,transcriber's ,note3 ,printer's inconsistencies in spelling1 punctuation and hyphenation have been retained4 ,always use ,opportune ,flour ,made from home grown hard spring wheat ,for sale by leading merchants ,williston ,mill ,co4 ,williston1 ,north ,dakota ,,bruegger',s ,,the ,,house ,,of ,,high ,,class ,,goods ,home ,brand ,canned ,goods ,home ,brand ,extracts ,home ,brand ,spices ,home ,brand ,pickles ,home ,brand ,preserves ,complete ,stock of ,well ,selected ,groceries ,always on ,hand ,phone #gj ,great ,northern ,hotel ,richard ,peyton ,manager ,telephone ,no4 #ii 99 99 99 ,all ,men ,are ,liars ,except you and me4 ,and ,i have some doubts about you ,the ,citizens ,farm ,loan ,company ,,they ,make ,farm ,loans 99 99 99 ,your ,insurance ,real ,estate and ,investments with ,o4 ,a4 ,houge makes you safe and satisfied ,phone #bfh ,telephone ,building 99 99 99 ,kather's ,drug ,store ,where your prescriptions always receive the most careful and prompt attention4 ,everything in the drug line4 ,toilet ,articles1 ,stationery1 ,rubber ,goods1 ,hospital ,supplies1 ,books1 ,school ,supplies1 ,wall ,paper4 ,phone #hb ,,first ,,national ,,bank ,r4 ,d4 ,sutherland ,cashier ,j4 ,r4 ,schuknecht ,asst4 ,cashier ,o4 ,w4 ,bell ,asst4 ,cashier ,interest ,paid on ,time ,deposits 99 99 99 ,,william ,,snyder ,,general ,,merchandise ,headquarters for the ,mishawaka ,ball ,brand ,rubbers and ,overshoes4 ,first ,grade ,pure ,rubber 99 99 99 ,,pingree ,,shoes ,,for ,,women ,,who ,,care ,buster ,brown and ,educator ,shoes ,,for ,,boys ,,and ,,girls ,greengard ,bros4 ,citizens ,national ,bank #hcbd ,paid ,up ,capital #ej1jjj4jj 444,united ,states ,depository444 ,williston1 - - ,north ,dakota 99 99 99 ,,the ,,boston ,ladies and ,misses ,exclusive ,outfitters ,if you bought it at ,the ,boston ,,it ,,is ,,up-,,to-,,date #abi ,,union ,,block ,,williston1 ,n4 ,d4 99 99 99 ,edwin ,a4 ,palmer ,thos4 ,f4 ,craven ,t4 ,f4 ,burns ,palmer1 ,craven ,burns 4444,,lawyers4444 ,williston1 ,north ,dakota ,daniel ,bell ,company ,plumbing ,steam and ,hot ,water ,heating ,,telephone #bdc ,,williston1 ,n4 ,,dak4 99 99 99 ,john ,heffernan ,livery1 ,feed and ,sale ,stable ,transfer4 ,hack and ,bus ,line4 ,agent ,standard ,oil ,co4 ,dealer in ,live ,stock4 ,phone #ce-b ,,williston ,n4 ,,dak4 99 99 99 ,the ,williston ,bakery ,,george ,g4 ,,hicks1 ,prop4 ,the ,home of ,home ,baked ,goods ,no fictitious or imitation ingredients used ,our ,specialty is ,home ,made ,bread1 ,pies1 ,cake1 ,etc4 ,williston1 ,north ,dakota ,w4 ,h4 ,westergaard1 ,president ,j4 ,jos4 ,blair1 ,vice-,pres4 ,westergaard-,blair ,co4 7,incorporated7 ,capital and ,surplus #ej1jjj4jj ,,bonded ,,abstracters for ,williams ,county ,,farm ,,loans ,,real ,,estate ,,abstracts ,,williston1 ,,north ,,dakota 99 99 99 #g ,bar ,meat ,market ,j4 ,wanka1 ,proprietor ,phone #ig ,williston1 ,north ,dakota 99 99 99 ,c4 ,ellithorpe ,,real ,,estate ,,williston1 ,n4 ,,dak4 99 99 99 ,clothes to fit1 and fit to wear ,claude ,k4 ,olsen --,tailor-- ,french ,dry ,cleaning ,the only plant in the northwest ,shirts to ,measure ,williston1 ,n4 ,d4 ,williams ,county ,state ,bank ,capital #ej1jjj ,while considering the many good things to be found inside the covers of this book1 don't forget to instil into the minds of your children the habit of thrift and of saving their earnings4 ,it will add to their usefulness and your happiness in the years to come4 ,we receive deposits of #a and upwards and assure you of careful and painstaking consideration of your business with this bank4 ,williston1 ,north ,dakota ,miss ,soura quality canned goods ,always the best ,ask your ,grocer ,williston ,grocery ,co4 ,wholesale ,grocers ,the ,sequel ,to ,any ,first ,class ,cook ,book ,is ,the ,people's ,exchange ,,west ,,broadway ,where ,producers and ,consumers ,meet 99 99 99 ,st4 ,louis ,candy ,kitchen ,a4 ,n4 ,,kjos1 ,proprietor ,manufacturer of ,,candy ,,and ,,confectionery 99 99 99 ,the ,model ,market ,,donahue ,,carney ,proprietors ,meats and ,provisions ,phone #fi ,williston1 ,north ,dakota ,tungstolier ,fixtures and ,mazda ,tungsten ,lamps4 ,,an ,,ideal ,,combination ,illustration3 ,the ,tungstolier ,company4 ,plate ,no4 #b4 ,dining ,room ,bath4 ,porch4 ,up ,hall ,living ,room1 ,bed ,room ,kitchen ,bed ,room4 ,is your home thus equipped4 ,we can lower your light bill at least #dj if you will give us the opportunity4 ,williston ,electric ,construction ,co4 ,williston1 ,n4 ,d4 ,what you buy at ,g4 ,m4 ,hedderich ,co's ,department ,store is1 first above all1 as they represent it4 ,in all lines their stock is complete4 ,kuppenheimer ,clothes ,stetson ,hats ,walk ,over ,shoes ,peninsular ,stoves and ,ranges ,complete ,line of ,groceries ,the ,best ,hardware ,our ,dry ,goods ,department is ,unsurpassed ,if you are fond of spicy literature read a cook book ,,civic ,,league ,,cook ,,book ,published under the direction of the ,domestic ,science ,department of the ,civic ,league ,williston1 ,north ,dakota #aiac ,bad dinners go hand in hand with total depravity1 while a properly fed man is already half saved4 ,soups ,a ,sweet ,disposition4 ,three grains of common sense1 one large heart1 one good liver1 plenty of fresh air and sunlight1 one bushel contentment1 one good husband4 ,do not bring to a boil4 ,,german ,,soup4--,good1 fresh beef and some cracked bone are all important for soup making4 ,the stock when nutritious1 and properly prepared1 forms the basis of meat soups4 ,to make the stock great care must be taken in boiling the meat4 ,put your meat on in cold water1 enough to cover the meat1 set on the stove to boil1 for four hours1 slowly but steadily2 never boil very fast4 ,when meat becomes tender1 add salt1 skim carefully1 repeat until no more skum arises4 ,now if more water is needed1 always add boiling water from tea kettle4 ,in adding vegetables1 prepare such as one prefers1 pick over and wash them1 chop them1 take out the meat1 strain the stock through either a fine strainer or a cloth1 return to kettle1 drop in the vegetables1 boil until tender4 ,add also the meat after the bone is taken out2 cut it up in medium sized pieces4 ,the vegetables give the meat a nice flavor4 ,i use cabbage1 carrots1 onions1 tomatoes1 peas1 parsley1 celery and potatoes4 ,now for other soups the stock is prepared the same way4 ,noodle soup may be made and rice soup2 the rice to be parboiled2 then there are the egg dumplings1 or barley1 vermicelli1 and many other kinds of ways to have a change4 ,celery or parsley should always be used as it flavors the stock very fine for any kind of soup4 ,,potato ,,soup4--,now this soup is made of left over meat and the bones of roasts1 put them on in cold water and boil slowly2 you may also add a little fresh meat2 then dice some potatoes1 strain the stock and return to the stove1 put in the potatoes and some rice1 boil until tender1 then heat a little grease and fry onions until glazed1 add a little flour1 brown with onions in grease1 then pour the soup into this hot mixture1 and let it come to a boil4 ,that is fine4--,mrs4 ,george ,bruegger4 7,demonstration of ,german ,cookery ,no4 #b47 ,,cream ,,of ,,celery ,,soup4--,take two celery roots1 cut up fine and slowly cook one hour in a pint of water2 flavor with a little piece of onion2 strain through fine sieve4 ,mix one tablespoon of butter and two of flour1 add one quart of milk and boil twenty minutes4 ,add a little salt and pepper4 ,serve with one cup of whipped cream added the last minute4--,mrs4 ,r4 ,j4 ,walker4 ,,green ,,pea ,,soup4--,one pint or one can green peas1 one quart boiling water1 one pint milk1 two tablespoons butter1 one teaspoon salt1 one-eighth teaspoon pepper1 one half teaspoon sugar1 two tablespoons flour4 ,cook peas in water1 scald milk4 ,when peas are soft mash through a strainer1 add milk and reheat4 ,rub flour and butter together1 stir into them a little of the soup and turn this mixture into the rest of the soup4 ,stir till smooth1 season4 ,serve with croutons4 ,to make croutons1 cut buttered slices of bread one-half inch thick into one-half inch squares1 heat these on a pan in the oven1 stirring occasionally4 ,they may be kept and reheated4--,dorothy ,whitehead4 ,demonstrated in #gth grade ,domestic ,science lesson4 ,,onion ,,and ,,potato ,,soup4--,one and one-half quarts milk 7steamed71 two large potatoes and two onions chopped real fine1 season with butter1 pepper and salt4 ,cook in a stew pan until done4 ,when ready to serve pour together4--,mrs4 ,john ,heffernan4 ,,cream ,,tomato ,,soup4--,one can of tomatoes put through a sieve1 season with butter1 pepper and salt2 thicken with two tablespoons flour1 bringing to a boil4 ,steam one and a half quarts milk in double cooker1 just before serving1 pour together1 stirring with a spoon4--,mrs4 ,john ,heffernan4 ,,soup ,,stock4--,two soup bones1 one of mutton and one of beef1 7cracked to get the good of them71 one onion chopped fine together with two tablespoons sugar1 brown in kettle1 stirring to keep from burning4 ,add meat bones1 turning them over a few times4 ,pour in four quarts cold water1 add one carrot1 chopped fine1 and bay leaves4 ,boil slowly three hours1 strain and season to taste4 ,any vegetable may be added to this4--,mrs4 ,john ,heffernan4 ,,mock ,,oyster ,,soup4--,to one can tomatoes add two quarts milk1 tablespoon butter1 salt and pepper4 7,steam milk in double cooker47 ,stew tomatoes in sauce pan1 season1 and when ready to serve pour together4--,mrs4 ,john ,heffernan4 ,,chicken ,,gumbo ,,soup4--,fry a chicken1 remove bones and chop chicken fine4 ,put in a kettle with two quarts boiling water1 three large ears of corn cut from cob1 six tomatoes sliced1 twenty-four pods of okra cut up4 ,fry the corn1 tomatoes and okra brown in the chicken drippings first1 then add to the water and chicken with two tablespoons rice1 pepper and teaspoon salt4 ,simmer one hour4--,mrs4 ,whitehead4 ,southern ,cookery demonstration4 ,,mullagatawnay ,,soup4--,cut four onions1 one carrot1 two turnips and one head of celery into three quarts of liquor in which one or two fowls have been boiled2 keep it over a brisk fire till it boils1 then place it on a corner of the fire and let it simmer twenty minutes4 ,add one tablespoon of currie powder and one tablespoonful of flour2 mix the whole well together and let it boil three minutes2 pass it through a colander4 ,serve with pieces of roast chicken in it4 ,add boiled rice in a separate dish4 ,it must be of good yellow color and not too thick4 ,half veal and half chicken will answer4--,mrs4 ,whitehead4 ,,bouquet ,,of ,,sweet ,,herbs4--,two sprigs of parsley1 two bay leaves1 two sprigs of thyme1 two of summer savory and two of sage4 ,tie the dried herbs with the parsley4 ,nice for seasoning soups and stews4--,contributed4 ,,boiled ,,potato ,,dumplings4--,grate several potatoes1 add salt to taste1 a little nutmeg1 one egg and some bread crumbs browned in butter1 a little flour and milk1 add enough flour and milk so as to handle and make in balls4 ,drop into boiling salt water4 ,when done brown some bread crumbs in butter and put over dumplings when on platter4--,mrs4 ,paul ,leonhardy4 ,,dumplings4--,two cups of flour1 two teaspoons baking powder1 one-half teaspoon salt1 one cup sweet milk4 ,stir and drop from a spoon into chicken broth or boiling meat4 ,let boil fifteen minutes with cover off and put cover on and boil five minutes4--,mrs4 ,a4 ,mc,kay4 ,,noodles4--,four eggs well beaten1 one tablespoon water1 #b cups flour1 one-half teaspoon salt4 ,work and knead together and roll out in very thin sheets2 let them dry2 roll up like jelly roll and cut into very fine strips2 then drop into boiling salted water and boil ten minutes2 or they may be boiled in soup and served with it4 ,if wanted as a separate dish drain them in a colander and turn them into a dish4 ,fry bread crumbs in butter a light brown and turn them over the noodles and serve4 ,these noodles can be fried in grease instead by cutting the sheets into strips two inches wide and four inches long1 and dropping them into hot grease4 ,lift out and dredge with sugar4 ,both very nice4--,mrs4 ,paul ,leonhardy4 ,,oyster ,,soup4--,heat one quart of milk with two large tablespoonfuls of butter4 ,heat a solid pint of oysters in enough water to cover them4 ,add one large teaspoonful of salt and a good deal of pepper4 ,as soon as the oysters get plump and the gills ruffle add them to the hot milk4 ,stir in a cupful of crushed cracker crumbs and serve in soup plates or bowls1 with oyster crackers4--,mrs4 ,b4 ,g4 ,whitehead4 ,,raised ,,dumplings4--,soak a cake of compressed yeast in a cup of lukewarm milk1 together with a tablespoonful of sugar and a teaspoonful of salt4 ,sift a pint of flour into a bowl and stir into it a cupful of milk1 an egg and the soaked yeast and work all thoroughly1 adding gradually flour for a soft dough4 ,do not get it stiff4 ,cover the bowl and let the dough rise until it has doubled the original bulk4 ,flour the kneading-board and mold the dough into small biscuits4 ,let these rise for half an hour4 ,butter a large1 round pan and set your dumplings within it1 brushing each with melted butter on top4 ,pour in enough milk to reach halfway to the top of the dumplings4 ,set upon a brick in the oven and bake to a light brown4 ,eat with vanilla sauce or prunes4 ,,no4 ,,two4--,proceed as with ,no4 #a1 but instead of baking in the oven1 put the dumplings into a steamer1 not too close together4 ,allow for swelling4 ,cover with a close lid to keep in the steam4 ,these may also be served with vanilla or with prune sauce4 ,,no4 ,,three4--,have ready a large kettle of boiling water1 slightly salted1 and after shaping the dumplings drop them carefully into this4 ,leave plenty of room to swell and puff4 ,or they may be steamed in clear soup4 ,if you like you may try all of these recipes and still have enough dough left for a pan of biscuits4 ,fish1 ,oysters and ,shell ,fish ,he was a brave man who first ate an oyster4--,dean ,swift4 ,,fish4--,with the possible exception of salmon1 fish is a less nutritious article of diet than flesh meat1 and yet it fitly supplements the latter4 ,the oily and coarser grained species is more nutritious than the white1 or finer grained but not so easily digested4 ,a fish is in good condition when its gills are bright clear red1 its eyes full and the body firm and stiff4 ,before cooking they should be well washed in cold water and kept in salt water for a short time1 but they should not be allowed to stand in water for any length of time and should be kept upon ice until wanted4 ,small fish are usually fried or boiled1 all large fish to be boiled should be wrapped in a cloth and tied closely with twine1 steaming is preferable to boiling4 ,salmon1 bluefish1 halibut and shad are very palatable baked in cream4 ,mackerel is best broiled and should be broiled upon the skin side first2 other fish first on the inside4 ,in boiling fish1 let simmer gently as hard boiling breaks them2 time1 eight minutes to a pound1 sometimes longer4 ,,baked ,,fish4--,clean and wipe dry a white fish or any good sized fish1 stuffing made like that for poultry1 but drier4 ,sew it up and put in a hot pan with drippings and a lump of butter2 dredge with flour and lay over the fish a few thin slices of salt pork or bits of butter4 ,bake half hour1 basting occasionally4 ,,boiled ,,fish4--,all fresh fish1 except salmon should be placed in salted cold water for boiling4 ,if placed in boiling water the outside would cook much sooner than the inside4 ,a little vinegar added to the water in which fish is boiled improves the flavor4 ,put the fish in the kettle with the back bone down1 to three or four pounds of fish put a small handful of salt4 ,boil the fish gently until you can draw out one of the fins easily4 ,most varieties of fish will be well done in twenty or thirty minutes1 some in less time4 ,serve with drawn butter1 with hard boiled eggs sliced1 or if preferred1 milk sauce4 ,,baked ,,white ,,fish ,,with ,,tomatoes4--,take a white fish or trout that will weigh about three pounds1 clean1 rub with salt and pepper inside and out4 ,lay a piece of salt pork1 not too fat1 in the flesh1 put in a covered baking dish and turn over it one pint of stewed seasoned tomatoes1 cold tomatoes left over are nice4 ,bake about forty minutes4 ,,scalloped ,,salmon4--,place in a baking dish a layer of cracker crumbs1 then a layer of salmon1 then another layer of cracker and salmon1 ending with a layer of cracker4 ,on this pour two cups of milk1 one egg whipped4 ,add salt1 pepper and butter size of an egg4 ,bake4 ,,salmon ,,cutlets4--,one cup of hot mashed potatoes and one cup of salmon1 mash together and form into cakes1 put in a beaten egg1 roll in bread crumbs or crackers and fry in hot lard4 ,,fried ,,fish4--,wash the fish thoroughly1 wipe dry1 sprinkle lightly with salt1 dip in beaten egg then roll in cornmeal1 fry in hot fat4 ,note--,above fish recipes were demonstrated in ,american ,cookery series by ,mrs4 ,a4 ,mc,kay4 ,,fish ,,croquettes4--,two small or one large white fish2 boil1 bone and chop2 add a little salt1 red pepper and onions2 make gravy of the water the fish is boiled in2 add milk1 butter and flour2 stir in fish1 shape into croquette1 roll in egg1 cracker crumbs and fry in hot lard4 ,garnish with parsley4 ,,tartare ,,dressing ,,for ,,fish ,,croquettes4--,take yolk of one raw egg2 beat2 add a little salt1 red pepper1 mustard and mix well4 ,beat in salad oil until thick2 let stand on ice until needed4 ,then add juice of two lemons or half cup of vinegar1 one tablespoon of capers1 six small cucumber pickles chopped fine and very little onion4 ,serve cold with hot croquettes4--,mrs4 ,whitehead4 ,,oyster ,,cocktail4--,half pint of catsup1 twenty-five drops tabasco sauce1 one tablespoonful horseradish1 one teaspoonful dry mustard1 one teaspoonful lemon juice1 oysters1 pepper and salt to taste4 ,put four or five oysters in glass and pour one tablespoon of this sauce over them4 ,fill glass with finely chipped ice1 serve at once4--,mrs4 ,davidson4 ,,oyster ,,cocktail4--,a small oyster is used1 five or six being alloted each person4 ,for six persons mix together three teaspoons each of vinegar1 grated horseradish and tomato sauce2 six teaspoons of lemon juice and one of ,worcestershire sauce4 ,have the oysters very cold4 ,put an equal amount of the prepared sauce over the oysters in each glass4 ,the glass should be placed upon a plate4 ,serve with an oyster fork and small spoon4 ,this is the prevailing way of serving oysters as a first course4--,mrs4 ,r4 ,j4 ,walker4 ,,oysters a la ,,bechemel4--,melt three tablespoonfuls of butter and blend it with two tablespoonfuls of flour1 add one large cupful of thin cream or milk and cook thick4 ,plump a scant pint of oysters in their own liquor4 ,season with one teaspoonful of salt1 a dash of cayenne1 juice of half a lemon and one-half teaspoon of onion juice squeezed from an onion4 ,add oysters to the cream sauce and cook two minutes4 ,serve in pattie shells or on toast4--,mrs4 ,whitehead4 ,,salmon ,,loaf4--,one pound can salmon1 four well beaten eggs1 one cup fine cracker crumbs1 one tablespoon melted butter1 half teaspoon salt4 ,remove bones from salmon and mince finely4 ,mix all together with hands1 form into loaf and steam one hour4 ,serve with following sauce3 ,take liquid from salmon and add two tablespoons sweet milk1 little salt1 one tablespoon corn starch1 boil all together and pour over loaf4--,mrs4 ,schollander4 ,,scalloped ,,salmon4--,place in a baking dish a layer of bread crumbs then a layer of salmon1 another crumbs and salmon1 ending with crumbs4 ,on this pour two cups of milk1 one egg 7whipped71 salt1 pepper and butter the size of an egg4--,mrs4 ,paul ,leonhardy4 ,,oyster ,,fritters4--,beat yolks of two eggs light1 add one half cup milk and one cup of flour sifted with one fourth teaspoon of salt4 ,beat well and add one half teaspoon of melted butter4 ,set aside for an hour or so in a cool place4 ,when ready to use beat the whites of eggs stiff and add them4 ,take a large oyster in a big spoon1 dip it into the batter and filling the spoon and drop into smoking hot grease or fry like doughnuts4 ,serve with tomato catsup or any preferred sauce4 ,,oyster ,,saute4--,drain select oysters1 heat pan hot and brown butter in it4 ,just cover the bottom of the pan with large oysters as soon as the butter sizzles and is piping hot4 ,when brown on under side turn and brown well4 ,season with salt and pepper4 ,add butter as needed and turn the oysters and butter sauce on to prepared toast points4 ,heat the dry pan again1 add butter and when hot brown more oysters in it4 ,the butter must be hot and only a few oysters should be browned at a time4 ,,oysters ,,and ,,bacon ,,baked4--,butter a roast pan and lay large plump oysters in a layer on the bottom of it4 ,season to suit taste with salt1 pepper and lemon juice and lay three thin slices of bacon over the top4 ,roast brown in a quick oven4 ,serve on toast with tomato sauce1 if liked1 or with cream sauce4 ,a piquant bake is made by mixing finely chopped green apples with the oysters before baking4 ,,pigs ,,in ,,blankets4--,wrap each large oyster in a thin strip of bacon and fasten with a tooth pick1 bake in a quick oven until bacon is crisp and oysters plump4 ,sometimes they are broiled over clear coals4 ,,creole ,,oysters4--,bake in ramekins or individual dishes4 ,put a teaspoon of butter in the bottom of each dish1 then six or seven oysters2 add one tablespoon of chili sauce and place a strip of bacon on top of each4 ,place dishes in a baking pan and bake until bacon is crisp4 ,,sauce ,,for ,,oyster ,,cocktails4--,mix three tablespoons of tomato catsup1 three tablespoons of vinegar1 one tablespoon of ,worcestershire sauce1 three tablespoons of grated horseradish1 juice of one lemon and salt and pepper to season well4 ,place on ice4 ,chill the oysters well1 wash and drain them1 lay six in each serving glass and cover with the prepared sauce4 ,serve very cold1 with salted wafers4--,contributed4 ,,oysters ,,in ,,celery ,,sauce4--,clean and cut celery into small pieces and cook until tender in boiling salted water4 ,rub enough of the soft celery through a colander to make a cupful4 ,in a saucepan melt a tablespoonful of butter and mix smoothly into it a heaping tablespoonful of flour4 ,add a cupful of hot milk and cook until creamy2 add the soft celery and half a pint of oysters1 add more salt if needed1 one-eighth teaspoon of pepper and a few drops of lemon juice2 cook until the oysters curl1 when the filling is ready for the ramekins4 ,serve hot4 ,,deviled ,,oysters4--,butter scallop shells and put into each five oysters with their own liquor and sprinkle with a drop of ,tobasco1 a little tomato catsup and a quarter-salt-spoonful of salt and cover with fine cracker or bread crumbs4 ,scatter a few bits of butter here and there on the oysters and set the shells in a hot oven4 ,serve on doily covered plates4 ,,kippered ,,herring4--,rinse herring in warm water1 dry and put on tin or agate plate in hot oven #ae minutes2 then pour over a little melted butter1 cover and leave in #e minutes more4 ,this should be served on small pieces of toast4 ,,finnan ,,haddie4--,put a piece of butter the size of a walnut in pan and when hot add two cupfuls of finnan haddie picked fine4 ,add one cupful of cream or milk into which one tablespoonful of flour has been rubbed smooth4 ,let come to a boil and when cooled a little add a dash of pepper and the well beaten yolk of an egg4 ,serve on toast4 ,,scalloped ,,oysters4--,roll one pound and a half of crisp crackers fine4 ,butter a deep baking dish and spread a layer of crackers an inch deep4 ,spread over them a dozen oysters in their liquor1 sprinkle a generous half teaspoon salt and a dash of pepper over them1 dot with bits of butter1 7about two tablespoons7 and pour in half a cupful of milk1 then add another layer cracker crumbs1 oysters1 etc41 and proceed until one quart of oysters and one and one half pounds of crackers are used4 ,cover the top with cracker crumbs1 dot generously with butter and pour on the remaining milk and oyster liquor4 ,use altogether about one and one half pints of milk to this quantity of oysters and crackers4 ,bake about one hour or until crumbs are well browned and oysters plump4--,mrs4 ,whitehead4 ,,sauce ,,for ,,oyster ,,patties4--,one cupful of solid oysters4 ,melt two large tablespoons of butter in a stew pan1 blend in two heaping tablespoons of flour and rub smooth2 add one scant pint of cream or rich milk2 stir until smooth and thick4 ,drain the oysters and add them with one level teaspoon of salt and a good dash of pepper4 ,when the oysters are plump remove to back of range and stir in the beaten yolks of two eggs mixed with a little cream4 ,for canned oysters add one large teaspoon of curry powder before serving4 ,serve in pattie shells of baked pastry or in timbal cases or on buttered toast4--,mrs4 ,whitehead4 ,,oyster ,,pie4--,line a baking dish with rich pastry1 either pie crust or biscuit crust4 ,put one quart of oysters in a double boiler with one cup of milk1 and two thirds cup of butter and steam until oysters are plump4 ,slice six hard boiled eggs1 mix with one half cupful of cracker crumbs and a cupful of sweet cream2 add one full teaspoon of salt and a generous sprinkling of pepper4 ,mix with the prepared oysters and fill the lined baking dish4 ,cover with the top crust and bake about twenty minutes in a hot oven or the pastry shell may be baked separately if preferred and filled with the cream4 ,the thickened1 creamed oyster patty filling makes a good filling for oyster pie1 also it may be served with steamed dumplings or small baking powder biscuits4--,contributed4 ,,fried ,,oysters4--,select large1 fresh oysters4 ,drain them and season with salt and pepper4 ,roll bread crumbs that have been crisped in the oven very fine and then sift them4 ,dip each oyster in the prepared crumbs and then into beaten egg and again into the crumbs4 ,heap the crumbs in thick little piles and roll the oysters in them until a nice thick crust is formed over each oyster4 ,have an iron kettle or skillet filled two inches deep with smoking hot lard1 lay the oysters in a nice frying basket1 if you have one1 and plunge it into the hot grease4 ,cook until nicely browned4 ,drain and serve hot with lemon points1 tomato catsup or any preferred sauce4--,mrs4 ,whitehead4 ,,salmon ,,timbales4--,one can salmon1 flaked1 add the beaten yolks of three eggs1 two tablespoons of thick cream1 one teaspoon of lemon juice1 salt and pepper and lastly cut in the stiffly beaten whites of the eggs4 ,pour into greased individual molds1 set in a pan of hot water and bake about twenty minutes4 ,,baked ,,fish ,,scallops4--,two cups cold cooked fish4 ,remove the bones and break fish into small flakes4 ,mix with a thick cream sauce1 well seasoned4 ,butter baking shells or individual dishes1 fill with the creamed fish1 cover with fine bread or cracker crumbs1 dot with butter and bake until brown4 ,serve with lemon points4 ,,codfish ,,balls4--,one cup of flaked cod fish soaked in clear water1 then drained4 ,boil three large potatoes until tender1 then drain and mash with the cod fish4 ,season with salt1 pepper and butter and add one beaten egg4 ,drop by the spoonful into smoking hot grease and fry like doughnuts4 ,serve immediately4 ,,scalloped ,,fish4--,add flaked cold cooked white fish1 halibut or salmon to a thick cream sauce seasoned with minced onions1 thyme or parsley and butter1 alternate with layers of cracker crumbs and bake brown4 ,,creamed ,,fish ,,canapes4--,beat an egg with half a cup of milk and add a dash of salt4 ,dip circles of bread1 cut half an inch thick1 in this and fry brown in butter1 turning once4 ,spread with creamed fish or chicken and place a poached egg on top4 ,dot with butter and sprinkle with salt and pepper and serve for breakfast or lunch4 ,game ,variety is the spice of life4--,cooper4 ,,wild ,,duck ,,roasted4--,prepare as for roasting the same as any fowl1 parboil for fifteen minutes with an onion in the water to remove the strong flavor4 ,a carrot will answer the same purpose4 ,stuff with bread crumbs1 a minced onion1 season with pepper and salt1 a little sage and a good supply of butter1 roast until tender4 ,use butter plentifully in basting4 ,one half hour will suffice for young ducks4 ,if bread crumb dressing is not liked1 sliced apple stuffed in the duck is very nice4--,mrs4 ,a4 ,mc,kay4 ,,to ,,prepare ,,venison4--,wash clean1 dry well with clean dry cloth1 salt1 pepper and dredge with flour1 cut long gashes into roast1 place in gashes strips of salt pork or bacon2 lay strips on top2 place in a bake pan with a very little water1 cover roast until nearly done1 take off cover1 baste and brown slightly4--,mrs4 ,a4 ,mc,kay4 ,,broiled ,,prairie ,,chicken4--,after dressing lay on ice for a few hours1 then divide in halves1 again divide the thick sections of the breast1 sprinkle with salt and pepper and lay the pieces on a gridiron the inside down4 ,broil slowly at first4 ,serve with cream gravy and currant jelly4 ,,prairie ,,chicken 7,,steamed ,,and ,,baked74--,stuff them with a dressing of bread crumbs and seasoning of pepper and salt1 mixed with melted butter1 sage1 onion or summer savory may be added if liked4 ,secure the fowl firmly with a needle and twine4 ,steam until tender1 then remove to dripping pan2 dredge with flour1 pepper and salt1 and brown delicately in oven4 ,baste with melted butter4 ,garnish with parsley and currant jelly4 ,above game recipes given in ,american ,cookery demonstration by ,mrs4 ,a4 ,mc,kay4 ,,broiled ,,venison ,,steak4--,venison steaks should be broiled over a clear fire1 turning often4 ,it requires more cooking than beef4 ,when sufficiently done season with salt and pepper1 pour over two tablespoonfuls of currant jelly1 melted with a piece of butter4 ,serve hot on hot plates4 ,delicious steaks1 corresponding to the shape of mutton chops are cut from the loin4--,mrs4 ,c4 ,c4 ,mackenroth4 ,,roast ,,venison4--,rub the saddle or haunch of venison with a damp cloth and then rub in butter4 ,make a thick paste of flour and water and spread it an inch thick on the roast4 ,lay a buttered coarse wrapping paper or one of the new cooking paper bags over the roast and put the meat in the roasting pan with one cupful of hot water4 ,lift the paper and baste every fifteen minutes with melted butter and hot water4 ,roast in a hot oven until the meat is tender1 then remove the paper and the coat of paste4 ,dredge the meat with flour1 one teaspoonful of salt and pepper and baste with pan drippings and butter until meat is nicely browned4 ,add a pint of hot water to the drippings and thicken with flour for a gravy4 ,add a pinch of cloves1 nutmeg and mace and stir in a glass of currant jelly until it is dissolved4 ,strain and serve with the meat4 ,venison cooked this way will be moist instead of dry and hard4--,mrs4 ,whitehead4 ,,roast ,,prairie ,,chicken4--,have chicken skinned and put in cold water at least three hours1 then wipe dry and stuff with bread crumb dressing4 ,put in roaster and dot with bits of butter and two or three slices of bacon1 one onion pricked with three cloves1 add several pepper and all spice kernels and a teaspoonful of salt and one cupful of water4 ,roast about one and one half hours and baste occasionally4--,mrs4 ,j4 ,bruegger4 ,,roast ,,wild ,,duck4--,it is best to keep wild ducks a few days after they are killed if the weather is cold4 ,as most wild duck have the flavor of fish1 therefore it is advisable to parboil them1 with a carrot in each duck1 before roasting1 as this absorbs all the unpleasant taste4 ,an onion has the same effect1 but when onion is used in dressing the carrot is preferable4 ,roast the same as tame duck and use dressing for stuffing fowl with a little onion added2 bake about one half hour in very hot oven1 carefully turning them1 baste them and add a little water if necessary4 ,a few slices of bacon roasted with it adds to the flavor of wild game4 ,serve hot with the gravy it yields4 ,the canvas back duck requires no spices or flavors to make it perfect1 as the meat partakes of the flavor of the food the birds feed upon1 which is wild celery1 and this delicious flavor is best preserved when roasted quickly with a hot fire4--,mrs4 ,george ,bruegger4 ,,prairie ,,chicken ,,or ,,squab ,,pie4--,after the chickens are picked and drawn as a large fowl is for roasting1 wash them and put them in a saucepan with a close cover2 they should be covered with boiling water and boiled slowly till tender1 when a little salt and an onion and cloves should be added2 then take them out1 drain and dry1 and put in each squab a teaspoonful of butter1 a little pepper1 salt1 minced parsley and thyme2 then put into the cavity of each chicken a hard boiled egg2 lay them in a large baking dish three or four inches deep2 strain over them the liquor in which they were simmered1 add teaspoonful of butter1 one teacup of milk or cream2 sift in two tablespoonfuls of cracker crumbs1 put in a few slips of parsley1 cover with a rich crust and bake4--,contributed4 ,poultry ,take the goods the ,gods provide thee4--,dryden4 ,,roast ,,turkey4--,select if possible a young turkey1 carefully remove all feathers and singe it over a burning paper on the stove1 then see that it is carefully drawn and no internals broken2 remove the crop carefully2 after the head is cut off1 tie the neck close to the body1 by drawing the skin over it1 now wash the inside of the turkey in several clean waters1 into the next to the last add a teaspoonful of baking soda1 this is to destroy that sour taste which fowls often have1 if not freshly killed4 ,after a thorough rinsing and washing of the bird wipe dry both in and outside with a clean cloth1 rub the inside with salt1 then stuff the body and breast with dressing for stuffing fowls1 then sew up with strong thread1 rub it over with a little soft butter1 sprinkle over some salt and pepper1 dredge with a little flour1 place in a roaster with a little water and cook from two to two and a half hours1 turn it around occasionally so that every part will be browned alike1 when it appears done1 pierce with a fork and when the liquid runs clear1 the bird is done4 ,serve with cranberry sauce4 ,garnish with parsley1 or fried oysters4--,mrs4 ,george ,bruegger4 ,,dressing ,,for ,,stuffing ,,fowl4--,for an eight or ten pound turkey use about three pints of stale bread crumbs1 put into a dish and pour tepid water over it1 7not hot for that makes it heavy7 let stand for a few minutes1 then take up a handful and squeeze dry with both hands1 put into another dish and when all is pressed dry toss it up lightly through your fingers1 this process makes it very light4 ,parboil the liver1 heart1 and gizzard1 in a little stew pan4 ,when tender mince very fine and add to the bread1 now one teaspoon of salt1 a little pepper1 half cup of melted butter2 peel and chop one cooking apple1 two tablespoons of green or dry fine minced parsley2 mix well1 add one beaten egg1 mix again and it is ready for either turkey or chicken4 ,for goose or duck add a few slices of onion chopped fine4 ,the water in which the heart1 gizzard and liver were stewed may be used with the gravy of the roast turkey1 goose1 duck or chicken4--,mrs4 ,george ,bruegger4 ,,roast ,,goose4--,the goose should not be more than eight months old1 and the fatter the more tender and juicy the meat4 ,after the goose has been well washed1 cleaned and wiped1 rub a little salt inside1 stuff with the dressing for stuffing fowls with a little onion added to the dressing4 ,do not stuff too full and stitch the openings firmly to keep the flavor in and the fat out4 ,place in roaster with a little water and bake about two and a half hours1 carefully turning it frequently and baste with water and salt4 ,when done with all parts evenly brown1 take up1 pour off the fat and to the brown gravy left1 add a little water1 and some flour to thicken1 bring to a boil and serve in a gravy boat4 ,garnish goose with parsley4--,mrs4 ,george ,bruegger4 ,,virginia ,,fried ,,chicken4--,dress and cut up chickens1 rub each piece with salt and pepper1 then dip it into beaten egg1 then into flour and fry brown in deep hot fat or butter and lard mixed1 or bacon drippings4 ,cover the skillet and let chicken cook slowly after it is browned well to be sure it is done4 ,remove chicken to platter and turn out part of the drippings4 ,add cooking spoon of flour to remaining drippings and cook a minute1 then add milk or cream to make gravy4 ,season with salt and pepper and just before serving add beaten yolk of one egg mixed with a little milk4 ,serve with chicken4 ,garnish chicken platter with slices of cold boiled ham or crisp bacon1 and corn dodgers and you will have a typical ,old ,dominion dish4 ,i got above recipe from a ,virginia woman4--,mrs4 ,whitehead4 ,,smothered ,,chicken4--,split a young chicken down back1 season with salt and pepper and put in roaster with one cup hot water4 ,roast 7covered7 until tender4 ,as it begins to brown make a paste of two tablespoons each of butter and flour1 blended1 and spread it over chicken1 basting often with pan dipper4 ,add cupful cream to drippings in pan for gravy4 ,if the chicken is large cut into pieces as for frying before roasting this way4--,mrs4 ,whitehead4 ,,creole ,,stewed ,,chicken4--,boil a pint of rice in two quarts of water until half done1 then add a cut up fowl with one minced onion1 blade of mace1 four large mushrooms or half a can1 half a chili pepper1 teaspoon salt and three or four small tomatoes cut up and one tablespoon butter4 ,stew gently until chicken is tender1 stirring often and adding hot water as needed4 ,serve in baked pastry shell or on toast4 ,mrs4 ,whitehead4 ,above chicken recipes were demonstrated in ,mrs4 ,whitehead's paper on ,southern ,cookery4 ,,swedish ,,duck ,,filling4--,one quart of bread crumbs1 four good-sized apples1 one half cup of browned butter1 cinnamon1 raisins1 and currants to taste4 ,stuff fowl4--,contributed4 ,,dairy ,,lunch ,,chicken ,,sandwich4--,make a thin batter of one and one half pints of water1 one pint of milk1 one egg1 scant half teaspoon of soda1 one tablespoon of salt1 dash of pepper and flour enough to mix like pan cake batter4 ,cut a young chicken into quarters1 dip it in the batter and fry brown in deep fat4 ,serve between slices of bread4 ,garnish with dill pickles4--,mrs4 ,t4 ,a4 ,mc,kay4 ,,chicken ,,croquettes4--,one cup of the white meat of boiled fowl packed in solid1 then chopped fine and mashed till like fine powder4 ,add one half level teaspoon salt1 one half saltspoon paprika1 or white pepper4 ,make one pint thick cream sauce1 with two level tablespoons butter and two heaped tablespoons of cornstarch cooked together1 diluted with one pint of hot cream1 and stirred till very smooth and thick4 ,season with one half teaspoon salt and one half saltspoon pepper4 ,stir as much of the hot sauce into the chicken as it will take up and enable you to handle the mixture in shaping1 remembering that the sauce will be much thicker when cold1 and so the mixture may be quite soft4 ,the meat varies greatly in its power to absorb the sauce1 therefore it is impossible to give an exact amount but if the sauce is thick a large portion may be used and the croquettes will be all the more creamy for it4 ,when cold1 shape a tablespoon of the mixture into a ball1 then into a cylinder1 roll in fine dry bread crumbs1 beaten egg diluted with water1 then crumbs again1 and fry one minute in deep1 smoking hot fat4 ,more of the delicious flavor of the meat will be retained with this simple seasoning of salt and pepper than with a variety of condiments4--,contributed4 ,,creamed ,,stewed ,,chicken4--,cut up fowl as for fricassee1 put over the fire in enough cold water to cover it well4 ,bring gradually to a boil4 ,when it begins to bubble1 add a stalk of celery1 some chopped parsley1 and a bay leaf4 ,simmer until tender before seasoning4 ,make a white sauce in a frying pan of two tablespoons butter cooked with the same quantity of flour4 ,as soon as well mixed stir into this a large cupful of strained and skimmed gravy from the pot1 have ready one half cup cream1 heated with a pinch of soda1 add this to the thickened gravy1 very slowly so as not to curdle4 ,do not boil after cream is in4 ,cook dumplings in the gravy left1 after the reserved cupful and chicken are taken out4 ,,dumplings ,,for ,,chicken ,,stew4--,in a pint of flour1 sift a heaping teaspoon baking powder1 one fourth teaspoon salt1 sift flour twice1 now rub in a tablespoonful of shortening1 and wet with enough milk to make a dough that can be rolled out4 ,cut into rounds and drop into the boiling gravy4 ,should be done in ten minutes4--,mrs4 ,paul ,leonhardy4 ,,creamed ,,chicken4--,three pounds of chicken boiled tender in salted water and freed of bones1 skin and gristle4 ,cut the meat into small pieces4 ,boil two sweet breads tender in salted water with the juice of half a lemon4 ,when tender1 drain and throw them into cold water to blanch2 then free from skin and gristle and cut into small pieces2 drain a can of ,french mushrooms and cut them into quarters4 ,make a cream sauce of two tablespoons of butter1 melted and blended with two tablespoons of flour1 add one pint of hot thin cream1 one teaspoon of salt1 juice of one lemon1 and juice pressed from half a small onion1 and a dash of pepper1 cook thick but remove from fire and add one beaten egg yolk mixed with one cup of whipped cream4 ,add to the heated chicken1 mushrooms and sweet breads4 ,mix well and serve in patty shells1 or timbales4 7,the whipped cream may be omitted47 ,for escalloped chicken turn the above mixture into a buttered baking dish1 cover with fine rolled bread crumbs1 dot with butter and bake until well browned4 ,reserve the chicken broth for soup or make a gravy of it and serve with baking powder biscuit or dumplings4--,contributed4 ,,croquettes4--,cook one large tablespoon of butter with two tablespoons of flour1 add one cup milk or cream1 one teaspoon onion juice1 one teaspoon salt1 dash of pepper and nutmeg and one beaten egg4 ,mix with one cup of minced meat or chicken1 form into croquettes after the mixture has stood an hour4 ,fry brown in deep fat after rolling in egg and bread crumbs4--,contributed4 ,,hot ,,tamales4--,cook a three pound chicken tender in salted water to cover4 ,chop chicken meat fine and return bones to the kettle4 ,cut open six large chilli peppers or chillies1 wash1 cut out seeds and cut into halves4 ,cover with boiling water and cook until soft and press through a fine sieve4 ,brown a golden color two medium sized chopped onions in hot butter1 add the chilli pulps with half a cup of chicken broth1 cover pan and cook slowly fifteen minutes4 ,put one quart of corn meal into a bowl and pour over it enough hot chicken broth to make a dry paste2 work with the hands into a soft but not wet paste4 ,have broad six inch long corn husks soaked until pliable in warm water4 ,open these and down the center of each put a wide strip of corn meal paste2 mix the chopped chicken with the chilli mixture and spread it on the corn meal paste down the center2 roll up the husks1 fold in the ends and tie with narrow strips of husks4 ,the corn meal must surround the chicken mixture4 ,lay the prepared tamales carefully on top of the bones keeping them above the broth4 ,sprinkle with a teaspoon of salt and cover the kettle and cook steadily one hour1 being careful that the broth doesn't boil over the tamales4 ,for the novice1 it is easier to steam the tamales over the broth in a flat covered steamer4 ,serve very hot in the husks4 ,minced beef may be used instead of chicken and often one cup of chopped tomatoes are added to the chillies before cooking4--,contributed4 ,,chile-,,con-,,carne4--,cook chillies as in tamale recipe1 add to the sieved chillies one pint of thick strained tomato pulp1 one minced large onion1 one fourth teaspoon salt and cover and simmer fifteen minutes4 ,cut dark meat from a boiled or roasted chicken1 into small pieces or use small pieces of cooked veal1 cover with the chilli sauce and stew slowly one hour or stand over hot water and steam about an hour or until chicken has practically absorbed the sauce4--,contributed4 ,,chilli ,,mino ,,pan ,,cakes4--,make a light fritter or pan cake batter and fry cakes in hot olive oil or butter shaking them until they are set4 ,spread these cakes with chicken and chilli mixture 7as prepared for tamales7 roll up the pan cakes1 pour over more of the sauce1 sprinkle with grated cheese and serve immediately4--,contributed4 ,,rice ,,and ,,chicken ,,con-,,carne4--,one pint of stewed chicken cut up in chicken broth and seasoned with three cooked chillies 7sieved7 half a cup of washed rice1 half a pint of finely minced cooked tongue1 one teaspoon of salt4 ,stir often and cook until rice has absorbed most of the broth but do not let it scorch4 ,serve with half a pint of strained tomato cooked with one tablespoon of butter and a little salt4--,contributed4 ,meat ,room6 ,make way6 ,hunger commands4 ,my valour must obey4--,beaumont and ,fletcher4 ,,to ,,judge ,,good ,,beef4--,good beef1 if young1 will be of a bright red color1 fine grained and firm to the touch4 ,the fat of a clear straw color with a little of it through the muscles1 giving the meat a marbled appearance4 ,the suet should be dry and crumbly and of a darker shade than the fat4 ,in old beef both flesh and fat will be darker1 much coarser in fiber and decidedly dry compared with young beef4 ,if the beef is of a pale1 dull color1 and flabby1 it is not well matured2 if very dark and colored and coarse grained with deep yellow fat it will be found tough and tasteless and if it bears greenish tints and feels slippery on the surface it is already stale and unfit for use4 ,when meat is tough add a little vinegar or a piece of lemon to the water in which it is boiled4 ,this will result in a shortening of time and a saving of fuel1 while the meat will be rendered more easy of digestion2 also any slight taint that may be about the meat will be entirely removed by this process4 ,a pinch of baking soda can be used instead of lemon or vinegar4 ,,pot ,,roast4--,take a nice piece of the round beef weighing about four pounds1 season well with salt and pepper and dust over thoroughly with flour4 ,in a flat bottomed kettle melt a piece of butter the size of an egg1 when hot put in the meat1 turning until well browned on every side4 ,when roast is brown add a little onion1 six cloves1 six allspice and enough boiling water to come up half way to the top of the meat4 ,cook slowly for three hours4 ,when done take out meat1 add one tablespoon of flour to a little cold water to thicken gravy4 ,,meat ,,balls4--,two pounds round steak1 put through sausage grinder three times1 season with salt and pepper1 nutmeg and a little cream4 ,beat two eggs and mix all together2 shape into balls and roll in cracker crumbs and fry in butter to a light brown4 ,,baked ,,veal ,,cutlets4--,one and one half pounds of veal cutlets laid in well buttered roasting pan with one cup of water2 over this spread dressing made of two cups bread crumbs2 two onions chopped fine1 two well beaten eggs2 butter size of an egg1 salt and pepper4 ,mix well1 add water to moisten4 ,lay tin cover on top of pan to prevent scorching4 ,bake from half to three quarters of an hour4 ,remove cover to brown4 ,,roast ,,spare ,,ribs4--,trim off ends neatly1 crack ribs across the middle1 rub with salt1 sprinkle with pepper1 fold over1 stuff with turkey dressing1 sew up tightly1 place in dripping pan with one pint water1 baste often4 ,turn over once so as to bake both sides equally4 ,,roast ,,veal ,,loaf4--,four pounds of veal1 one pound of pork1 one or two eggs1 one cup of crackers rolled fine1 one tablespoon of salt1 one teaspoon of pepper1 one teaspoon of sage1 mix and make into roll4 ,bake three hours4 ,,steamed ,,veal ,,loaf4--,to two pounds of veal1 put through a grinder or chopped very fine1 add two teaspoons of salt1 one fourth teaspoon pepper1 butter size of an egg1 one cup freshly grated bread crumbs1 two eggs1 two tablespoons milk4 ,knead until well mixed4 ,butter baking powder cans1 coat with bread crumbs and fill compactly with the meat and put on cover4 ,stand in a kettle of water almost to the top of mold4 ,boil steadily one and one half hours4 ,when cool take out at once4 ,,stuffed ,,beef ,,steak4--,prepare a dressing as for chicken1 of one cup of bread crumbs moisten with one tablespoonful of melted butter1 one tablespoonful of chopped parsley1 salt and pepper to taste4 ,trim off the fat from a sirloin steak1 spread on the dressing2 roll up2 tie to keep in shape1 and bake one hour4 ,baste often with stock and drippings4 ,when done remove the string that it may not unroll and serve with brown sauce4 ,mushrooms may be added to the dressing if desired4 7,roll may be steamed instead of roasted if desired47 ,,sauce4--,melt and brown one large tablespoonful butter1 add to it two tablespoonfuls of flour1 stir until it is smooth and brown1 then add one pint of the liquid strained from the pan4 ,stir until it thickens1 take from the fire and add one tablespoonful of ,worcestershire sauce2 season with salt and pepper4 ,,directions ,,for ,,boiling ,,ham4--,put the ham in cold water over night and boil in the same water in the morning4 ,when done skin it and roll it in crackers mixed with pepper1 and put into oven to brown4 ,,veal ,,loaf4--,two pounds of veal chopped1 one half pound salt pork1 chopped or put through meat grinder twice4 ,add one egg1 twelve crackers1 rolled fine1 salt and pepper to taste4 ,bake one and one half hours4 7,the above meat recipes were demonstrated in ,american ,cookery series by ,mrs4 ,a4 ,mc,kay47 ,,veal ,,stew1 ,,with ,,lemon ,,and ,,egg ,,sauce4--,four pounds veal1 salt and pepper1 stew the veal until tender1 drain off the broth1 leaving barely enough to cover the meat4 ,beat six eggs and add slowly to them1 beating all the time1 the juice of three lemons4 ,pour this over the veal and heat but do not boil4--,mrs4 ,aaron ,j4 ,bessie4 ,,norwegian ,,meat ,,pudding4--,take five pounds of round steak1 quarter pound beef suet1 grind ten or twelve times1 add salt1 nutmeg1 one cup sweet cream1 one pint milk1 mix well4 ,bake in pudding tin with funnel in center4 ,set tin in pan of boiling water4 ,bake one hour4 ,,pudding ,,sauce4--,drain liquid from pudding when done4 ,to this add sweet cream1 thicken with flour and milk4 ,season with salt1 nutmeg and capers4 ,this will serve ten or twelve people4--,mrs4 ,r4 ,meidell4 ,german ,cookery ,,boiled ,,meat ,,balls4--,one pound of round steak1 one egg1 one slice of bread1 two tablespoons melted butter1 one teaspoon salt1 a dash of pepper4 ,trim off all the fat1 skin and bones1 wash them and put on stove in cold water with one onion1 piece of celery1 a little parsley and salt to taste4 ,let boil one hour4 ,chop or grind the meat1 soak the bread in water and press1 then mix with all ingredients and form into balls the size of an egg1 and boil in the above broth ten minutes4 ,for the gravy brown one tablespoon butter1 one of flour1 add the broth and stir smooth4 ,put meat balls into a deep dish and pour gravy over them4--,mrs4 ,j4 ,bruegger4 ,,maryland ,,baked ,,ham4--,soak a ham over night in cold water and boil it tender in sweet cider or water1 putting it on in enough liquid to cover4 ,it must be tender but not broken4 ,remove the rind1 outline the fat on top into diamonds1 placing a clove in each4 ,rub half a cup of maple syrup into ham1 sprinkle with pepper1 place in oven and brown1 sprinkling with sifted bread crumbs if liked4 ,serve hot or if sliced cold1 lay plate and heavy weight on ham over night to make nice firm slices4--,mrs4 ,whitehead4 ,southern ,cookery demonstration4 ,,lula',s ,,corned ,,beef4--,five pounds rump beef or sirloin1 five tablespoons salt1 three tablespoons brown sugar4 ,saltpetre size of a hickory nut4 ,dissolve the ingredients in enough water to cover the beef1 and let the meat stand in the brine twenty four hours4 ,boil meat in the same brine three and a half hours4 ,quick1 simple and good as it gives the purchaser a chance to select the cut of meat she prefers for corning4--,contributed4 ,,spiced ,,beef ,,loaf4--,two and one half pounds of round steak put through a food chopper1 with one fourth pound of salt pork2 one teaspoonful of dried and rolled bread crumbs2 two scant cupfuls of milk1 one beaten egg1 one teaspoon of butter2 one teaspoonful of salt2 one half teaspoon each of cinnamon1 cloves1 mace and allspice1 a dash of cayenne pepper4 ,mix into one large loaf and lay in a buttered roasting pan4 7,i use two individual bread tins using one loaf hot for dinner and reserving the other to slice cold47 ,add a cupful of hot water to each baking pan2 sprinkle sifted bread crumbs over the meat and dot with butter4 ,bake covered until brown and tender basting often but do not cook until hard and dry4 ,serve with the gravy or hot tomato sauce1 horseradish or mayonaise4--,mrs4 ,whitehead4 ,,faar ,i ,,kaal4 ,,norwegian4--,get twenty cents worth of leg of mutton1 cut in small pieces4 ,put in the kettle one layer of mutton1 one medium sized head of cabbage cut into six pieces1 four potatoes1 cut in halves1 two medium sized carrots1 quartered4 ,between each layer of meat and vegetables add salt1 whole peppers and a little flour4 ,set the kettle on the stove and add about one quart of water4 ,let boil slowly for at least three hours4 ,when done remove from fire and serve4 ,this will serve three people4--,mrs4 ,r4 ,meidell4 ,,round ,,steak ,,stew4--,take one and one half quarter pounds of round steak and pound it well1 roll in flour and fry 7same as any other steak7 over this pour one pint of boiling water1 season with salt1 pepper and a little onion4 ,let stew one hour or until tender4--,mrs4 ,r4 ,meidell4 ,,steamed ,,veal ,,loaf4--,take two pounds raw veal1 grind1 two teaspoons salt1 one fourth teaspoon pepper1 butter size of an egg1 one cup freshly grated bread crumbs1 two eggs1 two tablespoons milk1 knead until well mixed4 ,butter baking powder cans1 coat with bread crumbs1 fill compactly with the meat1 put on cover1 stand in kettle of water almost to the top of the mold4 ,boil steadily one and one half hours4 ,when cool remove from molds at once4 ,can be eaten hot4--,mrs4 ,paul ,leonhardy4 ,,jellied ,,veal ,,or ,,chicken4--,three pounds of stewing veal shank or chicken1 one tablespoon of chopped onion1 one tablespoon chopped celery2 one level teaspoon of salt1 dash of pepper4 ,cover with water and boil steadily until the meat is very tender and liquor reduced4 ,remove the meat from the liquor1 free it from gristle and bones and chop fine4 ,strain the liquor1 stir it through the meat and pack in a square mold1 laying a heavy weight on top4 ,serve it cold1 cut in thin slices and garnished with sliced hard boiled eggs1 sliced lemon or pickled beets4--,mrs4 ,whitehead4 ,,scrambled ,,calf',s ,,brains4--,soak two pounds of calf's brains in strong salt water one hour4 ,then carefully remove all membrane and blood clots4 ,dip the brains in flour and fry brown in hot drippings1 bacon preferred4 ,hash the brains with a knife and scramble four fresh eggs with them1 season with salt and pepper1 tossing well together with a knife until nicely browned4 ,serve with toast or hot buttered rolls or baking powder biscuit4--,contributed4 ,,crown ,,of ,,lamb ,,with ,,curried ,,rice ,,balls4--,have the marketman prepare the rack of lamb for a crown roast by scraping the flesh from the ribs half way down1 joining the rack together and fastening it firmly4 ,sprinkle with pepper and salt1 wrap the ribs in oiled paper and roast in a brisk oven4 ,baste often and allow fifteen minutes to each pound4 ,garnish with rice balls made as follows3 ,steam one cupful of rice until tender4 ,make two cupfuls of sauce by melting two tablespoonfuls of butter1 adding one teaspoonful currie powder1 one saltspoonful of onion juice1 and two tablespoonfuls flour1 and stock1 or water and milk1 and one half teaspoonful of salt4 ,cook until smooth1 then add sufficient sauce to the rice to form into balls2 reheat them in a steamer1 dip them in the sauce which has been kept warm and fill the crown4 ,,mint ,,jelly4--,is a toothsome accompaniment to roast lamb1 and is a novel variation to the customary mint sauce4 ,soak one cupful of chopped mint in one pint of water for one hour4 ,strain1 heat to the boiling point and pour over one half box of gelatin which has been softened in half a teacup of cold water4 ,add three tablespoonfuls of sugar1 four tablespoonfuls lemon juice and a saltspoonful of salt4 ,pour into molds and set in a cold place to harden4 ,turn out on chilled saucers just before serving4--,contributed4 ,,tongue ,,in ,,port ,,wine4--,boil a beef's tongue until it is tender enough to stick a fork through2 put it in cold water and remove the skin2 set it away until cold2 save the water in which it was boiled and put it on the stove with four small onions and two small carrots1 boil until the vegetables are tender1 then remove the carrots and mash the onions into pieces2 brown two tablespoonfuls of brown sugar1 add it to the liquor1 with a level teaspoonful each of allspice1 cloves and mace1 and pepper and salt to taste4 ,blend two tablespoonfuls each of butter and flour1 thicken the liquor with this and add three quarters of a cup of port wine4 ,split the tongue lengthwise1 put it in the liquor and heat thoroughly1 and serve with the sauce4--,mrs4 ,whitehead4 ,,syrian ,,stew4--,to be eaten with boiled rice4 ,neck of mutton will do nicely for this4 ,separate the fat from the lean meat4 ,mince the fat and melt it in frying pan4 ,cut the lean meat into chunks about a cubic inch1 more or less1 in size1 and fry in a hot fat4 ,have at hand an earthen cooking vessel2 remove the meat from frying pan when done and drop into the earthen vessel4 ,have ready the vegetables1 also cut into chunks 7not slices71 and brown in the fat1 removing them as they brown and putting them with the meat4 ,next1 slice two large or four small ,spanish onions 7slicing not into rings1 but first into halves1 lengthwise2 next slicing each half lengthwise71 and fry until well done 7sprinkling them with salt hastens the process74 ,add these to the meat and vegetables1 then add a cupful of canned or fresh tomato and a small quantity of water1 seasoned with salt and that brown pepper which is more spicy than hot2 let it come to a boil and simmer gently4 ,it should be begun two hours before mealtime4 ,any vegetable will do4 ,vegetable marrow is excellent1 but this should be allowed to steam for awhile with the meat and onions before the tomatoes are added and cooked without water4 ,for potatoes1 add a few cloves or a small piece of cinnamon bark to flavor4 ,celery stew is excellent and cabbage also is good2 but for either of these omit the tomatoes and add some lemon juice shortly before removing from fire4 ,such vegetables as celery1 cabbage and haricot beans should not be browned in the fat1 but stirred about for awhile in the cooking vessel with the meat and onions1 and thus fried slightly before adding the water4 ,there is an infinite variety of these stews1 all on the same principle4 ,,boiled ,,rice4--,to accompany ,syrian stew4--,a double boiler is not necessary4 ,wash the rice until the water is clear1 removing any foreign grains or dirt4 ,have ready in a saucepan double the quantity of boiling water that you have of rice1 in which has been melted a lump of butter4 ,when the water boils hard drop in the rice1 add a rounded teaspoonful of salt to every cup of rice and boil gently1 uncovered4 ,do not stir4 ,for very hard rice allow two and one half cups of water to a cup of rice4 ,you will soon learn just the quantity required4 ,by the time the water dries out the rice should be done and each grain firm and separate4 ,allow a generous teaspoonful of butter to each cup of rice4 ,one cup is sufficient for two persons4 ,when the water gets low1 taste the rice1 and if you find it is still hard add a little more boiling water1 or cover and remove to the back of the stove to finish slowly4--,contributed4 ,,home ,,made ,,sausage4--,grind six pounds of raw lean fresh pork and three pounds of raw fat pork to a pulp4 ,put it in a large graniteware pan and add twelve teaspoons of powdered sage1 six teaspoons of ground black pepper1 six teaspoons of dry salt and one teaspoon each of ground cloves1 allspice and nutmeg4 ,mix the seasoning well into the meat and pack it into stone jars1 as closely as possible4 ,pour melted lard or paraffine wax over the top1 which will be all the protection it will require4 ,all winter as wanted make it into small cakes and fry brown4--,contributed4 ,,head ,,cheese4--,this is made of the head1 ears and tongue of a pig4 ,boil them after cleaning them1 in salted water until tender4 ,strip the meat from the bones and chop 7not grind7 very fine4 ,season with salt1 pepper1 sage and powdered cloves1 to taste2 then add one cup of good vinegar4 ,mix all together thoroughly and pack hard into molds or bowls1 interspersing bits of the tongue cut into oblongs and triangles an inch in length4 ,wet a plate and press down on the top of each mold and place a weight on top of that4 ,in two days it will be ready to eat4 ,if you desire to keep it several weeks you can turn it out of the molds and immerse in cold vinegar in stone jars4 ,this will preserve it admirably and you have only to pare away the outside if too acid for your taste4--,contributed4 ,,philadelphia ,,scrapple4--,take a cleaned pig's head and boil until the flesh slips easily from the bones4 ,remove all the bones and chop fine4 ,set the liquor in which the meat was boiled aside until cold1 take the cake of fat from the surface and return the liquor to the fire4 ,when it boils1 put in the chopped meat and season well with pepper and salt4 ,let it boil again and thicken with corn meal as you would in making ordinary corn meal mush1 by letting it slip slowly through the fingers to prevent lumps4 ,cook an hour1 stirring constantly at first1 afterwards putting back on the range in a position to boil gently4 ,when done1 pour into a long1 square pan1 not too deep1 and mould4 ,in cold weather this can be kept several weeks4 ,slice and saute in butter or dripping4--,contributed4 ,,mutton ,,roast4--,just cover the breast of mutton with water1 adding a little salt4 ,set over the fire1 and when it comes to a boil place over a more moderate heat and simmer for three hours4 ,then take it up on a platter1 draw out the bones1 make a stuffing of bread crumbs1 parsley1 thyme1 salt1 pepper and a little melted suet or butter2 lay this on the meat1 roll it up and fasten with skewers4 ,cover thickly with egg and bread crumbs and bake in a good oven fifteen minutes to each pound of meat4 ,when it begins to brown baste frequently with the pan drippings4 ,serve on a bed of cress4--,contributed4 ,,fried ,,ham ,,with ,,cream ,,sauce4--,trim off the edges2 put into a hot pan with one teaspoonful of drippings1 put over hot fire and keep turning the ham4 ,never put into pan and fry on one side before turning4 ,you must keep turning constantly4 ,when nice and brown on both sides remove to a hot platter4 ,put one tablespoonful of flour into pan1 mix well and add one cup of cold milk slowly1 stir and boil three minutes4 ,pour over ham4--,contributed4 ,,ham ,,jelly4--,mix two cupfuls of boiled ham1 chopped and pounded very fine1 with one teaspoonful of ,french mustard1 a good dash of cayenne1 one teaspoonful of granulated gelatin dissolved in one half cupful of hot water 7with a teaspoonful of beef extract if at hand71 and finally with one half cupful of cream which has been whipped4 ,when thoroughly blended press into a wet square mold and place on ice for two or three hours4 ,it will keep for a day or two4 ,when ready to serve cut in thin slices and put on each a teaspoonful of mayonnaise dressing in which a little freshly grated horseradish and whipped cream have been stirred4 ,two tablespoonfuls of mayonnaise1 four tablespoonfuls of whipped cream and one tablespoonful of horseradish will be the right proportions4--,contributed4 ,,goulash4--,use two pounds of lean beef cut into neat pieces2 chop an onion1 half a carrot and one eighth of a green pepper2 place all in a kettle with two cups of stock1 or water will do1 cover and stew gently for two hours2 add five small sour pickles in the kettle with the meat1 a teaspoonful of salt2 continue to stew for half an hour longer4 ,remove the meat on a hot platter1 place the pickles around the meat1 thicken the gravy with a little flour and water and pour the gravy around the meat4 ,,jellied ,,veal4--,one or two knuckles of veal boiled until very tender in water to cover4 ,strain the juice and cut the meat into small pieces or chop fine1 season with salt1 pepper and a little powdered sage2 put back into strained broth and boil until nearly dry4 ,add juice of one lemon and turn into a mold1 press well and let it stand until cold and firm4 ,slice in thin slices4 ,for pressed beef use minced parsley instead of sage and omit the lemon juice4 ,for pressed chicken omit the parsley and sage1 add the lemon juice to the chicken broth and mould with a layer of sliced hard boiled eggs placed in the center of the loaf4--,contributed4 ,,pork ,,patties4--,one cup chopped pork1 two cups bread crumbs1 two beaten eggs and one half cup milk1 season with butter1 salt and pepper1 7and sage if liked74 ,fill buttered gem tins and bake until nicely brown4--,mrs4 ,a4 ,mc,kay4 ,,creamed ,,dried ,,beef4--,pick half a pound of chipped dried beef into small pieces and bring it to a boil in water to cover4 ,drain1 add one tablespoon of butter and dredge with one large tablespoon of flour1 add two cupfuls of milk or cream and cook thick4 ,season with pepper4 ,nice for breakfast or lunch4 ,make creamed codfish the same way4--,contributed4 ,,hamburg ,,hash4--,one pound hamburg steak1 two tablespoonfuls butter1 eight or ten potatoes1 one small onion1 one small bunch parsley1 one teaspoonful celery salt1 half teaspoonful common salt1 paprika for seasoning1 half cupful hot water4 ,having all these things chopped and ready1 melt the butter in a frying pan and toss the onion about in the pan until it becomes colored4 ,add the chopped beef and stir it until it has become nicely browned4 ,add the hot water1 stirring thoroughly2 then add the potatoes1 parsley1 paprika and salt4 ,stir about until well cooked4 ,turn out on a hot dish and serve promptly1 garnished with parsley4 ,,corn ,,beef ,,hash4--,make like above hamburg hash but use cold1 chopped cooked corn beef and omit the onion and celery salt4 ,sauces for ,meat1 ,fish1 ,fowl and ,game ,it is not what we intend1 but what we do that makes us useful4--,h4 ,w4 ,beecher4 ,,tomato ,,sauce4--,take a quart can of tomatoes1 put it over the fire in a stew pan1 put in one slice of onion1 add two cloves1 a little pepper and salt1 boil about twenty minutes2 then remove from the fire and strain it through a sieve4 ,now melt in another pan an ounce of butter1 and as it melts sprinkle in a tablespoonful of flour1 stir it until it browns and froths a little4 ,mix the tomato pulp with it1 and it is ready for the table4 ,excellent for mutton chops and roast beef4 ,,tomato ,,sauce4--,melt one tablespoon of butter1 rub in one tablespoon of flour1 half teaspoon salt1 a little pepper1 add one pint hot milk1 cook until well done1 stirring all the time to keep it smooth4 ,pass a few stewed tomatoes through the sieve to remove seeds1 enough to give thirteen teaspoons for the sauce4 ,stir in just before serving4 ,serve with fish by pouring a few spoonfuls over each piece4 ,,cream ,,sauce4--,put two tablespoons butter in a pan1 add two tablespoons flour1 mix well together1 pour on gradually one cup scalded milk1 stirring all the time1 one quarter teaspoon salt and a little white pepper4 ,cook thick4 ,,cream ,,sauce4--,one tablespoon flour1 half pint of cream or milk1 one tablespoonful of butter1 half teaspoonful of salt1 dash of pepper4 ,melt the butter being careful not to brown it1 add the flour1 mix until smooth then add the cream or milk1 stir continually until it boils2 add salt and pepper1 and use at once4 ,if you are not quite ready to use it stand over boiling water to keep warm1 stirring often to prevent a crust forming on top4 ,,hollandaise ,,sauce4--,for baked or boiled fish4 ,one half cup butter1 yolks of two eggs1 juice of half a lemon1 one saltspoonful salt1 quarter saltspoonful cayenne pepper1 one and one half cups boiling water4 ,rub the butter to a cream in a bowl with wooden or silver spoon1 add the yolks1 one at a time and beat well1 then add lemon juice1 salt and pepper4 ,about five minutes before serving add boiling water1 place bowl in saucepan of boiling water and stir rapidly until it thickens like boiled custard4 ,pour the sauce around the fish4 ,,horse ,,radish ,,sauce4--,grate sufficient horseradish to make four good sized tablespoonfuls1 add this to half pint of salad dressing and serve with cold beef4 ,,salmon ,,sauce4--,one cup of milk1 heated to boiling point and thickened with a tablespoonful of corn starch1 the oil from salmons1 one large tablespoonful of butter1 one egg well beaten1 juice of one lemon1 cayenne pepper to taste4 ,add the egg to the thickened milk when you have stirred in the butter and oil4 ,take from fire1 season and let stand in hot water three minutes covered1 then put in lemon juice and turn over salmon immediately4 ,note3 ,above recipes for sauces were demonstrated by ,mrs4 ,a4 ,mc,kay at ,domestic ,science club4 ,,horseradish ,,sauce4--,add to six tablespoonfuls of grated horseradish the yolk of one egg and half a teaspoonful of salt4 ,mix thoroughly2 add a tablespoonful of good vinegar and then carefully a quarter of a cupful of cream whipped to a stiff froth4 ,if the horseradish is already in vinegar omit the tablespoonful of vinegar and press dry the horseradish4 ,this is one of the nicest sauces to serve with cold mutton or with hot corned beef4 ,,horseradish ,,cream ,,sauce4--,beat one tablespoonful of cream until stiff4 ,as cream begins to thicken add gradually three-fourths teaspoonful of vinegar4 ,season with a few grains of salt and a dash of paprika1 then fold in one half tablespoonful of grated horseradish root4 ,,sauce ,,hollandaise4--,heat two tablespoons of butter in #b tablespoons of vinegar and of chopped onion and one half pint of boiling water4 ,beat the yolks of two eggs light and mix with one tablespoon of flour1 one half teaspoon of salt and a saltspoon of pepper4 ,cook gently in the hot vinegar and water and strain at once into the serving dish4 ,this is nice with fish and with white asparagus boiled1 drained and chilled on the ice4 ,serve the sauce hot4 ,,mushroom ,,sauce4--,add one can of mushrooms to white or cream sauce and stand over hot water ten minutes but do not cook4 ,serve with chicken or sweet bread4 ,,cucumber ,,sauce4--,pare four cucumbers1 throw them into cold water for half an hour then grate them and drain4 ,add one tablespoon of grated onion and one half teaspoon of salt1 one saltspoon of pepper and two tablespoons of vinegar 7,tarragon if convenient74 ,whip six tablespoons of cream stiff1 and stir gradually into the cucumber mixture and serve at once with creamed fish1 deviled salt fish or baked or broiled fish or with cold boiled or baked mutton4 ,,claret ,,or ,,wine ,,sauce ,,for ,,game4--,one half pint of claret or sherry1 four tablespoons soup stock or water1 one tablespoon lemon juice1 one teaspoon grated horseradish1 one saltspoon paprika and one half teaspoon of salt4 ,heat gently but do not boil4 ,serve hot with game4 ,,sauce ,,tartare4--,add two olives1 one pickle or gherkins1 one tablespoon of capers and one tablespoon of parsley all chopped fine together1 to one half pint of mayonnaise dressing or to hot hallandaise sauce4 ,,mint ,,sauce4--,twelve stalks of fresh mint1 one tablespoon of sugar and one half cup of vinegar or lemon juice4 ,strip the mint leaves from the stalks and wash them1 chop them very fine1 add the sugar and mix well1 add the vinegar1 stir well1 and cover and stand aside for an hour4 ,serve in sauce boat1 with spring lamb4 ,,apple ,,sauce4--,one pound green apples1 one pint water1 one half cup sugar4 ,core the apples but do not pare them4 ,cook with the water in a covered sauce pan4 ,press through a colander1 add sugar to the pulps and cool4 ,serve with duck1 goose and pork roast4 ,,gooseberry ,,sauce4--,one pint green gooseberries1 one tablespoon of butter1 one saltspoon of grated nutmeg1 four tablespoons soup stock1 one half teaspoon of salt4 ,cook the gooseberries tender with the water in a covered saucepan about ten minutes4 ,press through a sieve and add other ingredients4 ,rhubarb may be substituted for the gooseberries4 ,nice with salt meats and mackeral and other salt fish4 ,,cranberry ,,sauce4--,one quart cranberries cooked with one pint of water for five minutes4 ,press through a colander1 add one pound or two cups of sugar to the hot pulp1 stir until melted and then cool4 ,serve with turkey1 chicken1 mutton or game and with escalloped oysters4 ,,currant ,,jelly ,,sauce4--,add one glass of currant jelly to four tablespoons of hot water or rich soup stock4 ,turn this into the dish in which game has been roasted1 bring to a boil and serve4 ,,curry ,,sauce4--,one tablespoon butter1 cooked with one tablespoon chopped onion1 add one teaspoon of curry powder1 one tablespoon of flour and stir smooth1 then add one half pint of boiling water4 ,add one half teaspoon of salt and one tablespoonful of lemon juice after the sauce has cooked thick4 ,serve with canned chicken2 with oysters1 and with boiled rice1 lima beans1 cauliflower or cooked tomatoes4 ,,bechamel ,,sauce4--,make like cream sauce using half cup of chicken stock and half cup of milk instead of milk alone adding one tablespoon chopped cooked carrots1 one tablespoon chopped onion1 cooked1 and one saltspoon of celery seed4 ,for ,french ,bechamel sauce add one half can mushroom and two tablespoons of cream4 ,,egg ,,sauce4--,add four hard boiled eggs1 chopped fine1 to cream sauce4 ,,caper ,,sauce4--,add one tablespoon capers to cream sauce4 ,,brown ,,sauce4--,drain the liquor from the pan in which meat is roasted reserving about four tablespoons of the fat for the sauce4 ,leave it in the roasting pan and brown two tablespoons of flour in it over the fire1 blending it well4 ,when smooth add one pint of hot stock or water1 and a little salt or kitchen bouquet if preferred4 ,to this gravy or meat sauce1 variety is given by adding one tablespoon of tomato catsup or of ,worcestershire sauce1 or of mushroom catsup or of onion juice or one half can of mushrooms4 ,,quick ,,tomato ,,and ,,chili ,,relish ,,for ,,lobster1 ,,shell ,,fish ,,and ,,ham4--,six tomatoes peeled1 chopped and drained1 two tablespoons minced celery or one half teaspoon celery seed1 two tablespoons of vinegar1 a little garlic or onion1 one chopped chili pepper or one drop of tabasco sauce and one teaspoon of salt4 ,if chili pepper is used bake it until skin cracks open1 then peel and seed and chop fine4 ,let it cool and add to the tomato mixture4 ,this is a relish served when ripe tomatoes are in season4 ,it is not cooked4 ,by substituting one cup of whipped cream for the vinegar and omitting the tabasco sauce1 a nice sauce is quickly made to serve with cold beef1 mutton or veal4 ,,piquante ,,sauce ,,or ,,olive ,,or ,,vinegar ,,sauce4--,one tablespoon of chopped onion1 one tablespoon of capers1 two tablespoons of chopped pickles1 or teaspoon of sugar1 one half teaspoon of salt1 two tablespoons of vinegar1 one half saltspoon of pepper1 four tablespoons of soup stock or water1 and last if liked1 three olives stoned and chopped fine or one tablespoon of minced parsley4 ,heat the soup stock1 add vinegar and other ingredients4 ,serve with calf's head1 boiled mutton1 lobster or pigs feet4 ,,spanish ,,sauce4--,one and one half pints stock1 one tablespoon gelatine dissolved in water1 four tablespoons of butter1 two tablespoons of flour1 two tablespoons chopped onion1 a sprig of parsley1 one tablespoon chopped celery1 one tablespoon chopped carrot1 one bay leaf1 three whole cloves1 a blade of mace1 one teaspoon of salt and half saltspoon of pepper4 ,boil stock with the seasoning1 until it is reduced to a pint1 rub flour and butter together and add1 cook thick and strain4 ,at the last moment add the gelatine and serve with any fowl or meat that requires a rich brown sauce4 ,,celery ,,sauce4--,one bunch of celery1 one tablespoon of flour1 and one of butter2 one pint of stock1 six tablespoons of cream1 one level teaspoon of salt1 dash of white pepper4 ,wash and cut up the celery1 using green tops4 ,cook in the stock or water until very tender4 ,press through sieve2 rub flour and butter together and cook in the celery puree1 add the seasoning and serve with boiled mutton1 chicken or rabbit4 ,,oyster ,,sauce4--,drain half a pint of oysters1 wash and cook them in a saucepan until gills curl4 ,add to cream sauce and serve with boiled poultry or fish4 ,,sauce ,,saubise4--,boil three chopped onions in water until tender2 drain and add to cream sauce4 ,serve with fowl4 ,bread and ,rolls ,the loaf is1 after all1 the thing that's most essential4--,j4 ,w4 ,foley4 ,,white ,,and ,,rye ,,bread4--,while boiling potatoes ,i save the potato water1 about one pint4 ,after it is cooled and only luke warm1 ,i soak in it one cake of yeast foam1 one teaspoonful of sugar and a small pinch of ginger1 and then let it dissolve until supper time2 then take a quart of wheat flour and mix with a little warm water1 or water and milk1 and add your yeast so that the sponge will not be too thin1 but like a stiff batter4 ,let it stand over night in a warm place to raise4 ,next morning ,i divide the sponge1 using two thirds of it for wheat bread and one third for rye bread1 as you can bake six loaves of bread from one cake of yeast2 four of wheat and two of rye4 ,to the two thirds part of sponge ,i take two quarts of wheat flour1 one tablespoonful of salt and water enough to make quite a stiff dough4 ,for the rye bread one quart of rye flour with one and one half cups of wheat flour and one teaspoonful of salt4 ,knead it same as for wheat bread1 then let it raise again and when it has doubled in size1 it is ready for the tins and after raising there until light1 it is ready for the oven in which if hot it will bake in from three fourths to one hour4 ,before putting it in the oven1 ,i usually wash it with luke warm milk to give it a nice brown color while baking4--,mrs4 ,john ,bruegger4 ,demonstration of ,german ,cookery1 breads and cookies4 ,,german ,,coffee ,,cake4--,next comes ,german coffee cake and rolls4 ,i set the sponge with one cake of yeast as for bread and mix it the next morning with two cups of sugar1 one tablespoonful of butter1 two tablespoons of lard1 three eggs1 grated rind and juice of one lemon1 a little nutmeg1 a teaspoonful of salt1 add two quarts of white flour1 and knead with milk and water1 not quite so stiff as for bread4 ,let it raise two hours after which put it in tins and let raise again2 then melt butter and spread on coffee cake and sprinkle with sugar and cinnamon1 and it is ready for the oven and ought to be quickly baked4 ,from this dough you can bake quite a variety1 for instance1 one dozen rolls1 two plain coffee cakes1 one dozen raised doughnuts and one loaf cake4 ,for the loaf cake you add one cupful of raisins1 a little chopped citron1 almond extract1 one egg and a little butter1 beat well with a spoon and fill in a sponge cake tin and let it raise before putting it in the oven to bake1 then bake three quarters of an hour4--,mrs4 ,john ,bruegger4 ,german ,cookery demonstration4 ,,rye ,,bread4--,to one pint of water 7luke warm7 add one cake of yeast foam1 one teaspoon salt1 two tablespoons sugar1 and one medium sized boiled potato4 ,mash this fine and mix with the salt and sugar in the water2 let this stand until evening1 then add enough well sifted flour to make a stiff batter4 ,set in a warm place to rise over night4 ,next morning add one quart of luke warm water1 one heaping teaspoon salt1 one quart of white flour1 and two quarts of rye flour all well sifted1 and work all together1 then knead for ten minutes1 adding a little flour from time to time until it ceases to stick to the fingers or mold board1 then put into a large bread pan and set in warm place to rise again1 until light1 then knead again1 and make into loaves4 ,put into well greased bread pans1 let raise and bake from one to one and a half hours4 ,when done take out and brush lightly with melted butter or drippings4--,mrs4 ,george ,bruegger4 ,,white ,,bread4--,scald one pint of milk with three tablespoons of lard then put in bread pan with one quart of warm water2 add two tablespoons sugar1 two tablespoons salt4 ,stir in flour to make a thick batter one yeast cake that has been soaked well in water4 ,i make sponge after dinner and let set till evening then mix into a large loaf2 let stand till morning4 ,before breakfast knead into loaves4 ,this will make from three to four loaves of bread4--,mrs4 ,southard4 ,,graham ,,bread4--,make the yeast sponge as above but add one half cup cooking molasses and a little more sugar4 ,do not make sponge too thick with white flour4 ,mix in evening1 with graham flour but not quite as stiff as white bread4 ,graham bread is very slow to raise4 ,,date ,,bread4--,one cup of chopped dates1 two cups milk1 one third cup sugar1 one fourth yeast cake1 one fourth cup luke warm water1 one half teaspoon salt1 five cups of sifted flour4 ,mix and knead like bread and bake in loaves4 ,,pocket ,,book ,,rolls4--,warm one quart new milk1 add one cup butter or lard1 four tablespoons sugar and two well beaten eggs4 ,stir in flour enough to make a moderately stiff sponge4 ,add a small cup of yeast and set in a warm place to rise1 which will take three or four hours1 then mix in flour enough to make a soft dough and let rise again4 ,when well risen dissolve a lump of soda1 size of a bean1 in spoon of milk and work into the dough and roll into sheets one half inch thick4 ,spread with butter1 cut into squares and fold over1 pocket book shape4 ,put in tins1 let rise a while and bake4--,mrs4 ,l4 ,l4 ,lampman4 ,,rolls4--,take two teacupsful of light sponge4 ,add to it one half cup shortening1 one cup of sugar and two cups of warm water4 ,mix with flour and knead but do not make a very stiff dough4 ,let raise all day4 ,in evening form rolls and let them raise all night4 ,bake in moderate oven4--,mrs4 ,harry ,hanson4 ,,raised ,,biscuits4--,one cup of flour scalded with generous pint of hot potato water4 7,boil potatoes and drain water for this74 ,when cold add one cake of yeast dissolved in luke warm water4 ,mix this at noon and let it stand1 uncovered1 until night1 then add one pint of warm water and enough flour to make a light sponge1 beating well4 ,let stand until morning in a warm place or in a covered bread pan well wrapped to retain the heat4 ,add to this sponge in the morning one small cup of sugar1 two eggs and one half cupful lard and a generous tablespoon of salt4 ,mix stiff with flour4 ,let stand until light then knead well1 let raise an hour and knead again and make into biscuits4 ,put in greased baking pans and let raise until very light4 ,bake in a moderate oven4--,mrs4 ,george ,w4 ,newton4 ,,almond ,,wreath4--,two ounces of flour2 two cakes of yeast2 one pint of luke warm milk2 a tablespoonful of salt4 ,mix into a light sponge and let it rise all night4 ,in the morning add six ounces of butter and the same of pulverized sugar1 six eggs1 one pint of rich cream and enough flour to make a soft dough4 ,let it rise again until very light4 ,then roll out with few and swift strokes of the rolling-pin into a sheet less than half an inch thick and cut into strips4 ,braid these into a coronet about some round object in the center4 ,or you may make it into a round cake if you like4 ,shell half a pound of sweet almonds1 blanch and shred them and dry in the oven for a few minutes4 ,then mix them with granulated and coffee sugar and cinnamon and strew over the cakes when you have washed the surface with white of egg to make the mixture stick4 ,bake in a moderate oven4 ,this quantity will make at least six large cakes4 ,,yeast4--,three heaping tablespoons flour1 two of salt1 two tablespoons of sugar4 ,pour one dipperful of boiling water on this and add twelve mashed potatoes4 ,add cold water enough to cool for yeast4 ,add one yeast cake which has been soaked one half hour in tepid water4 ,use half of this for one baking4--,mrs4 ,a4 ,mc,kay4 ,biscuits1 ,jems1 ,pancakes and ,fritters ,what an excellent thing did ,god bestow on man when ,he gave him a good stomach4--,beaumont and ,fletcher4 ,,fritters4--,beat four eggs very light4 ,do not separate yolks and whites but beat together about five minutes2 add one scant cupful of milk1 one small teaspoon of salt and just a dash of baking powder 7about as large as a small bean74 ,quickly whisk in enough sifted flour to make a thin pan cake batter4 ,beat smooth4 ,drop by spoonfuls into deep smoking hot lard and fry like doughnuts4 ,drain1 and serve immediately with maple syrup1 honey or jelly sauce4--,mrs4 ,b4 ,g4 ,whitehead4 ,,southern ,,waffles4--,mix together one scant pint of sifted flour and one generous pint of milk until smooth2 add one half cupful of melted butter and the well beaten yolks of three eggs2 then the well beaten whites and one half teaspoon of salt4 ,just before baking add two teaspoonfuls of baking powder and hot lard4 ,bake in a hot1 well greased waffle iron and serve immediately with butter and maple syrup or honey4--,mrs4 ,b4 ,g4 ,whitehead4 ,,pan ,,cakes4--,for a family of six1 take one quart of butter milk or of slightly clabbered sour milk4 ,beat into it two level teaspoons of soda and one small teaspoon of salt4 ,add the beaten yolks of two eggs and then enough flour to make a smooth batter1 not too stiff4 ,if too thick add a little more milk4 ,lastly add one tablespoon of melted butter and the stiffly beaten whites of eggs4 ,rub the smoking hot griddle with a piece of suet fastened to a skewer or fork1 drop butter on by tablespoonful and bake the cakes a nice brown1 turning once4 ,serve immediately on hot plates4 ,these cakes may be served with butter and syrup or they may be spread with jam or jelly and rolled4 ,using half flour with half corn meal makes good corn cakes or half graham flour for graham cakes4--,mrs4 ,whitehead4 ,,corn ,,oysters ,,or ,,corn ,,fritters4--,grate eight large ears of corn1 or split each row of corn down the center and scrape out all of the pulp4 ,beat the yolks of two eggs1 add them to the corn pulps with half a teaspoon of salt and the beaten whites of eggs and then add enough rolled cracker crumbs to make a thick batter4 ,fry oyster shape1 in deep1 smoking fat and put in the oven to crisp while the balance of the cakes are frying4 ,do not use flour to thicken the batter4 ,the crackers are much nicer and give the true oyster flavor4 ,these are made from fresh1 green corn1 only4--,mrs4 ,whitehead4 ,,corn ,,dodgers4--,put one cup of corn meal1 one half teaspoon of salt in double boiler2 add one cup boiling water2 beat smooth and add one tablespoon butter4 ,cook and steam covered for one hour4 ,butter a griddle1 drop by spoonful on it1 put down fat and when browned put bit of butter on each1 before turning4 ,good served with broiled ham or cooked in frying pan after bacon or sausage4 ,,hoe ,,cake4--,put one quart of white corn meal in a bowl2 add one teaspoon salt1 add sufficient boiling water to just moisten1 stirring all the time1 beating to stiff batter4 ,moisten hands in cold water and make corn meal into small round cakes4 ,bake on plank in front of open fire three quarters of an hour or fry slowly on griddle4 ,when done pull apart1 butter and send to table hot4 ,,beaten ,,biscuit 7,,virginia74--,three pints pastry flour mixed with one cup lard2 one teaspoon salt1 mix together like pie crust4 ,make into stiff dough with milk or milk and water mixed1 and knead well2 beat or pound with a rolling pin or mallet one hour4 ,the dough should be smooth and glossy and bits should break off with a snap4 ,shape in thin1 flat cakes4 ,pick all over with a sharp fork and bake until a delicate brown and until the edges crack a little4 ,must bake thoroughly or they will be heavy in the middle4 ,,johnny ,,cake ,,or ,,corn ,,bread4--,one cup corn meal1 one half cup flour1 two small teaspoons sugar1 two tablespoons butter1 or drippings1 one beaten egg2 salt2 one cup of sour milk2 one level teaspoonful of soda dissolved in a bit of hot water4 ,beat well and bake in greased tin4 ,may be made with sweet milk and baking powder if preferred4 ,makes one pan of bread4 ,the foregoing recipes were demonstrated by ,mrs4 ,whitehead in a paper on ,southern ,cookery4 ,,popovers4--,cup sweet milk1 one egg1 two tablespoons melted butter1 two cups flour1 two heaping teaspoons baking powder4 ,bake in gem pans in a hot oven4--,mrs4 ,mary ,harvey4 ,,graham ,,muffins4--,one egg1 one and one half cups sour milk1 one teaspoon soda1 a little salt1 two tablespoons melted butter1 two tablespoons molasses1 graham flour to make a light batter4 ,bake in gem tins4--,mrs4 ,mary ,harvey4 ,,wheaten ,,gems4--,mix one teaspoon baking powder and a little salt into one pint of flour2 add to the beaten yolks of two eggs one teacup sweet milk or cream2 a piece of butter 7melted7 half the size of an egg1 the flour with baking powder and salt mixed and the well beaten whites of the two eggs4 ,beat well and bake immediately in gem pans in a hot oven4--,mrs4 ,l4 ,l4 ,lampman4 ,,prune ,,brown ,,bread4--,one cup corn meal1 two cups graham flour1 one half cup molasses1 one cup sour milk1 one teaspoon soda and same of salt1 one cup dried prunes washed1 pitted and chopped fine4 ,scald the corn meal and then add the other ingredients2 put in greased tins and steam three hours4--,mrs4 ,l4 ,l4 ,lampman4 ,,mrs4 ,,burk',s ,,nut ,,bread4--,baking powder4 ,one cup sugar1 one egg1 two cups sweet milk1 a pinch of salt1 four teaspoons baking powder1 four cups flour1 one cup of chopped walnuts or more1 mix together1 let raise twenty minutes1 pour into greased coffee cans 7uncovered74 ,bake in moderate oven till brown 7#de minutes or more74 ,slice cold4--,mrs4 ,s4 ,j4 ,creaser4 ,,baking ,,powder ,,biscuits4--,one quart flour1 three teaspoons baking powder1 one teaspoon salt1 sifted through the flour1 mix smooth with three tablespoons of butter and lard in equal portions1 mix lightly into a soft dough with about three cups milk4 ,roll and cut in small biscuits4 ,bake in greased tins in a quick oven4--,dorothy ,whitehead4 ,,swedish ,,timbale ,,cases4--,beat one egg well2 add one fourth cup of milk1 a few grains of salt1 one teaspoon of olive oil and one half cup of flour or enough to make almost a drop batter4 ,beat it until very nice and smooth4 ,pour it into a small cup just large enough to hold the timbale iron4 ,heat the timbale iron in the hot fat for about ten minutes1 then lower it into the batter about one inch1 turn it partly over as you take it out so the cases will not slip off1 then plunge the iron into the fat and when browned slightly lift it up1 and drain and slip the cup from the iron4 ,when all are fried fill the cases with any delicate meat1 game1 fish or oysters1 cut small and warmed in a rich cream sauce4--,contributed4 ,,pancakes4--,one cup sour milk1 half cup of sour cream1 small teaspoon soda dissolved in water and stirred in the milk2 half teaspoon salt1 one teaspoon baking powder mixed with flour enough to make thin batter4--,mrs4 ,l4 ,l4 ,lampman4 ,,pancakes4--,two cups flour1 two cups milk1 two teaspoonfuls sugar1 two teaspoonfuls baking powder1 one teaspoonful salt1 one tablespoonful melted butter1 two eggs beaten separately4 ,have griddle hot and clean but do not grease4 ,blueberries stirred into pancake batter1 as many as you wish1 are excellent4--,mrs4 ,davidson4 ,,timbales4--,one fourth cup flour1 one half teaspoon salt1 one teaspoon of sugar1 one egg 7beaten71 one tablespoon olive oil or butter4 ,mix the dry parts together and add milk1 egg and olive oil4 ,strain through sieve4 ,dip hot tambale iron into the grease then into the batter then into the hot grease to cook4 ,drain and use as pastry shells for creamed peas1 chicken1 mushroom or oysters4 ,,with ,,beer4--,timbales are very tender and nice made with stale beer or ale4 ,let one half pint of beer stand in an open dish over night4 ,omit the sugar and milk and mix flour with the beer1 following other directions as given above4--,contributed4 ,,mrs4 ,,alleman',s ,,apple ,,fritters4--,one cup flour1 one teaspoon baking powder1 pinch salt1 and yolk of two eggs beaten light1 with cup of milk4 ,grate in three medium sized apples1 beat well and fold in stiffly beaten whites of two eggs4 ,drop by spoonful into hot fat and fry until nicely browned4 ,drain on brown paper and serve with maple syrup4 ,for corn fritters use one cup of canned corn in place of apples4--,contributed4 ,,pop ,,overs4--,two cups flour1 two cups sweet milk1 two eggs1 one teaspoon sugar1 one quarter teaspoon salt4 ,beat well together4 ,put in hot gem tins and bake in hot oven4--,contributed4 ,,pan ,,cakes4--,one cup of flour sifted with one teaspoon of baking powder1 one half teaspoon of salt and one teaspoon of sugar1 add enough milk to wet it1 then beat in one egg thoroughly1 add three teaspoons of melted butter and then thin to a smooth batter with milk1 beat thoroughly and bake on a well greased1 hot griddle4--,mrs4 ,a4 ,mc,kay4 ,,jenny ,,lind ,,pancake4--,two eggs1 pinch of salt1 tablespoonful sugar1 small cup of flour1 one cup of milk1 one half teaspoon baking powder4 ,bake in an omelette pan1 put jelly on top1 roll and sprinkle with powdered sugar4--,mrs4 ,lynch4 ,,date ,,muffins4--,beat the yolks of two eggs until light4 ,add one cupful of milk4 ,sift together one and a half cupfuls of entire wheat flour1 one and a half teaspoonfuls of baking powder and one quarter teaspoon of salt4 ,add the milk and eggs and a tablespoonful of melted butter1 and give the batter a good beating4 ,now add half a cup of dates chopped coarsely and floured1 and last of all add the stiffly beaten whites4 ,mix4 ,fill gem pans two thirds full and bake in a moderately hot oven for half an hour4 ,these are excellent4 ,sandwiches ,there is no higher art than that which tends toward the improvement of food4--,henry ,ward ,beecher4 ,bread for sandwiches should be at least one day old4 ,cut into thin slices of uniform size1 remove all crust and then cut into the desired shape either with the sharp1 pliable knife or a sharp cookie cutter4 ,the butter should be soft enough to spread smoothly and the most essential thing is to have good bread and fresh sweet butter4 ,meat for filling should either be sliced very thin or chopped fine and other ingredients minced or mashed to make as smooth a paste as possible and mix evenly with the salad dressing or other dressing used4 ,sandwiches are better eaten as soon as made4 ,if necessary to let them stand an hour or so1 wrap the plate of sandwiches in a dampened napkin and put in a cold place so the bread will not become hard and dry4 ,be careful not to let the dressing run over the outer edge of the slices of bread4 ,sandwiches must be dainty to be appetizing and easily handled4 ,cut the slices as thin as you can and make into small triangles or squared sandwiches1 or oblong ones two or three inches long4 ,,sandwiches4--,mince the white meat of a roast chicken1 and mix it with half a can of ,french mushrooms1 chopped fine1 and a half cupful of chopped ,english walnuts4 ,season to taste with melted butter4 ,put the mixture between slices of whole wheat bread4 ,,walnut ,,sandwiches4--,shell ,english walnuts4 ,blanch and chop1 and to every tablespoonful of nuts allow a good half teaspoonful of cream cheese4 ,rub well together and spread on thin slices of crustless white or graham bread4 ,,deviled ,,egg ,,sandwiches4--,mash the yolks of hard boiled eggs to a powder and moisten with olive oil and a few drops of vinegar4 ,work to a paste1 add salt1 pepper and ,french mustard to taste1 with a drop or two of tabasco sauce4 ,now chop the whites of the eggs as fine as possible or until they are like a coarse powder and mix them with the yolk paste4 ,if more seasoning is necessary1 add it before spreading the mixture upon sliced graham bread4 ,,roast ,,beef ,,sandwiches4--,chop rare roast beef very fine1 taking care to use only the lean portions of the meat4 ,sprinkle with salt1 pepper and a saltspoonful of horseradish4 ,mix and make into sandwiches with thinly sliced graham bread4 ,,peanut ,,sandwiches4--,shell and skin freshly roasted peanuts and roll them to fine crumbs on a pastry board4 ,add salt to taste and mix the powdered nuts with enough fresh cream cheese to make a paste that can be easily spread on unbuttered bread4 ,keep in a cold1 damp place until wanted4 ,,stuffed ,,eggs4--,boil eggs hard and throw them into cold water4 ,when cool remove the shells1 cut the eggs in half carefully and extract the yolks4 ,rub these to a powder with the back of a spoon and add to them pepper and salt to taste1 a little melted butter to make the mixture into a smooth paste4 ,if ham is not at hand any other cold meat will do1 and either anchovies or anchovy paste may be used4 ,make the compound into balls about the size and shape of the yolks and restore them to their place between the two cups of the whites4 ,,ham ,,and ,,olive ,,sandwiches4--,chop lean ham fine and beat into each cupful of the minced meat a tablespoonful of salad oil1 a teaspoonful of vinegar1 a saltspoonful of ,french mustard1 six olives chopped fine and a teaspoonful of minced parsley4 ,work all to a paste and spread on thin slices of white bread4 ,,salmon ,,sandwiches4--,small can salmon1 one small onion chopped1 two hard boiled eggs chopped1 and chopped celery to taste4 ,mix with a good mayonnaise dressing and spread between thin1 buttered slices of bread4--,mrs4 ,l4 ,l4 ,lampman4 ,,ham ,,sandwich4--,run boiled ham through the food chopper or mince it very fine4 ,this may be spread plain on buttered bread or it may be mixed with the ground yolks and whites of hard boiled eggs and mixed with mayonnaise dressing to a paste and spread between thin slices of buttered bread4 ,,rolled ,,sandwiches4--,cut the crust from a loaf of bread lengthwise of the loaf in thin slices4 ,butter1 spread with the ham mayonnaise paste and roll up like jelly roll1 pressing firmly together4 ,cut in slices like jelly roll cake slices4 ,,nut ,,bread ,,sandwiches4--,these are made of nut bread slices spread with butter4 ,raisin bread also makes nice sandwiches and so does date bread4 ,,english ,,sandwiches4--,spread toasted muffins 7cold muffins cut into slices and toasted7 with butter1 then with cottage cheese or grated cream cheese4 ,cover with a thin layer of plum 7blue damson preferred7 marmalade1 and cover with top slice of toasted muffin4 ,,sardine ,,or ,,anchovy ,,sandwiches4--,mix ground yolks of five hard boiled eggs with three boned sardines or anchovies1 mashed1 two small pickles or as many capers chopped1 one teaspoon of butter4 ,spread between thin slices of buttered graham bread4 ,,evening ,,sandwiches4--,three hard boiled eggs1 one half pint olives and one fourth pound walnuts1 minced together fine and mixed with salad dressing4 ,spread on rye bread or graham bread1 with lettuce leaves between4 ,one cup chopped celery1 six stoned olives and two tablespoons salted nuts1 minced together with salad dressing4 ,salted almonds rolled fine and mixed to a paste with butter are nice on crackers1 with a chafing dish lunch4 ,bone sardines and mash them to a paste with lemon juice or oil and spread on thinly sliced bread4 ,mince canned lobster1 shrimp or crabs fine1 mix with minced hard boiled eggs and salad dressing and spread between buttered slices of bread4 ,,anchovy ,,sardines4--,spread small triangles of bread or toast with anchovy paste4 ,serve either hot or cold4 ,no top crust for these4 ,pass lemon slices4 ,,caviar ,,sandwiches4--,spread thin slices of rye bread with caviar and sprinkle with finely minced young onions or onion juice4 ,no top crust for these4 ,serve with lemon points4 ,,cheese ,,wafers4--,grate cheese and spread it on buttered cracker wafers or buttered wafers of toast and sprinkle lightly with salt and cayenne pepper4 ,melt cheese in the oven and serve hot4 ,,boiled ,,egg ,,sandwiches4--,run hard boiled eggs through meat grinder and mix with dry mustard1 salt1 cayenne pepper and lemon juice or vinegar4 ,spread between thin slices of buttered bread4 ,minced celery or celery seed is nice mixed with this paste4 ,the grated rind of a lemon added to ground hard boiled eggs 7three71 one half cup butter1 two tablespoons of lemon juice1 salt and half teaspoon of dry mustard makes a good devil paste for sandwiches4 ,,olive ,,and ,,cottage ,,cheese ,,sandwiches4--,stone olives1 or use the stuffed olives1 and chop them fine2 mix with an equal quantity of cottage cheese4 ,make into a smooth paste with soft butter4 ,spread between graham or rye bread slices4 ,olives may be mixed likewise with grated cream cheese4 ,,cucumber ,,sandwiches4--,use the fresh1 sliced cucumbers or cucumber pickles chopped fine4 ,mix with mayonnaise salad dressing and spread on buttered bread1 cover with shredded lettuce and lay slice of buttered bread on top4 ,,walnut ,,and ,,cheese ,,sandwiches4--,chop walnuts fine and mix with grated cream cheese and a little lemon juice or with soft butter or salad dressing4 ,spread on lettuce leaves and place between buttered slices of bread4 ,,celery ,,sandwiches4--,mince celery fine2 mix it with chopped nuts and chopped olives and blend together with mayonnaise dressing4 ,spread between slices of buttered bread4 ,,cheese ,,sandwiches4--,mix grated cheese with the grated yolks of hard boiled eggs and add a few drops of lemon juice4 ,for a change a few canned1 sweet red peppers1 chopped fine are nice added to the mixture4 ,spread between thin slices of buttered white bread4 ,,cottage ,,cheese ,,sandwiches4--,spread cottage cheese between thin slices of buttered graham1 whole wheat or rye bread4 ,chopped dill pickles are nice mixed with this cheese and spread on rye bread4 ,,nut ,,and ,,cheese ,,sandwiches4--,grate cream cheese and mix it with ground salted peanuts4 ,make into a paste with butter or thick cream4 ,spread on graham bread4 ,,dutch ,,lunch ,,sandwich4--,grate cream cheese or cut up ,swiss cheese and spread it on thin slices of buttered rye bread2 spread with ,german prepared mustard and press buttered slices of bread on top4 ,pass dill pickles4 ,,peanut ,,sandwiches4--,spread thin slices of ,boston brown bread with peanut butter or with ground salted peanuts mixed with butter4 ,white graham bread is also used this way4 ,,club ,,house ,,sandwiches4--,spread bread or toast with butter1 lay on a thin slice of cold meat chicken1 7white meat preferred71 spread with mayonnaise salad dressing then put on a layer of shredded lettuce1 covered again with mayonnaise dressing and cover top with another thin slice of buttered bread or buttered hot toast4 ,the sliced meat and bread must be cut very thin to make dainty sandwiches of this delicious combination4 ,garnish with quartered dill pickles and olives or pimentos and parsley4 ,,hot ,,egg ,,sandwich4--,toast bread in thin slices2 lay on a thin slice of hot boiled bacon or ham and upon this place a hot fried egg or an egg scrambled fine4 ,lay another hot slice of toast on top and serve4 ,,minced ,,meat ,,sandwiches4--,minced cooked chicken or veal1 mixed with minced celery and then with mayonnaise dressing is the usual paste for meat sandwiches4 ,the flavor may be varied by adding minced sweet pickles1 sweet canned peppers1 olives1 pimentos1 mushrooms or nuts to this paste as fancy dictates4 ,minced boiled ham and boiled chicken in equal portions make a nice combination4 ,if mayonnaise isn't liked bind together with soft butter1 thick cream1 lemon juice or prepared mustard4 ,,layer ,,sandwiches4--,these are made of different varieties of bread combined in the same sandwich or of two or more kinds of thinly sliced cold1 cooked meat1 placed in alternate layers between slices of buttered bread or toast4 ,cold roast duck1 either wild or tame1 sliced thinly and placed between buttered slices of raisin bread is nice4 ,duck may first be dipped in mayonnaise4 ,cold boiled tongue sliced thin and covered with lettuce mayonnaise and then with a thin slice of chicken or cold boiled ham1 make a good layer sandwich4 ,flaked white fish1 spread with minced shrimp mayonnaise and lettuce or minced celery is another4 ,brown bread and white bread cut as thin as wafers1 buttered and spread with cream or cottage cheese and minced olives or nuts and put together in alternate layers then cut through like layer cake into oblong strips or finger sandwiches make pretty luncheon sandwiches4 ,nut bread and raisin or date bread1 sliced1 buttered and built in layer sandwiches are delicious4 ,rings of ,boston brown bread alternated with rings of white bread and spread with peanut butter is another popular combination4 ,,sweet ,,sandwiches4--,chop figs1 raisins and stoned dates together and spread on buttered slices of graham or white bread4 ,dates minced with nuts and spread on thin slices of buttered bread or upon cracker wafers make dainty afternoon tea sandwiches4 ,grated sweet chocolate and ground nuts mixed smooth with butter or cream is another filling4 ,grated cocoanut and dates minced to a paste is another favorite filling4 ,,game ,,sandwiches4--,cut thin slices of prairie chicken1 wild duck or goose or venison4 ,dip shredded celery into mayonnaise dressing2 lay the sliced meat on buttered bread1 scatter shredded celery over it and press bread on top4 ,with sliced venison spread currant jelly on the meat and omit the salad dressing4 ,with sliced turkey use cranberry jelly4 ,with boiled ham cider jelly1 grape jelly or apple jelly is nice4 ,with sliced roast veal tomato jelly is best4 ,with wild fowl use mild plum jelly or currant jelly4--,contributed4 ,,hickory ,,nut ,,and ,,banana ,,sandwiches4--,slice two bananas and mix with one half cupful of chopped hickory nut meats or pecans4 ,spread between thin slices of buttered brown bread4 ,,apple ,,and ,,celery ,,sandwiches4--,mince celery fine and mix with chopped apples1 sprinkle lightly with salt and spread between slices of buttered brown bread4 ,,nut ,,sandwiches4--,waldorf4 ,chop fine equal quantities of sour apples1 celery and pecans or other nuts4 ,salt them1 spread on buttered bread1 then spread lightly with mayonnaise dressing and make into sandwiches with brown bread4 ,,smoked ,,duck ,,sandwiches4--,cut thin slices from smoked breasts of duck or goose4 ,cut hard boiled eggs into thin rings1 lay over the duck and squeeze lemon juice on them2 sprinkle with salt and pepper and place between buttered slices of bread1 rye bread preferred4 ,,smoked ,,salmon ,,sandwiches4--,cut thin slices of bread1 butter it and lay a thin slice of smoked salmon between them1 or mash the salmon smooth with minced hard boiled egg and mix with butter to a paste and spread on bread4 ,,bean ,,sandwiches4--,spread buttered brown bread with cold baked beans1 sprinkle with chopped pickles or with salted water cress or nasturtium leaves minced fine4 ,,picquant ,,sandwiches4--,garden cress or pepper grass dipped lightly in salt and spread between thin slices of buttered bread makes dainty picquant sandwiches4 ,minced nasturtium leaves are used likewise4 ,,fruit ,,sandwiches4--,mince seeded malaga grapes1 sliced canned pineapple and mashed bananas together to a paste4 ,spread on slices of plain white or graham bread or on nut bread4 ,cover with a thin layer of salad dressing and press thin sliced buttered bread on top4 ,,dixie ,,sandwiches4--,spread sliced nut bread with butter and grated cream cheese1 or with melted cream cheese and press buttered bread on top4 ,,raisin ,,sandwiches4--,spread raisin bread slices with grated cheese and cover with a slice of buttered raisin bread4 ,,nut ,,and ,,chocolate ,,sandwiches4--,spread thin slices of buttered nut bread with chocolate fudge or fondant4 ,raisin bread is nice used the same way4 ,,marshmallow ,,sandwiches4--,toast marshmallows and place between thin slices of buttered nut bread4 ,mushrooms may be steamed with a little cream1 spread on buttered bread and covered with a thin coating of chocolate fudge or fondant4 ,set the fondant dish in hot water to melt it for spreading4 ,salads ,how in the name of thrift does he rake this together8--,shakespeare4 ,,salad ,,dressing4--,one cup sugar1 one tablespoonful salt1 pinch cayenne pepper1 one tablespoonful mustard1 stir all together4 ,add four eggs beaten1 one cup cream1 add one cup butter1 put on fire in double boiler4 ,when it boils remove and beat in one half pint vinegar a little at a time4 ,this will keep till used4--,mrs4 ,c4 ,c4 ,mackenroth4 ,,salad ,,dressing4--,yolks of six eggs1 two tablespoons butter1 three fourths cup sugar1 two thirds cup vinegar1 two teaspoons mustard1 one half teaspoon salt4 ,mix sugar1 salt and mustard then add butter4 ,mix until smooth4 ,lastly add beaten yolks and vinegar4 ,cook until thick4--,mrs4 ,f4 ,kleinsorge4 ,,salad ,,dressing4--,yolks of four eggs1 one half cup vinegar1 two tablespoons sugar1 butter the size of walnut1 salt and pepper to taste4 ,beat yolks until light1 add sugar and beat again1 then add vinegar1 butter1 salt and pepper4 ,cook in double boiler until quite thick stirring all the while4 ,when cold thin with cream4 ,a very little flour may be added while cooking4 ,this will keep for several days4 ,adding cream only as you use it4--,mrs4 ,mc,guiness4 ,a ,group of ,salad ,dressings ,,oil ,,mayonnaise4--,mix the yolk of one raw egg1 one half teaspoon of salt1 a little mustard and a few grains of cayenne1 add one cup of oil in small portions1 and two tablespoons lemon juice4 ,make as you would any mayonnaise dressing1 and when ready to serve stir in one half cup of sour cream4--,contributed4 ,,sour ,,cream ,,salad ,,dressing4--,stir one tablespoon of sugar1 one half teaspoon of salt1 one fourth teaspoon of pepper and one tablespoon of lemon juice into one cup of sour cream4 ,serve it on cucumbers1 onions1 cabbage or lettuce4--,contributed4 ,,french ,,dressing4--,with many people the ,french dressing is usually hit or miss4 ,there is1 however1 a set formula that ensures having the proportions right every time4 ,put into a bowl or bottle a half teaspoonful salt1 and a salt spoonful of pepper4 ,add four tablespoonfuls olive oil1 stir with a fork or shake it in a bottle4 ,add one tablespoonful of lemon juice or vinegar1 mix thoroughly and pour over the salad4 ,tarragon vinegar may be substituted in whole or part of the cider or white wine vinegar4--,contributed4 ,,english ,,salad ,,dressing4--,mash the yolks of two hard boiled eggs to a paste4 ,add a saltspoonful of salt1 a scant teaspoonful of powdered sugar1 a few grains cayenne2 a teaspoonful of cold water and mix it well4 ,stir in by degrees a half cupful of cream1 then stirring very rapidly1 add a tablespoonful of strong ,chili vinegar and one of cider vinegar4 ,six tablespoonfuls of olive oil may be used instead of cream1 adding gradually4--,contributed4 ,,chicken ,,salad4--,boil a chicken tender in salted water1 cut the meat into small pieces2 add half as much diced celery or chopped cabbage4 ,mix with salad dressing4 ,add one cupful of broken ,english walnuts just before serving4 ,,salad ,,dressing4--,yolks of five eggs and one whole one1 beaten with one large tablespoon of sugar1 one teaspoon of mustard1 dash salt and cayenne pepper4 ,cook thick in one half cup of hot vinegar and three tablespoons of butter4 ,remove from fire and beat smooth4 ,when ready to serve thin with half a cup of sweet cream4--,mrs4 ,fred ,southard4 ,,apple ,,salad4--,one cup chopped celery1 two cups of chopped apples1 one half cup of nuts4 ,mix and serve with salad dressing4--,mrs4 ,southard4 ,,salmon ,,salad4--,one large can of salmon1 four hard boiled eggs minced with salmon4 ,mix with salad dressing4--,mrs4 ,southard4 7,editorial note4--,above recipes for salads were demonstrated by ,mrs4 ,southard in her paper on ,salads for ,domestic ,science club47 ,,chicken ,,salad4--,cut cooked chicken into dice and add half as much diced celery4 ,mix with half of salad dressing and pour the balance over it at serving time4 ,dressing3 ,yolks of four eggs1 one teaspoon of salt1 one heaping teaspoon of sugar1 one teaspoon mustard1 one cup weak vinegar and speck of cayenne4 ,cook thick in double boiler4 ,when cold add one cup of whipped cream4--,mrs4 ,w4 ,s4 ,davidson4 ,,shrimp ,,salad4--,one can of shrimps1 wash thoroughly1 then pick to pieces2 two cups cabbage sliced fine2 two cups chopped celery1 one cup ,english walnuts cut quite fine4 ,mix together and serve with salad dressing4 ,,salad ,,dressing4--,yolks of five eggs and one whole egg well beaten1 one tablespoon sugar1 six tablespoonfuls of vinegar and three of butter boiled together and turned slowly over beaten eggs1 one tablespoonful of dry mustard1 one teaspoonful of salt1 dash of red pepper4 ,cook in double boiler until thick4 ,when wanted for table add whipped cream4--,mrs4 ,t4 ,a4 ,mc,kay4 ,,lobster ,,salad4--,one cup of chopped celery1 five hard boiled eggs coarsely diced1 one large or two small cans of lobster coarsely shredded1 season with salt and a dash of cayenne1 mix lightly with fork4 ,dressing for above3 ,one half cup vinegar1 one teaspoon mustard1 one half teaspoon salt1 three tablespoons melted butter1 three level tablespoons of sugar4 ,cook in double boiler4 ,when well heated add well beaten yolks of four eggs and one whole egg1 stirring continuously till thick and smooth4 ,when ready to mix with salad thin to proper consistency with sweet or sour cream1 place salad on lettuce and pour dressing over it4--,mrs4 ,harry ,mc,kay4 ,,shrimp ,,salad4--,one can shrimps1 one small head celery1 one cucumber1 cut all into dice4 ,dressing3 ,yolks of two eggs2 pinch of salt2 dash of cayenne pepper4 ,beat well4 ,have olive oil very cold and pour it in and keep beating until it gets thick4 ,then add either vinegar or lemon juice4 ,mix with shrimps1 just before serving4--,mrs4 ,will ,lynch4 ,,hazels ,,herring ,,salad4--,take equal quantities of cold boiled potatoes and herring and two or three small onions4 ,cut potatoes in cubes1 remove bones from herring and cut in small pieces or pick to pieces1 add onions and let stand on ice till ready to serve1 cover with sweet cream and season with salt and pepper4--,mrs4 ,schollander4 ,,potato ,,salad4--,i do not know much about salads different from the every day style1 with the exception of an old fashioned ,german potato salad4 ,boil your potatoes with the jackets1 peel and slice while hot2 heat bacon drippings in which glaze onions which must be cut very fine1 then add flour1 brown1 add diluted vinegar1 let it come to a boil1 cool1 add a little sweet cream1 turn it over your potatoes1 which were previously seasoned with pepper and salt4 ,garnish with either sliced or chopped hard boiled eggs and green parsley4 ,,string ,,bean ,,salad4--,cut ends of tender green beans1 string them1 cut them either lengthwise1 or just break them1 boil until tender1 add salt1 drain4 ,slice onion very fine1 mix with beans1 season with pepper1 and another pinch of salt1 pour diluted vinegar over them1 turn diced fried bacon quite hot over this mixture4 ,,cabbage ,,salad ,,or ,,dutch ,,slaw4--,select a nice clean cabbage1 slice very fine1 something like sauer kraut2 place in a stew pan1 pour boiling water on1 let stand for half hour1 then drain1 slice onion fine1 mix with cabbage1 season with salt and pepper1 turn over this hot bacon grease1 with bacon dices in diluted vinegar4 ,above vegetable salads were given by ,mrs4 ,bruegger in her ,german ,cookery demonstration4 ,,beet ,,and ,,cheese ,,salad4--,make cottage cheese into balls1 stick on either side half ,english walnut4 ,slice small sweet beets and put two cheese balls and three beet slices on lettuce leaf4 ,keep on ice until just before time to serve4 ,add ,french dressing just before serving4 ,this is a simple salad and so tasty that you will be sure to like it4 ,,french ,,dressing4--,mix three teaspoonfuls of cider vinegar with three and one half tablespoonfuls of olive oil1 one large pinch of salt1 one tiny pinch of black pepper and red pepper4 ,,tomato ,,salad4--,choose smooth1 red tomatoes1 peel2 cut into halves1 set on ice4 ,dip each piece into vinegar1 lay on lettuce leaf4 ,drop a spoonful of mayonnaise on each and garnish with nasturtiums4--,mrs4 ,r4 ,j4 ,walker4 ,,spinach ,,salad4--,chop cold boiled spinach fine1 season well with salt and pepper1 and a little nutmeg and mould into small cups4 ,when cold and formed1 turn out on lettuce leaves and garnish with hard boiled eggs sliced or the yolks of hard boiled eggs run through a ricer4 ,serve with mayonnaise4 ,strips of ,spanish red peppers may be used for garnishing in place of the eggs4 ,the nutmeg can be omitted if distasteful1 but most people find it an attractive addition4--,contributed4 ,,shrimp ,,and ,,tomato ,,salad4--,add to the contents of one can of shrimps1 an equal amount of crisp white celery cut in small pieces4 ,mix with a cream or mayonnaise dressing4 ,place a thick slice of tomato on a crisp lettuce leaf1 and a mound of the salad mixture on the tomato4 ,decorate with a few stuffed olives on each serving1 and top with a spoonful of the mayonnaise4 ,if ripe tomatoes are too expensive or not obtainable at this season the salad may be served on tomato jelly cut in thick slices or else molded in the form of cups4--,contributed4 ,,tomato ,,jelly4--,to make the tomato jelly salad1 soak a quarter cupful of gelatine in the same amount of water4 ,when softened put into a sauce pan with a cupful of strained tomato1 a quarter cupful cold water1 a teaspoonful of salt1 the same amount of onion juice1 a tablespoonful of tarragon vinegar1 and a quarter teaspoonful of white pepper4 ,stir over the fire until the gelatine is dissolved1 but not a moment longer1 turn at once into egg cups or small molds and set away to harden4 ,serve on lettuce leaves with mayonnaise4--,contributed4 ,,tomato ,,salad ,,with ,,mayonnaise4--,have as many hallowed out tomatoes or molded tomatoes as there are guests to serve and set each in a crisp lettuce leaf4 ,upon this lay half of an egg that has been deviled and with this three little silvery sardines4 ,sprinkle with pieces of green pepper1 cut fine and dress with mayonnaise4--,contributed4 ,,fancy ,,egg ,,salad4--,select perfect lettuce leaves and arrange in circles on a large platter or on individual plates4 ,cut hard boiled eggs into halves1 remove the yolks and cut the whites into petals shaped like water lilies4 ,arrange these strips in the center of the lettuce leaves 7which simulate lily pads7 to form a circle1 leaving a small circular opening in the middle4 ,then put in a second row of petals1 placing the pieces between those in the first circle4 ,lastly press the egg yolks through a ricer1 heaping them in the center of the white petals1 to represent the heart of a lily4 ,pass a bowl of mayonnaise with the salad or heap lightly on the surface4--,contributed4 ,,potato ,,salad4--,boil six medium sized potatoes in jackets1 until done but do not let them break into pieces4 ,they should be firm and dry4 ,peel them and cut into thin slices or small dice2 mix with two small onions chopped and two hard boiled eggs1 sliced4 ,mix thoroughly with boiled salad dressing1 after dressing the potatoes first with lemon juice or vinegar and salt4 ,let stand on the ice an hour or more4 ,garnish the salad bowl with shredded lettuce1 diced1 boiled or pickled beets or radish roses or olives1 sweet peppers or any favorite garnish4--,contributed4 ,,french ,,dinner ,,salad4--,the dinner salad should always be delicate and light4 ,heavy meat or fish salads are reserved for luncheon or buffet suppers1 where they form the main dish of the meal4 ,the most popular dinner salad is lettuce dressed with oil and lemon juice or vinegar4 ,cress is often used and of late years bleached dandelions are much in favor4 ,sliced cucumbers and onion1 or sliced tomatoes with shredded lettuce or chopped celery1 and the typical spring salad of shredded lettuce1 sliced young onions and sliced radishes are all liked4 ,in ,france the ,french dressing of oil and vinegar or lemon juice is always used but in ,america many prefer the richer mayonnaise dressing4 ,in any case the salad is never mixed until time to serve it1 and then the dressing should be lightly tossed in when all of the ingredients must be crisp and cold4--,contributed4 ,,pimento ,,salad4--,select sweet1 red or green peppers1 steam them till the skin cracks1 then skin and seed4 ,place on the ice and shred with cold boiled fish1 or shell fish or with a mixture of cold1 cooked and diced potatoes1 green peas or beans and sliced cucumbers or celery4 ,the canned sweet red peppers or pimentos may be substituted4 ,spiced or pickled green peppers are also nice with a crisp green salad4--,mrs4 ,whitehead4 ,vegetables ,dyspepsia is largely the result of trying to force square meals into round stomachs4 ,,time ,,for ,,boiling ,,vegetables4--,turnips should be peeled and boiled from forty minutes to one hour4 ,beets2 boil from one to two hours then put in cold water then slip the skin off4 ,spinach2 boil twenty minutes in uncovered kettle if green color is to be retained4 ,parsnips2 boil from twenty to thirty minutes4 ,string beans should be boiled one and one half hours1 covered4 ,shelled beans require one hour to cook4 ,onions should be boiled from forty minutes to one hour1 covered4 ,green corn2 boil ten to twenty minutes4 ,green peas should be boiled in very little water1 boil twenty minutes4 ,asparagus should be cooked the same as peas4 ,serve on toast with cream gravy or melted butter4 ,cabbage should be boiled from one to two hours in plenty of salted water4 ,carrots should be boiled from forty minutes to one hour4 ,whole potatoes should be put in boiling salted water and boil rapidly in covered kettle from fifteen to thirty minutes according to size and age4 ,test with the tines of a fork4 ,drain as soon as tender1 remove the cover and set on back of range to dry4 ,if they are to be mashed do not let them stand long4 ,,vegetables4--,vegetables of all kinds should be thoroughly picked over and well washed1 and it is good sometimes to lay them into cold water a short time before cooking4 ,salt should not be added until partly cooked1 as it has a tendency to harden them2 they should cook steadily1 do not allow them to stop boiling or simmering until they are thoroughly done4 ,drain1 take some butter1 heat it1 add a little flour1 mix smooth in the butter1 add milk enough to make a smooth gravy1 turn over vegetables1 and let it heat through1 then serve4 ,this sauce is nice for many kinds4 ,for asparagus1 carrots1 peas and a few others ,i keep some of the liquid they were boiled in1 as it gives them a better flavor than milk alone4 ,,german ,,cabbage4--,another way of preparing cabbage in a ,german way3 ,cut up a cabbage and pick over carefully1 wash well1 heat some lard1 drop cabbage into the hot grease1 stir1 so as to get it all heated1 then let fry for a short time1 but watch carefully to avoid burning1 then add a quartered cooking apple2 now when it gets too dry add hot water from the tea kettle1 and let it simmer for three or four hours1 the longer the better1 add salt when almost tender1 and about half hour before serving add quarter cup of sugar1 quarter cup of vinegar1 and let simmer the last half hour4 ,this is the real ,german way4 ,,green ,,string ,,beans4--,select tender green string beans1 cut the ends and remove strings1 dice and wash thoroughly1 put on in cold water to cover1 add salt when partly cooked1 then diced potatoes1 and boil with beans about half an hour4 ,then heat either bacon drippings or common lard1 add flour and brown1 when ready turn the beans1 potatoes1 liquor and all into the hot mixture1 add a little vinegar and pepper4 ,summer savory sprigs added to above give it a fine flavor4--,mrs4 ,george ,bruegger1 ,german ,cookery demonstration of vegetables4 ,,creamed ,,potatoes4--,cut cold boiled potatoes into one half inch cubes1 put these in a sauce pan4 ,add white sauce and finely cut parsley4 ,serve4 ,,white ,,sauce4--,two tablespoons butter1 two tablespoons flour1 one cup milk1 salt and pepper4 ,rub flour and butter together with spoon in sauce pan1 add milk1 add salt and pepper and potatoes4 ,cook thick4--,dorothy ,whitehead4 ,,stuffed ,,potatoes4--,bake the desired number of potatoes1 cut open the top1 scoop out inside1 mash4 ,add butter1 salt and pepper1 moisten with hot milk or cream to taste and add beaten whites of two eggs4 ,fill skin with this mixture1 heap well1 brush over with yolk of egg and brown in oven4 ,serve hot4--,mrs4 ,r4 ,j4 ,walker4 ,,stuffed ,,cabbage4--,one large cabbage1 two pounds beef chopped fine1 one half cup melted butter1 one half cup sweet cream or milk1 one half teaspoon ginger1 one half teaspoon allspice1 salt and pepper to suit taste1 whites of two eggs beaten stiff4 ,cut the stem end off the cabbage far enough down to form a cover1 scoop out enough of the center of the cabbage to allow room for the meat4 ,mix the meat and other ingredients together and place in the cabbage1 put on the cover1 tie in a cloth and boil for three hours1 or until the cabbage is done1 in salt water4 ,,sauce4--,two thirds cup butter1 one half teaspoon each of ginger and allspice2 salt and pepper to suit taste1 and one quart milk1 thicken with flour4--,mrs4 ,aaron ,j4 ,bessie4 ,,norwegian ,,sauerkraut4--,one medium sized head of cabbage cut in fine long strips with a knife1 put in kettle1 to this add three quarters of an ounce of flour sprinkled over the top of cabbage1 one teaspoon salt1 one teaspoon caraway seed1 one pint beef broth4 ,let this boil slowly until tender1 stir every few minutes to keep the cabbage from burning4 ,when done add one teaspoon sugar and one teaspoon vinegar4--,mrs4 ,r4 ,meidell4 ,,stewed ,,okra ,,and ,,tomato 7,,creole74--,twelve pods of okra sliced thin1 four tomatoes sliced4 ,stew with salt and pepper and butter1 half an hour slowly1 add dash cayenne pepper and serve4 ,,southern ,,sweet ,,potatoes4--,slice cold boiled sweet potatoes4 ,lay in a buttered baking dish1 sprinkle with sugar and dot with butter4 ,bake ,brown4--,mrs4 ,whitehead1 ,southern ,cookery demonstration4 ,,scalloped ,,sweet ,,potatoes4--,boil six sweet potatoes in salted water and cut them into thin slices in a baking dish4 ,mix with a well seasoned cream sauce1 cover with fine bread crumbs and dot with butter4 ,brown in the oven4 ,,potato ,,souffle4--,four good sized potatoes boiled and mashed fine1 one half teacup of milk1 one tablespoon butter4 ,let butter and milk come to a scald1 add potatoes1 a little salt and pepper1 beat to a cream1 add slowly the beaten yolks of four eggs4 ,beat the whites to a stiff froth1 add them to the mixture4 ,do not beat often adding the white of egg4 ,bake twenty minutes in a brisk oven4 ,serve while hot with meats that have gravy4--,mrs4 ,mary ,harvey4 ,,cold ,,slaw4--,this is a creole dish and very delicious4 ,cut very fine a quarter of a head of firm white cabbage4 ,put it into a covered dish1 pour over it one half cupful of vinegar1 one half tablespoonful of salt and toss it about lightly with a fork4 ,into a skillet pour one half cupful of milk1 a teaspoonful of butter and one quarter of a cupful of sugar4 ,beat one egg light4 ,let the milk come to a boil1 mix a teaspoonful of the milk with the egg1 add sugar and butter1 allow it to cook until a custard is formed1 then pour over the sliced cabbage4 ,allow it to become very cold before using4 ,as vinegars differ do not use so much if very strong4--,mrs4 ,a4 ,mc,kay4 ,,canned ,,string ,,beans4--,prepare the beans as for dinner--that is1 string and break into one inch pieces4 ,have your cans and top all cleansed2 then fill the cans with the beans--after washing them1 of course--and shake them down4 ,put one teaspoonful of salt to a quart of beans after the cans are full4 ,now put fresh cold water upon them to overflowing4 ,i run a thin knife between the can and the beans to get all the air bubbles out4 ,put on the rubbers and then the lids1 but not tight--only as you can with the thumb and one finger4 ,lay thin boards in the bottom of the boiler and set your can on them2 fill to the lids with cold water4 ,i let them boil two hours after they are fairly at it2 then ,i take them out one by one1 and screw down the tops and set to get cold before putting away4 ,when we eat them ,i drain off all the water1 put in a piece of butter and pepper and milk1 or any way ,i want them4 ,i never lost a can4--,contributed4 ,,nut ,,loaf4--,two cupfuls bread crumbs1 one cup chopped walnuts1 one half cup butter1 one cup strained tomatoes1 one small grated onion1 one egg1 salt and pepper to taste4 ,pack in a can and steam one hour4--,mrs4 ,a4 ,mc,kay4 ,,potatoes ,a ,,la ,,maitre ,d',,hotel4--,two cups potato balls or cubes1 one cup hot milk1 three level tablespoons butter1 yolk of one egg1 one half level teaspoon salt1 one eighth level teaspoon paprika1 one teaspoon lemon juice1 one level teaspoon chopped parsley4 ,cook the potato in boiling salted water until tender4 ,drain and put into double boiler2 add milk and cook until it is nearly absorbed4 ,cream the butter1 add to it the egg yolk slightly beaten1 add the salt1 paprika and lemon juice4 ,stir this mixture into the potatoes and as soon as cooked turn into a hot dish1 sprinkle with the parsley and serve4--,contributed4 ,,hominy ,,fritters4--,break up two cups of cold cooked hominy with a fork4 ,add one scant cup of milk1 a pinch of salt1 one beaten egg and one half cup of flour in which one level teaspoon of baking powder is sifted4 ,drop by spoonfuls into hot lard and fry until a delicate brown4--,contributed4 ,,tomato ,,souffle4--,one can tomatoes1 two level tablespoons butter1 two level tablespoons flour1 one half teaspoon salt1 one eighth level teaspoon paprika1 one teaspoon onion juice1 one fourth cup fine bread crumbs1 three eggs4 ,drain the tomatoes and cook the liquid down to one cup4 ,cut the tomatoes into small pieces using one cup free from seeds4 ,melt the butter4 ,add the flour1 salt and paprika and when blended add the cup of tomato liquid4 ,stir until thick and smooth4 ,add the onion juice1 tomato and the bread crumbs4 ,remove from the fire1 and add the yolks of the eggs beaten very light4 ,then fold in the white beaten stiff4 ,pour into a buttered baking dish and bake in a moderate oven until light and firm in the center4--,contributed4 ,,potato ,,croquettes4--,prepare one pint of hot mashed potatoes seasoned with one tablespoonful of butter1 one half teaspoonful of salt1 one half teaspoonful onion juice4 ,beat all together until very light1 and when slightly cool add the yolk of one egg4 ,mix well and put through a sieve to be sure there are no lumps1 as it is almost impossible to get them out by mashing the potato4 ,and one teaspoonful of chopped parsley4 ,shape into smooth round balls4 ,roll them in bread crumbs1 then dip into beaten egg1 then roll them in crumbs again4 ,fry in smoking hot lard one minute1 drain on soft paper and serve in the form of a pyramid4--,contributed4 ,,mushroom ,,and ,,potato ,,croquettes4--,take one pound of mushrooms 7the fresh are preferred to the canned71 break in small pieces after rinsing1 drop into three tablespoonfuls of hot butter1 dust with half a teaspoonful of salt and a trifle of pepper1 cover and steam slowly for ten minutes2 add to three small cupfuls of seasoned mashed potato1 beat in two eggs and a tablespoonful of chopped parsley3 form into cones1 egg and crumb and fry in hot fat4 ,,german ,,fried ,,potatoes4--,or fried raw potatoes make an appetizing dish for breakfast4 ,slice raw potatoes as thin as an egg shell and put them into a frying pan in which an equal amount of butter and lard is boiling4 ,sprinkle them over with salt and pepper and cover with a close fitting lid and let the steam partly cook them4 ,fry until golden color4 ,,french ,,spinach4--,boil one half peck spinach until tender in salted water4 ,drain1 throw into a colander and drench well with cold water4 ,this gives it a certain firmness and delicacy4 ,shake free from water1 chop fine and put in a hot sauce pan1 salt delicately and heat with butter and cream4 ,then heap in a vegetable dish and garnish with poached or boiled eggs4 ,,wilted ,,lettuce4--,pick fresh1 young garden lettuce when it is just big enough to eat4 ,wash it and shred it1 sprinkle with salt1 pepper and a little sugar4 ,minced young green onions may be mixed with it if liked4 ,cut four or five slices of bacon into cubes or as much ham and fry it brown in its own grease4 ,add two tablespoons of vinegar and the yolk of an egg beaten together and heat in the grease2 turn hot over the prepared lettuce and stir quickly with a fork4 ,same dressing is nice on young cooked string beans4--,mrs4 ,whitehead4 ,,buttered ,,asparagus4--,cut the tough ends from a bunch of asparagus 7white variety preferred7 or the canned may be used4 ,leave it in five inch stalks and boil it tender in salted water4 ,drain1 melt three fourths cup of butter4 ,lay the asparagus on individual serving plates1 and pour the butter generously over it1 or it may be served on toast4 ,two tablespoons of thick cream added is liked by many1 especially when the fresh asparagus is used4 ,asparagus is nice served in the same manner1 cold1 with sauce tartar or a thick mayonnaise dressing heaped at one side of the plate4 ,dip each stalk in it as it is eaten4--,mrs4 ,whitehead4 ,,scalloped ,,cabbage4--,chop a head of cabbage quite coarse4 ,boil it twenty minutes in salted water1 drain4 ,make a cream sauce and add to the cabbage1 cover with bread crumbs and bake4 ,for varieties take and sprinkle the top thickly with grated cheese and serve cabbage au gratin4--,contributed4 ,,corn ,,souffle4--,one pint of fresh or canned corn cooked in one cup of milk ten minutes4 ,season with salt1 pepper1 one teaspoon of sugar and one teaspoon of butter4 ,let it get cold1 then add beaten yolks of three eggs and lastly cut in the stiffly beaten whites of the eggs and bake in a buttered pudding dish4--,contributed4 ,,beets4--,boil young beets tender in water to cover4 ,drain and cover with cold water then skin them and slice fine4 ,heat half cup diluted vinegar1 salt1 pepper and butter1 turn over the prepared beets and serve4--,contributed4 ,,green ,,beans 7,,german74--,string the beans and shred into lengthwise strips4 ,cook in salted water until tender1 then drain and add some vinegar dressing as for beets4 ,serve either hot or cold4--,contributed4 ,,boiled ,,string ,,beans ,,and ,,bacon4--,fill a kettle with green or wax beans1 shredded or broken into inch lengths1 insert a piece of bacon or salt pork 7about one pound7 in the center of the beans1 cover with cold water and boil gently two or three hours covering the kettle4 ,add more salt1 if necessary and a good dash of pepper4 ,let the water about cook off the beans and serve either hot or cold4 ,fresh pork may be used with equal success4 ,,scalloped ,,potatoes4--,pare and slice six or eight potatoes of uniform size4 ,butter a baking dish and spread a thin layer of potatoes on the bottom4 ,mix one teaspoon of salt and one quarter teaspoon of pepper with three tablespoons of flour4 ,sprinkle a teaspoon of this mixture over each layer of potatoes1 dot each layer with butter and cover with milk1 then add another layer of potatoes and continue until all are used4 ,dot the top with butter and put in enough milk to just cover the potatoes4 ,cover the baking dish and bake forty minutes or more1 uncover and brown4 ,for potatoes au gratin sprinkle each layer with grated cheese4--,mrs4 ,whitehead4 ,pickles1 ,condiments and ,spiced ,fruits ,mingle1 mingle1 mingle1 you that mingle1 may4 ,,ripe ,,cucumber ,,pickles4--,pare and seed ripe cucumbers1 slice lengthwise and cut into pieces desired size4 ,let them stand twenty-four hours covered with cold vinegar4 ,drain1 then put in fresh vinegar with two pounds of sugar and one ounce of cassia buds to one quart of vinegar and a tablespoonful of salt4 ,boil all together twenty minutes4 ,put in a crock and cover closely4--,mrs4 ,w4 ,c4 ,lynch4 ,,green ,,tomatoes ,,and ,,onions4--,one peck of green tomatoes sliced1 and use about one half as many onions as tomatoes and to this quantity add three peppers 7either green or red7 cut in small pieces4 ,sprinkle lightly with salt and let stand over night4 ,drain off liquor and when dry put them in hot vinegar which has been sweetened and spiced with cinnamon and cloves4 ,boil until tender4 ,leave spice bag in jar4--,mrs4 ,lynch4 ,,uncooked ,,mustard ,,pickles4--7,excellent74 ,four quarts small cucumbers1 four quarts small onions1 three heads cauliflower1 six green peppers4 ,dressing3 ,one gallon of vinegar1 two pounds of brown sugar1 one pound mustard1 one cup of flour4 ,let pickles stand over night in mild brine4 ,drain and put in jar4 ,then make dressing as follows and pour boiling hot over them4 ,boil vinegar and sugar together and thicken with flour dissolved in cold water4 ,pour this while boiling over pickles1 when cold add mustard which has been dissolved in cold vinegar4--,mrs4 ,lynch4 ,,peach ,,pickle4--,make syrup by using two cups of sugar to one of vinegar4 ,tie whole spices up in sacks and put in the syrup4 ,when it comes to boil drop in peaches from which the skins have been removed by pouring over boiling water4 ,stick whole cloves in each peach4 ,cook until tender4 ,be careful not to get mushy by over cooking4 ,i pickle pears in same way4--,mrs4 ,harry ,mc,kay4 ,,mustard ,,pickle4--,get small pearl onions1 cauliflower and small cucumbers4 ,stand in brine for a week1 changing each day4 ,at end of time pour off brine and rinse in cold water4 ,prepare the following dressing and cook pickles for ten minutes4 ,one and a half quarts vinegar1 thicken with cup mustard1 same amount of flour and cup sugar and a tablespoon of curry powder rubbed to paste in water1 add one half cup melted butter1 stir well and bottle while hot4--,mrs4 ,harry ,mc,kay4 ,,chili ,,sauce4--,one peck of tomatoes1 one quarter as many onions1 one half teacupful of salt1 two and one half teacups brown sugar1 one and one half quarts of vinegar1 three teaspoons cloves1 one tablespoon of cinnamon1 two teaspoons of nutmeg and two of ginger1 scant teaspoon cayenne pepper1 more if taste requires4 ,peel and slice tomatoes and onions1 add the ingredients as above and boil in porcelain or aluminum kettle three hours1 simmering the last hour4--,mrs4 ,harry ,mc,kay4 ,,chow ,,chow 7,excellent74--,four quarts of chopped tomatoes1 four quarts of chopped cabbage1 two quarts of chopped onions1 sprinkle salt over1 let drain over night4 ,in the morning put over to boil one gallon of vinegar1 stir one and one half pounds of mustard into enough cold vinegar to mix thoroughly1 add to boiling mixture4 ,then stir into this the chopped mixture4 ,keep stirring until it comes to a boil4 ,when cool1 add two ounces of curry powder4 ,seal in glass cans4 ,will keep for years4 ,excellent for meats4--,mrs4 ,a4 ,mc,kay4 ,,picalilli4--,one peck of green tomatoes1 eight large onions1 seven large cucumbers1 two small heads of cabbage4 ,pear and chop medium fine4 ,after well mixed add three quarters cup of salt and let them stand over night4 ,in the morning1 drain well1 and add two cups of water1 one cup of vinegar4 ,boil all together twenty minutes1 drain1 put back into kettle1 turn over them two quarts of vinegar1 one pound of sugar1 two tablespoonfuls of cinnamon1 one teaspoonful of cloves1 one teaspoonful of ginger1 one teaspoonful of allspice1 one half teaspoonful of cayenne pepper1 one cup of chopped horseradish1 one tablespoonful of curry powder4 ,if you use curry powder use less spices4 ,boil fifteen minutes4 ,seal4--,mrs4 ,george ,bruegger4 ,,chili ,,sauce4--,two quarts ripe tomatoes1 three green peppers1 three onions1 one cup of sugar1 three cups of vinegar1 two teaspoonfuls of salt1 one teaspoonful each of cinnamon and cloves4 ,cook the tomatoes tender1 chop the onion and peppers very fine1 mix all well and cook a few minutes4 ,celery improves it4 ,bottle and seal4--,mrs4 ,lynch4 ,,german ,,sauer ,,kraut4--,for this use nice1 white1 firm cabbages1 slice them in very fine shreds1 on one of these kraut cutters2 place a layer of salt into a jar or keg1 and alternately cabbage and salt1 being careful to have salt on top4 ,as each layer of cabbage is added it must be pounded down with a heavy pestle1 and layers added as soon as the juice floods on the surface4 ,when the jar is full1 it must be set in a dry place1 covered with a cloth1 a wooden cover and then weight it down heavy1 after it ferments the pickle must be drawn off and replaced by fresh until the liquor is clear4 ,renew the cloth and wash weight and cover and let stand for a month1 then it is ready for use4 ,great care must be taken to have the cover perfectly clean4 ,each time the jar is opened it must be properly closed and be sure to always have some liquor on top4 ,either clear or salt water may be added4 ,now to boil the kraut4 ,put on in cold water1 let it come to a boil1 and never boil very fast but let it simmer for four or more hours4 ,parboil a nice fat piece of fresh pork and place in same kettle with kraut2 let it boil together for some hours2 about one hour before taking it up grate half a small raw potato into the kraut1 let it simmer away4 ,this gives it a nice flavor and also tends to give it a smoother appearance4 ,the oftener you warm over sauer kraut the better it gets4 ,they say it should be cooked nine times4 ,i never tried it for ours never lasted that long4--,mrs4 ,george ,bruegger1 demonstrated at ,domestic ,science club4 ,,german ,,dill ,,pickles4--,select medium sized cucumbers1 as near of a size as possible1 soak over night in a weak brine1 or plain well water4 ,next day wipe each one carefully1 so as not to bruise them1 then pack alternately in grape leaves and dill1 start with a layer of leaves and dill then a layer of cucumbers1 and so on2 be sure and have leaves on the top2 while packing add a couple of roots of horse radish4 ,some wrap each cucumber in grape leaves1 and claim it keeps them more solid and makes them much nicer4 ,after they are all carefully packed then make a brine which will bear an egg1 then add as much water as you have brine1 to each gallon add one quart of strong vinegar1 weight them down1 but not too heavy4 ,remove all the scum which arises4--,mrs4 ,george ,bruegger4 ,,chili ,,sauce 7,very nice74--,one quart onions1 two quarts cabbage1 two quarts tomatoes1 green1 two quarts cucumbers1 two quarts mangoes1 one quart celery4 ,soak the tomatoes over night in salt water1 run all the vegetables through food chopper and scald all together in clear water ten minutes then drain this water off4 ,mix one half cup flour1 one and one half cups sugar1 ten cents worth of mustard seeds1 five cents worth of turmeric powder1 five cents worth of celery seeds1 two quarts vinegar4 ,pour over all and boil fifteen minutes4 ,this has to be put in sealed jars4--,mrs4 ,southard4 ,,currant ,,catsup4--,five pounds currants1 three pounds sugar1 one half pint vinegar1 one teaspoonful cloves1 one teaspoonful cinnamon1 one teaspoonful salt1 one teaspoonful allspice1 one teaspoonful black and red pepper mixed4 ,boil one half hour and seal4--,mrs4 ,davidson4 ,,spiced ,,currants4--,four pounds currants1 five pounds sugar1 one pint vinegar1 two tablespoons cinnamon1 two tablespoons cloves1 two tablespoons allspice4 ,boil until thick4--,mrs4 ,mary ,harvey4 ,,chutney ,,sauce4--,one half pound brown sugar1 eight tomatoes1 eight ounces raisins1 one quarter ounce cayenne pepper1 one quarter ounce ginger1 three ounces garlic1 four ounces salt1 one quart of vinegar4 ,boil all to a mush for several hours4--,mrs4 ,schollander4 ,,green ,,apple ,,chutney4--,pare and core six pounds of greening apples2 boil in one quart of vinegar2 set off until cool4 ,boil two pounds of moist brown sugar in one pint of vinegar2 add two pounds of ,sultana raisins1 washed1 picked and dried and four ounces of garlic pounded with vinegar2 four ounces of green ginger2 two ounces of red pepper and four ounces of salt4 ,mix well together with more vinegar if too thick4 ,keep on the back of the stove one day1 slowly simmering1 stirring occasionally with a wooden spoon4 ,bottle on the next day4 ,,oriental ,,chutney4--,peel and core three pounds of tart apples4 ,mix with a pound of stoned tamarinds1 three quarters of a pound of seeded raisins1 a head of garlic1 two pods of red pepper1 and one ounce of grated ginger roots4 ,pound all together until reduced to a pulp4 ,add to the mixture a pint of brown sugar and a tablespoon each of currant jelly and thick tomato catsup4 ,blend well with a wooden spoon4 ,put in small jars and seal4 ,this chutney improves with age and is most pungent4 ,,east ,,india ,,chutney4--,into three pints vinegar put a bag containing two ounces of ground mustard1 four ounces of mustard seed1 one ounce of cayenne pepper and one quarter ounce of turmeric4 ,add a pound of brown sugar and scant half pound of salt4 ,chop together thirteen large ripe apples1 one pound of seeded raisins1 seven large ripe tomatoes1 four small onions and two cloves of garlic4 ,mince fine4 ,boil in the vinegar mixture for two hours4 ,press through a colander and bottle while hot4 ,this is fine for cold meat1 particularly so with roast pork4 ,,green ,,gooseberry ,,chutney4--,this relish has not yet become common in ,america1 though it is found on all well supplied ,english tables4 ,four pounds green gooseberries 7not too ripe71 one half ounce cayenne pepper1 two ounces garlic1 two ounces dried ginger1 three pounds loaf sugar1 two ounces mustard seed1 two scant quarts best vinegar4 ,put the berries1 when picked over1 into a preserving kettle with one quart of vinegar and sugar and let simmer for an hour2 pound the seeds1 garlic1 etc41 and add1 stirring with wooden spoon2 when well mixed add more vinegar until the mass is of the proper consistency for chutney4 ,cool and bottle4 ,,corn ,,salad4--,take one dozen ears of corn1 7cut corn from cobs71 one large head of cabbage chopped quite fine1 not quite a half box of mustard1 one cup sugar1 one tablespoon chopped peppers1 two tablespoons salt1 mix with about four cups of good vinegar and boil about ten minutes1 first mix the mustard with some of the vinegar4 ,if too thick when done add more vinegar4 ,put in jars while hot4 ,will keep all winter1 very nice with meat and potatoes4--,mrs4 ,paul ,leonhardy4 ,,mixed ,,pickles4--,two quarts green tomatoes chopped1 one quart cabbage chopped1 one quart onions chopped1 two green peppers chopped1 one quart brown sugar1 one tablespoon each of cinnamon1 cloves1 celery seed1 white mustard seed4 ,salt to taste4 ,boil about twenty minutes4--,mrs4 ,d4 ,e4 ,plier4 ,,preserved ,,green ,,tomatoes4--,take one peck of green tomatoes1 peel and slice them1 slice four lemons without removing the skins1 put to this quantity six pounds of granulated sugar1 and boil until transparent1 and the syrup thick4--,mrs4 ,george ,bruegger4 ,,oil ,,pickles4--7,sliced74 ,slice but do not pare medium sized cucumbers1 sufficient to fill a gallon jar4 ,sprinkle one half cup of salt through the sliced cucumbers and stand in cool place two or three hours1 then drain from the salt4 ,use one ounce black mustard seed1 one ounce white mustard seed1 one ounce celery seed1 or one cup of finely minced celery1 one half pint of olive oil1 two onions chopped fine4 ,spread the cucumbers in the jar in layers sprinkling the seeds over them and spreading with part of the olive oil repeating the layers until the jar is filled1 then cover all with cold1 strained vinegar4 ,cover and set aside for future use4--,contributed4 ,,spiced ,,beets4--,boil beets tender1 lay in cold water1 remove skins and unless small1 slice and pack in fruit cans4 ,boil one cup of vinegar1 three cups of water1 one cup of sugar and spices to suit taste4 ,pour hot over the beets and seal4--,contributed4 ,,uncooked ,,chili ,,sauce4--,skin one peck of ripe tomatoes and chop them fine1 add two cups skinned and chopped onions1 two cups chopped celery1 two cups sugar1 one cup salt1 four tablespoons white mustard seed1 two teaspoons ground cloves1 six or eight red peppers chopped fine1 two teaspoons of ground black pepper and one quart of pure vinegar4 ,seal in air tight bottle4--,contributed4 ,,pickles4--,to a gallon of rain water add one cup of salt4 ,boil it and cover a gallon jar of pickles with the brine1 drain off water1 bring to a boil and turn over pickles for nine successive mornings4 ,then take out the pickles1 pack in jars with layers of mixed spices4 ,boil enough vinegar 7diluted if very strong7 and add one cup of sugar to each gallon of vinegar and add a piece of alum size of a small walnut4 ,pour hot over the pickles in the jar1 cover and put a weight on them and store in a dry1 cool place4 ,good4--,contributed4 ,,easy ,,pickles4--,take pickles of uniform size 7about three inches long7 wash and pack in fruit jars as tightly as you can4 ,add one cup of salt1 one cup of sugar1 an ounce of mixed white and black mustard seed1 an ounce of whole cloves and cinnamon bark mixed or any spices preferred and alum the size of a walnut to one gallon of vinegar4 ,bring to a good boil1 then turn over the pickles in the jars and seal4 ,a piece of horse radish root is nice placed in each jar4--,contributed4 ,,water ,,melon ,,pickles4--,peel and cut the water melon rind into small cubes and boil it until tender and clear in water to cover1 with alum the size of a pea4 ,drain and boil again in a syrup made of one pint of diluted vinegar and three pints of sugar4 ,add cloves and cinnamon in spice bag1 to suit taste4 ,pour over the pickles1 bring to a boil and cover pickles for three days in succession4 ,then seal4--,contributed4 ,,canned ,,currant ,,juice4--,express juice from currants by mashing through colander4 ,mix one pound of sugar with each pint of juice4 ,cook five minutes and seal4 ,use one tablespoon of canned juice to a glass of ice water and fill with crushed ice4 ,raspberry1 strawberry and cherry juices may be canned likewise using a little less sugar4 ,,spiced ,,gooseberries4--,six quarts of gooseberries1 four and one half quarts sugar4 ,boil one hour1 add one pint vinegar and one tablespoon each of cloves1 cinnamon and allspice4 ,boil three minutes then seal4 ,,spiced ,,plums4--,ten pounds of blue plums1 eight pounds sugar1 one pint vinegar and one tablespoon cloves and cinnamon4 ,boil to a jam and seal4 ,,spiced ,,grapes4--,pulp seven pounds of grapes by separating skins and pulp and pressing pulp through a colander to extract seeds1 then mixing it with the skins4 ,boil with four and one half pounds of sugar and one teaspoon each of cloves1 cinnamon and allspice4 ,boil twenty minutes or to a soft jam4 ,,spiced ,,currants4--,to four quarts of ripe currants1 add three and one half pounds brown sugar1 one pint vinegar and one tablespoon each of cloves and cinnamon4 ,cook until currants are tender4 ,boil syrup thick first then adding the currants4 ,,spiced ,,green ,,tomatoes4--,chop eight pounds of green tomatoes fine1 add four pounds brown sugar1 boil three hours then add nearly one quart of vinegar and one teaspoon each of cloves1 cinnamon and mace4 ,boil fifteen minutes and seal4 ,,pepper ,,hash4--7,uncooked47 ,chop one head of cabbage1 one bunch celery1 one half dozen green peppers and one half dozen peeled and sliced onions fine together and let stand over night4 ,drain in the morning and mix the chopped vegetables with one quart of vinegar1 two cups white sugar1 one half cup of salt1 two tablespoons of mustard seed and one tablespoon of celery seed4 ,seal in jars1 keeps well all winter4--,contributed4 ,,spiced ,,gooseberries ,,and ,,spiced ,,currants4--,make a syrup of three pounds of sugar and one pint of vinegar1 add steamed gooseberries 7about six pounds7 and when cooked thick add one tablespoon of cinnamon and one half tablespoon of cloves and allspice4 ,for spiced currants substitute fresh red currants freed from stems but cook only until the currants are tender as too much boiling makes them hard and tough4 ,boil the syrup quite thick before adding the currants and then bring to a boil and simmer five minutes4 ,,pickled ,,cherries4--,five pounds of stoned cherries1 one quart of vinegar1 two pounds of sugar1 one half ounce each of cinnamon1 cloves and mace4 ,tie spices in a thin bag and boil with the vinegar and sugar to a thick syrup4 ,pour over the cherries and seal4 ,if the large dark ,california cherries are used do not stone them4 ,,tomato ,,catsup4--,wash and cut up one half bushel of tomatoes and six onions1 mix with two pounds brown sugar1 one fourth pound whole black peppers1 one fourth pound each allspice and of salt1 one ounce of cloves1 cayenne pepper to suit taste4 ,boil all together about two hours1 strain through flour sieve and mix with one quart of vinegar4 ,boil thick and seal hot4 ,spices may be omitted if not liked4 ,,gooseberry ,,catsup4--,cook gooseberries soft in water1 press through colander4 ,allow three pounds of sugar to five pounds of pulp1 half a pint of vinegar1 and small teaspoon each of cinnamon and salt4 ,boil until thick and seal4 ,for grape catsup follow same directions1 adding cloves to the spices4 ,advertisement3 ,asbury ,quality ,grocery ,store ,telephone #df and #hg 99 99 99 99 99 ,this is the flour ,i use for cakes4 ,i've never used anything else4 ,illustration3 ,,swans ,,down ,,prepared ,,cake ,,flour ,not ,self-,rising ,,awarded ,,grand ,,prize ,,st4 ,,louis ,,world',s ,,fair #aijd ,makes ,lightest1 ,whitest1 ,finest ,cakes ,,cake ,,secrets1 a valuable book brimful of ,cake ,recipes and information on baking fine ,cakes ,,sent ,,free on receipt of #b;c stamp and your ,grocer's ,name4 ,address ,dep't ,each ,package ,contains ,flour for #ab ,cakes and #ab ,cake ,recipes ,,igleheart ,,bros41 ,evansville1 ,ind4 ,i buy my groceries at ,,asbury',s4 ,i do too4 99 99 99 99 99 ,where ,quality is ,sold ,williston1 ,n4 ,d4 ,cakes ,,general ,,directions ,,for ,,making ,,cake4--,cream the butter and sugar1 usually beat the whites and yolks of eggs separately1 mix the yolks with the butter and sugar1 add the milk1 sift the baking powder with the flour and stir in a little at a time then the whites of the eggs1 then the flavoring4 ,for cakes containing no butter beat the egg yolks until very light and thick4 ,add the sugar gradually beating until very light and spongy4 ,add flavoring and liquid4 ,have the whites beaten to a stiff froth adding them alternately with the sifted flour 7mixed with the baking powder or cream of tartar7 and cut both in very lightly4 ,,gold ,,cake4--,yolks of eight eggs1 one and one fourth cups granulated sugar1 three fourths cup butter1 three fourths cup water1 two and one half cups flour1 two heaping teaspoons baking powder1 one half teaspoon of lemon extract4 ,sift flour and measure1 add baking powder and sift three times4 ,cream butter and sugar until light and creamy1 add yolks beaten light and beat well together1 then add water and flavoring and the flour4 ,beat hard4 ,bake in greased tin or in layers4 ,loaf cakes are nicer baked in a funnel cake pan4--,mrs4 ,fred ,southard4 ,,delicate ,,cake4--,one half cup of butter creamed with one cup of sugar until very light1 add one half cupful of milk and one and one half cups of flour sifted with one teaspoon of baking powder4 ,lastly add the flavoring and stiffly beaten whites of four eggs4 ,bake in one sheet or in two layers and ice with brown carmel or white frosting4 ,nice for small family4 ,for large layer cake double the recipe4--,mrs4 ,whitehead4 ,,lula',s ,,white ,,cake4--,one and one half cups of sugar creamed with one half cup butter until very light1 add one cup of milk alternately with three cups of sifted flour4 7,sift flour four times74 ,whites of six eggs beaten very stiff4 ,when partly beaten add two even teaspoons of cream of tartar to the eggs4 ,dissolve one even teaspoon of soda in one tablespoon of the milk and add it with the milk4 ,cut in the beaten whites of eggs last1 as you do for sponge cake4 ,flavor with lemon1 vanilla or almond extract as preferred4 ,bake in a greased funnel tin4 ,bake twenty minutes in a moderately warm oven1 then increase the heat and bake to fifty minutes or until done4 ,ice with boiled frosting4--,mrs4 ,whitehead4 ,,gold ,,cake4--,one cup of butter1 one and one half cups of sugar1 eight yolks of eggs1 three cupfuls of pastry flour1 one teaspoon of baking powder1 one teaspoon of lemon flavor4 ,cream butter and sugar1 add the well whipped yolks1 then the flour with baking powder and lastly the flavor4 ,two cupfuls of common flour with one cup of corn starch may be used instead of pastry flour4--,mrs4 ,george ,bruegger4 ,,no ,,egg ,,cake4--,one and one half cups of sugar1 one quarter cup of butter1 one cup of sour cream1 two cups of chopped raisins1 one teaspoon cinnamon1 one half teaspoon cloves1 one half teaspoon nutmeg1 one tablespoon grated chocolate1 one teaspoon of soda dissolved in hot water1 four cups of flour4 ,mix spices and chocolate into flour1 and add to the above1 and add raisins dredged in flour4 ,bake one hour4--,mrs4 ,george ,bruegger4 ,,mahogany ,,cake4--,one half cupful chocolate cooked in one half cup of sweet milk1 one and one half cups of sugar1 one half cup of butter1 two and one half cups of flour1 one half cup sweet milk1 three eggs1 level teaspoon of soda1 dissolved in milk4 ,bake in layers4--,mrs4 ,wolpert4 ,,sweet ,,cream ,,cake4--,one large egg1 beaten very light1 one cup sugar beaten with egg till light as cream1 one cup thick1 sweet cream1 one half spoon salt1 one and one half cups flour1 one teaspoonful baking powder4 ,flavor with lemon4 ,beat continuously while mixing4 ,bake either in layers or as a loaf cake4--,m4 ,e4 ,cooper4 ,,silver ,,or ,,gold ,,cake4--,three fourths cup butter1 one and one half cups sugar1 one half cup cold water1 with one half teaspoon of soda dissolved in it1 two and one half large cups of flour sifted with one level teaspoon of cream of tartar 7or use two level teaspoons of baking powder and omit the soda and cream of tartar7 and lastly the flavoring and stiffly beaten whites of eight eggs4 ,cream butter and sugar until light and smooth1 add water but do not stir1 then beat in the flour and beat five minutes4 ,cut in the whites and bake in a greased funnel loaf cake tin in a moderate oven forty minutes or until done when tested with a broom straw4 ,for gold cake add the beaten yolks of eight eggs to the creamed butter and sugar and omit the whites and use scant measure of flour4 ,ice the gold cake with white boiled frosting4--,mrs4 ,whitehead4 ,,corn ,,starch ,,cake4--,two cups sugar1 one cup butter1 one cup of sweet milk1 two cups flour1 one cup corn starch1 whites of seven eggs1 one and one half teaspoons of baking powder4 ,flavor4--,contributed4 ,,jelly ,,roll4--,one cup sugar1 three eggs well beaten1 one cup flour1 one teaspoon baking powder1 one half cup boiling water added last1 one half teaspoon lemon or vanilla1 pinch of salt4 ,spread in well buttered dripping pans4 ,when done turn out1 spread with jelly and roll quickly4 ,makes two rolls4--,contributed4 ,,bread ,,cake4--,three cups bread sponge1 one cup lard or butter1 one pound raisins1 two cups sugar1 two eggs1 one teaspoon soda in a little water1 nutmeg and spices4 ,mix1 raise until light and bake in one loaf4 ,,mocha ,,cake4--,bake a sponge cake mixture in two round layer cake pans and spread smoothly between the layers and on the outside with ,mocha cream4 ,wash one half cup of butter1 then beat to a cream and add slowly enough thick syrup to sweeten4 ,make syrup as follows3 ,cook together one cup of sugar and one half cup of clear1 strong coffee until a thick syrup is formed2 cool before using4 7,new and delicious47 ,,mocha ,,icing4--,one quarter pound chopped almonds1 blanched1 put in oven to dry1 one half cup of butter1 eight tablespoons of icing sugar1 one tablespoon of brandy or whisky2 mix butter and sugar to a paste1 then add almonds and whisky4 ,,paris ,,sticks4--,three cupfuls of chopped almonds1 two and one half cupfuls of pulverized sugar1 the whites of five eggs beaten to a stiff froth1 the grated rind of two lemons4 ,mix the ingredients and roll out on pulverized sugar1 cut into strips an inch wide and put into paraffined pans4 ,bake in a slow oven4 ,excellent4 ,,sunshine ,,cake4--,whites of seven eggs1 yolks of five eggs1 one third teaspoon cream of tartar1 one cup sugar1 one cup of flour1 a little salt and vanilla4 ,beat whites stiff1 add salt and cream of tartar1 add sugar1 then beaten yolks1 then flour which has been sifted several times4 ,flavor and bake in a funnel tin4--,contributed4 ,,mock ,,angel ,,food4--,one cup sweet milk1 bring to boiling point1 one cup flour1 one cup sugar1 three teaspoons of baking powder4 ,sift dry ingredients together four times1 add warm milk and stir well then fold in beaten whites of two eggs4 ,flavor4 ,bake in angel cake tins4--,contributed4 ,,angel ,,cake4--,whites of twelve eggs--or1 measured1 one and one quarter cups of whites of eggs4 ,add one third of a teaspoonful of salt1 and beat until stiff4 ,sift into this #a-a_/d cups of granulated sugar1 and beat4 ,have at hand one cup of flour that you have sifted five times2 sift this in and mix one teaspoonful of extract of bitter almonds1 or any preferred flavor4 ,bake in slow oven1 and do not grease your pan4 ,with a gas stove one young friend puts the grate in the oven in its lowest sliding place and bakes her angel cake there1 lighting both burners for one minute4 ,then she turns the front out and the other so low that it looks like a row of blue beads4 ,she bakes it one hour4 ,another1 equally successful1 puts her grate a little higher than the middle of the oven1 and bakes the cake there for one half hour with a very moderate oven4 ,,mocha ,,cake4--,one cupful of sugar1 one cupful of flour and one teaspoon of cream of tartar and one half teaspoon of soda sifted all together twice1 blend in one large teaspoon of melted butter and break in the eggs and stir well1 then add one half cup of boiling milk4 ,bake in one loaf in a moderate oven4 ,,mocha ,,filling4--,one cupful of powdered sugar1 a small piece of butter1 two tablespoons of coffee1 two teaspoons of vanilla4 ,cream butter and sugar1 add coffee and flavoring gradually and a little more sugar if necessary4 ,spread with a knife dipped in hot water4--,contributed4 ,,marshmallow ,,filling4--,one cupful of brown sugar1 one cupful of white sugar1 one cupful water and one tablespoon of vinegar boiled together like candy4 ,beat two eggs very light and stir into the candy with one quarter pound of marshmallows1 cut up4 ,spread on layers of cake4--,contributed4 ,,devil',s ,,food4--,two eggs1 one cup sugar1 one half cup butter1 two thirds cup sweet milk1 one teaspoon vanilla1 one half cup melted chocolate1 one half teaspoon soda1 one teaspoon baking powder1 two scant cups of flour4--,mrs4 ,creaser4 ,,devil',s ,,food ,,cake4--,one egg1 one cup sugar1 half cup sour milk1 one tablespoon butter1 one fourth cup boiling water1 #a teaspoon soda1 one and one half squares chocolate and one cup flour4 7,can use sour cream instead of milk and butter47 ,cream eggs and sugar4 ,melt chocolate over hot water and add butter to melt it1 then add eggs and sugar4 ,dissolve soda in water4--,mrs4 ,g4 ,a4 ,mc,intosh4 ,,boise ,,brown ,,cake4--,one and one half cups sugar1 three fourths cup butter1 four eggs1 three fourths cup grated chocolate1 one cup milk1 one cup chopped nuts1 two cups flour1 two teaspoons baking powder1 one teaspoon vanilla1 one teaspoon cloves1 one teaspoon cinnamon1 one teaspoon allspice1 one half teaspoon salt4--,mrs4 ,d4 ,e4 ,plier4 ,,mashed ,,potato ,,cake4--,two cups sugar1 three quarters cup butter1 one cup mashed potatoes1 four eggs1 one cup chocolate1 one half cup sweet milk1 one teaspoonful cloves1 one teaspoonful vanilla1 one cup chopped walnut1 two cups flour1 two teaspoons baking powder4--,mrs4 ,f4 ,kleinsorge4 ,,chocolate ,,loaf ,,cake4--,one half cake of chocolate shaved in a bowl or three fourths cup of cocoa4 ,pour one cup of boiling water on this mixture and let it stand while you are mixing the cake4 ,cream three fourths cup of butter with two cups of sugar until light4 ,it is best to cream the butter first and add sugar gradually especially if the butter is hard and cold4 ,beat in yolks of two eggs1 one half cup of sour milk or butter milk1 one teaspoon of soda dissolved in a little water1 7about two tablespoonfuls17 two cups of flour sifted1 and beaten whites of two eggs4 ,beat well1 then add the chocolate4 ,bake in one sheet in a dripping pan lined with greased paper4 ,let the cake stand in the pan4 ,ice with boiled frosting and when firm and cold1 cover with one square of chocolate that has been melted in one teaspoon of butter in a cup placed in a pan of hot water for five minutes4 ,pour the chocolate over the white frosting and spread evenly with a silver knife4 ,cut the cake diagonally across the pan into two inch diamond shaped pieces4 ,a cupful of floured chopped nuts may be added to the cake batter before baking1 if nut loaf is liked1 and sometimes ,i place a half ,english walnut in the center of the frosting on each diamond4 ,this chocolate and white frosting is also nice with white layer cake and chopped nuts make it extra nice for a thick filling to a square two layer cake1 shaking the nuts over the white frosting and then baking them with the chocolate4--,mrs4 ,whitehead4 ,,sponge ,,cake4--,beat four eggs and one cupful of granulated sugar until mixture is creamy white4 ,add four tablespoons of cold water and one cup of flour sifted several times with a teaspoonful of baking powder4 ,bake in a moderate oven4 ,flavor with lemon4 ,may be baked in layers4--,mrs4 ,h4 ,hanson4 ,,sponge ,,cake4--,six eggs1 7reserve whites of two for frosting71 two cups sugar4 ,beat 7not stir7 eggs and sugar until almost cream colored1 two and one half cups flour1 one teaspoon flavoring1 and one teaspoon baking powder last1 one cup boiling water1 the water must be added gradually4 ,while adding flour and water stir instead of beating4 ,bake in loaf in a moderate oven thirty or forty minutes4--,mrs4 ,c4 ,c4 ,mackenroth4 ,,hot ,,water ,,sponge ,,cakes4--,four eggs beaten #ae minutes1 two scant cups sugar1 #b cups sifted flour1 #b teaspoons baking powder1 two thirds cup boiling water1 flavor with lemon or vanilla4 ,bake in a deep square tin4--,mrs4 ,southard4 ,,boiled ,,sponge ,,cake4--,five eggs1 one cup white sugar1 one cup flour1 juice of one half lemon1 one teaspoon vanilla4 ,boil the sugar with three tablespoons water until it threads4 ,pour over the stiffly beaten whites of eggs1 beat this fifteen minutes1 then add egg yolks1 flavoring and the flour sifted three times4 ,bake in angel food tin4--,mrs4 ,aaron ,j4 ,bessie4 ,,gold ,,sponge ,,cake4--,whites of eleven eggs beaten very stiff1 yolks of four eggs beaten very light with one and one half cups of powdered sugar4 ,cut in the whites and add one cup of swans down flour sifted with one teaspoonful of baking powder4 ,flavor4 ,cut flour in lightly as you would for sponge cake4 ,bake in one loaf4--,mrs4 ,c4 ,h4 ,mc,kay4 ,,snow ,,sponge ,,cake ,,with ,,cocoanut ,,filling4--,beat the whites of ten eggs very light1 add one and one half cupfuls of powdered sugar and beat until the bowl can be inverted and retain the eggs4 ,add one teaspoon cream tartar to one cupful of flour and sift several times4 ,cut this into the egg mixture1 flavor with almond extract and turn into square ungreased cake tins1 baking in two sheets4 ,fill with cocoanut frosting made by boiling two cupfuls of sugar with water until it hairs from the spoon1 turn it hot on to the beaten whites of two eggs and whip to a frosting4 ,add one small cocoanut which has been freed from the shell and all brown skin and grated fine4 ,flavor with lemon or vanilla4 ,if fresh cocoanut cannot be obtained try soaking the shredded cocoanut in warm milk and steaming it an hour or two before using and then squeeze it dry4 ,this will make it more moist4 ,if you have only one angel cake tin1 split the cake through the center after it is cold and put the icing between the layers4 ,swans down flour is best for this cake and the fresh cocoanut make a delicious filling4--,mrs4 ,b4 ,g4 ,whitehead4 ,,sunshine ,,cake4--,whites of ten eggs1 yolks of six1 one level teaspoonful of cream of tartar1 one and one half cupfuls of sugar1 sifted1 one cupful of flour1 sifted twice1 the grated peel of one orange or one teaspoonful of lemon or vanilla or one half teaspoon of almond extract4 ,beat whites very stiff1 then beat in one half of the sugar1 beat yolks light about ten minutes1 add the flavoring and balance of the sugar and beat five minutes4 ,mix yolks and whites lightly together and cut in the flour that has been sifted with the cream of tartar4 ,bake in an ungreased1 funnel angel cake tin about an hour in a slow oven or #de minutes in a moderate oven4 ,avoid baking too long as it makes the cake dry and coarse4 ,when the cake shrinks from the tin at sides of the pan it is sufficiently baked4 ,invert the tin and let it stand until cold4 ,if it sticks then run a knife around the edge of cake1 pat the tin slightly on the bottom and sides until it drops from the pan4 ,if a frosted cake is preferred ice it with white boiled icing4--,mrs4 ,whitehead4 ,,mocha ,,cake4--,one cup sugar1 one half cup butter1 three quarters cup milk1 two cups flour1 two teaspoons baking powder1 one spoon vanilla1 three eggs beaten separately4 ,bake in small dripping pan4 ,when cold cut into small squares4 ,put into oven to brown4 ,three cups shelled peanuts1 pour over three teaspoons melted butter4 ,when slightly browned put through meat grinder4 ,whip one half pound butter with two cups powdered sugar to a cream4 ,butter each piece of cake with this cream paste and roll into ground nuts4--,mrs4 ,a4 ,mc,kay4 ,,nut ,,loaf ,,cake4--,one cup sugar1 one half cup butter1 one half cup sweet milk1 one and one half cups sifted flour1 one cup chopped walnuts or hickory nuts1 two eggs1 two teaspoons baking powder4--,mrs4 ,schollander4 ,,blitz ,,kuchen4--,one cup sugar1 three fourths cup butter1 four eggs1 one cup of flour1 one half teaspoon baking powder1 grated rind and juice of one lemon4 ,cream butter and sugar and then add eggs1 one at a time and stirring each five minutes1 then add the flour and spread dough in square tin about half an inch thick4 ,chop one fourth pound almonds1 mix with sugar and cinnamon and sprinkle on top of cake before putting in the oven4 ,bake about thirty minutes4--,mrs4 ,j4 ,bruegger4 ,german ,cookery4 ,,sour ,,cream ,,nut ,,cake4--,break two eggs into a large cup and fill with sour cream4 ,put in a mixing bowl and add a level teaspoonful of soda and one cupful of sugar1 beat all well add flour to make quite stiff and flavor with vanilla4 ,take a pound of ,english walnuts1 chop all but what you wish to put on top of cake and stir into the batter4 ,bake in moderate oven4 ,ice the tops and lay on the half meats4--,mrs4 ,g4 ,a4 ,mc,intosh4 ,,dark ,,cake4--,one cup sugar1 one cup butter and lard mixed1 three eggs1 one half cup black molasses1 one cup cold coffee1 one level teaspoon soda1 two pounds raisins1 flour to thicken4 ,bake in moderate oven4--,mrs4 ,w4 ,c4 ,lynch4 ,,dark ,,coffee ,,cake4--,one cup sugar1 pinch of salt1 one cup shortening 7butter and lard7 one cup cold coffee1 one cup sour cream or milk 7add that ingredient71 three fourths cup molasses1 two level teaspoonfuls soda dissolved in warm water1 cloves1 cinnamon1 allspice and nutmeg to suit the taste1 one pound raisins1 and flour enough to make a nice batter4 ,nuts may also be used if desired4--,mrs4 ,w4 ,s4 ,davidson4 ,,raisin ,,cake4--,four eggs1 one cup butter1 two cups brown sugar1 three cups flour1 one cup sour milk1 one teaspoon soda1 dissolved in very little water1 one small teaspoon each of cinnamon1 cloves and allspice1 one half teaspoon vanilla4 ,this is very nice used as a layer cake with carmel icing4--,mrs4 ,aaron ,j4 ,bessie4 ,,coffee ,,cake4--,one cup sugar1 one cup butter1 one cup coffee1 one cup molasses1 one teaspoon soda1 one teaspoon cinnamon1 one teaspoon allspice1 one half teaspoon cloves1 nutmeg and lemon essence4 ,four cups flour1 one half pound raisins4--,mrs4 ,mary ,harvey4 ,,fruit ,,spice ,,cake4--,one scant cup butter1 one cup brown sugar1 one fourth cup molasses1 whites of three eggs1 yolks of three eggs1 three fourths cup water1 one fourth teaspoonful baking soda4 ,three cups flour1 one teaspoon each of cinnamon1 allspice1 cloves and nutmeg1 mixed4 ,one half cup raisins1 one fourth cup currants1 and one fourth cup citron4 ,mix like any batter cake adding molasses to the butter and sugar4 ,remember to add soda last4--,dorothy ,whitehead4 ,,salt ,,pork ,,cake4--,one pound of salt pork chopped fine4 ,pour one half pint of boiling water on it1 add one cup molasses1 one teaspoon of soda1 two cups sugar1 spices to suit taste1 one pound of seeded and dredged raisins and of currants and one cup of nuts1 chopped4 ,stir thick with flour about three and one half cups4 ,bake in one loaf4 ,cut into pieces and steamed1 this cake makes delicious pudding1 served with pudding sauce4 ,it calls for no butter or eggs so is a cheap cake when these foods are scarce and high priced4--,mrs4 ,whitehead4 ,,chocolate ,,coffee ,,cake4--,one cup granulated sugar1 one half scant cup of butter1 yolks of two eggs and one white1 one half cup strong coffee warmed on stove with two squares of ,bakers chocolate1 one and one half cups of flour sifted with two small teaspoons of baking powder4 ,cream butter and sugar1 then beat in eggs4 ,cool coffee and chocolate and add lastly the flour1 and a cup of chopped nuts4 ,bake in a moderate oven in one loaf or in two layers4 ,ice with chocolate or white icing4--,mrs4 ,a4 ,d4 ,paulson4 ,,bread ,,cake4--,three cups bread dough1 three cups sugar1 one cup of butter1 three eggs1 one teaspoon each cinnamon1 cloves and mace1 a little ginger1 one cup raisins1 one cup currants1 one half teaspoon soda4 ,let rise one hour and bake4--,mrs4 ,r4 ,j4 ,walker4 ,,coffee ,,cake4--,two or three cups of bread sponge1 one cup of sugar1 two eggs well beaten1 one pint of milk1 7luke warm71 two tablespoons of melted butter or lard1 one teaspoon of lemon extract or lemon juice1 one half teaspoon of nutmeg1 one teaspoon salt4 ,mix all well and add enough flour to make a stiff batter1 set aside to rise1 when light take out and spread into well greased dripping pans4 ,spread melted butter over top then mix three tablespoons of melted butter1 one cup of sugar and flour enough to make it dry and lumpy1 to this add a little cinnamon then sprinkle over top quite thick and bake twenty to thirty minutes4 ,,fig ,,cake4--,one pound of powdered sugar1 ten eggs1 ten crackers rolled fine1 one half cake of sweet chocolate grated1 one half pound of figs1 chopped fine1 one teaspoon cinnamon1 one teaspoon allspice1 one teaspoon baking powder4 ,whip the yolks of eggs very light1 add sugar1 then beat again1 add part of rolled cracker1 then add the grated chocolate1 chopped figs1 spices and lastly the well beaten whites of eggs alternately with remaining crackers1 into which the baking powder is mixed4 ,bake in medium oven one hour very quietly1 being careful not to shake the stove4 ,,rye ,,bread ,,torte4--,one pound powder sugar1 ten eggs well beaten1 three ounces of rye bread1 7grated71 one half cake of sweet chocolate 7grated71 one half cup of fine chopped sweet almonds1 one half cup of citron1 cut fine1 one teaspoon cloves1 one teaspoon baking powder4 ,whip the yolk of egg1 add the sugar and beat again1 add a portion of the bread crumbs1 then add the chocolate1 citron1 spice and almonds1 mix the baking powder in the remaining bread crumbs1 lastly the well beaten whites of eggs1 alternately with the bread crumbs4 ,bake in a medium oven about one hour4 ,this may also be made in layers and whipped cream placed between4--,mrs4 ,george ,bruegger4 ,,gries ,,torte ,,or ,,farina ,,cake4--,one cup farina1 one cup sugar1 eight eggs4 ,beat sugar and yolks of eggs one half hour then add farina slowly1 and the well beaten whites last4 ,bake one hour by slow fire4 ,when cooled put sliced pineapple on top and whipped cream4--,mrs4 ,j4 ,bruegger4 ,,fruit ,,cake4--,cream one pound of brown sugar and one pound of butter1 add one pound of eggs 7beaten light7 one pound of flour sifted with two teaspoons of baking powder1 one nutmeg 7grated7 one tablespoon each of cloves and allspice1 half a pint of brandy and two pounds each of seeded raisins and of currants1 one half pound of chopped citron4 ,flour the fruit well before adding to cake mixture4 ,bake in one loaf in moderate oven4 ,pour half a pint of wine over it while it is warm1 after baking4--,mrs4 ,george ,newton4 ,,mother',s ,,fruit ,,cake4--,one pound of butter1 one and one half pounds of sugar1 one pound of flour1 one cupful of ,new ,orleans molasses1 one teaspoon of soda dissolved in two tablespoons of water1 two teaspoons of cinnamon1 one teaspoonful of cloves and one teaspoonful of mace1 one dozen eggs1 one gill or one cup of brandy1 three pounds of raisins1 7seeded71 two pounds of dried currants1 one pound of shredded citron1 one pound stoned dates and one pound of shelled ,english walnuts or pecans1 cream the butter and sugar until light1 add beaten yolks of eggs1 add the molasses1 soda and spices4 ,clean and cut the fruit and dredge thoroughly with part of the flour1 stir it into the mixture alternately with the flour and beaten whites of eggs4 ,mix well and lastly add the brandy4 ,bake in one large loaf very slowly4 ,test with a broom straw to be sure that the cake is well baked4 ,the batter will seem thin but do not add extra flour if you want a rich moist fruit cake4 ,put in cake box and it will keep many months4 ,pieces of it can be quickly steamed and used with foam sauce as plum pudding for dessert in an emergency which is sometimes worth the price of the cake4--,mrs4 ,b4 ,g4 ,whitehead4 ,,fruit ,,cake4--,rub one pound butter and one and one half pounds sugar to a cream1 add eight eggs and beat4 ,now add one tablespoon lemon extract1 one grated nutmeg1 one tablespoon cinnamon1 one half teaspoon cloves1 one pint sour cream4 ,now add four pounds raisins1 one pound citron1 two pounds almonds1 two pounds ,english walnuts1 two pounds flour with two teaspoons soda in it1 one glass jelly4 ,bake three and one half hours in moderate oven4 ,pour one cup brandy over the top of cake after it is baked4--,mrs4 ,southard4 ,,imperial ,,fruit ,,cake4--,one pound of sugar1 one pound of flour1 three quarters pound of butter1 one pound of almonds1 blanched and cut fine1 #a-b pound of citron1 #a-d pound candied cherries and as much pineapple1 one half pound of seeded raisins1 rind and juice of one lemon1 two pieces of candied orange1 one nutmeg1 ten eggs4 ,this is very delicious and will keep for months4 ,no baking powder or soda are used but the eggs are beaten separately1 yolks added to creamed butter and sugar and the stiff whites put in last of all4 ,bake in one loaf in a slow oven4 ,ice with white boiled frosting4--,contributed4 ,,blanche',s ,,date ,,cake4--,beat three egg yolks with one cup of sugar1 add one cup of flour sifted with one teaspoon of baking powder1 stiffly beaten whites of three eggs and one pound of stoned dates and one pound chopped nuts1 7pecans1 ,english walnuts or hickory nuts74 ,bake in one loaf in a moderate oven4 ,remove from oven and while it is hot pour one cup of sour cream over it4 ,the cream soaks into the cake and makes it moist like fruit cake4 ,no butter is used in this recipe4--,mrs4 ,whitehead4 ,,ginger ,,bread4--,one half cup sugar1 one half cup butter1 one cup molasses1 each one teaspoon 7heaped71 ginger1 cloves and cinnamon1 two level teaspoons soda in one cup boiling water1 three scant cups of flour1 two well beaten eggs4 ,make it in the above order4 ,eggs last4--,mrs4 ,f4 ,kleinsorge4 ,,ginger ,,bread4--,one cup of butter1 one cup of sugar1 one cup of molasses1 7,new ,orleans71 one cup of boiling water1 two eggs beaten in batter one at a time1 one teaspoon of soda dissolved in the water1 two and one half cups of flour1 two tablespoons of ginger1 one teaspoon of nutmeg4 ,bake in a loaf or in gem tins4--,mrs4 ,john ,heffernan4 ,,good ,,plain ,,ginger ,,bread--,one cup of molasses1 one cup of sugar1 one cup of boiling water1 two level teaspoons of soda dissolved in the hot water1 one half cupful 7generous7 of butter or shortening1 one large teaspoon of ginger and a little salt4 ,add enough flour to make pretty stiff1 about three cups4 ,bake in moderate oven in one sheet4 ,as molasses cake of any kind burns easily care should be taken not to have the oven too hot4 ,eat warm for luncheon4 ,is nice sliced cold and served with whipped cream as a dessert also4--,mrs4 ,whitehead4 ,,walnut ,,filling ,,for ,,cake4--,one pound chopped walnut meats1 yolks of six eggs1 two cups sugar1 one cup sour cream1 flavor with vanilla4 ,boil in double boiler until thick and beat until cool4 ,spread between layers of cake4--,mrs4 ,aaron ,j4 ,bessie4 ,,raisin ,,filling ,,for ,,cake4--,one tablespoon of butter1 two tablespoons of flour1 four tablespoons of sugar4 ,mix well together1 add enough hot water to cream it4 ,cook in double boiler until thick4 ,remove from fire and add one half package of raisins and two tablespoons of frosting4--,mrs4 ,john ,heffernan4 ,,boiled ,,frosting4--,two cups of sugar boiled with water till it threads from spoon4 ,beat whites of two eggs very stiff4 ,pour the thick hot syrup gradually into the whites1 beating continually until light and thick4 ,flavor to suit taste4 ,for chocolate frosting add one third cake of ,bakers chocolate cut or shaved fine1 while the frosting is warm enough to melt it4 ,for tutti-fruitti filling add mixed chopped nuts1 raisins1 figs1 dates or crystalized fruits to two thirds of the frosting1 reserving the balance for icing the top of cake4 ,for cocoanut cake1 spread the layers with frosting and sprinkle thickly with grated cocoanut4 ,marsh mallows may be steamed1 mixed with nuts1 and served through the frosting too4--,mrs4 ,whitehead4 ,,white ,,caramel ,,or ,,fondant ,,frosting4--,two cups of sugar1 boiled with one and three fourths cups of milk or thin cream to the soft ball stage4 ,test it by dropping a spoonful in cold water4 ,if you can pick it up in a soft ball take the carmel from the stove4 ,add one tablespoon of 7uncolored7 butter and one teaspoon of vanilla and beat steadily until it creams or turns to a fondant4 ,spread immediately on the cake4 ,chopped nuts are nice added to this or halved ,english walnuts may be placed regularly on top of a square cake4 ,chocolate may be added to the warm fondant before beating it4 ,white icing like this is nice covered with thin layer of chocolate melted with butter or ,english walnuts buried in the white icing and then covered with chocolate fondant makes a delicious filling for layer cake4 ,this caramel filling with nuts is especially nice on ,devil's ,food or dark chocolate4 ,brown sugar caramel is made likewise using half granulated and half brown sugar for the fondant4--,mrs4 ,whitehead4 ,,marshmallow ,,filling ,,or ,,icing ,,for ,,angel ,,food ,,cake4--,steam one pound of marsh mallows with one pint of milk1 and beat into this half a pint of whipped cream and one half cup chopped nuts4 ,flavor with vanilla and spread between layers of ,angel ,food or sponge cake4 ,may cover this filling with melted chocolate icing1 also if liked4--,contributed4 ,cookies1 ,drop ,cakes and ,doughnuts ,bake1 bake1 bake6 ,for the cookie jar piled high ,but yesterday1 in some curious way1 ,is empty again1 ,o my6 ,stir1 stir1 stir1 in the froth of yellow and white ,for well she knows how the story goes ,of a small boy's appetite4--,j4 ,w4 ,foley4 ,,german ,,christmas ,,cookies4--,there are many different kinds and ,i will give you the names of them just as they are called in ,german as some names cannot be well translated into ,english language4 ,the first will be ,springelie4 ,one pound of sugar1 one pound of flour1 four eggs1 butter the size of a walnut and one half teaspoon of baking powder4 ,beat sugar and butter1 and eggs one at a time1 beating for fifteen minutes1 then add flour with baking powder1 now roll and cut1 sprinkle baking board with flour and anise seeds1 and lay cookies on that until next morning1 then bake in a moderate oven a light yellow4 ,,weisse ,,pfeffer ,,nusse4--,one pound of flour1 one pound of sugar1 four large eggs1 three ounces of citron1 the grated rind of one lemon1 one nutmeg1 one tablespoon cinnamon1 one teaspoonful of cloves1 one teaspoon of baking powder4 ,eggs1 sugar1 baking powder and spices must be well beaten1 then mix with flour and citron2 roll and cut and let lay over night or form into little balls and bake until they become dry inside4 ,,eier ,,kranze4--,one pound of flour1 one pound of butter1 one fourth pound of sugar1 the yolks of six hard boiled eggs1 one half cupful of brandy4 ,rub the boiled yolks and mix with the flour and butter1 7which have been rubbed smooth together like pie crust7 then sugar is added and the grated yolks of hard boiled eggs2 then add brandy4 ,roll and cut with doughnut cutter1 brush with beaten egg and sprinkle with sugar1 cinnamon and chopped almond4 ,bake in hot oven4 ,,baisors ,,or ,,kisses4--,beat the whites of six eggs and three cups of sugar one hour or until the egg beater will stand in the mixture without falling1 then flavor with vanilla and drop by spoonful on a tin and bake in a moderate oven4--,mrs4 ,john ,bruegger demonstrated all of the above recipes in the ,german ,cookery series for the club meeting of ,june #i1 #aiji4 ,,cookies4--,take two quarts of flour and two cups of sugar1 sift the two together1 then add one heaping cup of lard or butter2 rub well through the flour and sugar and then add four teaspoons of baking powder and rub well through the flour1 sugar and butter4 ,then make a hole in the center and into it break five eggs and a half cup of sweet milk and flavor to taste4 ,stir these contents together1 roll out and bake in hot oven4--,mrs4 ,f4 ,kleinsorge4 ,,mrs4 ,,hayes' ,,date ,,cookies4--,one cup butter1 one half cup lard1 one and one half cups brown sugar1 one half cup sour milk1 one teaspoon soda1 three cups oat meal1 two cups flour1 mix1 one pound dates1 one cup sugar1 one cup water1 boil one hour till it is a smooth paste4 ,roll the dough as thin as you can and cut with a small round cutter4 ,place one teaspoon of date paste on a cooky1 then cover with another4 ,bake in a moderate oven4--,mrs4 ,creaser4 ,,rosettes4--,two eggs1 one teaspoonful of sugar1 one fourth teaspoonful salt1 one cup of milk1 one cup of flour1 7a little more if necessary74 ,mix flour and milk smooth then add sugar and salt and the beaten eggs4 ,heat the rosette iron in the hot lard then dip into batter1 not letting batter come over the top of iron1 now return to the hot lard covering the iron with same for at least twenty five seconds4 ,drain and sprinkle with powdered sugar and serve as cakes4--,mrs4 ,j4 ,bruegger4 ,,marguerites4--,one cup sugar1 one third cup water4 ,boil until it threads or hairs and beat into beaten white of eggs4 ,add nuts and spread on ,saratoga flakes and brown in oven4--,mrs4 ,g4 ,a4 ,mc,intosh4 ,,oat ,,meal ,,cookies ,,with ,,date ,,filling4--,one cup light brown sugar1 one and one half cups butter1 one half cup sour milk1 three cups oat meal1 two cups flour1 one teaspoon soda in milk4 ,,date ,,filling4--,one pound dates chopped1 one cup sugar1 one cup boiling water1 cook until thick4 ,spread between cookies4 ,press together on edges and bake4--,mrs4 ,g4 ,a4 ,mc,intosh4 ,,oat ,,meal ,,cookies4--,one cup butter1 one cup sugar1 two eggs1 six tablespoons sweet milk1 three fourths teaspoon soda1 one half teaspoon each of cinnamon1 cloves and nutmeg1 one cup chopped raisins1 one half cup currants1 two cups flour1 two cups oat meal1 three fourths cup chopped walnuts4 ,drop from teaspoon into greased pan and bake4--,contributed4 ,,oat ,,meal ,,cookies1 ,,date ,,filling4--,four cups of oat meal1 two cups of flour1 one cup of shortening1 three quarters cup of sugar1 one teaspoon of soda1 water to roll4 ,roll thin1 bake and put two together with cooked dates4--,mrs4 ,geo4 ,farries4 ,,oat ,,meal ,,drop ,,cookies4--,three quarters cup butter1 one cup sugar1 cream together1 three eggs well beaten1 two cups flour1 two cups of rolled oats1 one and one half cups seeded chopped raisins1 one teaspoon cinnamon1 three quarters teaspoon soda4 ,drop on buttered tins and bake in slow oven4--,mrs4 ,geo4 ,farries4 ,,good ,,cookies4--,one and a half cups sugar1 three fourths cup butter4 ,rub butter and sugar to a cream1 7three eggs7 beating them into the cream one at a time1 three tablespoons of cream1 or sweet milk1 one teaspoon cream tartar1 half teaspoon soda1 7soda dissolved in milk1 cream of tartar put through sieve with flour71 flour enough to roll thin1 flavor with teaspoon nutmeg and vanilla4 ,sprinkle with sugar and cut out4 ,bake in a hot oven4--,mrs4 ,john ,heffernan4 ,,chocolate ,,cookies4--,one tablespoon lard1 one half cup butter1 one cup sugar1 pinch of salt1 one half teaspoon cinnamon1 one half teaspoon soda1 dissolve in very little cold milk1 two ounces melted chocolate1 two cups flour4 ,roll very thin1 cut and bake in greased tins4--,mrs4 ,aaron ,j4 ,bessie4 ,,eggless ,,cookies4--,two cups sugar1 one cup sweet milk1 one cup butter1 one half teaspoon soda1 7dissolved in cold water71 lemon extract1 flour enough to roll out4--,mrs4 ,aaron ,j4 ,bessie4 ,,oat ,,meal ,,cookies4--,one cup butter1 one and one third cups sugar1 two eggs1 one and three fourths cup raw oat meal1 two cups flour1 three fourths teaspoon of soda1 one half teaspoon salt1 one teaspoonful cinnamon1 one and one half cups raisins1 and three fourths cup of sour milk4 ,drop by teaspoonful into floured tins and bake in a very moderate oven4--,clara ,cooper4 ,,almond ,,rings4--,three fourths pound of butter creamed with one half pound powdered sugar2 add three yolks of eggs 7beaten7 and one pound of flour4 ,flavor with vanilla or almond extract4 ,mix and roll thin4 ,cut in large rings4 ,beat three whites of eggs to a froth1 brush over the cookies and sprinkle thickly with chopped almond1 granulated sugar and cinnamon4 ,brown in the oven4--,mrs4 ,whitehead4 ,,chocolate ,,nut ,,kisses4--,ten ounces of powdered sugar beaten with the whites of six eggs for one hour4 ,add ten ounces of grated chocolate and seven ounces of ground almond4 ,bake like kisses in a moderate oven4--,mrs4 ,whitehead4 ,,cocoanut ,,drop ,,cakes4--,two cupfuls of sugar boiled with one cupful of water until it threads from the spoon4 ,beat the whites of two eggs very light4 ,beat in the hot syrup and beat until light and thick1 flavor with vanilla or lemon and stir very stiff with shredded cocoanut4 ,drop in little stiff cakes on buttered papers on tins and brown a delicate color in a moderate oven4 ,invert the papers and brush the backs of paper with a little cold water when the cakes will readily slip off4 ,chopped pecans may be used instead of cocoanut but there must be enough nuts to make a stiff mixture that will not run when dropped on the papers4--,mrs4 ,whitehead4 ,,rocks4--,two cups brown sugar1 one cup butter1 one cup cold strong coffee1 two eggs1 one level teaspoon soda1 one teaspoon baking powder1 sifted with three cups flour1 one teaspoon cinnamon1 one teaspoon nutmeg1 two cups seeded raisins1 one cup nuts chopped but not fine4 ,roll out and cut into cookies4 ,bake in quick oven4 ,very good4--,mrs4 ,alta ,southard4 ,,vanilla ,,wafers ,,or ,,crisp ,,cookies4--,one half cup of lard and butter mixed4 ,cream with one cup of sugar2 add one well beaten egg1 one fourth cup of milk1 two and one half cups of flour1 one teaspoon baking powder1 one half teaspoon of salt and two teaspoons of vanilla4 ,mix soft in order given1 flour board and roll very thin4 ,cut into small cookies and bake in a hot oven4--,mrs4 ,whitehead4 ,,sugar ,,cookies4--,one half cup butter creamed with one cup sugar1 add two beaten eggs1 one fourth cup milk1 two and one half cups flour1 one large teaspoon baking powder1 one half teaspoon of lemon extract and grated nutmeg if liked4 ,mix soft and roll but sprinkle with sugar1 roll it in then cut and bake in greased pans in a hot oven4--,contributed4 ,,brown ,,cookies4--,mix two cups of brown sugar with one cup of lard1 add one cup of cooking molasses1 and one cup of boiling water with two teaspoons of soda dissolved in it1 one tablespoon of ginger4 ,mix in flour enough to make a stiff dough and let it stand over night4 ,roll out quite thick1 cut and bake4 ,when cool spread with a stiff icing of lemon juice and powdered sugar4--,mrs4 ,harry ,hanson4 ,,mother',s ,,white ,,cookies4--,two eggs1 one cup of sugar1 one cupful of butter1 one half cupful of sour milk1 one half teaspoon of soda1 nutmeg to taste1 one teaspoonful of baking powder4 ,flour enough to make soft dough4 ,roll thin and bake4--,mrs4 ,e4 ,g4 ,schollander4 ,,ginger ,,snaps4--,heat to boiling point one cup butter1 add one cup molasses1 two cups brown sugar1 one tablespoon ginger1 one tablespoon cinnamon1 one scant teaspoon soda4 ,take from fire1 beat well1 add two eggs4 ,roll with six cups of flour4 ,let stand over night4--,mrs4 ,e4 ,schollander4 ,,clara',s ,,drop ,,cakes4--,two cups sugar1 two eggs1 one cup sweet milk1 one teaspoon soda1 one teaspoon cinnamon1 one cup raisins1 one cup shortening1 one cup molasses1 four cups flour1 one teaspoon salt1 one teaspoon cloves1 one cup currants4 ,mix together sugar and shortening1 stir in eggs beaten lightly1 add soda dissolved in molasses1 cloves1 cinnamon1 milk1 fruit1 mixed with a little of the flour and lastly the flour and salt sifted together4 ,drop from teaspoon on greased tin and bake in moderate oven4 ,this makes quite a large amount4--,clara ,monroe4 ,,pepper ,,ginger ,,cookies4--,one cup sugar1 one cup molasses1 one cup shortening 7mixed lard and butter1 one tablespoon ginger1 #a fourth teaspoon 7scant7 black pepper1 one teaspoon soda in one cup boiling water4 ,mix with flour enough to roll out1 about three large cups4 ,roll thin1 cut into cookies and bake in greased tins in a moderate oven4 ,cheap and good4--,contributed4 ,,oat ,,meal ,,cookies ,,with ,,date ,,filling4--,one cup of sugar1 one cup butter1 creamed together1 add two eggs1 beat and then add one half of a large cup of sour milk with one teaspoon soda dissolved in it1 two cups of raw rolled oats and two cups of flour1 a little salt4 ,flavor with vanilla or lemon and roll and cut into small cookies4 ,chopped raisins may be mixed with the dough or a date filling may be used1 made as follows3 ,boil one pound of stoned dates with one cup of water and one cup of sugar to a thick paste4 ,spread a teaspoon of ,dates on each cookie1 cover with another cookie1 press edges together firmly and bake in moderate oven4--,mrs4 ,whitehead4 ,,soft ,,molasses ,,cookies4--,two cups molasses boiled1 one cup lard and butter put into boiling molasses1 two eggs or yolks of four or five1 two cups sugar1 one cup sour milk1 one half teaspoon nutmeg1 one half teaspoon cloves1 one heaping teaspoon each of ginger and cinnamon1 pinch of salt1 two heaping teaspoons soda1 flour to roll very soft4 ,do not let molasses boil more than a minute or two4--,mrs4 ,paul ,leonhardy4 ,,hermits4--,one and one half cups brown sugar1 one cup butter1 one half teaspoon soda1 three eggs1 pinch of salt1 nutmeg1 one and one half cups chopped raisins or dates1 one and one half cups chopped nuts1 three and one half cups flour1 one teaspoonful of cream of tartar4 ,drop these in small1 stiff1 rough cakes on greased tins and bake brown4 ,for chocolate hermits1 add one half cup of grated ,bakers chocolate before baking or shave the chocolate and melt it in a little hot water4 ,cocoa may be substituted for chocolate4--,contributed4 ,,fattigmand4 7,scandinavian74--,three well beaten eggs1 three tablespoons of sugar1 three teaspoons of cream1 add cardamom seeds to flavor and one teaspoon of brandy4 ,stir well together1 add flour to roll soft1 roll1 cut in fancy strips or small cookies and fry in hot lard like crullers4--,contributed4 ,,berliner ,,krarze4 7,scandinavian74 ,four raw egg yolks1 three hard boiled egg yolks 7grated71 one cup sugar1 one cup butter1 three and one half cups of flour4 ,flavor with one tablespoon of brandy or with any favorite extract4 ,roll thin1 cut1 dip cookies into beaten whites of eggs1 then into rolled loaf sugar and bake or finely chopped nuts and cinnamon may be sprinkled on them just before baking4--,contributed4 ,s ,,fingers4 7,scandinavian74--,one cup sugar1 one half cup butter1 two eggs1 four tablespoons of milk1 two teaspoons of baking powder4 ,flour to roll stiff and flavoring4 ,roll thin1 cut into letter ,s fingers and bake in greased pans4 ,,jumbles4--,one cup sugar1 one cup molasses1 three eggs1 one cup sour cream mixed with two level teaspoons of soda4 ,add four cups flour1 one half teaspoon ginger1 one fourth teaspoon cloves and a little salt4 ,drop in small cakes on greased pans and bake in moderate oven4--,contributed4 ,,puff ,,balls4--,three eggs1 one cup sugar1 four cups of flour1 two teaspoons melted butter1 one and one half cups sweet milk1 two teaspoons baking powder4 ,flavor1 mix and drop in small balls into deep1 smoking hot fat4 ,drain and roll in powdered sugar4--,wahpeton ,cook ,book4 ,,hermits4--,two eggs1 one and one half cups brown sugar1 one cup butter and lard mixed1 two thirds cup sour milk1 one teaspoon of soda1 one teaspoon cinnamon1 one teaspoon vanilla1 one half teaspoon cloves1 one cup chopped raisins1 one cup chopped nuts1 about three cups of flour4 ,drop dough on buttered pans with spoon4 ,bake4--,contributed4 ,doughnuts ,cook says it's awful 'scouragin' to bake and fret and fuss1 ,an' w'en she thinks she's got 'em in the crock they're all in us6--,j4 ,w4 ,foley4 ,,doughnuts4--,one and one half cups sugar1 three eggs1 one cup sour cream1 one half cup milk sweet or sour1 one half teaspoon soda dissolved in water and stirred into the cream1 two teaspoons baking powder with flour to make soft dough1 season to taste4--,mrs4 ,l4 ,l4 ,lampman4 ,,doughnuts4--,three eggs beaten light1 one cup sugar1 two tablespoons butter1 one cup sour milk1 one teaspoon soda dissolved in hot water1 one half teaspoon nutmeg1 a little salt1 one half teaspoon baking powder4 ,use swansdown cake flour to make a nice smooth dough4 ,roll1 cut and fry brown in deep smoking hot lard4--,mrs4 ,southard4 ,,doughnuts4--,two cups sugar1 two eggs1 one cup sweet milk1 one heaping teaspoon butter1 one and one half cups mashed potatoes1 salt1 nutmeg1 three teaspoons baking powder4 ,mash the potatoes and while they are hot add the butter1 sugar1 salt and nutmeg4 ,beat the eggs and add with the milk1 sift baking powder with flour twice4 ,use only flour to roll out1 the less flour used the better doughnuts will be4--,mrs4 ,aaron ,j4 ,bessie4 ,,sour ,,cream ,,doughnuts4--,one and one half cups sour milk1 one half cup thick sour cream1 one level teaspoon of soda1 one and one half cups sugar1 three eggs1 a little salt and nutmeg or other flavoring4 ,flour to roll soft1 about six cups1 cut4 ,brown in deep1 smoking hot fat1 drain and sift powdered sugar over them1 7two eggs will do74--,contributed4 ,,extra ,,good ,,doughnuts4--,one cup sugar1 one cup sweet milk1 one half 7scant7 cup sour cream1 three eggs1 two level teaspoons baking powder1 one level teaspoon soda1 salt4 ,flour to roll soft4 ,pour sweet milk over sugar1 add soda to cream1 stir in milk and sugar1 then eggs and then flour1 flavoring1 etc4--,contributed4 ,pastry1 ,pies and ,tarts ,cook your husband what he likes1 and save a hundred household strikes4 ,,pie ,,crust4--,for one pie1 mix one large cup of flour sifted with half a teaspoon of salt1 with one half cup of lard and butter mixed4 ,blend these ingredients thoroughly with the hands or cut and shape with a knife1 then lightly mix in one quarter cup ice cold water1 just enough to bind the flour and lard together4 ,use scant measure of water and do not handle much4 ,flour the molding board and quickly roll half the dough into a thin crust and line the pie tin4 ,fill the pie with prepared fruit1 wet the edges of the crust with water1 roll out the balance of the dough for the upper crust1 gash it across the center and lift it carefully and cover the pie1 pressing edges together with a fork4 ,if a glazed crust is wanted rub the crust over with a little milk1 egg and sugar slightly mixed together4 ,this insures a nice brown crust4 ,the oven should be hot enough to turn white note paper a nice1 rich brown color in five minutes time4 ,pastry requires a brisk oven but not too hot4 ,the ingredients for pastry should be very cold4 ,the measure of shortening 7lard7 should be generous and the water scant and it should not be handled after the water is added only sufficient to lift out of the mixing bowl and roll out4 ,flour the board well and flour the rolling pin4 ,,currant ,,pie4--,one cup currants 7fresh fruit71 one cup sugar1 one tablespoon flour1 two tablespoons water1 one lump of butter and yolks of two eggs4 ,beat all together and bake in one crust4 ,when done frost with the beaten whites of the eggs4--,mrs4 ,davidson4 ,,cherry ,,pie4--,line a pie plate with pie crust1 fill it generously half full of fresh1 stoned sour cherries1 and sprinkle a generous cupful of sugar over them mixed with one large tablespoon of flour1 dot with one level tablespoon of butter cut into bits1 cover with another layer of cherries sprinkled lightly with sugar4 ,cover with an upper crust wetting the edges and pressing well together to prevent juice escaping4 ,cut a gash in center of top crust to allow steam to escape and bake in a moderate oven for forty minutes or until cherries are tender and the juice bubbles in a simp4 ,if a novice at the work1 test the fruit with a broom straw through the gash in the upper crust4 ,if the straw can pierce the fruit easily the pie is done4--,mrs4 ,whitehead4 ,,fresh ,,fruit ,,pies4--,the recipe for cherry pie applies to all fresh berry or fruit pies gauging the sugar and flour according to the juicy sweetness of the fruit4 ,gooseberries1 currants1 strawberries1 cranberries and plums will take good full measures of sugar and flour4 ,raspberries1 blue berries and black berries require less sugar and apricots and peaches and apples small measures of flour4 ,a little butter improves the flavor of all fruit pies and apple pie needs a dusting of nutmeg or cinnamon before adding the top crust4 ,canned fruit may be drained free of its syrup and used the same way using less sugar and adding half a cupful of the syrup4--,l4 ,w4 ,w4 ,,lemon ,,pie4 ,crust4--,one half large cup of flour1 one heaping tablespoon of lard1 pinch of salt4 ,mix well4 ,add enough water to make paste4 ,roll thin1 put in tin1 prick with fork and bake4 ,filling4 ,one large cup of sugar1 two heaping tablespoons of flour1 one large cup of boiling water1 butter the size of a walnut1 juice and grated rind of one lemon1 yolks of two eggs4 ,mix the flour and sugar together1 add boiling water1 put on the stove and let come to a boil1 then add butter1 yolks of two eggs1 juice and grated rind of one lemon4 ,remove from fire at once4 ,beat the whites of two eggs with two tablespoons of sugar and put on top4 ,put in oven to brown4--,mrs4 ,r4 ,meidell4 ,,american ,,prune ,,pie4--,stew about twenty four or thirty prunes1 pitt and sweeten the prunes4 ,bake a pie crust4 ,whip one half pint of cream1 sweeten with sugar1 flavor with vanilla4 ,put a layer of prunes in the crust1 then the whipped cream on top and serve cold4--,mrs4 ,r4 ,meidell4 ,,pumpkin ,,pie4--,one cupful of mashed pumpkin1 three quarters cup of sugar1 one teaspoonful of salt1 one half teaspoonful each of mace1 cinnamon and ginger4 ,heat one teacupful of milk and beat three eggs and add to mixture4 ,bake with under crust only4--,mrs4 ,h4 ,hanson4 ,,pumpkin ,,pie4--,one quart milk1 three cups stewed pumpkin1 one tablespoon flour1 four eggs1 one and one half cups brown sugar1 one half cup molasses1 one teaspoon salt1 one level tablespoon cinnamon1 one teaspoon ginger1 one tablespoon melted butter4 ,bake with an under crust4 ,makes three pies4 ,beat eggs1 add pumpkin1 then flour1 sugar1 salt1 spices1 molasses and butter and lastly the milk which may be partly cream4 ,mix well1 fill pie tins which have been lined with pie crust and bake from thirty to forty minutes4--,l4 ,w4 ,w4 ,,rhubarb ,,pie4--,one cup diced fresh rhubarb1 one cup sugar1 one tablespoon flour4 ,mix all together1 turn into a pie tin lined with pie crust4 ,dot bits of butter over the top of rhubarb1 sprinkle with one tablespoon of water4 ,cover with top crust and bake in moderate oven about forty minutes4--,contributed4 ,,cream ,,pie4--,two yolks of eggs beaten with one half cup sugar1 add one large tablespoon of flour and a scant tablespoon of corn starch dissolved in a little milk4 ,cook in one pint of boiling milk on back of range1 stirring constantly4 ,flavor with vanilla or lemon4 ,fill baked pastry shell1 cover with meringue and brown in oven4 ,serve cold4--,l4 ,w4 ,w4 ,,custard ,,pies4--,the rule for custard pie is four beaten eggs and one scant cup sugar to each quart of milk4 ,for one small pie use half this recipe4 ,mix all together and add flavoring of vanilla1 lemon1 almond or nutmeg4 ,line deep pie tin with pie crust and fill with the raw custard and bake in a moderate oven until the custard sets and can be cut clean with a silver knife4 ,do not bake too long or it will be dry and tough and use scant sugar measure to avoid a watery custard4 ,cocoanut custard pie is made by adding one cup of shredded cocoanut before baking4 ,date pie is made by pressing stewed dates through a colander and adding to the custard4 ,open fruit custard pies are made by laying a layer of prepared fruit on the crust in the tin and covering with the raw custard4 ,all custard pies are baked with an under crust only4 ,pumpkin1 squash and sweet potato pies are made by adding a quart of the cooked and mashed vegetable to each quart of custard and adding spices and salt to suit individual taste4--,contributed4 ,,cream ,,pies4--,the cream fillings are cooked on top of stove until thick4 ,line pie tins with a rich pie crust1 pick with a fork to let out air while baking1 and bake a golden brown1 then fill with the cooked filling1 cover with a meringue and bake until meringue sets4 ,the rule for the cream filling is two eggs beaten with half a cup of sugar and one large tablespoon of flour or one scant tablespoon of cornstarch mixed smooth with a little milk1 add flavoring4 ,bring two small cups of milk or water to a boil1 add the egg mixture and cook thick4 ,if liked add one teaspoon of butter to the milk or water4 ,for chocolate pie double the sugar and use two squares of chocolate shaved fine and heat with the cream filling4 ,for pineapple add grated pineapple to the cream filling1 double the measure of flour as acids thin the mixture considerably4 ,for lemon cream pie use the juice and grated rind of one large lemon or two small ones and double the flour and sugar measure4 7,for orange pie use juice of one large orange and half a lemon47 ,in lemon and orange pie water is generally used in preference to milk and if a rich pie is liked use an extra egg yolk and a large measure of sugar4--,contributed4 ,,meringue4--,to make the meringue1 beat the whites of two eggs very light and stiff1 cut in two level tablespoons of sugar and beat five minutes4 ,spread on top of the filled pie1 sprinkle lightly with sugar and brown in a slow oven4 ,when meringue is firm to the touch it is done and will not fall or shrink1 if under-done it falls4 ,if the oven is too hot leave the oven door open for three minutes before putting the meringue in to bake4 ,long beating of the whites of eggs and sugar however will usually make a good1 thick and firm meringue4--,contributed4 ,,english ,,orange ,,cheese ,,cakes ,,or ,,tarts4--,one half pound sugar 7one cup7 mixed with one fourth pound butter 7one half cup7 add three eggs1 7reserving white of one72 juice of two oranges and grated rind of one2 juice of one lemon4 ,beat well4 ,simmer until like honey4 ,fill baked patty or tart shells of pie crust4 ,make a meringue of the stiffly beaten white of egg and one tablespoon of sugar4 ,frost the tarts1 sprinkle with sugar and brown in a moderate oven4 ,serve cold4--,mrs4 ,whitehead4 ,,devil',s ,,food ,,cake4--,one and one half cups of sugar1 creamed with one half cup butter1 yolks of three eggs1 one half cup milk1 one square chocolate melted in half cup boiling water1 two cups flour sifted with two heaping teaspoons baking powder4 ,add vanilla and the unbeaten whites of the three eggs the last thing4--,mrs4 ,t4 ,b4 ,huff4 ,,burnt ,,sugar ,,cake4--,one and one half cups sugar creamed with one half cup butter1 yolks of three eggs1 one large cup cold water1 three large tablespoons of thick burnt sugar or enough to make a light brown in color2 two cups flour sifted with two heaping teaspoons baking powder4 ,add the unbeaten whites of the three eggs and vanilla the last thing4 ,frost with boiled frosting to which has been added one tablespoon of burnt sugar and a half cup broken nut meats4--,mrs4 ,t4 ,b4 ,huff4 ,,to ,,make ,,burnt ,,sugar4--,put in a sauce pan one cup sugar and cook1 stirring constantly2 the sugar will then form into lumps1 then melt and throw off a thick black smoke4 ,now take from fire and add three tablespoons hot water and place on stove and let come to a good boil2 it is then ready to use and can be kept indefinitely4--,mrs4 ,t4 ,b4 ,huff4 ,,chocolate ,,frosting4--,to make a good chocolate frosting make a quantity of fudge1 beating it until very smooth and until it sets4 ,then add a teaspoon1 or the necessary amount of cream1 or milk1 until the right consistency to spread4--,mrs4 ,t4 ,b4 ,huff4 ,,baked ,,fish4--,large white fish1 pike or cat fish are best1 but small fish can also be used4 ,put in a pan1 sprinkle well with salt and pepper and cover with bits of butter2 then pour a little water or milk in the pan and bake1 basting the fish often1 and adding more water or milk as needed4 ,this takes about a half hour to bake in a hot oven4 ,make a white gravy of milk1 butter and flour1 season well and add a can of mushroom and serve over the fish4 ,delicious4--,mrs4 ,t4 ,b4 ,huff4 ,,cocoanut ,,cheese ,,cakes ,,or ,,tarts4--,boil one pint of sugar with two thirds of a pint of water and add one and one half cups of shredded cocoanut and boil slowly twelve minutes2 remove to rear of range and while warm beat in one half cup of butter until smooth2 then beat in the beaten yolks of five or six eggs4 ,flavor with lemon juice or vanilla or almond extract4 ,line patty pans or gem tins with a rich pastry crust1 fill with the cocoanut custard and bake4 ,they are pretty capped with a cube of currant jelly4 ,serve either hot or cold4 ,,apple ,,cheese ,,cakes4--,one pint of steamed1 sweetened and stewed apple sauce heated4 ,add grated rind of half a lemon1 two level tablespoons of butter and beat smooth1 then cut in two eggs beaten well4 ,bake in patty pans lined with pastry4 ,good way to use left over pie crust and apple sauce4 ,,mince ,,meat4--,four pounds of lean boiled meat1 chopped fine2 twice its weight in sour apples1 peeled1 cored and chopped fine1 one pound of minced suet2 three pounds of seeded raisins1 two pounds of currants2 one pound of brown sugar2 one pint of molasses and of maple syrup or of fruit syrup1 two quarts of sweet fresh cider1 one pint of cider boiled1 one tablespoon of salt1 one scant teaspoon of pepper1 one tablespoon each of mace1 allspice and cloves1 four tablespoons of cinnamon4 ,mix well and bring to a boil on the stove4 ,when nearly cold stir in one pint of brandy and one pint of wine4 ,if these are not liked use syrup from pickles or pears or unfermented grape juice4 ,pack in a large stone crock or seal in ,mason jars and keep covered in a cool place4 ,will keep good all winter4 ,half of this recipe will suffice for the winter for a small family4 ,considering that the mince meats put up in cartons and packages contain no meat and often an inferior grade of dried apples1 it certainly pays to make mince meat at home out of fresh material1 when butchering is done and apples are cheapest4--,mrs4 ,whitehead4 ,,mince ,,meat4 7,small jar for small family47 ,two cups chopped boiled meat1 or of hamburger steak1 steamed tender in a double boiler1 four cups of chopped apples1 one pint of sweet cider or of juice from pickled peaches1 one cup molasses1 two cups sugar 7scant71 juice of three lemons1 one cup shredded or chopped suet or one half cupful of butter or sweet drippings1 one teaspoon of salt1 mixed spices to suit taste4 ,cook five minutes4 ,when ready for pie thin the mixture with cider or with a glass of tart jelly melted and add seeded raisins or currants and a little brandy if liked4 ,bake between two crusts of pastry and serve warm4 ,one heaping cup of mince meat will make one pie4 ,fruit juice left from canned fruit is nice added to mince meat and often can be nicely utilized this way4 ,,neopolitans4--,take pie crust left over after mixing pie4 ,roll it into a thin sheet and cut into oblong strips three by two inches4 ,bake in quick oven4 ,spread half with jam1 lay balance of strips over that like sandwiches and spread jam or jelly on top4 ,dust with powdered sugar4 ,lemon or orange cake filling or frosting may be used instead of juice or marmolade1 and crushed fresh1 sweetened berries make a good filling and covering if capped with whipped cream4 ,,english ,,cheese ,,pie4--,one cupful of thick sour cream or milk curd1 salted slightly1 two beaten eggs1 three fourths cup of sweet milk1 one half cup sugar1 one half cupful of ,english currants 7dried74 ,rub curd thoroughly first and mix with other ingredients4 ,bake in a deep pie tin lined with pie crust4 ,powder with cinnamon4 ,,french ,,tart4--,pound eight macaroons fine1 pour boiling milk over them to make a soft batter1 add six well beaten eggs and one half cupful of sugar4 ,cook thick1 add one half cup of butter and the juice of an orange4 ,line a pie with pastry1 fill with the mixture and bake4 ,dust with powdered sugar before serving4 ,eight good sized macaroons will take from two to three cups of milk4 ,,patties4--,three cups flour1 one cup lard1 three fourths cup of ice water1 one teaspoon baking powder1 one teaspoon salt4 ,mix and roll like pie crust4 ,bake in patty pans4 ,makes thirty patties4 ,,pie ,,crust4--,one and one quarter cups flour1 pinch baking powder1 mix with one half cup lard and one teaspoon salt4 ,add ice cold water enough to roll out--about one fourth cup4 ,flour board and roll thin4 ,,berry ,,tarts4--,one pint of buttered strawberries or red raspberries1 one cup sugar1 the beaten white of one egg stirred through the sugar4 ,mix with the berries4 ,bake between two crusts until egg is set then serve with whipped cream4--,contributed4 ,fancy ,desserts ,they make maple syrup out of corn cobs that you can't tell from the adulterated4 ,abe ,martin4 ,,sponge ,,cake ,,dessert4--,take hot water sponge cake1 cut it into thin slices and line the sides of stem sherbet glasses4 ,fill in with sweetened strawberries and whipped cream4--,mrs4 ,southard1 demonstration fancy desserts4 ,,sponge ,,circles4--,cut round pieces of sponge cake4 ,lay a border of sweetened strawberries around the edge of each piece of cake and fill in the center with ice cream4--,mrs4 ,southard1 demonstration fancy desserts4 ,,peach ,,custard4--,bake a custard pie4 ,slice and sugar nice ripe peaches4 ,spread the peaches on top of the custard and cap with whipped cream4--,mrs4 ,southard1 demonstration of fancy desserts4 ,,pineapple ,,dessert4--,thick slice of canned1 or of fresh sugared pineapple1 heap each slice with sweetened whipped cream flavored with a dash of vanilla and powder lightly with chopped nuts4 ,serve with cake4--,mrs4 ,southard1 demonstration fancy desserts4 ,,strawberry ,,sponge4--,one quart strawberries1 one half package ,knox gelatine1 one and one half cups water1 one cup sugar1 juice of one lemon1 whites of four eggs4 ,soak gelatine until soft in one cup water4 ,mash strawberries1 add half of sugar4 ,boil balance of sugar with the water twenty minutes4 ,rub strawberries through a sieve4 ,add gelatine to the strawberry juice and the hot1 thin syrup4 ,remove from fire1 add berry pulp and lemon juice and beat five minutes in dish set in ice water4 ,add whites of eggs and beat until mixture thickens4 ,other berries1 crushed peaches1 plums and other fruits may be used the same way4 ,serve with cream or with custard sauce4--,mrs4 ,southard1 domestic science demonstration of fancy desserts4 ,,whiskey ,,sponge ,,pudding4--,one quart sweet cream1 yolks of ten eggs1 one package gelatine1 one small cup whiskey1 one large cup sugar1 one teaspoon vanilla4 ,dissolve the gelatine and beat well with the eggs1 then add half of the cream1 boiled1 add sugar1 vanilla and whiskey1 and the rest of the cream whipped stiff4 ,allow to stand until cold and thick2 at least six or eight hours4 ,,sauce4--,one glass of jelly1 one half cup sugar1 one cup water4 ,when boiling thicken very little with corn starch4 ,use cold4--,mrs4 ,aaron ,j4 ,bessie4 ,,coffee ,,gelatine4--,one and one half cups milk1 one cup cold coffee1 two thirds cup sugar1 three eggs beaten separately1 one pinch of salt1 one rounded tablespoonful of granulated gelatine1 one half teaspoon of vanilla4 ,put the milk1 coffee and gelatine in a double boiler1 add sugar1 salt and beaten yolks4 ,cook till it thickens or starts to separate1 stirring occasionally4 ,take from fire4 ,add vanilla1 add beaten whites of eggs1 stir and turn into a mold which has been dipped in cold water4--,mrs4 ,creaser4 ,,maple ,,mousse4--,four eggs beaten stiff1 one cup maple syrup4 ,cook until it thickens1 then beat until cool4 ,one pint whipped cream1 beaten together4--,mrs4 ,schollander4 ,,buttercup ,,jelly4--,dissolve one box of ,knox gelatine in one pint of cold water4 ,add three cupfuls of boiling water1 one and one half cupfuls of sugar and the juice of four lemons and two oranges4 ,cook five minutes and strain through cheese cloth4 ,divide into two portions4 ,add the beaten yolks of three eggs to one portion and one half cupful of chopped nuts4 ,add one half pint of cream to the other portion and whip until stiff or the beaten whites of two eggs if you haven't cream4 ,place in moulds4 ,cut the white jelly into cubes and heap them at the base of the yellow mold4 ,serve with whipped cream which may be capped with chopped pineapple4 ,maraschino cherries or fresh strawberries4--,mrs4 ,whitehead1 pudding demonstration4 ,,fruit ,,gelatine ,,pudding4--,juice of three lemons1 one pint of cold water1 one and one half pints boiling water1 one cup sugar1 one box ,knox gelatine4 ,soak gelatine in the cold water1 pour on boiling water1 add other ingredients4 ,strain and turn over mixed sliced and sugared fruits and nuts1 and serve with sweetened whipped cream flavored with vanilla4--,mrs4 ,whitehead1 pudding demonstration4 ,,caramel ,,pudding4--,put pint of milk in double boiler4 ,when hot add three heaping teaspoons of corn starch dissolved in one third cup cold milk4 ,add pinch of salt4 ,take one and one third cups of brown sugar and put in pan on stove and melt1 stirring continuously to prevent scorching4 ,when melted add very slowly one third cup boiling water4 ,now stir this into the thickened milk4 ,cook for half an hour stirring very often4 ,add beaten eggs five minutes before taking off stove4 ,serve with whipped cream4--,mrs4 ,g4 ,a4 ,mc,intosh4 ,,snow ,,pudding4--,pour one pint of boiling water on one half a box of gelatine2 add the juice of one lemon and two cups of sugar4 ,when nearly cold strain2 add the whites of three eggs beaten to a froth1 beat the whole together1 put in mold and set on ice4 ,with the yolks of three eggs1 one pint of milk1 one large teaspoon of corn starch1 make a boiled custard1 flavor to suit taste4 ,serve cold by pouring the custard around portions of the snow placed in saucers4--,l4 ,w4 ,,caramel ,,custard4--,put one cup of sugar in a skillet and let it melt and brown1 stirring constantly4 ,when it smokes1 add one cup boiling water and cook to a thick syrup4 ,four eggs beaten with one half cup sugar1 add one quart milk and a little vanilla4 ,pour the syrup in the bottom of custard cups1 turn in the custard and bake1 set in a pan of boiling water4 ,as soon as the custard will cut clean with a knife it is done4 ,too much sugar and too much cooking makes custard watery4--,mrs4 ,whitehead4 ,,orange ,,and ,,banana ,,compote4--,for six bananas a little underripe make a syrup of one cup of sugar and a half cup of water4 ,flavor with six whole cloves and one inch stick cinnamon4 ,boil eight minutes without stirring4 ,add the bananas and simmer until they begin to clear4 ,put in the juice of two oranges1 a half lemon and a half glass of grape juice4 ,remove the cloves and cinnamon and serve on rounds of toast or sponge cake with whipped cream4 ,,prune ,,whip4--7,dessert47 ,take about twenty four well cooked prunes1 remove pits and chop up pulp4 ,add one heaping tablespoon sugar1 three eggs1 whites and yolks beaten separately and half teaspoon vanilla4 ,beat all together thoroughly and pour in buttered baking dish4 ,bake in moderate oven thirty or thirty five minutes4 ,this makes enough for a family of four4--,mrs4 ,monroe4 ,,banana ,,short ,,cake4--,one cup sugar1 one fourth cup butter1 three eggs1 one half cup milk1 one and one third cups flour1 one and one half teaspoons baking powder1 flavoring4 ,about one hour before serving slice six bananas1 add one and one half cups sugar1 juice of two lemons1 four tablespoons water4 ,stir three times4 ,when ready to serve put between layers1 add chopped walnuts and heap whipped cream over all4--,mrs4 ,d4 ,e4 ,plier4 ,,cream ,,puffs4--,one half cup melted butter1 one cup hot water1 cup flour1 stir the flour into the water and butter while boiling4 ,it will not lump4 ,let stand until cold1 then stir in separately with a fork three eggs not beaten4 ,bake in greased gem pans or drop in greased pans and bake thirty minutes4 ,when cold open at side and fill with stiffly beaten cream sweetened and flavored4--,contributed4 ,,strawberry ,,bavarian ,,cream4--,scald one cupful of milk or thin cream1 pour it slowly over one egg yolk slightly beaten with one quarter cupful of sugar1 return to double boiler1 add one half tablespoonful of granulated gelatine dissolved in one quarter cupful of cold water2 stir until mixture coats the spoon1 strain at once into a bowl4 ,when cool and beginning to show signs of stiffening beat in one half cupful of strawberries which have been mashed and sweetened with a tablespoonful of sugar1 then fold in the stiffly beaten white of an egg and finally one half cupful of cream1 whipped very stiff4 ,fill wet molds and leave on ice three hours4 ,serve with or without whipped cream4 ,,strawberry ,,charlotte4--,whip one cupful of cream very stiff4 ,beat the white of one large egg or two small ones very stiff4 ,beat into the white one half cupful of fine sugar4 ,combine this with the whipped cream1 then lightly stir in one cupful of strawberries cut in quarters4 ,spoon into a mold lined with lady fingers or slices of sponge cake and place on ice for one hour4 ,,another ,,strawberry ,,charlotte4--,mash one cupful of strawberries and sweeten according to the acidity of the berry4 ,let stand to draw the juice1 an hour1 then strain4 ,dissolve one level tablespoonful of granulated gelatine in two tablespoonfuls of cold water4 ,set the bowl containing it in a pan of hot water and stir until smooth1 add it to the strained strawberry4 ,now whip one cupful of cream1 sweetened with two level tablespoonfuls of sugar1 lightly fold the strawberry gelatine in1 a few drops at a time4 ,turn into a wet mold and put on ice for two hours4 ,if carefully mixed there will be no settling at the bottom4 ,the mold for this need not be lined with cake1 but a delicate wafer of some sort1 preferably vanilla1 should be served with it if it is molded plain4 ,,lemon ,,jelly4--,soak one box ,knox sparkling gelatine in one pint cold water1 two minutes2 add two pints boiling water1 one and one half cups sugar1 and stir until dissolved2 add juice of three lemons1 strain through jelly bag into molds4 ,,chocolate ,,blanc ,,mange4--,one half box ,knox sparkling gelatine1 one quart sweet milk1 one half cup cold water1 one cup sugar1 two ounces grated chocolate4 ,soak the gelatine in the cold water2 boil the sweet milk with sugar and grated chocolate and a little salt1 five minutes2 then add dissolved gelatine1 stirring constantly2 flavor with vanilla1 and pour into mold2 serve with whipped cream4 ,,pineapple ,,jelly4--,read this recipe carefully and follow instructions4 ,soak one box ,knox gelatine in one pint cold water1 set on stove in double boiler to dissolve2 when gelatine is cold and beginning to set1 beat into it pineapple juice and pineapple1 and place on ice to harden4 ,be sure you follow the above1 for if you mix pineapple and its syrup with gelatine when you first make it1 the acid in it will digest the gelatine so it will not harden4 ,,wine ,,jelly4--,soak one box ,knox sparkling gelatine in one half pint cold water two minutes1 add one quart boiling water1 one and one half cups sugar1 and stir until dissolved2 add one half pint wine and juice of two lemons2 strain and pour into mold4 ,,nut ,,creams4--,soak two large tablespoons of gelatine in one half cup milk4 ,set in hot water until melted1 but do not heat4 ,whip one pint cream1 reserving a cupful after it is whipped4 ,turn the gelatine into the cream adding one half teaspoonful of sugar1 the beaten white of an egg1 a teaspoon of vanilla and a large cup of chopped hickory and walnuts4 ,whip until stiff4 ,mold in small cups that have been wet with cold water4 ,when ready to serve turn on a flat dish1 put on remainder of whipped cream and sprinkle with chopped nuts4--,mrs4 ,alleman4 ,,maple ,,cream ,,gelatine4--,one half package ,knox gelatine dissolved in one cup cold water2 one cup maple syrup heated to boiling point1 mix with gelatine1 strain through a cloth and cool4 ,beat one pint of cream1 mix in and add one cup nuts4--,mrs4 ,schollander4 ,,brod ,,torte4--,one cupful of rye breadcrumbs1 eight eggs1 a cupful of granulated sugar1 one quarter pound of almonds1 sliced or ground1 7,i prefer them sliced71 one quarter pound of citron1 sliced thin2 one half ounce of bitter chocolate 7grated71 a lemon1 juice and rind2 one teaspoonful of ground cinnamon1 one half teaspoonful of cloves1 a wineglassful of brandy4 ,dry the bread in the oven and put through food grinder or sifter4 ,mix almonds1 citron1 chocolate and spices with the crumbs4 ,beat the yolks of the eggs with the sugar until thick2 add lemon juice and heat again4 ,mix the dry ingredients with beaten eggs and sugar2 next put in the brandy and1 lastly1 the whites of four eggs beaten stiff1 are folded into the mixture4 7,reserve the other four for the meringue4 ,pour into a spring form and bake in a moderate oven4 ,when the torte is done1 spread jelly on the top and the meringue made with the reserved eggs upon the jelly4 ,put back into the oven until the meringue is lightly colored4 ,,german ,,pan ,,cakes ,,for ,,dessert ,,or ,,lunch4--,beat yolks of six eggs and then beat whites of three to a stiff froth4 ,mix with three fourths cup grated bread crumbs1 one cup cream and a large cupful of flour1 pour in a buttered sauce pan1 sprinkle with sugar and stir over the fire until thick then fry in butter1 on a hot skillett1 like pan cakes4 ,put on a hot dish1 sift powdered sugar on them and sprinkle with lemon juice and serve hot4--,contributed4 ,,fruit ,,trifle4--,beat whites of six eggs light1 add six tablespoons of sugar and beat about half an hour then beat in one cupful of grated pineapple or cut up fresh strawberries or fresh raspberries or cut up fresh1 ripe peaches or apricots or any fruit jam or jelly and beat five minutes4 ,serve ice cold in sherbet glasses as it is or chopped with flavored whipped cream4 ,trifle is sometimes made by using whipped cream1 sweetened1 and adding one cupful of cut up fresh berries1 or peaches or orange pulp or bananas chopped1 or half a glass of any fruit1 jam or any jelly cut into small pieces4 ,beat it through the whipped cream4 ,this is a simple and palatable dessert which can be quickly made4--,mrs4 ,whitehead4 ,,junket4--,one quart of warm milk1 two tablespoons brandy2 wine or vanilla2 two tablespoons sugar1 one junket tablet or one tablespoon of rennet4 ,stir well together1 then let it stand undisturbed until thick1 then place on ice4 ,serve with sugar1 nutmeg and cream4 ,this is another dainty and easily made dessert4--,mrs4 ,whitehead4 ,ice ,cream1 ,sherbets1 ,ices and ,frozen ,dainties ,which is not amiss to cool a man's stomach this hot weather4--,shakespeare4 ,,ice ,,cream4--,in packing the freezer use rock salt and crush the ice very fine4 ,put it in a heavy grain sack and pound and mash until nearly as fine as snow4 ,measure ice and salt allowing four parts ice to one of salt or ten pounds of ice to three of salt4 ,pack ice in layers three inches deep1 then shake over one large saucerful of salt1 then another three inch layer of ice and more salt1 alternating ice and salt until you reach top of can4 ,pack the can with cream1 put on the top of freezer1 and let cream stand until it freezes on edges1 then turn the dasher slowly for ten minutes1 then quickly until cream is frozen thick but not too hard4 ,remove the dasher1 put on the top and cork1 repack freezer with ice1 cover with heavy carpet and let cream ripen two or three hours4--,mrs4 ,c4 ,h4 ,mc,kay4 ,,ice ,,cream4--,without cooking4 ,two quarts of thick cream1 two cups sugar4 ,mix and stand until sugar dissolves4 ,flavor to suit taste and freeze4--,mrs4 ,c4 ,h4 ,mc,kay4 ,,caramel ,,ice ,,cream4--,beat three eggs1 one cup sugar and one half cup of flour together and cook with one pint rich milk4 ,brown one cupful of granulated sugar to a caramel and add to this hot custard4 ,cool and add one quart thick cream4 ,freeze4--,mrs4 ,c4 ,h4 ,mc,kay4 ,,chocolate ,,ice ,,cream4--,let one large pint of milk come to a boil1 add one cup of sugar and one third cup of flour mixed with the beaten yolks of three eggs2 three fourths cake of sweet chocolate4 ,cook until thick and creamy1 stirring constantly4 ,cool and add one quart of cream1 one cup sugar and pinch of salt4 ,add vanilla flavoring and freeze4 ,when partly frozen add the beaten whites of the eggs and freeze until firm but not too hard4 ,pack freezer well1 cover and let it ripen two or three hours if possible4--,mrs4 ,c4 ,h4 ,mc,kay4 ,,maryland ,,ice4--,two quarts ripe strawberries mashed with four cups sugar4 ,stand one hour and squeeze out the juice through a sieve or cheese cloth4 ,add two quarts of water and freeze4 ,remove water from freezer when ice is half frozen1 pack1 and let it stand twenty minutes4 ,then scoop out the center2 leave wall intact4 ,make a filling of one pint of cream1 one half cup sugar1 one teaspoon flavoring beaten and whipped until stiff4 ,add one half cup of chopped or rolled nuts4 ,fill the cavity in the strawberry ice with this mixture4 ,repack the freezer and let it ripen four or more hours4 ,when ready to serve1 remove freezer can1 wrap it in a cloth dipped in boiling water1 let stand one minute when the mould of ice cream will slip out easily onto the serving platter4 ,serve in thick slices4--,mrs4 ,c4 ,h4 ,mc,kay4 ,,mousse4--7,without cream47 ,rub one quart of berries through a sieve1 add one cupful of powdered sugar1 one ounce of dissolved gelatine1 and the whites of five eggs beaten stiff4 ,put in a mold and pack in ice and salt for three or four hours4--,mrs4 ,c4 ,h4 ,mc,kay4 7,editorial ,note4--,the above recipes were demonstrated by ,mrs4 ,mc,kay in her paper on ,ice ,cream1 ,ices and ,frozen ,dainties at ,domestic ,science club47 ,,vanilla ,,ice ,,cream4--,one quart thick cream1 seven tablespoons of sugar1 one half of a vanilla bean4 ,cut bean into halves1 scrape out seeds and mix with sugar4 ,add sugar to half of the cream1 and put in the balance of the bean4 ,heat and dissolve sugar in hot cream4 ,remove from fire1 strain and cool4 ,add remaining cream and freeze4 ,the flavor of the bean makes delicious ice cream but of course good vanilla extract may be substituted4 ,use a tablespoon of extract4 ,plain ice cream is nice served with hot chocolate caramel sauce or with maple sauce and chopped nuts4--,mrs4 ,whitehead4 ,,chocolate ,,caramel ,,sauce4--,one and one half cups brown sugar1 one half cup of milk1 four ounces of chocolate4 ,stir all together on back of range until chocolate is melted and smooth2 then boil until it forms a soft ball when tried in cold water4 ,serve hot over the ice cream4 ,makes a nice pudding sauce also and is nice on cream puffs or eclairs4--,mrs4 ,whitehead4 ,,red ,,raspberry ,,ice ,,cream4--,follow directions for chocolate ice cream given above1 omitting the chocolate and adding one quart of ripe red raspberries pressed through a sieve and sweetened1 when the cream is half frozen1 and when the meringue is added also4 ,proceed with the freezing and ripen two or more hours before serving4 ,strawberries1 apricots and peaches are equally as good used this way4--,mrs4 ,whitehead4 ,,tortoni ,,ice ,,cream4--,boil one and one half cups sugar with water to cover until it threads from the spoon4 ,pour it over the stiffly beaten whites of three eggs and beat well4 ,scald one quart of new milk and add beaten yolks of eggs4 ,cool and mix with one pint of cream 7may be whipped but isn't necessary7 and six crumbled almond macaroons4 ,flavor with vanilla or almond extract4 ,mix all together and freeze4 ,cocoanut may be used in place of macaroons but it should be sprinkled with sugar and slightly browned in the oven first4--,mrs4 ,whitehead4 ,,maple ,,mousse4--,boil a cupful of maple syrup three minutes and stir into the beaten yolks of three eggs4 ,put back in dish syrup was boiled in and boil two minutes4 ,cool4 ,whip a quart of cream and add the cooled mixture and freeze4 ,do not stir4 ,in the winter it may be simply set out of doors1 or may be packed in ice and salt4--,mrs4 ,g4 ,a4 ,mc,intosh4 ,,caramel ,,pudding4--,take one and one third cups of brown sugar and put in pan on stove and melt1 stirring constantly to prevent burning4 ,when melted add very slowly one third cup of boiling water4--,mrs4 ,g4 ,a4 ,mc,intosh4 ,cold ,desserts ,,maple ,,mousse4--,four eggs beaten stiff1 one cup of maple syrup4 ,cook until it thickens1 then beat until cool4 ,then add one pint of whipped cream1 pack in salt and ice for several hours4 ,,frozen ,,rice ,,pudding4--,one cup rice1 one quart milk1 one quarter teaspoon salt1 one cup sugar1 one cup cream1 one teaspoon flavoring4 ,cook rice in milk until soft1 add sugar1 salt and flavoring and pour into freezer when cold4 ,whip cream and add to the mixture when nearly frozen4--,mrs4 ,schollander4 ,fruit1 ,ices or ,sherbets ,,lemon ,,sherbet4--,one pound of sugar and one quart of water boiled to thin syrup and when cool add the grated rind of two lemons and the juice of six4 ,for a water ice stir it now and then in the freezer and freeze slowly until like wet snow4 ,for a sherbet freeze quickly until light and stiff4 ,for a sorbet1 add a meringue made of the beaten white of egg and sugar to the partially frozen ice4 ,,orange ,,sherbet4--,add the juice of six oranges and grated rind of three and the juice of one lemon to the above sugar and water syrup and freeze4 ,,pineapple ,,sherbet4--,add one pint of grated pineapple and juice of one lemon to above syrup and freeze rapidly4 ,,mint ,,sherbet4--,pound the leaves of two dozen stalks of mint to a pulp1 add to the syrup as above with the juice of two lemons and freeze or use mint extract4 ,,grape ,,sherbet4--,add the juice of one lemon and a pint of grape juice to the above syrup and freeze4 ,,berry ,,sherbet4--,add one pint of the berry juice and juice of two lemons to above syrup and freeze4 ,,cranberry ,,sherbet4--,one pint of strained and sweetened cooked cranberry juice and the juice of two lemons added to above syrup and freeze stiff4 ,fruit jellies may be melted and strained and used as substitutes for the fresh fruit juice4 ,,frozen ,,strawberries4--,mash one quart of berries1 add one and one half cups sugar and the juice of one lemon4 ,let it stand one hour1 then add one pint of water and freeze like ice cream4 ,serve in punch glasses with whipped cream4 ,peaches and apricots are also nice frozen likewise as are cooked cranberries pressed through a colander4 ,,frappe4--,this is strictly speaking of drink partially frozen until like wet snow4 ,grape ,frappe is frozen coffee and lemon ,frappe is partly frozen lemonade4 ,a punch is merely a cold fruit drink with a block of ice floating in it4 ,it is usually made of a combination of fruit juices sweetened and wines and liquors are frequently added to it4 ,,parfait ,,and ,,mousse4--,this is frozen whipped cream1 sweetened and flavored to suit the taste4 ,it is packed in a mould and buried in crushed ice and salt for several hours4 ,the cream should be frozen one and one half inches deep4 ,the center remains soft4 ,the opening of the mould should be bound with a strip of muslin dipped in melted suet or butter4 ,quick parfait is made by adding whipped cream to ice cream4 ,at serving time beat in the whipped cream4 ,coffee ice cream with whipped cream is much liked1 as are chocolate and caramel ice cream served this way4 ,macaroon mousse is made by adding crushed and rolled macaroons to whipped cream and burying the mould in ice and salt4 ,chopped nuts are used the same way and crushed fruit4 ,,lemon ,,ice4--,two and three fourths cups sugar1 two tablespoons corn starch2 add one quart boiling water4 ,when cool add juice of eight lemons and when half frozen add whites of three eggs and one pint thick cream4--,mrs4 ,d4 ,e4 ,plier4 ,,currant ,,ice4--,one pint currant juice 7or two glasses of currant jelly71 two lemons and one orange1 three cups sugar1 two quarts water4 ,pour juices over sugar and stir until dissolved then add water and freeze4 ,the whites of two eggs may be added just before the freezing is completed4--,mrs4 ,schollander4 ,,pineapple ,,sherbet4--,one quart of granulated sugar1 and one quart cold water brought to a boil4 ,pour over one quart can of grated pineapple and juice of six lemons4 ,strain and put into freezer4 ,when cold add whites of three eggs beaten stiff with one tablespoon of sugar4 ,freeze4--,mrs4 ,w4 ,s4 ,davidson4 ,,pistacho ,,mousse4--,whip a pint of cream very stiff1 beat into it lightly four tablespoonfuls of powdered sugar2 flavor to taste with pistacho extract and stir in one half cupful of chopped nuts4 ,last of all color a delicate green with vegetable coloring mixture4 ,turn all cream into a mould and pack with ice and salt for four hours4--,mrs4 ,j4 ,d4 ,wolpert4 ,,strawberry ,,ice ,,cream4--,three cupfuls of cream and one of milk1 or one quart of thin cream1 three quarters of a cupful of sugar2 scald1 but do not boil4 ,beat until cold1 add one cupful of strawberries mashed with their juice and one half cupful of sugar4 ,place in freezer1 pack in ice and salt1 using three quarters ice and one quarter salt1 and freeze until as stiff as can be turned4 ,remove dasher1 work up and down with a long handled spoon to pack solidly and set aside for twenty minutes or longer4 ,serve garnished with a half cupful of strawberries cut in two4 ,for individual servings a simple way is to pack the ice cream in pound or half pound baking powder tins after it has been frozen and bury it in ice and salt4 ,it then may be turned out and sliced in rounds1 one round to a person1 and the strawberries used to decorate each service4 ,of course1 if this is done the cream must be very firm and should be packed at least two hours before it is used4 ,to avoid much melting the bucket may be put in the ice box in a tin pan4 ,,strawberry ,,mousse4--,dissolve one tablespoonful of granulated gelatine in one quarter cupful of water by placing the bowl containing it in a pan of hot water2 when smooth add three quarters of a cupful of powdered sugar and stir until cool4 ,strain gradually into two cupfuls of cream whipped very stiff1 add one cupful of fresh strawberries which have been chopped fine with a silver knife and sugared with one third cupful of sugar4 ,have the mould already packed in ice and salt1 put the mousse into it by the spoonful1 first being sure that all the ingredients are well mixed2 cover with buttered paper1 put on the lid of one mould and pile ice and salt on top4 ,put in a cold place for two to four hours4 ,unmold and serve with halved strawberries and sponge cake or angels food4 ,,orange ,,water ,,ice4--,juice of six oranges1 two teaspoons extract of orange1 juice of one lemon1 one quart water1 one pound powdered sugar1 one gill rich1 sweet cream1 add all together and strain4 ,freeze same as ice cream4--,mrs4 ,h4 ,j4 ,liddell4 ,,lemon ,,sherbet ,,with ,,cream4--,mix four large cups of sugar with three level tablespoons of flour and stir in two quarts of boiling water and cook thick4 ,cool and add the juice of one dozen lemons4 ,strain and freeze4 ,when half frozen add one pint of cream whipped stiff with half a cupful of sugar and add the beaten whites of two eggs4 ,stir well through the half frozen sherbet and finish freezing4 ,when firm1 remove the dasher from the freezer1 repack and cover freezer with a carpet or heavy blanket4 ,let it ripen two hours or more4 ,makes one gallon of sherbet4--,mrs4 ,whitehead4 ,,lemon ,,sherbet4--,juice of three or four lemons1 according to size1 two cups sugar1 one quart of fresh sweet milk4 ,mix lemon juice and sugar and put them in the freezer and let stand while you pack freezer1 quickly stir in ice cold milk and freeze quickly4 ,the milk must be fresh morning's milk and it must commence to freeze immediately or it will curdle4 ,grated pineapple may be added to this if liked4 ,after it is frozen the beaten whites of two eggs mixed with two tablespoons of sugar1 should be stirred through the sherbet and left to ripen until serving time4 ,cream may be used instead of milk but half of it should be scalded with half of the sugar and cooled before mixing with the lemon juice4--,mrs4 ,whitehead4 ,,hot ,,chocolate ,,sauce ,,for ,,ice ,,cream4--,two cups of light brown sugar1 #b tablespoons of chocolate1 #a_/b cup sweet milk1 butter size of a walnut4 ,boil until it forms a soft ball when dropped in cold water4 ,do not beat4 ,flavor with vanilla and let it stand a moment1 pour the sauce on ice cream in the dishes just before serving4 ,maple sauce is made the same way substituting maple sugar for the brown and omitting the chocolate4 ,caramel sauce is made by browning sugar in a hot skillet until it melts and smokes and then adding the sweet milk and butter and cooking to soft ball stage4 ,minced nuts may be sprinkled over the sauce on top of ice cream4--,mrs4 ,whitehead4 ,,strawberry ,,frappe4--,for one quart of ripe berries use four lemons1 three cupfuls of sugar and three pints of water4 ,crush the berries with the sugar1 and let them stand an hour before adding the juice of the lemons and the water4 ,mix well1 pour into a freezer and stir for fifteen or twenty minutes4 ,pack in ice for an hour or two and serve in glasses with or without whipped cream on top4 ,,melon ,,sherbet4--,boil one pint of water with half a pound of sugar for twenty minutes1 then stir in a little gelatine melted in cold water4 ,add the strained juice of two lemons1 half a pint of melon juice and then the beaten whites of two eggs4 ,whisk all together and partially freeze4 ,,angel ,,frappe4--,dip half a pound of lump sugar in the strained juice of some white currants and boil them to the thread point4 ,beat the whites of two eggs till stiff1 then pour on the sugar and continue beating4 ,whip a pint of double cream1 add a quarter of a pint of currant juice1 mix all quickly together and freeze without stirring until nearly solid4 ,serve in tall glasses with a few white currants in the bottom of each4 ,,sherbet ,,pineapple4--,boil together one cup of sugar and one quart of water4 ,dissolve in one half cup of water one teaspoon of gelatine2 juice of two lemons1 one can of pinapple4 ,put in freezer and add one pint of water4 ,when partly frozen add the whites of three eggs and one cup of sugar and finish freezing4--,mrs4 ,f4 ,kleinsorge4 ,puddings and ,pudding ,sauces ,since ,eve ate apples much depends upon dinner4--,lord ,byron4 ,,english ,,plum ,,pudding4--,two cups sugar1 five eggs1 one nutmeg1 one tablespoon salt1 one quart sweet milk1 one loaf bread without crusts1 one large piece citron chopped1 four cups suet1 two cups currants1 four heaping cups raisins1 three pints flour4 ,this makes a large pudding and if cooked in one mould1 must boil ten hours4--,mrs4 ,mary ,harvey4 ,,brown ,,betty ,,pudding4--,take stale pieces of bread and lightly brown them in oven until thoroughly dry and crisp4 ,with rolling pin crush the bread into small crumbs4 ,put into pudding dish a layer of these crumbs1 then a layer of apples1 and arrange in layers until dish is full1 last layer crumbs4 ,flavor with sugar1 cinnamon1 lemon and butter on each layer and bake slowly4 ,serve with sweet sauce1 cream or milk4--,mrs4 ,mary ,harvey4 ,,suet ,,pudding4--,one cup chopped suet1 one cup raisins1 one cup brown sugar1 two tablespoons syrup1 one tablespoon soda1 salt1 and one egg1 three cups flour1 one teaspoon cinnamon4 ,steam from two to three hours and serve with pudding dip made of one cup sugar1 scant1 one tablespoon butter1 two tablespoons flour1 one cup boiling water1 flavor to taste4--,mrs4 ,d4 ,e4 ,plier4 ,,plum ,,pudding4--,one and one half pounds suet1 one pound stoned raisins1 one pound currants1 eight eggs1 one and one half nutmeg1 two ounces candied peel1 one teaspoon ground ginger1 one half pound bread crumbs1 one half pound flour1 two pounds of dark sugar1 one half pint milk4--,mrs4 ,a4 ,mc,kay4 ,,sponge ,,pudding4--,two large tablespoons sugar1 two large tablespoons butter1 four large tablespoons flour1 six eggs1 two cups sweet milk4 ,let milk scald1 while hot add butter1 then sugar1 then flour mixed with cold milk4 ,stir well until it boils1 remove from the fire1 add yolks well beaten1 then add whites beaten stiff4 ,pour into buttered dish1 set in pan of hot water and bake one hour4 ,half of this will serve six people4--,mrs4 ,schollander4 ,,angel ,,pudding4--,two eggs1 one cup of sugar1 one cup of chopped walnuts1 one cup of dates1 two tablespoons flour1 one teaspoon baking powder4 ,bake twenty minutes1 serve with hard sauce or whipped cream4--,mrs4 ,schollander4 ,,snow ,,balls4--,one half cup of butter1 one half cup milk1 one cup sugar1 one and one quarter cups flour1 three and one half teaspoons baking powder1 whites of four eggs4 ,cream butter1 add sugar gradually1 then milk4 ,add flour mixed and sifted with baking powder1 then add the whites of eggs beaten stiff4 ,steam thirty five minutes4 ,serve with orange sauce4 ,orange sauce4 ,whites of three eggs1 one cup of powdered sugar1 juice and rind of two oranges and juice of one lemon4 ,beat whites until stiff1 add sugar gradually1 and continue beating4 ,add rind and fruit juices4--,mrs4 ,schollander4 ,,prune ,,pudding4--,whites of six eggs1 beaten stiff1 and one cup of sugar4 ,boil and pit twenty prunes and chop fine4 ,mix all and bake forty minutes4 ,serve with whipped cream4--,mrs4 ,r4 ,j4 ,walker4 ,,chocolate ,,pudding4--,one half cup sugar1 a piece of butter the size of an egg1 one heaping teaspoon baking powder1 one egg1 one half cup milk1 one cup flour1 two squares of chocolate grated4 ,bake as a cake and serve cold4 ,sauce3 ,yolks of two eggs and one cup of sugar beaten to a cream1 one half cup of cream1 whipped1 whites of two eggs1 beaten stiff1 and added last4 ,flavor with vanilla4--,mrs4 ,c4 ,c4 ,mackenroth4 ,,angel ,,pudding4--,two eggs1 one cup sugar1 one cup chopped nuts1 one cup dates1 two tablespoons flour1 one teaspoon baking powder1 bake twenty minutes1 serve with whipped cream4--,mrs4 ,schollander4 ,,corn ,,pudding4--,score the rows of corn in a dozen big ears and press out the juice and pulp4 ,to two cups of pulp1 add two well beaten eggs1 one tablespoon of butter1 one small teaspoon of salt1 a dash of pepper and two scant cups of sweet milk4 ,bake in a greased pudding dish until firm and brown4 ,serve with hard sauce made by creaming half a cup of butter with one cupful of sugar until light1 add a dash of nutmeg and put a tablespoon of sauce on each piece of hot pudding4--,mrs4 ,whitehead1 ,southern ,cookery ,demonstration4 ,,prune ,,whip4--,one pound prunes1 cook until tender1 put through colander 7to remove pits7 add half cup sugar1 when cold add the whites of four eggs1 well beaten2 beat all together1 put dish in oven four minutes4 ,serve cold1 with whipped cream4 ,this amount will serve six to eight people4--,mrs4 ,liddell4 ,,english ,,plum ,,pudding4--,one pound chopped suet1 one pound chopped raisins1 one pound ,english currants1 one ounce citron and lemon peel1 six eggs1 three cups of bread crumbs1 three cups dark brown sugar1 one teaspoon of cloves1 cinnamon and nutmeg1 one pint of sweet milk4 ,mix all well together1 then add flour until the consistency of fruit cake4 ,tie it in a strong1 new cloth1 allowing room to swell1 and boil it in a kettle of boiling water constantly for six hours4--,mrs4 ,eleanor ,wilkinson4 ,,lemon ,,pudding4--,slice one large or two small lemons in a pudding dish with one and one half cups hot water1 one cup sugar1 and one tablespoon butter4 ,set on stove to get warm while you prepare batter1 by mixing one half teaspoon butter1 one half cup sugar1 yolks of two eggs1 one quarter cup sweet milk1 one teaspoon baking powder1 three fourths cup sifted flour4 ,pour over the lemons and bake4 ,when done cover with a meringue and brown4--,mrs4 ,a4 ,d4 ,paulson4 ,,mother',s ,,boiled ,,indian ,,pudding4--,two cupfuls of corn meal1 one cupful of flour1 three teaspoons of baking powder or two level spoons of soda1 one half cup of molasses1 two beaten eggs1 one tablespoon of salt1 and enough sweet or sour milk 7if soda is used7 to make a thin batter4 ,turn into a floured1 wet pudding bag or into a greased double boiler and boil steadily from two to three hours4 ,serve with cream and sugar alone1 or spiced with nutmeg1 or with any favorite pudding sauce4--,mrs4 ,whitehead4 ,,chocolate ,,pudding ,,with ,,raisins4--,sauce3 ,one cup sifted flour1 one and one half level teaspoons baking powder1 one half teaspoon cinnamon1 one quarter teaspoon salt4 ,sift several times4 ,beat one yolk of egg with one third cup sugar1 three tablespoons melted butter and one quarter cup milk4 ,stir into the flour mixture then beat in two squares of chocolate melted over hot water2 add beaten white of egg1 and steam half an hour in buttered cups4 ,raisin sauce3 ,chop one half cup raisins and stew in a little water then add one half cup sugar and cook to a thick syrup1 then thin with hot water1 one half cup1 and serve4--,mrs4 ,whitehead1 pudding demonstration4 ,,raisin ,,sauce4--,stew one cup seeded raisins in one pint of water until soft4 ,mash them and strain them through cheese cloth4 ,put the liquor on to boil1 add one tablespoon lemon and sugar to taste4 ,thicken with one tablespoon corn starch wet in cold water1 and cook until smooth4 ,add one tablespoon of butter just before serving4 ,,peach ,,cobbler4--,two cups flour1 two teaspoons baking powder1 one half teaspoon salt1 one half beaten egg mixed with three fourths cup milk1 one quart sweetened peaches4 ,mix dry ingredients like pie crust1 add milk and egg1 roll out1 line greased pudding pan1 fill in with sweetened fruit4 ,cover with crust and bake4--,mrs4 ,whitehead1 pudding demonstration4 ,,french ,,apple ,,pudding4--,two cups of flour1 two teaspoons baking powder1 one half teaspoon salt1 one cup sugar1 two cups milk1 one half cup butter1 two eggs4 ,cream butter and sugar1 add eggs1 beat1 add milk and other ingredients4 ,butter deep pan1 fill it with peeled and quartered cooking apples4 ,cover with sugar and cinnamon or grated nutmeg4 ,turn the batter over it and bake brown4 ,invert the pudding pan and serve with cream and sugar1 or pudding sauce4 ,,steamed ,,apple ,,pudding4--7,in cups47 ,fill cups half full of prepared apples1 sugared1 buttered and spiced to taste4 ,make a drop batter of one cup flour sifted with one teaspoon baking powder1 one quarter teaspoon of salt and mixed soft with sweet milk4 ,fill cups with batter and steam three quarters of an hour4 ,serve with lemon or vinegar sauce1 made as follows3 ,one tablespoon each of butter1 flour and sugar1 stirred over the fire together1 add boiling water1 about one pint1 and cook thick4 ,season with one tablespoon vinegar1 lemon juice or vanilla4--,mrs4 ,whitehead1 pudding demonstration4 ,,strawberry ,,pudding ,,sauce4--,cream one half cupful of butter and two cupfuls of sugar until very light1 gradually add one pint of crushed strawberries and serve with bread1 tapioca or rice pudding4 ,,lemon ,,honey ,,sauce4--,cream one half cup of butter with one cupful of sugar and add yolks of three eggs4 ,beat together and cook in double boiler1 add slightly beaten whites of eggs and juice of two lemons4 ,when cold add one half pint of whipped cream4 ,serve on gelatine or snow pudding4--,mrs4 ,whitehead4 ,,foam ,,sauce4--,three eggs beaten light with one cupful of sugar1 add one teaspoonful of butter1 one teaspoonful of vanilla and one tablespoonful of brandy or whiskey or orange juice if liquor is not liked4 ,just before serving add one cupful of boiling water4 ,serve with suet or plum pudding4 ,,another ,,foam ,,sauce4--,one beaten egg1 one half cup sugar1 three tablespoons boiling milk1 flavor with vanilla4 ,,english ,,sweet ,,sauce4--,yolks of two eggs1 beaten with three quarters cup powdered sugar4 ,add one cup sweet cream and the grated rind of one orange4 ,cook over slow fire five minutes1 stirring all of the time4 ,,maple ,,syrup ,,sauce ,,for ,,puddings4--,melt one tablespoon of butter and blend with half as much flour1 add one half cup of hot maple syrup and cook thick4 ,serve as sauce on apple pudding4 ,brown sugar syrup may be used instead of maple syrup and caramel sugar syrup is equally as good used the same way4--,mrs4 ,whitehead1 sauces demonstrated in paper on puddings and pudding sauces4 ,,vanilla ,,sauce4--,norwegian4 ,put three pints of fresh milk in a kettle over the fire and let come to a boil 7but do not let it boil74 ,four ounces of sugar1 yolks of five eggs1 beaten together about ten or fifteen minutes4 ,add this to the hot milk1 flavor with vanilla4 ,get cool4 ,to be served with fruit gelatine or sliced oranges4--,mrs4 ,r4 ,meidell4 ,,steamed ,,fruit ,,pudding4--,one cupful each of molasses1 bread crumbs1 water1 flour and currants and raisins or dates4 ,soak bread crumbs in the water until soft1 add one beaten egg1 three level tablespoons of melted butter or beef drippings1 one teaspoon of soda1 a little salt and cinnamon4 ,mix all ingredients together and steam in a greased steam cooker or double boiler for two hours4 ,serve with any favorite pudding sauce4 ,as it is something like plum pudding foam sauce is liked best with it4--,mrs4 ,whitehead1 demonstration of puddings4 ,,corn ,,starch ,,pudding4--,one quart milk1 eight tablespoons corn starch1 pinch of salt and one half cup sugar4 ,heat milk to boiling point and stir in sugar1 salt and corn starch mixed together4 ,when cooked sufficiently turn over the beaten whites of two eggs and stir4 ,to make it yellow use the yolks of eggs4 ,serve 7without7 with or without cream4--,dorothy ,whitehead4 ,,chocolate ,,pudding4--,one quarter cup butter1 one cup sugar1 yolks of two eggs1 one half cup milk1 one and three eighths cups of flour1 three teaspoons baking powder1 whites of three eggs1 one and one third squares ,bakers chocolate1 one eighth teaspoon salt and one fourth teaspoon vanilla4 ,cream the butter1 add one half of the sugar1 beat yolks and add remaining sugar1 combine mixture1 add milk1 flour1 baking powder and salt1 then add the whites beaten stiff1 melted chocolate and vanilla4 ,bake in cake pan4 ,fill the center with whipped cream sweetened and flavored and pour around chocolate sauce4 ,,chocolate ,,sauce4--,boil one cup sugar1 one half cup water until a thin syrup4 ,melt one and one half squares ,bakers chocolate and pour gradually over the hot syrup4--,dorothy ,whitehead1 demonstrated in #gth grade ,domestic ,science class at school4 ,,suet ,,pudding4--,one cup chopped suet1 one cup milk 7or water7 one cup chopped raisins1 one cup molasses1 two and one half cups flour1 one teaspoon soda1 one half teaspoon each salt1 cloves1 cinnamon and nutmeg4 ,sift flour1 soda1 salt and spices4 ,add suet and raisins4 ,mix milk 7or water7 and molasses1 beat into the dry mixture and steam three hours4 ,dressing for pudding3 ,one cup sugar1 one egg1 one tablespoon flour1 two tablespoons cold water1 beat well and stir in half pint boiling milk or water4 ,add butter size of an egg1 flavor with vanilla4--,mrs4 ,w4 ,c4 ,mc,guiness4 ,,nut ,,pudding4--,one cup sugar1 one cup butter1 one cup milk1 two eggs1 two and one half teaspoons salt1 two teaspoons baking powder1 two cups flour1 one cup nuts4 ,steam good three hours and do not uncover at all while steaming or it will fall4 ,eat with golden sauce4 ,one heaping teaspoon butter1 one cup powdered sugar1 two egg yolks1 four or six tablespoons cream1 flavoring4 ,beat whites of two eggs well1 and add last1 do not boil4--,mrs4 ,paul ,leonhardy4 ,,strawberry ,,short ,,cake4--,sift one quart of flour with three teaspoons of baking powder and a tablespoon of sugar and one half teaspoon of salt4 ,work in three rounding tablespoons of butter to a mealy mixture or until the butter and flour are thoroughly blended2 now lightly mix in enough milk to make a soft dough1 7a little over a pint74 ,handle just enough to roll out after the milk is added to the flour4 ,roll in two round or square sheets1 put in greased tins1 dot with butter and bake a nice brown in a quick oven4 ,crush two quarts of strawberries with sugar to sweeten4 ,build the short cake in layers with the berries between cakes and generously spread on top4 ,the whole berries are often reserved for the top4 ,serve with thick cream or with sweetened whipped cream4 ,raspberries1 grated pineapple and fresh sliced peaches or oranges are used in season as well as strawberries4--,mrs4 ,whitehead1 demonstration ,southern ,cookery4 ,,rice ,,pudding4--,mix one half cup of rice with two quarts of sweet milk1 two thirds cup of sugar and a little salt4 ,powder with cinnamon or nutmeg if liked4 ,place dish in a pan of cold water and bake two hours or more1 stirring frequently until milk has cooked out and rice is creamy4--,contributed4 ,,steamed ,,cup ,,pudding4--,two eggs1 one half cup sugar1 one tablespoon butter1 one cup milk1 two teaspoons baking powder1 flour to make a stiff batter4 ,steam twenty minutes in well greased cups and serve with pudding sauce4--,mrs4 ,a4 ,mc,kay4 ,cheese ,it seems as tho' science has condemned everything we relished when a boy4 99 99 99 ,we have had this pure food idea pounded into us until we can't find anything any more that 'taint tainted4--,sam ,clark4 ,,cottage ,,cheese4--,heat two quarts of lobbered milk slowly until curd is formed2 drain through cheese cloth and when dry add one teaspoonful of salt and one half cup of sweet or sour cream4--,mrs4 ,j4 ,bruegger4 ,,cheese ,,and ,,bread4--,one cup bread crumbs1 two cups milk1 soak4 ,add one half pound grated cheese1 one tablespoon butter1 two or three eggs1 beaten lightly1 pepper and salt to suit taste4 ,brown lightly4 ,for a small family use one half the amount4--,mrs4 ,davidson4 ,,cheese ,,scallop4--,one cup grated cheese1 #b egg yolks beaten1 #b tablespoons of melted butter1 one cup bread crumbs soaked in one and one half cups milk1 dash of cayenne pepper4 ,mix all together1 then add stiffly beaten whites of eggs4 ,bake in a greased dish in a hot oven covering the top with fine bread crumbs4--,contributed4 ,,cheese ,,and ,,bread ,,omelet4--,soak a cupful of bread crumbs until soft1 then drain1 add a cupful of milk and three egg yolks to the bread and salt and pepper4 ,stir the stiffly beaten whites of eggs into the bread and one cupful of grated cheese4 ,cook like an omelet with butter in a hot skillet4 ,fold over and serve4--,contributed4 ,,cheese ,,and ,,macaroni4--,boil a cupful of broken macaroni tender in boiling salted water4 ,make a cream sauce of two tablespoons of butter blended with as much flour and cooked with one half pint of milk4 ,add salt and cook thick4 ,then add four large tablespoons of grated cheese and one beaten egg4 ,mix with the drained macaroni in a baking dish1 cover with crumbs and brown in the oven4--,contributed4 ,,cheese ,,souffle4--,stir one tablespoon of flour into one tablespoon of melted butter in a pan on the stove until well blended1 add one cup of milk and cook until smooth4 ,add one cup of grated cheese and well beaten yolks of three eggs1 lastly add well beaten whites of eggs and a pinch of salt4 ,put into a greased baking dish1 set in a pan of hot water and bake about twenty minutes or until light and brown4 ,eat as soon as it is baked4--,contributed4 ,,cheese ,,and ,,potato ,,omelet4--,spread mashed potatoes an inch thick in a hot1 heavy skillet with one tablespoon of hot butter or drippings4 ,brown on bottom and grate cheese thickly over top2 add pepper4 ,cook and when potatoes are well browned on the bottom fold over like an omelet and serve4 ,,italian ,,macaroni4--,cook a cupful of macaroni in salted water until tender4 ,drain off the water and put the macaroni into a colander4 ,have ready in a saucepan a large tablespoonful of butter1 heated4 ,put into this a sliced onion and cook tender4 ,turn into the saucepan1 then a can of tomatoes and one chili pepper 7or in quantity according to its hotness74 ,salt and cook fifteen minutes4 ,arrange the macaroni alternately in layers with the tomato in a bake dish1 finishing of course1 with the tomatoes4 ,cover with grated cheese and bake fifteen or twenty minutes4 ,,tomatoes ,,stuffed ,,with ,,macaroni ,,and ,,cheese4--,cook one cup broken macaroni or spaghetti tender in salted water2 drain and blanch in cold water4 ,skin light tomatoes and scoop out centers4 ,fill with the macaroni1 dot with butter and season with salt and pepper1 then cover top with grated cheese4 ,bake in a moderate oven thirty minutes4 ,serve plain or with cream sauce4 ,for ,italian macaroni1 chop the tomatoes1 dredge with flour and mix with the above ingredients1 putting a thick layer of cheese on top4 ,bake until brown4--,contributed4 ,,cheese ,,croquettes4--,make a thick stiff cream sauce as for chicken croquettes2 add yolks of two eggs2 one and one half cups grated cheese and salt and cayenne pepper to suit taste4 ,when cold form into croquettes1 dip into egg and fine bread crumbs and fry in deep hot fat4 ,,cheese ,,straws4--,grate cheese on rolled pie crust1 fold over1 grate more cheese thickly on1 fold again and roll out4 ,cut into strips and bake4 ,sprinkle with cayenne4--,contributed4 ,beverages ,serenely pure yet divinely strong4--,pope4 ,,coffee4--,three parts ,java to one part ,mocha coffee ground fine together4 ,allow one tablespoonful of coffee to each cup of cold water4 ,mix in one third of a whole egg for five cups of coffee4 ,bring to a good boil4 ,remove from fire1 add a dash of cold water and serve4--,mrs4 ,c4 ,h4 ,mc,kay1 demonstration of beverages4 ,,chocolate4--,one half cup grated chocolate1 one half cup sugar mixed4 ,add to one quart of milk4 ,bring to a boil4 ,let it stand on back of range half an hour1 then reheat it4 ,serve whipped cream in each cup4--,mrs4 ,c4 ,h4 ,mc,kay1 demonstration4 ,,tea4--,water for making black tea should be boiling4 ,allow level tablespoon tea to a pint of water4 ,let it stand covered three to seven minutes4 ,water for green tea should not be boiling hot1 as green tea should be a smooth and oily beverage4 ,the ,japanese serve tea warm but not hot4 ,allow same proportions as above4 ,let it stand three minutes4 ,add hot water to tea leaves left in tea pot and leave again4 ,use an earthen tea pot always4 ,soft water makes better tea than hard water4--,mrs4 ,c4 ,h4 ,mc,kay1 demonstration of beverages4 ,,claret ,,freeze4--,claret wine to taste4 ,fill glass half full of chopped ice1 add wine and sweeten to taste with cherry syrup4 ,add sliced lemon or pineapple1 rose leaves1 or ,maraschino cherries4 ,serve with straws4 ,,malted ,,milk4--,one egg sweetened with vanilla syrup1 one spoonful of ,horlick's malted milk4 ,shake in a shaker with crushed ice4 ,strain2 grate nutmeg on top and serve4 ,,lemonade4--,one quart of water1 juice of three lemons1 one cup sugar4 ,stir well and serve with crushed ice4 ,crushed fruits may be added to this1 or ,port wine1 if liked4 ,,coffee4--,one tablespoonful of finely ground coffee to each cup of water4 ,add a white or half the white of an egg to the coffee2 mix with a spoon4 ,add one cup of cold water to each tablespoon of coffee4 ,cook till it starts to boil4 ,don't let it boil4 ,serve at once4--,mrs4 ,creaser4 ,,cocoa ,,with ,,whipped ,,cream4--,heat one quart of milk with a pinch of cinnamon4 ,mix four level tablespoons of cocoa with as much sugar and add one cupful of hot water4 ,stir until smooth4 ,add to the hot milk and simmer five to ten minutes1 stirring often4 ,whip one cupful of cream stiff1 add one teaspoonful of sugar and half a teaspoonful of vanilla extract to it4 ,whip lightly and serve a generous tablespoonful in each cup of cocoa4 ,chocolate is made by shaving one ounce of chocolate1 mixing it with two large tablespoons of sugar and then heating over the fire with one tablespoonful of boiling water until smooth and glossy4 ,add to hot milk as directed above4 ,marshmallows added to a cup of cocoa or chocolate give a delicious flavor4--,contributed4 ,,kentucky ,,punch4--,put into punch bowl one cup sugar1 juice of six lemons and stir4 ,add three peeled lemons1 sliced thin1 and at least one dozen large sprigs of mint and one quart of pounded ice1 stir and let stand several moments and then pour in from a good height two or three bottles of imported ginger ale4 ,a ,,delicious ,,creole ,,recipe4--,select fine oranges4 ,cut through the skin around the orange and loosen the skin from the orange1 turning it back1 wrong side out1 into a cup4 ,now cut the orange into halves1 leaving a cup on top of each half4 ,place the orange1 face down1 on a dainty plate1 acting as a standard for the skin cup as it were4 ,into the cup put one whole clove1 a bit of bay leaf1 small piece of stick cinnamon1 one lump of sugar and pour over the sugar two tablespoons of brandy4 ,bring to the table with the after dinner coffee and place in front of each guest4 ,touch a match to the brandy1 and let each guest baste the sugar with the brandy until the alcohol has burned away1 then pour the remaining liquor and spices into the coffee4 ,the burning of the brandy and spices in the orange skin gives a very delicious flavor and a pungent1 agreeable perfume4 ,,strawberry ,,punch4--,crush two quarts of strawberries and pour over them three quarts of cold water4 ,set in the ice for three hours before straining through a cheesecloth bag1 pressing hard4 ,add then the strained juice of two lemons and two cups of granulated sugar4 ,stir until the sugar is fully dissolved and set in the ice until you are ready to serve4 ,fill each tumbler halfway to the brim with finely cracked ice before pouring in the strawberry mixture4 ,,strawberry ,,fruit ,,punch4--,make as directed in foregoing recipe1 and1 just before serving1 add two bananas1 sliced very thin1 two large sweet oranges cut into small dice and a cupful of the largest1 ripest strawberries you can get4 ,use a dipper in filling the glasses1 that some of each kind of fruit may go into each4 ,,mint ,,punch4--,express the juice from four large lemons and strain it over a cupful 7heaping7 of granulated sugar4 ,stir until the sugar is dissolved4 ,now peel two lemons and one orange and slice as thin as paper4 ,add to the melted sugar and set in the ice until you are ready to serve4 ,have ready a dozen or more sprigs of freshly grated mint1 which has been carefully washed and the dead leaves picked off4 ,lay the mint in the bottom of a chilled punch bowl and pour the syrup1 with the sliced fruits1 upon it4 ,next1 stir in at least two quarts of shaved or pounded ice1 and pour from a height upon all three bottles of the best ginger ale4 ,there is no more delicious summer drink than this4 ,serve at once before the effervescence ceases4 ,,roman ,,punch4--,four cups of steamed lemonade1 two wine glasses of rum1 juice of three oranges1 one half pound sugar4 ,shake and mix well4 ,place block of ice in center of punch bowl and pour in this mixture4 ,add one pint of ,maraschino cherries and serve in punch glasses4 ,if preferred the mixture may be frozen to a soft mush in a freezer and serve as a dinner course4--,contributed4 ,,champaigne ,,punch4--,make a syrup of two cups sugar and one quart of water and make a lemonade with juice of five lemons4 ,add one gill brandy1 one half gill ,jamaica rum and one pint of champaigne4 ,whip white of one egg to a snow and sweeten and beat again4 ,mix with the punch and freeze like lemon ice1 or omit the egg4 ,mix well and serve from punch bowl with large block of ice floating in the liquid4--,contributed4 ,,temperance ,,punch4--,one quart strained lemonade1 one pint unfermented grape juice2 juice of six oranges with two cups sugar diluted in it4 ,mix all well together with one gallon of ice water4 ,taste and add more sugar if needed4 ,sliced or diced pineapple1 cherries or any fresh fruits may be added to this in season4 ,have block of ice in punch bowl and stir well4 ,,wedding ,,punch4--7,no liquors47 ,one tumbler each of currant1 raspberry and blackberry jelly1 juice of twelve lemons1 juice and pulp of two oranges1 one pint grape juice1 one pint of grated pineapple1 one pint of preserved strawberries1 one quart of canned peaches1 one fourth pound conserved cherries1 two pounds sugar1 one quart ginger ale1 three quarts water4 ,make syrup of the water and sugar2 strain4 ,add all the jellies to hot syrup4 ,when cool add strained lemon juice then the grated pineapple1 orange pulp1 and other fruits4 ,cover and stand over night4 ,at serving time turn into punch bowl with one quart of shaved ice or a big block of clear ice4 ,add other ingredients1 stir well and serve in punch cups or glasses4--,contributed4 ,,wine ,,punch4--,make a gallon of rich lemonade1 strain it and add a bottle of port wine1 sherry of claret4 ,mixed conserved cherries1 pineapple and orange pulp may be stirred through this4 ,add a quart of shaved ice or use a big block of clear ice and stir frequently1 adding water and sugar as needed or more lemonade to the drips in the bowl4 ,,gingerale4--,one half glass of currant jelly1 one half cupful of sugar1 two teaspoons of ginger4 ,stir well together2 put it into a quart pitcher and fill with ice water4 ,serve in glasses of shaved ice4 ,,grape ,,lemonade4--,two quarts of sweet lemonade1 one pint bottle of unfermented grape juice4 ,mix thoroughly and serve with ice4 ,,fruit ,,drink4--,use one tablespoon of diluted currant1 strawberry1 raspberry or grape jelly to each glass of iced water and serve with shaved ice4 ,or the canned fruit juice may be used instead of jelly4 ,,ginger ,,ale ,,punch4--,add to a half pint of shaved ice one tablespoon brandy1 one tablespoon powdered sugar and one well beaten egg4 ,add half a pint of imported ginger ale4 ,let it stand five minutes4 ,,blackberry ,,cordial4--,one gallon of blackberry juice1 add two pounds of loaf sugar1 half an ounce of cloves1 one ounce nutmeg1 cinnamon and allspice2 boil together twenty five minutes4 ,when cold add one quart of brandy4 ,,orange ,,punch4--,dissolve one fourth pound loaf sugar in one pint boiling water2 add juice of one lemon1 one pint of orange juice1 one half cup brandy1 one half cup rum4 ,used either hot or cold4--,contributed4 ,,hot ,,brandy ,,punch4--,one fourth pint ,jamaica rum1 one half pint brandy1 one quarter pound sugar1 one lemon and one pint boiling water4 ,put sugar and lemon juice in a punch bowl or large pitcher2 pour in the boiling water2 add the rum and brandy and mix thoroughly4 ,grate nutmeg on top and serve4 ,for mint julep add one dozen sprigs of fresh mint to the lemon juice and sugar before adding the water4--,contributed4 ,,sherry ,,flip4--,break an egg into a quart ,mason jar1 add half a can of shaved ice and one tablespoon of sugar4 ,fasten top securely on the can and shake hard until egg is light and foamy4 ,add two tablespoons of sherry wine and shake again4 ,serve with a grating of nutmeg4--,contributed4 ,,fruit ,,nectar4--,put the thinly sliced rind of three lemons in a jar with one pound of chopped raisins1 and one and one half pounds of sugar4 ,pour two gallons of boiling water over it4 ,when cold add juice of lemons and let stand in a cold place for a week1 stirring it every day4 ,strain through a jelly bag until clear1 then seal in bottles4 ,,raspberry ,,shrub4--,place raspberries in a jar and cover with good cider vinegar1 let it stand over night2 next morning strain and to each pint of juice add a pint of sugar2 boil ten minutes2 bottle while hot4 ,use one half glass of the shrub to one half glass shaved ice and water4 ,good summer drink4 ,same directions for currant shrub4 ,,milk ,,shake4--,fill your glass two thirds full of milk1 sweeten to taste with any fruit syrup1 or with sugar1 then flavor with vanilla or orange4 ,fill glass with shaved ice and shake in a covered ,mason jar or a milk shaker until well mixed4 ,,mulled ,,ale4--,heat one quart of good ale with a little nutmeg2 beat five eggs light and mix with a little cold ale2 then pour the hot and cold ale back and forth several times to prevent curdling4 ,warm and stir until sufficiently thick2 add a glass of brandy2 strain and serve in tiny glasses4 ,,iced ,,coffee4--,make two pints of good1 strong coffee1 and clear it with the beaten white and shell of an egg4 ,strain1 sweeten1 and let it get cold4 ,add the juice of one lemon and set the mixture in ice for an hour4 ,serve in cups or claret glasses with a little whipped cream on top4 ,,tea ,,nectar4--,draw one and a half pints of strong tea for three minutes and pour off into a bowl4 ,sweeten to taste with sugar1 the juice of a lemon and a wineglassful of brandy4 ,ice for an hour1 decorate with thin slices of lemon cut in quarters and serve in small glasses4 ,,orange ,,punch4--,stir a cupful of sugar into a scant cup of water and simmer for half an hour4 ,skim and let it get cold before adding the strained juice of four oranges and half as much lemon juice4 ,beat all well together2 fill chilled tumblers with pounded ice and pour in enough of the syrup to fill up the interstices4 ,refreshing ,beverages for ,convalescents ,,for ,,fever ,,convalescent4--,one half fresh peach1 one teaspoon brandy1 one tablespoon sugar1 juice of half a lemon4 ,press through sieve and add plenty of shaved ice4 ,sip a little at a time4 ,,iced ,,mint4--,one fourth teaspoon peppermint essence1 one tablespoon of powdered sugar1 one tablespoon of water1 one tablespoonful of wine1 one teaspoon of brandy4 ,mix well together1 fill glass with shaved ice and sip through a straw4 ,,sterilized ,,lemonade4--,boil one pint of water and mix it with juice of a lemon1 four lumps of sugar and grated rind of lemon4 ,cover and stand two hours4 ,strain and serve ice cold4 ,for orangeade add juice of two oranges to above and two extra lumps of sugar4 ,,egg-,,nog4--,scald one pint of milk1 but do not boil4 ,beat three eggs to a froth with one fourth cup sugar1 add half a gill of beet brandy and one tablespoon of rum and a little nutmeg4 ,beat well and add the scalded milk1 either hot or cold4 ,,lemon ,,whey4--,good to induce perspiration1 to break up a cold4 ,boil half pint of milk and add one tablespoon of lemon juice2 add more if this does not turn the milk4 ,let it boil up then turn into bowl to settle2 strain1 sweeten and add hot water to suit taste4 ,,fruit ,,jelly ,,drinks4--,melt currant1 raspberry or cranberry jelly in hot water1 sweeten to suit taste and set aside to cool4 ,the juice of fresh berries is pleasing to a patient when the berries are forbidden4 ,strain the fruit through a fine sieve or through cheese cloth and cool with shaved ice and sweeten4 ,,flax ,,seed ,,tea4--,one ounce of flax seed and a little powdered licorice root and pour on a pint of hot water4 ,steep four hours then strain4 ,good for a cold4 ,,barley ,,coffee4--,roast ,barley until well browned and boil #a tablespoon of it in a pint of water five minutes1 strain and add a little sugar1 if liked4 ,nourishing drink for fever convalescent4 ,,apple ,,water4--,roast two tart apples until soft4 ,pour a pint of cold water on them and stand in cold place one hour4 ,good for patients in fever and eruptive diseases4 ,do not sweeten4 ,eggs ,twelve studies in white and gold1 ,oh1 egg1 within thy oval shell1 ,what palate tickling joys do dwell4 ,,stuffed ,,eggs4--,cook eggs twenty minutes just below boiling point4 ,remove shells1 cut in half lengthwise4 ,take out yolks and mash them4 ,add one half quantity finely minced ham or chicken1 moisten with one tablespoon of butter softened and seasoned with salt1 pepper and mustard4 ,fill whites with this mixture and press halves together4 ,roll in fine bread crumbs1 then into beaten egg and again in crumbs4 ,fry brown in very hot fat4 ,serve garnished with parsley4--,mrs4 ,h4 ,c4 ,windel4 ,,eggs ,,lyonnaise4--,boil eight eggs twenty minutes and throw in cold water and remove shells4 ,separate yolks and whites and chop whites fine4 ,put whole yolks in a dish over boiling water to keep warm4 ,peel and chop two medium sized onions and fry golden brown in two tablespoons of butter4 ,season with salt1 pepper and nutmeg and add a cupful of white sauce4 ,stir gently to boiling point1 then add chopped whites and cook two minutes4 ,pour over hot whole yolks1 sprinkle with minced parsley and serve4--,mrs4 ,h4 ,c4 ,windel4 ,,ham ,,and ,,egg ,,on ,,toast4--,a good way to use small pieces of left over ham or other cooked meat is to chop them fine4 ,toast several slices of bread and lay on a platter4 ,beat three eggs slightly1 pour in a little milk1 cook over the fire a few minutes1 but not till it is thick1 stir in the chopped meat and pour over the toast4--,mrs4 ,geo4 ,farries4 ,,onion ,,eggs4--,boil six eggs hard1 slice three of the eggs1 cut three onions in slices1 fry in butter1 lay them on a platter2 place the sliced eggs over them1 cover to keep hot1 grate the other three eggs1 season with salt and pepper1 boil up in a little cream and pour over the eggs and onions4--,mrs4 ,geo4 ,farries4 ,,shirred ,,egg4--,grease a shallow pan and break eggs carefully into it4 ,sprinkle with salt and pepper and heat with butter4 ,steam or bake until the whites are set and serve4 ,shirred eggs are usually served in the individual dishes they are baked in4 ,a little minced parsley is often sprinkled over the top of each plate4 ,,layer ,,eggs4--,fry two onions1 sliced thin until they are tender and brown4 ,cut hard boiled eggs into slices4 ,add half a bowl of good gravy to the hot onions and then the eggs4 ,season with salt and pepper and serve4 ,,scrambled ,,egg4--7,new47 ,break eight fresh eggs into a saucepan1 add a piece of butter the size of an egg1 eight tablespoons of cream2 two tablespoons of soup stock1 one scant teaspoon of salt and a little pepper4 ,set over the fire and stir until the eggs begin to thicken then remove from the fire and beat with a ,dover beater until they are light and delicate4 ,heat over the fire again and serve in a warm dish4 ,very nice for breakfast and lunch4 ,,cream ,,toast ,,with ,,egg4--,heat a quart of milk2 toast slices of bread1 butter them and dip each into the milk a second4 ,lay in a deep serving dish4 ,now add a tablespoon of butter and a pinch of salt to the hot milk4 ,beat the yolk of an egg1 adding gradually a small tablespoon of flour and two tablespoons of cold milk4 ,stir into the boiling milk and cook until creamy1 then pour it over and around the toast and serve immediately4 ,may be served with poached eggs1 too4 ,,scrambled ,,eggs ,,with ,,asparagus ,,tips4--,beat six eggs a trifle with two tablespoons of cream and scramble in hot pan4 ,season and stir in the tips of a bunch of stewed asparagus4 ,add a dash of pepper and serve on toast4 ,,eggs1 ,,new ,,york ,,style4--,boil six eggs half an hour4 ,drop them into cold water2 shell and quarter them and lay them in a buttered baking dish4 ,make a white sauce of one pint of hot milk with butter1 and flour enough to thicken4 ,season and stir until smooth4 ,chop two large boiled onions1 add to the sauce and pour over the eggs1 sprinkle the top with cracker crumbs1 dots of butter and two tablespoons of grated cheese4 ,bake until a nice brown and serve immediately4 ,,creole ,,eggs4--,poach eggs in deep1 boiling salted water and serve with a highly seasoned tomato sauce4 ,,creamed ,,eggs4--,poach eggs and serve with a thickened1 seasoned cream sauce or a browned gravy sauce1 mushrooms1 asparagus tips1 minced parsley or minced cold boiled ham1 cauliflower1 green corn1 oysters1 sausage or dried beef may be added to any cream sauce and served over poached eggs or hard boiled eggs1 cut into slices or quartered4 ,or any of these sauces may be spread on an omelet1 folded over and served4 ,,cheese ,,and ,,eggs ,,on ,,toast4--,beat three eggs with three tablespoons of bread crumbs1 soaked soft in milk and drained4 ,add three tablespoons of melted butter1 one teaspoon of mustard1 salt and pepper and lastly one half pound of grated cheese4 ,spread evenly on slices of toast and brown quickly in the oven4 ,,eggs ,,and ,,potatoes4--,fry diced cold boiled or baked potatoes brown in a butter1 seasoning with salt and pepper2 break in three or four eggs and scramble lightly4 ,add two tablespoons of thick cream and serve immediately4 ,,swiss ,,eggs4--,line a pie plate with thin slices of cheese4 ,mix a cup of milk with one teaspoon of mustard1 a dash of cayenne and a little salt4 ,pour half of this mixture over the cheese4 ,then break carefully five eggs on the cheese2 pour over the rest of the milk and bake until the eggs are set4 ,the cheese will melt and thicken the milk4 ,,honeycomb ,,eggs4--,set a granite pan with a tablespoon of butter in the oven to heat4 ,beat five eggs with one third cup of milk and salt and pepper exactly one minute4 ,pour into the hot pan and bake in a quick oven until eggs rise to the top4 ,serve immediately4 ,,omelet1 ,,newport ,,style4--,soak a pint of bread crumbs in one pint of milk4 ,beat eight eggs very light and stir with the crumbs1 beating five minutes4 ,heat two tablespoons of butter in a pan1 pour in the mixture1 season with salt and pepper and stir and scramble the mixture quickly with the point of a knife1 tossing it lightly4 ,cook about three minutes and serve on toast4 ,,plain ,,omelet4--,separate four eggs4 ,beat the yolks with half a cup of milk or water1 season with salt and pepper4 ,beat the whites in a bowl very light or until the bowl can be inverted and retain the whites of eggs4 ,cut the whites into the yolks and turn into a hot frying pan with melted butter4 ,let it stand over the fire undisturbed until it is nicely browned on the bottom4 ,then run the pan into a hot oven and brown on top4 ,serve immediately with or without sauce4 ,vegetable omelet is made by spreading hot thickened creamed vegetables over the omelet just before serving4 ,asparagus omelet is excellent4 ,fruit omelets are made by spreading with stewed fruit or jelly or crushed sweetened fresh fruit like strawberries1 raspberries or peaches1 or jams made of these fruits4 ,fruit omelets are spread with powdered sugar usually4 ,rice1 macaroni or hominy are often seasoned in a favorite way with cheese or gravy and spread on the omelet before serving4 ,macaroni cooked with tomatoes and cheese makes an excellent omelet filling4 ,thickened1 stewed tomatoes are nice1 and mushrooms may be added with green peas to the tomatoes for ,spanish omelet4 ,in fact there are a thousand good combinations and there isn't a nicer way to use a small portion of any left over than to use it for an omelet filling if it will harmonize with eggs at all4 ,four eggs in an omelet combination of this kind will do nicely for a meal for a family of six people4--,contributed4 ,,bread ,,omelet4--,soak one half cup of bread crumbs in one half cup of milk4 ,separate four eggs1 beat separately4 ,beat bread crumbs into the yolks1 add salt and pepper1 beat whites till stiff4 ,add them to yolks stirring with a spoon and pour into a hot spider at once4 ,cook on top of stove till the bottom is browned then place in the oven till it is cooked through4--,mrs4 ,creaser4 ,,ham ,,or ,,meat ,,omelets4--,soak one cupful of bread crumbs in one cup of milk2 add one cupful of minced cold boiled ham1 veal1 beef1 corned beef1 tongue1 fish or chicken2 season with salt and pepper4 ,beat two eggs very light1 stir in lightly4 ,turn into a buttered hot frying pan1 brown on the bottom well1 then run the pan into a hot oven and brown on top4 ,or they may be fried in deep lard by dipping a spoonful of the mixture into the smoking hot grease4--,contributed4 ,,codfish ,,omelet4--,cook one tablespoon of flour with one of butter1 add one half cup hot milk4 ,add one cup of shredded codfish that has been parboiled until tender1 and drained4 ,add two cups cold boiled potatoes that have been chopped fine4 ,mix well4 ,brown butter in a hot frying pan1 turn in the mixture1 brown on the bottom1 then fold over and serve4--,contributed4 ,,baked ,,eggs4--,break eight eggs into a well buttered dish2 salt and pepper them1 add bits of butter and four tablespoons of cream2 cover top with grated cheese4 ,bake about twenty minutes4--,contributed4 ,,eggs ,,with ,,mushrooms ,,on ,,toast4--,break one cupful of mushrooms into small pieces1 dredge them with flour and put them into the saucepan with three tablespoonfuls of butter1 a few drops of onion juice1 salt and paprika4 ,cook for ten minutes4 ,beat three eggs slightly1 not separating them1 and season them with salt and pepper4 ,add them to the mushrooms and scrape them from the bottom as they cook until the mixture is thick and creamy4 ,serve on hot buttered toast4 ,left ,overs ,beware of little extravagances2 a small leak will sink a big ship4--,benjamin ,franklin4 ,left ,overs ,roll ,call ,responses ,,bread ,,and ,,potatoes4--,break up scraps of bread into small pieces1 moisten with a little hot water2 cover and steam a few moments4 ,add to diced cold boiled potatoes1 season1 and fry in butter4--,mrs4 ,a4 ,mc,kay4 ,,hash4--,use twice as much cold boiled potatoes as you have cold cooked meat4 ,chop fine1 separately2 mix until moist with hot water and season with salt and cayenne pepper and a little onion1 if liked4 ,spread on baking pan1 pour bacon drippings on top and bake brown4--,mrs4 ,t4 ,a4 ,mc,kay4 ,,eier ,,brod4--,cut scraps of bread into small dice and fry brown in plenty of butter4 ,to a pint of crumbs1 beat five or six eggs lightly with two or three tablespoons of milk2 add a dash of salt and turn eggs over the bread4 ,scramble all together until the eggs are cooked4 ,serve hot4--,mrs4 ,paul ,leonhardy4 ,,broiled ,,boiled ,,ham4--,take thin slices of boiled ham1 put on a broiler and broil crisp4 ,nice for breakfast or lunch4--,l4 ,w4 ,,sweet ,,and ,,sour ,,stew4--,cut up two onions and fry until glazed2 add one tablespoon of flour4 ,brown and add one quart cold water1 one bay leaf1 a little salt and pepper1 one cooking spoon of vinegar and the same of sugar4 ,boil and add diced1 cold boiled meat4 ,stew about one hour4--,mrs4 ,george ,bruegger4 ,,second ,,day ,,chicken ,,stew4--,three fourths cup chicken broth1 one cup thick cream1 dash of salt1 two tablespoons of flour rubbed with butter4 ,thicken the above hot broth with this and add left over diced chicken and one half can mushrooms4--,mrs4 ,t4 ,a4 ,mc,kay4 ,candies ,sweets to the sweet4 ,,sea ,,foam ,,candy4--,two cups light brown sugar1 whites of one or two eggs according to size of cup used1 one cup of nut meats1 one teaspoon vanilla4 ,beat the eggs stiff4 ,put sugar on stove with enough water to cover and cook until it forms a soft ball in water4 ,beat this into the eggs very vigorously and add nuts and vanilla4 ,drop by spoonful on buttered paper4--,mrs4 ,davidson4 ,,marsh ,,mallows4--,three cups white sugar1 sixteen tablespoons hot water4 ,put on stove and boil until it forms a soft ball when dropped in water4 ,have ready one package ,knox's gelatine1 ,no4 #a1 and twelve tablespoons cold water4 ,pour hot syrup over this slowly and beat twenty minutes4 ,pour on buttered paper sprinkled with powdered sugar4 ,let stand one hour then cut in squares and roll in powdered sugar4--,mrs4 ,davidson4 ,,chocolate ,,creams4--,one and one half cups white sugar1 one large tablespoon glucose1 three fourths cup water4 ,put all together and place on back of stove for ten minutes1 then place on brisk fire and boil until you can pick it up when dropped in cold water4 ,have ready the white of one egg beaten to a froth4 ,pour the hot sugar slowly over it and beat until stiff enough to drop in balls4 ,use any flavor desired4 ,dip in melted ,baker's chocolate4--,mrs4 ,davidson4 ,,fudge4--,take three cups of sugar and one cup of milk or cream1 add one cupful of chocolate and let all boil for about fifteen minutes4 ,then beat well and add butter size of an ,english walnut1 flavor with vanilla and add chopped nuts4--,mrs4 ,harry ,hanson4 ,,divinity ,,fudge4--,put two cups of sugar1 one half cup water1 one half cup corn syrup into a pan and boil till it strings when dropped from a spoon4 ,beat into the whites of two beaten eggs4 ,add nuts when cold and put into buttered tins4 ,before real cold cut into squares4--,marguerite ,heffernan4 ,,penoche4--,one cup granulated sugar1 three cups brown sugar1 one lump of butter1 half the size of an egg4 ,boil until it will harden when dropped in a cup of cold water4 ,add cup of broken nuts and stir fast until hard enough to pour4 ,turn into buttered tins and cut into squares4--,marguerite ,heffernan4 ,,chocolate ,,fudge4--,two cups of sugar1 one cup of milk1 butter size of an egg1 chocolate to suit taste4 ,put the sugar and milk and butter on to boil4 ,when nearly done add chocolate and nuts1 boil until it hardens in cold water4 ,pour into buttered tins to cool4--,marguerite ,heffernan4 ,,heavenly ,,bliss ,,candy4--,two and a quarter cups granulated sugar1 one half cup water1 one cup walnut1 one half cup corn syrup1 whites of two eggs1 vanilla to suit taste4 ,boil together sugar1 syrup and water until it hardens when tried in water4 ,beat up whites of eggs until real stiff1 then pour in syrup stirring and beating constantly1 add walnut and vanilla1 beat until quite stiff4 ,put on greased tins1 cut in squares when cold1 or put in well buttered mould and cut in slices4 ,care should be taken in boiling syrup long enough4--,mrs4 ,monroe4 ,,fudge4--,two cups sugar1 two squares chocolate1 butter size of walnut1 two thirds cup water1 one half cup walnut meat1 vanilla4 ,heat sugar1 water1 butter and chocolate slowly until chocolate is melted4 ,boil until when tried in water will form a soft ball4 ,remove from fire1 add walnuts and vanilla and beat until creamy4 ,pour on buttered tins and cut in squares when cool4--,mrs4 ,monroe4 ,,divinity ,,fudge4--,two cups of sugar1 one half cup of corn syrup1 one half cup of water1 whites of two eggs1 one cup of chopped nuts1 flavoring to taste4 ,boil the sugar1 corn syrup and water until brittle enough to break when tried in cold water4 ,have the whites of eggs beaten stiff and add the syrup slowly4 ,beat or stir constantly and when it begins to cool add nuts and flavoring4 ,when thick put on buttered plates4--,mrs4 ,d4 ,e4 ,plier4 ,,ginger ,,dates4--,prepare the following mixture and use it to fill the cavities in stoned dates4 ,chop fine some seeded raisins and an equal amount of soft preserved ginger root1 mix thoroughly and fill the dates until plump and smooth1 then roll in powdered sugar4 ,,nougat4--,two cups sugar1 one half cup light corn syrup1 one half cup boiling water4 ,boil until it makes a hard ball in water4 ,have ready the whites of two eggs beaten and into this stir the syrup4 ,flavor and beat in chopped nuts until quite thick4 ,turn in buttered tin4 ,set in cool place until next day4--,mrs4 ,f4 ,kleinsorge4 ,,stuffed ,,dates4--,remove seeds1 stuff with blanched almond or with cream or chocolate fondant or half ,english walnut meat4 ,roll in powdered sugar4--,mrs4 ,whitehead4 ,,salted ,,almonds ,,or ,,peanuts4--,melt an ounce of butter in a baking pan4 ,blanch a pound of shelled almonds by letting them stand in hot water till skins can be slipped off easily4 ,dry well1 mix with the butter1 sprinkle with salt and brown a golden brown in the oven1 shaking or stirring often4 ,cool by drawing on brown paper4 ,serve cold on small dishes4 ,all varieties of nuts may be roasted this way4--,mrs4 ,whitehead4 ,,brown ,,sugar ,,taffy4--,two cups brown sugar1 one cup granulated sugar1 one tablespoon butter4 ,boil with water to cover1 until it is crisp and brittle when tried in cold water4 ,flavor with tablespoon of vanilla and pour carefully into greased pans to cool4 ,cut into small squares before it becomes hard1 then break apart4 ,do not stir this candy while cooking4--,mrs4 ,whitehead4 ,,vanilla ,,taffy4--,two cups granulated sugar1 three fourths cup cold water1 one tablespoon of vinegar1 one tablespoon of butter4 ,mix well and boil without stirring until it is crisp and brittle when tested in cold water4 ,add vanilla extract and turn into greased pans 7sprinkle with nuts if liked74 ,let it get cool enough to handle then pull until white4 ,twist into a rope and cut with scissors into small cubes and put on buttered plates4--,mrs4 ,whitehead4 ,canned ,fruit1 ,preserves1 ,jelly and ,wines ,preserving the sweetness of proportion and expressing itself beyond expression4--,ben ,jonson4 ,,canned ,,berries4--,fill the glass cans with the cleaned berries as full as you can crowd them in the jars4 ,make a syrup of sugar and water1 allowing a pint of sugar to each pint of water for the sour berries and a quarter less sugar for the sweet fruits4 ,boil to a medium thick syrup4 ,fill the cans of fruit with this syrup and seal1 but not air tight4 7,put the tops lightly on74 ,stand the jars in a large dish pan or preserving kettle half filled with boiling water4 ,cover and let the water boil for twenty minutes1 then remove the jars and seal as tight as possible4 ,invert the cans and let them stand over night then place cans each in a paper bag to exclude the light and pack in a cool dry place4 ,it is better to use wash boiler if much fruit is canned at a time and a cloth should be laid on the bottom of the boiler to prevent breaking of the cans4 ,fruit canned this way retains its shape1 color and flavor4 ,strawberries1 cherries1 red or black raspberries1 black berries1 currants1 gooseberries1 huckleberries1 grapes and plums are best canned by this method4 ,if peaches1 pineapple1 apricots1 pears and crab apples are canned this way they should cook twenty minutes longer to assure tender fruit4 ,they are perhaps more satisfactory cooked in a thick syrup in an open kettle and then canned1 as they are not soft enough to lose their shape and it is more convenient to test them and judge as to tenderness and flavor4--,mrs4 ,b4 ,g4 ,whitehead4 ,,berry ,,jam4--,weight the cleaned berries and take an equal weight of sugar for the sour fruit and crush and beat together until well mixed in the preserving kettle1 then boil steadily and gently over the fire until thick1 stirring frequently4 ,gooseberries should be boiled in water to cover until the skins break1 then add the sugar slowly and cook half an hour4 ,currants should be cooked only long enough to let the fruit get tender1 as the juice jellies easily anyway1 and the currants get hard and tough if cooked too long4 ,red raspberries are nice combined with currant juice and sugar4--,mrs4 ,whitehead4 ,,marmalades4--,marmalade differs from jam because the fruit is cooked in water to cover and when soft and tender is pressed through a colander or sieve4 ,then the sugar is added and the pulp is cooked to a smooth1 thick consistency over a steady fire1 stirring often to prevent the fruit from sticking to the kettle4 ,the fruit is weighed before cooking and an equal weight of sugar is used4 ,fruit butters are thick marmalades but they are usually not sweetened as much as marmalades and are cooked longer4 ,sour fruits like cherries1 gooseberries1 plums1 peach and apples make the best butters4 ,black berries1 oranges1 apricots1 grapes1 peaches and pears make the best marmalades4 ,the hard seeds of blackberries and grapes are nicely disposed of in marmalade and yet the pulp and fine flavor of the fruit is retained4 ,cook them as long as you would jelly4--,mrs4 ,whitehead4 ,,currant ,,jelly4--,wash the currants1 steam them and fill a large preserving kettle with two pints of water added4 ,wash the fruit and boil five minutes4 ,strain through a jelly bag and measure the juice1 allowing a pint of sugar to each pint of juice4 ,put the juice over the fire and boil steadily twenty minutes4 ,warm the sugar in the oven1 add it to the boiling juice and stir well4 ,boil three minutes4 ,try a little on a saucer4 ,if it jells1 pour into jelly glasses1 placing a silver spoon in each to prevent cracking the glass4 ,set in the sun until it is firm1 then cover with melted paraffine4 ,another method is to boil the strained juice ten minutes1 then add the sugar and boil ten more minutes4 ,this makes a stiff1 firm jelly but the first method makes more delicate jelly4 ,make grape jelly the same as currant1 using green grapes if possible4 ,grapes must be fresh and not over ripe or they will not jell nicely4--,mrs4 ,whitehead4 ,,raspberry ,,jelly4--,select red raspberries that are firm and if possible1 not quite ripe4 ,set them over a slow fire after crushing them with a potato masher4 ,boil five minutes1 then strain through a jelly bag and measure4 ,use the same measure of sugar4 ,boil the juice fifteen minutes1 add the sugar and boil five minutes4 ,or to each three pints of raspberry juice add one pint of currant juice and proceed as for currant jelly4 ,strawberries are used the same as raspberries1 selecting firm1 solid fruit that is practically ripened1 if possible4 ,it may also be combined with apple juice instead of currant juice1 if liked4--,mrs4 ,whitehead4 ,,crab ,,apple ,,jelly4--,wash and quarter fresh1 firm crab-apples and cover with water allowing one quart of water to each pound of fruit4 ,cover the kettle and boil twenty minutes4 ,drain in jelly bag over night4 ,allow half a pound of sugar to each pint of juice4 ,boil juice ten minutes1 add warm sugar1 boil up once and try the jelly1 which should jelly instantly4--,mrs4 ,whitehead4 ,,wild ,,plum ,,jelly4--,sprinkle the washed plums with a little soda2 cover with boiling water and stand ten minutes2 then drain and cover with fresh boiling water and cook thoroughly1 to a mush4 ,squeeze through a jelly bag and proceed as in making currant jelly4 ,cultivated plums are cooked in a little water until soft and tender and then strained in a jelly bag and used like currants4 ,many colors are possible from the different varieties of plums and as many fine flavors4 ,,fancy ,,jellies4--,three pints of pineapple juice to one pint of apple juice and an equal measure of sugar makes nice pineapple jelly4 ,a rose geranium leaf in each glass of apple jelly is liked by many4 ,a delicious mint flavor may be given to apple jelly by lining the bottom of a jelly glass with mint leaves or the juice may be flavored with essence of mint or winter green before it is boiled with the sugar4 ,even red peppers are boiled in their own juice by chopping them and placing them in a double boiler and cooking until all of the juice is extracted4 ,allow an equal measure of sugar and boil until it thickens and put in small glasses1 and serve with cold meats4 ,the seeds of two vanilla beans added to twelve pounds of apples made into jelly1 just before turning the jelly into the tumblers makes a delicious jelly for cake fillings and desserts4 ,rhubarb1 apricots and quinces are sometimes used for jelly but are difficult to make unless combined with other fruits rich in pectose like currants and apples4 ,,plum ,,conserve4--,two baskets of blue plums1 six large oranges4 ,use the peeling of two4 ,two pounds of seeded raisins chopped4 ,use one half pound of sugar to one pound of fruit4 ,boil one hour1 stirring constantly4--,mrs4 ,creaser4 ,,carrot ,,marmalade4--,boil carrots with their skins on4 ,when cooked remove skins and put carrots through a sausage grinder4 ,take equal amounts by weight of sugar and carrot pulp and boil again4 ,flavor with sliced lemons and almond extract4 ,chopped nuts may also be added4--,mrs4 ,h4 ,hanson4 ,,quince ,,honey4--,grate four large quinces in one quart of cold water4 ,add two pounds granulated sugar and boil until thick as jam4--,mrs4 ,w4 ,c4 ,mc,guiness4 ,,quince ,,honey4--,to five pounds granulated sugar1 add sufficient water to make a syrup1 thick enough for pancake syrup4 ,pare six large quinces and grate them4 ,after the syrup has thoroughly boiled add the grated quinces and boil all together until it becomes a reddish color1 when it is ready to be put into jars for use4--,m4 ,e4 ,cooper4 ,,mrs4 ,,alleman',s ,,pineapple ,,conserve4--,two pounds of pineapple1 four pounds of rhubarb1 grind together and add twice as much sugar as you have fruit4 ,boil slowly until thick then put in jelly glasses4 ,good with game and cold meats4--,contributed4 ,,green ,,tomato ,,marmalade4--,peel and cut in small pieces six cups of green tomatoes1 add two lemons1 use the outside yellow1 but remove the inside white skin and cut the pulp up in small pieces1 add six cups of white sugar and cook until thick4 ,,ginger ,,pears4--,pare and core large juicy pears and cut in small sections4 ,to each quart of the fruit1 use one pint of sugar1 one piece of ginger root1 one stick of cinnamon and one half of a lemon cut in small pieces4 ,cook very slowly until the pear is clear and the mixture like marmalade4--,mrs4 ,schollander4 ,,gooseberry ,,marmalade4--,one pound of ripe gooseberries1 one half pound of sugar1 the shredded peel of one lemon or a stick of cinnamon4 ,weigh1 wash1 drain and mash ripe gooseberries4 ,press through a sieve4 ,boil the sugar with one half cupful of water and the spice to a syrup2 add the sifted gooseberry and cook to a thick marmalade1 stirring almost continually4 ,put up hot in air tight glasses4 ,,orange ,,marmalade4--,remove the seeds from--but do not peel--twelve large or fifteen small oranges and six lemons4 ,cut both into thin slices4 ,pour three quarts of cold water over them and let stand for forty eight hours4 ,put into a preserving kettle and cook slowly until tender4 ,add six pounds of sugar2 if desired very sweet1 add more1 and cook until the consistency of ordinary marmalade4 ,,orange ,,and ,,honey ,,marmalade4--,peel the oranges1 removing every particle of white pith4 ,cut small2 to one quart of this pulp and juice add one pound of honey and one quarter pound of the thin yellow peel of the orange4 ,cut the peel into tiny bits1 cover with half a pint of water and boil until tender2 add to the pulp and honey1 and cook together for half an hour1 stirring frequently4 ,pour into small glasses and when perfectly cold1 cover with paraffin4--,contributed4 ,,orange ,,honey4--,remove the peel from oranges1 and cut into small pieces with a pair of scissors2 wash and soak for twenty four hours1 then chop fine1 and turn into a preserve kettle1 using one cupful of sugar1 and one cupful of water for every cupful of peel4 ,boil all together until it is a soft1 thick mixture like honey1 then bottle in screw top jars4 ,serve on hot biscuits or rolls1 or use like ordinary honey4--,contributed4 ,,bar ,,de ,,luc ,,currants4--,take selected red 7or white7 currants of large size1 one by one1 carefully make an incision in the skin one fourth of an inch in size1 with tiny embroidery scissors4 ,through this slit1 with a sharp needle1 remove the seeds1 separately1 preserving the shape of the fruit4 ,take the weight of the currants in strained honey and1 when hot1 add the currants4 ,let simmer a minute or two1 then seal as jelly4 ,the currants retain their shape1 are of a beautiful color and melt in the mouth4 ,should the currant liquify the honey too much1 carefully skim them out1 reduce the syrup at a gentle simmer to desired consistency and store as before after adding the fruit4--,contributed4 ,,sweet ,,pickle ,,of ,,pineapple4--,peel a pineapple1 removing the eyes4 ,tear the fruit from the core with a silver fork4 ,for six pounds of fruit boil together a pint of vinegar and three pounds of sugar4 ,put into the vinegar a bag containing two level teaspoons each of powdered cinnamon and mace1 half a teaspoon of cloves and a piece of green ginger root about a half inch long4 ,when scalding pour over the fruit1 which should be in a large crock or earthen dish4 ,let all stand for twenty four hours1 drain off the syrup1 bring it to the boiling point and pour over the fruit4 ,repeat for two more successive days1 then seal4--,contributed4 ,,sun ,,preserved ,,strawberries4--,select ripe1 clean1 perfect fruit4 ,it spoils the fruit to wash it2 if1 however1 this is necessary1 put about one quart of berries in a wire basket or colander2 put them carefully down in a pan of cold water2 move the basket gently just a moment2 lift and drain2 then stem the berries4 ,weigh1 and to each pound allow one pound of sugar4 ,select large stoneware or granite platters2 heat them quite hot2 cover with half an inch sugar1 a layer of strawberries1 and the remaining sugar over the top of the berries4 ,stand the platters in a cold frame1 or cover them with glass and stand them in the hot sun4 ,as soon as the sun becomes too cool bring them in2 don't lift the covers1 but stand them aside until morning4 ,next morning put them out in the hot sun again4 ,by this time the berries should be soft and transparent1 but perfectly whole and of a brilliant color4 ,lift each berry carefully with a fork2 put it in the tumbler2 fill all the necessary tumblers and cover them for a moment with glass4 ,put the syrup over the fire and boil rapidly until it is sufficiently reduced just to cover the fruit2 pour it over the fruit while it is hot2 protect the tumblers and stand them aside to cool4 ,when cold put over the top of each a tablespoonful of melted paraffin2 cover the tops of the tumblers with two thicknesses of tissue paper and fasten firmly around the edge with library paste4 ,when the paper is thoroughly dry brush it with cold water4 ,in drying the paper will tighten and form an exceedingly good covering4--,contributed4 ,,apple ,,butter4--,boil cider down to two thirds its original quantity1 and turn into this as many peeled and sliced apples as the liquid will cover4 ,simmer1 stirring often until soft and broken4 ,strain out the cooked apples1 add more fresh ones and cook in the same way4 ,do this until the cider is absorbed4 ,set all aside in a stone crock for twelve hours1 then boil to a soft brown mass and pack in stone jars4--,contributed4 ,,canned ,,whole ,,gooseberries4--,take stem and blossom ends from large firm gooseberries4 ,fill fruit can with them1 cover with boiling water1 let stand until following day2 drain1 add boiling water again repeating for three days in succession4 ,then fill with boiling water and seal4 ,when ready to use cook and sweeten4 ,fine for winter pies4 ,,sunned ,,currants4--,cover large red1 stemmed currants with granulated sugar2 spread on a platter and stand over night4 ,cover with a pane of glass and stand in the sun three days in succession4 ,seal in jelly glasses4 ,use equal weights of sugar and fruit4 ,same recipe is nice with red raspberries and with large1 firm strawberries4 ,the juice jellies around the fruit which retains its shape and rich color4 ,,canned ,,grape ,,juice4--,stem1 wash and drain concord grapes1 cook until soft2 strain through jelly bag4 ,add a pint of sugar to each gallon of juice4 ,cook only until sugar is dissolved and seal4 ,,peach ,,preserves4--,use four cups of sugar to each quart of peeled peaches4 ,make a thick syrup of the sugar and water4 ,pour hot over fruit and stand over night4 ,drain syrup and boil thick again4 ,drop in peaches and cook tender4 ,pack them in jars1 covering with the syrup4 ,,choke ,,cherry ,,and ,,crab ,,apple ,,jelly4--,cover choke cherries with water and stew until soft4 ,strain through jelly bag4 ,prepare crab apples likewise4 ,use twice as much apple juice as cherry4 ,mix and boil twenty five minutes4 ,add one cup sugar to each cup juice and boil ten minutes more4 ,,sun ,,preserved ,,strawberries4--,wash and stem berries4 ,take an equal weight of sugar1 add a very little water and dissolve4 ,when boiling add the berries4 ,let come to a boil and cook three minutes4 ,pour into platters or shallow dishes and set in the sun until thick4 ,three days will suffice if the weather is clear4 ,if the dishes are covered with glass the fruit cooks more quickly4 ,when thick put in tumblers1 cover with paraffin and put in a dark place4 ,,conserves4--,one quart of rhubarb 7do not peel71 one pint of red raspberries1 one pint red currants1 one pound raisins1 one pound ,english walnuts1 two oranges 7sliced very thin71 two lemons 7sliced very thin72 a pound of sugar to a pound of fruit4 ,cook until thick as jelly4 ,put in jelly glasses and cover with paraffin4 7,delicious47 ,,apple ,,butter4--,fill a preserve kettle with peeled1 cored and sliced apples4 ,add a slight flavoring of cloves1 allspice and cinnamon4 ,cover with fresh1 sweet cider and boil slowly1 stirring frequently until the whole becomes a dark brown jam with only juice enough to keep it soft and buttery4 ,remove from fire and place in covered jars or seal4 ,do not use for several weeks4 ,good spread for bread for children4 ,select firm apples that cook to a soft1 smooth apple sauce4 ,bell-flowers1 ,greenings1 ,baldwin or ,maiden ,blush apples make good apple butter4--,mrs4 ,whitehead4 ,,currant ,,compote4--,pick nice large red currants from stems after washing well4 ,put one half of them into a preserve kettle4 ,press juice out of remaining half2 add enough sugar to make a syrup1 heat until sugar is dissolved4 ,cool slightly and pour over the currants in preserve kettle4 ,bring to a boil and seal in pint jars4 ,the currants will be whole and taste much like fresh fruit with jellied juice around them4--,mrs4 ,whitehead4 ,wines ,a cup of wine sir8 ,a cup of wine that's brisk and fine4--,shakespeare4 ,,grape ,,wine4--,for five gallons of wine use twelve and one half pounds of concord grapes1 twelve and one half pounds of wild grapes1 twelve and one half pounds sugar4 ,wash the grapes then pick from stems and put in stone jars and mash2 let stand from seven to ten days1 then press through wine press or jelly bag4 ,add sugar and water enough to fill a five gallon keg4 ,put in cool cellar2 let bung hole remain open but cover it with cheese cloth and let grapes ferment2 change cloth frequently and after six weeks cork the keg tightly and let lie until ,march1 then seal in bottles4 ,may be made from bull berries or other fruit by same process4 ,same recipe for choke cherries4--,mrs4 ,j4 ,bruegger4 ,,rhubarb ,,wine4--,take five pounds of rhubarb and cut into small pieces1 add one gallon of cold water and put in a crock for eight days1 stirring it well two or three times a day1 then strain and to every gallon add four pounds of white sugar1 the juice and half the rind of one lemon4 ,dissolve half an ounce of gelatine in a little of the liquid and add4 ,cover it for a month1 then strain through a muslin bag and bottle4--,mrs4 ,schollander4 ,,choke ,,cherry ,,wine4--,to one gallon of fruit allow two gallons of water1 mash fruit to get the juice1 let stand nine days1 then press through a fruit press4 ,when the juice is all extracted strain through a cloth4 ,to each gallon of juice allow three pounds of granulated sugar1 or loaf sugar1 let stand several days and when thoroughly mixed1 the sugar all dissolved1 strain through flannel bag1 into keg or jug1 leaving it uncorked1 but should be covered with some perforated cover or cloth to avoid dirt or flies1 or anything to get into the keg4 ,let this ferment until it stops1 which takes several weeks and be sure to keep it full1 there is always loss when it bubbles over1 therefore it is advisable to reserve a quart of juice to fill up with 7plain sugar water will answer the same purpose74 ,when it ceases to ferment cork tight1 7air tight71 let alone until the month of ,march then draw into bottles1 cork tight and it will be ready for use4--,mrs4 ,george ,bruegger4 ,salads ,,fruit ,,salads4--,there is a large variety of dressings considered appropriate for fruit salads4 ,boiled frosting is perhaps one of the most popular foundations with varying flavors of fruit1 wine1 etc4 ,sugar and lemon juice1 sugar and fruit juice1 boiled custard1 plain whipped cream sweetened and flavored1 are all used1 as well as a cooked dressing made in this way3 ,add to the yolks of four eggs well beaten1 two tablespoonfuls of sugar1 one tablespoonful of butter1 one half teaspoonful of salt1 a pinch of cayenne and four tablespoonfuls of vinegar4 ,cook in a double boiler1 stir constantly and cook rather slowly to prevent curdling4 ,let this get thoroughly cold and just before serving add one pint of whipped cream unsweetened4 ,mix well and pour over the salad4--,contributed4 ,,golden ,,dressing4--,beat two eggs1 and a quarter cupful of any light colored fruit juice1 quarter cupful lemon juice1 and a quarter cupful of sugar4 ,put in a double boiler1 stir until thickened1 cool and pour over sliced fruit4--,contributed4 ,,fruit ,,salad4--,for the salad itself all sorts of combinations are possible4 ,malaga grapes cut in halves1 seeded1 and mixed with a third of the same quantity of shelled pecans in one happy mixture4 ,pineapples1 oranges and bananas go well together1 as also pitted ripe sour cherries with nuts4 ,orange1 lettuce1 lemon1 nuts and water cress are congenial companions1 while preserved fruit may be used with fresh fruit4 ,prunes are delicious in a salad1 stuffing them with nuts or cheese1 covering with mayonnaise4 ,the prunes should be washed1 soaked over night1 then cooked until tender before they are pitted4 ,apricots1 either fresh or canned1 sliced ripe pears are two new favorites used with nuts and served with a nice boiled salad dressing1 and garnished with shredded lettuce4--,contributed4 ,,frozen ,,salad4--,put into a bowl one cupful orange slices1 one cupful each bananas and pineapple1 one cupful of mayonnaise1 one cupful cream1 measured before whipping1 and a teaspoonful gelatine that has been softened in cold water1 then dissolve over hot water1 toss lightly1 place in a mould and freeze4 ,when frozen1 cut in slices and serve on lettuce leaves4--,contributed4 ,,pineapple ,,salad4--,lay one thick slice of canned pineapple on a lettuce leaf1 spread with thick mayonnaise1 cap with sweetened whipped cream and sprinkle with ground pecans or ,english walnuts4--,mrs4 ,whitehead4 ,,fruit ,,salad4--,one cup of diced apples1 one cup diced pineapple1 one cup diced oranges1 one and one half cups bananas1 one cup white grapes1 7cut in half71 seeds removed1 one half cup walnut meats1 one half cup diced celery4 ,serve with a salad dressing or whipped cream4--,mrs4 ,aaron ,j4 ,bessie4 ,,mrs4 ,,alleman',s ,,waldorf ,,salad4--,one cup each of chopped apples1 walnuts and celery4 ,dress with following mayonnaise dressing3 ,mix one half tablespoon salt1 one half tablespoon mustard and three fourths of a tablespoon of sugar1 add one slightly beaten egg1 two and one half tablespoons of melted butter1 three fourths of a cup of thin cream and very slowly one fourth of a cup of vinegar4 ,cook in double boiler until thick1 then strain and cool4 ,,fruit ,,salad4--,one pound of malaga grapes1 washed1 cut into halves and seeded2 six large slices of canned pineapple cut into small pieces2 four apples peeled1 quartered and cut into small pieces2 three bananas sliced fine2 one bunch of celery1 cleaned and cut into small dice2 one cupful of chopped pecans or ,english walnuts4 ,mix all lightly together and mix with mayonnaise salad dressing4 ,as all people do not like olive oil ,i usually make a boiled dressing as follows3 ,heat half a cupful of vinegar with as much hot water and two large spoonfuls of butter4 ,beat the yolks of four eggs very light with a scant half a cupful of sugar2 add one level teaspoonful of flour and stir well2 add then one tablespoonful of dry mustard1 one teaspoonful of salt and one of celery salt or celery seed2 a dash of black and of red pepper1 beat a little2 place over the fire and cook thick1 beating well4 ,cook only a few moments1 then remove from the fire and beat until perfectly smooth4 ,when ready to use add one cupful of thick whipped cream4 ,mix with the prepared fruit4 ,a scant teaspoon of flour added to sugar and egg mixture prevents curdling of the dressing and saves eggs at a season when they are scarce while it assures a smooth dressing always4 ,a dash of sugar added to cream before whipping it will prevent its turning to butter4 ,lemon juice sprinkled over the fruit will prevent discoloring of apples and bananas4--,mrs4 ,b4 ,g4 ,whitehead4 ,,banana ,,salad4--,skin bananas and cut into halves4 ,roll each in chopped peanuts4 ,lay on a lettuce leaf and serve with mayonnaise dressing capped with whipped cream4--,contributed4 ,serving ,dinner ,truth seeks some broader meeting place ,for breed or clan or tribe or race ,for saint and sinner2 ,but after all the noise and fuss ,the issue paramount with us ,is--,what for dinner8--,j4 ,w4 ,foley4 ,,serving ,a ,,formal ,,dinner4--,in cities the usual hour for a dinner party is seven o'clock2 in country places it is frequently earlier in the day4 ,when the last guest has arrived1 dinner is announced4 ,the host leads the way with the lady whom he wishes to honor and the hostess comes last with the gentleman whom she wishes to honor4 ,the giving of a dinner is the most important of all the duties of a hostess4 ,she must not betray ignorance or show nervousness1 for she alone is responsible for its entire success4 ,the serving maid should be trained to keep cool and avoid accidents4 ,the number invited and the outlay expended should depend upon circumstances and one's means4 ,the favorite form of serving a formal dinner is called a la ,russe4 ,the articles of food are carved by the servants at a side table or in the kitchen and brought to the guests4 ,this has one advantage2 it allows the host and hostess more time for social enjoyment with their guests4 ,but it calls for well trained servants to perform this duty satisfactorily4 ,it requires about one servant to every six guests2 therefore1 when dinner is served in this fashion1 where the help is inadequate1 it is well to engage outside assistance4 ,for a home like1 informal1 dinner1 where the host does the carving1 one servant can wait upon twelve persons and do it well if properly trained4 ,on a table or sideboard should be placed the plates for the various courses1 smaller spoons1 finger-bowls1 coffee cups and saucers4 ,as the plates from each course are removed1 they should be taken to the kitchen4 ,the waiter should approach the guests from the left except in serving water1 coffee1 or anything of a like nature4 ,the color and flavor of the various courses should be as different from each other as possible1 offering all the foods in their respective seasons and of the finest quality4 ,,courses ,,for ,a ,,formal ,,dinner4--,first course3 ,oysters1 as a rule1 should be served at the beginning of a dinner1 though they are used only in those months of the year in which the letter r occurs4 ,the balance of the year little neck clams are used4 ,the second course consists of a soup1 the clear soup being preferred1 accompanied by crackers or bread4 ,celery may be served also4 ,the third course consists of fish1 boiled or fried1 and should be accompanied by small boiled potatoes2 if boiled or cooked in any fancy manner1 serve radishes4 ,fourth course3 ,an entree is next in order if desired2 it should be made in a fancy way1 so as to avoid carving2 bread should be the accompaniment4 ,relishes1 such as olives1 salted almonds1 etc41 are served with this course4 ,the fifth course consists of roasts4 ,these may be composed of beef1 veal1 mutton1 lamb1 venison1 turkey1 duck1 goose1 or capon1 accompanied by one or two vegetables4 ,sixth course3 ,punch or sherbet may be dispensed with or not1 as fancy dictates4 ,the seventh course consists of snipe1 prairie chicken1 squabs1 etc41 but poultry1 such as spring chicken1 or duck1 may be served instead4 ,eighth course3 ,any appetizing salad with cheese wafers4 ,ninth course3 ,hot and cold sweet dishes1 consisting of puddings1 ice cream1 cakes1 etc4 ,tenth course3 ,turkish or black coffee served demi-tasse4 ,the above makes a pleasant menu1 but it can be made simpler or more elaborate as one chooses4 ,before serving the dessert all the dishes should be removed1 save the drinking3 glasses1 and all crumbs should be lifted from the cloth by means of the crumb knife and tray4 ,a dessert plate and dessert spoon and knife provided they are needed1 should then be placed in front of each guest4 ,coffee 7made after the manner of after dinner coffee7 should be passed last1 demi-tasse1 and served clear4 ,sugar and cream should follow1 in order that those who prefer either or both1 may help themselves as they please4 ,proper ,vegetables and ,sauces to ,serve ,with ,meats ,the veal artist puts both heart and mind into every dish4 ,it blends with the season1 it is suited to the occasion and harmonizes with the general manner of living4--,sarah ,tyson ,rorer4 ,,soups4--,bread or bread sticks with clear soups4 ,cracker with oyster1 clam or lobster soups1 grated cheese 7,parmesan preferred7 with macaroni soup4 ,celery1 radishes or olives with all meat soups4 ,croutons with puree of vegetables of all kinds and with chowders or hard water crackers with the latter4 ,fish ,,raw ,,shell ,,fish4--,serve oysters and clam very cold or deep in their shells pressed into a plate of cracked ice4 ,garnish with quarters of lemon4 ,pass horse radish1 tabasco sauce or tomato catsup and crackers or wafers or brown bread and butter4 ,,cooked ,,shell ,,fish4--,brown sauce and toast with boiled oysters4 ,cabbage salad1 ,french dressing1 tomato relish or catsup with fried oysters4 ,lettuce1 ,french dressing1 or tomatoes raw or chili sauce or catsup2 sauce tartare2 with boiled lobster4 ,sauce tartare and bread with deviled crabs or lobster4 ,sauce tartare and bread with lobster farce4 ,french rolls and lettuce salad with lobster4 ,,planked ,,or ,,baked ,,fish4--,potato puff1 cucumbers with ,french dressing or cucumber sauce4 ,boiled fish2 fried potato balls or ,french fried potatoes and cucumbers4 ,boiled fish2 sauce hallandaise1 boiled potatoes with parsley and cucumbers4 ,small fried fish2 sauce tartare and crisp bread4 ,fish croquettes or cutlets2 potato roses and crisp rolls4 ,halibut steaks2 cucumbers1 brown bread and butter4 ,creamed or deviled fish2 cucumber sauce and crisp bread4 ,salt cod fish2 boiled potatoes1 parsnips1 biscuits or brown bread4 ,salt mackeral2 fried mush corn bread1 gooseberry sauce4 ,fish timbales2 cream sauce or lobster1 shrimp oyster sauce1 small potato balls4 ,sweets should not follow a fish supper or luncheon4 ,,entrees4--,timbales1 with cream sauce and peas2 mushrooms2 pass crisp bread4 ,croquettes with peas4 ,bondins with peas and delicate sauce4 ,,roasts4--,serve with the meat course one starchy and one succulent vegetable1 unless a dinner salad is served which generally takes the place of the succulent vegetable4 ,never serve two starchy vegetables together and do not serve potatoes with meat if they were served with the fish course4 ,beef ,with roast ribs of beef serve a choice of the following4 ,,starchy ,,vegetables4--,mashed potatoes1 baked sweet potatoes1 browned roasted potatoes1 baked squash1 hominy1 ,yorkshire pudding1 corn meal dumplings4 ,,succulent ,,or ,,green ,,vegetables4--,string beans1 new beets1 lima beans1 green corn1 scalloped or baked tomatoes1 egg plant 7stuffed71 parsnips1 kale1 cabbage and asparagus4 ,,with ,,sirloin ,,roast4--,stuffed white or sweet potatoes1 hominy croquettes or any of the foregoing starchy vegetables and any of the preceding succulent vegetables or spinach1 young carrots or brussels sprouts4 ,with a baked fillet of beef always serve mushroom sauce and potato croquettes and peas4 ,with boiled fillet1 sauce ,hallandaise and ,french salad or asparagus salad4 ,with boiled steak for dinner1 stuffed potatoes or potato croquettes1 and peas or string beans1 asparagus1 mushrooms or baked tomatoes4 ,with boiled steak for lunch1 ,french fried or hashed brown potatoes and celery or lettuce4 ,with rolled steak1 tomato sauce and baked potatoes and stewed turnips or carrots4 ,with pot roast1 boiled potatoes1 boiled turnips or baked squash1 or cabbage4 ,with boiled corn beef serve cabbage1 turnips1 greens and boiled potatoes and horse radish sauce4 ,with brown stew1 tomatoes and dumplings4 ,with boiled beef1 boiled potatoes1 string beans or browned parsnips4 ,with hamburger steak1 brown or tomato sauce1 or stewed mushrooms or sweet peppers4 ,with beef tongue1 raisin sauce1 carrots and boiled rice4 ,with hot salt boiled tongue1 potato salad and rye bread4 ,with baked heart1 potatoes1 beans1 carrots or parsnips4 ,with creamed dried beef1 corn bread or mush4 ,,veal4--,with veal cutlets1 tomato or brown sauce and rice balls4 ,with roasted veal1 boiled rice1 spinach1 cauliflower or brussels sprouts4 ,with stewed veal1 dumplings and cooked tomatoes4 ,with veal loaf1 celery1 apple or tomato salad4 ,with calves liver1 macedoine or vegetables and brown sauce4 ,garnish with crisp bacon strips4 ,with sweet breads1 baked2 brown sauce and peas2 stewed2 mushrooms and cream sauce2 glazed2 mushrooms and peas2 broiled1 peas and rolls4 ,,mutton4--,with boiled leg of mutton1 caper sauce1 boiled rice and turnips4 ,with roasted leg of mutton1 brown sauce1 rice croquettes1 turnips or cabbage4 ,with saddle and mutton1 plain baked macaroni1 peas or asparagus4 ,with shoulder1 boiled rice or turnips or boiled hominy and parsnip fritters4 ,with ,irish stew1 dumplings and onions4 ,with roasted loin1 rice croquettes and tomatoes4 ,with broiled chops1 creamed potatoes and peas4 ,with breaded chops1 tomato sauce and potato au gratin4 ,with spring lamb1 mint sauce1 boiled rice or new potatoes2 peas or asparagus or green beans4 ,,pork4--,with hot boiled ham1 potatoes1 apple sauce or chili sauce and cabbage4 ,with baked ham1 wine or cider sauce1 sweet potatoes or pan cake1 squash and cabbage or spinach or beets4 ,with boiled ham1 browned mashed potatoes1 cold slaw and baked apples4 ,with roasted fresh pork1 apple sauce1 potatoes or baked squash1 cold slaw or cabbage stewed4 ,with young pig1 apple sauce1 hominy croquettes1 pan baked sweet potatoes1 young lima beans and cold slaw or kohl-rabi4 ,with fat salt pork1 boiled2 beans and boiled cabbage and apple sauce or mustard sauce4 ,,poultry4--,serve with turkey1 rice either plain1 boiled or in croquettes1 or sweet potato or chestnut croquettes and boiled onions or stewed celery and cranberry sauce4 ,cream sauce or oyster sauce or pan gravy4 ,with roast chicken1 chestnuts boiled or made into croquettes1 rice or sweet potatoes1 mashed1 and creamed or baked onions or stewed celery and grape or crab apple jelly1 pan cream gravy4 ,with guinea fowl1 rolls of crisp bacon1 hominy and stewed celery1 currant jelly4 ,with capron1 same as chicken4 ,with boiled chicken1 rice1 baked onions and egg sauce4 ,with fricassee of chicken1 dumplings or boiled and baked onions4 ,with panned chicken1 brown sauce1 baked dumplings1 and corn fritters or baked sweet potatoes and corn pudding1 or plain boiled rice and baked tomatoes4 ,with boiled chicken1 hominy bread1 cream sauce and peas2 pasa gauva or crab apple jelly1 or waffles and cream sauce4 ,with hot boned chicken1 chestnuts 7stewed7 and sauce4 ,stuff tame duck with walnut1 potato or rice stuffing4 ,serve with it brown sauce and browned turnips or parsnips or salsify fritters4 ,if the duck is roasted unstuffed1 serve macaroni or spaghetti1 browned sweet potatoes or hominy croquettes and stewed celery1 brussels sprouts or stuffed tomatoes4 ,pass currant jelly or sour grape jelly4 ,with goose1 serve potato or hominy croquettes and sauer kraut or carefully boiled cabbage or stewed turnips4 ,pass apple sauce or barberry jelly4 ,,rabbit ,,or ,,hare4--,with ,belgian hare1 roasted1 serve hominy or rice1 stewed celery or cabbage4 ,pass quince or crab apple jelly4 ,with panned hare or rabbit1 boiled rice1 brown sauce and celery with ,french dressing or mayonnaise4 ,with fricassee of hare or rabbit dumplings1 chestnuts1 or baked squash1 and celery or lettuce with salad dressing4 ,with panned or fried rabbit1 sweet potatoes and parsnips1 or baked squash and stewed turnips2 currant jelly4 ,,game4--,with boiled partridge or small birds on toast1 lettuce salad4 ,with wild duck1 for main meat course at dinner1 cranberry sauce1 macaroni or spaghetti and baked onions2 or black currant jelly1 macaroni and brussels sprouts or cabbage1 or baked or browned sweet potatoes and lettuce salad4 ,when served at a course dinner as a game course only1 serve lettuce salad with it4 ,with venison steak1 serve red or black currant jelly1 ,french fried sweet potatoes and celery salad4 ,with roast venison1 baked or brown sweet potatoes1 stewed celery and currant jelly4 ,with wood cock serve spaghetti and lettuce salad4 ,with partridges1 quail and other similar birds on toast or squares of fried hominy or corn meal mush1 lettuce or celery salad4 ,broiled or fried prairie chicken or pheasants are served with bread1 horse radish sauce1 ,french fried sweet potatoes and celery or lettuce salad4 ,small birds like reed and rail are served on toast in cases of onions or sweet potatoes4 ,serve squabs with peas or asparagus tips4 ,pigeons with small almond balls1 rolls of crisp bacon and celery4 ,,cold ,,meats4--,with collard beef1 cold1 serve salad with ,french dressing4 ,with cold roast beef1 cream horse radish sauce1 aspic jelly1 cress with ,french dressing4 ,with cold mutton serve sliced tomatoes with salad dressing4 ,with cold lamb1 lettuce and chopped mint with ,french dressing4 ,with cold veal serve mayonnaise of celery on lettuce hearts4 ,with cold turkey1 serve tomato jelly1 salad dressing or mayonnaise of celery2 or cranberry jelly4 ,with cold duck1 serve turnips in jelly with mayonnaise dressing2 or cranberry jelly4 ,with cold ham1 cabbage salad or tomato relish or salad dressing4 ,with cold pork1 apple sauce and cole slaw4--7,the above list is adopted from one given by a famous cook47 ,chafing ,dish ,recipes ,,creamed ,,oysters ,,on ,,toast4--,one quart oysters1 one quart milk1 yolks of three eggs1 butter size of an egg1 salt1 pepper1 and a dash of nutmeg4 ,melt the butter and when slightly brown add the milk and seasoning4 ,when this is boiling hot add the oysters1 chopped1 and eggs beaten well4 ,thicken with a little flour and water4 ,serve on hot buttered toast4--,mrs4 ,aaron ,j4 ,bessie4 ,,spanish ,,omelet4--,one half can ,french peas1 one half can tomatoes1 one tablespoon chopped onion1 salt and pepper to suit taste1 a dash of paprika4 ,cook until the onion is soft4 ,make a plain omelet and serve on a platter with the vegetables around it4 ,serve hot4--,mrs4 ,aaron ,j4 ,bessie4 ,,mushrooms ,,on ,,toast4--,drain the liquor from one can of ,french mushrooms1 melt one half cup butter until it begins to brown1 then add the mushrooms1 salt1 pepper1 one tablespoon ,worcestershire sauce and a little parsley4 ,allow to cook for about five minutes4 ,serve on buttered toast4--,mrs4 ,aaron ,j4 ,bessie4 ,,scrambled ,,eggs ,,with ,,salmon4--,one small can salmon1 free from bones and skin1 one cup bread crumbs1 six eggs beaten light1 salt and pepper to suit taste1 one tablespoon butter1 melt butter and add salmon1 eggs and crumbs and seasoning4 ,brown nicely4--,mrs4 ,aaron ,j4 ,bessie4 ,,ham ,,patties4--,chop cold cooked ham and add one half amount of bread crumbs1 season to suit taste1 use enough milk to form in patties1 place in pan and break on each an egg4 ,cook covered until eggs are done4--,mrs4 ,aaron ,j4 ,bessie4 ,,welsh ,,rarebit4--,one pound cheese grated1 one large tablespoon butter1 one large tablespoon catsup1 one quarter teaspoon salt1 dash of red pepper1 one gill of beer4 ,cook until smooth1 stirring all the time4 ,serve hot on buttered toast4--,mrs4 ,aaron ,j4 ,bessie4 ,kookery ,kinks ,fish may be scaled more quickly if dipped in boiling water for a moment4 ,do not wash meats in water1 wipe them with a wet cloth4 ,the whites of eggs will whip more readily if a pinch of salt is added to them4 ,if the eggs are placed in cold water for a time before being broken1 they will whip easily4 ,a small quantity of soda1 stirred into milk or cream1 will keep it from souring in hot weather4 ,a few drops of lemon juice added to the water in which potatoes are boiled will prevent the potatoes turning dark when cooked4 ,in mixing liquids with salads1 add the liquid to the salad by degrees4 ,they will blend more readily4 ,to preserve the color of green vegetables put them on to cook in boiling water with a pinch of soda2 or1 keep the cover off the kettle while boiling them4 ,if you use too much salt by mistake add a trifle of sugar or a vinegar1 according to the dish4 ,this will counteract the salty taste4 ,measuring ,hints ,a cupful of liquid means all the cup will hold4 ,a spoonful of liquid is all the spoon will hold4 ,salt1 flour1 seasoning spices1 butter and all salads are measured level4 ,to measure a level spoonful1 dip the spoon into the dry material1 taking up a heaping spoonful1 then level it off even with the edge of the spoon with a knife4 ,to measure a part of a spoonful1 cut lengthwise of the spoon for the half and crosswise for the quarter4 ,a tablespoonful of butter should be measured before melting4 ,a tablespoonful of melted butter should be measured after being melted4 ,measure a cupful of cream before it is whipped4 ,measure a cupful of whipped cream after it is whipped4 ,always sift flour1 salt1 baking powder1 spices1 powdered sugar and soda before measuring4 ,if measured in a solid state before sifting much more than the quantity called for will be used4 ,when ice is not to be had1 half fill a large flat bottomed bowl with cold water4 ,set in this the vessels containing milk1 butter1 sauces1 etc4 ,cover with napkins which dip down into the water and set the whole thing in a draft4 ,evaporation will keep everything sweet and cool4 ,fruit cake recipes usually call for dried currants4 ,these are hard and lack flavor4 ,try using an equal measure of chopped prunes4 ,they hold moisture and impart a delicious flavor to the cake4 ,use a large sponge for general house cleaning instead of a brush4 ,it gets a good grip on the dirt and is not so sloppy4 ,silver may be cleaned by laying in a pan of sour milk for several hours then washed and wiped dry4 ,keep lemons in cold water4 ,change every few days4 ,notes ,a little sugar added to cream before whipping will prevent it from turning to butter4 ,use scant measure of sugar in custard pie and do not cook after the custard is set sufficiently to cut with a silver knife1 if you want a smooth and palatable baked custard4 ,a small dish of water placed in the oven will prevent scorched or burned food when the oven is hotter than it should be4 ,save bread crusts and dry them in the warming closet of the kitchen range1 to roll fine for a coating for fried oysters1 croquettes and cutlets4 ,dried crumbs are better for dressing and puddings also4 ,drop a few slices of raw potatoes in the hot lard used for frying doughnuts to clarify the grease before putting it away for future use4 ,laundry ,work ,in laundry work different methods must be used for different fabrics4 ,the texture and color of a garment must be considered before method of laundering is decided on4 ,as laundry is the heaviest part of house work one should carefully consider all means by which strength may be saved4 ,a careful sorting of all clothes4 ,thorough soaking of all articles that will not be injured thereby4 ,a generous use of good soap and a well equipped room for laundry purposes with plenty of good soft water will to some extent lighten the labor4 ,chemicals judicially used have been found helpful4 ,a good solution for loosening dirt and may be used in soaking the different kinds of clothes including prints and flannels is given out and recommended by the ,agricultural school of ,minnesota4 ,it is made as follows3 ,procure #aj cents worth of salts of tartar1 #aj cents worth of crystal ammonia1 one can of ,lewis lye4 ,dissolve all in a gallon of warm but not boiling water and cork tightly4 ,when wanted for use a teacupful of the mixture for from three to four pailsful warm water will be the right amount to use when soaking clothes4 ,laundry ,references ,use borax water to wash sateen4 ,this method will restore the gloss to the goods4 ,use warm water to sprinkle your starched clothes4 ,fine ginghams and percales dipped in sweet milk instead of starch1 gives them that dainty1 glossy dressing they have when new4 ,ink ,stains--,soak in sour milk4 ,if a dark stain remains1 rinse in a weak solution of chloride of lime4 ,blood ,stains--,soak in cold salt water then wash in warm water with plenty of soap1 afterward boil4 ,grass ,stains--,saturate the spot thoroughly with kerosene1 then put them in the washtub4 ,iodine ,stains--,wash with alcohol1 then rinse in soapy water4 ,hot ,tea and ,coffee ,stains--,soak the stained fabric in cold water2 wring2 spread out and pour a few drops of glycerine on each spot4 ,let it stand several hours2 then wash with cold water and soap4 ,iron ,rust--,soap the stain thoroughly with lemon juice2 sprinkle with salt and bleach for several hours in the sun4 ,grease ,spots--,hot water and soap generally remove these4 ,if fixed by long standing1 use ether1 chloroform or naptha4 ,all three of these must be used away from fire or artificial light4 ,mildew--,soak in a weak solution of chloride of lime for several hours4 ,rinse in cold water4 ,sewing ,machine ,oil ,stains--,rub with lard4 ,let stand for several hours1 then wash with cold water and soap4 ,scorch ,stains--,wet the scorched place1 rub with soap and bleach in the sun4 ,fruit ,stains--,stretch the fabric containing the stain over the mouth of a basin and pour boiling water on the stain4 ,in cold weather fruit spots can frequently be removed by hanging the stained garments out of doors over night4 ,if the stain has been fixed by time soak the article in a weak solution of oxalic acid or hold the spot over the fumes of sulphur4 ,here is an excellent cleansing fluid that will leave no rings or water lines3 ,one pint of benzine1 an ounce of ether and an ounce of chloroform4 ,shake well before using and keep tightly corked4 ,an absorbent pad 7white blotting paper or thick towel7 should be placed beneath the material4 ,apply cleanser with a soft linen cloth and rub stain lightly until it disappears4 ,beware of fire4 ,cover the grass stains with common black molasses--the thickest you can get--and rub it in with the finger until the fabric is saturated4 ,leave it on for a day and wash out with clear water4 ,a homely but an effectual process4 ,for a rust stain1 wet the spot and cover with oxalic acid1 rub it in well1 and then wash off with clean1 tepid water4 ,soak the white articles in sour milk or in buttermilk all night4 ,rinse in the morning and sun all day1 wetting hourly with cream of tartar water4 ,rinse again in the evening and repeat the soaking4 ,if one trial does not wholly remove the mildew1 repeat the process4 ,,reviving ,,black ,,dresses4--,wash black cashmere1 mohair1 voile or other black dress goods1 in soap suds until clean1 then rinse well4 ,put bluing into water enough to cover the cloth well until it looks almost black4 ,put in the cloth and rinse it about in the water1 then be sure it is all under water and leave it over night4 ,lift from this bluing water directly to the line without wringing and let hang until almost dry1 then press on the wrong side on an entirely smooth ironing sheet4 ,,to ,,launder ,a ,,black ,,cotton ,,dress4--,black and white or all black muslin dresses seldom look well when they come from the laundry and black cotton does not appear to make a good tub dress4 ,but if the following method is tried it will give the cotton a clear look and stiffness like new4 ,mix one half cup of flour with cold water to make smooth1 then turn on two quarts of boiling water and cook five minutes4 ,add this starch1 to enough warm water to wash the dress or waist in and wash the garment without using a particle of soap4 ,rinse in two waters and hang to dry4 ,just before ironing sprinkle on the wrong side4 ,,remedy ,,for ,,pallor4--,an excellent lotion in case of pallor is made from one tablespoon of tincture of benzoin and three ounces of rose water4 ,,eggs ,,preserved ,,in ,,water ,,glass4--7,silicate of ,sodine47 ,by this method eggs may be kept fresh for eight months if rules are carefully followed4 ,boil a quantity of water and allow it to cool4 ,use one gallon of water and one quart of water glass and stir until thoroughly mixed4 ,use a glazed stone jar and deposit the eggs into the solution and see that the eggs are covered to the depth of at least an inch4 ,the jar must be covered and stored in a cold place4 ,the eggs must be perfectly fresh and best results are obtained if they are put in the solution as gathered from the nests each day4 ,the shells must also be perfectly clean4--,mrs4 ,harry ,hansen4 ,,washing ,,fluid4--,this fluid is guaranteed not to injure or take the color out of any fabric and may be used in soaking white clothes1 prints and flannels4 ,it is made and used as follows3 ,heat one gallon of water4 ,add one can ,lewis lye1 ten cents worth of crystal ammonia and ten cents worth of salts of tartar4 ,have water hot but not boiling and cork solution in a gallon jug4 ,a teacupful to three or four pails of hot water is the amount needed in soaking soiled clothes4--,mrs4 ,harry ,hansen4 ,home ,remedies for ,simple ,ailments ,,linseed ,,poultice4--,four ounces linseed meal and ten ounces of boiling water4 ,mix gradually4 ,dip spoon in boiling water when you spread this mixture on the poultice cloth4 ,bind on inflamed parts4 ,,mustard ,,poultice4--,two ounces of dry mustard mixed with the whites of two eggs to a paste4 ,spread on a cloth in a thick paste and apply while it is fresh and wet4 ,,colds4--,for a cold in the head just appearing inhale spirits of camphor4 ,put one or two drops of camphor on a small lump of sugar1 dissolve in a wine glass of water1 7one gill7 and take a teaspoonful every half hour4 ,take a good cathartic or drink four or five glasses of hot water at bed time and in half an hour follow with four more glasses of hot water4 ,gargle sore throat with warm water and alcohol or warm water and salt using one level teaspoon of salt to a pint of water4 ,if cold has made the throat or lungs sore1 dip a cloth in cold water1 wring dry and spread it on throat or chest4 ,cover with three thicknesses of dry flannel and bind it on securely4 ,take a hot foot bath and go to bed4 ,this treatment should cure your cold4 ,if is doesn't it will be a wise thing to call a physician in the morning before alarming symptoms are developed4 ,bathe frequently1 drink plenty of water and keep the bowels in regular action and prevent colds4 ,,to ,,reduce ,,swellings4--,tincture of arnica or witch hazel applied to a bump on the head or a bruise where the skin is not broken brings relief from pain and often prevents inflammation and bad swellings4 ,,cuts ,,and ,,scratches4--,apply peroxide to cuts1 scratches and all bruises where the skin is broken4 ,this remedy often serves as a preventative to blood poisoning4 ,,when ,a ,,button ,,is ,,swallowed4--,children sometimes swallow buttons1 fruit stones1 thimbles and pennies4 ,when the mother is sure that the child has swallowed a foreign substance the child should be encouraged and even compelled to eat plentifully of mashed potatoes1 thick mush and coarse bread4 ,then follow with syrup of rhubarb or castor oil4 ,do not give the cathartic immediately on finding out the accident but make sure that much bulky food is taken4 ,give a child slippery elm to chew when it swallows a penny or button or hard object4 ,this forms a slippery coating on the surface of the penny in the stomach which aids it in passing easily through the intestine and prevents its lodging there and was the remedy applied by a physician when called4--,mrs4 ,whitehead4 ,,cramps ,,in ,,the ,,leg4--,sleep with hot water bag at the feet4 ,a garter tied tightly around the leg often effects a cure4 ,quick1 hard rubbing is best in sudden1 painful attacks4 ,often it is essential to walk about the room to bring the circulation of blood to the feet again4 ,,insect ,,bites4--,a teaspoonful of tincture of wild rosemary to a glass of water4 ,apply this lotion frequently to the inflamed parts4 ,,good ,,liniment4--,one ounce of camphor1 four ounces olive oil4 ,dissolve the gum in the oil and add one quarter of an ounce of chloroform4 ,shake well and apply to affected parts4 ,this is for external use only4 ,,cure ,,for ,,hiccoughs4--,lump of sugar saturated with vinegar will usually cure hiccoughs in a child4 ,drink of water often brings immediate relief4 ,in prolonged cases of hiccoughing1 weak1 hot coffee with cream and sugar given at frequent intervals has cured the patient4 ,,nose ,,bleed4--,snuff powdered alum up the nose4 ,this alum is also good for checking hemorrhage1 sometimes caused by extracting teeth4 ,fill the cavity with the alum4 ,apply cold salt water to bleeding nose if you haven't alum4 ,,corns4--,bind bread soaked in vinegar on the corns day and night and they will come out by the roots4 ,,warts4--,prick with a needle 7sterilized by boiling in clear water for ten minutes7 until the wart bleeds then apply soda4 ,,bunions4--,pulverize salt petre and sweet oil mixed well and applied to the sore joints often brings relief4 ,bunions are usually caused by wearing shoes too short4 ,,summer ,,complaint ,,or ,,diarrhoea4--,in early stages unless alarming symptoms appear1 give the child or patient a generous dose of castor oil and keep patient on a light diet for a day or two or refrain from eating at all for twelve hours4 ,if passages are green and full of mucous membrane call a physician immediately as delay may be fatal4 ,whites of two eggs mixed with a little water sipped frequently is often healing also to stomach and bowels4 ,,good ,,way ,,to ,,give ,,castor ,,oil4--,put a tablespoon of orange juice into a small tumbler1 pour in the required amount of oil1 and more orange juice on top4 ,the oil forms a ball in the middle of the juice and is swallowed without coming in contact with the tongue4 ,wine may be used instead of orange juice4 ,,burns4--,grated raw peeled potatoes spread on bandages and bound on a badly burned arm1 shoulder and hand brought immediate relief to one of my children once when ,i was on a farm and could not get a doctor4 ,i kept the bandages moist by binding fresh new1 wet ones over the old ones until pain ceased but did not remove the dressing at all until wound was healed4 ,it healed perfectly without leaving any scar4 ,do not know the merits of this remedy from a physician's standpoint but it was used successfully in a bad hotel fire in a village where no physicians resided and the patients all recovered from severe burns and there were no scars left on their bodies4--,mrs4 ,whitehead4 ,,lock ,,up ,,poisons4--,all poisons should be labeled and kept in a compartment by themselves4 ,such household remedies as laudenum1 chloroform1 arsenic1 aconite belladona1 cough medicine1 carbolic acid1 headache pellets or powders1 linaments1 opiates1 fly poison1 etc41 should be kept in a locked box or in a covered can labeled poison placed out of the reach of children4 ,they should always be kept separate from all other medicine4 ,an ounce of prevention is worth a pound of cure4 ,many deaths are caused by carelessness in placing poisonous remedies within the reach of children4 ,unless poison can be kept in a safe place1 it is wiser always to throw it in the fire or to bury it--and buy a new supply when needed than to run the risk of poisoning a member of the family4 ,always look at the label on a bottle before taking any medicine4 ,,tooth ,,ache4--,chloroform and clove oil applied with a piece of absorbent cotton to the cavity of an aching tooth brings immediate relief4 ,,croup4--,lard or goose grease and turpentine applied freely to the throat and chest4 ,hot steam inhaled from a sponge dipped in boiling water makes breathing easier4 ,in serious cases an antiseptic should be given to produce vomiting immediately until the physician arrives4 ,give castor oil to a child showing symptoms of a croupy cough4 ,general ,index ,bread and ,rolls #eg ,biscuits1 ,jems1 ,pancakes and ,fritters #fa ,beverages #aei ,cakes #aja ,cookies1 ,drop ,cakes and ,doughnuts #aae ,doughnuts #aba ,cheese #aee ,candies #agc ,canned ,fruit1 ,preserves1 ,jelly and ,wines #agg ,wines #ahc ,chafing ,dish ,recipes #aie ,eggs #afg ,fish1 ,oysters and ,shell ,fish #ba ,fancy ,desserts #aca ,game #bi ,germany ,cookery #dc ,home ,remedies for ,simple ,ailments #bjc ,ice ,cream1 ,sherbets1 ,ices1 and ,frozen ,dainties #aci ,cold ,desserts #ada ,fruit1 ,ices and ,sherbet #ada ,kookery ,kinks #aig ,measuring ,hints #aig ,notes #aih ,left ,overs #aga ,left ,overs ,roll ,call ,responses #aga ,laundry ,work #aii ,laundry ,references #aii ,meat #ci ,poultry #cc ,pickles1 ,condiments and ,spiced ,fruits #ia ,pastry1 ,pies and ,tarts #abc ,puddings and ,pudding ,sauces #adg ,proper ,vegetables and ,sauces to ,serve with ,meats #ahi ,beef #aij ,refreshing ,beverages for ,convalescents #afe ,soups #ae ,sauces for ,meat1 ,fish1 ,fowl and ,game #ea ,sandwiches #fg ,salads #ge ,a ,group of ,salad ,dressings #ge ,salads #ahd ,serving ,dinner #ahg ,vegetables #hc ,williston ,herald ,print ,the ,sequel to ,this ,book is found on page #aj ,the ,mutual ,life ,insurance ,co4 of ,new ,york ,by means of life insurance a man may buy from ,the ,mutual ,life of ,new ,york on the instalment plan a fortune deliverable to his family at his death1 or to himself at the end of twenty years if he be then living4 ,he makes secure the prize for them1 and leaves himself free to run the race of life without the anxiety and care entailed by his fear for their future4 ,his mind is at rest1 his capital is free1 and a fortune is practically secured for those he loves4 ,for information concerning these policies call and see ,d4 ,e4 ,scott1 ,dist4 ,mgr41 ,graphic ,block 99 99 99 ,e4 ,b4 ,,link ,contractor and ,builder ,,williston1 ,n4 ,d4 99 99 99 ,,kalil ,,bros4 ,meats and ,groceries ,,phone #bif #dth ,ave4 ,west ,,electric ,,cooking ,,utensils and ,,flat ,,irons4 3 3 3 3 3 ,illustration ,with the new power rates no one can afford to be without ,,electric ,,cooking ,,dishes and the ,,iron4--,we put any cooking utensil into your home on trial ,,free4 ,,williston ,,electric ,,construction ,,co4 ,,the ,,williston ,,herald ,the ,paper ,that is ,read by more people than any other paper in ,williams ,county and is as necessary in the home as good bread and pies4 ,the ,difference ,in ,sewing ,machines ,it is a mistaken idea that sewing machines are pretty much alike1 when as a matter of fact there is a vast difference4 ,there is but one machine that sews better than any other--and that one is the ,singer4 ,this is because the ,singer idea is distinctive--every year shows improvement in that idea4 ,this is because the ,singer factories are not only equipped with tools and machinery better calculated to make good sewing machines than any other1 but this equipment is unique and not to be found elsewhere4 ,this is because a half century has been devoted to training and specializing men each to do one thing best in sewing machine construction4 ,the ,singer's superiority--its lifetime-lasting value--does not appear on the surface4 ,one machine does sew better than any other--and that one is the ,singer4 ,nick ,held1 ,agent #af ,west ,broadway ,williston1 ,n4 ,d4 ,john ,shikany ,general ,merchandise ,,williston1 ,n4 ,,dak4 99 99 99 ,joe ,buller ,,tailor ,french ,dry ,cleaning and ,repairing4 ,first ,class ,work 99 99 99 ,,do ,,not ,,be ,,annoyed ,,by ,,flies ,screens of all ,sizes can ,be ,secured ,at ,the ,bovey-,shute ,lumber ,yard ,,phone #ie ,wild and ,improved ,farm ,lands ,irrigated ,lands2 ,large or ,small ,tracts--,first ,mortgage ,farm ,loans ,negotiated--,city ,loans4 ,h4 ,v4 ,,smith ,lands and ,loans ,insurance ,fire1 ,tornado1 ,hail1 ,life1 ,accident4 ,come where ,big ,crops ,grow on ,cheap ,lands4 99 99 99 ,the ,paris ,confectionery ,store ,,abe ,,kassis1 ,prop4 ,homemade ,candies1 ,ice ,cream1 ,fruit1 ,cigars and ,tobaccos ,exclusive ,confectionery #aac ,main ,street ,williston1 ,n4 ,d4 99 99 99 ,,swedlund ,bros4 444,jewelers444 ,everything in ,solid ,silver and ,plated ,ware for the ,table4 99 99 99 ,a4 ,a4 ,bradley ,j4 ,p4 ,cutting ,williston ,drug ,company ,drugs1 ,stationery1 ,office ,supplies1 ,books1 ,sporting ,goods1 ,wall ,paper4 ,agents for ,ansco ,cameras ,williston1 ,n4 ,d4 ,where ,everybody ,goes ,the ,star ,theatre ,vaudeville and ,motion ,pictures ,two ,shows ,nightly #g3de and #i p4m4 99 99 99 444,the444 ,orpheum ,theatre ,,the ,,world',s ,,best ,,photo ,,plays ,continuous ,performance #g3cj to #aj3cj 99 99 99 ,eat at the ,cafe with a ,reputation---- ,quantity1 ,quality and ,service ,that's how we got it ,everything ,good to ,eat can be found here ,great ,northern ,cafe ,wm4 ,c4 ,lynch1 ,prop4 ,,the ,,cafe ,,is ,,annex ,,to ,,the ,,great ,,northern ,,hotel ,,rawson ,,hardware ,,company ,,williston1 ,,north ,,dakota ,the best place to buy cooking utensils with which to prepare the recipes found in this book4 ,also a ,full ,line of ,general ,hardware ,smoke ,borden ,cigars ,get your money's worth and encourage home industry 99 99 99 ,e4 ,van,antwerp ,everything in ,dependable ,furniture from ,parlor to ,kitchen4 ,oldest ,furniture ,house in ,williams county4 #ada ,main ,st41 ,williston1 ,n4 ,d4 99 99 99 ,the ,williston ,art ,store ,art ,needle ,work and ,novelties1 ,stamped ,linens1 ,pillow ,tubing4 ,we make a specialty of hand embroideries1 also embroidery thread4 #acg ,main ,street ,williston1 ,n4 ,d4 99 99 99 ,millinery ,miss ,c4 ,m4 ,taylor #abe ,main ,street ,williston1 ,n4 ,d4 ,,kassis ,,bros4 ,,general ,,merchandise #be ,east ,broadway ,williston1 ,n4 ,d4 99 99 99 ,williston ,state ,bank ,,williston1 ,n4 ,d4 ,general ,banking ,farm ,loans ,,interest ,,paid ,,on ,,time ,,deposits 99 99 99 ,a4 ,n4 ,eidsness ,dealer in ,general ,merchandise ,farm ,produce ,bought and ,sold ,phone #adj ,williston1 ,n4 ,d4 ,,model ,,laundry ,w4 ,w4 ,mc,allister1 ,prop4 ,first ,class ,work 4444,guaranteed4444 #ai ,east ,broadway ,phone #aaa ,williston1 ,n4 ,d4 99 99 99 ,st4 ,paul1 ,minn41 #aijj ,special ,diploma ,st4 ,paul1 ,minn41 #aija ,second ,prize ,badge ,wisconsin ,state ,exhibit4 #aijc1 ,special ,diploma ,duluth1 ,minn41 #aije1 ,bronze ,medal ,world's ,fair1 ,st4 ,louis1 #aijd 7,cramer ,exhibit7 ,gold ,medal ,minneapolis1 ,minn41 #aijf1 ,gold ,medal ,minneapolis1 ,minn41 #aijh1 ,gold ,medal ,williams ,co4 ,fair1 #aiaa ,blue ,ribbon ,minneapolis1 #aiab ,gold ,medal1 ,grand ,prize ,j4 ,e4 ,,pasonault ,,artist ,,photographer ,vice ,president ,n4 ,w4 ,p4 ,a4 ,north ,dakota #aijc-d ,,williston1 ,n4 ,d4 99 99 99 ,,hamre ,furniture ,co4 ,new and ,second hand ,furniture ,,williston1 ,n4 ,d4 ,illustration ,cook ,with ,pots and ,pans bought here and you'll not have to be renewing your stock every little while4 ,it pays to buy good cooking utensils because they last so much longer4 ,our hardware store contains a complete assortment of everything used in a kitchen4 ,as a good housekeeper you should not fail to visit our house-furnishing department4 ,stenehjem ,husebye 99 99 99 ,illustration ,for ,household ,use we carry a splendid line of knives and forks1 spoons1 carving sets1 etc4 ,you couldn't find a finer assortment if you tried a month4 ,and even if you found as fine1 you would have to pay a much higher price than we ask4 ,moral3 ,buy here and save time1 trouble and money4 ,stenehjem ,husebye