,transcriber's ,note ,the punctuation1 hyphenation and unusual spelling of the original text has been retained in this transcription4 ,correction of a typographical error is as noted at the end4 ,bold text is denoted by equal signs while small capitals in the original text have been transcribed as ,,all ,,capitals4 ---------------------------------- ,start of ,book ---------------------------------- ,,recipes ,,used ,,in ,,the ,,cooking ,,schools1 ,u4 ,s4 ,,army4 ,illustration ,,washington3 ,,government ,,printing ,,office1 #aijf4 ,,contents4 ------------ ,page4 ,title page #a ,,recipes4 ,,soups3 ,bean #g ,beef #g ,bouillon #g ,pea #g ,potato #h ,rice #h ,spanish #h ,tomato1 cream #h ,tomato and corn #i ,vegetable #i ,,fish ,,and ,,oysters3 ,codfish balls #i ,salmon1 boiled #i ,salmon1 creamed1 on toast with egg sauce #aj ,salmon croquettes #aj ,oyster potpie #aj ,,sauces3 ,army #aa ,army chocolate #aa ,cream #aa ,egg #aa ,spanish #aa ,tomato1 for baked beans #ab ,tomato1 cream #ab ,white #ab ,,gravies3 ,browned flour for #ab ,burnt sugar #ab ,cream #ab ,,meats3 ,bacon and ,pork-- ,bacon #ac ,bacon and liver #ac ,boston baked pork and beans #ac ,beef-- ,a la mode #ac ,boiled #ad ,boiled 7corned7 and cabbage #ad ,croquettes #ad ,fritters #ad ,hash #ae ,hearts stuffed with bread dressing #ae ,loaf #ae ,roast #ae ,steak1 broiled #af ,steak and onions #af ,stewed #af ,stew with dumplings #ag ,chili con carne #ag ,crepinettes de veau #ag ,hamburger steak #af ,mutton potpie #ah ,pot roast #ah ,,vegetables3 ,baked beans #ah ,potatoes-- ,baked #ah ,baked1 sweet1 and apples #ai ,balls #ai ,boiled #ai ,creamed #ai ,escalloped #ba ,fried #bj ,german fried #bj ,lyonnaise #bj ,mashed #bj ,salad #bj ,saratoga #ba ,mush-- ,fried #ba ,indian corn meal #bb ,macaroni and cheese #bb ,,bread3 ,corn #bb1 #bc ,dressing #bc ,french toast or fried #bc ,rye and graham #bd ,biscuits-- ,english tea #bd ,for twenty men #bd ,cakes-- ,buckwheat #bd ,new ,england corn johnny #be ,white-bread batter #be ,muffins-- ,corn meal #be ,graham gems #be ,hot #bf ,,puddings1 ,,etc4 ,apple #bf ,apple dumplings #bf ,apple fritters #bf ,apple roll #bf ,apple stewed or apple sauce #bg ,cornstarch #bg ,cracker #bg ,custard #bh ,custard bread #bh ,english plum #bh ,fruit #bh ,peach #bi ,peach fritters #bi ,plum #bi ,rice #cj ,tapioca #cj ,,sauce3 ,for apple fritters #cj ,brandy #ca ,,desserts3 ,cakes-- ,ginger #ca ,griddle #ca ,rice #cb ,ginger snaps #ca ,ice cream1 cheap #cb ,lemon sherbet #cb ,orange sherbet #cc ,pie-- ,apple #cc ,pumpkin #cc ,prunes1 stewed #cd ,,coffee3 ,party #cd ,soldier's #cd ,,recipes ,,used ,,in ,,the ,,cooking ,,school1 ,u4 ,s4 ,,army4 -------------------- ,,soups4 ,bean soup 7for #bj men74 ,take #c pounds beans and soak overnight in about #b quarts of water4 ,when ready to make the soup add #b quarts of boiling water and let boil for about #b hours1 or till done4 ,add pound fine chopped onions and season with salt and pepper to taste4 ,strain thru a collander4 ,put on the stove and let come to a boil1 then it is ready to serve4 ,beef stock4 ,select beef bones and pieces of meat not used for any special purpose1 place in a boiler of cold water1 and stand on back of stove and let simmer4 ,at end of about #f hours strain into another vessel and it is then ready for use4 ,bouillon soup 7for #bj men74 ,take #e quarts beef stock1 put on stove and let come to boil2 add #a onion1 chopped fine1 salt and pepper to taste4 ,add #b tablespoonfuls burnt sugar and strain thru fine strainer and serve 8en crotons40 ,pea soup 7for #bj men74 ,take #b quarts peas1 #c quarts of water1 salt and pepper1 #a can evaporated cream1 onions4 ,boil peas until soft1 and strain thru a collander4 ,slice and fry #b or #c onions in brown grease until brown4 ,add cream1 onions1 and beef stock to the pea soup4 ,salt and pepper to taste4 ,rice soup4 ,take #d pounds rice1 #e gallons beef stock1 salt and pepper to taste4 ,boil for #d hours4 ,potato soup 7for #bj men74 ,take #aj or #ab potatoes1 boil1 mash1 and mix them with a quart of boiling milk or cream4 ,have a well-seasoned soup stock ready1 made with beef and veal bones and the usual vegetables4 ,ham bones can also be used4 ,slightly thicken it while boiling1 which will prevent the potatoes from settling to the bottom4 ,mix #d quarts of this stock with the potato cream1 strain all1 and season well2 add a sprinkling of parsley and keep hot without boiling4 ,cost of #g quarts1 #dj cents4 ,spanish soup 7for #bj men74 ,take #d quarts beef stock1 #a can tomatoes1 #b medium-sized onions chopped fine1 #b or #c chili peppers chopped fine1 a little ,cayenne pepper2 put on stove and let boil or simmer for about #a hour4 ,season with salt to taste and keep hot till served4 ,no thickening in any soups4 ,strain this soup or not as desired4 ,cream tomato soup 7for #bj men74 ,take #b quarts beef stock1 #b cans tomatoes1 #b ounces onions chopped fine1 #b ounces sugar1 salt and pepper to taste4 ,let boil about #a hour4 ,when cooked strain thru a collander4 ,just before serving add can of cream3 then serve4 ,vegetable soup4 ,one-half boilerful cabbage 7#b heads7 chopped2 potatoes1 #c pounds1 raw1 chopped2 #c pounds chopped onions2 #b cans tomatoes2 and #a pound rice4 ,put in with beef stock and cook not less than #d hours4 ,thickening 7flour71 salt and pepper to taste4 ,corn and tomato soup 7for #ae men74 ,take #a quart green corn1 cut off the cob2 #a quart tomatoes1 cut small2 #a pint mixt vegetables1 cut small2 in #e quarts seasoned beef stock4 ,boil up and season to taste4 ,cost of #g quarts1 #dj cents4 ,,fish ,,and ,,oysters4 ,codfish balls 7for #bj men74 ,take #c pounds codfish1 put in cold water and soak overnight before being used4 ,put in boiler the codfish with about #c quarts cold water and let boil hour4 ,drain the water from the codfish and pick out bones1 or meat from bones4 ,run it thru hash machine4 ,take #e pounds cold boiled potatoes1 run thru hash machine2 add pepper1 parsley1 and seasoning4 ,work the ingredients all well together and roll into #b-ounce balls4 ,make a batter of #b eggs and a little milk4 ,dip the balls into the batter1 then into cracker dust1 and fry in hot boiling lard till nice brown color4 ,serve hot4 ,boiled ,salmon4 ,put #e cans salmon1 open1 in pan of hot water1 and let remain on stove till heated thru4 ,make a cream sauce of #c quarts beef stock1 #a can evaporated cream1 salt and pepper1 and parsley to taste4 ,put on stove and let come to a boil4 ,mix pound white flour in #a pint water and thicken the mixture4 ,turn the salmon out on a large platter and pour over the white sauce and serve hot4 ,can either be served on toast or not4 ,creamed salmon on toast with egg sauce 7for #bj men74 ,make cream sauce1 adding eggs4 ,take #e cans salmon1 remove from cans and put in vessel with about #a pint beef stock and let come to a boil4 ,make an egg sauce3 #b quarts beef stock1 #a quart milk 7#a can evaporated cream makes gallon milk74 ,thicken with pound flour1 season with salt and pepper1 set on stove1 let come to a boil and it is then ready for use4 ,egg sauce3 ,add #d hard-boiled eggs1 chopped fine2 toast some stale bread #b or #c inches square1 lay neatly on a dish4 ,put the salmon on top of toast1 pour sauce over1 then serve4 ,garnish if desired4 ,salmon croquettes 7for #bj men74 ,take #d cans salmon1 #d pounds cold boiled potatoes1 #b eggs1 season with salt and pepper4 ,grind thru hash machine4 ,roll into cakes about #b inches in diameter1 like biscuits4 ,make an egg batter of #b eggs and a little milk4 ,dip each salmon ball into the batter and then into cracker dust4 ,fry in deep hot lard1 same as fish balls or doughnuts4 ,serve hot4 ,oyster potpie 7for #bj men74 ,make crust as follows3 ,take #c pounds flour1 #a pound lard1 #b ounces baking powder1 #b ounces salt1 and water enough to make a stiff dough4 ,this does for any kind of meat pie4 ,take #c cans oysters1 fresh or cove oysters1 #a quart milk1 pound butter1 bunch parsley4 ,put on stove and let come to a boil4 ,thicken with pound flour1 mixt in pint cold water4 ,should be baked about hour4 ,,sauces4 ,army sauce4 ,take #b quarts beef stock1 thicken with pound mixt flour1 salt and pepper to taste4 ,add #b tablespoonfuls burnt sugar4 ,sugar should first be dissolved in water1 as it is better4 ,this is used over fish1 steaks1 and chops4 ,army chocolate sauce4 ,take dish pan water1 #b pounds sugar1 #c ounces chocolate1 and pound cornstarch4 ,cream sauce4 ,made the same as apple-fritter sauce4 ,egg sauce4 ,put on to boil #b quarts water1 can cream1 #b ounces lard1 salt and pepper4 ,thicken with pound flour4 ,when done chop #d hard-boiled eggs fine4 ,then serve4 ,spanish sauce 7for #bj men74 ,take saucepan and put in #a pint beef stock1 #b cans tomatoes1 #d chili peppers chopped fine1 #b ounces onions chopped fine1 #a tablespoonful salt1 ounce black pepper1 #b or #c dashes red pepper1 #b tablespoonfuls browned sugar1 #a ounce lard or butter4 ,set on stove and let simmer about #b hours or till done4 ,tomato sauce for baked beans4 ,take #e cans tomatoes1 mash up with hands1 add #b pounds onions1 chopped1 gallon vinegar1 #a pound sugar 7dissolved in vinegar71 salt and pepper to taste1 #a teaspoonful each ,cayenne pepper1 cinnamon1 and cloves4 ,tomato cream sauce4 ,made exactly like ,spanish sauce with #a can cream added4 ,white sauce 7for #bj men74 ,take #b quarts beef stock1 #b ounces butter1 can cream1 pound flour with cold water to thicken4 ,set all on stove until boils1 then add the flour till thickened4 ,salt and pepper to taste4 ,,gravies4 ,brown flour for gravy4 ,roast flour the same as roasting coffee4 ,cream gravy4 ,take pan beef stock1 #a can cream1 salt and pepper1 and thicken with flour1 a little butter if on hand4 ,burnt sugar4 ,made by frying pound sugar in a pan4 ,let remain on stove and boil for about #ae minutes4 ,when the color of the sugar is a dark brown pour in #a quart hot water and let simmer about #ae minutes till done4 ,,meats4 ,,bacon ,,and ,,pork4 ,bacon4 ,bacon should be soaked in cold water about #b or #c hours1 cut thin1 and fried crisp4 ,liver and ,bacon4 ,cut liver in thin slices the day before4 ,wash liver and let soak in cold water1 drain liver and let dry out in sack or towel4 ,salt and pepper liver and put in flour4 ,fry bacon1 then fry your liver in bacon grease4 ,one pound of bacon to #b pounds of liver4 ,boston baked pork and beans 7for #bj men74 ,take #e pounds beans1 put into soak overnight and boil for #b hours next morning4 ,then draw water and put into baking pan4 ,season with salt 7#b ounces71 #a quart molasses4 ,slice #d pounds bacon and put in oven and let bake #b hours4 ,when done they should be a chocolate-brown color4 ,,beef4 ,beef a la mode 7for #bj men74 ,take #h pounds raw beef1 cut in slices inch thick by #d inches square4 ,take a dishpan1 set on stove1 and cover meat with #d quarts beef stock and let it simmer till well done4 ,add #a can tomatoes1 #b onions chopped fine1 and let cook for hour4 ,season with salt and pepper4 ,take #a pound browned flour and mix with #a quart cold water1 pour over the beef and let cook till thickened4 ,add gill vinegar and serve hot4 ,boiled beef 7for #bj men74 ,take a bake pan and set on stove1 put in #c quarts cold water1 #h pounds beef1 cut in four pieces1 and let boil for about #b hours or until done4 ,then pour white sauce over beef and serve4 ,boiled beef 7corned7 and cabbage 7for #bj men74 ,take #h pounds corned beef soaked overnight1 remove the water1 add about #d gallons fresh cold water to draw the salt out4 ,let boil about #a hour1 then add #h pounds cabbage1 cut in quarters and thoroly washt in cold water1 and let boil about #b hours longer1 and will then be ready to serve4 ,beef croquettes4 ,take #c pounds cold beef1 cooked1 pass thru hash machine2 pound onions chopped fine2 season with salt1 pepper1 and mace4 ,make a white sauce3 #a pint beef stock1 #b ounces butter1 thickened with pound white flour in pint water2 pour the sauce over the meat4 ,set aside and let cool4 ,roll into croquettes about #b inches in diameter4 ,beat up #b eggs1 dip the croquettes into the eggs1 then into cracker dust4 ,fry in deep hot lard same as doughnuts4 ,beef fritters 7for #bj men74 ,take #b pounds flour1 #b ounces baking powder1 #f eggs1 #a quart cold water1 #c pounds beef1 cooked1 ground thru hash machine4 ,stir this mixture all together and beat to consistency of fritter dough4 ,serve with brown gravy4 ,beef hash4 ,take #c pounds cooked meat ground in machine1 #a pound onions ground in machine1 and #e pounds potatoes ground in machine4 ,season with salt1 pepper1 and ground sage to taste1 adding #c quarts stock4 ,put in oven and bake brown till done--about #b hours4 ,beef hearts1 stuffed with bread dressing 7for #bj men74 ,take #c beef hearts1 thoroly washt in cold water1 and dry thoroly4 ,then make a bread stuffing as follows3 ,two loaves stale bread soaked in about #a quart cold water for about #ae minutes1 #b ounces chopped onions1 salt and pepper and ground sage to taste1 pound lard2 thoroly mix the stuffing together and stuff the hearts with this mixture4 ,put neatly in a bake pan with a little grease and about #b quarts beef stock4 ,let bake about #b hours1 basting frequently4 ,slice and serve4 ,beef loaf 7for #bj men74 ,take #f pounds raw beef ground fine1 #a pound onions chopped fine1 #a pound cracker dust ground fine1 #d eggs1 salt and pepper1 #d chili peppers1 and #a pint beef stock1 all mixt thoroly and molded into #c-pound loaves1 and put in oven and baked for #b hours4 ,baste frequently4 ,when baked1 loaves are sliced and served either hot or cold4 ,roast beef4 ,cut in pieces4 ,place in pan4 ,salt and pepper to taste4 ,cover beef with a little flour to brown beef4 ,pour in a little water to keep moist and furnish water for gravy4 ,roast from #b to #c hours1 depending upon sizes of pieces of beef4 ,baste well4 ,broiled beefsteak4 ,grease meat and place on top of stove to cook4 ,turn frequently until done1 well done1 or rare1 as desired4 ,salt and pepper and add a little butter on top4 ,cover steak and put away4 ,beefsteak and onions 7for #bj men74 ,take #h pounds beef1 cut in steaks inch thick4 ,put a frying pan on stove with a little grease and fry about #bj minutes1 or till done4 ,after the steaks are dished up1 put the onions in the hot grease and let fry #ae minutes1 or till done4 ,onions served on top of beefsteaks4 ,hamburger steak 7for #bj men74 ,take #e pounds raw beef1 ground or chopped1 #b pounds onions1 season with salt and pepper4 ,mix all together and roll out in round balls of #b or #c ounces1 and either put in oven and bake1 or fry like doughnuts in deep hot pot4 ,serve4 ,stewed beef 7for #bj men74 ,take #h pounds raw beef or cooked beef1 cut in strips about #b inches long1 put in bake pan1 pour over #e quarts of beef stock1 #b ounces onions chopped1 bunch parsley1 salt and pepper to taste1 thicken with pound flour mixt in about #a pint water1 #b tablespoonfuls burnt sugar1 to color the mixture1 and let simmer on the stove for about #b hours1 or till done4 ,beef stew with dumplings4 ,take #e pounds raw beef1 cut into pieces #a inch square1 #e pounds potatoes diced about #a inch square1 #a can tomatoes1 and season with salt and pepper4 ,put all ingredients in a pan4 ,place in about #c quarts beef stock1 put on stove1 and let cook for about #a hours4 ,make dumplings batter of #b pounds flour1 #c eggs1 #a pint milk1 #b tablespoonfuls baking powder1 a little salt and pepper1 mix all together thoroly4 ,drop in the hot mixture about the size of a hickory nut and let boil about #ae minutes1 and then serve good and hot4 ,chili con carne 7for #bj men74 ,take #d pounds cold boiled meat1 cut into about -inch dices1 put into baking pan enough bacon grease to cover the bottom of pan1 chop about #b pounds onions fine1 and put the onions and beef in the hot greased frying pan4 ,let the meat and onions brown nice brown color2 chop fine about #c ounces chili peppers1 put into the mixture and let simmer for about #a hour4 ,take about #e pounds cold boiled beans1 grind them thru hash machine and add to the boiled mixture2 let simmer about hour4 ,season with salt1 pepper1 and ground cloves4 ,add about #c tablespoonfuls burnt sugar and let simmer #bj minutes longer and serve hot1 either on toast or without4 ,crepinettes de veau4 ,take cold cooked meat1 raw beef without fat4 ,chop into sausage meat2 season with powdered sage1 salt1 and plenty of black pepper4 ,make into little cakes and fry brown on both sides shortly before wanted4 ,serve with gravy4 ,sixteen pounds cooked meat and #h pounds raw beef enough for #hj men4 ,mutton potpie 7for #bj men74 ,take #f pounds mutton chopped in small pieces1 #e pounds potatoes chopped in small pieces1 #a can tomatoes1 #b or #c onions1 and salt and pepper to taste4 ,thicken with browned flour in #d quarts water1 #b quarts beef stock4 ,all cooked together1 slowly1 in open pan for about #b hours4 ,crust same as for oyster potpie4 ,pot roast 7for #bj men74 ,take #h pounds beef1 put on stove in deep kettle and let brown for about #bj minutes4 ,then add #a pint beef stock1 salt and pepper to taste1 and #b onions chopped fine1 and let simmer for about #b hours until done4 ,turn frequently4 ,,vegetables4 ,baked beans 7for #ajj men74 ,take #be pounds dry beans that have been soaked overnight and drain off the water1 cover them 7little over7 with fresh water and boil for #a hour4 ,this water will cook beans well4 ,divide them in #b large bake pans and season with salt and pepper and #g pounds bacon1 diced1 gallon molasses1 and bake at least #c hours4 ,,potatoes4 ,baked potatoes4 ,peel potatoes1 wash thoroly1 and place in shallow pan1 season with salt and pepper1 add #a sliced onion1 sprinkle with a little flour4 ,put in a little lard and beef stock4 ,bake in oven until done4 ,baked sweet potatoes and apples 7for #hj men74 ,take #cj pounds sweet potatoes and #ab pounds apples4 ,boil potatoes about #b minutes2 then peel and slice carefully4 ,boil apples #a minute2 then peel1 core1 and slice4 ,take greased bake pan and put in layer of potatoes1 then layer of apples1 and so on4 ,put over all a little butter or beef suet4 ,if apples are too sour1 add a little brown sugar4 ,bake all in pan until done and serve warm4 ,a little expensive1 but an excellent holiday dish4 ,potato balls 7for #ij men74 ,mash about #be pounds boiled potatoes1 season with salt and pepper1 and add a little milk4 ,make into small balls and put into a pan with very little grease and brown on both sides4 ,boiled potatoes 7for #bj men74 ,take #aj pounds potatoes1 thoroly washt1 and put in a tin boiler and cover with cold water and let boil hour4 ,after water boils1 stick a fork into #a or #b potatoes2 if fork enters easily1 they are done4 ,remove from stove and pour the water off and serve good and hot1 with or without skins4 ,creamed potatoes4 ,take #h pounds raw potatoes1 diced in #a-;inch pieces1 boil until done1 then pour water off2 add #a quart cold water1 #a can cream1 and a little parsley1 salt and pepper1 and thicken with pound white flour mixt in #a pint cold water1 then serve4 ,fried potatoes4 ,boil with peelings on1 then slice and fry in lard2 salt and pepper to taste4 ,german fried potatoes 7for #bj men74 ,take #h pounds cold boiled potatoes1 cut in round slices2 add #b pounds onions chopped fine1 salt and pepper to taste4 ,put in about pound lard and fry to nice brown color and serve hot4 ,lyonnaise potatoes4 ,boil #cj pounds potatoes and cut up4 ,mix in #e pounds raw onions and little grease or lard4 ,bake in oven till done and browned4 ,mashed potatoes4 ,take boiled potatoes1 peel1 mash well1 adding cream1 salt1 and pepper4 ,potato salad 7for #bj men74 ,take #f pounds cold boiled potatoes diced in -inch pieces2 #b pounds onions1 raw1 chopped fine2 #a bunch parsley chopped fine2 season with salt and pepper4 ,make a ,french dressing as follows3 #a pint vinegar1 #b tablespoonfuls sugar 7brown or white71 #b or #c dashes red pepper1 #a ounce dry mustard1 pound bacon chopped fine and fried4 ,pour the vinegar mixture on the hot bacon and grease4 ,then set back on stove to keep warm1 and when ready to serve pour the vinegar1 grease1 etc41 over the potatoes1 etc41 then serve4 ,saratoga potatoes4 ,dice potatoes raw1 boil them until done1 then drain and set away and let cool4 ,when cool fry in butter or lard until nice and brown4 ,add parsley and chopped onions1 #a quart rich milk4 ,thicken with pound flour4 ,season with salt and pepper and serve hot4 ,escalloped potatoes 7for #ajj men74 ,take #ce pounds cold boiled potatoes1 #h pounds cheese1 #h cans condensed milk1 and #c or #d basting-spoonfuls of flour4 ,pare potatoes and slice them4 ,grate cheese fine and mix cheese evenly with potatoes in bake pan4 ,mix flour with milk and dilute milk with water until potatoes are covered4 ,bake in slow oven4 ,it is sometimes thought to be an improvement to use less cheese and a much larger quantity of finely ground beef suet4 ,fried mush 7for #bj men74 ,take #b quarts beef stock1 #b quarts water1 #a ounce salt1 and set on stove and let boil for #d or #e minutes4 ,add #b pounds corn meal4 ,put the meal in a flour sieve and shake it gradually1 stirring it thoroly all the time1 until it commences to thicken4 ,then set on back part of stove and let simmer for about #a hour or till done1 when it drops freely from the paddle4 ,pour into dish pan about #a inch deep and set aside to cool4 ,when cool cut into #b-;inch squares4 ,have about pound lard in frying pan4 ,fry to nice brown color4 ,serve hot with sirup4 ,indian corn meal mush4 ,take #e ounces corn meal1 #b quarts boiling water1 #a ounce salt4 ,mix corn meal with cold water before putting it in1 to prevent lumping4 ,stir in slowly but be careful to keep the water boiling4 ,cover closely and let boil #b hours4 ,stir frequently1 to prevent scorching4 ,take off when thick and let cool4 ,eight pounds corn meal enough for #hj men4 ,macaroni and cheese 7for #hj men74 ,break #ad pounds macaroni into convenient lengths and put into boiler of boiling salted water4 ,use eight or ten times as much water as macaroni4 ,boil from #bj to #cj minutes1 until tender4 ,draw off water and pour macaroni into a well-greased bake pan and bake in a moderate oven #a hours or until done1 then cover with the following dressing3 ,two cans tomatoes1 #b gallons beef stock1 salt and pepper to taste1 teaspoonful thyme or a little bay leaves1 and a little suet or butter4 ,put all the dressing in a small boiler on fire and keep stirring until ingredients are well incorporated4 ,pass dressing thru a sieve and pour over macaroni4 ,grate over macaroni and sauce #f or #h pounds cheese4 ,,bread1 ,,biscuits1 ,,etc4 ,corn bread 7for #bj men74 ,take #b pounds white flour1 #b pounds corn meal1 pound butter1 pound lard1 #b ounces baking powder1 #a quart milk1 #h eggs 7yolks and whites7 beaten separately1 #a ounce salt1 #b ounces brown sugar4 ,mix all thoroly together4 ,grease a bake pan well and pour in the mixture and let bake about #de minutes or till done4 ,test with a broom straw into center of cake4 ,if it comes out clean and dry it is done2 if wet or stuff sticks1 not done4 ,corn bread 7for #ae men74 ,take #b heaping cups yellow corn meal1 #a cup flour1 #c eggs1 #b cups sweet milk1 #a teaspoonful lard1 #b tablespoonfuls sugar1 #c teaspoonfuls baking powder1 #a teaspoonful salt4 ,beat eggs thoroly1 whites and yolks separately4 ,sift baking powder with corn meal and flour4 ,melt lard1 add the last4 ,beat fast and thoroly4 ,bake hour in greased pan4 ,bread dressing 7for #bj men74 ,take #e pounds stale bread1 put in cold water and let soak #ae minutes1 then drain off the water4 ,have chopped fine #b pounds raw onions2 #a ounce sage1 ground2 salt and pepper to taste2 pound lard1 butter1 suet1 or bacon grease4 ,thoroly mix together and set in oven and let bake about #a hour4 ,when ready to dish up pour #b quarts beef stock over the dressing and then serve4 ,french toast or fried bread 7for #bj men74 ,take #b loaves old bread left1 and cut in slices4 ,beat #c eggs well together4 ,add pint milk1 and season with salt and pepper4 ,add #b tablespoonfuls of sugar4 ,put on stove in frying pan with #b ounces butter4 ,dip the slices of bread in the egg batter and put in pan and fry a nice brown4 ,serve hot4 ,rye and graham bread4 ,take wheat flour1 graham 7or rye7 flour1 add #a quart molasses for #ajj pounds dough4 ,use sponge and dough system4 ,make sponge of wheat flour4 ,english tea biscuit 7for #hj men74 ,take #af pounds flour1 #b pounds lard1 #b quarts cold water1 #c pounds granulated sugar1 #b ounces caraway seed1 #b ounces ammonia1 8for baker's use10 #b ounces baking powder4 ,cut with regular or fancy cutters4 ,bake in moderate oven4 ,ammonia 8for baker's use0 can be had in any reliable drug store1 #d ounces for #aj cents4 ,biscuits 7for #bj men74 ,take #d pounds flour1 #b pounds lard1 #b ounces baking powder1 #c quarts water 7cold71 #a ounce salt4 ,mix together like dough1 making medium stiff dough4 ,grease pan before putting in biscuits4 ,roll dough inch thick4 ,place in pan close together and bake for #ae minutes or till they are twice their original size4 ,before baking biscuits punch them with a fork to have them hold their shape4 ,buckwheat cakes 7for #bj men74 ,take #d pounds self-raising buckwheat flour and mix with cold water till it will pour easily from spoon4 ,add #a ounce salt4 ,have cake griddle well greased and hot4 ,bake for about #e minutes4 ,when done on one side turn over and send to table good and hot4 ,butter and sirup used to eat with cakes4 ,new ,england corn johnnycake 7for #hj men74 ,take #g pounds corn meal1 #g pounds flour1 #b pounds granulated sugar1 #a pounds lard1 #d ounces salt1 #c cans evaporated cream1 #ah eggs1 #ab ounces baking powder4 ,rub in lard with hand and make a fine batter with cold water4 ,when well mixt pour into a well-greased pan4 ,bake at once in a moderate oven4 ,,note4--,eggs may be reduced if baking powder is increased4 ,white-bread batter cakes 7for #hj men74 ,take #h pounds bread crumbs1 #f pounds flour1 #h eggs1 #d tablespoonfuls baking powder1 #a ounces salt1 cold water or milk to mix it4 ,remove all dark crusts from the bread and soak in cold water until soft1 press out dry1 mash smooth1 add flour1 water 7or milk71 eggs1 and powder4 ,it always improves batter cakes to beat the eggs light before mixing them in4 ,no shortening or sirup needed for above4 ,cost #fj cents4 ,corn-meal muffins 7for #ij men74 ,take #d pounds flour1 #f pounds corn meal1 #c pounds sugar1 #a dozen eggs1 #d tablespoonfuls baking powder1 #b ounces salt1 and about #a gallon water4 ,mix up to thin dough and bake4 ,graham gems or muffins 7for #bj men74 ,take #b pounds graham flour1 #b pounds wheat flour1 pound melted butter1 #a ounce salt1 #b ounces baking powder1 #f eggs1 #a quart milk1 and thoroly beat these ingredients4 ,have gem pans nicely greased4 ,pour in the batter and fill gem pans about half full4 ,put in a very hot oven and bake #bj minutes4 ,hot muffins 7for #bj men74 ,take #c pounds flour1 #a ounce baking powder1 ounce salt1 #c ounces lard or butter1 #c eggs1 and enough water or milk to make a batter to drop from spoon4 ,grease the gem pans or muffin mugs and fill mugs half full of dough and bake4 ,,puddings1 ,,etc4 ,apple pudding 7for #bj men74 ,same as peach pudding1 except use apples instead of peaches4 ,apple dumplings4 ,take #e pounds pie dough and roll out in strips about #f by #d inches1 rather thin4 ,put on each strip a spoonful of stewed apples1 evaporated 7if green fresh apples use raw71 and fold over the four corners and roll in a round ball4 ,put in oven and bake about #de minutes or till done4 ,serve hot with a white sauce 7sweet cream74 ,apple fritters 7for #bj men74 ,take #d pounds flour1 #f ounces baking powder1 #a ounce salt1 #f eggs broken in flour1 #c pints water1 #a can cream1 #a quart stewed apples4 ,mix all together4 ,add flour until it is thick enough to drop from spoon4 ,fry in hot lard like doughnuts4 ,apple roll 7for #bj men74 ,take #c pounds flour1 #a pound lard1 #a ounce baking powder1 #b ounces salt1 mix with cold water1 enough to make a thick dough1 pound dried apples1 soak and cook4 ,roll out dough similar to cinnamon roll1 place in greased bread pan4 ,break and beat an egg and paint rolls with this to brown color4 ,the egg is not necessary1 but it makes rolls look well4 ,place in oven and bake4 ,stewed apples or apple sauce 7for #bj men74 ,take #a quart water1 #b pounds apples1 #a pounds sugar1 #a lemon1 squeezed and peeling in1 cinnamon and nutmeg to taste4 ,put all on stove and let cook about #a hour4 ,soaking of apples not necessary4 ,cornstarch pudding 7for #bj men74 ,take #a pound cornstarch1 #a pound sugar 7granulated71 #c quarts water1 #a quart cream or milk1 #b ounces salt1 #a tablespoonful cinnamon1 #a teaspoonful nutmeg1 #a dozen eggs1 when practicable4 ,heat water to a boiling point4 ,stir in cream1 salt1 sugar1 cinnamon1 and nutmeg4 ,dissolve the cornstarch in a small portion of the water and add the eggs1 well beaten4 ,boil briskly for a few minutes1 stirring often to avoid scorching4 ,set to cool in any kind of vessels1 cups1 vegetable dishes1 etc4 ,flavor with lemon1 etc41 if desired4 ,for baked cornstarch1 pour this into a well-greased baking pan and bake about #a hour in a moderate oven4 ,make a cream sauce for this4 ,cracker pudding4 ,take dishpanful cracker meal 7part bread soaked71 water1 #c pounds sugar4 ,mix up #a can cream and peaches1 stewed1 on top4 ,bake in oven4 ,sauce for same made as follows3 #b gallons water1 #b cans cream1 #c pounds sugar1 #b ounces salt1 and #a pound cornstarch4 ,custard pudding 7for #bj men74 ,take #b quarts milk1 #a quart water1 ounce salt1 #f eggs1 #b pounds sugar1 and thoroly beat all together4 ,have a baking pan well greased and pour the mixture in and bake about hour or till it is done1 then serve4 ,can either flavor it or not4 ,the best way to test this pudding is to stick a straw in its center4 ,if straw comes out clean it is done1 if particles stick to straw it is not done4 ,custard bread pudding 7for #bj men74 ,take #f pounds stale or fresh bread1 cut into small bits1 #a inch each way4 ,then make a custard of #b quarts milk1 #h eggs1 #a pound granulated sugar1 #a nutmeg1 a little salt 7very little71 pound cornstarch4 ,put milk on stove and let come to boil1 and add the other ingredients1 and when it thickens it is done4 ,pour over the diced bread and serve hot4 ,english plum pudding 7for #hj men74 ,take #c pounds raisins1 #c pounds currants1 #a pounds brown sugar1 #a pound orange peel1 #c pounds beef suet chopped fine and freed from fiber1 #c pounds flour1 peel of #f lemons1 #a ounces mixt spices1 #c pinches salt1 #ae eggs1 #a pints milk1 #f glasses brandy or best whisky4 ,mix well1 tie up with cloth in cans1 boil #e or #f hours4 ,serve with brandy sauce4 ,fruit puddings4 ,are exactly as the fruit rolls1 only the crust is put in a pan the same as making a pie4 ,filling put in and cooked with a top crust4 ,peach pudding 7for #bj men74 ,take #c pounds flour1 #a pound beef suet1 #a ounce salt1 #a quart milk1 #b ounces baking powder1 #ab eggs1 pound sugar1 and #a pint cold water4 ,beat these ingredients all well together to the consistency of a cake batter dough 7to drop easily from spoon74 ,have a well-greased pan1 pour the mixture1 and let bake about #a hour1 or till done4 ,make a white sauce as follows3 #a quart milk1 #a pint flour1 #a pounds sugar1 #b pounds stewed peaches1 and set on stove4 ,let come to boil4 ,make thickening of pound cornstarch and #a pint water1 and pour into the mixture till it thickens1 and when ready to serve pour over pudding and set in the oven for about #ae minutes to bake nice and brown4 ,when done serve4 ,peach fritters 7for #bj men74 ,take #d pounds flour1 #f ounces baking powder1 #a ounce salt1 #f eggs broken in flour1 #c pints water1 #a can cream1 #a quart stewed peaches1 mix all together4 ,add flour until it is thick enough to drop from spoon4 ,fry in hot lard like doughnuts4 ,plum pudding 7for #hj men74 ,take #c pounds beef suet chopped fine and freed from fiber1 #b pounds stale bread crumbs thoroly grated1 pound brown sugar1 rind of #c lemons1 pound flour1 #c pounds raisins1 #c pounds currants1 #a pounds citron1 #b nutmegs1 #ae eggs1 #a pints milk4 ,put in deep pan1 mix well1 tie up with cloth in cans1 boil #e to #f hours4 ,serve with cream sauce4 ,everything mentioned1 except eggs1 should be prepared the day before4 ,cost about #b4ge4 ,rice pudding 7for #bj men74 ,put on stove in a tin boiler #a pound of rice in #c quarts of water4 ,let boil about #a hour or till done1 then remove from stove and add #f eggs1 pound lard1 #a pound sugar1 pound currants1 pound raisins1 and can cream diluted in #a pint water4 ,season with nutmeg1 cinnamon1 and salt4 ,grease a bake pan and put mixture into the oven and let cook for about #a hour or till done4 ,tapioca pudding 7for #bj men74 ,take #b pounds tapioca and boil in #a pint cold water for #bj minutes4 ,remove from fire and add #a quart fresh milk 7cow's71 pound sugar1 nutmeg1 cinnamon1 salt1 and pound butter1 and #h eggs well beaten all together4 ,mix all thoroly together4 ,put in a pudding dish and bake hour or till done1 and serve with sweet cream sauce4 ,sauce for apple fritters 7for #bj men74 ,take #c quarts boiling water1 pound cornstarch1 #a can cream4 ,dissolve starch in a little cold water to make creamy paste of it4 ,pour cream in boiling water4 ,pour in cornstarch water when other water is boiling well4 ,add #b ounces butter1 stir well4 ,remove from stove and add pound granulated sugar1 flour with a little nutmeg1 cinnamon1 lemon extract1 and pinch of salt4 ,serve hot with fritters4 ,fritters also hot4 ,,note4--,in frying fritters do not let particles of fritters remain in grease2 they will burn the grease4 ,brandy sauce4 ,take some good melted butter with new sweet milk1 according to amount required4 ,sweeten to taste and add about #d glasses of brandy4 ,,desserts4 ,ginger cakes4 ,take #b pounds lard1 #d pounds sugar1 and rub together4 ,then add #b dozen eggs 7#c at a time74 ,then put #d ounces ginger in about #a teaspoonful cinnamon1 #a pinch salt1 #a gallon molasses1 #a ounces soda 7#c heaping teaspoonfuls baking powder71 #f pounds flour4 ,make a cake dough4 ,slack so as to drop from a spoon4 ,put in #b bake pans and bake #be or #cj minutes till done4 ,griddle cakes 7for #bj men74 ,take #c pounds flour1 #b ounces baking powder1 #a ounce salt1 #aj eggs1 #a can cream1 #a quart water4 ,mix to consistency of thick batter4 ,fry on cake griddle with griddle greased with bacon rind or grease4 ,ginger snaps 7for #ajj men74 ,take #af pounds flour1 #a gallon molasses1 #d pounds sugar1 #f ounces powdered ginger1 #e ounces ammonia 8for baker's use10 #d ounces baking soda1 #b ounces salt1 #b ounces powdered cinnamon4 ,cut with regular cutter4 ,when about to put in the oven cover the tops of the cakes with a wet cloth4 ,this will cause them to spread and present a fine appearance4 ,rice cakes ,no4 #a 7for #hj men74 ,take #aj pounds rice flour1 #b pounds granulated sugar1 #b pounds butter or lard1 #h ounces baking powder1 #b cans cream4 ,roll upon pastry board and shape into cakes with a cake cutter4 ,bake in a slow oven4 ,one dozen eggs added to above will make a fine appearance4 ,cheap ice cream 7for #dj men1 #f men to #a quart ice cream74 ,take #b quarts milk1 #e pounds granulated sugar1 #g tablespoonfuls cornstarch1 #e cans evaporated cream or #c quarts fresh milk1 #d ounces salt1 #a bottle flavoring extract4 ,boil the milk and cream1 reserving cup of milk4 ,mix the sugar1 cornstarch1 and salt thoroly together1 add cold milk to the sugar mixture1 and when well mixt add the boiling milk1 turn back the mixture into the double boiler1 and cook #bj minutes4 ,stir constantly until smooth1 and occasionally after that4 ,strain all1 add more sugar if needed1 and when cold add the flavoring4 ,freeze as usual4 ,this may be increased by adding more sugar and cream4 ,if the milk is boiled when the cornstarch is added and cooked thoroly there will be no taste of cornstarch4 ,cost1 #a4jc4 ,two dozen eggs may be added to enrich cream4 ,lemon sherbet 7for #dj men74 ,take #be lemons1 #f pounds granulated sugar1 #h quarts boiling water4 ,shave off peel from #ab lemons in thin wafer-like parings1 being careful to take none of lighter-colored rind below the oil cells4 ,put parings into a bowl and add boiling water and let it stand #aj minutes closely covered4 ,cut the lemons in half1 remove the seeds1 squeeze out juice and add it1 with sugar1 to the water4 ,if needed1 add more sugar4 ,when cold strain thru a fine strainer into can and freeze at once4 ,orange sherbet 7for #dj men74 ,take #h tablespoonfuls gelatin1 #dj oranges or #h pints orange juice1 #g pints cold water1 #f pounds granulated sugar1 #c pints boiling water4 ,soak the gelatin in #a pint cold water4 ,cut the oranges in halves1 remove the seeds and squeeze all the juice into a large pitcher or bowl4 ,add sugar to juice4 ,dissolve the gelatin in the boiling water and add all to mixture in pitcher4 ,strain all into a can and freeze4 ,if oranges are very sour use more sugar4 ,apple pie 7for #bj men74 ,take #b pounds stewed apples1 season with cinnamon1 juice of lemon1 and skin chopped fine4 ,crust3 #d pounds flour and #b pounds lard4 ,pumpkin pie 7for #bj men74 ,take #b pumpkins and peel and cut in about #b or #c-;inch squares1 cover with water and let boil about #a hour4 ,drain off water and mash thoroly and add pound butter or bacon grease1 pound sugar4 ,season with nutmeg and cinnamon1 and #a ounce salt and #a quart milk and #d eggs beaten together4 ,set on stove and let come to a boil1 then it is ready4 ,remove and let cool4 ,stewed prunes 7for #bj men74 ,take #b pounds prunes1 set on stove with water to cover and let cook #b hours1 or till soft and well done4 ,flavor with #b pounds sugar and serve cold4 ,,coffee4 ,coffee for party4 ,take #b pounds coffee1 #e gallons water1 and whites of #b eggs4 ,water just boiling4 ,soldier coffee 7for #bj men74 ,put on stove #b gallons water and let come to a boil4 ,add pound ground coffee and let boil about #e minutes4 ,remove from stove and put in about #a pint cold water to settle it4 ,it is then ready for use4 ,illustration ------------------------------------ ,end of ,book ------------------------------------ ,transcriber's ,note 7continued7 ,page #cc -- 8#c squares0 changed to 8#c-;inch squares0 7cut in about #b or #c-;inch squares7