,,cook ,,book      of      ,,tested     
,,receipes        by      ,,ida ,,lee   
,,cary      ,originator of ,vassar ,tea 
,room        ,,printed ,,by    ,,the ,a4
 ,v4 ,,haight ,,co4    ,,poughkeepsie1  
,n4 ,y4            ,copyright1 #aibj    
by    ,,ida ,,lee ,,cary                
,this book is dedicated    to    my     
daughter    ,eula          ,,story ,,of 
,,the ,,tea ,,room    ,no4 #b ,college  
,view ,ave41 ,poughkeepsie1 ,n4 ,y4     
,i started serving ,college ,students   
lunches and waffle suppers in a  small  
way in my parlor and selling homemade   
candy4 ,my business became  very popular
 with the ,college ,students and ,i was 
obliged to extend my  facilities4    ,so
 ,i had three rooms arched and made in  
one large room and decorated  very      
prettily4 ,the room seated #ajd students
 very comfortably and was  very popular 
among the students and their friends as 
it was one of the  most attractive ,tea 
,rooms established for ,college ,women4 
,,popular ,,college ,,yell      ,cary   

,cottage1 ,cary ,cottage1 ,are we in it1
 well ,i guess    ,cary ,cottage1 ,cary 
,cottage1 ,yes1 ,yes1 ,yes4             
,illustration          ,,rules ,,for    
,,measuring        #b cups of butter or 
lard make #a pound    #d cups of pastry 
or bread flour make #a pound    #c cups 
of entire wheat flour make #a pound     
#b cups of oatmeal make #a pound    #d  
cups of rolled oats make #a pound    #b 
cups of granulated sugar make #a pound  
#b cups of powdered sugar make #a pound 
#c teaspoons make #a tablespoon    #af  
tablespoons dry ingredient make #a cup4 
,,soups      ,beef ,soup4    ,four 7#d7 
lbs of rib beef1 boil four or five      
hours1 take out meat1 skim  off all     
grease4 ,add one-half cup each of       
chopped carrots1 potatoes1  salt1 pepper
 to taste4 ,makes three 7#c7 quarts4    
,chicken ,soup4    ,take a fat chicken  
after cleaning1 let it lay in fresh     
water an hour1  boil the chicken at     
least two hours1 let cool and skim off  
the fat and  add a little celery cut    

into bits1 cup of rice and bits of      
chopped  parsley4 ,you can use the      
chicken either for salad or pressed     
chicken  loaf4      ,tomato ,soup4      
,to one pint of canned tomatoes or four 
7#d7 large raw ones cut up fine1  add   
one qt4 of boiling water and let it come
 to a boil4 ,then add  one-half teaspoon
 of soda and immediately one of sweet   
milk and cream1  season with salt1      
pepper and butter4      ,virginia ,soup4
    ,put soup bone on in #a quarts of   
cold water1 cut a small turnip  in      
squares1 also two 7#b7 medium size      
potatoes1 put in with bones  and salt to
 taste4 ,drop in small handful cabbage  
chopped fine1 #f  tablespoons canned    
corn1 small handful of carrots cut in   
dice and two  7#b7 tablespoons of tomato
 to color1 #a tablespoon of flour and   
pepper  to taste4 ,keep closely covered1
 cook slowly simmering for #c or #d     
hours4 ,then take out bone and if clear 
soup is preferable strain out           
vegetables also4 ,serve at once in hot  

tureen with toasted crackers4           
,potato ,soup4    ,four 7#d7 potatoes   
boiled and mashed4 ,save water left1    
boil two quarts  milk2 add potatoes and 
water1 also tablespoon of flour1 salt   
and pepper  and a little chopped        
parsley4 ,let come to a boil and serve4 
,corn ,soup4    ,take one 7#a7 can of   
sweet corn and #a pint of water and let 
it cook  slowly for almost fifteen 7#ae7
 minutes4 ,strain and add a cup of milk 
and cream and little minced parsley1    
thicken with #a tablespoon of  flour4   
,let come to a boil and serve4          
,black ,bean ,soup4    ,one 7#a7 quart  
of beans1 parboil in three quarts of    
water1 add #a  teaspoonful of soda1 add 
few slices of salt pork1 when they have 
cooked  tender1 drain and serve with    
slices of hard-boil eggs and slice      
lemon4      ,pea ,soup4    ,take one can
 of peas and press them through a sieve4
 ,to the pulp add #a  cup of hot water1 
#a cup of milk and cream4 ,dissolve one 
tablespoon of  flour in a little cold   

milk and add to your soup with #a       
tablespoonful  of melted butter and salt
 and pepper to taste4      ,clam        
,chowder4      ,four 7#d7 quarts of     
water to #be clams4    ,four 7#d7 slices
 of pork fried and chopped4     dozen of
 potatoes1 #c onions chopped4     lb of 
cracker rolled1 added before serving4   
,cook all together     for #b hours4    
,soup ,stock4    ,buy #c lbs ,shank1    
have it cut up and the bone cracked4    
,wash and put on  to boil in a gallon of
 cold water with  tablespoon of salt4   
,when  it comes to a boil take off the  
scum put the kettle where it will  just 
simmer for an hr4 ,then strain into a   
tin or jar which is to be  kept for the 
purpose and set away to cool4 ,in the   
morning skim off  the fat1 then turn    
gently into the soup kettle being       
careful not to  turn in the sediment4   
,it is now ready to make any kind of    
soup4 ,do not  boil vegetables in the   
stock as they cause it to sour4 ,celery 
is an  improvement in all soups4        

,cream ,celery ,soup4    ,wash and peel 
#c celery roots1 cut in thin slices1    
cover with #a qt of  boiling water and  
cook #ch minutes1 rub through colander4 
,put #a qt milk  on in a double boiler  
and slice of onions1 when scalded mix   
with celery  sauce and thicken with #a  
tablespoonful of flour and #a heaping lb
 of  butter and serve with croutons4    
,,fish      ,broiled ,shad4    ,have it 
split down the back and lay it on a     
large meat platter and  season with     
pepper and salt for an hour before      
cooking4 ,then rub  the bars of a double
 gridiron with lard or beef suet to     
prevent  sticking4 ,lay the fish on and 
broil slowly doing the inside first4    
,turn frequently4 ,it will take from    
eight to fifteen minutes according  to  
size of fish4 ,when the bone may be     
easily lifted from the fish1 the        
cooking is completed4 ,remove at once to
 a hot platter1 pour over it an  ounce  
of melted butter with a teaspoonful of  
minced parsley and serve  hot4    ,roes 

of the shad seasoned1 roll in flour on  
both sides and put them in  a fry pan of
 grease and fry light brown on both     
sides4      ,baked ,fish4    ,take a    
good size white or blue fish1 stuff with
 stale bread seasoned  highly with      
butter1 salt1 pepper and chopped        
parsley1 sew the fish up1  bake4 ,before
 serving put over it a dressing of drawn
 butter made as  follows3-- cup of flour
 mixed well with a small cup of butter1 
pour  on this enough boiling water to   
make a nice gravy1 stirring constantly4 
,cook until thick and pour over the     
fish4      ,boiled ,fish4    ,take #b or
 #c lbs of salmon or cod and tie it up  
in cheese cloth and cook  for  hr with  
#a teaspoon of salt in the water to     
cover it1 when done  serve with drawn   
butter4      ,creamed ,salt ,cod ,fish4 
,take #a pint of shredded codfish soaked
 in cold water enough to cover  it for  
hr4 ,drain the water off add #a pint of 
milk1 #a tablespoon of  flour dissolved 
in cold milk and #a beaten egg1 small   

piece of butter  cook for #aj minutes   
and serve hot4      ,frog's ,legs4      
,soak over night in salt and water and  
in the morning drain them off  dry1 roll
 in cracker crumbs1 fry in hot butter or
 lard4      ,codfish ,balls4    #a pint 
raw codfish1 #b pints pared potatoes1   
cooked and mashed1 #b eggs1  butter size
 of an egg4 ,cook the codfish and add to
 the potatoes1 make  in balls and fry in
 lard4      ,fried ,perch4    ,place    
fish in cold water for #a hour1 dry1 dip
 in egg1 then in cracker  crumbs or corn
 meal4 ,drop in deep hot fat and fry4   
,lobsters 7,to select and ,open47       
,buy those that have been boiled but a  
few hours4 ,the heaviest whether  large 
or small are best4 ,in opening them care
 must be taken to remove  the poisonous 
part4 ,this lies in the head1 all of    
which must be thrown  away1 as well as  
the vein which passes from it through   
the body4 ,all  the other parts are     
good4 ,break the shell with hammer and  
cut open  the body on the under side    

with a sharp knife4 ,carefully examine  
the  tormelly or green part to see that 
there is none of the poison vein in  it4
 ,if you are going to make salad put it 
on a platter1 the meat from  the body in
 the centre and that of the large claws 
at each end of the  dish1 arrange some  
of the small claws around the edge4     
,garnish with  lettuce and serve with a 
boiled dressing4      ,deviled          
,lobsters4    ,cold boiled lobster taken
 from the shells1 cut up in small pieces
 and  equal amount of bread crumbs mixed
 in milk1 a very little red pepper1     
salt1 a good deal of butter and if liked
 a little mustard ready mixed  is added1
 after washing the shells replace the   
mixture and bake in a  quick oven4 ,this
 mixture can be made into balls1 dipped 
into beaten egg  and rolled in cracker  
and makes delicious croquettes if fried4
      ,oyster ,stew4    ,pour oysters   
into porcelain kettle put in not too    
much cold water4 ,stir  well1 heat      
gradually until the scum rises1 skim    

very clean4 ,then add  cup of hot milk  
thicken with #a tablespoon flour and #a 
tablespoonful of  butter1 a little      
pepper and salt1 serve hot4      ,oyster
 ,patties4    ,make crust the same as   
pie crust1 roll out with biscuit cutter1
 using  two rings for one bottom crust1 
for the filling2 ,take one quart of new 
milk1  cup of butter1 salt1 pepper and  
liquid from one quart of  oyster1 set   
this in pan of water to cook4 ,when     
scalding hot 7do not  boil7 add one     
small tablespoon of corn starch1 stirred
 up with a little  cold milk4 ,this will
 thicken about like cream then add      
oysters1 when  hot remove from fire1 put
 a few oysters and some of the cream in 
the  shells and serve hot4      ,fried  
,oysters4    ,roll cracker crumbs fine  
season with salt and pepper mix into    
them a  handful of flour4 ,take a       
handful of the crumb in one hand1 lay on
 #b or  more oysters put crumb over them
 and press into round patties1 have     
ready1 hot fat and fry quickly a nice   

brown1 watch carefully as much  depends 
on the frying4      ,oyster ,loaf4      
,cut the top from a well baked loaf of  
bread remove the soft part  leaving the 
crust  inch thick1 make a rich oyster   
stew1 thicken a  little and fill the    
loaf with alternate layers of bread     
crumbs and  oysters4 ,replace the top of
 loaf1 glaze the whole with beaten yolk 
of  egg and place in oven for #aj       
minutes4 ,serve very hot4               
,escalloped ,oysters4    ,use a deep    
baking dish first put in a layer of     
oyster1 then a layer of  oysters1 then  
one of crumbs sprinkled with a little   
salt and pepper and  small pieces of    
butter then a layer of oysters1 finish  
with a layer  of crumbs and bits of     
butter over the top4 ,take the liquid   
from the  oysters pour it in the pan and
 fill well up4 ,allow room for the      
crumbs  to swell4 ,if it seems dry after
 trying it with a spoon when removing   
from oven1 pour into it a little milk   
and set back again until the  contents  

are heated again hot enough to serve4   
,,meats      ,roast ,beef4    ,the      
sirloin is considered the best for      
roasting4 ,split the meat1 pepper  the  
top and baste it well while roasting    
with its own drippings and  throw on a  
tablespoonful of salt4 ,put it in a hot 
oven1 keep the fire  bright and clear4  
,from #ae to #bj minutes to the lb is   
the rule for  roasting4      ,yorkshire 
,pudding4     pint milk1 #b eggs1 #a cup
 of flour1  level teaspoon salt4 ,beat  
the yolks of the eggs1 then add the milk
 and flour1 add the salt to  the whites 
and beat them very stiff and then mix   
them with other  ingredients4 ,now take 
the egg beater and beat the whole batter
 very  thoroughly for #e minutes this   
makes it light and porous as cake4 ,then
  pour the mixture into the roasting pan
 under a rack if you use one if  not    
then beside the meat about  hr4 before  
the beef is done and cook  in the       
drippings to a nice brown basting it    
when you do the meat1 cut  in squares   

and serve with the meat4 ,double the    
quantity if your family  consists of    
more than four or five4 ,this is nice   
served with roast beef4      ,broiled   
,steak4    ,broil a porterhouse steak   
one and one half inches thick over a    
clear  hot fire for #e minutes1 turning 
till both sides are well seared1 having 
ready a hot tin1 lay the meat on it     
season with salt and pepper and  plenty 
of butter4 ,place at once in a hot oven 
for about #aj minutes  before serving4  
,steak4    ,have a steak cut #b inches  
thick and cut a pocket in one side1 fill
 with  dressing and roast4              
,beefsteak ,smothered in ,onions4       
,put tablespoon butter in frying pan    
when hot put in steak trimmed and       
salted slice onions thin and cover      
steak1 salt and pepper onions add  good 
size lump of butter1 cook slowly #a     
hour1 add water to prevent  burning4    
,pig's ,feet4    ,scrape and wash1 put  
in cold water and when boiling add      
teaspoonful of  salt and cook tender4   

,place in jar #b qt vinegar to one of   
water and  whole cloves4      ,pot      
,roast of ,beef4    ,place a small piece
 of suet or fat in kettle let it get    
very hot4 ,place  the roast in kettle1  
sprinkle with pepper and grated nutmeg1 
brown  on all sides watching carefully  
to prevent burning4 ,then cover with    
boiling water and cook till tender4     
,salt about  hr4 before removing  from  
the kettle1 make a brown gravy4 ,beef   
not suitable for oven roasts  will be   
excellent cooked this way4      ,leg of 
,lamb4    ,leg of lamb baked in the oven
 until tender and served with a mint    
sauce  or it can be cooked the same as a
 beef roast and served with a brown     
gravy or mint sauce4      ,creamed      
,veal4    ,simmer one slice onion and   
one half inch bit of bay leaf in one    
rounded  tablespoonful butter1 remove   
the onions and bay leaf1 add one level  
tablespoonful corn starch1 when well    
mixed add gradually #a cup thin  cream  
and  cup strained tomato1 season with   

salt and pepper and heat  quickly in it 
#b cups of cooked veal cut in small     
dice4      ,boiled ,ham4    ,soak the   
ham over night in water which should    
cover well4 ,then set it  on fire to    
boil1 the rule for boiling ham is #ae   
minutes to each lb4  ,when it is half   
boiled change water and add a cup of    
molasses1 when  done set it to cool when
 cold enough skin and stick in a few    
whole  cloves and put in the oven to    
brown4      ,liver with ,bacon4    ,pour
 boiling water on liver1 drain and dip  
in flour4 ,cook with bacon4      ,roast 
,pork4    ,take a leg of pork and wash  
it clean1 cut the skin in squares1      
making a  dressing of grated bread1     
sage1 onion1 pepper and salt1 moistened 
with  an egg4 ,rub this under the skin  
of the knuckle and sprinkle a little    
powdered sage into the rind where it is 
cut and rub it over with pepper  and    
salt and place it in a hot oven4 #h lbs4
 will require about #c hrs4  to roast it
 a light brown4 ,the shoulder1 loin     

sparerib are roasted in  the same       
manner4      ,roast ,veal4    ,in       
roasting veal follow the direction as in
 roasting pork4 ,roast before  a brisk  
fire till it comes to a light brown     
color1 be sure to baste it  while       
roasting4      ,broiled ,lamb ,chops4   
,take the lamb chops and wipe them off1 
place them on the broiler over a  good  
hot fire1 keep turning them first on one
 side then the other until  a nice light
 brown1 remove from the broiler1 place  
them on a hot plate  with pieces of     
butter pepper and little salt1 place in 
the oven for a  few minutes then serve  
with peas laid around the out side of   
the chops4      ,lamb ,stew4    #c or #d
 lbs of lamb cut up in small pieces1    
wash off with hot water and  put in a   
kettle1 cover the meat with water and   
cook until tender about  #bj minutes1   
before removing from the fire1 add      
dumplings1 cook them #bj  minutes1 then 
take them out and thicken the liquid    
with #a tablespoonful  of flour put all 

on a large platter and serve4      ,veal
 ,loaf4    #c lbs of veal1  lb of fat   
salt pork chopped together1 #a cup of   
cracker crumbs1 #c eggs1 pepper and salt
 to taste1 moisten all with #a  cups of 
water1 bake #a hrs4      ,fried         
,sausages4    ,prick the casing with a  
fork in order to keep it from bursting1 
put in  a frying pan and fry until a    
light brown1 turning frequently4        
,stewed ,kidney4    ,take #a or #b      
kidneys1 cut them in half1 remove the   
skin and center fat  or core1 give each 
a dust of pepper and salt4 ,chop finely 
#a teaspoonful  of onion and parsley1   
melt a piece of butter the size of a    
large walnut  in a small saucepan1 when 
hot put in the kidneys1 the outside     
down1  also the onion4 ,fry quickly a   
nice brown1 now shake in #b teaspoons of
  flour stir it in and let it brown1    
next pour in not quite a teacup of  hot 
water1 stock1 stir till it boils4       
,,poultry ,,and ,,game                  
,,caution3--,to roast fowls the fire    

must be quick and clear4 ,baste         
frequently and if you don't use a double
 roaster1 keep white paper  pinned on   
the breast till it is nearly done4      
,take the turkey1 draw it and wash it   
clean and dry with a clean towel4       
,turkey ,dressing4 ,take #a loaf of     
stale bread1 free of crust cut into     
inch cubes and pour over it #a pint of  
hot milk1 stir it all soft and  smooth1 
then beat an egg light and add to the   
mixture1 season with  pepper and salt   
and poultry seasoning1 #a table spoon of
 melted butter4  ,then stuff your turkey
 with this mixture4 ,then sew it up and 
draw legs  back close to the body and   
the wings back against the side so that 
the  breast will stand out prominently4 
,dust the turkey with salt and pepper   
and drawn butter1 then lay on a grate in
 the roast pan with down4 ,this  permits
 the juice to run down into the breast  
and makes it tender and  juicy4 ,the    
oven should be very hot when the turkey 
is first put in  and the heat slightly  

reduced after the first  hour4 ,cook in 
the  original position for the first    
hour then turn it over on its back and  
cook until a light brown1 allowing for  
cooking #ae minutes to a lb4      ,roast
 ,duck4    ,after drawing the duck1     
wiping out with a clean towel1 do not   
wash  them1 cut off wings to the second 
joint4 ,roast in a very hot oven from   
#ae to #bj minutes in a baking pan      
containing a little water1 any one of   
the dressings may be chosen for the     
filling but ,i use just the plain       
dressing and always serve apple sauce   
with duck4      ,chestnut ,dressing4    
,take #a pint of chestnut1 prepare the  
nut by making a cut in each with  a     
sharp knife4 ,then put them in a kettle1
 cover with cold water1 bring  to a boil
 and boil exactly #b minutes4 ,remove   
from the water1 drain1  turn in a pan   
with a little butter and shake over     
fire1 after this the  shells and skins  
may be removed together4 ,chop the nuts1
 add a large  cupful of grated bread    

crumb1 #d tablespoonful of butter1      
melted1 #a  tablespoonful of shredded   
parsley1  teaspoonful of ground poultry 
seasoning salt and pepper to taste4     
,this gives rather a dry dressing  and  
sufficient hot water to mix to a paste  
may be added if a moist  dressing is    
preferred4      ,oyster ,dressing4    #a
 quart of oysters will be required for  
an ordinary sized turkey4 ,grate  into a
 mixing bowl #d large cupfuls of bread  
crumbs1 add a teaspoonful  of chopped   
celery1 drain the oysters either chop or
 leave them whole1 #a  salt spoonful of 
white pepper1 #a tablespoonful of       
chopped parsley1 and  #a tablespoon of  
melted butter1 and add the cup of oyster
 liquid4   cup of sherry may be added4  
,fricassee ,chicken4    ,singe1 draw the
 chicken and disjoint it1 put a  lb4 of 
bacon in a  sauce pan and let the fat   
fry out slowly4 ,when the bacon is crisp
 lift  it out and put it aside4 ,flour  
the pieces of chicken1 drop them in the 
hot bacon fat1 shake and turn them until

 brown then draw them to one  side of   
the saucepan4 ,add to the fat #c level  
tablespoonfuls of flour1  mix and add #a
 pint of boiling water1 stir until      
boiling1 add a level  teaspoonful of    
salt1 cover and simmer gently until the 
chicken is done  7#a hr474 ,remove from 
the pan and place on a good size platter
 with  the gravy poured over it and     
split biscuit laid around the outside of
  platter4      ,broiled ,guenia4       
,guenia is split open on the back and   
placed on a broiler over a hot  fire and
 cooked to a light brown on both sides4 
,remove the guenia  season with salt and
 pepper and tablespoon of hot butter    
poured over  then place in oven for     
about #aj minutes before serving and    
serve hot4      ,roast ,goose4          
,select a young goose weighing #h or #aj
 lbs41 wash and scrub the skin          
thoroughly and cleanse with warm water4 
,wipe the fowl dry and stuff  with any  
of the preceding dressings4 ,sew the    
goose and steam for   hour to draw out  

the oil4 ,then place in a pan1 dredge   
with salt1 pepper  and a little flour1  
rub over the outside1 pouring in a      
little hot water  into the pan and put  
the goose in a hot oven to roast when it
 begins to  brown baste often4 ,cook for
 #a hour and  until brown and tender4   
,creamed ,chicken4    ,prepare it the   
same as for fricassee chicken1 put in a 
kettle1 cover it  with water and let it 
cook till tender1 before removing from  
the kettle  season with salt and pepper1
 then remove from the kettle when cool1 
remove it from the bones and thicken the
 gravy with #b tablespoonsful of  flour 
in a little cold water to dissolve the  
flour1 then add #a cup of  milk and     
cream and serve with hot waffles4       
,waffles ,with ,creamed ,chicken4    #c 
eggs beaten separate1 then add #a pt4 of
 milk1 #a large tablespoonful  of melted
 butter1 #a even teaspoonful of salt and
 flour enough  to thicken the same as   
for pan cakes4 ,stir all together with  
#b  tablespoonsful of ,baking ,powder   

and the whites of the eggs beaten stiff 
the last thing4 ,have waffle iron hot   
and bake until a light brown4 ,this     
will serve #f people4      ,broiled     
,chicken4    ,prepare the same as       
,fricassee chicken then split open      
through the back4  ,place on a broiler  
over a hot fire and cook by turning them
 from one  side to another until light  
brown1 then remove from the broiler     
place  on a hot plate large enough to   
hold the chicken and place in the oven  
with pieces of butter1 pepper and salt  
over it about #aj minutes before        
serving4      ,chicken ,croquettes4     
#b cups of chopped chicken1 #c eggs     
beaten light1 a little salt and  pepper4
 ,beat the chicken and eggs together and
 drop from a tablespoon  in hot fat4    
,chicken ,pie4    ,cook the chicken well
 done1 seasoning well with small piece  
of butter1  pepper and salt to taste1   
remove it from the bone or not as       
preferred4  ,line a baking dish with a  
rich biscuit dough rolled out the same  

as  for pie crust and fill the dish up  
with the chicken and the liquid1        
sprinkle over with flour and cover with 
a top crust4 ,this is very good4        
,to ,cook ,rabbits and ,squirrels4      
,dress and wash same as chicken4 ,put in
 water enough to cover and slice  into  
the water an small onion4 ,boil till    
onion is soft1 drain and  remove onion1 
cover with boiling water and cook till  
tender and season  with salt and pepper 
to taste4 ,serve with brown gravy or    
stew down and  fry in butter4           
,,vegetables      ,baked ,potatoes4     
,select nice smooth potatoes for baking4
 ,put in a hot oven for #a  hrs4 ,it    
depends on the size of the potatoes how 
long it will take them  to bake4 ,serve 
as soon as they are done to let them    
stand after being  baked will make them 
soggy4      ,stuffed ,baked ,potatoes4  
,bake the potatoes until they are well  
done1 then remove from the oven  and cut
 off one end and take a teaspoon and    
remove all the inside and  put in a dish

 and add #b tablespoonsful of sweet     
cream1 piece of butter  size of a       
walnut1 pepper and salt to taste4 ,cream
 all together the same  as for mashed   
potatoes1 then fill the potatoes skin1  
return to the oven  for about #aj       
minutes and serve hot4      ,french     
,potatoes4    ,pare and wash potatoes1  
cut them length wise into  inch pieces  
and  fry them in hot lard4 ,when a light
 brown1 remove from the fat and lay  on 
paper to drain4      ,creamed ,potatoes4
    ,cold potatoes cut in dice and #a   
cup of milk with #a tablespoonful of    
flour stirred in with #a piece of butter
 the size of a small egg1 salt  and     
pepper and cook until creamy4           
,scalloped ,potatoes4    ,slice potatoes
 thin1 put in layer salt and pepper add 
piece of butter1  dredge lightly with   
flour1 fill the dish with three layers  
within an  inch of the top1 cover with  
rich milk4 ,grate cheese over the top is
  very good4      ,potato ,chips4       
,pare and slice potatoes very thin with 

potato slicer or sharp knife1  let them 
remain in ice water about #b hours1     
drain and wipe dry and fry  in hot lard1
 salt while hot4      ,potato ,balls4   
,take cold mashed potatoes1 make into   
flat balls and dip them in flour  and   
fry in hot butter a light brown4        
,boston ,baked ,beans4    ,soak beans   
over night1 in the morning pour off the 
water and parboil  with  teaspoon of    
soda until half tender then pour off the
 water  and cover again with hot water  
and small piece of salt pork1 cook      
until tender then remove from the kettle
 and put them in a bean pot or  earthen 
dish1 add a little mustard1 salt #a     
tablespoonful of molasses1  bake #h     
hours1 keeping them covered with hot    
water until the last hour  when they    
will brown4      ,asparagus4    ,cook   
the asparagus whole in salt water1 when 
tender serve on toast with  a cream     
sauce made of milk1 butter1 salt and    
thicken with flour or pour  over melted 
butter4      ,squash4    ,do not peel1  

cut in large pieces and steam till      
tender1 scrape out  inside season well4 
,parsnips4    ,scrape well1 cut in thin 
slices1 cook in water till tender about 
#bj  minutes season well1 drain off the 
water and flour each piece and fry  in  
hot butter4      ,turnips4    ,boil till
 tender then put into chopping bowl and 
chop quite fine or  mash them fine1 add 
butter and little cream1 pepper and salt
 to taste4      ,fried ,tomatoes4       
,peel tomatoes by pouring boiling water 
over them1 slice crosswise in  large    
slices1 salt and pepper them1 dip each  
slice into wheat flour and  then into   
the beaten egg and fry at once in hot   
lard4 ,serve hot4      ,egg ,plant4     
,peel slice and sprinkle each with salt 
and pepper at noon4 ,put in a  bowl with
 plate on top a flat iron to press it   
down4 ,at dinner time  wash dry1 roll in
 flour1 season with pepper1 fry in hot  
drippings to  rich brown4               
,mushrooms4    ,choose such as are young
 having red gills1 cut off the part of  

the  stalk which grew in the earth1 wash
 them remove the skin from the top1     
stew them with some salt in a little    
water and when tender add butter  into  
which you have rubbed brown flour4 ,they
 are good broiled on a  griddle and laid
 around beefsteak4          ,,bread     
,three things must be exactly right in  
order to have good bread1 the  quality  
of the yeast1 the lightness or          
fermentation of the dough and  the heat 
of the oven4 ,it requires careful       
attention and good judgement  to decide 
when all are right1 no precise rules can
 be given4      ,good ,bread 7,white7   
,scald #a qt of milk when cool add #a   
,fleischmann yeast cake dissolved in    
luke warm water4 #b tablespoons of      
sugar1 #b tablespoons of lard or  butter
 melted1 #a tablespoon of salt1 stir in 
#f qts of sifted flour or  more1 enough 
to make a stiff dough1 then put in a    
bread pan or deep  bowl to rise over    
night4 ,in the morning knead and put in 
pans4 ,let rise  to the top of the pan4 

,put in hot oven1 bake #de minutes4     
,grandmother's ,old ,fashioned ,yeast4  
,wash pare and boil #f large potatoes   
until soft4 ,if the water boils away    
very much1 add enough more to make about
 #c pints4 ,after removing the  potatoes
 from the kettle1 add to the water in   
which they were boiled a  very small    
pinch of hops4 ,the water should be but 
slightly colored4 ,let  the water boil  
hard for #aj minutes1 now take a large  
pitcher or earthen  crock which will    
hold #b to #c quarts4 ,put the potatoes 
in the pitcher  and mash them smooth4   
,then add  cup of flour1 the same of    
sugar and  a tablespoon of salt1 being  
sure to rub out all the lumps4 ,place a 
fine  strainer in the top of pitcher and
 as the hop water boils1 add #a or #b   
cups of water and stir again until all  
is smooth4 ,then add the rest of  the   
water4 ,there should be about #b quarts 
of yeast4 ,when just warm add   cake of 
magic yeast4 #a cup will raise a sponge 
for #e or #f loaves4  ,this yeast should

 be as thick as thin cream and about the
 color4 ,this  yeast will rise very     
quickly and when it begins to foam1 stir
 #b or #c  times4 ,do not bottle yeast  
but keep in the pitcher and place a     
saucer  over the top4 ,keep in a cool   
place in winter and in the refrigerator 
in  summer4 ,it will keep sweet for two 
or three weeks4      ,whole ,wheat      
,bread4    ,take #a ,fleischmann yeast  
cake1 dissolved in #a cups of lukewarm  
water4  #a cups of milk1 scald and cool4
 ,then add #b tablespoons of lard or    
butter melted4 #c tablespoons of sugar1 
#a teaspoons of salt1 #g  cups of whole 
wheat flour1 stir until a stiff dough4  
,then place in a  deep bowl to rise over
 night and in the morning mould out in  
tins let  rise again4 ,then put in the  
oven to bake #a hour1 bake slower than  
white  bread4      ,steamed ,brown      
,bread4    #a cup of ,indian meal1 #a   
cup of molasses1 #a cup of rye flour1 #b
 cups  ,graham flour1 #a pints of sour  
milk1 #a teaspoon of soda1 #a teaspoon  

of salt1 #a egg4 ,mix the dry           
ingredients together1 dissolve the soda 
in  two tablespoons of boiling water1   
add it to the milk1 molasses stir  well 
and pour in the other ingredients1 beat 
the egg and add it4 ,mix  thoroughly and
 pour into well buttered tin pan that   
holds #b quarts4  ,steam #d hours and   
then put in the oven for  hour4         
,boston ,brown ,bread ,baked4    #a cup 
corn meal1 #b cups of boiling water1 #a 
cup of ,orleans molasses1 #b  cups of   
sour milk or buttermilk4 #a teaspoon of 
salt1 #b quarts of ,graham  flour not   
sifted4 ,grease well five tall and      
narrow qt4 buckets or  cans1 fill half  
full and cover tightly4 ,bake two and   
one half hours in  moderate oven4       
,baking ,powder ,graham ,bread4    #a qt
 of ,graham flour1  a cup of sugar1     
teaspoon of salt1 #a  tablespoon of     
melted lard1 #b heaping teaspoons of    
baking powder1 #b cups  and  of milk or 
part water can be used4 ,the wetting    
depends on the  flour4 ,it should be    

mixed quite soft4 ,bake in moderate oven
 in covered  pan #a hour4      ,raisin  
,bread4    ,dissolve yeast and #a       
tablespoon of sugar in luke warm water4 
,take #b  cups of milk1 scald and cool1 
then add  cup of sugar1 #b tablespoons  
lard or butter1  cup raisin1 #a teaspoon
 of salt1 #f cups of sifted  flour1 then
 add the yeast cake4 ,mix a stiff dough 
and put to rise in a  greased bowl to   
rise overnight4 ,in the morning knead   
out in loaves and  put in greased pan to
 get light1 then bake in a hot oven4    
,nut ,bread4    ,dissolve yeast in a    
little warm water1 take #b cups of milk 
scalded and  cooled1 then add #a large  
tablespoon of lard or butter  cup of    
sugar1  #a cup of chopped walnut1 #a    
teaspoon of salt1 add #f cups of flour  
or  more1 to make a stiff dough and set 
to rise over night1 in the morning  when
 light1 knead and put in pans to rise   
again and when light bake in  a hot     
oven4      ,oatmeal ,bread4    ,pour two
 cups of boiling water over oatmeal1    

cover and let stand  until cool4        
,dissolve yeast in a little warm water  
and add this to the  oatmeal and water  
with  cup of sugar1 #a tablespoon lard  
or butter1  #a teaspoon of salt1 add #d 
or #e cups of flour enough to make a    
stiff  dough4 ,then set to rise         
overnight and in the morning knead the  
bread  and put in greased pan to rise   
until light4 ,then bake in hot oven #de 
minutes4      ,wheat ,muffins4    #b    
eggs well beaten1 add #a large          
tablespoon of lard or butter1 #a large  
tablespoon of sugar1 #a level teaspoon  
of salt1 beat this all together1  then  
add #a cup and  of milk and flour enough
 to make a stiff batter  to drop from   
the spoon1 lastly #b teaspoon of baking 
powder1 place in  hot greased muffin    
tins and bake a light brown4      ,whole
 ,wheat ,muffins4    ,may be made in the
 same way as the above receipt using    
whole wheat  instead of white flour or  
corn meal1 graham all made the same4    
,rice ,bread4    ,allow half a pint of  

ground rice to a qt4 of milk1 or milk   
and water1  put the milk and water over 
the fire to boil1 reserve enough to wet 
the rice4 ,stir out the lumps add a     
large teaspoon of salt and when the     
milk and water boil1 stir in the rice1  
exactly as when you make gruel4  ,boil  
it up two or three minutes1 stirring it 
repeatedly1 then pour it  out into your 
bread pan and immediately stir in as    
much flour as you  can with a spoon4    
,after it is cool enough and of this be 
very sure1 as  scalding the yeast will  
make heavy1 sour bread1 full of holes1  
add a  gill of yeast and let it stand   
until morning4 ,then knead in more flour
  until the dough ceases to stick to the
 hands4 ,it is necessary to make  this  
kind of bread a little stiffer than that
 in which no rice is used1  else there  
will be a heavy streak through the loaf4
 ,it is an elegant  bread1 keeps moist  
several days and is particularly good   
toasted4      ,english ,muffins4    #c  
eggs beaten light1 #b cups of milk1 #a  

large tablespoon of melted  butter1 #a  
teaspoon of salt1  compressed yeast cake
 dissolved in  lukewarm water4 ,stir all
 together in a stiff dough1 mix well and
 put in  buttered pans1 cover and set to
 rise4 ,when light put in muffin pans to
  bake in a moderate oven4      ,raised 
,biscuits4     cup of milk scalded and  
cooled then add  cup of luke warm water 
with #a compressed yeast cake dissolved 
in lukewarm water1 #a tablespoon  of    
lard or butter melted1  teaspoon of     
salt1 beat thoroughly  together and make
 in a stiff dough1 add more flour if    
necessary and  put in a warm place to   
rise about #b hours4 ,then mould out in 
biscuits1  place in pan to get light1   
then bake in hot oven #aj minutes to a  
light  brown4      ,lunch ,rolls4    #a 
cups of milk scalded and cooled1 #a     
tablespoon of sugar1 #a egg  beaten     
light1 #b tablespoons of lard or butter1
 #a compressed yeast cake1   teaspoon   
salt4 ,beat all together with #d cups of
 flour or more to  make a stiff dough1  

cover and set in warm place to rise when
 light  knead the dough1 roll out and   
cut with biscuit cutter and fold them   
over with melted butter spread light    
over before you fold4 ,then set  them to
 rise again and bake #aj minutes in a   
hot oven4      ,baking ,powder          
,biscuits4    ,take #a pint of flour1   
sifted1 add  teaspoon of salt1 #b       
heaping  teaspoons of baking powder1 #a 
large tablespoon lard and butter1 mix   
this all together before adding your    
milk1 then gradually add enough  milk to
 make a stiff dough4 ,then roll out and 
cut in biscuits with a  cutter1 prick   
with a fork and place in a hot oven to  
bake #aj minutes4      ,buttermilk      
,biscuits4    ,sift a quart of flour1   
add #a tablespoon of lard1  teaspoon of 
salt1  #a teaspoon of soda1 stir this in
 #a cup of buttermilk4 ,stir the dry    
ingredients all together1 then add the  
cup of buttermilk and mix to a  soft    
dough1 roll thin1 cut into small        
biscuits and bake in a hot oven  to a   

light brown4      ,maryland ,beaten     
,biscuits--,southern4    #a qt4 of      
sifted flour1  teacup of lard1 #a teacup
 of sweet milk1 #a  teaspoon of salt1   
mix all dry ingredients together        
thoroughly before  adding milk1 add the 
milk gradually and knead the dough until
 firm and  glossy4 ,then beat with a    
flat iron for #bj minutes or until the  
dough  will spring large elastic1 then  
cut out in small biscuits1 prick the    
top with a fork and bake for #cj        
minutes4 ,this is the southern beaten   
biscuit4      ,parker ,house ,rolls4    
,mix about #g or #h o'clock in the      
morning #a cup of milk scalded and #a   
large tablespoon of butter4 ,let it cool
 and add #b scant tablespoons of  sugar1
  teaspoon of salt1 #a yeast cake       
dissolved in a little warm  water1 stir 
all together with flour enough to make  
stiff dough4 ,when it  is light1 knead  
out and cut out with biscuit cutter1    
brush over with  melted butter1 fold    
over and put them in a baking pan1 let  

them rise  more1 then put them in a hot 
oven to bake about  hr4      ,caution   
for ,baking ,griddle ,cakes4    ,in     
using all griddles1 the heat should be  
greatest when the batter is  first      
poured on1 this browns them quickly1    
then reduce the heat and  cook more     
slowly as undone griddle cake is a      
failure4      ,wheat ,griddle ,cakes4   
,sift into a large mixing bowl #a quart 
of flour1 #c teaspoons of baking  powder
 and a scant teaspoon of salt4 ,beat    
until very light1 #b eggs1 add  #a      
teaspoon of molasses and a pint of milk1
 mix well and very gradually  blend the 
liquid into the flour4 ,beat the batter 
until it is full of  air bubbles1 add #a
 tablespoon of melted butter1 beat again
 and pour  into a pitcher4 ,bake        
immediately on a heated griddle4 ,the   
cakes must be  served as fast as they   
are baked as even the lightest cakes    
will spoil  if allowed to stand and     
steam in the oven4 ,if the batter seems 
too  thick add a little more milk as the

 thickening quality of the flour and    
the size of the egg may vary4           
,graham ,griddle ,cakes4    ,for these  
are required a pint of graham flour and 
pint each of  yellow cornmeal and flour 
with these mix  teaspoon of salt1 #a    
teaspoon of brown sugar1 #b heaping     
teaspoons of baking powder and after    
they are thoroughly stirred together1   
mix to a batter with  pint  each of milk
 and water and #a egg well beaten4 ,the 
griddle must be very  hot to bake these 
cakes brown4 ,serve with cream and      
grated maple sugar4      ,corn ,meal    
,pancakes4    #a cup of cornmeal1 #a cup
 wheat flour1 #b teaspoons baking       
powder1 #a  scant teaspoon salt1        
tablespoon sugar1 #a tablespoon melted  
butter1  #a egg1 #a cup of milk4 ,mix to
 a batter and bake on a hot griddle4    
,yellow ,johnny ,cake4    #a cup of     
yellow corn meal1 #a cup of sifted      
flour1 #a tablespoon sugar1  #a scant   
teaspoon of salt1 #b eggs1 well beaten1 
#a tablespoon of melted  butter1 #b     

teaspoons of baking powder4 ,mix in the 
order given beating  the eggs in the    
milk and mix this with the other        
ingredients well  blended add baking    
powder last4 ,bake in a shallow pan for 
#bj to #cj  minutes4      ,old          
,fashioned ,buckwheat ,cakes4    ,put   
into a stone jar with a rather narrow   
neck #a teaspoon of salt1  #c cups of   
buckwheat flour and #a teaspoon of      
molasses4 ,then slowly  mix in #a quart 
of water from which the chill has been  
taken and   cake of compressed yeast    
that has been dissolved in #b           
tablespoons of  tepid water4 ,beat the  
batter until smooth and very light1     
cover the  top of the jar with saucer   
and stand in a warm place over night    
about  #fe ,degrees4 ,in the morning    
dissolve  teaspoon of baking soda in #b 
tablespoons of hot water1 stir this into
 the buckwheat batter1 beat  thoroughly 
and bake immediately on a hot griddle4  
,a cup of this batter  may be saved and 
added to the cakes of tomorrow instead  

of using fresh  yeast and may be        
continued for a number of mornings4     
,,dishes ,,for ,,luncheon      ,fried   
,apples4    ,quarter and core apples    
without paring1 butter half size of an  
egg in  frying pan1 when melted put in  
apples and cover with light brown sugar1
  stir to prevent burning1 cook until   
soft1 serve hot4      ,escalloped       
,tomatoes4    ,slice #e or #f large     
tomatoes1 add #a teacup of cracker or   
stale bread1 #a  teaspoonful of butter1 
salt and pepper4 ,put a layer of        
tomatoes then  the crackers or bread and
 then a layer of tomatoes1 place        
seasoning  over top and bake  hour in   
hot oven4      ,stuffed ,baked ,ripe    
,tomatoes4    ,first cut large slice off
 top and then remove all inside with a  
teaspoon1 put this in chopping bowl and 
chop with #a small onion1 #a  large cup 
of bread crumbs1 salt1 pepper and big   
piece of melted butter  7do not peel    
tomatoes71 mix all the above and fill   
the tomatoes4 ,bake  until done4        

,macaroni with ,cheese4     lb or twelve
 sticks of macaroni1 broken in #a inch  
lengths and  cooked in #c pints boiling 
water 7salted74 ,cook #bj minutes1 turn 
into  a colander and pour over it cold  
water1 drain4 ,make a sauce of #a       
tablespoon each of butter and flour and 
#a and  cups of hot milk1  put a layer  
of grated cheese in bottom of baking    
dish1 then a layer of  macaroni and one 
of sauce then cheese and macaroni and   
sauce and cover  the top with bread     
crumbs with bits of butter dotted over  
and a little  cheese4 ,bake until brown4
      ,cabbage ,slaw4    ,to a piece of 
butter size of small egg slightly       
browned1 add medium  size head of       
cabbage chopped with salt and pepper to 
taste1 cover over  with hot water and   
cook till tender then add  cup of       
vinegar #a  tablespoonful sugar1 let    
this cook up for about #aj minutes and  
serve  hot4      ,macaroni and ,tomato4 
lb or #ab sticks of macaroni broken in  
#a inch length and cooked in  #c pints  

of boiling water1 salted1 cook #bj      
minutes1 drain off the water  put in a  
baking dish1 #a layer of macaroni season
 with butter the size  of a walnut1     
pepper1 salt then a layer of tomatoes   
sliced or canned  tomatoes1 sprinkle    
over the top bits of butter and #a      
chopped pepper  after removing seeds4   
,then cover over with layer macaroni and
 lastly a  layer of tomatoes4 ,this is  
very good4      ,tomato ,fritters4    ,a
 delicious fritter to serve with cold   
meat and dinners4 #a can of  tomatoes   
chopped fine and then drained4 ,to this 
is added #a beaten egg1   teaspoonful of
 salt and the same amount of baking     
powder sifted  with enough flour to make
 a light batter4 ,fry this fritter in   
butter  and serve with cold or hot      
meats4      ,prune ,fritters4    ,cook  
#a lb of prunes with #a tablespoon of   
ground cinnamon when cool  remove the   
stones and mash4 ,cut #b day old bread  
into thin slices1  spread these slices  
with mashed prunes and cut in quarters4 

,each slice  of bread upon which is     
spread the prunes is again covered with 
another  slice of bread4 ,beat #c eggs  
light with  cup of milk1 add a pinch  of
 salt1 dip the quarters in the mixture  
and fry in hot lard a light  brown4     
,serve hot4      ,cream ,giblets4       
,take a lb of giblets1 wash and put them
 over4 ,cook covered with cold  water   
and  teaspoonful of salt1 cook until    
tender1 then thicken with  #b           
tablespoonsful flour add #a cup of milk 
or cream1 pepper and salt to  taste4    
,serve on toast or in patties crust4    
,wine may be added4      ,sweet ,potato 
,croquettes4    ,boil #d potatoes till  
tender1 remove skin1 mash1 add  teaspoon
 salt1   teaspoon pepper1 shape into    
croquettes4 ,dip into #a egg beaten and 
#a  tablespoon cold water1 roll in      
crumbs4 ,fry in hot fat till light      
brown4      ,scalloped ,corn4    #a can 
sweet corn1 #b eggs beaten light1 added 
to #a pt4 milk1 #a level  teaspoonful of
 salt1  teaspoonful of black pepper4 #a 

piece of butter  size of a small egg1 #a
 level tablespoon of cornstarch stirred 
in and  then sprinkle with bread crumbs 
over the top4      ,peas in ,ambush4    
,take a #b inch square of bread cutting 
out the center form a box4 ,brush  with 
butter and put in oven until golden     
brown1 now fill these boxes  with       
creamed peas1 and serve very hot4       
,fried ,bananas4    ,take the bananas4  
,peel1 cut them in two length wise1 put 
them in a  baking dish or pie plate1    
take the juice of lemon1 #c tablespoons 
of  water1 #a tablespoonful sugar1 mix  
together1 pour over the bananas and     
bake until a light brown4 ,these are    
good served with meats4      ,chicken   
,chop ,suey4    ,take a pint bowl of    
chopped chicken and #b cups of cold     
boiled rice1  then fry #c or #d slices  
of bacon to a light brown1 remove the   
bacon1  chop it fine and put all        
together in the pan with  teacup of     
boiling  water1 heat it all together for
 #ae minutes and serve with peas over   

the top4 ,this is a good dish for       
luncheon4 ,chicken gravy added to this  
improves it4      ,stuffed ,egg ,plant4 
,this is an excellent dish4 ,cut a fine 
egg plant in half1 lengthwise4 ,do  not 
peel it but scoop out the interior to   
within about  of the edge4  ,use a large
 silver spoon for the purpose and hold  
the vegetable under  water as much as   
possible while doing this prevents      
discoloration4 ,as  the interior is     
removed1 put it also under water and    
when the whole  is finished cover with  
new cold water1 adding to every qt4 of  
water a  tablespoonful of salt4 ,let the
 egg plant1 both shell and scooped out  
portion1 rest in this salted water #b or
 #c hours or until the water  turns     
dark4 ,after soaking put the vegetable  
into fresh cold water and  let it come  
to the boiling stage4 ,boil until       
tender1 salting the water  slightly4 ,it
 will take about  hour4 ,it is well to  
cook the scooped  out pulp longer then  
the shells1 so as to have it very soft4 

,the shells  should be tender but not so
 tender that they will lose their shape4
 ,set  the shell aside on an earthen    
plate4 ,it is well not to let them come 
into contact with tin4 ,now mash the    
pieces of scooped out egg plant  to a   
pulp with a wooden potato masher and to 
every cupful add #b or #c  cupfuls of   
soft bread crumbs4 ,mix the two together
 and if they seem  too stiff add a      
little milk4 ,season with a tiny minced 
onion1 a scant  teaspoonful of salt and 
white pepper4 ,mix the seasoning        
thoroughly  with stuffing and fill the  
prepared shell with it1 spread soft     
butter  all over the tops and set the   
shells with their contents in a buttered
  dish4 ,bake in a brisk oven for about 
hr4 until done4      ,stuffed           
,beefsteak4    ,take a thick and tender 
slice of rump of about #b lbs1 make a   
dressing  of cup of bread crumbs1 #a    
egg1 #a tablespoon melted butter1 #a    
tablespoon  poultry seasoning1 mix all  
together with hot milk with pepper and  

salt  to taste4 ,roll the dressing up in
 the steak1 wind a piece of twine       
around it1 taking care to secure the    
ends4 ,have ready a fry pan or deep     
stew pan with slice or two of bacon     
fried crisp4 ,take out the bacon and    
lay in the steak1 turn it on all sides  
until it is done4 ,then put in #b  cups 
of water or meat stock with #a          
teaspoonful salt and pepper1 cover      
close and let it cook slowly for #a hrs4
 ,a small onion may be added  to the    
gravy1 when done thicken the gravy and  
pour around the steak1  remove the      
string carefully before serving4        
,scalloped ,salmon4    ,take #a can of  
salmon after it has been shredded1 place
 in a baking dish  in layers4 ,first a  
layer of bread crumbs or rolled cracker 
crumb1 then  one of salmon4 ,butter1    
salt1 pepper1 repeat this process until 
the dish  is nearly filled4 ,moisten    
well with milk1 then take a             
tablespoonful  each of butter and flour1
 beaten well together and stir into #a  

cup of  boiling milk when cooked        
sufficiently stir in a well beaten egg4 
,pour  this over the dish and bake  hour
 or until nicely browned4 ,serve  hot4  
,little ,pigs in ,blankets4    ,wrap a  
half slice of bacon around an oyster and
 fasten with a wooden  tooth pick1 when 
ready to cook put them in a shallow pan1
 brown on one  side1 then on the other  
and serve4 ,do not remove the           
toothpicks4      ,a ,fancy ,oyster      
,dish4    ,the fleshey part of two dozen
 oysters1 cut in small pieces1 #a cup   
of chopped fresh celery1 #a cup of milk1
 #b tablespoonsful butter1 #b           
tablespoons flour1 #a saltspoon or more 
of salt1 a dash of tabasco  sauce4 ,make
 a white sauce of butter together adding
 the milk gradually1  then add the      
oysters1 salt and tabasco sauce1 cook #e
 minutes and just  before serving add   
celery4 ,serve on thin slices of        
buttered toasted  bread4      ,lobster  
,chips4    ,cut  lb4 of the flesh of a  
boiled lobster into small dice1 put two 

ounces of butter into a stew pan and    
when it bubbles sprinkle in #b          
tablespoons of flour1 cook it1 then pour
 in a cup of boiling milk and  dice4    
,stir until scalding hot then take from 
the fire and when slightly  cooled stir 
beaten yolks of #c eggs1 grating of a   
nutmeg1 a little  cayenne pepper and    
salt to taste4 ,return the mixture to   
the fire and  stir it long enough to    
well set the eggs4 ,butter a flat dish  
in which  spread the lobster an inch    
thick1 when cold form into the shape of 
chips1 at each end roll in bread crumbs 
again1 fry in hot lard1 stick a  clove  
in each chip after it's cold4           
,cheese ,fonda4    ,soak #a cup of fine 
dry bread crumbs into cup of rich fresh 
milk or it  will curdle4 ,beat into this
 #c eggs whipped very light1 #a         
tablespoon  of melted butter1 pepper and
 salt1 lastly  lb of cheese4 ,put in a  
buttered dish1 strew some bread crumbs  
over the top and bake in a quick  oven4 
,serve immediately in the baking dish   

for it will soon fall4      ,boiled     
,mush 7,corn ,meal74    ,the water must 
be fresh and boiling then sprinkle in   
gradually with  one hand and stir with  
the other hand using wooden paddle for  
stirring  add scant teaspoonful of salt1
 cover and let cook for a half day4 ,the
  average rule would be four quarts of  
water to #a quart of meal4      ,fried  
,mush4    ,make as above and pour into  
pans with straight side as bread pans4  
,when  cold cut into half inch slices1  
roll in wheat flour and fry in hot fat  
a quarter inch deep4 ,fry to a nice     
brown4      ,stuffed ,green ,peppers4   
,prepare the ordinary bread stuffing as 
if for a roast turkey 7only in  place of
 the sage put the middle of the         
peppers47 ,add a little raw  tomato put 
the whole in the skin of the pepper4    
,you may add chopped  chicken if you    
have it4      ,creamed ,sweetbreads4    
,first soak them in cold salted water   
for one hour1 then put them into  a     
kettle of hot water and boil for #bj    

minutes1 then take them out and  plunge 
them in cold water1 when cool enough to 
handle1 remove all skin  and fine       
membranes1 cut up with scissors1 heat   
again and season with  salt and pepper  
and pour over them a sauce made of cream
 thickened a  little1 #a tablespoon of  
melted butter4 ,serve on toast or put in
 pattie  crust4      ,banana ,fritters4 
,make a batter of #a cup of flour1 #a   
teaspoons of baking powder1 a  little   
salt1 #a beaten egg and #a cup of milk  
beat very light and add #c  or #d       
chopped bananas4 ,fry in deep fat to a  
light brown4      ,corn ,fritters4      
,make the batter the same as above1 add 
#a cup of canned corn or fresh  corn4   
,fry in deep fat to a light brown4      
,apple ,fritters4    ,make batter the   
same as for the other fritters adding #a
 large cup of  chopped apples4 ,fry in  
deep fat a light brown4      ,timbales4 
,beat #b eggs slightly with one quarter 
teaspoon of salt4 ,add #a cup of  milk  
and #a cup of flour and beat until      

smooth4 ,heat your iron before  dipping 
it into the batter4 ,dip quickly into   
the batter then into hot  lard and cook 
for #bj seconds4 ,slip timbale from hot 
iron with a clean  cloth4      ,frizzled
 ,beef4    ,use a quarter of a lb of    
dried beef shredded very fine4 ,into a  
pan  put #a tablespoon of butter1 let it
 melt1 then add #a tablespoons of       
flour4 ,rub it to a smooth paste1 pour  
in #a cup of milk or cream1 add  a dash 
of paprika1 then the beef1 allow it to  
boil up then serve on  rounds of toast4 
,veal ,cutlets4    ,cut slices of veal  
in pieces for serving1 sprinkle with    
salt and  pepper4 ,dip in flour1 egg and
 lastly bread or cracker crumbs and fry 
slowly in hot fat until a light brown4  
,remove from the pan1 add #a  tablespoon
 of flour and water enough to make the  
quantity of gravy  desired4 ,arrange    
cutlets on a hot platter and pour gravy 
around the  cutlets4 ,a tomato sauce may
 be used if preferred4      ,corn       
,fritters4    ,make a batter of #a cup  

of flour1  teaspoon of baking powder1 a 
little salt1 #a beaten egg and #a cup   
milk1 add #a cup of corn and fry in  hot
 lard4      ,corn ,beef ,hash4    ,take 
equal parts of corn beef or any kind of 
meat and cold potatoes4  ,mix well and  
put in a spider with a tablespoon of    
melted butter and  enough water to make 
it moist4 ,season to taste and cook very
 slowly4  ,this makes a good dish for   
breakfast as well as luncheon4          
,meat ,pie4    ,take #b cups of flour1 a
 pinch of salt1 #b teaspoonsful of      
baking powder1  #b tablespoons of       
shortening1 #a egg1 well beaten1 #a cup 
of milk1 stir  until a smooth batter and
 lay over chicken or any kind of meat1  
well  seasoned with pepper1 salt and    
butter and a cup or more of hot water to
  make the meat moist4      ,meat       
,balls4    #a pint cold roast beef or   
any other meat1  pint of stale bread    
crumbs1  teaspoon of grated rind of     
lemon1 #a teaspoon of salt1 #b  eggs    
slightly beaten1  cup of flour1 drop    

meat balls into this  batter and then   
into smoking fat4      ,omelet4    ,beat
 the white and yolks of three to five   
eggs separately4 ,then add a  tablespoon
 of milk for each yolk1 add pinch of    
salt and pepper4 ,have  the frying pan  
quite hot and let a small piece of      
butter melt in it  then throw the yolks1
 milk1 pepper and salt which have been  
mixed into  the whites and put all into 
the frying pan1 when set turn over into 
a  fold4 ,this is delicious and should  
be eaten hot as it may fall4            
,scrambled ,eggs4    ,take three to five
 eggs and put them in a frying pan with 
a piece of  butter when the butter has  
melted put in your eggs with a little   
pepper  and salt1 when they begin to set
 take a cooking fork1 a tin one is      
better and stir them1 do not let them   
get too dry4 ,serve them quite  soft4   
,,eggs ,,cooked ,,in ,,different ,,ways 
,try the freshness of eggs by putting   
them into a pan of cold water4  ,those  
that sink the soonest are the freshest4 

,never attempt to boil any  egg without 
watching a clock or egg timer4 ,let the 
water boil before  the eggs are put in4 
,in three minutes an egg will boil soft1
 in four  the white part is completely  
cooked1 in #aj it is hard enough for a  
salad4      ,poached ,egg4    ,drop nice
 fresh egg in boiling water with a pinch
 of salt1 when the  white has nicely set
 remove carefully on slice of toast     
bread and serve  hot4      ,deviled     
,eggs4    ,boil eggs hard1 shell and cut
 in halve slipping the yolk into a dish1
  cut with a spoon until fine4          
,dressing for ,deviled ,eggs4    #a     
tablespoon of melted butter1 #a of      
vinegar1 #a teaspoon of sugar and  #a   
scant teaspoon of mustard1 add salt and 
pepper and pour over the  yolk4 ,mix all
 together and replace in the whites of  
the eggs4 ,cut a  slice from the end so 
they will stand and place on a dish4    
,garnish with  lettuce4      ,egg       
,timbales4    #f eggs1  cup of milk1 #a 
teaspoon salt1 #b dashes of pepper1 #a  

teaspoon of chopped parsley1  teaspoon  
of onion juice4 ,beat eggs add          
seasoning and stir all in the milk1     
butter mould and fill and let stand  in 
pan of hot water in oven till set4      
,curried ,eggs4    ,boil eggs hard1     
remove from the shell and serve hot with
 cream sauce as  follows3--#a tablespoon
 of butter1 #a tablespoon of flour1     
pinch of salt4  ,heat #a cup of milk or 
cream1 stir in butter and flour and salt
 till it  is smooth and thick1 add a    
curried sauce to taste and pour over the
  eggs4      ,egg ,nests4    #a cup of  
chopped meat1  cup of bread crumbs or   
rice1  teaspoon of  salt1 butter1 little
 pepper and moisten with water4 ,put in 
muffin pans  leaving hole in center into
 which break an egg4 ,bake and serve    
hot4          ,,sandwiches      ,the    
best sandwiches are made from bread one 
day old4 ,always cream the  butter      
before buttering the bread4 ,spread the 
loaf with butter before  cutting the    
slice from the loaf4 ,cut each slice as 

thin as possible4  ,after cutting1      
spread the slice with the sandwich      
mixture1 and cover  with another slice4 
,press the slices to-gether1 cut off all
 crust and  cut in any shape desired4   
,lettuce ,sandwich4    ,butter thin     
slices of bread1 arrange on bread crisp 
lettuce leaves  spread with mayonnaise  
dressing4      ,nut ,sandwich4    ,mix  
one cup each of chopped peanuts and     
walnuts with two tablespoons of         
mayonnaise dressing4 ,spread between    
buttered slices of brown bread4         
,chicken ,sandwich4    ,put through the 
meat chopper one cup of cold chicken add
 to it one cup  of celery cut very fine 
and four tablespoons of mayonnaise      
dressing4  ,butter thin slices of white 
bread and spread4      ,club ,sandwich4 
,toast a slice of bread evenly and      
lightly and butter it4 ,on one half  put
 first a thin slice of bacon which has  
been broiled till dry and  tender1 next 
a slice of the white meat of either     
turkey or chicken over  one half of this

 place a slice of a ripe tomato and over
 the other  half a tender leaf of       
lettuce4 ,cover these with a generous   
layer of  mayonnaise dressing and       
complete this with the remaining piece  
of toast4      ,egg ,sandwich4    ,chop 
the whites of hard boiled eggs1 mix the 
yolks smooth with  mayonnaise dressing1 
add the whites and spread on thin slices
 of  buttered bread4      ,ham          
,sandwich4    ,butter thin slices of    
white bread and put thin slices of ham  
spread  lightly with prepared mustard   
lay between two slices of bread4        
,cream ,cheese ,sandwich4    ,after     
cutting the crust from the bread1 cut in
 very thin slices and  butter lightly4  
,put two slices together with the       
filling1 cream cheese  or cottage       
cheese1 in which has been chopped       
olives4 ,brown bread is  excellent4     
,,salad ,,dressing      ,french         
,dressing4    #d tablespoons of salad   
oil1 #b tablespoons lemon juice1 or     
vinegar1   teaspoon of salt1  teaspoon  

of pepper4 ,place a small piece of ice  
in  a bowl1 add the oil and lemon juice 
or vinegar1 beat with a fork until  the 
dressing is thick4 ,remove ice and place
 the dressing in a cold  place until    
ready to serve4      ,boiled ,salad     
,dressing4    #a teaspoons of mustard1  
#a teaspoons of salt1 #b teaspoons of   
paprika1 #a teaspoons of melted butter1 
#b egg yolks1  cup of  vinegar4 ,mix    
ingredients in order given in the top of
 a double boiler1  cook over hot water  
until thick like soft custard1 pour     
immediately  into cold bowl and  cup of 
cream which has been beaten stiff4      
,mayonnaise ,dressing4    #a teaspoon   
each mustard1 salt and sugar1 few grains
 cayenne pepper4  ,yolks #b eggs1 #b    
tablespoons each vinegar1 lemon juice1  
#a cups of  salad oil4 ,mix dry         
ingredients and eggs yolks and when well
 mixed add  oil gradually drop by drop  
at first1 stir constantly as the mixture
  thickens1 thin with vinegar or lemon  
juice1 alternately until all is  used   

beating constantly4 ,all the ingredients
 should be kept cold while  making this 
dressing4      ,thousand ,island        
,dressing4    #a cup of mayonnaise      
dressing1 #a cup of whipped cream1 #a   
cups of  ,chile ,sauce or catsup1 #b    
tablespoons minced pimentos1 #b         
tablespoons  minced green pepper1 #a    
tablespoon chopped cucumbers1 #a        
tablespoon  chopped nuts4 #a tablespoon 
,worchester ,sauce4 ,mix in the order   
given and  use at once4                 
,,salads      ,every salad1 no matter   
how plain and simple it may be should be
 made  to look inviting and tempting4   
,the method of draining or drying is a  
very easy performance so long as the    
salad leaves whatever they may be  are  
almost free from moisture4 ,this is     
effected best by putting the  leaves    
which should be broken1 not cut with    
knife into a wire basket  and drying    
them well until the outer moisture of   
the leaves is well  absorbed4 ,the salad
 then is ready for mixing4    ,any cold 

boiled vegetables left over from dinner 
is useful as giving  variety to salad   
and helps to make a good accompaniment  
to cold meats  served to luncheons4     
,waldorf ,salad4    #b cups of celery   
chopped fine1 grated rind of #a orange1 
#a cup of apples  cut in dice1 #a cup of
 chopped ,english walnuts1 mix all      
together and  place on nest made of     
lettuce leaves and dressing on top4     
,pear ,salad4    ,use canned pears1     
place  pear in nest of lettuce with     
mayonnaise  dressing over the top and   
cup of chopped ,english ,walnuts        
sprinkled  over the top of each salad4  
,shad ,roe ,salad4    ,soak the roe in  
cold water #e minutes then lay it       
carefully into a  pan with #a qt of     
boiling water1 #b teaspoons of salt1 #a 
teaspoon  minced onion1  of bay leaf1 #a
 teaspoon of mixed whole spice and #b   
tablespoon of lemon juice4 ,pour off the
 water1 add cold water carefully  so as 
not to break the roe4 ,add a piece of   
ice and when the roe is  chilled and    

firm1 dry it in a napkin4 ,divide it    
into long strips and  then cut in       
slices4 ,serve on lettuce leaves pour   
,french dressing over  the whole4       
,fruit ,salad4    ,blanch the meats of  
#b dozen ,english ,walnuts and break in 
pieces1 skin  and seed #b dozen white   
grapes1 cut #a pineapple in slices and  
slice  cubes slice #c bananas separate  
the sections of #b large oranges and    
remove all skin4 ,arrange each in piles1
 pour over a dressing made of   cup of  
,madeira wine1 #a cup of sugar1 #b      
tablespoons of lemon juice  and  cup of 
orange juice4 ,garnish with ,maraschino 
cherries4      ,sweetbread ,salad4      
,soak #a pair of sweetbreads in cold    
water for #bj minutes1 then cook in     
boiling salted water #ab minutes4 ,cool 
and cut in slices1 mix with #a cup  of  
celery cut in small pieces1 cover with  
french dressing and chill for  at least 
hr4 ,serve in nests made of the crisp   
inner leaves of a  head of lettuce and  
garnish with #a cup of mayonnaise       

dressing4      ,potato ,salad4    ,cut  
#f cold boiled potatoes into even dice1 
mix with these chopped  whites of #c    
hard boiled eggs4 ,mix the yolk with a  
scant teaspoon of dry  mustard and stir 
into it a large cup of thick sour cream1
 add a little  paprika1 pour the        
dressing over the potatoes and mix      
gently4      ,salmon ,salad4    ,place  
on a bed of lettuce leaves in a flat    
salad bowl the contents of a  can of    
salmon freed from oil and bones and     
flaked4 ,pour over the fish a  little   
boiled salad dressing or mayonnaise and 
garnish with slices of  hard boiled eggs
 and lemon4      ,asparagus ,salad4     
,take a can of asparagus or fresh cooked
 asparagus1 drain asparagus  and chill  
and place on nest of crisp lettuce      
leaves with mayonnaise  dressing4       
,,pies      ,,caution    ,paste for pies
 should be quite thin and rolled a      
little larger than the  tin to allow for
 shrinkage4 ,allow more paste for the   
upper than the  under crust and be sure 

to perforate the former4 ,always brush  
the under  crust with cold water and    
press the upper one down on it4 ,when   
baking  juicy fruit pies make an        
incision in the crust and place a small 
funnel  shaped piece of paper into the  
incision4 ,this will keep the juice from
  escaping at the sides of the pie4     
,never grease pie tins4 ,properly made  
pastry will grease its own tins4 ,for   
baking pastry requires from #cj to  #de 
minutes4      ,crust for ,pies4    ,use 
of a cup of shortening to each cup of   
flour4 ,you may use all  lard or part   
butter if preferred4 ,take the          
shortening with level  teaspoon of salt 
and mix in the flour then stir in as    
little water  as possible and form with 
a spoon into a very stiff paste4 ,put it
 on  a mixing board and roll out lightly
 for your pies4 ,always make a few      
slits in the upper crust to allow the   
steam to escape4 ,never put the  filling
 in until you are ready to bake it4     
,apple ,pie4    ,take ripe tart apples1 

pare1 core and cut them into very thin  
slices1  fill the under crust1 then     
strew over the apples as much sugar as  
you  think they require1 a little nutmeg
 or cinnamon to taste and bits of       
butter4 ,cover with the upper paste1    
make a few small incisions in the       
middle of the upper crust and bake in a 
mild oven4      ,lemon ,pie ,no4 #a4    
#d eggs1 #a cups of sugar1 #b heaping   
tablespoons of cornstarch1 the  grated  
rinds and juice of a lemon1 #b lemons1  
#a cups of boiling  water4 ,beat the    
yolks and whites of the eggs separately4
 ,to the beaten  yolk add the sugar1    
cornstarch1 lemon juice1 rind and last  
the boiling  water4 ,cook in a double   
boiler and when it begins to thicken add
 to it   of the beaten whites1 stir this
 in thoroughly and let it cook until  it
 is as thick as desired4 ,use the       
remaining whites of the eggs for the    
meringue on top of the pie4 ,after your 
custard has cooled1 fill your  pie tins 
and pile the meringue on top and bake in

 a very slow oven to a  light brown4    
,lemon ,pie ,no4 #b4    ,the juice and  
grated rind of #a lemon1 #a cup of      
sugar1 the yolks of  #b eggs1 #c        
tablespoons of sifted flour1 milk to    
fill the plate4 ,this  makes a large pie
 and should be made with an undercrust  
but not any  top crust1 bake nearly done
 then take from the oven and pour over  
it  a frosting made of the beaten whites
 of #b eggs and #b tablespoons of       
powdered sugar1 set back in the oven and
 brown lightly4      ,buttermilk ,pie4  
#b tablespoons of butter1 #a cup of     
sugar1 yolk of #b eggs1 #b scant        
tablespoons of buttermilk1 and the      
whites of #b eggs1 well beaten4  ,flavor
 with lemon and bake with one crust4    
,this will make #b pies and is          
delicious4      ,cream ,pie4    ,make a 
rich paste1 roll out and cover your     
plates4    ,,cream3--,put a pint of milk
 to boil1 break #b eggs into a dish and 
add  #a cup of sugar1  cup of flour1    
after beating well1 stir into the  milk 

as it commences to boil1 stir until it  
thickens use any flavor you  prefer1    
fill the pie tins and bake4             
,cocanut ,pie4    #a pint of milk1 add  
#b eggs well beaten1 #a scant teaspoon  
of salt1 #b  large tablespoons of       
cornstarch4 ,the cornstarch should be   
mixed smooth  with milk and eggs beaten 
up in it1 sweeten1 season to taste with 
nutmeg4 ,pour into the pie pans lined   
with paste1 bake in a moderate  oven4   
,cherry ,pie4    ,line the dish and with
 ripe cherries regulating the quantity  
of sugar  used by their sweetness1 sift 
over this a small tablespoon of flour1 a
  little butter and a sprinkle of       
cinnamon or nutmeg1 then cover and bake4
      ,rhubarb ,pie4    ,skin the stalk1
 cut in small pieces1 line the plate and
 well with raw  fruit1 strew lavishly   
with sugar and sprinkle over this a     
little flour  and flavor with cinnamon  
and pieces of butter strewed over the   
top4  ,cover and bake about  of an hour4
      ,peach ,pie4    ,make a nice short

 crust and cover the pie dishes1 have   
ready pared  and quartered ripe peaches 
or canned peaches1 put a layer of them  
in  a dish1 sprinkle thickly with sugar1
 bits of butter and sprinkle with       
cinnamon and #a tablespoon of flour1    
roll out another crust1 double it  over 
and cut a row of slits through the      
center1 wet the edge of the  lower      
crust1 press lightly on the edges1 trim 
it around1 close to the  dish with a    
knife dipped in flour and bake in a     
quick oven  to   of an hour4 ,all fruit 
pies should be eaten the day they are   
baked4      ,mince ,pie4    ,boil #d lbs
 of lean meat1 chop very fine1 add twice
 the quantity of  apples1 also chopped  
and  lb of raw suet chopped very fine1  
then add  #c lbs of seeded raisins1 #b  
lbs of currants1 #b lbs of citron       
chopped1  grated rind and juice of #d   
lemons1 sweeten to taste with brown     
sugar  and add #c qts of cider and #a   
pint ,madeira ,wine1 #a tablespoon of   
cinnamon1 cloves1 mace4 ,this mixture   

can be put in glass jars to use  when   
needed1 between #b rich pie crusts for  
pie4      ,pumpkin ,pie4    #b teacups  
of pumpkins1 #b eggs1 #c cups of milk1  
teaspoon of salt1 #a  tablespoon        
cornstarch1 #a tablespoon cinnamon1     
ginger1 #a cup of sugar4      ,berry    
,pie4    ,make a rich crust and line the
 pie dishes1 put in the fruit with   cup
 of sugar1 bits of butter and #a        
tablespoon of flour1 sprinkle over  the 
top4 ,an egg beaten up and added to it  
will keep it from running out4          
,chocolate ,pie4    #b cups of milk1 #b 
eggs1  cups of sugar1 #b tablespoons of 
corn  starch1 #b tablespoons of         
chocolate1 butter1 size of a hickory    
nut4 ,heat  milk1 chocolate and sugar   
together1 then add cornstarch dissolved 
in a  little cold milk and the beaten   
yolks of the eggs4 ,let all cook until  
thickened4 ,flavor with vanilla and bake
 with only the under crust4 ,when  baked
 cover with #b beaten whites of eggs    
mixed with a little sugar4 ,put  in oven

 again and brown slowly4      ,sweet    
,potato ,pie4    ,take #a cup of sweet  
potatoes and rub through a colander1    
then add   cup of butter1 beat it to a  
cream1 then add  cup of sugar1 #a pint  
of  milk1 #b eggs well beaten1 #a       
tablespoon of cinnamon1  of ginger4     
,bake  with one crust1 to be eaten cold4
      ,apple ,dumplings4    ,make a     
light biscuit dough and roll quite thin1
 cut in pieces about  four inches square
 and roll in each  of an apple cut in   
pieces4  ,put in a deep tin1 #a cup of  
sugar1  cup of butter1 #a large cup of  
boiling water1 lay the dumplings in and 
bake one-half hour4      ,strawberry    
,short ,cake ,crust ,no4 #a4    #a qt of
 flour1  cup of butter1 #c teaspoons of 
baking powder wet with  cold water with 
#a level teaspoon of salt4              
,strawberry ,short ,cake ,no4 #b4    #a 
cup of sugar1 #a cup of milk1 #a egg1 #a
 tablespoon of melted butter1  #b cups  
of flour1 #b teaspoons of baking powder1
 #a level teaspoon of  salt1 mix a cake1

 bake in layers and put berries between 
and over the  top and serve with whipped
 cream4    ,the berries that you put    
between the layers are better mashed and
  seasoned with sugar to taste4         
,german ,peach ,pie4    ,beat #a egg1   
add #a cup of milk1 a little salt1 #b   
cups of flour1 #b  tablespoons melted   
butter and #a heaping teaspoon of baking
 powder4  ,spread in a shallow tin and  
cover with slice peaches and sugar4     
,serve  with maple syrup or any good    
sauce4 ,apples are good in place of     
peaches4      ,prune ,short ,cake4      
,sift together twice1 #b cups of flour1 
#d teaspoons of baking powder1  #a      
teaspoons of salt1 #b large tablespoons 
of sugar4 ,blend with this  mixture  cup
 of butter and  cup of milk mixed with  
beaten yolks  of #b eggs4 ,bake in      
layers4 ,use best prunes1 soak several  
hours1 then  let them cook very slowly  
without boiling until tender but not    
broken1  adding the sugar when half     
done4 ,to #a pint of prunes allow #a    

tablespoon  sugar and #a teaspoon lemon 
juice1 when the prunes are done1 remove 
them  carefully and cook the juice until
 like syrup4 ,on the lower layer of     
shortcake place prunes with syrup poured
 over1 on the top use prunes  well      
drained4 ,then heap lightly with whipped
 cream slightly sweetened4      ,green  
,tomato ,pie4    ,have ready #d qts of  
chopped green tomatoes1 #c lbs of brown 
sugar1  a  nutmeg1 #a tablespoon of     
allspice1 #a teaspoon of cloves1 #b     
lemons1 #a lb  of currants1 #a lb of    
raisins4 ,the tomatoes and lemons should
 be chopped  fine1 boil them together   
with the sugar1 salt and spices until   
reduced  to half of the original        
quantity4 ,no water is needed4 ,then add
 the  currants and raisins and continue 
to cook for #b or #c hours1 fill #b rich
  crusts with the filling having any    
left may be put in glass jar to use     
when needed4      ,chocolate ,pie4    #a
 cup of sweet milk1 #a cup sugar1 #b    
tablespoons grated chocolate and  stir  

until smooth1 yolks from eggs1 #a       
teaspoon of cornstarch wet with a       
little milk and stirred into milk while 
boiling4 ,cook until it dimples1  put   
into crusts and bake4 ,frost with whites
 of #d eggs and #d tablespoons  sugar1  
flavor with vanilla4      ,harlequin    
,pie4    #a cup of cranberries1 #a cup  
of raisins1 #a cup of apples1 run all   
through meat chopper4 ,mix thoroughly1  
add #a cup of sugar1 little salt  and #b
 or #c tablespoons of water4 ,bake in   
rich crust4          ,,cakes      ,hints
 for making cakes4 ,the flour should    
always be very dry and well  sifted4    
,white sugar is purer and sweeter for   
cakes and pastries than  the brown      
sugar4 ,if the butter is very hard      
soften but do not melt it  when soda is 
used dissolve it before adding to the   
ground mixture4  ,fruit should be       
thoroughly dry if added to the other    
ingredients damp1  cakes will be liable 
to be heavy4 ,dust your fruit with a    
little of the  flour to be used for the 

cake and stir into the other ingredients
 just  before putting in the rest of the
 flour4 ,the ingredients should be well 
beaten before mixing in the flour except
 in a few plain cakes that are  beaten  
all together4 ,all cakes bake nicer if  
the pan used is lined with  buttered    
paper4      ,good ,sponge ,cake4        
,beat the whites of #c eggs1 dry and the
 yolks until thick into the yolks       
gradually beat #a cup of sugar then #a  
tablespoon of lemon juice and #b        
tablespoons of cold water1 fold in part 
of the whites then add #a cup of  sifted
 flour and the rest of the whites4 ,bake
 in a tube pan from #cj to  #dj minutes4
      ,jam ,cake4    #a cups sugar1  cup
 of butter1 #b eggs1 #a cup of jam1 #c  
tablespoons  sour milk1  teaspoon of    
soda1 #a cups of flour4      ,filling4  
#a cup of sugar1  cup water1  cup       
chopped raisins white of #a egg1  boil  
all but egg until waxy add beaten white4
      ,hickory ,nut ,cake4    #a cup    
sugar1 butter size of an egg1 whites of 

#b eggs1  cup of sweet  milk1 #b cups of
 flour1 #b teaspoons baking powder4     
,filling4    #a cup of chopped nuts1    
cups of sour cream1 pinch of soda1 #a   
cup of  sugar boil until it begins to   
thicken1 let cool before putting in the 
cake4      ,roll ,jelly ,cake4    #c    
eggs1 #a cup sugar1 #a cup flour1 #a    
teaspoon baking powder1 #b  tablespoons 
sweet milk1 salt1 sift baking powder    
with flour last add  beaten whites and  
flavor4 ,bake in dripping pan1 turn out 
on a towel1  spread with jelly and roll 
while warm4      ,soft ,molasses ,cake4 
cup sugar1  cup of molasses1  cup lard1 
cup sour milk1 #b  eggs beaten with     
sugar1 #a teaspoon of ginger1 #a        
teaspoon of soda1 #b  cups of flour4    
,ginger ,bread4    #d tablespoons       
shortening1 #a cup of good ,n4 ,o4      
molasses1 #a teaspoon  ginger1 teaspoon 
soda1 #d tablespoons of boiling water1  
just a little  salt1 put #b tablespoons 
of hot water on #a teaspoon alum and #b 
on soda1  mix the same as for cookies1  

divide in four parts1 roll out the size 
of  your tin and mark the top with a    
knife4      ,devils ,food ,no4 #a4      
,grate  cube of ,bakers ,chocolate1 yolk
 of #a egg1 #a cup of sugar1   cup of   
sweet milk1 mix together put on the     
stove and heat1 cool before  adding     
other ingredients4 #a cup of sugar1  cup
 of butter1 #b eggs  7stir to a cream71 
cup of sweet milk1 #b cups of flour1 #b 
teaspoons  of baking powder1 #b         
teaspoons of vanilla4 ,stir in the      
chocolate1 bake  in layers and put      
together with icing or make a loaf cake4
      ,devils ,food ,no4 #b4    ,grate  
cake of chocolate1 yolk of #a egg1 #a   
cup of sugar1  cup  of sweet milk1 mix  
together put on the stove and heat all  
together4  ,cool before adding the other
 ingredients4 #a cup sugar1  cup butter1
  #b eggs 7stir to a cream7  cup of     
sweet milk1 #b cups of flour1 #b        
teaspoons baking powder1 #b teaspoons of
 vanilla4 ,stir in the chocolate  bake  
in a loaf cake or layers and put        

together with icing4      ,spice ,cake4 
#a cup of sugar1  cup of molasses1  cup 
of butter1  cup  sour milk1  cup cold   
coffee1 #b eggs1 #a teaspoon soda1 #a   
teaspoon  cinnamon1 #a teaspoon cloves1 
#a tablespoon grated chocolate1 #b cups 
of  flour1 bake in two layers making    
filling of #a cup chopped raisins and   
boiled frosting4      ,oatmeal ,cookies4
    #a cup of butter1 #a cups of sugar1 
#b eggs1 #d tablespoons sweet milk1  #b 
cups of oatmeal 7uncooked71 #b cups of  
flour1  teaspoon baking  powder1 #a cup 
of raisins 7seeded7 cut and flavored    
with #a teaspoon of  cinnamon1 a little 
nutmeg4 ,cream the butter and sugar     
together add the  eggs well beaten then 
the milk and oatmeal4 ,sift the baking  
powder in  the flour and add the raisins
 nutmeg last4 ,the batter should be very
  thick and is dropped on well greased  
tins in small circles and baked  for #ae
 or #bj minutes4      ,plain ,cookies4  
cup of butter1 #a cup of sugar1 #b eggs1
 #a tablespoon of milk or  cream1 #b    

cups of flour1 #a teaspoon lemon        
extract1  teaspoon of  grated nutmeg4   
,cream the butter and sugar together1   
add the eggs1 milk  and flavoring sifted
 flour and baking powder in last4 ,small
 bits of  citron look well on top of    
these cookies4      ,canada ,war ,cakes4
    #b cups brown sugar1 #a teaspoon    
salt1 #b cups of hot water1 #a teaspoon 
cinnamon1 #b tablespoons lard1 #a       
teaspoon cloves1 #a box of seedless     
raisins4 ,boil these ingredients #e     
minutes let mixture get cold add #a     
teaspoon soda dissolved in #a teaspoon  
of hot water4 ,stir in #c cups of       
flour4 ,this makes #b loaves4 ,bake #de 
minutes in moderate oven4               
,brownies4    #a cup of sugar1  cup of  
butter1  cup of flour1 #a cup of chopped
  walnuts1 #b eggs1 #b squares of       
chocolate4 ,cream butter and sugar      
together4 ,beat whites of eggs stiff    
beat yolk thoroughly and add to  butter 
and sugar4 ,add the flour chocolate     
melted and the walnuts4 ,stir  until    

well mixed and turn in buttered cake    
tins4 ,bake #bj minutes in a  moderate  
oven4      ,chocolate ,drop ,cakes4     
cup of sugar1 #a cup of molasses1  cup  
of shortening1  cups  of hot water1 #a  
level teaspoon of soda1 #a heaping      
tablespoon of cocoa1  flavor with       
vanilla1 #b cups of sifted flour1 #a    
teaspoon salt4 ,beat well  sprinkle     
sugar on top4 ,can be dropped from spoon
 in greased pan a few  inches apart or  
in small tins1 7very nice74      ,cream 
,puffs4    ,melt  cup of butter in #a   
cup hot water and while boiling beat in 
#a  cup of flour1 when cold1 stir in #c 
eggs without first beating4 ,drop the   
mixture in tins in small spoonsful and  
bake in moderate oven when done  they   
are hollow and should be filled with the
 following custard4    ,,custard3--#a   
cups of milk1 #b eggs1 #d tablespoons of
 flour1 #b  tablespoons sugar1 cook in  
double boiler1 stirring constantly1 cool
 and  flavor with whatever you wish then
 fill the puffs4      ,marguerites4     

,boiled frosting with whites of #b eggs1
 #a cup of sugar1  cup of  water4 ,add  
#a cup finely chopped nut meats4 ,take  
unsalted wafers1 cover  with the icing1 
bake in a slow oven till a delicate     
brown4      ,chocolate ,layer ,cake4    
,whites of #c eggs1 #a yolk1 #a cup of  
sugar1  cup of butter1  cup  sweet milk1
 #b teaspoons of baking powder1 #b cups 
of flour1 bake in  layers4 ,filling #b  
squares of chocolate melted1  cup of    
sugar1 #a egg1  #a teaspoon of butter1  
#b tablespoons of sweet milk1 cook until
 thick and  spread between the layers1  
#a teaspoon vanilla flavoring4          
,angel ,food4    ,whites of #aa eggs1 #a
 and  cups of granulated sugar1 #a cup  
of flour  after once sifted1 #a teaspoon
 cream tartar1 #a teaspoon vanilla1 sift
  the flour and cream of tartar1 #f     
times1 beat the eggs not stiff1 then    
beat in the sugar thoroughly4 ,add      
vanilla and flour stirring lightly  but 
thoroughly bake in an ungreased tin in a
 moderate oven #dj minutes4  ,be careful

 about jarring the oven4      ,hermits4 
#c eggs1 #a cups of sugar1 #a cup of    
butter1 #a cup of chopped raisins1  #a  
cup of currants1 #a teaspoon of         
cinnamon1 #a teaspoon nutmeg1 #a        
teaspoon soda1  cup of sour milk1 flour 
to make stiff and drop a  teaspoon on a 
buttered tin4          ,,puddings       
,the proof of the pudding is the eating4
      ,snow ,pudding4    ,this fine1    
easy to make4 ,dissolve #b tablespoons  
of cornstarch in a  little water1 add #a
 pint of boiling water and cook #e      
minutes1 remove  from fire1 add the     
beaten whites of #b eggs and beat until 
smooth add a  little salt1 sugar and    
vanilla4      ,chocolate ,pudding4    #a
 pints of milk1 #c tablespoons of melted
 chocolate or cocoa1 boil  the milk and 
chocolate thoroughly1 remove from the   
stove and when  nearly cold add yolks of
 #c eggs1 #c tablespoons of cornstarch1 
#a cup of  sugar1 set in the oven until 
set and spread over meringue made of the
  whites of #c eggs and #c tablespoons  

of sugar4      ,bananas4    ,mash       
several bananas to a pulp1 add the juice
 of #a lemon and gelatine1  when quite  
cold add whites of #c eggs1 beaten to a 
stiff froth4 ,lay #b  whole bananas in  
the bottom of the dish and slices of    
bananas around  sides1 then fill up with
 the mixture and serve with whipped     
cream4      ,almond ,custard4    ,blanch
 #c ounces of almonds and pound to a    
paste1 mix with a little  cream add the 
beaten yolk of #d eggs1 #a cup of sugar4
 ,have a pint of  cream hot add the     
mixture to this and stir thoroughly4    
,put into cups  or a baking dish1 bake  
slowly in the oven in a pan of hot      
water4 ,serve  with whipped cream with a
 few brown almonds in the cream4        
,rice ,pudding4    ,take  cup of rice1  
#d tablespoons of sugar1 #a quart of    
milk1 butter  the size of a walnut1 a   
little nutmeg1 #b eggs may be added if  
desired4  ,bake #b hours in a slow oven4
      ,prune ,whip4    ,sweeten and stew
 #a lb of prunes1 when cold add the     

whites of #d eggs1  beaten stiff4 ,stir 
all these together until light1 put in a
 pudding  dish and bake #bj minutes1    
when cold cover with whipped cream and  
serve4      ,dainty ,dessert4    #f     
bananas1  can of pineapple or a fresh   
one1  lb4 of grapes  7seeded7 #b        
oranges1 sweeten to suit the taste4     
,prepare gelatine as for  fruit jelly1  
then put in a dish or mould a layer of  
chopped fruit of   inch thick while you 
require #a inch of the gelatine jelly4  
,when  cold slice and serve with whipped
 cream with little bits of citron       
through the cream4      ,tapioca        
,pudding ,no4 #a4    ,soak #c           
tablespoons of tapioca in a little water
 overnight1 in the  morning add #c cups 
of sweet milk and a pinch of salt4 ,when
 hot add the  beaten yolks of #c eggs to
 which  cup of sugar has been added4    
,when  it thickens up1 remove from the  
stove4 ,beat whites of eggs and put on  
the top with #a tablespoon of sugar4    
,apple ,tapioca ,no4 #b4    ,soak #a cup

 of tapioca in a quart of tepid water at
 least #c hrs4 ,fill  a pudding dish two
 thirds full of tart apples1 add #a cup 
of sugar1 #a  tablespoon of cinnamon1   
pour over the tapioca1 bake #a hr4 and  
serve  with whipped cream4      ,date   
,puffs4    #b eggs1 #a cup of sugar1    
cup of butter1  cup of milk1 #a teaspoon
  baking powder1 flour to make a thin   
batter4 ,stir in #a cup of stoned       
dates1 fill muffin cups half full1 steam
 #cj minutes4 ,serve with liquid  sauce4
      ,graham ,pudding4    #a cup of    
molasses1 #a cup of milk1 #a egg1 #a    
teaspoon of soda1 #a  tablespoon of     
butter1 #a cup of seeded raisins1 #b    
cups of sifted graham  flour1 cinnamon1 
nutmeg1  teaspoon of salt4 ,steam #b hrs
 and serve  with sauce4    ,,sauce3--   
cup of sugar1 #a tablespoon of flour1 #b
 tablespoons of  butter1 #a cup of      
boiling water over it and flavor to     
taste with lemon  juice4      ,queen    
,pudding4    #a qt of milk1 #b cups of  
grated bread crumbs1 #d eggs1 whites and

 yolks  beaten separately1 butter the   
size of an egg and #a cup of white      
sugar1  juice and grated rind of #a     
lemon4 ,heat the milk and pour it over  
the  grated bread crumbs1 add the       
butter1 cover and let the mixture get   
soft  and add to the mixture with the   
grated rinds of #b lemons4 ,bake in a   
buttered dish for  or  of an hour1 when 
a light brown1 take out  and when cold  
spread a glass of currant jelly over the
 top and spread  the whites of eggs with
 #a tablespoon of sugar over the top4   
,plum ,pudding4    #a cup of suet       
chopped very fine1 #a cup of light brown
 sugar1  cup  molasses1  cup sour milk1 
#c unbeaten eggs1 #b cups of stale bread
  crumbs1 #a cup of flour1 #a level     
teaspoon soda1  cup of cold water1  #a  
cup of raisins1 #a cup of currants1  cup
 of citron1 #a teaspoon  each cinnamon  
nutmeg1 mace cloves and allspice4       
,thoroughly mix these  ingredients and  
pour into a buttered mould and steam #g 
hours or put in  lb baking powder tins  

and steam #c hrs4      ,baked ,indian   
,pudding4    #a qt of milk1 #a cup of   
,indian meal stirred in while the milk  
is hot4  ,let it cool and add #a egg1 #b
 tablespoons of molasses1 butter  size  
of an egg4 ,cinnamon and salt to taste1 
bake  of an hour4      ,cornstarch      
,pudding4    ,boil #a qt of milk1 then  
beat the yolks of #c eggs with #c       
tablespoons of  cornstarch and a little 
milk1 stir into the boiling milk1 let it
 boil  up at once1 sweeten and flavor to
 taste and turn in a pudding dish4      
,baked ,apple ,dumpling4    ,make a     
crust as for baking powder biscuit1 peel
 and core your apples1  cut the dough in
 square pieces and put #a apple for each
 dumpling4 ,put  them in a baking dish  
and place in the oven1 then make a syrup
 with  water and sugar1 #a cup of sugar 
to a pint of water and pour into the    
pan1 baste with syrup while they are    
cooking1 when done eat with sweet       
cream4      ,soft ,pudding4     cup of  
milk1  cup of chopped meat1  cup of     

molasses1 #b cups  of fruit and nuts    
chopped together1 #a cup of flour1 pinch
 of salt1 #a  small teaspoon of soda    
dissolved in warm water1 steam #c hours4
 ,any sort  of fruit and nuts may be    
used4      ,english ,plum ,pudding4     
#f ounces of fine bread crumbs1 #b      
ounces each of lemon1 orange and  citron
 peel cut into fine shreds1  ounce of   
mixed spices 7cloves1  cinnamon1 nutmeg7
  lb of chopped apples1  teaspoon of    
minced  lemon rind1  lb of chopped and  
seeded raisins1  lb of currents1  #a lb 
of flour1 #a lb of finely shredded suet4
 ,mix the ingredients  thoroughly then  
add #f eggs and a little milk if needed4
 ,this should  make a stiff batter4     
,boil in a pudding basin or mould #e or 
#f hours4      ,cottage ,pudding4       
,cream together #a cups of sugar and    
cup of butter1 add #a beaten  egg1  of a
 cup milk1 #b cups of flour1 sifted with
 #b teaspoons of  baking powder4 ,bake  
in a buttered tin for #cj to #dj        
minutes4 #a cup of  stoned cherries or  

berries may be added to this recipe4    
,marshmallow ,compote4    #a lb of      
marshmallows cut with scissors into     
small pieces4 #a pineapple  sliced and  
cut up4 ,put the two together in layers 
in a glass dish with  sprinkling of     
sugar the night before and place in cold
 pantry or ice  chest to ripen when     
ready to serve heap with whipped cream1 
maraschino  cherries added is an        
improvement4      ,orange ,dessert4     
,pare #c oranges1 cut in thin slices1   
coffee cup of sugar1 boil   pint milk   
add the yolk of #b eggs1 #a teaspoon of 
cornstarch1 7make  smooth with cold     
milk74 ,stir all the time when it       
thickens pour over  the fruit with the  
whites of the eggs beaten stiff with #a 
tablespoon  powdered sugar over the top4
 ,put it in oven until a light brown and
  serve cold4      ,charlotte ,russe4   
#b tablespoons of gelatine1  cup cold   
water1  cup of sugar1 #a qt  of cream1  
#b tablespoons vanilla4 ,soak the       
gelatine in cold water then  dissolve   

entirely by setting the cup in boiling  
water1 whip the cream  add sugar1       
dissolved gelatine and vanilla1 line a  
mould with lady  fingers or sponge cake 
and pour in the mixture4 ,put in a cool 
place to  set before serving4           
,macaroon ,pudding4    ,cover the bottom
 of a pudding dish with #ab broken      
macaroons4 ,make the  following custard 
and pour over them4 ,scald #a pint of   
milk in double  boiler1 add #a          
tablespoon cornstarch dissolved in a    
little cold milk1  yolks of #b eggs1 #c 
tablespoons of sugar and #a teaspoon of 
vanilla4 ,cook  until thick4 ,beat the  
eggs whites stiff with powdered sugar   
and vanilla  to taste put on top and    
slightly brown it over4      ,raspberry 
,cream4    ,place #a cup of sweetened   
raspberry juice where it will boil1 then
 stir  into it #b rounding tablespoons  
of cornstarch1 wet in #b tablespoons of 
cold water4 ,add #a cup of sugar and    
stir until it looks transparent1  then  
add #a level tablespoon of butter and   

juice of  lemon4 ,fold in  the stiffly  
beaten whites of #c eggs4 ,turn mixture 
into a fancy mould  and set in a place  
where it is cold1 when serving place on 
a cold dish  with whole berries in      
center1 serve with whipped cream or     
plain sweet  cream4      ,raspberry     
,mousse4    ,to #a cup sweet milk cream 
whipped stiff1 add #a cup sugar1 #a cup 
raspberry1 juice of #a lemon4 ,put in a 
pail1 then pack in ice and salt         
allowing it to stand #d hours4 ,i use   
the juice from my preserves4 ,this  is  
delicious and easy to make4      ,birds 
,nest ,pudding4    ,for a pint of milk  
take #c eggs1 #a tablespoon of sugar1 #a
 large  tablespoon of butter1 mix the   
sugar and butter together then add  the 
eggs and milk4 ,add enough flour to make
 a stiff batter with   teaspoon of salt 
then pour this over about  dozen apples 
sliced up  in a baking dish4 ,bake it   
about an hour and serve with a melted   
sauce4      ,bavarian ,cream4    ,half a
 lemon grated rind and juice  cup of    

orange juice1  cup of  sugar1 yolk of #b
 eggs4 ,mix well over fire until it     
thickens1 then add  #a teaspoon of      
granulated gelatine which has been      
soaked in water1 beat  whites of #b eggs
 stiff1 add to above and set the mixture
 in cold water  beating until thick     
enough to hold its shape4 ,turn in mould
 and chill4      ,farina ,pudding4      
,heat #a qt of milk to the boiling      
point1 stir in dry five tablespoons of  
farina and continue to stir it until    
quite thick1 add #a cup of sugar  and   
teaspoon of salt4 ,flavor with vanilla  
serve with sweetened  cream1 flavored   
with nutmeg or vanilla4      ,peach     
,tapioca ,pudding4    ,soak #a cup of   
tapioca in cold water for #b or #c hrs1 
then set on the  stove until it cools   
clear1 then add sugar to taste with a   
teaspoon  of cinnamon4 ,peel and slice  
ripe peaches to nearly fill a baking    
dish  sprinkle over with sugar4 ,then   
pour over the tapioca and bake slowly   
for about an hour4 ,to be eaten with    

sweetened cream4          ,,preserves   
,orange ,marmalade4    #f oranges1 #d   
lemons1 #a grape fruit4 ,wash the fruit1
 slice very thin1  first cutting in     
quarters to remove the seeds4 ,to each  
lb of sliced  fruit add #c pints of cold
 water1 let this stand #bd hours1 then  
boil #b  hours or until the peel is     
perfectly tender4 ,let stand until the  
next  day4 ,to each pint of boiled      
fruit1 add #a pint of granulated sugar1 
boil  together for #b hours or until it 
jellies4 ,this makes #bd glasses4       
,currant ,jelly4    ,put currants in    
kettle1 do not stem but wash and drain  
well1 then mash  with potato masher1 let
 them cook slowly until all soft1 then  
when cold  squeeze the juice out and to 
every pint of juice add a bowl of sugar 
and boil #bj minutes and pour glass     
jars4      ,grape ,jelly4    ,grape     
jelly is made the same as currant jelly4
      ,quince ,jelly4    ,take very ripe
 quinces1 peel and core and boil in a   
little water till  very soft1 drain off 

the juice through cheese cloth4 ,to #a  
pint of juice  add #a pint of sugar and 
boil #bj minutes4      ,preserve        
,peaches4    ,select peaches that are   
ripe1 pour boiling water over them and  
let them  stand #f minutes then pour it 
off and pull off the skins4 ,weigh equal
  quantities of fruit with the stones   
and granulated sugar and put them       
together in earthen pan over night1 next
 day pour off the syrup and  boil it a  
few minutes1 then set off the kettle to 
the fire and when it  boils lay the     
peaches into it4 ,boil them very slowly 
of an hour1  then lay them into the     
jars4 ,boil the syrup #ae minutes more  
and pour  over them4      ,green ,tomato
 ,mince ,meat4    #a peck green tomatoes
 chopped and drained1 #d lbs brown      
sugar1 #c or #d  qts apples chopped     
fine1 #a lb suet chopped fine1 cook for 
#c hrs then  add1 #b lbs of raisins1 #a 
lb of currants1 #a tablespoon each of   
spices1 #a  tablespoon of salt1 #a cup  
of vinegar1 cook for  hour4      ,corn  

,relish4    #ah ears of corn1 #d onions 
chopped1 #c green peppers1 #a cabbage1  
#d cups  of sugar1 #b qts of vinegar4   
,boil  of hr1 #a tablespoon of mustard4 
,cucumber ,relish4    #d onions1 #a     
bunch celery1 #b red peppers1 #d green  
peppers1 #f large  cucumbers4 ,pare     
onions and cucumbers1 take the seeds    
from the peppers  and put the above     
through the food chopper4 ,chop the     
celery fine1  sprinkle the mixture with 
salt and let stand over night4 ,drain1  
make  dressing of #a qt vinegar1 #b cups
 sugar1  cup of flour1 #a tablespoon  of
 mustard1 #a teaspoon of tumeric4 ,cook 
#aj minutes and pour over the  mixture4 
,pickle ,peaches4    #h lbs of peaches1 
#d lbs of sugar1 #a pint of vinegar4    
,take the selected  peaches after wiping
 them all off with a towel1 stick #b or 
#c cloves in  each peach1 then cook a   
few at a time until they are cooked up1 
then  place all in jars and boil the    
vinegar to thick syrup1 add  lb of      
cinnamon sticks and pour over them4     

,chili ,sauce4    #ab large ripe        
tomatoes1 #d ripe peppers1 #b onions1 #a
 tablespoon of salt1   cup of sugar1 #a 
tablespoon cinnamon4 ,peel tomatoes and 
onions and  chop peppers and onions and 
mix all together in a kettle with #b    
cups of  vinegar and cook slowly for #b 
hrs1 if not sweet enough add more sugar 
to taste4      ,green ,tomato ,pickles4 
#a peach basket of tomatoes sliced up   
over night and covered with #b cups  of 
salt and water enough to cover them4    
,the next morning drain off the  salt   
water and rinse thoroughly and then     
stand and drain quite dry4  ,then take  
#a qt of vinegar and cook the tomatoes  
in the vinegar a few at  a time and skim
 them out of the vinegar and put in a   
jar after drain  them until all have    
been cooked4 ,be sure you drain off all 
the vinegar  you can1 then set them     
aside until the next day when you drain 
them  again4 ,take another qt of        
vinegar1 #c lbs of sugar1  lb of cloves 
and whole mustard seeds and cook the    

syrup quite thick and pour over  them   
and seal tight for use4      ,rhubarb   
,marmalade4    #e lb of rhubarb1 #e lbs 
of sugar1 #a lb of raisins1 #a lb of    
figs1 mix all  together with #b cups of 
water1 cook slowly on back of the stove 
until  thick then place in glass jars4  
,,ice ,,cream ,,and ,,sherbet      ,ice 
,cream ,no4 #a4    #a pint of cream1 #a 
qt of new milk1 #a cups of sugar1 #a    
tablespoon of  vanilla4 ,let stand in   
the freezer with ice and salt around it 
for #aj  minutes before freezing4       
,ice ,cream ,no4 #b4    #a qts of milk1 
#a cup of sugar1 #d eggs1 #a tablespoon 
of cornstarch1  #a scant teaspoon of    
salt4 ,steam in dish of water until     
creamy1 flavor  with lemon or vanilla   
and freeze4      ,hickory ,nut ,ice     
,cream4    #a pound of hickory nut meat1
 #b cups of sugar1 #a qt of cream1 #b   
tablespoons of sugar1 burnt brown1 chop 
meats very fine1 put #b  tablespoons of 
sugar over fire without water and let it
 melt and brown4  ,pour in little water 

to dissolve it1 then add it to the cream
 with  sugar and nut meats and freeze4  
,strawberry ,ice ,cream4    #c pints of 
thin cream1 #b boxes of strawberries1 #b
 cups of sugar1 #d  grains of salt1 wash
 and hull the berries1 sprinkle with    
sugar1 cover  and let stand #b hrs4     
,wash and squeeze through cheesecloth1  
then add  salt4 ,freeze cream to the    
consistence of a mush1 add gradually    
fruit  juice and finish freezing4       
,peach ,ice ,cream4    ,prepare a pint  
of boiled custard from #a pint of milk1 
a  teaspoon  of salt1 #a tablespoon of  
cornstarch blended with a little cold   
milk1  #c tablespoon of vanilla extract4
 ,cool chill and fold in a  pint of     
cream with a tablespoon of powdered     
sugar4 ,turn into a chilled freezer  and
 when the mixture begins to congeal stir
 with powdered sugar4  ,continue        
freezing until firm and smooth4         
,lemon ,sherbet4    ,mix #a cup sugar   
with juice of #a lemon1 when it has     
stood until  nearly melted1 add slowly  

#b cups of milk4 ,if you do not mix     
carefully1  the lemon juice will curdle 
the milk4 ,pour into the freezer and    
freeze4  ,the sherbert will be smooth   
solid and as white as milk4             
,strawberry ,ice4    ,use #a qt of berry
 juice1 #d cups of sugar1 the juice of  
#b lemons1 #c  pints of water and a few 
whole strawberries1 mix all together and
  freeze4      ,lemon ,sherbet ,no4 #b4 
#a qt of water1 #a cups of sugar1  cup  
of lemon juice4 ,make a  syrup of the   
boiling water and sugar1 add lemon      
juice1 cool strain and  freeze4 ,when   
half frozen add the white of #a egg     
beaten stiff4      ,orange ,sherbet4    
,made in the same manner as the above   
recipe1 using orange juice with  the    
juice of #a lemon added4                
,grapefruit ,cocktail4    ,cut #c medium
 size grapefruit into halves1 remove    
pulp and membrane  and separate the pulp
 into flakes4 ,mix this lightly with    
lb4 of  ,malaga grapes1 which have been 
skinned and seeded sprinkle liberally   

with sugar and chill thoroughly4 ,serve 
in the grapefruit shells with a  little 
crushed ice4      ,peach ,cocktail4     
,have the fruit chilled on the ice4     
,peel quickly and slice small1 place  in
 each chilled cocktail glass the        
equivalent of #a sliced peach and  add  
powdered sugar to taste the juice of    
lemon1 #b tablespoons of  grape juice1  
the same of cracked ice and a few fresh 
mint leaves4 ,serve  immediately before 
the ice melts4          ,,candies       
,cream ,candy4    ,use the white of #a  
egg and the same of water1 for #a pound 
of sugar4  ,whip the egg and water      
together1 then add sugar until you      
cannot add  more4 ,knead as bread1 use  
figs or nuts for filling4      ,kisses4 
,whites of #g eggs beaten to a stiff    
froth1 #a lb confectionery sugar add    
lightly drop a tablespoon of the mixture
 on buttered paper1 bake in  moderate   
oven until a light brown4      ,sea     
,foam4    #b cups of light brown sugar1 
#a cup of water1 white of #a egg1 put   

the  sugar and water in a sauce pan and 
boil until it will form a hard ball     
when dropped in water4 ,beat the whites 
of the eggs till stiff then pour  the   
liquid in it slowly while pouring and   
beat till stiff4 ,then pour in  buttered
 pans4      ,divinity ,candy4    #d cups
 sugar1  cup of water1 #a cup peanuts1  
#a cup ,karo corn syrup1  the whites of 
#c eggs4 ,let boil together except egg  
and peanuts until it  hardens in water4 
,then beat the eggs and pour into the   
syrup and add  the peanuts and flavor   
with vanilla4 ,pour in platter and when 
cool cut  in squares4      ,pinoche4    
#b cups of brown sugar1  cup of milk1   
cup of walnuts1 #a  tablespoons of      
butter4 ,boil sugar and milk until a    
firm ball is formed1  remove from the   
fire and butter1 set pan in cold water1 
leave until  syrup thickens1 remove1    
beat till creamy1 add vanilla and       
chopped  walnuts when nearly done4      
,to ,blanch ,almonds4    ,shell the nuts
 and throw boiling water over them1 let 

them stand a few  minutes and then throw
 in cold water2 rub between the hands4  
,raisin ,fudge4    #b cups of sugar1    
cup milk1 butter size of an ,english    
walnut1 #b sq4  of chocolate1 #a        
teaspoon of vanilla4      ,fruit ,cakes4
    ,take  cup of raisins and  cup of   
walnut meats and a few grains of  salt4 
,mix well and press through a meat      
grinder4 ,shape into small flat  cakes  
and wrap in waxed paper4      ,chocolate
 ,nut ,bar4    ,melt #f ounces of sweet 
chocolate over hot water1 beat until    
nearly cool  then add  cup each of      
chopped raisins and peanuts with        
teaspoon  of salt4 ,mix well and press  
into the top of a tin cracker box4      
,leave  until firm when it will come out
 without breaking4      ,cocanut        
,kisses4    #b cups of grated coconut1  
#a cup of sugar1 #b tablespoons of      
flour1  whites of #c eggs1 beaten stiff1
 #a teaspoon of vanilla4 ,bake on       
buttered  paper4      ,stuffed ,dates4  
,take nice fresh dates1 cut a small     

opening1 remove the stone and fill  with
 nuts or cream filling1 roll in sugar4  
,peanut ,crisp4     cup of butter1  cup 
of sugar1 #b eggs1 #a cup of flour1 #a  
teaspoon  of baking powder1  cup of     
coarsely chopped nut meats1  teaspoon   
of salt4 ,mixed in order given and drop 
by the  teaspoonful on  buttered tins   
and bake in a moderate oven4            
,,chafing ,,dish      ,omelette4        
,whip #d eggs add #d tablespoons of     
milk1 salt and pepper1 butter chafing   
dish1 when very hot pour mixture in1    
when done fold the edge quickly  over4  
,ham ,omelette4    ,follow the same     
directions as for omelette before       
folding spread with  chopped ham4       
,cheese omelette made the same way4     
,chicken ,croquettes4    #d cups minced 
chicken1 #a cup bread crumbs1 #c eggs1  
tablespoon of butter  and seasoning4    
,mix and make into balls1 dip into      
beaten eggs and bread  crumbs4 ,fry a   
nice brown4      ,welsh ,rarebit4    #a 
teacup of grated cheese1 #c eggs1 #a    

tablespoon of butter1 #c  tablespoons of
 sweet cream or milk1 #a tablespoon of  
mixed mustard1   teaspoon of salt4 ,put 
the cheese1 butter and cream into a     
double  boiler1 when the cheese is      
melted1 stir in the eggs well beaten1   
add  the seasoning and cook until it    
thickens1 then pour over slices of hot  
buttered toast4          ,,household    
,,hints      ,when boiling fish add a   
dash of vinegar to the water and the    
fish will  be much whiter and firmer4   
,add a teaspoon of baking powder to old 
potatoes when mashing them and  beat    
briskly4 ,this will make them light and 
creamy4    ,to prevent the saucepan     
containing cabbage or cauliflower from  
boiling  over1 add to the water a piece 
of butter the size of a walnut4 ,this   
will make the vegetables cook steadily  
and they will not require  watching4    
,if cake pans are greased when cold1    
cake will not stick to them4    ,the    
flavor of stewed pears will be improved 
if a little vinegar is  added to them   

while cooking4    ,cleansing with       
mustard is said to remove the smell of  
fish from pots4    ,the clothes wringer 
will last twice as long if the pressure 
screw at  the top is loosened after     
using4    ,when mixing pie crust if the 
lard1 flour and salt are mixed before   
adding the water the crust will be rich 
and flaky4    ,a few pieces of ,gum     
,camphor kept in the boxes in which     
silver is placed  in wrappings will     
prevent its turning dark4    ,when      
boiling eggs wet the shells thoroughly  
in cold water before  dropping in the   
boiling water and they will not crack4  
,,laundry ,,hints      ,to remove fruit 
stains from a tablecloth apply powdered 
starch to the  stained parts and leave  
for several hours till all the          
discoloration  has been absorbed by the 
starch4      ,when ,heating ,irons4     
,when the fire is not good or there is a
 draft across the range1 irons  to be   
heated quickly should be covered with an
 inverted dishpan or a  pot to          

concentrate the heat and prevent them   
being cooled by cold air  playing over  
them4      ,rust ,stains4    ,rust      
stains no matter how bad can easily be  
removed by putting vinegar  and salt on 
the stains and placing it in the hot    
sun4      ,to ,remove ,soil ,marks from 
,raincoats4    ,a simple and excellent  
way to remove soil marks from a raincoat
 is to  cut raw potato into slices and  
rub it well on the marks4 ,it will also 
remove mud stains from dress skirts1    
children and mens coats4      ,peach    
,stains4    ,peach stains can be removed
 by wetting spot with water and putting 
on  layer of cream of tartar4 ,then     
place in hot sun4      ,coffee ,stains4 
,the most difficult of all stains to    
take out are those made by coffee4      
,with care however the stains can be    
removed from the most delicate  silk or 
woolen fabric4 ,rub the marks gently    
with a little piece of  glycerine1 then 
rinse it in lukewarm water1 lay cloth   
over the damp  part on the wrong side   

and press with a cool iron until dry4   
,to remove ,scorch4    ,to remove scorch
 from linen cut an onion in half and rub
 the scorched  part with it and then    
soak it in cold water4 ,the mark will   
disappear4      ,to ,keep ,out ,moths4  
,first shake each garment then brush or 
beat it and hang it out of doors  if    
possible4 ,spray the box or trunk which 
is to hold the woolen with  turpentine  
and line it well with newspapers4 ,fill 
the trunk or box with  garments laying  
them smoothly and with newspapers       
between them and over  the top4 ,if     
moths should be seen during the warm    
months just sprinkle  the top papers    
lightly with turpentine or kerosene as  
the odor will  disappear very quickly4  
,to ,clean ,furs4    ,to clean white    
furs buy #e cents worth of plaster of   
paris and sprinkle  the article to be   
cleaned1 rubbing lightly with the       
fingers or a soft  brush1 dust and if   
not clean repeat4 ,it will clean much   
better then  corn meal1 requiring but a 

few minutes and the article looks like  
new4          ,transcriber's ,notes     
,the transcriber advises caution in     
actually replicating the recipes1  which
 often seem to be missing ingredients or
 instructions or have  seemingly very   
odd proportions4 ,these oddities have   
been replicated as  per the original4   
,errors in punctuation have been fixed4 
,page #h3 8#ae ot #bj minutes0 changed  
to 8#ae to #bj minutes0    ,page #af3   
8,scolloped ,potatoes40 changed to      
8,scalloped ,potatoes40    ,page #ag3   
8and than a layer of tomatoes0 changed  
to 8and then a layer of  tomatoes0      
,page #ah3 8tesapoonful salt0 changed to
 8teaspoonful salt0    ,page #ai3 8its  
cold0 changed to 8it's cold0 8fine      
membrances0 changed to  8fine membranes0
    ,page #bb3 8 tesapoon of salt0      
changed to 8 teaspoon of salt0  8apples 
cut n di e0 changed to 8apples cut in   
dice0    ,page #bc3 8cup of ,maderia0   
changed to 8cup of ,madeira0    ,page   
#bd3 ,the coconut pie did not list any  

coconut in the original  ingredients4   
,page #be3 8sweeten to tate0 changed to 
8sweeten to taste0 8,maderia ,wine0     
changed to 8,madeira ,wine0    ,page    
#bh3 8while boiling heat in0 changed to 
8while boiling beat in0  8,snow         
,puddiug40 changed to 8,snow ,pudding40 
,page #cj3 8#a teaspoon cinnamon each   
nutmeg0 changed to 8#a teaspoon each    
cinnamon nutmeg0 8marachino cherries0   
changed to 8maraschino cherries0        
8dissolve entirely be setting0 changed  
to 8dissolve entirely by  setting0      
8broken macraoons0 changed to 8broken   
macaroons0    ,page #ca3 8tesapoon of   
cinnamon0 changed to 8teaspoon of       
cinnamon0  8sweetened cram0 changed to  
8sweetened cream0    ,page #cc3 8through
 cheesecoth0 changed to 8through        
cheesecloth0    ,page #cd3 8n squares0  
changed to 8in squares0 ,the raisin     
fudge recipe  has no baking instructions
 in the original 7and no raisins74 8nice
 fesh  dates0 changed to 8nice fresh    
dates0    ,page #ce3 8cocentrate the    

heat0 changed to 8concentrate the heat0 
8into  slice0 changed to 8into slices0