,,mother ,,hubbard',s ,,cupboard3 ,,recipes ,,collected ,,by ,,the ,,young ,,ladies' ,,society1 ,first ,baptist ,church1 ,,rochester1 ,n4 ,y4 ,fourth ,edition4--,twentieth ,thousand4 ,,mailed ,,to ,,any ,,address ,,on ,,receipt ,,of ,,fifty ,,cents4 ,entered according to ,act of ,congress1 in the year #ahhj1 by the ,young ,ladies' ,society of the ,first ,baptist ,church1 ,rochester1 ,n4,y41 in the ,office of the ,librarian of ,congress1 at ,washington4 ,illustration ,,scrantom1 ,,wetmore ,,co4 ,publishers1 ,,rochester1 ,n4 ,y4 #ahhg4 ,,copyright1 #ahhg1 ,,scrantom1 ,,wetmore ,,co4 ,,index4 ,,page4 ,,soups1 #e ,,fish1 #h ,,sundries1 #ab ,,vegetables1 #ai ,,bread1 #be ,,pies1 #cd ,,plain ,,and ,,fancy ,,desserts1 #ci ,,cake1 #ec ,,pickles1 ,,canned ,,fruit1 ,c41 #fh ,,salads1 #gf ,,beverages1 #gh ,,sweets1 #hj ,,miscellaneous #he 8,,mother ,,hubbard',s ,,cupboard40 ,,soups4 ,,beef ,,soup4 ,boil a soup bone the day before wanting it2 skim the grease off next day1 and melt the jelly2 add spices to taste1 a little brandy1 a small teacup of butter rubbed in browned flour1 a little vermicelli1 and a grated carrot4 ,boil three eggs hard1 mash smooth1 put in tureen1 and pour soup over them4 ,,washington4 ,,macaroni or ,,vermicelli ,,soup4 ,two small carrots1 four onions1 two turnips1 two cloves1 one tablespoon salt2 pepper to taste4 ,herbs--marjoram1 parsley and thyme4 ,any cooked or uncooked meat4 ,put the soup bones in enough water to cover them2 when they boil1 skim them and add the vegetables4 ,simmer three or four hours1 then strain through a colander and put back in the sauce-pan to reheat4 ,boil one-half pound macaroni until quite tender1 and place in the soup tureen1 and pour the soup over it--the last thing4 ,vermicelli will only need to be soaked a short time--not boiled4 ,,ida ,,satterlee4 ,,split ,,peas ,,soup4 ,one gallon of water1 one quart peas soaked over night1 one-quarter pound salt pork1 cut in bits2 one pound lean beef1 cut the same4 ,boil slowly two hours1 or until the water is reduced one-half4 ,pour in a colander1 and press the peas through4 ,return to the kettle1 and add one small head celery1 chopped fine1 a little parsley and marjoram4 ,have three or four slices of bread1 fried brown in butter1 cut up and put in the soup when served4 ,,mrs4 ,m4 ,k4 ,w4 ,,potato ,,soup4 ,boil in one quart of water a small slice salt pork1 one or two onions1 six or eight good size potatoes1 boiled1 mashed fine and put with the pork and onions4 ,boil half an hour1 then add milk to make about as thick as peas soup4 ,pepper and salt4 ,just before taking up1 add a small piece of butter2 strain through a colander4 ,,mrs4 ,m4 ,k4 ,,woodbury4 ,,turtle ,,bean ,,soup4 ,one pint black beans1 soaked in cold water over night2 add one gallon water1 one-half pound salt pork1 one-half pound beef1 one or two onions and a grated carrot4 ,strain after boiling three or four hours1 and add a little wine1 one lemon and one hard boiled egg1 sliced1 into the tureen4 ,pour the soup over them4 ,,washington4 ,,noodles4 ,three eggs slightly beaten1 two tablespoons of water1 pinch of salt2 add flour to make a stiff dough2 roll as thin as wafer1 sprinkle over flour1 and roll into tight roll2 cut into thin slices and let dry for an hour before putting into soup4 ,,tomato ,,soup4 ,one can of tomatoes1 one quart boiling water2 strain1 and add one teaspoon soda1 one pint milk1 a little butter1 pepper1 and salt2 let it scald1 not boil2 add two rolled crackers4 ,,spiced ,,soup4 ,boil a shank bone of beef all day for a soup of four quarts2 one can of tomatoes2 boil two hours1 then strain2 add one teaspoon cloves1 one-half teaspoon cinnamon1 one-half teaspoon allspice4 ,mace1 pepper and salt to taste4 ,grated peel and juice of one lemon4 ,one teacup brown flour1 moistened with water1 pour into soup and boil half an hour4 ,one-half dozen eggs1 boiled hard2 chop the whites1 leaving the yolks whole2 add to soup when serving4 ,,black ,,bean ,,soup4 ,three pounds soup bone1 one quart black beans1 soaked over night and drained2 one onion1 chopped fine2 juice of one lemon4 ,pepper1 salt and ,worcestershire sauce to taste4 ,boil the soup bone1 beans and onions together six hours2 strain and add seasoning4 ,slice lemon and put on top when served4 ,,mrs4 ,,wm4 ,,pitkin4 ,,milk ,,soup4 ,four potatoes1 two onions1 two ounces of butter1 one-quarter ounce of salt2 pepper to taste2 one pint milk1 three tablespoons tapioca4 ,boil slowly all the vegetables with two quarts of water several hours1 then strain through the colander1 and add the milk and tapioca4 ,boil slowly and stir constantly fifteen minutes1 and it is ready to serve4 ,,ida ,,satterlee4 ,,fish4 ,,to ,,fry ,,brook ,,trout1 ,,or ,,any ,,other ,,small ,,fish4 ,clean the fish and let them lie a few minutes wrapped singly in a clean dry towel2 season with pepper and salt2 roll in corn meal1 and fry in one-third butter and two-thirds lard2 drain on a sieve1 and serve hot4 ,,broiled ,,white ,,fish4 ,wash the fish thoroughly in salt and water2 spread it out flat on a wire broiler2 sprinkle with salt and set in a dripper in the oven2 bake twenty minutes1 then brown over hot coals4 ,pour melted butter over and serve4 ,a medium sized fish is preferable4 ,,ellen4 ,,baked ,,fish4 ,a fish weighing from four to six pounds is a good size to bake4 ,it should be cooked whole to look well4 ,make a dressing of bread crumbs1 butter1 salt and a little salt pork1 chopped fine 7parsley and onions1 if you please72 mix this with one egg4 ,fill the body1 sew it up1 and lay in large dripper2 put across it some strips of salt pork to flavor it4 ,put a pint of water and a little salt in the pan4 ,bake it an hour and a half4 ,baste frequently4 ,after taking up the fish1 thicken the gravy and pour over it4 ,,cream ,,gravy ,,for ,,baked ,,fish4 ,have ready in sauce-pan one cup cream1 diluted with a few spoonfuls hot water2 stir in carefully two tablespoons melted butter and a little chopped parsley2 heat this in a vessel filled with hot water4 ,pour in the gravy from the dripping pan of fish4 ,boil thick4 ,,sauce ,,for ,,fish4 ,two ounces butter1 one-half cup vinegar1 one teaspoon ground mustard1 one teaspoon salt1 a little pepper2 let this boil1 then add one cup milk and yolks of two eggs4 ,let this first boil1 stirring all the time4 ,,fish ,,chowder4 ,cut two or three slices of salt pork into dice pieces1 fry to a crisp1 and turn the whole into your chowder kettle4 ,pare half a dozen medium sized potatoes and cut them in two4 ,peel a small onion and chop it fine4 ,put the potatoes into the kettle with part of the onion4 ,cut the fish 7which should be fresh cod or haddock7 into convenient pieces and lay over the potatoes2 sprinkle over it the rest of the onion1 season well with salt and pepper1 and add just enough water to come to the top of the fish4 ,pour over the whole a quart can of tomatoes1 cover closely1 and allow about as long to cook as it takes to boil potatoes2 then add two quarts of milk1 and let it scald up again4 ,season with 8,sauce ,piquant0 or tomato catsup1 and more salt and pepper if required4 ,while the chowder is cooking1 break some sea-biscuit into a pan1 pour water over them1 and set them where they will soften and keep hot4 ,dip the chowder into the tureen and lay the crackers on the top4 ,,mrs4 ,,wm4 ,n4 ,,sage4 ,,clam ,,chowder4 ,twenty-five clams1 one-half pound salt pork1 chopped fine2 six potatoes1 sliced thin2 six onions sliced thin4 ,put the pork in kettle2 after cooking a short time1 add the potatoes1 onions and juice of clams4 ,cook two and one-half hours1 then add the clams4 ,fifteen minutes before serving1 add two quarts of milk4 ,,mrs4 ,j4 ,m4 ,,pitkin4 ,,clam ,,chowder4 ,forty-five clams 8chopped02 one quart sliced potatoes1 one-half pint sliced onions4 ,cut a few slices salt pork1 fry to a crisp1 chop fine4 ,put in kettle a little fat from the pork1 a layer potatoes1 clams onions1 a little pepper and salt2 another layer of chopped pork1 potatoes1 etc41 until all are in4 ,pour over all the juice of the clams4 ,cook three hours1 being careful not to burn4 ,add a teacup of milk just before serving4 ,,mrs4 ,,horace ,,candee4 ,,codfish ,,balls4 ,put the fish in cold water1 set on the back of the stove2 when water gets hot1 pour off and put on cold again until the fish is fresh enough2 then pick it up4 ,boil potatoes and mash them2 mix fish and potatoes together while potatoes are hot1 taking two-thirds potatoes and one-third fish4 ,put in plenty of butter2 make into balls1 and fry in plenty of lard4 ,have the lard hot before putting in bails4 ,a4 ,m4 ,,cream ,,oysters4 ,fifty shell oysters1 one quart sweet cream2 butter1 pepper and salt to suit taste4 ,put the cream and oysters in separate kettles to heat1 the oysters in their own liquid1 and let them come to a boil2 when sufficiently cooked1 skim2 then take them out of the liquid and put in some dish to keep warm4 ,put the cream and liquid together4 ,season to taste1 and thicken with powdered cracker4 ,when sufficiently thick1 stir in the oysters4 ,i4 ,,teal4 ,,scolloped ,,oysters4 ,put a layer of rolled crackers in bottom of pudding dish1 layer of oysters1 drained2 season with butter1 pepper and salt2 so on until the dish is full1 then pour over coffeecup of milk4 ,bake three quarters of an hour4 ,,oyster ,,pie4 ,one quart oysters1 drained2 pepper1 salt and butter to taste4 ,one quart flour1 two tablespoons lard1 one teaspoon salt2 mix with water for pie-crust4 ,line the pie plate with the crust2 fill with the oysters1 seasoned2 put over a crust1 and bake4 ,,belle4 ,,scolloped ,,clams4 ,put stale bread in oven to dry2 roll fine1 then put in dish a layer of crumbs1 layer of clams1 cut in small pieces2 season with butter and pepper2 so on until dish is full4 ,pour over the clam juice2 bake one-half hour4 ,cracker crumbs may be used in the place of bread4 ,,pickled ,,oysters4 ,one quart oysters1 drain off the liquid2 add one cup of vinegar1 one cup of water2 let it boil1 and skim off the top while boiling4 ,one teaspoon of white pepper1 one-half teaspoon of allspice1 one teaspoon of salt1 little stick cinnamon4 ,let the spices boil with the liquid2 when cool pour this over the oysters4 ,,mrs4 ,c4 ,f4 ,,paine4 ,,pickled ,,oysters4 ,two gallons of large oysters1 drain and rinse them2 put one pint of the oyster juice and one quart of vinegar over the fire1 scald and skim until clear2 add one tablespoonful of whole pepper1 one tablespoonful of cloves1 one teaspoonful of mace and one even tablespoonful of salt2 scald a minute1 then throw in the oysters1 and let them just come to a boil4 ,the oysters should be pickled the day before they are wanted1 as they grow tough after standing a few days in the vinegar4 ,,mrs4 ,w4 ,n4 ,s4 ,,fried ,,oysters4 ,take large sized oysters1 drain and dry2 dip in egg and bread or cracker crumbs4 ,fry in hot butter or lard4 ,,sundries4 ,,ham ,,cooked ,,in ,,cider4 ,put a pint of cider and a cup of brown sugar into enough water to cover the ham2 boil three hours1 or until the skin will peel off easily4 ,remove the skin1 cover the ham with a crust of sugar1 and bake in a slow oven three hours4 ,dissolve a cup of sugar in a pint of cider and baste the ham frequently while baking4 ,if the cider is very sweet1 use less sugar4 ,,mrs4 ,w4 ,n4 ,,sage4 ,,stewed ,,beef4 ,have a steak weighing two pounds1 and an inch and a half thick4 ,put two ounces of butter in a stew pan2 when melted1 put in the steak with one-quarter pound of lean bacon1 cut in small pieces4 ,place the stew pan over the fire2 turn the steak occasionally until a little brown1 then lay it off into a dish4 ,add one tablespoon of flour to the butter in the pan1 and continue stirring until brown2 then again lay in the steak4 ,add one pint of water1 one glass sherry1 a little pepper and salt2 let simmer slowly one hour4 ,skim off all the fat1 and add twenty button onions2 simmer until onions are very tender2 remove the steak to hot platter1 and pour the onions1 sauce1 etc41 over4 ,,mrs4 ,k4 ,,woodbury4 ,,mock ,,terrapins 7,supper ,dish74 ,half a calf's liver2 season and fry brown2 hash it1 not very fine2 dust thickly with flour1 a teaspoon of mixed mustard1 as much cayenne pepper as will lie on half a dime2 two hard boiled eggs1 chopped fine2 a piece of butter1 size of an egg2 a teacup of water4 ,let all boil a minute or two1 then serve4 ,cold veal is also nice dressed in this way4 ,,beef ,,steak ,,balls4 ,one and one-half pounds round steak1 chopped fine2 two eggs1 one tablespoon flour1 two tablespoons milk2 salt and pepper to taste4 ,drop in spider and fry until done4 ,,veal ,,loaf4 ,three pounds of the nice part of a leg of veal1 chopped fine2 six crackers rolled fine2 two eggs1 well beaten2 a piece of butter1 size of an egg2 one tablespoon of salt2 one teaspoon of pepper1 one-quarter of a nutmeg4 ,work all well together2 then make into a loaf1 and put into a dripping pan2 cover with cracker crumbs and bits of butter4 ,have a little water in the pan1 and baste often until done4 ,,miss ,,ella ,i4 ,,gould4 ,,veal ,,omelette4 ,two pounds veal1 and one-quarter pound salt pork1 chopped fine2 one teaspoon salt1 one teaspoon pepper1 two crackers1 rolled fine2 two eggs1 eight tablespoons cream4 ,mix crackers and meat2 add the eggs and other ingredients4 ,bake two hours1 covered with a pan4 ,if you have not cream use six tablespoons of melted butter4 ,,miss ,,jennie ,,morgan4 ,,baked ,,omelette4 ,four or six eggs2 beat whites separate2 small teacup milk1 piece butter1 size of a walnut2 one tablespoon flour1 a little salt4 ,beat yolks2 add butter1 milk1 flour and salt1 lastly the beaten whites4 ,butter a dish just the right size to hold it and bake in quick oven4 ,,jennie ,,morgan4 ,,omelette4 ,soak a teacup of bread crumbs in a cup of sweet milk over night2 three eggs1 beat yolks and whites separately2 mix the yolks with the bread and milk2 stir in the whites1 add a teaspoon of salt1 and fry brown4 ,this is sufficient for six persons4 ,,mrs4 ,,ambrose ,,lane4 ,,sweetbreads4 ,scald in salted water2 remove the stringy parts2 put in cold water five or ten minutes2 drain in towel2 dip in egg and bread or cracker crumbs1 and fry in butter or boil them plain4 ,,frogs' ,,legs4 ,fry in hot butter or lard4 ,,soft ,,shell ,,crabs4 ,fry in butter or lard4 ,,boned ,,chicken4 ,boil a chicken in as little water as possible until the meat will fall from the bones2 remove all of the skin1 chop together the light and dark parts2 season with pepper and salt4 ,boil down the liquid in which the chicken was boiled1 then pour it on the meat2 place in a tin1 wrap tightly in a cloth1 press with a heavy weight for several hours4 ,when served cut in thin slices4 ,,ida ,,satterlee4 ,,chicken ,,pie4 ,two chickens1 jointed small2 cook them tender2 season with butter1 salt and pepper2 thicken the gravy with flour4 ,make a crust as for soda biscuit2 line the sides of pie dish with crust1 half an inch thick2 fill the dish with the chicken and gravy2 cover with crust2 bake half hour4 ,,chicken ,,pot ,,pie4 ,two large chickens1 jointed and boiled in two quarts of water2 add a few slices of salt pork2 season4 ,when nearly cooked1 add a crust made of one quart flour1 four teaspoons baking powder1 one saltspoon salt2 stir in a stiff batter with water2 drop into the kettle while boiling2 cover close and cook twenty-five minutes4 ,,ellen4 ,,smothered ,,chicken4 ,open the chicken as for boiling2 put into dripping-pan1 with a little water2 season with butter1 pepper and salt2 cover with another pan and cook until done2 take off cover and brown them4 ,make a gravy in dripping-pan of milk and browned flour2 pour over chicken4 ,,chicken ,,croquettes4 ,the breast of two boiled chickens1 chopped2 one cup of soft bread1 two eggs1 two spoons chopped parsley4 ,mix well together2 pepper and salt to taste4 ,roll six crackers2 mix with one egg1 well beaten4 ,make the croquettes into pear shapes with your hands1 put in wire basket1 and boil in lard4 ,,stewed ,,mushrooms4 ,let them lie in salt and water an hour2 cover with water and stew until tender2 season with butter1 salt and pepper3 cream1 if you wish4 ,,lobster ,,croquettes4 ,one can of lobsters1 chopped2 one cup bread softened with water2 two eggs2 pepper and salt to taste4 ,mix all together4 ,roll fine eight medium sized crackers2 one egg1 beaten and mixed with the crumbs4 ,make the lobster into round or pear-shaped balls1 and roll in the cracker crumbs4 ,fry in a spider with lard4 ,,potato ,,salad4 ,chop two quarts of cold boiled potatoes2 mix one teaspoon salt1 one-half teaspoon pepper1 two tablespoons parsley1 two tablespoons grated onion1 one gill vinegar1 one-half gill oil or melted butter2 pour over potatoes2 stand half an hour before serving4 ,,stewed ,,cranberries4 ,look them over carefully2 wash and put them over the fire1 more than cover with water2 cover the sauce pan1 and stew until the skins are tender1 adding more water if necessary2 add one pound of sugar to a pound of berries4 ,let them simmer ten or twelve minutes2 then set away in a bowl or wide-mouthed crock4 ,,welsh ,,rarebit4 ,toast the bread2 butter it1 and spread with mustard2 then melt the cheese and spread over1 and put together the same as sandwiches4 ,,rice ,,croquettes4 ,one cup boiled rice1 one egg1 well beaten2 thicken with bread and cracker crumbs2 then roll in cracker crumbs1 and fry in lard4 ,,yorkshire ,,pudding4 ,six large spoons flour1 three eggs1 saltspoon salt1 milk enough to make like soft custard2 pour into shallow pan1 in which there is a little beef dripping4 ,,stuffing ,,for ,,turkey ,,or ,,roast ,,meats4 ,mix stale bread crumbs or pounded cracker with butter1 salt1 pepper and an egg2 add summer savory or sage4 ,if wished1 oysters chopped may be added4 ,mix thoroughly together1 adding a little warm water for wetting1 if necessary4 ,,oyster ,,dressing4 ,two tablespoons flour1 two tablespoons butter2 brown the butter and flour in dripper2 add water to make thin for gravy2 boil3 add one pint oysters1 chopped2 pepper and salt to taste4 ,,caper ,,sauce4 ,two tablespoons of butter1 one tablespoon of flour2 mix well2 pour on boiling water until it thickens2 add one hard boiled egg1 chopped fine1 and two tablespoons of capers4 ,,mrs4 ,a4 ,w4 ,,mudge4 ,,mint ,,sauce4 ,mix one tablespoon of white sugar to half a teacup of good vinegar2 add mint1 chopped fine2 one-half teaspoon of salt4 ,serve with roast lamb or mutton4 ,,mrs4 ,a4 ,w4 ,,mudge4 ,,gravy ,,for ,,roast ,,meats4 ,after taking out the meat1 pour off the fat2 add water1 season1 and thicken with flour4 ,,drawn ,,butter ,,or ,,egg ,,sauce4 ,half a cup butter1 two tablespoons flour2 rubbed thoroughly together1 then stir into pint boiling water2 little salt2 parsley1 if wished4 ,for egg sauce1 add one or two eggs1 boiled hard and chopped4 ,,gravy ,,for ,,turkey4 ,boil the giblets very tender2 chop fine2 then take liquor in which they are boiled1 thicken with flour2 season with salt1 pepper and a little butter2 add the giblets and drippings in which the turkey was roasted4 8,,rolled ,,sandwiches40 ,when the bread is ready to make into loaves1 put one into a long bar tin2 let stand until light1 then steam one hour4 ,make a dressing of ham1 veal and smoked tongue1 chopped very fine and mixed with salad dressing4 ,when the bread is quite cold1 cut into thin slices1 spread with the chopped meats and roll4 ,,ragout ,,of ,,beef4 ,for six pounds of the round1 take one-half dozen ripe tomatoes1 or canned tomatoes1 and three onions1 a few cloves1 stick cinnamon1 whole black pepper1 and salt2 cut gashes in meat and fill with small pieces of salt pork2 put meat in dish or pan with other ingredients2 over this pour one cup water1 one-half cup vinegar2 cover tightly and bake slowly four or five hours2 when done1 strain with gravy and thicken with flour4 ,,lamb ,,cooked ,,with ,,peas4 ,the breast of lamb and salt pork cut in medium pieces1 put in stew pan with water enough to cover2 stew until tender2 skim and add green peas2 when done1 season with butter rolled in flour and pepper4 ,,pressed ,,chicken4 ,boil two chickens until dropping to pieces2 pick meat off bones1 taking out all skin2 season with salt and pepper2 put in deep tin or mould2 take one-fourth box of gelatine1 dissolved in a little warm water1 add to liquid left in kettle1 and boil until it begins to thicken1 then pour over the chicken and set away to cool2 cut in slices for table4 ,,mrs4 ,e4 ,h4 ,s4 ,,ham ,,for ,,supper4 ,chop boiled ham fine2 season with mustard1 pepper1 beaten yolk of an egg1 and oil if desired4 ,,vegetables4 ,,general ,,directions4 ,first4 ,have them fresh as possible4 ,summer vegetables should be cooked on the same day that they are gathered4 ,second4 ,look them over and wash well1 cutting out all decayed or unripe parts4 ,third4 ,lay them when peeled in cold water for some time before using4 ,fourth4 ,always let the water boil before putting them in and continue to boil until done4 ,,turnips--,should be peeled1 and boil from forty minutes to an hour4 ,,beets--,boil from one to two hours2 then put in cold water1 and slip the skin off4 ,,spinach--,boil twenty minutes4 ,,parsnips--,boil from twenty to thirty minutes4 ,,onions--,best boiled in two or three waters2 adding milk the last time4 ,,string ,,beans--,should be boiled one hour4 ,,shell ,,beans--,require half an hour to an hour4 ,,green ,,corn--,boil twenty or thirty minutes4 ,,green ,,peas--,should be boiled in as little water as possible2 boil twenty minutes4 ,,asparagus--,same as peas2 serve on toast with cream gravy4 ,,winter ,,squash--,cut in pieces and boil twenty to forty minutes1 in small quantity of water2 when done press the water out1 mash smooth1 and season with butter1 pepper and salt4 ,,cabbage--,should be boiled from one-half hour to one hour in plenty of water2 salt while boiling4 ,,potatoes ,,boiled ,,in ,,lard4 ,pare and slice thick eight or ten large potatoes4 ,half fill a good sized kettle with lard or drippings4 ,when boiling put in the potatoes2 cook until tender and brown2 then take out with a skimmer into a colander to drain off any grease4 ,sprinkle salt over them4 ,be sure and not fill the kettle too full with potatoes1 as it is better to cook at a time only what the lard covers4 ,,stirred ,,fried ,,potatoes4 ,put a tablespoon of lard into a kettle2 pare and slice fine as many potatoes as needed4 ,when the lard is hot put in the potatoes and cover closely2 watch and stir frequently1 to prevent burning4 ,when nearly cooked remove the cover and brown them2 then stir in salt1 pepper and a heaping teaspoon of butter4 ,,baked ,,potatoes4 ,pare eight or ten potatoes1 or as many as needed2 bake in a quick oven half an hour4 ,,saratoga ,,potatoes4 ,pare and slice the potatoes very thin with potato slicer2 let them stand in alum water for half an hour2 wipe dry and fry in very hot lard a light brown2 salt while hot4 ,,mrs4 ,l4 ,,sunderlin4 ,,saratoga ,,potatoes4 ,take white ,peachblow potatoes2 peel and slice very thin with potato slicer2 let them stand in cold salt and water for half an hour2 dry them1 and fry in boiling hot lard1 taking out as soon as they rattle against the spoon2 salt hot4 ,,mrs4 ,a4 ,s4 ,,mann4 ,,scolloped ,,potatoes4 ,use boiled potatoes2 slice them thin2 put in a pudding dish a layer of potatoes1 a thin layer of rolled crackers2 sprinkle in pepper and salt and three or four small pieces of butter2 then add another layer of potatoes1 crackers1 etc41 until the dish is filled4 ,over all pour a cup of cream or rich milk4 ,bake from one-half to three-quarters of an hour4 ,,potato ,,rolls4 ,take five or six potatoes1 boil and wash them2 add salt1 pepper and a little milk4 ,beat three eggs light and mix with them4 ,make out into little rolls1 and cover with flour4 ,fry in hot lard4 ,,mrs4 ,,ira ,,northrop4 ,,broiled ,,potatoes4 ,boil eight or ten large potatoes2 when cold1 slice them lengthways and put on a toaster or fine wire broiler over a hot fire2 when browned1 remove1 salt1 and pour melted butter over them4 ,,fried ,,tomatoes4 ,cut the tomatoes in slices without skinning2 pepper and salt them2 then sprinkle a little flour over them and fry in butter until brown4 ,put them on a hot platter and pour milk or cream into the butter and juice4 ,when boiling hot1 pour over the tomatoes4 ,,baked ,,tomatoes4 ,skin the tomatoes1 slice in small pieces2 spread in bottom of a pudding dish a thick layer2 cover with a thin layer of bread crumbs1 and sprinkle salt1 pepper and a few small pieces of butter over them2 add layers of tomatoes1 c41 until the dish is filled--sprinkle over the top a layer of fine rolled crackers4 ,bake one hour4 ,h4 ,a4 ,,broiled ,,tomatoes4 ,cut large tomatoes in two2 crosswise2 put on gridiron1 cut surface down2 when well seared1 turn1 and put butter1 salt and pepper on1 and cook with the skin-side down till done4 ,c4 ,m4 ,,spiced ,,tomatoes4 ,to one pound of ripe tomatoes1 peeled and sliced1 add one-half pound brown sugar1 one-half pint vinegar1 one teaspoon cinnamon1 one teaspoon allspice1 one teaspoon cloves4 ,boil two hours4 ,,baked ,,corn4 ,grate one dozen ears sweet corn1 one cup milk1 small piece butter2 salt1 and bake in pudding dish one hour4 ,,corn ,,cakes4 ,one pint grated corn1 two eggs1 one teaspoon melted butter1 three tablespoons sweet milk1 two and one-half tablespoons ,boston crackers1 rolled4 ,fry in spider4 ,,mrs4 ,w4 ,,corn ,,oysters4 ,eight ears of sweet corn1 grated2 two cups of milk1 three eggs1 salt and pepper2 flour enough to make a batter4 ,put a tablespoon of butter into a frying pan and drop the mixture into the hot butter--a spoonful in a place2 brown on both sides4 ,serve hot for breakfast or as a side dish for dinner4 ,,mrs4 ,,sage4 ,,succotash4 ,ten ears green corn1 one pint ,lima beans2 cut the corn from the cob1 and stew gently with the beans until tender4 ,use as little water as possible4 ,season with butter1 salt and pepper--milk1 if you choose4 ,,egg ,,plant4 ,pare and cut in slices half an inch thick2 sprinkle with salt2 cover and let stand for an hour4 ,rinse in clear cold water2 wipe each slice dry2 dip first in beaten egg1 then in rolled cracker or bread crumbs4 ,season with pepper and salt1 and fry brown in butter4 ,,mrs4 ,,miller4 ,,maccaroni4 ,three long sticks of maccaroni1 broken in small pieces2 soak in a pint of milk two hours4 ,grate bread and dried cheese4 ,put a layer of maccaroni in a pudding dish2 add pepper1 salt and butter2 then sprinkle the bread and cheese crumbs over it1 and so continue until the dish is filled4 ,bake until brown4 ,,belle4 ,,vegetable ,,oysters4 ,one bunch of oysters2 boil and mash4 ,one pint sour milk1 half a teaspoon soda2 flour to make a batter2 add two eggs1 beaten1 and the oysters4 ,fry in hot lard--drop in spoonfuls4 ,c4 ,m4 ,,mock ,,oysters4 ,three grated parsnips1 three eggs1 one teaspoon salt1 one teacup sweet cream1 butter half the size of an egg1 three tablespoons flour4 ,fry as pancakes4 ,,mrs4 ,m4 ,k4 ,w4 ,,baked ,,beans4 ,one quart beans1 soaked over night2 in the morning put them in a kettle with cold water and boil ten minutes2 change the water1 and put with them a small piece of salt pork4 ,let them boil until nearly tender1 then take them out of the kettle with a skimmer2 put in a baking dish1 with pork in the centre2 cut the rind in small squares2 sprinkle over the top one tablespoon of white sugar2 bake three hours4 ,if they bake dry1 add the bean broth4 ,,mrs4 ,,adelbert ,,mudge4 ,,bread4 ,,potato ,,yeast4 ,three potatoes2 boil and mash them in the morning2 add one-quarter cup sugar1 one-half cup flour1 a little salt2 after stirring well1 pour over one-half pint boiling water2 stir and add one-half pint cold water2 stir that1 and add one-half cup yeast1 and put it in a warm place4 ,when it is risen well and rounds up to the top of the dish1 stir it down4 ,do so several times during the day1 and at night strain and put it in a jug4 ,keep in a cool place4 ,it will be good a week4 ,,mrs4 ,c4 ,j4 ,,baldwin4 ,,yeast ,,cakes4 ,boil one-half pound of hops in eight quarts of water until the liquid is very strong2 then put in fifteen or twenty large potatoes2 let them boil till they are thoroughly done2 take them out2 pare and mash them fine4 ,put in the mashed potatoes a pint of flour1 and strain your boiling hop liquid on to the flour and potato1 taking care that the flour is well scalded4 ,add one pint of molasses1 one tablespoonful of ginger and one handful of salt2 when the mixture is cool enough to put the hand in1 rub it through a colander to reduce it to a fine pulp4 ,add a sufficient quantity of yeast to raise it1 and let it stand in a large covered jar until morning2 then add another bowl of flour1 and mix the cakes with ,indian meal4 ,they must be hard enough to take up a quantity of dough in the hand1 pat it together and cut it into slices4 ,lay the cakes as you cut them on plates or something that will not impart any taste to them4 ,the cakes must be turned once the first day1 and after that twice a day until they are thoroughly dry4 ,,mrs4 ,,orin ,,sage4 ,,yeast4 ,one handful hops1 six large potatoes2 boil together until well done1 and strain through a colander2 add sufficient water to make two quarts1 and when boiling stir quickly into one quart of flour and a little salt4 ,when lukewarm add one cup of yeast4 ,,ellen4 ,,potato ,,bread4 ,three and one-half quarts sifted flour1 one boiled potato1 large2 one quart warm water1 one teacup yeast1 one even tablespoon salt4 ,mix at night2 put the flour in a large bowl2 hollow a place in the centre for the potato mashed1 water and salt4 ,stir in flour enough to make a smooth batter2 add yeast2 stir in the rest of the flour4 ,put the dough on the floured board2 knead fifteen minutes1 using barely enough flour to prevent sticking4 ,flour the bowl1 lay the dough in it1 cover1 and leave to rise4 ,in the morning1 divide in four parts2 mould into loaves2 when light1 prick1 and bake in a moderate oven4 ,,salt ,,raising ,,bread4 ,pour a pint of hot water in a two-quart pail or pitcher on one-half tablespoon of salt2 when the finger can be held in it1 add one and one-third pints of flour2 mix well1 and leave the pitcher in a kettle of water1 as warm as that used in mixing4 ,keep it at the same temperature until the batter is nearly twice its original bulk 7which will be in from five to eight hours74 ,it may be stirred once or twice during the rising4 ,add to this a sponge made of one quart of hot water1 two and one-half quarts of flour--adding as much more as may be necessary to make a soft dough2 mix well1 and leave in a warm place to rise4 ,when light1 mould into loaves1 keeping them as soft as possible2 lay in buttered tins4 ,when light again1 prick1 and bake4 ,,bread4 ,five quarts flour1 one tablespoon salt1 two quarts lukewarm water1 one cup of yeast4 ,knead thoroughly1 and leave in warm place all night4 ,in the morning make into five loaves1 and when light bake one hour4 ,,ellen4 ,,biscuit4 ,two quarts flour 7full72 one quart milk or water1 one cup lard1 one-half cup yeast1 one tablespoon sugar1 salt4 ,melt the lard in half the milk 7or water72 when it comes to a boil1 pour on the flour1 thoroughly scalding the quantity it will wet2 then put in the remaining milk1 cold2 add the other ingredients2 mould thoroughly1 like bread1 and let stand to rise very light 7which will take from five to six hours72 then stir down1 and put where it will be cold4 ,as fast as it rises1 work it down1 until entirely cold2 then mould it1 and leave where it will be cold as possible without freezing4 ,this dough will keep a week1 and when wanted can be rolled1 cut1 and baked like soda biscuit--letting them stand to rise ten minutes on the pans before baking4 ,,mrs4 ,a4 ,a4 ,,morgan4 ,,french ,,rolls4 ,one pint of milk1 scalded2 put into it while hot half a cup of sugar and one tablespoon of butter2 when the milk is cool1 add a little salt and half a cup of yeast1 or one compressed yeast cake2 stir in flour to make a stiff sponge1 and when light mix as for bread4 ,let it rise until light1 punch it down with the hand1 and let it rise again--repeat two or three times2 then turn the dough on to the moulding board1 and pound with the rolling-pin until thin enough to cut4 ,cut out with a tumbler1 brush the surface of each one with melted butter1 and fold over4 ,let the rolls rise on the tins2 bake1 and while warm brush over the surface with melted butter to make the crust tender4 ,,mrs4 ,w4 ,n4 ,s4 ,,parker ,,house ,,rolls4 ,one teacup home made yeast1 a little salt1 one tablespoon sugar1 piece of lard size of an egg1 one pint milk1 flour sufficient to mix4 ,put the milk on the stove to scald with the lard in it4 ,prepare the flour with salt1 sugar and yeast4 ,then add the milk1 not too hot4 ,knead thoroughly when mixed at night2 in the morning but very slight kneading is necessary4 ,then roll out and cut with large biscuit cutter4 ,spread a little butter on each roll and lap together4 ,let them rise very light1 then bake in a quick oven4 ,,mrs4 ,e4 ,,foster ,,hoyt4 ,,parker ,,house ,,rolls4 ,one quart flour1 one ounce lard1 one-half pint milk1 one-half gill yeast1 one-half tablespoon sugar1 one-half teaspoon salt4 ,in the evening put the flour in a bowl2 put the salt and lard in the milk1 and warm until the lard is melted4 ,when the milk is lukewarm1 add the yeast2 mix well1 and pour into the centre of the flour4 ,do not stir it4 ,cover and leave it in the cellar4 ,in the morning work it thoroughly and let rise2 two hours before tea1 roll it out two-thirds of an inch thick2 cut with a tin cutter four inches across4 ,with a feather coat half of the top with melted butter1 and lap it nearly over the other half4 ,then draw them out a little1 to make them roll-shaped2 lay them apart in buttered pans1 and when light bake4 ,,mrs4 ,,miller4 ,,rusk4 ,four eggs1 two cups sugar1 one cup butter1 one pint milk1 three-fourths cup yeast4 ,beat eggs and sugar together1 and mix all soft with flour4 ,let them rise over night2 mix again1 and when light make into biscuit2 put in tins1 and raise again before baking4 ,when taken from the oven1 rub the top with sugar and cream4 ,,mrs4 ,,woodbury4 ,,tea ,,rusk4 ,three cups of flour1 one cup of milk1 three-fourths cup of sugar1 two heaping tablespoons of butter1 melted2 two eggs1 three teaspoons baking powder4 ,,mrs4 ,w4 ,l4 ,,sage4 ,,brown ,,bread4 ,three cups corn meal1 two cups brown flour1 one cup molasses1 little salt1 one teaspoon saleratus1 three and one-half cups warm water4 ,steam two and one-half hours4 ,,mrs4 ,m4 ,k4 ,w4 ,,rye ,,bread4 ,one pint rye meal1 one pint ,indian meal1 one cup molasses1 one teaspoon saleratus1 one teaspoon salt1 two cups sour milk4 ,mix the rye1 ,indian1 salt and saleratus together2 put in the molasses and mix with the milk4 ,steam four hours4 ,,mrs4 ,,woodbury4 ,,brown ,,bread4 ,one quart of sour milk1 one-half cup of molasses1 one-half cup of sugar1 two eggs1 three tablespoons of melted butter1 one teaspoon of soda4 ,mix with brown flour as stiff as you can stir it with a spoon4 ,to make gems or puffs for breakfast1 use a little less flour1 and bake in muffin rings or gem pans4 ,,boston ,,brown ,,bread4 ,one and one-half pints ,indian meal1 one and one-half pints rye meal1 one cup molasses1 two tablespoons vinegar1 one teaspoon salt1 two teaspoons saleratus1 one quart lukewarm water4 ,boil or bake five hours4 ,,mrs4 ,e4 ,w4 ,,sage4 ,,graham ,,bread4 ,one bowl soft bread sponge1 one-half cup brown sugar1 three tablespoons butter1 very little soda4 ,dissolve in warm water2 stir to a thick batter with ,graham flour2 put in tins1 and let rise until very light2 then bake4 ,,mrs4 ,b4 ,n4 ,,hurd4 ,,corn ,,bread4 ,one quart ,indian meal1 one pint ,graham flour1 one pint sweet milk1 one pint of butter or sour milk1 one-half teacup of molasses1 one full teaspoon of soda4 ,steam three hours4 ,,mrs4 ,,edwin ,o4 ,,sage4 ,,corn ,,bread4 ,one pint corn meal1 one pint bread sponge1 two-thirds cup molasses1 one teaspoon soda4 ,scald the meal2 when cool add the sponge1 molasses and soda4 ,mix with ,graham flour stiff as cake2 put in tins1 and when light bake one hour4 ,,seneca ,,point4 ,,johnny ,,cake4 ,two eggs1 three cups butter-milk or sour milk1 one-half cup lard1 one-half cup sugar1 one cup flour1 one teaspoon saleratus1 one-half teaspoon salt1 three cups ,indian meal4 ,,mrs4 ,h4 ,e4 ,b4 ,,baking ,,powder ,,biscuit4 ,one quart flour1 four teaspoons baking powder1 a little salt--sifted together2 add a full teaspoon of butter and sufficient water to make soft dough4 ,roll out1 and cut in cakes an inch thick4 ,bake in quick oven4 ,,ellen4 ,,tea ,,puffs4 ,two and one-quarter cups flour1 three cups milk1 three eggs--whites and yolks beaten separately2 three teaspoons melted butter1 a little salt4 ,bake in cups1 in a hot oven4 ,,mrs4 ,,geo4 ,,darling4 ,,indian ,,corn ,,muffins4 ,beat one egg thoroughly2 put in a coffee-cup2 add one tablespoon brown sugar1 one tablespoon thick cream or butter2 fill with butter-milk or sour milk1 two handfuls corn meal1 one small handful wheat flour1 one-half teaspoon soda--rubbed into the flour4 ,bake in muffin rings on a griddle4 ,,mrs4 ,,edwin ,,pancost4 ,,muffins4 ,one cup of home-made yeast or half of a compressed yeast cake1 one pint of sweet milk1 two eggs1 two tablespoons of melted butter1 two tablespoons of sugar4 ,beat the butter1 sugar and eggs well together2 then stir in the milk1 slightly warmed1 and thicken with flour to the consistency of griddle cakes4 ,when light1 bake in muffin rings or on a griddle4 ,muffins should never be cut with a knife1 but be pulled open with the fingers4 ,if wanted for tea1 the batter must be mixed immediately after breakfast4 ,,mrs4 ,s4 ,,muffins4 ,three pints flour1 one quart milk1 two eggs1 four teaspoons baking powder1 one teaspoon salt 7one teaspoon butter1 one teaspoon lard--melt together74 ,bake in quick oven4 ,,breakfast ,,puffs4 ,four eggs1 four cups milk1 four cups flour4 ,beat milk1 yolks of egg and flour together2 add the whites beaten stiff4 ,bake in quick oven1 in gem irons4 ,,mrs4 ,e4 ,f4 ,,wilson4 ,,gems4 ,one pint warm water1 one teaspoon salt1 ,graham flour enough to make stiff batter4 ,have your irons and oven both hot4 ,,graham ,,puffs4 ,one quart of ,graham flour1 one pint of milk1 one pint of water1 two eggs1 a little salt4 ,bake in cups or gem pans4 ,,huckleberry ,,cake4 ,one cup of sugar1 one cup of milk1 two and one-half cups of flour1 one egg1 butter the size of an egg1 two teaspoons of baking powder1 one and one-half cups of huckleberries4 ,to be eaten hot with butter4 ,this makes a very delicate tea rusk by leaving out the huckleberries1 and using only half a cup of sugar4 ,,mrs4 ,,sage4 ,,short ,,cake4 ,three teaspoons baking powder1 sifted with one and one-half pints flour2 three tablespoons butter1 rubbed into the flour2 one-half cup sugar2 teaspoon salt2 one egg1 beaten with one pint milk4 ,bake in jelly tins4 ,spread with butter1 and put berries between layers4 ,,mattie ,c4 ,,dayfoot4 ,,democrats4 ,one-half cup of sugar1 one-quarter cup butter1 one cup sweet milk1 one pint flour1 three eggs1 two and one-half teaspoons baking powder4 ,bake in cups for tea4 ,,mrs4 ,j4 ,m4 ,p4 ,,rice ,,griddle ,,cakes4 ,for a small quantity1 say one quart bowl full1 take one egg1 two-thirds of rice 7cooked7 to one-third flour2 one teaspoon soda1 two teaspoons cream tartar1 or three teaspoons baking powder2 sweet milk enough to make it the right consistency4 ,,mrs4 ,,oren ,,sage4 ,,wheat ,,cakes4 ,one pint sour milk1 teaspoon soda1 a little salt1 two eggs1 flour to make a thin batter4 ,,waffles4 ,if you want your waffles for tea1 take one quart warm milk after dinner2 put in two eggs1 beaten2 a small piece of butter2 a small cup of yeast4 ,mix with flour a little thicker than wheat pancakes4 ,set by warm stove and they will be light for tea4 ,baked in waffle irons1 greased4 ,,mrs4 ,j4 ,h4 ,,hurd4 ,,waffles4 ,three eggs1 one quart sour milk1 one teaspoon soda1 a little salt1 two tablespoons melted butter4 ,beat the yolks thoroughly2 stir in the milk1 butter and soda1 lastly the whites1 beaten stiff4 ,use flour to make stiffer than pancakes4 ,bake in waffle irons4 ,serve with butter and sugar4 ,,egg ,,toast4 ,for six persons1 take two eggs1 one-half cup milk1 flour enough to make a good stiff batter4 ,cut old bread in thin slices2 dip into the batter1 and fry brown in butter4 ,serve hot4 ,,mrs4 ,l4 ,,pies4 ,,pie ,,crust4 ,one-half cup lard1 one-half cup butter1 one quart sifted flour1 one cup cold water1 a little salt4 ,rub the butter and lard slightly into the flour2 wet it with the water1 mixing it as little as possible4 ,this quantity will make two large or three small pies4 ,,mrs4 ,w4 ,n4 ,,sage4 ,,pie ,,crust ,,glaze4 ,to prevent the juice from soaking the under crust1 beat up the white of an egg1 and before filling the pie1 brush over the crust with the beaten egg4 ,brush over the top crust also1 to give it a beautiful yellow brown4 ,,custard ,,pie4 ,one pint of milk1 three eggs1 a little salt1 three tablespoons of sugar4 ,flavor with vanilla or nutmeg and essence of lemon4 ,if the milk is scalded1 it will require but two eggs to a pint4 ,,cocoanut ,,pie4 ,make a custard and add a small cup of cocoanut4 ,,rice ,,pie4 ,for two pies1 take two tablespoons of rice2 wash and put it into a farina boiler with a quart of milk2 cook until perfectly soft4 ,let it cool2 add three eggs1 well beaten1 with three tablespoons of sugar and one of butter2 a little salt1 cinnamon and a few stoned raisins4 ,bake with under crust4 ,,mrs4 ,w4 ,n4 ,s4 ,,cream ,,pie4 ,one pint of milk1 scalded2 two tablespoons of corn starch1 three tablespoons of sugar1 yolks of two eggs4 ,wet the starch with a little cold milk2 beat the eggs and sugar until light1 and stir the whole into the scalding milk4 ,flavor with lemon or vanilla1 and set aside to cool4 ,line a plate with pie crust and bake2 fill it with cream1 and cover it with frosting made of the whites of the eggs1 beaten dry1 with two tablespoons of sugar4 ,bake a delicate brown4 ,,mrs4 ,,edwin ,,pancost4 ,,cream ,,pie ,,elegante4 ,for one pie1 beat together one cup sugar1 one-half cup corn starch1 two eggs4 ,stir into one pint hot milk2 when well cooked and cool1 flavor and put between crusts which have been baked and are cold4 ,,crust ,,for ,,pie4 ,one pint flour1 one-half teacup lard1 one-quarter teacup ice water1 teaspoon salt4 ,bake upper and lower crusts in separate plates1 and put the cream between4 ,,plain ,,apple ,,pie4 ,line your plate with pastry2 fill with sliced sour apples2 cover with crust without pressing down the outer edge4 ,bake light brown1 and when done remove the upper crust1 and season with butter1 sugar and spice to taste4 ,,lincoln ,,pie4 ,one pint stewed sour apples1 sifted2 butter size of an egg1 two tablespoons flour2 grated rind and juice of a lemon2 yolks of three eggs1 beaten4 ,sweeten to taste4 ,bake with lower crust1 and when done spread a meringue of the whites of three eggs1 beaten with three tablespoons sugar over the top1 and brown in oven4 ,,mrs4 ,m4 ,k4 ,w4 ,,pumpkin ,,pie4 ,one quart pumpkin1 three pints milk1 three or four eggs4 ,spice and sweeten to taste4 ,a little salt4 ,c4 ,m4 ,,pumpkin ,,pie4 ,one cup stewed pumpkin1 one coffeecup milk1 three eggs1 piece of butter size of a walnut1 two teaspoons cinnamon1 one teaspoon ginger1 a little salt and pepper4 ,sweeten with molasses4 ,,mrs4 ,,sugru4 ,,squash ,,pie4 ,one full cup stewed squash1 one scant cup sugar1 one pint milk1 two eggs1 two tablespoons melted butter1 a little salt1 ginger and cinnamon4 ,,mrs4 ,w4 ,n4 ,s4 ,,pie ,,plant ,,pie4 ,two cups pie plant1 one tablespoon water1 one-half cup sugar1 a little butter4 ,crust3 one pint flour1 one-half cup lard2 pinch salt2 water to roll out4 ,,pork ,,pie4 ,cover the dish with crust2 put layer of apples1 sliced thin2 a layer of pork 7salt and raw71 sliced very thin and in small pieces4 ,black pepper and spices to taste4 ,sugar upper crust4 ,bake one hour and a half4 ,,cocoanut ,,pie4 ,one cup powdered sugar1 one-half cup butter1 four eggs1 one cup grated cocoanut1 one quart milk4 ,put the cocoanut with the butter and sugar2 add the milk and eggs4 ,makes two pies4 ,,buffalo4 ,,cocoanut ,,pie4 ,one cup sugar1 one-half cup butter1 one-half grated cocoanut1 one quart milk1 four eggs1 one teaspoon corn starch4 ,beat sugar and butter together2 add the eggs1 then the cocoanut1 lastly the milk4 ,this will make two pies4 ,,mrs4 ,,hattie ,,gilbert4 ,a ,,very ,,rich ,,lemon ,,pie4 ,one large lemon1 one teaspoon of butter 7heaping72 one and one-half cups of sugar1 three eggs1 one heaping teaspoon of flour1 one-half glass of brandy4 ,grate the yellow part of the rind and squeeze the juice of the lemon2 beat the butter and sugar to a cream with the yolks of the eggs2 then stir in the grated rind and juice1 flour and brandy2 lastly whip and stir in the whites4 ,bake with an under crust4 ,,lemon ,,pie4 ,one cup sugar2 yolks of three eggs1 stirred to cream2 add tablespoon flour2 grated rind and juice of two lemons2 one coffeecup milk4 ,bake with under crust4 ,make a meringue of whites of the eggs and three tablespoons of sugar2 spread over the top of pie4 ,set in oven and brown slightly4 ,e4 ,i4 ,g4 ,,chocolate ,,pie4 ,one coffeecup milk1 two tablespoons grated chocolate1 three-fourths cup sugar1 yolks three eggs4 ,heat chocolate and milk together2 add the sugar and yolks together1 beaten to cream4 ,flavor with vanilla4 ,bake with under crust4 ,spread meringue of the whites over the top4 ,,ella ,i4 ,,gould4 ,,rich ,,mince ,,pies4 ,four pounds of meat1 two pounds of suet1 eight pounds of apples1 six pounds of sugar1 four and one-half pounds of raisins 7stoned72 one pint of brandy2 ten nutmegs2 add cinnamon1 cloves1 salt and citron to your taste4 ,wet with boiled cider4 ,this quantity will make twenty-four pies on the largest sized plates4 ,,mince ,,meat ,,for ,,pies4 ,four pounds of round of beef1 seven pounds apples1 five pounds raisins 7chopped or stoned72 two pounds suet1 seven pounds sugar1 one pint brandy1 ten nutmegs1 grated2 cinnamon and cloves to taste2 a little salt1 three-fourths pound citron1 sliced fine4 ,boil beef until tender2 when cold chop fine1 add the apples1 chopped also1 and the other ingredients4 ,this quantity makes a three gallon crock full4 ,,mrs4 ,a4 ,s4 ,,lane4 ,,mince ,,pies4 7,makes #ag74 ,boil one large or two small beef hearts2 one and one-half pounds fine chopped suet1 six pints fine chopped sour apples1 two pounds fine chopped raisins1 two pounds currants1 one pound fine chopped citron1 one quart molasses1 two pounds brown sugar1 one quart brandy1 two quarts cider1 one ounce allspice1 one ounce cinnamon1 three nutmegs4 ,chop the meat when cold1 add the other ingredients and cook one hour2 let it stand two days before making into pies1 then if too rich add more apples4 ,,mock ,,mince ,,pie4 ,two cups sugar1 one small cup butter1 one-half cup of molasses1 two eggs1 one cup rolled crackers1 one cup cold water1 one cup wine1 one-half cup boiled cider1 one cup chopped raisins1 a little salt1 cinnamon and cloves4 ,,mrs4 ,,sage4 ,,plain ,,and ,,fancy ,,desserts4 ,,general ,,directions4 ,,flour--,should always be sifted just before you wish to use it4 ,,cream ,,of ,,tartar1 ,,or ,,baking ,,powder--,should be thoroughly mixed with the flour4 ,,soda--,should always be dissolved in the milk4 ,,butter ,,and ,,sugar ,,for ,,cake--,should always be beaten to a cream4 ,,eggs--,beat the yolks until you can take up a spoon full2 whip the whites to a stiff froth and stir them into the cake with the flour the last thing before putting the flour into the tins4 ,,to ,,boil ,a ,,pudding ,,in ,a ,,bag--,dip the bag 7which should be made of thick cotton or linen7 in hot water1 and rub the inside with flour before putting in the pudding2 when done1 dip the bag in cold water and the pudding will turn out easily4 ,always put a plate on the bottom of the kettle to keep the pudding from burning4 ,,to ,,steam ,a ,,pudding--,put it into a tin pan or earthen dish1 tie a cloth over the top and set it into a steamer1 cover the steamer closely2 allow a little longer time than you do for boiling4 ,,mrs4 ,w4 ,n4 ,,sage4 ,,weights ,,and ,,measures4 ,two cups of sifted flour weighs one pound4 ,one pint sifted flour weighs one pound4 ,one pint white sugar weighs one pound4 ,two tablespoons of liquid one ounce4 ,eight teaspoons of liquid one ounce4 ,one gill of liquid four ounces4 ,one pint of liquid sixteen ounces4 ,,mrs4 ,w4 ,n4 ,,sage4 ,,suet ,,pudding4 ,one cup suet or butter1 one cup molasses1 one bowl of raisins and currants1 one egg1 one cup sweet milk1 one teaspoon saleratus1 dissolved in milk2 one-fourth teaspoon cloves1 one-half nutmeg4 ,mix stiff with flour and steam three hours4 ,,sauce4 ,one cup butter and two cups sugar1 beat to a cream2 add three eggs beaten very light2 stir in two tablespoons boiling water4 ,flavor with wine1 brandy1 or vanilla4 ,,mrs4 ,m4 ,b4 ,b4 ,,plum ,,pudding4 ,one pound raisins1 stoned2 one pound currants1 three-fourths pound suet1 chopped fine2 three eggs1 one coffeecup sugar1 one teaspoon soda1 a little nutmeg and salt2 moisten with milk1 and add flour to mix soft4 ,tie in a bag1 leaving room to swell1 and boil from three to four hours4 ,serve with sauce4 ,,mrs4 ,a4 ,s4 ,,lane4 ,,english ,,plum ,,pudding4 ,two pounds suet1 chopped2 three pounds raisins1 seeded2 two pounds currants1 one-half pound citron1 two pounds sugar1 five eggs1 one pint milk1 one-half pint brandy1 two or three nutmegs1 a little salt1 flour to make very stiff4 ,put in one or two bags1 and boil in a large quantity of water seven or eight hours4 ,serve with sauce4 ,,mrs4 ,a4 ,s4 ,,lane4 ,,graham ,,pudding4 ,one and one-half cups ,graham flour1 one-half cup molasses1 one-fourth cup melted butter1 one-half cup sweet milk1 one egg1 even teaspoon soda1 little salt1 one-half cup raisins1 one-half cup currants1 one teaspoon cloves1 one teaspoon cinnamon1 one-fourth of a nutmeg4 ,steam two and one-half hours4 ,serve with warm sauce4 ,,mrs4 ,,woodbury4 ,,sweet ,,potato ,,pudding4 ,one-half dozen good sized potatoes1 grated raw2 one tablespoon of butter1 one tablespoon of lard1 one pint molasses1 three tablespoons brown sugar1 one-half pint milk1 one egg1 one teaspoon cloves1 allspice and ginger1 two teaspoons salt1 water to make a soft batter4 ,stir two or three times while baking4 ,bake slow for two hours4 ,,mrs4 ,,battelle4 ,,apple ,,pudding4 ,fill a dish with apples nicely sliced1 sweeten them1 add spices1 nutmeg1 a little lemon or vanilla1 and cover with a crust2 set on top of the stove until the crust rises1 then bake a nice brown4 ,,crust4 ,one quart flour1 three teaspoons baking powder1 piece of butter size of an egg1 salt1 milk enough to mix soft dough4 ,,sauce ,,for ,,above4 ,one egg1 one cup fine sugar1 beaten very light2 pour a little boiling water over until the consistency of cream4 ,flavor with vanilla1 and grate a little nutmeg on top4 ,,miss ,,fosdick4 ,,bread ,,pudding4 ,one pint bread crumbs1 one quart milk1 rind of one lemon grated into milk2 yolks four eggs1 beaten and mixed with one-half cup sugar4 ,bake one-half hour4 ,spread meringue on top4 ,,mrs4 ,,pitkin4 ,,steamed ,,pudding4 ,one egg1 one large teacup sour milk1 a little cream or butter1 one teaspoon soda4 ,mix soft and put in deep pie plates or a pudding dish4 ,fill with blackberries or other pressed fruits4 ,steam one hour1 and serve with sweetened cream1 or sauce4 ,,mary4 ,,quaker ,,pudding4 ,six eggs1 beaten with nine or ten tablespoons flour and quart milk4 ,bake about twenty minutes4 ,serve with sauce4 ,,grandma ,b4 ,,rice ,,pudding4 ,one teacup rice1 one teacup sugar1 one teacup raisins1 small piece butter1 a little salt1 two quarts milk4 ,bake from an hour and a half to two hours4 ,serve with sauce4 ,,queen',s ,,pudding4 ,one pint of bread crumbs1 one quart of milk1 warmed and poured over the crumbs2 yolks of four eggs1 well beaten with one cup of sugar and one teaspoon of butter4 ,when baked1 spread over the top a layer of jelly or preserves4 ,beat the whites of the eggs dry1 and add two tablespoons of sugar and spread over the top4 ,bake a light brown4 ,serve warm with sauce1 or cold with sugar and cream4 ,,angels' ,,food4 ,dissolve one-half box of gelatine in one quart of milk2 beat together the yolks of three eggs2 one cup of sugar1 and the juice of one lemon2 stir it into the gelatine and milk1 and let it just come to a boil2 flavor with vanilla4 ,when nearly cold1 whip the whites of the eggs to a stiff froth1 and stir through the custard4 ,pour into moulds and set away to cool4 ,,cottage ,,pudding4 ,two tablespoons melted butter1 one cup sugar1 three small cups flour1 one cup milk1 one egg1 three teaspoons baking powder4 ,,poor ,,man',s ,,pudding4 ,one-half cup of rice washed thoroughly2 three-fourths cup of sugar1 one teaspoon cinnamon1 one and one-half quarts sweet milk4 ,stir occasionally2 add milk as it boils away1 until it is the consistency of thick cream1 and quite brown4 ,,mrs4 ,w4 ,t4 ,,mills4 ,,brown ,,bettie4 ,one-third of bread and two-thirds of apples4 ,crumb the bread fine and chop the apples2 two cups of brown sugar1 one-half cup butter1 two teaspoons of cinnamon1 little nutmeg4 ,mix thoroughly and spread over the apples and bread4 ,bake very brown4 ,,sauce4 ,one teaspoon butter1 one-half cup brown sugar1 one pint boiling water1 one teaspoon of flour2 flavor with vanilla or wine4 ,,mrs4 ,c4 ,f4 ,,paine4 ,,indian ,,pudding4 ,add to one quart boiling milk two well beaten eggs2 three tablespoons ,indian meal1 one tablespoon flour1 a little salt4 ,bake three-quarters of an hour4 ,serve with sugar and cream4 ,,mrs4 ,a4 ,a4 ,,morgan4 ,,apple ,,dumplings4 ,fill a dish two-thirds full of apples1 pared and quartered2 cover with biscuit-crust one-half inch thick4 ,steam one-half hour4 ,,boiled ,,custard4 ,six eggs1 one quart milk1 six tablespoons2 sugar scald milk1 add the sugar and eggs beaten together4 ,stir until done4 ,,baked ,,custard4 ,one quart milk1 four well-beaten eggs1 four tablespoons sugar4 ,flavor to taste4 ,bake in moderate oven4 ,,tapioca ,,pudding4 ,one small cup of tapioca1 one quart of milk1 one teaspoon of butter1 three tablespoons of sugar4 ,soak the tapioca in water four or five hours1 then add the milk2 flavor with essence of lemon or anything else you prefer4 ,bake slowly one hour4 ,to be made the day before it is wanted1 and eaten cold with cream or milk and sugar4 ,some prefer the pudding made with three pints of milk and no water4 ,,apple ,,tapioca ,,pudding4 ,pare and core enough apples to fill a dish2 put into each apple a bit of lemon peel4 ,soak half a pint of tapioca in one quart of lukewarm water one hour2 add a little salt2 flavor with lemon2 pour over the apples4 ,bake until apples are tender4 ,eat when cold1 with cream and sugar4 ,,tapioca ,,and ,,cocoanut ,,pudding4 ,one cup tapioca1 soaked over night2 one quart milk1 yolks of four eggs1 white of two1 one cup sugar1 two tablespoons grated cocoanut4 ,bake one-half hour4 ,make frosting of whites two eggs1 three tablespoons sugar1 two tablespoons grated cocoanut2 spread over the pudding when baked4 ,set in the oven until a light brown4 ,,delia4 ,,tapioca ,,cream4 ,three tablespoons tapioca1 soaked in a teacup of water over night2 add one quart of milk2 stir together and boil twenty minutes4 ,beat the yolks of three eggs and one cup sugar thoroughly2 stir into the milk2 flavor with vanilla4 ,beat the whites very stiff1 put in the bottom of the dish and pour the rest over it4 ,serve cold4 ,,puffs4 ,two cups flour1 two teaspoons baking powder sifted together2 add one and three-fourths cups sweet milk1 one teaspoon melted butter1 one-half cup sugar1 one egg2 stir quickly4 ,bake in patty tins twenty minutes4 ,serve with sauce4 ,,mrs4 ,h4 ,c4 ,,fritters4 ,two cups flour1 two teaspoons baking powder1 two eggs1 milk enough for stiff batter1 a little salt4 ,drop into boiling lard2 fry light brown4 ,serve with cream and sugar or sauce4 ,,fritters4 ,one cup sour milk1 one egg1 one-half teaspoon salt2 flour to make stiff batter2 one even teaspoon soda--last thing4 ,fry in lard4 ,to be eaten with lemon and sugar1 or cider sweetened and hot4 ,e4 ,b4 ,,tapioca ,,meringue4 ,one small cup of tapioca1 three pints of milk1 three eggs4 ,soak the tapioca in the milk two hours or more2 cook in a farina boiler until soft2 beat the yolks of the eggs and stir in4 ,sweeten1 flavor and set away to cool4 ,before sending to table1 whip the whites to a stiff froth and stir in lightly4 ,,mrs4 ,w4 ,n4 ,s4 ,,rice ,,meringue4 ,one-half tea cup of rice1 one quart of milk1 four eggs1 eight teaspoons of fine sugar1 a little salt4 ,boil the rice in the milk until it is soft2 beat the yolks of the eggs with four spoons of the sugar and stir into the rice while it is hot4 ,flavor with vanilla1 and put the mixture into your pudding dish4 ,beat the whites of the eggs dry2 stir in the other four spoons of sugar2 spread the frosting evenly over the pudding and bake a light brown4 ,,mrs4 ,w4 ,n4 ,s4 ,,cake ,,meringue4 ,line a pudding dish with cake2 fill it with boiled custard2 spread a meringue over the top1 and bake a light brown4 ,,mrs4 ,a4 ,s4 ,,mann4 ,,cocoanut ,,pudding4 ,one pint rich milk1 two tablespoons corn starch1 whites of four eggs1 scant half cup sugar1 a little salt4 ,put the milk over the fire1 and when boiling add the corn starch1 wet with a little cold milk2 then the sugar1 stirring constantly1 until it makes a smooth paste4 ,then take from the fire and stir in the beaten eggs4 ,flavor with lemon or vanilla1 and when slightly cooled add half a grated cocoanut4 ,pour into a mould2 set in a cold place4 ,serve with soft custard4 ,,miss ,,morgan4 ,,cocoanut ,,pudding4 ,one-half pound sugar1 one quarter pound butter1 one-half pound grated cocoanut1 whites of three eggs2 one tablespoon rose-water1 two tablespoons cherry wine4 ,beat the sugar and butter to a cream2 beat whites until stiff and add to the butter and sugar4 ,add the cocoanut last4 ,bake and serve with sauce4 ,,mrs4 ,e4 ,h4 ,,chocolate ,,pudding4 ,one quart of milk1 scalded2 one and one-half squares of chocolate1 grated2 wet with cold milk1 and stir into the scalded milk4 ,when the chocolate is dissolved1 pour into a pudding dish2 add the yolks of six eggs1 well beaten1 and six tablespoons sugar4 ,bake about three-quarters of an hour4 ,beat the whites of the eggs to stiff froth2 add six tablespoons sugar4 ,spread the frosting over the top2 set again in the oven until a light brown4 ,,mrs4 ,e4 ,w4 ,,sage4 ,,sponge ,,pudding4 ,one small stale sponge cake1 one coffeecup seeded raisins1 one-quarter cup currants1 one quart milk1 three eggs4 ,must have a tin mould with a chimney4 ,butter the mould well2 flatten the raisins1 and put thick on the mould4 ,crumb the cake in the mould with the currants4 ,mix the eggs and milk as for a custard1 and pour in the mould2 cover tight and boil three-quarters of an hour2 then put it on a platter1 and set in the oven for a few minutes4 ,for sauce1 make a thin boiled custard4 ,,mrs4 ,,geo4 ,,darling4 ,,sponge ,,pudding4 ,one heaping coffeecup of flour1 stirred perfectly smooth in one quart of milk4 ,set in boiling water and stir constantly until flour is well cooked4 ,when nearly cold1 add two teaspoons melted butter1 one small teacup sugar1 yolk twelve eggs 7beaten to froth7--mix together4 ,just before baking1 add the whites of twelve eggs1 well beaten4 ,have in oven a dripping pan half full of boiling water2 put the pudding in buttered tin dish1 and set in dripping pan4 ,bake in moderate oven three-quarters of an hour4 ,serve with sugar and cream or sauce4 ,,syracuse4 ,,orange ,,sponge ,,pudding4 ,cut five or six oranges in small pieces and place in a pudding dish2 pour over them one coffeecup sugar2 then make a boiled custard of one pint milk1 yolks of three eggs1 one-half cup sugar1 one large teaspoon corn starch2 pour this over the oranges4 ,make a meringue of the beaten whites of the eggs with three tablespoons of powdered sugar1 and put over the top of the pudding1 and brown it slightly in the oven4 ,,emma ,,satterlee4 ,,eclair ,,pudding4 ,four eggs1 one cup sugar1 one cup flour1 one teaspoon vanilla1 one teaspoon baking powder4 ,when baked spread the top with chocolate icing4 ,,icing4 ,white of one egg1 one-half teacup milk1 one-half teacup sugar1 four tablespoons grated chocolate2 boil until thick and smooth4 ,just before serving the pudding split and fill with the following3 ,,custard4 ,one pint of milk1 a little salt1 yolks of three eggs1 one-half cup sugar1 two tablespoons corn starch2 flavor with vanilla and lemon4 ,,ida ,m4 ,,satterlee4 ,,delmonico ,,pudding4 ,one quart of milk1 four eggs 7leave out the whites of three72 three tablespoons of sugar1 two tablespoons of corn starch1 one cup of cocoanut1 a little salt4 ,put the milk in a farina boiler to scald2 wet the starch in cold milk2 beat the eggs and sugar1 and stir all into the scalding milk2 add the cocoanut1 and pour the whole into a pudding dish2 whip the three whites dry with three tablespoons of sugar2 flavor with lemon or vanilla2 spread over the pudding and bake a light brown4 ,eat hot or cold4 ,,mrs4 ,w4 ,n4 ,s4 ,,orange ,,pudding4 ,four sweet oranges1 sliced small2 one quart milk1 one cup sugar1 two tablespoons corn starch1 yolks of three eggs4 ,heat the milk1 when nearly boiling add the corn starch 7wet with a little cold milk71 the sugar and eggs1 thoroughly beaten4 ,boil until thick as custard2 when cold pour over the sliced oranges4 ,make a meringue of the whites of three eggs and one small teacup of sugar2 spread on pudding1 and put sliced oranges on top of this4 ,e4 ,i4 ,g4 ,,porcupine ,,pudding4 ,one cup sugar1 one cup flour1 three eggs1 three teaspoons baking powder1 dissolved in teaspoon of milk2 bake in a round tin4 ,frost cake1 top and sides1 thickly2 stick blanched almonds over top of cake with points up2 make floating island2 put cake on glass standard2 pour a little custard with snow around the edge of standard2 on each spot of snow drop a little jelly2 use rest of custard as sauce4 ,,mrs4 ,h4 ,c4 ,,snow ,,pudding4 ,one-half box gelatine1 soaked in cup of water one hour2 two lemons1 grated2 three eggs1 one and one-half cups sugar4 ,add sugar and lemons to gelatine1 then pour over one-half pint boiling water4 ,when dissolved beat until all sparkles2 then add the whites of eggs beaten stiff4 ,make a custard of yolks4 ,,ella4 ,,pudding ,,sauce4 ,one tablespoon flour1 butter size of an egg1 one-half pint sugar1 grated peel and juice of one or two lemons1 to suit taste2 mix flour and butter together1 then add sugar and lemon2 then put into one-half pint boiling water1 boil until it thickens1 cool a little1 then add well beaten egg4 ,m4 ,c4 ,,foam ,,sauce4 ,one cup pulverized sugar1 two eggs2 beat sugar and yolks together in a bowl2 set in boiling water2 stir until hot2 then add whites beaten stiff4 ,put a small piece of butter and tablespoon of brandy in a dish3 pour over them the sugar and eggs just before serving4 ,,ella ,i4 ,g4 ,,pudding ,,sauce4 ,one cup sugar1 two eggs2 beat the yolks very light1 add sugar1 mix thoroughly1 add the whites1 beaten to a stiff froth2 then add two tablespoons brandy4 ,serve as soon as made4 ,e4 ,b4 ,p4 ,,pudding ,,sauce 7,cold74 ,one heaping tablespoon of butter1 one cup of fine sugar1 one glass of sherry or ,madeira wine4 ,beat the butter and sugar to a cream1 and gradually beat in the wine2 grate a little nutmeg over it before sending to table4 ,,mrs4 ,w4 ,n4 ,s4 ,,wine ,,sauce 7,hot74 ,boil one-half pint of water with a tablespoon of flour1 and strain on the sauce made as above just before sending it to table4 ,set it over the top of the tea-kettle three or four minutes4 ,,mrs4 ,w4 ,n4 ,s4 ,,chocolate ,,blanc ,,mange4 ,one quart of milk1 one-half box gelatine1 soaked in one cup water2 four tablespoons grated chocolate1 rubbed smooth in a little milk2 three eggs1 vanilla4 ,heat the milk until boiling1 then add the other ingredients2 boil five minutes1 pour into mould4 ,serve cold with sugar and cream1 or custard4 ,,ella ,i4 ,,gould4 ,,corn ,,starch ,,blanc ,,mange4 ,one quart milk1 one cup sugar1 three tablespoons corn starch2 flavor with lemon or vanilla4 ,boil the milk and sugar together1 flavor1 then stir in corn starch dissolved in a little cold milk4 ,boil and turn into mould4 ,,mrs4 ,,gilbert4 ,,caramel ,,custard4 ,put two dessert spoons of crushed sugar in a tin pan4 ,let it stand on the stove until it begins to brown1 then stir constantly until it is a thick1 black syrup4 ,pour it into a quart of scalding milk2 add six ounces of white sugar and the yolks of six eggs4 ,beat and pour into cups1 set in a pan of hot water in the oven1 and bake twenty minutes4 ,,mrs4 ,m4 ,k4 ,w4 ,,apple ,,snow4 ,mash the pulp of three baked apples with silver spoon2 add one cup sugar1 and the beaten white of an egg2 flavor and beat one-half hour4 ,serve on soft custard or alone4 ,,jennie ,,morgan4 ,,snow ,,drift4 ,two strips 7or one-half ounce7 isinglass1 soaked in cold water twenty or thirty minutes4 ,take it from the cold water and pour over it one pint boiling water2 add two cups granulated sugar and the juice of two lemons4 ,put it on the ice1 and when thick beat into the beaten whites of four eggs4 ,then put in mould and place on ice4 ,serve with boiled custard4 ,,mrs4 ,m4 ,k4 ,w4 ,,charlotte ,,russe ,,elegante4 ,one-half package ,coxe's gelatine dissolved in a very little water2 one quart whipped cream2 flavored and sweetened to taste4 ,line a mould with sponge or white cake4 ,stir the gelatine into the cream and pour into the prepared mould4 ,the cake may be soaked in a little wine if preferred4 ,,mrs4 ,h4 ,,candee4 ,,charlotte ,,russe4 ,two tablespoons gelatine soaked in a little cold milk two hours2 two coffeecups rich cream2 one teacup milk4 ,whip the cream stiff in a large bowl or dish2 set on ice4 ,boil the milk and pour gradually over the gelatine until dissolved1 then strain2 when nearly cold add the whipped cream1 a spoonful at a time4 ,sweeten with pulverized sugar1 and flavor with vanilla4 ,line a dish with lady fingers or sponge cake2 pour in the cream and set in a cool place to harden4 ,,ella ,i4 ,,gould4 ,,spanish ,,cream4 ,make a soft custard of one quart milk1 yolks of six eggs1 six tablespoons sugar4 ,put one box gelatine dissolved in one-half pint water over the fire2 add the custard2 flavor with vanilla4 ,strain into moulds4 ,set in cool place4 ,,delia4 ,,russe ,,cream4 ,one-half box gelatine1 soaked in a little water one-half hour2 one quart milk1 one cup sugar1 four eggs4 ,mix sugar1 milk1 yolks of eggs and gelatine together2 put in a pail set in a kettle of water1 and boil twenty minutes4 ,beat the whites of the eggs stiff and stir into custard after taking off the fire4 ,flavor with vanilla1 and pour into moulds4 ,serve with sugar and cream or custard4 ,,whipped ,,cream4 ,to one quart cream whipped very thick1 add powdered sugar to taste2 then one tumbler of wine4 ,make just before ready to use4 ,,mrs4 ,w4 ,c4 ,r4 ,,snow ,,jelly4 ,one-half box gelatine covered with cold water4 ,let it stand while mixing4 ,two cups sugar1 juice two lemons1 whites of three eggs beaten stiff4 ,add to gelatine one pint boiling water1 the sugar and eggs2 beat thoroughly and strain into moulds4 ,make a custard of one pint milk1 three eggs' yolk2 turn over the jelly just before serving4 ,,mrs4 ,,lane4 ,,wine ,,jelly4 ,one-half box ,coxe's gelatine1 soaked in one-half pint cold water one hour2 add one pint boiling water1 two cups sugar1 two lemons1 grated2 two-thirds pint sherry wine4 ,let all come to a boil1 then strain into moulds and set in a cool place to harden4 ,a4 ,h4 ,,lemon ,,jelly4 ,one-half box ,coxe's gelatine1 soaked in one-half pint cold water one hour2 add one pint boiling water1 and one and one-half cups sugar1 three lemons1 grated4 ,stand on stove until boiling4 ,strain into a mould and set in cool place4 ,,cider ,,jelly4 ,one box gelatine dissolved in one pint cold water4 ,in twenty minutes add one pint boiling water1 then one quart cider and one pint sugar 7granulated71 and the grated rind and juice of two lemons4 ,let it stand on the stove until hot1 but not boil4 ,then strain into moulds4 ,,mrs4 ,e4 ,s4 ,,converse4 ,,cake4 ,,soft ,,gingerbread4 ,one-half cup butter1 two cups molasses1 one cup sugar1 four cups flour1 one cup sour milk1 four eggs1 one teaspoon saleratus1 ginger and cloves4 ,m4 ,c4 ,,gingerbread4 ,one cup brown sugar1 and one tablespoon butter1 stirred to a cream2 add one cup ,new ,orleans molasses1 and mix well2 then add one cup sour milk1 one teaspoon soda dissolved in a little of the sour milk4 ,mix all together1 and stir in two and a half cups flour2 put in ginger or spice to taste4 ,bake in one large loaf one hour1 or two small loaves one-half hour4 ,,ellen4 ,,gingerbread4 ,one cup brown sugar1 one cup molasses1 three-fourths cup butter1 one teaspoon cinnamon1 two teaspoons ginger4 ,stir together and put on the stove and warm1 while sifting flour and beating the eggs4 ,then add one teacup sour milk1 two eggs1 four and one-half cups flour1 one teaspoon soda1 dissolved in a little hot water4 ,put in after the sour milk1 one teacup chopped raisins4 ,,mrs4 ,e4 ,,holmes4 ,,ginger ,,cookies4 ,one cup molasses1 one-half cup lard1 one-half cup boiling water1 one teaspoon soda1 one teaspoon ginger1 a little salt1 flour to roll out4 ,,seed ,,cookies4 ,two small cups of sugar1 one cup butter1 one-half cup sweet milk1 one egg1 two teaspoons baking powder1 caraway seed4 ,mix very soft1 roll out1 cut in shapes2 sprinkle sugar over the top and bake4 ,,mrs4 ,g4 ,,gould4 ,,molasses ,,cookies4 ,one cup butter1 one cup brown sugar1 one cup ,new ,orleans molasses1 three eggs1 three even teaspoons soda1 two small teaspoons ginger4 ,stir butter and sugar together2 then add the other ingredients1 with flour enough to make a soft dough4 ,roll thick1 cut1 and bake in a quick oven4 ,,mrs4 ,,george ,f4 ,,hurd4 ,,ginger ,,cookies4 ,one-half cup butter1 one cup brown sugar1 one cup molasses1 one cup sour milk1 one teaspoon ginger1 one-half teaspoon cinnamon1 one-half teaspoon nutmeg1 one egg1 one quart flour1 one teaspoon saleratus dissolved in the milk4 ,bake in cups4 ,very nice hot for tea4 ,,mrs4 ,g4 ,,darling4 ,,ginger ,,snaps4 ,one cup of molasses1 one cup of sugar4 ,put four tablespoons of boiling water into a cup and fill the cup with melted butter4 ,one teaspoon of ginger1 one of salt and one of soda4 ,mix as soft as you can roll out2 roll as thin as a knife blade4 ,,cookies4 ,one cup sugar1 two-thirds cup butter1 two tablespoons sour milk1 one large egg or two small ones1 a little soda4 ,,raised ,,doughnuts4 ,one pint sweet milk1 one-half pint lard1 one pint sugar1 three eggs4 ,mix soft at night1 using the milk1 one-half the sugar and lard and one-half pint of yeast4 ,in the morning add the rest with the eggs1 one nutmeg1 two tablespoons whiskey1 and a little soda4 ,knead well1 and raise2 when light1 roll out thin1 and after cutting let raise again before frying4 ,one-half beef suet and one-half lard is better to fry them in than all lard4 ,,mrs4 ,,woodbury4 ,,doughnuts4 ,one and one-half coffeecup sugar1 one-half coffeecup lard1 one and one-half coffeecup milk1 three eggs1 four teaspoons baking powder1 one teaspoon salt1 one nutmeg1 flour enough to mix soft4 ,,fried ,,cakes4 ,one cup of sugar1 one cup of sweet milk1 three tablespoons of butter1 three teaspoons of baking powder1 two eggs1 one quart of flour4 ,,mrs4 ,w4 ,t4 ,,mills4 ,,crullers4 ,one cup sour cream1 one cup sugar1 one egg1 small teaspoon soda1 a little salt2 spice to taste4 ,mix soft4 ,fry in boiling lard4 ,,aunt ,,jane4 ,,comforts4 ,one cup milk1 one cup sugar1 two eggs1 a little salt1 two and one-half cups of flour1 three teaspoons baking powder4 ,mix thoroughly1 and drop from a spoon into boiling lard2 fry a light brown4 ,,mrs4 ,,candee4 ,,peppernuts4 ,one pound flour1 one pound sugar1 four eggs1 one teaspoon cloves1 one of cinnamon1 one-half pound citron1 one cup blanched almonds1 one-half teaspoon black pepper1 one-half teaspoon salt4 ,rub flour and sugar together2 add the other ingredients4 ,roll out and cut in small square cakes4 ,bake a light brown4 ,,mrs4 ,,winans4 ,,angel ,,food4 ,one gill flour1 one and one-half gills sugar1 the whites of eleven eggs1 one teaspoon of cream tartar 7just even full71 one teaspoon of vanilla4 ,beat the eggs to a stiff froth1 then add sugar after sifting twice2 sift the flour five times and mix the cream tartar in it well2 put a pan in the oven and set your tin on that1 or it will bake too fast4 ,bake in a new tin and do not grease4 ,time one hour in a slow oven4 ,a very nice and delicate cake4 ,,mrs4 ,a4 ,,prentice4 ,,lady ,,fingers4 ,one-half pound pulverized sugar and six yolks of eggs1 well stirred2 add one-fourth pound flour1 whites of six eggs1 well beaten4 ,bake in lady finger tins1 or squeeze through a bag of paper in strips two or three inches long4 ,these are nice placed together after baking1 with frosting or chocolate icing4 ,i4 ,m4 ,s4 ,,fruit ,,jumbles4 ,one cup butter1 two cups sugar1 three and one-half cups flour1 one-half cup milk1 three eggs1 one-half nutmeg1 grated2 three teaspoons baking powder1 one cup currants4 ,bake in a broad shallow tin1 and cut in squares while warm4 ,,mrs4 ,,emma ,w4 ,,sage4 ,,eclairs ,a ,,la ,,creme4 ,three-fourths pound flour1 one pint water1 ten eggs1 one-half cup butter4 ,put the water on the fire in a stew-pan with the butter2 as soon as it boils stir in the sifted flour2 stir well until it leaves the bottom and sides of the pan1 when taken from the fire2 then add the eggs one at a time4 ,put the batter in a bag of paper1 and press out in the shape of fingers on a greased tin4 ,when cold fill with cream4 ,,cream4 ,one and one-half pints milk1 two cups sugar1 yolks of five eggs1 one tablespoon butter1 three large tablespoons corn starch1 two teaspoons extract vanilla4 ,they are very nice frosted with chocolate4 ,i4 ,m4 ,s4 ,,scotch ,,short ,,bread4 ,four pounds flour1 two and one-half pounds butter1 one and one-fourth pounds sugar1 one wine glass rose water1 one-half pound caraway comfits1 one-half pound citron4 ,rub the butter and sugar to a cream1 add the rose water1 then the flour2 roll out rather less than one-half an inch in thickness1 and strew the comfits and citron on the top2 pass the rolling pin over them1 and then cut into squares and diamonds with a paste jigger4 ,good for three months4 ,,mrs4 ,m4 ,k4 ,w4 ,,bread ,,cake4 ,two coffee cups bread dough1 two teacups sugar1 two eggs1 one teacup butter1 two teaspoons essence lemon1 one nutmeg1 teaspoon each cloves1 cinnamon and allspice1 wine glass brandy1 coffee cup raisins4 ,let rise before baking4 ,,mrs4 ,a4 ,s4 ,,lane4 ,,coffee ,,cake4 ,one cup brown sugar1 one cup molasses1 one cup butter1 one cup strained coffee1 wine glass brandy1 one pound raisins1 one pound currants1 one tablespoon cinnamon1 one tablespoon cloves1 two nutmegs1 one teaspoon soda1 four cups flour4 ,,mrs4 ,l4 ,,winans4 ,,fruit ,,cake ,,without ,,eggs4 ,one pound fat pork1 chopped fine2 pour over it one pint boiling water or coffee1 two cups molasses1 one cup sugar1 one and one-half pound raisins1 one-half pound currants1 one tablespoon cinnamon1 one teaspoon saleratus1 eight cups flour4 ,,mrs4 ,h4 ,,doty4 ,,raised ,,loaf ,,cake4 ,four cups flour1 one cup butter1 one-half cup yeast1 one cup milk2 let it raise over night1 then add two cups sugar1 two eggs1 one-half teaspoon saleratus1 one pound raisins2 put in tins2 let rise again and bake4 ,,mrs4 ,,flint4 ,,nut ,,cake4 ,two eggs1 one cup sugar1 one-half cup butter1 one-half cup sweet milk1 one and one-half cups sifted flour1 two teaspoons baking powder1 one large cup chopped walnuts4 ,frost when baked1 mark in squares and put half a nut on each square4 ,,mrs4 ,,mattie ,c4 ,,dayfoot4 ,,nut ,,cake4 ,two-thirds cup butter1 two cups sugar1 one cup milk1 three eggs1 three cups flour1 three teaspoons baking powder1 one cup nuts2 bake in shallow tins about two inches thick1 cut in squares1 frost and put walnut meat on each piece4 ,e4 ,b4 ,,pound ,,cake4 ,one and one-half cups flour1 one cup butter1 one and one-half cups sugar1 one cup eggs1 one-half teaspoon baking powder4 ,beat butter and flour to a cream2 beat the eggs and sugar very light2 put all together and add the baking powder4 ,,mrs4 ,m4 ,k4 ,,woodbury4 ,,white ,,cake4 ,one cup butter1 two cups sugar1 two and one-half cups flour1 one-half cup sweet milk1 whites eight eggs1 two teaspoons baking powder4 ,,mrs4 ,w4 ,,almond ,,cake4 ,two cups sugar1 three cups flour1 one cup butter1 one-half cup sour milk1 whites of eight eggs1 two teaspoons baking powder1 one teaspoon bitter almonds1 one cup blanched almonds4 ,,mrs4 ,a4 ,,churchill4 ,,snow ,,cake4 ,one cup sugar1 one and one-half cups flour1 two teaspoons cream tartar4 ,sift all together through a sieve2 add the whites of ten eggs beaten stiff4 ,bake in a quick oven4 ,,mrs4 ,e4 ,w4 ,,sage4 ,,lemon ,,cup ,,cake4 ,one cup butter1 three cups sugar1 five cups flour1 one cup milk1 one teaspoon saleratus1 six eggs1 peel and juice of one lemon4 ,,mrs4 ,c4 ,,imperial ,,cake4 ,one pound sugar1 one pound butter1 one pound flour1 two pounds raisins1 one pound citron1 one pound sweet almonds1 two tablespoons wine or brandy1 one nutmeg1 mace1 ten eggs4 ,,mrs4 ,c4 ,,corn ,,starch ,,cake4 ,one-half cup butter1 one and one-half cups sugar1 one and one-half cups flour1 one-half cup corn starch1 one-half cup milk1 whites six eggs1 one and one-half teaspoons baking powder1 a few blanched and chopped almonds4 ,,clay ,,cake4 ,one pound sugar1 one pound flour1 one-half pound butter1 six eggs1 one-half pint sweet cream1 one and one-half teaspoons baking powder1 little nutmeg4 ,,soda ,,pound ,,cake4 ,one and one-half coffeecups sugar1 three fourths coffeecup butter1 two coffeecups flour1 one-half coffeecup milk1 four eggs1 one and one-half teaspoon baking powder4 ,flavor with lemon4 ,,sponge ,,cake4 ,one pint flour1 one pint sugar1 six eggs1 one-half cup water1 three teaspoons baking powder4 ,mix the yolks and sugar1 then add the water1 then flour1 then the whites of eggs on top4 ,stir as little as possible4 ,l4 ,b4 ,,sponge ,,cake4 ,one pound of sugar1 one-half pound flour1 a little salt1 ten eggs2 flavor with lemon or vanilla4 ,,mrs4 ,w4 ,n4 ,s4 ,,feather ,,sponge ,,cake4 ,one and one-half goblets sifted sugar1 one goblet sifted flour1 two teaspoons cream tartar1 one-half teaspoon salt4 ,sift all through a sieve2 add whites of ten eggs well beaten4 ,bake in two square tins in quick oven1 frost1 flavoring with bitter almond or rose4 ,,jennie4 ,,sponge ,,cake4 ,one cup of sugar1 one cup flour1 mix thoroughly2 four eggs 7beaten separately71 mix the whites in first2 two teaspoons baking powder1 little salt1 lemon or vanilla4 ,,mrs4 ,w4 ,t4 ,,mills4 ,,queen',s ,,cake4 ,one pound sugar1 one pound flour1 one-half pound butter1 four eggs1 one and one half gills sour cream1 one gill wine or brandy1 one nutmeg1 small teaspoon soda1 one pound raisins1 one-half pound citron4 ,,washington ,,cake4 ,three cups sugar1 two cups butter1 one cup milk or water1 four cups flour1 five eggs1 three teaspoons baking powder1 one pound raisins1 one-half pound citron1 one teaspoon ground cinnamon1 one nutmeg4 ,,mrs4 ,,ambrose ,,lane4 ,,spice ,,cake4 ,one cup butter1 two cups brown sugar1 three and one-half cups flour1 one cup cold water1 two teaspoons baking powder1 three eggs1 two teaspoons cinnamon1 one-half teaspoon cloves1 one-half nutmeg1 one large cup raisins and currants4 ,,mrs4 ,h4 ,e4 ,,birdseye4 ,,jumble ,,cake4 ,one cup butter1 two cups sugar1 one cup sour milk1 and one-half teaspoon soda1 one nutmeg1 five eggs1 little less than one quart flour1 two teaspoons baking powder4 ,,cocoanut ,,cake4 ,three-fourths pound butter1 one pound sugar1 three-fourths pound flour1 eight eggs1 the grated meat of a cocoanut4 ,c4 ,u4 ,,cocoanut ,,cake4 ,one pound sugar1 one-half pound flour1 two teaspoons baking powder1 one-half pound butter1 six eggs or whites of twelve1 two grated cocoanuts1 save enough of it for the frosting1 put the rest in the cake4 ,will make one large cake4 ,,mrs4 ,,fannie ,b4 ,,northrop4 ,,white ,,cake4 ,one-half cup butter1 two cups sugar1 one cup milk1 three cups flour1 whites four eggs1 two teaspoons baking powder4 ,,mrs4 ,a4 ,a4 ,,morgan4 ,,composition ,,cake4 ,one pound of flour1 three-fourths pound of sugar1 one-half pound of butter1 three eggs1 one-half pint of sweet milk1 one-half teaspoon of soda1 one nutmeg1 a little cloves1 one glass of brandy1 one pound of fruit4 ,if you wish the cake rich1 add as much more fruit as you like4 ,,lemon ,,cake4 ,one and one-half cups of sugar1 one-half cup of butter1 one-half cup of milk1 two cups of flour1 two eggs1 juice and grated rind of one lemon1 one-half teaspoon of soda4 ,,white ,,fruit ,,cake4 ,whites of eight eggs1 two cups sugar1 one cup butter1 one cup milk1 four cups flour1 two teaspoons baking powder1 two cups raisins1 one-half cup citron1 sliced fine4 ,,mrs4 ,,emma ,w4 ,,sage4 ,,wedding ,,cake4 ,one pound flour1 one pound butter1 one and one-half pounds brown sugar1 twelve eggs1 eleven pounds raisins1 two pounds citron1 one-half ounce cinnamon1 three-fourths ounce cloves1 one ounce mace1 three gills brandy1 one teacup milk1 two teaspoons baking powder4 ,,wedding ,,fruit ,,cake4 ,one pound flour1 one pound sugar1 one pound butter1 two pounds currants1 one pound raisins1 one-half pound citron1 one ounce mace1 one ounce cinnamon1 four nutmegs1 one ounce cloves1 eight eggs1 wineglass brandy1 one-half ounce rose water4 ,,mrs4 ,,alfred ,s4 ,,lane4 ,,wedding ,,fruit ,,cake4 ,one pound butter1 one pound brown sugar1 one pound flour1 slightly browned2 twelve eggs1 six pounds raisins1 four pounds currants1 one pound citron1 four nutmegs1 one tablespoon mace1 two tablespoons cinnamon1 one-half tablespoon cloves1 two wineglasses white wine1 two wineglasses brandy1 one wineglass rose water4 ,,mrs4 ,h4 ,e4 ,b4 ,,white ,,frosting4 ,to the white of an egg when thoroughly beaten1 add five tablespoons sugar1 beating all the time4 ,will frost one medium sized cake4 ,,chocolate ,,frosting4 ,whites of three eggs1 fifteen tablespoons pulverized sugar1 four tablespoons grated chocolate4 ,beat whites thoroughly2 add the sugar and chocolate4 ,,cocoanut ,,frosting4 ,whites of three eggs1 twelve tablespoons sugar1 one grated cocoanut4 ,beat the sugar and eggs together2 spread on the cake1 and sprinkle the cocoanut over thickly4 ,this will make a whiter frosting than stirring in the cocoanut4 ,,orange ,,icing4 ,whites of two eggs1 twelve tablespoons sugar1 two oranges1 grated4 ,,lemon ,,icing4 ,whites of two eggs1 two cups sugar1 juice and part of the rind of two lemons4 ,,almond ,,icing4 ,the whites of three eggs1 beaten light2 one cup of blanched almonds1 chopped fine or pounded2 ten tablespoons pulverized sugar4 ,flavor with little bitter almond4 ,,cooked ,,frosting4 ,one small teacup of granulated sugar1 wet with very little water4 ,set on the stove and let it boil1 without stirring1 until it begins to thicken4 ,take whites of two eggs1 beat very light4 ,strain the boiled sugar into them slowly1 beating all the time4 ,flavor to taste4 ,,martha ,,washington ,,cake4 ,one cup sugar1 one cup sweet milk1 two cups flour1 one egg1 two teaspoons baking powder1 two tablespoons butter4 ,bake in three layers4 ,,custard4 ,one egg1 one-half pint milk1 one teaspoon corn starch1 one tablespoon flour1 two tablespoons sugar4 ,scald the milk2 beat the sugar1 flour1 egg and corn starch together2 add the milk1 boil until thick4 ,flavor1 and when cold1 spread between cake4 ,,mrs4 ,,candee4 ,,almond ,,cream ,,cake4 ,two cups sugar 7pulverized71 one-fourth cup butter1 one cup sweet milk1 three cups flour1 three teaspoons baking powder1 whites four eggs1 beaten very light2 one-half teaspoon vanilla4 ,bake in four layers4 ,,for ,,the ,,cream4 ,whip one cup of sweet cream to a froth2 stir gradually into it one-half cup pulverized sugar1 a few drops vanilla1 and one pound of almonds1 blanched and chopped4 ,spread quite thickly between the layers of cake1 and frost the top and sides4 ,,mrs4 ,,henry ,,barnard4 ,,jelly ,,fruit ,,cake4 ,two cups sugar1 three cups flour1 three teaspoons baking powder1 two-thirds cup butter1 one cup milk1 three eggs4 ,flavor with vanilla4 ,to half the cake add one tablespoon molasses1 one tablespoon brandy1 one tablespoon cinnamon1 one teaspoon cloves1 one-half teaspoon allspice1 one-half nutmeg1 one cup chopped raisins1 one-half pound citron4 ,bake in jelly tins1 two layers of light and two of fruit cake4 ,spread jelly between the layers1 when slightly cool1 putting a light one on top4 ,over all spread white frosting4 ,h4 ,a4 ,,confectionery ,,cake4 ,one coffeecup sugar1 three-fourths coffeecup butter1 two coffeecups flour1 one coffeecup milk1 whites five eggs1 three teaspoons baking powder4 ,flavor with vanilla4 ,take one tablespoon of this cake1 add one-half cup chopped raisins1 one-half cup citron1 one-half cup flour1 one-half cup molasses1 two teaspoons cinnamon1 one-half teaspoon cloves1 one wineglass brandy4 ,bake in three layers1 two light and one dark4 ,put together with soft frosting4 ,,mrs4 ,,wm4 ,,hurd4 ,,black ,,chocolate ,,cake4 ,one cup butter1 two cups sugar1 two and one-half cups flour1 five eggs1 one cup sour milk1 one teaspoon soda dissolved in a little boiling water2 one-half cake 8,baker's0 chocolate1 grated and put in the cake before stirring in the flour4 ,bake in jelly tins in four layers4 ,,filling4 ,one pound white sugar wet with a little cold water2 add the whites of three eggs1 slightly beaten2 one-half cake grated chocolate4 ,cook in boiling water until it thickens4 ,flavor with vanilla4 ,spread between the layers1 and outside the cake4 ,sprinkle grated cocoanut over the top4 ,,mrs4 ,j4 ,a4 ,s4 ,,lemon ,,cocoanut ,,cake4 ,one pound sugar1 one pound flour1 one-half pound butter1 six eggs1 one-half pint cream1 one teaspoon cream tartar1 one-half teaspoon soda4 ,,dressing ,,between ,,layers4 ,one grated cocoanut1 three-fourths cup sugar1 two eggs1 juice of one lemon4 ,beat the eggs thoroughly1 add sugar and lemon1 lastly the cocoanut2 put all on the stove and cook enough to cook the egg1 being careful not to burn4 ,frost the cake and strew cocoanut over the top4 ,,mrs4 ,,gilbert4 ,,jelly ,,cake4 ,one-half cup butter1 two cups sugar1 one cup sweet milk1 three and one-half cups flour1 and three teaspoons baking powder1 four eggs4 ,flavor with lemon or vanilla4 ,bake in jelly tins4 ,,mrs4 ,w4 ,t4 ,,mills4 ,,german ,,cake4 ,one cup sugar1 two tablespoons butter1 one cup flour1 four eggs1 one teaspoon baking powder4 ,bake in two layers4 ,,filling4 ,whites of five eggs1 fifteen tablespoons sugar2 add grated cocoanut4 ,spread between and on top of layers4 ,,mrs4 ,a4 ,s4 ,,mann4 ,,orange ,,cake4 ,two cups sugar1 one cup butter1 one cup sweet milk1 three cups flour1 five eggs 7yolks of two and whites of five72 three teaspoons baking powder1 two oranges 7grated peel and juice of one74 ,bake in four layers4 ,,filling4 ,whites of three eggs1 juice of one orange1 fifteen tablespoons of sugar4 ,beat together1 spread between layers and outside of cake4 ,pare and pull in small pieces two oranges2 put on top of cake4 ,,belle4 ,,white ,,mountain ,,cake4 ,one cup sugar1 one-half cup of butter1 one half cup sweet milk1 one-half cup corn starch1 one cup flour1 whites of six eggs1 a little vanilla1 two teaspoons baking powder4 ,bake in layers4 ,,frosting ,,for ,,above4 ,whites of five eggs1 twenty tablespoons sifted sugar1 beaten very light2 a little vanilla4 ,spread between layers and outside of cake4 ,,pickles1 ,,canned ,,fruit1 ,etc4 ,,cucumber ,,pickles4 ,make a weak brine1 hot or cold2 if hot1 let the cucumbers stand in it twenty-four hours1 if cold forty-eight hours2 rinse1 and dry the cucumbers with a cloth1 take vinegar enough to cover them1 allow one ounce of alum to every gallon of vinegar1 put it in a brass kettle with the cucumbers and heat slowly1 turning the cucumbers from the bottom frequently2 as soon as they are heated through skim them out into a crock1 let the vinegar boil up1 turn it over the pickles and let them stand at least twenty-four hours2 drain off the vinegar4 ,take fresh vinegar1 and to every gallon allow two tablespoons of white mustard seed1 one of cloves1 one of celery seed1 one of stick cinnamon1 one large green pepper1 a very little horse radish1 and if you like one-half pint sugar4 ,divide the spices equally into several small bags of coarse muslin1 scald with the vinegar and pour over the pickles4 ,if you like your pickles hard1 let the vinegar cool before pouring over them4 ,,pickled ,,cucumbers4 ,,for ,,one ,,thousand4 ,sprinkle salt and pour boiling water over for three successive days1 then prepare vinegar as follows3 ,one-fourth pound whole cloves1 one-fourth pound cinnamon1 one-fourth pound allspice1 one fourth pound black pepper1 one-fourth pound white mustard1 alum size of an egg1 one pound brown sugar1 a little horse radish root4 ,boil with vinegar ten minutes and pour over pickles2 put the spices in a bag or leave loose in vinegar1 as you choose4 ,m4 ,c4 ,,cucumber ,,pickles4 ,,six ,,hundred ,,cucumbers4 ,make a brine that will bear up an egg1 beat it boiling hot1 pour it over the cucumbers2 let them stand twenty-four hours1 or make a cold brine and let it stand forty-eight hours4 ,take the cucumbers and wipe the black specks from each one1 then take sufficient quantity of vinegar to cover them1 and add a small lump of alum2 put the cucumbers in the brass kettle with the vinegar cold1 heat them slowly1 turning them from the bottom several times2 let them stand twenty-four hours2 afterwards take three gallons of vinegar if needed to cover them2 the size of the cucumbers vary so much1 judgment must be used4 ,then put three pints of brown sugar1 three gills of mustard seed1 a handful of cloves1 a handful of stick cinnamon1 six green peppers1 one tablespoon of celery seed1 ginger root1 a piece of alum the size of a walnut2 tie in a muslin bag all the spices1 with the peppers1 and scald with the vinegar1 then pour it over the cucumbers hot2 add green grapes and horse radish1 cold4 ,,mrs4 ,,oren ,,sage4 ,,east ,,india ,,pickle4 ,one hundred cucumbers 7large and small71 one peck green tomatoes1 one-half peck onions1 four cauliflowers1 four red peppers 7without the seeds71 four heads celery1 one pint bottle horseradish4 ,slice all1 and stand in salt twenty-four hours2 then drain1 pour on weak vinegar1 stand on stove until it comes to a boil2 then drain again4 ,one ounce ground cinnamon1 one ounce ground turmeric1 one-half pound mustard1 one-quarter pound brown sugar2 wet these with cold vinegar2 add to this sufficient vinegar to moisten all the pickles4 ,cook all together ten minutes4 ,seal in bottles while hot4 ,,mrs4 ,,pitkin4 ,,french ,,pickle4 ,one peck green tomatoes1 sliced2 six large onions1 a teacup of salt thrown on over night4 ,drain thoroughly1 then boil in two quarts of water and one quart of vinegar fifteen or twenty minutes2 drain in colander2 then take four quarts vinegar1 two pounds brown sugar1 one-half pound white mustard seed1 two tablespoons cloves1 two tablespoons cinnamon1 two tablespoons ginger1 two tablespoons ground mustard1 one teaspoon cayenne pepper2 put all together and cook fifteen minutes4 ,m4 ,c4 ,,piccallily4 ,one peck green tomatoes sliced1 one-half peck onions sliced1 one cauliflower1 one peck small cucumbers4 ,leave in salt and water twenty-four hours2 then put in kettle with handful scraped horseradish1 one ounce turmeric1 one ounce cloves 7whole71 one-quarter pound pepper 7whole71 one ounce cassia buds or cinnamon1 one pound white mustard seed1 one pound ,english mustard4 ,put in kettle in layers1 and cover with cold vinegar4 ,boil fifteen minutes1 constantly stirring4 ,,higdom4 ,one-half dozen large cucumbers1 one dozen small cucumbers1 one-half dozen large onions1 two dozen green tomatoes1 one cabbage1 four large green peppers1 two large red peppers2 chop fine1 and sprinkle over a coffee cup of salt2 let it stand over night1 then drain through a colander4 ,put two quarts of vinegar1 one quart of water with this1 and boil fifteen minutes2 drain again1 and add one pound brown sugar1 one-half pound white mustard seed1 three tablespoons cloves1 three tablespoons cinnamon1 two tablespoons allspice1 two tablespoons ginger1 two tablespoons mustard1 one small teaspoon cayenne pepper1 one small teaspoon black pepper1 alum size of a walnut2 add vinegar enough to cover all4 ,let it just boil4 ,m4 ,c4 ,,tomato ,,soy4 ,one-half bushel green tomatoes1 three onions1 three green peppers1 one-quarter pound mustard seed1 three cups sugar1 three cabbages4 ,chop the tomatoes and onions together 7fine72 add to one gallon of the tomatoes one cup of salt2 let stand twenty-four hours1 drain and add the peppers 7chopped fine71 mustard seed1 sugar and other spices1 to taste4 ,moisten all with vinegar and cook until tender4 ,before bottling1 add the cabbages 7chopped71 and one cup chopped horseradish4 ,,chili ,,sauce4 ,one peck ripe tomatoes1 six green peppers1 six onions1 two teaspoons ground allspice1 two teaspoons ground cloves1 two teaspoons ground cinnamon1 two cups brown sugar1 five cups vinegar1 salt to taste4 ,scald and skim the tomatoes1 chop the onions and peppers fine2 boil all together slowly1 three or four hours1 then bottle4 ,,mrs4 ,,lane4 ,,chow ,,chow4 ,one quart large cucumbers1 one quart small cucumbers1 two quarts onions1 four heads cauliflower1 six green peppers1 one quart green tomatoes1 one gallon vinegar1 one pound mustard1 two cups sugar1 two cups flour1 one ounce turmeric4 ,put all in salt and water one night2 cook all the vegetables in brine until tender1 except large cucumbers4 ,pour vinegar and spices over4 ,,tomato ,,catsup4 ,one gallon of tomatoes 7strained71 six tablespoons salt1 three tablespoons black pepper1 one tablespoon cloves1 two tablespoons cinnamon1 two tablespoons allspice1 one and one-half pints vinegar2 boil down one-half4 ,one peck of tomatoes will make one gallon strained4 ,,green ,,tomato ,,catsup4 ,one peck of green tomatoes1 one dozen large onions1 one-half pint salt2 slice the tomatoes and onions4 ,to a layer of these add a layer of salt2 let stand twenty-four hours1 then drain4 ,add one-quarter pound mustard seed1 three dessertspoons sweet oil1 one ounce allspice1 one ounce cloves1 one ounce ground mustard1 one ounce ground ginger1 two tablespoons black pepper1 two teaspoons celery seed1 one-quarter pound brown sugar4 ,put all ingredients in preserving pan1 cover with vinegar1 and boil two hours4 ,l4 ,b4 ,,tomato ,,catsup4 ,one peck ripe tomatoes1 cut up1 boil tender and sift through a wire sieve2 add one large tablespoon ground cloves1 one large tablespoon allspice1 one large tablespoon cinnamon1 one teaspoon cayenne pepper1 one-quarter pound salt1 one-quarter pound mustard1 one pint vinegar4 ,boil gently three hours4 ,bottle and seal while warm4 ,,mrs4 ,,lane4 ,,grape ,,catsup4 ,five pints of grapes1 simmer until soft1 then put through a colander2 add to them two pints brown sugar1 one pint vinegar1 two tablespoons allspice1 two tablespoons cinnamon1 two tablespoons cloves1 one and one-half teaspoons mace1 one teaspoon salt1 one and one-half teaspoons red pepper4 ,boil till thick2 then bottle4 ,e4 ,i4 ,,ripe ,,cucumber ,,pickle4 ,pare and scrape out the inside of the cucumber2 put in a weak brine for twenty-four hours4 ,make a syrup of sugar and vinegar2 boil a few slices of the cucumber at a time in this1 until they look clear4 ,when the cucumbers are all cooked1 boil down the syrup and pour over them4 ,m4 ,c4 ,,ripe ,,cucumber ,,pickle4 ,peel and take out the inside of the cucumbers2 cut in pieces1 put in cold vinegar1 let them lie twenty-four hours2 then to a quart of vinegar put two pounds of sugar and one ounce cinnamon buds4 ,boil the whole together1 until the cucumbers are clear4 ,,pickled ,,watermelon4 ,take the green part of the rind of the lemon1 pare and cut in small pieces4 ,to one quart of vinegar add two pounds of sugar1 one ounce of cassia buds4 ,in this boil the rind until clear and tender4 ,l4 ,h4 ,,spiced ,,peaches4 ,seven pounds fruit1 one pint vinegar1 three pounds sugar1 two ounces cinnamon1 one-half ounce cloves4 ,scald together sugar1 vinegar and spices2 pour over the fruit4 ,let it stand twenty-four hours2 drain off1 scald again and pour over fruit1 letting it stand another twenty-four hours4 ,boil all together until the fruit is tender4 ,skim it out and boil the liquor until thickened4 ,pour over the fruit and set away in a jar4 ,,spiced ,,grapes4 ,seven pounds grapes1 three pounds sugar1 one pint vinegar1 one tablespoon cloves1 one tablespoon cinnamon4 ,,sweet ,,pickled ,,peaches4 ,one peck peaches1 three pounds brown sugar1 one quart vinegar4 ,dip each peach in a weak solution of soda water1 and wipe dry to remove roughness4 ,stick three or four cloves in each peach4 ,heat the vinegar and sugar1 then put in the peaches and cook until tender4 ,,mrs4 ,e4 ,s4 ,,converse4 ,,pickled ,,peaches4 ,one peck peaches1 three pounds sugar1 one quart vinegar1 cloves4 ,,pickled ,,plums4 ,four pounds plums1 two pounds sugar1 one pint vinegar4 ,,pickled ,,pears4 ,one-half bushel pears1 three quarts vinegar1 five pounds sugar1 cinnamon to taste4 ,,spiced ,,blackberries4 ,to six pints fruit take two and one-half pints sugar1 one and one-half pints vinegar1 one-half ounce cinnamon 7ground71 one-half ounce cloves1 one-half ounce allspice1 a little mace broken in small pieces4 ,boil the sugar and vinegar together1 with the spices1 putting these last into muslin bags4 ,then put in the berries and let them scald1 not boil4 ,,mrs4 ,m4 ,k4 ,,woodbury4 ,in canning fruit1 to a pound of fruit allow one-fourth to one-half pound sugar1 according to taste4 ,,canned ,,pine ,,apple4 ,pare the fruit1 and be very particular to cut out the eyes4 ,weigh it and chop fine4 ,add to it the same weight of sugar4 ,mix thoroughly in a large crock1 and let it stand twenty-four hours4 ,then put in cans1 filling them full1 and seal tight4 ,after leaving them about two weeks it is well to look and see if there are any signs of working4 ,if so pour into a pan and warm through1 then replace in tin cans4 ,,mrs4 ,a4 ,s4 ,,lane4 ,,canned ,,cherries4 ,one-fourth pound sugar1 one pound fruit1 one teacup vinegar to five pounds fruit4 ,,canned ,,pine-,,apple4 ,three-fourths pound sugar to one pound of fruit4 ,pick the pine-apple to pieces with silver fork4 ,scald1 and can hot4 ,,mrs4 ,a4 ,s4 ,,mann4 ,,currant ,,jelly4 ,put the fruit on and scald thoroughly2 strain1 and for one pint juice allow one pound sugar2 when juice boils1 stir in sugar2 boil until dissolved4 ,pour into glasses4 ,,raspberry ,,jam4 ,six pounds sugar to eight pounds fruit1 one pint currant juice1 with an additional pound of sugar4 ,jam all together1 and boil down until a good1 rich flavor4 ,then can4 ,,mrs4 ,a4 ,s4 ,,mann4 ,,orange ,,marmalade4 ,peel the oranges1 and put peel in water2 let boil until tender2 then with a knife scrape off the white lining1 which is bitter2 then cut up peel fine4 ,take the oranges1 divide into sections as they separate naturally4 ,with a pair of scissors cut off the stringy edge in middle of piece1 the seeds will then come out easily4 ,chop or cut fine1 and add to peel4 ,then to one pint of orange1 add one pound of sugar1 and boil until thick enough2 it thickens a little in cooling4 ,j4 ,m4 ,,salads4 ,,cabbage ,,salad4 ,to a dish of chopped cabbage1 four teaspoons of celery seed1 or one bunch of celery4 ,put in a bowl1 yolks of two eggs1 one teaspoon of sugar1 one teaspoon of butter1 one teaspoon of pepper1 one teaspoon of salt1 one teaspoon of made mustard1 one-half teacup of vinegar4 ,set the bowl into hot water1 stir carefully until it begins to thicken4 ,let it get cold4 ,pour over the cabbage4 ,if it does not moisten it enough1 put in a little more vinegar4 ,,mrs4 ,w4 ,t4 ,m4 ,,cabbage ,,salad4 ,two cabbages1 chopped fine2 sprinkle with salt2 let stand over night4 ,one pint vinegar1 one-half cup ground mustard1 three eggs4 ,beat eggs thoroughly and add to boiling vinegar4 ,wet the mustard with cold water or vinegar2 add to the boiling vinegar2 pepper and salt to taste1 and let all come to a boil4 ,pour over cabbage1 and stir thoroughly together4 ,,mrs4 ,m4 ,b4 ,,birdseye4 ,,dressing ,,for ,,cabbage4 ,one egg1 one teaspoon mustard1 one teaspoon salt1 one teaspoon sugar1 one-half cup vinegar1 one-half cup milk4 ,,salad ,,dressing4 ,beat four eggs light1 add one tablespoon mixed mustard1 one-half teaspoon salt1 five tablespoons vinegar1 a little cayenne pepper2 mix well1 then stand in a dish filled with boiling water2 when warmed through add a tablespoon of butter2 cook until a little thicker than custard1 stirring constantly4 ,if desired it may be boiled until thicker1 then thinned with milk or cream4 ,,mrs4 ,,gilbert4 ,,salad ,,dressing4 ,yolk of one egg1 salt-spoon of salt1 mustard-spoon of mustard1 one cruet of oil put in very slowly1 and when well beaten add one tablespoon of vinegar4 ,,chicken ,,salad4 ,boil the white meat of two large chickens2 cut it coarse1 and add the white part of celery cut coarse2 a little more chicken than celery4 ,,dressing4 ,three yolks of eggs1 well beaten2 one pint of oil added drop by drop1 and beaten2 the juice of two lemons1 one teaspoon of dry mustard1 a little cayenne pepper1 a little salt4 ,if not moist enough beat the whites of two eggs and add to it4 ,,mrs4 ,,geo4 ,,gould4 ,,chicken ,,salad4 ,use the white meat of two good sized chickens1 and celery enough to make the proportion one-third chicken and two-thirds celery2 boil ten eggs hard1 rub the yolks perfectly smooth with a silver spoon1 adding gradually four tablespoons of olive oil1 one tablespoon of made mustard1 two teaspoons of salt1 one teaspoon of black pepper1 half a teaspoon of cayenne pepper1 and one tablespoon of sugar2 add sweet cream by degrees until about the consistency of batter4 ,just before sending to table1 mix the dressing with the chicken and celery1 and moisten with sharp vinegar4 ,the juice of two lemons is an improvement4 ,,mrs4 ,w4 ,n4 ,,sage4 ,,mayonnaise ,,dressing4 ,yolks of three eggs1 beaten1 oil added gradually until as stiff as cake-batter2 salt-spoon of salt1 lastly the white of one egg1 beaten stiff4 ,this is very nice for lobster or chicken salad1 or as a dressing for celery4 ,,mrs4 ,g4 ,d4 ,,salmon ,,salad4 ,one can fresh salmon1 four bunches celery2 chop as for chicken salad2 mix with the salmon4 ,,dressing4 ,one teaspoon of mustard1 two tablespoons vinegar1 yolks of two eggs1 salt to taste1 and a little cayenne pepper2 mix thoroughly1 add it to the salmon just before serving4 ,,mrs4 ,c4 ,f4 ,,paine4 ,,beverages4 ,,vienna ,,coffee4 ,equal parts ,mocha and ,java coffee2 allow one heaping tablespoon of coffee to each person1 and two extra to make good strength2 mix one egg with the grounds1 pour on the coffee half as much boiling water as will be needed1 let the coffee froth1 then stir down the grounds1 and let it boil five minutes2 then let the coffee stand where it will keep hot1 but not boil1 for five or ten minutes1 and add the rest of the water4 ,to one pint of cream add the white of an egg1 well beaten2 this is to be put in the cups with the sugar1 and the hot coffee added4 ,,mrs4 ,a4 ,w4 ,,mudge4 ,,kaoka ,,coffee4 ,put into an ordinary tea or coffee pot the same quantity of ,k4 ,o4 ,k4 as would be used of coffee1 pour on sufficient boiling water to extract the strength1 letting boil fifteen minutes1 after which add enough boiling water for the requirements of the family1 remove from the stove and let settle for a few moments2 milk or cream and sugar to taste4 ,it will be found to improve by long simmering on the stove1 but be sure to let it settle before using4 ,do not throw away any of the clear liquid1 but heat it up again and add to the next brewing2 it is even better than the first4 ,,ellen',s ,,coffee4 ,,for ,,six ,,persons4 ,take one full cup ground coffee1 one egg1 a little cold water2 stir together1 add one pint boiling water1 boil up2 then add another pint boiling water1 and set back to settle before serving4 ,,tea4 ,one teaspoon of tea is allowed for each person2 pour on a little boiling water and let come to a boil2 add as much hot water as is necessary4 ,,chocolate4 ,tablespoon chocolate for each person4 ,pour on boiling water and allow to thicken up2 milk enough to cool2 then stir in well beaten egg and sugar to taste1 add milk and boil fifteen or twenty minutes2 flavor with vanilla4 ,beat whites of eggs and pour over them when ready to serve4 ,,wine ,,whey4 ,one pint sweet milk1 boil1 and pour sherry wine until it curdles2 then strain and use the whey4 ,e4 ,h4 ,h4 ,,black ,,currant ,,cordial4 ,five quarts black currants1 two ounces ginger root1 one ounce cloves1 two ounces stick cinnamon1 two ounces allspice1 four nutmegs1 one teaspoon cayenne pepper4 ,bruise the currants1 the ginger root and cinnamon1 add all the other spices except pepper4 ,put into a thin muslin bag2 put the pepper in another bag2 pour over all one-half gallon whiskey4 ,let it stand forty-eight hours1 stirring occasionally2 strain this off1 and put over the currants another half gallon of whiskey2 stir thoroughly1 and strain into the other whiskey2 add to this liquor four pounds granulated sugar4 ,if too strong1 dilute with a little water2 then bottle4 ,,grandma ,,reid4 ,,boullion4 ,two pounds lean beef1 chopped fine2 pour over it one quart cold water1 put in a porcelain kettle1 cover tight1 and let it simmer four hours4 ,strain off the tea and let it cool1 beat the white of one egg and add to the tea2 put in on the stove and stir until it comes to a boil2 let it boil until it becomes perfectly clear1 skimming2 then strain through a fine napkin2 season with salt to taste4 ,,mrs4 ,,edgar ,,holmes4 ,,raspberry ,,vinegar4 ,cut the berries with vinegar2 let them stand forty-eight hours4 ,strain them through a sieve2 add one pound white sugar to one pint of juice2 boil one-half hour1 then bottle4 ,if possible1 use half red berries2 they give a richer flavor1 and the black ones the color4 ,,mrs4 ,a4 ,,lane4 ,,raspberry ,,vinegar4 ,three pints red berries2 pour over them one pint cider vinegar and let stand twenty-four hours4 ,strain1 and to one pint of juice add one pound of sugar2 boil one-half hour1 and when cold1 bottle for use4 ,,mrs4 ,,hiram ,,doty4 ,,sweets4 ,,general ,,directions4 ,granulated sugar is preferable4 ,candy should not be stirred while boiling4 ,cream tartar should not be added until the syrup begins to boil4 ,butter should be put in when the candy is almost done4 ,flavors are more delicate when not boiled in the candy4 ,,cream ,,for ,,bon-,,bons4 ,three cups sugar1 one and one-half cups water1 one-half teaspoon cream tartar2 flavor with vanilla4 ,boil until drops will almost keep their shape in water2 then pour into a bowl set in cold water2 stir steadily with a silver or wooden spoon until cool enough to bear the hand2 then place on a platter and knead until of fine even texture4 ,if too hard1 a few drops of warm water may be stirred in2 if too soft1 it must be boiled again4 ,this is the general foundation of ,cream ,bon-,bons4 ,it must be flavored with chocolate1 by adding a tablespoon of melted chocolate while the syrup is hot4 ,,miss ,,helen ,w4 ,,hooker4 ,,chocolate ,,creams4 ,set one-half cake cooking chocolate on a plate or flat dish1 in the oven until soft4 ,prepare the cream 7as cream bon-bons72 roll into small balls2 leave a few moments to dry1 then roll in the melted chocolate and place on buttered paper4 ,two two-tined forks will be found most convenient for rolling in the chocolate4 ,h4 ,w4 ,h4 ,,chocolate ,,creams4 ,one-half cup water1 one-half cake chocolate1 two cups sugar2 flavor with lemon or vanilla4 ,boil the sugar and water to a thick syrup1 put aside until a little cool1 then beat to a thick cream2 add flavoring and make it into balls4 ,dip quickly into melted chocolate1 place on buttered plate1 and put in a cool place to dry4 ,,miss ,,nellie ,,siddons4 ,,almond ,,creams4 ,boil sugar1 water1 etc41 as directed for cream1 and when partially stirred1 add a cup of blanched almonds 7chopped fine74 ,treat as plain cream1 and when well moulded1 cut in squares or bars4 ,almond cream is very nice flavored with chocolate4 ,h4 ,w4 ,h4 ,,cocoanut ,,cream4 ,make like almond cream1 substituting grated or desiccated cocoanut for the almonds4 ,h4 ,w4 ,h4 ,,cream ,,almonds4 ,take enough of the plain cream in the hand to cover an almond1 and roll the almond up in it4 ,almonds thus prepared1 look and keep better1 if rolled in powdered sugar4 ,they are very nice made with chocolate flavored cream4 ,h4 ,w4 ,h4 ,,cocoanut ,,drops4 ,one pound cocoanut 7grated and dried71 one pound white sugar1 two eggs 7well beaten74 ,mix this together1 make them up pear shape2 lay on a sheet of paper on a tin1 about an inch apart4 ,bake fifteen minutes4 ,,cocoanut ,,cream ,,candy4 ,one cocoanut1 one and one-half pounds granulated sugar4 ,put the sugar and the milk of the cocoanut together and heat slowly until the sugar is melted2 then boil for five minutes2 add the cocoanut 7finely grated71 and boil for ten minutes longer1 stirring constantly to keep from burning4 ,pour on buttered plates1 and cut in squares4 ,will take about two days to harden4 ,,nellie ,,siddons4 ,,cream ,,walnuts4 ,two cups sugar1 two-thirds cup water4 ,boil without stirring1 until it will spin a thread2 flavor with vanilla4 ,set off into a dish with a little cold water in2 stir briskly until white and creamy4 ,have the walnuts shelled2 make the cream into small round cakes with your fingers2 press half a walnut on either side1 and drop into sifted granulated sugar4 ,for cream dates1 take fresh ,california dates1 remove the stones and fill the centre of dates with this same cream4 ,drop into sugar4 ,a4 ,h4 ,,hickory ,,nut ,,candy4 ,one cup hickory nut meats1 two cups sugar1 one-half cup water4 ,boil sugar and water without stirring1 until thick enough to spin a thread4 ,flavor2 set off into cold water2 stir quickly until white1 then stir in the hickory nuts2 turn into a flat tin1 and when cold cut into small squares4 ,,fruit ,,candy4 ,one cocoanut1 one and one-half pounds granulated sugar 7wet with milk of cocoanut74 ,put in sauce pan1 let it heat slowly2 then boil rapidly five minutes2 add the cocoanut 7grated very fine71 and boil ten minutes1 stirring constantly4 ,try a little on a cold plate1 and if it forms a firm paste when cool1 take from the fire4 ,pour part of it out on to a large tin lined with greased paper2 then add to the remaining cream one-quarter pound raisins 7stoned71 one-half pound blanched almonds1 one pint pecans1 one-half cup chopped walnuts4 ,pour over the other cream1 and when cool cut in bars and squares4 ,,mrs4 ,,nelson ,,sage4 ,,vanilla ,,cream ,,candy4 ,three cups sugar1 one and one-half cups water1 one-half teaspoon cream tartar1 butter size of a walnut2 flavor with vanilla4 ,boil until it begins to thread1 or until the drops are somewhat brittle if dropped in cold water2 pour into buttered platters1 and when sufficiently cool pull over a hook1 or in the hands4 ,it may be flavored with peppermint1 lemon1 c4 ,if chocolate flavoring is desired1 grate it over the hot candy1 or place some melted chocolate on it before pulling4 ,a pretty variety may be made by pulling the vanilla and chocolate candies together a few times1 thus leaving it striped4 ,pulled candy should never be moved1 after pouring into platters1 until ready for pulling4 ,it will be sure to granulate4 ,h4 ,w4 ,h4 ,,cream ,,candy4 ,one pound white sugar1 three tablespoons vinegar1 one teaspoon lemon extract1 one teaspoon cream tartar4 ,add a little water to moisten the sugar1 and boil until brittle4 ,put in the extract2 then turn quickly out on buttered plates4 ,when cool1 pull until white1 and cut in squares4 ,,miss ,n4 ,,siddons4 ,,butter ,,scotch4 ,two cups sugar1 two tablespoons water1 piece of butter the size of an egg4 ,boil without stirring1 until it hardens on a spoon4 ,pour out on buttered plates to cool4 ,,hattie4 ,,chocolate ,,caramels4 ,three cups brown sugar1 one cup milk1 one-half cake chocolate1 one piece butter 7size of an egg74 ,boil until thick2 pour in a buttered pan1 and when cool cut in squares4 ,,nellie ,,siddons4 ,,chocolate ,,caramels4 ,two cups molasses1 one cup brown sugar1 one cup cream or milk1 one-half pound ,baker's chocolate1 piece of butter size of an egg4 ,beat all together2 boil until it thickens in water2 turn into large1 flat tins1 well buttered4 ,when nearly cold1 cut into small squares4 ,,molasses ,,candy4 ,three cups yellow coffee sugar1 one-half cup molasses1 one cup water1 one-half teaspoon cream tartar1 butter the size of a walnut4 ,follow the directions for vanilla cream candy4 ,h4 ,w4 ,h4 ,,miscellaneous4 ,,bread ,,and ,,cake4 ,two cups of dough1 two cups of brown sugar1 one cup of butter1 two eggs1 two-thirds cup sour milk2 mix one teaspoonful soda1 one teaspoonful cinnamon1 one teaspoonful cloves and allspice1 one cup flour1 one cup raisins4 ,,miss ,,ella ,,wilson4 ,,ginger ,,cookies4 ,one cup sugar1 two cups molasses1 one cup butter1 three teaspoonfuls soda in one cup boiling water1 two teaspoonfuls ginger4 ,,miss ,,ella ,,wilson4 ,,sponge ,,cake4 ,two cups flour1 three cups fine sugar1 ten eggs4 ,beat to a stiff froth4 ,grate rind and juice of one lemon4 ,bake in a quick oven4 ,,miss ,,marcia ,,erdle4 ,,white ,,wings ,,cake4 ,three cups sugar1 one cup butter1 one cup milk1 three and one-half cups flour1 whites of ten eggs2 one teaspoonful cream tartar1 one-half teaspoonful soda1 essence of almond4 ,excellent for either layer or loaf cake4 ,,miss ,,ella ,,wilson4 ,,russian ,,cream4 ,two-thirds box of ,gelatine soaked in a cup of water one-half hour2 three pints of milk1 one and one-half cups of sugar1 six eggs4 ,scald the milk1 add ,gelatine and yolks of eggs1 stir all together and boil--when boiled take off the stove4 ,beat whites of eggs stiff and stir into custard4 ,flavor with vanilla1 serve with whipped cream or custard4 ,,orange ,,cake4 ,two cups of sugar1 two cups of flour1 one-half cup of water1 two teaspoonfuls baking powder1 a little salt1 yolks of five eggs1 whites of three eggs1 grated rind and juice of one orange and one lemon4 ,beat yolks and whites separately1 and stir sugar and whites of eggs together1 add yolks1 then water and orange1 then flour and baking powder4 ,,frosting4 ,whites of two eggs with grated rind and juice of one orange1 stiffen with sugar4 ,,miss ,,ella ,,wilson4 ,,copple ,,pudding4 ,one pint of flour1 one cup of sugar1 one cup of milk1 two teaspoonfuls of baking powder4 ,bake in layers1 spread raspberry jam and soft frosting between layers and over top4 ,serve with wine sauce4 ,,miss ,,ellen ,,doyle4 ,,cream ,,sponge ,,cake4 ,break two eggs in a cup1 fill the cup with sweet cream4 ,one cup of white sugar1 one and one-half cups of flour1 one teaspoonful of baking powder1 flavor to taste4 ,,miss ,,ella ,,wilson4 ,,ornamental ,,frosting4 ,whites of two eggs1 one-half teaspoonful tartaric acid1 make stiff with powdered sugar4 ,make a cornucopia of paper1 let frosting run through small end in any design desired4 ,,miss ,,ella ,,wilson4 ,,graham ,,bread4 ,one pint sour milk1 one pint graham flour1 one cup white flour1 one-half cup molasses1 one teaspoonful soda4 ,steam one hour1 and brown in oven4 ,,miss ,,ella ,,wilson4 ,,orange ,,baskets4 ,make a basket by taking inside out of orange and fill with any kind of icing you prefer4 ,makes one nice course4 ,,brandy ,,peaches4 ,four pounds of fruit1 four pounds of sugar1 one pint of white brandy4 ,make syrup of sugar with enough water to dissolve sugar1 put fruit in and let boil five minutes4 ,remove fruit and boil syrup fifteen minutes1 then add brandy4 ,put fruit in cans and fill with syrup4 ,,miss ,,ella ,,wilson4 ,,french ,,pickle4 ,one peck green tomatoes1 eight large onions sliced1 sprinkle one cup of salt through them4 ,let stand over night4 ,drain in the morning and boil in one quart of water1 and four quarts of vinegar until tender4 ,after boiling strain again through colander1 then take one gallon vinegar1 two pounds brown sugar1 one pound white mustard seed1 two tablespoons grated allspice1 two of cloves1 two of cinnamon1 two of ginger1 two of mustard1 one-half of cayenne pepper4 ,put all together and boil one hour4 ,,miss ,,ella ,,wilson4 ,,mayonnaise ,,dressing4 ,yolks of three eggs1 one tablespoonful of mustard1 one tablespoonful of sugar1 one-tenth teaspoonful cayenne pepper1 one teaspoonful salt1 small half-cup vinegar1 one pint of oil4 ,beat yolks and dry ingredients until light4 ,add a few drops of oil at a time until thick1 then add more rapidly4 ,then add vinegar1 when done should be very thick4 ,place on ice for a few hours4 ,just before serving add one cup of cream4 ,,miss ,,ella ,,wilson4 ,a nice way to dispose of pieces of roast turkey1 pork1 veal1 etc41 is to cut fine1 mix with celery1 and use ,mayonnaise dressing4