,transcriber's ,notes3 ,to show the original charm of this book1 it was transcribed exactly as printed4 ,all spelling errors were retained4 ,the reader1 if interested1 may check this against the original images which were included in the ,,html edition of this text4 ,these retained errors include such things as lawyer for layer1 maringue for meringue1 varied spellings of ramekin1 and the contributors names4 ,,stevenson ,,memorial ,,cook ,,book ,illustration ,,published ,,by ,sarah ,hackett ,stevenson ,memorial ,lodging ,house ,association ,,endorsed ,,by ,,the ,,chicago ,,association ,,commerce ,,subscriptions ,,investigating ,,committee #bdab ,prairie ,avenue ,,chicago ,,index ,page ,,appetizers #g ,,beverages #aei ,,bread #ajg ,,cakes #aag ,,candies #aha ,,cheese ,,dishes #agg ,,cookies #aca ,,desserts #hc ,,egg ,,dishes #aga ,,fillings ,,and ,,icings #abg ,,fish #bc ,,household ,,hints #aic ,,meats ,,and ,,fowl #ce ,,pickles #ada ,,pies #gg ,,preserves #adi ,,frozen ,,dishes #ii ,,puddings #hi ,,salads #fg ,,sandwiches #afe ,,sauces #ea ,,shell ,,fish #bi ,,soups #ae ,,time ,,required #aib ,,vegetables #ee ,,weights ,,and ,,measures #aia 99 99 99 99 99 ,copyright1 #aiai by ,sarah ,hackett ,stevenson ,memorial ,lodging ,house ,association ,,dedicated --,,to-- ,,sarah ,,hackett ,,stevenson ,whose life was devoted to ,service for ,humanity ,compiled by ,,mrs4 ,,william ,d4 ,,hurlbut ,assisted by ,,the ,,executive ,,committee ,,mrs4 ,,herbert ,d4 ,,sheldon ,,mrs4 ,,carl ,s4 ,,junge ,,mrs4 ,a4 ,,donald ,,campbell ,,mrs4 ,,sarah ,a4 ,,graham ,,mrs4 ,a4 ,c4 ,,allen ,,mrs4 ,,george ,k4 ,,spoor ,,mrs4 ,,wm4 ,s4 ,,tasker ,,mrs4 ,,wm4 ,,irving ,,clock ,,mrs4 ,,edward ,d4 ,,gotchy ,,trustees ,,hon4 ,,wm4 ,b4 ,,mckinley1 ,m4 ,c4 ,,hon4 ,,henry ,,horner ,judge of ,probate ,court 7,ex-officio7 ,,mrs4 ,w4 ,h4 ,,winslow ,president ,chicago ,woman's ,club 7,ex-officio7 ,,mrs4 ,,george ,,watkins ,,mrs4 ,,george ,s4 ,,blakeslee ,,mrs4 ,,thomas ,d4 ,,mcmicken ,,mrs4 ,,edward ,l4 ,,phelps ,,mrs4 ,,hermann ,,vander ,,ploeg ,,mrs4 ,a4 ,c4 ,,allen ,,mrs4 ,,herbert ,d4 ,,sheldon ,,foreword ,during the year #ahic on the streets of ,chicago were hundreds of women who had been thrown out of employment4 ,the genuine helplessness and hopelessness of these women appealed strongly to the generous heart of a wonderful woman1 ,dr4 ,sarah ,hackett ,stevenson1 one time president of the ,chicago ,woman's ,club4 ,she went before this club and stated that there was no place in this great city where a woman without funds could find shelter--a woman who would work if given an opportunity4 ,she demanded in the name of humanity that this1 her club1 do something at once to relieve the situation4 ,her plea had its effect1 and money was subscribed for beginning work4 ,other clubs responded to the call for help and contributed both furnishings and funds4 ,and what was called the ,woman's ,model ,lodging ,house was opened to the public4 ,no questions were asked of those who came for shelter--the past was not the thing to be dealt with--only the present and future4 ,a charge of #ae cents a night was made1 and if they were without money work was given them and they were paid for it--they1 in turn1 paying for their lodging4 ,it was the principle of the organization that the actual handling of this money helped to preserve self-respect and that they might not feel themselves objects of charity4 ,this principle has held through the years and no woman or child is turned from the door as long as there is a place to rest4 ,hon4 ,william ,b4 ,mc,kinley of ,champaign1 ,ill41 gave as a memorial to ,dr4 ,stevenson the present home at #bdab ,prairie avenue1 which will accommodate sixty women and about fifty children4 ,the organization has become one of the strongest in the city--a delegated body of eighty-two members who represent women's organizations of ,cook ,county4 ,for the last few years the work has grown and broadened1 until almost every trouble and sorrow that can come to women and children is brought to this door4 ,the woman who is on the downward path of years1 when it is so hard to find employment1 her little money gone1 often weakened both mentally and physically from lack of nourishment and worry--she might be any one's mother--if not able to work for her lodging1 is supplied from the loan fund4 ,often she can return the small amount and she does not feel that she has received charity1 but that the hand of a friend has grasped hers1 and her faith in humanity is restored4 ,the young girl who is alone and without money is safe from the cheap rooming houses of the city4 ,the mother with her little family1 who has been left1 by desertion or death1 without the father's protection comes to this home and remains until she can gather up the thread of existence once more4 ,often she is saved from placing her children in institutions or giving them for adoption4 ,an average of #aje women and children are cared for in the ,lodging ,house each day4 ,as time brought the need of better facilities for the care of the children1 the generous friend of the ,institution1 ,wm4 ,b4 ,mc,kinley1 gave the building at #bdjh ,prairie avenue for ,nursery purposes4 ,here the children are cared for during the day1 while the mother is seeking employment1 or otherwise adjusting her affairs4 ,a limited number of neighborhood children are also cared for4 ,a trained nurse and kindergartner are employed4 ,twenty-four hour feedings for bottle babies are furnished so that the little ones diet may not be disturbed4 ,in this department #fj children are given daily care4 ,the mother has charge of her family at night4 ,every effort is made by this organization to keep the mother and her children together4 ,we believe that separation should be only after every other method has failed4 ,a visit to the ,stevenson ,memorial will interest you and you are most welcome at all times4 ,,mrs4 ,,herbert ,d4 ,,sheldon1 ,president4 ,,appetizers ,nor love thy life1 nor hate1 but while thou livest1 live well4 ,,cheese ,,toast ,,canape ,mrs4 ,c4 ,a4 ,carscadin ,toast small squares or rounds of bread on one side2 on the other side grate cheese and set in oven until cheese is melted2 add paprika4 ,,cheese ,,canapes ,mrs4 ,e4 ,s4 ,smith ,cut bread in quarter-inch slices4 ,spread lightly with ,french mustard4 ,sprinkle with grated cheese and finely chopped olives4 ,brown slightly in oven4 ,,sardine ,,and ,,egg ,,canape ,mrs4 ,c4 ,a4 ,carscadin ,toast small pieces of bread2 cover with a paste made of sardines and a little lemon juice1 and top with the yolks of hard boiled egg put through the ricer4 ,,sardine ,,canape ,mrs4 ,j4 ,a4 ,kaerwer ,two cans small sardines2 one teaspoonful catsup2 one teaspoonful lemon juice2 a dash of tabasco sauce4 ,place slice of bread on leaf of lettuce then lay two small sardines across with chopped eggs1 and last add catsup1 lemon juice and tabasco sauce4 ,,sardine ,,canape ,mrs4 ,j4 ,a4 ,kaerwer ,two cans of sardines boned2 two tablespoonfuls chopped pickled beets2 mix thoroughly and spread on slices of bread2 sprinkle chopped eggs over same and serve4 ,,sardine ,,canape ,mrs4 ,a4 ,d4 ,campbell ,mash sardines with silver fork1 after removing tails and loose skin4 ,cover with juice of one-half lemon4 ,spread on thin slices of bread1 cut either round or oblong4 ,cover with grated cheese and toast until cheese melts4 ,serve hot4 ,,salmon ,,and ,,tomato ,,canape ,mrs4 ,c4 ,a4 ,carscadin ,on a small piece of toast put a paste of salmon1 and on this a slice of ripe tomato with mayonnaise4 ,,lobster ,,canape ,mrs4 ,louis ,geyler ,chop one-half cup of lobster meat fine and mix thoroughly with the white of two hard boiled eggs which has been pressed through a ricer4 ,season with salt1 pepper1 one teaspoonful mustard and moisten with thick mayonnaise4 ,saute circular pieces of bread until brown1 then spread with the mixture4 ,sprinkle over the top a thin layer of hard boiled yolks and lobster pressed through the ricer4 ,,canapes ,mrs4 ,louis ,geyler ,dip edges of toast in egg1 then in finely minced parsley or chervil2 spread with anchovy butter and garnish with cold boiled eggs1 olives and capers2 or ,on the same foundation use tartar sauce1 boned anchovies curled around edge and garnish with a stuffed olive or gherkin fan2 a gherkin fan is made by cutting it in thin slices1 not quite through1 and putting the ends together2 or ,cover toast with tomato slices1 curl anchovy in center and season with lemon1 onion juice and paprika2 or ,garnish with powdered egg yolk and diced whites2 or ,spread toast with anchovy butter1 cover with mayonnaise mixed with chili sauce4 ,,mushroom ,,canape 7,hot7 ,miss ,agnes ,sieber ,cook fresh mushrooms in butter1 place on rounds of toast1 spread with chervil or parsley butter2 pipe a mound of beaten egg white1 seasoned with salt and pepper1 on each mushroom and place in hot oven until maringue is brown4 ,,prune ,,and ,,bacon ,,canape 7,hot7 ,miss ,agnes ,sieber ,remove stones from large prunes and olives2 stuff olives with capers and bits of anchovy2 put them in the prunes1 wrap each prune with bacon and tie with a thread4 ,place in hot oven until bacon is crisp1 remove thread and place on disks of toast spread with ,parmesan butter4 ,,tongue ,,canape ,mrs4 ,f4 ,a4 ,sieber ,spread toast with mustard cream1 garnish with tiny strips of tongue1 put a lozenge of white meat of chicken in center1 on this put a slice of truffle1 both marinated in ,french dressing4 ,,canape ,a ,,la ,,vanderbilt ,mrs4 ,paul ,klein-exel4 ,slice of tomatoes on lettuce2 combination of crabmeat1 celery and pearl onions4 ,serve with oil mayonnaise4 ,,tunnyfish ,,canape ,mrs4 ,f4 ,a4 ,sieber ,spread toast with horseradish butter1 lay on strips of tunnyfish and garnish with slices of gherkin4 ,,tomato ,,canape ,elizabeth ,jennings ,lightly toast circles of bread1 cut out with biscuit cutter1 one-half inch thick4 ,cover each circle with a slice of tomato4 ,sprinkle with salt and pepper4 ,cover tomato with layer of caviar1 garnishing edge with finely cut white of hard boiled egg4 ,instead of caviar1 the tiny white onions 7bottled7 or yolk of egg finely chopped may be substituted4 ,serve on plate with fancy paper doily4 ,,anchovy ,,paste ,,canape ,mrs4 ,paul ,klein-exel4 ,slice of toast1 cut shape of tomato2 spread with anchovy paste2 topped with tomato slice1 and yellow ,american cheese1 browned and melted in oven4 ,toast only one side of bread4 ,,sardinola ,,canape ,mrs4 ,frederick ,t4 ,hoyt ,cut rounds of fresh bread and toast lightly in oven4 ,cover with ,sardinola paste1 then sprinkle grated cheese over top1 then brown slightly and serve while hot4 ,,chicken1 ,,ham ,,or ,,tongue ,,canapes ,mrs4 ,louis ,geyler ,spread toast with mustard butter1 cover with minced chicken and garnish with olives1 pickles1 capers and pearl onions2 or ,border edge of toast with minced tongue or ham1 fill center with chicken mixed with mayonnaise and garnish with minced truffles4 ,,anchovies ,,and ,,tomatoes ,cover anchovies with lemon juice and paprika2 in an hour or two place them on tomato slices sprinkled with pulverized egg yolk and garnish with the egg white cut in strips4 ,,artichoke ,,fonds ,,or ,,celery ,,cups ,parboil six artichokes1 or celery hearts cut in cups1 in salted acidulated water1 cool and marinate in ,french dressing2 fill cups with diced or shredded mixed vegetables and top with mayonnaise2 or ,coat the cups with aspic and fill with caviar4 ,canned artichokes which are already cooked may be used4 ,,cucumber ,,crowns ,cut peeled cucumbers into inch lengths1 scoop out centers1 leaving a little at the bottom1 fill with lobster or shrimp cream and garnish edge with anchovies1 mixed olives1 capers or pimentoes2 or ,fill with caviar mixed with lemon juice and garnish with pearl onions and minced cress4 ,,shrimps ,,and ,,eggs ,cut hard boiled eggs in halves1 remove yolks and fill with shredded shrimps mixed with mayonnaise2 garnish with powdered yolks and serve on lettuce leaves4 ,,easter ,,appetizer ,mrs4 ,a4 ,j4 ,atwater ,hard boil as many eggs as you have services2 peel and cut the whites to represent baskets1 carefully scoop out the yolks and fill the baskets with caviar4 ,toast rounds of bread1 cover with the yolks which have been put through ricer1 stand a basket in the center of each and serve with a thin slice of lemon4 ,,sweetbread ,,canape ,mrs4 ,louis ,geyler ,spread brown bread toast with creamed butter mixed with pate de foie gras2 cover with cooked sweetbreads mixed with cucumber1 pepper1 gras and mayonnaise4 ,garnish with sweet red peppers4 ,,canape ,mrs4 ,w4 ,d4 ,hurlbut ,spread rounds of toast with liver sausage2 garnish with yolks of hard boiled egg put through ricer2 in the center place a spoonful of minced stuffed olives4 ,,sardine ,,canape ,mrs4 ,j4 ,g4 ,sherer ,spread rounds of toast with mayonnaise2 cover with a slice of tomato2 mince sardines with yolk of a hard boiled egg and finely chopped stuffed olives2 cover the tomato with this mixture and place a spoonful of mayonnaise on top4 ,,crab ,,flake ,,canape ,mrs4 ,j4 ,g4 ,sherer ,rounds of bread toasted on one side2 spread untoasted side with a mixture of butter and ,parmesan cheese4 ,to a small quantity of cream sauce1 add one cup crab flakes and heat4 ,put mounds of crab flakes on the buttered toast and put under blaze long enough to brown slightly4 ,,sausage ,,and ,,olive ,,canape ,mrs4 ,p4 ,d4 ,swigart ,toast rounds of bread on one side2 spread the untoasted side with mayonnaise1 and on this lay a slice of summer sausage as thin as it can be cut2 top with minced olive and pimento in mayonnaise4 ,,olive ,,and ,,nut ,,canape ,mrs4 ,h4 ,clay ,calhoun ,to one cup minced stuffed olives add one-half cup minced nut meats and one-half cup oil mayonnaise2 mix well and spread on toasted bread cut in any shape you want4 ,garnish with a little mound of mayonnaise sprinkled with paprika4 ,,fruit ,,cocktail ,mrs4 ,w4 ,d4 ,hurlbut ,shred some pineapple2 add grape fruit pulp and seeded white grapes2 cover with hot sugar and water syrup and let stand until cold2 flavor with sherry and serve in cocktail glasses that have been chilled by filling with ice an hour before time to serve4 ,,fruit ,,cocktail ,mrs4 ,a4 ,donald ,campbell ,scoop out rounds of watermelon and cantaloupe1 thoroughly chilled2 put in glasses1 sprinkle with pulverized sugar and pour over each two tablespoonfuls ice cold ginger ale4 ,garnish with cherry4 ,,strawberry ,,cocktail ,mrs4 ,h4 ,w4 ,keil ,select large ripe berries1 and if very sandy1 wash them4 ,remove hulls and cut them in halves lengthwise2 fill glasses with berries and pour over them a dressing made by mixing one cup of water and two tablespoonfuls sugar1 let boil three minutes2 cool and add one-half cup claret2 let this dressing be ice cold when poured over the berries4 ,serve4 ,,cherry ,,cocktail ,mrs4 ,j4 ,g4 ,sherer ,select the big ,california cherries2 take out the stones and insert in their places walnut1 almond or hazel nut meats4 ,half fill the glasses with a cold syrup made of fruit juice and a little sugar4 ,,orange ,,cocktail ,mrs4 ,h4 ,f4 ,vehmeyer ,remove the skin from the orange sections1 place in a chilled cocktail glass and pour over a syrup made of sweetened orange juice and a little sherry4 ,decorate with sugar coated mint sprays4 ,,tomato ,,cocktail ,mrs4 ,magda ,west ,select uniform sized tomatoes2 cut in halves lengthwise4 ,in each glass place a small1 crisp leaf of head lettuce2 put one-half of a tomato on each and half fill the glass with cocktail sauce4 ,,shrimp ,,cocktail ,mrs4 ,a4 ,m4 ,cameron ,boil green shrimp until tender1 about twenty-five minutes4 ,peel and break in halves1 if large2 dice celery and olives with the shrimp1 mix well and cover with a cocktail sauce4 ,,sardine ,,cocktail ,mrs4 ,w4 ,d4 ,hurlbut ,drain sardines from oil in box2 remove skin1 tail and bones2 break into small pieces2 mince celery and mix with it2 put in cocktail glass and cover with sauce made of one-half cup catsup1 juice of one lemon2 tablespoonful horseradish and a little salt4 ,,crabmeat ,,cocktail ,mrs4 ,c4 ,a4 ,carscadin ,two tablespoonfuls crabmeat to each person4 ,to one cup tomato catsup add juice of one lemon1 two tablespoonfuls grated horseradish thinned with vinegar2 a few drops of tabasco sauce and just before serving1 a tablespoonful cracked ice4 ,,crab ,,flake ,,cocktail ,mrs4 ,j4 ,g4 ,sherer ,to one cup of ,japanese crab flakes mince one stalk of celery1 one teaspoonful capers and mix well4 ,fill green pepper cases with the mixture and cover with two tablespoonfuls cocktail sauce4 ,,clam ,,cocktail ,,sauce ,three tablespoonfuls of tomato1 or mushroom catsup2 three tablespoonfuls lemon juice2 one tablespoonful horseradish2 a few drops tabasco2 salt and paprika4 ,stir well and allow about two tablespoonfuls of the sauce for each cocktail4 ,,cocktail ,,sauce ,mix well four tablespoonfuls tomato catsup2 one of vinegar2 two of lemon juice2 one of grated horseradish2 one of ,worcestershire sauce2 one teaspoonful salt and a few drops of tabasco4 ,have very cold when poured over cocktails4 ,,cocktail ,,sauce ,mrs4 ,w4 ,l4 ,gregson ,one tablespoonful freshly grated horseradish2 one tablespoonful vinegar2 half a teaspoonful tabasco sauce2 two tablespoonfuls lemon juice2 one tablespoonful chili sauce2 half a teaspoonful ,worcestershire sauce4 ,mix and let stand on ice until ready to serve4 ,,cocktail ,,sauce ,two tablespoonfuls each tomato catsup and sherry wine2 one tablespoonful lemon juice2 a few drops tabasco sauce2 half a teaspoonful minced chives and a little salt4 ,have thoroughly chilled before pouring over cocktail4 ,,cocktail ,,sauce ,rub a bowl with a clove of garlic2 two tablespoonfuls tomato catsup2 one tablespoonful grated horseradish2 one tablespoonful mushroom catsup2 one teaspoonful lemon juice2 one teaspoonful finely chopped chives2 a few drops of tabasco sauce1 salt and pepper4 ,,soups ,all human history attests3 ,that happiness for man--the hungry sinner-- ,since ,eve ate apples--much depends on dinner4 --,,byron4 ,,cream ,,of ,,asparagus ,mrs4 ,k4 ,t4 ,cary ,cook one bunch of asparagus twenty minutes1 drain and reserve tops2 add two cups of stock and one slice of onion minced2 boil thirty minutes4 ,rub through sieve and thicken with two tablespoonfuls butter and two tablespoonfuls of flour rubbed together4 ,add salt1 pepper1 two cups milk and the tips4 ,,cream ,,of ,,bean ,,soup ,mrs4 ,e4 ,d4 ,kenfield ,put one quart of milk to heat4 ,while it is heating1 put the cooked beans through colander4 ,blend one tablespoonful butter with one of flour2 pour over this the hot milk4 ,season with salt and pepper1 stir until smooth1 and then add the beans4 ,pea or asparagus soup can be made in the same way4 ,,cream ,,of ,,cabbage ,cut up one small head of cabbage and boil until quite tender4 ,put it through a colander1 add one quart of milk1 salt and pepper and thicken with two tablespoonfuls each of butter and flour rubbed together4 ,,cream ,,of ,,celery ,mrs4 ,w4 ,d4 ,hurlbut ,cut four heads celery into small pieces and boil it in three pints of water with one-fourth pound of lean ham minced2 simmer gently for an hour4 ,strain through a sieve and return to the pan adding one quart of milk1 salt and pepper2 thicken with two tablespoonfuls of butter and two tablespoonfuls of flour rubbed to a paste4 ,serve with whipped cream on top4 ,,cream ,,of ,,corn ,mrs4 ,a4 ,donald ,campbell ,put one can of corn on to simmer with one pint of water and one small onion sliced2 cook thirty minutes4 ,strain1 return to the pan1 adding one quart of milk1 salt and pepper and thicken with two tablespoonfuls of flour and butter4 ,serve hot with a spoonful of whipped cream on top4 ,,cream ,,of ,,lima ,,beans ,mrs4 ,a4 ,j4 ,atwater ,if dried beans are used1 soak them over night2 in the morning drain and add three pints of cold water2 cook until soft and run through a sieve4 ,slice two onions and a carrot and cook in two tablespoonfuls of butter2 remove vegetables1 add two tablespoonfuls flour1 salt and pepper1 stirring until very smooth2 add to this one cup of milk or cream and put into the strained soup2 reheat and add two tablespoonfuls more of butter in small pieces4 ,,cream ,,of ,,mushroom ,,soup ,mrs4 ,j4 ,h4 ,harris ,one-half pound of mushrooms1 cleaned and chopped fine1 add to four cups of chicken broth1 cook twenty minutes2 thicken with two tablespoonfuls butter and two of flour blended with one cup of boiling water4 ,when the boiling point is reached add one cup of cream and the well beaten yolks of two eggs4 ,,mushroom ,,soup ,mrs4 ,harry ,freeman ,one-half pound mushrooms1 washed and peeled and chopped very fine2 cover with one pint of water and boil one-half hour slowly2 one quart milk scald in double boiler2 season with one tablespoonful butter1 salt and pepper2 add mushrooms and let come to a boil4 ,just before serving1 add finely chopped parsley4 ,thicken milk with one tablespoonful flour mixed with cold water and put through a strainer4 ,,cream ,,of ,,rice ,,soup ,mrs4 ,w4 ,i4 ,clock ,one cup rice2 one large onion2 one quart milk2 one tablespoonful butter4 ,boil rice in salted water until tender1 press through sieve1 and add milk slowly1 stirring constantly until all is well mixed1 lastly add butter and season to taste4 ,,cream ,,of ,,spinach ,wash and cook enough spinach to make a pint2 chop it fine and put in a pan with two tablespoonfuls of butter1 one teaspoonful salt and a few gratings of nutmeg2 cook and stir it about ten minutes2 add three pints of soup stock1 let it boil up and put it through a strainer4 ,set it on the fire again and when at the boiling point remove and add one tablespoonful of butter and one teaspoonful of sugar4 ,thicken with flour mixed with milk or water4 ,,cream ,,of ,,tomato ,cook one quart of tomatoes with one slice onion1 two teaspoonfuls sugar and one-fourth teaspoonful soda about fifteen minutes2 rub through a sieve and set to one side4 ,scald one quart of milk and thicken with flour diluted with cold water2 be careful that the mixture is free from lumps2 cook from fifteen to twenty minutes2 when ready to serve combine the mixtures1 add bits of butter1 salt and pepper and a spoonful of whipped cream on top4 ,,chowder ,mrs4 ,c4 ,a4 ,carscadin ,one can of corn2 one cupful of diced potatoes2 one and one-half inch cube of fat salt pork2 one tablespoonful onion juice2 four cupfuls of scalded milk2 two tablespoonfuls of butter2 a teaspoonful of salt and a teaspoonful of pepper4 ,cut pork into small bits and fry until nicely browned2 add onion juice and milk and potatoes1 which have been boiled in salted water until tender2 corn1 salt and pepper4 ,let all just come to the boiling point4 ,put a few rolled crackers in each plate and pour in chowder4 ,tomatoes may be added if liked4 ,,clam ,,soup ,chop fine #be clams4 ,put over the fire the liquor that was drained from them and a cup of water2 add the chopped clams and boil half an hour2 season to taste with salt1 pepper and butter2 boil up again and add one quart of milk1 boiling hot1 and two crackers which have been rolled fine4 ,serve4 ,,mock ,,chicken ,,soup ,l4 ,e4 ,kennedy ,two tablespoonfuls flour2 one and one-half pints beef stock2 two tablespoonfuls cream2 one egg2 butter size of an egg4 ,put butter and flour in a saucepan1 stir until smooth2 add stock little by little2 just before taking from the fire add the cream and egg well beaten together4 ,salt and pepper to taste4 ,,court ,,bouillon ,mrs4 ,robert ,woods ,take six nice slices of red fish1 roll them in flour1 season with salt and fry in hot lard1 but not entirely done1 simply brown on both sides1 and set aside4 ,for the sauce1 fry in hot lard a large onion chopped fine and a spoonful of flour4 ,when brown1 stir in a wineglass of claret1 large spoonfuls of garlic and parsley chopped fine1 three bay leaves1 a spray of thyme1 a piece of strong red pepper and salt to taste4 ,lastly1 add your fried fish and cook slowly for an hour4 ,serve with toast bread4 ,,tomato ,,bouillon ,clara ,l4 ,scott ,four cups tomato2 four stalks celery2 one small onion2 four cups water2 sugar1 salt and pepper to taste2 boil until celery is well done4 ,strain and serve in cups with whipped cream4 ,,vegetable ,,bouillon ,mrs4 ,w4 ,l4 ,gregson ,two tablespoonfuls of sugar2 one carrot2 one onion2 one pint tomatoes2 three stalks celery 7or salt spoon of celery seed72 two whole cloves2 one salt spoon pepper2 one bay leaf2 blade of mace2 one teaspoonful salt2 two quarts cold water2 white of one egg2 small piece of butter4 ,burn sugar in kettle1 add onion and brown2 add carrot and celery1 and then cold water and other ingredients except butter and egg4 ,mix thoroughly1 boil1 strain through two thicknesses of cheese-cloth1 add butter and serve4 ,,jellied ,,tomato ,,bouillon ,mrs4 ,p4 ,j4 ,lanten ,put one quart of tomatoes in pan and simmer twenty minutes2 add one-third package of gelatine and stir until dissolved4 ,strain through a fine sieve1 season with salt1 pepper and put in ice box to harden4 ,cut in cubes in bouillon cups and serve with thin slices of lemon4 ,,creole ,,gumbo ,mrs4 ,robert ,woods ,clean a nice young chicken1 cut in pieces and fry in hot lard4 ,add a large sliced onion1 a spoonful of flour1 two dozen boiled shrimps1 two dozen oysters and a few pieces of ham4 ,fry all together and when brown add a quart and a half of water1 and let boil for an hour4 ,season with chopped parsley1 salt and strong pepper4 ,just before removing and while boiling1 stir in quickly a teaspoonful of the powdered file4 ,take away and pour in tureen4 ,serve hot with rice cooked dry4 ,,creole ,,gumbo ,no4 #b ,mrs4 ,robert ,woods ,cut an old fat chicken into small pieces1 chop small four onions1 place the onions in five ounces of lard and let cook until well browned4 ,then put in four spoonfuls of flour and let cook five minutes4 ,put in half gallon good rich stock1 add a can of tomatoes1 can of okra1 season with salt1 pepper and cayenne4 ,tie a small quantity of thyme1 sweet bay leaves and parsley in a bit of cloth4 ,then add twenty-four large shrimps1 half dozen hard shell crabs and twenty-four oysters4 ,let the whole cook for two hours on slow fire4 ,serve with rice boiled dry for each person4 ,,brown ,,soup ,mrs4 ,joseph ,t4 ,bowen ,after boiling a soup bone thoroughly1 add a can of tomatoes2 strain and put it on the stove again2 brown flour enough to thicken it to the consistence of cream2 add a lemon or two 7sliced very thin and boiled a few minutes in water72 one teaspoonful each of ground cloves2 cinnamon and allspice4 ,just before you wish to serve add the hard boiled yolk of an egg for each person2 chop the whites and put in the tureen4 ,,split ,,pea ,,soup ,mrs4 ,w4 ,d4 ,hurlbut ,wash well a pint of split peas and cover with cold water1 adding one-third teaspoonful of soda2 let them remain in this over night to swell4 ,in the morning put them in a kettle with a close fitting top2 pour over them three quarts of cold water1 adding half a pound of lean ham or bacon cut into slices or pieces2 also a teaspoonful salt1 a little pepper and a stalk of celery cut fine4 ,when the soup begins to boil1 skim the froth from the surface4 ,cook slowly from three to four hours1 stirring occasionally until the peas are all dissolved4 ,strain through a colander and leave out meat4 ,it should be quite thick4 ,if not rich enough1 add a small piece of butter4 ,serve with small squares of toasted bread cut up and added4 ,,potato ,,soup ,anna ,moss ,peel and slice five medium sized potatoes1 cook in boiling salted water2 when soft put through a strainer4 ,scald one quart of milk with one small onion sliced1 remove onion and add milk slowly to potatoes4 ,melt three tablespoonfuls butter1 add two tablespoonfuls of flour1 one teaspoonful salt1 one-quarter spoonful celery salt and dash of white pepper and stir until thoroughly mixed1 add to the boiling soup2 cook one minute1 strain and serve2 sprinkle with chopped parsley4 ,,meat ,,jelly ,l4 ,e4 ,kennedy ,two pounds of lean beef2 one-half gallon cold water2 six whole cloves2 one-half box gelatin soaked in one-half cupful of water for fifteen minutes2 six black pepper corns2 one tablespoonful salt2 two tablespoonfuls sherry2 the juice of one lemon4 ,cut the beef into the water1 add peppercorns1 cloves and salt and let simmer slowly four hours4 ,add the gelatin and strain2 to this add lemon juice and pour into a mold4 ,when cold it will slice nicely4 ,,rice ,,and ,,tomato ,,soup ,boil to a pulp1 in a quart of water1 twelve ripe tomatoes which have been peeled and cut up4 ,strain1 place on stove and add two tablespoonfuls butter rubbed into two tablespoonfuls of flour2 add salt1 pepper and sugar to taste1 onion juice and minced parsley4 ,cook ten minutes and stir in one cup of cooked rice4 ,,onion ,,soup ,mrs4 ,e4 ,p4 ,rowen ,slice and boil until tender eight medium sized onions2 have a strong soup stock ready2 add the onions and season to taste4 ,in each plate place a piece of toast and grate ,parmesan cheese over it1 then slowly add the soup the heat of which will melt the cheese4 ,serve4 ,,oxtail ,,soup ,mrs4 ,h4 ,j4 ,keil ,one nice meaty oxtail2 two medium sized carrots2 two onions2 one small turnip2 two-thirds teaspoonful ,kitchen ,bouquet2 one bay leaf2 four peppercorns2 two or three celery leaves2 dash of pepper2 salt to taste4 ,wash and cover oxtail with water1 add carrots cut in cubes4 ,cut onion and turnip fine and put in a muslin bag with bay leaf1 peppercorns and celery leaves4 ,this will leave only the carrot and meat in soup for table4 ,bring to a boil and simmer for about four hours4 ,add pepper1 salt and ,kitchen ,bouquet and serve4 ,,pea ,,puree ,mrs4 ,h4 ,p4 ,e4 ,hafer ,boil one can of peas with a half a pound of salt pork until very soft4 ,strain and squeeze through a colander4 ,add one pint of soup stock and one-half pint of cream4 ,salt and pepper to taste4 ,serve with whipped cream4 ,,duchess ,,soup ,one quart of milk2 three slices of onion2 one tablespoonful flour2 one tablespoonful butter2 three tablespoonfuls grated cheese2 two egg yolks beaten2 one teaspoonful ,kitchen ,bouquet4 ,simmer onion in butter1 but do not brown2 add flour and milk and stir until smooth1 then add the cheese and ,kitchen ,bouquet4 ,just before taking up add the yolks of eggs4 ,whip some cream and put one teaspoonful in each cup4 ,,satisfaction ,,soup ,alice ,clock ,one cup navy beans2 four slices bacon2 one ,no4 #b can of tomatoes2 one small onion2 one level tablespoonful salt2 one-fourth tablespoonful black pepper4 ,soak navy beans over night1 in morning put beans on to boil with a pinch of soda in water4 ,when they come to a boil1 pour off this water1 return to stove1 cover with clear water1 add onion and bacon1 let boil until tender4 ,when tender strain through sieve1 being sure to press all through1 as far as possible4 ,next add the strained tomatoes and seasoning and lastly1 thin with cream or milk to consistency desired4 ,,scotch ,,broth ,mrs4 ,c4 ,a4 ,bowman ,cut mutton into small pieces and let it stew all day4 ,boil one-fourth pint pearl barley in a little water until tender2 strain it dry1 chop fine two large onions and turnips and put with the barley and meat into a stew pan4 ,strain the broth into it1 also the water from the barley and let it boil one and a half hours and skim4 ,season with salt and pepper4 ,,fish ,the fish called the flounder1 perhaps you may know1 ,has one side for use and another for show2 ,one side for the public1 a delicate brown1 ,and one that is white1 which he always keeps down4 --,,holmes4 ,,fish ,,delight ,mrs4 ,william ,blanchard ,mix enough uncooked white fish or ,halibut to make two cups2 add half a cup soft bread crumbs2 three-fourths cup cream4 ,press through a colander1 season with salt1 pepper1 lemon juice1 and a little ,worcestershire sauce4 ,fold in carefully beaten whites of the two eggs4 ,turn into buttered molds and steam one hour4 ,serve hot with ,hollandaise sauce4 ,,steamed ,,halibut1 ,,lobster ,,sauce ,mrs4 ,w4 ,r4 ,mc,ghee ,butter a steamer and place a thick slice of ,halibut steak on it2 put over hot water and cook until done4 ,remove to hot platter and pour over it hot lobster sauce4 ,lobster ,sauce3 ,remove the meat from a fresh lobster1 about one and one-half pounds2 make a rich cream sauce1 add the lobster and pour over ,halibut4 ,,baked ,,halibut ,one thick slice of ,halibut2 one small onion2 one tablespoonful butter2 one saltspoonful pepper2 one teaspoonful ,kitchen ,bouquet2 one level teaspoonful salt2 one-half cup water4 ,chop the onion and put in bottom of baking pan4 ,put ,halibut on top and dust with salt and pepper4 ,pour over the water to which has been added the ,kitchen ,bouquet1 and then add the melted butter4 ,bake in rather quick oven until nicely browned4 ,garnish with parsley and slices of lemon and pour over sauce left in pan4 ,,fish ,,souffle ,mrs4 ,w4 ,i4 ,clock ,one cup baked fish2 four eggs2 one cup bread crumbs2 one heaping tablespoonful butter4 ,mix flaked fish and fresh bread or crumbs1 place in greased baking dish1 pour over the beaten eggs and milk2 the seasoning should be added to the fish and bread crumbs before placing in dish4 ,add the butter in small pieces over the top of the dish1 before placing in oven4 ,bake in hot oven thirty minutes4 ,,fish ,,with ,,tomato ,,sauce ,mrs4 ,robert ,woods ,bake a well selected fish in oven after seasoning with pepper and salt4 ,when done serve with sauce made as follows3 ,pour a quantity of sweet oil in a saucepan4 ,when hot1 add two sliced onions and when they are cooked1 add flour and let onions brown in same4 ,strain a can of tomatoes and add thereto a small glass of good wine1 and a box of mushrooms chopped fine4 ,let sauce cook1 after adding a boquet of thyme1 sweet bay1 cloves1 green onions and garlic4 ,use red pepper only2 and pour over baked fish and serve4 ,,codfish ,,balls ,mrs4 ,c4 ,a4 ,jennings ,one and one-half cupfuls of raw codfish picked up2 three cupfuls of raw potatoes1 diced2 one egg2 butter size of a walnut2 boil potatoes and fish together until potatoes are soft4 ,mash1 and add pepper and a dash of salt1 butter and unbeaten egg and beat until light and thoroughly mixed4 ,shape roughly in a tablespoon and fry in smoking fat4 ,,cod ,,fish ,,balls ,belle ,shaw ,half pint measure of raw potatoes1 cut in small pieces2 one-half pint cod1 picked to small pieces4 ,boil together until potatoes are tender2 pour off water and mash very fine2 add one egg1 one tablespoonful cream and dash pepper4 ,form on a spoon and fry in hot lard4 ,lay on brown paper to absorb grease4 ,serve with cream sauce if desired4 ,sauce3 ,one tablespoonful butter2 one tablespoonful flour2 cook but do not brown4 ,add to this a pint boiling milk1 a pinch salt1 and a few pieces of cod to flavor4 ,,codfish ,,puff ,mrs4 ,grant ,beebe ,two cups shredded codfish2 one cup milk2 one tablespoonful flour for thickening2 three eggs4 ,put milk on stove to warm1 then add thickening1 then codfish that has been soaked and drained1 then the beaten yolks4 ,lastly fold in the whites beaten4 ,,broiled ,,finnan ,,haddie ,mrs4 ,w4 ,d4 ,hurlbut ,wash fish well2 lay in dripping pan1 cover with fresh water and allow to stand an hour4 ,drain1 place on fish plank1 brush with melted butter and put under blaze1 not too close1 and broil for twenty minutes1 or until a nice brown4 ,take out plank1 surround the edge with mashed potatoes1 decorate with hard boiled eggs and sprigs of parsley4 ,,fried ,,shad ,,roe ,mrs4 ,w4 ,r4 ,mc,ghee ,boil shad roe for fifteen minutes in acidulated salted water2 remove1 cover with cold water and let stand for a few minutes2 dry thoroughly and roll in cracker crumbs1 egg and again in crumbs and fry4 ,garnish with lemon slices4 ,,stuffing ,,for ,,fish ,mrs4 ,max ,mauermann ,one cup cracker crumbs2 one saltspoon salt2 one saltspoon pepper2 one saltspoon chopped onions2 one saltspoon parsley2 one teaspoonful capers2 one teaspoonful chopped pickles2 small piece of butter4 ,,shad ,,roe1 ,,baked--,,casserole ,mrs4 ,louis ,geyler ,boil roe in salted water 7acidulated7 five minutes1 drain1 and cover with cold water five minutes2 drain and wipe dry4 ,brush with melted butter1 dust with salt and pepper and paprika4 ,put in casserole1 pour on one-half cup stock and one-fourth cup best sherry or water and bake twenty minutes4 ,add to sauce two or three yolks mixed with one cup cream and strain over roe4 ,or pour over thin tomato sauce4 ,,frogs ,,legs ,a ,,la ,,poulette ,mrs4 ,w4 ,d4 ,hurlbut ,trim and clean the frogs legs2 boil three minutes4 ,cover with a sauce made as follows3 ,three tablespoonfuls butter and three of flour rubbed together2 add one-half cup of cream and one cup of chicken stock2 season with salt and pepper and just before serving add the yolks of two eggs1 well beaten1 and one-half tablespoonful lemon juice4 ,very nice served in a chafing dish4 ,,frogs ,,legs1 ,,tartare ,,sauce ,trim and wipe the desired number of frogs legs2 sprinkle with salt and pepper1 dip in fine cracker crumbs1 beaten egg and again in crumbs4 ,fry three minutes in deep hot fat4 ,drain and serve at once with tartare sauce4 ,,salmon ,,en ,,casserole ,mrs4 ,george ,d4 ,milligan ,one pint milk2 three tablespoonfuls flour2 stir until smooth2 cook and remove from fire2 add one-half cup butter4 ,when cool add two well beaten eggs1 pepper and salt and bake in casserole1 putting a layer of sauce1 then salmon and finish with bread crumbs on top4 ,bake about thirty minutes4 ,,moulded ,,salmon ,mrs4 ,c4 ,a4 ,robinson ,one can of salmon2 three eggs2 one-half pint milk2 chopped parsley1 pepper and salt and a little ,worcestershire sauce4 ,chop the salmon very fine1 first picking away all skin and bone2 beat the eggs1 add the seasoning1 mix thoroughly and steam two hours in a mould4 ,,salmon ,,croquettes ,mrs4 ,george ,longwell ,one pound of salmon2 one cup cream2 two tablespoonfuls butter2 one tablespoonful flour2 three eggs1 seasoning4 ,chop the salmon fine1 make a cream sauce of the butter1 flour and cream2 add the salmon and seasoning2 boil one minute2 stir in one well beaten egg and remove from fire4 ,when cold1 make into croquettes2 dip in cracker crumbs1 then in beaten eggs1 again in cracker crumbs and fry in deep fat4 ,,cold ,,salmon ,,loaf ,mrs4 ,r4 ,e4 ,p4 ,kline ,one pound can of salmon2 one-half tablespoonful each of sugar and flour2 one tablespoonful melted butter2 one teaspoonful salt2 one-half teaspoonful mustard2 dash of cayenne2 yolks of two eggs1 beaten2 three-fourths cup milk or cream2 one-fourth cup vinegar4 ,pick salmon over and put with other ingredients 7after carefully blending them7 into double boiler2 cook until eggs are done2 remove from fire and add three tablespoonfuls of gelatin1 softened in cold water4 ,mould1 chill1 and serve with cucumber sauce4 ,sauce3 ,one-half cup cream1 beaten2 season with salt1 pepper and a little onion juice4 ,add two tablespoonfuls vinegar and one cucumber chopped fine and drained as dry as possible4 ,,salmon ,,en ,,surprise ,mrs4 ,t4 ,d4 ,mc,micken ,moisten one cup flaked salmon with butter sauce1 pinch minced parsley2 one hard boiled egg1 chopped fine4 ,line individual buttered molds with mashed potatoes4 ,fill centers with fish1 cover with potato4 ,turn out carefully1 roll in egg crumbs and fry brown4 ,garnish with a slice of hard boiled egg on top of mold and parsley4 ,,smoked ,,sturgeon ,,and ,,scrambled ,,eggs ,mrs4 ,w4 ,d4 ,hurlbut ,mince one-half pound smoked sturgeon2 beat six eggs until light1 add sturgeon2 have butter heated in a skillet1 add the mixture and scramble4 ,serve with toast points4 ,,egg ,,sauce ,,for ,,fish ,mrs4 ,maxwell ,cook together a tablespoonful each of butter and flour2 pour upon this a cupful of sweet milk and stir until thick and smooth4 ,season with salt and white pepper1 add one hard boiled egg chopped fine2 and one raw egg beaten light4 ,stir just long enough for the sauce to return to the boil and serve4 ,,shell ,,fish ,i wiped away the weeds and foam1 ,i fetched my sea-born treasures home4 ,,oyster ,,sausage ,mrs4 ,w4 ,l4 ,gregson ,one-half pound of veal2 one pint oysters2 one-fourth pound of suet2 all chopped fine4 ,add enough rolled cracker to make into patties2 dip in egg and fry in butter4 ,,oyster ,,croquettes ,mrs4 ,frank ,maccoy ,two sets of calf brains1 stewed in salt water2 one quart oysters1 stew in their own liquor until they curl1 cut in small pieces4 ,chop brains and mix with oysters2 two tablespoonfuls melted butter2 a few drops onion juice2 four tablespoonfuls bread crumbs2 one-half cup cream4 ,if too dry add a little of the oyster juice4 ,bake in shells4 ,,deviled ,,oysters ,one pint of oysters1 seasoned with salt and pepper1 stiffened with cracker dust to hold shape1 place in oyster shells1 pour over melted butter4 ,put shells in a dripping pan and bake in a quick oven to a light brown4 ,,creamed ,,oysters ,,in ,,chafing ,,dish ,mrs4 ,marquis ,regan ,put large tablespoonful of butter in chafing dish1 when melted add two tablespoonfuls of sifted flour1 mix thoroughly1 then add juice strained from one quart of oysters1 cook until thickness of cream1 constantly stirring1 then add oysters1 cook until edges curl1 season to taste with salt and pepper1 serve on toasted crackers4 ,,oysters ,,scalloped ,,with ,,celery ,blanch ,ellis ,layton ,one quart of bulk oysters1 one-half dozen stalks of celery1 cut into one-half inch pieces4 ,drain the oysters1 reserving the liquor4 ,cover bottom of baking dish with crumbs of bread or crackers1 then a layer of the oysters1 with a generous dash of salt and pepper and plenty of butter4 ,over this put a lawyer of the celery1 fill the dish in this way and pour over one cup of the oyster liquor4 ,on top sprinkle a thick layer of the crumbs1 adding butter in small pieces4 ,bake one hour in a moderate oven4 ,,oyster ,,pie ,line a shallow pudding pan with light pastry1 put in oysters1 milk1 butter1 salt and pepper1 bake in a very quick oven #bj minutes2 one pint of oysters1 one pint milk1 one tablespoonful butter1 salt and pepper to taste4 ,,roast ,,oysters ,,on ,,the ,,half ,,shell ,mrs4 ,w4 ,d4 ,hurlbut ,scrub the shells of live oysters until free from sand2 place in dripping pan in a hot oven and roast until shells open2 take off the top shell1 being careful not to spill the juice in lower shell2 serve in the shell with side dish of melted butter4 ,,panned ,,oysters ,mrs4 ,h4 ,clay ,calhoun ,clean one pint of oysters and drain from their liquor4 ,put in a stewpan and cook until oysters are plump and edges begin to curl4 ,shake pan to prevent oysters from adhering to pan4 ,season with salt1 pepper and two tablespoonfuls butter and put over small slices of toast4 ,garnish with parsley4 ,,oyster ,,fricassee ,mrs4 ,arthur ,m4 ,lucius ,clean one pint of oysters1 heat oyster liquor to boiling point1 strain through double thickness of cheese-cloth2 add oysters to liquor and cook until plump4 ,remove oysters with skimmer and add enough cream to oysters to make one cupful4 ,melt two tablespoonfuls butter and add two of flour2 then pour on gradually the hot liquor2 add salt1 paprika1 one teaspoonful finely minced parsley and one egg slightly beaten4 ,pour over oysters and serve4 ,,broiled ,,oysters ,mrs4 ,w4 ,d4 ,hurlbut ,clean oysters and dry on a towel4 ,dip in butter1 then in cracker crumbs seasoned with salt and pepper2 place in a buttered wire broiler and broil until juice runs2 turn and cook other side4 ,place on toast1 mince celery over the oysters and pour over all a thin cream sauce4 ,,broiled ,,oysters ,mrs4 ,w4 ,k4 ,mitchell ,select large oysters2 wrap a thin slice of bacon around each1 fastening with a toothpick2 place in a broiler1 which in turn is put in a dripping pan to catch the drippings2 broil until bacon is brown and crisp1 turning to cook other side4 ,garnish with parsley4 ,,oysters ,,in ,,brown ,,sauce ,one pint oysters2 one-fourth cup butter2 one-fourth cup flour2 one cupful oyster liquor2 one-half cup milk2 one teaspoonful ,kitchen ,bouquet2 one-half teaspoonful salt2 one-eighth teaspoonful pepper4 ,parboil and drain the oysters4 ,brown the butter1 add the flour and stir until well blended1 add oyster liquor1 milk1 ,kitchen ,bouquet1 salt1 pepper and oysters4 ,serve in patty cases or ramekins4 ,,casserole ,,of ,,oysters ,miss ,agnes ,sieber ,line ramekins or large casserole with minced chicken1 seasoned well1 and moistened with a little cream4 ,fill with parboiled oysters cut in pieces1 and mushrooms sliced sauted in butter and mixed with the following sauce3 ,cook three tablespoonfuls salt pork fat with three of flour1 add salt1 cayenne1 nutmeg and parsley2 also thyme and mushroom parings4 ,cook a moment1 add one and one-half cups white stock1 and simmer one hour1 skimming often4 ,strain1 add about one-half cup hot cream or enough to make sauce right consistency4 ,add four drops lemon juice4 ,cover with more chicken1 sprinkle with buttered crumbs1 and brown in oven4 ,,oysters ,,and ,,macaroni ,mrs4 ,h4 ,clay ,calhoun ,boil macaroni in salted water1 drain through a colander4 ,drain oysters until the liquor is all off4 ,in a casserole put alternate layers of macaroni1 oysters and a thick cream sauce1 until dish is filled2 sprinkle top with grated cheese and bake about half an hour4 ,,omelette ,,aux ,,huitres ,mrs4 ,r4 ,woods ,drain two dozen oysters4 ,have ready some hot lard and throw them in4 ,let fry until they begin to curl1 then spread over them four well beaten eggs seasoned with salt and pepper and stir all together until done4 ,serve hot4 ,,fried ,,scallops ,clean one quart of scallops1 turn into a saucepan and cook until they begin to shrivel2 drain and dry between towels4 ,roll in fine cracker crumbs seasoned with salt and pepper1 dip in egg and again in crumbs and fry in deep fat4 ,garnish with slices of lemon dipped in parsley4 ,,jambalaya ,,of ,,rice ,,and ,,shrimps ,mrs4 ,robert ,woods ,boil two dozen of large shrimps2 when cold1 peel and set aside4 ,fry in hot lard a chopped onion and a cupful of rice washed in cold water4 ,let the onion and rice fry well1 add the shrimps1 stirring constantly4 ,when browned1 add enough water to cover the whole4 ,season with salt and pepper1 a bay leaf1 thyme and chopped parsley4 ,let boil slowly1 and add water until the rice is well cooked4 ,when done1 let it dry and serve hot4 ,,shrimp ,,fricassee ,mrs4 ,ada ,woods ,boil the desired quantity of shrimp and set aside4 ,for sauce fry in three tablespoonfuls bacon drippings a large onion1 chopped fine2 when browned1 add three tablespoonfuls flour and blend2 add slowly about a quart of water1 stirring constantly2 when smooth add the shrimp2 season with a bay leaf1 thyme1 a tablespoonful chopped parsley and a clove of garlic1 minced4 ,let cook slowly until ready to serve4 ,boil rice until dry and creamy and serve with the above4 ,,shrimp ,,ramikins ,mrs4 ,max ,mauermann ,one pint of shrimp2 one tablespoonful flour2 one tablespoonful butter2 one tablespoonful catsup2 one tablespoonful cream2 one cup hot soup stock2 two yolks eggs2 salt1 cayenne pepper and grated onion4 ,heat butter1 add flour1 then other ingredients4 ,cook until smooth1 then add shrimp4 ,fill the ramikins with mixture and cover with cracker crumbs and butter4 ,bake six minutes4 ,,shrimp ,,wiggle ,mrs4 ,willard ,brown ,make a rich cream sauce2 add one can of shrimp and one can of green peas2 allow to cook until all is well heated1 serve on toast4 ,,crab ,a ,,la ,,creole ,one can ,japanese crab meat2 four tablespoonfuls shortening2 two green peppers2 one large onion2 three tomatoes2 one cupful milk2 two tablespoonfuls flour2 one teaspoonful ,kitchen ,bouquet1 one teaspoonful salt1 one-fourth teaspoonful pepper4 ,make a white sauce by melting half the shortening1 add flour and when well mixed slowly add milk2 stir until creamy1 add salt and pepper4 ,in another saucepan melt the other half of shortening1 when hot1 fry onion and pepper1 minced1 for ten minutes4 ,then add tomatoes1 cut up1 and when tender add ,kitchen ,bouquet and crab meat and stir slowly into the white sauce4 ,when well mixed1 pour over buttered toast and serve4 ,,lobster ,a ,,la ,,bouquet ,one good sized lobster2 two ounces butter2 one small onion2 one can mushrooms2 one pint boiling water2 one teaspoonful ,kitchen ,bouquet2 one teaspoonful salt2 one saltspoonful pepper4 ,put the butter and chopped onion in saucepan1 cook until onion is brown1 then add two tablespoonfuls flour and the water4 ,when boiling add salt and pepper4 ,strain and add mushrooms and ,kitchen ,bouquet4 ,simmer for ten minutes then stand over hot water4 ,cut lobster in good sized pieces1 put into sauce1 cover the pan closely1 let stand ten minutes longer over hot water and serve4 ,,meats ,,and ,,fowl ,some hae meat and canna eat1 ,and some wad eat that want it4 ,but we hae meat and we can eat1 ,and1 so the ,lord be thank it4 ,,beefsteak ,,roll ,mrs4 ,j4 ,e4 ,kelly ,use a large slice of round steak cut one-half inch thick4 ,make a dressing by mixing together3 ,one cupful grated breadcrumbs1 two-thirds teaspoonful salt1 one well-beaten egg1 one tablespoonful melted butter1 one small onion1 grated1 a few dashes of paprika and a half teaspoonful powdered sweet herbs4 ,lay the steak on a board1 sprinkle with salt and pepper1 spread thickly with the dressing and roll up4 ,wind with soft cord to hold in place4 ,put three tablespoonfuls of pork fat in a frying pan and when very hot1 dredge the roll with flour and brown it quickly on all sides4 ,place meat in kettle that has a tight fitting cover4 ,meanwhile1 add to the fat in the pan two slices of minced onion1 and one tablespoonful flour4 ,stir until very smooth1 pour in a cupful of stock 7or hot water7 and when the gravy boils1 pour over the roll with a pint of strained tomato4 ,season to taste with salt and pepper1 cover the kettle closely and as soon as the contents boil1 place where it will simmer for about two hours4 ,when cooked1 remove the strings1 and serve on a heated platter1 with the strained gravy poured over it4 ,,hamburger ,,pot ,,dinner ,mrs4 ,antonio ,sterba ,with two pounds hamburger steak1 mix well one cup raw rice 7wash well72 one medium sized onion1 chopped2 season and make into balls4 ,line bottom of a pot with small pieces of suet2 when this is melted1 place meat balls in the pot1 cover with water1 and cook until rice is about done4 ,add one can of tomatoes 7quart can74 ,a half hour before serving1 peel enough medium-sized potatoes to circle the platter to be used4 ,place these on top of tomatoes4 ,when potatoes are done1 arrange them around the outside rim of the platter with the meat balls in the center1 and pour over the meat enough gravy for first serving4 ,remainder of gravy may be used on table in a casserole or gravy dish4 ,care must be used in measuring the rice--too much will cause the balls to fall to pieces4 ,one advantage of this dish is that it may be prepared the day before1 or the morning before serving1 with the exception of the potatoes4 ,,calves' ,,hearts ,,stuffed ,,and ,,braised ,mrs4 ,w4 ,r4 ,mc,ghee ,remove veins1 arteries1 and blood clots1 wash1 stuff and sew4 ,sprinkle with salt1 pepper1 roll in flour and brown richly in hot dripping4 ,place in ,dutch oven or in one of the small vessels in fireless cooker4 ,half cover with boiling water1 surround with six slices carrot1 one stalk celery1 broken in pieces1 one onion sliced1 two sprays parsley1 a bit of bay leaf1 three cloves and one-half teaspoonful peppercorns4 ,cover closely and bake slowly two or more hours basting often if cooked in ,dutch oven4 ,if necessary1 add more water4 ,remove hearts to serving platter1 strain and thicken the liquor with flour diluted with water4 ,season with salt1 pepper and one-half teaspoonful ,kitchen ,bouquet4 ,,luncheon ,,beef ,mrs4 ,i4 ,a4 ,wilcox ,one cup or more of cold cooked beef chopped2 one cup of bread crumbs2 season with salt1 pepper and butter4 ,place in baking dish and cover with buttered bread crumbs4 ,pour milk in dish until you can just see it4 ,bake in oven till light brown on top4 ,can use any kind of cold cooked beef1 as steak1 roast1 or boiled beef4 ,if you have a few cold mashed potatoes1 put them through ricer on top of meat to form upper crust4 ,dot with butter and let brown4 ,,pot ,,roast ,mary ,s4 ,vanzwoll ,round steak one and one-half inches thick4 ,salt and pepper4 ,pound a cup of flour in1 on both sides4 ,sear both sides in melted fat1 and butter4 ,put in baking dish and cover with water4 ,cook in oven two and one-half hours4 ,,spanish ,,steak ,mrs4 ,w4 ,h4 ,hart ,one and one-half pounds round steak1 ground2 one and one-half pounds of pork steak1 ground2 one heaping cupful bread crumbs2 one cupful canned or fresh tomatoes2 two green peppers1 minced2 one-half cupful minced onion2 one egg2 two teaspoonfuls salt4 ,mix all together and bake forty-five minutes in flat cake4 ,,braised ,,beef ,mrs4 ,i4 ,s4 ,blackwelder ,round steak about three inches thick 7about two pounds72 place in a hot skillet and turn so that it is seared on both sides1 to prevent escape of juices4 ,in a covered baking pan make a bed of chopped vegetables 7potatoes1 turnips1 carrots1 onions1 etc472 season well4 ,place upon it the beef with enough water to keep the mess steaming for four hours4 ,cover tight4 ,,mother',s ,,beef ,,loaf ,mrs4 ,f4 ,e4 ,lyons ,three pounds round steak1 ground2 three eggs2 two-thirds cup cracker crumbs2 three teaspoonfuls ground sage2 two teaspoonfuls salt2 one teaspoonful pepper4 ,mix together thoroughly and bake in a #ex#aj-;inch bread pan1 from one to one and one-half hours4 ,,meat ,,pie ,butter an earthen baking dish and line to the depth of one and one-half inches with hot mashed potatoes1 season with finely chopped chives 7one tablespoonful to two cups mashed potatoes74 ,fill center with chopped left-over cold beef1 veal or chicken4 ,moisten with brown or cream sauce1 to which add one-half tablespoonful minced parsley and onion juice4 ,cover with a layer of the potato mixture1 make several openings in top of pie and brush top over with beaten egg1 diluted with milk4 ,bake in hot oven until heated through and well browned4 ,serve hot in baking dish4 ,,braised ,,larded ,,liver ,mrs4 ,w4 ,r4 ,mc,ghee ,skewer1 tie in shape 7if necessary7 and lard the upper side of calf's liver4 ,place in a deep pan with remnants of lardoons2 season with salt and pepper2 dredge with flour4 ,surround with one-half each carrot1 onion1 celery1 cut in dice2 one-half teaspoonful peppercorns1 six cloves1 bit of bay leaf and two cups brown stock or water4 ,cover closely and bake slowly two hours1 uncover the last twenty minutes of cooking4 ,remove from pan1 serve with the ,french onions or pour around brown sauce4 ,,hamburg ,,steak ,sue ,c4 ,woodman ,mix one egg and a little salt and pepper2 make into balls and bake in closed pan quickly4 ,,pot ,,roast ,mrs4 ,c4 ,s4 ,junge ,procure a ,boston cut of roast of beef2 brown a minced onion in skillet with butter and bacon fat2 in this brown all sides of the roast4 ,remove the roast and in the fat stir two tablespoonfuls of flour and fill skillet nearly full of hot water4 ,season this gravy well with salt1 pepper1 bay and garlic and pour over roast in casserole4 ,place a few slices of tomato on top or pour in a cup of strained tomato2 place some carrots around the roast and put in cooker for at least four hours4 ,,brain ,,patties ,mrs4 ,e4 ,iglehart ,plunge the calf's brains into boiling water for three minutes1 remove from water and pick off the dark muscles1 roll into cracker dust or bread crumbs in small patties and drop into hot fat4 ,salt and pepper4 ,,roast ,,beef ,,souffle ,mrs4 ,h4 ,s4 ,hart ,one tablespoonful butter melted in sauce pan1 one tablespoonful of flour added and well mixed1 one cup milk4 ,chop beef1 or any kind of cold meat quite fine and add to milk after it has thickened2 salt and pepper to taste4 ,then stir in the yolks of three eggs1 cook slightly1 cool1 add beaten whites of eggs4 ,put in greased dish and bake about half an hour4 ,is nice served with tomato sauce or peas4 ,about one and one-half cups of the chopped meat for the above4 ,,meat ,,loaf ,mrs4 ,l4 ,e4 ,brown ,two pounds of round steak2 one pound fresh pork2 four tomatoes2 three pimentoes2 two eggs2 four crackers1 rolled2 salt1 pepper and paprika4 ,mix altogether2 bake in bread pan two hours in moderate oven4 ,sauce3 ,one and one-half tablespoonfuls butter1 flour and milk4 ,season with liquid from meat4 ,,tough ,,steaks ,mrs4 ,e4 ,s4 ,smith ,pour a mixture of two tablespoonfuls of vinegar2 and one of olive oil over a steak4 ,let stand several hours before broiling4 ,the result is delicious4 ,,veal ,,croquettes ,belle ,shaw ,two pounds veal1 chopped fine2 one teaspoonful chopped parsley2 two eggs1 hard boiled and chopped2 salt and pepper1 to taste4 ,soak enough bread crumbs1 and add to mixture2 form balls4 ,roll in egg and cracker crumbs and fry in deep fat4 ,,boned ,,and ,,stuffed ,,leg ,,of ,,lamb ,mrs4 ,h4 ,l4 ,baumgardner ,order a leg of lamb boned at the market4 ,make a stuffing as for chicken4 ,put in roasting pan with a small sliced onion1 one-fourth cup each of turnip and carrot1 season with bay leaf and parsley4 ,add three cupfuls of hot water1 salt and pepper4 ,cook slowly until done4 ,serve with ,currant ,jelly ,sauce4 ,currant ,jelly ,sauce3 ,to the regular brown gravy you would make with roast1 add one-half cupful of currant jelly which has been beaten and a little lemon juice2 well stirred together and let all boil a minute or two4 ,,lamb ,,stew ,a ,,la ,,creole ,wipe three pounds lamb1 cut from neck or shoulder4 ,cut into pieces two inches square4 ,melt one-fourth cup dripping1 add meat and stir and brown evenly4 ,add two onions1 thinly sliced1 one sprig parsley1 small bit bay leaf1 two cloves and one-half teaspoonful peppercorns 7tie last three spices in a bit of cheese cloth71 and boiling water to nearly cover meat4 ,simmer slowly until meat is tender 7about one and one-half hours74 ,then add two or three small carrots1 scraped and cut in lengthwise pieces1 season with salt4 ,parboil six medium-sized potatoes cut in thick slices five minutes1 drain1 add to stew2 add two cups thick tomato puree and simmer slowly until vegetables are tender4 ,add more water if necessary4 ,remove spices1 add one cup ,french peas when heated through1 turn into deep1 hot platter and sprinkle with chopped parsley4 ,,lamb ,,hash ,,with ,,green ,,peppers ,mrs4 ,w4 ,d4 ,hurlbut ,mince cold roast lamb in about half inch pieces2 add a sweet green pepper1 minced 7discarding seeds72 add the gravy and heat thoroughly4 ,serve on toast4 ,,recipe ,,for ,,corning ,,beef ,mrs4 ,w4 ,t4 ,foster ,five tablespoonfuls of salt2 two tablespoonfuls of brown sugar2 one-half teaspoonful salt peter1 or less2 this is for five pounds of beef4 ,cover with water2 leave three or four days and boil in same water4 ,,mock ,,terrapin ,mrs4 ,w4 ,h4 ,muschlet ,two cupfuls cold boiled or roast lamb cut into small pieces4 ,put a tablespoonful of butter into double boiler2 when melted add one tablespoonful of flour4 ,rub smooth2 add one pint of milk2 stir continuously till it thickens2 then set pot back where it won't cook hard1 and add one well beaten egg1 a tablespoonful minced parsley1 a little nutmeg1 red pepper1 salt to taste1 two hard boiled eggs cut 7not too fine72 then the lamb4 ,let it keep hot1 but not boil1 till lamb is thoroughly heated4 ,when serving1 add a teaspoonful lemon juice4 ,,veal ,,loaf ,,with ,,egg ,mrs4 ,h4 ,b4 ,rairden ,two and one-half pounds of veal2 two pork chops1 ground together2 three eggs2 three rolled crackers2 one teaspoonful each salt and pepper4 ,mix well together4 ,put half of mixture in a loaf pan1 peel six eggs which have been hard boiled1 clip off the ends so they fit closely together1 and lay them in the center of the loaf2 place the balance of the meat about them1 fill up pan1 packing it solid2 put in double baker on top of stove to steam for one and one-half hours1 spread butter over top and put in oven to finish baking4 ,in slicing it you get the slice of hard boiled egg in the center4 ,,veal ,,loaf ,mrs4 ,a4 ,donald ,campbell ,one and one-half pounds of veal and one slice of salt pork1 chopped fine4 ,add two tablespoonfuls of cracker dust2 one egg2 piece of butter size of an egg2 one teaspoonful each of salt and pepper2 little grated nutmeg2 dash of ,worcestershire sauce4 ,mix well and bake in a loaf shaped pan with cracker crumbs and bits of butter on top4 ,bake about one and three-quarters hours4 ,,baked ,,spiced ,,ham1 ,,alabama ,,style ,mrs4 ,k4 ,t4 ,cary ,soak a fifteen pound ham in cold water to cover over night4 ,wash1 scrub and trim off inedible parts4 ,set over a trivet in a boiler and cover with boiling water4 ,mix four cups brown sugar1 one large sliced onion1 one red ,chili pepper pod1 one tablespoonful each of whole cloves1 allspice and cassia buds1 two thinly sliced lemons1 discarding seeds1 add to water in boiler4 ,cover and cook slowly two and one-half hours4 ,remove from boiler1 peel off rind and put ham in dripping pan1 fat side up4 ,bake slowly two and one-half hours1 basting with one cup sherry wine 7using a tablespoon7 a little at a time until all is used1 then baste with dripping in pan thirty minutes1 before removing from oven1 sprinkle fat side with equal measures of brown sugar and fine bread crumbs1 stick with cloves and brown richly4 ,serve hot champagne1 horseradish or mustard sauce4 ,,koldolma ,mrs4 ,f4 ,w4 ,waddell ,two pounds of veal2 one pound fresh pork2 one-half lemon1 bay leaf and one small bottle capers2 one clove of garlic2 juice of one onion4 ,put all through grinder1 salt1 pepper to taste4 ,roll in small soft balls4 ,enclose neatly in cabbage leaves1 secure with toothpicks4 ,place in ,dutch oven which has previously melted one-fourth pound of butter with a little chopped parsley4 ,alternate layers with a small sifting of flour until all are in pan4 ,let simmer in one pint of water 7boiling7 without allowing any steam to escape for two hours2 remove and thicken broth with yolks of five eggs4 ,serve eight persons4 ,,virginia ,,ham ,mrs4 ,g4 ,w4 ,plummer ,buy a center cut of ham1 two inches thick 7about two and one-half or three pounds72 soak over night in milk 7sweet or sour7 sufficient to cover ham4 ,about two hours before serving time drain off enough milk so that the top of ham is uncovered2 spread over this uncovered top2 one tablespoonful dry ground mustard mixed with two tablespoonfuls brown sugar2 bake in a slow oven4 ,the milk will disappear in a rich brown gravy2 if it gets too low in pan add water4 ,when ready to serve remove ham to platter1 add flour to fat in pan and when well cooked1 add boiling water to make gravy of consistency of thick cream4 ,lemon slices and sherry may be added4 ,it may need to be strained if milk curds are objected to2 pour around ham4 ,has flavor of finest ,old ,virginia ,ham4 ,,ham ,,en ,,casserole ,mrs4 ,a4 ,donald ,campbell ,have ham cut two inches thick1 leaving on rind4 ,pour over it good1 generous cup of milk and one-half cup brown sugar1 partly dissolving sugar in the milk on top of stove1 before pouring over ham4 ,cook all in casserole two hours4 ,serve with rings of fried apples on chop plate4 ,,rognons ,,aux ,,tomatoes ,mrs4 ,r4 ,woods ,cut in small pieces a fresh kidney and fry in hot lard4 ,when almost done add to it a sliced onion1 half cup of tomatoes and a slice of ham4 ,let all fry together1 and when done add a spoonful of flour1 a piece of red pepper and a spoonful of chopped garlic and parsley4 ,thin with a little water1 season with salt1 and let boil a few minutes1 when it is done4 ,,easter ,,ham ,mrs4 ,e4 ,iglehart ,one-half pint grated bread crumbs1 one cup currants1 one saltspoonful of salt1 one saltspoonful sweet marjoram or thyme1 one salt spoonful of black pepper1 moisten with sweet milk4 ,boil small ham until tender1 remove bone and skin1 fill in the cavity with dressing1 wind with cord into shape1 puncture with skewer in the fat parts and fill the holes with dressing4 ,bake in a closed pan in a hot oven one hour4 ,,ham ,,puff ,mrs4 ,a4 ,donald ,campbell ,scald one pint of milk1 one cup flour2 stir constantly until thick4 ,let cool1 then add beaten yolks of eight eggs4 ,beat thoroughly1 add beaten whites1 a little suet1 one and one-half cups of chopped1 boiled ham1 and one-half cup butter4 ,set tin in pan of water1 and bake three-fourths of an hour4 ,keep standing in water until served4 ,,ham ,,loaf ,mrs4 ,w4 ,c4 ,thorbus ,two pounds of ham1 ground2 one pound of pork loin1 ground2 two eggs1 beaten2 one cupful rolled cracker crumbs2 one cupful milk2 pepper to taste4 ,mix all together1 put in a baking tin and pour over it one cupful tomatoes and bake two hours4 ,,jamabala ,,of ,,ham ,mrs4 ,h4 ,clay ,calhoun ,one large slice of raw ham2 one large onion2 put through the grinder and fry4 ,when thoroughly cooked add two cups boiled rice2 one quart of tomatoes and half of a sweet green pepper1 chopped fine4 ,serve hot on toast4 ,,barbecued ,,roast ,,pork ,mrs4 ,chase ,place pork roast in dry self-basting or similar roaster4 ,place in oven for thirty minutes4 ,in meantime put one cup of vinegar1 one teaspoonful red pepper1 one teaspoonful black pepper1 one teaspoonful salt in saucepan and bring to a boil4 ,baste roast every fifteen or twenty minutes with this sauce at boiling point1 draining off sauce after each basting and returning sauce to saucepan1 which should be kept at the boiling point4 ,drain off sauce and serve in separate dish4 ,,crown ,,roast ,,of ,,young ,,pork ,mrs4 ,m4 ,dippen ,have crown roast made of young pork ribs1 same as of lamb2 fill the center with medium sized potatoes1 boiled and rolled in butter and minced parsley2 surround with fried apples4 ,,broiled ,,sausage ,mrs4 ,w4 ,d4 ,hurlbut ,one and one-half or two pounds of well seasoned sausage meat mold it into a flat cake2 place in a frying basket which1 in turn1 is put in a larger pan1 to catch the drippings4 ,put under the blaze and let it broil slowly2 when nicely browned on one side turn it over and brown that side4 ,when done remove to hot platter and surround with fried apples4 ,,pork ,,chops ,,with ,,potatoes ,mrs4 ,c4 ,s4 ,junge ,in a casserole place a layer of sliced raw potatoes and over it sprinkle of flour4 ,put in a layer of chops and a layer of potatoes and repeat until casserole is full4 ,nearly cover with milk that is seasoned with salt and pepper4 ,sprinkle cheese over top and bake two hours4 ,,grandmother',s ,,pork ,,noodles ,mrs4 ,h4 ,d4 ,sheldon ,one-half pound of salt pork1 sliced2 six medium onions2 six medium potatoes2 noodles4 ,boil salt pork until very nearly done4 ,add potatoes and onions4 ,cook until they are beginning to be tender4 ,have about two quarts of water left4 ,add noodles and finish cooking4 ,this will make a thick stew4 ,,pork ,,chop ,,casserole ,mrs4 ,george ,d4 ,milligan ,sprinkle bottom of dish with flour2 place pork chops then on top a layer of sliced raw potatoes and onions1 finish with bread crumbs4 ,bake until potatoes are done4 ,use no liquid4 ,,baked ,,pork ,,chops ,sue ,c4 ,woodman ,cut thick1 wash and dip in flour2 place in deep pan2 season with pepper1 salt1 and a little sage4 ,cover tightly and bake forty minutes in quick oven4 ,,stuffed ,,pork ,,tenderloins ,mrs4 ,c4 ,e4 ,balluff ,split two large tenderloins and flatten out as wide as possible1 spread one with a very thick layer of dressing 7such as is used for turkey dressing74 ,place the second tenderloin on this and tie them together1 roast in a medium oven1 basting frequently with boiling water and a small piece of melted butter4 ,,stuffed ,,spareribs ,mrs4 ,h4 ,l4 ,middleton ,have two sets of ribs cracked across the middle2 rub the insides with salt1 pepper and dredge with flour4 ,cook sauerkraut half an hour1 drain and fill the ribs2 tie or sew closely together and put in oven4 ,pour over the ribs the water in which the sauerkraut was boiled4 ,when one side is browned1 turn them over and brown the other side4 ,serve with brown gravy4 ,,delmonico ,,club ,,house ,,sausage ,miss ,a4 ,brennan ,to every twenty-one pounds of meat3 ,lean pork1 seven pounds2 fat1 seven pounds2 round beef1 seven pounds4 ,seven ounces salt2 one and one-half ounces black pepper2 one coffee cup powdered sage and summer savory2 one teaspoonful cayenne1 slack2 one tablespoonful freshly ground ginger2 one tablespoonful ground mustard4 ,get your meat ground at the butchers4 ,mix the sausage yourself4 ,mix spices all together with salt1 working it through the meat with your hands4 ,,fried ,,pickled ,,pigs' ,,feet ,mrs4 ,w4 ,d4 ,hurlbut ,have butcher split the pigs' feet2 boil until bones are ready to fall out2 put in an earthen dish and cover with a mild vinegar which has been boiled for ten minutes with a few slices of onion and spices2 when the vinegar is cold the pigs' feet will be sufficiently pickled4 ,drain1 roll in flour and fry4 ,,english ,,sausage ,mrs4 ,c4 ,a4 ,carscadin ,six pounds lean pork2 two pounds fat pork2 one pound loaf bread thoroughly soaked in water2 two ounces salt2 one ounce best white pepper2 two medium sized nutmegs1 grated4 ,mix all together1 put into chopper4 ,leg of pork is best1 but shoulder will do4 ,,escalloped ,,sweetbreads ,mrs4 ,e4 ,k4 ,parker ,one pair sweetbreads2 one can mushrooms2 two cups of cream2 butter size of an egg2 one tablespoonful flour4 ,parboil sweetbreads twenty minutes then chop rather fine2 add mushrooms and chop4 ,put butter in spider and let it melt and as it begins to brown1 add the flour and stir2 then add cream1 stirring all the time to prevent lumps4 ,put in the sweetbreads and mushrooms and let cook a few minutes4 ,add one teaspoonful ,worcestershire sauce and pour mixture in baking dish4 ,put cracker crumbs and lumps of butter on top and bake half an hour4 ,,creamed ,,sweetbreads ,,with ,,tomato ,,sauce ,mrs4 ,w4 ,d4 ,hurlbut ,parboil sweetbreads in acidulated salt water1 cook slowly for twenty minutes2 drain1 plunge into cold water4 ,make a rich cream sauce1 separate sweetbreads and mix with the cream sauce2 put in ramekins1 cover with bread crumbs2 in the center place a tablespoonful tomato sauce2 put in oven and bake until crumbs are brown2 place a sprig of parsley on top and serve4 ,,chicken ,a ,,la ,,king ,mrs4 ,w4 ,c4 ,thorbus ,heat two tablespoonfuls butter until it bubbles2 add one chopped green pepper2 let cook slowly for three minutes1 then add one tablespoonful flour2 salt and pepper to taste and enough rich milk to make a smooth thickened sauce2 when thoroughly done add two cupfuls cooked chicken and let it heat through4 ,mushrooms may be added4 ,,chicken ,,noodles ,,and ,,mushrooms ,mrs4 ,w4 ,d4 ,hurlbut ,pick the meat from the bones and cut in rather large pieces2 add a can of mushrooms and the thickened chicken gravy4 ,boil noodles twenty minutes in salted water2 drain and add noodles to the chicken4 ,mix all together and let heat thoroughly4 ,serve with toast points4 ,,chicken ,a ,,la ,,creole ,mrs4 ,r4 ,woods ,clean and cut up two young chickens1 sprinkle with salt and pepper and fry in hot lard4 ,when done1 put in a dish and set aside4 ,and now start your sauce4 ,fry an onion and add flour for thickening4 ,when brown1 add a can of sweet peppers1 let fry a little1 then add the tomatoes and a few bay leaves and a sprig of thyme4 ,when the sauce is done throw in the fried chickens1 but do not let the whole boil long4 ,,sweet ,,bread ,,patties ,parboil one pair sweetbreads in boiling1 salted1 acidulated water1 fifteen minutes4 ,drain and cut in one-half inch cubes4 ,add one-half the measure of small mushrooms1 heated in the liquor in the can1 drained1 cooled and sliced1 and one tablespoonful pimento cut into bits4 ,reheat in one and one-half cups of sauce 7cream7 and serve in patty shells4 ,,baked ,,macaroni ,,and ,,chicken ,bertha ,z4 ,bisbee ,stew until tender a nice fat hen1 in plenty of water4 ,pick meat off bones and shred rather finely4 ,boil one pound of macaroni or spaghetti twenty minutes in plenty of water to which has been added a teaspoonful of salt4 ,drain as dry as possible4 ,cover the bottom of a buttered baking dish with the macaroni1 adding chicken and macaroni in alternate layers4 ,add one cup of cream to the gravy in which the chicken was cooked1 salt and pepper to taste1 and thicken with flour or corn starch4 ,pour enough over the macaroni and chicken to cover it4 ,bake in a slow oven until nicely browned on top4 ,,real ,,cottage ,,chicken ,mrs4 ,f4 ,w4 ,waddell ,boil one package of macaroni in salted water in the usual manner4 ,use three or four pounds chicken4 ,place in ,dutch ,oven whole4 ,after browning1 four tablespoonfuls of butter with a little parsley cover tightly and simmer forty-five minutes4 ,remove cover and add salt and pepper4 ,when sufficiently cooked1 so that the fowl will slip from the bone1 turn out fire and let cool4 ,remove bones and place in receptacle once more4 ,add one pint of pure cream1 the macaroni previously cooked1 and let boil up just three minutes1 and let stand until ready to serve4 ,better to stand for an hour4 ,,bouchees ,a ,,la ,,reine ,mrs4 ,robert ,woods ,take good sized young hen and boil it4 ,when done take all the meat1 chop it1 but not too fine and keep the bouillon4 ,have ready some mushrooms and truffles cut in small pieces4 ,fry an onion in hot lard1 add flour and brown well2 in this throw your meat1 mushrooms and truffles4 ,give two or three turns in the pan and add the bouillon to make the sauce4 ,do not make it too thin4 ,season with a little pepper4 ,the small pates are ordered from the confectioner and are kept warm until needed4 ,when the filling is done and you are ready to serve1 fill each pate with the stew and send warm to the table4 ,,chicken ,,in ,,aspic ,mrs4 ,e4 ,s4 ,bailey ,draw one large chicken2 boil until meat drops from bones and there is about one pint of liquid4 ,chop chicken and add a teaspoonful of salt and one-half teaspoonful pepper2 also one tablespoonful of celery salt4 ,hard boil three eggs and soak one-half package gelatine five minutes and add to hot liquid4 ,chill mold and put in layer of chicken and three eggs and put balance of chicken in4 ,then pour the liquid on mold and chill4 ,,chicken ,,terrapin ,,for ,,six ,,people ,mrs4 ,j4 ,p4 ,cobb ,one cup of chicken cut the size of an egg2 one cup of canned mushrooms2 make a cream sauce of the chicken stock2 when this is boiled up1 add the chicken and mushrooms1 yolk of one egg beaten1 one teaspoonful of ,worcestershire sauce1 teaspoonful sherry4 ,serve on platter with whipped cream or brown with bread crumbs4 ,,spanish ,,chicken ,mrs4 ,lester ,tennant ,cut up two chickens1 about five pounds in all2 good fat yellow hens are the best4 ,put in a good sized pot and put in cold water enough to cover about two inches over all2 cover and let heat very slowly2 stew until meat can be picked from the bones4 ,when the liquor the chicken is cooked in becomes cold1 remove all fat and save to make stew in4 ,cut up six fair sized potatoes2 one large onion2 two large green peppers2 one clove of garlic2 one can of mushrooms2 one can tomatoes2 one can of peas2 one bottle of little stuffed olives4 ,remove meat from chicken bones1 then put in tomatoes1 potatoes1 peas1 etc41 in the liquor4 ,cut each mushroom through and add one wineglass each of olive oil and good white wine2 three fair sized bay leaves2 a large pinch of thyme2 a few sprigs of parsley2 salt2 celery salt2 black pepper and tobasco sauce to taste4 ,when potatoes are done1 add one large tablespoonful butter1 put in the chicken meat and the stew is ready to serve4 ,have plenty of toast to serve chicken on4 ,this will serve sixteen people and may be made the day before4 ,,curry ,,of ,,chicken ,,en ,,casserole ,mrs4 ,w4 ,p4 ,hilliard ,clean1 singe1 dress and cut up a three and one-half pound chicken as for fried chicken2 melt one-third cup butter in an iron frying pan2 sprinkle chicken with salt and pepper2 arrange in hot frying pan and cook ten minutes1 turning so as to brown evenly2 add giblets2 continue cooking ten minutes longer4 ,arrange chickens in a hot casserole with one thinly sliced onion2 one-half tablespoonful salt1 and broth or boiling water to cover2 cover casserole and simmer in oven until chicken is tender4 ,remove chicken2 strain liquor2 melt one-fourth cup butter2 add two tablespoonfuls flour1 mixed with two tablespoonfuls curry powder2 stir until smooth4 ,add strained liquor 7there should be two cups72 one-third cup currant jelly and salt to season4 ,turn one-half of sauce into casserole2 arrange chicken over sauce and cover with remaining sauce4 ,serve in casserole4 ,serve boiled rice with chicken curry4 ,,salmi ,,of ,,duck ,mrs4 ,s4 ,e4 ,baumgardner ,cut cold roast duck in pieces and heat in the following sauce3 ,one tablespoonful butter2 one small onion chopped fine2 a stalk of celery and one sliced carrot2 saute until brown then add one tablespoonful flour2 two cups water2 a bayleaf2 a spray of parsley2 a few cloves and salt and pepper2 let cook a few minutes4 ,strain1 put in the duck2 add six olives sliced lengthwise2 a small can of mushrooms1 cut in two2 let all heat and serve4 ,,creole ,,chicken ,cut two chickens in pieces for serving2 sprinkle with salt and pepper4 ,melt one-half cup butter2 add one-half cup finely chopped onion2 add chickens1 saute a golden brown1 turning chickens to evenly brown2 remove chickens2 add one-half cup flour2 stir until well blended2 then pour on two cups chicken stock and two cups tomato puree2 one mild red pepper1 finely chopped2 one-half can mushrooms1 drained and thinly sliced2 one cup finely cut celery2 season with salt and pepper4 ,add chickens and simmer until tender4 ,dispose on hot serving platter2 surround with sauce2 garnish with parsley4 ,,chicken ,,curry ,,with ,,mushrooms ,,in ,,chafing ,,dish ,mrs4 ,m4 ,regan ,one medium sized can of boneless chicken2 one-half can of ,french mushrooms2 one heaping teaspoonful ,indian currypowder2 one large tablespoonful of butter2 two tablespoonfuls of sifted flour and two cups milk4 ,put butter in chafing dish1 when melted add flour2 then milk slowly1 and salt and pepper to taste4 ,when creamy add chicken cut fine and chopped mushrooms2 stir constantly until heated thoroughly and just before serving add curry powder4 ,eat on hot toast4 ,,squab ,,en ,,casserole ,mrs4 ,w4 ,d4 ,hurlbut ,wash squabs and stuff with boiled rice in which the cooked1 minced giblets of the squabs have been mixed2 place in casserole and pour a little melted butter over each squab2 sprinkle with salt and pepper and onion salt4 ,use the water in which the giblets were cooked for stock1 there should be one cup4 ,put in oven and bake until tender4 ,,pigeon ,,pie ,mrs4 ,culbertson ,dress1 clean and truss six young1 fat pigeons4 ,brown them richly in tried out salt pork fat4 ,put in a ,dutch oven or kettle1 cover with boiling water4 ,add two stalks celery1 broken in pieces2 a bit of bay leaf2 one-half teaspoonful pepper-corns2 one onion sliced2 six slices of carrot2 two sprays parsley and simmer five to six hours or until tender4 ,add one-half tablespoonful salt last hour of cooking4 ,remove pigeons2 strain liquid and thicken with one-fourth cup butter1 cooked one minute with one-fourth cup flour1 stirring constantly1 until gravy is smooth4 ,arrange pigeon in a deep baking dish2 pour over gravy and cover with a baking powder crust1 and bake in a hot oven4 ,a ,,good ,,imitation ,,of ,,maryland ,,fried ,,chicken ,mrs4 ,j4 ,g4 ,sherer ,it may be made from rabbit4 ,choose a young tender rabbit2 cut it into pieces of desired size2 put pieces in a pot1 cover with boiling water1 and parboil gently for twenty minutes2 dip each piece in flour1 egg and cracker crumbs and fry in deep fat until a rich brown4 ,evaporate by boiling some of the water in which the meat was boiled4 ,use some of it with milk in making cream gravy4 ,,rabbit ,,stew ,mrs4 ,j4 ,g4 ,sherer ,rub the inside of a saucepan with a dose of garlic2 put in pieces of hare left2 add three-quarters cup of stewed tomatoes2 two raw carrots1 cut into small cubes2 one small onion1 sliced2 a teaspoonful of chopped parsley1 and about a cup of hot water4 ,cover tightly and cook until the potatoes are tender 7and carrots74 ,thicken and serve in a border of steamed rice and serve with tiny dumplings4 ,,belgian ,,hare ,,en ,,casserole ,mrs4 ,j4 ,g4 ,sherer ,separate a dressed hare into pieces of desired shape2 rub each piece with a little lemon juice and oil which have been stirred together4 ,let the meat stand covered a few hours2 sprinkle with paprika and brown each piece in a little fat in a sizzling hot frying pan4 ,some use two or three slices of fat bacon cut into small pieces for the browning4 ,when golden brown1 put the meat in the casserole1 cover with boiling water2 cover and place in a very moderate oven4 ,at the end of half an hour add two cups of stock or hot water2 one tablespoonful of lemon juice1 or vinegar1 a bit of bay leaf and two teaspoonfuls of onion juice4 ,cook in a moderate oven about three hours4 ,bring to the table without removing the cover4 ,and if you have any of the ,belgian ,hare en ,casserole left1 make for lunch the next day1 the savory little ,rabbit ,stew4 ,,chop ,,suey ,mrs4 ,j4 ,g4 ,sherer ,one pound veal2 one pound pork2 one can mushrooms2 eight stalks celery2 fifteen onions2 two tablespoonfuls molasses2 little flour on top4 ,cut meat in small pieces and simmer about twenty minutes2 add mushrooms and molasses2 then celery and onions4 ,cook slowly until tender4 ,sprinkle a little flour over it and mix well2 then salt1 paprika and about three tablespoonfuls or more 7to taste7 of chop suey sauce4 ,simmer meat without water2 serve with boiled rice4 ,,chop ,,suey ,mrs4 ,c4 ,s4 ,junge ,cut tender1 fresh1 lean pork1 chicken1 veal or all of these into thin1 inch squares and saute well in bacon fat4 ,have ready one-half as much in bulk of celery2 cut in inch pieces and an onion2 saute these in same fat4 ,after this1 saute mushrooms2 put altogether and barely cover with hot water1 chicken or veal broth4 ,add ,chinese potatoes and sprouted barley1 if they can be procured2 add one tablespoonful of molasses2 one teaspoonful of salt2 one teaspoonful of ,chinese ,soy2 a dash of pepper and put in cooker for three hours or more4 ,,chop ,,suey ,mrs4 ,w4 ,f4 ,barnard ,one pound pork from shoulder2 one pound veal from leg2 fry one-half hour in a little fat4 ,when brown1 add a little water and cook ten minutes1 and add one cup celery cut up2 one onion1 cut up4 ,when nearly done1 sprinkle with flour enough to thicken1 add two tablespoonfuls of molasses4 ,serve with rice4 ,,chestnut ,,stuffing ,mrs4 ,s4 ,e4 ,baumgardner ,shell and blanch four cupfuls ,french chestnuts2 cook in boiling salted water until tender2 put through a ricer2 season with salt1 pepper and a little nutmeg2 two tablespoonfuls butter and one-half cupful of cream4 ,add this to your regular bread mixture for stuffing fowl4 ,,chestnut ,,stuffing ,shell and blanch ,french chestnuts1 there should be two cups4 ,cook in boiling salted water until soft4 ,drain1 mash and pass through a potato ricer2 add one-four cup butter2 one teaspoonful salt2 one-eighth teaspoonful pepper2 a few grains nutmeg and one-half cup cream4 ,melt one-fourth cup butter1 pour over one cup soft bread crumbs2 mix well2 combine mixtures and use as filling for turkey1 capon or guinea chicken4 ,,oyster ,,dressing ,,for ,,fowls ,mrs4 ,w4 ,s4 ,kiskaddon ,for an eight or ten-pound turkey cut the brown crust from slices of stale bread until you have as much as the inside of a pound loaf4 ,put into a suitable dish and pour tepid water over it2 take up a handful at the time and squeeze it hard and dry with both hands1 placing it as you go along in another dish2 now when all is pressed dry1 toss it all up lightly through your fingers2 now add pepper and salt--about a tablespoonful--also powdered summer savory and sage1 and one pint of oysters drained and slightly chopped4 ,for geese and ducks the dressing may be made the same4 ,,rice ,,dressing ,,for ,,duck ,,or ,,goose ,mrs4 ,h4 ,p4 ,e4 ,hafer ,boil one cup of rice tender4 ,chop one stalk celery2 two onions2 one outside of green pepper2 a little piece of garlic2 fry in butter and add boiled rice4 ,,sauces ,,hollandaise ,,sauce ,mrs4 ,a4 ,donald ,campbell ,one tablespoonful flour and one teaspoonful butter2 mix over fire until smooth2 add1 gradually1 one pint of boiling water1 until all is the consistency of cream4 ,boil for two or three minutes and season with one salt spoon of salt2 one-half teaspoonful mustard2 one-quarter teaspoonful pepper4 ,take from fire and add yolks of two eggs1 well beaten2 mixing all until smooth4 ,add slowly1 three tablespoonfuls oil and one tablespoonful vinegar4 ,lemon juice instead of vinegar makes it much more delicate4 ,,hollandaise ,,sauce ,belle ,shaw ,two tablespoonfuls butter2 one tablespoonful flour2 one-half pint boiling water2 one-half teaspoonful salt2 add gradually yolks of two eggs1 well beaten2 juice of one-half lemon2 one-half teaspoonful onion juice2 cook over hot water4 ,be careful not to get sauce too thick4 ,,tartar ,,sauce ,,no4 #a ,mrs4 ,carl ,s4 ,junge ,sweet cucumber pickles2 green peppers and onion4 ,chop fine and mix with mayonnaise salad dressing4 ,,tartar ,,sauce ,,no4 #b ,mrs4 ,carl ,s4 ,junge ,tablespoonful mixed capers2 tablespoonful cucumber pickles1 chopped2 teaspoonful parsley2 teaspoonful ,tarragon2 teaspoonful mixed mustard2 one-half pint mayonnaise dressing4 ,,rich ,,gravy ,,without ,,meat ,mrs4 ,t4 ,m4 ,butler ,heat a sufficient amount of lard or drippings in a skillet into which two or three tablespoonfuls of flour have been stirred until a very light brown2 then add two-thirds milk to one-third water and season with salt and pepper1 adding a level teaspoonful of extract of beef and stir until completely dissolved4 ,a ,,vegetable ,,sauce ,one-half teaspoonful kitchen boquet2 one level tablespoonful flour2 two tablespoonfuls butter2 one-fourth teaspoonful salt2 two cupfuls hot milk2 two egg yolks2 blend flour and butter2 add salt and milk and boil until smooth and of the desired thickness4 ,then gradually add the yolks of eggs and kitchen boquet4 ,this may be served on any vegetable desired4 ,,creole ,,sauce ,one teaspoonful ,kitchen ,boquet2 one onion2 five shallots2 two green peppers2 one tablespoonful butter2 one tablespoonful flour2 four large tomatoes2 one-half bean garlic2 one teaspoonful salt2 one teaspoonful sugar2 six canned mushrooms2 one-half teaspoonful parsley4 ,slice fine onion1 shallots and pepper4 ,cook in butter to a light brown2 stir constantly4 ,then the garlic minced1 and the flour4 ,stir all together and add tomatoes1 seasoning1 mushrooms1 and parsley4 ,cook twenty minutes1 stirring occasionally4 ,just before serving1 add one teaspoonful ,kitchen ,boquet4 ,,mushroom ,,sauce ,three tablespoonfuls ,kitchen ,boquet2 one-third cupful butter2 one-third cupful flour2 one teaspoonful salt2 dash cayenne2 one teaspoonful onion juice2 two cupfuls milk2 one can mushrooms4 ,melt the butter1 add flour and milk gradually1 stirring all the while4 ,when cooked1 add the salt1 cayenne1 onion and kitchen boquet4 ,drain and chop mushrooms2 add to sauce and cook three minutes4 ,,tomato ,,celery ,,sauce ,two teaspoonfuls kitchen boquet2 one quart tomatoes2 one teaspoonful sugar2 three pepper-corns2 one tablespoonful butter2 one head of celery2 one onion2 one green pepper2 one bay leaf2 four cloves2 salt and pepper2 one tablespoonful flour4 ,place the tomatoes in a saucepan2 add the celery cut up into inch lengths2 the onion slices and spices4 ,simmer slowly for twenty minutes1 pass through a sieve2 return to the fire1 and stew down until you have one cupful of puree4 ,blend the flour and butter together in a double boiler2 stir in the tomato-celery puree1 and stir until smooth and thick2 season with kitchen boquet1 salt and pepper4 ,if too thick1 add a little water or stock4 ,this is fine to serve with meat loaf1 salmon loaf or rice croquettes1 etc4 ,,sauce ,,bernaise ,heat a granite saucepan slightly and break into it four eggs4 ,beat the eggs briskly over a slow fire1 but do not let them boil2 mix four tablespoonfuls hot water and two tablespoonfuls beef extract1 and as the eggs begin to cook stir in the mixture1 adding the juice of one lemon1 one tablespoonful onion juice and one teaspoonful ,tarragon vinegar1 salt and pepper4 ,when this is well mixed pour on beef-steak and serve4 ,,mint ,,sauce ,one bunch mint2 one tablespoonful sugar2 three-fourths cup vinegar4 ,rinse the mint in cold water2 chop very fine2 dissolve the sugar in the vinegar2 add the mint2 let it stand for one hour to infuse before using4 ,if the same is wanted hot1 heat the vinegar and stir in the mint just before using4 ,,sauce ,,allemande ,mrs4 ,bertha ,c4 ,hansen ,four tablespoonfuls butter2 four tablespoonfuls flour2 one egg yolk2 one cup white stock2 one cup cream2 one-half teaspoonful salt2 few grains pepper4 ,make same as a thin white sauce4 ,just before serving1 add the yolk of one egg and cook slightly4 ,,horse-,,radish ,,dressing ,,for ,,roast ,,beef ,mrs4 ,e4 ,d4 ,gotchy ,to a cup of grated horse-radish1 add two tablespoonfuls of sugar2 one-half teaspoonful salt2 one-half cup thick1 sweet1 cream4 ,mix the ingredients thoroughly1 then add vinegar to taste4 ,,vegetables ,oh1 muckle is the powerful grace ,that lies in herbs4 ,a ,,porto ,,rican ,,dinner ,mrs4 ,g4 ,w4 ,plummer ,one quart cooked red kidney beans 7canned beans are good and save fire72 four good sized ripe tomatoes 7or the solid tomatoes from a can72 four medium sized onions2 four green sweet peppers2 one-fourth pound nut meats 7pecans1 almonds or ,english walnuts are best72 two dozen green olives2 salt to taste4 ,process3 ,if tomatoes are fresh1 skin and put in a chopping bowl with onions and peppers1 which last should have seeds and white fiber first removed2 chop all until about size of a lima bean4 ,put into skillet a heaping tablespoonful of drippings1 from ham or bacon preferred2 when hot add chopped vegetables and cook until all are soft and well blended4 ,about fifteen minutes before serving add nut meats and olives cut into strips4 ,in the meantime1 heat the beans by themselves2 turn all together and cook ten minutes1 when it is ready to serve4 ,service3 ,half an hour before time to serve1 wash well1 enough rice to make a border around your chop platter4 ,put it into gallopin boiling water1 quite heavily salted2 water should be at least four times quantity of rice4 ,boil until barely done2 drain in a collander and set to drain in the mouth of the oven for five minutes4 ,dispose around the edge of the platter2 pour the bean mixture 7which should be moist71 in the middle1 garnish with a wreath of parsley between rice and beans4 ,this1 with a green salad and ,french dressing is an abundant and satisfying dinner4 ,no meat should be served4 ,,stuffed ,,potatoes ,select large uniform sized potatoes4 ,scrub them with a vegetable brush4 ,bake in a hot oven1 the temperature of the oven should be such that it will bake a potato of medium size in forty to forty-five minutes4 ,remove a thin slice from the side lengthwise of potatoes2 scoop out the pulp1 pass through the ricer2 add two tablespoonfuls of butter or bacon fat2 moisten with hot milk2 add two tablespoonfuls each finely chopped chives or onion4 ,season with salt and pepper1 beat thoroughly and return to the shells1 using pastry bag and tube1 brush over with slightly beaten egg and return to oven to brown delicately4 ,a ,,different ,,dinner ,mrs4 ,g4 ,w4 ,plummer ,a fine1 firm head of cauliflower2 enough rice to form a border for your chop platter2 four tablespoonfuls grated or shredded ripe cheese2 one teacupful rich milk2 two tablespoonfuls bacon drippings4 ,garnish with blanched lettuce leaves1 canned pimento and parsley4 ,process3 ,wash1 trim and put to boil in a large granite or aluminum kettle1 the whole head of cauliflower in plenty of salted water4 ,do not cover4 ,when about half done1 put into an iron skillet two tablespoonfuls of bacon drippings and when smoking hot turn in the dry rice which has previously been well washed and dried on a clean towel4 ,parch this rice in the drippings1 stirring constantly until a golden brown4 ,then dip the water in which the cauliflower boils1 spoonful by spoonful1 into the rice2 as it absorbs the water add more until the rice is puffed1 dry and thoroughly done2 a little onion may be cooked in with rice if liked4 ,in the meantime make a fine1 thick white sauce1 using butter and twice the quantity of flour2 cook but do not brown2 add milk and rub smooth2 add shredded cheese1 red pepper and salt2 cook to a smooth masking sauce4 ,service3 ,put cauliflower1 unbroken1 in center of platter2 mask with sauce and sprinkle with grated cheese4 ,around the flower dispose the lettuce in such a way as to simulate a growing head4 ,encircle this with border of rice and put an outside border of parsley4 ,the pimento should be cut in strips and laid up the sides of flower inside lettuce leaves4 ,,sunday ,,night ,,supper ,,dish ,mrs4 ,g4 ,w4 ,plummer ,wash round1 solid1 medium sized tomatoes 7one for each service7 and cut in half but do not skin4 ,insert slivers of onion in each half tomato on cut side4 ,dip cut side in egg1 beaten with a little water1 seasoned with salt and paprika2 then in rolled bread crumbs or rolled shredded wheat biscuit4 ,two tablespoonfuls of bacon drippings heated to a smoke in skillet or on cake griddle4 ,put in tomatoes1 cut side down1 and fry until a golden brown2 then turn carefully2 reduce heat and cook gently until cooked but not broken4 ,remove to platter and place on each a generous spoonful of the following sauce3 ,sauce3 ,add dripping to that in skillet in which tomatoes were cooked to make two tablespoonfuls2 add four tablespoonfuls flour2 one thin slice of onion and cook four minutes2 add two cups milk2 celery salt1 salt and pepper and when incorporated add one-half cupful grated or shredded cheese and cook until smooth4 ,,cuban ,,rice ,mrs4 ,w4 ,f4 ,barnard ,one and one-half pounds fresh pork1 ground2 one onion1 chopped2 one egg2 salt and pepper4 ,make into little round balls4 ,one quart of tomatoes1 strained4 ,boil meat balls in tomato juice for one hour4 ,cook rice and serve as a vegetable1 pouring meat and tomatoes around it on platter4 ,,indian ,,vegetable ,,curry ,mrs4 ,jean ,wallace ,butler ,one pound can baked beans2 one pound can lima beans2 one pound can green string beans2 one pound can wax beans2 two pound can tomatoes2 eight large onions2 one heaping teaspoonful ,cross ,blackwell's curry2 one tablespoonful salad oil4 ,remove all vegetables from cans2 heat the beans in large cooking vessel2 heat tomatoes separately1 seasoning very strongly with salt and pepper4 ,slice onions and boil in water4 ,when sufficiently cooked1 add onions and tomatoes to other vegetables4 ,fry curry in salad oil to a nice brown4 ,add to the vegtables1 and simmer half an hour4 ,while this is simmering1 boil rice to serve on plate with curry4 ,this serves ten people4 ,in winter time1 for large family you can double recipe1 and keep frozen4 ,better every time reheated4 ,no bread1 butter or anything else is served with this1 except ,indian chutney4 ,,potato ,,puff ,,balls ,scoop out the inside of hot baked potatoes1 force the pulp through a ricer1 there should be two cups4 ,add two tablespoonfuls butter2 moisten with rich cream2 season with salt and paprika1 while beating constantly2 add one slightly beaten egg yolk and one-half teaspoonful finely chopped parsley2 cook one minute1 stirring constantly4 ,remove from range and fold in the stiffly beaten white of one egg4 ,shape in balls and roll in finely chopped seasoned nut meats2 place on buttered pan and brown delicately in the oven4 ,arrange around broiled whitefish4 ,,potato ,,fluff ,mrs4 ,w4 ,d4 ,hurlbut ,pass enough hot boiled potatoes through a ricer to make three cups2 season with pepper1 salt1 a big piece of butter and half a cup of cream2 beat an egg very light1 beat it in the potato2 turn into a buttered baking dish2 sprinkle bread crumbs on top and bake until browned4 ,,stuffed ,,sweet ,,potatoes ,mrs4 ,louis ,geyler ,bake three large sweet potatoes2 cut in halves lengthwise2 carefully scoop out pulp and press through a ricer4 ,reserve the shells4 ,season with one-half teaspoonful of salt2 one-fourth teaspoonful paprika2 one-half tablespoonful powdered sugar2 three tablespoonfuls butter2 and one-third cup hot cream or rich milk4 ,beat them thoroughly1 then stir in one-half cup finely chopped almonds1 blanched2 refill shells4 ,cut marshmallows in four pieces and cover each portion4 ,bake in a moderate oven until heated through and marshmallows are delicately browned4 ,,french ,,fried ,,sweet ,,potatoes ,mrs4 ,a4 ,m4 ,cameron ,wash and peel very large sweet potatoes and cut lengthwise2 as you would white potatoes2 fry in the same manner and sprinkle lightly with salt2 serve at once4 ,,sweet ,,potato ,,croquettes ,two cupfuls of mashed sweet potatoes2 one cupful of hot milk2 two eggs2 one teaspoonful salt2 two tablespoonfuls of butter2 bread crumbs2 one tablespoonful of butter4 ,beat the potatoes and milk1 gradually stir in the melted butter2 salt and one of the eggs well beaten4 ,form into croquette balls2 dip in beaten egg and bread crumbs4 ,fry in deep fat until golden brown4 ,drain on paper and serve with cream sauce4 ,,potato ,,surprise ,prepare a rich mashed potato in the usual way1 using six medium-sized potatoes and hot cream instead of milk4 ,beat until fluffy1 then add one tablespoonful each finely chopped chives or onion juice and one tablespoonful parsley2 add one-third cup finely minced ham4 ,beat again and turn into a buttered baking dish1 piling it well in the center4 ,cover lightly with buttered cracker crumbs1 well seasoned with salt and pepper4 ,bake in oven fifteen minutes4 ,serve in baking dish4 ,,mashed ,,potatoes ,,with ,,green ,,peppers ,,and ,,onions ,mrs4 ,w4 ,d4 ,hurlbut ,pass through a ricer six large hot boiled potatoes2 add two tablespoonfuls butter and gradually one-third cupful hot thin cream2 season with salt and whip until light and fluffy4 ,parboil a green pepper 7removing seeds and veins7 eight minutes2 drain and chop fine2 mix with two tablespoonfuls finely chopped onion2 add gradually to potatoes and heat again4 ,serve immediately with roast goose1 duck or pork4 ,,jumbalaya ,mrs4 ,m4 ,t4 ,wagner ,one minced onion fried in butter2 one-half cup of ham minced2 one cup of rice2 four cups of tomato juice 7if there is not juice enough in a can of tomatoes to make the required quantity1 add water72 one teaspoonful curry powder2 one teaspoonful thyme2 a few bay leaves broken up fine2 three teaspoonfuls salt and a few grains of cayenne4 ,mix all together and bake one and one-quarter hours4 ,,savory ,,rice ,mrs4 ,w4 ,r4 ,mc,ghee ,cook one cupful rice1 well washed1 in three quarts boiling salted water until partly done2 drain2 add to rice two cupfuls well seasoned chicken broth2 put into double boiler and let it steam until rice is soft and stock is absorbed4 ,stir in one-fourth cup butter and one tablespoonful finely chopped chives or onion2 if onion is used then add one-half tablespoonful chopped parsley4 ,,easy ,,rice ,,croquettes ,mrs4 ,c4 ,a4 ,carscadin ,two cups boiled rice 7salted72 one beaten egg2 grated rind of one lemon2 add to rice1 roll in flour2 fry in hot lard4 ,lay on brown paper and sprinkle well with sugar4 ,have rice as soft as possible4 ,,stuffed ,,tomatoes ,,with ,,shrimp ,mrs4 ,j4 ,e4 ,kelly ,use six large tomatoes1 and scrape out pulp2 put little butter in pan and fry the pulp with one small onion1 cut fine1 and one can of shrimps2 add one egg 7beaten71 and enough bread crumbs to make soft filling4 ,season with salt and pepper4 ,fill tomatoes1 and sprinkle dry bread crumbs1 or cracker crumbs1 over top and small piece of butter on each4 ,bake fifteen minutes and serve hot4 ,,rice ,,with ,,tomatoes ,,and ,,green ,,peppers ,finely chop one ,bermuda onion1 two green peppers2 mix with one cup minced raw ham4 ,saute ten minutes 7without browning7 in four tablespoonfuls butter4 ,add one cup of washed rice and three cups of chicken stock or beef broth4 ,simmer one-half hour stirring occasionally with a fork4 ,then add four tomatoes peeled and chopped2 one-half tablespoonful salt2 a few grains cayenne and one-fourth teaspoonful paprika4 ,cover and cook over hot water until rice is tender4 ,serve as a vegetable4 ,,spaghetti--,,italian ,,style ,mrs4 ,j4 ,h4 ,shanley ,one package spaghetti1 unbroken1 boiled until tender1 then let cold water run through it4 ,fill iron spider with sliced onions and cook until tender1 not brown2 add two small green peppers1 chopped fine2 one can mushrooms and one pound chopped steak4 ,cook together long enough to season1 about ten minutes4 ,put in with the spaghetti in a baking dish1 and add one quart tomatoes1 strained4 ,mix thoroughly and sprinkle with grated cheese1 viz3 layer of spaghetti1 then cheese1 etc4 ,also put cheese on top to form crust4 ,bake until heated through4 ,,italian ,,spaghetti ,mrs4 ,c4 ,a4 ,jennings ,one heaping tablespoonful butter2 two medium-sized onions2 one bead of garlic2 one can tomatoes2 two-thirds package spaghetti4 ,cut onions and garlic fine and put in saucepan to fry with butter a light brown4 ,add the tomatoes1 strained and let simmer one hour4 ,put spaghetti in large vessel of salted boiling water and keep boiling fast for forty minutes4 ,have hot dish ready2 into this put spaghetti and tomatoes and a small cup of grated ,herkimer or other snappy ,american cheese4 ,mix thoroughly2 serve with small dish of same cheese to springle over spaghetti at table4 ,,scalloped ,,tomatoes ,alice ,clock ,one ,no4 #c size tin of tomatoes2 one medium-sized onion2 six slices bacon2 two cups fresh bread crums4 ,chop the onion and bacon1 fry to crisp brown2 place first a layer of tomatoes1 then a layer of bread crumbs1 then a layer of onion and bacon2 over which salt and pepper is shaken4 ,repeat layers until all material is used4 ,bake forty-five minutes in moderate oven4 ,,italian ,,macaroni ,mrs4 ,w4 ,i4 ,clock ,one-half pound streaky salt pork1 no bones1 very little lean meat2 three onions2 a suspicion of garlic2 one teacup of chopped parsley2 one ,no4 #c can of tomatoes2 four heaping teaspoonfuls granulated sugar2 one teaspoonful salt2 one-fourth teaspoonful pepper2 two tablespoonfuls of grated ,parmesan cheese2 one pound of spaghetti4 ,put finely chopped pork1 onions and parsley into frying pan and fry to nice brown2 add sugar1 salt1 pepper and cheese4 ,at same time the above is cooking have the tomatoes heating in enameled saucepan2 also have water boiling ready to put spaghetti in1 for it must actually boil twenty-five minutes to be tender4 ,after the tomatoes have cooked about ten minutes1 put through sieve and add to pork and onions and let all simmer while spaghetti cooks4 ,put spaghetti in collander to drain4 ,serve by placing a layer of spaghetti in deep dish1 then sauce and cheese1 and so on each layer until all material is used2 serve very hot4 ,,macaroni ,mrs4 ,gussie ,enos ,boil macaroni one-half hour4 ,put one pint milk2 one and one-half cups grated cheese2 one tablespoonful butter2 one tablespoonful flour2 salt and pepper together and boil all until smooth4 ,put layer of macaroni and layer of sauce with sauce on top4 ,bake one-half hour4 ,,hominy ,,croquettes ,to one-half cup hominy 7taken from a carton72 add two cups hot stewed and strained tomato pulp2 cook in a double boiler until hominy is tender4 ,stir in two tablespoonfuls butter2 three-fourths teaspoonful salt2 one-fourth teaspoonful paprika4 ,spread mixture on a plate to cool4 ,then shape into balls the size of small lemons1 roll in crumbs1 dip in egg and again in crumbs and fry in hot deep fat4 ,drain on brown paper and serve with cheese sauce4 ,,hominy ,,grits ,mrs4 ,w4 ,d4 ,hurlbut ,put two cupfuls of milk and two of water into a double boiler2 add a little salt and one cupful of hominy grits2 let boil hard one hour2 do not stir4 ,the moisture will all be absorbed and it will be light and creamy4 ,use as a vegetable or in place of potatoes4 ,,tomatoes1 ,,creole ,,style ,wash and wipe the desired number of medium-sized tomatoes4 ,cut a slice from the blossom ends1 scoop out pulp1 sprinkle with salt in the inside1 invert on plate1 let stand one hour4 ,melt two tablespoonfuls butter1 add two tablespoonfuls flour mixed with one-half teaspoonful salt1 one-fourth teaspoonful paprika and few grains cayenne4 ,stir until blended1 then pour on slowly one-half cup cream4 ,stir until smooth and add one cup green corn1 cut from cob1 and mixed with one-half tablespoonful each red and green pepper1 finely chopped4 ,flavor delicately with onion juice4 ,fill tomatoes1 cover with buttered crumbs and bake in moderate oven until tomatoes and corn are tender4 ,,tomatoes ,,on ,,half ,,shell ,mrs4 ,r4 ,mc,neil ,cut tomatoes in half without peeling4 ,place them in baking dish4 ,put in a piece of butter on each1 and dust with salt and pepper4 ,put in oven and cook until tender4 ,have ready squares of toasted bread4 ,on each place a half tomato and pour around white sauce and serve hot4 ,,baked ,,tomatoes ,mrs4 ,w4 ,o4 ,king ,select nice smooth tomatoes2 slice off top and remove pulp and seeds4 ,rub this through collander4 ,add one-half cup of each bread and cracker crumbs1 pepper1 salt and minced onion to tomatoes with a little butter4 ,stuff tomatoes1 place top on1 using toothpicks2 bake one hour in a moderate oven4 ,,fried ,,tomatoes ,mrs4 ,c4 ,s4 ,junge ,green or ripe tomatoes may be used4 ,slice and dip in flour4 ,place in skillet with plenty of bacon fat and a little butter4 ,fry until brown and lift carefully onto a platter4 ,in the remaining fat stir a tablespoonful of flour1 then pour a cup and a half of milk4 ,when creamed1 turn over tomatoes and serve4 ,,baked ,,noodles ,mrs4 ,e4 ,lewis ,phelps ,one box of home made noodles1 boil until tender then drain4 ,butter a baking dish2 put in a layer of noodles2 sprinkle with grated cheese and seasoning2 then another layer of noodles2 then two cups of cooked boiled ham chopped fine2 chopped green pepper and chopped onion2 put the remainder of noodles on top and add cheese1 etc4 ,beat up four or five eggs2 add milk enough to cover all the noodles4 ,set pan into pan of water and bake slowly until eggs are done4 ,can add buttered cracker crumbs on top if liked4 ,,corn ,,pudding ,helen ,m4 ,bailey ,six ears corn2 two eggs2 one-half pint milk2 pinch salt2 pinch pepper2 cut corn from cob1 beat eggs1 and add milk1 eggs and seasoning to corn4 ,bake until light brown4 ,,corn ,,oysters ,mrs4 ,e4 ,s4 ,smith ,mix one pint of grated corn2 three tablespoonfuls of milk2 one teacup of flour2 a piece of butter the size of an egg4 ,drop by dessertspoonfuls into a little hot butter4 ,fry on both sides4 ,,corn ,,croquettes ,one cupful of stewed or canned corn2 one-half cupful of dried bread crumbs2 one-half cupful of milk2 one beaten egg2 one teaspoonful of salt2 one teaspoonful of baking powder2 one tablespoonful of flour4 ,chop corn1 mix with bread crumbs1 milk and other ingredients4 ,drop from spoon into deep fat and fry until light brown4 ,,green ,,peppers ,,stuffed ,,with ,,rice1 ,,tomatoes ,,and ,,nut ,,meats ,cut a slice from the stem ends of six medium-sized mild1 green peppers2 remove seeds and veins2 parboil in boiling water eight minutes4 ,drain4 ,have ready one and one-half cups hot boiled rice2 mix with three-fourths cup thick tomato puree2 add one cup chopped ,english walnut meats4 ,season with salt1 pepper and a few grains of cayenne2 add one teaspoonful each finely chopped parsley and chives or onion4 ,fill peppers4 ,arrange on buttered dripping pan2 cover with buttered cracker crumbs and bake in oven until heated through and crumbs are brown4 ,,green ,,peppers ,,stuffed ,,with ,,onions ,parboil six green peppers eight minutes 7discarding seeds and veins7 in boiling water to cover4 ,drain1 keep warm4 ,cover one-half dozen silver skin onions with boiling water1 heat to boiling point and drain4 ,cover again1 with boiling salted water and cook until tender1 drain and finely chop1 mix with one cup soft bread crumbs1 add three tablespoonfuls melted butter1 season highly with salt1 pepper and one-half teaspoonful finely chopped parsley4 ,fill prepared peppers 7if too dry add one tablespoonful cream7 with mixture1 cover with buttered crumbs1 set them in buttered gem pans and bake in oven until peppers are tender and crumbs are brown4 ,,green ,,peppers ,,stuffed ,,with ,,corn ,mrs4 ,t4 ,d4 ,caliger ,select sweet green peppers of medium size2 cut a thick slice from stem ends2 remove seeds and veins4 ,soak in salt water one hour1 drain1 and fill with following mixture4 ,put three cups of canned corn into a saucepan1 with two tablespoonfuls finely chopped green peppers1 butter and one tablespoonful of onion juice4 ,simmer slowly fifteen minutes1 stirring often to prevent burning4 ,cover tops of peppers with buttered bread crumbs1 and bake one-half hour in moderate oven4 ,,egg ,,plant ,,and ,,shrimp ,mrs4 ,ada ,woods ,boil a whole egg plant1 cutting off the stem end4 ,when done take off skin and put the inside to drain4 ,put a cup of stale bread crumbs1 a grated onion1 salt and pepper1 tablespoonful parsley and a clove of garlic minced fine1 in a skillet with two tablespoonfuls bacon drippings1 and fry until brown2 add this to the egg plant1 put in two dozen shrimps1 broken up1 and when all is well mixed put in the oven and brown4 ,,french ,,fried ,,egg ,,plant ,mrs4 ,a4 ,m4 ,cameron ,prepare egg plant in the usual way2 drain and cut as you would potatoes for ,french fry2 sprinkle with salt1 pepper and flour2 place in a frying basket and fry strips until crisp and a pretty brown2 drain on brown paper4 ,,baked ,,stuffed ,,egg ,,plant ,cut slice from stem end2 reserve for cover1 scoop out inside1 leaving a wall one-fourth inch thick1 sprinkle inside with salt and pepper1 finely chop pulp4 ,cook one-half onion1 finely chopped1 in one tablespoonful butter three minutes without browning1 add three fresh mushrooms1 finely chopped1 four tablespoonfuls finely chopped lean raw ham1 season with salt1 pepper2 cook five minutes1 stirring constantly4 ,add egg plant pulp1 three-fourths cup soft bread crumbs1 one-half teaspoonful finely chopped parsley4 ,mix well1 refill shell1 cover with buttered crumbs4 ,bake in moderate oven forty-five minutes4 ,,new ,,string ,,beans ,mrs4 ,w4 ,d4 ,hurlbut ,cut two thin slices of bacon crosswise in narrow shreds1 using shears for this purpose4 ,saute to a delicate brown4 ,add two cups hot1 cooked1 well-drained string beans and one-half tablespoonful grated onion or onion juice4 ,shake the frying pan to thoroughly mix the ingredients1 season with salt and pepper4 ,turn into hot serving dish4 ,,creamed ,,peas ,,as ,,an ,,entree ,mrs4 ,c4 ,a4 ,carscadin ,cut with a cookie cutter a round of bread from a thick slice1 then a ring with a doughnut cutter4 ,dip in melted butter and toast a delicate brown in the oven4 ,fill them with peas in cream sauce4 ,,french ,,fried ,,onions ,bertha ,z4 ,bishee ,peel onions1 slice and separate rings4 ,beat an egg1 white and yolk together2 salt and pepper to taste and stir in enough flour--about a tablespoonful--to make a thin batter4 ,pour over the onion rings1 making sure that they are well coated1 and fry a handful at a time in deep fat1 which must be hot enough to brown quickly4 ,drain and serve covered with a napkin4 ,,baked ,,spanish ,,onion ,alice ,clock ,three ,spanish onions2 two cups of fresh bread crumbs2 one pint milk2 one heaping tablespoonful butter4 ,take greased baking dish4 ,place alternate layers of sliced onion1 and bread crumbs1 seasoning each layer with salt and pepper4 ,when materials are used up1 pour over the pint of milk2 and the butter cut in small pieces is placed on the top last4 ,bake slowly1 until onion can be pierced easily4 ,,scalloped ,,cabbage ,miss ,kennedy ,cut one-half of boiled cabbage in small pieces2 sprinkle with salt1 pepper and one finely chopped pimento2 pour over one and one-fourth cups thin white sauce1 mixed with one-third cup grated cheese4 ,mix well and turn into a buttered baking dish2 cover with buttered and seasoned cracker crumbs4 ,place in oven and bake until crumbs are brown4 ,,cabbage ,,rolls ,mrs4 ,c4 ,s4 ,junge ,parboil in salt water the large leaves of a cabbage4 ,take them from the water and place singly on the cake board and pepper them4 ,mix half and half1 chopped beef and pork and season4 ,make into rolls twice the size of an egg4 ,round these roll several cabbage leaves and fasten with tooth picks4 ,place these in the skillet with two tablespoonfuls of bacon fat or lard with a little butter4 ,turn in a small amount of water and cook covered over a slow fire4 ,when water cooks off add more in small quantities for nearly an hour4 ,remove tooth picks and serve4 ,,cauliflower ,,au ,,gratin ,miss ,june ,baumgardner ,boil cauliflower until tender2 separate so that a flower will be in each ramekin4 ,make a white sauce and grate three tablespoonfuls yellow ,american cheese in it2 when the cheese is melted pour over the vegetable in ramekin1 put a few buttered bread crumbs on top and put in the oven to brown4 ,,parsnip ,,saute ,wash parsnips and cook until tender in boiling water4 ,drain and cover with cold water2 with the hands slip off the skins4 ,mash and rub through a strainer4 ,season pulp with salt1 pepper and butter1 shape in flat cakes and dredge with flour4 ,saute a golden brown in equal parts hot butter and chicken fat4 ,,fried ,,summer ,,squash ,wash1 wipe and cut tender squash in one-half inch slices1 sprinkle with salt1 pepper and dredge with flour1 dip in egg1 then in fine cracker crumbs1 repeat and fry in deep1 hot fat1 drain and serve4 ,,creamed ,,celery ,,cabbage ,mrs4 ,h4 ,clay ,calhoun ,cut celery cabbage in inch lengths1 boil until tender in salted water2 drain and pour over a rich cream sauce4 ,,baked1 ,,stuffed ,,artichokes ,mrs4 ,francis ,a4 ,sieber ,six artichokes2 four ounces fat pork2 two cups chopped mushrooms2 two tablespoonfuls chopped shallots2 one teaspoonful minced parsley2 one tablespoonful flour2 one tablespoonful butter2 one-half cup spinach sauce2 one-half teaspoonful salt1 a little pepper1 nutmeg2 one cup broth2 one glass white wine4 ,prepare artichokes1 boil thirty minutes and drain4 ,mince pork and fry with shallots2 add mushrooms and parsley and simmer ten minutes4 ,blend with it the flour mixed with butter2 add ,spanish sauce and seasoning4 ,stuff artichokes1 and tie each with string2 brown outside in a little olive oil1 add the broth and wine4 ,cover and cook forty minutes in moderate oven4 ,when they are ready to serve remove the strings and arrange on a hot platter and pour the sauce over them4 ,garnish with a whole mushroom on top of each4 ,,mushrooms ,mrs4 ,h4 ,p4 ,e4 ,hafer ,peal one pound fresh mushrooms4 ,fry in butter slowly for three-quarters of an hour4 ,add two cups of soup stock and one-half cup of cream and thicken with flour4 ,serve on toast4 ,,stuffed ,,mushrooms ,mrs4 ,k4 ,larson ,brush twelve large mushrooms4 ,remove stems4 ,chop finely1 and peel caps4 ,melt three tablespoonfuls butter1 and one-half tablespoonful finely chopped shallot1 and chopped stems4 ,then cook ten minutes4 ,add one and one-half tablespoonfuls of flour1 chicken stock to moisten1 a slight grating of nutmeg1 and one-half teaspoonful finely chopped parsley1 salt and pepper to taste4 ,cool mixture and fill caps1 well rounding over top4 ,cover with buttered cracker crumbs1 and bake fifteen minutes in a hot oven4 ,,stewed ,,mushrooms ,mrs4 ,e4 ,r4 ,hornig ,peel and wash mushrooms1 cut one or two onions very fine and stew in a tablespoonful of butter1 add mushrooms1 season with pepper and salt and sprinkle over a little flour4 ,cook about fifteen minutes and serve hot4 ,,stewed ,,cucumbers ,mrs4 ,e4 ,r4 ,hornig ,pare and cut lengthwise in quarters1 remove seeds4 ,put into hot butter1 or finely cut bacon1 season with salt and pepper4 ,cook about fifteen minutes over a slow fire1 or until they appear glossy4 ,add a teaspoonful vinegar or a little sour cream4 ,serve hot4 ,,fried ,,cucumbers ,mrs4 ,william ,h4 ,fahrney ,peel and slice1 medium thick1 large cucumbers2 dip in batter and cracker crumbs and fry in hot fat until brown4 ,,kohlrabbi ,mrs4 ,e4 ,r4 ,hornig ,take three bunches of kohlrabbi1 remove hard leaves1 strip tender leaves from their ribs1 cut them up fine4 ,peel kohlrabbi1 cut in slices quarter of an inch thick1 and add tender green leaves4 ,put on to boil with cold water1 just enough to cover1 until tender4 ,season with pepper and salt1 blend a teaspoonful of flour with butter1 add to vegetable1 and stew a few minutes longer4 ,serve hot4 ,,salads ',twould tempt the dying anchorite to eat2 ,back to the world1 he'd turn his weary soul1 ,and plunge his fingers in the salad bowl4 ,,tea ,,salad ,mrs4 ,frederick ,dunn ,upon a leaf of head lettuce1 place a round of boiled ham4 7,one slice of ham will make two rounds47 ,then place a thick slice of tomato2 and next a half a hard boiled egg1 cut crosswise2 then a ring of sweet green peppers2 and over all pour ,thousand ,island dressing4 ,garnish with parsley and radish rosettes4 ,two such portions served on a salad plate makes an appetizing dish1 or it can be served on a large platter at the table1 or passed4 ,,perfection ,,salad ,mrs4 ,louis ,geyler ,one envelope ,knox's sparkling gelatine2 one-half cup cold water2 one-half cup mild vinegar2 one pint boiling water2 one teaspoonful salt2 one cup finely shredded celery2 one cucumber chopped finely2 one bunch radishes chopped2 one green pepper chopped2 one-half cup sugar2 juice of one lemon2 little onion juice2 seeds of one pomegranite4 ,soak gelatine in cold water five minutes2 add vinegar2 lemon juice2 onion juice2 boiling water2 sugar and salt4 ,strain and when beginning to set1 add ingredients4 ,turn into ring mold and chill4 ,serve on lettuce leaves1 garnish with asparagus tips in center and tomatoes quartered around it4 ,use cooked mayonnaise as dressing4 ,,chicken ,,salad ,mrs4 ,jarvis ,weed ,to the white meat and a very little bit of the dark meat of a chicken add one cupful blanched almonds1 a cupful of celery and about six slices of ,hawaiian pineapple shredded4 ,cover with an oil mayonnaise and mix well4 ,,frozen ,,fruit ,,salad ,mrs4 ,c4 ,h4 ,bushnell ,three cakes blue label cream cheese2 one-half pint mayonnaise dressing2 one pint whipped cream2 one ten-cent bottle maraschino cherries2 one can white cherries2 one can pineapple cut fine2 one-half cup pecan nuts4 ,beat cheese to cream1 mix with fruit1 put in melon mold and freeze about three hours4 ,serve on lettuce with mayonnaise4 ,,frozen ,,salad ,mrs4 ,a4 ,e4 ,kaltenbrun ,five eggs beaten separately4 ,one cup of vinegar2 one cup of milk and cream mixed2 one tablespoonful butter2 one-half teaspoonful mustard2 one-fourth teaspoonful salt2 one cup of sugar4 ,cook until thick4 ,let cool and add3 two bottles whipping cream1 any kind of fruit--preferably pineapple1 oranges1 peaches1 etc41 and freeze like a mousse4 ,baking powder can molds are splendid4 ,slice and serve with cherry on lettuce4 ,,frozen ,,salad ,mrs4 ,thos4 ,d4 ,caliger ,melt one tablespoonful butter and add yolks of two eggs1 well beaten2 mix three and one-half tablespoonfuls flour1 three tablespoonfuls sugar1 one teaspoonful salt1 one-third teaspoonful paprika1 few grains cayenne4 ,add to the above mixture3 ,two-thirds cup milk2 one-third cup vinegar4 ,cook same in double boiler until thick4 ,stir constantly2 when cooked1 beat two minutes and chill2 then add two large tablespoonfuls of pineapple juice1 four cupfuls of fruit cut fine1 one bottle of whipped cream4 ,pack in ice and salt for three hours4 ,slice and serve on lettuce leaves4 ,,hawaiian ,,salad ,mrs4 ,c4 ,a4 ,jennings ,one large or two small heads of lettuce2 four medium sized tomatoes2 one alligator pear4 ,place lettuce leaves on plate with two or three slices of tomatoes4 ,cover with rings of alligator pear cut very thin4 ,serve with ,french dressing4 ,french ,dressing3 ,rub salad dish with bead of garlic 7omit if objectionable74 ,one-half teaspoonful salt1 generous dash of paprika1 four tablespoonfuls olive oil1 one and one-half tablespoonfuls vinegar4 ,this will serve six people4 ,,cottage ,,cheese ,,and ,,prune ,,salad ,mrs4 ,lyman ,holsey ,one and one-fourth cups cottage cheese2 one and one-half dozen medium sized prunes3 one-fourth cup chopped hickory nuts2 one-fourth teaspoonful salt2 dash paprika4 ,wash prunes4 ,remove pits and let soak over night4 ,mix remaining ingredients and stuff prunes with this mixture4 ,place on lettuce leaf and serve with ,french dressing4 ,,fruit ,,salad ,belle ,hallen ,molt ,one can pineapple cubed2 one pound ,malaga grapes seeded and cut in half2 one-fourth pound pecans2 one-fourth pound marshmallows cut in half4 ,dressing3 ,yolks of four eggs2 one-half teaspoonful mustard2 one-half teaspoonful salt2 juice of one lemon2 one-half cup of cream2 boil in double boiler until thick and smooth4 ,let this get cold and add one-half pint whipped cream and pour over and mix thoroughly with fruit and let stand in icebox four hours before serving1 giving the marshmallows a chance to become creamy4 ,it will come out like a thick fluff4 ,,fruit ,,salad ,mrs4 ,c4 ,b4 ,martin ,into a quart of boiling water1 put two packages of lemon jello2 when thoroughly dissolved1 strain2 and when cool mix in one cup of chopped nuts2 one cup of green grapes1 seeded and cut in half2 one cup of sliced pineapple2 one-half cup pimento2 two cups chopped cabbage2 stir and add to jello4 ,,fruit ,,salad ,mrs4 ,j4 ,blackburn ,green ,california grapes cut in half and seeded1 a little celery cut in dice1 pecan nuts cut in halves and a few quartered olives4 ,mix carefully with salad dressing and before serving add one-half cup of cream4 ,,best ,,ever ,,salad ,mrs4 ,kathryn ,m4 ,haskell ,one orange cut in quarters2 one banana cut in small oblong pieces2 one small can of pineapple cut in small pieces2 one-half cup chopped ,english walnuts4 ,dressing3 ,two eggs beaten lightly2 one-fourth cup pineapple juice2 one-fourth cup lemon juice2 one-half cup sugar2 cook until it thickens2 let get cold and pour over fruit4 ,,tomato ,,stuffed ,,with ,,cottage ,,cheese ,,and ,,almonds ,katherine ,blade ,peel nice ripe tomatoes2 scoop out the centers and fill with cottage cheese and minced almonds2 place a spoonful mayonnaise on top and sprinkle minced almonds over the mayonnaise4 ,,tomato ,,en ,,surprise ,mrs4 ,j4 ,e4 ,kelly ,peel a nice large tomato and empty its contents2 take some cold slaw and celery hashed up very fine and mix it with mayonnaise dressing2 and add a pinch of salt and a dash of paprika4 ,mix well and fill the tomato with this mixture4 ,the tomatoes must be served very cold4 ,a ,,novel ,,salad ,,dish ,mrs4 ,campbell ,take large and long cucumbers1 cut them through the middle lengthwise1 scrape out the inside and one has a pretty green boat in which to serve the salad4 ,this is particularly pretty with lobster or shrimp salad on account of the contrast in the color4 ,,christmas ,,salad ,marian ,blade ,two large grapefruit2 one cup chopped celery2 one cup chopped tart apples2 one-half cup hickory nut meats4 ,cut grapefruit in small pieces1 being careful to remove all partitions and tough parts4 ,drain off juice1 add celery1 apples1 nuts and mayonnaise4 ,toss together and serve on small leaves of cabbage4 ,garnish with round pieces of pimentos to resemble holly berries and pieces of green pepper cut to resemble holly leaves4 ,,date ,,and ,,pineapple ,,salad ,mrs4 ,lyman ,one pound dates2 four slices pineapple2 one cup nut meats4 ,wash the dates and steam for five minutes1 dry in oven4 ,cut in half removing the seed4 ,chop nut meats4 ,cut pineapple into small cubes and mix with nut meats4 ,marinate with ,french dressing and stuff dates with mixture4 ,serve on lettuce leaf with ,mayonnaise dressing4 ,,neapolitan ,,salad ,mrs4 ,lyman ,holsey ,two cups of cottage cheese2 one-half cum cream2 one-half teaspoonful salt4 ,mix cheese with cream and salt4 ,color one-third of mixture with beet juice1 pink4 ,mold in brick shaped tin which has been dipped in very cold water4 ,put in a layer of white1 then the pink1 then white4 ,chill thoroughly before turning out4 ,slice with very sharp knife dipped in hot water4 ,serve on lettuce leaves4 ,,anchovie ,,bonnes-,,bouches ,mrs4 ,trumen ,fillet some anchovies1 cut them into thin strips1 and put them on a dish with some shredded lettuce leaves1 small radishes1 some capers1 thin slices of lemon and chopped parsley4 ,arrange all tastefully1 season with lemon juice mixed with salad oil1 garnish with stoned olives and the yolks and the whites of hard boiled eggs4 ,,cucumber ,,salad ,mrs4 ,j4 ,t4 ,brown ,one cucumber cut very fine2 one can grated pineapple2 juice of four lemons2 sugar to taste2 two tablespoonfuls of gelatine4 ,cook the gelatine in a little water2 then add the juice of pineapple and lemons2 when it begins to set add the cucumber and pineapple4 ,put in molds1 serve with a cream mayonnaise dressing4 ,,cucumber ,,salad ,mrs4 ,maxwell ,peel the cucumbers1 cut them in thin slices without cutting the slices off1 thus giving the appearance of a whole cucumber4 ,insert in each opening thin slices of radishes with the peel on1 sliced to the exact size of the cucumber4 ,chill thoroughly and serve with ,french dressing4 ,,butter ,,bean ,,salad ,mrs4 ,lyman ,one pint butter beans 7canned or cooked72 one cup chopped celery2 one tablespoonful finely chopped onion2 one tablespoonfud finely chopped green pepper4 ,mix ingredients together lightly4 ,garnish with grated cheese1 and serve with ,french dressing4 ,,cream ,,cheese ,mrs4 ,c4 ,e4 ,ellis ,one ,neufachatel cheese2 one-half that quantity of butter2 one tablespoonful cream2 dash of tabasco sauce or cayenne pepper4 ,tint pink with vegetable coloring2 roll in nuts1 finely chopped4 ,serve on a lettuce leaf4 ,,banana ,,salad ,cut bananas lengthwise1 roll them in mayonnaise then in ground peanuts and serve on lettuce leaves4 ,,normandy ,,salad ,mrs4 ,theresa ,b4 ,orr ,one can ,french peas washed and strained4 ,one-half pound ,english walnuts cut the size of the peas4 ,mix dressing with nuts4 ,toss with peas and serve on lettuce leaves4 ,,piquant ,,raisins ,,for ,,salads ,mrs4 ,lyman ,carefully seed one-half pound cluster raisins4 ,rinse quickly in hot water and drain well4 ,add one-fourth cup cold water1 let stand one or two hours1 then simmer1 covered1 until raisins begin to plump4 ,add one tablespoonful of ,tarragon vinegar and simmer until vinegar is absorbed4 ,remove from fire1 place tea towel under cover to absorb moisture and let stand until cold4 ,these raisins are used as garnish or component part of salads4 ,,cabbage ,,slaw ,mrs4 ,t4 ,m4 ,butler ,chop up very fine one-half of medium sized cabbage head1 one stalk of celery and one sweet pepper1 salt to season1 add one-half cup of sugar and enough vinegar to moisten the mixture4 ,,potato ,,salad ,four cupfuls sliced boiled potatoes2 one small onion1 chopped2 one-half cupful weak vinegar2 one teaspoonful salt2 one-eighth teaspoonful pepper2 three tablespoonfuls olive oil2 two slices bacon diced2 four stalks celery2 chopped lettuce2 one tablespoonful minced parsley4 ,put onion in a large bowl1 add salt and vinegar1 and let stand ten minutes2 then slice in the potatoes while still warm and mix thoroughly4 ,add oil1 the celery cut fine1 the bacon fried to a crisp1 and the bacon fat2 then the parsley4 ,arrange on a bed of lettuce and garnish with beets and hard cooked eggs that have been chopped4 ,,potato ,,salad ,mrs4 ,campbell ,cut cold boiled potatoes into dice and mix them with two minced raw onions and one tablespoonful minced parsley4 ,sprinkle with salt and pepper to taste1 stir lightly together and add one small diced cucumber and a hard boiled egg1 also diced4 ,set in ice box for an hour4 ,when ready to serve1 stir in one cucumber cut into dice and mix with two-thirds cupful of salad dressing4 ,garnish with hard boiled eggs and olives4 ,,to ,,serve ,,with ,a ,,salad ,mrs4 ,c4 ,a4 ,carscadin ,cream together one cake ,blue ,label ,cream ,cheese1 and one-quarter pound or less of ,roquefort cheese2 fold into this one bottle of cream whipped stiff4 ,this will serve eight people4 ,,ham ,,salad ,edna ,blade ,chop one cupful of cooked ham very fine4 ,soak one tablespoonful of ,knox gelatine in one tablespoonful of cold water for half an hour1 then dissolve in one cupful of hot water with one teaspoonful each of onion juice and chopped parsley4 ,add to the ham and stir occasionally until the mixture thickens2 fold in one cupful of whipped cream and add one-half saltspoonful of paprika4 ,form it into little basket shapped molds and1 when set1 partly fill each little pink basket with mayonnaise4 ,surround with tiny lettuce leaves and simulate handles by two arched plumes of parsley4 ,placed on pretty plates1 these form a delectable decorative fancy4 ,if the larder does not contain the leftover meat1 a can of deviled ham may be substituted4 ,,lobster ,,salad ,mrs4 ,campbell ,take a can of lobster1 taking care to free it from any pieces of shell2 set it on ice while you make a good mayonnaise dressing and set that on ice also4 ,have ready one-half as much celery as you have lobster1 cut into one-half inch lengths2 mix lobster meat and celery together1 sprinkle with salt and cayenne1 then stir in one cup of mayonnaise4 ,arrange two or three lettuce leaves together to form a shell and put two or three teaspoonfuls of the salad on each4 ,garnish with hard boiled eggs cut lengthwise4 ,,oyster ,,salad ,miss ,anna ,brennan ,allow six oysters to each person4 ,parboil them in their liquid and drain at once4 ,when cool cut each one in four pieces4 ,break tender young leaves of lettuce and mix in equal parts with oysters4 ,pour over all the following dressing4 ,allow one egg to two persons4 ,boil eggs twenty minutes4 ,when cold cut whites in slices and mix with oysters and lettuce4 ,mash yolks fine in deep bowl and add one raw yolk4 ,stir in olive oil slowly until it is a smooth paste4 ,season with lemon juice1 ,english mustard and salt4 ,add oil until as thick as cream4 ,pour over salad4 ,,dandelion ,,salad ,mrs4 ,maxwell ,pick the young tender leaves of the dandelion1 wash and lay in ice water for half an hour4 ,drain1 shake dry and pat still drier between the folds of a napkin4 ,turn into a chilled bowl1 cover with a ,french dressing1 turn the greens over and over in this and send at once to the table4 ,,tomato ,,jelly ,mrs4 ,a4 ,donald ,campbell ,cook1 for twenty minutes1 two cups of tomatoes1 with slice of onion2 one teaspoonful salt2 dash of pepper2 strain and add one tablespoonful ,knox gelatine1 which has already been soaked in cold water4 ,stir all until gelatine is entirely dissolved2 then pour in a ring mold that has been dipped in cold water4 ,when ready to serve turn out on a bed of lettuce leaves and fill center with chopped celery well mixed with mayonnaise4 ,,salad ,,dressing ,mrs4 ,h4 ,p4 ,sieh ,one-half cup olive oil2 one teaspoonful paprika2 one teaspoonful ,worcestershire sauce2 a pinch mustard2 one-half cup sugar2 one-third teaspoonful salt4 ,mix all together well and add vinegar until the right consistency4 ,,salad ,,dressing ,mrs4 ,e4 ,hilliard ,three yolks of eggs1 one tablespoonful sugar1 one-quarter teaspoonful mustard2 one-tenth teaspoonful cayenne pepper1 one tablespoonful salt1 one pint sweet oil1 few drops at a time1 one-quarter cup vinegar1 one-quarter cup lemon juice4 ,add sweet cream before using4 ,,excellent ,,salad ,,dressing ,mrs4 ,frederick ,dunn ,two tablespoonfuls granulated sugar2 two teaspoonfuls dry mustard2 little red pepper2 eight yolks eggs2 eight tablespoonfuls vinegar2 two teaspoonfuls salt2 two teaspoonfuls butter4 ,cook in double boiler five minutes2 when cold add one cup chopped pecan nuts or blanched almonds1 twenty-four chopped marshmallows1 two cups whipped cream4 ,pour over apricots or fruit salad4 ,garnish with maraschino cherries4 ,this serves sixteen persons4 ,,cream ,,salad ,,dressing ,mrs4 ,n4 ,a4 ,flanders ,two tablespoonfuls butter2 two tablespoonfuls sugar2 two eggs2 one-half cup whipped cream2 one-half teaspoonful salt2 one-half teaspoonful mustard 7together72 one-eighth cayenne pepper2 one-fourth cup vinegar4 ,mix sugar1 salt and mustard together in small pot1 add vinegar and put on fire to heat4 ,beat eggs very light in a round bottomed bowl4 ,add the vinegar and other ingredients4 ,stand bowl in a pan of hot water over fire1 and beat with a dover beater until it thickens4 ,take the bowl out at once and beat in the butter4 ,set aside to cool4 ,add whipped cream before serving4 7,last item not necessary47 ,,cream ,,salad ,,dressing ,mrs4 ,j4 ,h4 ,shanley ,four tablespoonfuls butter2 one tablespoonful sugar2 one-half cupful vinegar2 one tablespoonful flour2 one teaspoonful each1 salt and dry mustard2 one cupful milk2 three eggs2 dash cayenne pepper4 ,let the butter get hot2 add flour and stir until smooth1 being careful not to brown4 ,add milk1 stir1 and let boil up4 ,place saucepan in another of hot water2 beat eggs1 salt1 mustard1 add vinegar and stir into boiling mixture4 ,continue stirring until it thickens4 ,when cold1 bottle4 ,,mrs4 ,,luff',s ,,mayonnaise ,yolks of three eggs2 two teaspoonfuls mustard2 one teaspoonful salt2 one saltspoonful white pepper2 two tablespoonfuls salad oil3 two tablespoonfuls sugar2 one tablespoonful flour1 heaping2 one-half cup hot vinegar2 one cup milk or cream4 ,beaten whites added last4 ,put in double boiler and stir until it begins to thicken4 ,take it off stove and beat until cool4 ,,fruit ,,salad ,,dressing ,mrs4 ,a4 ,r4 ,swickheimar ,butter size of an egg2 three eggs2 juice of two oranges2 juice of one lemon2 one-half can pineapple juice2 one-half cup sugar2 one-third spoonful dry mustard2 one teaspoonful flour4 ,cook in double boiler until thick2 set aside to cool2 add one cup of cream1 whipped4 ,,fruit ,,salad ,,dressing ,mrs4 ,frank ,sessions ,yolks of two eggs1 well beaten2 two tablespoonfuls each of oil1 vinegar and sugar2 one-half teaspoonful salt and dash of paprika4 ,put in bowl over the teakettle1 beat until cool4 ,just before serving add the beaten whites and a little cream4 ,,fruit ,,dressing ,mrs4 ,a4 ,e4 ,kaltenbrun ,to the juice of one can of pineapple add3 one tablespoonful flour2 one-half cup sugar2 a pinch of salt2 tablespoonful butter4 ,cook until creamy1 let cool and add one bottle of whipped cream1 one-half pound of dates and marshmallows4 ,serve on fruit4 ,,fruit ,,salad ,,dressing ,mrs4 ,t4 ,m4 ,butler ,two eggs1 well beaten1 add one cup of sugar2 one-half cup of pineapple juice1 one-fourth cup of lemon juice or juice of one lemon4 ,place in double boiler and cook until creamy and thick4 ,let it cool and just before serving whip one-half pint of cream and stir in the sauce4 ,,salad ,,dressing ,mrs4 ,w4 ,h4 ,muschlet ,one heaping teaspoonful flour2 one heaping teaspoonful ,colemans mustard2 one-half cup granulated sugar2 one teaspoonful salt2 mix all together4 ,yolks of three eggs2 one-half cup vinegar2 one cup cream or cream and milk2 large lump butter2 little paprika4 ,cook in double boiler until thickened4 ,before getting cold stir in the beaten whites4 ,,italian ,,salad ,,dressing ,mrs4 ,theresa ,b4 ,orr ,yolks of three eggs boiled hard and mashed fine4 ,one small spoonful salt2 one small spoonful mustard2 a little cayenne pepper2 one saltspoonful of powdered sugar2 four tablespoonfuls olive oil2 one tablespoonful lemon juice2 one tablespoonful vinegar4 ,do not let come to boil but stir constantly4 ,,sour ,,cream ,,salad ,,dressing ,mrs4 ,a4 ,r4 ,swickheimar ,three eggs beaten with one cup sour cream2 two tablespoonfuls sugar2 one-half teaspoonful mustard2 one-half cup vinegar2 one tablespoonful flour4 ,cook in double boiler2 when cold1 add one-third cup olive oil4 ,,thousand ,,island ,,dressing ,mrs4 ,carolyn ,chandler ,to a foundation of either boiled dressing or mayonnaise1 add3 ,chili sauce1 catsup1 hard boiled egg and green olives4 ,serve on either lettuce hearts or ,french endive4 ,,thousand ,,island ,,dressing ,mrs4 ,f4 ,b4 ,woodland ,three tablespoonfuls mayonnaise dressing2 one tablespoonful ,tarragon vinegar2 two tablespoonfuls chili sauce2 one tablespoonful cream2 a little dash salt1 pepper and paprika2 dash ,english mustard2 and some chopped chives or onions4 ,,mrs4 ,,phelps' ,,thousand ,,island ,,salad ,,dressing ,mrs4 ,e4 ,lewis ,phelps ,rub the bowl with garlic2 two tablespoonfuls cooked salad dressing1 cream this with one tablespoonful chives1 cut fine2 one tablespoonful green pepper and one of red peppers1 both cut fine2 one tablespoonful roquefort cheese2 four tablespoonfuls home made chili sauce4 ,,cooked ,,salad ,,dressing ,mrs4 ,h4 ,d4 ,sheldon ,one-half tablespoonful salt2 one-half tablespoonful flour2 two tablespoonfuls sugar2 one teaspoonful dry mustard1 little cayenne pepper2 yolks of two eggs2 three-fourths cup milk2 one-fourth cup vinegar2 butter size of egg4 ,mix all dry materials1 then add eggs well beaten2 butter1 milk and vinegar4 ,cook until thick1 stirring constantly4 ,thin with cream4 ,,boiled ,,dressing ,mrs4 ,arthur ,hammer ,one teaspoonful each of mustard and sugar2 two teaspoonfuls flour2 one-half teaspoonful salt2 one-eighth teaspoonful paprika2 one egg and one cup of milk4 ,have butter the size of an egg hot in a spider2 have the above ingredients thoroughly mixed and put in the hot butter1 stirring constantly until thick4 ,add vinegar and lemon to taste and beat until smooth4 ,,waltham ,,salad ,,dressing ,b4 ,c4 ,hansen ,one cup of sour cream2 two egg yolks2 one-fourth cup vinegar2 two teaspoonfuls salt2 two teaspoonfuls sugar2 one teaspoonful mustard2 one-eighth teaspoonful pepper4 ,to cream1 add egg yolks1 slightly beaten1 vinegar and remaining ingredients1 thoroughly mixed4 ,cook in double boiler1 stirring constantly1 until mixture thickens4 ,,roquefort ,,cheese ,,dressing ,mrs4 ,a4 ,e4 ,kaltenbrun ,take a ripe piece of cheese1 cream with a fork and add cream or vinegar until it makes a paste4 ,add oil and vinegar1 salt and paprika as for ,french dressing4 ,,cheese ,,mayonnaise ,half a cream cheese2 four tablespoonfuls of olive oil2 one tablespoonful of vinegar2 one teaspoonful of salt2 dash of cayenne4 ,rub the cheese to a paste with the olive oil1 seasonings and vinegar until it is thick like an egg mayonnaise4 ,to some the flavor of oil is unpleasant1 but a very good mayonnaise can be made without oil1 provided you use two eggs instead of the one egg yolk ordinarily required4 ,,pies ,no soil upon earth is so dear to our eyes ,as the soil we first stirred in terrestrial pies4 ,,pie ,,crust ,,unfailing ,mrs4 ,h4 ,s4 ,mount ,one cup flour2 two tablespoonfuls of lard2 three tablespoonfuls of boiling water2 pinch salt2 baking powder enough to cover the end of silver knife4 ,put lard into water4 ,beat well2 then add to dry ingredients1 and roll out4 ,,pie ,,crust ,anna ,may ,price ,one cup shortening2 one-half cup boiling water2 cream4 ,two cups sifted flour and two level teaspoonfuls baking powder4 ,,pie ,,crust ,mrs4 ,n4 ,l4 ,hurlbut ,one cup flour2 two heaping tablespoonfuls lard2 pinch salt2 one teaspoonful baking powder4 ,cold water enough to make dough4 ,handle as little as possible4 ,,lemon ,,cream ,,pie ,mrs4 ,becker ,bake crust separate4 ,one heaping tablespoonful lard2 one-half cup flour2 two tablespoonfuls water2 one-fourth teaspoonful salt4 ,filling3 ,two cups water2 juice of one lemon2 yolks of two eggs2 two tablespoonfuls corn starch2 one-half cup sugar2 pinch of salt4 ,boil filling separate and when cool fill in baked crust4 ,beat whites of eggs with two tablespoonfuls sugar and put on the top4 ,,lemon ,,pie ,juice of three lemons2 three eggs2 pint milk2 one-half cup sugar2 one-fourth cup rolled crackers2 one lemon rind4 ,,lemon ,,cream ,,pie ,mrs4 ,willet ,wanzer ,bake the crust1 then fill with the following3 ,one cup sugar2 one lemon juice and peel2 three egg whites saved for frosting2 three heaping teaspoonfuls flour stirred up in a little cold water2 one teacup boiling water2 mix together and boil up4 ,then place in baked crust4 ,stir whites of eggs until thick4 ,add about one-half cup sugar1 a little at a time4 ,then place on pie and brown slightly4 ,,lemon ,,cream ,,pie ,mrs4 ,h4 ,clay ,calhoun ,one cupful granulated sugar2 one tablespoonful butter1 creamed2 two tablespoonfuls flour2 juice of one large lemon2 yolks of two eggs2 one cupful milk2 stir all together and fold the stiffly beaten whites of the two eggs in last4 ,,lemon ,,pie ,mrs4 ,r4 ,f4 ,morrow ,one lemon2 one-half orange2 one cup sugar2 yolks three eggs2 one cup water2 one tablespoonful 7heaping7 flour2 one lump butter2 beat all together and cook until thick custard4 ,put into crust2 with whites beat stiff one spoonful sugar4 ,,flat ,,custard ,,pie ,mrs4 ,earl ,combs ,four eggs beaten2 one quart of milk2 two tablespoonfuls flour2 one pinch salt2 one tablespoonful butter2 put in hot pan4 ,then pour custard and bake about twenty minutes4 ,when done put creamed sugar on top while hot4 ,creamed sugar4 ,one cup powdered sugar2 two tablespoonfuls butter2 one teaspoonful vanilla2 cream all together4 ,,cranberry ,,pie ,mrs4 ,harry ,m4 ,boon ,one pint cranberries2 one-half cup raisins4 ,wash and cut up raisins1 put with cranberries with a small cup of sugar2 cook and when soft put in pie crust4 ,,boston ,,cream ,,pie ,mrs4 ,j4 ,g4 ,sherer ,two cups milk2 three-fourths cup sugar2 three-fourths cup cocoanut2 pinch salt4 ,put in double boiler and heat4 ,teaspoonful vanilla2 three tablespoonfuls corn starch dissolved in a little milk2 beaten whites of four eggs last2 then beat steadily4 ,bake crust first4 ,beat a bottle of cream until stiff2 sweeten it with three tablespoonfuls of powdered sugar and a teaspoonful vanilla and spread on pie4 ,,cream ,,pie ,mrs4 ,willet ,wanzer ,two egg yolks2 four heaping teaspoonfuls sugar2 two cups milk2 one-half tablespoonful butter2 three even tablespoonfuls corn starch2 one teaspoonful vanilla4 ,cook in double boiler until it thickens4 ,then spread on the baked pie crust1 and put the whites beaten with sugar added on top1 and brown slightly4 ,to be eaten cold4 ,chocolate added makes a very delicious pie4 ,,butter ,,scotch ,,pie ,mrs4 ,william ,molt ,make and bake crust first1 before adding filling4 ,one cup light brown sugar2 butter size of an egg2 one tablespoonful flour2 pinch of salt2 mix thoroughly1 then add one cup of milk and boil in double boiler until thick2 then add beaten yolks of two eggs4 ,add to the baked crust2 beat whites of the two eggs stiff1 with a little sugar and brown slightly in oven4 ,,cream ,,pie ,mrs4 ,t4 ,m4 ,butler ,one egg1 one tablespoonful of flour1 three-fourths cup of sugar1 butter size of a walnut1 one pint of milk4 ,stir constantly while cooking until thickened and fill previously baked crust and sprinkle over with cocoanut and nutmeg4 ,,butter-,,scotch ,,pie ,mrs4 ,p4 ,d4 ,swigart ,one and one-half ounces butter2 three-fourths cup light brown sugar2 two eggs2 one and one-half cups sweet milk4 ,put butter in pan1 mix in brown sugar1 stirring constantly until caramel color1 then add milk and boil until sugar is melted4 ,separate the yolks from whites1 add to yolks one-half cup flour and one teaspoonful corn starch4 ,add enough water to make a thick paste1 stir into ready baked pie crust1 put whites to which sugar has been added on top and brown4 ,instead of whites of egg for top of pie1 whipped cream may be substituted4 ,,butter-,,scotch ,,pie ,mrs4 ,earl ,combs ,one-half cup brown sugar2 one-half cup white sugar2 two yolks of eggs2 two tablespoonfuls flour2 one large cup milk2 two tablespoonfuls butter2 dissolve sugar and butter with a small amount of milk2 and let boil until it threads a little4 ,mix flour with a little water to thin paste and then add milk and yolks of eggs4 ,stir all together and boil until smooth1 thick paste4 ,put in baked crust4 ,whip whites1 put in little sugar1 and put on top4 ,bake a golden brown4 ,,filling ,,for ,,pumpkin ,,pie ,mrs4 ,w4 ,h4 ,hart ,one scant cupful sugar beaten into two eggs2 one teaspoonful flour2 two heaping tablespoonfuls of cooked pumpkin2 spices to suit taste2 one and one-half cupfuls of sweet milk4 ,mix in order given2 this makes one large pie4 ,when done and before serving1 spread the top with whipped cream2 nuts can also be added4 ,,blueberry ,,pie ,mrs4 ,c4 ,s4 ,junge ,one cup of flour2 two heaping tablespoonfuls of lard2 three tablespoonfuls of sour cream4 ,mix lightly into crust4 ,sprinkle a layer of flour in lower crust and fill with berries4 ,sprinkle over them two tablespoonfuls of flour and a cup and a half of sugar4 ,put in two tablespoonfuls of water and add upper crust4 ,heat stones of cooker fifteen minutes beginning as you begin your pie4 ,bake pie forty minutes4 ,,sour ,,cream ,,pie ,mrs4 ,h4 ,freeman ,one cup sour cream2 one cup sugar2 one-half cup seeded raisins1 chopped fine2 yolks two eggs2 one-half teaspoonful cloves1 and cinnamon4 ,mix one teaspoonful flour with sugar2 spread on the pie after it is baked1 whites of two eggs beaten to a froth1 stiff1 with two tablespoonfuls sugar4 ,set in oven and brown slightly4 ,cream must be sour4 ,,mock ,,cherry ,,pie ,belle ,shaw ,one cup cranberries1 split lengthwise 7work out seeds72 one-half cup raisins chopped fine2 one cup sugar with one tablespoonful flour mixed with it4 ,mix all together2 pour in one-half cup boiling water2 add one teaspoonful vanilla4 ,bake between rich crusts4 ,,pumpkin ,,pie ,mrs4 ,max ,mauermann ,one cup pumpkin2 one-fourth cup of sugar2 one-half teaspoonful salt2 one-fourth teaspoonful cinnamon2 one-fourth teaspoonful mace2 one-half teaspoonful vanilla2 one egg and one yolk1 beaten separately1 and whites added last2 one-half cup milk2 one-fourth cup cream2 one tablespoonful corn starch4 ,bake in plain pastry until set4 ,,rice ,,raisin ,,pie ,mrs4 ,c4 ,a4 ,carscadin ,boil one cup of raisins in one cup of water for five minutes2 then add three tablespoonfuls boiled rice and one cup of sugar4 ,boil another five minutes and add a tablespoonful butter and bake in two crusts4 ,,dutch ,,apple ,,pie ,mrs4 ,h4 ,abells ,line pie plate with crust and fill with quartered apples4 ,add to one cup of sugar1 one large tablespoonful of flour and stir into one cup of cream2 pour over apples4 ,grate nutmeg over all and bake without upper crust4 ,,sweet ,,potato ,,pie ,mrs4 ,earl ,combs ,one pound of sweet potatoes mashed2 two cups of sugar2 one cup of cream2 one-half cup butter2 three eggs well beaten2 little nutmeg1 pinch of salt4 ,bake in crust4 ,,sweet ,,potato ,,pie ,mrs4 ,thomas ,d4 ,caliger ,three medium sized potatoes4 ,boil soft and mash fine4 ,mix with it yolks of three eggs2 sugar1 to taste2 one tablespoonful butter2 flavoring1 nutmeg and vanilla to taste4 ,whip whites of eggs1 and add small portion of ground citron4 ,,potato ,,pie ,mrs4 ,charles ,t4 ,daily ,four medium sized potatoes2 two eggs2 one and one-half cups milk2 one cup sugar2 one teaspoonful vanilla2 butter the size of an egg2 grate a little nutmeg on top of pie4 ,mash the potatoes and whip them until light and fluffy2 add milk and run through sieve to remove all lumps2 add other ingredients2 put whole in crust and cook slowly in moderate oven until done4 ,,prune ,,tarts ,mrs4 ,litson ,stone stewed prunes2 chop fine2 then stew them in their own liquor ten minutes2 sweeten and thicken with flour or corn starch4 ,when nearly cool1 fill puff paste forms and pile high with whipped cream and serve4 ,,desserts ,among the great1 whom heaven hath made to shine1 ,how few have learned the art of arts1--to dine6 ,,kiss ,,torte ,mrs4 ,f4 ,dunn ,six whites of eggs2 two cups granulated sugar2 one teaspoonful vinegar2 one teaspoonful vanilla4 ,beat the whites of eggs to a stiff1 dry froth2 add the sugar a little at a time and beat2 add the vanilla and vinegar4 ,grease a spring form pan and pour in the mixture4 ,bake about one hour in a slow oven4 ,serve with crushed strawberries or raspberries and whipped cream4 ,can be baked in individual molds and the centers filled with berries1 etc4 ,very delicious4 ,bake forty minutes in a slow oven4 ,,kiss ,,torte ,mrs4 ,harry ,m4 ,boon ,three egg whites beaten very stiff2 gradually put in above one cup of granulated sugar1 one teaspoonful vinegar1 one-half teaspoonful vanilla4 ,bake in a very light warm oven in two layers4 ,fill with one quart ice cream1 whip cream on top1 use berries if you desire1 with cream4 ,serves four or five people4 ,recipe can be doubled4 ,,cherry ,,torte ,mrs4 ,h4 ,s4 ,mount ,thicken cherries with corn starch4 ,torte3 ,two tablespoonfuls butter2 two tablespoonfuls sugar2 one yolk egg4 ,work little by little into above mixture one cup of flour2 put in pie tin and fill with cherries4 ,bake in oven twenty minutes4 ,,date ,,torte ,mrs4 ,w4 ,f4 ,barnard ,one cupful sugar2 three eggs2 one cup sliced date2 one cup sliced nut meats2 three tablespoonfuls flour2 one-half teaspoonful salt2 one teaspoonful baking powder4 ,bake about one hour4 ,serve with whipped cream4 ,,pineapple ,,cream ,mrs4 ,c4 ,s4 ,junge ,one cup whipped cream2 fifteen marshmallows cut into quarter inch squares2 four slices pineapple cut into this mixture and let stand on ice for two hours4 ,bananas or prunes may be used this same way4 ,,pineapple ,,bavarian ,,cream ,mrs4 ,c4 ,s4 ,junge ,one tablespoonful ,knox gelatin2 one quarter cup cold water2 one-half can grated pineapple2 one-quarter cup sugar2 one-half tablespoonful lemon juice2 one and one-half cups whipped cream4 ,soak gelatin in the cold water4 ,heat pineapple and add sugar1 lemon juice and gelatin4 ,chill in pan of ice water1 stirring constantly4 ,when it begins to thicken1 beat until frothy4 ,fold in cream and turn into molds4 ,when cold serve with maraschino cherry on top4 ,,pineapple ,,meringue ,mrs4 ,may ,f4 ,kenfield ,heat one can of grated pineapple and one-half cup granulated sugar and when boiling1 thicken with about two tablespoonfuls of corn starch1 dissolved in one-fourth cup of water4 ,boil five minutes4 ,add juice of one-half lemon and three beaten egg yolks4 ,remove and cool4 ,fill pastry shells and cover with a meringue1 made of three whites1 beaten stiff1 with eight tablespoonfuls powdered sugar4 ,serve very cold4 ,,pineapple ,,sponge ,one small fresh pineapple or one and one-half pint can of the fruit2 one small cup of sugar2 one-half package ,knox gelatine2 one-halm cup water2 whites of four eggs4 ,soak gelatine two hours in one and one-half cups water4 ,chop pineapple1 put it with juice in a small saucepan with sugar and the remainder of the water4 ,simmer ten minutes1 add gelatine1 take from fire immediately and strain 7if you prefer to leave the pineapple in1 take out before straining7 into a basin4 ,when partly cold1 add whites of eggs beaten4 ,beat until mixture begins to thicken4 ,serve with soft custard1 flavored with wine4 ,,whipped ,,cream ,,secret ,mrs4 ,w4 ,h4 ,muschlet ,for one pint whipped cream soak a scant tablespoonful granulated gelatine in enough water1 cold1 to barely cover1 until soft2 then add a small half teacupful of boiling water and stir until the gelatine is completely dissolved2 after which add three-quarters of a cupful of sugar and flavoring4 ,turn into a bowl and beat it with an egg beater until it is white1 like marshmallows1 and begins to become firm4 ,just as soon as it has reached that point1 but before it commences to grow stringy1 beat it by spoonfuls into the cream4 ,this will increase the bulk of the latter1 and it will keep firm any length of time4 ,,spanish ,,cream ,pint milk with one-half box ,keystone gelatine in double boiler2 yolks of two eggs and five tablespoonfuls sugar beaten together very lightly2 pour milk1 etc41 into egg mixture2 then return to double boiler and stir constantly4 ,beat whites of two eggs1 pour mixture very gradually with same and stir until cold2 then add two tablespoonfuls cream and pour into mold4 ,stand two hours on ice before serving4 ,be careful and have mold damp inside1 but not wet1 before using4 ,,dream ,,whip ,mrs4 ,w4 ,i4 ,clock ,one pint whipping cream2 one-half pound marshmallows2 two tablespoonfuls sugar2 one teaspoonful vanilla2 one-fourth pound pecan nuts 7other nuts can be substituted if desired74 ,cut the marshmallows up with scissors1 add to stiffly beaten cream2 also add sugar and vanilla4 ,let stand all one day4 ,when ready to serve place a small amount in glasses1 adding the chopped nuts1 chocolate sauce or any fruit desired4 ,this cream and marshmallow combination can be served as the foundation of any number of desserts4 ,,charlotte ,,russe ,katharine ,orr ,one-half pint whipping cream2 one tablespoonful ,keystone white gelatine2 one-fourth cup hot water2 one-fourth cup powdered sugar2 whites of two eggs2 flavor with vanilla4 ,add gelatine when cold to whipped cream and sugar2 then flavoring and well beaten whites of eggs4 ,pour over lady fingers and decorate top with cookies standing up4 ,,dresden ,,chocolate ,one cup stale bread crumbs2 one-half grated chocolate2 two tablespoonfuls sugar2 one-fourth teaspoonful salt4 ,put in oven in buttered tin until chocolate melts4 ,serve with whipped cream4 ,,chocolate ,,lady ,,finger ,,dessert ,mrs4 ,s4 ,friedlander ,eighteen large lady fingers divided in half and put in a pan flat side up and pan lined with waxed paper4 ,melt two cakes ,baker's chocolate 7sweet7 in double boiler with three tablespoonfuls water and two tablespoonfuls sugar4 ,let cool1 then add yolks of four eggs1 beating one at a time4 ,beat four whites stiff and add to above mixture4 ,take layers of lady fingers1 then one of the chocolate mixture1 another of lady fingers and so on1 making three layers of lady fingers and two of the chocolate mixture4 ,when ready to serve1 whip two bottles of cream and put on top4 ,candied cherries and chopped nuts may be added also4 ,,riz ,,au ,,lait ,mrs4 ,r4 ,woods ,boil one-half a cupful of rice in a pint of water until very tender and creamy4 ,add one cup of milk1 a small piece of lemon rind1 a handful currants and sugar to taste4 ,let cook slowly for fifteen minutes and remove from fire4 ,beat yolk of an egg in a spoonful of milk and stir in the rice2 do not set back on fire4 ,serve cold4 ,,prune ,,souffle ,mrs4 ,william ,molt ,to one cup stewed prunes1 seeded1 add three tablespoonfuls sugar2 one-half teaspoonful vanilla and beaten whites of three eggs folded in lightly4 ,steam for two hours in double boiler4 7,when adding water to boiler be sure it is boiling hot47 ,serve hot with whipped cream4 ,,maple ,,cream ,,custard ,mrs4 ,jarvis ,weed ,three bottles cream2 three eggs beaten very light2 one cup pure maple syrup2 put all together in a double boiler and stir constantly until very smooth4 ,line a dish with lady fingers and pour the custard over them2 put in ice box and serve when very cold4 ,,peach ,,surprise ,mrs4 ,w4 ,i4 ,clock ,canned peaches2 maccaroons2 whipping cream4 ,take the juice of peaches and add macaroons broken up4 ,fill the centers of halves of peaches with this mixture1 and serve with whipped cream4 ,,caramel ,,custard ,,en ,,surprise ,mrs4 ,t4 ,d4 ,mc,micken ,caramel custard baked in individual molds4 ,unmold on rounds of sponge cake a little larger than the custard molds1 cover with meringue creamed with almond extract4 ,sprinkle with sugar and brown4 ,decorate with blanched almonds on top4 ,,blueberry ,,shortcake ,mrs4 ,c4 ,a4 ,jennings ,one-half cup butter2 one cup sugar2 one-half cup milk2 two eggs2 two and one-half cups flour2 two heaping teaspoonfuls baking powder2 one pint blueberries4 ,mix batter and add berries last4 ,bake in muffin rings or shallow dripping pan4 ,serve hot4 ,,peach ,,shortcake ,mrs4 ,w4 ,n4 ,hurlbut ,two cups flour2 four level teaspoonfuls baking powder2 half teaspoonful salt2 two teaspoonfuls sugar2 one-third cup butter2 three-quarters cup milk4 ,mix and sift flour1 baking powder1 salt and sugar1 work in butter with finger tips1 and add milk gradually4 ,toss on floured board1 divide in two parts1 bake in hot oven on large cake tins4 ,spilt and spread with butter4 ,sweeten sliced peaches to taste4 ,crush slightly1 and put between and on top of cakes4 ,cover with whipped cream4 ,,thorn ,,apples ,prepare a syrup by boiling eight minutes two cups sugar and three-fourths cup of water4 ,wipe1 core and pare eight apples 7,greenings74 ,drop apples into syrup as soon as pared4 ,cook slowly until soft but not broken1 skim syrup when necessary4 ,drain from syrup1 fill cavities with quince yelly and stick apples thickly with blanched1 shredded and delicately toasted almonds4 ,chill and serve with cream as dessert or use as a garnish with cold meats4 ,,food ,,for ,,the ,,gods ,mrs4 ,j4 ,f4 ,nichols ,one cup sugar2 one teaspoonful baking powder2 four tablespoonfuls1 heaping1 cracker crumbs2 three eggs1 beaten separately2 one cup dates2 one cup nuts4 ,bake slowly in oven4 ,serve with whipped cream4 ,,strawberry ,,foam ,mrs4 ,a4 ,j4 ,langan ,one cup strawberries1 mashed2 one cup sugar2 white of one egg beaten stiff2 whip all together for ten minutes1 serve on pieces of angel food or sunshine cake4 ,,crumb ,,tartar ,mrs4 ,wm4 ,j4 ,maiden ,one cupful sugar2 one cup dates1 pitted and chopped2 one cupful nuts1 chopped2 two eggs2 one tablespoonful flour2 one teaspoonful baking powder2 pinch of salt4 ,mix eggs1 sugar and salt1 then flour and baking powder1 adding the dates and nuts last4 ,bake in slow oven and serve with whipped cream4 ,,figs ,,as ,a ,,dessert ,dried figs make a very agreeable dish1 but they must be prepared the day before and set away on ice4 ,soak them1 simmer slowly until plump4 ,drain and pile in a bon-bon dish4 ,serve with whipped cream around the dish4 ,flavor and sweeten with vanilla4 ,,hot ,,apple ,,dessert ,,dish ,mrs4 ,eustace ,pare1 quarter1 core and slice five or six large apples4 ,put these in a serving dish suitable for the oven1 in layers1 with seeded raisins and one cup of sugar4 ,cover and let bake until apple is tender4 ,remove the cover and set marshmallows over the top of the apples1 using as many as desired2 return dish to the oven1 for a minute only1 to heat the marshmallows1 and brown them slightly4 ,serve with or without cream4 ,,puddings ,the pudding's proof does in the eating lie1 ,success is yours1 whichever rule you try4 ,,fig ,,pudding ,mrs4 ,c4 ,b4 ,martin ,one cup suet2 one cup sugar2 one cup milk2 one cup of figs1 ground2 three cups flour2 one-half teaspoonful salt2 one teaspoonful each of cinnamon and baking powder4 ,steam two hours4 ,,steamed ,,fig ,,pudding ,mary ,roberts ,three ounces beef suet2 one-half ounce figs1 chopped fine2 two and one-third cups stale bread crumbs2 one-half cup milk2 two eggs2 one cup sugar2 three-fourths spoonful salt4 ,chop suet and work with hands until creamy2 then add figs4 ,soak bread crumbs in milk4 ,add eggs1 well beaten2 then sugar and salt4 ,combine mixture4 ,steam three hours in a buttered mould4 ,serve with following sauce3 ,sauce3 ,two eggs2 one cup powdered sugar2 three tablespoonfuls wine2 beat yolks until thick1 add one-half of the sugar4 ,beat whites stiff1 add remaining sugar4 ,combine1 and add wine4 ,,fig ,,pudding ,mrs4 ,w4 ,k4 ,mitchell ,one cup suet2 one cup sugar2 one cup milk2 three cups flour2 one cup figs1 ground2 two eggs2 one-half teaspoonful salt2 one teaspoonful each of cinnamon and baking powder4 ,mix all together and steam about two hours4 ,,chocolate ,,pudding ,mrs4 ,c4 ,a4 ,bowman ,one pint of milk2 two tablespoonfuls corn starch2 one tablespoonful sugar2 pinch of salt4 ,boil until thick1 add one heaping teaspoonful cocoa dissolved in a little boiling water1 and last the stiffly beaten whites of two eggs4 ,let all cook one minute and flavor with vanilla4 ,,chocolate ,,pudding ,mrs4 ,j4 ,l4 ,putnam ,one pint of milk2 one tablespoonful ,baker's cocoa2 one tablespoonful corn starch2 one egg2 one and one-half cups sugar4 ,heat milk in double boiler4 ,mix dry ingredients and beat in egg4 ,add to scalded milk4 ,boil fifteen minutes4 ,remove from fire and whip with egg beater4 ,add one teaspoonful vanilla4 ,serve with cream4 ,,steamed ,,chocolate ,,pudding ,mrs4 ,william ,h4 ,fahrney ,one and one-half tablespoonfuls butter2 two-thirds cup sugar2 one egg2 one cup milk2 one-half teaspoonful salt2 two and one-fourth cups flour2 three teaspoonfuls baking powder2 two squares of chocolate1 melted4 ,steam in a buttered pudding mold1 tightly covered1 for two hours4 ,cream ,sauce3 ,one-fourth cup butter2 one cup powdered sugar2 stir until creamy2 then add one cup whipped cream just before serving2 flavor4 ,,steamed ,,chocolate ,,pudding ,mrs4 ,h4 ,r4 ,foster ,three-fourths cup sugar2 one tablespoon butter1 creamed4 ,two eggs2 one-half cup milk2 one and one-half cups sifted flour2 one and one-half teaspoonfuls baking powder2 two squares melted chocolate1 or two tablespoonfuls cocoa2 one teaspoonful vanilla4 ,steam one hour and serve with hard sauce4 ,,chocolate ,,ice-,,box ,,pudding ,two cakes sweet chocolate2 two tablespoonfuls boiling water2 one-fourth cup confectioner's sugar2 yolks four eggs2 whites four eggs2 nut meats2 lady fingers4 ,melt chocolate in top of double boiler2 remove from range1 add boiling water and the yolks of eggs beaten until thick and light4 ,fold in the stiffly beaten whites of eggs4 ,line a small pan 7dimensions1 #g #a_/b x #d #c_/d x #b #a_/b7 with wax paper4 ,put in a layer of split lady fingers cut to fit and cover bottom2 cover these with half of the chocolate mixture2 sprinkle with bits of trimmings of lady fingers and nut meats4 ,cover with a layer of lady fingers1 pour over remainder of chocolate mixture1 sprinkle with nut meats and chill in refrigerator twenty-four hours4 ,serve with whipped cream4 ,,caramel ,,pudding ,mrs4 ,h4 ,r4 ,foster ,one-half pint brown sugar2 one-half pint cold water2 one-fourth box gelatine2 four eggs1 whites2 one-half teaspoonful vanilla4 ,soak gelatine in one gill of cold water4 ,put sugar and other gill of water in saucepan and boil until it becomes a thick syrup4 ,add gelatine and vanilla and again heat to boiling point4 ,beat whites to stiff froth4 ,pour hot syrup on eggs1 beating until cold4 ,turn into mold and serve on flat dish with custard sauce made from yolks of eggs4 ,,molasses ,,pudding ,mrs4 ,c4 ,a4 ,carscadin ,one egg well beaten2 two tablespoonfuls sugar1 rounded2 one tablespoonful butter1 level2 one pinch salt2 one-half cup molasses2 one and one-half cups flour1 well sifted2 one teaspoonful baking powder2 one teaspoonful soda1 level1 dissolved in one-half cup boiling water4 ,steam in buttered tins two hours4 ,sauce3 ,two eggs2 one-half cup sugar2 pinch salt2 half teaspoonful vanilla2 cream together and add one cup of whipped cream4 ,,ice-,,box ,,pudding ,katherine ,t4 ,peck ,scant one-fourth cup unsalted butter2 one cup granulated sugar2 cream together4 ,add yolks of three eggs1 one at a time1 rind of one lemon1 half2 and juice of one lemon4 ,beat the whites of the three eggs and add last4 ,place mixture alternately with lady fingers1 three dozen lady fingers will serve eight people4 ,put oil paper in bottom of dish to lift pudding out easily4 ,serve with whipped cream4 ,place in ice-box until thoroughly chilled4 ,can be made the night before4 ,,ice ,,box ,,cake ,mrs4 ,j4 ,f4 ,nichols ,one dozen lady fingers2 one tablespoonful sugar2 three eggs1 separated2 one cake sweet chocolate4 ,melt chocolate in double boiler with tablespoonful warm water4 ,add mixture of yolks of eggs and sugar1 well beaten1 a little vanilla1 and lastly well-beaten whites of eggs4 ,dip each lady finger in mixture1 arrange in form which has been wet with cold water1 and fill in4 ,place in ice box over night4 ,serve with whipped cream4 ,,ice ,,box ,,cake ,mrs4 ,h4 ,s4 ,mount ,three cakes sweet chocolate1 three tablespoonfuls powdered sugar1 three tablespoonfuls hot water1 two dozen lady fingers4 ,melt chocolate1 sugar and water in double boiler and add half beaten yolks of six eggs4 ,cook until thick4 ,when cold add beaten whites of six eggs4 ,line a mold with lady fingers and pour half the mixture on them1 then fill with lady fingers1 repeating with the chocolate mixture4 ,made twenty-four hours before served4 ,just before serving1 whip one-half pint cream and put on top of cake4 ,grate a little chocolate over all4 ,,sponge ,,pudding ,mrs4 ,c4 ,a4 ,carscadin ,one-fourth cup sugar2 one-half cup flour2 one pint milk2 one-fourth cup butter2 five eggs4 ,mix sugar and flour1 and add milk and cook until thick and smooth4 ,let cool1 then add butter4 ,separate eggs1 beat yolks until light and fold into mixture4 ,add whites beaten stiff1 and pour into buttered dish4 ,stand dish in pan of water and bake in moderate oven one-half hour4 ,sauce3 ,one-fourth cup butter2 one-half cup powdered sugar2 four tablespoonfuls cream added slowly1 one teaspoonful vanilla4 ,set mixture over pan of boiling water until creamy4 ,,sunshine ,,pudding ,mrs4 ,carscadin ,one-half cup flour2 one-fourth cup sugar2 one-fourth butter2 one pint milk2 five eggs4 ,mix sugar and flour2 add milk2 and cook until smooth in double boiler4 ,take off stove and add butter4 ,separate eggs1 beat yolks and add4 ,beat whites until stiff and add4 ,butter pan1 set in pan of water and bake4 ,sauce3 ,one-fourth cup butter2 one-half cup powdered sugar2 four tablespoonfuls cream1 added slowly4 ,,date ,,pudding ,mrs4 ,w4 ,i4 ,clock ,one cupful sugar2 one cupful chopped nut meats2 one cupful dates2 two eggs2 one-half cupful milk2 one tablespoonful flour and one teaspoonful baking powder4 ,bake twenty or thirty minutes in moderate oven4 ,when baking the pudding raises beautifully1 but when done it falls in the center2 this is the correct occurrence4 ,,peach ,,pudding ,mrs4 ,e4 ,oliver ,butter pudding dish4 ,slice six large peaches in it4 ,batter3 ,one cup sugar2 one egg2 one and one-half teaspoonfuls baking powder2 butter size of an egg2 three tablespoonfuls of milk2 flour enough to make a soft batter4 ,pour over peaches and bake twenty minutes4 ,serve hot1 with cream4 ,,cream ,,pudding ,one cup nut meats2 one cup dates2 cut very coarse4 ,one tablespoonful bread crumbs2 one cup sugar2 two eggs1 beaten separately2 add whites last4 ,bake twenty minutes in slow oven4 ,serve cold with whipped cream4 ,,sour ,,cream ,,pudding ,mrs4 ,william ,h4 ,fahrney ,one cup brown sugar2 two eggs2 pinch of salt2 one cup sour cream2 one teaspoonful soda2 two cups flour2 three-fourths cup nuts4 ,bake4 ,sauce3 ,cream one cup powdered sugar and one-fourth cup butter2 add one egg2 one teaspoonful vanilla or tablespoonful sherry wine4 ,,apple ,,pudding ,miss ,flora ,gill ,one cup sugar2 one cup flour2 two eggs2 one-half cup of sweet milk2 fill a three-pint baking dish with sliced apples1 two-thirds full4 ,add one-half cup of sugar1 a little cinnamon1 and some water4 ,bake until very tender4 ,when still very hot pour over the top a cake batter made as follows3 ,beat one cup of sugar with yolks of two eggs2 one tablespoonful soft butter1 and milk and flour4 ,mix two heaping teaspoonfuls of baking powder with flour before adding to the batter4 ,fold in stiffly beaten whites of the eggs and add extract of vanilla4 ,bake half an hour in a moderate oven4 ,serve with prepared sauce4 ,,lemon ,,pudding ,mrs4 ,w4 ,i4 ,clock ,mix three tablespoonfuls corn starch2 three cups boiling water2 two cups sugar2 two egg yolks2 juice of two lemons1 little grated rind of one4 ,dissolve three tablespoonfuls of corn starch in a little cold water1 add to the boiling water4 ,have saucepan in water bath4 ,add sugar and lemons1 cook for twenty minutes4 ,remove from fire and stir in beaten egg yolks2 set mixture in oven for two minutes and serve with cream4 ,,sour ,,milk ,,blueberry ,,pudding ,mrs4 ,c4 ,s4 ,junge ,one-half cup sugar2 one-quarter cup butter2 cream these4 ,two eggs well beaten2 one-half cup sour milk2 one-half teaspoonful soda2 one cup flour with one cup blueberries4 ,bake thirty minutes and serve with sauce made with one cup of powdered sugar stirred with one tablespoonful of butter and flavored with vanilla4 ,,carrot ,,pudding ,mrs4 ,p4 ,d4 ,swigart ,one and one-half cups flour2 one cup sugar2 one cup suet2 two cups raisins2 one cup grated sweet potatoes2 one cup grated carrots2 one teaspoonful each salt and soda4 ,steam three hours2 put three tablespoonfuls hot water on soda4 ,sauce3 ,two yolks of eggs2 one cup powdered sugar2 cream the above4 ,last thing1 add a cup whipped cream4 ,,carrot ,,pudding ,mrs4 ,frederick ,t4 ,hoyt ,one cup chopped raw carrots2 one cup chopped raw potatoes2 one cup chopped suet2 two cups chopped raisins2 one cup brown sugar2 one cup flour2 one teaspoonful salt1 cinnamon and allspice2 a little nutmeg2 one teaspoonful soda in about two tablespoonfuls hot water4 ,mix well1 put in mold1 and steam two and one-half hours2 serve with a good pudding sauce4 ,pudding ,sauce3 ,one cup sugar2 two egg yolks2 one cup sherry wine2 beat all until very light1 add one pint cream1 which has been whipped very stiff4 ,,prune ,,pudding ,mrs4 ,eustace ,whites of five eggs beaten with one-half teaspoonful of salt2 add one cup of powdered sugar sifted with one even teaspoonful cream of tartar4 ,add five large cooked prunes chopped4 ,bake twenty-two minutes in ungreased custard cups4 ,set in pan of hot water4 ,slow oven4 ,serve with whipped cream4 ,,steamed ,,marmalade ,,pudding ,mrs4 ,t4 ,d4 ,mc,micken ,one cup orange marmalade2 one-fourth cup butter2 one-third teaspoonful soda2 two cups stale bread crumbs4 ,dissolve soda in a little hot water2 combine marmalade1 one egg1 butter1 soda1 and bread crumbs4 ,pack in a mold4 ,steam one and one-half hours4 ,serve with marshmallow cream4 ,,graham ,,pudding ,mrs4 ,r4 ,h4 ,wheeler ,one cup molasses2 one cup sweet milk2 two and one-half cups graham flour2 one cup ,sultana raisins2 one saltspoonful salt2 two teaspoonfuls soda dissolved in warm water4 ,steam in pudding mold two hours4 ,sauce3 ,one egg thoroughly beaten4 ,add one cup pulverized sugar2 one cup whipped cream2 one-half teaspoonful vanilla4 ,,brown ,,betty ,butter the inside of a baking dish1 cover the bottom with a layer of tart apples1 peeled and sliced4 ,sprinkle this with sugar and cinnamon or nutmeg and put over it a layer of crumbs1 strewing it with bits of butter4 ,repeat the layers of apple and crumbs until the dish is full1 making the top crumbs with an extra quantity of butter4 ,cover the pudding dish1 put it in the oven1 and bake slowly for twenty or thirty minutes2 uncover1 brown lightly2 serve in the dish in which it was cooked1 with either hard or liquid sauce4 ,,surprise ,,pudding ,mrs4 ,c4 ,e4 ,upham ,four thin slices bread1 buttered and cut in squares2 one egg2 one-third cup sugar2 four tablespoonfuls molasses2 three cups milk2 turn all over bread4 ,let stand half an hour and mash well together2 then bake one and one-half hours slowly4 ,be careful it does not turn to whey4 ,if in a shallow pan1 a big hour is long enough4 ,sauce3 ,beat white of one egg1 then beat yolk2 mix1 add one cupful sugar1 vanilla1 and beat all together4 ,beating separately makes it very frothy4 ,,cherry ,,pudding ,mrs4 ,p4 ,d4 ,swigart ,one-half cup sugar2 one tablespoonful butter2 one egg2 one-half cup milk or water2 one and one-half cups flour2 one and one-half teaspoonfuls baking powder4 ,steam forty minutes1 put cherries in cups1 then the batter4 ,sauce3 ,one and one-half cups cherry juice2 one tablespoonful butter2 sweeten2 thicken with corn starch4 ,,simple ,,hasty ,,fruit ,,pudding ,mrs4 ,c4 ,s4 ,junge ,one tablespoonful butter2 two tablespoonfuls sugar2 three tablespoonfuls flour2 one teaspoonful baking powder2 two tablespoonfuls milk2 one egg4 ,turn this mixture over sliced peaches1 bananas1 oranges1 blueberries1 pineapples or plums and bake twenty minutes in moderate oven4 ,serve with cream or with hard sauce made by rubbing butter and sugar together4 ,,economical ,,pudding ,mrs4 ,minnie ,a4 ,watkins ,fill a mold with dry pieces of cake1 alternating layers with bananas that have been scraped and cut lengthwise4 ,fill up mold with a boiled custard thickened with yolks of eggs4 ,put on ice4 ,serve cold with whipped cream4 ,also serve toasted ,brazilian nut meats with it4 ,,philadelphia ,,rice ,,pudding ,mrs4 ,b4 ,z4 ,bisbee ,wash well one-fourth cup of rice4 ,put in a baking dish with one quart of milk1 four tablespoonfuls of sugar1 lump of butter size of a walnut2 flavor to taste with nutmeg and cinnamon4 ,bake in a very slow oven four hours2 when it commences to brown on top stir well4 ,serve cold4 ,,noonday ,,dessert ,,for ,,school ,,children ,mrs4 ,minnie ,a4 ,watkins ,hot steamed rice served with rich canned peaches1 and cream1 either plain or whipped4 ,serve ,english walnut meats with same4 ,,mother',s ,,rice ,,pudding ,mrs4 ,f4 ,e4 ,lyons ,one quart milk2 three tablespoonfuls rice2 three tablespoonfuls sugar2 one teaspoonful vanilla4 ,put in a very slow oven and bake from two and one-half hours to three hours4 7,if heated on top of stove before putting in oven1 it will save time baking47 ,,honeycomb ,,pudding ,mrs4 ,c4 ,a4 ,bowman ,one-half cup brown sugar2 one-half cup milk2 one cup molasses2 one teaspoonful soda2 two eggs2 tablespoonful butter2 one cup flour4 ,bake and serve with whipped cream or hard sauce4 ,,individual ,,puddings ,miss ,nora ,edmonds ,one-half cupful flour2 one-fourth cupful sugar2 one-fourth cupful butter2 one pint of milk and five eggs4 ,mix flour and sugar1 add milk and cook in double boiler until smooth4 ,remove from stove and put in butter4 ,when cold add beaten yolks of eggs and fold in stiffly beaten whites last4 ,put in buttered pans and bake in water4 ,sauce3 ,one-fourth cupful butter2 one-half cupful powdered sugar and four tablespoonfuls cream added4 ,,tapioca ,,cream ,mrs4 ,a4 ,h4 ,schweizer ,soak one tablespoonful of pearl tapioca until soft in enough water to cover it4 ,this will require several hours4 ,put it into a double boiler with a cupful of water and cook until the pearls are clear2 drain off the water and stir in half a pint of grape juice heated1 one tablespoonful sugar1 and cook ten minutes longer4 ,serve with cream when cold4 ,,english ,,pudding ,mrs4 ,william ,molt ,one-half pound suet2 one quart milk2 two eggs2 one pound currants2 one pound raisins2 one cup nut meats1 chopped fine2 two teaspoonfuls baking powder2 one teaspoonful salt and flour enough to make a stiff batter4 ,steam for four to five hours4 ,serve with foam sauce4 ,foam ,sauce3 ,white of one egg2 enough confectionery sugar to make stiff and enough hot water to make it smooth4 ,,orange ,,pudding ,mrs4 ,h4 ,b4 ,rairden ,in bottom of pudding dish lay slices of cake2 cover with slices of oranges4 ,make a custard of one small cup sugar2 one tablespoonful corn starch2 one pint of milk and a small piece of butter4 ,pour over the cake and oranges and bake4 ,,english ,,pudding ,miss ,j4 ,eliza ,ball ,one cup molasses2 one-half cup sugar2 one-half cup butter2 two eggs2 one cup milk4 ,spice and fruit4 ,flour enough to make a stiff batter4 ,soda and cream of tartar or baking powder as preferred4 ,liquid ,pudding ,sauce3 ,beat one egg and one cup of white sugar to a froth4 ,make a very thin batter with one pint of water and butter the size of an egg4 ,pour butter boiling hot over egg and sugar just as it goes to the table4 ,,christmas ,,pudding ,mrs4 ,joel ,h4 ,norton ,chop the meats from one pound ,english walnuts2 chop one pound figs2 one pound raisins seeded2 one cup suet4 ,rub the above well in flour2 grate one nutmeg into three cups flour and one teaspoonful salt4 ,moisten with one cup milk4 ,dissolve well one teaspoonful soda in one cup molasses1 and add last with one tablespoonful brandy4 ,dip a square of cloth in boiling water2 then quickly flour center4 ,mold in form of a ball and tie securely with string4 ,boil three or four hours in boiling water in very large kettle or boiler4 ,hang up to dry and when thoroughly dry place in jar with an apple to keep from molding4 ,make a week or two before you wish to use it4 ,boil it in boiling hot water for one hour when ready to use4 ,any sauce will do1 but whipped cream sweetened with maple sugar is delicious4 ,brandy can be poured over pudding and set on fire if you wish1 if served at table4 ,,nut ,,pudding ,mrs4 ,r4 ,e4 ,p4 ,kline ,two cups flour2 one-half cup sugar2 two teaspoonfuls baking powder2 one-half teaspoonful salt2 two eggs well beaten2 one cup milk2 one and one-half cups ,english walnuts blanched and broken or chopped2 one-third cup melted butter4 ,grease mold well and steam three hours4 ,sauce3 ,one and one-half cups sugar and three-fourths cup water boiled until it threads4 ,then pour over the well beaten yolks of three eggs1 stirring all the time4 ,when cool1 add flavoring and two cups whipped cream4 ,,nut ,,pudding ,miss ,julia ,hunt ,two cups boiling water2 one and three-fourths cups brown sugar1 boil ten minutes4 ,two and one-half tablespoonfuls 7heaping7 corn starch mixed well with one-third cup cold water2 add to boiling syrup2 boil a few minutes until mixture thickens1 then add one-half cup broken walnut meats and vanilla4 ,pour into molds and chill4 ,raisins and currants may be added if desired4 ,serve with cream or whipped cream4 ,,pudding ,,sauce ,mrs4 ,r4 ,f4 ,morrow ,one cup brown sugar2 one-fourth cup butter2 yolks of two eggs2 one-half cup cream2 cook to a custard4 ,add beaten whites1 and one-fourth cup brandy4 ,,pudding ,,sauce ,mrs4 ,weatherell ,blend one tablespoonful butter1 one cup sugar and white of one egg 7do not beat egg separately74 ,dissolve one tablespoonful corn starch and a little salt and add to one pint of boiling water4 ,let cook ten minutes4 ,then add the butter1 egg and sugar1 and whip until foamy4 ,flavor to taste4 ,,pudding ,,sauce ,mrs4 ,h4 ,d4 ,sheldon ,two eggs2 one cup powdered sugar2 one cup cream2 a pinch of salt4 ,beat eggs and gradually add sugar until a smooth creamy consistency4 ,just before serving add whipped cream4 ,,fruit ,,sauce ,mrs4 ,may ,f4 ,kenfield ,for steamed or baked puddings3 ,one-half cup of butter and one and one-half cups of powdered sugar2 cream together and add yolk of one egg4 ,then to this add a cupful of crushed strawberries or any fruit in season4 ,,hard ,,sauce ,mrs4 ,w4 ,d4 ,hurlbut ,four tablespoonfuls butter2 eight of powdered sugar2 frothed white of one egg2 half a glass of wine4 ,cream butter and sugar together2 add wine1 then white of the egg4 ,set in a cool place to harden4 ,grate nutmeg over top4 ,,grape ,,sauce ,remove the pulps of the grapes from the skins1 boil the pulp until the seeds can be separated1 strain through a collander1 add the skins1 and boil five minutes1 after which add two-thirds the amount in sugar4 ,boil twenty minutes1 stirring constantly4 ,,strawberry ,,sauce ,one-half cup butter2 one cup sugar2 then add one cup crushed strawberries4 ,this can be made only in strawberry season4 ,,frozen ,,dishes ,seek roses in ,december1 ices in ,june4 --,,byron4 ,,nesselrode ,,pudding ,miss ,agnes ,seiber ,three cups milk2 one and one-half cups sugar2 yolks five eggs2 one-half teaspoonful salt2 one pint cream2 one-fourth cup pineapple syrup2 one and one-half cup prepared ,french chestnuts4 ,make custard of first four ingredients1 strain1 cool1 add cream1 pineapple syrup and chestnuts2 then freeze4 ,to prepare chestnuts1 shell1 cook in boiling water until soft1 and force through a strainer4 ,line a two-quart melon mold with part of the mixture2 to remainder add one-half cup candied fruit cut in small pieces1 one-quarter cup ,sultana raisins1 and eight chestnuts broken in pieces1 first soaked several hours in ,maraschino syrup4 ,fill mould1 cover1 pack in salt and ice1 and let stand two hours4 ,serve with whipped cream1 sweetened and flavored with ,maraschino syrup4 ,,macaroon ,,ice ,,cream ,mrs4 ,g4 ,shelly ,roll until fine one-half pound dried macaroons2 add one-half cup sherry wine1 let stand three hours4 ,whip one and one-half pints heavy cream until solid1 then fold in macaroons4 ,cook one cup of sugar and one-half cup water for two minutes2 cool and add to one quart thin cream1 combine mixtures1 add three-fourths tablespoonful each vanilla and almond extracts and a pinch of salt4 ,freeze1 pack in mold and let stand in ice and salt from two to three hours4 ,,frozen ,,peaches ,miss ,b4 ,l4 ,chandler ,one can or twelve large peaches1 two coffee cupfuls sugar2 one pint water and the whites of three eggs beaten to a stiff froth2 break the peaches rather fine and stir all the ingredients together2 freeze the whole into form4 ,,strawberry ,,ice ,,cream ,three pints thin cream2 two boxes berries2 two cups sugar2 few grains salt4 ,wash and hull berries1 sprinkle with sugar1 cover and let stand two hours4 ,mash1 and squeeze through cheese-cloth2 then add salt4 ,freeze cream to consistency of mush1 add gradually fruit juice1 and finish freezing4 ,,peach ,,ice ,,cream ,mrs4 ,r4 ,j4 ,roulston ,one quart peaches1 one pint milk1 two cups sugar1 one pint cream4 ,put sugar in peaches and dissolve before sifting4 ,mix and rub through a potato ricer after sugar is dissolved4 ,add milk and cream4 ,freeze4 ,,chocolate ,,ice ,,cream ,one quart thin cream2 one cup sugar2 few grains salt2 one and one-half squares ,baker's ,chocolate or one-fourth cup prepared cocoa2 one tablespoonful vanilla4 ,melt chocolate1 and dilute with hot water to pour easily1 add to cream2 then add sugar1 salt and flavoring1 and freeze4 ,,fig ,,ice ,,cream ,mrs4 ,george ,lomax ,three cups milk2 one cup sugar2 yolks five eggs2 one teaspoonful salt2 one pound figs1 finely chopped2 one and one-half cups heavy cream2 whites five eggs2 one tablespoonful vanilla2 two tablespoonfuls brandy4 ,make custard of yolks of eggs1 sugar and milk2 strain1 add figs1 cool and flavor4 ,add whites of eggs beaten until stiff and heavy cream beaten until stiff2 freeze and mold4 ,,ice ,,cream ,mrs4 ,everett ,maynard ,one quart cream1 one pint milk1 two eggs1 two cups sugar1 one-half cup flour4 ,sift flour and sugar2 beat eggs and milk and cook in double boiler4 ,strain1 and add vanilla to taste4 ,,pineapple ,,cream ,two cups water2 one cup sugar2 one can grated pineapple2 two cups cream2 make syrup by boiling sugar and water fifteen minutes2 strain1 cool1 and add pineapple1 and freeze to a mush4 ,fold in whip from cream2 let stand thirty minutes before serving4 ,serve in frappe glasses and garnish with candied pineapple4 ,,maple ,,parfait ,mrs4 ,earl ,combs ,one cup of maple syrup3 three eggs2 a pinch salt2 two cups whipped cream2 one teaspoonful lemon juice2 beat eggs very light1 bring maple syrup to boiling point3 pour it on the eggs1 beating while pouring4 ,cook all together until thick1 then set aside to cool4 ,when cool1 add whipping cream1 mix thoroughly1 turn into mold1 cover closely and bury in ice and salt for three hours4 ,,angel ,,parfait ,mrs4 ,frank ,a4 ,simmons ,boil together one-half cup sugar and one-half cup water until a soft ball can be formed4 ,whip whites of three eggs until foamy but not stiff2 pour syrup in a fine stream over them1 beating until cold4 ,add one tablespoonful vanilla4 ,fold in one pint thick cream1 beaten stiff4 ,turn into a quart mold and pack in salt and ice for four hours4 ,serve in high glasses and decorate with candied cherries4 ,,cafe ,,parfait ,l4 ,e4 ,kennedy ,one pint whipping cream2 two tablespoonfuls black coffee2 sugar to taste4 ,whip until stiff2 put into a colander to drain4 ,pack in ice for three hours4 ,,grape ,,parfait ,put one cup of sugar over the fire with half a cup of grape-juice1 bring to a boil and cook until it will spin a thread from the tip of the spoon4 ,have ready the yolks of three eggs1 beaten well1 pour the grape-juice syrup upon it1 and add two cups of whipped cream4 ,turn into a mold1 pack in ice1 salt and leave for three hours4 ,,frozen ,,pudding ,mrs4 ,k4 ,t4 ,cary ,two-third quart milk1 two tablespoonfuls flour1 two tablespoonfuls gelatine1 two eggs1 one pint cream1 two cups granulated sugar1 one-half pound apricots or cherries1 vanilla to taste4 ,soak gelatine in warm water two hours4 ,put milk in double boiler and scald4 ,stir eggs1 flour and one cup of sugar together and add to milk4 ,cook twenty minutes4 ,after it is cold add gelatine1 cup of sugar1 cream and vanilla4 ,freeze4 ,,bisque ,mrs4 ,henry ,thayer ,one pint of cream whipped2 three eggs beaten separately2 one and one-half pints of sugar2 one tablespoonful vanilla1 stir gently together1 put into ring mold and pack in ice and salt for five or six hours4 ,,frozen ,,fruit ,,cocktails ,peel1 seed and chop three large oranges2 shred or chop one fresh pineapple or a can of the fruit2 peel and mince fine three bananas4 ,pour over all one cupful of grapejuice1 sweeten the mixture to taste1 and turn into a freezer4 ,the fruit must not be frozen too hard1 but it should be well chilled and partially congealed4 ,serve in fruit cocktail glasses1 with or without whipped cream on top4 ,,grape ,,water ,,ice ,boil one quart of water and one pound of granulated sugar for five minutes without stirring after the boil is reached4 ,add to this two cupfuls of grapejuice1 the juice of two oranges and of two lemons1 and the grated peel of one of each fruit4 ,turn into a freezer and freeze slowly4 ,,pineapple ,,sherbet ,soak a tablespoonful of gelatine into two tablespoonfuls of cold water and pour over this one pint of boiling water4 ,set aside until cold4 ,add to it one cupful of sugar1 one can of chopped or shredded pineapple1 and half a pint of grapejuice4 ,freeze4 ,serve in sherbet glasses4 ,,chocolate ,,sauce ,,for ,,ice ,,cream ,mrs4 ,e4 ,oliver ,two squares bitter chocolate2 one cup hot water2 one-half cup sugar2 one teaspoonful vinegar2 pinch of salt and flavoring1 boil ten minutes4 ,,tea ,,sherbet ,mrs4 ,a4 ,h4 ,wagoner ,make half a pint of ,ceylon tea2 after five minutes standing1 drain off the tea and put it aside until cold4 ,add one pint of grapejuice1 half a cupful of white sugar1 and turn it into a freezer4 ,when half frozen1 put in a dozen quartered ,maraschino cherries1 and continue to freeze until the mixture is so stiff that the dasher will not turn4 ,pack for an hour before using4 ,,fruit ,,sherbet ,one-half envelope ,knox sparkling gelatine2 one orange2 one and one-half cups sugar2 one lemon2 three cups rich milk4 ,grate the outside of both orange and lemon4 ,squeeze out all the juice1 add to this the sugar4 ,when ready to freeze1 stir in the milk slowly to prevent curdling4 ,take part of a cup of milk1 add the gelatine4 ,after standing five minutes1 place in a pan of water 7hot7 until dissolved1 then stir into the rest of the milk and fruit juice4 ,freeze4 ,this makes a large allowance for five persons4 ,,apricot ,,sherbet ,miss ,maude ,higgins ,one quart apricots2 one quart milk2 one pound sugar4 ,put fruit through soup sieve4 ,then mix all together and freeze in ice cream freezer4 ,,milk ,,sherbet ,mrs4 ,harry ,hankins ,one and one-half quarts milk1 one cup cream1 one pint sugar4 ,partly freeze4 ,add juice of three lemons and two oranges1 whites of two eggs1 beaten stiff4 ,turn freezer slowly until frozen4 ,a ,,delicious ,,sherbet ,whip one-half pint cream very stiff1 sweeten with confectionery sugar2 set away to chill4 ,chop fine one large banana1 one orange1 one-half cup ,english walnuts1 one-half cup preserved pineapple1 one-half large marshmallow4 ,just before serving beat the fruit and nut mixture through the cream and serve at once in sherbet cups with a cherry on top4 ,enough for six persons4 ,,maple ,,mousse ,yolks four eggs beaten very light2 heat one cup of maple syrup in double boiler1 when hot stir into the beaten yolks1 and put back into double boiler and cook until thick4 ,when cold mix lightly with one pint of cream whipped4 ,turn into mold and pack in ice and salt for four hours4 ,,peach ,,mousse ,mrs4 ,j4 ,h4 ,shanley ,whip one pint of thick cream until it is fluffy2 add one cupful of sugar and one teaspoonful vanilla4 ,mash up a pint can of peaches and mix them in with the cream4 ,pour this mixture into a mold that has been wet with cold water4 ,pack the mold in equal parts of chopped ice and coarse salt and let it stand for four hours1 when it will be ready to use4 ,,maple ,,mousse ,mrs4 ,t4 ,d4 ,mc,micken ,two-thirds cup maple syrup2 two eggs2 one-third quart cream2 beat yolks ten minutes1 add syrup gradually and put in double boiler and cook twenty minutes4 ,beat whites till dry1 pour cooked yolks and syrup over while hot1 and set to cool4 ,whip cream and pour cold cooked syrup over1 being careful to only fold in4 ,put in mold and pack in ice and salt1 half and half1 two or three hours4 ,,grape ,,mousse ,whip stiff one pint of cream1 sweetening it as you whip it with three-quarters of a cup of powdered sugar4 ,when the cream is stiff and firm1 fold in half a cupful of grapejuice1 pack the mixture in a mold in ice and salt1 cover this closely1 and let it stand for three or four hours4 ,,cafe ,,mousse ,l4 ,e4 ,kennedy ,yolks of five eggs2 one-half cupful coffee2 one cupful sugar2 one pint whipped cream4 ,pack in freezer and let stand four or five hours4 ,,cafe ,,mousse ,genevieve ,macklem ,one pint of whipped cream1 very stiff1 one-half cup hot coffee1 very strong2 one-half cup sugar2 two eggs1 yolks beaten with sugar2 pour coffee on yolks and stir until cool or beat4 ,pour this on whipped cream and add whites of two eggs well beaten4 ,pour into mold1 cover tight1 and pack in salt and ice for five or six hours4 ,,orange ,,punch ,juice of six oranges and grated rind of one4 ,mix with one pint water1 one cup sugar and one cup cherries1 bananas and chopped nuts4 ,after this is well frozen1 take out dasher and beat in one-half pint of whipped cream4 ,repack and let stand for three or four hours4 ,,cocoa ,,frappe ,mix half a pound of cocoa and three cupfuls of sugar2 cook with two cupfuls of boiling water until smooth2 add to three and a half quarts of scalding milk 7scalded with cinnamon bark72 cook for ten minutes4 ,beat in the beaten whites of two eggs mixed with a cupful of sugar and a pint of whipped cream4 ,cool1 flavor with vanilla extract1 and freeze4 ,serve in cups4 ,garnish with whipped cream4 ,,pineapple ,,frappe ,two cups water2 one cup sugar2 juice three lemons2 two cups ice-water2 one can shredded pineapple or one pineapple1 shredded4 ,make syrup by boiling water and sugar fifteen minutes2 add pineapple and lemon juice2 cool1 strain1 add ice-water1 and freeze to a mush1 using equal parts ice and salt4 ,if fresh fruit is used1 more sugar will be required4 ,,frozen ,,egg-,,nog ,mrs4 ,will ,j4 ,davis ,put one quart of milk1 a good sized stick of cinnamon2 six cloves and six whole allspice in a double boiler and scald4 ,beat the yolks of a dozen eggs until thick and light1 gradually adding two cups of sugar1 beating constantly4 ,add one-half teaspoonful each of salt and nutmeg4 ,strain spices from milk and pour milk slowly into the egg mixture1 continue beating4 ,cook over hot water1 stirring constantly1 until thick enough4 ,remove from stove1 cool1 then add three pints thick cream and freeze slightly4 ,when about to serve add one-fourth cup each of ,jamaica rum and cognac4 ,,fruit ,,punch ,mamie ,johnson ,two cups sugar2 one-half cup orange juice2 one cup water2 one-half cup lemon juice2 one cup strawberry juice2 one cup pineapple juice and one-half cup maraschino cherries4 ,boil sugar and water to a syrup and add the fruit juices4 ,let stand twenty minutes and strain and chill4 ,add whole cherries4 ,sweeten to taste or weaken if necessary4 ,serve ice cold4 ,,cranberry ,,punch ,mrs4 ,frank ,germaine ,stew one quart of berries until soft4 ,pass through a sieve2 add to pulp juice of three oranges1 one tablespoonful liquid from maraschino cherries and sugar to sweeten4 ,cook twenty minutes1 cool and freeze4 ,garnish each cup with a teaspoon of whipped cream1 candied cherries and a mint leaf4 ,set sherbet cups on plates and serve with lady fingers4 ,,watermelon ,,ice ,mrs4 ,charles ,s4 ,clark ,put watermelon pulp in potato ricer and squeeze juice out of it4 ,for one quart of liquid add juice of two lemons and sugar to taste4 ,freeze4 ,,lemon ,,ice ,sue ,c4 ,woodman ,juice four lemons2 two cups sugar2 strain juice into sugar2 let stand two hours on ice2 one pint milk or cream4 ,freeze4 ,,lemon ,,ice ,mrs4 ,alice ,snively ,four cups water1 two cups sugar1 three-fourths cup lemon juice4 ,make a syrup of the sugar and water4 ,add lemon juice4 ,freeze4 ,,orange ,,ice ,four cups water2 two cups sugar2 two cups orange juice2 one-fourth cup lemon juice2 grated rind of two oranges4 ,make syrup by boiling water and sugar for twenty minutes2 add fruit juice and grated rind2 cool1 strain and freeze4 ,,almond ,,ice ,two pints milk2 eight ounces cream1 two ounces orange-flower water2 eight ounces sweet almonds2 four ounces bitter almonds4 ,pound all in marble mortar1 pouring in from time to time a few drops of water2 when thoroughly pounded add the orange-flower water and half of the milk2 pass this1 tightly squeezed1 through a cloth2 boil the rest of the milk with the cream and keep stirring it with a wooden spoon2 as soon as it is thick enough1 pour in the almond milk2 give it one boiling1 take it off and let cool in a bowl or pitcher before pouring it into the mold for freezing4 ,,frozen ,,lemonade ,mrs4 ,frederick ,t4 ,hoyt ,boil one pound of sugar in one pint water for five minutes1 add one pint of cold water1 the grated rind of one lemon1 and the strained juice of four4 ,turn into a freezer1 and turn until frozen like snow1 serve in lemonade glasses1 and topped with a piece of candied or fresh lemon4 ,,lemon ,,ice ,belle ,shaw ,juice of four lemons2 whites four eggs2 two cups sugar2 two cups water2 one tablespoonful gelatine4 ,add gelatine to whites of eggs2 mix sugar1 water and lemon juice together1 then add to beaten whites of eggs1 and freeze4 ,,three-,,of-,a-,,kind ,,ice ,l4 ,e4 ,kennedy ,three oranges2 three lemons2 three cupfuls sugar2 the whites of three eggs and three cupfuls water4 ,freeze4 ,this will serve twenty4 ,,bread ,here is bread which strengthens men's hearts1 ,and1 therefore1 is called ',the ,staff of ,life4' ,,spoon ,,bread ,mary ,s4 ,vanzwoll ,one cup buttermilk2 one cup boiled rice2 one-half cup corn meal2 one egg2 one tablespoonful melted lard or butter2 one-half teaspoonful soda in water2 salt4 ,bake in medium oven thirty minutes4 ,,oatmeal ,,bread ,mrs4 ,f4 ,w4 ,bentley ,one cake compressed yeast2 one quart flour1 half white and half oatmeal flour2 one tablespoonful brown sugar2 one teaspoonful salt2 one tablespoonful drippings of bacon1 melted 7hot72 one-half cup molasses2 put in half water and half milk enough to make a stiff batter4 ,let it rise and mold into two loaves4 ,let rise to half its size1 and bake in moderate oven thirty-five minutes4 ,,nut ,,bread ,mrs4 ,stevens ,four cups flour2 one cup sugar2 two cups nuts2 two and one-half cups milk2 one egg2 four teaspoonfuls baking powder2 one teaspoonful salt4 ,mix dry ingredients together4 ,beat egg1 add milk to egg and pour in the flour1 stirring as little as possible4 ,make in two loaves and let stand covered twenty minutes4 ,then bake in moderate oven forty minutes4 ,,nut ,,bread ,mrs4 ,t4 ,m4 ,butler ,sift four cups of flour1 one cup of light brown sugar sifted three times1 one cup of pecans chopped1 four teaspoonfuls of baking powder2 one teaspoonful salt4 ,all dry mixture work with hands1 add one and one-half cups of sweet milk1 one egg beaten light1 place in pans1 let stand twenty minutes4 ,then bake forty-five minutes4 ,,nut ,,bread ,mrs4 ,h4 ,d4 ,sheldon ,two cups of graham flour2 one cup of white flour2 three teaspoonfuls of baking powder2 one teaspoonful salt2 one-third cup sugar1 sifted together4 ,one tablespoonful melted butter2 one and three-fourths cup of milk2 one cup of ,english walnuts4 ,mix in order given4 ,bake in bread tin about an hour4 ,,nut ,,bread ,mrs4 ,w4 ,f4 ,barnard ,three cups flour2 four even teaspoonfuls baking powder2 one cup sugar2 one teaspoonful salt2 one egg2 one and one-half cups sweet milk2 one cup nut meats4 ,bake slowly one hour4 ,,nut ,,loaf ,mrs4 ,r4 ,mc,neil ,two cups of flour2 three-fourths cup of sugar2 one-half teaspoonful salt2 three-fourths cup walnuts crushed2 three teaspoonfuls baking powder2 one egg4 ,beat egg with milk2 add to the mixed and sifted dry ingredients1 let rise half an hour1 and bake4 ,,graham ,,bread ,mrs4 ,john ,t4 ,gilchrist ,one cup white flour2 two cups graham flour2 one teaspoonful salt2 one teaspoonful soda2 one-half cup dark molasses2 one and one-half cups sweet milk2 one cup seeded raisins4 ,bake in a slow oven for forty-five minutes4 ,,raisin ,,graham ,,bread ,mrs4 ,clara ,a4 ,baldwin ,one-half cup to one cup seeded raisins2 one egg2 two-thirds cup molasses2 one rounding teaspoonful soda dissolved in a little hot water2 two cups milk2 four cups graham flour4 ,mix and bake one and one-half hours in slow oven4 ,,raisin ,,bread ,mrs4 ,t4 ,d4 ,mc,micken ,one and one-half cups sour milk2 one and one-half teaspoonfuls soda2 one-fourth cup molasses2 one-half teaspoonful salt2 graham flour till stiff enough to drop from spoon4 ,one-half cup raisins4 ,,southern ,,brown ,,bread ,sue ,c4 ,woodman ,one and one-half cups sour milk2 one level teaspoonful soda2 scant cup brown sugar2 two cups graham flour2 one cup raisins2 one teaspoonful salt2 bake one hour4 ,,boston ,,brown ,,bread ,mrs4 ,emma ,c4 ,portman ,two cups milk1 sour2 two cups graham flour2 one cup wheat flour2 three tablespoonfuls molasses or sugar2 one teaspoonful soda4 ,take pound baking powder cans1 lard them well and fill two-thirds full2 put on lids and set in a kettle which is half full of boiling water2 put on the kettle lid and keep boiling three hours2 replenishing often with boiling water4 ,,boston ,,brown ,,bread ,,no4 #b ,mrs4 ,m4 ,a4 ,stewart ,one cup sweet milk2 one cup sour milk2 one cup ,new ,orleans molasses2 one-half teaspoonful salt2 one teaspoonful soda2 one cup corn meal2 two cups graham flour4 ,add a few raisins which greatly improve the flavor4 ,put in a five-pound pail1 set in cold water 7one quart74 ,from time it commences to boil let cook for three hours4 ,,my ,,mother',s ,,brown ,,bread ,mrs4 ,grant ,beebe ,one cup molasses2 one cup milk 7sweet or sour72 one cup of graham flour and one cup corn meal1 stiff2 two cups raisins1 two eggs2 two even teaspoonfuls soda2 one tablespoonful brown sugar2 one teaspoonful salt4 ,bake one hour in moderate oven4 ,,johnny ,,cake ,mary ,s4 ,vanzoll ,one cup sweet milk2 two eggs2 one dessert spoonful of sugar2 one-half cup yellow corn meal2 one-half cup flour to make like cake batter2 one-fourth cup melted butter2 salt2 heaping teaspoonful baking powder4 ,,corn ,,cake ,mrs4 ,j4 ,l4 ,putnam ,scald one cup white corn meal with one pint of milk2 while hot add one tablespoonful of buttered bread crumbs1 one of sugar and a little salt4 ,the yolks and whites of three eggs beaten separately4 ,pour into a well buttered frying pan and bake twenty minutes in a hot oven4 ,,corn ,,meal ,,gems ,mrs4 ,k4 ,larson ,one-half cup corn meal2 one cup flour2 three teaspoonfuls baking powder2 one tablespoonful sugar2 one tablespoonful melted butter2 one-half teaspoonful salt2 three-fourths cup milk2 one egg4 ,mix and sift dry ingredients2 add milk gradually and egg well beaten and melted butter4 ,bake in hot oven in buttered gem pans for twenty-five minutes4 ,,corn ,,gems ,josephine ,hurlbut ,put two cups of corn meal into a bowl2 pour over one cup of boiling milk2 add a tablespoonful butter2 cover the bowl1 allow the mixture to stand until cool2 add another cup of cold milk2 the yolks of two eggs1 well beaten2 one-half teaspoonful salt2 half cupful flour1 and two teaspoonfuls baking powder4 ,beat thoroughly1 then fold in the well beaten whites of two eggs4 ,bake in gem pans in a moderately quick oven thirty minutes4 ,,baking ,,powder ,,biscuits ,mrs4 ,h4 ,b4 ,rairden ,thirteen tablespoonfuls flour2 one teaspoonful salt2 four level teaspoonfuls baking powder2 one tablespoonful lard2 mix together with milk enough to make dough4 ,,parker ,,house ,,rolls ,mrs4 ,h4 ,r4 ,foster ,scald one pint of milk2 one yeast cake put in warm water2 two tablespoonfuls sugar2 two tablespoonfuls butter2 one teaspoonful salt2 three cups flour2 mix4 ,raise until double2 then add flour to make soft dough4 ,raise again1 and make in roll pans and raise again4 ,bake in hot oven4 ,,oatmeal ,,gems ,mrs4 ,henry ,crossman ,two tablespoonfuls left-over cooked oatmeal1 beat in one egg1 one-half cup sweet milk1 one teaspoonful baking powder1 one scant cup flour1 pinch salt4 ,bake in hot oven in iron gem pans fifteen minutes4 ,,light ,,biscuit ,mrs4 ,a4 ,j4 ,atwater ,take a piece of bread dough that will make as many biscuit as you wish2 lay it out rather flat in a bowl2 break into it two eggs1 one-half cup sugar2 one-half cup butter4 ,mix this thoroughly with enough flour to keep it from sticking to hands and board4 ,knead well for fifteen to twenty minutes2 make it into small biscuits2 place in greased pan and let rise until they are even with top of pan4 ,bake in quick oven for half an hour4 ,,potato ,,biscuit ,mrs4 ,h4 ,s4 ,mount ,one cup of milk2 three potatoes 7cooked and riced72 one tablespoonful lard2 one teaspoonful butter2 one and one-half teaspoonful salt2 two teaspoonfuls sugar4 ,let cool and add one cake yeast dissolved in lukewarm water4 ,two eggs well beaten2 four cups flour2 let raise three hours4 ,then roll out about one-half inch thickness4 ,butter1 cut1 turn over with silver knife and shape like parker house rolls4 ,raise two hours more and bake about ten minutes4 ,will make about fifty rolls4 ,,southern ,,potato ,,biscuits ,mrs4 ,granville ,richardson ,three cups flour2 three teaspoonfuls baking powder2 one teaspoonful salt2 one cup hot mashed potatoes2 three tablespoonfuls butter or other shortening2 one-half cup milk2 one egg4 ,mash the potatoes through a strainer1 add salt1 milk1 butter or shortening and then the egg well beaten4 ,beat until smooth1 then sift in the flour and baking powder4 ,turn on a floured board1 cut with small biscuit cutter1 put into hot oven and bake twenty minutes4 ,,abbie',s ,,corn ,,bread ,mrs4 ,edward ,e4 ,swadener ,one cupful corn meal2 one cupful flour2 one-third cupful sugar2 one teaspoonful baking powder2 salt4 ,put these through flour sieve1 add one tablespoonful melted butter4 ,beat one egg very light in a cup1 add enough milk to fill the cup1 stir this in the flour2 then add one-half cup more of milk4 ,use your judgment about quantity of milk4 ,bake either in one pan or in muffin pan4 ,,muffins ,mrs4 ,john ,m4 ,stahl ,beat three eggs and add two cupfuls milk2 one quart of flour2 two heaping teaspoonfuls baking powder2 one tablespoonful sugar2 one teaspoonful salt2 one tablespoonful melted lard put in the last thing4 ,bake twenty minutes in a hot oven4 ,this makes eighteen muffins4 ,,afternoon ,,tea ,,rolls ,mrs4 ,c4 ,n4 ,eastman ,one cup hot mashed potatoes2 one cup sugar2 one cup melted butter2 one cake compressed yeast2 four eggs2 one cup lukewarm water2 flour enough to knead4 ,soak the cake of yeast in lukewarm water at noontime4 ,put sugar in bowl with mashed potatoes at same time4 ,then at night put these together4 ,in the morning1 add melted butter and eggs well beaten4 ,stir in enough flour to knead and let rise until light4 ,make into small tea rolls and let rise until very1 very light4 ,bake twenty-five minutes in moderate oven4 ,cream powdered sugar and butter to a paste and spread on top of rolls just before serving4 ,,oatmeal ,,muffins ,dr4 ,v4 ,racine ,one and one-fourth cups cooked oatmeal2 one and one-fourth cup bran flour2 two heaping tablespoonfuls white flour2 one heaping teaspoonful baking powder2 one saltspoon salt2 two heaping tablespoonfuls cocoanut2 one-half cupful raisins 7seeded72 two eggs beaten light4 ,mix the eggs and cooked oatmeal2 add the dry ingredients4 ,the dough should be very stiff4 ,if too moist1 use more bran4 ,bake in your gem pans or muffin rings in a moderate oven4 ,,bran ,,muffins ,josephine ,hurlbut ,two cups bran2 two cupfuls flour2 two teaspoonfuls salt2 two cupfuls sour milk or buttermilk2 one-half cup sugar2 one tablespoonful shortening2 one egg2 one and one-half teaspoonfuls baking soda2 one teaspoonful baking powder2 one-half cup water4 ,beat shortening1 egg and sugar together until creamy2 to the sour milk add the soda dissolved in boiling water2 then the bran1 flour1 salt1 baking powder and the egg and sugar mixture4 ,mix thoroughly and divide into buttered gem pans and bake in a hot oven for twenty minutes4 ,sweet milk may be used by substituting three teaspoonfuls of baking powder for the soda and baking powder specified above4 ,,muffins ,mrs4 ,harry ,m4 ,boon ,one and three-fourths cups flour2 one-half cup sugar2 one egg2 two teaspoonfuls baking powder and three-fourths cup milk4 ,stir all together and bake in muffin tins in hot oven4 ,,muffins ,mrs4 ,thomas ,h4 ,iglehart ,two cups milk2 two eggs2 three cups flour2 three spoons baking powder2 pinch salt4 ,beat eggs1 add milk2 then flour1 into which baking powder has been put4 ,bake in hot oven4 ,,blueberry ,,muffins ,esther ,blade ,beat one egg2 add one cup sweet milk2 two tablespoonfuls sugar2 one pinch of salt2 one and one-half cups of flour with two teaspoonfuls baking powder2 one cup blueberries floured4 ,grease tins4 ,bake in hot oven about twenty minutes4 ,,muffins ,mrs4 ,george ,d4 ,milligan ,big spoonful of shortening 7butter or substitute72 one egg2 three tablespoonfuls sugar2 one cup milk2 two cups flour2 three teaspoonfuls baking powder4 ,bake twenty or twenty-five minutes4 ,,cold ,,water ,,muffins ,mrs4 ,edward ,e4 ,swadener ,one-half pint of cold water put in a bowl and break two eggs in it1 beat it until it froths2 then add one cupful flour1 one scant teaspoonful salt4 ,bake in a moderate oven forty-five minutes4 ,,sally ,,lunn ,mrs4 ,j4 ,p4 ,cobb ,one cup milk4 ,quarter cup butter2 one-half cup sugar2 two eggs beaten separately2 teaspoonful baking powder 7sifted in the flour72 enough flour to make the batter4 ,bake in quick oven4 ,,french ,,coffee ,,cake ,mrs4 ,h4 ,p4 ,sieh ,one cup butter and lard mixed2 one cup granulated sugar2 two eggs2 one cup milk2 two cups flour 7sifted72 two teaspoonfuls baking powder2 one teaspoonful vanilla2 or one-half teaspoonful nutmeg to suit taste4 ,bake fifteen to twenty minutes4 ,frosting3 ,one-half cup granulated sugar2 one tablespoonful flour2 one tablespoonful butter2 one tablespoonful cinnamon2 mix all together and spread over top of cake before baking4 ,,coffee ,,cake ,mrs4 ,crouch ,one egg2 two tablespoonfuls each of butter and sugar2 one cup milk2 two cups flour2 two teaspoonfuls baking powder4 ,put in pan1 melt two tablespoonfuls butter and pour over the top1 then sprinkle thickly with granulated sugar and cinnamon4 ,,cinnamon ,,cake ,mrs4 ,c4 ,e4 ,upham ,one scant cup sugar2 two eggs2 one teaspoonful salt2 one tablespoonful fat or substitute2 one cup milk2 two cups flour2 two teaspoonfuls baking powder4 ,bake twenty minutes2 take out and spread butter on top2 also cinnamon and sugar1 mixed4 ,put back in oven one minute4 ,,cinnamon ,,rolls ,mrs4 ,a4 ,j4 ,atwater ,one quart bran2 one pint graham flour2 one teaspoonful salt2 two teaspoonfuls baking powder2 one-half teaspoonful soda2 one pint sour milk2 scant half pint molasses2 one tablespoonful melted butter2 one cup nut meats4 ,bake one hour4 ,,breakfast ,,puffs ,mrs4 ,e4 ,n4 ,wilder ,one pint sour milk2 one teaspoonful soda2 flour enough to make stiff enough to roll4 ,fry like doughnuts4 ,eat with syrup4 ,,toast ,,patty ,,cases ,mrs4 ,a4 ,j4 ,atwater ,cut the crust from a small loaf of baker's bread2 divide into two or two and one-half inch slices2 toast on all six sides4 ,with a sharp knife cut around the inside edge of one side and carefully scoop out the bread1 leaving a bottom and four toast sides4 ,you can brush the inside with melted butter and brown if you wish or use as it is4 ,use as patty shells4 ,,yorkshire ,,pudding ,mrs4 ,j4 ,l4 ,putnam ,sift one even teaspoonful of salt and one of baking powder twice with a pint of flour4 ,beat two eggs light and add to two cups of milk2 turn in the sifted flour and mix quickly4 ,have ready in a roasting pan six tablespoonfuls of fat reserved from the drippings from the roast of beef4 ,set it upon the upper grating of the oven4 ,when it begins to bubble hard1 pour the batter into it and cook quickly4 ,cut into squares and serve with the roast4 ,,yorkshire ,,pudding ,,to ,,serve ,,with ,,roast ,,beef ,mrs4 ,c4 ,a4 ,carscadin ,two cups of flour in a bowl with half a teaspoonful salt2 beat three eggs and stir into the flour2 add two cups milk2 stir until smooth2 turn into a pan with some beef drippings and bake thirty to forty minutes4 ,if beef is placed on a rack put the pudding under the roast4 ,cut in squares and serve with the roast4 ,,popovers ,mrs4 ,w4 ,i4 ,clock ,one cup of flour2 one-fourth teaspoonful salt2 seven-eighths cup of milk2 two eggs2 one-half teaspoonful of melted butter4 ,put all into a bowl together and beat for five minutes with egg beater4 ,grease muffin pan well1 bake in hot oven for thirty minutes4 ,oven must not be hot before putting popovers in4 ,,popovers ,mrs4 ,r4 ,f4 ,morrow ,three eggs2 one-half teaspoonful salt--beat light2 one cup flour2 one cup milk4 ,bake one-half hour in hot buttered tins4 ,makes eight popovers4 ,,french ,,pancakes ,mrs4 ,charles ,t4 ,daily ,one cup flour2 three eggs1 very well beaten separately2 a pinch of salt2 milk enough to make a real thin batter4 ,have skillet very hot and greased and spread batter thin4 ,,banana ,,pancakes ,mrs4 ,c4 ,s4 ,junge ,mash three bananas to a pulp4 ,beat two eggs well4 ,add two teaspoonfuls of sugar and pinch of salt4 ,in two cups of sour milk put small teaspoonful of soda4 ,mix all together and stir in enough flour to make a thin batter and bake on a griddle4 ,,raw ,,potato ,,pancakes ,mrs4 ,e4 ,r4 ,hornig ,peel and grate about eight medium sized raw potatoes1 add one scant teaspoonful salt1 two well beaten eggs4 ,mix thoroughly4 ,fry in lard on hot griddle to a rich brown color on both sides4 ,,potato ,,pancakes ,mrs4 ,f4 ,b4 ,woodland ,boil three medium sized potatoes4 ,dry and mash4 ,add two eggs1 beaten2 one cup flour2 one cup milk2 one-half teaspoonful salt2 dash pepper2 two teaspoonfuls baking powder4 ,fry in buttered pan4 ,,bread ,,pancakes ,mrs4 ,e4 ,r4 ,hornig ,cover half a small loaf of stale bread with sour milk1 let stand over night4 ,add one tablespoonful salt1 two teaspoonfuls soda1 two eggs1 and enough flour to make proper consistency4 ,fry on hot griddle4 ,,soft ,,waffles ,mrs4 ,thomas ,meeks ,butler ,sift together one quart of flour1 two teaspoonfuls of baking powder2 one teaspoonful of sugar2 one-half teaspoonful salt2 mix in one tablespoonful of butter1 add two well beaten eggs4 ,beating the yolks together1 then the whites of the eggs to a stiff froth4 ,add the yolks and one and one-half pints of milk4 ,add the whites of the eggs after mixing the whole into a smooth batter not too thin and pour into well greased irons4 ,,waffles ,v4 ,f4 ,hollenberger ,mix one pint flour3 one pint milk to a smooth paste4 ,add small cup butter1 barely melted4 ,add to this the well beaten yolks of three eggs1 then the beaten whites4 ,just before baking1 add one teaspoonful baking powder1 beat well for two minutes1 and bake on very hot iron4 ,,waffles ,mrs4 ,j4 ,f4 ,nicols ,one pint of milk2 one-half cup butter2 three eggs2 flour enough to make batter2 salt2 two heaping teaspoonfuls baking powder4 ,mix milk1 butter1 yolks of eggs--stir1 then add flour and salt4 ,stir in beaten whites of eggs4 ,just before cooking add baking powder4 ,beat briskly4 ,,waffles ,mrs4 ,charles ,t4 ,daily ,two cups flour2 two teaspoonfuls baking powder2 one teaspoonful salt2 three tablespoonfuls melted butter2 one and one-half cups milk2 three eggs4 ,sift dry ingredients1 add yolks1 well beaten1 milk1 butter and stiffly beaten whites4 ,beat well and cook on a hot waffle iron1 well greased4 ,,carrie ,,watkins' ,,waffles ,bertha ,z4 ,bisbee ,three eggs2 two cups milk2 three tablespoonfuls melted butter2 three cups flour2 one teaspoonful sugar2 two teaspoonfuls baking powder2 pinch of salt4 ,beat whites and yolks separately2 add milk to yolks1 then salt1 sugar and butter1 then flour and baking powder4 ,when the iron is hot1 fold in the well beaten whites of eggs and bake immediately4 ,,glorified ,,hoe ,,cakes ,mrs4 ,archy ,s4 ,corken 7,this recipe won a #aj4jj ,tribune prize for wartime conservation recipes47 ,two cups yellow cornmeal2 one teaspoonful salt2 three and one-half cups buttermilk2 cottage cheese2 one cup flour2 one tablespoonful sugar2 one teaspoonful soda2 green pepper4 ,sift together cornmeal1 flour1 salt and sugar into a bowl4 ,pour three cups buttermilk 7or sour milk7 over the sifted ingredients1 and beat well4 ,dissolve one teaspoonful soda in one cup of sour milk and beat thoroughly into the butter4 ,spread on well greased hot griddle and fry until little bubbles cover the surface4 ,turn quickly4 ,have ready some cottage cheese seasoned with salt and pepper in which has been mixed chopped green pepper or pimento4 ,spread one-half inch thick on top of hoe cake4 ,cut cake into quarters and serve on hot plate4 ,this recipe makes four griddle size cakes4 ,,amber ,,syrup ,mrs4 ,harry ,m4 ,boon ,one cup brown sugar2 two cups granulated sugar2 two cups boiling water4 ,boil five minutes and when cool add ten drops vanilla4 ,it is hard to distinguish this from maple syrup4 ,,cakes ,now1 now the mirth comes ,with the cake full of plums4 --,,herrick4 ,,marshmallow ,,cake ,mrs4 ,j4 ,h4 ,shanley ,one-half cup butter2 one and one-half cups sugar2 two and one-half cups flour2 one-half cup milk2 two level teaspoonfuls baking powder2 five eggs2 one teaspoonful vanilla4 ,bake in layers and spread with the marshmallow paste between layers and on top2 also marshmallows cut in half4 ,marshmallow ,paste3 ,three-fourths cup sugar2 one-fourth cup milk1 boiled together six minutes4 ,melt one-fourth pound marshmallows1 add two tablespoonfuls water2 combine with the boiled sugar and milk1 add vanilla and beat until stiff enough to spread4 ,,gold ,,cake ,mrs4 ,charles ,s4 ,daily ,one and one-half cups sugar2 three-fourths cup butter2 four yolks of eggs2 three whites of eggs2 three-fourths cup milk2 two cups flour2 two teaspoonfuls baking powder2 one teaspoonful flavoring4 ,cream butter and sugar1 then add the beaten yolks of eggs1 add flavoring to this1 then add milk and flour alternately1 first sifting flour and baking powder together4 ,beat the whites of eggs to a stiff froth and add last1 folding them in gently4 ,bake in a loaf cake pan forty minutes in a modern oven4 ,,cocoanut ,,cream ,,cake ,mrs4 ,h4 ,s4 ,mount ,one-half cup butter2 one and one-half cup sugar2 one cup cold water2 three cups sifted flour 7sifted three times72 two heaping teaspoonfuls baking powder2 whites four eggs beaten stiff2 flavor with vanilla4 ,cream butter and sugar4 ,add one-third water and beat thoroughly2 then add one cup flour and beat again4 ,add second one-third cup of water and second cup of flour and continue beating4 ,into last cup of flour add baking powder and add last one-third cup of water with the last cup of flour and beat thoroughly4 ,then flavor and fold in the beaten whites of eggs2 carefully put in three layer tins4 ,grate a whole cocoanut4 ,whip one pint of cream4 ,after cakes are cool put whipped cream on first layer1 then cover with freshly grated cocoanut4 ,continue the same until the last layer is well covered with whipped cream1 and then cocoanut4 ,,orange ,,cake ,mrs4 ,martin ,k4 ,northam ,one-third cup butter2 one cup sugar2 grated rind of one orange2 one-half cup milk or water2 one and one-half cups sifted pastry flour2 two level teaspoonfuls baking powder2 yolks of two eggs1 beaten light2 whites of two eggs1 beaten dry4 ,this makes two small layers4 ,filling3 ,the unbeaten white of one egg2 add to this one-fourth cup orange pulp and juice1 with the rotary egg beater gradually beat in one and one-half cups powdered sugar1 beating it slowly4 ,when that is stiff enough to hold its shape spread upon the cake4 ,long beating makes this icing spongy and white4 ,,eggless ,,cake ,mrs4 ,w4 ,h4 ,muschlet ,one cup apple sauce1 unsweetened2 one teaspoonful soda2 one cup of sugar2 one-half cup butter2 one and one-half cup flour--depends on consistency of apple sauce2 one teaspoonful ground cinnamon2 one teaspoonful ground allspice2 one-half teaspoonful cloves2 one-half teaspoonful nutmeg2 one-half cup citron1 cut in small pieces2 one or over cups of nuts4 ,mix flour1 nuts and citron well4 ,cream butter and sugar till it pops2 add apple sauce2 which turns brown4 ,then add spices1 flour1 nuts and citron4 ,bake in moderate oven in flat pan about #ce minutes1 probably #dj minutes4 ,if preferred iced1 cut in squares4 ,make double quantity1 as the longer kept the better4 ,,lady ,,baltimore ,,cake ,mrs4 ,l4 ,b4 ,maxwell ,take one cupful of butter2 two cupfuls sugar2 three and one-half cupfuls of flour2 one cupful sweet milk2 whites of six eggs2 two teaspoonfuls baking powder2 and one teaspoonful rose-water4 ,cream the butter1 add the sugar gradually1 beating continually2 then the milk and flavoring2 next the flour and baking powder and lastly the stiffly beaten whites of eggs1 which should be folded into the dough4 ,bake in three layer cake tins in quite hot oven4 ,to make the filling1 dissolve three cups of sugar in one cupful boiling water2 cook it until it threads2 then pour it onto the stiffly beaten whites of three eggs1 stirring constantly4 ,to this icing add one cupful of chopped raisins1 one cupful of nutmeats 7pecans preferred7 and five figs cut into very thin strips4 ,this makes enough icing for top and sides of cake4 ,,tutti ,,frutti ,,cake ,mrs4 ,wm4 ,j4 ,maiden ,two tablespoonfuls butter2 one cupful sugar2 one cupful milk2 one egg2 two cupfuls flour2 two heaping teaspoonfuls baking powder2 one-half cupful dates 7pitted and chopped72 one-half cupful ,english walnuts1 chopped2 one-half cupful raisins or figs 7or both71 chopped2 three tablespoonfuls chocolate or cocoa2 one teaspoonful vanilla4 ,this makes two layers4 ,filling3 ,three cupfuls #dx sugar2 three tablespoonfuls cocoa2 six tablespoonfuls melted butter2 six tablespoonfuls hot coffee2 one teaspoonful vanilla4 ,mix well and put on cake4 ,,cream ,,cake ,mrs4 ,w4 ,s4 ,holabird ,one-half cup butter2 one cup sugar2 yolks of two eggs beaten light2 one and three-fourths cups sifted pastry flour2 two level teaspoonfuls baking powder2 one-half cup cold water2 whites of two eggs beaten dry2 flavoring to suit4 ,cream ,filling3 ,one-fourth cup sifted flour2 one cup hot milk2 one-third cup sugar2 one-fourth teaspoonful salt2 one egg beaten light2 one ounce chocolate2 one teaspoonful vanilla extract4 ,mix flour and salt with a very little cold milk2 stir into the hot milk and cook ten minutes1 add the chocolate and stir until it is melted and evenly blended with the flour mixture4 ,then beat in the egg mixed with the sugar1 and lastly the vanilla4 ,,lady ,,finger ,,cake ,mrs4 ,c4 ,a4 ,bowman ,five eggs1 beaten separately2 six lady fingers1 browned and grated2 three-fourths cup almonds1 ground fine2 one cup sugar2 vanilla to taste4 ,mix all together1 putting in stiffly beaten whites last4 ,bake in two layers in moderate oven4 ,filling3 ,yolk of one egg2 one and one-half teaspoonfuls corn starch2 sugar and vanilla to taste4 ,spread between layers and put whipped cream on top4 ,,weary ,,willy ,mrs4 ,c4 ,a4 ,carscadin ,whites of two eggs broken in a cup2 enough soft butter to make the cup half full2 fill the cup with milk4 ,sift one and one-half cups pastry flour2 one cup sugar2 two teaspoonfuls baking powder and pinch of salt4 ,turn the cup of liquid into the dry ingredients1 flavor and beat ten minutes4 ,bake in rather slow oven in layers or loaf4 ,if well beaten this is a delicious1 fine grained cake4 ,,sunshine ,,cakes ,charlotte ,pangburn ,seven eggs2 the whites and yolks beaten separately and very stiffly4 ,then add one-fourth teaspoonful each of salt and cream of tartar2 then fold in one cup of sugar sifted three times2 also one cup of flour sifted three times1 then flavoring1 preferably orange flavor4 ,bake in a slow oven forty-five minutes4 ,,delicious ,,white ,,cake ,mrs4 ,w4 ,f4 ,barnard ,one and one-half cups sugar2 one-half cup butter2 one cup sweet milk2 two cups flour2 one teaspoonful baking powder2 whites of four eggs4 ,cream sugar and butter1 add milk1 then flour and baking powder4 ,lastly1 add whites of eggs1 stirring very little after whites are in4 ,,white ,,cake 7,,layer7 ,mrs4 ,knap ,whites of eight eggs2 one and one-fourth cups of granulated sugar2 one-half cup water2 three-fourths cup butter2 two and one-half cups flour2 two heaping teaspoonfuls of baking powder4 ,flavor4 ,,sunshine ,,cake ,mary ,roberts ,whites of seven eggs2 yolks of five eggs2 two-thirds cup flour1 sifted five times2 one cup sugar2 one pinch salt2 one-third teaspoonful cream of tartar2 extract to taste4 ,beat whites very stiff1 then add sugar2 beat lightly1 then add yolks beat thoroughly2 add flour1 stir lightly2 then add extract4 ,put cream of tartar in eggs when half beaten4 ,,good ,,layer ,,cake ,mrs4 ,h4 ,d4 ,sheldon ,one cup sugar2 one-half cup butter2 two eggs2 one cup milk2 two and one-half cups flour2 two teaspoonfuls baking powder2 flavoring4 ,cream sugar and butter1 add eggs beaten lightly1 then milk4 ,sift flour three times before measuring1 baking powder with flour in final sifting4 ,,good ,,layer ,,cake ,mrs4 ,w4 ,f4 ,barnard ,one-half cup butter2 one cup sugar2 one-half cup sweet milk2 three eggs1 beaten separately2 one and one-half cups flour2 one and one-half teaspoonfuls baking powder4 ,cream butter and sugar2 add milk1 yolks1 flour and baking powder1 and fold in whites4 ,bake in two layers or loaf4 ,,grafton ,,cake ,mrs4 ,floyd ,e4 ,jennison ,beat two tablespoonfuls of butter 7or substitute7 to a cream2 add gradually one and one-half cups of sugar2 the yolks of two eggs 7beaten light7 and one cupful of warm water4 ,stir in two and one-half cups of pastry flour and beat continuously for five minutes4 ,add two teaspoonfuls of baking powder1 one of vanilla and beat again4 ,now add the stiffly beaten whites1 folded in carefully4 ,bake in two layers4 ,,the ,,robert ,e4 ,,lee ,,cake ,mrs4 ,deborah ,kaufman ,three eggs2 one cup sugar2 one-half cup hot water2 one and one-fourth cups flour2 one teaspoonful baking powder2 the grated rind of one orange4 ,beat sugar and yolks of eggs with small portion of orange peel and half of the beaten whites of eggs4 ,add hot water1 and last the sifted flour with baking powder1 and pinch of salt4 ,bake in two layers in hot oven4 ,filling3 ,the rest of the grated rind of orange1 half cup sugar1 the remaining whites of eggs2 whip together and place between layers while cake is hot4 ,,crumb ,,cake ,mrs4 ,a4 ,donald ,campbell ,one cup sugar2 one cup flour2 one-half cup butter2 rub all together with one-half teaspoonful cinnamon and nutmeg2 one-half teaspoonful salt4 ,set aside one-half cup of mixture4 ,then to portion left add one good sized cup of flour1 two teaspoonfuls baking powder1 one-half cup of milk1 one egg4 ,mix thoroughly and put in baking pan and sprinkle the mixture1 set aside1 on top and bake slowly4 ,,wheatless ,,sponge ,,cake ,sabin ,school ,four eggs2 three-fourths cup sugar2 one-fourth cup corn starch2 one-fourth cup potato flour2 one-fourth teaspoonful vanilla4 ,beat whites of eggs stiff1 add sugar and beat again4 ,add yolks beaten separately2 fold in corn starch and potato flour sifted together2 add vanilla4 ,bake in slow oven thirty-five minutes4 ,,sponge ,,cake ,mrs4 ,e4 ,p4 ,rowen ,two eggs1 well beaten together2 one cup sugar1 beat into eggs for five minutes2 one cup flour2 one heaping teaspoonful baking powder in flour2 one-half cup boiling water added last4 ,put into oven immediately4 ,,prune ,,cake ,mrs4 ,c4 ,b4 ,martin ,one and one-half cups sugar and two tablespoonfuls butter creamed2 yolks of three eggs2 white of one egg2 add one cup chopped prunes1 sweetened and cooked2 ,english walnuts2 one teaspoonful cinnamon2 one-fourth teaspoonful cloves2 little nutmeg2 one cup sweet milk2 level teaspoonful soda2 heaping teaspoonful baking powder2 two and one-half cups flour4 ,makes three layers4 ,icing3 ,cream two cups pulverized sugar and one tablespoonful butter2 add whites of two eggs beaten stiff4 ,,war ,,cake ,mrs4 ,m4 ,a4 ,flanders ,one-half cup corn syrup2 four scant tablespoonfuls butter2 one-half cup milk2 one egg1 white and yolk beaten separately2 fourteen graham crackers rolled fine2 two tablespoonfuls flour2 one teaspoonful baking powder2 one-half teaspoonful vanilla2 two tablespoonfuls chopped nuts and two tablespoonfuls raisins4 ,,eggless1 ,,milkless1 ,,butterless ,,cake ,mrs4 ,c4 ,e4 ,seaton ,put in a saucepan one cupful of brown sugar2 one cupful of water1 two cupfuls of seeded raisins2 one-third cupful of lard2 one teaspoonful of cinnamon1 one-quarter teaspoonful nutmeg2 one-half teaspoonful cloves1 ground1 and a pinch of salt4 ,place over the fire and boil for five minutes4 ,let cool1 then add one teaspoonful soda dissolved in a little hot water2 two cupfuls flour1 in which one-half teaspoonful of baking powder has been sifted4 ,put in a loaf cake pan and bake one hour in a moderate oven4 ,,butterless1 ,,eggless1 ,,milkless ,,cake ,mrs4 ,m4 ,a4 ,flanders ,two cups raisins2 one-half teaspoonful allspice2 one-half teaspoonful cinnamon2 two tablespoonfuls shortening2 one-half teaspoonful salt2 one cup boiling water2 one cup brown sugar2 one-half cup dates2 boil five minutes2 when cool1 add two cups flour1 one teaspoonful baking soda1 dissolved in warm water4 ,bake in a loaf4 ,,blueberry ,,cake ,mrs4 ,henry ,crossman ,one quart of flour2 three tablespoonfuls sugar2 one teaspoonful baking powder2 pinch of salt2 two eggs2 two cupfuls milk2 piece of butter size of egg4 ,scatter baking powder1 salt and sugar into flour and sift well1 add the beaten eggs1 melted butter and milk2 stir all together a few minutes1 then add berries1 slightly floured4 ,bake in long square tin for twenty minutes or half an hour4 ,,sponge ,,cake ,mrs4 ,earl ,combs ,three eggs2 four tablespoonfuls of cold water3 one cup powdered sugar2 one cup flour and a pinch of salt2 two teaspoonfuls baking powder2 beaten whites of two eggs2 bake in loaf or layers4 ,,fig ,,cake ,mrs4 ,j4 ,e4 ,kelly ,one-half cup raisins2 one-half cup figs1 cut fine2 a level teaspoonful soda2 one cup boiling water4 ,sit to one side while mixing2 one cup sugar2 one-half cup butter2 one egg2 one teaspoonful lemon extract2 one heaping teaspoonful cinnamon2 one-half teaspoonful cloves2 two cups flour2 add first mixture and bake in moderate oven4 ,frosting3 ,one and one-half cups powdered sugar2 one-half cup butter1 creamed together2 two tablespoonfuls grated chocolate2 two tablespoonfuls strong coffee2 one teaspoonful vanilla4 ,do not cook frosting4 ,,layer ,,cake ,,with ,,apple ,,filling ,mrs4 ,w4 ,f4 ,becker ,three tablespoonfuls butter2 one scant cup sugar2 one scant cup milk2 yolks of two eggs2 one one-fourths cups flour2 two teaspoonfuls baking powder2 one teaspoonful vanilla4 ,cream butter and sugar and add eggs2 beat five minutes2 add milk2 then add flour sifted with baking powder2 add vanilla1 and beat five minutes and put in two layer pans1 put filling between layers and on top4 ,filling3 ,whites of two eggs2 one-half cup sugar2 two large grated apples2 one teaspoonful vanilla4 ,beat one-half hour4 ,,apple ,,sauce ,,cake ,mrs4 ,h4 ,d4 ,sheldon ,one-fourth cup butter2 one cup sugar2 one egg yolk2 one teaspoonful cinnamon2 one-half teaspoonful cloves2 little nutmeg2 one cup apple sauce2 one level teaspoonful soda2 one cup raisins2 two cups flour2 pinch of salt4 ,cream butter and sugar1 add egg well beaten and soda dissolved in the apple sauce2 add raisins1 mixed with flour and spices4 ,frosting3 ,one cup of confectioners' sugar2 two tablespoonfuls melted butter1 enough hot water to spread4 ,,date ,,cake ,mrs4 ,edward ,s4 ,smith ,one cup of dates chopped fine2 sprinkle over them one cup of boiling water1 and one scant teaspoonful of soda4 ,let stand while you mix the cake4 ,one cup of sugar2 one tablespoonful of butter2 one and one-third cups of flour2 one-half cup of nut meats2 vanilla4 ,mix and add dates4 ,bake slowly thirty-five minutes4 ,,chocolate ,,fudge ,,cake ,mrs4 ,j4 ,g4 ,sherer ,dissolve two ounces chocolate in five tablespoonfuls boiling water4 ,cream one-half cup butter1 adding gradually one and one-half cupfuls sugar2 add yolks of four eggs1 beaten thoroughly1 then add the chocolate2 one-half cupful milk2 one and three-fourths cupfuls flour2 two level teaspoonfuls baking powder2 one teaspoonful vanilla and add beaten whites last4 ,filling3 ,two cups sugar2 one cup milk2 one-half cup chocolate2 butter size of a walnut4 ,boil until thick enough and beat until rather stiff4 ,spread on cake4 ,,chocolate ,,cake ,sharlotte ,pangburn ,two cups of brown sugar2 one-half cup of butter2 one-half cup of sour milk2 two eggs4 ,cream this together4 ,then dissolve one teaspoonful 7level7 soda in one-half cup of hot water2 one teaspoonful baking powder4 ,grate one-third cake of ,baker's chocolate2 add hot water and soda and stir with cake4 ,lastly add two heaping cups of flour4 ,for layer or loaf cake4 ,,chocolate ,,cake ,mrs4 ,t4 ,c4 ,hollenberger ,one-half cake chocolate2 three-fourths cup brown sugar2 one-half cup sweet milk2 cook until smooth4 ,add one teaspoonful vanilla4 ,when cold1 add to the following3 ,cake one-half cup butter1 one cup brown sugar1 two eggs1 one-half cup milk1 one and one-half cups flour1 one teaspoonful soda4 ,beat whites of eggs separately4 ,,graham ,,cracker ,,cake ,mrs4 ,paul ,klein-exel ,one-third cup butter2 one cup of sugar2 three-fourths cup milk2 three eggs beaten separately2 one package of graham crackers1 ground fine2 one cup of nuts1 one walnut2 two teaspoons baking powder4 ,bake in two layers for twenty minutes4 ,,hickory ,,nut ,,cake ,mrs4 ,william ,s4 ,wood ,one and one-half cupfuls sugar2 one-half cupful butter2 one cupful sour milk2 one teaspoonful soda2 two eggs2 three cupfuls flour2 one cupful stoned raisins2 one and one-half cupfuls nut meats1 cut up1 and one teaspoonful cinnamon4 ,,potatoe ,,cake ,mrs4 ,william ,molt ,one cup cold boiled potatoes1 grated2 two cups flour2 one cup grated chocolate2 two cups sugar2 three-fourths cup butter2 one-half cup each of chopped almonds and raisins2 one-half teaspoonful each of ground cloves1 cinnamon and vanilla2 five eggs1 beat in one at a time2 one cup sour cream1 or milk2 one teaspoonful soda4 ,bake one hour4 ,,lizzie',s ,,no-,,egg ,,cake ,mrs4 ,c4 ,a4 ,carscadin ,one cup sour milk2 one teaspoonful soda2 one cup chopped raisins2 two cups flour2 one teaspoonful each of cinnamon and cloves2 one cup granulated sugar2 one-half cup butter and a pinch of salt4 ,,poor ,,man',s ,,cake ,mrs4 ,k4 ,larson ,one tablespoon butter2 one cup sugar2 one teaspoonful soda2 one teaspoonful baking powder2 two cups flour2 one cup raisins2 two teaspoons vanilla2 one teaspoonful allspice2 one cup sour milk2 one egg beaten4 ,,rye ,,bread ,,torte ,mrs4 ,harry ,m4 ,boon ,four eggs1 separate yolks and whites2 three-fourths cup butter2 one and three-fourths cups each of sugar and rye bread4 ,let the rye bread dry so it can crumble4 ,baked in two layers with whipped cream between makes a very rich cake4 ,,dark ,,cake ,mrs4 ,c4 ,a4 ,carscadin ,one-half cup brown sugar2 one egg2 one-quarter cup each of butter1 molasses and strong coffee2 one and one-quarter cups flour2 one-half cup each of raisins and currants2 one-half teaspoonful each of soda1 cinnamon and cloves2 one-quarter teaspoonful mace4 ,mix together in above order and bake4 ,,devil',s ,,cake ,mrs4 ,r4 ,h4 ,wheeler ,part #a3 ,one cup light brown sugar2 one cupful ,baker's chocolate 7two squares72 one-half cupful milk2 thoroughly cook in double boiler and when cool mix with part #b4 ,part #b3 ,one-half cupful butter 7scant72 one cupful brown sugar2 yolks of three eggs2 one-half cupful milk2 two cupfuls flour2 one teaspoonful soda dissolved in two tablespoonfuls warm water4 ,chocolate ,frosting3 ,one cupful sugar2 butter size of a walnut2 four tablespoonfuls cream2 dessertspoonful vanilla2 two squares ,baker's chocolate4 ,cook in double boiler slowly4 ,white ,frosting3 ,whites of four eggs2 two cupfuls sugar2 two tablespoonfuls water2 one cup nutmeats2 two teaspoonfuls vanilla4 ,cook six or seven minutes in double boiler4 ,,devil',s ,,food ,,cake ,sue ,c4 ,woodman ,yolk of one egg2 one-half cup milk2 two squares ,baker's chocolate2 one tablespoonful butter4 ,cook till thick4 ,add one cup sugar2 one-half cup milk2 one-half cup flour2 one teaspoonful soda2 one teaspoonful vanilla2 bake in two layers4 ,filling3 ,one tablespoonful cocoa2 one tablespoonful corn starch2 one-half cup sugar2 a small piece butter2 one-half cup chopped raisins2 one cup milk2 one teaspoonful vanilla4 ,cook until thick4 ,,spice ,,cake ,mrs4 ,harry ,m4 ,boon ,three-fourths cup sour milk2 three-fourths teaspoonful soda2 one cup sugar2 one-half cup chopped raisins2 one-quarter cup chopped walnut meats2 piece of butter size of an egg2 two eggs2 two level teaspoonfuls cinnamon2 one-half teaspoonful each nutmeg and ginger2 one and one-half cups flour1 sifted4 ,bake in medium oven three-quarters of an hour4 ,,southern ,,pork ,,cake ,miss ,katharine ,orr ,one-half pound fat salt pork1 minced2 one and one-half pounds seeded raisins2 three eggs2 five cups flour2 one cup nut meats2 two cups 7large7 sugar2 one cup of molasses2 one teaspoonful soda in dry flour2 two teaspoonfuls cinnamon in dry flour2 one teaspoonful cloves in dry flour4 ,pour one pint boiling water over salt pork in bowl1 and add all ingredients1 whip eggs and put in last next to flour4 ,bake one hour4 ,,mrs4 ,,roosevelt',s ,,recipe ,,for ,,spice ,,cake ,mrs4 ,theodore ,roosevelt ,one cup butter2 two cups sugar2 one cup milk2 four eggs2 four cups flour2 two teaspoonfuls ,royal ,baking ,powder2 one teaspoonful ground cinnamon2 one-half teaspoonful nutmeg4 ,,black ,,fruit ,,cake ,mrs4 ,n4 ,l4 ,hurlbut ,four pounds dried brown sugar2 one pound flour1 browned2 three-fourths pound butter2 one wine glass each of milk1 mixed with one of brandy and one of wine2 one teaspoonful of soda2 one cup molasses2 three pounds currants2 three pounds raisins2 one pound citron2 ten eggs2 two teaspoonfuls each allspice and cloves2 two tablespoonfuls cinnamon and one whole nutmeg4 ,cream butter and sugar together2 mix soda in the milk with the brandy and wine2 then molasses and spices2 beat eggs separately4 ,put paper in bottom of pans and bake in slow oven two hours4 ,,cinnamon ,,cake ,bertha ,z4 ,bisbee ,one cup each of granulated sugar and milk2 two cups flour2 a pinch of salt2 one tablespoonful butter or lard2 two teaspoonfuls baking powder2 one egg4 ,put batter in pan1 sprinkle brown sugar thickly over the top1 also cinnamon2 put lumps of butter all over top4 ,bakes in about fifteen minutes4 ,,fillings ,,and ,,icings ,,cocoanut ,,filling ,boil together one cupful sugar and one-half cupful water until they form a soft ball when tested in cold water2 pour slowly while hot into the stiffly beaten whites of two eggs1 beating all the time4 ,when stiff add one teaspoonful vanilla extract and one cupful cocoanut4 ,put between layers of a cake4 ,,custard ,,filling ,dissolve two tablespoonfuls cornstarch in a little milk1 put in double boiler with a scant cupful milk and one teaspoonful butter2 stir until it begins to thicken2 beat the yolks of two eggs and one-half cupful sugar until very light2 pour on some of the boiling custard2 now turn this back into the double boiler and stir a few minutes1 adding flavoring4 ,when cool spread between layers of cake and sprinkle cocoanut or ground nuts over2 cover top of cake with thin layer of the custard and sprinkle with nuts4 ,,orange ,,filling ,miss ,edmonds ,mix one-half cup sugar and two tablespoonfuls flour2 add grated rind of one-half orange and one-quarter cupful of orange juice and one-half tablespoonful lemon juice2 one egg1 slightly beaten2 melt one teaspoonful butter and add the mixture1 stirring constantly until it reaches the boiling point4 ,cool before using4 ,,maple ,,filling ,mrs4 ,louis ,geyler ,two-thirds cup maple syrup1 fill up cup with water2 add one-fourth cup sugar2 one-fourth cup cornstarch1 and one-fourth cup butter4 ,when cool add one-half pint bottle whipped cream4 ,,mocha ,,filling ,sue ,c4 ,woodman ,one tablespoonful butter2 one tablespoonful cocoa2 one tablespoonful cold coffee2 one and one-fourth cup powdered sugar2 one teaspoonful vanilla4 ,,mocha ,,filling ,one-half pint milk2 one-half cup black coffee2 one-half cup sugar2 yolks of three eggs2 three tablespoonfuls blanched almonds chopped fine4 ,icing of three whites and chocolate4 ,,mocha ,,cake ,,filling ,mrs4 ,louis ,geyler ,one large cup strong coffee2 two-thirds cup sugar2 one tablespoonful cornstarch2 cook until clear4 ,before taking off stove1 add large dessertspoonful of butter4 ,when cool1 add one-half pint bottle cream whipped4 ,,fig ,,filling ,cook in a double boiler one-half pound figs1 finely chopped2 one-third cupful sugar2 one-third cupful boiling water and one tablespoonful lemon juice1 until thick enough to spread4 ,,nut ,,filling ,,for ,,cake ,mrs4 ,e4 ,r4 ,blew ,one cup sour cream1 one cup hickory nuts chopped fine1 one cup sugar4 ,cook in double boiler till thick enough to spread4 ,,sour ,,cream ,,filling ,,for ,,layer ,,cake ,mrs4 ,w4 ,f4 ,becker ,one cup sour whipping cream2 one-half cup sugar2 one-half cup walnuts chopped2 one teaspoonful vanilla4 ,,lemon ,,filling ,mrs4 ,g4 ,d4 ,prentiss ,one cupful sugar2 one egg2 one tablespoonful butter2 juice and grated rind of one lemon4 ,boil over hot water until thick and creamy4 ,,lemon ,,icing ,mrs4 ,j4 ,t4 ,wilcox ,whites of two eggs beaten to a froth1 one pound powdered sugar and one lemon grated4 ,,white ,,icing ,,and ,,filling ,mrs4 ,de ,vries ,cook together one and one-half cupfuls sugar and one-third cupful water until it threads2 let cool a little and break in the whites of two eggs well beaten4 ,beat until cold and put between layers and on top4 ,,marshmallow ,,icing ,mrs4 ,w4 ,d4 ,hurlbut ,one cup granulated sugar2 one-fourth cup water2 stir until dissolved and boil until it forms soft balls when dropped into cold water4 ,one-half pound marshmallows in double boiler with two tablespoonfuls hot water1 stir until melted2 now pour hot syrup gradually into this mixture1 beating constantly1 add flavor1 beat until cold4 ,,chocolate ,,icing ,mrs4 ,e4 ,g4 ,cooley ,one cupful granulated sugar2 one egg2 three tablespoonfuls sweet milk2 two squares ,baker's chocolate4 ,stir the whole egg1 unbeaten1 into the sugar2 add the milk and grated chocolate4 ,cook1 stirring constantly1 for three minutes2 flavor with one teaspoonful vanilla4 ,let cool before putting on cake4 ,,chocolate ,,cream ,,frosting ,miss ,nora ,edmonds ,beat the whites of two eggs2 stir into them enough powdered sugar to make a smooth paste2 add one teaspoonful vanilla4 ,spread on cake4 ,melt enough bitter chocolate to make a coating over this4 ,,quick ,,icing ,miss ,shay ,four tablespoonfuls butter creamed1 add six tablespoonfuls sugar2 spread on cake1 using a knife dipped in hot water to make it smooth4 ,,boiled ,,icing ,two cupfuls sugar1 one-fourth teaspoonful cream of tartar and one-half cupful cold water4 ,stir until it boils4 ,when it just drops1 beat in seven teaspoonfuls to the stiffly beaten whites of two eggs2 then boil the syrup until it threads1 add to the eggs1 beating all the time4 ,,fruit ,,icing ,into one-fourth cupful of orange1 lemon or other strained fruit juice rub as much sifted confectioner's sugar as will form a smooth1 glossy icing2 it must be thick enough to be applied without running4 ,,tutti ,,frutti ,,icing ,mrs4 ,a4 ,donald ,campbell ,mix with boiled icing one ounce each of citron1 candied cherries1 seedless raisins1 pineapple and almonds cut very fine4 ,,cookies ,,walnut ,,jumbles ,one and one-half cupfuls of sifted pastry flour2 one teaspoonful of baking powder2 one-half cupful of granulated sugar2 one-quarter cupful of butter2 one-half cupful of shredded walnuts2 one egg2 one-quarter cupful of milk4 ,method3 ,sift flour1 baking powder and sugar together1 rub butter in as for pie pastry4 ,beat egg well and add milk4 ,beat this into the flour1 then add nuts4 ,knead lightly and roll half an inch thick4 ,now strew sugar over1 press down with rolling pin and cut into small rings with a doughnut cutter4 ,,spice ,,jumbles ,use the recipe of ,walnut ,jumbles with these variations3 ,take three-quarters cupful of mixed chopped nuts1 one teaspoonful of mixed spices1 cinnamon1 cloves and allspice1 and if need be add more milk if dough gets too thick4 ,top may be strewn with chopped nuts also4 ,,anise ,,tea ,,cakes ,four eggs2 one pound of fine granulated sugar2 one pound of sifted pastry flour2 one teaspoonful of fine anise seed4 ,method3 ,beat eggs and sugar for at least half an hour1 then beat in gradually as much of the flour that is needed to be able to handle at once4 ,take onto a floured board and using rest of flour kneed and roll about half an inch thick and cut with small round cutters4 ,now brush flat tins with melted wax1 strew anise seed over and place the cakes half an inch apart4 ,let stand over night1 then bake a golden color4 ,they will look as though they were frosted4 ,,children',s ,,sponge ,,cakes ,mrs4 ,c4 ,a4 ,carscadin ,one and one-half cups flour2 two teaspoonfuls baking powder2 one cup sugar2 two eggs broken in a cup and cup filled with milk or cream4 ,stir all together in a mixing bowl1 beat hard for five minutes and bake about ten minutes in muffin pans4 ,,french ,,tea ,,cakes ,mrs4 ,c4 ,a4 ,carscadin ,one-half cup brown sugar2 one-half cup butter2 creamed2 one-half cup milk2 one teaspoonful cinnamon2 one cup ,quaker oats2 one cup flour2 two teaspoonfuls baking powder2 two eggs and one cup of raisins4 ,bake in muffin tins4 ,,hot ,,tea ,,cakes ,two tablespoonfuls butter2 one-half cup sugar2 one-eighth teaspoonful salt2 one egg2 one and one-half cups flour2 two teaspoonfuls baking powder2 three-fourths cup milk2 half teaspoonful vanilla4 ,mix in order given and bake in muffin tins ten or twenty minutes4 ,,lightning ,,cake ,mrs4 ,w4 ,f4 ,barnard ,one large cup flour2 one large teaspoonful baking powder2 one scant cup sugar4 ,put two eggs in cup and fill up with milk4 ,put sugar1 flour and baking powder together1 throw in milk and eggs2 then add five level tablespoonfuls of soft butter1 vanilla1 and then salt4 ,bake in gem pans4 ,,afternoon ,,tea ,,cakes ,mrs4 ,w4 ,n4 ,hurlbut ,one cup butter2 half cup sugar1 beaten to a cream2 two cups flour2 one teaspoonful baking powder2 two eggs4 ,drop the mixture from a teaspoon into a floured pan and bake in moderate oven4 ,,brownies ,mrs4 ,w4 ,n4 ,hurlbut ,two eggs2 one cup sugar2 half cup butter2 half cup flour2 two squares melted ,baker's chocolate2 half cup chopped walnuts2 one teaspoonful vanilla4 ,beat butter1 sugar and unbeaten eggs together4 ,bake on buttered paper and cut while hot1 in squares4 ,,egg ,,rolls ,mrs4 ,w4 ,n4 ,hurlbut ,one pint flour2 two eggs2 half teaspoonful salt2 half cup milk2 four tablespoonfuls butter2 three level teaspoonfuls baking powder4 ,sift flour with dry ingredients2 cut butter into flour with a knife1 beat eggs until light and add to milk4 ,add this to flour and mix lightly4 ,roll out on floured board till three-quarters of an inch thick4 ,shape1 brush over tops with white of egg1 and sprinkle with granulated sugar4 ,bake fifteen minutes in quick oven4 ,,southern ,,cookies ,mrs4 ,t4 ,d4 ,mc,micken ,one cup butter2 one and one-half cups sugar1 creamed together2 beat in three eggs2 one cup milk2 three cups flour2 two teaspoonfuls baking powder2 one cup chopped nuts2 one-half cup raisins4 ,drop on buttered tins4 ,,oatmeal ,,macaroons ,mary ,roberts ,three cups rolled ,quaker oats2 three teaspoonfuls baking powder2 one tablespoonful butter2 one cup white sugar2 two eggs2 one-half teaspoonful almond extract4 ,cream butter and sugar1 then add eggs1 well beaten4 ,mix rolled oats and baking powder together1 add to butter and eggs4 ,drop one-half teaspoonful1 about two inches apart1 in well buttered pan4 ,bake in moderate oven4 ,if not quite stiff enough add more rolled oats4 ,,macaroons ,mrs4 ,w4 ,d4 ,hurlbut ,one tablespoonful butter and one-half scant cup sugar creamed4 ,one well beaten egg2 one and one-half cups dry oatmeal2 one teaspoonful each of salt and baking powder and two teaspoonfuls almond extract4 ,stir and drop on well greased pans4 ,,macaroons ,beaten whites of two eggs2 one and three-fourths cupfuls granulated sugar2 two cups shredded cocoanut2 one-half cupful chopped walnut meats2 two cupfuls corn flakes4 ,mix all together and drop on well buttered tins4 ,bake until brown4 ,,soft ,,white ,,cookies ,,with ,,raisin ,,filling ,mrs4 ,m4 ,a4 ,flanders ,one and one-half cups sugar2 three-fourths cup shortening2 one egg2 one-half cup milk2 one level teaspoonful soda dissolved in a little milk2 salt1 nutmeg4 ,mix well one cup sugar 7reserving one-half cup for sprinkling on top of cookies before baking7 with shortening1 egg1 milk1 soda1 pinch of salt and a sprinkle of nutmeg and flour4 ,use enough flour to enable to roll and cut4 ,raisin ,filling3 ,one-half pound raisins2 one-half cup water2 one-half tablespoonful butter2 flour4 ,put raisins in a pan with water and butter and as they come to a boil1 thicken with a tablespoonful of flour1 mixed with a little water4 ,put one layer of cookies in baking pan1 spread with the raisin mixture1 then place another cookie on top of each2 sprinkle with sugar and bake4 ,,butter ,,cookies ,mrs4 ,j4 ,r4 ,kline ,one pound butter2 one cup sugar2 two eggs2 rind one-half lemon2 juice of one-half lemon2 six cups flour2 one teaspoonful baking powder2 one cup almonds chopped fine4 ,cream the butter2 add the sugar1 then the yolks of eggs1 slightly beaten4 ,add rind of lemon1 and the flour well mixed with the baking powder2 then the lemon juice with only enough flour to handle4 ,chill the dough1 and when thoroughly cold roll4 ,cut with the small biscuit cutter1 brush with white of egg4 ,sprinkle a little sugar on each cookie1 also some chopped almonds4 ,bake in moderate oven a delicate brown ten to fifteen minutes4 ,will keep for weeks4 ,,rocks ,mrs4 ,f4 ,b4 ,woodland ,one cup butter2 one and one-half cups sugar2 three eggs2 two and one-half cups flour2 one pound dates1 stoned and chopped fine2 one pound of walnuts1 chopped a little2 a teaspoonful soda dissolved in two tablespoonfuls hot water2 one teaspoonful cinnamon2 one and one-half teaspoonfuls allspice4 ,drop on buttered tins and bake4 ,the dates measure one full cup4 ,the walnuts about two cups4 ,these are stirred in the last with part of the flour4 ,don't roll1 but dip with a teaspoon4 ,,old-,,fashioned ,,sugar ,,cookies ,mrs4 ,c4 ,w4 ,woodman ,two cups of sugar2 one cup melted shortening2 two eggs2 one cup sour cream2 one teaspoonful soda2 one teaspoonful nutmeg2 a little lemon flavoring2 one teaspoonful baking powder in flour2 one teaspoonful salt4 ,flour enough to roll4 ,,cookies ,mrs4 ,j4 ,a4 ,osborne ,one and one-half cups sugar2 scant cup sour cream2 one-half cup butter2 one level teaspoonful soda and nutmeg2 two eggs1 beaten whites added last2 heaping teaspoonful baking powder in flour4 ,roll thick and sprinkle with sugar4 ,,favorite ,,cookies ,mrs4 ,earl ,combs ,one and one-half cupfuls of sugar2 one cupful of butter2 one-half cup of sour milk2 one level teaspoonful baking powder2 one teaspoonful grated nutmeg2 flour enough to roll out1 making it quite soft4 ,mix butter and sugar1 then add milk and soda1 nutmeg and flour lastly4 ,roll thin and put a little sugar on each cooky and bake in hot oven4 ,,oatmeal ,,and ,,cocoanut ,,cookies ,mrs4 ,t4 ,c4 ,hollenberger ,one cup light brown sugar2 one-half cup shortening 7scant72 one egg2 one cup flour and one teaspoonful baking powder2 one cup oatmeal and shredded cocoanut mixed2 a little salt and vanilla4 ,this will be quite stiff4 ,drop from spoon in small pats4 ,,corn ,,flake ,,cookies ,mrs4 ,s4 ,friedlander ,three cups corn flakes2 one cupful flour2 three-fourths cup shortening 7butter and lard72 one-half cup raisins1 chopped2 two teaspoonfuls baking powder2 one teaspoonful cinnamon2 two eggs2 one cup sugar4 ,drop with spoon on greased tins4 ,,cornflake ,,kisses ,mary ,roberts ,two eggs1 well beaten2 three-fourths cup sugar1 beaten into eggs4 ,add cornflakes until substance will hold shape when dropped from teaspoon1 on to buttered paper4 ,bake fifteen minutes in slow oven4 ,,nut ,,kisses ,mrs4 ,c4 ,a4 ,carscadin ,to the white of one egg1 well beaten1 add ten teaspoonfuls pulverized sugar1 a little ground cinnamon and cloves and a cup of chopped nuts2 flavor with vanilla4 ,put teaspoonful of mixture on bottom side of pie pan and bake ten minutes in a moderate oven4 ,,meringue ,,shells ,mrs4 ,c4 ,a4 ,carscadin ,whites of four eggs beaten twenty minutes2 one cup sugar2 one teaspoonful vanilla2 one-half teaspoonful vinegar4 ,bake forty-five minutes to one hour4 ,moderate oven4 ,,cream ,,puffs ,mrs4 ,paul ,klein-exel4 ,one-half cup flour2 one-half cup of boiling water2 one-quarter cup butter2 two eggs2 one-quarter teaspoon of salt4 ,add salt and butter to water4 ,when boiling add flour all at once1 stirring constantly until mixture leaves the side of pan4 ,remove from fire1 add unbeaten eggs1 and beat constantly while adding one at a time4 ,,macaroon ,,cookies ,mrs4 ,w4 ,d4 7,ma7 ,sunday ,four cups cornflakes2 one cup shredded cocoanut2 one cup granulated sugar2 one cup chopped almonds4 ,beat whites of four eggs very stiff1 and mix all together4 ,bake in a slow oven about twenty minutes4 ,,hermits ,mrs4 ,j4 ,h4 ,shanley ,cream one and one-half cups of butter and two cups of brown sugar2 beat four eggs and add to butter and sugar2 one level teaspoonful soda in a tablespoonful of hot water2 then add two and one-half cups flour2 one pound of dates 7cut small7 and about one cup chopped walnuts2 flavor with vanilla4 ,drop by spoonfuls on pan and cook for about #de minutes4 ,,rocks ,mrs4 ,h4 ,b4 ,rairden ,one pound brown sugar2 one pound raisins2 one pound currants2 one pound walnuts2 one-half teaspoonful each cinnamon and nutmeg2 one-half cup sour milk2 one-half teaspoonful soda2 three eggs2 flour enough to make stiff4 ,drop on well buttered tins and bake4 ,,marguerites ,mrs4 ,w4 ,l4 ,gregson ,make frosting from two tablespoonfuls of thick sweet cream and powdered sugar2 flavor2 spread frosting over long salted wafers2 sprinkle with chopped nuts and bake in moderate oven4 ,allow to stand in dripping pan until cool1 to guard against breaking4 ,melted chocolate or pink fruit coloring added to frosting makes variety4 ,dainty for afternoon teas1 etc4 ,,christmas ,,cookies ,mrs4 ,adolph ,holeman ,one-half pound of butter2 one-half pound of sugar2 two eggs1 beaten separately2 one pound of flour2 one teaspoonful baking powder2 one teaspoonful vanilla4 ,roll out thin and cut spreading top of cookies with the white of egg and sprinkle sugar over the tops before baking4 ,these will keep for months in a dry place4 ,,oatmeal ,,cookies ,mrs4 ,a4 ,j4 ,atwater ,one cup sugar2 one cup lard2 one cup raisins1 ground fine2 two eggs1 beaten light2 two cups oatmeal dry2 one-half cup cold water2 dash salt2 one teaspoonful soda2 sifted flour enough to make stiff dough4 ,,oatmeal ,,cookies ,mrs4 ,w4 ,d4 7,ma7 ,sunday ,one cup sugar2 one-fourth cup lard2 one-half cup butter2 three eggs beaten2 one and one-half cups sifted flour2 two cups dry oatmeal2 one teaspoonful cinnamon2 one and one-half cups chopped1 seeded raisins2 one and one-half teaspoonfuls soda1 mixed with one tablespoonful vinegar4 ,drop on greased pans4 ,bake in quick oven4 ,,oatmeal ,,cookies ,mrs4 ,minnie ,e4 ,bodwell ,cookies3 ,one-half cup of lard2 one-half cup of butter2 one cup of sugar2 two-thirds cup of sour milk2 one level teaspoonful of soda1 dissolved in milk2 two cups of oatmeal2 two cups of flour4 ,filling3 ,one-half pound of dates put through chopper2 one-half cup of white sugar2 one-half cup of cold water4 ,boil all together until thick2 when cool and cookies are warm1 spread filling between two cookies2 it is then ready to serve1 very nice4 ,,lace ,,oatmeal ,,wafers ,mrs4 ,f4 ,t4 ,hoyt ,one cup of sugar2 one tablespoonful of butter2 two eggs beaten separately2 two and one-half cups of uncooked oatmeal2 two teaspoonfuls of baking powder2 #a teaspoonful of vanilla2 one pinch of salt4 ,mix well1 adding the stiffly beaten whites of eggs last4 ,drop a small teaspoonful on greased pans1 far apart1 and bake in quick oven4 ,,drop ,,clove ,,cookies ,mrs4 ,c4 ,e4 ,upham ,two cups sugar2 one cup shortening2 two eggs2 one cup molasses2 two teaspoonfuls soda dissolved in little hot water2 six scant cups flour2 one cup cold water2 three teaspoonfuls salt2 one teaspoonful cloves2 one teaspoonful cinnamon2 raisins if wanted4 ,drop with a teaspoon4 ,,drop ,,cookies 7,,light7 ,two cups of sugar2 one cup of shortening2 two eggs beaten light2 one cup of milk 7sour72 one teaspoonful each of soda1 salt baking powder--the latter well mixed with the four cups of flour--and grated nutmeg or any desired flavoring4 ,mix well and drop in small teaspoonfuls upon a greased pan4 ,allow room to spread4 ,bake in a quick oven4 ,,peanut ,,cookies ,mrs4 ,l4 ,ficklen ,one cup sugar2 two eggs2 two teaspoonfuls butter2 one cup peanuts rolled2 enough flour with baking powder to make stiff batter4 ,,chocolate ,,cookies ,mrs4 ,h4 ,s4 ,mount ,cream one cup of shortening1 one cup of brown cugar1 one cup of white sugar4 ,then add four squares 7one-half of one-half pound cake71 melted chocolate1 one-fourth cup milk1 one-half teaspoonful of baking powder1 flour enough to roll very thin4 ,bake in cookie pans4 ,,chocolate ,,nut ,,cookies ,mrs4 ,j4 ,w4 ,moss ,one tablespoonful grated chocolate2 one cup chopped nut meats2 one cup seeded raisins2 one cup sugar2 one egg2 two tablespoonfuls butter2 one-half cup milk2 one and three-fourths cups flour2 one teaspoonful powdered cinnamon2 one teaspoonful vanilla extract4 ,,chocolate ,,fingers ,three eggs2 one-half pound of powdered sugar2 one-half pound of sifted pastry flour2 two ounces of powdered chocolate4 ,method3 ,beat sugar and eggs for half an hour1 sift chocolate and sugar together1 then stir into the flour4 ,beat well1 then with a pastry squirt form oblong cakes1 size of a finger on waxed tins4 ,set away over night1 then bake as other cookies in moderate heat4 ,they have the appearance of being frosted owing to the light components rising to the top during night4 ,if you have no pastry tube or squirt1 form little round mounds by dipping up portions with a small spoon dipped in cold water4 ,when baking the above cakes be sure to use only moderate heat4 ,remove cakes from pan as soon as done and place in tin pails or cans as soon as cold4 ,if kept in closed tin small cakes will keep a long time and remain palatable4 ,,drop ,,cookies 7,dark7 ,one cup of brown sugar2 one-quarter cup shortening2 one egg2 one-half cup each of hot water and molasses2 one teaspoonful each of soda1 baking powder1 cinnamon1 cloves and salt2 one-half teaspoonful of ground nutmeg1 all sifted thoroughly with two and one-half cups of flour4 ,mix well1 drop in small spoonfuls upon a greased tin1 and bake in a quick oven4 ,this makes a small batch4 ,,ginger ,,snaps ,w4 ,b4 ,mc,kinley 7his mother's recipe7 ,two cups brown sugar2 two cups molasses2 one cup lard or butter2 one-half cup sweet milk2 one teaspoonful salt2 two tablespoonfuls soda2 one teaspoonful cinnamon2 one-half teaspoonful cloves2 two tablespoonfuls ginger2 add flour enough to roll4 ,put molasses1 lard1 sugar and spices on the stove1 let get hot4 ,when cool dissolve the soda in the milk1 add flour and milk alternately1 roll very thin and bake4 ,,ginger ,,bread ,mrs4 ,a4 ,p4 ,roberts ,one cupful molasses2 two cupfuls sour milk2 three cupfuls flour2 one-half teaspoonful each nutmeg and cinnamon2 scant half cupful sugar2 two eggs2 one heaping teaspoonful ginger and a teaspoonful soda dissolved in the sour milk4 ,,soft ,,gingerbread ,mrs4 ,t4 ,c4 ,hollenberger ,two-thirds cup molasses1 fill cup with sugar2 one-half cup butter1 fill cup with hot water2 two cups flour2 two teaspoonfuls ginger2 one-half teaspoonful cinnamon2 one teaspoonful soda1 dissolved in a little of the hot water2 one egg4 ,,ginger ,,bread ,mrs4 ,eustace ,one cup molasses2 one cup brown sugar2 one-half cup butter and lard2 two eggs2 two scant teaspoonfuls of soda in one cup of sour milk2 three cups of flour2 one teaspoonful each of ginger and cinnamon2 one-half teaspoonful each of cloves and allspice4 ,bake slowly4 ,,ginger ,,bread ,mrs4 ,w4 ,f4 ,barnard ,two-thirds cup molasses1 fill up cup with granulated sugar2 one-half cup butter1 fill cup up with hot water2 two scant cups flour2 one egg1 beaten light2 one teaspoonful ginger2 one teaspoonful cinnamon2 one teaspoonful soda4 ,bake in moderate oven about one-half hour4 ,,colonial ,,gingerbread ,mrs4 ,floyd ,e4 ,jennison ,one cup molasses2 one-half cup sugar2 one-half cup shortening4 ,pour over the above1 one cup warm water in which one level dessertspoonful of soda has been dissolved4 ,let mixture cool2 then add two and one-half cupfuls flour 7sifted72 one teaspoonful each of ginger and cinnamon and lastly two well beaten eggs and one cup 7or less7 of ,english walnut meats4 ,raisins may be added1 if desired4 ,,chocolate ,,gingerbread ,one-half cup molasses2 one tablespoonful each of melted butter and lard2 one-half cup brown sugar2 one-fourth teaspoonful each of ginger and cinnamon2 one heaping tablespoonful grated sweet chocolate1 mixed to a paste with a little hot water4 ,blend the ingredients thoroughly1 then stir in one teaspoonful soda in one cupful of sour milk2 flour to stiffen4 ,bake twenty minutes4 ,,cinnamon ,,stars ,two tablespoonfuls of butter2 one cupful of sugar2 two eggs2 one and one-half cupfuls of sifted pastry flour2 one teaspoonful of cinnamon2 one-fourth teaspoonful of baking powder4 ,method3 ,cream butter1 sugar and eggs until light1 sift all dry ingredients together1 then stir into egg mixture4 ,take onto a floured board1 using a very little more flour if needed4 ,roll quite thin1 then cut with a star cutter4 ,bake on waxed tins in a very moderate oven4 ,,california ,,cookies ,mrs4 ,e4 ,t4 ,clissold ,one cup molasses2 one egg2 one-half cup milk2 one cup chopped raisins2 one-half cup butter2 one-half cup sugar2 one-half teaspoonful each of cloves1 nutmeg and cinnamon2 one teaspoonful soda4 ,drop in spoonfuls in buttered tins4 ,bake quickly4 ,,doughnuts ,mrs4 ,h4 ,p4 ,sieh ,two cups sugar2 four eggs2 one cup buttermilk2 six tablespoonfuls hot lard2 one teaspoonful nutmeg1 one of soda and one of salt4 ,flour to make a good rolling dough4 ,cut and cook in hot lard4 ,,molasses ,,squares ,mrs4 ,e4 ,oliver ,one cup sugar2 one egg2 two tablespoonfuls shortening2 three-fourths cup molasses2 one teaspoonful soda dissolved in molasses2 one cup milk2 two and one-half cups flour 7after sifting72 one cup raisins2 one teaspoonful each cinnamon1 cloves and one-half teaspoonful nutmeg4 ,beat egg1 add shortening1 molasses1 milk1 spices and last the raisins 7floured74 ,bake in two shallow pans4 ,any desired frosting4 ,,ginger ,,blocks ,four tablespoonfuls of butter or butterine2 one-third cupful sugar2 one egg2 one-half cupful of golden drip syrup2 one-half cupful of milk2 one and three-quarters cupfuls of sifted pastry flour2 one teaspoonful of baking powder2 two teaspoonfuls of ginger4 ,method3 ,cream butter1 sugar and yolk2 then add the sirup and beat hard4 ,sift dry ingredients together1 and then add1 alternating with the milk4 ,whip white of egg and fold in4 ,bake in square tins4 ,when done cut into blocks and sift confectioners' sugar over4 ,to make the blocks of uniform size trim the very outer edge of cake before cutting4 ,these rims can be used for a pudding some other day4 ,,puff ,,balls ,mrs4 ,j4 ,dana ,brown ,one egg2 three-fourths cupful sugar2 one scant cupful milk2 one and one-half cupfuls flour2 and one-half teaspoonful baking powder2 pinch of salt4 ,mix and roll out and cut with the smallest biscuit cutter and dropped in hot fat4 ,,doughnuts ,mrs4 ,j4 ,h4 ,shanley ,three eggs2 one cup sugar2 one cup sweet milk2 three teaspoonfuls baking powder sifted with three cups flour2 spice and flavoring to suit your taste4 ,when these are put into the boiling lard they sink1 but rise almost at once and turn themselves4 ,they never break apart when frying1 as they contain no shortening1 yet they are sufficiently rich to satisfy anyone4 ,,doughnuts ,mrs4 ,t4 ,c4 ,hollenberger ,three eggs beaten very light2 one cup sugar2 four tablespoonfuls melted lard1 add to the eggs and beat all together4 ,one teaspoonful salt and a little nutmeg or lemon rind grated2 one cup thick sour milk with one-half teaspoonful soda dissolved in it2 add flour with one heaping teaspoonful baking powder sifted with flour--three cups1 with enough more to make a very soft dough4 ,,doughnuts ,miss ,shay ,two eggs1 well beaten2 add one and one-half cupfuls sugar2 one-half grated nutmeg2 one cup milk2 two heaping tablespoonfuls butter1 melted2 two heaping teaspoonfuls baking powder sifted in the flour and flour enough to make the dough roll easily1 about three pints of flour4 ,,pickles ,how ,cam'st in ,such a ,pickle8 --,,shakespeare4 ,,sliced ,,pickle ,mrs4 ,william ,h4 ,fahrney ,one peck cucumbers2 thirty small onions2 four green peppers2 two red peppers2 slice and soak over night in salt water4 ,soak cucumbers separately1 rinse in cold water4 ,one-half gallon vinegar2 two tablespoonfuls mustard seed2 one tablespoonful celery seed2 six cups brown sugar2 one-fourth teaspoonful tumeric2 one teaspoonful powdered alum4 ,let the vinegar and seasoning come to a boil1 add the onions and peppers1 cook five minutes2 then add the cucumbers and cook five minutes4 ,can hot4 ,,mustard ,,pickle ,mrs4 ,william ,molt ,one quart tiny cucumbers2 one quart large cucumbers1 cut or sliced2 one quart green tomatoes1 cut in pieces2 one large cauliflower1 divided2 five green peppers1 chopped fine2 one quart button onions1 cut up4 ,to four quarts of water add one pint salt and pour over the vegetables and let stand twenty-four hours2 then heat in same brine just enough to scald2 turn into colander and drain4 ,mix one-half cup flour2 six tablespoonfuls mustard2 two tablespoonfuls tumeric1 with enough cold vinegar to make a smooth paste2 add one cup sugar and enough vinegar to make two quarts in all2 boil this until it thickens and is smooth4 ,add this to the pickles and cook until they are heated through1 about fifteen minutes2 pack in ,mason jars and seal4 ,,mustard ,,pickles ,,for ,,two ,,quart ,,jar ,mrs4 ,wm4 ,j4 ,maiden ,three tablespoonfuls ,coleman's mustard2 one-fourth cupful salt2 piece of horseradish root2 fill jar with vinegar4 ,wash and wipe pickles and pack in jar1 then pour over the above mixture4 ,,pickles ,alice ,h4 ,tolmie ,slice #be small cucumbers with a large onion1 put in salt brine and let stand for three hours1 then drain and boil in following syrup3 ,one quart vinegar1 one pound sugar1 one-half cup mustard seed1 one tablespoonful ginger1 one teaspoonful each of celery seed and tumeric powder4 ,boil five minutes and can4 ,,mixed ,,pickles ,mrs4 ,h4 ,d4 ,sheldon ,one quart of small cucumbers2 one quart of white onions2 one quart green tomatoes2 two large cauliflower2 soak in weak salt water over night2 scald in same brine and drain4 ,paste3 ,six tablespoonfuls dry mustard2 one tablespoonful tumeric powder2 one and one-half cups flour2 two cups brown sugar2 five pints vinegar4 ,add vegetables to paste2 heat through and seal in cans4 ,,cucumber ,,pickles ,mrs4 ,samuel ,friedlander ,twelve long cucumbers2 five large onions1 sliced and salted4 ,let stand over night4 ,in morning drain well4 ,boil three pints vinegar2 one and one-half pounds sugar2 one red pepper1 cut in strips2 two tablespoonfuls dry mustard2 a tablespoonful whole white peppers2 one tablespoonful whole black pepper2 two tablespoonfuls mustard seed4 ,boil until tender and can hot4 ,,cucumber ,,pickle ,florence ,trainer ,two dozen large cucumbers1 chopped fine and salted over night2 one cup salt2 four large onions2 two stalks celery2 one red pepper2 chop all fine4 ,heat three cups cider vinegar2 one cup water2 two cups brown sugar2 three tablespoonfuls mustard seed2 three tablespoonfuls ground mustard2 one tablespoonful celery seed2 one-fourth teaspoonful cayenne pepper4 ,when hot1 pour over chopped mixture and cook ten minutes4 ,then bottle4 ,,pickled ,,onions ,mrs4 ,w4 ,l4 ,gregson ,peel and drop in hot brine4 ,the third day heat the brine again and pour over them2 the sixth day make a new strong brine2 the tenth day drain and pour scalding vinegar containing a very little ginger root over them4 ,let stand on the stove until thoroughly heated through1 but do not cook2 pour into jars and seal hot4 ,a little alum in the brine makes them firmer1 and white wine vinegar aids in keeping them white1 but malt vinegar adds to the flavor4 ,,tomato ,,relish ,mrs4 ,a4 ,donald ,campbell ,one peck ripe tomatoes1 peeled1 chopped fine and drained in jelly bag over night2 in the morning add two cups chopped celery1 six large onions chopped fine2 two large green peppers 7without seeds71 chopped fine2 two cups sugar2 half cup salt2 two ounces white mustard seed2 one quart cider vinegar4 ,mix well and bottle2 it does not require heating and will keep for years4 ,,oil ,,pickles ,mrs4 ,a4 ,c4 ,allen ,one-half peck small cucumbers2 one pint silver skin onions1 slice thin and place in stone jar alternately1 sprinkling salt between4 ,let stand over night2 pour off brine and wash thoroughly2 add the following3 one teacup olive oil1 two tablespoonfuls white mustard seed1 two tablespoonfuls celery seed1 four pepper corns and vinegar to cover4 ,,oil ,,cucumber ,,pickles ,mrs4 ,e4 ,d4 ,gotchy ,cut one hundred small cucumbers into thin slices2 put in earthen crock in layers with salt for four hours2 drain off liquor and mix with three pints of sliced onions1 three ounces white mustard seed1 three ounces celery seed1 three ounces of ground white pepper4 ,dissolve small lump alum in vinegar2 add to it two cups olive oil2 add white vinegar enough to cover4 ,,pickles ,,for ,,immediate ,,use ,mrs4 ,s4 ,a4 ,power ,mix together one cupful each of salt and dry mustard2 add it to one gallon of good vinegar1 spices of various kinds and a little sugar1 if liked1 may be added4 ,drop the well washed cucumbers into this pickle each day as they grow4 ,these pickles will keep indefinitely4 ,,dill ,,pickles ,mrs4 ,w4 ,t4 ,klenze ,one hundred medium sized cucumbers2 one small red pepper2 one big bunch of dill2 some cherry leaves2 ten quarts of water2 one quart of vinegar2 two cups salt4 ,mason jars1 two quart size4 ,lay cucumbers in salt water over night 7one-half cup salt to four quarts water74 ,boil water1 vinegar and salt2 let cool over night4 ,drain cucumbers and place in jars in layers between cherry leaves and dill4 ,pack cucumbers tight2 add a small piece of red pepper1 cover with brine and screw down cover4 ,will keep4 ,one cup of mustard seeds and one cup of horseradish root1 shaved fine1 may be added4 ,,piccalili ,mrs4 ,h4 ,b4 ,rairden ,one peck of green tomatoes2 eight large onions2 one cup salt2 slice and let stand over night4 ,in the morning drain and add three quarts of water and let come to a good boil1 then drain well through a colander4 ,put back in kettle and add two quarts vinegar2 one pound of sugar2 half pound of white mustard2 two tablespoonfuls ground pepper2 two of cinnamon2 one of cloves2 two of ginger2 one of allspice and half a teaspoonful of cayenne pepper4 ,boil all together until tender2 it will take from thirty minutes to an hour to cook4 ,stir it often to prevent scorching4 ,seal in glass jars2 add more sugar if liked sweeter4 ,,beet ,,relish ,mrs4 ,r4 ,mc,neil ,one quart cooked beets1 chopped fine2 one quart cabbage1 chopped fine2 one cup each of grated horseradish1 chopped onion and sugar2 one teaspoonful salt2 one pint vinegar4 ,heat vinegar1 pour over all and seal4 ,,pepper ,,relish ,sue ,c4 ,woodman ,twelve green peppers2 twelve red peppers2 ten medium onions2 chop together4 ,pour boiling water over and let stand five minutes2 strain and repeat4 ,three cups of vinegar2 one cup sugar2 two tablespoonfuls salt2 one-half cup mustard seed2 cook thirty minutes4 ,bottle4 ,,pepper ,,hash ,mrs4 ,john ,t4 ,gilchrist ,nine sweet peppers2 one large head cabbage2 six large onions2 chop fine and add one-half cup salt4 ,stand over night and drain in morning4 ,add two cups sugar2 cup white mustard seed2 one tablespoonful celery seed2 vinegar to cover4 ,do not remove pepper seeds and do not cook4 ,put in earthen jar1 covered with a plate4 ,,olive ,,oil ,,pickles ,mrs4 ,a4 ,j4 ,atwater ,forty cucumbers1 dill size1 scrub and slice with rind2 one-half cup salt2 a layer of cucumbers and a layer of salt in a crock2 put weight on top and let stand for two hours2 pour off water and add ten onions1 four green peppers1 sliced fine2 two ounces mustard seed2 one pint olive oil2 one ounce celery seed4 ,pack in jars and cover with vinegar4 ,,uncooked ,,chili ,,sauce ,mrs4 ,herman ,vander ,ploeg ,one peck ripe tomatoes2 two cups chopped onions2 two cups chopped celery2 two cups sugar2 one-half cup salt2 four ounces white mustard seed2 one teaspoonful powdered mace2 one teaspoonful black pepper2 one teaspoonful powdered cinnamon2 four chopped green peppers2 three pints vinegar4 ,chop the onions and peppers1 add tomatoes peeled and chopped2 sugar1 salt1 mustard seed1 mace1 pepper1 cinnamon and vinegar4 ,seal and if screw top jars are used1 turn upside down overnight4 ,,canned ,,tomato ,,soup ,mrs4 ,edwin ,oliver ,fourteen quarts of sliced ripe tomatoes2 fourteen stalks celery2 fourteen sprigs parsley2 two bay leaves2 twenty-one cloves2 seven medium sized onions4 ,boil until tender and strain4 ,then blend fourteen tablespoonfuls each of butter and flour2 eight tablespoonfuls salt2 sixteen tablespoonfuls sugar2 one-fourth tablespoonful paprika4 ,cook until the desired thickness2 makes about eight quarts4 ,if milk is used1 add soda4 ,,corn ,,relish ,mrs4 ,a4 ,j4 ,langan ,one dozen ears of corn1 boil ten miutes1 cut from cob2 one head of cabbage2 four green peppers2 four red peppers2 one cup sugar2 three pints vinegar2 one small box ,coleman's mustard2 one tablespoonful celery seed2 salt to taste2 one teaspoonful tumeric4 ,mix well2 boil twenty minutes and seal4 ,,corn ,,relish ,mrs4 ,samuel ,friedlander ,twelve ears of corn1 cut from cob2 twelve green peppers2 two red peppers2 two quarts ripe tomatoes2 a head cabbage2 one quart onions1 chopped all together2 add one quart sugar2 one-half cup salt2 two quarts vinegar2 one ounce celery seed3 one ounce mustard seed2 one ounce dry mustard2 one tablespoonful tumeric4 ,mix and boil forty minutes4 ,seal hot in air tight cans4 ,,corn ,,relish ,mrs4 ,r4 ,heidorn ,twelve ears corn2 six cucumbers2 six large onions2 two stalks celery2 six green peppers2 three red peppers2 three tablespoonfuls salt2 two cups sugar2 three tablespoonfuls dry mustard2 three tablespoonfuls flour2 one-half ounce tumeric2 two quarts vinegar2 boil one hour and seal hot4 ,,corn ,,relish ,mrs4 ,e4 ,l4 ,phelps ,two dozen ears of corn1 cut from the cob2 six red peppers2 six green peppers2 large head of cabbage2 two tablespoonfuls salt2 three cups sugar2 two quarts vinegar 7diluted72 one-half pound dry mustard2 add celery and onions as much as you like4 ,cook the salt1 mustard1 sugar and vinegar together2 add cabbage1 celery and onions4 ,cook a little1 then add corn2 let boil up and can air tight4 ,,corn ,,salad ,sue4 ,c4 ,woodman ,four large onions2 one cabbage2 four green peppers2 one red pepper2 twenty ears of corn2 one and one-half cups sugar2 one-half cup salt4 ,make paste of and pour on above2 one-half cup flour2 one-half teaspoonful tumeric2 three tablespoonfuls mustard2 one quart vinegar4 ,boil twenty minutes4 ,,chili ,,sauce ,mrs4 ,r4 ,heidorn ,twenty-four ripe tomatoes2 four white onions2 three green peppers2 four tablespoonfuls salt2 one of cinnamon2 one-half of ground cloves and allspice mixed2 one teacup sugar2 one pint vinegar2 boil three hours1 seal hot4 ,,chili ,,sauce ,belle ,shaw ,one peck tomatoes2 six large onions2 four green peppers2 two red peppers2 six tablespoonfuls white sugar2 three tablespoonfuls salt2 three cups vinegar2 two tablespoonfuls whole cloves2 two tablespoonfuls whole allspice2 two stalks whole cinnamon2 chop tomatoes1 pepper and onions1 very fine2 tie spices in two bags1 loosely4 ,boil three hours1 slowly4 ,,chili ,,sauce ,mrs4 ,h4 ,d4 ,sheldon ,thirty large tomatoes2 eight onions 7medium71 three green peppers chopped fine2 two red peppers chopped fine2 ten tablespoonfuls brown sugar2 three tablespoonfuls salt2 two tablespoonfuls cinnamon2 one-half tablespoonful cloves2 one quart vinegar4 ,peel and slice tomatoes1 put in kettle with remaining ingredients1 cook slowly until thick1 add vinegar when nearly done4 ,,spiced ,,currants ,mrs4 ,c4 ,a4 ,robinson ,four pounds of currants2 one and one-half pints of vinegar2 one-half pint of water2 pound of brown sugar2 one tablespoonful cinnamon2 one teaspoonful cloves2 one nutmeg4 ,boil slowly three hours4 ,,never ,,fail ,,catsup ,mrs4 ,minnie ,e4 ,bodwell ,one gallon of ripe tomatoes1 after having been boiled and strained2 one pint of vinegar2 five tablespoonfuls of salt2 two tablespoonfuls of black pepper2 three ounces of white mustard seed ground finely2 one teaspoonful of cayenne pepper2 one teaspoonful of cinnamon2 one-half teaspoonful of allspice4 ,cook all together for four hours4 ,,tomato ,,catsup ,sue ,c4 ,woodman ,cut up one peck of tomatoes over night with one cup salt4 ,boil well and strain4 ,add3 ,one tablespoonful ground cloves2 one tablespoonful allspice2 one tablespoonful mace2 one tablespoonful white mustard seed2 one tablespoonful black pepper2 one teaspoonful red pepper2 one-half cup sugar2 one pine white wine vinegar4 ,boil down one-half4 ,bottle4 ,,currant ,,catsup ,mrs4 ,j4 ,h4 ,ostrander ,clean and stew four pounds of ripe currants2 add two pounds of brown sugar and one pint of vinegar2 boil steadily and slowly until thick2 add one teaspoonful each of ground pepper1 cloves and cinnamon2 boil for five minutes longer4 ,bottle and seal4 ,,vegetables ,,for ,,winter ,,soup ,mrs4 ,c4 ,e4 ,seaton ,one peck ripe tomatoes2 one head of cabbage2 one bunch carrots2 six large onions2 nine ears of corn2 six stalks celery2 two green peppers2 one large bunch parsley4 ,scald the skins off the tomatoes and cut in rather large pieces2 shred cabbage2 peel and slice carrots2 peel and chop onions2 cut corn from cob2 cut celery as for salad2 remove the seeds from peppers1 chop them and the parsley quite fine4 ,mix all together and boil for one hour in a porcelain or agate kettle1 stirring often to prevent scorching2 about ten minutes before it is done1 add salt to taste4 ,seal hot in glass jars4 ,potatoes may be added to the soup in the winter4 ,,sweet ,,watermelon ,,pickle ,mrs4 ,n4 ,f4 ,swartwout ,remove the thin rind 7green71 also all of the ripe melon1 using only the white portion of the rind4 ,nine pounds fruit1 three pounds sugar1 one quart vinegar4 ,after soaking the rinds over night in strong salt water and then rinsing in hot water2 put the fruit1 sugar and vinegar together in preserving kettle and boil until tender4 ,skim out fruit and put into the liquid a bag of spices and boil until a little thick2 then pour over the fruit4 ,if there is not enough syrup to cover it add a little more vinegar4 ,,preserves ,the best of families have their family 'jars4' ,,four ,,fruit ,,jam ,mrs4 ,w4 ,c4 ,thorbus ,one quart cranberries cut coarsely2 one cup sultana raisins2 six ries2 one quart gooseberries2 two quarts granulated sugar4 ,boil forty minutes and put in jelly glasses4 ,,cranberry ,,conserve ,sue ,c4 ,woodman ,one quart cranberries cut coarsely2 one cup sultana raisins2 six oranges2 soak raisins2 cut up oranges2 mix4 ,equal measure of sugar2 cook4 ,stir constantly4 ,,rhubarb ,,conserve ,mrs4 ,john ,ingram ,six pounds rhubarb2 six pounds granulated sugar2 one-half pound ,english walnuts2 six oranges1 pulp and juice4 ,boil until proper consistency4 ,,plum ,,conserve ,mrs4 ,a4 ,c4 ,allen ,one box of blue plums2 one pound of raisins1 chopped2 three pounds sugar2 juice of four oranges2 rind of two oranges chopped4 ,boil the rind in water until bitterness is gone4 ,cook for one-half hour4 ,,heavenly ,,hash ,mrs4 ,w4 ,d4 ,hurlbut ,a five-pound basket of big blue plums2 wash and seed them1 put in preserving kettle with one pint water2 add 7everything but the seeds of7 five oranges and five lemons1 putting the skins through a meat chopper2 four pounds of seedless raisins1 also put through the chopper2 one pound of walnut meats broken and lastly five pounds of sugar4 ,let boil until quite thick1 then put in glasses and when cold cover with paraffine4 ,,pear ,,chips ,mrs4 ,m4 ,evans ,seven pounds pear chips2 seven pounds sugar2 one-fourth pound candied ginger2 three lemons sliced2 two oranges4 ,cook oranges and lemons slowly before adding to pears2 then cook slowly for two hours4 ,,sun ,,cooked ,,strawberries ,mrs4 ,h4 ,d4 ,sheldon ,use cup for cup sugar and fruit4 ,let sugar stand on fruit over night4 ,drain juice and cook slowly until sugar is thoroughly dissolved4 ,add fruit and heat through4 ,turn out on platters and stand in sun until thick as desired4 ,pieces of glass over each platter helps cook more rapidly4 ,seal as you would jelly in glasses4 ,,harlequin ,,jam ,good ,housekeeping ,one orange2 twenty-five peaches2 twelve pears2 twelve plums2 one pound white grapes2 one-fourth pound almonds1 blanched2 three-fourths cup of sugar to one cup of fruit4 ,cook two hours4 ,,blackberry ,,jam ,two quarts blackberries2 one and one-half quarts sugar2 one cup water4 ,cook well for half an hour4 ,,apricot ,,jam ,mrs4 ,herman ,vander ,ploeg ,one pound dried apricots2 three pounds granulated sugar2 one-half ounce bitter almonds2 three pints cold water4 ,soak the apricots in the water over night 7wash first71 and in the morning boil until tender4 ,add sugar and almonds blanched and boil another half hour1 or until mixture sets4 ,,yellow ,,tomato ,,preserves ,mrs4 ,t4 ,b4 ,orr ,two quarts tomatoes2 two lemons ground1 use juice and all2 four chopped large sour apples2 two and one-half cups brown sugar2 two teaspoonfuls cinnamon2 one teaspoonful ground ginger2 one-half teaspoonful cloves4 ,cook slowly until thick4 ,put in jars4 ,,tomato ,,butter ,mrs4 ,a4 ,donald ,campbell ,seven pounds large ripe tomatoes2 four pounds brown sugar2 one-half cup vinegar2 one teaspoonful each of ginger and cloves2 one tablespoonful cinnamon4 ,cover tomatoes with boiling water and let stand five minutes2 rub off skins and cut off stem ends4 ,slice into a porcelain kettle and cook until soft2 add sugar and stew until very thick2 add spices and vinegar and cook short time longer4 ,pour in quart ,mason jars and seal while hot4 ,this is particularly good with meat or game4 ,,east ,,indian ,,preserve ,mrs4 ,george ,d4 ,milligan ,six pounds yellow tomatoes--small ones2 six pounds sugar2 one pound raisins1 large ones with seeds2 put them in water until they plump up2 two ounces green ginger root 7obtainable at a ,chinese store72 six lemons sliced2 put tomatoes in kettle and put on enough water to cover them2 then add the other ingredients and boil until thick4 ,,quince ,,honey ,aunt ,margaret ,peel and grate three large quinces and one tart apple4 ,make a syrup of three pints of granulated sugar and one pint of water2 have the syrup boiling briskly2 stir in the grated fruit and boil twenty minutes4 ,,apricot ,,marmalade ,mrs4 ,j4 ,g4 ,sherer ,one basket of apricots2 one pineapple2 three oranges2 five pounds cane sugar4 ,peel oranges1 scald peeling and scrape off white and then put all through grinder4 ,boil all slowly one hour1 stirring constantly or it will stick4 ,,apricot ,,and ,,pineapple ,,marmalade ,mrs4 ,a4 ,donald ,campbell ,one large1 or two small1 pineapples1 put through meat chopper with large knife2 one and one-half pounds apricots2 weighed after they are peeled and pitted2 two pounds sugar2 one-half pint water4 ,boil slowly for an hour4 ,,fig ,,marmalade ,mrs4 ,john ,t4 ,gilchrist ,cut five pounds rhubarb into inch pieces4 ,add one quart of water and cook as for sauce4 ,put one pound figs through a food chopper4 ,heat five pounds sugar and add to hot sauce1 then figs4 ,add juice of two lemons4 ,cook slowly for about one hour1 stirring often4 ,,peach ,,marmalade ,mrs4 ,f4 ,j4 ,macnish ,equal parts of peaches 7run through a fine collander7 and sugar1 cooked two hours4 ,,peach ,,marmalade ,mrs4 ,j4 ,h4 ,shanley ,nine medium sized peaches1 cut small2 one orange1 chopped fine 7with skin72 one cup sugar4 ,cook until it thickens1 put in jelly glasses and seal4 ,,pie ,,plant ,,marmalade ,mrs4 ,t4 ,b4 ,orr ,two quarts pie plant pared and cut in inch length pieces2 four large oranges1 chopped 7use juice72 one-half pound almonds1 blanched and chopped2 four pounds sugar2 mix all together and let stand in bowl all night4 ,cook slowly in enamel kettle until thick4 ,seal with paraffine in glasses4 ,,orange ,,marmalade ,mrs4 ,t4 ,m4 ,flournoy ,six oranges2 three lemons1 parboiled1 and save the water2 either put the skins through the chopper or slice them very thin2 add eight cupfuls water1 using that in which the fruit was boiled1 and sixteen cupfuls of sugar2 let stand over night4 ,next day let it boil gently until it jellies4 ,,orange ,,marmalade ,mrs4 ,c4 ,b4 ,martin ,one grapefruit2 six oranges2 two lemons 7sliced like wafers72 two quarts of cold water2 let stand over night4 ,in the morning1 boil slowly until fruit can be pierced with a straw2 add seven and one-half pounds granulated sugar and boil until thick enough4 ,,orange ,,marmalade ,miss ,julia ,hunt ,six pounds of pumpkin 7after cut71 cut one inch long1 three-fourths inch wide and one-half inch thick2 cover with five pounds sugar2 let stand over night4 ,six lemons1 juice and rind2 two oranges sliced and the rinds cut in small pieces2 three-fourths ounce ginger1 the preserved is best4 ,simmer until the rind softens1 then add to the pumpkin and boil until the right consistency4 ,,quick ,,orange ,,marmalade ,mrs4 ,a4 ,donald ,campbell ,take one-third lemons and two-thirds oranges 7eight oranges and four lemons makes large enough quantity to cook up at one time and makes twelve glasses74 ,take off the yellow part of the peel from one-half of each2 cut into small pieces and drop into the preserving kettle2 take off the white part of the peel1 between the yellow part and the pulp2 be sure none of the white goes into the marmalade1 as it makes it bitter4 ,slice the fruit across in thin slices1 and add it to the cut up peel2 put teacup of water to each whole fruit 7oranges and lemons7 and cook until the fruit is soft4 ,when cooked1 add three-fourths cup of sugar for each whole fruit and boil hard until it jells4 ,the quicker it is cooked the better1 as long cooking1 especially after the sugar is added1 tends to destroy the flavor and makes the mixture taste strong4 ,,rhubarb ,,marmalade ,mrs4 ,j4 ,l4 ,putman ,boil for twenty minutes1 four pounds of rhubarb cut into small pieces1 leaving the skin on4 ,add the juice of five lemons1 the rind of which has been sliced off thinly1 boiled in a little water for about twenty minutes or until soft2 and chopped fine4 ,to this add six pounds of granulated sugar1 one pound of blanched almonds1 chopped or cut1 and one wine-glass of ,jamaica ginger4 ,boil all together until thick4 ,,rhubarb ,,marmalade ,mrs4 ,john ,t4 ,gilchrist ,cut rhubarb very fine and to each cupful add the juice and pulp of one orange1 one tablespoonful lemon juice and one teaspoonful grated orange peel and one and one-half cups sugar4 ,let stand until sugar is dissolved4 ,boil rapidly until transparent4 ,,spiced ,,rhubarb ,mrs4 ,john ,ingram ,two and one-half pounds rhubarb2 skin and cut in one inch pieces2 two pounds granulated sugar1 mixed with one teaspoonful cinnamon2 one-half teaspoonful ground cloves2 seven-eighths cup vinegar4 ,bring to boiling point and simmer till thick4 ,,spiced ,,rhubarb ,mrs4 ,john ,t4 ,gilchrist ,sprinkle two and one-half pounds sliced rhubarb with one pound of sugar and let stand over night4 ,drain in the morning and add to the juice one cup water and one-half cup vinegar4 ,put on1 boil with a spice bag containing one-half teaspoonful each of ground cloves1 mace1 allspice1 ginger and cinnamon4 ,boil until it makes a good syrup1 then add rhubarb and cook until thick4 ,,spiced ,,cherries ,mrs4 ,c4 ,a4 ,bowman ,take eight quarts of large red cherries 7stoned71 cover with cold vinegar1 let stand over night4 ,next day turn off all the juice in the jar1 measure the cherries and take equal parts of sugar and cherries4 ,take one tablespoonful cloves1 six sticks of cinnamon1 pounded a little1 put in cheesecloth bag1 put in jar with sugar and cherries4 ,stir every few hours for several days until sugar is thoroughly dissolved4 ,put in fruit jars4 ,,spiced ,,grapes ,mrs4 ,j4 ,g4 ,s4 ,remove the skins from seven pounds of grapes1 boil until soft and pass through sieve4 ,boil four pounds of sugar and one quart of vinegar together1 add skins1 boiled grapes1 one tablespoonful powdered cloves2 two tablespoonfuls powdered cinnamon and boil all together for two and one-half or three hours4 ,,spiced ,,grape ,,jelly ,mrs4 ,w4 ,d4 ,hurlbut ,one peck of grapes2 one quart vinegar2 six pounds sugar2 one ounce whole cloves2 one-fourth ounce stick cinnamon4 ,boil grapes1 spices and vinegar together until the grapes are tender4 ,press through sieve and boil the juice thirty minutes4 ,add heated sugar1 boil five minutes1 testing to see whether it has jellied4 ,cook longer if necessary4 ,pour into hot sterilized jelly glasses and cover with wax4 ,,crab ,,apple ,,and ,,damson ,,plum ,,jelly ,mrs4 ,c4 ,a4 ,carscadin ,four quarts of crabapples2 one quart of damson plums4 ,wash fruit and put on with cold water enough to cover4 ,let cook until soft1 drain through a jelly bag and return to kettle with an equal quantity of sugar4 ,boil until it jells4 ,this makes a tart jelly which tastes like currants4 ,,quince ,,and ,,cranberry ,,jelly ,mrs4 ,c4 ,a4 ,carscadin ,three large quinces2 one quart of cranberries4 ,wash and quarter the quinces1 removing the seeds2 pick over and wash the cranberries and put them in the preserving kettle with the quinces2 add cold water to nearly cover fruit2 cook slowly until soft4 ,allow juice to drip through a jelly bag4 ,boil twenty-five minutes and add an equal quantity of heated sugar4 ,boil five minutes1 skim and put in heated glasses4 ,seal4 ,,mint ,,jelly ,mrs4 ,w4 ,c4 ,thorbus ,two bunches of fresh mint2 one pint boiling water2 one-half box gelatin1 soaked in one-half cupful cold water2 one-half cupful lemon juice2 one cupful sugar4 ,crush mint and steep in water one-half hour2 soak gelatin in cold water and add to mint2 add sugar and lemon juice4 ,strain and color with ,burnette's leaf green paste4 ,,amber ,,jelly ,mrs4 ,m4 ,evans ,one grape fruit2 one orange2 one lemon2 after washing fruit1 slice very thin1 rejecting only seeds and tough inner pulps of grape fruit4 ,cut slices in halves and quarters1 measure and add two and one-half times the quantity of water and set aside for twenty-four hours4 ,then boil gently for fifteen minutes1 and set aside another twenty-four hours4 ,add sugar1 measure for measure1 to fruit and juice and boil until it jellies1 which will be for one hour and a half or two hours4 ,before cooking dissolve the sugar through the fruit and juice4 ,then do not stir at all while the process of cooking is going on4 ,the rinds should be transparent and the jelly a clear amber hue when done4 ,,quince ,,and ,,cranberry ,,jelly ,mrs4 ,george ,k4 ,spoor ,four pounds quince2 two quarts cranberries2 cook until mushy2 then strain for juice and add one cup sugar to every cup of juice4 ,boil fifteen minutes4 ,this makes a beautifully colored jelly4 ,,pickled ,,peaches ,,or ,,pears ,mrs4 ,j4 ,a4 ,kaerwer ,one quart vinegar2 two quarts water 7eight cups72 four pounds sugar 7nine cups72 put stick cinnamon and five cents worth of cloves in bag and boil fifteen minutes4 ,peal fruit and pour hot syrup over fruit and let stand over night4 ,drain syrup off fruit and reboil syrup4 ,pour hot on fruit a second time4 ,the third morning boil syrup again twenty minutes1 and then boil fruit in syrup4 ,can and seal4 ,,pickled ,,peaches ,mrs4 ,n4 ,l4 ,hillard ,for ten pounds of peaches take five pounds of light brown sugar1 one ounce whole cloves1 one ounce cinnamon stick and one pint vinegar2 let it come to a boil and pour over the peaches2 let stand until next day2 pour off liquid2 reheat and pour over fruit again2 the third day reheat the liquid and put in the peaches1 a few at a time1 and boil2 then put in jars and seal4 ,,rose ,,apples ,mrs4 ,c4 ,e4 ,jones ,peel and core six small apples4 ,put into a saucepan with one cupful of sugar1 one and one-half cups of water and five cents worth of red cinnamon drops4 ,boil gently until apples are tender and a pretty pink color4 ,remove carefully to a dish and let the syrup continue boiling until it jellies4 ,pour over the apples4 ,serve as a garnish or in glass sherbet cups and top with whipped cream4 ,,mince ,,meat ,mrs4 ,t4 ,b4 ,orr ,one-half beef tongue chopped fine2 six large sour apples2 one quart of wine2 one cup molasses2 juice of one large orange and grated rind2 two lemons1 that is1 juice and grated rind2 two pints granulated sugar2 one pint currant jelly2 two tablespoonfuls cinnamon2 one tablespoonful salt2 one-half teaspoonful black pepper2 two nutmegs2 one large cup suet chopped fine1 cooked2 two pounds seeded raisins2 one cup chopped citron2 brandy enough to make moist4 ,use cold1 strong coffee if brandy is objectionable4 ,,mince ,,meat ,a4 ,e4 ,loring ,one quart bowl each of chopped lean beef and of chopped apples2 two quinces chopped fine2 one-half bowl each of suet and molasses2 one and one-half bowls each of brown sugar2 raisins2 currants2 one-half bowl of candied lemon and orange peel chopped fine2 one-half bowl of citron chopped fine1 grated rind and juice of two lemons2 one glass jelly2 one pint of boiled cider2 one pint of sweet cider2 four level teaspoonfuls cinnamon2 one level teaspoonful cloves2 one-third teaspoonful white pepper2 three teaspoonfuls salt and one grated nutmeg4 ,allow meat to cool in the water in which it was cooked2 remove all membrane from suet and cream it with your hand2 chop meat1 add suet1 apples1 quinces1 molasses1 sugar1 raisins1 currants1 orange and lemon peel1 citron1 lemon juice1 jelly and cider2 heat gradually and let it simmer three hours4 ,when cool add the spices and if desired1 brandy to taste4 ,,mince ,,meat ,mix together one cup chopped apples2 one-half cup raisins1 seeded and chopped2 one-half cup currants2 one-fourth cup butter2 one tablespoonful molasses2 one tablespoonful boiled cider2 one cup sugar2 one teaspoonful cinnamon2 one-half teaspoonful each of cloves and grated nutmeg2 one salt spoon mace4 ,add enough stock in which meat was cooked to moisten2 heat gradually to boiling point and simmer one hour2 then add one cup chopped meat and two tablespoonfuls currant jelly4 ,cook fifteen minutes4 ,,green ,,tomato ,,mince ,,meat ,mrs4 ,ada ,woods ,one peck green tomatoes1 wash well and cut off blossom end2 put through meat chopper2 put on stove and pour over them boiling water and scald2 drain this water off1 put back on stove and repeat the process4 ,after they have been scalded and drained three times1 add one peck of apples1 washed1 cored and quartered and put through the meat chopper2 five pounds sugar2 two pounds raisins2 one and one-half pounds beef suet2 two tablespoonfuls salt2 three tablespoonfuls cinnamon2 one teaspoonful cloves2 two teaspoonfuls nutmeg and one teaspoonful allspice4 ,cook one and one-half hours1 stirring constantly as it burns very easily2 add three cups vinegar and seal while hot4 ,,mince ,,meat ,mrs4 ,j4 ,p4 ,cobb ,one-half pound suet2 five pounds stoned raisins2 three pounds dried currants2 one and one-half pound citron2 six pounds sugar2 one and one-half pints molasses2 six pounds round of beef2 one-half peck sour apples2 one quart boiled cider2 one quart ,california brandy2 one pint ,california sherry2 three nutmegs2 one-half cup cinnamon2 one-fourth cup ground cloves4 ,,mince ,,meat ,mrs4 ,elizabeth ,iglehart ,six pounds round beef chopped fine2 eight pounds chopped apples2 four pounds raisins with seeds2 four pounds currants2 one and one-half pounds suet shredded2 two and one-half pounds sugar2 one-half pint alcohol2 two quarts cider2 two quarts water2 one nutmeg grated2 four heaping teaspoonfuls cinnamon2 one heaping teaspoonful cloves2 six heaping teaspoonfuls allspice2 two pounds chopped cooked figs2 one pound chopped citron2 one pint good whiskey4 ,mix meat and fruits thoroughly1 then add the liquor4 ,,beverages ,then said the ,judge1 ,a sweeter draught ,from a fairer hand was never quaffed4 --,,whittier4 ,,grape ,,juice ,,mint ,,julep ,midlothian ,country ,club ,one teaspoonful powdered sugar2 enough water to dissolve sugar2 a dozen sprigs of mint2 put in bottom of glass2 fill glass with fine ice and pour white grape juice over that to nearly fill glass1 serve with slices of orange1 pineapple and sprigs of mint on top4 ,,grape ,,juice ,mrs4 ,r4 ,c4 ,foster ,to ten pounds of ,new ,york ,concord grapes add three pints of boiled water4 ,cook and strain4 ,put in one pound of granulated sugar4 ,let stand over night to clear4 ,strain in the morning1 bring to a boil and skim4 ,have jars1 or bottles1 hot1 and bottle immediately4 ,,grape ,,juice ,,lemonade ,mix the juice of two lemons with half a cup of granulated sugar1 then stir in one pint of grape juice2 continue to stir it until the sugar is dissolved1 add enough cold water to make a quart of liquid2 turn into a pitcher in which there is a piece of ice4 ,add a few thin slices of lemon from which the seeds have been removed1 and a few maraschino cherries4 ,serve with an extra supply of lemon and pineapple1 cherries and sprigs of fresh mint1 that each glass may be decorated4 ,,mulled ,,grape ,,juice ,wash and pick over one cupful of seedless raisins2 set over the fire with two cupfuls of cold water and four sticks of cinnamon2 simmer very slowly1 never reaching a hard boil1 for three-quarters of an hour4 ,add to them one quart of grape juice1 and let this become scalding hot1 take from fire1 add juice of a lemon and serve hot4 ,,grape ,,juice ,mrs4 ,e4 ,lewis ,phelps ,wash and stem four pints of blue grapes4 ,have a gallon jug scalded and drained2 put in grapes and cover with a syrup made of two pounds of sugar and eight cups of water2 fill jug with boiling water2 cork tightly4 ,following morning drive cork in tighter and cover with wax4 ,will be ready to serve in three weeks4 ,,grape ,,juice ,mrs4 ,w4 ,d4 ,hurlbut ,ten pounds of grapes2 three pounds of sugar2 one cup water4 ,put the grapes and water in the preserving kettle1 heat until pulp and seeds separate4 ,strain through jelly bag4 ,then add sugar to the juice heated to boiling point1 then pour into hot sterilized bottles and seal4 ,when serving add crushed ice4 ,,grape ,,juice ,,highball ,put a piece of ice in each glass2 rather more than half fill the glasses with grape juice1 then fill with charged water 7from a syphon74 ,,cherry ,,julep ,mrs4 ,louis ,geyler ,cook one pint of red cherries1 stoned1 in one-half cupful sugar syrup until soft2 cool and add one-half cupful cider2 one-half cupful maraschino and a few sprigs of mint4 ,crush mint cherries1 fill tall glasses with shaved ice and mixture alternately and stir1 without touching glasses with hands1 until they are well frosted4 ,garnish with a slice of pineapple and a sprig of mint dipped in powdered sugar4 ,,ginger ,,ale ,,punch ,miss ,agnes ,sieber ,add one bunch of mint to juice of five lemons and one cupful sugar2 bruise mint and let stand several hours on ice4 ,squeeze through cloth and add one lemon and one orange cut in thin half slices and two pints of ginger ale2 add ice and one pint ginger ale4 ,garnish with mint4 ,,mint ,,punch ,cook one cupful sugar with two cupfuls water1 grated rind of an orange and a lemon1 a piece of stick cinnamon and twelve cloves4 ,cool and strain1 add juice of three lemons and four oranges2 one bunch of fresh mint leaves and two drops of oil of spearmint4 ,place on ice for two hours4 ,strain again and add one-fourth cupful preserved ginger1 cut in dice4 ,color green and add ice and one pint club soda4 ,garnish with mint4 ,,strawberry ,,punch ,mash one quart strawberries1 add juice of one-half pineapple1 one lemon1 two oranges and two cupfuls sugar cooked in five cupfuls water4 ,place on ice and strain into pitcher filled with ice and add whole strawberries and any fruits in season4 ,,chocolate ,,milk ,,shake ,one-fourth cup finely crushed ice2 two tablespoonfuls chocolate syrup2 one-half cup milk2 one-fourth cup apollinaris water or soda water from syphon4 ,put ice in tumbler1 add remaining ingredients1 and shake until well mixed4 ,serve with or without whipped cream1 sweetened and flavored4 ,,ginger ,,ale ,mrs4 ,c4 ,a4 ,carscadin ,one and three-fourths pounds of sugar2 one and one-half ounce whole ginger2 two and one-half ounces cream of tartar2 one lemon sliced2 seven quarts of boiling water and two cents worth of yeast4 ,put the sugar and spices in a stone jar2 pour boiling water over them and let them stand covered in a cool place for twenty-four hours4 ,then add the yeast1 dissolved in luke warm water1 and let stand again for twenty-four hours4 ,put in bottles1 cork well and after three days it is ready for use4 ,,gingerade ,mrs4 ,w4 ,l4 ,gregson ,one quart of cold water1 one cup sugar1 one-fourth ounce white ginger root1 juice two oranges and one lemon4 ,put the water and sugar to boil1 add ginger root broken into small bits4 ,let it boil twenty minutes after boiling begins1 remove from the fire and add fruit juice4 ,strain and cool4 ,serve with powdered ice and a preserved or sweet cherry in each glass4 ,,black ,,cow ,midlothian ,country ,club ,put fine ice in glass and nearly fill with sarsaparilla1 pour cream carefully on top of that and serve4 ,a ,,delicious ,,fruit ,,cup ,midlothian ,country ,club ,put one pint of water1 one pound of sugar and the grated yellow rind of one lemon on to boil for five minutes2 strain and while hot slice into it two bananas2 one grated pineapple and one-fourth pound stoned cherries4 ,when ready to serve add the juice of six lemons4 ,put in the center of your punch bowl1 as guard1 a block of ice2 pour over it two quarts of apollinaris1 add the fruit mixture and at the last moment one dozen strawberries and mix all together4 ,,chocolate ,,frappe ,s4 ,blanche ,backman ,put a quart of rich milk in a double boiler1 stir into it gradually three-fourths of a cup grated chocolate and sweeten to taste4 ,boil five minutes1 stirring all the while2 then pour into an earthen dish and add a teaspoonful of vanilla and set on ice4 ,have chopped ice in the bottom of the glasses2 then fill the glasses within a quarter of an inch of the brim4 ,put sweetened whipped cream on top4 ,if desired the whipped cream can be dotted in the middle with fruit jelly4 ,,creamy ,,cocoa ,stir together in a saucepan half a cup cocoa1 half a cup flour1 half a cup granulated sugar and half a teaspoonful salt4 ,add gradually one quart boiling water and let mixture boil five minutes1 stirring it constantly4 ,remove from fire1 add a quart boiling milk1 and serve4 ,if desired a spoonful whipped cream may be put in each cup before filling with cocoa4 7,flour should be sifted before measured47 ,the above recipe will serve twelve persons4 ,,currant ,,lemonade ,mrs4 ,w4 ,l4 ,gregson ,one glass of currant jelly2 one cup sugar2 two lemons2 beat the jelly very thoroughly with the sugar and add the lemon juice and two quarts water and a generous piece of ice4 ,,iced ,,coffee ,iced coffee served with orange is also delicious4 ,add half cup orange syrup to three cups coffee and shake in a shaker with a little chopped ice4 ,turn into thin glasses and add a spoonful whipped cream4 ,,cocoa ,,egg-,,nog ,beat white of an egg to a stiff froth1 adding tiny pinch of salt4 ,sweeten1 flavor with vanilla and put aside about two teaspoonfuls4 ,add4 yolk to the rest and beat well1 then add enough rather rich cold cocoa to fill tumbler4 ,stir well together and put the remainder of the beaten white on top4 ,serve at once1 and ice cold4 ,,lemon ,,triffle ,two lemons2 two oranges2 twelve lumps loaf sugar2 two teaspoonfuls brandy2 two teaspoonfuls ,jamaica rum2 a little grated nutmeg2 one-half pint double cream1 whipped4 ,grate rind of one orange and two lemons and squeeze juice of all on the sugar and let stand until dissolved4 ,stir well and serve in glasses with a spoonful of cream on top4 ,this serves four persons4 ,,raspberry ,,vinegar ,mrs4 ,w4 ,w4 ,backman ,mash six quarts of berries 7red or black74 ,pour two quarts of cider over the berries and let them stand all day and night4 ,the next day mash six more quarts of berries2 strain first six quarts and pour over last six quarts of berries and let stand another night and day2 then strain all again4 ,to every pint of juice add one pint of sugar and boil about twenty minutes2 then bottle4 ,when serving1 use about one-third of the raspberry vinegar to two-thirds water4 ,,egg-,,nog ,beat separately the white and yolk of an egg4 ,stir a heaping teaspoonful of sugar and a tablespoonful of grape juice into the yolk2 pour into tall glass1 add the whipped white and fill glass with unskimmed milk4 ,serve cold with light cakes or thin bread and butter4 ,,sandwiches ,would you know how first he met her8 ,she was cutting bread and butter4 ,,spanish ,,sandwich ,,filling ,one large onion2 three carrots2 two red peppers2 two green peppers 7without seeds72 two eggs1 hard boiled2 two sour pickles4 ,chop all the vegetables and pickle very fine2 squeeze dry in a cheese cloth1 add the chopped eggs and one-half cup mayonnaise4 ,,luncheon ,,sandwich ,mrs4 ,c4 ,s4 ,junge ,fry two slices of bacon for each sandwich4 ,toast bread4 ,pour over the first layer of toast a little of the bacon fat4 ,in remaining fat stir a tablespoonful flour1 add a cup and a half of milk and cook until creamed4 ,on the slice of toast place a slice of cold roast beef1 chicken or veal1 and on that two slices of tomatoes2 then the slices of bacon4 ,place on the second slice of toast and turn over all the creamed gravy1 and serve4 ,,tasty ,,filling ,mrs4 ,w4 ,d4 ,hurlbut ,one bunch of radishes1 washed but with the skins left on and a bit of the green stem2 one ,spanish onion peeled2 chop together until very fine4 ,make a highly seasoned boiled mayonnaise1 mix with the radishes and onion and spread thin slices of buttered bread2 put a lettuce leaf over the mixture and then another slice of buttered bread4 ,,anchovy ,,sandwich ,mrs4 ,francis ,a4 ,sieber ,two tablespoonfuls creamed butter2 one-half cup grated cheese2 one teaspoonful ,french mustard2 one teaspoonful ,tarragon vinegar2 and anchovy paste4 ,add one tablespoonful minced olives1 pickles1 salt and paprika4 ,spread on bread4 ,,chicken ,,and ,,bacon ,,sandwich ,mrs4 ,louis ,geyler ,mix equal portions of chicken1 bacon and celery2 add one teaspoonful minced green pepper and a few drops of tarragon vinegar4 ,lay lettuce strips across sandwiches and when serving1 lay a slice of tomato on each and cover with the minced chicken mixture4 ,top with a spoonful of mayonnaise4 ,,sandwich 7,,chicken ,,and ,,ham7 ,miss ,agnes ,sieber ,mix one cup minced chicken with two-thirds cup minced ham2 add four tablespoonfuls each of chopped pickles1 piementoes and creamed cheese1 mashed smooth4 ,add paprika and spread on bread4 ,,beefsteak ,,sandwich ,mrs4 ,w4 ,r4 ,mc,ghee ,have a cut of tenderloin of beef for each sandwich2 butter two slices of bread and lay them side by side2 broil the steak1 seasoning well and lay on one piece of bread2 on the other place a slice of ,spanish onion which has been thoroughly chilled to make it brittle4 ,,cheese1 ,,pecan ,,nut ,,and ,,pimento ,,sandwich ,cut ,boston brown bread and white bread into thin slices and stamp into rings with a doughnut cutter4 ,beat one-fourth cupful of butter to a cream2 gradually beat in half a cupful 7measured light7 of grated cheese1 half a teaspoonful paprika and one-fourth cupful sliced pecan nut meats4 ,use this to spread the prepared bread2 drop on the mixture here and there thin slices of piemento1 then press the two pieces together4 ,,cheese ,,sandwiches ,mrs4 ,helen ,armstrong ,one hard boiled egg2 one-half teaspoonful salt2 one-fourth pound grated cheese2 one-half teaspoonful pepper2 one-half teaspoonful mustard2 one tablespoonful melted butter2 three tablespoonfuls lemon juice or vinegar4 ,rub yolk of egg to paste and add salt and pepper1 butter and mustard2 then add lemon juice to make right consistency4 ,spread between thin slices of bread4 ,,dream ,,sandwiches ,mrs4 ,w4 ,l4 ,clock ,one-half cup of pecan nuts chopped fine2 one-half cup stoned raisins2 one apple2 juice of one-half lemon2 one spoonful sugar4 ,mix with a small amount of cream and spread it on bread thin4 ,it makes an excellent filling for sandwiches4 ,,hot ,,cheese ,,sandwiches ,these are particularly nice for ,sunday evening teas4 ,slice the bread very thin2 put a thick layer of grated cheese between the two forms2 sprinkle with salt and a dash of cayenne pepper and press the bread well together4 ,fry them to a delicate brown on each side in equal parts of hot lard and butter and serve very hot4 ,,hot ,,cheese ,,sandwich ,mrs4 ,w4 ,d4 ,hurlbut ,on a slice of bread1 well buttered1 place a fairly thick piece of yellow ,american cheese2 sprinkle with salt and paprika pepper2 cover with another slice of buttered bread and place under the blaze in the broiler to toast2 when one side is done turn over and toast other side4 ,by the time both sides are toasted the cheese is quite soft4 ,,jane ,,dabney',s ,,cheese ,,sandwich ,mary ,s4 ,vanzwoll ,one and one-half cups grated cheese2 one egg2 two tablespoonfuls cream4 ,spread on bread and cover with a slice of bacon4 ,brown in a medium oven4 ,,cheese ,,and ,,nut ,,sandwiches ,mary ,barwick ,wells ,chop pecans1 hickory nuts or ,english walnuts2 mix with an equal quantity of cream or ,neufchatel cheese4 ,butter thin slices of bread and spread with the cheese and nuts4 ,between the slices lay a heart-leaf of lettuce dipped in mayonnaise dressing4 ,,cucumber ,,sandwich ,mrs4 ,f4 ,e4 ,place ,peel and slice cucumbers like wafers2 put on the ice several hours before using4 ,mix with an oil mayonnaise and spread between thin slices of bread4 ,,filling ,,for ,,piemento ,,sandwiches ,mrs4 ,j4 ,e4 ,kelly ,two tablespoonfuls sugar2 one teaspoonful salt2 one tablespoonful flour2 mix4 ,yolks of two eggs1 beaten2 one-half cup water2 one-half cup vinegar2 one teaspoonful butter4 ,cook in double boiler till thick4 ,add to3 ,three ,eagle brand cream cheese2 one small can pimentoes2 one cupful walnuts or pecans2 grind pimentoes and nuts and cream into the cheese4 ,,layer ,,sandwiches ,five slices of ,boston brown bread1 put together with cream cheese reduced with sweet cream or mayonnaise2 cut down in half-inch slices4 ,,olive ,,sandwiches ,chop one-third olives and two-third chicken livers that have been thoroughly cooked and mashed quite smooth2 mix with thick mayonnaise dressing4 ,serve in white bread1 ice cold4 ,,egg ,,and ,,green ,,pepper ,,sandwich ,six hard boiled eggs2 one green pepper2 two tablespoonfuls olive oil2 one tablespoonful ketchup2 one-fourth teaspoonful salt and mustard2 cream4 ,chop eggs and pepper1 mix other ingredients and add to chopped eggs1 moisten with cream and spread between thin slices of buttered bread4 ,cut in fancy shapes and keep in damp cloth until ready to serve4 ,,maple ,,sandwich ,judith ,slocum ,put one cupful of finely shaved maple sugar through the meat chopper with one cupful of blanched almonds1 then mix to a paste with thick sweet cream4 ,spread on slices of brown bread and white bread4 ,,date ,,and ,,nut ,,sandwiches ,remove the stones and scales from the dates and break them up with a fork4 ,chop pecan meats fine and use twice as many dates as nuts4 ,mix together and moisten with creamed butter1 add a dash of salt4 ,spread between thin slices of bread4 ,,carrot ,,and ,,nut ,,sandwich ,peel and chop carrots very fine2 allow a cup of minced nut meats to each cup of carrots and mix with mayonnaise4 ,,egg ,,dishes ,,baked ,,eggs ,mrs4 ,c4 ,a4 ,bowman ,cover bottom of pan with fresh bread crumbs2 drop eggs on them1 being careful not to break them2 dot with butter and seasoning and bake4 ,,omelet ,mrs4 ,e4 ,lewis ,phelps ,one and one-half tablespoonful flour2 one and one-half tablespoonful butter2 blend over fire and add one cup of milk4 7,this should be thick and stiff when cooked47 ,when about cold1 add one cup grated cheese 7yellow ,american preferred72 beat the yolks of seven eggs stiff1 and when cold fold in the beaten whites2 add a little salt4 ,mince some cold boiled ham1 onion and green pepper for a center filling4 ,set the dish in pan of water and bake4 ,,egg ,,balls ,mrs4 ,ben ,craycroft ,serve with salad4 ,rub the yolks of four hard boiled eggs to a paste2 add a dash of salt1 same of pepper2 six drops of ,worcestershire sauce1 and one teaspoonful melted butter4 ,moisten with the beaten yolk of one egg and shape in small balls4 ,roll in flour and saute in butter4 ,fry to a delicate brown4 ,,escalloped ,,eggs ,mrs4 ,ben ,craycroft ,six eggs2 two tablespoonfuls of cream to each egg2 season with pepper1 butter and salt and sprinkle cracker or bread crumbs over the top4 ,bake in rather quick oven4 ,,escalloped ,,eggs ,make a force meat of chopped ham1 fine bread crumbs1 pepper1 salt1 a little minced parsley and some melted butter4 ,moisten it with milk to a soft paste and half fill patty pans with the mixture4 ,break an egg carefully upon the top of each1 dust with pepper1 salt and sift some very finely powdered cracker over it all4 ,set in hot oven and bake until the eggs are well set 7about eight minutes71 and serve hot4 ,a ,,sitting ,,of ,,eggs ,mrs4 ,ben ,craycroft ,take the number of eggs to be cooked and separate the whites and yolks4 ,beat the whites to a froth1 add a little salt4 ,butter a pan2 then pour in the whites2 then dip the yolks around in the whites2 put in oven1 bake two or three minutes and serve4 ,,ham ,,omelet ,mrs4 ,gorham ,chop fine cold boiled ham4 ,beat four eggs2 add two tablespoonfuls milk1 salt and pepper to taste4 ,mix with ham and fry on hot griddle1 dropping a spoonful at a time4 ,serve hot4 ,any cold meat may be utilized in the same way4 ,,omelet ,mrs4 ,edward ,e4 ,swadener ,four eggs2 one-half cupful milk4 ,separate the whites of the eggs1 beat to a stiff froth2 beat the yolks well and add salt1 pepper and one-half cupful milk4 ,fold in the beaten whites4 ,have the oven hot2 have the spider hot1 put in a generous tablespoonful butter 7bacon or ham drippings may be used71 and when it melts add eggs4 ,let the omelet set1 then put it into the hot oven to brown4 ,it should slip out of the spider without breaking if enough butter 7or substitute7 has been used4 ,have platter heated on which the omelet is to be served4 ,,eggs ,,poached ,,with ,,artichokes ,mrs4 ,francis ,a4 ,sieber ,cover eight rounds of toast with eight artichoke fonds 7cooked or canned74 ,put a whole poached egg in center of each1 and cover with brown sauce seasoned with ham4 ,dust eggs with powdered parsley4 ,,eggs ,,in ,,green ,,peppers ,mrs4 ,louis ,geyler ,chop one-half dozen hard boiled eggs2 add one-half cup minced ham1 and fill a buttered dish lined with crumbs with alternate layers of eggs and cream sauce1 seasoned with salt1 minced green peppers1 parsley and chives4 ,spread crumbs on top1 dot with butter1 and bake2 or bake in green peppers4 ,,spanish ,,egg ,mrs4 ,harry ,h4 ,small ,blend two tablespoonfuls of melted butter and one tablespoonful of flour in a chafing dish4 ,add one pint of milk and cook to a thick cream4 ,add salt and paprika and a dash of cayenne pepper4 ,then add half a pound of ,american cheese cut in very small pieces and cook until well blended together4 ,have one large onion and one green pepper cut in chips and fried as tender as butter1 taking care not to brown the onion4 ,add to the onion and pepper one-half can of tomatoes1 cook for five minutes together1 and add to the cream sauce4 ,have six eggs boiled hard1 slice and add to the mixture4 ,serve on toast on hot plates4 ,,eggs ,,in ,,batter ,one egg2 one and one-half tablespoonfuls thick cream2 two tablespoonfuls fine stale bread crumbs2 one-fourth teaspoonful salt4 ,mix cream1 bread crumbs and salt4 ,put one-half tablespoonful of mixture in egg-shirrer4 ,slip in egg and cover with remaining mixture4 ,bake six minutes in moderate oven4 ,,scotch ,,eggs ,,for ,,breakfast ,mrs4 ,a4 ,m4 ,studley ,boil six eggs twenty minutes4 ,when cold1 remove shells4 ,roll in sausage meat about one-half inch thick all over2 put in the ice box over night4 ,then fry1 turning all the time till brown4 ,serve on platter1 cutting them open1 and garnish with ,saratoga potatoes4 ,,poached ,,eggs ,,on ,,rice ,,toast ,put one quart of rice into one quart of boiling water1 to which has been added one teaspoonful salt1 boil rapidly for fifteen minutes1 then place on back of stove and steam twenty minutes4 ,when the rice has absorbed all of the water press into a square mold or bread pan and set aside to cool4 ,when cold cut into slices1 place in wire broiler and toast over hot fire4 ,poach as many eggs as you have slices of toast and place an egg on each slice4 ,sprinkle with pepper and salt and serve very hot4 ,,eggs ,,delicious ,alice ,clock ,six hard boiled eggs2 one pint milk2 one tablespoonful 7heaping7 butter2 two tablespoonfuls flour2 one tin sifted peas4 ,mix the butter and flour smoothly2 slowly add milk while stirring constantly over slow fire1 until white sauce is nicely smooth4 ,season sauce to taste1 with paprika and salt2 and add hard-boiled eggs1 cut in halves4 ,pour over the whole the sifted peas1 and as soon as the peas are heated1 being careful not to stir1 serve on rounds of toast4 ,this amount will serve six people4 ,,egg ,,relish ,mrs4 ,a4 ,donald ,campbell ,one cupful of bread crumbs2 one cup cream and five eggs4 ,when the cream has been absorbed by the crumbs and the eggs well beaten add pepper and salt with a teaspoonful of chopped parsley4 ,fry as an omelet4 ,,egg ,,garnish ,boil six eggs4 ,cut them into halves1 and remove yolks4 ,fill the whites with chopped cucumbers1 over which a ,french dressing has been poured4 ,serve these upon shredded lettuce4 ,a ,,luncheon ,,dish ,mrs4 ,william ,e4 ,mason ,butter baking dish2 drop in six eggs1 whole2 grate ,american cheese1 thickly4 ,sprinkle a little salt1 pepper and small pieces of butter over them and bake slowly4 ,serve in baking dish4 ,,eggs ,a ,,la ,,buckingham ,make five slices milk toast1 and arrange on platter4 ,use receipe for scrambled eggs1 having the eggs slightly under-done4 ,pour eggs over toast1 sprinkle with four tablespoonfuls grated mild cheese4 ,put in oven to melt cheese1 and finish cooking eggs4 ,,eggs ,a ,,la ,,goldenrod ,charlotte ,v4 ,thearle ,three hard boiled eggs1 one tablespoonful butter1 one tablespoonful flour1 one cup milk1 one-half teaspoonful salt1 one-third teaspoonful pepper1 five slices toast1 parsley4 ,make a thin white sauce with butter1 flour1 milk and seasonings4 ,separate yolks from whites of eggs4 ,chop whites finely and add them to the sauce4 ,cut four slices of toast in halves lengthwise4 ,arrange on platter and pour over the sauce4 ,force the yolks through a potato ricer or strainer1 sprinkling over the top4 ,garnish with parsley and remaining toast cut in points4 ,,eggs ,a ,,la ,,martin ,one cup white sauce1 six eggs1 one-fourth pound grated cheese4 ,break eggs carefully into a well buttered pudding dish1 cover with white sauce and sprinkle cheese over all4 ,bake fifteen minutes in moderate oven4 ,,eggs ,a ,,la ,,lee ,mrs4 ,harry ,f4 ,atwood ,cover circular pieces of toasted bread with thin slices cold boiled ham4 ,arrange on each a dropped egg1 and pour around mushroom sauce4 ,sauce3 ,clean one-fourth pound mushrooms1 break cap in pieces1 and saute five minutes in one tablespoonful butter4 ,add one cup chicken stock and simmer five minutes4 ,rub through a sieve and thicken with one tablespoonful each butter and flour cooked together4 ,season with salt and pepper4 ,,eggs ,a ,,la ,,francoise ,poach two eggs in boiling water acidulated with lemon juice and slightly salted4 ,arrange the eggs on rounds of toasted bread1 pour over a tomato sauce made as follows1 and garnish with toast points4 ,sauce3 ,put one large tablespoonful butter in the chafing dish 7or skillet71 one teaspoonful minced onion1 one tablespoonful minced carrot and fry4 ,with this blend two level tablespoonfuls flour and add one cup of canned tomatoes sifted1 and one-third teaspoonful beef extract4 ,dissolve in one tablespoonful hot water1 simmer and strain4 ,,to ,,boil ,,eggs ,,for ,,an ,,invalid ,have water boiling1 pour over eggs and cover tightly2 put on back of stove and stand five minutes4 ,the whites of the eggs will be firmly set and the yolks soft4 ,,cheese ,,dishes ,wilt1 please1 your honor1 taste of these4 --,,shakespeare4 ,,cheese ,,balls ,mrs4 ,w4 ,h4 ,hart ,one and one-half cupfuls cream cheese2 one-half teaspoonful salt2 one-fourth teaspoonful paprika2 three eggs1 whites beaten firm2 cracker crumbs4 ,add salt and paprika to cheese1 then fold in whites and roll into small balls2 roll in cracker crumbs and fry in deep fat4 ,,cheese ,,souffle ,mrs4 ,max ,mauerman ,two tablespoonfuls flour2 two tablespoonfuls butter2 one-half cup grated cheese2 four eggs2 one pint of milk4 ,method3 ,rub butter and flour together over fire2 when they bubble1 add gradually hot milk4 ,remove from fire2 add the beaten yolks2 cool the mixture2 then add the beaten whites1 stirring all together thoroughly4 ,put in baking dish well buttered1 bake in moderately hot oven for fifteen or twenty minutes or until it sets like custard4 ,serve at once4 ,,cheese ,,souffle ,mrs4 ,frank ,sessions ,break a slice of fresh bread about three inches thick into small pieces1 pour over it a cup of milk1 let stand while you prepare the rest of the ingredients4 ,grate enough yellow ,american cheese to make three heaping tablespoonfuls2 beat three eggs until light and frothy2 add the cheese and eggs to the bread1 mix thoroughly and put in a buttered baking dish2 bake half an hour or until brown4 ,serve immediately4 ,,frozen ,,cheese ,rub two ,neufchatel cheese to a paste1 add one cup whipped cream1 one-half cup finely chopped olives1 one-fourth cup finely chopped pimentoes4 ,season with salt1 cayenne1 lemon juice or vinegar to taste4 ,soften one teaspoonful granulated gelatine in one tablespoonful cold water1 dissolve over hot water1 cool and add to cheese1 mix well and turn into one-half pound baking powder cans previously wet with cold water1 cover with a piece of white paper1 adjust covers and pack in ice and salt4 ,let stand for several hours4 ,serve with salad course with toasted water crackers4 ,,sunday ,,supper ,,mush ,mrs4 ,a4 ,donald ,campbell ,one cup corn meal2 one quart of milk1 salted to taste4 ,cook in double boiler4 ,just before removing1 add one egg4 ,spread the mixture on a board three-fourths inch thick4 ,when cold1 cut in shapes and put slice of ,american cheese on top1 put in buttered dish and set in oven long enough for cheese to melt and brown4 ,,cheese ,,delight ,mrs4 ,h4 ,clay ,calhoun ,one-half pound ,american cheese2 two eggs1 well beaten2 salt and paprika to taste4 ,cook in a double boiler until thick4 ,serve on round of bread and toast in oven4 ,,cheese ,,rice ,mrs4 ,ralph ,wilder ,fill a baking dish with alternate layers of cooked salted rice and grated cheese2 moisten with milk and cover with bits of butter2 add dash of red pepper if liked4 ,bake to golden brown4 ,,cheese ,,straws ,mrs4 ,elizabeth ,f4 ,pearce ,one cupful grated cheese2 salt and pepper to taste2 two tablespoonfuls melted butter2 three tablespoonfuls cold water1 and flour sufficient for soft dough4 ,cut into strips4 ,bake in a quick oven until brown and crispy4 ,,cheese ,,balls ,susy ,m4 ,horton ,beat two eggs very light1 and just enough grated cheese to handle the mixture1 red pepper and salt to taste4 ,roll into balls1 the size of a walnut1 dip in egg and cracker crumbs and fry in hot lard a delicate brown4 ,to be served hot with salad4 ,,welsh ,,rarebit ,mrs4 ,harry ,h4 ,small ,one pound of ,american cheese cut in dice2 butter the size of an egg2 melt butter and cheese in a chafing dish1 blending together until smooth4 ,beat up one egg and stir into cheese1 adding milk until the right consistency4 ,add mustard salt and paprika and a teaspoonful of ,worcestershire sauce4 ,serve on thin slices of toast1 on hot plates4 ,,welsh ,,rarebit ,one cup hot milk2 one-quarter pound grated cheese2 one-half teaspoonful salt2 one-quarter teaspoonful mustard2 one teaspoonful flour2 one teaspoonful butter2 one egg2 dash of cayenne4 ,put the milk to heat4 ,mix the grated cheese1 flour1 mustard1 salt1 cayenne and egg well beaten1 add milk when hot1 a little at a time1 to the mixture1 stirring all the time4 ,cook until smooth and very creamy4 ,take from heat and add butter1 stirring well4 ,serve hot on slices of toast4 ,the milk should be added slowly4 ,toast bread on one side only4 ,pour rarebit on untoasted side4 ,,cheese ,,wafers ,mrs4 ,helen ,armstrong ,beat the whites of two eggs very stiff2 add pepper and salt2 mix in gently half a cup grated cheese2 spread lightly over salted wafers4 ,sprinkle with cheese and brown in moderate oven4 ,,cheese ,,balls ,mrs4 ,fred ,l4 ,kimmey ,whites of three eggs2 one cup grated cheese2 one tablespoonful flour2 pinch of salt and red pepper4 ,form into balls1 roll in cracker crumbs and fry in deep fat4 ,this makes fifteen small balls4 ,,candies ,a wilderness of sweets4 --,,milton4 ,,fondant ,mrs4 ,e4 ,a4 ,thompson ,two and one-half pounds fine granulated sugar2 one and one-half cups water2 one-half teaspoonful cream of tartar4 ,place in a saucepan1 set on back of stove4 ,when clear let come to a boil until it reaches #bdb degrees1 or until it holds together when dropped into cold water4 ,take from fire and cool4 ,when lukewarm1 beat until thick enough to kneed1 turn out on marble or platter and work until thick4 ,,fondant ,one pound white sugar and half cup water1 stir over the fire until it dissolves1 no longer4 ,then boil1 without stirring1 until it makes a very soft ball when tested in water 7cold74 ,pour out on a platter and when slightly cool beat until you have a creamy mass1 then work and knead with the hands until it is soft and smooth4 ,never boil but one pound of sugar at a time no matter how much candy you intend making4 ,pack your fondant all together in an earthen bowl and cover with a damp cloth until the next day4 ,then shape into the desired forms4 ,use for all kinds of ,french creams4 ,,mexican ,,caramels ,mrs4 ,a4 ,donald ,campbell ,one cup granulated sugar2 one large cup milk or cream2 one-fourth teaspoonful soda4 ,caramel the sugar and add soda to milk warmed2 after caramel is dissolved add two cups of brown sugar2 do not let boil until sugar is thoroughly dissolved2 then boil until it hardens when dropped in cold water4 ,add cup of nut meats4 ,,coffee ,,caramels ,one cupful sugar and one-half cupful cream and one-quarter cupful strong coffee4 ,stir constantly over a hot fire1 and turn on a greased tin4 ,,maple ,,caramels ,one cupful sugar 7maple7 and three-quarters of a cupful of cream1 placed in a saucepan4 ,stir constantly over a hot fire until it reaches the hard boil stage4 ,remove from fire1 and turn on a greased tin4 ,,vanilla ,,caramels ,two level cups ,coffee ,c brown sugar2 one-half cup corn syrup2 two-thirds cup cream2 one cup chopped nuts4 ,boil sugar1 cream and corn syrup without stirring until hard ball forms when tried in cold water4 ,add nuts and vanilla1 remove from fire and pour at once into buttered tin4 ,do not stir caramels4 ,when cold1 remove from pan in one sheet and cut in squares4 ,wrap in wax paper4 ,,chocolate ,,caramels ,put in a saucepan half a cupful each of molasses1 white sugar and brown sugar2 a cupful of grated chocolate and a cupful of cream or milk4 ,stir the mixture constantly over the fire until it reaches the hard-boil stage4 ,then add a teaspoonful vanilla and turn it onto a buttered tin1 making the paste an inch thick4 ,mark it into inch squares and cut before it is quite cold4 ,,chocolate ,,caramels ,mrs4 ,e4 ,a4 ,thompson ,two squares chocolate2 one cup sugar2 one cup molasses2 one cup milk2 one-half cup melted butter4 ,boil on the top of stove over a brisk fire until it becomes brittle when dropped in cold water4 ,do not stir1 but shake the vessel while boiling4 ,pour into a buttered tin and check off into squares4 ,,vanilla ,,caramels ,one cupful sugar and three-quarters of a cupful cream1 placed in a saucepan4 ,stir constantly over a hot fire until it reaches the hard-boil stage4 ,remove from fire1 add a teaspoonful vanilla and turn on a greased tin4 ,,karo ,,caramels ,boil one cup sugar1 one cup ,karo corn syrup1 one-fourth cup water six minutes1 then add two tablespoonfuls butter1 and cook to the soft ball stage4 ,beat in a teaspoonful of vanilla extract or half a cup candied cherries cut in halves2 beat thoroughly and turn into a shallow buttered dish4 ,when cold cut in cubes and wrap in confectioner's paper4 ,,english ,,walnut ,,candy ,the white of one egg1 beaten stiff2 add a pound of ,confectioners' sugar2 stirring the sugar and egg till the mixture is stiff enough to roll into little balls4 ,add vanilla1 and press the balls of candy between the halves of an ,english walnut4 ,,cocoanut ,,candy ,two cups white sugar2 one cup milk2 one cup molasses2 one-half cup butter2 try as molasses candy1 and when done add one and one-half cups cocoanut and one teaspoonful vanilla4 ,,maple ,,cream ,to one pound of maple sugar take half a pint cream4 ,cook until it hardens in water4 ,stir frequently4 ,beat until cool4 ,,chocolate ,,creams ,put three squares of chocolate in a dish over a tea kettle to melt4 ,boil two cups of white sugar1 one cup water1 one teaspoonful of glucose until stringy2 beat until creamy2 mold into the desired shapes and dip in chocolate4 ,put on whole nuts if desired4 ,,nougat ,one cupful almonds1 chopped and placed in oven to dry1 being careful not to brown4 ,put into a saucepan two and one-half cupfuls powdered sugar and a tablespoonful lemon juice4 ,place it on fire and stir with a wooden spoon until it is melted and slightly colored4 ,let stand for a few minutes1 so it will be thoroughly melted1 then turn in the hot almonds1 mix them together quickly1 not stirring long enough to grain the sugar1 and turn it on to an oiled slab or tin4 ,spread it out in an even sheet an eighth of an inch thick4 ,while it is still warm mark off into squares4 ,break into pieces when cold4 ,,sugared ,,almonds ,put a cupful granulated sugar in a saucepan with a little water1 stir until it is dissolved1 then let it cook to the boil stage without touching except to test4 ,turn in half cupful of blanched almonds and stir off the fire until the nuts are well covered with the granulated sugar1 but turn them out before they become a mass4 ,boil another cupful of sugar and turn the coated almonds into it1 and stir again in the same way1 giving them a second coating of sugar1 but do not leave them in the pan until they are all stuck together4 ,,burnt ,,almonds ,place a cupful of brown sugar into a saucepan with a very little water4 ,stir until the sugar is dissolved4 ,let it boil a minute1 then pour in half a cupful of almonds and stir over the fire until the sugar granulates and is a little brown4 ,when the nuts are well coated1 and before they get into one mass1 turn them out and separate any that are stuck together4 ,,marshmallows ,one-half box granulated gelatin soaked in three-fourths cup cold water 7scant72 two cups sugar cooked with three-fourths cup boiling water 7scant7 only until dissolved4 ,pour over gelatin1 add flavoring and pinch salt and let stand until lukewarm4 ,beat first with egg beater1 then with a spoon until stiff enough to spread in sheets4 ,pour into pans thickly dusted with mixture of powdered sugar and little corn starch4 ,when chilled1 turn on marble slab or platter and cut in cubes1 roll in powdered sugar mixture and serve4 ,,marshmallows ,soak four ounces of gum arabic in a cupful of water until it is dissolved4 ,strain it to take out any black specks in it4 ,put the dissolved gum arabic into a saucepan with half a pound of powdered sugar4 ,place the saucepan in a second pan containing boiling water2 stir until the mixture becomes thick and white4 ,when it is beginning to thicken test it by dropping a little into cold water2 when it will form a ball remove it from fire4 ,stir into it the whites of three eggs whipped to a stiff froth4 ,this will give a spongy texture4 ,lastly1 flavor it with two teaspoonfuls of orange water4 ,turn the paste into a pan covered thick with cornstarch2 the layer of paste should be one inch thick4 ,after the paste has stood for a while turn it onto a slab and cut it into inch squares2 dust them well with cornstarch or confectioner's sugar4 ,as the paste is more or less cooked it will be more or less stiff4 ,,peppermint ,,or ,,wintergreen ,,patties ,mrs4 ,e4 ,a4 ,thompson ,one pound confectioner's sugar2 six large tablespoonfuls water2 six drops oil of peppermint or wintergreen2 a little bit of cream of tartar put into a cup with a bit of sugar and the oil4 ,boil until it ropes1 then remove from fire and stir in the cream of tartar1 oil and the sugar4 ,,chocolate ,,peppermints ,mrs4 ,a4 ,h4 ,wagoner ,take two pounds confectioner's sugar and add enough water to make it the right consistency to roll into balls4 ,flavor with peppermint and roll out on waxed paper with a rolling pin4 ,cut out the peppermints4 ,with water in the under part of the chafing dish melt half a pound of ,baker's chocolate and dip the peppermint on the end of a fork4 ,set on waxed paper to harden4 ,,sea ,,foam ,two cups light brown sugar2 one-half cup water2 boil together until a little dropped in cold water forms a soft ball4 ,remove from fire4 ,beat in a deep bowl the whites of two eggs to a froth1 add candy syrup1 one-half teaspoonful vanilla and beat in until it begins to stiffen4 ,drop with spoon on waxed paper and press on a nut meat4 ,will keep moist in a glass jar4 ,,divinity ,,fudge ,mrs4 ,a4 ,donald ,campbell ,whites of two eggs1 well beaten2 two cups granulated sugar2 one-third cup ,karo corn syrup boiled together with one-half cup hot water2 boil until syrup forms hard 7not brittle7 strands when dropped in cold water2 one teaspoonful vanilla4 ,pour the boiling mixture over whites of eggs1 beating constantly2 beat mixture until pure white4 ,add nuts or cherries1 etc41 which should be cut up before cooking syrup4 ,turn entire mixture out on buttered platter2 let stand an hour1 or until hard enough to cut4 ,,divinity ,,candy ,two and one-half cups granulated sugar2 one-half cup corn syrup2 one-half cup cold water2 whites of two eggs beaten to a stiff froth4 ,boil the first three ingredients until a little dropped into cold water can be formed into a firm ball4 ,when done pour over the eggs and beat until stiff1 then add one cup walnut meats4 ,spread in a buttered pan and cut into squares4 ,,ocean ,,foam ,one cup sugar2 one-half cup corn syrup2 one-half cup water4 ,boil mixture until hard when dropped in cold water4 ,add stiffly beaten whites of two eggs1 beat until it stiffens and becomes foamy4 ,add one cup nuts and vanilla to flavor4 ,pour into buttered tin4 ,,fudges ,emily ,l4 ,wegner ,two cups granulated sugar2 one cup milk2 one-half teaspoonful butter2 two squares ,baker's bitter chocolate4 ,put on sugar and milk1 let it come to a boil before adding butter and chocolate4 ,beat constantly4 ,cook from fifteen to twenty minutes4 ,this may be varied by adding chopped nuts or grated cocoanut4 ,,fudge ,boil together a pint of milk2 a cup of granulated sugar2 a cup of grated chocolate and butter the size of an egg4 ,when a drop of the mixture hardens in cold water add a teaspoonful vanilla1 beat until smooth and creamy2 spread in a buttered pan and cut into squares4 ,,chocolate ,,fudge ,one cupful milk2 two squares or ounces of chocolate2 two cupfuls granulated sugar placed in granite sauce pan4 ,let chocolate syrup boil till it hardens1 when a little can be dropped in cold water or on ice to see if it is done4 ,then stir in a heaping tablespoonful butter and pour the mixture at once on a well buttered tin4 ,nuts can be added to this if desired4 ,,caramel ,,fudge ,two cups granulated cane sugar2 three-fourths cup milk2 one-half cup butter2 one teaspoonful vanilla2 one cup nuts4 ,place the butter1 milk and one and one-half cups sugar in one pan1 and let it boil4 ,in another pan melt the half cup sugar1 and when melted pour upon it the boiling mixture4 ,remove from fire and beat until it thickens2 add vanilla and nuts4 ,pour on buttered platter4 ,,peanut ,,butter ,,fudge ,two cups confectionery sugar2 two tablespoonfuls peanut butter2 one-half cup milk4 ,when mixture starts to boil1 stir constantly until it thickens4 ,pour into buttered tin4 ,,cream ,,of ,,caramel ,,fudge ,boil two and one-half cupfuls brown sugar1 one cupful cream4 ,when hard turn on a greased tin4 ,,maple ,,fudge ,break into small pieces a pound of maple sugar and put it over the fire with a cupful of milk4 ,bring it to a boil1 add a tablespoonful of butter and cook until a little dropped in cold water becomes brittle4 ,take from fire1 stir until it begins to granulate a little about the sides of the pan1 and then pour into a greased pan4 ,mark into squares with a knife4 ,,maple ,,sugar ,,fudge ,boil two and one-half cupfuls maple sugar1 one cupful cream4 ,when little hard turn on greased tin4 ,,cocoanut ,,fudge ,boil two and one-half cupfuls white sugar1 one cupful cream4 ,add one tablespoonful butter1 and when hard pour on greased tin4 ,,candied ,,orange ,,peel ,mrs4 ,a4 ,j4 ,langan ,take nice thick orange peel1 soak over night in salt water4 ,in the morning take out peel1 boil in fresh water until tender1 then add sugar1 pound for pound1 boil until the peel is clear and thick4 ,seal in glass jars1 and when wanted cut in long strips1 roll in sugar and serve4 ,,orange ,,or ,,grape ,,fruit ,,straws ,mrs4 ,harry ,pagin1 ,valparaiso1 ,ind4 ,take peeling of two large oranges1 or grape fruit1 or both1 and cut with scissors in narrow lengthwise strips4 ,cover with cold water1 put on stove and boil twenty minutes4 ,pour off water4 ,cover with water and boil twenty minutes more4 ,pour off water4 ,cover with water and boil twenty minutes more4 ,pour off water and add one cup sugar and one-half cup of hot water4 ,let simmer until almost dry1 taking care not to burn4 ,take from stove and roll1 a few at a time1 in granulated sugar4 ,,honey ,,candy ,four tablespoonfuls honey1 one pint white sugar1 water enough to dissolve sugar2 boil until brittle when tried in water4 ,when cool pull4 ,,butter ,,scotch ,mrs4 ,r4 ,a4 ,dandliker ,two cups sugar2 two tablespoonfuls vinegar2 two tablespoonfuls water2 four tablespoonfuls molasses2 one-half cup butter4 ,boil about fifteen minutes1 then add two teaspoonfuls vanilla4 ,cook till it hardens in water1 do not stir4 ,pour into buttered pans4 ,,three ,,minute ,,butter-,,scotch ,use three-fourths cup sugar1 one tablespoonful water1 butter size of an egg1 one-half tablespoonful vinegar4 ,boil until brittle2 pour on buttered plates4 ,,walnut ,,molasses ,,balls ,one cup ,new ,orleans molasses2 cream of tartar size of a pea2 three cups white sugar2 one-half cup water4 ,boil mixture slowly until soft ball forms when tried in cold water4 ,add butter size of an egg and boil until brittle when tried in cold water4 ,add one-half teaspoonful soda and remove from fire4 ,spread three cups black walnut meats thickly on well buttered tin and pour candy over same4 ,when cool knead into balls4 ,,molasses ,,candy ,put into a saucepan one cupful of brown sugar1 two cupfuls of ,new ,orleans molasses and a tablespoonful each of butter and vinegar4 ,mix them well and boil until it will harden when dropped in water4 ,then stir in a teaspoonful baking soda1 which will whiten it1 and turn it into a greased tin to cool2 when it can be handled1 pull it until white and firm4 ,draw it into sticks and cut into inch lengths4 ,,molasses ,,kisses ,one level cup sugar2 two cups molasses2 two level teaspoonfuls corn starch2 one-eighth teaspoonful soda4 ,mix sugar and corn starch thoroughly and beat in molasses4 ,when well blended heat slowly1 stirring constantly4 ,when mixture forms hard ball if dropped in cold water1 remove from fire1 add soda and pour into buttered pan4 ,when cool1 pull until straw colored1 cut and wrap in waxed paper4 ,,cream ,,taffy ,two cups sugar2 one cup water2 two tablespoonfuls vinegar2 one teaspoonful cream tartar4 ,cook until brittle2 pour into buttered pan4 ,then cool enough to handle2 pull until white4 ,,peanut ,,candy ,put into a saucepan three-fourths cup corn syrup1 three-fourths cup sugar1 a large piece of butter1 and one and one-half tablespoonfuls of vinegar4 ,boil until a little dropped into cold water becomes brittle4 ,then add one pound salted peanuts4 ,spread into buttered pan and cut into squares or oblongs4 ,,stuffed ,,dates ,take some fondant1 small pieces of walnuts1 almonds1 bits of date1 a few raisins1 a small piece of citron2 mix well2 if not wet enough when molded add a few drops of water and lemon juice4 ,take the seeds from the dates and fill with this mixture4 ,roll in granulated sugar4 ,,old-,,fashioned ,,taffy ,put into a saucepan two and one-half cupfuls of sugar and one-half cupful of water4 ,stir until it is dissolved4 ,then wash the sides of the pan and let it boil without touching a few moments1 and add a tablespoonful butter and let boil until it will crack when tested in cold water4 ,add a teaspoonful vanilla and turn in onto a tin to cool4 ,mark it off into squares before it becomes cold4 ,,puffed ,,rice ,,candy ,helen ,collins ,one cup granulated sugar2 one-fourth cup water2 one-fourth cup molasses2 one teaspoonful butter2 one drop oil of peppermint4 ,boil sugar1 water1 molasses and butter until it forms a hard ball when dropped into cold water4 ,remove from fire1 add peppermint1 stir and pour over one package of puffed rice1 stirring until rice is coated4 ,,peanut ,,candy ,fill a small square tin half an inch deep with shelled peanuts1 leaving the skins on4 ,boil some sugar until done and pour it over the nuts1 just covering them4 ,cut into squares before it becomes cold4 ,,peppermints ,two cups sugar2 one-half cup water2 one-half teaspoonful cream of tartar2 seven or eight drops of oil of peppermint4 ,boil until a drop of syrup on tip of fork looks like a fine hair4 ,remove from fire1 add cream of tartar and peppermint1 and stir until creamy4 ,drop on waxed paper4 ,,after ,,dinner ,,mints ,two level cups sugar2 one-fourth teaspoonful cream of tartar2 one-half cup boiling water2 three drops peppermint4 ,boil sugar1 water and cream tartar until dissolved4 ,let boil without stirring until it forms soft ball when dropped in cold water4 ,set aside to cool4 ,when lukewarm add peppermint and beat until creamy4 ,drop from spoon on wax paper or marble slab4 ,if preferred1 use checkerberry or creme de menthe4 ,,pop ,,corn ,,balls ,twelve quarts all white grains pop corn1 warm and pour over this in a large dishpan the following syrup while hot3 ,half cup molasses or corn syrup2 half cup sugar2 three tablespoonfuls water4 ,boil until it crisps in cold water4 ,stir with a spoon all the candy thoroughly through the corn4 ,butter fingers1 then press with hands into balls4 ,,weights ,,and ,,measures ,ten eggs equal one pound4 ,one quart of flour equals one pound4 ,two cupfuls of butter equal one pound4 ,one generous pint of liquid equals one pound4 ,two cupfuls of granulated sugar equal one pound4 ,two heaping cupfuls of powdered sugar equal one pound4 ,one pint finely chopped meat1 packed solidly1 equals one pound4 ,four saltspoonfuls equal one teaspoonful4 ,three teaspoonfuls equal one tablespoonful4 ,sixteen tablespoonfuls equal one cupful4 ,four tablespoonfuls salt equal one ounce4 ,one and one-half tablespoonfuls granulated sugar equal one ounce4 ,two tablespoonfuls of flour equal one ounce4 ,a piece of butter the size of an egg equals about one and one-half ounces4 ,one pint of loaf sugar equals ten ounces4 ,one pint of brown sugar equals twelve ounces4 ,one pint of granulated sugar equals sixteen ounces4 ,one pint of wheat flour equals nine ounces4 ,one pint of corn meal equals eleven ounces4 ,use two teaspoonfuls of soda to one pint of sour milk4 ,use one teaspoonful of soda to one cupful of molasses4 ,one-half teaspoonful cream of tartar with one teaspoonful baking soda equals two teaspoonfuls baking powder4 ,,time ,,required ,for ,cooking the ,following ,meats and ,vegetables4 ,beef1 sirloin1 rare1 per pound1 eight to ten minutes4 ,beef1 sirloin1 well done1 per pound1 twelve to fifteen minutes4 ,chickens1 three or four pounds weight1 one to one and one-half hours4 ,duck1 tame1 from forty to sixty minutes4 ,lamb1 well done1 per pound1 fifteen minutes4 ,pork1 well done1 per pound1 thirty minutes4 ,turkey1 ten pounds1 three hours4 ,veal1 well done1 per pound1 twenty minutes4 ,potatoes1 boiled1 thirty minutes4 ,potatoes1 baked1 forty-five minutes4 ,sweet potatoes1 boiled1 forty-five minutes4 ,sweet potatoes1 baked1 one hour4 ,squash1 boiled1 twenty-five minutes4 ,squash1 baked1 forty-five minutes4 ,green peas1 boiled1 twenty to forty minutes4 ,string beans1 one to two hours4 ,green corn1 from twenty to thirty minutes4 ,asparagus1 fifteen to thirty minutes4 ,spinach1 one to two hours4 ,tomatoes1 one hour4 ,cabbage1 forty-five minutes to two hours4 ,cauliflower1 one to two hours4 ,dandelions1 two to three hours4 ,beet greens1 one hour4 ,onions1 one to two hours4 ,beets1 one to five hours4 ,turnips1 forty-five minutes to one hour4 ,parsnips1 from one-half to one hour4 ,,household ,,hints ,when peeling onions1 if you will hold the onions under the running cold water1 there will be no discomfort experienced4 ,put a thimble over the end of rods and you can easily run it through your curtains1 or an old glove finger will answer the purpose if thimble is too large4 ,to mark a hem in linen1 remove thread from the machine and run the goods through the hemmer as though stitching2 you will find a perfect hem turned down4 ,for removing odor of onions from hands1 use celery or powdered celery seed4 ,a handful of salt rubbed around sink will help remove all grease and keep it sweet and clean4 ,a tiny pinch of soda will sweeten cream slightly soured4 ,to remove bread or cake from pans1 apply wet cloth to bottom of pan4 ,tack a piece of asbestos on end of ironing board for iron stand4 ,burn a piece of camphor gum to rid house of mosquitoes4 ,to break glass evenly1 tie a string around the glass1 saturated with kerosene1 then fill with cold water as high as the string2 set fire to the string1 and glass will snap at point of string4 ,if a silver spoon is placed in a jelly glass the boiling jelly can be poured in without the least danger of breaking the glass4 ,to cream butter and sugar easily when butter is hard1 warm the sugar slightly4 ,for angel1 sunshine and all sponge cakes1 add the cream of tartar to the eggs when half beaten1 and if soda is called for1 add it to the flour4 ,lime water and linseed oil is an excellent application for burns4 ,to caramelize sugar3 ,put in a smooth granite saucepan or omelet pan1 place over hot part of stove and stir constantly until melted and of the color of maple syrup4 ,care must be taken to prevent sugar from adhering to sides of pan or spoon4 ,to renovate food chopper and sharpen its knives1 grind a piece of sand soap through it4 ,before using new tinware1 if you will rub it well with lard and heat it thoroughly in oven1 it will not rust4 ,to remove paint from window pains1 rub with baking soda4 ,to remove match scratches from painted woodwork1 rub with slice of lemon1 then with whiting1 and wash with soap and water4 ,in making pancakes1 two tablespoons of snow stirred in quickly is equal to one egg4 ,two apples placed in your cake box will keep the cake moist4 ,if in cooking you have accidentally put too much salt in anything1 a small amount of brown sugar will counteract it4 ,illustration ,c4 ,henning ,exclusive ,furs #bbj ,stewart ,bldg4 #ajh ,n4 ,state ,st4 ,chicago4 99 99 99 99 99 ,b4 ,l4 ,,chandler ,,co4 ,hairdressers and ,wigmakers ,importers and ,manufacturers of ,hair ,goods ,first ,class ,work ,scalp ,treatment ,hairdressing ,facial ,massage ,shampooing ,manicuring ,tel4 ,wentworth #cffc #fcad ,harvard ,ave4 7,directly ,under ,l ,station7 99 99 99 99 99 ,don't ,worry 444 about the ,flavor or ,color4 ,just before serving ,gravies4 ,stews4 ,soups4 ,etc4 add a dash of ,kitchen ,bouquet ,you will find that it imparts a wonderfully rich brown color and delicious flavor and appetizing relish that can be obtained in no other way4 ,,write ,,for ,,free ,,sample ,the ,palisade ,manufacturing ,co4 ,west ,hoboken1 ,n4,j4 99 99 99 99 99 ,,englewood ,,state ,,bank #fcrd ,street and ,yale ,avenue ,,our ,,aim ,to conduct a bank of the highest character in every respect4 ,to take the greatest care in the protection of our depositors4 ,to make the fullest possible response to all of the banking requirements of our customers4 ,to extend never-failing welcome and courtesy to all--men1 women and children--who for any purpose enter our bank4 ,our banking office is a clean1 comfortable and pleasant place to enter and transact business4 ,we have thousands of satisfied customers and we invite other thousands4 ,,officers ,,frank ,h4 ,,tinsley1 ,president ,,bryan ,g4 ,,tighe1 ,vice-,president ,e4 ,w4 ,,stansbury1 ,cashier ,e4 ,e4 ,,hart1 ,assistant ,cashier ,w4 ,m4 ,,goldsberry1 ,assistant ,cashier 99 99 99 99 99 ,for ,,good ,things to ,,eat ,trade at the ,metropolitan ,grocery ,co4 #fcrd and ,harvard ,ave4 ,phone3 ,normal #faec 99 99 99 99 99 ,,the ,,white ,,front ,grocery and ,market ,now ,located ,permanently ,corner #fcrd and ,stewart ,avenue ,where you will always find ,,the ,,best ,,in ,,groceries ,,and ,,meats ,telephone3 ,wentworth #ehb 99 99 99 99 99 ,our ,place of ,business ,our ,exclusive ,styles ,our ,merchandising ,methods ,the service rendered by intelligent sales people1 are the topic of conversation where women are gathered together4 ,come and see our ,ready to ,wear ,dresses1 ,suits and ,coats ,gordon-,torrance ,company ,third ,floor1 ,tower ,building ,michigan ,ave4 and ,madison ,street 99 99 99 99 99 ,,use ,,morton',s ,,salt ,illustration3 ,,it ,,pours ,illustration ,illustration ,you will appreciate the additional savor ,morton's ,salt will add to your favorite recipe4 ,convenient ,sanitary ,economical ,morton ,salt ,company ,chicago 99 99 99 99 99 ,washers that ,wash ,,central ,judd ,co #bfib ,vacuum ,electric ,washers ,gas ,heated ,,horton ,,ironers 7,mangles7 #acbf ,stevens ,bdg4 #agth ,state ,st4 99 99 99 99 99 ,phones3 ,central #bfij1 #bfib #acth ,floor1 ,stevens' ,building ,illustration ,the ,easy is a ,double-,vacuum ,gas ,heated ,electric ,washer and is rightly named1 for it is ,easy to understand4 ,easy to operate4 ,easy to clean4 ,easy to move about4 ,easy on the clothes4 ,you may wash while you cook 99 99 99 99 99 ,society ,stationery of ,every ,description ,,barnard ,,miller ,phone ,franklin #efb ,,printers ,year ,books ,annual ,reports ,booklets and ,announcements ,,service and ,,quality ,our ,specialty #agb-agd ,,north ,la,s,a,l,l,e ,,street ,,chicago 99 99 99 99 99 ,illustration ,,phone ,,calumet #cefe ,,adams' ,,laundry #bcca-bccc ,indiana ,ave4 ,catering to the ,better ,trade ,hand ,work ,domestic ,finish ,,chicago 99 99 99 99 99 ,barnard ,miller ,printers ,chicago