,,aunt ,,caroline',s ,,dixieland ,,recipes ,aunt ,caroline's ,dixieland ,recipes ,by ,,emma and ,,william ,mc,k,i,n,n,e,y ,a ,,rare ,,collection ,,of ,,choice ,,southern ,,dishes ,chicago ,laird ,lee1 ,inc4 ,publishers ,,copyright1 #aibb ,,by ,,wm4 ,mc,k,i,n,n,e,y ,foreword ,in the art of cooking the 8,old ,southern ,mammy0 has few equals and recognizes no peers4 ,the following recipes have1 with great patience and kindly perseverance1 been drawn from the treasured memories of ,aunt ,caroline ,pickett1 a famous old ,virginia cook1 the 8pinch of this0 and 8just a smacker of that0 so wonderfully and mysteriously combined by the culinary masters of the ,southland have been carefully and scientifically analyzed and recorded in this volume1 and after a practical test of each recipe herein presented1 the author can1 with the fullest degree of confidence1 recommend the following as the most attractive and economical combination ever presented4 ,the variety covers a range sufficient to fully gratify the demands of the modest as well as the exacting tastes of the most pronounced epicure1 and have been carefully classified and alphabetically arranged for the convenience of the housewife1 and a page has been left blank opposite each page of recipes for her own favorite dishes4 ,it is the author's intention that this little book become a veritable treasure trove of dainty1 appetizing and tasty dishes4 ,in sweet memories of a happy childhood spent in the atmosphere of the plantations and cabins of ,virginia under the benign influence of my ,dear ,old ,southern ,mammy1 ,aunt ,caroline1 this volume is affectionately dedicated4 ,william ,mc,kinney ,,contents ,breads ,virginia ,beaten ,biscuit #a ,southern ,sweet-,potato ,biscuits #a ,johnny ,reb ,cake #a ,spoon ,bread #c ,cinnamon ,toast #c ,piedmont ,corn ,meal ,mush #c ,virginia ,corn ,fritters #e ,french ,toast #e ,mammy's ,graham ,muffins #e ,aunt ,caroline's ,corn ,bread #g ,bolted ,corn ,meal ,bread #g ,mammy's ,light ,rolls #i ,golden ,toast #i ,mississippi ,biscuits #aa ,virginia ,waffles #aa ,cotton ,blossom ,popovers #aa ,dixie ,biscuit #ac ,flour ,muffins #ac ,baltimore ,egg ,bread #ae ,southern ,pastry #ae ,griddle ,cakes #ae ,sally ,lunn #ag ,jeff ,davis ,muffins #ag ,carolina ,corn ,meal ,rolls #ai ,carolina ,brown ,bread #ai ,salt ,rising ,bread #ba ,beverages ,egg ,nog--,maryland ,style #bc ,swanee ,fruit ,punch #bc ,louisiana ,coffee #bc ,hot ,chocolate #be ,tea ,southern ,style #be ,iced ,tea #be ,uncle ,remus ,mint ,julep #bg ,dewberry ,vinegar #bg ,cakes ,devil's ,food ,cake #bi ,filling for ,devil's ,food ,cake #bi ,old ,dominion ,cake #ca ,filling for ,old ,dominion ,cake #ca ,angels' ,food ,cake #ca ,magnolia ,sponge ,cake #cc ,filling for ,magnolia ,sponge ,cake #ca ,tutti ,frutti ,cake #cc ,brides ,cake #cc ,ponciania ,cake #ce ,sally ,white ,cake #ce ,cabin ,cake #cg ,filling for ,cabin ,cake #cg ,pride of ,kentucky ,cake #cg ,gold and ,white ,anniversary ,cake #ci ,filling for ,anniversary ,cake #ci ,marguerites #ci ,apple ,sauce ,cake #da ,betsy ,ross ,pound ,cake #da ,marshmallow ,filling #da ,martha ,washington ,cake #dc ,filling for ,martha ,washington ,cake #dc ,pickaninny ,cookies #ci ,virginia ,doughnuts #de ,plantation ,cookies #de ,jelly ,roll ,cake #dg ,aunt ,sug's ,nut ,cookies #dg ,ginger ,snaps #di ,mason and ,dixon ,cookies #di ,fruit ,cake #ea ,candy ,u4 ,d4 ,c4 ,cocoanut ,candy #ec ,mexican ,kisses #ec ,mammy's ,peanut ,candy #ec ,divinity ,candy #ee ,almonds ,creamed #ee ,chocolate ,caramels #ee ,old ,virginia ,molasses ,taffy #eg ,cream ,peppermint ,drops #eg ,after ,dinner ,mints #ei ,peanut ,butter ,fudge #ei ,chocolate ,fudge #fa ,sea-,foam ,candy #fa ,meats ,fried ,chicken1 ,virginia ,style #fc ,creole ,veal ,patties #fc ,sugar ,cured ,ham ,loaf #fc ,baked ,rice and ,ham #fe ,martha ,washington ,cheese ,pudding #fe ,uncle ,remus ,omelette #fe ,old ,fashioned ,mince ,meat #fg ,fish ,balls ,a ,la ,maryland #fg ,liver ,fricasee #fi ,breaded ,pork ,chops1 ,philadelphia ,style #fi ,salmon ,croquettes #fi ,creamed ,oysters #ga ,deviled ,crabs #ga ,aunt ,caroline's ,beef ,loaf #ga ,mammy's ,chicken ,patties #gc ,baked ,fish #gc ,carolina ,broiled ,steak #gc ,deviled ,eggs #gc ,massas' ,cheese ,croquettes #ge ,oysters with ,macaroni #ge ,scalloped ,oysters #ge ,creamed ,dried ,beef ,with ,cheese #gg ,cheese ,straws #gg ,chicken ,a ,la ,king #gg ,southern ,hash #gi ,mammy's ,veal ,loaf #gi ,chicken ,croquettes #gi ,cream ,sauce #ha ,perlean #ha ,pickles1 ,relishes ,aunt ,caroline's ,own ,pickle #hc ,tar ,heel ,chow ,chow #hc ,georgia ,watermelon ,rind ,pickle #hc ,apple ,relish #he ,corn ,relish #he ,bell ,pepper ,relish #hg ,green ,tomato ,pickle #hg ,picalli #hi ,stuffed ,peppers #hi ,peach ,pickle #ia ,chili ,sauce #ia ,mount ,vernon ,pickle #ia ,english ,chopped ,pickle #ic ,pies and ,desserts ,chess ,pies #ie ,heavenly ,hash #ie ,food ,for ,the ,gods #ie ,stonewall ,jackson ,pudding #ig ,syllabub #ig ,u4 ,d4 ,c4 ,pudding #ii ,rhubarb ,pie #ii ,jeff ,davis ,custard #aja ,cream ,puffs #aja ,brown ,betty #aja ,southern ,apple ,pie #ajc ,caramel ,custard #ajc ,palmetto ,marmalade #ajc ,aunt ,jemima's ,lemon ,pie #aje ,nut ,bread #aje ,chocolate ,pudding #ajg ,maryland ,bread ,pudding #ajg ,sunset ,raisin ,pie #ajg ,soft ,ginger ,bread #aji ,sauce for ,ginger ,bread #aji ,cranberry ,surprise #aji ,louisiana ,molasses ,custard #aji ,jellied ,apples #aaa ,mammy's ,sweet ,potato ,pudding #aaa ,raisin ,rolls #aaa ,new ,orleans ,dark ,nut ,bread #aac ,baked ,apple ,dumplings #aac ,john ,brown ,custard #aac ,virginia ,dare ,pudding #aae ,sweet ,potato ,custard #aae ,banana ,custard #aae ,strawberry ,shortcake #aag ,tapioca ,custard #aag ,bavarian ,cream #aag ,cranberry ,snow #aag ,chocolate ,pie #aai ,pumpkin ,pie #aai ,salads and ,dressings ,mayonnaise ,dressing #aba ,maryland ,chicken ,salad #aba ,potato ,salad #aba ,wesson ,oil ,dressing #aba ,tomato ,jelly #abc ,french ,dressing #abc ,waldorf ,salad #abc ,mammy's ,dressing #abe ,pineapple and ,cottage ,cheese ,salad #abe ,water ,lily ,salad #abe ,marshmallow ,salad #abg ,frozen ,fruit ,salad #abg ,soups ,old ,virginia ,brunswick ,stew #abi ,aunt ,caroline's ,porridge #abi ,cream of ,celery ,soup #abi ,tomato ,bisque #abi ,tomato ,soup1 ,creole ,style #aca ,dixieland ,soup #aca ,cream of ,tomato ,soup #aca ,baltimore ,oyster ,stew #acc ,cream of ,pea ,soup #acc ,cream of ,chicken ,soup #ace ,oatmeal ,soup #ace ,vegetables ,general ,pickett ,corn ,pudding #acg ,dixie ,potatoes #acg ,southern ,creamed ,sweet ,potatoes #aci ,stuffed ,potatoes with ,cheese #aci ,scalloped ,irish ,potatoes #aci ,stuffed ,tomatoes #aci ,scalloped ,tomatoes in ,shells #aci ,aunt ,katy's ,macaroni #ada ,irish ,potato ,puffs #ada ,stewed ,celery #ada ,baked ,tomatoes #ada ,mammy's ,candied ,sweet ,potatoes #adc ,boiled ,turnips #adc ,stewed ,green ,corn #adc ,creole ,potato ,balls #adc ,potato ,chips #adc ,stuffed ,potatoes with ,cheese and ,bacon #ade ,jenny ,lind ,potatoes #ade ,carolina ,sweet ,potato ,pone #ade ,scalloped ,potatoes #adg ,french ,fried ,sweet ,potatoes #adg ,fried ,egg ,plant #adg ,breads ,,virginia ,,beaten ,,biscuit ,one quart flour1 ,one teaspoonful of salt1 ,one tablespoon of lard4 ,work lard lightly into the flour and salt1 mix with iced water and then beat dough with rolling pin until it blisters4 ,cut into biscuits and bake in quick oven4 ,,southern ,,sweet-,,potato ,,biscuits ,two cups flour1 ,one cup of mashed boiled sweet potatoes1 ,two tablespoonsful of lard1 ,one teaspoonful of salt1 ,one and one-half teaspoonfuls of baking powder1 ,one-half teaspoonful of soda4 ,enough buttermilk to make soft dough4 ,mix flour1 salt1 soda and baking powder together4 ,add sweet potatoes and work the lard in lightly4 ,mix with milk to make soft dough1 roll thin cut into biscuits and bake in quick oven4 ,,johnny ,,reb ,,cake #b cupsful of flour1 #a cupful of yellow meal1 #d tablespoonsful of sugar1 teaspoonful of salt1 #a teaspoonful of ,cream of ,tartar1 teaspoonful of soda1 or1 #b teaspoonsful of baking-powder4 ,add enough milk or water to make a thin batter1 and bake4 ,,spoon ,,bread ,two and one-half cups of fresh buttermilk1 ,one scant half teaspoonful of soda mixed in with milk1 ,one teaspoonful of salt1 ,three tablespoonsful of meal1 ,three eggs dropped in one at a time whole1 ,one tablespoonful of lard 7melted74 ,mix in the order given and cook in baking dish in moderate oven4 ,,cinnamon ,,toast ,cut stale bread into thin slices1 remove crusts1 and cut in halves2 toast evenly1 and spread first with butter1 then with honey1 and dust with cinnamon4 ,serve very hot4 ,,piedmont ,,corn ,,meal ,,mush #c cups boiling water1 #a teaspoon salt1 #a cup fine corn meal4 ,add meal to boiling salted water by sifting it slowly through the fingers1 while stirring rapidly with the other hand4 ,boil for ten minutes1 and cook over hot water for two hours4 ,serve hot as a cereal4 ,or pour into one-pound baking powder boxes to cool2 fry in deep fat4 ,serve either for breakfast1 or as an accompaniment to roast pork1 or1 with syrup1 for dessert4 ,,virginia ,,corn ,,fritters #a can corn1 cup milk1 cup dried and sifted crumbs1 #a teaspoon salt1 #a teaspoon baking powder1 #a egg well beaten1 #a tablespoon flour4 ,chop the corn1 and add other ingredients in order given4 ,drop from a tablespoon into hot1 deep fat and fry until brown4 ,,french ,,toast #a egg slightly beaten1 #a tablespoon sugar1 teaspoonful salt1 cup milk or coffee1 #d slices bread4 ,mix egg1 salt1 sugar1 and liquid in a shallow dish2 soak bread in mixture1 and cook on a hot greased griddle until brown1 turning when half cooked4 ,serve plain or spread with jam4 ,,mammy',s ,,graham ,,muffins #a pint of ,graham ,flour1 cupful of ,molasses1 teaspoonsful of salt1 pint of white flour1 #a teaspoonsful of soda4 ,put the salt into the flour and soda into the molasses4 ,stir all together and mix with milk or water4 ,drop into ,muffin tins and bake twenty minutes4 ,,aunt ,,caroline',s ,,corn ,,bread cup corn meal1 cup flour1 #c teaspoonsful baking powder1 #a tablespoon sugar1 teaspoon salt1 #a beaten egg1 cup milk and water mixed1 #b tablespoons melted bacon fat4 ,mix in order given1 beat well1 and bake in a well-greased shallow pan in a hot oven about twenty minutes4 ,half of the egg will make a very good corn bread4 ,left-over pieces may be split1 lightly buttered1 and browned in the oven4 ,,bolted ,,corn ,,meal ,,bread #b cupsful of flour1 #a cupful of corn meal1 7bolted is best7 #b cupsful of milk1 #b teaspoonsful of cream of tartar1 #a teaspoonsful of baking soda1 #a egg1 cupful of sugar1 teaspoonful of salt4 ,stir the flour and meal together1 adding cream of tartar1 soda1 salt and sugar4 ,beat the egg1 add the milk to it1 and stir into the other ingredients4 ,bake in a gem-pan twenty-minutes4 ,,mammy',s ,,light ,,rolls ,yeast1 ,one egg beaten lightly1 ,one tablespoonful of sugar1 ,one half cake of yeast1 dissolved in one-third cup of cold water1 ,one cup of hot potatoes mashed fine1 ,one quart of flour1 ,one tablespoonful of lard1 ,one teaspoonful of salt4 ,put yeast mixed in the order given in a bucket to rise4 ,let it rise for about forty-five minutes or longer4 ,then when risen1 put it into the flour1 which has been mixed with the salt and lard4 ,do not knead the flour1 just stick it together and beat it for fifteen minutes with rolling pin4 ,if yeast does not make dough soft enough a little warm water may be used4 ,after beating the dough1 put it into a vessel to rise in warm place for about three hours4 ,when risen1 roll it lightly until about one-fourth of an inch thick4 ,then cut with biscuit cutter and dip into hot grease4 ,lastly fold the biscuits over and put into pans to rise about an hour or more4 ,graham rolls are made the same way4 ,,golden ,,toast ,toast as many slices of bread as desired4 ,for twelve slices use three hard boiled eggs and about two cups of cream sauce4 ,mash the whites of the eggs fine and stir them into the cream sauce4 ,spread each piece of bread when toasted with cream sauce1 and then grate yolks over the top4 ,return to oven and heat just before serving4 ,,mississippi ,,biscuits ,two cups of flour1 ,one-fourth teaspoonful of soda1 ,one and one-half teaspoonsful of baking powder1 ,one teaspoonful of salt1 ,two tablespoonfuls of lard4 ,mix flour1 baking powder and salt4 ,then work in lightly the lard and mix with sufficient milk to make soft dough4 ,roll thin1 cut into biscuits with small biscuit cutter and bake in quick oven4 ,,virginia ,,waffles ,one and one-half cups of pastry flour1 ,two teaspoonsful of baking powder1 ,one-half teaspoonful of salt1 ,four tablespoonsful of melted butter1 ,one cup of milk1 ,two eggs4 ,to beaten yolks add milk1 flour1 baking powder1 salt and butter4 ,add stiffly beaten whites last4 ,,cotton ,,blossom ,,popovers ,two eggs1 ,one cup of milk1 ,one cup of flour1 ,one-half teaspoonful of salt4 ,beat eggs together1 add milk1 and salt and pour this on the flour4 ,mix well and bake about forty minutes in rather slow oven4 ,serve at once4 ,,dixie ,,biscuit ,one pint of milk1 ,one teaspoonful of lard1 ,two teaspoonsful of butter1 ,two teaspoonsful of sugar1 ,one heaping teaspoonful of salt1 ,one-half yeast cake1 ,six cupfuls of flour4 ,put milk on stove in double boiler with butter1 salt1 lard and sugar4 ,when milk becomes scalded1 let it cool until blood heat4 ,dissolve yeast and stir it into the scalded milk4 ,then add to milk when cooled two and a half cups of flour and mix to a stiff batter4 ,next add an egg well beaten to the batter and put the batter in a warm place to rise4 ,let it rise bout five hours and then knead as for ordinary biscuit using three and a half cups of flour4 ,knead until dough can be handled easily1 then roll out to one-half inch thickness4 ,rub each biscuit with melted butter1 put two biscuits together and place in pans far enough apart not to touch4 ,bake fifteen or twenty minutes in hot oven4 ,,flour ,,muffins ,two eggs1 ,one cup of milk1 ,one and one-half cups of flour1 ,one tablespoon of lard1 ,one teaspoonful of salt1 ,two teaspoonful of baking powder4 ,beat eggs separately4 ,to yolks1 add salt1 melted lard1 milk1 flour1 and baking powder4 ,lastly1 put in the well beaten whites and bake twenty or twenty-five minutes4 ,,baltimore ,,egg ,,bread ,two eggs1 ,three cups of meal1 ,four cups of sour milk1 ,one tablespoonful of lard1 ,one teaspoonsful of salt1 ,one-fourth teaspoonful of soda1 ,one and one-half teaspoonsful of baking powder4 ,beat eggs well together1 add milk1 meal1 salt1 soda and baking powder and lastly the hot melted lard4 ,bake in moderate oven4 ,one cup of fresh corn cooked until tender may be added to the batter4 ,,southern ,,pastry ,one cup of flour1 ,one-fourth teaspoonful of salt1 ,one-fourth cup of lard or butter4 ,mix flour and salt1 work lard lightly into the flour and mix with iced water to make stiff dough4 ,do not knead dough at all1 just mix lightly together4 ,,griddle ,,cakes ,one and one-half cups of stale bread crumbs1 ,two cups of milk1 ,one tablespoonful of butter1 ,one teaspoonful of salt1 ,one-half cupful of flour4 ,scald milk and pour over bread crumbs4 ,beat two eggs well together1 then add salt1 milk and bread crumbs1 flour and lastly the melted lard or butter4 ,,sally ,,lunn ,one quart of flour1 ,four eggs1 ,one tablespoonful of sugar1 ,one cup of yeast1 ,one cup of milk1 ,one teaspoonful of salt1 ,one-half cup of butter1 ,one-half cup of lard4 ,beat the eggs separately4 ,then mix and add yeast and sugar4 ,sift salt into flour1 melt butter and lard and add eggs1 yeast and milk before putting in flour4 ,leave in bowl and set away to rise4 ,when risen1 beat hard and put into greased pan to rise again4 ,for seven o'clock tea make it at twelve4 ,,jeff4 ,,davis ,,muffins ,two eggs1 ,one cup of sour milk1 ,one cup of meal1 ,one-half cup of flour1 ,one teaspoonful of salt1 ,two teaspoonsful of baking powder4 ,one tablespoonful of lard4 ,beat eggs separately4 ,to yolks add salt1 milk1 melted lard1 meal1 flour and baking powder4 ,lastly put in the well beaten whites and bake in moderate oven4 ,,carolina ,,corn ,,meal ,,rolls #a cup meal1 #a cup flour1 #d teaspoonsful baking powder1 teaspoon salt1 #c tablespoons bacon fat1 cup milk4 ,mix and sift dry ingredients2 rub in shortening with finger tips1 add milk and mix thoroughly2 roll lightly1 on a floured board to a thickness of one-half inch2 cut with biscuit cutter1 brush with milk or water1 and fold double4 ,bake in hot oven fifteen minutes4 ,,carolina ,,brown ,,bread 7,baked7 #a cupful of ,indian ,meal1 #a cupful of ,rye meal1 cupful of flour1 #a cupful of molasses 7scant71 #a cupful of milk or water1 #a teaspoonful of soda4 ,put the meals and flour together4 ,stir soda into molasses until it foams4 ,add salt and milk or water4 ,mix all together4 ,bake in a tin pail with cover on for two and a half hours4 ,,salt ,,rising ,,bread ,pour one pint of boiling sweet milk over three heaping tablespoonsful of corn meal4 ,beat well and set in a warm place all night4 ,on the morning add to the mixture a pint of warm milk or water1 a teaspoonful of sugar1 a pint of flour4 ,beat well and set in a warm place for about two hours or until it looks spongy4 ,then add one teaspoonful of salt1 one tablespoonful of lard and enough flour to make a soft dough4 ,work fifteen minutes1 knead into loaves1 let them rise one or two hours1 and then bake an hour or longer4 ,beverages ,,egg ,,nog--,,maryland ,,style ,beat the yolk of one egg1 add a teaspoonful of sugar1 and a small pinch of salt1 then pour in slowly stirring all the while a cup of milk4 ,pour in a glass and put spoonful of whipped cream on top and any quantity of 8flavoring desired40 ,,swanee ,,fruit ,,punch ,two cups of sugar1 ,one cup of water1 ,one cup of tea1 ,one pint of strawberry syrup1 ,juice of ten lemons1 ,juice of six oranges1 ,two cans of grated pineapple1 ,one large bottle of ,maraschino cherries4 ,make syrup by boiling sugar and water together for ten minutes4 ,add the tea1 fruit juices1 pineapple1 and strawberry syrup4 ,let stand thirty minutes1 strain and add enough iced water to make one or one and one-half gallons of liquid4 ,turn into large punch bowl over a piece of ice and lastly add cherries4 ,this quantity will serve about ten people4 ,,louisiana ,,coffee ,one heaping tablespoonful of coffee1 a little white of egg1 one cup of boiling water 7,allow this quantity for each person74 ,scald the coffee pot1 add the coffee1 egg1 and sufficient cold water to moisten4 ,mix well1 add the boiling water and cook five minutes4 ,then place where it will keep hot1 but not cook1 for fifteen minutes4 ,it is then ready to serve4 ,,hot ,,chocolate ,one and one-half squares of ,baker's ,chocolate1 ,four teaspoonsful of sugar1 ,pinch of salt1 ,one cup of boiling water1 ,three cups of milk1 ,one-half teaspoonful of vanilla4 ,melt the chocolate over hot water4 ,add the sugar1 salt and boiling water4 ,when smooth1 add the heated milk and cook twenty minutes in double boiler4 ,then beat with egg beater and flavor4 ,more sugar may be added if desired4 ,an excellent substitute for whipped cream to serve with hot chocolate is marshmallows4 ,drop one in each cup of the hot liquid4 ,,tea--,,southern ,,style ,take one-half teaspoonful of tea to one cup of boiling water4 ,put the tea in the pot1 pour the boiling water upon it and let stand where it will keep hot for five minutes4 ,then serve4 ,tea should never be boiled for it makes it bitter4 ,,iced ,,tea ,use one scant teaspoonful of tea to one cup of boiling water4 ,pour boiling water over tea leaves and let stand until milk warm4 ,then strain and sweeten to taste while tea is still warm1 as it requires less sugar4 ,serve with crushed ice1 green mint leaves1 and sliced lemon and orange4 ,,uncle ,,remus ,,mint ,,julep cup sugar1 ,juice #c lemons1 #a cup of water1 #d sprigs of mints1 #a pint ginger ale1 or 8,any flavoring desired40 ,boil sugar and water ten minutes1 and cool2 add strained lemon juice1 mint leaves bruised1 and ginger ale2 half fill glasses with crushed ice1 and julep1 and garnish with a sprig of mint4 ,,dewberry ,,vinegar ,over three quarts of dewberries pour one pint of vinegar and let it stand twenty-four hours4 ,strain and add one pound of sugar to one pint of juice4 ,scald twenty minutes and bottle tight4 ,strawberry and raspberry vinegar may be made in the same way4 ,cakes ,,devil',s ,,food ,,cake ,two eggs1 ,two cups of brown sugar1 ,one cup of butter1 ,one cup of buttermilk1 ,three cups of flour1 ,half cake of melted chocolate1 ,one and one-half tablespoons of cinnamon1 ,one teaspoon of cloves1 ,one teaspoon of allspice1 ,one teaspoon of soda dissolved in half cup of boiling water4 ,cream butter and sugar and add to well beaten eggs1 next add milk1 melted chocolate1 flour beaten in lightly1 vanilla and spices1 and lastly the boiling water and soda4 ,bake in layer tins and moderate oven4 ,,filling 7,for ,devil's ,food ,cake7 ,two cups of white sugar1 ,one cup of sweet milk1 ,half cake of chocolate1 ,yolk of one egg1 ,butter size of an egg1 ,one teaspoonful of ,vanilla4 ,put all the ingredients except vanilla on to cook4 ,cook until thick1 then beat until creamy1 add vanilla and spread on layers4 ,,old ,,dominion ,,cake ,cream one cup of butter and two cups of powdered sugar4 ,add stiffly beaten whites of six eggs1 three cups of flour1 in which has been sifted two teaspoonsful of baking powder1 and one teaspoonful of vanilla4 ,bake in layers in moderate oven4 ,,filling ,,for ,,old ,,dominion ,,cake ,put on two cups of white sugar with enough water to dissolve thoroughly and cook until it spins a thread4 ,then add one teaspoonful of vanilla and pour slowly over the whites of two eggs beaten stiff4 ,beat until creamy and then spread on cake layers4 ,thickly strew the top of icing with raisins1 ,english walnuts and blanched almonds4 ,,angel',s ,,food ,,cake ,whites of eleven eggs1 ,one cup of flour1 ,one and one-half cups of sugar1 ,one teaspoonful of cream of tartar1 ,one teaspoonful of almond extract4 ,sift flour and sugar together five times1 then add cream of tartar4 ,have whites well beaten and add sugar and flour slowly1 then almond extract4 ,beat very little after flour goes in and bake in round cake pan in moderate oven for about fifty minutes4 ,,filling ,put on to cook two and one-fourth cups of brown sugar1 three tablespoonsful of cream1 one tablespoonful of butter4 ,cook until thick1 then beat until creamy and spread on layers4 ,,tutti ,,frutti ,,cake ,two cups of sugar1 ,one cup of milk1 ,one cup of butter1 ,three cups of flour 7sifted three times71 ,one cup of cornstarch into which has been sifted three teaspoons of baking powder1 ,one teaspoonful of almond extract4 ,cream butter and sugar1 add milk1 flour1 cornstarch and flavoring4 ,bake in layers in moderate oven4 ,,magnolia ,,sponge ,,cake ,three eggs beaten separately and then together1 ,one and one-half cups of sugar1 ,one and one-half cups of flour1 ,one and one-half teaspoonsful of baking powder1 ,one-half cup of boiling water4 ,mix in the order given and cook in biscuit pan in moderate oven4 ,,bride',s ,,cake ,whites of eighteen eggs1 ,one pound of flour1 ,one pound of sugar1 ,three-fourths pound of butter4 ,sift flour three times after adding to it a teaspoonful of soda1 and two of cream of tartar4 ,cream butter and sugar until very light and add to the stiffly beaten whites4 ,next add the flour1 beating it in lightly with the hand4 ,flavor with one teaspoonful of vanilla or almond extract and bake in slow oven4 ,,ponciania ,,cake ,one pound of butter1 ,one pound of sugar1 ,one pound of flour1 ,juice and rind of one lemon1 ,nine eggs1 ,one and one-fourth pounds of ,almonds 7in shell71 ,one-half pounds of citron1 ,one-half pound of raisins4 ,cream butter and sugar and add to well beaten yolks4 ,next add alternately the flour and the whites beaten stiff1 then the fruits1 which have been cut fine and dredged with flour1 and lastly the nuts4 ,bake in a slow oven4 ,,sally ,,white ,,cake ,one pound of butter1 ,one pound of flour1 ,one and one-half pounds of sugar1 ,one dozen eggs1 ,three pounds of citron chopped fine1 ,two small cocoanuts 7grated71 ,two pounds of ,almonds 7blanched and chopped fine71 ,one wine glass of brandy1 ,one wine glass of wine1 ,three teaspoonsful of nutmeg1 ,two teaspoonsful of mace4 ,cream butter and sugar and add to well beaten yolks4 ,next add flour and whites beaten stiff1 the fruit1 nuts1 brandy1 wine and spices4 ,bake in slow oven from four to five hours4 ,,cabin ,,cake ,to whites of eight eggs beaten stiff1 add one cup of butter and two cups of sugar creamed together4 ,next add three-fourths cup of milk1 three cups of flour1 two teaspoonsful of baking powder and one teaspoonful of vanilla4 ,bake in layers in moderate oven4 ,,filling ,put on to cook two cups of sugar and half a cup of water4 ,boil without stirring until it jellies when dropped into cold water4 ,then pour over stiffly beaten whites of three eggs1 then stir into icing a small quantity of citron1 currants1 dates1 figs1 raisins1 almonds1 ,english walnuts 7all chopped fine7 and grated cocoanut1 leaving out a similar quantity to be put on top of cake when iced4 ,,pride ,,of ,,kentucky ,,cake ,four eggs1 ,three cups of flour1 ,two cups of sugar1 ,one cup of butter1 ,one cup of milk1 ,two teaspoonsful of baking powder1 ,one teaspoonful of ,vanilla4 ,separate eggs leaving out two whites for filling4 ,to beaten yolks1 add butter and sugar creamed together1 then the milk1 flour1 baking powder and vanilla and lastly whites of two eggs beaten stiff4 ,bake in layers in moderate oven1 and put together with any kind of filling desired4 ,,gold ,,and ,,white ,,anniversary ,,cake ,whites of eight eggs1 ,two cups of sugar1 ,one cup of crisco1 ,three cups of flour1 ,one cup of milk1 ,two teaspoons of baking powder1 ,one teaspoon of vanilla ,cream crisco and sugar and add to stiffly beaten whites1 then add the milk4 ,next beat the flour in lightly1 and add baking powder and vanilla4 ,bake in layer cake tins in a moderate oven4 ,,filling ,,for ,,anniversary ,,cake ,yolks of six eggs1 ,three cups of sugar1 ,enough water to dissolve sugar thoroughly4 ,put sugar and water on to cook4 ,let it cook until it spins a thread1 then gradually pour it over the yellows1 which have been beaten until thick4 ,beat until filling becomes creamy1 add one teaspoonful of vanilla1 and spread on layers4 ,,marguerites ,whites of three eggs beaten stiff4 ,add three tablespoonsful of sugar slowly4 ,put on top of butterthins and sprinkle over with ground nuts and brown in oven4 ,,pickaninny ,,cookies ,sift one quart of flour1 make a hole in the center1 put in two cups of sugar1 one of lard1 one beaten egg1 and one cup of sweet milk1 into which has been stirred a half teaspoonful of soda4 ,work all together1 roll thin and bake in a quick oven4 ,,apple ,,sauce ,,cake ,one cup of butter1 ,one cup of brown sugar1 ,one cup of apple sauce1 ,one and one-half teaspoonsful of soda 7mixed in with apple sauce71 ,two cups of flour1 ,one cup of raisins1 ,one cup of currants1 ,two eggs4 ,,betsy ,,ross ,,pound ,,cake ,one pound of flour1 ,three-fourths pound of butter1 ,one pound of sugar1 ,twelve eggs4 ,cream butter and about two-thirds of the flour together4 ,beat whites of eggs to a stiff froth1 beat yolks of eggs and sugar together until very light4 ,mix thoroughly all the ingredients1 stirring in last the loose flour4 ,bake in a slow oven until done4 ,,marshmallow ,,filling ,one-fourth pound of marshmallows1 ,whites of two eggs1 ,one cup of sugar1 ,one-half cup of water4 ,boil sugar and water until it spins a thread4 ,cut up marshmallows and pour boiling water over them to steam4 ,when sugar is done1 pour gradually over the whites of two eggs beaten stiff1 then add marshmallows2 beat until creamy and spread on cake layers4 ,,martha ,,washington ,,cake ,four eggs1 ,two cups of sugar1 ,one cup of butter1 ,one cup of sweet milk1 ,three cups of flour1 ,one teaspoonful of baking powder1 ,one-half pound of raisins1 ,one teaspoonsful each of ,cinnamon1 cloves and allspice4 ,cream butter and sugar and add to well beaten eggs4 ,next add the milk1 flour1 baking powder1 raisins and spices4 ,bake in layers in moderate oven4 ,,filling ,,for ,,martha ,,washington ,,cake ,two cups of sugar1 ,juice and grated rind of two lemons1 ,two cups of grated cocoanut1 ,one cup of boiling water4 ,when this begins to boil1 add one tablespoonful of cornstarch dissolved in a little cold water4 ,cook until it spins a thread1 then beat until creamy and spread between layers4 ,,chocolate ,,sauce #a tablespoonful of butter1 #a cupful of sugar1 #b tablespoonsful of cocoa1 #d tablespoonsful of boiling water4 ,put the butter into an agate dish on the stove2 when melted1 stir in the cocoa and sugar dry2 add boiling water and stir until smooth4 ,add vanilla to taste4 ,,virginia ,,doughnuts ,two eggs beaten light1 ,two cups of sugar1 ,three level tablespoonsful of melted butter1 ,one cup of sour milk 7if sweet milk is used1 add one teaspoonful of cream of tartar71 ,four cups of flour1 ,one-half teaspoonful of soda1 ,one-half teaspoonful of cinnamon1 ,one-half teaspoonful of salt4 ,mix in the order given adding the dry ingredients sifted together and enough more flour to make a dough just soft enough to handle4 ,have the board well-floured1 and the fat for frying1 heating4 ,roll out only a little at a time1 cut into rings with an open cutter4 ,do all the cutting before frying1 as that will take your entire attention4 ,the fat should be hot enough for the dough to rise to the top instantly4 ,,plantation ,,cookies #b eggs1 #a cupful of sugar1 #a cupfuls of oatmeal1 or ,rolled ,oats1 cupful of cocoanut1 teaspoonful of salt1 teaspoonful of vanilla1 #b tablespoonsful of butter4 ,cream the butter and sugar together and add the well-beaten eggs4 ,add the remainder of the ingredients and drop on a well greased baking-pan4 ,bake in a moderate oven1 from fifteen to twenty minutes4 ,,jelly ,,roll ,,cake #d eggs1 #a cupful of sugar1 #a cupful of flour1 #a teaspoonful of ,cream of ,tartar1 teaspoonful of soda1 ,pinch of salt1 #a teaspoonful of extract of ,lemon4 ,beat together eggs and sugar1 add salt and extract4 ,stir into the dry flour the soda and cream of tartar4 ,mix all together4 ,bake in a moderate oven1 in a large pan1 and turn out1 when done1 on a clean towel1 which has been sprinkled with powdered sugar4 ,spread with jelly and roll while warm4 ,,aunt ,,sug',s ,,nut ,,cookies ,one and one-half cups of sugar1 ,one cup of crisco or butter1 ,three eggs1 ,one tablespoonful of cinnamon1 ,one-half teaspoonful of salt1 ,one teaspoonful of soda1 dissolved in four tablespoonsful of hot water1 ,three cups of flour1 ,one-cup each of raisins1 currants1 and ,english walnuts or almonds broken up4 ,to well beaten eggs add creamed butter and sugar1 cinnamon1 soda1 water1 flour1 fruits1 which must be dredged with flour1 and nuts4 ,lastly add one teaspoonful of vanilla and drop by spoonful into greased pans4 ,bake in moderate oven4 ,,ginger ,,snaps ,one-half cup of brown sugar1 ,one cup of molasses1 ,one-half cup of butter1 ,one teaspoonful of baking powder1 ,one teaspoonful of ginger1 ,one-half pint of flour to begin with4 ,put butter1 powder and sugar into flour1 add ginger and molasses4 ,add more flour if needed4 ,roll out thin and bake in a quick oven4 ,,mason ,,and ,,dixon ,,cookies ,one cup of brown sugar1 ,one-half cup of melted shortening1 ,one egg1 ,one-half cup of sweet milk1 ,one-half teaspoonful of soda sifted with flour1 ,one and one-half cups of flour1 ,one-half cup of chopped raisins1 ,one-half cup of chopped nuts1 ,one-half teaspoonful of salt1 ,three squares of melted chocolate4 ,mix in order given and bake in moderate oven4 ,,fruit ,,cake ,one pound of white sugar1 ,three-fourths pound of butter1 ,one pound of flour 7one quart7 sifted1 ,two pounds of raisins1 ,one pound of currants1 ,one pound of dates1 ,one-half pound of citron1 ,ten eggs1 ,one pound of figs1 ,one ounce each of cinnamon1 nutmeg and cloves1 ,two teaspoonsful of baking powder mixed in with flour1 ,one wine glass of brandy and one of wine4 ,cream butter and sugar and add to well beaten yolks4 ,then add alternately the flour and whites of the eggs beaten stiff2 then the wine and brandy spices4 ,lastly add the fruit which has been chopped fine and dredged with flour1 mix well together and bake about four hours in a slow oven4 ,candy ,u4 ,d4 ,c4 ,,cocoanut ,,candy ,two cups of white sugar1 ,one-half cup of milk1 ,one cup of grated cocoanut1 ,one teaspoonful of vanilla1 ,butter the size of an egg4 ,put sugar1 milk and butter on to cook4 ,let it cook until it will form a soft ball when tried in cold water4 ,add vanilla1 remove from stove1 and beat in the cocoanut until it becomes creamy4 ,pour into buttered plates and cut into squares when cold4 ,,mexican ,,kisses ,three cups of white sugar1 ,one cup of milk1 ,butter the size of an egg1 ,one cup of nuts1 ,one teaspoonful of vanilla4 ,put sugar and butter and milk on to cook4 ,cook until it will form a soft ball when tried in cold water4 ,add vanilla1 remove from stove and beat until creamy4 ,then put in nuts and drop from spoon on buttered papers4 ,,mammy',s ,,peanut ,,candy ,two cups of brown sugar1 ,one cup of chopped peanuts1 ,one cup of water1 ,butter the size of an egg4 ,cook about twenty minutes1 beat until creamy1 and pour into buttered plates4 ,when cold cut into squares4 ,,divinity ,,candy ,three cups of white sugar1 ,three-fourths cup of white ,karo syrup1 ,whites of two eggs1 ,three-fourths cup of water1 ,one teaspoonful of vanilla4 ,put sugar1 syrup and water on to cook4 ,let it cook until it will form a hard ball when tried in cold water4 ,remove from stove and pour gradually over stiffly beaten whites4 ,add vanilla and one cup of nuts and beat until creamy4 ,pour into buttered plates and cut into squares when cold4 ,,almonds1 ,,creamed ,shell and blanch burnt almonds and lay them in the open oven to dry1 but do not let them brown4 ,put one cup of granulated sugar over the fire with a tablespoon of water2 stir until it is well dissolved and comes to a boil4 ,drop into this the blanched almonds a few at the time and take them out immediately with a perforated spoon or candy dipper1 laying them on waxed paper until they harden1 or upon buttered plates4 ,,chocolate ,,caramels ,mix in a saucepan two cups of brown sugar1 half a cup each of molasses 7not syrup7 and cream1 half a cake of unsweetened chocolate1 and four tablespoons of butter1 bring to a boil slowly1 taking care the sugar does not scorch before it is entirely melted1 cook steadily until a little of the candy is brittle if dropped in cold water1 add two teaspoons vanilla1 turn into a greased pan1 and cut into squares as soon as it is cool4 ,,old ,,virginia ,,molasses ,,taffy ,put a pint of ,new ,orleans molasses over the fire in a saucepan and boil for twenty minutes4 ,stir in a quarter teaspoon of baking soda and boil fifteen minutes longer1 or until a little1 dropped into cold water1 becomes brittle4 ,this candy must be stirred constantly while it is cooking or it will scorch4 ,when it reaches the brittle stage1 add a teaspoon of vinegar and a tablespoon of butter and pour into well-buttered pans4 ,mark into shape with a buttered knife after the candy begins to form and before it is really hard4 ,,cream ,,peppermint ,,drops ,put a half cup of cold water and two cups of granulated sugar into a clean saucepan and boil slowly1 without stirring1 until it spins thread from the tip of a spoon dipped into it4 ,take from the stove1 leave it untouched until it is about blood-warm1 then stir steadily1 always in one direction until the mixture begins to become creamy4 ,flavor to taste with essence of peppermint1 adding this cautiously so as not to get the flavor too strong4 ,drop by the teaspoonful upon waxed paper1 being careful not to put the drops so close together that they will run into each other4 ,a candy dipper is even better for this purpose than a teaspoon4 ,,after ,,dinner ,,mints #b cups of sugar1 cup boiling water1 cup molasses1 #d drops oil of spearmint4 ,put sugar and molasses into a smooth1 clean saucepan1 and add boiling water1 heat gradually to the boiling point1 and boil to #beh degrees ,f41 or until candy becomes brittle when tested in cold water1 add flavoring1 pour on an oiled slab or platter and when cool enough to handle pull until nearly white2 pull into long strips about half an inch in diameter1 and cut in small pieces with scissors2 roll in powdered sugar1 and keep in a covered jar for several days before using4 ,,peanut ,,butter ,,fudge ,three cups of white sugar1 ,three-fourths cup of milk1 ,one-half cup of peanut butter1 ,one teaspoonful of vanilla4 ,put sugar1 peanut butter and milk on to cook4 ,let it cook until it will form a soft ball when tried in cold water4 ,add vanilla1 remove from stove and beat until creamy4 ,pour into buttered plates and cut into squares when cold4 ,,chocolate ,,fudge ,three cups of brown sugar1 ,three-fourths cup of water1 ,butter the size of an egg1 ,one-half cake of chocolate1 ,one teaspoonful of vanilla4 ,put sugar and water on to cook4 ,when it begins to boil1 add butter1 and let it cook until it will form a soft ball when tried in cold water4 ,add vanilla1 remove from stove1 and beat in the chocolate4 ,beat until creamy1 then pour into buttered plates4 ,cut into squares when cold4 ,,sea-,,foam ,,candy ,four cups of brown sugar1 ,one cup of water1 ,whites of two eggs1 ,one cup of nuts1 ,one teaspoonful of vanilla4 ,put sugar and water on to cook4 ,let it cook until it spins a thread4 ,then add vanilla1 remove from stove1 and pour slowly into whites of eggs beaten stiff4 ,beat until stiff and then drop from spoon on buttered paper4 ,add nuts just before candy gets creamy and hard4 ,meats ,,fried ,,chicken ,,virginia ,,style ,cut a young tender dressed fowl into small pieces4 ,salt well and let stand several hours4 ,then wash and drain1 dip each piece of chicken into flour1 to which has been added salt and black pepper1 and fry a golden brown in deep hot fat4 ,let chicken fry slowly4 ,,creole ,,veal ,,patties #a cupsful of boiled rice1 #a cupful of veal1 teaspoonful of salt1 teaspoonful of poultry dressing1 #a egg1 #a tablespoonful of milk4 ,grind or chop the veal1 salt1 and stir into the rice with the dressing2 beat the eggs1 add milk1 and stir all together4 ,drop a tablespoonful spread out thin on the griddle1 and fry as you would griddle-cakes4 ,pork1 or lamb may be used instead of veal4 ,,sugar ,,cured ,,ham ,,loaf #a pound raw ham1 #b beaten eggs1 #a cup dried crumbs1 teaspoon mustard1 #a cup boiling water1 teaspoon salt4 ,put ham1 including the fat1 through meat chopper2 add crumbs1 water1 eggs1 and seasoning2 mix well1 and bake in a small bread pan1 in a slow oven1 an hour and a half2 or cook in steamer two hours4 ,,baked ,,rice ,,and ,,ham cup rice1 #a tablespoon onion finely chopped1 #b cups stock or water1 #b cups milk1 #b tablespoonsful carrot finely chopped1 cup cooked ham finely chopped4 ,wash rice1 place in greased baking dish2 add liquid1 ham1 vegetables1 and salt if necessary4 ,bake slowly for three hours2 stirring occasionally during the first hour4 ,ham stock or corned beef stock may be used1 and any cooked meat substituted for ham4 ,serve with boiled spinach or dressed lettuce4 ,,martha ,,washington ,,cheese ,,pudding ,slice one-half pound of cheese in thin slices1 cover with water and cook on top of the stove until cheese has thoroughly melted4 ,then remove from the stove and when cool add to it two eggs well beaten1 one tablespoon of flour1 one-half teaspoon of salt1 pinch of red pepper and one-fourth teaspoon of baking powder4 ,put in greased baking dish1 cover top with bits of butter and bake in moderate oven4 ,,uncle ,,remus ,,omelette ,to four eggs beaten separately add three tablespoonfuls of milk1 a small quantity of butter and a pinch of salt4 ,pour quickly into a hot greased pan4 ,let remain on stove two minutes1 then place inside oven for three minutes4 ,take out and fold twice2 serve immediately4 ,,old ,,fashioned ,,mince ,,meat #d cupfuls of chopped meat1 #ab cupfuls of chopped apples1 #b cupfuls of chopped suet1 #a cupful of vinegar1 #c cupfuls seeded raisins1 #a cupful seeded currants1 #e cupfuls of brown sugar1 #a cupfuls of molasses1 #f teaspoonsful of cinnamon1 #c teaspoonsful of cloves1 #a teaspoonful of nutmeg1 pound of citron1 ,rind and juice of one lemon1 ,butter the size of an egg1 ,salt4 ,moisten with cold coffee or strong tea4 ,cook slowly two hours4 ,,fish ,,balls ,a ,,la ,,maryland #a cupful of hot mashed potatoes1 cupful of shredded cod-fish1 #b teaspoonsful of melted butter1 #b tablespoonsful of milk1 ,salt to taste4 ,put the fish into a piece of cheese-cloth1 let cold water run over it1 and squeeze dry4 ,mix ingredients all together4 ,take a little flour in the hand and roll half a tablespoonful of the mixture between the palms1 to the size of a small peach4 ,fry in deep fat4 ,,liver ,,fricasee #a pound liver1 #d tablespoons flour1 #b cups boiling water1 teaspoon salt1 #b tablespoons bacon fat1 teaspoon paprika1 #a tablespoon grated onion1 #f slices toast4 ,cut liver into half-inch cubes1 and soak in cold salted water fifteen minutes2 drain2 cover with the boiling water1 and simmer six minutes2 cook bacon fat1 onion and flour until brown2 add seasonings1 and stock in which liver was cooked2 stir until smooth2 add liver1 and pour over toast or small1 thin baking powder biscuit4 ,,breaded ,,pork ,,chops ,,philadelphia ,,style #f chops1 #a egg1 cupful of milk1 #a cupful of bread crumbs1 ,pinch of salt4 ,beat the egg and milk together1 adding the salt4 ,dip the chops into this mixture1 then into the crumbs4 ,fry in hot fat4 ,veal cutlets can be served in the same way4 ,,salmon ,,croquettes ,one can of salmon1 the yolks of six hard boiled eggs4 ,mix and season to taste with salt and pepper4 ,beat into the mixture one raw egg4 ,add three or four grated crackers and brown in hot lard4 ,,creamed ,,oysters #a pint small oysters1 ,milk1 #b tablespoons butter1 teaspoon paprika1 teaspoon celery salt4 ,cook oysters in their own liquor until plump2 drain and measure the liquor2 melt butter1 add flour1 and blend well2 add oyster liquor1 and enough milk to make two cups2 stir until smooth1 add seasonings and oysters1 and serve on toast4 ,garnish with toast points and sliced pickles4 ,,deviled ,,crabs ,one pint of crab meat2 two hard boiled eggs1 two tablespoonsful melted butter1 three tablespoonsful vinegar1 pepper1 salt1 and mustard to taste1 one raw egg1 well beaten4 ,drain the liquor from the crabs1 cream the yolks of the eggs with the butter1 add seasoning1 then stir in the raw egg1 then the chopped whites of the eggs and mix well with the crab meat4 ,wash the shells and fill them lightly1 put grated bread crumbs over the top and pour over each two tablespoonsful of melted butter4 ,place in pan and bake until light brown4 ,,aunt ,,caroline',s ,,beef ,,loaf ,two pounds of beef ground in a meat chopper4 ,add to this one-half cup of grated bread crumbs1 two beaten eggs1 a little onion1 salt and pepper to taste4 ,roll into a loaf1 cover the top with bits of butter and cook in oven for one and one-half hours4 ,the juice of a can of tomatoes poured over the loaf while baking gives a delicious flavor4 ,,mammy',s ,,chicken ,,patties ,one cup of cold diced chicken1 two tablespoons of flour1 one-half teaspoon of salt1 cayenne pepper to taste1 one cup of chicken stock4 ,melt butter in sauce pan2 stir in flour1 add chicken stock1 season and bring to boiling point4 ,add chicken and cook slowly for five minutes4 ,fill patty shells and serve at once4 ,,baked ,,fish ,clean1 rinse and wipe dry a white fish or any fish weighing three or four pounds4 ,rub the fish inside and out with salt and pepper1 fill with a stuffing like that for poultry1 but drier2 put in a hot greased pan1 dredge with flour and cover the top with bits of butter4 ,bake an hour and a half4 ,,carolina ,,broiled ,,steak ,sprinkle the bottom of a skillet generously with salt4 ,place on the fire and let it become quite hot4 ,then put in the steak1 turning often so as to retain the juice4 ,when done place on a heated platter and season with pepper and bits of butter4 ,,deviled ,,eggs ,cut hard boiled eggs in two the long way2 remove the yolks and mash very fine4 ,add vinegar1 sugar1 salt1 pepper and mustard to taste1 also a little butter1 mix well1 put back into the whites and serve on lettuce leaves or garnished with parsley4 ,for a change1 ground olives1 chicken or boiled ham may be used with the yolks4 ,,massa',s ,,cheese ,,croquettes #c tablespoonsful shortening1 teaspoon paprika1 cup bread flour1 teaspoon mustard1 #a cup hot milk1 ,few grains cayenne1 teaspoon salt1 #a cup cheese cut fine4 ,melt shortening1 add flour2 add hot milk1 and stir until smooth and thick2 add seasonings and cheese1 and pour into a shallow dish to cool4 ,shape into small pyramids1 roll in sifted crumbs1 dip in egg1 and again in crumbs1 and fry in deep fat until brown4 ,serve immediately4 ,,oysters ,,with ,,macaroni ,arrange two cups of cooked macaroni and one pint of small oysters in layers in a buttered baking dish2 season each layer with salt and pepper1 and dredge with flour2 cover with buttered crumbs and bake in a hot oven twenty minutes4 ,one-fourth cup of grated cheese may be added4 ,,scalloped ,,oysters ,one quart of oysters1 one-fourth pound of butter1 one-half pound of cracker dust1 one-half cup of rich cream2 salt and pepper to taste4 ,strew cracker dust and bits of butter over the bottom of an earthenware pan1 then a layer of oysters4 ,proceed in this way until pan is filled1 using a top layer of cracker dust and bits of butter4 ,add cream and bake about twenty minutes in a quick oven4 ,,creamed ,,dried ,,beef ,,with ,,cheese pound dried beef1 #a cup milk1 #a tablespoons butter1 #b tablespoons grated cheese1 #b tablespoons flour1 #b tablespoons ketchup4 ,cut beef in small pieces1 cover with boiling water1 let stand five minutes and drain2 melt butter1 add beef and stir until hot2 add flour and milk and stir until smooth2 add cheese and ketchup1 and stir until cheese is melted4 ,serve with baked potatoes4 ,,cheese ,,straws ,one cup of grated cheese1 ,one cup of sifted flour1 ,one tablespoonful of butter1 ,one teaspoonful of salt1 ,one-fourth teaspoonful of cayenne pepper1 ,one-fourth teaspoonful of baking powder4 ,mix flour1 cheese1 salt1 butter1 pepper and baking powder4 ,mix with iced water to make stiff dough4 ,cut in long slender strips4 ,place in greased pans and bake in quick oven4 ,,chicken ,a ,,la ,,king ,boil a chicken until tender and when cool cut in dice4 ,to diced chicken add strips of pimentos and green peppers and a can of mushrooms4 ,season with salt and pepper and mix with cream sauce4 ,serve hot on buttered squares of toast4 ,,southern ,,hash #d raw potatoes1 cup of water1 #b green peppers1 #a cups cold chopped beef1 #b tomatoes1 ,salt and pepper1 #a onion1 ,toast points4 ,put vegetables through the meat chopper1 using coarse cutter2 cook in the stock1 covered1 until tender2 add beef1 salt1 and pepper1 and when hot turn on a platter and garnish with toast points4 ,if corned beef and stock are used1 use salt with care4 ,,mammy',s ,,veal ,,loaf ,mix well together three pounds of finely chopped veal1 with one-half pound pork4 ,add to this one-half cup of grated bread crumbs1 two beaten eggs1 a little onion1 salt and pepper to taste4 ,roll into a loaf and pour the juice of a can of tomatoes over the loaf and two tablespoonsful of butter1 cook in oven for one hour and half4 ,,chicken ,,croquettes ,boil chicken until tender1 then chop very fine4 ,season with a little parsley chopped fine1 salt and red and black pepper to taste4 ,mix with cream sauce and shape into croquettes4 ,roll croquettes in beaten egg1 then in bread crumbs and fry in deep hot fat4 ,,cream ,,sauce ,put two cups of milk on stove to scald4 ,into two tablespoonsful of melted butter rub two tablespoonsful of flour until smooth4 ,then add scalded milk a little at the time to prevent lumping and season with salt and pepper4 ,stir constantly until thick1 then remove from the stove4 ,,perlean ,dress and cut up one chicken as for frying4 ,boil until very tender1 then add two cups of rice1 half a cup of butter1 some salt and plenty of pepper4 ,cook until it can be eaten with a fork4 ,pickles1 ,relishes ,,aunt ,,caroline',s ,,own ,,pickle ,chop fine one-half gallon of green tomatoes1 one pint of onions1 one pint of green and red peppers with seeds taken out1 and one gallon of cabbage4 ,mix well and sprinkle two tablespoonsful of salt over it and let stand all night4 ,add three quarts of vinegar1 two pounds of sugar1 three teaspoonsful of celery seed1 three of mustard seed1 two of spice1 and one of cloves4 ,let simmer two hours4 ,,tar ,,heel ,,chow ,,chow ,chop one head of cabbage1 one gallon of green tomatoes1 and one quart of onions4 ,add one-half cup of salt1 put in a bag and let it drain for twenty-four hours4 ,then put in kettle and add about two pounds of brown sugar1 one cup of white mustard seed1 and one-half cup of celery seed4 ,cover with good apple vinegar and cook until done1 about three or four hours4 ,to the above add one or two pods of chopped red pepper4 ,,georgia ,,watermelon ,,rind ,,pickle ,cut rinds and soak over night in water to which has been added one cup of lime to a gallon of water4 ,rinse in four full waters and boil until tender in tea made of one-half gallon of water and four tablespoonsful of ginger4 ,then cook in the following syrup3 ,four pounds of sugar1 ,one quart of vinegar1 ,two tablespoonsful of ground cinnamon1 ,one tablespoonful of allspice1 ,two tablespoonsful of whole cloves4 ,cook until syrup is thick4 ,,apple ,,relish ,seven pounds of apples1 ,two pounds of seeded raisins1 ,one pint of vinegar1 ,three and one-half pounds of sugar1 ,two oranges1 ,one teaspoonful of powdered cloves1 ,two teaspoonsful of powdered cinnamon4 ,chop the raisins and put them into a porcelain lined kettle1 add the apples1 chopped and unpeeled1 the juice and the chopped peel of the oranges1 the sugar1 vinegar and spices4 ,boil steadily for half an hour4 ,,corn ,,relish #ah ears of corn1 #a onion1 #a cabbage1 pound of mustard1 #a pint of vinegar1 #d cupsful of sugar1 cupful of salt1 #b peppers4 ,cut the corn from the cob1 chop1 onion1 peppers and cabbage1 add sugar1 salt and vinegar1 and cook slowly three-quarters of an hour4 ,ten minutes before taking from the fire1 add a very scant fourth of a pound of dissolved mustard4 ,seal in glass jars4 ,,bell ,,pepper ,,relish ,twelve green peppers1 ,twelve red peppers1 ,six medium sized onions1 ,one quart of vinegar1 ,one and one-half cupsful of sugar1 ,two tablespoonsful of salt4 ,cut the peppers and onions into small pieces1 sprinkle with salt and cover with boiling water4 ,let stand until cool1 then drain1 place in a kettle1 and add the vinegar1 and sugar4 ,cook for twenty minutes4 ,put into jars1 seal and set away until needed4 ,serve with cold meats4 ,,green ,,tomato ,,pickle ,two quarts of green tomatoes1 ,six large onions1 ,three red peppers1 ,four quarts of cabbage1 all chopped fine1 ,two ounces of white mustard seed1 ,one-half ounce of celery seeds1 ,two and one-half pounds of sugar1 ,one-half ounce of turmeric1 ,one gill of salt1 ,two quarts of vinegar4 ,soak tomatoes1 onions and cabbage in salt water one-half hour1 wash and drain1 add other ingredients and boil twenty minutes4 ,,cucumber ,,pickle ,take enough cucumbers to fill a two-gallon jar4 ,cut into lengthwise pieces and soak until fresh4 ,cover with equal parts of water and vinegar1 and boil an hour and ten minutes4 ,then take them out and boil one and one-half hours in one gallon of fresh vinegar1 two pounds of sugar1 one tablespoonful of celery seed1 one tablespoonful of tumeric1 one teaspoonful each of cloves1 mace and ginger1 one tablespoonful of black pepper1 and one of horse radish4 ,when cold add one-half teaspoonful of cayenne pepper4 ,,piccalli ,one-half peck of ripe tomatoes1 ,one-half peck of green tomatoes1 ,twelve sweet peppers1 half of them green and half ripe or red1 ,eleven small onions1 ,two quarts of vinegar1 ,one quart of brown sugar1 ,one tablespoonful each of all kinds of spices4 ,grind in coarse meat chopper1 cover with one cup of salt and let stand over night4 ,next morning squeeze and put on to cook with sugar1 vinegar and spices4 ,cook about half an hour or longer4 ,,stuffed ,,peppers ,wash as many fresh green peppers as desired4 ,then remove the tops from the peppers1 scoop out the seeds1 and fill with grated ham mixed with cream sauce4 ,cover with bread crumbs and bits of butter and bake until ready in a hot oven4 ,,peach ,,pickle ,peel peaches and put in stone jar4 ,to seven pounds of fruit1 use three and one-half pounds of sugar and one quart of vinegar4 ,boil sugar and vinegar together awhile and pour over fruit and flavoring1 cinnamon1 spice1 ginger1 cloves1 nutmeg and mace may be used1 put in little sacks4 ,do this for seven or eight mornings4 ,,chili ,,sauce ,twelve ripe tomatoes1 ,four ripe or three green peppers1 ,two tablespoonsful of salt1 ,two tablespoonsful of sugar1 ,one tablespoonful of cinnamon1 ,three cups of vinegar4 ,peel tomatoes and onions1 chop very fine1 add chopped peppers1 and the other ingredients and boil one and one-half hours4 ,,mount ,,vernon ,,pickle ,one peck of green peppers1 ,one string six inches long of red peppers1 ,one large cabbage or two small ones1 ,four large onions1 ,four tablespoonsful of celery seed1 ,one-fourth pound of black and white mustard seeds each1 ,two tablespoonful of tumeric4 ,chop peppers1 onions and cabbage fine and soak in one and a half cups of salt all night4 ,then cover well with vinegar and put equal parts of sugar4 ,add seasoning and cook about two and one-half hours4 ,,english ,,chopped ,,pickle ,one large head of cabbage1 ,one gallon of green tomatoes1 ,one small bottle of sliced cucumber pickle 7store pickle71 ,fifteen large onions4 ,chop all fine and let stand over night1 sprinkling them with salt4 ,do not put cabbage with onions and tomatoes4 ,next morning squeeze out the cabbage1 onions and tomatoes1 and put on in kettle4 ,add three quarts of vinegar1 four pounds of brown sugar1 one package of seedless raisins1 one-half ounce of ground red pepper1 eight tablespoonsful of white mustard seed1 four tablespoonsful each of celery seed1 one tablespoonful each of allspice1 ginger1 cloves and tumeric4 ,mix well together and cook about one hour4 ,pies and ,desserts ,,chess ,,pies ,three eggs1 ,two-thirds cup of sugar1 ,one-half cup of butter1 ,one-half cup of milk4 ,cream butter and sugar and add to the well beaten yolks4 ,then add milk and one teaspoonful of vanilla4 ,mix well and bake on a nice crust4 ,when done1 spread with the whites and three tablespoonful of sugar and a little flavoring4 ,return to oven and brown4 ,,heavenly ,,hash ,sweeten1 flavor and whip stiff one pint of cream4 ,add to cream one-half pound of marshmallows cut into small pieces4 ,set on ice to chill4 ,then add one-half pound of blanched almonds chopped fine and garnish with maraschino cherries4 ,line bowl in which cream is put after being whipped1 with powdered lady fingers or macaroons4 ,,food ,,for ,,the ,,gods ,one cup of sugar1 ,one-fourth pound of dates1 ,one-fourth pound of nuts1 ,three tablespoonsful of cracker crumbs4 ,beat whites of three eggs stiff and add one heaping teaspoonful of baking powder and the above ingredients4 ,cut the dates and almonds into small pieces4 ,put mixture in a pudding pan set inside of a pan of water and bake in oven one hour4 ,cover while cooking4 ,serve with cream4 ,,stonewall ,,jackson ,,pudding ,two cupsful of milk1 ,two egg yolks1 ,one-half cup of sugar1 ,two tablespoonsful of ,knox ,gelatine softened in one-fourth cupful of cold milk1 ,one teaspoonful of vanilla1 ,one-eighth cupful of ,sherry wine1 ,two egg whites1 ,one-half pint of whipped cream4 ,heat the milk to the boiling point in double boiler4 ,beat the yolks very light and beat into them the sugar4 ,add this to the hot milk and cook until the custard begins to get thick4 ,take from the fire4 ,add gelatine1 which has been softened in one-fourth cupful of cold milk4 ,add vanilla and sherry wine and let cool4 ,beat the whites of eggs stiff1 and fold into them the whipped cream4 ,when custard begins to set1 fold into it the cream and whites of eggs and put into a mold4 ,mold with alternate layers of broken macaroons and crystallized cherries4 ,,syllabub ,one pint of cream1 rich and sweet1 ,one-half cup of sugar1 ,one cup of sherry wine1 ,one teaspoonful of vanilla4 ,sweeten the cream and when the sugar has dissolved1 stir in the wine carefully4 ,add the vanilla and beat to a stiff froth4 ,serve in glasses4 ,u4 ,d4 ,c4 ,,pudding ,one cup of finely chopped crystallized pineapple1 ,one cup of finely chopped crystallized cherries1 ,one cup of finely chopped nuts1 ,six eggs4 ,add a tablespoonful of sugar to each egg1 beat well1 leaving out the whites4 ,to the yolks and sugar add one cup of sherry wine and cook to a thick custard in double boiler4 ,to the custard while hot add one tablespoonful of gelatine dissolved in one-half cup of water1 then whip in lightly the beaten whites4 ,roll out macaroons or ,social ,teas into dust4 ,into a bowl begin to lay cracker dust1 pineapple1 nuts and cherries4 ,when you have used half the ingredients1 pour over it the other half of the fruits and custard1 sprinkling the top with cracker dust4 ,put into refrigerator to congeal4 ,serve with whipped cream 7no sugar or flavoring in cream74 ,,rhubarb ,,pie #a pint of ,rhubarb1 #a tablespoonful of flour1 #a cupful of sugar1 teaspoonful of soda4 ,remove the skin1 and cut into small pieces enough rhubarb to fill a pint bowl4 ,add the soda1 and pour over it boiling water to cover4 ,let stand fifteen minutes and pour off the water4 ,line a deep plate with a rich crust4 ,put in the rhubarb1 sugar and flour1 cover with crust4 ,bake twenty minutes or half an hour4 ,,jeff ,,davis ,,custard ,four eggs1 beaten separately1 ,one cup of cream1 ,two tablespoonsful of butter1 ,two cups of sugar4 ,flavor to taste4 ,pour the mixture on thin1 rich crusts4 ,,cream ,,puffs ,stir one-half pound of butter into a pint of warm water1 set it on the fire in a sauce pan and bring it to a boil1 stirring often4 ,when it boils put in three fourths of a pound of flour and let boil one minute1 stirring constantly4 ,take from the fire and turn into a deep dish to cool4 ,beat eight eggs light1 and whip into this cool paste1 first the yolks1 then the whites4 ,drop in great spoonsful on buttered paper so as not to touch or run into each other1 and bake ten minutes4 ,split them and fill with the following cream3 ,one quart of milk1 ,four tablespoonsful of cornstarch1 ,two eggs1 ,two cups sugar4 ,stir while boiling and when thick1 add a teaspoonful of butter4 ,when cold1 flavor4 ,,brown ,,betty ,pare and slice apples thin4 ,put alternate layers of apples and bread crumbs sprinkled with cinnamon1 bits of butter1 and brown sugar in buttered baking dish4 ,then add one cup of water and bake until apples are thoroughly done and brown on top4 ,,southern ,,apple ,,pie #f apples1 ,grated rind and juice of one lemon1 cup of sugar1 #a teaspoon cinnamon1 #b macaroons rolled1 teaspoon salt1 #b tablespoons butter1 #b eggs slightly beaten4 ,pare and slice apples1 add one-quarter cup of water2 cook until soft1 and rub through a sieve2 add other ingredients in order given4 ,line a deep plate or patty tins with rich paste1 fill1 and bake about forty minutes4 ,cake crumbs may be substituted for macaroons4 ,,caramel ,,custard ,line a pie plate with nice pastry4 ,for one custard allow one egg well beaten1 one cup of brown sugar1 four teaspoonsful of milk1 one tablespoonful of flour or starch and a piece of butter the size of an egg4 ,pour this in the crust and bake4 ,after baking make a meringue and bake a delicate brown4 ,,palmetto ,,marmalade ,two quarts of fresh pears ground fine1 ,two cans of grated pineapple1 ,six oranges cut into small pieces1 ,as many cups of sugar as there are cupsful of fruit4 ,put all together on to cook and cook until thick and a pretty red color4 ,,aunt ,,jemima',s ,,lemon ,,pie ,six eggs1 ,one and one-half cups of sugar1 ,two tablespoonsful of butter1 ,three lemons1 ,two tablespoonsful of flour1 ,one-half teaspoonful of baking powder1 ,one cup of milk4 ,to well beaten yolks add sugar1 flour1 milk1 butter1 baking powder1 juice and grated rind of three lemons4 ,cook in double boiler until thick and then bake on a nice crust4 ,after baking1 make a meringue of the whites and bake a delicate brown4 ,,nut ,,bread #b cupsful of flour1 #c teaspoonsful of baking powder1 teaspoonful of salt1 cupful of sugar1 #a egg1 #a cupful of milk1 cupful of ,english ,walnuts chopped fine4 ,beat egg and sugar together1 then add milk and salt4 ,sift the baking-powder into the dry flour1 and put all the ingredients together4 ,add the nuts last1 covering with a little flour1 to prevent falling1 and bake in a moderate oven one hour4 ,,chocolate ,,pudding ,put two squares of unsweetened chocolate in double boiler1 add two cupsful of cold milk1 and bring to the scalding point4 ,mix thoroughly one-fourth of a cupful of sugar1 three tablespoonsful of cornstarch1 one-fourth of a teaspoonful of salt and pour on one-fourth of a cupful of milk gradually1 while stirring constantly4 ,add to milk which was scalded with chocolate1 and cook fifteen minutes1 stirring constantly until mixture thickens and afterward occasionally4 ,add one-half of a teaspoonful of vanilla and turn into a serving dish4 ,chill and serve4 ,,maryland ,,bread ,,pudding #a pint of stale bread1 #a quart of milk1 #a cupful of sugar1 #a egg1 cupful of raisins1 #a teaspoonful of cinnamon1 teaspoonful of salt4 ,pour hot water on the stale bread and let soak until soft4 ,then add other ingredients and bake for three hours in a moderate oven4 ,if eaten cold1 serve with hot sauce4 ,if eaten hot1 serve with cold sauce4 ,,sunset ,,raisin ,,pie ,one cup of seeded raisins chopped fine1 ,one lemon with grated rind4 ,add lemon juice and grated rind to the raisins4 ,then add one cup of sugar and two tablespoonsful of water4 ,bake between upper and lower crusts4 ,,sauce ,,for ,,ginger ,,bread ,one cup of sugar1 ,one tablespoonful of butter1 ,creamed together4 ,add one-half cup of cream or milk and five tablespoonsful of wine4 ,stir constantly while cooking until dissolved and creamy4 ,flavor to taste with vanilla or nutmeg4 ,,soft ,,ginger ,,bread ,one-half cup of sugar1 ,one cup of molasses1 ,one-half cup of butter or lard1 ,one teaspoonful each of ginger1 cinnamon and cloves1 ,two teaspoonsful of soda in a cup of boiling water1 ,two and one-half cups of flour1 ,two well beaten eggs added last4 ,mix in the order given and bake in slow oven4 ,,cranberry ,,surprise ,crumble three lady fingers into a baking dish1 cover with a thin layer of cranberry preserves or jelly4 ,dot with small lumps of butter and add a sprinkle of cinnamon4 ,beat three eggs separately very light and add two cups of milk4 ,pour over the fruit and cake4 ,bake as a custard and serve with whipped cream4 ,,louisiana ,,molasses ,,custard ,mix well the yolks of two eggs1 one cup of molasses1 one scant cup of sugar1 one cup of buttermilk with pinch of soda and two tablespoonsful of flour4 ,flavor with cinnamon and vanilla4 ,cook in double boiler until thick1 then bake on a rich pie crust4 ,use the whites for meringue4 ,,jellied ,,apples ,put on four cups of sugar and four cups of water with six cloves and bring to boiling point4 ,peel and core apples and drop them into boiling syrup4 ,cover kettle and let apples steam slowly until they are clear and tender4 ,pour last of syrup over fruit and serve4 ,,mammy',s ,,sweet ,,potato ,,pudding ,grate three medium sized potatoes4 ,beat together one cup of sugar1 three eggs1 one tablespoonful of butter1 one pint of milk1 and add to the grated potato4 ,pour in a buttered pan1 drop bits of butter on top and bake one hour in a moderate oven4 ,flavor with one teaspoonful of vanilla4 ,,raisin ,,rolls #a cupsful of flour1 cupful of lard 7scant71 teaspoonful of salt1 #a cupful of raisins1 #a cracker1 #a lemon1 cupful of sugar1 #a egg1 ,a little salt4 ,beat the egg1 add sugar1 salt1 lemon juice and grated rind4 ,roll cracker fine1 chop raisins and mix all together4 ,roll the crust thin1 cut into rounds4 ,put a spoonful of filling between two rounds and pinch the edges together4 ,prick top crust with fork4 ,bake in iron pan for twenty minutes4 ,,new ,,orleans ,,dark ,,nut ,,bread cup of sugar1 cup hot water1 cup molasses1 cup milk1 #b cups entire wheat flour1 #a cup bread flour1 #e teaspoons baking powder1 #a teaspoons salt1 teaspoon soda1 cup nut meats1 finely chopped4 ,mix in order given1 sifting dry materials together before adding4 ,turn into a greased bread pan1 let stand fifteen minutes1 and bake in a moderate oven one hour4 ,,baked ,,apple ,,dumplings ,take rich pie crust1 roll thin as for pie and cut into rounds as large as a tea plate4 ,pare and slice fine1 one small apple for each dumpling4 ,lay the apple on the crust1 sprinkle on tiny bit of sugar and nutmeg1 turn edges of crust over the apple and press together4 ,bake in a hot oven for twenty minutes4 ,serve hot with cold sauce4 ,,john ,,brown ,,custard ,one quart of milk1 ,four eggs1 ,one-half cup of sugar4 ,beat eggs and sugar carefully together while milk is scalding4 ,then add gradually scalded milk1 put back on stove and cook until thick1 stirring constantly to prevent lumping4 ,when cool1 add any flavoring desired4 ,,virginia ,,dare ,,pudding ,sift one quart of flour and into the flour put one pound of raisins1 one pound of currants1 one-half teaspoonful of salt1 one pound of sugar1 one grated nutmeg1 one teaspoonful of ground spice4 ,beat four eggs and add after mixing the fruit well in the flour1 and mix with enough water to make a stiff batter as for fruit cake4 ,boil or bake and serve with sauce4 ,cook for about two hours4 ,,sweet ,,potato ,,custard #c cooked sweet potatoes1 nutmeg grated1 #b eggs1 cup brown sugar1 teaspoon salt1 #a quart milk4 ,force potatoes through a ricer2 beat the eggs and mix with potatoes2 add other ingredients1 pour into buttered baking dish or cups1 and bake in a slow oven until firm4 ,,banana ,,custard ,mix well the yolks of two eggs1 ,one-half cup of sweet milk1 ,one-half cup of sugar1 ,one teaspoonful of butter1 ,two tablespoonsful of flour4 ,cook in double boiler until thick4 ,when cool1 add one teaspoonful of vanilla4 ,bake on a nice crust4 ,when cool1 cover pie with thin slices of banana1 then the meringue1 and bake a delicate brown4 ,,strawberry ,,shortcake ,make regular pie crust and roll it into two sheets1 each about one-half inch thick4 ,bake in well-greased pan1 laying one sheet on top of the other4 ,when done and while warm separate them4 ,when cold put between the crusts a thick layer of strawberries well sprinkled with powdered sugar4 ,arrange largest berries on top4 ,cut in wedge-shaped pieces and serve with sweetened whipped cream4 ,,tapioca ,,custard ,one quart of milk and one cup of soaked and drained tapioca should be placed in a double boiler and cooked until the tapioca is transparent2 then add one cup of sugar and the yolks of three well beaten eggs4 ,let it cook for a few minutes1 flavor as desired and pour into a bowl4 ,cover the top with the whites of the eggs beaten stiff and sweetened4 ,,bavarian ,,cream ,one quart of sweet cream whipped with two cups of sugar as stiff as for syllabub1 two-thirds of a box of gelatine dissolved over the fire in two cups of milk1 stirring constantly4 ,let cool4 ,flavor cream to taste1 then beat in the milk and gelatine4 ,if desired1 fruits1 nuts1 and maraschino cherries may be added4 ,,cranberry ,,snow ,whip stiff the white of one egg and add alternately and gradually three tablespoonsful of sugar and a cup of cranberry sauce4 ,continue to whip until it has reached at least a pint and a half in quantity1 for it swells surprisingly4 ,finely chopped nuts may be added if desired4 ,,chocolate ,,pie ,one-fourth cake of chocolate1 ,two cups of sugar1 ,one-half cup of butter1 ,four eggs1 ,one tablespoon of flour4 ,beat yolks together with butter1 sugar1 milk and flour4 ,cook in double boiler until thick1 then bake on a nice crust4 ,use whites for meringue4 ,,pumpkin ,,pie #b cupsful of stewed and sifted pumpkin1 #b crackers rolled fine1 #a cupful of sugar1 ,pinch of salt1 teaspoonful of cinnamon1 #a pint of milk4 ,pour the mixture into a deep pie-plate lined with crust1 and bake in a slow oven one hour4 ,salads and ,dressings ,,mayonnaise ,,dressing 7,without ,oil7 ,mix together two tablespoonsful of flour1 one teaspoonful of mustard1 one teaspoonful of salt1 one tablespoonful of sugar4 ,add this to two eggs well beaten1 and lastly one cup of vinegar4 ,put on to cook in a double boiler and cook until thick1 stirring frequently4 ,,maryland ,,chicken ,,salad ,boil one large chicken until tender and when cold cut in dice4 ,to diced chicken add four hard boiled eggs mashed fine1 one and a half bunches of celery chopped fine and salt and pepper to taste4 ,mix well with oil dressing and the juice of one lemon4 ,,potato ,,salad ,five medium sized1 cold1 boiled ,irish potatoes1 diced2 three hard boiled eggs and a few pieces of parsley chopped fine1 and one cup of diced celery4 ,season with salt1 black and red pepper and mix well with oil dressing4 ,,wesson ,,oil ,,dressing ,yolks of three eggs1 ,one-half teaspoon of salt1 ,one-fourth teaspoon of mustard1 ,one-fourth teaspoon of red pepper1 ,juice of one lemon1 ,pint of ,wesson ,oil4 ,beat yolks until thick2 then add salt1 pepper1 mustard and part of lemon juice4 ,lastly add the oil one drop at a time at first1 then slowly until dressing is thick1 and then the remainder of the lemon juice4 ,,tomato ,,jelly ,cover one-half box of gelatine with one and one-half cups of cold water4 ,stew one quart can of tomatoes until tender and strain4 ,season with salt1 pepper and sugar to taste and bring to boiling point4 ,pour hot tomato juice into the melted gelatine and add to this one hard boiled egg sliced thin4 ,one small bottle of stuffed olives sliced thin and one-half cup of nuts4 ,pour into small molds wet with cold water and serve on lettuce with oil dressing4 ,,french ,,dressing cup oil1 teaspoon pepper1 cup vinegar1 teaspoon mustard1 #a teaspoons salt1 #a teaspoon powdered sugar4 ,put the ingredients in a pint preserve jar2 fasten the cover1 chill and shake well before using4 ,keep in the ice-box and use as needed4 ,for use with fruit salad1 omit mustard1 ,curry1 ,brand's ,a#a sauce1 ,worchestershire sauce1 tomato ketchup1 or similar condiments may be added in small amounts to vary the flavor4 ,,waldorf ,,salad ,two cups of apples peeled and diced4 ,two cups of celery and one cup of nuts4 ,mix well together with oil dressing4 ,,shrimp ,,salad #c cups cooked shrimp1 minced1 cup chopped olives1 #a cup ,mayonnaise1 #a cup chopped celery1 #b tablespoons chopped pimento1 cup ,french dressing4 ,marinate shrimp in ,french dressing2 drain1 add celery1 olives and pimento4 ,mix with ,mayonnaise and fill tomato cases1 putting a teaspoon ,mayonnaise on each4 ,serve on leaf of head lettuce4 ,,pineapple ,,and ,,cottage ,,cheese ,,salad ,for each person allow two lettuce leaves1 one slice of pineapple and three dates stuffed with cream cheese4 ,cut the pineapple in cubes and place on the lettuce2 cut dates in halves lengthwise1 remove stones1 stuff with cream cheese and arrange on pineapple2 sprinkle cheese with paprika and dress all with ,french ,dressing4 ,,water ,,lily ,,salad ,six hard boiled eggs1 ,mayonnaise dressing1 ,lettuce4 ,cut the white of each egg into six long petals4 ,arrange the pieces in circular form on the lettuce4 ,form the center of each ,lily by putting in the yolks1 well mixed with mayonnaise4 ,,marshmallow ,,salad ,cut into small pieces marshmallows1 white grapes1 sliced pineapple1 almonds or pecans and a little banana1 sliced thin4 ,serve on lettuce with oil dressing and maraschino cherries to garnish it4 ,,frozen ,,fruit ,,salad ,two cans of white cherries1 ,one can of sliced pineapple1 ,one can of pears1 ,one half dozen oranges1 ,three pints of cream1 ,two pints of dressing4 ,whip the cream1 sweeten and flavor to taste4 ,mix the cream and the dressing4 ,put in the fruit1 but do not use the juice of the fruit4 ,pack the mixture in coffee or baking powder cans and let them remain in the ice four or five hours4 ,a small tub can be used to set the cans in and pack ice and salt around them4 ,soups ,,old ,,virginia ,,brunswick ,,stew ,boil one chicken and one rabbit or squirrel in two or three quarts of water4 ,when about half done add one quart of lima beans1 one quart of tomatoes1 one quart of corn and butter the size of two eggs4 ,season to taste with salt and pepper and cook until thick enough to eat with a fork4 ,,aunt ,,caroline',s ,,porridge ,pick over and wash two-thirds of a cupful of white beans4 ,put on the back of the stove in cold water4 ,let these boil slowly1 while the dinner is cooking4 ,when the boiled dinner has been taken up1 put these beans into the liquor in which the dinner was cooked4 ,boil one hour4 ,wet three tablespoonsful of flour with water1 and stir in while boiling1 to thicken4 ,serve hot1 adding a little milk1 if you like4 ,,cream ,,of ,,celery ,,soup ,three stalks of celery1 chopped fine1 one slice of onion1 three cupfuls of milk4 ,boil for twenty minutes1 then add three tablespoonsful of melted butter4 ,thicken with three tablespoonsful of flour dissolved in a little milk4 ,add salt and pepper to taste1 then one cupful of cream and serve hot4 ,,tomato ,,bisque ,put a quart of tomatoes in a kettle and boil for about twenty minutes or until juice is thick4 ,season with salt1 pepper and sugar to taste1 then add one-half teaspoonful of soda4 ,strain and add to hot strained juice one pint of scalded milk4 ,boil a few minutes and serve with oyster crackers or squares of toast4 ,,tomato ,,soup ,,creole ,,style ,one quart of tomatoes1 ,one tablespoonful of butter1 ,one tablespoonful of flour1 ,one onion1 ,sprig of parsley1 ,salt and pepper to taste4 ,put tomatoes1 onion1 parsley1 salt and pepper on to cook4 ,when cooling add flour and butter which have been creamed together4 ,cook until thick4 ,,dixie ,,land ,,soup #d potatoes1 #c pints of milk1 ,piece of butter size of an egg1 ,small piece of onion4 ,take four large potatoes1 boil until done and mash smooth1 adding butter and salt to taste4 ,heat the milk in a double boiler1 cook the onion in it a few minutes and then remove4 ,pour the milk slowly on the potato1 strain1 heat and serve immediately4 ,thicken with one tablespoonful of flour4 ,,cream ,,of ,,tomato ,put a quart of tomatoes in a kettle1 add one cupful of water and boil for about ten minutes2 season with salt1 pepper1 and sugar to taste1 then add one-half teaspoonful of soda4 ,when the tomatoes have boiled1 strain them and add to the strained juice one pint of scalded milk4 ,lastly add one cupful of cream in which a little flour has been blended4 ,,baltimore ,,oyster ,,stew #be oysters1 #a teaspoonful of flour1 #a quart of milk1 ,butter1 ,salt4 ,take twenty-five oysters1 with their liquor and put these into an agate dish on the stove with salt to taste1 in a pint of cold water4 ,boil five minutes4 ,stir into this one heaping teaspoonful of flour1 which has been wet with two tablespoonsful of cold water4 ,add one quart of milk4 ,let it come to a boil1 but be sure not to have it boil4 ,remove from the fire1 and add a piece of butter the size of an egg4 ,this is sufficient for eight people4 ,,cream ,,of ,,pea ,,soup #a can peas1 #a teaspoons salt1 #a slice onion1 teaspoon pepper1 ,bit of bay leaf1 #b cups boiling water1 ,sprig of parsley1 #b cups hot milk1 #a teaspoon sugar1 #a tablespoon butter1 #b tablespoons flour4 ,rinse the peas with cold water1 and reserve one-fourth cup2 simmer the remainder with seasonings and hot water for twenty minutes1 and press through a sieve2 thicken the milk with butter and flour blended together1 and add to peas4 ,add the whole peas just before serving4 ,,cream ,,of ,,chicken ,,soup #c cups of chicken stock1 ,salt1 #a slice onion1 teaspoon pepper1 cup celery tops1 #b tablespoons chicken fat or butter1 #a cup hot milk1 #c tablespoons flour4 ,cook stock1 onion1 and celery for fifteen minutes1 and strain2 add hot milk and seasonings1 and thicken with chicken fat and flour blended together4 ,the amount of salt will depend upon the quantity in the stock4 ,celery salt may be used in place of celery tops4 ,,oatmeal ,,soup cup cooked oatmeal1 #b cups hot milk1 onion sliced1 #a teaspoon salt1 #b cloves1 teaspoon celery salt1 bay leaf1 teaspoon pepper1 #b cups boiling water1 tablespoon butter4 ,cook oatmeal1 onion1 cloves1 and bay leaf in boiling water for twenty minutes1 and press through a sieve2 add milk1 seasonings1 and butter1 and serve with croutons4 ,vegetables ,,general ,,pickett ,,corn ,,pudding ,one pint of fresh corn1 or ,one can of corn1 ,two eggs1 ,one cup of sweet milk1 ,one cup of sugar1 ,butter the size of an egg1 ,little salt1 ,one tablespoonful of flour1 ,one-fourth teaspoonful of baking powder4 ,mix well together1 leaving out whites for meringue4 ,pour into baking dish and cook in hot oven4 ,when cool1 beat whites of eggs stiff1 sweeten and flavor1 spread on top of pudding and bake a delicate brown4 ,,dixie ,,potatoes #d or #e baked potatoes1 #a pint of milk1 teaspoonful of salt1 ,butter1 the size of a walnut4 ,pare the potatoes and cut into small pieces4 ,put them on the stove1 in an agate dish1 salt and cover with milk4 ,let them cook fifteen or twenty minutes1 then thicken with one tablespoonful of flour1 stirred with half a cupful of water2 put in the butter and serve hot4 ,,southern ,,creamed ,,sweet ,,potatoes ,to two cups of mashed sweet potatoes add one teaspoonful of cinnamon1 one cup of sweet milk1 one-half cup of sugar1 one-half cup of seeded raisins and butter size of an egg4 ,cook in buttered baking dish and when done1 cool1 spread the top with marshmallows and brown in oven4 ,,stuffed ,,potatoes ,,with ,,cheese ,select large ,irish potatoes and bake4 ,when done cut in half1 take meat of potato from shell1 mix with little salt1 pepper and grated cheese4 ,put back in shell1 put butter on top and bake light brown4 ,,scalloped ,,irish ,,potatoes ,cut raw potatoes into small cubes and put into baking dish4 ,add salt1 pepper and pieces of butter4 ,cover with sweet milk and cook in the oven4 ,,stuffed ,,tomatoes ,peel large ripe tomatoes and cut in quarters1 place in the center of each tomato one tablespoonful of ground stuffed olives1 one teaspoonful of ground1 hard boiled egg1 one teaspoonful of ,english walnuts or pecans4 ,serve on lettuce with oil dressing and grated cheese sprinkled on top of dressing4 ,,scalloped ,,tomatoes ,,in ,,shells ,peel as many fresh tomatoes as persons to serve4 ,make small round opening at the top by hollowing with a teaspoon4 ,season highly with mayonnaise1 catsup1 mustard and enough crab flake to fill the tomatoes4 ,set on ice and serve very cold for luncheon4 ,,aunt ,,katy',s ,,macaroni ,one-half small sized package of macaroni1 ,one-third pound cheese1 ,one cup of milk1 ,butter the size of a walnut1 ,one-half cup of bread crumbs4 ,put macaroni on to boil in water with a little salt4 ,when tender drain off water4 ,put in a baking dish first a layer of macaroni1 then cheese1 crumbs and butter4 ,pour milk over it and bake4 ,,irish ,,potato ,,puffs ,two cups of cold mashed potatoes1 ,two tablespoonsful of melted butter4 ,beat together until smooth1 and add two well beaten eggs and one cup of sweet milk4 ,pour into a baking dish1 bake quickly and serve immediately4 ,,stewed ,,celery ,wash #d heads and take off the green leaves4 ,cut into pieces #c or #d inches long1 put into a stew-pan with pint of meat broth1 stew till tender4 ,add a little cream and seasoning2 also a little flour and butter1 and simmer together4 ,,baked ,,tomatoes ,take out from the top the inside of large tomatoes1 with this mix bread crumbs1 butter1 pepper1 salt1 a little sugar and some chopped onions4 ,fill the tomatoes with this1 set them in a deep dish or plate and bake slowly for hour4 ,,mammy',s ,,candied ,,sweet ,,potatoes ,boil #f small sized sweet potatoes1 peel them and lay on a shallow plate or pan4 ,put a teaspoon butter on each potato1 sprinkle on them cup of brown sugar1 #b tablespoons water in pan1 cook slowly and baste as you would meat4 ,cinnamon1 cloves1 nutmeg1 and lemon peel improve the flavor4 ,,boiled ,,turnips ,cut up #e or #f flat white turnips and chop fine in a chopping-bowl4 ,put into boiling water and cook till tender4 ,drain off the water1 add sufficient seasoning and cup good vinegar4 ,let them simmer on the stove about ten minutes4 ,these are excellent4 ,,stewed ,,green ,,corn ,cut the corn off the cob1 boil in a little water #ae or #bj minutes4 ,when done1 add a cup of milk or cream1 a little butter1 and season to taste4 ,,creole ,,potato ,,balls ,mash some mealy potatoes smooth1 season1 and add butter and cream till quite moist2 make up into balls1 dip in beaten eggs1 roll in bread crumbs1 and fry in butter to a nice brown4 ,,potato ,,chips ,pare the potatoes1 shave them very thin1 soak for hour in ice-cold salted water2 drain in a colander1 and spread upon a dry towel2 fry a few at a time in very hot fat1 #a minute being sufficient to cook and brown them properly1 sprinkle lightly with salt1 and when needed at table1 heat quickly in the oven4 ,,stuffed ,,potatoes ,,with ,,cheese ,,and ,,bacon #d large potatoes1 teaspoon salt1 #d tablespoons grated cheese1 teaspoon paprika1 cup hot milk1 #d slices bacon4 ,wash potatoes and bake in a hot oven forty-five minutes2 cut in halves lengthwise1 remove potato1 and force through potato ricer2 add cheese1 seasonings1 and hot milk2 beat vigorously1 and refill potato skins2 place half a slice of bacon on top of each1 and put on the upper grate of a hot oven until bacon is crisp4 ,,jenny ,,lind ,,potatoes ,four large1 cold1 boiled potatoes1 peeled and sliced1 #b tablespoons butter1 #a pint hot milk1 #b tablespoons flour4 ,melt butter and add hot milk and flour1 when thick add salt1 pepper and parsley4 ,put a layer of mixture in bottom of baking dish1 then a layer of potato1 and so on2 milk coming last4 ,cover with cracker crumbs and bake #ae minutes4 ,,carolina ,,sweet ,,potato ,,pone ,one qt4 sweet potatoes1 peeled and grated2 pour over the grated potato #a pint boiling water1 stir it well2 add #a tea-cup brown sugar1 #b tea-cups molasses1 #b tablespoons butter1 #a heaping tablespoon powdered ginger1 #a tea-cup milk2 pour into a baking dish and bake slowly for about #b hours4 ,,scalloped ,,potatoes ,butter a baking-dish1 pare and slice potatoes in small pieces4 ,put into the dish with salt1 pepper and a little butter4 ,fill the dish with milk1 sprinkle over the top cracker1 or bread crumbs1 and cheese if you like it4 ,bake in the oven for an hour and a half or two hours4 ,,french ,,fried ,,sweet ,,potatoes ,cut cold boiled sweet potatoes into eighths lengthwise1 fry in deep fat until brown1 drain on soft paper1 and sprinkle with salt4 ,,fried ,,egg ,,plant ,cut a small egg plant in one-third-inch slices2 pare2 cut each slice in quarters2 soak in cold salted water for half an hour2 drain2 season with pepper and salt1 dip in crumbs1 then in egg1 and then in crumbs again2 and fry in deep fat about three minutes4 ,or dip in flour and saut in butter4 ,transcriber's ,notes ,in the ,foreword1 8recogonizes no peers0 changed to 8recognizes no peers0 ,page #ac3 8teaspoonsfuls of sugar0 changed to 8teaspoonsful of sugar0 8a warm plce0 changed to 8a warm place0 8teaspoonfuls of baking powder0 changed to 8teaspoonsful of baking powder0 ,page #ae3 8teaspoonfuls of baking powder0 changed to 8teaspoonsful of baking powder0 ,page #ag3 8teaspoonsfuls of baking powder0 changed to 8teaspoonsful of baking powder0 ,page #ai3 8teaspoonsful of soda0 changed to 8teaspoonful of soda0 ,page #ba3 8aobut two hours0 changed to 8about two hours0 ,page #bc3 8,,louisiania ,,coffee0 changed to 8,,louisiana ,,coffee0 ,page #ca3 8,,old ,,dominon ,,cake0 changed to 8,,old ,,dominion ,,cake0 8one tablesponful0 changed to 8one tablespoonful0 ,page #cc3 8,one-hlf cup-of0 changed to 8,one-half cup of0 ,page #dg3 8four tablespoonful0 changed to 8four tablespoonsful0 ,page #ec3 8,one teasponful0 changed to 8,one teaspoonful0 ,page #ee3 8not sirup0 changed to 8not syrup0 ,page #eg3 8stirred contsantly0 changed to 8stirred constantly0 ,page #fa3 8,bet until0 changed to 8,beat until0 ,page #fe3 8dish2 and liquid10 changed to 8dish2 add liquid10 ,page #fg3 8,mix ingredinets0 changed to 8,mix ingredients0 ,page #ga3 8own liqour0 changed to 8own liquor0 ,page #gg3 8,one-fourth teasponful0 changed to 8,one-fourth teaspoonful0 ,page #ha3 8two tablespoonsfuls0 changed to 8two tablespoonsful0 ,page #hg3 8of tumeric0 changed to 8of turmeric0 ,page #ie3 8with marschino0 changed to 8with maraschino0 ,page #ii3 8one talbespoonful0 changed to 8one tablespoonful0 ,page #aag3 8three tabelspoonsful0 changed to 8three tablespoonsful0 ,page #abc3 8and sreve0 changed to 8and serve0 ,page #acc3 8tweny-five0 changed to 8twenty-five0 ,page #acg3 8,pare the potaoes0 changed to 8,pare the potatoes0 ,page #aci3 8with mashmallows0 changed to 8with marshmallows0 8,irish pototaes0 changed to 8,irish potatoes0 ,page #ada3 8put into a stew-pan0 changed to 8put into a stew-pan0 ,page #adg3 8into eigthths0 changed to 8into eighths0 8moderate oaven0 changed to 8moderate oven0