,cloud ,city ,cook ,book  by ,mrs4      
,william ,h4 ,nash  ,leadville1         
,colorado ,herald ,democrat ,steam ,book
 and ,job ,printing ,house #ahhi        
,,preface4  ,of making many books there 
is no end1 said a wise man2 but probably
 he had good cooks4 ,there is a place   
for all things as well as a time1 and   
every hungry man knows the place for a  
good dinner4 ,if the shortest road to   
man's heart is by way of his stomach1   
then the projectors of this little      
volume think they have struck it rich4  
,so1 like all other authors1 we have    
written to meet a long felt want4 ,there
 are cook-books and cook-books1 but who 
ever saw a cook-book for ,cloud ,city8  
,it is a well-established fact that in a
 high altitude the science culinary has 
its local and peculiar laws4 ,it is     
commonly held that a different          
proportion of ingredients is necessary1 
as well as a different length of time4  
,it is even claimed by some that more   
fuel is required here than in a lower   

altitude4 ,be this as it may1 it is well
 established that the husband1 who has  
recently brought his wife from the      
,east1 is not in healthy employment when
 he reminds her of the superior quality 
of his mother's cooking4 ,he must wait  
until she has learned the new conditions
 in her new world4 ,without a scientific
 explanation of why the boiling point is
 reached at lower temperature here than 
at lower altitude1 or whether this one  
fact accounts for the necessity of      
different proportions of ingredients in 
cookery1 the ,ladies of the             
,congregational ,church gracefully bow  
themselves before the public with a     
genuine blessing to every family4 ,poor 
cooking is responsible for much of the  
wretched health of women and children1  
and much of the drinking habit among    
men4 ,if1 by gathering together in this 
little volume the wisest experience1    
wrought out in the peculiar conditions  
of this lofty altitude1 we are able to  
bring peace and happiness to the home1  

our ambition shall have been amply      
satisfied4  ,ladies ,congregational     
,church4    ,,soups4  ,,pea ,,soup4     
,parboil the peas in saleratus water    
7one heaping teaspoon to kettle         
two-thirds full of water71 then wash    
well and put in to boil with a piece of 
salt pork4 ,season to taste1 with salt  
and pepper1 and onions previously fried 
in butter4 ,add dried bread crumbs just 
before serving4--,mrs4 ,c4 ,h4 ,bailey4 
99 99 99  ,,tomato ,,soup4  ,one quart  
of tomatoes1 or a two-pound can of      
tomatoes1 to which add one quart water1 
one-half of a small onion sliced1 a     
piece of butter the size of a hen's egg1
 in which rub a large tablespoon of     
flour1 and boil slowly one hour4 ,just  
before serving1 strain the soup and add 
one pint of scalded milk4  99 99 99     
,,black ,,bean ,,soup4  ,one pint of    
black beans1 a small joint or shank of  
beef1 a slice of salt pork4 ,soak the   
beans over night1 drain off the water1  
and put them into the kettle with the   

meat1 and cover with water4 ,boil about 
five hours2 strain through the colander4
 ,season with red pepper and a little   
wine4 ,add the yolks of three           
hard-boiled eggs and slices of          
lemon4--,mrs4 ,werner4  99 99 99        
,,vegetable ,,soup4  ,boil a soup-bone  
all day in plenty of water2 strain it1  
add a little salt1 and let it stand     
until the next day4 ,in the morning1    
boil steadily until about an hour before
 dinner1 when season to taste1 and add  
one large onion1 part of a carrot1      
little cabbage1 one tomato1 part of a   
turnip1 one potato1 all chopped very    
fine4--,mrs4 ,hugh ,parry4  99 99 99    
,,onion ,,soup4  ,four large onions1 cut
 up 7not sliced71 six ounces of butter1 
salt1 cayenne1 soup stock1 with yolks of
 four eggs1 one-fourth of a loaf of     
bread cut in very thin slices and dried1
 two tablespoons of grated cheese4      
,slowly stir the onions in the butter   
one hour1 stirring frequently1 being    
very careful not to brown2 add salt1    

pepper1 cayenne and stock1 and cook one 
hour longer4 ,add one-third as much     
stock4 ,have in the tureen the bread and
 cheese4 ,beat up the eggs with a ladle 
full of soup2 pour this on the bread1   
cover close1 and stand five minutes4    
,add the rest of the soup and serve at  
once4--,mrs4 ,werner4  99 99 99         
,,macaroni ,,soup4  ,one gallon soup    
stock1 five sticks macaroni1 one onion4 
,season with salt and pepper4 ,boil     
well4--,mrs4 ,hugh ,parry4  99 99 99    
,,veal ,,soup4  ,two legs of veal1 put  
on with boiling water and skimmed2 when 
skimmed1 add butter4 ,prepare rice by   
boiling4 ,when the soup is done1 remove 
bone and meat1 strain1 add rice1 and let
 come to a boil4 ,beat yolk of egg in   
dish with a little water1 add chopped   
parsley1 little nutmeg2 then pour over  
soup and serve4  99 99 99  ,,rice       
,,soup4  ,one quart of water1 one-fourth
 cup of rice1 piece of butter1 yolk of  
egg1 chopped parsley1 little nutmeg4    
,stir the yolk of the egg1 add parsley  

and nutmeg2 pour over the soup and      
serve4  99 99 99  ,,noodle ,,soup4      
,boil two good1 fat old chickens until  
all that is good of them is extracted   
for the broth4 ,for the noodles1 take   
two eggs1 a pinch of salt1 three        
tablespoons sweet milk1 flour enough to 
make a stiff dough4 ,roll out in two    
very thin sheets2 let dry until they    
will roll without breaking4 ,lay the    
sheets together1 roll up tight1 and cut 
as fine as possible with a sharp knife  
into little ribbons4 ,thrown the noodles
 into the boiling broth about twenty    
minutes before serving4 --,mrs4 ,werner4
  99 99 99  ,,asparagus ,,or ,,celery   
,,soup4  ,six bunches of asparagus1     
cooked thoroughly and pressed through a 
sieve2 one quart of milk1 half pound    
butter1 and four tablespoons flour4 ,mix
 flour and butter together1 and let boil
 five minutes1 then add the milk1 then  
the asparagus1 stirring well but not    
boiling4 ,season with salt and pepper to
 taste4 ,if not perfectly white1 strain 

again1 and serve hot4 ,if celery is     
used1 three bunches are sufficient2 the 
soup to be made same as above4--,mrs4   
,hugh ,parry4    ,,bread1 ,,yeast1      
,,gems1 ,,etc4  ,,yeast4  ,peel and boil
 eight common-sized potatoes in two     
quarts of water1 with one handful of    
hops tied up in a thin bag4 ,when the   
potatoes are done1 mash them fine1 add  
one pint of flour1 one tablespoon       
ginger1 and one-half cup sugar2 mix     
thoroughly1 then1 having added more     
water to make up for what has boiled    
away1 turn on the water in which the    
potatoes and hops were boiled1 boiling  
hot1 stirring it well4 ,when quite warm1
 but not hot1 add one cup of yeast4     
,after it is done working1 add one      
tablespoon salt4--,mrs4 ,c4 ,h4 ,bailey4
  99 99 99  ,,graham ,,bread4  ,two cups
 graham flour1 one and a half cups sour 
milk1 one tablespoon ,n4 ,o4 molasses1  
one scant tablespoon soda1 one          
tablespoon salt4--,miss ,f4 ,l4         
,raymond4  99 99 99  ,,biscuit4  ,one   

quart flour1 one cup lard1 two teaspoons
 ,price's baking powder1 sifted with    
flour4 ,salt4 ,mix with milk to roll    
soft1 and bake in a quick oven4--,mrs4  
,brooks4  99 99 99  ,,yeast4  ,boil six 
potatoes until soft1 mash them through a
 colander1 add enough of the water they 
were boiled in to make a thin batter2   
then six tablespoons sugar4 ,stir all   
together with a large cup full of fresh 
yeast1 and put in a warm place over     
night4  99 99 99  ,,hop ,,yeast4  ,boil 
four large potatoes1 and at the same    
time steep a fourth package of hops in  
sufficient water to cover them4 ,mash   
the potatoes through a colander1 strain 
over them four cups of the hop water2   
add one cup sugar1 tablespoon salt2     
thicken with flour to the consistency of
 batter cakes4 ,add one-half cup yeast1 
and leave it uncovered in a jar to rise4
 ,use one-half a cup of this for four   
loaves of bread4--,mrs4 ,werner4  99 99 
99  ,,graham ,,gems4  ,one pint graham  
flour1 one pint flour1 one-half cup     

sugar1 one pint sour milk1 little salt1 
and small teaspoon soda4--,mrs4 ,w4 ,h4 
,nash4  99 99 99  ,,muffins4  ,one cup  
sweet milk1 two eggs well beaten1 one   
small teaspoon salt1 two large teaspoons
 baking powder1 flour for stiff batter4 
,drop in hot muffin pans4--,mrs4 ,j4 ,m4
 ,raymond4  99 99 99  ,,graham ,,gems4  
,one cup sour milk1 tablespoon of       
molasses1 pinch of salt1 half teaspoon  
soda1 graham flour4--,mrs4 ,hugh ,parry4
  99 99 99  ,,boston ,,brown ,,bread4   
,two cups sour milk1 one cup sweet milk1
 one-half cup molasses1 two cups ,indian
 meal1 two cups graham flour1 one       
teaspoon salt1 one teaspoon soda4 ,steam
 five hours4 ,bake one-half hour in a   
slow oven4 --,mrs4 ,j4 ,m4 ,raymond4  99
 99 99  ,,brown ,,bread4  ,four cups    
milk1 three cups ,indian meal1 one cup  
graham flour1 one cup flour1 one cup    
molasses1 one egg1 teaspoon soda        
dissolved in a little boiling water1 one
 teaspoon salt4 ,steam five or six      
hours4 ,bake half an hour4 7,this rule  

requires a five-pound lard pail to      
steam47--,mrs4 ,w4 ,h4 ,nash4  99 99 99 
,,graham ,,gems4  ,two cups graham meal1
 two cups flour1 three cups sour milk1  
two large spoons sugar4 ,salt4 ,soda    
according to condition of the           
milk4--,mrs4 ,c4 ,h4 ,bailey4  99 99 99 
,,griddle ,,cakes4  ,one cup sour milk1 
one cup sweet milk1 two eggs1 half      
teaspoon soda1 one small teaspoon baking
 powder4 ,mix with flour4--,mrs4        
,guilbault4  99 99 99  ,,potato ,,bread4
  ,six good-sized potatoes1 boiled and  
well mashed2 one pint or more of the    
water in which they were boiled1 one cup
 of yeast for the sponge4 ,set the      
sponge in a warm place over night4 ,in  
the morning1 when kneading the bread add
 a little salt1 little sugar1 lard the  
size of an egg1 and sufficient luke-warm
 water to make six loaves of bread4     
--,mrs4 ,hugh ,parry4  99 99 99         
,,griddle ,,cakes4  ,one cup stale bread
 crumbs soaked in two cups of water1    
three cups flour1 one yeast cake to     

start4 ,let it rise over night2 in the  
morning add two eggs and one-half       
teaspoon soda1 and milk to form a thin  
batter4 ,the batter left can be used    
successive mornings1 the same as        
buckwheats4  99 99 99  ,,rusk4  ,one    
pint milk and one pint sugar2 warm      
slightly1 add one-half cup yeast1       
raisins and some flour4 ,let set over   
night1 and in the morning add salt1     
three beaten eggs1 one heaping cup      
melted butter and more flour4 ,let it   
rise1 then make into rolls and when     
light bake4--,mrs4 ,o4 ,h4 ,simons4  99 
99 99  ,,biscuit4  ,one cup sweet milk1 
two teaspoons baking powder sifted in   
flour1 one small teaspoon salt1 lard    
size of a walnut1 moulded with flour4   
,mould well4--,mrs4 ,j4 ,m4 ,raymond4   
99 99 99  ,,brown ,,bread4  ,one quart  
corn meal1 one pint flour1 one cup      
molasses1 one cup yeast1 one teaspoon   
soda1 one tablespoon salt1 four cups    
cold water4 ,mix well the meal1 flour   
and salt1 make a hole in the middle1 put

 in the molasses1 yeast and soda1 stir  
it well1 then add the water a cupful at 
a time4 ,steam six or seven hours1 bake 
two hours4--,mrs4 ,c4 ,h4 ,bailey4  99  
99 99  ,,johnny ,,cake4  ,two coffee    
cups meal1 one and one-half coffee cups 
flour1 two eggs1 one teaspoon soda1 sour
 milk4 ,stir well4--,mrs4 ,h4 ,d4       
,leonard4    ,,salads4  ,,cabbage       
,,salad4  ,one medium head cabbage1     
three eggs beaten1 six tablespoons      
cream1 and three of melted butter1 7or  
five tablespoons milk and four of       
butter71 one teaspoon or more of        
mustard1 one of pepper1 one of salt1 one
 coffee-cup strong vinegar heated until 
it thickens but not boils4 ,mix with the
 cabbage when hot4 ,cover               
tightly4--,mrs4 ,h4 ,d4 ,leonard4  99 99
 99  ,,chicken ,,salad4  ,one chicken1  
smothered2 when cold1 cut in small      
pieces2 do not use a chopping knife4    
,prepare as much celery as chicken1 two 
medium-sized cucumber pickles cut up2   
also1 the whites of the eggs left from  

the dressing4 ,this part of salad may be
 mixed at once1 as it does not hurt to  
stand1 and the dressing poured over just
 before it is used4  ,,dressing--,yolks 
of four hard-boiled eggs mashed to a    
smooth paste1 one-half teaspoon salt1   
one-half teaspoon pepper1 two of        
mustard1 two of sugar1 four of          
salad-oil1 one small teacup of good     
vinegar4 ,pour over chicken1 and mix    
with a fork2 do not stir it4 ,this is   
enough for eight persons4--,mrs4 ,j4 ,b4
 ,henslee4  99 99 99  ,,cold ,,slaw4    
,one small head of cabbage and one      
onion1 chopped fine2 add one teaspoon   
salt1 two tablespoons sugar1 one cup    
vinegar1 and a little pepper4--,mrs4    
,hugh ,parry4  99 99 99  ,,cold ,,slaw4 
,one-third pint vinegar1 three          
tablespoons sugar1 two of cream1 one of 
butter1 two eggs beaten with cream4     
,cook vinegar1 sugar and butter         
together2 when boiling1 add eggs and    
cream1 cooking until thick4 ,chop the   
cabbage fine1 adding celery1 if         

obtainable2 if not1 celery salt2 then   
pour over it the dressing4--,mrs4 ,o4   
,h4 ,simons4  99 99 99  ,,potato        
,,salad4  ,pare six or eight large      
potatoes1 boil until done1 and slice    
thin while hot4 ,peel and cut up a white
 onion in small bits and mix with the   
potatoes4 ,cut up some breakfast bacon  
in small bits1 sufficient to fill a     
teacup1 and fry it a light brown4       
,remove the meat1 and into the grease   
stir three tablespoons vinegar1 making a
 sour gravy1 which1 with the bacon1 pour
 over the potato and onion4 ,mix        
lightly4 ,to be eaten when hot4--,mrs4  
,mc,kenzie4  99 99 99  ,,winter ,,salad4
  ,two boiled potatoes pressed through a
 sieve1 one spoonful mustard1 two of    
salt1 three of olive oil1 one of        
vinegar1 yolks of two hard-boiled eggs1 
a little onion chopped fine1 one        
spoonful anchovy sauce added            
last4--,mrs4 ,h4 ,d4 ,leonard4  99 99 99
  ,,cabbage ,,slaw4  ,boil one cup of   
vinegar1 melt in it a piece of butter   

the size of a walnut4 ,beat together one
 egg1 one teaspoon each mustard1 sugar1 
salt1 and half teaspoon pepper4 ,pour   
the boiling vinegar on this mixture4    
,stir it well1 then put back on the     
stove and boil one minute4 ,pour this on
 the cabbage4--,mrs4 ,mc,kenzie4  99 99 
99  ,,salad ,,dressing4  ,yolks of three
 eggs1 two teaspoons wet mustard1       
one-half cup vinegar1 two tablespoons   
sugar1 one-half teaspoon salt1 two      
teaspoons butter4 ,heat vinegar and     
butter1 add other ingredients1 and cook 
until thick as cream4--,mrs4 ,h4 ,c4    
,dimick4  99 99 99  ,,carrot ,,salad4   
,select tender1 rich colored carrots1   
scrape and boil them in fast-boiling    
water until tender2 cut in thin slices  
and put in a glass salad bowl4 ,sprinkle
 with sifted loaf sugar1 add the juice  
of a large1 fresh lemon1 and a wineglass
 of olive oil4 ,garnish the dish with   
very thin slices of onion1 or any fresh1
 green salad leaves4--,mrs4 ,john       
,alfred4  99 99 99  ,,egg ,,salad4  ,six

 hard-boiled eggs cut quite fine1       
one-fourth of a cabbage chopped4 ,mix   
well together4  ,,dressing--,three      
tablespoons of melted butter1 one small 
teaspoon each of pepper and salt1 one   
teaspoon of prepared mustard4 ,mix      
together and pour over salad4--,mrs4 ,c4
 ,a4 ,frear4  99 99 99  ,,salad         
,,dressing4  ,yolks of two eggs1 or one 
whole egg1 well beaten1 added to five   
tablespoons boiling vinegar4 ,add butter
 the size of an egg4 ,cook in a pan of  
boiling water4 ,when cool1 season to    
taste with salt1 pepper and mustard4    
,thin with sweet cream to the required  
consistency4--,mrs4 ,h4 ,d4 ,leonard4   
99 99 99  ,,potato ,,salad4  ,boil ten  
or twelve medium-sized potatoes1 not too
 soft1 cool a little1 peel and slice2   
add pepper and salt1 two tablespoons    
vinegar 7be careful with vinegar not to 
make it too sour71 two tablespoons hot  
water1 a little onion cut very fine4    
,let it stand half an hour2 then add two
 or three spoons olive oil4 ,mix well1  

then serve4 ,to be eaten with cold      
meats4--,mrs4 ,werner4  99 99 99  ,,egg 
,,salad4  ,two dozen eggs1 boiled hard  
and chopped not too fine1 equal quantity
 of celery4 ,mix with ,durkee's ,salad  
,dressing to taste4 ,garnish the dish   
with lettuce and serve4 ,this is        
sufficient for ten or twelve persons4   
99 99 99  ,,cabbage ,,slaw4  ,take a    
medium head cabbage1 chop fine1 with one
 tablespoon of salt2 squeeze the water  
out thoroughly with your hands1 then    
pour one-half cup vinegar over4         
,,dressing--,three eggs1 one-fourth cup 
butter1 two tablespoons condensed milk4 
,season with pepper4 ,beat together with
 one-half teacup boiling water2 cook    
five minutes and pour over the cabbage4 
,it is then ready to serve4--,mrs4 ,p4  
,b4 ,turnbull4    ,,pies4  ,,mince      
,,pies4  ,four pounds of beef1 twelve   
pounds of apples1 one-half pound salt   
pork1 two pounds of sugar1 four pounds  
of raisins1 one pound of citron1 four   
ounces of cassia1 two of nutmeg1 one of 

cloves1 one pint molasses1 one quart of 
boiled cider1 or one quart of good      
vinegar4 --,mrs4 ,taylor4  99 99 99     
,,mock ,,mince ,,pies4  ,five large     
crackers rolled fine1 one and a half    
cups molasses1 one-half cup sugar1      
two-thirds cup vinegar1 two cups chopped
 raisins1 one-half cup butter1 one and a
 half cups cold water1 a little salt1   
one teaspoon each all kinds of spices4  
,put all together and cook until thick4 
,this will make four pies4--,mrs4 ,l4   
,a4 ,grover4  99 99 99  ,,lemon ,,pie4  
,one heaping tablespoon cornstarch1     
dissolved in a little cold water2 pour  
on one coffee-cup boiling water1 and    
boil until it puffs up2 take off the    
stove and add two-thirds coffee-cup     
sugar1 yolks of two eggs1 small lump of 
butter1 and juice and grated rind of two
 lemons4 --,mrs4 ,o4 ,h4 ,simons4  99 99
 99  ,,pie-,,crust4  ,four cups of      
flour1 one large teaspoon salt1 one     
teaspoon baking powder1 one scant cup   
lard1 one large cup water4 ,mix rather  

soft4 ,take part of crust and roll in   
butter for top crust4--,miss ,price4  99
 99 99  ,,cream ,,pie4  ,whip one quart 
of stiff cream1 add sugar and vanilla to
 your taste4 ,line pie-plates with      
crust1 and prick with a fork before     
baking4 ,when cool1 fill with the       
whipped cream4--,mrs4 ,paxton4  99 99 99
  ,,lemon ,,pie4  ,grate the rind of one
 lemon1 add one tablespoon cornstarch   
dissolved in a little cold water1 one   
teacup boiling water1 one whole egg and 
the yolks of two4 ,take the whites of   
two eggs for the meringue1 and brown in 
the oven4--,mrs4 ,hugh ,parry4  99 99 99
  ,,sweet ,,potato ,,pie4  ,boil or bake
 sufficient sweet potatoes to make a    
pint of pulp when rubbed through a      
colander2 add a pint of milk1 a small   
cup of sugar1 a little salt1 yolks of   
two eggs1 one teaspoon lemon extract4   
,bake in a shallow pan lined with rich  
crust4 ,when done1 beat the whites with 
a little powdered sugar for top1 and    
brown in the oven4--,mrs4 ,hugh ,parry4 

99 99 99  ,,lemon ,,pie4  ,the juice and
 grated rind of one lemon1 one          
tablespoon cornstarch1 one teacup sugar1
 two eggs 7reserving the white of one71 
one cup boiling water4 ,mix all together
 and cook1 stirring constantly until it 
thickens2 pour it in the crust and bake4
 ,beat the white with three spoons sugar
 and spread on top2 return to the oven  
and brown lightly4--,mrs4 ,mc,kenzie4   
99 99 99  ,,cream ,,pie4  ,one pint of  
milk put in a steamer2 let it come to a 
boil2 then add half a cup of sugar1 two 
tablespoons cornstarch and yolks of two 
eggs well beaten together4 ,flavor with 
lemon4 ,when cool1 have crust baked     
ready for filling4 ,beat the whites of  
the eggs1 spread on top and brown in the
 oven4--,mrs4 ,hugh ,parry4  99 99 99   
,,english ,,apple ,,pie4  ,small piece  
of butter in pan1 add apple sauce1 then 
cover with crust and bake2 add apple and
 crust and bake again1 and so on until  
pan is filled4 ,serve with hot          
sauce4--,mrs4 ,paxton4  99 99 99        

,,cream ,,pie4  ,one cup sugar1 one egg1
 one-fourth cup butter1 one-half cup    
sweet milk1 two cups flour1 one teaspoon
 soda1 one-half teaspoon of essence of  
bitter almonds4 ,this makes two cakes1  
baked in round shallow tins4  ,,cream   
,,for ,,filling--,one scant pint milk1  
one cup sugar1 yolks of two eggs1       
one-half cup flour4 ,flavor with        
vanilla4 ,boil the milk1 add flour      
moistened smoothly with cold milk1 then 
sugar and eggs2 let it boil to the      
consistency of cream4 ,use the whites of
 the eggs with two tablespoons sugar for
 the meringue4 ,cut open the warm cakes1
 put cream between and meringue on top4 
,brown the two pies in the oven4 --,mrs4
 ,hugh ,parry4    ,,cake4  ,,white      
,,cake4  ,whites of eight eggs well     
beaten1 one and a third cups sugar1 one 
scant half cup butter1 three cups sifted
 flour1 one cup sweet milk1 one-half    
teaspoon baking powder mixed in the     
flour4 ,mix butter and sugar1 then stir 
in gradually milk and flour1 sifting the

 flour in1 then the whites of eggs4     
,flavor with lemon4--,mrs4 ,j4 ,b4      
,henslee4  99 99 99  ,,ginger ,,cookies4
  ,two cups molasses1 one cup sugar1 one
 cup water1 one large cup butter1 one   
tablespoon soda1 one tablespoon ginger1 
little cinnamon4 ,flour enough to       
roll4--,mrs4 ,wm4 ,pemberthy4  99 99 99 
,,cheap ,,cream ,,cake4  ,one cup sugar1
 one cup sweet milk1 two cups flour1 one
 egg1 one tablespoon butter1 one        
teaspoon baking powder4 ,flavor to      
taste4 ,bake in layers4  ,,filling--,one
 egg1 one-half cup sugar1 one-fourth cup
 flour mixed with a little cold milk1   
and stirred into one cup boiling milk4  
,boil until thick enough4               
,flavor4--,miss ,cora ,paddock4  99 99  
99  ,,tea ,,cake4  ,one cup sugar1 one  
tablespoon butter1 two eggs well beaten1
 one cup sweet milk1 one and a half     
teaspoons baking powder4 ,flour enough  
for pretty thick batter4 ,one teaspoon  
lemon or vanilla extract4 ,bake in hot  
gem pans4--,miss ,f4 ,l4 ,raymond4  99  

99 99  ,,gingerbread4  ,one cup         
molasses1 one egg1 butter size of an    
egg1 three cups of flour1 one-fourth    
teaspoon cloves1 one-half teaspoon      
ginger and one of soda4 ,beat molasses1 
egg1 butter and part of flour together2 
pour a cup of boiling water on soda1 add
 it to mixture1 then remainder of flour1
 beating thoroughly4--,mrs4 ,o4 ,h4     
,simons4  99 99 99  ,,cookies4  ,one cup
 butter1 two cups sugar1 one cup sweet  
cream4 ,melt the sugar and pour over the
 butter4 ,stir while it melts4 ,after it
 is cold1 cream it and stir in the sweet
 cream2 after putting in the cream and  
mixing thoroughly1 add an even teaspoon 
of soda4 ,beat three eggs1 yolks and    
whites together1 and put in1 but do not 
mix until you have added some flour4    
,mix them as soft as possible1 taking   
them up from the table with a knife4    
,the less flour the better4 ,use extra  
,c sugar2 you cannot use granulated     
sugar4--,mrs4 ,s4 ,j4 ,hanna4  99 99 99 
,,angel ,,food4  ,the whites of eleven  

eggs beaten to a stiff froth1 a tumbler 
and a half each of flour and pulverized 
sugar4 ,sift the sugar and flour twice1 
adding a teaspoon of cream tartar1 and a
 little salt4 ,stir lightly1 flavor to  
taste4 ,bake twenty-five minutes4 ,do   
not grease the pan4--,mrs4 ,c4 ,e4      
,dodge4  99 99 99  ,,cheap ,,sponge     
,,cake4  ,one-half large teacup sugar1  
one teacup flour1 three eggs1 two       
tablespoons milk1 one heaping teaspoon  
baking powder1 one teaspoon essence of  
lemon4 ,stir all well together4--,mrs4  
,h4 ,d4 ,leonard4  99 99 99  ,,jennie',s
 ,,sugar ,,cakes4  ,three cups sugar1   
two of butter1 three eggs well beaten1  
one teaspoon soda4 ,flour sufficient to 
roll out4--,mrs4 ,a4 ,j4 ,lampshire4  99
 99 99  ,,nut ,,cake4  ,six eggs1 one   
large cup of sugar1 one-half cup butter1
 one-half cup sweet milk1 one pound of  
,english walnuts rolled fine1 one       
tablespoon of baking powder1 and flour  
to thicken4 ,flavor with extract of     
strawberry1 and bake in a flat pan4     

,,cooked ,,frosting--,the whites of     
three eggs beaten stiff1 and one cup of 
granulated sugar4 ,put sugar in a pan   
and cover with water1 let it cook until 
it will hair from the end of a fork4    
,stir the beaten eggs with this until   
perfectly cold2 it will then be thick   
enough to spread on cake4--,mrs4 ,w4 ,l4
 ,scott4  99 99 99  ,,cookies4  ,two    
cups sugar1 three-fourths cup butter1   
one and a half cups sour milk1 one      
teaspoon soda4 ,flavor with nutmeg4     
,flour enough to roll softly4 ,sprinkle 
sugar on top1 cut and bake4--,mrs4 ,p4  
,b4 ,turnbull4  99 99 99  ,,cheap       
,,fruit ,,cake4  ,three eggs1 two-thirds
 cup brown sugar1 fill up the cup with  
molasses1 half cup butter1 half cup sour
 milk1 three cups sifted flour1 one     
teaspoon each of cinnamon1 cloves and   
soda1 half teaspoon nutmeg4 ,add        
currants and raisins4--,mrs4 ,h4 ,d4    
,leonard4  99 99 99  ,,lemon ,,filling  
,,for ,,cake4  ,the juice of two lemons1
 two eggs1 piece of butter the size of a

 hickory nut1 coffee-cup of sugar4 ,beat
 all together and boil until it         
thickens1 stirring carefully4 ,this is  
enough for four layers4--,mrs4 ,c4 ,e4  
,dodge4  99 99 99  ,,cookies4  ,one cup 
light brown sugar1 one-half cup butter1 
one egg1 two tablespoons sweet milk1 and
 two teaspoons of baking powder4 ,add   
flower enough to roll thin4 ,bake in a  
quick oven4--,mrs4 ,john ,alfred4  99 99
 99  ,,marble ,,cake4  ,for the white   
cake3 ,one cup butter1 three cups white 
sugar1 five even cups flour1 one-half   
cup sweet milk1 one-half teaspoon of    
soda1 whites of eight eggs4 ,flavor with
 lemon4  ,for the dark cake3 ,one cup   
butter1 two cups of brown sugar1 one cup
 of molasses1 one cup sour milk1 one    
teaspoon soda1 four cups of flour1 yolks
 of eight eggs and one whole egg1 spices
 of all kinds4 ,put in pans first a     
layer of dark1 then a layer of white1   
and so on1 finishing with a dark        
layer4--,mrs4 ,wm4 ,morris4  99 99 99   
,,fruit ,,cake4  ,one pound of flour1   

one of brown sugar1 three-fourths pound 
butter1 twelve eggs1 one and a half     
pounds raisins1 one and one-half pounds 
currants1 one-half pound citron1        
one-half pound almonds1 one-half pound  
figs1 one-half pint sour milk1 one level
 teaspoon soda1 two teaspoons each of   
allspice1 cloves and cinnamon1 one      
teaspoon mace4 --,mrs4 ,c4 ,a4 ,frear4  
99 99 99  ,,white ,,cake4  ,one cup     
pulverized sugar1 and one-half cup white
 butter beaten to a cream1 one-half cup 
milk1 one and two-thirds cups flour1    
one-fourth cup cornstarch1 whites of    
nine eggs beaten to a froth1 one        
teaspoon of baking powder and lemon     
extract4--,mrs4 ,g4 ,b4 ,harker4  99 99 
99  ,,doughnuts4  ,one coffee-cup       
granulated sugar1 one-fourth coffee-cup 
butter1 one coffee-cup milk1 four eggs1 
two tablespoons water1 two teaspoons    
baking powder1 one teaspoon salt1 one   
nutmeg4 ,cream the sugar and butter as  
for cake1 add the eggs1 well beaten1    
then milk1 water1 salt and nutmeg2 next 

flour enough to make stiff for handling4
 ,do not roll out all at once1 but keep 
adding a little fresh every time1 and   
roll half an inch thick4 ,add baking    
powder with the flour and have your lard
 just right4 ,in about an hour after    
cooking1 roll in powdered sugar4 ,keep  
well covered in an earthen jar4--,mrs4  
,guilbault4  99 99 99  ,,jelly ,,roll4  
,two teacups of coffee sugar1 two       
teacups of sifted flour1 two heaping    
teaspoons baking powder2 into this break
 six good-sized eggs and beat all well  
together4 ,turn into square tins and    
bake in a quick oven to a light brown4  
,when done1 turn out on a moulding      
board1 and spread with jelly4 ,roll     
carefully1 and wrap each roll in a clean
 napkin4 ,can be used for table at      
once4--,mrs4 ,hugh ,parry4  99 99 99    
,,lemon ,,cake4  ,one cup sugar1        
one-half cup butter beaten to a cream2  
then add the yolks and whites of five   
eggs1 beaten separately4 ,grate the rind
 of one lemon1 add the juice of same1   

and three-fourths cup sweet milk4       
,dissolve one-half teaspoon of soda and 
stir all together4 ,do not mix too      
stiff4 ,bake in a moderate oven4--,mrs4 
,f4 ,m4 ,mahn4  99 99 99  ,,prince ,,of 
,,wales ,,cake4  ,white ,part4--,one cup
 sugar1 one-half cup butter1 whites of  
three eggs1 two cups flour1 one-half cup
 sweet milk1 one teaspoon baking powder4
  ,dark ,part4--,one cup brown sugar1   
one-half cup butter1 yolks of three     
eggs1 one-half cup sweet milk1 two cups 
flour1 one cup seeded raisins1          
tablespoon cinnamon1 little nutmeg1 one 
teaspoon baking powder4 ,bake in jelly  
tins1 two white and two dark4  ,cooked  
icing to be put between the layers4 ,one
 and a half cups sugar1 whites of two   
eggs2 dissolve the sugar in water and   
boil until it hairs on the end of the   
spoon2 beat the eggs to a stiff froth1  
and stir it in the hot syrup1 and beat  
until cold4--,mrs4 ,p4 ,b4 ,turnbull4   
99 99 99  ,,drop ,,ginger ,,cakes4  ,one
 quart flour1 half pint milk1 half pint 

molasses1 two teaspoons soda1 two       
teaspoons ginger1 butter size of an egg4
 ,drop with spoon on tins4--,mrs4 ,h4   
,d4 ,leonard4  99 99 99  ,,marble       
,,chocolate ,,cake4  ,light ,part4--,one
 cup sugar1 one-half cup butter1 whites 
three eggs1 one cup milk1 one teaspoon  
baking powder1 about two cups flour4    
,dark ,part--,one cup sugar1 one-half   
cup butter1 yolks three eggs1 one cup   
milk1 three-fourths cup grated          
chocolate1 moistened with boiling water1
 one teaspoon baking powder1 about two  
cups flour4 ,flavor with vanilla4 ,put  
alternate spoonfulls of the batter in a 
round deep pan with a stem1 and bake    
until done4--,mrs4 ,p4 ,b4 ,turnbull4   
99 99 99  ,,gingerbread4  ,one cup brown
 sugar1 one cup ,new ,orleans molasses1 
one cup shortening1 three eggs1 one cup 
sour milk1 teaspoon soda1 pinch of salt1
 tablespoon ginger1 little cinnamon4 ,to
 be eaten as a dessert with             
cream4--,mrs4 ,guilbault4  99 99 99     
,,gold ,,cake4  ,two heaping cups flour1

 yolks of four eggs1 one cup sugar1 one 
and a half cups butter1 one and a half  
cups sweet milk1 one and a half         
teaspoons soda1 one teaspoon cream      
tartar4 ,flavor to taste4--,mrs4 ,m4 ,l4
 ,clark4  99 99 99  ,,cornstarch ,,cake4
  ,whites of three eggs1 one and a half 
cups cornstarch1 one and a half cups    
milk1 one cup pulverized sugar1 one and 
a half cups butter1 one and a half      
teaspoons cream tartar1 one-fourth      
teaspoon soda4 ,flavor with             
lemon4--,mrs4 ,m4 ,l4 ,clark4  99 99 99 
,,white ,,cake4  ,one cup sugar1        
one-half cup butter1 two cups flour1    
whites of seven eggs1 and a scant       
teaspoon baking powder4 ,cream the      
butter and sugar1 and add gradually the 
well-beaten whites1 with a half teacup  
of sweet milk4 ,flour and extract to    
taste4 ,bake in a moderate oven1 well   
covered1 until light4--,mrs4 ,cooper4   
99 99 99  ,,sponge ,,roll4  ,one cup    
sugar1 two cups flour1 six eggs1 six    
teaspoons of water1 and one of baking   

powder4 ,beat the eggs and sugar very   
light1 add the rest of the ingredients  
and beat rapidly until smooth4 ,bake    
quickly2 turn on a clean cloth1 spread  
with jelly or any kind of filling that  
is liked1 and roll while warm4 ,this    
mixture can be baked in jelly tins1 if  
preferred4--,mrs4 ,cooper4  99 99 99    
,,rolled ,,jelly ,,cake4  ,four eggs1   
whites and yolks beaten separately1 one 
half cup of pulverized sugar1 one cup   
flour1 one teaspoon baking powder4      
,flavor with lemon extract4 ,bake in a  
large flat tin4--,mrs4 ,p4 ,b4          
,turnbull4  99 99 99  ,,sponge ,,cake4  
,one heaping coffee-cup flour1 one even 
coffee-cup sugar1 six eggs1 essence     
lemon4--,mrs4 ,h4 ,d4 ,leonard4  99 99  
99  ,,cookies4  ,two cups granulated    
sugar1 one cup butter1 three eggs1 one  
cup boiling water1 one teaspoon baking  
powder1 one teaspoon soda4 ,flour enough
 to roll good4 ,flavor with nutmeg to   
suit the taste4--,mrs4 ,g4 ,b4 ,harker4 
99 99 99  ,,coffee ,,cake4  ,four eggs  

7reserve the whites of two for          
frosting71 one and one-half cups        
molasses1 the same of sugar1 two cups   
chopped raisins1 one-half cup butter1   
one cup strong cold coffee1 one tea     
spoon salt1 two teaspoons soda1 one     
teaspoon each all kinds spices4 ,mix    
stiff with flour4 ,this will make two   
large loaves4--,mrs4 ,l4 ,a4 ,grover4   
99 99 99  ,,doughnuts4  ,one cup sweet  
milk1 one even cup sugar1 two eggs1 one 
teaspoon salt1 two teaspoons baking     
powder1 two teaspoons melted butter1    
flour to roll4--,mrs4 ,j4 ,m4 ,raymond4 
99 99 99  ,,bride',s ,,cake4  ,whites of
 twelve eggs1 three cups sugar1 small   
cup butter1 cup sweet milk1 four small  
cups of flour1 half cup cornstarch1 two 
teaspoons baking powder4 ,flavor to     
taste4  ,a cup of thin sliced citron    
dusted with flour1 added to the above1  
makes a very nice citron cake4--,mrs4   
,a4 ,j4 ,lampshire4  99 99 99  ,,white  
,,cake4  ,whites of four eggs1 one cup  
sugar1 good half cup butter1 cup of     

milk1 three cups of flour1 one teaspoon 
baking powder1 one teaspoon of          
flavoring4  ,the yolks of the eggs1 and 
the same ingredients make a nice gold   
cake4--,mrs4 ,mc,kenzie4  99 99 99      
,,harrison ,,cake4  ,one cup sugar1     
one-half cup butter1 three eggs well    
beaten1 half teaspoon soda stirred in   
half cup sour milk1 two small cups      
flour4 ,flavor with lemon or vanilla4   
,pour in small dripping pan4 ,bake half 
an hour4--,miss ,r4 ,h4 ,nash4  99 99 99
  ,,sponge ,,cake4  ,one cup sugar1 two 
scant cups flour1 one-half cup cold     
water1 five eggs beaten separately1 one 
teaspoon baking powder1 one teaspoon    
extract4--,mrs4 ,t4 ,kyle4  99 99 99    
,,fig ,,filling ,,for ,,cake4  ,one and 
a half pounds figs chopped fine2 boil   
down with half a cup of water4 ,cool1   
then fill the cake4--,mrs4 ,guilbault4  
99 99 99  ,,fruit ,,cookies4  ,two eggs1
 one and a third cups brown sugar1      
two-thirds cup warm water1 two-thirds   
cup butter1 even teaspoon soda dissolved

 in hot water1 one cup chopped raisins2 
salt1 cinnamon and cloves4 ,flour enough
 to handle easily4--,mrs4 ,c4 ,a4       
,frear4  99 99 99  ,,chocolate          
,,frosting4  ,shave three fourths cup   
,baker's chocolate1 add three-fourths   
cup sugar beaten with one egg and a     
tablespoon of cream4 ,cook over the tea 
kettle4--,miss ,price4  99 99 99        
,,cheap ,,drop ,,cakes4  ,one cup       
molasses1 one cup water1 three cups     
flour1 two eggs1 one teaspoon soda1     
butter size of an egg1 one teaspoon each
 cloves1 allspice and cinnamon4--,mrs4  
,c4 ,h4 ,bailey4  99 99 99  ,,white     
,,cake4  ,one cup sugar1 one-half cup   
butter1 whites of nine eggs1 two and    
three-fourths cups flour1 one-fourth cup
 cornstarch1 one cup milk1 one teaspoon 
baking powder4 ,flavor with lemon4 ,beat
 sugar1 butter1 flour and milk together1
 then add eggs and baking powder4--,mrs4
 ,c4 ,a4 ,frear4  99 99 99  ,,spice     
,,cake4  ,yolks of five eggs1 one cup   
sugar1 one cup milk1 two and a half cups

 flour1 one teaspoon baking powder1     
butter the size of an egg1 a heaping    
teaspoon of all kinds of spices4--,mrs4 
,c4 ,e4 ,dodge4  99 99 99  ,,angel      
,,food4  ,whites of ten eggs1           
three-fourths tumbler pulverized sugar1 
one full tumbler of flour measured and  
then sifted seven times1 three-fourths  
teaspoon cream tartar sifted in the     
flour4 ,lemon extract or bitter         
almond4--,mrs4 ,t4 ,kyle4  99 99 99     
,,ginger ,,snaps4  ,mix three teaspoons 
baking powder with one and a quarter    
quarts of flour2 add to this one-quarter
 pound sugar1 two teaspoons butter1     
one-half pint molasses1 and two         
tablespoons extract of ginger4 ,roll    
very thin and bake in a few minutes4    
,will soften by being kept4--,mrs4 ,john
 ,alfred4  99 99 99  ,,plain ,,cake     
,,for ,,layers4  ,one-half cup butter1  
three-fourths cup sugar1 two eggs1 one  
cup milk1 two and a half cups flour     
after sifting three times1 one teaspoon 
baking powder4 ,mix butter and yolks    

thoroughly1 add milk1 flour and baking  
powder2 lastly1 the beaten whites1 with 
a good amount of flavoring4  ,,cream    
,,for ,,layer ,,cake--,yolks of two     
eggs1 one tablespoon sugar1 one teaspoon
 flour and one teacup milk2 boil until  
it thickens4--,mrs4 ,o4 ,h4 ,simons4  99
 99 99  ,,white ,,cake4  ,whites of two 
eggs beaten to a stiff froth1 one cup   
sugar1 piece of butter the size of an   
egg1 one cup milk1 two and a half cups  
flour1 teaspoon baking powder4 ,flavor  
to taste4--,mrs4 ,c4 ,e4 ,dodge4  99 99 
99  ,,marble ,,cake4  ,light            
,part4--,whites of four eggs1 cup of    
sugar1 one-half cup butter1 one-half cup
 sweet milk1 one teaspoon baking powder1
 two and a half cups flour4 ,flavor with
 lemon4  ,dark ,part4--,yolks of four   
eggs1 cup brown sugar1 half cup         
molasses1 half cup butter1 half cup sour
 milk1 teaspoon soda1 two and a half    
cups flour4  ,stir together1 dark and   
light parts1 and bake two hours in a    
slow oven4--,mrs4 ,taylor4  99 99 99    

,,doughnuts4  ,one cup sour milk1 cup   
and a half ,c sugar1 two teaspoons      
melted butter1 half a teaspoon soda1    
pinch of salt1 flour enough to mix soft 
dough4 ,cinnamon to taste4--,mrs4 ,hugh 
,parry4  99 99 99  ,,pound ,,cake4  ,one
 and three-fourths cups sugar1 half     
pound butter rubbed to a cream1 one     
pound flour sifted three times1 whites  
of sixteen eggs1 one cup walnuts1 one   
teaspoon baking powder4--,mrs4 ,werner4 
99 99 99  ,,cream ,,cake4  ,whites of   
three eggs beaten very light1 one-fourth
 cup butter and one cup sugar beaten to 
a cream1 one cup milk1 three cups flour1
 two spoons baking powder4 ,stir eggs in
 last and bake in layers4  ,for the     
cream1 take the yolks of two eggs1 one  
cup milk1 one-half cup sugar1 two       
tablespoons cornstarch1 butter size of a
 hickory-nut4 ,beat the yolks1 then add 
the other ingredients and boil4 ,flavor 
to taste when cool4 ,do not spread on   
layers until cool4--,mrs4 ,john ,alfred4
  99 99 99  ,,raisin ,,cake4  ,take one 

and a quarter pounds of light dough1 a  
teacup of sugar1 one of butter1 three   
eggs1 a teaspoon of soda1 one pound of  
raisins1 nutmeg or cinnamon to the      
taste4 ,bake one hour4 ,let it rise     
before being baked4--,mrs4 ,john        
,alfred4  99 99 99  ,,cookies4  ,cup of 
melted butter1 two-thirds cup sour milk1
 teaspoon soda dissolved in hot water1  
three eggs well beaten1 one and a fourth
 cups sugar1 flour to roll thin1 and    
bake in a quick oven4--,mrs4 ,j4 ,m4    
,raymond4  99 99 99  ,,banana ,,cake4   
,two cups sugar1 one cup butter1 one cup
 sweet milk1 three cups flour1 yolks of 
five eggs1 whites of three1 two         
teaspoons baking powder4 ,bake in       
layers4  ,filling4--,whites of two eggs1
 one-half pound powdered sugar2 spread  
each layer with the icing4 ,cut banana  
thin with silver knife and spread thick 
over icing4 ,strawberries may be used   
the same way4--,mrs4 ,werner4  99 99 99 
,,strawberry ,,short ,,cake4  ,one cup  
sour milk1 very small teaspoon soda1 one

 tablespoon melted butter1 little salt1 
add flour to thicken1 and bake in pie   
tins4 ,split the cakes and add          
berries4--,mrs4 ,guilbault4  99 99 99   
,,sponge ,,cake4  ,two cups flour1 two  
teaspoons baking powder1 six eggs1 one  
cup milk1 two cups sugar4--,mrs4 ,john  
,alfred4  99 99 99  ,,ginger ,,snaps4   
,one cup ,c sugar1 one-half cup         
molasses1 one cup boiling water1 two    
eggs1 one teaspoon each soda1 ginger and
 cinnamon4 ,flour enough to roll out    
well4--,mrs4 ,g4 ,b4 ,harker4  99 99 99 
,,doughnuts4  ,one coffee cup of not too
 thick sour cream1 or one of sour milk  
and one tablespoon butter1 two eggs1 a  
little nutmeg and salt1 one teacup      
sugar1 one small teaspoon soda          
dissolved4 ,mix soft4--,mrs4 ,a4 ,j4    
,lampshire4  99 99 99  ,,old-,,fashioned
 ,,gingerbread4  ,one tablespoon soda1  
one teaspoon pulverized alum1 each in   
one-half cup boiling water4 ,add one    
pint ,new ,orleans molasses1 one        
tablespoon ginger1 one-half cup butter4 

,mix soft1 roll thin1 and bake in a     
quick oven4--,mrs4 ,hugh ,parry4  99 99 
99  ,,confectionery ,,frosting4  ,take  
the white of one egg 7don't beat it7 and
 stir powdered sugar into it until it is
 as thick as cold cream1 or as thick as 
it can be spread on the cake4 ,flavor if
 desired4  99 99 99  ,,layer ,,cake4    
,,two ,,cakes ,,of ,,three ,,layers4    
,one cup sugar1 one-half cup butter1    
four eggs1 one cup milk1 four cups      
flour1 two heaping teaspoons baking     
powder4  ,,cream ,,filling--,one cup    
milk1 half cup sugar2 boil one minute4  
,two heaping tablespoons cornstarch1    
yolks of two eggs2 boil five minutes4   
,when cold add one teaspoon vanilla4  99
 99 99  ,,cookies4  ,one cup ,c sugar1  
one cup melted lard1 two teaspoons      
baking powder1 one egg2 flour enough to 
roll without sticking4--,mrs4 ,hugh     
,parry4  99 99 99  ,,ice-,,cream ,,cake4
  ,two cups sugar1 scant cup of butter1 
one cup sweet milk1 two cups flour1 one 
cup cornstarch1 whites of eight eggs1   

two teaspoons baking powder sifted in   
the flour and cornstarch4 ,cream1 butter
 and sugar1 add milk1 then flour and    
cornstarch1 and last eggs well beaten4  
,bake in layers4  ,,icing ,,for ,,the   
,,above--,whites of four eggs1 four cups
 sugar2 pour half pint boiling water on 
sugar and boil till it candies2 pour    
boiling sugar on the well beaten whites2
 then beat till it is cold4 ,flavor with
 lemon and two teaspoons vanilla4       
,spread between the cake4--,mrs4        
,werner4  99 99 99  ,,ginger ,,snaps4   
,bring to a scald one cup of molasses1  
and stir in one tablespoon soda2 pour it
 while foaming over one cup sugar1 one  
egg and one tablespoon ginger beaten    
together2 then add one tablespoon       
vinegar and flour enough to roll1       
stirred in as lightly as                
possible4--,mrs4 ,wm4 ,morris4  99 99 99
  ,,variety ,,cake4  ,light             
,part4--,whites of three eggs1 one cup  
sugar1 butter size of an egg1 half cup  
sweet milk1 one teaspoon baking powder4 

,flavor with lemon4 ,about two cups     
flour4  ,dark ,part4--,one-half cup     
sugar1 one-half cup molasses1 cup of    
chopped raisins1 yolks of three eggs1   
one-half teaspoon soda1 half a cup of   
coffee1 about two cups flour1 spices of 
all kinds4 ,bake in square tins4 ,beat  
the whites of two eggs with a little    
sugar1 flavor with lemon2 this is to be 
used between the layers1 then add enough
 sugar to frost the top4--,mrs4 ,hugh   
,parry4  99 99 99  ,,cookies4  ,rub     
together till white one teacup butter   
and two of sugar2 beat two eggs and stir
 into the mixture with a little flour4  
,grate in a nutmeg4 ,dissolve one       
teaspoon soda in one cup milk4 ,add     
flour to roll easy4--,mrs4 ,h4 ,d4      
,leonard4  99 99 99  ,,macaroons4       
,one-half pound grated almonds1 one-half
 pound sugar1 one lemon1 whites of two  
eggs4 ,blanch and chop the almonds1 add 
eggs and sugar1 with the juice of lemon4
 ,drop a small quantity on paper greased
 on the back1 which will enable you to  

take off the pan4--,mrs4 ,werner4  99 99
 99  ,,cookies4  ,one-half cup cold     
water1 one teacup white sugar1 one-half 
cup butter1 one-half cup sweet cream1   
three eggs1 two heaping teaspoons baking
 powder1 one teaspoon lemon extract4    
,mix well and roll to about one-fourth  
an inch in thickness4 ,sprinkle with    
granulated sugar1 cut1 and bake in a    
quick oven4--,mrs4 ,wm4 ,morris4  99 99 
99  ,,cream ,,puffs4  ,one pint of      
flour1 one large pint of water1 one-half
 pound of melted butter2 let the butter 
stand a few moments till the salt       
settles to the bottom2 eight eggs1      
grated rind of half a lemon4 ,set the   
butter and water on the stove to boil2  
when it boils add the flour and stir    
quickly till it comes off from the dish2
 let it cool1 then beat the eggs in one 
at a time4 ,drop from the spoon on      
buttered pans1 not too near together4   
,bake in a quick oven4 ,sprinkle the    
puffs with powdered sugar and fill with 
cream4 ,this will make forty-five       

puffs4--,mrs4 ,werner4  99 99 99        
,,chocolate ,,icing4  ,one tablespoon   
melted chocolate4 ,one and a half cups  
sugar boiled to a syrup in two          
tablespoons water4 ,add to this while   
hot the whites of two eggs1 and then    
stir in chocolate4  99 99 99  ,,jelly   
,,or ,,chocolate ,,layer ,,cake4  ,four 
eggs1 half cup sugar1 half a cup of     
flour1 in which a teaspoon of baking    
powder has been well mixed1 pinch of    
salt1 half cup of milk or cream put in  
the last thing4--,mrs4 ,werner4  99 99  
99  ,,cinnamon ,,cake4  ,one and a      
fourth pounds flour1 one pound sugar1   
four eggs1 half pound butter1 half pound
 grated almonds1 one teaspoon cinnamon1 
grated rind of one lemon4 ,stir sugar   
and eggs for half an hour1 then add the 
butter1 almonds1 cinnamon1 lemon rind   
and flour4 ,roll out to the thickness of
 one-fourth an inch or less4 ,cut out   
with cake-cutter and stand over night1  
and bake the next morning in a moderate 
oven4--,mrs4 ,werner4    ,,puddings     

,,and ,,sauces4  ,,suet ,,pudding4  ,cup
 chopped suet1 cup molasses1 cup sweet  
milk1 three cups flour after it is      
sifted1 cup stoned raisins and a few    
whole ones1 teaspoon soda dissolved in a
 little boiling water1 teaspoon each of 
cloves and cinnamon1 one-half teaspoon  
nutmeg4 ,steam until done1 at least     
three hours4  ,,sauce ,,for             
,,same--,butter size of an egg1 cup of  
sugar1 tablespoon flour4 ,put all       
together and pour on boiling water1 cook
 one-half hour4 ,flavor with brandy1 or 
anything preferred4--,mrs4 ,s4 ,j4      
,hanna4  99 99 99  ,,snow ,,pudding4    
,one-half box ,nelson's gelatine1 one   
pint boiling water1 one and a half cups 
sugar1 juice of two lemons4 ,when       
mixture is cool add beaten whites of    
eight eggs1 and beat until ready to     
congeal4 ,tint with fruit coloring1 and 
serve with whipped cream4--,mrs4 ,j4 ,b4
 ,henslee4  99 99 99  ,,tapioca         
,,pudding4  ,take one-half cup of       
tapioca1 soak over night1 put on the    

stove in the morning2 cook up clear1 add
 one cup of sugar1 large spoon of butter
 and raisins4 ,bake one hour1 set away  
until cool4 ,serve with cream4--,mrs4   
,hugh ,parry4  99 99 99  ,,plum         
,,pudding4  ,six crackers pounded fine1 
six eggs1 one quart boiling milk1 one   
cup sugar1 one-half cup butter4         
,raisins1 currants1 citron and spices to
 taste4--,mrs4 ,w4 ,h4 ,nash4  99 99 99 
,,pop-,,overs4  ,three eggs1 three cups 
flour1 three cups milk1 a little salt1  
butter the size of an egg1 one heaping  
teaspoon baking powder4 ,beat the whites
 separate and add last4 ,bake in small  
muffin tins in a quick oven4--,mrs4     
,hugh ,parry4  99 99 99  ,,plum         
,,pudding4  ,chop and rub to a cream    
one-fourth pound of suet1 add scant half
 pound sugar2 mix well4 ,add four well  
beaten eggs1 one grated nutmeg1 one-half
 teaspoon each cloves1 mace1 and salt1  
one-half cup brandy1 three-fourths cup  
milk1 flour to make a thin batter4 ,seed
 and chop one-half pound raisins1 wash  

clean one-half pound currants1 cut into 
thin slices one-half pound citron4      
,sprinkle fruits with flour to prevent  
their settling to the bottom of batter4 
,steam five or eight hours4  ,,sauce    
,,for ,,pudding--,cream two cups of     
butter1 add slowly one cup powdered     
sugar1 the unbeaten white of one egg1   
two tablespoons of wine and one of      
brandy1 one-fourth cup boiling water4   
,heat until smooth and creamy4 ,heat the
 bowl for the creamed butter1 and when  
adding wine do so slowly to prevent     
curdling4 ,this pudding will keep for a 
year4 ,as it can be prepared beforehand1
 it is excellent for ,christmas1 saving 
much labor on that busy day4--,mrs4 ,h4 
,c4 ,dimick4  99 99 99  ,,chocolate     
,,pudding4  ,one quart milk1 three      
squares ,baker's chocolate melted in the
 milk1 two eggs1 four large spoons      
cornstarch1 three large spoons sugar4   
,beat sugar1 eggs and cornstarch        
together1 add small teaspoon salt4 ,cool
 in a mould4 ,serve with whipped        

cream4--,mrs4 ,f4 ,g4 ,barker4  99 99 99
  ,,indian ,,pudding4  ,one quart milk1 
one cup white meal or gold dust1 one cup
 sugar1 two eggs4 ,salt4 ,scald the meal
 in milk1 and bake about two hours      
slowly4  99 99 99  ,,queen ,,of         
,,puddings4  ,one pint bread crumbs1 one
 quart of new milk1 one cup sugar1 yolks
 of four eggs4 ,bake in slow oven2 when 
done spread with jelly4 ,whip whites of 
eggs to stiff froth1 add four           
tablespoons pulverized sugar1 spread on 
top1 return to oven and brown4 ,serve   
with whipped cream4 --,mrs4 ,h4 ,c4     
,dimick4  99 99 99  ,,snow ,,pudding4   
,one-half package gelatine1 soak two    
hours in one pint cold water2 heat      
without boiling until it is all         
dissolved2 when nearly cold1 beat       
thoroughly with an egg beater1 then add 
the whites of four eggs beaten to a     
stiff froth1 one cup powdered sugar1 the
 juice and grated rind of one lemon4    
,let it cool4 ,use the yolks for a soft 
custard to put around each dish when    

served4--,mrs4 ,t4 ,kyle4  99 99 99     
,,transcendental ,,pudding4  ,half a    
teacup of rice steamed in one quart of  
milk two hours4 ,take the yolks of three
 eggs1 grated rind of one lemon1 a      
little salt1 sweeten to taste4 ,this is 
to be stirred into the rice4 ,butter the
 pudding dish4 ,bake4 ,beat the whites  
stiff1 sweeten with pulverized sugar1   
flavor with the juice of the lemon4 ,set
 in oven and brown lightly4--,mrs4 ,h4  
,d4 ,leonard4  99 99 99  ,,snow         
,,pudding4  ,pour half a pint boiling   
water over half a box gelatine2 stir    
until dissolved4 ,into this squeeze the 
juice of three lemons1 add two cups     
sugar2 beat whites of four eggs to a    
stiff froth1 add gradually to the       
dissolved gelatine1 etc4 ,beat          
constantly thirty minutes1 until it has 
the appearance of snow4 ,dip moulds in  
cold water1 and put the mixture on ice  
to cool4  ,,custard ,,for ,,the         
,,above--,three cups milk1 three-fourths
 cup sugar1 yolks of four eggs4 ,flavor 

with vanilla4 ,boil the milk and stir in
 the eggs gradually1 being careful not  
to let it lump4--,mrs4 ,h4 ,c4 ,dimick4 
99 99 99  ,,baked ,,custard4  ,scald one
 quart of milk1 then add four           
well-beaten eggs2 sweeten and flavor to 
taste4 ,pour into a pudding dish1 and   
set in a pan of hot water in the oven4  
99 99 99  ,,orange ,,pudding4  ,peel    
four oranges1 slice very thin1 lay in a 
deep dish with one cup white sugar      
strewn over it2 set it away for an hour4
  ,,cream ,,for ,,same--,one-half cup   
flour1 three-fourths cup sugar1 small   
piece of butter1 yolks three eggs1 one  
half teaspoon essence lemon4 ,beat these
 together and pour into one pint boiling
 water2 let it boil a few minutes2 pour 
over the oranges while hot4 ,beat the   
whites of the eggs to a stiff froth1 add
 two teaspoons sugar1 spread over the   
top1 place in the oven to brown a few   
minutes4 ,serve cold4--,mrs4 ,w4 ,h4    
,nash4  99 99 99  ,,baked ,,custard4    
,beat the yolks of four eggs half an    

hour2 add five ounces pulverized sugar1 
then one quart cold1 new milk2 add a    
teaspoon lemon extract1 fill the cups   
and set them in a pan half filled with  
warm water4 ,place the pan in a rather  
cool oven and gradually increase the    
heat4 ,in about twenty minutes dip a    
teaspoon in one of the custards to see  
if it is firm4 ,great care is needed in 
baking custards1 for if left in the oven
 a minute too long1 or if the fire is   
too hot1 the milk will certainly        
whey4--,mrs4 ,wm4 ,morris4  99 99 99    
,,dandy ,,pudding4  ,one quart sweet    
milk1 two tablespoons cornstarch1 five  
tablespoons sugar1 yolks of four eggs4  
,beat the cornstarch and sugar together1
 and stir into the milk when boiling2   
stir until it thickens and is smooth4   
,flavor with a teaspoon vanilla4 ,butter
 the pudding dish4 ,beat the whites of  
the eggs to a stiff froth with a little 
pulverized sugar1 pour on the top1 put  
in the oven and bake4--,mrs4 ,h4 ,d4    
,leonard4    ,,dessert4  ,,apple        

,,meringue4  ,pare and stew a few apples
 just as you would for sauce2 take two  
or three slices of bread1 butter them   
well4 ,line a bread pan with pie crust1 
cover with a layer of the apple sauce   
well sweetened with sugar1 next a layer 
of bread1 then of apples4 ,bake till    
done4 ,beat the white of an egg for     
meringue1 spread on top and brown in the
 oven4 ,serve with cream or sauce of any
 kind4--,mrs4 ,hugh ,parry4  99 99 99   
,,gelatine ,,custard4  ,one quart milk1 
one-half box gelatine1 two-thirds cup   
sugar1 three eggs4 ,put gelatine in     
milk1 scald the same1 then add the yolks
 of eggs with the sugar1 and salt4 ,let 
it come to a boil2 when a little cool   
stir in the whites4 ,set it in a basin  
of cold water and stir thoroughly1      
adding flavoring when quite cool4  99 99
 99  ,,orange ,,jelly4  ,one-half box   
gelatine dissolved in one-half pint cold
 water half an hour2 then add half a    
pint boiling water1 place over the steam
 of a tea-kettle4 ,when thoroughly      

dissolved add one cup sugar1 the juice  
of five oranges and two lemons1 and put 
in a mould in a cool place4  99 99 99   
,,prune ,,jelly4  ,soak in water        
one-half a box of gelatine4 ,stew half a
 pound of prunes until tender1 then     
remove the stones4 ,to liquid add       
gelatine and one cup of sugar1 and      
enough hot water to make a pint and a   
gill of liquid4 ,return prunes to liquid
 and let boil4 ,serve with whipped      
cream4  99 99 99  ,,whipped ,,cream4    
,add to one-half pint cream of moderate 
thickness the white of one egg beaten to
 a stiff froth1 one-half cup pulverized 
sugar and flavoring4 ,the grated rind   
and juice of half a lemon is nice4  99  
99 99  ,,charlotte ,,russe4  ,eighteen  
,savoy biscuit1 three-fourths pint      
cream1 one tablespoon powdered sugar1   
one-half ounce isinglass4 ,flavor with  
vanilla or wine4 ,brush the biscuit with
 the white of egg4 ,line the bottom of a
 round mould1 standing them upright all 
around the edge1 then place the mould in

 the oven for five minutes to dry the   
egg4 ,whip the cream to a stiff froth   
with the sugar1 flavoring and melted    
isinglass4 ,fill the charlotte1 cover   
the top with a piece of sponge cake the 
shape of the mould1 place on the ice    
until ready for use4--,mrs4 ,werner4  99
 99 99  ,,wine ,,jelly4  ,two pounds    
sugar1 one pint pale sherry1 one pint   
cold water1 one package ,cox's gelatine1
 juice of two lemons1 one quart boiling 
water1 small stick cinnamon4 ,soak the  
gelatine in cold water one hour1 add to 
this sugar1 lemon1 cinnamon1 and pour   
over all the boiling water1 stirring    
until gelatine is dissolved4 ,put in the
 wine last4 ,strain through flannel bag 
without squeezing4 ,wet mould with cold 
water and pour in the jelly2 set on ice 
to cool4--,mrs4 ,werner4  99 99 99      
,,ice-,,cream4  ,one teacup milk1 one   
cup sugar1 two eggs beaten light1 let   
come to a boil2 cool and strain1 adding 
one quart cream4 ,flavor with a         
tablespoon of vanilla4 ,then            

freeze4--,mrs4 ,mc,kenzie4  99 99 99    
,,coffee ,,jelly4  ,one box gelatine    
dissolved in half a pint cold water two 
hours1 then add one pint sugar1 one pint
 strong hot coffee1 one and a half pints
 boiling water4 ,strain and set away to 
cool4 ,serve with cream and             
sugar4--,miss ,r4 ,h4 ,nash4  99 99 99  
,,orange ,,sherbet4  ,six oranges1      
whites of six eggs beaten to a stiff    
froth1 two quarts of water1 two cups of 
sugar4 ,freeze same as ice cream4--,mrs4
 ,paxton4  99 99 99  ,,lemon ,,jelly4   
,one-half paper gelatine dissolved in   
one-half pint cold water ,an hour2 then 
add one pint of boiling water1 juice of 
a lemon1 three-fourths pint sugar4      
,strain and set away to cool4  99 99 99 
,,charlotte ,,russe4  ,one pint milk1   
one-fourth box ,nelson's gelatine1 two  
cups sugar1 yolks of two eggs4 ,mix     
these ingredients and set in a vessel of
 boiling water until gelatine is        
dissolved4 ,strain through a sieve4     
,flavor with vanilla4 ,when cool1 beat  

in one pint of well-whipped cream4 ,line
 your dish with sponge cake and pour in 
the custard4 --,mrs4 ,j4 ,b4 ,henslee4  
99 99 99  ,,fruit ,,ice-,,cream4  ,two  
quarts cream1 five eggs1 one and        
one-fourth coffee-cups pulverized sugar1
 three pounds peaches peeled and chopped
 fine4 ,beat whites and yolks of eggs   
separately4 ,any fruit preferred may be 
used4--,mrs4 ,guilbault4  99 99 99      
,,ice-,,cream4  ,one pint of milk1 one  
pint of cream1 one cup pulverized sugar1
 two eggs4 ,flavor to suit the taste4   
,this makes three pints of cream4       
--,mrs4 ,g4 ,b4 ,harker4  99 99 99      
,,pineapple ,,sherbet4  ,pour two quarts
 of boiling water over one can of sliced
 pineapple1 steep one hour and strain4  
,add juice of six lemons and two cups of
 sugar4 ,put into freezer2 when partly  
frozen1 whip the whites of five eggs to 
a stiff froth1 adding slowly after they 
are whipped four tablespoons pulverized 
sugar4 ,stir this slowly into freezer   
and freeze two hours4--,mrs4 ,h4 ,c4    

,dimick4    ,,miscellaneous4  ,,creamed 
,,oysters4  ,one quart of oysters1 one  
and a half cups cream1 one heaping      
tablespoon cornstarch4 ,salt and pepper 
to taste4 ,let the cream come to a boil1
 mix the cornstarch in a little milk and
 stir into the cream1 add pepper and    
salt4 ,let the oysters come to a boil in
 their own liquor1 and skim carefully4  
,drain off the liquor1 and turn the     
oysters into the cream4--,mrs4 ,h4 ,d4  
,leonard4  99 99 99  ,,creamed ,,celery4
  ,cut in inch pieces and cover with    
milk1 to which1 when boiling1 add salt  
and a small piece of butter4 ,serve hot4
  99 99 99  ,,diced ,,turnips4  ,pare1  
slice1 cut in dice an inch square2 boil 
until nearly done in as little water as 
possible4 ,to one quart of turnips1 add 
one tablespoon sugar1 and salt to taste2
 when boiled quite dry1 add two or three
 spoons of cream and a beaten           
egg4--,mrs4 ,a4 ,j4 ,lampshire4  99 99  
99  ,,chopped ,,pickle4  ,one peck of   
green tomatoes1 one pint green peppers1 

two quarts green cucumbers1 four bunches
 celery and one ounce celery seed1 one  
ounce mustard seed1 five cents worth of 
turmeric in a bag1 one large cup brown  
sugar1 two heads of cabbage1 one-fourth 
pound horse-radish4 ,sprinkle salt over 
cabbage and tomatoes1 and let drain over
 night2 rinse with water in the morning4
 ,put seeds and turmeric in vinegar and 
boil1 pour over the ingredients while   
hot4  99 99 99  ,,egg ,,omelette4  ,ten 
eggs1 one large coffee-cup milk1 a      
little salt4 ,beat the eggs very light1 
add the milk and salt4 ,pour into a hot 
skillet in which a large tablespoon of  
butter has been melted4 ,when partly    
cooked1 remove from fire and bake in    
oven until firm4 ,place a hot platter on
 top of omelette1 invert quickly1 and   
serve at once4  99 99 99  ,,chili       
,,sauce4  ,fifty large1 ripe tomatoes1  
six green peppers1 six red peppers1     
eight onions and six garlics1 eight     
tablespoons salt1 eight tablespoons     
sugar1 twelve cups vinegar1 celery1     

cloves1 cinnamon and allspice to taste4 
,chop peppers and onions very fine4     
,peel and chop the tomatoes4 ,boil two  
hours2 stir while boiling4  99 99 99    
,,watermelon ,,sweet ,,pickle4  ,pare   
and cut the rind into thin pieces and   
place in a porcelain-lined kettle2 to   
about five pounds of fruit1 add two     
teaspoons salt1 with sufficient water to
 cover1 and boil until tender enough to 
pierce with a silver fork4 ,drain well1 
then take one quart of vinegar1 two     
pounds sugar1 and pour over the fruit4  
,scald the syrup and pour over the fruit
 for eight successive days1 the ninth   
day add one ounce each stick cinnamon1  
whole cloves and allspice4 ,scald all   
together and seal up4 ,nicer if left to 
stand two or three months4--,mrs4 ,l4   
,a4 ,grover4  99 99 99  ,,dressing ,,for
 ,,meats ,,and ,,poultry4 ,,especially  
,,for ,,turkeys4  ,one-half loaf baker's
 bread dried and soaked in cold water2  
squeeze the bread well with the hands   
until all the water is out4 ,smother a  

small onion in a large piece of butter1 
but do not brown it2 add this to the    
bread1 also one pound chopped veal1     
one-half pound tender pork1 grated half 
nutmeg1 pepper1 salt1 chopped parsley1  
three eggs1 beating the whites to a     
froth and adding last4--,mrs4 ,werner4  
99 99 99  ,,veal ,,loaf4  ,three-fourths
 pound raw veal1 one-fourth pound raw   
salt-pork1 three eggs1 nine crackers1   
three teaspoons salt1 one and a half    
teaspoons pepper1 parsley4 ,chop very   
fine1 and bake one hour4 ,when cold1    
slice thin4--,mrs4 ,w4 ,h4 ,nash4  99 99
 99  ,,german ,,pickles4  ,one bushel   
large1 yellow cucumbers2 peel1 cut up   
lengthwise and remove seeds2 sprinkle   
with salt and let stand twelve hours4   
,strain and thoroughly dry with a cloth2
 cover with cold vinegar and let stand  
for two weeks2 pour off vinegar1 dry    
cucumbers1 put in a jar with a teacup of
 mustard seeds and spices4 ,boil        
sufficient vinegar to cover and pour    
over them warm4--,mrs4 ,werner4  99 99  

99  ,,escalloped ,,oysters4  ,sprinkle a
 buttered dish with cracker crumbs1 then
 put in a layer of oysters1 some bits of
 butter1 a little pepper and salt1 and  
so on until the dish is full1 leaving   
crumbs and butter on top4 ,pour over the
 top a little milk4 ,bake until of a    
light brown4  99 99 99  ,,to ,,blanch   
,,almonds4  ,shell the nuts and pour    
boiling water over them2 let them stand 
a minute1 then throw them into cold     
water2 rub between the hands and the    
dark skin will come off4  99 99 99      
,,boiled ,,fish4  ,one mountain trout or
 white fish1 clean and wash well1       
sprinkle salt on the inside and out and 
let it stand over night2 in the morning 
put into salt boiling water1 boiling    
fifteen or twenty minutes4 ,lay on a    
platter sprinkled with chopped parsley  
and serve at once with hot potatoes     
boiled in salt water4 ,for gravy1 a     
large piece of butter melted but not    
boiled2 pour the butter slowly into a   
tureen1 leaving the salt in the dish4   

,add chopped parsley4--,mrs4 ,werner4   
99 99 99  ,,spiced ,,currants4  ,stem   
three pints of ripe currants4 ,make a   
syrup of three parts of sugar to one of 
strong vinegar4 ,add currants1 boil for 
a few minutes1 stirring constantly to   
prevent burning4 ,spice with cinnamon   
and cloves4--,mrs4 ,h4 ,c4 ,dimick4  99 
99 99  ,,fish ,,chowder4  ,try out small
 pieces of salt pork in a kettle4 ,cut  
up a medium-sized fish1 slice thin four 
or five potatoes2 add these to the salt 
pork in alternate layers2 cover with    
boiling water and cook until soft4      
,season to taste1 add an onion if liked1
 one large pint milk1 and piece of      
butter4 ,let boil4 ,add a few ,boston   
crackers 7split7 just before serving4   
99 99 99  ,,grape ,,preserves4  ,wash   
the grapes1 weigh1 having equal weight  
of sugar and grapes2 then pulp the      
grapes1 put the pulp in a kettle and    
boil twenty-five minutes4 ,rub through a
 sieve2 return this to the kettle1 add  
the sugar1 and boil thirty minutes1 then

 put in the skins and boil ten          
minutes4--,miss ,r4 ,h4 ,nash4  99 99 99
  ,,dumplings4  ,one pint flour1 one cup
 milk1 one egg1 a large teaspoon baking 
powder1 little salt4 ,make the batter   
soft1 so as to drop in with a spoon4    
,cook about ten minutes4 ,be sure to    
have the soup boiling when you drop them
 in4 ,serve at once4--,mrs4 ,w4 ,h4     
,nash4  99 99 99  ,,sauer ,,kraut ,,with
 ,,oysters4  ,drain the oysters4 ,mix   
some flour with part of the liquor1 put 
the rest of the liquor on the stove1 let
 come to a boil2 add oysters and flour  
and let come to a boil again2 add pepper
 and salt and piece of butter4 ,then    
fill dish with layer of sauer kraut and 
layer of oysters alternately4 ,serve at 
once4--,mrs4 ,werner4  99 99 99  ,,sweet
 ,,pickle4  ,take seven pounds of fruit1
 three pounds sugar1 one quart vinegar1 
one-half ounce each mace1 cinnamon and  
cloves1 and scald all together4 ,take   
out the fruit and boil the syrup down   
and pour over2 repeat this for three    

days4  99 99 99  ,,cold ,,tomato        
,,catsup4  ,one-half peck tomatoes1     
three pints of good vinegar1            
three-fourths cup salt1 three-fourths   
cup ground mustard seed1 three peppers1 
handful celery seed1 one tablespoon     
grated horse-radish4 ,mix well and      
bottle tight4  99 99 99  ,,spiced       
,,beef4  ,chop one pound raw beefsteak  
and a piece of suet or pork the size of 
an egg4 ,add one-half pint bread crumbs 
or crackers1 two eggs1 six tablespoons  
cream or milk1 a small piece of butter4 
,season with savory1 marjoram1 salt and 
pepper4 ,mix and make in a roll with    
flour enough to keep together4 ,bake4   
,when cold slice thin4  99 99 99        
,,prepared ,,fish4  ,boil until quite   
soft three pounds of fish2 pick in small
 pieces and lay upon a flat dish4       
,season with pepper and salt1 add a     
small piece of butter4 ,turn upon the   
well-beaten yolks of four eggs a pint of
 scalding milk1 and pour it over the    
fish4 ,beat to a stiff froth the whites 

and spread over the surface4 ,bake half 
an hour4--,mrs4 ,w4 ,h4 ,nash4  99 99 99
  ,,tomato ,,toast4  ,run a quart of    
stewed ripe tomatoes through a colander1
 place in a porcelain kettle1 season    
with butter1 pepper1 salt and sugar to  
taste4 ,cut thin slices of bread1 brown 
on both sides1 place on a platter1 and  
when ready to serve1 add a pint of sweet
 cream to the tomatoes and pour over the
 toast4--,mrs4 ,a4 ,j4 ,lampshire4  99  
99 99  ,,cranberry ,,jelly4  ,cover     
cranberries with water and cook until   
soft2 mash through a colander4 ,to one  
pint of juice add one pound of sugar4   
,return to stove and boil one-half hour4
 ,pour the hot liquid in moulds to cool4
 --,miss ,r4 ,h4 ,nash4  99 99 99  ,,hot
 ,,mush ,,bread ,,for ,,dinner4  ,scald 
a pint of corn meal until of the        
consistency of mush2 when cooked1 cool  
with sour or buttermilk until about as  
thick as batter cake dough2 then add    
one-half teaspoon each of salt and soda1
 two eggs1 and a teaspoon of butter4    

,beat well and bake quickly4 ,to be     
served in the dish in which it is baked1
 and helped with a spoon4 --,mrs4       
,cooper4  99 99 99  ,,foam ,,sauce4     
,one cup sugar1 one egg2 beat well      
together1 add four tablespoons boiling  
milk4 ,flavor with vanilla4--,mrs4 ,w4  
,h4 ,nash4    ,,candies4  ,,molasses    
,,candy4  ,two cups ,new ,orleans       
molasses1 one cup sugar1 one tablespoon 
vinegar1 a piece of butter the size of a
 walnut4 ,boil twenty-five minutes1     
stirring constantly4 ,either pull it or 
pour out thin on pans4--,miss ,f4 ,l4   
,raymond4  99 99 99  ,,peanut ,,candy4  
,one pound of granulated sugar put in an
 iron spider2 stir until free from      
lumps4 ,crush a quart of peanuts very   
fine and add just before taking from the
 stove4--,mrs4 ,c4 ,e4 ,dodge4  99 99 99
  ,,chocolate ,,caramels4  ,one large   
cup sugar1 one-half cup molasses1 one   
half cup milk1 butter the size of an    
egg1 one teaspoon cornstarch1 one-fourth
 pound chocolate4--,miss ,r4 ,h4 ,nash4 

99 99 99  ,,chocolate ,,caramels4  ,one 
cup milk1 two cups molasses1 one cup    
sugar1 one and a half cakes chocolate1  
small piece of butter4 ,grate the       
chocolate and stir it into the milk when
 boiling1 then stir in gradually the    
other ingredients4 ,try it as you would 
molasses candy1 and when done and cooled
 a little1 cut in squares half an inch4 
99 99 99  ,,french ,,cream ,,candy4     
7uncooked47  ,mix whites of two eggs and
 their bulk in water in a large bowl2   
beat very well1 add a dessert spoon     
vanilla and about two pounds ,,xxx      
confectioners' sugar 7finest grade of   
powdered sugar71 well sifted2 beat well1
 and the paste is ready4 ,take half a   
pound of dates1 remove stones1 put in a 
piece of the candy paste and roll each  
one in granulated sugar4  ,for ,fig     
,candy1 split half a pound of figs1     
place a layer of the dough on a board   
7first sprinkle well with powdered sugar
 to prevent its adhering71 then a layer 
of figs1 again a layer of dough1 and cut

 in squares4  ,nuts of any kind may be  
made up into candy by using the meats   
for the foundation or inside of little  
balls of paste1 and then roll in coarse 
sugar2 set each kind out in a cool place
 to harden4  ,for ,chocolate ,creams    
roll any number of balls size of small  
marbles from the dough1 and when they   
are hardened1 dip with a fork into some 
,baker's chocolate melted on the stove4 
,be careful not to allow it ,to boil2   
better to melt it in a little cup placed
 in a pan of hot ,water on the stove4   
,or make a caramel of three-fourths pint
 sugar1 one-third pint milk1 two        
tablespoons butter1 and one square      
chocolate4 ,boil twenty minutes and add 
one teaspoon vanilla4 ,remove from fire1
 place in a pan of hot water1 and dip in
 the little balls4  ,cocoanut ,candy may
 be made by rolling out another portion 
of the dough on the floured board1      
sprinkle with cocoanut1 roll a few times
 with the roller1 and cut into squares4 
,a mixture of cocoanut and nuts chopped 

fine makes a delicious candy4  ,for     
,english ,walnut ,candy split the       
walnuts1 shape some of the dough into   
round flat balls1 place a half of the   
nut on each and press firmly4 ,use      
hickory-nut meats for ,hickory-,nut     
,candy4    ,,household ,,hints4  ,to    
clean the silver spoons and forks in    
everyday use1 rub them with a damp cloth
 dipped in baking soda1 then polish them
 with a small piece of chamois skin4  99
 99 99  ,rub salt on the inside of your 
coffee pot when washing it1 and it will 
remove the coffee and egg very quickly4 
,be sure to rinse it thoroughly before  
using it again4  99 99 99  ,old lamp    
burners should be boiled often in strong
 saleratus water4 ,let them boil for an 
hour1 polish them1 and they will be as  
good as new1 and will not trouble you by
 causing a smoky light4  99 99 99       
,brooms become very brittle in this dry 
atmosphere2 dipping them in hot suds    
every week will toughen them1 so they   
will last much longer4  99 99 99  ,cut  

old boot tops into pieces the right     
size1 cover with calico1 and you have a 
holder that will not heat the hand4  99 
99 99  ,,javelle ,,water4  ,,to ,,bleach
 ,,and ,,remove ,,stains4  ,four pounds 
sal-soda1 one pound chloride of lime1   
one gallon water4 ,heat the sal soda in 
a vessel over the fire1 add the water   
boiling4 ,boil ten minutes4 ,add the    
chloride of lime1 having first reduced  
it to powder4 ,when cold1 bottle and    
cork the mixture4 ,rinse well after     
using4  99 99 99  ,,cleaning ,,fluid4   
,sulphuric ether1 one drachm2           
chloroform1 one drachm2 alcohol1 two    
drachms2 deodorized benzine1 two pints2 
oil of wintergreen1 two drachms4 ,nice  
for cleaning kid gloves1 grease spots1  
etc4  ,,end ,,of ,,cloud ,,city         
,,cook-,,book