one quart of water1 add one pint of sugar1 boil twenty minutes1 cool1 add one pint orange juice1 grated rind of two oranges and one-fourth cup lemon juice4 ,freeze and serve4 ,,orange ,,pudding4 ,four large oranges1 sliced thin and sprinkled with sugar4 ,make a boiled custard of one pint milk1 yolks of three eggs1 pinch of salt1 one tablespoonful cornstarch1 three tablespoonfuls sugar4 ,when cold1 pour over oranges1 cover with beaten whites and one-half cup sugar4 ,to be eaten cold4 ,whipped cream can be used instead of frosting4 ,,pineapple ,,sherbet4 ,soak one tablespoonful gelatine in a cup of cold water2 when soft1 dissolve with a cup of boiling water1 strain1 add one pint sugar and one-half pint grated pineapple1 juice of one lemon4 ,put in a freezer1 pack with ice and salt and freeze4 ,,plum ,,pudding4 ,one and one-half cup molasses1 one and one-half cup suet cut fine1 one and one-half cup milk1 one pound raisins1 one pound currants1 three teaspoonfuls soda melted in a little water1 then poured in the molasses and stirred2 cinnamon and cloves to taste1 flour enough to make a stiff batter4 ,sauce4 ,one large cup brown sugar1 one-half cup butter beat until light1 two eggs beaten separately2 flavor with vanilla1 put on stove and stir until it creams4 ,,plum ,,pudding4 ,three cups flour1 one cup bread crumbs1 one and one-half cup sweet milk1 three-fourths cup cider1 one cup sugar1 one-half pound raisins1 one-half pound currants1 one-half pound suet1 one nutmeg1 two ounces citron1 one teaspoonful cinnamon1 one teaspoonful baking powder1 one-half teaspoonful mace1 yolks of four eggs1 whites of two eggs4 ,boil five hours4 ,,plum ,,pudding4 ,five-cent bakers' loaf of bread1 one and one-half cup stoned raisins1 one cup currants1 one-fourth cup citron1 one cup suet1 one cup ,new ,orleans molasses1 one saltspoonful cloves1 one tablespoonful cinnamon1 two eggs1 two teaspoonfuls baking powder1 one cup flour1 heaping4 ,soak loaf of bread thoroughly in cold water1 then squeeze dry4 ,steam five or six hours4 ,serves sixteen persons4 ,,prune ,,pudding4 ,cook twelve large prunes until soft4 ,strain through a colander4 ,beat the whites of four eggs stiff and add one cup cracker or dried rusk crumbs1 one cup powdered sugar and pulp of prunes4 ,boil in double boiler about one and one-half hours and serve with whipped cream4 ,,prune ,,whip4 ,one-half pound prunes1 one-half cup sugar1 one-fourth teaspoonful lemon juice1 white of one egg4 ,beat white of egg to stiff froth1 add slowly three teaspoonfuls prunes1 pressed through a sieve1 then the lemon juice and sugar4 ,the prunes should be soaked over night in enough water to cover2 cook in same water till soft4 ,remove stones and force through a strainer 7use the yolk of egg for custard sauce74 ,one egg yolk1 one-half cup milk1 one tablespoonful sugar1 pinch of salt1 nutmeg4 ,beat egg and sugar1 heat milk1 pour over egg1 cook in double boiler till it coats the spoon1 about five minutes4 ,bake in a buttered dish1 eight minutes in slow oven4 ,,quince ,,honey4 ,four quinces1 three apples grated raw1 four pounds sugar and one pint water cooked together1 then put in the quinces and apples and boil twenty minutes4 ,,sailor',s ,,duff4 ,one egg and two tablespoonfuls sugar1 beaten together1 and one-half cup molasses beaten in4 ,then add two tablespoonfuls melted butter and beat again2 one teaspoonful soda dissolved in a little warm water1 one and one-half cup fine white pastry flour1 one-half cup boiling water1 added last4 ,steam three-fourths of an hour4 ,sauce4 ,yolks of two eggs1 add one cup pulverized sugar and one teaspoonful vanilla extract1 well beaten together2 add one-half pint whipped cream just before serving4 ,,sauce ,,for ,,ice ,,cream4 ,to six figs add a pint of hot water4 ,when they have cooked a short time1 add enough granulated sugar to make a rich syrup and stew them until the figs are tender4 ,after they are cold1 add a tablespoonful of vanilla4 ,pour over the ice cream4 ,serve in glass cups and add a portion of the fig on each cup4 ,,snow ,,pudding4 ,soak one tablespoonful gelatine in one-fourth cup cold water1 add a little pinch of salt1 and dissolve in one and one-fourth cup boiling water2 add three-fourths cup sugar and one-fourth cup lemon juice4 ,when mixture begins to form1 beat with a ,dover beater until almost white1 then add well-beaten whites of three eggs and beat thoroughly4 ,set aside to cool1 and serve with sweet or whipped cream4 ,,snow ,,custard4 ,one-half package of ,cox's gelatine1 three eggs1 two cups sugar1 one large cup boiling water1 one pint milk1 juice of one lemon4 ,soak the gelatine one hour in a teacupful of cold water4 ,then stir in two-thirds of the sugar1 the lemon juice and the boiling water4 ,beat the whites of the eggs to a stiff froth1 and when the strained gelatine is quite cold1 whip it into the whites1 a spoonful at a time--for half an hour if you use the ,dover egg beater1 at least an hour with any other4 ,when all is white and stiff1 pour into a wet mold4 ,make the custard of the sugar1 yolks and milk2 flavor with vanilla4 ,boil until it begins to thicken4 ,when the meringue is turned into the dish1 pour the cold custard about the base4 ,,snowballs4 ,three eggs1 one scant cup flour1 one cup sugar1 one and one-half teaspoonful baking powder1 three tablespoonfuls water1 two tablespoonfuls lemon juice1 grated rind of one lemon4 ,beat yolks of eggs1 add sugar1 then water1 lemon rind and juice1 then the whites beaten stiffly1 finally the flour and baking powder1 sifted together4 ,stir quickly and well4 ,pour this batter into fifteen little1 well-buttered cups1 steam one-half hour1 have three tablespoonfuls powdered sugar on a plate4 ,when snowballs are done1 turn out on the sugar2 roll them till covered with sugar4 ,serve with ,strawberry ,sauce3 ,strawberry ,sauce4 ,one can strawberries1 put enough strawberries through a sieve to make one-half cup4 ,stir this into whipped cream which has been thoroughly chilled4 ,,spanish ,,cream4 ,one lemon1 two eggs1 one tablespoonful butter4 ,beat sugar and butter together1 then add eggs4 ,grate rind of lemon and squeeze out juice1 add last and bake five minutes4 ,,sponge ,,pudding4 ,one-half cup flour1 dissolved in a little more than one pint milk4 ,set into a pan of water and boil until thick4 ,stir into this mixture while warm one teaspoonful butter4 ,separate whites and yolks of six eggs and add the yolks1 well beaten1 one-half cup granulated sugar1 then beat well again4 ,beat white to stiff froth and stir all into the thickened milk1 whites last4 ,bake one hour in pudding pan placed in hot water4 ,serve with cream1 lightly whipped and flavored with vanilla4 ,,steamed ,,prune ,,pudding4 ,one-third cup stale bread crumbs1 one-third cup fine chopped suet1 one-third cup prune puree1 one level teaspoonful baking powder1 one egg beaten light1 one-third cup flour1 one-third cup sugar1 one-fourth teaspoonful salt1 one-third cup milk4 ,recipe for ten people4 ,,steam ,,pudding4 ,beat yolks of three eggs1 add one cup sugar1 three tablespoonfuls milk2 beat thoroughly1 add one ounce melted chocolate1 one cup flour1 beaten whites of three eggs1 with two tablespoonfuls baking powder2 steam thirty minutes4 ,makes eight cups pudding4 ,grease cups4 ,sauce for ,same4 ,one-half cup sugar to one cup water1 one-fourth cup flour1 one tablespoonful butter4 ,mix flour and sugar together1 add flavoring1 boil in double boiler until thick like custard4 ,,suet ,,pudding4 ,two cups flour1 two and one-half teaspoonfuls baking powder1 a little salt1 four eggs1 whites and yolks beaten separately1 one and one-half cup sweet milk1 one cup suet chopped fine1 two cups raisins well floured4 ,put in mold or bag and boil about two hours4 ,this is a nice1 simple pudding4 ,,suet ,,pudding4 ,one cup suet1 one pound raisins1 one and one-half cup milk1 one cup sugar1 cinnamon1 cloves1 nutmeg1 two large teaspoonfuls baking powder2 thicken with cracker crumbs1 but not too stiff4 ,steam three hours4 ,serve with hard sauce4 ,,tapioca ,,pudding4 ,four tablespoonfuls tapioca1 one quart milk1 four eggs 7leaving out the whites of two for frosting71 three tablespoonfuls sugar4 ,soak the tapioca over night1 or for several hours 7four will do7 in enough water to cover it4 ,let the milk come to a boil and pour over the tapioca4 ,when it cools to blood-warm1 add the sugar1 then the eggs1 well beaten4 ,bake about an hour in a moderate oven4 ,take out1 and when it has cooled a little1 spread over the top the whites of the two eggs whipped stiff and one-half cup powdered sugar added4 ,return to top shelf for about two minutes1 or until the frosting is browned4 ,,woodford ,,pudding4 ,three eggs1 one cup sugar1 one cup flour1 one cup jam1 one teaspoonful soda dissolved in three tablespoonfuls sour milk1 cinnamon and nutmeg to taste4 ,pour batter into greased cake pan and steam over boiling water three hours4 ,for the sauce1 whites of three eggs and one cup sugar1 beaten together1 one teaspoonful vanilla1 and when ready to serve add one pint cream1 well beaten4 ,,cake ,have ,i not earned my cake in baking it8--,tennyson4 ,,alden ,,oatmeal ,,cookies4 ,cream one and one-half cup butter with two cups brown sugar1 add three well-beaten eggs1 one-half cup milk 7sweet or sour71 one and one-half teaspoonful soda1 one and one-half teaspoonful cinnamon1 three cups uncooked oatmeal and three cups flour1 one pound raisins chopped fine4 ,drop by spoonfuls on greased pans4 ,,angel ,,food4 ,whites of twelve eggs1 one-half pint flour1 three-fourths pint sugar1 one level teaspoonful cream of tartar4 ,beat the whites to a stiff froth4 ,sift the sugar and flour separately four times before measuring4 ,add the cream of tartar to the flour after measuring and sift once more4 ,add the sugar to the eggs and last the flour4 ,do not grease the pan4 ,bake forty minutes in a moderate oven4 ,,black ,,cake4 ,one cup sugar1 one-half cup butter1 three eggs beaten separately1 one cup cold black coffee or milk1 one-half cup grated chocolate1 one and one-half cup flour1 two teaspoonfuls baking powder1 a little cloves and cinnamon and a pinch of salt4 ,,boston ,,cake4 ,one pound sugar1 one pound flour1 one-half pound butter1 four eggs1 one nutmeg1 one-half pound raisins1 one teacup sweet milk1 one teaspoonful soda1 one wineglassful brandy or wine1 one teaspoonful cinnamon1 one-half teaspoonful cloves4 ,the above recipe can be modified by using coffee instead of milk1 and a couple of teaspoonfuls of baking powder instead of soda1 leaving out the raisins4 #a_/b-a-b-c-d ,,cake4 ,one-half cup butter1 large2 one cup milk1 two cups sugar1 three cups flour1 four eggs and three teaspoonfuls baking powder4 ,this can be used as a layer cake1 or nuts or raisins can be added4 ,,california ,,cookies4 ,two cups sugar1 one cup butter and lard melted1 four cups flour1 two-thirds cup sweet milk1 three teaspoonfuls baking powder1 one-half nutmeg1 one egg4 ,mix as for ordinary cake1 roll thin1 put raisins or salted almonds in center of each and bake a light brown4 ,,california ,,white ,,cake4 ,one cup granulated sugar1 one-fourth cup butter1 one and one-half cup flour1 one-half cup sweet milk1 one and one-half teaspoonful baking powder1 whites of three eggs beaten stiff1 flavoring4 ,bake in two layers4 ,,caramel ,,filling4 ,one pint brown sugar1 one-half cup milk1 one tablespoonful butter1 one teaspoonful vanilla4 ,boil to a syrup4 ,,charlotte ,,russe ,,sponge ,,cake4 ,one cup sugar1 four eggs1 four tablespoonfuls water1 one and one-half cup flour1 one teaspoonful baking powder1 flavor to taste4 ,filling4 ,one-half pint cream flavor and add a pinch of gelatine dissolved in hot water4 ,you may use two and one-half times recipe4 ,,chocolate ,,icing4 ,whites of three eggs1 one cup sugar1 one-half pint grated chocolate4 ,,cocoanut ,,cake4 ,whites of four eggs1 one-half teacup butter1 one teacup sugar1 one teacup sweet milk1 two cups flour1 two teaspoonfuls cream of tartar1 one teaspoonful soda1 flavor with lemon4 ,bake in jelly cake pans4 ,when done1 have ready icing made not quite so stiff as for the tops of cake2 three eggs will make enough4 ,spread the layers with icing4 ,sprinkle quite thick with cocoanut4 ,,cookies4 ,one and one-half cup sugar1 one cup butter1 three eggs1 four cups flour1 one teaspoonful soda in a little hot water1 one cup chopped walnut meats1 one cup chopped raisins4 ,cream the sugar and butter2 add the eggs1 well beaten1 then the flour1 nuts and raisins1 last the soda4 ,drop on buttered pan and bake in hot oven4 ,,cookies4 ,two scant cups sugar1 two eggs1 one-half cup sour cream or sour milk1 one teaspoonful soda1 season with nutmeg1 flour enough to roll out4 ,,cream ,,cookies4 ,one cup sour cream1 one cup shortening1 two cups sugar1 one teaspoonful soda1 one tablespoonful lemon extract1 three eggs4 ,,cream ,,cake4 ,yolk of four eggs1 one cup granulated sugar1 beat very well2 four tablespoonfuls hot water1 add one-half cup sifted flour1 one and one-half teaspoonful baking powder1 four beaten whites1 moderate oven1 flavor1 three yolks eggs1 three tablespoonfuls sugar1 one pint milk1 pinch of salt1 one and one-half teaspoonful cornstarch1 flavor4 ,,cup ,,cake4 ,one cup butter1 two cups sugar1 three cups flour1 four eggs1 scant cup water1 two heaping teaspoonfuls baking powder4 ,,doughnuts4 ,one cup sugar1 yolks of four eggs1 one cup sour milk1 one teaspoonful soda1 nutmeg and pinch of cinnamon1 pinch salt1 two large spoonfuls melted butter1 flour enough to roll out4 ,,doughnuts4 ,cream together one teaspoonful butter1 one cup sugar4 ,beat into them one egg1 one-half teaspoonful salt and grated nutmeg1 two teaspoonfuls baking powder1 one quart flour sifted together1 one cup milk2 add alternately to make a soft dough4 ,do not knead4 ,roll one-half inch thick1 cut out1 fry in lard4 ,,dutch ,,cakes4 ,one-half pint milk1 one-half pint warm water1 one-half cake yeast1 one heaping tablespoonful sugar1 one teaspoonful salt1 one egg4 ,flour enough to make a soft dough4 ,let rise in warm place two or three hours until light1 then roll one-half inch thick1 cut into two-inch squares1 let rise again one-half hour and fry in hot lard just as you do doughnuts4 ,,excellent ,,gingerbread4 ,one cup brown sugar1 one-half cup butter1 four eggs1 one cup sour cream or milk1 one cup ,new ,orleans molasses1 three cups flour1 one teaspoonful allspice1 one teaspoonful cloves1 one teaspoonful ginger1 two tablespoonfuls cinnamon1 one teaspoonful soda4 ,this will make two sheets4 ,bake in moderate oven4 ,,english ,,walnut ,,cake4 ,one cup butter1 two cups sugar1 one cup milk1 three cups flour2 three eggs1 both whites and yolks beaten thoroughly together2 two teaspoonfuls baking powder1 one cup ,english walnuts chopped fine4 ,for the icing use the whites of three eggs and one pound confectioners' sugar1 flavored with vanilla4 ,bake the batter in two dripping pans about fifteen inches long and six inches wide4 ,when cold1 cut each in half1 spread icing between1 then ice the tops2 with a knife mark off squares1 and lay one-half out each square4 ,as there are often poor nuts among the good1 it is best to have one and one-half pound on hand4 ,,egg ,,kisses4 ,whites of four eggs1 one pint granulated sugar4 ,beat with silver spoon for forty minutes1 add nut kernels and drop from spoon on buttered papers4 ,bake in slow oven on inverted bread pans4 ,,feather ,,cake4 ,one-half cup butter1 two cups sugar1 three cups flour1 one cup sweet milk1 three eggs1 two teaspoonfuls baking powder1 grated rind of lemon4 ,bake in long pan4 ,sprinkle top with sugar4 ,cut slices out of pan when served4 ,,florida ,,doughnuts4 ,three eggs1 one cup sugar1 one tablespoonful butter1 one teaspoonful soda1 two teaspoonfuls cream of tartar dissolved in one cup milk1 flour to roll4 ,,french ,,cream ,,cake4 ,three eggs1 one cup granulated sugar1 one and one-half cup flour1 four tablespoonfuls cold water1 one teaspoonful baking powder4 ,this is enough for two cakes1 baked in pie pans1 to be split while warm1 spreading the hot custard between them4 ,for custard1 boil nearly one pint sweet milk1 mix two tablespoonfuls cornstarch with a half teacup sweet milk1 add two well-beaten eggs2 when milk has boiled1 add nearly a cup sugar1 and add gradually the cornstarch and eggs1 stirring briskly2 add a half cup butter1 stirring until dissolved4 ,flavor with one teaspoonful vanilla and spread between cakes while hot4 ,,german ,,coffee ,,cake4 ,three cups flour1 one-half teaspoonful salt1 three tablespoonfuls sugar1 two teaspoonfuls baking powder4 ,rub in two tablespoonfuls butter1 beat two eggs1 two-thirds cup sweet milk2 add more milk if necessary to make stiff batter4 ,spread in pan1 mix together two tablespoonfuls flour1 four tablespoonfuls sugar1 one heaping tablespoonful cinnamon or chocolate4 ,rub in tablespoonful butter until crumbly1 spread thickly over top of dough and bake one-half hour4 ,,ginger ,,bread4 ,one-half cup of butter or lard1 one-half cup sugar1 two eggs1 one cup molasses1 two and one-half cups flour1 one teaspoonful ginger1 one teaspoonful cinnamon1 one-half teaspoonful cloves1 one-fourth teaspoonful salt1 two teaspoonfuls baking soda dissolved in boiling water1 last4 ,,golden ,,cake4 ,yolks of eight eggs1 one-half cup butter1 two cups sugar1 four cups flour1 one cup milk1 three tablespoonfuls baking powder4 ,mix butter and sugar1 add flour and milk1 then yolks well beaten4 ,,grandmother',s ,,sponge ,,cake4 ,one pound sugar 7leave a little out for top of cake71 one-half pound flour1 the grated rind and juice of one lemon1 twelve eggs 7leaving out the yolks of eight of the eggs74 ,beat the yolks 7four7 light1 then add sugar and beat very hard4 ,mix in the flour and part of the whites very slowly4 ,bake from one and one-half to two hours4 ,,hermits4 ,one and one-half cup sugar1 one cup butter1 three eggs 7whites and yolks beaten separately71 one teaspoonful cinnamon1 one teaspoonful ginger1 one teaspoonful allspice1 one teaspoonful cloves1 one nutmeg1 juice of lemon1 one cup raisins 7stone and pull in pieces71 two teaspoonfuls baking powder1 trifle over three cups flour4 ,,hickory ,,nut ,,cake4 ,stir one cup of butter and two of granulated sugar to a cream4 ,beat the whites of six eggs to a stiff froth4 ,sift flour1 then measure four cups and add to it two teaspoonfuls baking powder4 ,sift again1 three times4 ,now stir in the creamed butter and sugar1 one cup sweet milk and most of the flour1 a little at a time1 alternately4 ,then balance of flour and egg4 ,don't beat1 only stir well and lightly4 ,bake in moderate oven4 ,when you add milk and flour1 stir in one cup of hickory nuts1 chopped tolerably fine and floured4 ,icing4 ,whites of five eggs1 one and one-fourth pound powdered sugar1 teaspoonful vanilla1 a tiny bit of citric acid4 ,put all the sugar except two ounces in a bright tin pan with just enough water to moisten well4 ,place on stove to boil4 ,while this is boiling beat eggs to a stiff froth1 then add the two ounces of sugar1 a little at a time4 ,now try the boiling syrup in cold water1 as for taffy1 and when brittle pour in a fine stream into the eggs previously prepared1 beating hard all the time4 ,beat awhile and while cooling add vanilla and citric acid4 ,when nearly cold spread on cake4 ,,jam ,,cake4 ,one cup blackberry jam1 one cup sugar1 three cups flour1 one-half cup butter1 one-half cup sour milk1 one teaspoonful soda1 four eggs 7two will do1 if scarce71 one teaspoonful of all kinds of spices and nutmeg4 ,,kismet ,,cake4 ,butterless1 ,eggless and ,milkless ,cake4 ,one-half cup brown sugar1 one cup water1 one-third cup pork drippings1 one pound seeded raisins1 one-half teaspoonful nutmeg1 one teaspoonful cinnamon1 three-fourths teaspoonful cloves1 one-half teaspoonful salt4 ,boil together five minutes4 ,cool1 and then add one teaspoonful baking soda1 dissolved in one-half cup hot water2 then two cups flour1 in which one-half teaspoonful of baking powder has been sifted4 ,bake in a moderate oven4 ,,lady ,,baltimore ,,cake4 ,one cup butter1 two cups sugar1 three and one-half cups flour1 one cup sweet milk1 whites of six eggs1 two level teaspoonfuls baking powder4 ,bake in three layers4 ,filling4 ,three cups granulated sugar dissolved in boiling water4 ,cook until it threads1 then pour slowly over beaten whites of three more eggs1 stirring constantly4 ,add to this frosting one cup chopped raisins1 one cup pecans and five figs cut in very thin1 small slices4 ,spread at once over layers1 top and sides of cake4 ,,marshmallow ,,icing4 ,two cups granulated sugar1 one cup milk2 cook these together until it strings4 ,melt one-fourth pound 7or twenty7 marshmallows by steaming them after putting three tablespoonfuls boiling water over them4 ,add to cream filling and beat until stiff enough to spread4 ,,mrs4 ,,aultman',s ,,cookies4 ,two cups sugar1 one cup butter or lard1 five eggs1 three teaspoonfuls baking powder2 mix stiff enough to roll4 ,bake in moderate oven4 ,,nut ,,cake4 ,one cup sugar1 one-half cup butter1 two eggs1 one-half cup water1 one and one-half cup flour1 one-half teaspoonful cream of tartar1 one cup chopped hickory nuts4 ,ice the top1 place on large pieces of ,english walnuts4 ,,oatmeal ,,cookies4 ,two cups rolled oats1 two cups flour1 one cup sugar1 one cup raisins1 one cup lard and butter mixed1 two eggs1 one teaspoonful cloves1 one teaspoonful cinnamon1 three-fourths teaspoonful baking soda dissolved in one-third cup milk1 a little salt4 ,mix thoroughly and drop on greased pans4 ,bake in moderate oven4 ,,presbyterian ,,cookies4 ,four eggs1 one cup of butter 7or ,crisco71 two cups light brown sugar1 three rounded teaspoonfuls baking powder1 two teaspoonfuls extract lemon or vanilla1 flour to make dough of medium consistency4 ,roll not too thin1 bake in hot oven4 ,makes fifty cookies4 ,,quick ,,coffee ,,cake4 ,sift together twice one cup flour1 one-half cup cornstarch1 one-third cup sugar1 three level teaspoonfuls baking powder1 a little salt and one-half teaspoonful ground cinnamon4 ,mix to a soft dough with about one-half cup milk stirred into a well-beaten egg4 ,add four tablespoonfuls melted butter1 spread in a shallow pan1 sprinkle with sugar mixed with cinnamon1 and bake in a moderate oven4 ,,rock ,,cookies4 ,one cup dates1 one cup figs1 one cup ,english or common walnuts1 one and one-half cup brown sugar1 one-half cup butter1 one teaspoonful cinnamon1 one-half teaspoonful allspice1 one tablespoonful baking soda dissolved in one tablespoonful boiling water1 two eggs1 three cups flour4 ,mix well and drop from a spoon on to a well-greased pan1 and bake in a slow oven4 ,cut nuts1 figs and dates in small pieces4 ,,silver ,,cake4 ,whites of four eggs1 three-fourths cup sugar1 one-half cup butter1 one and one-half cup flour1 one-third cup sweet milk1 one teaspoonful baking powder1 one-half teaspoonful lemon juice4 ,cream butter and sugar1 then add eggs1 then milk4 ,add flour next1 then baking powder and1 last1 flavoring4 ,bake in moderate oven4 ,to make a gold cake use the same recipe as for silver cake1 substituting yolks for whites of eggs1 and vanilla in place of lemon juice4 ,,shipman',s ,,ginger ,,bread4 ,one cup sugar1 one cup molasses1 one-half cup butter1 one cup sour milk1 three and one-half cups flour1 three eggs1 one heaped teaspoonful ginger1 one even teaspoonful salt1 one tablespoonful cinnamon1 one tablespoonful saleratus1 stirred in dry4 ,if milk is sweet1 stir in one tablespoonful vinegar and set it on the stove until it sours4 ,,soft ,,ginger ,,cookies4 ,one-half cup brown sugar1 one cup ,new ,orleans molasses1 one-half cup sour milk1 one-half cup butter1 one tablespoonful ginger1 one tablespoonful cinnamon1 one teaspoonful soda1 two eggs1 enough flour to make a dough stiff enough to roll out1 cut with cutter and bake in moderate oven4 ,,spice ,,cake4 ,two cups sugar1 one cup butter1 one cup milk1 five eggs1 three cups flour1 two teaspoonfuls baking powder1 one teaspoonful cinnamon1 allspice1 cloves and nutmeg1 one cup raisins if desired4 ,,spice ,,cake4 ,one and one-half cup granulated sugar1 one-half cup butter1 one-half cup milk1 three eggs 7whites beaten separately71 three cups flour1 two teaspoonfuls baking powder1 two teaspoonfuls cinnamon1 one teaspoonful allspice1 one pound raisins1 cut fine and well floured4 ,,sponge ,,cake4 ,seven eggs1 separate yolks and whites1 beat the whites to a stiff froth2 three cups powdered sugar1 beaten well with the yolks1 three cups flour and one cup water1 again well beaten with the sugar and yolks2 three level teaspoonfuls baking powder and the whites of the eggs1 previously well beaten to a stiff froth1 laid over the top of the sponge1 and all well beaten for five minutes4 ,bake in a slow oven4 ,,sponge ,,cake4 ,eleven eggs1 four cups powdered sugar1 four cups flour1 one cup cold water1 omit yolks of two eggs1 beat nine yolks lightly and add sugar and water gradually1 add whites1 also beaten until very light1 then stir in the flour1 in the last cupful of which put one large teaspoonful baking powder and one-half teaspoonful salt4 ,,sponge ,,cake4 ,four eggs1 two cups powdered sugar1 two cups flour1 three-fourths cup very hot water1 two teaspoonfuls baking powder1 one-half teaspoonful salt4 ,cream yolks of eggs and sugar1 add one-half the hot water2 mix flour1 salt1 and baking powder1 and alternate with the hot water4 ,beat whites of eggs to a stiff froth and add to mixture4 ,flavor to taste4 ,bake in moderate oven4 ,,sponge ,,cake4 ,place upon the stove one cup milk and two tablespoonfuls butter4 ,beat four eggs light with two cups sugar1 stir in two cups flour1 two teaspoonfuls baking powder1 then add hot milk and butter and flavoring4 ,beat thoroughly and bake in a loaf in a moderate oven4 ,,springers4 ,four eggs well beaten1 one pound powdered sugar1 one pound flour1 a pinch of salt1 one-eighth teaspoonful soda1 flavor with anise4 ,,sunshine ,,cake4 ,whites of seven eggs1 yolks of five eggs1 one and one-fourth cup granulated sugar1 one cup flour1 one-fourth teaspoonful cream of tartar1 one teaspoonful lemon and orange extract4 ,beat whites of eggs very stiff1 adding cream of tartar while beating4 ,beat yolks until lemon color4 ,sift sugar and flour several times before measuring4 ,for mixing add beaten yolks to beaten whites and fold in the sugar and flour alternately2 do not beat1 only stir enough to mix thoroughly1 and add extract last4 ,bake in ,van ,duzen pan forty-five minutes in a moderate oven4 ,,toledo ,,cup ,,cake4 ,one-fourth cup butter1 one-half cup sugar1 one-fourth cup milk1 one egg1 one small cup flour1 one teaspoonful baking powder1 one-half teaspoonful vanilla4 ,rub the butter and sugar to a cream1 beat the egg light without separating and put it in next1 then the milk1 a little at a time4 ,add the baking powder and flour1 and then the vanilla4 ,bake in little tins4 ,,velvet ,,sponge ,,cake4 ,two cups sugar1 six eggs1 leaving out the whites of three1 one cup boiling water1 two and one-half cups flour1 two teaspoonfuls baking powder in the flour2 beat the yolks a little1 add the sugar and beat fifteen minutes2 add the three beaten whites and the cup of boiling water just before the flour2 flavor with a teaspoonful lemon extract and bake in three layers1 putting between them icing made by adding to the three whites of eggs beaten to a stiff froth six dessert-spoonfuls pulverized sugar to each egg1 and lemon to flavor4 ,,white ,,icing4 ,four cups sugar1 one-half teaspoonful cream of tartar1 one-half teaspoonful baking powder1 one cup hot water1 whites of four eggs1 juice of one-half lemon4 ,mix sugar1 cream of tartar and baking powder4 ,add water and let boil4 ,do not stir4 ,beat whites of eggs1 standing in a pan of hot water4 ,add boiling syrup1 a spoonful at a time1 slowly1 until half has been added4 ,put in lemon juice and beat hard1 letting the rest of the syrup boil until it looks thick4 ,then pour it into mixture1 beating hard4 ,set in pan over hot water until it will stand alone when dropped from spoon4 ,if not thick enough1 beat and steam again2 if too thick1 add boiling water and steam more4 ,,white ,,mountain ,,cake4 ,two cups pulverized sugar1 one-half cup butter beaten to a cream2 add one-half cup sweet milk1 two and one-half cups flour1 two and one-half teaspoonfuls baking powder in the flour1 whites of eight eggs2 bake in jelly tins and put together with icing made by boiling one-half teacup water and three teacups sugar till thick2 pour it slowly over the well-beaten whites of three eggs and beat all together till cool4 ,beat before putting on each layer4 ,sprinkle each layer thickly with grated cocoanut1 and a handsome cocoanut cake will result4 ,,white ,,perfection ,,cake4 ,three cups sugar1 one cup butter1 one cup milk1 three cups flour1 one cup cornstarch1 three teaspoonfuls baking powder1 whites of twelve eggs beaten to a stiff froth1 cream1 sugar and butter2 dissolve cornstarch in milk and add to the sugar and butter2 mix flour and baking powder and add to mixture4 ,lastly the whites of eggs1 well beaten4 ,bake in a moderate oven4 ,,fruits ,fruit of all kinds ,she gathers1 tribute large1 and on the board ,heaps with unsparing hand4--,milton4 ,,apples4 ,while most people prefer apples cooked in some form1 they are very good and wholesome when eaten raw4 ,there are so many varieties of this fruit that one finds flavors of almost all other fruits if one tastes a number of different kinds of apples4 ,,bananas4 ,this is a fruit which is delicious eaten in almost any form4 ,it is especially good frozen4 ,,cantaloupes4 ,cantaloupes should be kept on ice and served in halves1 each half filled with chopped ice or peaches1 as a breakfast dish4 ,to clean cantaloupes1 scrape out seeds and wash out each half under the cold-water faucet4 ,the half may be filled with ice cream and served as a dessert4 ,,grapes4 ,put bunches in a colander and pour cold water over them4 ,drain and chill1 and arrange prettily on dish4 ,always be sure to remove the imperfect grapes4 ,,grape ,,fruit4 7,shaddock47 ,this fruit was named for ,captain ,shaddock1 who first brought it from the ,east ,indies4 ,it is delicious1 and supposed to have medicinal value4 ,it is refreshing served for breakfast1 but may be used as first course for any meal4 ,it should be prepared several hours before needed4 ,cut in half1 remove center pulp with scissors or sharp1 small knife2 cut each section away from pulp1 put two tablespoonfuls powdered sugar and a ,maraschino cherry in center of each half4 ,place in cool place till ready to serve4 ,,oranges4 ,oranges are the most delightful eaten raw1 but there are many other ways of serving them1 the ,seville orange being the most preferable for cooking1 and is a little bitter4 ,a simple way of preparing them for a dessert is to peel the oranges so as to remove outer layer of pulp1 then remove each section from pulp4 ,put alternately into dessert dish a layer of oranges sprinkled with powdered sugar and a layer of shredded cocoanut4 ,place in cool place and serve4 ,,peaches ,,and ,,pears4 ,these fruits have the high esteem of many people in warm and temperate climates4 ,the peach is called the ,persian apple1 and is1 like the pear1 delicious served either cooked or raw4 ,,strawberries4 ,these are best served raw1 and may be hulled1 or if cream is not desired1 serve with the hulls left on and put a mound of powdered sugar in the center of the fruit dishes4 ,,pickles ,,and ,,preserves ,touch you the sourest points with sweetest terms4--,shakespeare4 ,,catsup4 ,to one bushel tomatoes use one small measure onions2 boil and sift2 one handful salt1 one tablespoonful mustard1 one tablespoonful cayenne pepper1 two tablespoonfuls black pepper1 one-half pound sugar4 ,add spice just before it is finished boiling4 ,,chili ,,sauce4 ,twelve large1 ripe tomatoes1 two onions1 two green peppers1 two tablespoonfuls salt1 one cup sugar1 one cup vinegar1 one teaspoonful each cinnamon1 allspice1 cloves2 chop fine1 boil about two hours4 ,,chili ,,sauce4 ,one peck ripe tomatoes1 twelve large onions1 four cups vinegar1 six tablespoonfuls salt1 twelve large tablespoonfuls sugar1 four red mango peppers1 ground cloves1 cinnamon1 allspice and nutmeg to taste2 chop onions and peppers fine2 cut tomatoes in small pieces and drain4 ,boil all things half an hour4 ,put in sealed jars4 ,,cucumber ,,pickle4 ,place the cucumber in a stone jar4 ,make a strong brine1 strong enough to bear up an egg2 pour it over them boiling hot1 let them stand over night1 in the morning pour off the brine and wipe the cucumbers dry1 put them in a preserving kettle and pour over them enough cider-vinegar to cover them2 put in also the following spices for four hundred pickles3 ,two ounces whole cloves1 two tablespoonfuls white mustard seed1 several strips horseradish1 four or five sticks cinnamon1 coffee-cupful brown sugar1 two ounces allspice1 four small red peppers cut in small pieces and the seed taken out1 three onions sliced4 ,let all come to a boil1 boil for five minutes1 and put boiling hot over cucumbers4 ,,cucumber ,,sweet ,,pickles4 ,put small cucumbers in a dish with one-half cup salt to two quarts cucumbers2 cover with boiling water and let stand all night4 ,remove from brine1 place in granite kettle1 cover with vinegar containing whole mustard seed1 cloves and cinnamon and one cup of sugar4 ,let come to boiling point1 but not boil4 ,can1 or bottle while hot4 ,,french ,,pickle4 ,one peck green tomatoes sliced1 six large onions sliced2 mix these and throw over them one teacupful of salt1 let them stand over night2 next day drain thoroughly1 boil in one quart of vinegar mixed with two quarts of water for fifteen minutes1 then drain2 take four quarts vinegar1 two pounds brown sugar1 two tablespoonfuls cinnamon1 mace1 cloves2 tie spices in little bags1 put all together and boil ten or fifteen minutes4 ,,german ,,pickled ,,plums ,,or ,,peaches4 ,one pint vinegar1 seven pounds plums or peaches1 three pounds sugar1 one ounce cinnamon 7whole71 one ounce cloves 7whole71 a layer of plums1 layer of spice1 layer of sugar4 ,have your vinegar scalded and pour over the plums1 going through this process for three successive days4 ,put all in a kettle and let them come to a boil1 and they are ready for use4 ,,green ,,tomato ,,pickle4 ,twelve green tomatoes1 three large onions4 ,boil in salt and water and drain1 or sprinkle with salt and allow it to stand all night1 then drain4 ,scald in vinegar to which has been added one cup of brown sugar1 one stick of cinnamon bark1 a few cloves1 red pepper to taste4 ,,spiced ,,grapes4 ,seven pounds grapes1 one pint vinegar1 three and one-half pounds sugar 7or more if you like71 one-half ounce ground cloves1 one-half ounce ground cinnamon4 ,slip the pulp out of the skins1 scald it1 then pass through a sieve to seed4 ,then put the juice and skins and all the seasoning together and boil fifteen minutes4 ,,sweet ,,pickle ,,beets4 ,boil the beets till they can be pierced with a fork2 put into cold water1 slip off the skins and slice4 ,boil one quart of vinegar1 two cups brown sugar1 add sliced beets1 a little salt and pepper1 boil five or ten minutes1 place in cans and close tightly4 ,,uncooked ,,sweet ,,pickles 7#cjj74 ,as pickles are often put up in very warm weather1 this recipe will be found especially simple and easy to carry out4 ,one gallon cider vinegar1 one cup granulated sugar1 one-third cup salt1 one cup freshly grated horseradish 7or two five-cent glasses71 one-half cup ground mustard1 one-third ounce saccharine1 two tablespoonfuls mixed spices in each quart jar4 ,be sure to get in a few red peppers and cloves4 ,put pickles in jars and fill with above mixture1 cold4 ,preserves and ,jellies ,,blackberry ,,jam4 ,press the berries through a colander1 add one pound brown sugar to a pint of juice4 ,let it boil slowly more than half a day4 ,,cherry ,,preserves4 ,wash the cherries1 pick and stone them1 then weigh1 taking the same amount of sugar as cherries4 ,let them stand one hour1 put on fire and let them boil through thoroughly4 ,pour on a flat platter and let them stand in the sun until they thicken4 ,,crab-,,apple ,,jelly4 ,wash apples1 remove blossom and stem ends1 put them whole into a porcelain-lined preserving kettle1 add cold water to nearly cover apples1 cover and cook slowly until soft4 ,mash and drain through cheese-cloth or coarse sieve4 ,it makes the jelly cloudy to squeeze the apples4 ,now allow juice to drip through a jelly bag or through two thicknesses of cheese-cloth1 boil twenty minutes and add equal quantity of sugar1 boil five minutes1 skim and turn in glasses4 ,let the glasses stand in a sunny window twenty-four hours4 ,a sprig of rose geranium dropped in syrup while it is boiling the last time will give the jelly a delicious and unusual flavor4 ,,currant ,,and ,,raspberry ,,preserves4 ,pick over six pounds of currants1 wash and drain1 put into a preserving kettle a few at a time and mash1 cook an hour and strain through double thickness of cheese-cloth4 ,then return to kettle1 add six pounds of sugar1 bring to boiling point and cook slowly twenty minutes4 ,bring syrup to boil again1 add one quart of raspberries1 skim out raspberries1 put in jar1 and repeat until raspberries are used4 ,fill jars with syrup1 and screw on tops4 ,,grape ,,jelly4 ,wild grapes make the best jelly1 though the other kind are more frequently used4 ,pick them over1 wash and remove stems1 put into kettle1 heat to boiling point1 mash and boil thirty minutes1 strain through coarse strainer1 then allow juice to drip through a double thickness of cheese-cloth4 ,measure and boil for five minutes1 add equal quantity of heated sugar1 boil three minutes1 skim and pour into glasses4 ,stand in sunny window twenty-four hours1 cover and keep in cool1 dry place4 ,,marmalade4 ,one grapefruit1 one orange1 one lemon2 shave these fine1 add five times as much water1 let stand over night1 then boil ten minutes2 let stand until next morning4 ,add the same quantity of sugar as fruit4 ,cook until it jellies1 and put in glasses4 ,,plum ,,compote4 ,for this delicious sweet1 take six pounds pitted plums 7,damson71 six pounds granulated sugar1 one pound seeded raisins1 four large oranges chopped1 one pound shelled ,english walnuts or pecans4 ,boil to consistency of jelly3 ,nuts are added just before taking off fire4 ,roll oranges before removing the rind4 ,put oranges and juice1 also sugar1 on the plums and let stand over night4 ,stir often4 ,,red ,,raspberry ,,jam4 ,one-third red currants1 two-thirds raspberries1 three-fourths pound sugar to a pound of fruit4 ,boil until done4 ,,candies ,yet to my raised imagination1 divested of its homelier qualities1 it appeared a glorified candy4--,lamb4 ,,butter ,,scotch4 ,two cups sugar1 two tablespoonfuls water1 butter size of egg4 ,boil without stirring until it hardens on a spoon2 pour out on buttered plates to cool4 ,,chocolate ,,fudge4 ,two cups sugar1 one-fourth cake ,baker's bitter chocolate1 one cup milk1 butter size of an egg1 vanilla to flavor4 ,scrape chocolate1 add sugar1 milk and butter4 ,boil until a ball can be formed with fingers in a little cold water4 ,beat in vanilla1 beat until quite stiff4 ,put in buttered platter4 ,a cup of chopped nuts may be added1 if desired4 ,,cocoanut ,,fudge4 ,two cups sugar1 one cup milk1 one box desiccated cocoanut1 small lump butter4 ,cook sugar1 milk and butter fifteen minutes1 take off the fire1 and beat with a spoon4 ,when partly creamed1 add cocoanut and one teaspoonful vanilla4 ,stir well1 pour into buttered pan and cut in squares4 ,,cream ,,fudge4 ,two cups sugar1 one cup milk1 small lump butter4 ,cook fifteen minutes1 set pan in a cool place1 and when about half cooled beat with a spoon4 ,pour when creamy into buttered pan and cut when still warm into squares4 ,vanilla or any other flavoring improves this fudge4 ,,fondant4 ,two cups sugar1 nine tablespoonfuls water2 when it begins to boil1 put in one-fourth teaspoonful cream of tartar2 do not stir after it begins to boil3 ,in four minutes try by dropping in water2 if it balls1 take off the stove and let it cool until it wrinkles on top when moved2 then stir until you can mold it with the hand4 ,put in flavor and coloring after you mold it4 ,this will make any kind of candy by using nuts and flavors of different kinds4 ,lay on greased paper4 ,,fudge4 ,one and one-half pound granulated sugar 7equal to three cups71 one cup cream1 one-half teaspoonful salt2 put in saucepan and boil4 ,nuts1 three squares bitter chocolate 7,baker's74 ,one heaping tablespoonful butter1 one teaspoonful flavoring2 cut up cup marshmallows in little squares4 ,,ice ,,cream ,,candy4 ,one pound granulated sugar1 one pound pulverized sugar1 one cup water1 two tablespoonfuls white vinegar1 one teaspoonful glycerine4 ,put all in saucepan2 when it begins to boil1 quit stirring1 put in flavoring1 then one-half teaspoonful cream of tartar4 ,after it stops boiling1 cool off a little1 then pull1 lay out on marble slab1 cut in squares4 ,,maple ,,cream ,,fudge4 ,one and three-fourths cup sugar1 three-fourths cup milk1 one-third cup maple syrup1 butter size of an egg4 ,mix all ingredients together in an enameled saucepan1 boil about ten minutes1 beat until almost stiff and pour into buttered platter1 mark into squares while warm4 ,cocoanut or chopped nuts1 added while beating1 makes a variety4 ,,mexican ,,candy4 ,two cups brown sugar1 one cup granulated sugar1 three-fourths teaspoonful cream of tartar1 one tablespoonful butter1 one teaspoonful vanilla1 one-half pound pecans cut in coarse pieces4 ,boil to a soft state1 add butter and vanilla4 ,,molasses ,,candy4 ,one cup molasses1 one cup sugar1 one tablespoonful vinegar1 small lump butter2 cook until it hardens in water2 pour out1 and when cool pull until a light yellow4 ,,peanut ,,butter ,,fudge4 ,two heaping tablespoonfuls of peanut butter1 scant teaspoonful of salt1 two cups sugar1 one cup milk4 ,put sugar and milk in saucepan1 stir them1 add the peanut butter and salt4 ,stir occasionally while cooking4 ,should be cooked slowly until a soft ball can be formed if dropped into cup of cold water4 ,beat vigorously until it begins to stiffen1 then pour in butter platter4 ,this makes a delicious1 creamy candy1 if beaten enough4 ,,peanut ,,candy4 ,two cups brown sugar1 one tablespoonful molasses1 one teaspoonful vinegar1 lump butter4 ,cook until it hardens in water1 and pour over peanuts placed in buttered pans4 ,,peanut ,,taffy4 ,two cups granulated sugar put into a hot spider over a good fire and stirred constantly until entirely dissolved4 ,use no water4 ,first the sugar will become lumpy1 and it will not seem possible that it will become liquid1 but patience and constant stirring will produce the desired result4 ,when melted about like molasses1 add one cup chopped peanuts and pour quickly into a greased platter4 ,it requires experience to gain best results4 ,,praline4 ,three cups brown sugar1 one cup water1 one cup cream1 one cup nuts cut fine1 one teaspoonful vanilla4 ,boil sugar and water until it forms a soft ball1 add cream and boil until it forms a soft ball1 stirring constantly after adding cream4 ,when cooked enough1 beat in the nuts and drop on a greased pan4 ,,sea ,,foam4 ,two cups brown sugar1 one-half cup water4 ,boil until it forms a soft ball2 add one-half cup nuts cut fine and a little vanilla4 ,beat until it creams up2 drop on greased pan or paper4 ,,taffy4 ,two cups granulated sugar1 one cup water1 one tablespoonful water1 one tablespoonful vinegar1 butter size of a walnut1 and a pinch of salt4 ,boil without stirring till it forms a ball when dropped into cold water4 ,flavor with vanilla when almost pulled4 ,,white ,,pulled ,,candy4 ,two cups sugar1 one cup water1 one tablespoonful vinegar1 one teaspoonful butter4 ,cook until it hardens in water1 pour out1 and when cool pull until white4 ,,miscellaneous ,,baked ,,cheese4 ,three eggs1 one cup bread crumbs1 one pint milk 7or little over71 one-half cup grated cheese1 lump of butter size of walnut1 pepper and salt to taste4 ,soak the bread crumbs in the milk fifteen or twenty minutes4 ,then stir with that the beaten eggs1 butter1 etc4 ,put into a buttered baking dish and bake about thirty minutes4 ,,baking ,,powder4 ,one pound cream of tartar1 one-half pound bicarbonate of soda1 one-half pound flour4 ,sift the soda and flour together several times1 then mix in cream of tartar and sift again4 ,put in glass jar and keep dry4 ,,banana ,,fritters4 ,prepare batter as for plain fritters4 ,into this dip the quartered bananas and fry as you would doughnuts4 ,serve warm with the following sauce3 ,boil three-fourths pint sweet milk1 beat the yolk of one egg and a level teaspoonful flour with sugar enough to make the sauce very sweet4 ,when the milk boils1 stir this into it and let it cool4 ,flavor to taste4 ,,cheese ,,straws4 ,one-half pound of cheese grated1 two tablespoonfuls flour and the yolk of two eggs4 ,season with salt and pepper4 ,mix thoroughly and roll in a thin sheet4 ,cut into tiny rings and strips4 ,bake1 being careful not to burn1 as they bake quickly4 ,when ready to serve place three sticks in two rings4 ,,chestnuts4 ,cover one quart chestnuts with stock4 ,add two tablespoonfuls sugar and a pinch of salt1 cook until tender4 ,don't stir4 ,chestnuts should be quartered4 ,,gelatine4 ,one-half box of ,cox's gelatine1 enough cold water to cover it1 let stand a moment1 then add a pint or little more of boiling water1 two cups sugar1 flavoring to taste1 turn in mold4 ,make custard of a pint of milk1 three yolks1 three tablespoonfuls sugar4 ,when cool1 add vanilla and stir in lightly1 stiffly beaten whites of eggs4 ,,jelly4 ,one package gelatine1 one pint cold water1 let stand two hours1 then pour over it one quart boiling water1 one and one-half pound sugar1 one pint wine1 juice of three lemons2 strain it twice through a canton flannel bag4 ,instead of wine use juice of four lemons1 gratings of two4 ,,mince ,,meat4 ,mix together one cup sugar1 one cup chopped apple1 one-half cup raisins seeded and chopped1 one-half cup currants1 one-fourth cup butter1 one tablespoonful molasses1 one tablespoonful boiled cider1 one teaspoonful cinnamon1 one-half teaspoonful cloves1 one-half grated nutmeg1 one saltspoonful mace and one teaspoonful salt4 ,add enough stock1 in which meat has been cooked1 to moisten2 heat slowly to boiling point and let simmer an hour2 then add one cup of chopped meat and two tablespoonfuls ,barberry jelly4 ,cook fifteen minutes4 ,if ,barberry jelly is not to be obtained1 use some other kind4 ,,oatmeal ,,gruel ,,for ,,babies4 ,boil for three hours or more two tablespoonfuls of oatmeal in one quart of water4 ,reduce liquid to one pint and strain4 ,the long boiling is necessary to break down the cell walls and to make the gruel easy of digestion by the delicate stomach4 ,,tomato ,,sauce4 ,put a tablespoonful butter and one of flour in a saucepan2 mix until smooth1 add one-half pint strained tomatoes1 a bay leaf1 one-fourth teaspoonful celery seed4 ,stir constantly until boiling2 add one-half teaspoonful salt1 one-quarter teaspoonful paprika4 ,strain and use4 ,,welsh ,,rarebit4 ,one-fourth pound grated cheese1 one-fourth cup cream or milk1 one-half teaspoonful mustard1 one-half teaspoonful salt1 a little cayenne pepper1 one egg1 one teaspoonful butter1 dry toast4 ,put cheese and milk or cream in double boiler1 mix mustard1 salt and cayenne2 add egg and beat well4 ,when cheese is melted1 stir in mixture of dry ingredients and the egg1 then the butter1 and cook until it thickens4 ,stir constantly4 ,pour it over toast4 ,moderate heat and constant stirring1 two important points4 ,,yorkshire ,,pudding4 ,beat the yolks of three eggs until light colored and thick2 add one-half teaspoonful salt and one pint of milk4 ,add the mixture slowly to two-thirds cup flour1 stir until smooth1 then cut and fold in the white of eggs which have been beaten until stiff and dry4 ,bake in hot1 well-greased gem pans forty-five minutes4 ,baste with drippings4 ,,helpful ,,hints ,dredge your cake tins with flour and your cake will not stick to the pan4 ,wooden spoons are the best to use when making cakes4 ,a little butter added to cake frosting greatly improves it4 ,moisten grease spots with cold water and soda before scrubbing1 as it lightens the task4 ,to polish hardwood floors1 use equal parts of vinegar1 turpentine and olive oil1 thoroughly mixed3 ,rub in and polish with soft cloth4 ,to remove mildew stains1 cover spots with lemon juice and salt and let dry in the sun4 ,place a piece of wax paper over a knife when cutting butter4 ,if raisins and currants are rolled in flour before putting in a cake1 they will not sink to the bottom4 ,when cutting fresh bread1 have the knife very hot4 ,put a pinch of salt in the whites of eggs to make them whip better4 ,stains on knives1 however obstinate1 will disappear if rubbed with a piece of raw potato4 ,put a slice of potato in the deep fat when frying doughnuts4 ,if potatoes are pared and laid in cold water just before boiling1 they will be much whiter4 ,rice will absorb three times its measure of water and a large quantity of milk or stock4 ,one ounce of butter equals two level tablespoonfuls4 ,one ounce of flour equals four tablespoonfuls4 ,allow two level teaspoonfuls of baking powder to each cup of flour when no eggs are used4 ,a ,,useful ,,table4 ,three teaspoonfuls equal one tablespoonful4 ,four tablespoonfuls equal a quarter cup4 ,one cup of butter or sugar equals one-half pound4 ,two cups of flour equals one-half pound4 ,one rounded tablespoonful of butter1 one ounce4 ,one quart sifted pastry flour equals one pound4 ,one pint of granulated sugar equals one pound4 ,one pint of butter equals one pound4 ,one pint of ordinary liquid1 one pound4 ,,proportions4 ,one teaspoonful baking powder to one cup flour4 ,one teaspoonful cream of tartar and one-half teaspoonful soda to two cups flour4 ,a little over an ounce of gelatine to a quart of liquid4 ,,milk4 ,sour milk is used to raise doughs and batters1 by adding to one pint solidly sour milk one teaspoonful soda4 ,mixtures which contain molasses require more soda4 ,,beverages ,i drink to the general joy of the whole table4 ,,chocolate4 ,use one and one-half squares of bitter chocolate1 one-fourth cup sugar1 three cups milk1 one cup boiling water and a few grains of salt4 ,scald the milk4 ,melt the chocolate in small saucepan1 place over hot water1 add sugar1 salt1 and gradually the boiling water4 ,when smooth1 place on the fire and boil for one minute2 add to scalded milk1 mill1 and serve in chocolate cups with whipped cream4 ,one and one-half ounces of vanilla chocolate may be substituted for the bitter2 as it is sweetened1 less sugar is needed4 ,,chocolate4 ,german chocolate1 three sticks in a boiler2 let melt4 ,add one pint hot milk1 let boil1 then stir it for five minutes4 ,serve with whipped cream on top4 ,melt in double boiler4 ,,cocoa4 ,one and one-half tablespoonfuls prepared cocoa1 two tablespoonfuls sugar1 two cups boiling water1 two cups milk1 and very little salt4 ,scald milk4 ,mix cocoa1 sugar and salt1 dilute with one-half cup boiling water to make smooth paste1 add remaining water1 and boil one minute2 turn into scalded milk and beat two minutes with ,dover egg beater until frothy4 ,,coffee4 ,use one tablespoonful of coffee to a cup1 and one for the pot4 ,moisten with cold water and mix well with the white of egg4 ,make with boiling water and boil five minutes4 ,then let it stand in a hot place ten minutes4 ,do not simmer--merely keep hot4 ,,coffee4 ,one cup ground coffee1 seven cups cold water1 one-fourth an egg4 ,scald granite-ware pot1 dilute the egg with one-half cup of the cold water1 stir into the coffee and mix thoroughly4 ,add the rest of the water and bring to a boil slowly4 ,remove to back of stove1 add one tablespoonful of cold water1 and allow it to stand a few minutes4 ,,committee ,,julep4 ,five lemons1 two oranges1 two cups water1 one bunch fresh mint1 three bottles ginger ale1 one and one-half cup sugar2 ice4 ,squeeze the juice from lemons and oranges1 add leaves from mint1 sugar and water4 ,let stand thirty minutes1 add a large piece of ice and ginger ale4 ,serve in small glasses4 ,,grape ,,juice4 ,many people are not aware of the excellent qualities of this delightful and refreshing beverage4 ,it is soothing to the nerves and aids the appetite4 ,when prepared according to the recipe given below it makes a delicious and wholesome drink for persons in robust health1 and in addition to this will prove beneficial to those of frail constitutions4 ,stem grapes and put them into a kettle with enough water to show4 ,heat slowly1 until grapes are soft enough to mash4 ,put them in a cheese-cloth bag1 and when cool enough1 press till every drop of juice is extracted4 ,to two quarts of juice add one cup of sugar2 heat and stir until sugar is thoroughly dissolved4 ,bottle1 cork and seal4 ,when serving this drink1 dilute with water according to taste4 ,,tea4 ,scald an earthen or china teapot4 ,use a teaspoonful of tea for each person and one for the pot4 ,put into the pot and pour in freshly boiled water1 a cupful to each spoonful of tea4 ,never boil tea1 but let it stand in a warm place a few minutes before serving4 ,serve with or without milk and sugar4 ,tea and coffee1 like all stimulants1 should be used only in moderation4 ,the use of either by children or dyspeptics is not to be recommended4 ,pure water is the best drink ordinarily for everybody4 ,most people prefer cold water1 as it is not so insipid as boiled1 but a cup of hot water taken in the morning on arising and one at night just before retiring will prove of benefit to sufferers from dyspepsia or indigestion4 ,,the ,,fireless ,,cooker4 ,the idea of the fireless cooker is an old one1 bringing things to a boil1 placing into a box of hay and leaving for a few hours to cook--that method has been used by housewives in some ,european nations for a good many years4 ,the cooker is1 of course1 made upon the same principle as that almost indispensable article1 the refrigerator4 ,instead of retaining the cold and keeping out the heat1 the fireless cooker does the opposite by keeping food which has been brought to a boiling point at a temperature high enough to continue the process of cooking for many hours4 ,every one has wrapped up ice in a newspaper or carpet to keep it from melting4 ,in making the fireless cooker the material used for packing around the boiling food is paper1 hay1 wool or cork1 because any one of these things is a poor conductor of heat--that is1 the heat can not go through them easily4 ,though there are many makes of fireless cookers on the market1 a home-made one will serve the purpose just as well1 and for the convenience afforded requires a comparatively small amount of time and material4 ,a ,,home-,,made ,,fireless ,,cooker4 ,materials required3 ,a box or barrel1 one pair of strong hinges1 a hasp1 material for stuffing1 one or more large pails1 one or more small pails or pans1 muslin--#a-a_/b yard or more1 depending on size of box2 a cooking thermometer1 heavy pasteboard1 brown paper1 tacks and screws4 ,the box selected may be an unpainted one1 to be had from most any store for a few pennies1 but the boards should be heavy enough to put on hinges and a hasp4 ,it should be four or five inches larger than the kettle it is to contain4 ,the easiest stuffings to procure are hay1 excelsior1 or paper2 among others which should be covered to keep them in place are wool1 mineral wool1 cork1 sawdust and cotton4 ,if hay is used1 it should be soft4 ,the best shape for the cooking utensil is a pail about the depth of its own diameter2 the sides should be straight and perpendicular to the bottom1 and the cover should fit securely in place4 ,a smaller utensil may be used inside the larger one2 a pudding pan serves the purpose1 resting on the rim of the pail4 ,care should always be taken to have covers that fit snugly on any pans that are used in the cooker4 ,aluminum ware makes the best utensil1 though enameled ware or agate ware may be used4 ,a six-quart pail with a pan to fit inside of it is a good size for the ordinary family4 ,it is best to line the box and cover with a thickness of heavy paper or several thicknesses of newspaper2 asbestos sheeting may be used instead of paper4 ,now pack in the box a firm layer of packing material about four inches deep1 not less2 this must raise the cooking pail to within three to five inches of top of box4 ,place utensil in middle of space on this layer and pack around it closely until level with top of the kettle4 ,when it is removed a hole will be left just large enough for it to slip into again4 ,a cushion should be made to cover the kettle4 ,if more than one kettle is used a cushion should be made for each4 ,the cushion must be thick enough to fill the box when the kettle is in place4 ,cut two pieces of muslin or denim the sizes of top of box and join with a strip which is four or five inches wide2 fill with same material used in packing the box4 ,there should always be a slight pressure when the lid is closed4 ,the box is now ready for cooking4 ,if the whole space is not firmly filled after considerable use1 more stuffing should be added4 ,if a covering is wanted for the stuffing1 the simplest thing to use is a sheet of very heavy paper1 at least one inch larger than the top of box2 draw a circle in center of it the size of the pail4 ,from center of circle cut with sharp scissors to edge1 to strike it at intervals of about #a-a_/b inch4 ,fit paper over top of packing so that circle will come just over nest for pail4 ,place pail in nest and it will crease the paper down at exactly the right place4 ,since it is very important for the food to be placed into the cooker while it is still boiling1 the box should be placed as near to the stove as possible4 ,everything should be ready before the food is taken from the fire2 the cooker open and the cushion removed4 ,the box must be kept tightly closed from the time the food is put in until it is entirely done4 ,if it is necessary to open the box before appointed time1 the contents must be reheated to the boiling point before it is replaced4 ,though the time necessary to cook the foods on the stove is very short1 they must be boiled until heated to the center4 ,thus the denser and larger the food1 the longer it will take to heat4 ,,the ,,advantages ,,of ,,the ,,fireless ,,cooker4 ,one of the advantages of the fireless cooker has been mentioned--the small amount of cooking over a fire1 which means a great saving of fuel and attention4 ,the housekeeper may put the food into the cooker and forget about it until meal time comes1 busying herself in the meantime with other things1 or perhaps leaving home4 ,she knows that the food is not being ruined by burning1 and that it will come to the table with its full flavor unimpaired4 ,the pails used in a fireless cooker are easier to clean than pans which have had the food burned into them1 and the kitchen is never made a degree warmer by use of the cooker1 which is certainly agreeable during the hot summer weather1 and even onions may be cooked without the odor pervading the house4 ,nearly all foods may be cooked in the fireless cooker except those which have to be crisp or brown1 though roast meat may be browned either before placing in the cooker or when the process of cooking is nearly finished4 ,cereals1 one of the most wholesome foods known1 are greatly improved by use of the fireless cooker4 ,the long cooking makes them more digestible and gives them a flavor which they lack when cooked only fifteen or twenty minutes4 ,any person having a fair idea of the general principles of cooking will need very little instruction for the successful use of the fireless cooker4 ,the following recipes do not pretend to cover the wide variety of food possible to fireless cookery1 but only give an idea in the preparation of a few simple dishes that might be used for most any meal4 ,,beef ,,broth4 ,wash one pound of lean beef from the shoulder or round4 ,chop the meat fine and remove pieces of fat2 put meat into a pint of cold water with one-fourth teaspoon of salt and let it soak in a cold place for an hour4 ,place meat in a small cooker pan set over a large cooker pail of hot 7but not boiling7 water2 heat the broth until it registers #afe degrees ,fahrenheit4 ,slip pails into cooker for half an hour4 ,strain through coarse wire strainer1 remove fat and serve at once in a heated cup4 ,it may be chilled or frozen to the consistency of mush4 ,,rolled ,,oats4 ,remove any husks or pieces from one cup of rolled oats4 ,put two and a half cups of water1 one teaspoon of salt and oats into a pan that fits into a cooker pail4 ,boil until slightly thickened1 stirring frequently2 put pan over a cooker pail of boiling water and put into a cooker for from four to twelve hours4 ,this is the ideal way to prepare rolled oats1 as it is almost impossible to cook it too long4 ,,boiled ,,potatoes4 ,scrub potatoes with a small brush4 ,pare them and let them stand a while in cold water4 ,cook them in a large amount of boiling salted water in a cooker pail4 ,when they have boiled one minute put them in the cooker for from one and a half to three hours4 ,new potatoes will not require so long to cook as old4 ,,boiled ,,fish4 ,put a three-pound fish or three pounds of small fish into four quarts of boiling water to which four teaspoonfuls of salt have been added2 set it at once into a cooker for one hour4 ,,pot ,,roast4 ,have the butcher bone and roll three pounds of beef rump2 dredge it well with salt1 pepper and flour and brown it on all sides in a frying pan with a little of the fat from the meat4 ,put the meat1 three cups of boiling water1 one bay leaf1 one small onion1 salt and pepper1 two small carrots1 two sprigs parsley1 one-half teaspoon celery seed1 a little flour1 one-half teaspoon ,worcestershire sauce into a small cooker pail and let it simmer thirty minutes2 set in a large pail of boiling water and put into a cooker for nine hours or more4 ,reheat it to boiling point2 strain2 thicken the liquor for gravy4 ,,rice ,,pudding4 ,heat one quart of milk1 one teaspoonful of butter1 one-third cup of rice1 one-eighth teaspoon of grated nutmeg1 one-eighth teaspoon of salt and one-half cup of sugar in a pudding pan over a cooker pail of water4 ,when water boils remove pan and bring pudding also to a boil4 ,when boiling1 replace pudding in large pan of boiling water1 cover and put into cooker for three or four hours4 ,one-half cup of small unbroken seeded raisins may be added to this recipe1 and the pudding may be browned in oven before serving1 if desired4 ,,stewed ,,chicken4 ,clean and cut up a chicken4 ,put it1 with the giblets1 in enough boiling salted water to cover it--one teaspoonful of salt to each quart of water4 ,let it boil for ten minutes and put it into a cooker for ten hours or more4 ,if not quite tender1 bring it again to a boil and cook it for six or eight hours1 depending on its toughness4 ,skim off as much fat from the liquor as possible1 pour off some of the liquor to use as soup or stock1 and thicken the remainder with flour for gravy4 ,a beaten egg or two stirred into the gravy just before serving improves it4 ,add pepper and salt to taste1 and serve chicken on hot platter with gravy poured around it4 ,,setting ,,the ,,table4 ,a most important thing necessary to the enjoyment of life1 and an actual aid to digestion and the preservation of health1 is that each person should make up his or her mind to forget all but pleasant thoughts and to put an absolute bar against the discussion of disagreeable subjects while at the table4 ,then only can they appreciate the fact that the meal has been carefully prepared and the table daintily set4 ,to cook an excellent meal and then serve it well makes the meal perfect4 ,first of all the table linen should be immaculate4 ,the more inexpensive linens are as attractive as the handsomest damasks when absolutely spotless and snowy white4 ,for the lighter meals1 breakfast and luncheon1 a center piece and doilies may be used instead of the table cloth4 ,the silver should be polished frequently and glasses wiped out carefully before placing on the table4 ,a small fern or low bowl filled with short-stemmed flowers in the center of the table gives a dainty1 cozy air1 while the more elaborate vases may be used on more formal occasions4 ,four shaded candles on the table1 when there are side lights in the dining room1 cast a soft and pleasing light1 far more agreeable to the eyes than the usual chandelier4 ,the placing of the silver must1 of course1 suit the character of the meal4 ,if the meal is simple1 the service should be simple4 ,a good arrangement for an ordinary dinner is to place the fork and teaspoon at left of space allowed for plate1 the knife and butter knife at the right1 the napkin on right side and coffee spoon at the top1 with water glass at the right and butter plate at left of each place4 ,various articles may be added1 such as oyster fork1 bouillon spoon1 salad fork and so forth4 ,,food ,,for1 ,,and ,,serving ,,the ,,sick4 ,the utmost care should be taken in cooking food for the invalid1 so that all of the flavor and delicacy of each dish may be preserved4 ,we take it for granted that the food is the best that can be had1 and that absolute cleanliness is used in preparation4 ,but1 really1 the important thing is to make the tray as attractive and dainty as possible1 or the food will not be tempting1 no matter how carefully prepared4 ,the tray should have a fresh1 white cover each time it is carried to the sick room1 and thin china of a pretty pattern should be used4 ,in the summer time any garden flower1 laid on the fresh napkin beside the plate1 lends a cheerful note of color to the tray4 ,always serve small portions1 as a large helping does not look appetizing to sick1 tired eyes1 and be careful in serving liquids not to spill any on the tray cloth or saucer4 ,it is those little things that sometimes disgust the invalid with what is put before him4 ,there is a tidy and an untidy way of serving most dishes1 too2 for instance1 in serving a poached egg1 have it piping hot and on the toast2 not cold1 part on the toast and part on the saucer1 with the yolk broken4 ,so each detail should be carried out1 and you will find your care and attention rewarded by the invalid's interest in the tray1 with its tinkling china and savory dishes4 ,invalids should have graham bread1 and must not be permitted to eat bread less than twenty-four hours old4 ,toast is a very good thing for most sick people1 and should be browned very slowly in order that it may be dried through4 ,it is then partially digested4 ,it is best eaten dry4 ,broths and soups are much used2 oyster soup may be given1 as well as gruel made of oatmeal or barley4 ,soups made of vegetables must be strained and served according to the doctor's orders4 ,scraped beef is very nutritious1 and is served raw between slices of bread and butter4 ,baked and broiled fish are nice1 and generally relished by sick people4 ,soft boiled and scrambled eggs are quite safe to give1 as a rule4 ,if potatoes are liked1 have them baked4 ,other vegetables may be given1 but it is always best to consult the physician before serving things about which one is doubtful4 ,food that will not be harmful in some cases may be decidedly so in others4 ,generally1 it is best to avoid fried and warmed-over meats1 and pork should not be served to the sick4 ,avoid unripe or overripe fruit4 ,in serving oranges1 remove the tough part and give only the juice4 ,baked and stewed apples are to be recommended2 sometimes baked custard1 and rice or other puddings4 ,if any stewed berries are to be used1 be sure to strain them4 ,coffee is good to use moderately in malarial troubles1 and tea1 not very strong1 may be used sparingly when the heart is not affected4 ,milk1 when it agrees with the patient1 may be given4 ,lemonade and lemon water ice are very refreshing and will often be taken when other drinks do not seem tempting4 ,,definitions ,,of ,,some ,,foreign ,,and ,,other ,,terms4 la1 au1 aux4 ,with or dressed in a certain style4 ,allemande 7 la74 ,in ,german style4 ,americaine 7 la74 ,in ,american style4 ,asperges4 ,asparagus4 ,au gratin4 ,with browned crumbs4 ,bannocks4 ,scotch cakes made of barley or oatmeal4 ,basil4 ,a pot herb4 ,bay leaves4 ,leaves from a species of laurel4 ,bearnaise 7 la74 ,in ,swiss style4 ,bchamel 7 la74 ,with sauce made of chicken stock and milk or cream4 ,beignet4 ,fritter4 ,beurre noir4 ,black butter4 ,biscuit glace4 ,small cakes of ice cream4 ,bisque4 ,a soup1 generally made of shell fish2 or an ice cream to which is added finely chopped nuts4 ,blanch 7to74 ,to whiten4 ,boeuf brais4 ,braised beef4 ,boeuf la jardiniere4 ,braised beef with vegetables4 ,bouches4 ,mouthful4 ,small patties4 ,bouquet of herbs4 ,a sprig each of thyme1 savory1 marjoram and parsley4 ,bourgeoise 7 la74 ,in family style4 ,caf noir4 ,black coffee4 ,chartreuse4 ,a mould of aspic in which there are vegetables2 something concealed4 ,chaud-froid4 ,literally1 hot cold4 ,a jellied sauce4 ,chou-fleur4 ,cauliflower4 ,chutney4 ,a sweet pickle from ,east ,india4 ,civet4 ,a game stew4 ,compotes4 ,fruits stewed in syrup and kept in their original shape4 ,consomm de volaille4 ,chicken soup4 ,crole 7 la74 ,with tomatoes4 ,curry powder4 ,a yellow powder containing tumeric4 ,de1 d'4 ,of4 cossaise 7 l'74 ,in ,scottish style4 ,en papillotes4 ,in papers4 ,entre4 ,a dish served to introduce the main part of the dinner4 ,farci-e4 ,stuffed4 ,fillet de boeuf piqu4 ,larded fillet of beef4 ,flammande 7 la74 ,in ,holland style4 ,fondue4 ,a dish made of cheese and eggs4 ,fraises4 ,strawberries4 ,frappe4 ,generally whipped and semi-frozen4 ,fricasse de poulet4 ,fricasse of chicken4 ,fromage4 ,cheese4 ,gateau4 ,cake4 ,gele4 ,jelly4 ,grilled4 ,broiled4 ,hachis de boeuf4 ,beef hash4 ,hors-d'oeuvres4 ,side dishes4 ,huitres en coquille4 ,oysters in the shell4 ,italienne 7 la74 ,in ,italian style4 ,jambon froid4 ,cold ham4 ,kirschwasser4 ,liquor made from cherry juice4 ,kuchen4 ,german for cake4 ,kmmel4 ,liquor flavored with cumin and caraway seed4 ,lait4 ,milk4 ,laitue4 ,lettuce4 ,macaroni au fromage4 ,macaroni with cheese4 ,maigre4 ,a vegetable soup without stock4 ,matre d'hotel4 ,head steward4 ,mango4 ,a fruit of the ,west ,indies1 ,mexico and ,florida4 ,maraschino4 ,a cordial4 ,marrons4 ,chestnuts4 ,menu4 ,bill of fare4 ,noir4 ,black4 ,nouilles4 ,noodles4 ,oeufs pochs4 ,poached eggs4 ,omelette aux fine herbes4 ,omelet with fine herbs4 ,omelette aux champignons4 ,omelet with mushrooms4 ,pain4 ,bread4 ,panade4 ,bread and milk cooked to a paste4 ,pat de biftecks4 ,beefsteak pie4 ,pat de fois gras4 ,a paste made of fatted geese livers4 ,pois4 ,peas4 ,pommes4 ,apples4 ,pommes de terre4 ,potatoes4 ,potage4 ,soup4 ,polets sauts4 ,fried chicken4 ,queues de boeuf4 ,ox tails4 ,ragot4 ,a highly seasoned meat dish4 ,rchauffes4 ,warmed-over dishes4 ,removes4 ,the roasts or principal dishes4 ,ris de veau4 ,sweetbreads4 ,salade de legumes4 ,vegetable salad4 ,salpicon4 ,highly seasoned minced meat mixed with a thick syrup ,souffl4 ,puffed up4 ,soup a l'ognon4 ,onion soup4 ,sucres4 ,sweets4 ,tarte aux pommes4 ,apple pie4 ,tourte4 ,a tart4 ,,index4 ,,beverages4 ,chocolate1 #ajj ,cocoa1 #ajj ,coffee1 #ajj ,committee ,julep1 #aja ,grape ,juice1 #aja ,tea1 #aja ,,bread1 ,,biscuits1 ,,rolls ,,and ,,pastry4 ,biscuits1 #e ,boston ,brown ,bread1 #e ,buckwheat ,cakes1 #e ,corn ,bread1 #f ,corn ,gems1 #f ,crumpets1 #f ,dumplings1 #f ,french ,bread1 #g ,graham ,bread1 #g ,griddle ,cakes1 #g ,kentucky ,corn ,bread1 #g ,milk ,bread1 #h ,muffins1 #h ,nut ,bread1 #h ,parker ,house ,rolls1 #h ,parker ,house ,corn ,rolls1 #i ,pop-,overs1 #i ,potato ,rolls1 #i ,requested ,brown ,bread1 #aj ,sally ,lunn1 #aj ,sandwiches1 #aa ,soda ,biscuit1 #aj ,spoon ,bread1 #aj ,waffles1 #aj ,pastry1 #ab ,apple ,pie1 #ab ,jam ,pie1 #ab ,lemon ,custard ,pie1 #ab ,lemon ,pie1 #ac ,mock ,cherry ,pie1 #ac ,pumpkin ,pie1 #ac ,short ,cake1 #ad ,wafers1 #ad ,,cakes4 ,alden ,oatmeal ,cookies1 #gb ,angel ,food1 #gb ,black ,cake1 #gb ,boston ,cake1 #gb ,california ,cookies1 #gc ,california ,white ,cake1 #gc ,caramel ,filling1 #gc ,charlotte ,russe ,sponge ,cake1 #gc ,chocolate ,icing1 #gc ,cocoanut ,cake1 #gc ,cookies1 #gd ,cream ,cookies1 #gd ,cream ,cake1 #gd ,cup ,cake1 #gd ,doughnuts1 #gd ,dutch ,cakes1 #ge ,egg ,kisses1 #ge ,english ,walnut ,cake1 #ge ,excellent ,gingerbread1 #ge ,feather ,cake1 #ge ,florida ,doughnuts1 #gf ,french ,cream ,cake1 #gf ,german ,coffee ,cake1 #gf ,ginger ,bread1 #gf ,golden ,cake1 #gg ,grandmother's ,sponge ,cake1 #gg ,half #a-b-c-d1 #gc ,hermits1 #gg ,hickory ,nut ,cake1 #gg ,jam ,cake1 #gh ,kismet ,cake1 #gh ,lady ,baltimore ,cake1 #gh ,marshmallow ,icing1 #gi ,mrs4 ,aultman's ,cookies1 #gi ,nut ,cake1 #gi ,oatmeal ,cookies1 #gi ,presbyterian ,cookies1 #hj ,quick ,coffee ,cake1 #hj ,rock ,cookies1 #hj ,silver ,cake1 #hj ,shipman's ,ginger ,bread1 #ha ,soft ,ginger ,cookies1 #ha ,spice ,cake1 #ha ,sponge ,cake1 #ha ,springers1 #hb ,sunshine ,cake1 #hb ,toledo ,cup ,cake1 #hc ,velvet ,sponge ,cake1 #hc ,white ,icing1 #hc ,white ,mountain ,cake1 #hc ,white ,perfection ,cake1 #hd ,,candies4 ,butter ,scotch1 #ib ,chocolate ,fudge1 #ib ,cocoanut ,fudge1 #ib ,cream ,fudge1 #ib ,fondant1 #ic ,fudge1 #ic ,ice ,cream ,candy1 #ic ,maple ,cream ,fudge1 #ic ,mexican ,candy1 #ic ,molasses ,candy1 #id ,peanut ,butter ,fudge1 #id ,peanut ,candy1 #id ,peanut ,taffy1 #id ,praline1 #id ,sea ,foam1 #ie ,taffy1 #ie ,white ,pulled ,candy1 #ie ,,cereals--,,breakfast ,,foods4 ,cornmeal ,mush1 #ae ,hominy1 #ae ,macaroni with ,cheese1 #ae ,rice1 #ae ,rolled ,oats1 #af ,,desserts4 ,almond ,tart1 #eh ,apple ,charlotte1 #eh ,apricot ,shortcake1 #eh ,baked ,apples1 #ei ,baked ,dumplings1 #ei ,bread ,pudding1 #ei ,cabinet 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