,,transcriber',s ,,note ,italic text is denoted by underscores4 ,bold text is denoted by equal signs4 ,illustrations without captions have had descriptions added in parentheses4 ,some minor changes to the text are noted at the end of the book4 ,,the ,,royal ,,baker ,,and ,,pastry ,,cook ,illustration3 7,decorative ,design7 ,a ,,manual ,,of ,,practical ,,cookery ,illustration3 7,decorative ,design7 ,,by ,,the ,,chefs ,,of ,,the ,,new ,,york ,,cooking ,,school ,illustration3 7,three ,flourettes7 ,,new ,,york ,,royal ,,baking ,,powder ,,co4 #aijb ,copyright1 #aijb1 ,,by ,,royal ,,baking ,,powder ,,company4 ,,alphabetical ,,index ,,to ,,receipts ,,page ,apple ,snow #bi ,asparagus on ,toast #ci ,bannocks #g ,barley ,water #db ,batter1 ,fritter1 ,plain #h ,beans1 ,kidney1 ,brown ,sauce #ci ,beans1 ,string #ci ,beef1 ,braised #cd ,beef1 ,corned1 and ,turnips #ce ,beef ,stew1 ,brown #ce ,beef ,tea #db ,beefsteak1 ,broiled #cd ,beefsteak1 or ,chops1 ,panned #cd ,beefsteak ,pie1 ,french #cd ,beets1 ,cream ,sauce #ci ,biscuit1 ,breakfast #e ,biscuit1 ,eccles #bj ,biscuit1 ,egg #e ,biscuit1 ,emergency #e ,biscuit1 ,nut #e ,biscuit1 ,royal ,hot #e ,biscuit1 ,sandwich #e ,blanc ,mange1 ,chocolate #bi ,boys1 ,jolly #i ,bread1 ,brown #b ,bread1 ,brown1 ,no4 #b #b ,bread1 ,brown1 ,boston #b ,bread1 ,brown1 ,boston1 ,no4 #b #b ,bread1 ,brown1 ,boston1 ,no4 #c #b ,bread1 ,brown1 ,pennsylvania #c ,bread1 ,corn-loaf #c ,bread1 ,corn1 ,new ,orleans #c ,bread1 ,corn1 ,nonpareil #c ,bread1 ,corn1 ,st4 ,charles #c ,bread1 ,corn1 ,spider #c ,bread1 ,entire ,wheat #c ,bread1 ,graham1 ,delicate #c ,bread1 ,graham ,lunch #c ,bread1 ,graham ,unfermented #b ,bread1 ,hominy #c ,bread1 ,household #b ,bread1 ,mush #c ,bread1 ,norwegian1 for ,dyspeptics #b ,bread1 ,oatmeal #b ,bread1 ,rice #c ,bread1 ,rice and ,indian #c ,bread1 ,royal ,baking ,powder #b ,bread1 ,rye #c ,broth1 ,scotch #ca ,buchtels #bj ,buns1 ,bath #bj ,buns1 ,cinnamon #bj ,buns1 ,hot ,cross #g ,buttercups #ah ,cabbage1 ,boiled #dj ,cake #aa ,cake1 ,adelaide #aa ,cake1 ,almond #aa ,cake1 ,almond1 ,no4 #b #aa ,cake1 ,angel ,food #ab ,cake1 ,apple ,jelly #ab ,cake1 ,banana #ab ,cake1 ,bride's #ab ,cake1 ,centennial #ab ,cake1 ,chocolate #ab ,cake1 ,chocolate ,cream #ab ,cake1 ,chocolate ,layer #ab ,cake1 ,chocolate ,loaf #ab ,cake1 ,cinnamon ,chocolate #ab ,cake1 ,citron #ab ,cake1 ,cocoanut ,layer #ab ,cake1 ,cocoanut ,loaf #ab ,cake1 ,coffee #ab1 #bj ,cake1 ,coffee1 ,no4 #b #ac ,cake1 ,coffee1 ,german #g ,cake1 ,continental ,fruit #ac ,cake1 ,cream #ac ,cake1 ,cup #ac ,cake1 ,currant #ac ,cake1 ,currant1 ,no4 #b #ac ,cake1 ,currant1 ,english #ac ,cake1 ,duchesse #ac ,cake1 ,dutch ,peach #bj ,cake1 ,fig #ad ,cake1 ,french #ad ,cake1 ,fruit1 ,dark #ac ,cake1 ,fruit1 ,delicate #ac ,cake1 ,fruit1 ,light #ad ,cake1 ,fruit1 ,wedding #ag ,cake1 ,geranium #ad ,cake1 ,german ,apple #bj ,cake1 ,ginger #ad ,cake1 ,ginger ,sponge #ad ,cake1 ,gingerbread #ad ,cake1 ,gold #ad ,cake1 ,gold1 ,no4 #b #ad ,cake1 ,harrison #ad ,cake1 ,hazelnut #ad ,cake1 ,honey #ad ,cake1 ,ice ,cream #ad ,cake1 ,imperial #ad ,cake1 ,jelly #ae ,cake1 ,jumbles #ah ,cake1 ,lady #ae ,cake1 ,lemon #ae ,cake1 ,lightning #ae ,cake1 ,lunch1 ,boston #ae ,cake1 ,marbled #ae ,cake1 ,marshmallow #ae ,cake1 ,minnehaha #ae ,cake1 ,molasses #af ,cake1 ,nut #ae ,cake1 ,orange #ae ,cake1 ,peach ,blossom #ae ,cake1 ,pond ,lily #af ,cake1 ,pound #af ,cake1 ,queen #af ,cake1 ,rolled ,jelly #ae ,cake1 ,royal ,cookies #ag ,cake1 ,scotch #af ,cake1 ,shrewsbury #ag ,cake1 ,silver #af ,cake1 ,snow #af ,cake1 ,spice #af ,cake1 ,spice1 ,delicate #af ,cake1 ,sponge #af ,cake1 ,sponge1 ,almond #af ,cake1 ,sponge1 ,berwick #af ,cake1 ,sponge1 ,cream #af ,cake1 ,vanilla #ag ,cake1 ,wash4 7,st4 ,l41 #aghj7 #af ,cake1 ,webster #ag ,cake1 ,wedding 7or ,bride7 #ag ,cake1 ,white ,mountain #ag ,cake1 ,wild ,rose #ag ,cake1 ,wine #ag ,cake1 ,yorkshire ,breakfast #g ,cakes1 ,albert #ah ,cakes1 ,anise-seed #ag ,cakes1 ,bread #aj ,cakes1 ,buckwheat #aj ,cakes1 ,buckwheat1 ,royal #aj ,cakes1 ,butter #f ,cakes1 ,chocolate1 ,little #ah ,cakes1 ,cigarettes #ah ,cakes1 ,cinnamon #ah ,cakes1 ,cream #ac ,cakes1 ,delicious ,little #ah ,cakes1 ,drop 7,breakfast7 #g ,cakes1 ,drop 7,sweet7 #ah ,cakes1 ,edenkobers #ah ,cakes1 ,fried #bb ,cakes1 ,griddle ,corn-meal #aj ,cakes1 ,griddle1 ,crushed ,wheat #aj ,cakes1 ,griddle1 ,egg #i ,cakes1 ,griddle1 ,geneva #i ,cakes1 ,griddle1 ,graham #i ,cakes1 ,griddle1 ,hominy #aj ,cakes1 ,griddle1 ,huckleberry #aj ,cakes1 ,griddle1 ,indian #aj ,cakes1 ,griddle1 ,rice #aj ,cakes1 ,griddle1 ,rye #i ,cakes1 ,griddle1 ,three ,egg #aj ,cakes1 ,hermits #ah ,cakes1 ,little ,chocolate #ah ,cakes1 ,little ,spice #ah ,cakes1 ,rice #ah ,cakes1 ,rye ,drop #bb ,cakes1 ,scotch #ah ,cakes1 ,soft ,gingerbread #ai ,cakes1 ,spencer #ah ,cakes1 ,spice ,drop #ai ,cakes1 ,spice1 ,little #ah ,cakes1 ,strudel #bj ,cakes1 ,tarts1 ,sand #ai ,cakes1 ,tea #bj ,cakes1 ,walnut ,wafers #ai ,cakes1 ,wheat or ,flannel #aj ,cakes1 ,wheat1 ,royal #i ,cake ,fillings #ai ,chocolate #ai ,chocolate1 ,no4 #b #ai ,cocoanut #ai ,cocoanut1 ,no4 #b #ai ,cream #ai ,cream1 ,no4 #b #ai ,cream1 ,no4 #c #ai ,cream1 ,chocolate #ai ,fig #ai ,fruit #ai ,lemon #ai ,orange #ai ,prune and ,nut #ai ,candy1 ,butter ,scotch #db ,candy1 ,butter ,taffy #db ,candy1 ,caramels1 ,chocolate #db ,candy1 ,cocoanut ,cream #db ,candy1 ,cream #db ,candy1 ,creamed ,nuts #db ,candy1 ,fudge #db ,candy1 ,hickory ,nut #db ,candy1 ,ice ,cream #db ,candy1 ,molasses #db ,candy1 ,peanut ,brittle #db ,candy1 ,popcorn1 ,candied #db ,candy1 ,velvet ,molasses #db ,candy1 ,walnut ,cream #db ,canning #cj ,carrots and other ,root ,vegetables #dj ,catsup1 ,tomato #da ,catsup1 ,walnut #da ,cauliflower1 ,pickling #da ,celery ,stuffing #cf ,charlotte ,russe #bi ,cheese ,straws #ci ,chestnut ,stuffing for ,poultry #cf ,chicken1 ,boned #cg ,chicken1 ,broiled #cf ,chicken1 ,brown ,fricassee #cf ,chicken1 ,creamed #cg ,chicken1 ,fricassee #cf ,chicken1 ,fried ,spring #cf ,chicken ,pts #cg ,chicken ,pie #cg ,chicken ,pot-pie #cg ,chicken ,pot-pie1 ,no4 #b #cg ,chocolate #da ,chocolate ,blanc-,mange #bi ,chops1 ,panned #cd ,chow ,chow #da ,chowder1 ,clam #cc ,chowder1 ,fish #cc ,clam ,chowder #cc ,clam ,fritters #h ,cocoa #da ,coffee1 ,boiled #da ,coffee for ,six ,persons #da ,coffee1 ,french #da ,coffee1 ,vienna #da ,cold ,slaw #ci ,consomm #ca ,cookies1 ,cocoanut #ag ,cookies1 ,plain #ag ,cookies1 ,royal #ag ,cookies1 ,soft #ag ,corn1 ,dried ,sweet #dj ,corn ,pudding #dj ,corn1 ,stewed #dj ,corned ,beef and ,turnips1 ,boiled #ce ,crabs1 ,deviled #cc ,crabs1 ,soft ,shell #cc ,croutons #cb ,crullers #bb ,crullers1 ,no4 #b #bb ,crullers1 ,no4 #c #bb ,crullers1 ,no4 #d #bb ,crullers1 ,dutch #bb ,crumpets #g ,crumpets1 ,hominy #g ,crumpets1 ,london #g ,crumpets1 ,rice #g ,currant ,loaf #ba ,custard1 ,baked #bi ,custard1 ,corn ,starch #bi ,custard1 ,tapioca #bi ,diamonds #e ,dressing1 ,boiled #ch ,dressing1 ,cream #ch ,dressing1 ,french #ch ,doughnuts #bb ,doughnuts1 ,no4 #b #bb ,doughnuts1 ,no4 #c #bb ,doughnuts1 ,no4 #d #bb ,doughnuts1 ,no4 #e #bb ,doughnuts1 ,german #bb ,doughnuts1 ,puff ,ball #bb ,dumpling1 ,english #bc ,dumplings1 ,apple1 ,royal #bc ,dumplings1 ,apple1 ,no4 #b #bc ,dumplings1 ,apple1 ,no4 #c #bc ,dumplings1 ,berry #bc ,dumplings1 ,egg1 for ,soup #bc ,dumplings1 ,farina #bc ,dumplings for ,soup #bc ,dumplings for ,stews #bc ,dumplings for ,stews1 ,no4 #b #bc ,dumplings1 ,peach #bc ,dumplings1 ,peach1 ,no4 #b #bc ,dumplings1 ,potato #bd ,dumplings1 ,royal ,apple #bc ,dumplings1 ,suet #bd ,dumplings1 ,suet1 ,danish #bd claires la ,crme #ac ,egg ,plant1 ,fried #dj ,eggs1 ,baked1 ,fancy #ci ,eggs1 ,baked1 ,plain #ci ,eggs1 ,boiled1 ,hard #ci ,eggs1 ,boiled1 ,soft #ci ,eggs1 ,poached #ci ,eggs1 ,scrambled #ci ,eggs1 ,snow #bi ,fish1 ,blue1 ,fried and other ,kinds #cb ,fish1 ,boiled1 ,bass or other ,fish #cb ,fish1 ,broiled #cb ,fish1 ,brook ,trout or other ,small ,fish1 ,to ,fry #cc ,fish ,cakes #cb ,fish ,chowder #cc ,fish1 ,cod1 ,balls #cb ,fish1 ,creamed #cb ,fish1 ,directions for ,preparing #cb ,fish1 ,halibut1 ,broiled #cb ,fish1 ,mackerel1 ,salt1 ,broiled #cb ,fish1 ,to ,broil #cb ,floating ,island #cj ,food for the ,sick #da ,freeze1 ,how to #cj ,fritter ,batter1 ,plain #h ,fritters1 ,apple #h ,fritters1 ,banana #h ,fritters1 ,clam #h ,fritters1 ,corn #h ,fritters1 ,fruit #h ,fritters1 ,hominy #h ,fritters1 ,meat #h ,fritters1 ,oyster #h ,fritters1 ,pineapple #h ,fritters1 ,rice #h ,fritters1 ,strawberry #h ,frosting1 ,maple ,sugar #bj ,frosting1 ,marshmallow #bj ,fruits1 ,iced #bi ,fruits1 ,spiced #ca ,fruit ,wheels #ba ,geese and ,duck ,stuffing #cf ,gems #f ,gems1 ,apple #f ,gems1 ,graham1 ,royal #f ,gems1 ,rice #f ,german ,puffs #g ,gingerbread1 ,soft #ac1 #ai ,ginger ,snaps #ah ,glac1 ,biscuit #cj ,gravy1 ,poultry #cf ,gruel1 ,corn-meal #db ,ham1 ,boiled #ce ,ham1 ,broiled1 and ,eggs #cd ,ice1 ,orange ,water #cj ,ice1 ,raspberry ,water #cj ,ice ,cream1 ,biscuit ,glac #cj ,ice ,cream1 ,chocolate #cj ,ice ,cream1 ,crushed ,strawberry #cj ,ice ,cream1 ,delmonico #cj ,ice ,cream1 ,peach #cj ,ice ,cream1 ,philadelphia #cj ,ice ,cream1 ,plain #cj ,iced ,fruits for ,dessert #bi ,ices1 ,water #cj ,icing1 ,almond #ai ,icing1 ,bakers' ,soft #ai ,icing1 ,boiled #bj ,icing1 ,chocolate ,transparent #ai ,icing1 ,chocolate ,water #bj ,icing1 ,clear #ai ,icing1 ,plain #bj ,icing1 ,royal #bj ,icing1 ,transparent #ai ,icing1 ,water #bj ,icing1 ,white #ai ,jams #ca ,jellies #ca ,jelly1 ,restorative #db ,jolly ,boys #i ,jumbles #ah ,jumbles1 ,peanut #ah ,kidney1 ,brown ,stew #ce ,liver and ,bacon #ce ,lobster ,newburg #cc ,lobster ,salad #ch ,lobster1 ,to ,open #cc ,lobsters or ,crabs1 ,to ,boil #cc ,macaroni #dj ,mayonnaise #ch ,meats1 ,boiling and ,stewing #cd ,meats1 ,broiling #cd ,meats1 ,frying #cd ,meats1 ,roasting #cd ,mince-meat #bh ,mince-meat1 ,no4 #b #bi ,muffins1 ,berry #f ,muffins1 ,boston #e ,muffins1 ,corn1 ,royal #f ,muffins1 ,egg1 ,royal #f ,muffins1 ,english #f ,muffins1 ,french #e ,muffins1 ,graham #f ,muffins1 ,hominy #f ,muffins1 ,mountain #f ,muffins1 ,oatmeal #f ,muffins1 ,potato #f ,muffins1 ,rice #f ,muffins1 ,royal #e ,muffins1 ,royal ,sally ,lunn #f ,muffins1 ,rye #f ,muffins1 ,sweet #f ,mutton ,haricot #ce ,mutton or ,lamb1 ,boiled #ce ,omelet #ci ,omelet1 ,orange and other ,sweet #ci ,omelet ,souffl #ci ,omelets1 ,fancy #ci ,onions1 ,fried #dj ,oyster ,pts #cc ,oyster ,pie #cc ,oyster ,stuffing for ,poultry #cf ,oysters1 ,broiled #cc ,oysters1 ,creamed #cc ,oysters1 ,fried #cc ,oysters1 ,panned #cc ,oysters1 ,pickled #cc ,oysters1 ,roasted in the ,shell #cc ,oysters1 ,scalloped #cc ,oysters1 ,stewed #cc ,pancakes #aj ,pancakes1 ,english #aj ,pancakes1 ,french #aj ,paste for ,pies #bg ,paste for ,pies1 ,no4 #b #bg ,paste for ,pies1 ,no4 #c #bg ,paste for ,pies1 ,no4 #d #bg ,paste for ,pies1 ,no4 #e 7,puff ,paste7 #bg ,paste for ,pies1 ,no4 #f #bg ,peach ,tart #bi ,peculiars #b ,piccalilly #da ,pickled ,red ,cabbage #da ,pickles #da ,pickles1 ,chow ,chow #da ,pickling ,cauliflower #da ,pie1 ,apple #bh ,pie1 ,apple1 ,no4 #b #bh ,pie1 ,apple1 ,dried #bh ,pie1 ,apple ,pot #bh ,pie1 ,chocolate ,custard #bh ,pie1 ,cocoanut #bh ,pie1 ,cranberry #bh ,pie1 ,cream and ,orange #bh ,pie1 ,custard 7,plain7 #bh ,pie1 ,custard1 ,apple #bh ,pie1 ,custard1 ,peach #bh ,pie1 ,gooseberry #bh ,pie1 ,lemon ,cream #bh ,pie1 ,lemon ,cream ,meringue #bh ,pie1 ,mince #bh ,pie1 ,mince-meat #bh ,pie1 ,paste for #bg ,pie1 ,plum #bi ,pie1 ,pumpkin #bi ,pie1 ,rhubarb #bi ,pie1 ,squash #bi ,pies1 ,fruit #bh ,pork and ,beans #ce ,pork ,chops1 with ,tomato ,gravy #ce ,pork1 ,roast ,leg of #cf ,pork1 ,salt1 ,fried #ce ,pork1 ,stuffing for #cf ,potato ,croquettes #dj ,potatoes1 ,baked #dj ,potatoes1 ,creamed #dj ,potatoes1 ,fried #dj ,potatoes1 ,fried1 ,no4 #b #dj ,potatoes1 ,lyonnaise #dj ,potatoes1 ,mashed #dj ,poultry ,gravy #cf ,poultry ,stuffing #cf ,poultry1 ,to ,clean #cf ,poultry1 ,to ,roast #cf ,poultry1 ,to ,truss #cf ,preserves1 ,amount ,sugar to ,quart #ca ,preserving #ca ,pudding1 ,apple 7,boston7 #bd ,pudding1 ,apple 7,english7 #bd ,pudding1 ,apple1 ,tapioca #bd ,pudding1 ,batter 7,baked7 #bd ,pudding1 ,batter 7,boiled7 #bd ,pudding1 ,batter 7,fruit7 #bd ,pudding1 ,blackberry #bd ,pudding1 ,blackberry1 ,no4 #b #bd ,pudding1 ,cabinet #bd ,pudding1 ,cherry #bd ,pudding1 ,chocolate #bd ,pudding1 ,cottage #bd ,pudding1 ,cottage1 ,no4 #b #bd ,pudding1 ,custard #be ,pudding1 ,fig #be ,pudding1 ,fine ,peach #be ,pudding1 ,indian #be ,pudding1 ,lemon ,suet #be ,pudding1 ,orange #be ,pudding1 ,peach ,cottage #be ,pudding1 ,plum 7,boston ,baked7 #bd ,pudding1 ,plum 7,royal ,christmas7 #be ,pudding1 ,plum1 ,no4 #b #be ,pudding1 ,poor ,man's #be ,pudding1 ,princess #be ,pudding1 ,raisin #be ,pudding1 ,rice #be ,pudding1 ,rice1 ,no4 #b #be ,pudding1 ,sago #bf ,pudding1 ,sauces for #bf ,pudding1 ,souffl1 ,fruit #bf ,pudding1 ,suet #bf ,pudding1 ,tapioca #bf ,pudding1 ,tapioca and ,cocoanut #bf ,pudding1 ,yorkshire #cd ,puffs1 ,german #g ,puffs1 ,yankee #g ,rarebit1 ,welsh #ci ,rice1 ,boiled #dj ,rolls1 ,breakfast #c ,rolls1 ,dinner #d ,rolls1 ,french #d ,rolls1 ,fruit #d ,rolls1 ,graham #c ,rolls1 ,lunch #d ,rolls1 ,parker ,house #d ,rolls1 ,twist #d ,roly ,poly1 ,raisin #be ,rusks #g ,salad1 ,celery #ch ,salad1 ,chicken #ch ,salad1 ,cucumber and ,onion #ch ,salad1 ,lobster #ch ,salad1 ,potato #ch ,salad1 ,potato and ,egg #ch ,salad1 ,salmon #ch ,salad1 ,tomato #ch ,sally ,lunns1 ,royal #g ,salt ,pork1 ,fried #ce ,sauces for ,meats and ,fish #cg ,allemande #cg ,bechamel #cg ,bread #cg ,brown #cg ,caper #cg ,cream #cg ,currant ,jelly #ch ,curry #cg ,drawn ,butter #cg ,egg1 for ,fish #cg ,hollandaise #ch ,horse-radish #ch ,italian ,tomato #ch ,matre d',htel ,butter #ch ,mint #ch ,mushroom #cg ,olive #cg ,piquante #cg ,robert #cg ,sharp ,brown #cg ,soubise #cg ,spanish #cg ,tartare #ch ,thick ,white or ,cream #cg ,tomato #ch ,white #cg ,sauces for ,puddings #bf ,brandy #bf ,canned ,fruit #bf ,cream #bf ,cream1 ,hygienic #bf ,creamy #bf ,currant ,jelly #bf ,currant ,jelly1 ,no4 #b #bf ,custard #bf ,duchesse #bf ,foaming #bf ,golden #bf ,hard #bf ,lemon #bf ,molasses #bf ,orange #bf ,peach #bf ,rexford #bf ,royal ,wine #bg ,sugar #bg ,vanilla #bg ,wine #bg ,wine1 ,no4 #b #bg ,sausages #ce ,scallops in ,batter #cc ,scones1 ,scotch #g ,scotch ,broth #ca ,short ,cake #ba ,short ,cake1 ,no4 #b #ba ,short ,cake1 ,no4 #c #ba ,short ,cake1 ,no4 #d #ba ,short ,cake1 ,apple #ba ,short ,cake1 ,banana #ba ,short ,cake1 ,blackberry #ba ,short ,cake1 ,canned ,fruit #ba ,short ,cake1 ,cherry #ba ,short ,cake1 ,huckleberry #ba ,short ,cake1 ,individual #ba ,short ,cake1 ,peach #ba ,short ,cake1 ,raspberry #ba ,short ,cake1 ,strawberry #ba ,slappers #g ,slaw1 ,cold #ci ,snow1 ,apple #bi ,snow ,eggs #bi ,soup1 ,bean #cb ,soup1 ,clam #cb ,soup1 ,consomm #ca ,soup1 ,family #cb ,soup1 ,mock ,bisque #ca ,soup1 ,ox-tail #cb ,soup ,stock #ca ,soup1 ,tomato #ca ,soups of ,dried ,peas or ,beans #cb ,soups ,with ,pastes or ,vegetables #ca ,spiced ,fruits #ca ,squash1 ,stewed #dj ,steak or ,chops1 ,panned #cd ,stew1 ,brown ,beef #ce ,stew1 ,brown ,kidney #ce ,stew1 ,irish #ce ,stew1 ,oyster #cc ,straws1 ,cheese #ci ,stuffing for ,geese and ,ducks #cf ,stuffing1 ,pork #cf ,stuffing1 ,poultry #cf ,stuffing1 ,poultry1 ,celery #cf ,stuffing1 ,poultry1 ,chestnut #cf ,stuffing1 ,poultry1 ,oyster #cf ,stuffing1 ,tomatoes1 ,green ,peppers1 etc4 #cf ,stuffing1 ,veal #cf ,sweetbreads #cf ,tart1 ,peach #bi ,tartlets #bi ,tarts1 ,banbury #bh ,tarts1 ,gooseberry1 ,currant1 ,apple1 or any other ,fruit #bi ,tarts1 ,open ,jam #bi ,tarts1 ,sand #ai ,tea #da ,tea1 ,beef #db ,tomato ,catsup #da ,tomato ,sauce #ch ,tomatoes1 ,panned #dj ,tomatoes1 ,stewed #dj ,tomatoes1 ,stuffed #dj ,tomatoes1 ,stuffing for #cf ,triangles #bj ,turnips1 ,mashed #dj ,veal1 ,braised ,shoulder #cd ,veal ,cutlets1 ,breaded #cf ,veal ,stuffing #cf ,vegetables1 ,hints on ,cooking #ci ,vegetables1 ,ragout of #dj ,waffles #h ,waffles1 ,no4 #b #h ,waffles1 ,german #i ,waffles1 ,rice #i ,waffles1 ,soft #i ,waffles1 ,virginia #i ,walnut ,catsup #da ,walnut ,wafers #ai ,wheels1 ,fruit #ba ,wine ,whey #db ,wonders #bc ,yankee ,puffs #g ,yorkshire ,pudding #cd ,the cuts on this page represent utensils used in the various kinds of baking1 and are referred to in the ,receipts according to numbers4 ,illustration3 ,,fig4 ,i4 #b ,qt4 ,cake ,mold4 ,illustration3 ,,fig4 ,,ii4 #c ,qt4 ,pudding ,mold4 ,illustration3 ,,fig4 ,,iii4 #b ,qt4 ,cake ,mold4 ,illustration3 ,,fig4 ,,iv4 #c ,qt4 ,cake ,mold4 ,illustration3 ,,fig4 ,v4 ,timbale ,mold4 ,illustration3 ,,fig4 ,,vi4 ,pudding ,mold4 ,illustration3 ,,fig4 ,,vii4 ,muffin ,pans4 ,illustration3 ,,fig4 ,,viii4 ,oval ,pudding ,pan4 ,illustration3 ,,fig4 ,,ix4 ,lemon ,cake ,pan4 ,illustration3 ,,fig4 ,x4 ,cast ,gem ,pans4 ,illustration3 ,,fig4 ,,xi4 ,wash ,brush4 ,illustration3 ,,fig4 ,,xii4 ,tin ,bread ,pan4 ,illustration3 ,,fig4 ,,xiii4 ,square ,cake ,pan4 ,illustration3 ,,fig4 ,,xiv4 ,baking ,sheet4 ,illustration3 ,,fig4 ,,xv4 ,one ,gallon ,ice ,cream ,freezer4 ,illustration3 ,,fig4 ,,xvi4 ,flour ,sieve4 ,illustration3 ,,fig4 ,,xvii4 ,muffin ,rings4 ,illustration3 ,,fig4 ,,xviii4 ,oval ,tin ,pan4 ,illustration3 ,,fig4 ,,xix4 ,waffle ,iron4 ,illustration3 ,,fig4 ,,xx4 ,family ,scale4 ,,do ,,not ,,buy ,,baking ,,powder ,,loose ,,or ,,in ,,bulk4--7,what is meant by loose is weighed out in any quantity asked for47 ,all examinations made by ,boards of ,health1 ,government ,chemists1 and others1 prove loose powders are1 almost without exception1 made from alum1 and at a cost of about one tenth of what a pure ,cream ,tartar powder1 like the 8,,royal0 ,baking ,powder1 can be made for4 ,the argument that the consumer will save1 in the purchase of such poisonous stuff1 the cost of can1 label1 etc41 is used simply to enable the seller to make a larger profit in selling an alum bulk1 or loose1 powder at the expense of the unsuspecting consumer1 than can be made by selling the absolutely pure 8,,royal0 brand4 ,remember this1 and insist on getting the 8,,royal0 in cans4 ,do not buy alum baking powders under any circumstances4 ,,general ,,directions ,,must ,,be ,,carefully ,,read ,,by ,,every ,,one ,,using ,,this ,,book ,illustration3 7,decorative ,design7 ,,hints ,,on ,,baking4--,to achieve perfect success1 the cook must use discrimination and care4 ,some flour requires more water1 or milk1 than others2 so that the quantity may have to be varied to make dough of a proper consistency4 ,different bakings will vary as to time and heat required1 and should1 therefore1 be examined occasionally4 ,to ascertain whether the bread is sufficiently done in the center of the loaf or cake1 thrust a clean straw or long thin splinter into it4 ,if done1 there will be no dough on it when drawn out4 ,measure the flour1 and be careful to mix with it the baking powder in a dry state1 and before sifting4 ,you can always substitute water for milk1 or milk for water2 butter for lard1 or lard for butter4 ,the number of eggs may be increased or diminished1 or1 in plainer cake1 etc41 dispensed with entirely4 ,where fewer eggs are used than directed1 always use a little more baking powder4 ,never use sour milk4 ,when about to cut new bread or cake1 heat the knife very hot2 this will prevent its crumbling4 ,,cake ,,baking4--,for a plain cake made with one pound of flour1 ,royal ,baking ,powder1 etc41 the time to be allowed in baking would be from #dj to #ej minutes2 at the outside not more than #a hour4 ,very rich cakes1 in which butter and eggs predominate1 take1 of course1 very much longer time to bake1 a pound cake taking from #a to #b hours1 and a bride's cake #c4 ,on no account should an oven be too hot when the cake is put in--that is1 hot enough to brown at once2 if so1 in #e minutes the whole outside will be burned and the interior will stand little chance of being baked4 ,the old plan of feeling the handle of the oven door to test the heat is not always successful2 it is better to sprinkle a little flour inside and shut the door for about #c minutes2 if at the end of that time it is of a rich light brown1 the cake may be put in1 but if burned the heat must be lessened4 ,in baking loaf cake1 remember that unless you place a piece of paper over for protection at first1 a top crust will be formed at once that prevents the raising4 ,when cake is well raised1 remove the paper for browning on top4 ,,advice ,,to ,,the ,,cook4--,great cleanliness1 as well as care and attention1 are required from a cook4 ,keep your hands very clean2 try to prevent your nails from getting black or discolored2 don't 8scatter0 in your kitchen2 clean up as you go2 put cold water into each saucepan or stewpan as you finish using it4 ,dry your saucepans before you put them on the shelf4 ,scour tins with good mineral soap and rinse thoroughly in hot water4 ,in cleaning a frying-pan1 scour the outside as well as the inside4 ,in cleaning greasy utensils1 such as the soup-pot and frying-pan1 wipe off the worst of the grease with soft paper 7which can be burned71 then soak in warm water to which soap-powder or a little ammonia has been added1 finishing with mineral soap4 ,wash your pudding-cloths1 scald1 and hang them to dry directly after using them2 air them before you put them away1 or they will be musty2 keep in dry place4 ,be careful not to use a knife that has cut onions till it has been cleaned4 ,keep sink and sink-brush very clean2 be careful never to throw anything but water down sink4 ,do not throw cabbage water down it2 throw it away out of doors2 its smell is very bad4 ,never have sticky plates or dishes2 use very hot water for washing them2 when greasy1 change it4 ,take care that you look at the meat the butcher brings1 to see that it is good4 ,let there be no waste in the kitchen4 ,illustration3 7,decorative ,design7 ,bread and ,rolls ,bread was first made without leaven1 heavy and solid4 ,then yeast was discovered1 and yeast-risen bread came into use throughout the civilized world4 ,finally baking powder was devised1 the most healthful1 economical1 and convenient of all leavening or lightening agents4 ,yeast is a living plant4 ,mixed with the dough it causes fermentation and destruction of a part of the flour1 and this produces carbonic-acid gas4 ,the bubbles of this gas become entangled in the dough1 swelling it up and making it spongy4 ,in this process1 however1 a part of the most nutritious elements of the flour 7estimated at ten per cent47 is destroyed in producing the leavening gas2 there is always danger of sour dough1 and there is a delay of many hours for the sponge to rise4 ,perfect bread is that in which wheat is transposed into an available food without loss of any of its valuable properties4 ,royal ,baking ,powder is now largely used in place of yeast to leaven bread4 ,it does precisely the same work--that is1 swells up the dough and makes it porous and spongy4 ,but the process is not destructive3 the baking powder by itself produces the leavening gas4 ,no part of the flour is decomposed or destroyed4 ,moreover1 there is no mixing or kneading with the hands1 no setting of sponge overnight1 as the loaf is mixed and ready for the oven at once4 ,bread thus made cannot sour1 but will retain its moisture and freshness1 and may be eaten while hot or fresh without distress even by persons of delicate digestion4 ,the ease with which ,royal ,baking ,powder bread is made1 its cleanliness and healthfulness1 have caused it to supersede yeast bread with many of the best pastry cooks4 ,in making this bread the materials and utensils should be brought together before the mixing of the dough is begun4 ,the fire must be looked to so as to secure a steady1 moderate heat4 ,remember to mix the flour and ,royal ,baking ,powder together before sifting1 and sift thoroughly before wetting4 ,royal ,baking ,powder ,bread4--#a quart flour1 #a teaspoon salt1 teaspoon sugar1 #b heaping teaspoons ,royal ,baking ,powder199 medium-sized cold boiled potato1 and water4 ,sift together thoroughly flour1 salt1 sugar1 and baking powder2 rub in the potato2 add sufficient water to mix smoothly and rapidly into a stiff dough1 about the consistency of cake batter3 about a pint of water to a quart of flour will be required--more or less according to the brand and quality of the flour used4 ,do not make a stiff dough as in yeast bread4 ,put the dough into a greased pan #d by #h inches1 and #d inches deep1 filling about half full4 ,the loaf will rise to fill the pan when baked4 ,bake in very hot oven about #de minutes1 placing paper over first #ae minutes' baking1 to prevent crusting too soon on top4 ,bake immediately after mixing4 99 ,perfect success can be had only with the ,royal ,baking ,powder4 ,household ,bread4--,sift twice together #a quart of flour1 #a teaspoon salt1 #b heaping teaspoons ,royal ,baking ,powder4 ,make a well in the center2 add gradually sufficient cold liquid--water1 milk1 or equal quantities of each--to mix to a stiff batter or soft dough2 this will require about #a pint of liquid4 ,turn at once into a greased loaf-pan 7fig4 ,,xii71 smooth the top with a knife dipped in melted butter1 and bake immediately in a moderate oven about #a hour4 ,when done take from the pan1 moisten with the hand dipped in cold water1 wrap in bread-cloth till cold4 ,graham ,unfermented ,bread4--#a pints ,graham flour1 pint flour1 #a tablespoon sugar1 #a teaspoon salt1 #b teaspoons ,royal ,baking ,powder1 #a pints milk1 or equal parts milk and water4 ,sift together ,graham flour1 flour1 sugar1 salt1 and powder2 add the milk1 or milk and water2 mix rapidly into soft dough1 which put into greased tin 7fig4 ,,xii74 ,bake in rather hot oven about #dj minutes4 ,protect loaf with paper first #ae minutes4 ,brown ,bread4--#a pint ,indian corn meal1 #a pint rye flour1 #a teaspoon brown sugar1 #a teaspoon salt1 #b teaspoons ,royal ,baking ,powder1 #a tablespoon butter or lard1 pint milk4 ,sift together corn meal1 rye flour1 sugar1 salt1 and powder4 ,rub in the shortening2 add the milk1 and mix the whole into a batter4 ,put into greased tin 7fig4 ,,xii71 and bake about #dj minutes in rather hot oven4 ,protect at first with paper4 ,brown ,bread1 #b4--,mix together #c cups ,graham flour1 #a cup wheat flour1 #b teaspoons ,royal ,baking ,powder1 #a teaspoon salt2 rub in #a tablespoon butter or other shortening4 ,beat #c eggs2 add #a cup milk and #a tablespoon molasses2 stir into dry mixture4 ,add more milk if needed to make a drop batter4 ,put into a greased loaf-pan 7fig4 ,,xii71 smooth with knife dipped in cold water4 ,bake about #a hour in moderate oven4 ,boston ,brown ,bread4-- pint flour1 #a pint ,indian corn meal1 pint rye flour1 #b potatoes1 #a teaspoon salt1 #a tablespoon brown sugar1 #b teaspoons ,royal ,baking ,powder1 pint water4 ,sift flour1 corn meal1 rye flour1 sugar1 salt1 and baking powder together thoroughly4 ,peel1 wash1 and boil well #b mealy potatoes1 rub them through a sieve1 diluting with water4 ,when this is quite cold use it to mix flour1 etc41 into a batter4 ,pour into well-greased mold 7fig4 ,,vi7 having a cover4 ,place it in saucepan half full of boiling water1 where the loaf will simmer #a hour1 without water getting into it4 ,remove it1 then take off cover1 finish by baking in fairly hot oven about #cj minutes4 ,boston ,brown ,bread1 #b4--a cup corn meal1 #b heaping cups rye meal1 #a teaspoon salt1 teaspoon soda1 #a teaspoon ,royal ,baking ,powder1 #a cup molasses4 ,mix dry ingredients2 add molasses and #a pint warm water2 beat smooth4 ,pour at once into greased mold 7fig4 ,,vi7 with cover1 steam or boil #c hours4 ,uncover1 set in oven #aj minutes4 ,boston ,brown ,bread1 #c4--b cups yellow ,indian corn meal1 #a cup rye meal1 #a cup flour1 #b cups milk1 #a cup molasses1 teaspoon salt1 #c teaspoons ,royal ,baking ,powder4 ,mix well together1 pour into greased brown-bread mold1 steam #d hours4 ,dry off #aj minutes in moderate oven4 ,norwegian ,bread 7for ,dyspeptics74--#a pint barley meal1 pint ,graham flour1 pint flour1 #a teaspoon salt1 #b teaspoons ,royal ,baking ,powder1 #a pint milk4 ,sift together barley meal1 ,graham flour1 flour1 salt1 and powder2 mix into firm batter with the milk2 pour into greased tin 7fig4 ,,xii71 bake in moderate oven about #dj minutes4 ,cover with paper #bj minutes4 ,oatmeal ,bread4-- pint oatmeal1 #a pints flour1 teaspoon salt1 #c teaspoons ,royal ,baking ,powder1 pint milk4 ,boil oatmeal in #a pints salted water #a hour2 add milk2 set aside until cold4 ,then place in bowl1 sift together flour1 salt1 and powder1 and add4 ,mix smoothly and deftly4 ,bake in greased tin 7fig4 ,,xii7 about #de minutes1 protected with paper #bj minutes4 ,peculiars4--#a pint flour1 sifted with #a teaspoon ,royal ,baking ,powder and a little salt2 add #a egg2 mix with #a pint sweet milk1 beat well to a batter1 and bake quickly in buttered gem-pans already hot4 ,pennsylvania ,brown ,bread4--,mix well together #a quart ,graham flour1 #a pint ,indian corn meal1 #b scant teaspoons salt1 #b scant teaspoons ,royal ,baking ,powder4 ,dissolve #a scant teaspoon soda in #a teaspoon boiling water2 mix with #a cup molasses4 ,to the dry ingredients add #a quart cold water1 then the molasses4 ,beat #a minute1 pour into #b well-greased molds1 steam or boil #d hours4 ,dry off on pan in moderate oven #aj minutes4 ,graham ,lunch ,bread4--#a pints ,graham flour1 pint flour1 #a tablespoon sugar1 #a teaspoon salt1 #b teaspoons ,royal ,baking ,powder1 pint milk4 ,sift together ,graham flour1 flour1 sugar1 salt1 and powder2 add the milk2 mix into smooth dough that can be easily handled4 ,flour the board1 turn out dough1 give it a quick1 vigorous additional kneading to complete its smoothness2 then divide into four large pieces1 which form into long loaves1 lay them just touching in a square shallow cake-pan 7fig4 ,,xiii71 wash them over with milk4 ,bake in rather hot oven #cj minutes4 ,when removing from oven rub them over with a little butter on a clean piece of linen4 ,corn ,bread 7,new ,orleans74--#a pints ,indian corn meal1 pint flour1 #a tablespoon sugar1 #a teaspoon salt1 #b heaping teaspoons ,royal ,baking ,powder1 #a tablespoon butter or lard1 #a pints milk1 #b eggs4 ,sift together corn meal1 flour1 sugar1 salt1 and powder2 rub in the shortening1 add eggs 7beaten7 and the milk2 mix into a moderately stiff batter2 pour from bowl into shallow cake-pan 7fig4 ,,xiii74 ,bake in rather hot oven #cj minutes4 ,st4 ,charles ,corn ,bread4--,beat #b eggs1 add #a pint milk1 #a pint ,indian corn meal1 #a tablespoon melted butter1 #a teaspoon salt1 #a teaspoon ,royal ,baking ,powder4 ,beat hard #b minutes1 pour into greased pan 7fig4 ,,xiii71 bake about #cj minutes in hot oven4 ,loaf ,corn ,bread4--,scald #a pint milk2 dissolve in it #a tablespoon butter1 cup sugar1 #a teaspoon salt4 ,while on fire sift in sufficient ,indian corn meal to make a thick mush1 cook #e minutes1 and set away till cold2 add #c beaten eggs1 #b cups flour mixed with #b teaspoons ,royal ,baking ,powder1 and turn into greased loaf-pan4 ,bake about #b hours in moderate oven1 and serve hot4 ,nonpareil ,corn ,bread4--#b heaping cups ,indian corn meal1 #a cup flour1 #b cups milk1 #a tablespoon lard1 #b tablespoons sugar1 #b teaspoons ,royal ,baking ,powder1 #a teaspoon salt4 ,beat #b eggs1 whites and yolks separately4 ,sift together dry ingredients1 melt lard4 ,mix all together1 beat hard #a minute1 turn into greased shallow pan1 and bake about hour in hot oven4 ,spider ,corn ,bread4--,beat #b eggs with #b tablespoons sugar4 ,add #a pint milk1 #a teaspoon salt1 #a cup ,indian corn meal1 cup flour1 #a teaspoon ,royal ,baking ,powder4 ,in a spider melt #b tablespoons butter2 turn so as to grease sides4 ,pour in batter1 add #a cup milk1 but do not stir4 ,bake about #cj minutes in hot oven4 ,when done it should have a streak of custard through the middle4 ,rice and ,indian ,bread4--,beat #c eggs very light2 add #a pint milk1 #b cups white ,indian corn meal1 #a cup cold boiled rice1 #b tablespoons melted butter1 teaspoon salt1 #b teaspoons ,royal ,baking ,powder1 cup more milk4 ,beat hard1 bake in shallow greased pan in hot oven4 ,delicate ,graham ,bread 7for ,invalids74--#a pint ,graham flour1 #a pint flour1 #a teaspoon sugar1 #a of salt1 #b of ,royal ,baking ,powder4 ,sift all well together1 rejecting coarse bran left in sieve2 add #a pints milk4 ,mix quickly into smooth1 soft dough4 ,bake in #b small greased tins 7fig4 ,,xii7 #be minutes4 ,protect with paper #aj minutes4 ,entire ,wheat ,bread4--#a quart entire wheat flour1 #a teaspoon salt1 #a teaspoon sugar1 #b teaspoons ,royal ,baking ,powder4 ,sift all well together2 add sufficient liquid 7water1 milk1 or equal quantities of each7 to mix to a very thick batter or soft dough4 ,turn at once into a greased loaf-pan 7fig4 ,,xii71 smooth with knife dipped in cold water1 and bake about #a hour in moderate oven4 ,rye ,bread4--#a pint rye flour1 pint ,indian corn meal1 pint wheat flour1 #a teaspoon sugar1 #a teaspoon salt1 #b teaspoons ,royal ,baking ,powder1 #a tablespoon butter or lard1 pint milk4 ,sift together rye flour1 corn meal1 flour1 sugar1 salt1 and powder2 rub in the shortening2 add milk4 ,mix into smooth batter4 ,pour into well-greased tin 7fig4 ,,xii71 bake in moderate oven about #de minutes4 ,protect loaf with paper first #bj minutes4 ,mush ,bread4--#a pint milk cooked in a double boiler1 with sufficient ,indian corn meal to make a thick mush4 ,cook #a hour2 add #a tablespoon butter2 stir1 let cool2 add #c eggs1 whites and yolks beaten separately1 #a cup flour1 teaspoon salt1 #a teaspoon ,royal ,baking ,powder4 ,turn into shallow greased pan1 bake #dj minutes in moderate oven4 ,rice ,bread4--#a cup cold boiled rice1 #a cup white ,indian corn meal1 #a cup wheat flour1 #a teaspoon ,royal ,baking ,powder1 #b eggs1 teaspoon salt1 #a tablespoon melted butter1 #a cup milk4 ,mix the dry ingredients2 add beaten eggs mixed with milk and the melted butter4 ,pour into shallow greased pans4 ,bake #cj minutes in a moderate oven4 ,hominy ,bread4--,mix together #a pint soft-boiled hominy1 #a teaspoon salt1 #b tablespoons melted butter1 #d beaten eggs1 #b cups milk4 ,mix together #a cup flour1 #b teaspoons ,royal ,baking ,powder2 add to batter1 with more flour if needed to mix to a drop batter4 ,beat hard1 bake in a shallow pan in very hot oven4 ,graham ,rolls4--#a pint ,graham flour1 #a pint wheat flour1 #a teaspoon salt1 #b teaspoons ,royal ,baking ,powder1 #a tablespoon butter or lard1 pint milk4 ,sift together ,graham flour1 flour1 salt1 and powder2 rub in the shortening2 add milk1 and mix the whole into smooth dough that can be handled--not too soft2 flour board1 turn it out1 and form into rolls shape and size of large fingers4 ,lay them on baking-sheet 7fig4 ,,xiv7 so that they will not touch4 ,wash their surfaces with soft brush 7fig4 ,,xi7 dipped in milk to glaze them4 ,bake in hot oven from #aj to #ab minutes4 ,breakfast ,rolls4--#a pints flour1 pint ,indian corn meal 7white71 #a teaspoon salt1 #b teaspoons ,royal ,baking ,powder1 #a tablespoon butter or lard1 pint milk4 ,sift together flour1 corn meal1 salt1 and powder2 rub in shortening2 add the milk1 mix smoothly into rather firmer dough than usual4 ,flour the board1 turn out the dough1 give it #a or #b turns to complete its smoothness4 ,divide it1 thus prepared1 into pieces size of an egg2 again divide these in half1 which roll out under the hand until they are long and half the size of one's little finger4 ,lay on greased baking-tin 7fig4 ,,xiv7 so that they do not touch1 wash them over with milk4 ,bake in hot oven #g or #h minutes4 ,lunch ,rolls4--#a quart flour1 #a teaspoon salt1 #b teaspoons ,royal ,baking ,powder1 #a tablespoon butter or lard1 #a pint milk4 ,sift together flour1 salt1 and powder2 rub in the shortening2 add milk1 mix to a smooth dough to be easily handled4 ,flour the board1 turn out dough1 give #a or #b quick kneadings to give it smoothness4 ,roll out little over inch thick1 cut out with round cutter about #b inches in diameter2 lay them on greased baking-tin 7fig4 ,,xiv71 just touching 7in rows evenly71 wash over with milk1 bake in fairly hot oven #be minutes4 ,wash them over again with milk when taken from oven4 ,twist ,rolls4--,prepare dough as for lunch rolls4 ,cut in pieces size of egg4 ,roll each with hands into plain roll tapering at ends and #e inches long4 ,lay #c together2 begin in middle and braid to end2 turn over and braid opposite end4 ,mold and twist all the pieces of dough in the same way4 ,lay well apart on flat greased pans4 ,brush with milk1 bake golden brown in very hot oven4 ,dinner ,rolls4--,prepare dough as for lunch rolls1 but slightly stiffer4 ,knead and roll out quite thin4 ,cut in strips #c inches wide4 ,roll strips up very tight2 they should not be too thick4 ,lay well apart on greased flat pans1 brush with milk1 and bake in very hot oven4 ,french ,rolls4--,make dough as for lunch rolls4 ,knead on board4 ,divide into pieces size of an egg4 ,form each into a short1 thick1 tapering roll4 ,put together by twos1 side by side1 pinching ends together a little4 ,place on flat greased pans4 ,brush with milk4 ,bake in very hot oven4 ,parker ,house ,rolls4--,prepare firm dough as for dinner rolls4 ,knead and roll out inch thick4 ,cut into #c-;inch circles4 ,press pencil down across middle of each2 rub edges with soft butter4 ,double each1 lay #a inch apart on flat greased pans4 ,brush with milk1 and bake in hot oven4 ,fruit ,rolls4--,mix together #a quart flour1 #a teaspoon salt1 #b tablespoons sugar1 #b teaspoons ,royal ,baking ,powder2 rub in #b tablespoons butter4 ,cut fine pound citron1 seed and halve pound raisins4 ,mix fruit evenly with dry ingredients1 make to a firm dough with milk4 ,knead on board for a moment1 divide into pieces size of egg1 make into long rolls1 lay #a inch apart on flat greased pans1 brush with milk4 ,bake in a very hot oven4 ,hot ,biscuits1 ,cakes1 and ,muffins ,experienced housekeepers agree that breakfast is difficult to cater for4 ,even the appetite ordinarily easy to satisfy is likely to be captious when approaching the first meal of the day4 ,every article of food upon the breakfast-table1 therefore1 should be perfect--the coffee as clear as amber1 the bacon white and crisp1 the biscuits flaky1 tender1 delicious4 ,as a nation we approve of hot-breads1 and most of all at the breakfast-table4 ,and while we eat and enjoy them1 we have the satisfaction of knowing that ,american methods and ,american cookery have made them healthful as well as appetizing and nutritious4 ,and of all the breakfast foods1 nothing is so appetizing1 so appetite-whetting1 so always dependable1 so satisfying1 as the light1 flaky1 hot biscuit1 with a crisp1 brown crust1 just from the oven1 broken apart without use of knife1 and spread with butter2 or1 to top off the meal1 with honey1 jam1 or marmalade4 ,the very simplicity of the methods of making and the familiar1 every-day use of this little hot bread-morsel have1 however1 sometimes led to lack of care in its preparation1 so that we too seldom find it in perfection upon our tables4 ,it is the object of this chapter to stimulate an interest in and awaken a love for this most healthful and economical of our purely ,american foods1 so that it will be found1 as it deserves to be1 a prominent part of every day's food in every household4 ,with a basis of flour1 salt1 and ,royal ,baking ,powder1 we can add other ingredients to vary and enrich the cakes and biscuits generally known to the housewife1 and produce in almost endless variety breakfast and luncheon foods that shall be dainty and delicious or substantial and hearty4 ,are eggs scarce and high1 does too much shortening disagree with some member of the family1 ,royal ,baking ,powder permits the lessening of both or either of these ingredients1 without impairing the delicacy or digestibility of the finished biscuit4 ,royal ,baking ,powder is pure and healthful1 and its use in excess can produce no harm2 yet for cooking results it is best to be guided by the quantity specified in the receipts4 ,baking powder could be added until a dry1 powdery biscuit resulted4 ,the mixing of the baking powder1 flour1 and other dry ingredients should be thorough4 ,this is imperative if a delicate1 evenly leavened biscuit is wanted4 ,the other ingredients can then be added1 following the special directions as given in each receipt4 ,in using shortening for biscuits1 especially through the winter season1 with some limitation1 good1 sweet home-made lard may take the place of butter4 ,butter will color slightly yellow2 lard will whiten the biscuits4 ,this substitution will not do when considerable shortening is called for1 as in cake2 but in receipts where the quantity does not exceed #b ounces or tablespoons to the quart of flour1 butter may1 in the majority of cases1 be replaced by lard without impairing the taste4 ,biscuits are mixed to a soft dough1 which is turned out1 patted down or rolled to a proper thickness1 and then cut out and baked4 ,from long experience it has been found that the result is much better and the food more digestible when the finished biscuit is small and not too thick4 ,the scientific reason for this is that the oven heat necessary for biscuit1 if they are made very large1 will brown the outside before the center is as thoroughly baked as it ought to be4 ,the dough should be rolled out until inch thick2 the biscuits should be of medium size1--#b inches or less across1--and placed slightly apart in the pans4 ,a favorite cutter of expert biscuit-makers is the open end 7not the cover7 of a -pound ,royal ,baking ,powder can4 ,a good oven heat will bake the biscuit perfectly in from #ae to #bj minutes1 and even a dyspeptic can eat them without fear of consequences4 ,the biscuit may1 of course1 be made thicker or thinner1 as more or less of the soft inside part may be preferred1 but the time of baking must be regulated accordingly4 ,the same directions will apply to hot baking powder breads made with a batter4 ,if baked in a sheet the batter should rarely be more than an inch deep in the pan1 sometimes less2 if in cups or molds they should not be more than full4 ,this allows the heat to penetrate the mixture quickly2 the moisture and heat start the baking powder into life2 each tiny grain of the powder acts on the materials surrounding it2 the dough or batter expands1 then is stiffened by the heat1 and all the starch grains are thoroughly and evenly cooked4 ,royal ,hot ,biscuit4--#a quart flour1 #a teaspoon salt1 #b teaspoons ,royal ,baking ,powder1 #a tablespoon lard or butter1 #a pint sweet milk1 cold 7never use sour milk72 use cold water when milk cannot be obtained4 ,sift together flour1 salt1 and powder2 rub in shortening2 add milk2 form into smooth1 consistent dough4 ,flour the board1 turn out dough1 roll out to thickness of inch1 cut with small round cutter2 lay them close together on greased baking-tin2 bake in good hot oven4 ,old biscuit can be made fresh by moistening and placing in oven until heated through4 ,breakfast ,biscuit4--,take #a quart sweet milk1 cup melted butter1 a little salt1 #b teaspoons ,royal ,baking ,powder1 flour enough to make a stiff batter2 do not knead into dough1 but drop into buttered tins from a spoon2 bake in a hot oven--unless it is hot they will not be light and tender4 ,emergency ,biscuit4--#b cups flour1 teaspoon salt1 #a teaspoon ,royal ,baking ,powder2 mix and sift2 rub in #a tablespoon butter4 ,mix to a thick batter with milk1 drop by small spoonfuls on greased pans1 and bake in quick oven4 ,egg ,biscuit4--,mix and sift well together #a pint flour1 teaspoon salt1 #a teaspoon sugar1 #a teaspoon ,royal ,baking ,powder4 ,beat #a egg1 add cup milk1 stir into dry mixture1 adding more milk if necessary to mix to soft dough4 ,turn out on board1 knead for a moment1 cut into circles1 place #a inch apart on greased pans4 ,brush with little beaten egg1 and bake in very hot oven4 ,sandwich ,biscuit4--,sift together #a pint flour1 teaspoon salt1 #a teaspoon ,royal ,baking ,powder4 ,rub in #a heaping tablespoon butter4 ,mix to a soft dough with milk4 ,roll out inch thick4 ,cut into rounds4 ,on of the rounds spread a little soft butter1 add a thick layer of finely chopped and seasoned cold meat2 cover with remaining rounds and press together4 ,brush tops with milk1 place #a inch apart on greased pans1 and bake in hot oven4 ,nut ,biscuit4--,sift together #b cups flour1 teaspoon salt1 #a heaping teaspoon ,royal ,baking ,powder4 ,rub in #a heaping tablespoon butter1 add #a cup ground or very finely chopped nuts--,english walnuts1 hickory nuts1 or almonds--and #b tablespoons sugar2 mix to a soft dough with milk4 ,mold with the hands into small balls1 place well apart on greased pans1 brush each with milk1 put a pinch of chopped nuts on top1 and bake in hot oven4 ,diamonds4--,prepare dough as for ,royal biscuit4 ,knead and roll out inch thick4 ,cut in strips #b inches wide1 then cut strips into diamonds2 place on greased pans #a inch apart1 brush with milk1 and bake in very hot oven4 ,royal ,muffins4--,beat #c eggs1 add #a pint milk1 teaspoon salt1 #a teaspoon sugar1 and sufficient flour to make a drop batter--about #c cups--into which has been thoroughly sifted #b teaspoons ,royal ,baking ,powder4 ,beat hard for #a minute1 fill greased muffin-cups or -pans full1 bake in hot oven about #bj minutes4 ,boston ,muffins4--#a pints flour1 pint ,indian corn meal1 #a tablespoon sugar1 #a teaspoon salt1 #b teaspoons ,royal ,baking ,powder1 #a tablespoon butter1 #c eggs1 and #a pint 7full measure7 milk1 #a teaspoon extract cinnamon 7which may be omitted without detriment74 ,sift together flour1 corn meal1 sugar1 salt1 and powder2 rub in butter or lard2 add eggs1 beaten1 milk1 and extract cinnamon4 ,mix into batter a little stiffer than ordinary griddle cake batter4 ,have griddle heated regularly all over2 grease it1 lay on it muffin-rings1 also greased2 half fill them with batter4 ,as soon as risen to tops of rings1 turn them over gently with cake-turner2 bake nice brown on either side4 ,they should bake in #g or #h minutes4 ,french ,muffins4--#a pints flour1 #a cup honey1 teaspoon salt1 #b teaspoons ,royal ,baking ,powder1 #b tablespoons butter1 #c eggs1 and little over pint milk or thin cream4 ,sift together flour1 salt1 and powder2 rub in butter1 cold2 add beaten eggs1 milk or thin cream1 and honey4 ,mix smoothly into batter as for pound cake2 about fill sponge-cake tins1 cold and fully greased1 and bake in good steady oven #g or #h minutes4 ,rice ,muffins4--#b cups cold boiled rice1 #a pint flour1 #a teaspoon salt1 #a tablespoon sugar1 #a teaspoons ,royal ,baking ,powder1 pint milk1 #c eggs4 ,dilute rice1 made free from lumps1 with milk and beaten eggs2 sift together flour1 sugar1 salt1 and powder2 add to rice preparation1 mix into smooth1 rather firm batter2 muffin-pans 7fig4 ,,vii7 to be cold and well greased1 then fill 2 bake in hot oven #ae minutes4 ,hominy ,muffins4--,same as rice muffins1 substituting #a cup boiled hominy for the rice4 ,royal ,sally-,lunn ,muffins4--#a quart flour1 #a tablespoon sugar1 #a teaspoon salt1 #b teaspoons ,royal ,baking ,powder1 #a tablespoon butter or lard1 #a egg1 #a pints milk4 ,sift together flour1 sugar1 salt1 and powder2 rub in shortening2 add egg1 beaten1 and milk2 mix into rather firm batter2 muffin-pans to be cold and well greased1 then fill 4 ,bake in hot oven #ae minutes4 ,rye ,muffins4--#a pint rye flour1 pint corn meal1 pint flour1 #a teaspoon sugar1 #a teaspoon salt1 #c teaspoons ,royal ,baking ,powder1 #a tablespoon butter1 #b eggs1 #a pint milk4 ,sift together rye flour1 corn meal1 flour1 sugar1 salt1 and powder2 rub in butter2 add beaten eggs1 and milk2 mix into smooth1 rather firm batter2 muffin-pans to be cold and well greased1 then fill 4 ,bake in hot oven #ae minutes4 ,royal ,corn ,muffins4--#a pint ,indian corn meal1 #a pint flour1 #a tablespoon sugar1 #a teaspoon salt1 #b teaspoons ,royal ,baking ,powder1 #a tablespoon butter or lard1 #b eggs1 #a pint milk4 ,sift together corn meal1 flour1 sugar1 salt1 and powder2 rub in the shortening1 add eggs1 beaten1 and milk2 mix into batter of consistence of cup cake2 muffin-pans to be cold and well greased1 then fill 4 ,bake in hot oven #ae minutes4 ,english ,muffins4--#a quart flour1 teaspoon sugar1 #a teaspoon salt1 #b large teaspoons ,royal ,baking ,powder1 #a pints milk4 ,sift together flour1 sugar1 salt1 and powder2 add milk1 and mix into smooth batter trifle stiffer than for griddle cakes4 ,have griddle heated regularly all over1 grease it1 and lay on muffin-rings 7fig4 ,,xvii72 half fill them1 and when risen well up to top of rings1 turn over gently with cake-turner4 ,they should not be too brown--just a buff color4 ,when all cooked1 pull each open in half1 toast delicately1 butter well1 serve on folded napkin1 piled high and very hot4 ,mountain ,muffins4--,pour #a cups scalding milk on #a cup white ,indian corn meal2 cover2 let stand #aj minutes2 add #a cup cold boiled rice2 mix2 add #a cup flour mixed with #c teaspoons ,royal ,baking ,powder1 #b tablespoons sugar1 #a teaspoon salt1 #b well-beaten eggs1 #b tablespoons melted butter4 ,beat hard2 bake in greased muffin-pans in hot oven4 ,berry ,muffins4--#a pint flour1 teaspoon salt1 #b tablespoons melted butter1 cup sugar1 #b small teaspoons ,royal ,baking ,powder1 #a egg1 #a cup milk1 #a cup berries4 ,mix as for plain muffins2 add berries last1 dusting them with a little flour4 ,bake in muffin-pans in hot oven4 ,graham ,muffins4--#a quart ,graham flour1 #a tablespoon brown sugar1 #a teaspoon salt1 #b teaspoons ,royal ,baking ,powder1 #a egg1 #a pint milk4 ,sift together ,graham flour1 sugar1 salt1 and powder2 add beaten egg and milk2 mix into batter like pound cake2 muffin-pans 7fig4 ,,vii71 well greased1 full2 bake in hot oven #ae minutes4 ,oatmeal ,muffins4--#a cup oatmeal1 #a pints flour1 #a teaspoon salt1 #b teaspoons ,royal ,baking ,powder1 #a tablespoon lard1 #b eggs1 #a pint milk4 ,sift together oatmeal1 flour1 salt1 and powder2 rub in lard cold1 add beaten eggs and milk2 mix smoothly into batter rather thinner than cup cake2 fill muffin-pans 7fig4 ,,vii7 full2 bake in good hot oven #ae minutes4 ,potato ,muffins4--,boil and mash #c potatoes2 add #a teaspoon salt1 #a tablespoon butter2 beat well4 ,add #b beaten eggs1 cup milk1 flour to make a drop batter1 and #a teaspoon ,royal ,baking ,powder4 ,bake on hot greased griddle in greased rings4 ,royal ,egg ,muffins4--#a quart flour1 #a tablespoon sugar1 #a teaspoon salt1 #a large tablespoon butter1 #b teaspoons ,royal ,baking ,powder1 #c eggs1 #a pints milk4 ,sift together flour1 sugar1 salt1 and powder2 rub in the butter2 add the beaten eggs and milk2 mix quickly into a smooth batter1 a little firmer than for griddle cakes2 fill cold1 carefully greased muffin-pans 7fig4 ,,vii72 bake in hot oven #ae minutes4 ,sweet ,muffins4--#a cup sugar1 #a egg1 #a tablespoon melted butter1 #a pint sweet milk1 #c cups flour1 #b teaspoons ,royal ,baking ,powder1 #a teaspoon salt4 ,mix and sift dry ingredients2 add milk and beaten egg and butter4 ,beat hard1 bake in greased muffin-pans4 ,butter ,cakes4--,mix #a quart flour1 #a teaspoon salt1 #b teaspoons ,royal ,baking ,powder4 ,rub in #c tablespoons butter4 ,mix to a soft dough with milk1 roll out inch thick1 cut in round cakes4 ,lay on a moderately hot greased griddle1 and when pale brown turn and brown on other side4 ,tear open1 butter liberally1 and send to table4 ,gems4--#a pint flour1 #a teaspoon ,royal ,baking ,powder1 teaspoon salt1 #a teaspoon sugar1 #c teaspoons melted butter1 #a cup milk1 #c eggs1 whites and yolks beaten separately4 ,mix as for muffins1 adding beaten whites last2 bake in hot1 well-greased iron gem-pans4 ,royal ,graham ,gems4--#a pints ,graham flour1 pint ,indian corn meal1 #a teaspoon salt1 #b teaspoons ,royal ,baking ,powder1 #a pints milk4 ,sift together ,graham flour1 corn meal1 salt1 and powder4 ,add the milk1 and mix into a moderately stiff batter4 fill cold gem-pans 7fig4 ,x71 well greased4 ,bake in a solid hot oven #aj to #ab minutes4 ,rice ,gems4--#a egg1 #a cup milk1 #a cup cold boiled rice1 #a cup flour1 #a teaspoon ,royal ,baking ,powder1 teaspoon salt1 #a tablespoon melted butter4 ,mix as for plain gems1 and bake in hot oven in gem-pans4 ,apple ,gems4--,chop fine #d sour apples1 add #a beaten egg1 #b tablespoons molasses1 #a cups ,indian corn meal1 #a cups flour1 teaspoon salt1 #b teaspoons ,royal ,baking ,powder4 ,add sufficient milk to make thick drop batter1 and bake in hot greased gem-pans4 ,crumpets4--,melt #a heaping tablespoon lard2 add #b beaten eggs and #a cups milk4 ,beat well1 add #a teaspoon salt1 #b teaspoons sugar1 #c teaspoons ,royal ,baking ,powder sifted with #b cups flour4 ,crumpet-rings are larger than muffin-rings4 ,put greased rings on hot greased griddle2 fill full with batter4 ,turn when half done4 ,london ,crumpets4--#a pints flour1 teaspoon salt1 #a teaspoon sugar1 #b teaspoons ,royal ,baking ,powder1 #a egg1 nearly a pint milk and cream in equal parts1 #a teaspoon extract cinnamon4 ,sift together flour1 salt1 sugar1 and powder2 add beaten egg1 milk1 cream1 and extract2 mix into rather firm batter2 half fill large greased muffin-rings 7fig4 ,,xvii7 on hot1 well-greased griddle4 ,bake on one side of them only4 ,serve hot with cottage cheese4 ,rice ,crumpets4--#c eggs1 #a cups milk1 #a cup cold boiled rice1 #a tablespoon melted butter1 #a cup ,indian corn meal1 cup flour1 #b teaspoons ,royal ,baking ,powder1 teaspoon salt4 ,mix in order named1 and bake in crumpet-rings on hot greased griddle4 ,hominy ,crumpets4--#a scant cup boiled hominy1 #b cups milk1 #a tablespoon sugar1 #a teaspoon salt1 #b tablespoons melted butter1 enough flour to make thin drop batter1 with #b teaspoons ,royal ,baking ,powder sifted into the first cup4 ,bake as directed for plain crumpets4 ,bannocks4--,scald #b cups ,indian corn meal with just enough boiling water to moisten4 ,cover2 let stand #cj minutes2 add #d beaten eggs1 #b cups milk1 #a teaspoon salt1 #b tablespoons melted butter1 #a cup flour1 #a teaspoon ,royal ,baking ,powder4 ,bake in greased shallow pans in hot oven4 ,slappers4--,put #b cups ,indian corn meal in bowl with teaspoon salt and #b tablespoons butter4 ,pour on slowly sufficient boiling water to thoroughly moisten without being sloppy4 ,cover2 let stand for some hours or overnight4 ,add #c well-beaten eggs1 #a cup milk1 and #a cup wheat flour1 the first half-cupful of flour being mixed with #b teaspoons ,royal ,baking ,powder1 to make a very thick drop batter4 ,drop by spoonfuls on a hot greased griddle1 cook slowly till brown1 turn and brown other side4 ,scotch ,scones4--#a quart flour1 #a teaspoon sugar1 teaspoon salt1 #b teaspoons ,royal ,baking ,powder1 #a large tablespoon lard1 #b eggs1 nearly #a pint milk4 ,sift together flour1 sugar1 salt1 and powder2 rub in lard cold2 add beaten eggs and milk2 mix into dough smooth and just consistent enough to handle4 ,flour the board1 turn out dough1 give it one or two quick kneadings to complete its smoothness2 roll it out with rolling-pin to inch in thickness1 cut with sharp knife into squares larger than soda crackers1 fold each in half to form three-cornered pieces4 ,bake on hot griddle #h or #aj minutes2 brown on both sides4 ,hot ,cross ,buns4--,sift together #a quart flour1 teaspoon salt1 #a cup sugar1 #c scant teaspoons ,royal ,baking ,powder4 ,rub in cup butter1 then add pound cleaned currants1 teaspoon nutmeg1 pound cut citron1 pound seeded raisins1 teaspoon allspice4 ,beat #b eggs1 add cup milk1 and stir into the dry mixture1 adding enough more milk to mix to a firm dough4 ,mold into round buns1 lay #b inches apart on greased pans1 brush with milk4 ,cut cross on each1 sprinkle cut with granulated sugar1 bake in hot oven4 ,german ,coffee ,cake4--,sift together #c cups flour1 teaspoon salt1 #c tablespoons sugar1 #b scant teaspoons ,royal ,baking ,powder4 ,rub in #b heaping tablespoons butter4 ,beat #b eggs1 add cup milk1 stir into dry mixture1 adding more milk if necessary to mix to very stiff batter4 ,spread inch thick in well-buttered shallow pan4 ,mix together #b tablespoons flour1 #d tablespoons granulated sugar1 #a heaping tablespoon cinnamon4 ,rub in #b tablespoons butter until it is crumbly4 ,spread thickly over top of dough1 bake about hour in moderate oven4 ,drop ,cakes4--#a pint flour1 teaspoon salt1 teaspoon sugar1 #a teaspoon ,royal ,baking ,powder sifted together4 ,rub in tablespoon lard4 ,mix with milk to a thick batter4 ,drop by spoonfuls on greased pans1 and bake in a very hot oven4 ,yorkshire ,breakfast ,cake4--,sift together #c cups flour1 teaspoon salt1 #c level teaspoons ,royal ,baking ,powder4 ,rub in #a heaping tablespoon butter4 ,mix to a soft dough with milk4 ,roll out inch thick4 ,place without cutting on hot greased griddle1 and cover4 ,place on moderate fire1 cook about #aj minutes4 ,slip off on board1 turn without breaking1 return to griddle and cook #aj minutes longer4 ,break into pieces and serve with butter4 ,royal ,sally ,lunns4--,sift together #a pint flour1 #a teaspoons ,royal ,baking ,powder1 teaspoon salt4 ,stir in the beaten yolks of #b eggs mixed with cup milk and cup melted butter4 ,beat hard1 add the whites whipped to a stiff froth4 ,bake in well-greased muffin-pans in a hot oven4 ,rusks4--#a pints flour1 teaspoon salt1 #b tablespoons sugar1 #b teaspoons ,royal ,baking ,powder1 #b tablespoons butter1 #c eggs1 #a teaspoon each extract nutmeg and cinnamon1 pint milk4 ,sift together flour1 salt1 sugar1 and powder2 rub in butter2 add milk1 beaten eggs1 and extracts4 ,mix into dough soft enough to handle2 flour the board1 turn out dough1 give it quick turn or two to complete its smoothness4 ,roll under the hands into round balls size of a small egg2 lay them on greased shallow cake-pan 7fig4 ,,xiii71 put very close together1 sprinkle a little sugar over1 bake in moderately heated oven about #cj minutes4 ,yankee ,puffs4--,mix together #a cups flour1 teaspoon salt1 scant teaspoon ,royal ,baking ,powder1 #a tablespoon sugar4 ,cream #a tablespoon butter1 add the beaten yolks of #b eggs1 then alternately the dry mixture and #a cups milk1 teaspoon vanilla1 whipped whites of #b eggs4 ,bake in hot greased muffin-pans in a hot oven4 ,german ,puffs4--#a pint flour1 #b tablespoons sugar1 #a teaspoons ,royal ,baking ,powder1 #c tablespoons butter1 #d eggs1 #a cup cream4 ,cream butter and sugar2 add beaten eggs1 then1 alternately1 the cream and dry ingredients sifted together4 ,bake in well-greased cups in hot oven4 ,fritters and ,waffles ,fritters are served as a vegetable or a sweet1 for a lunch1 dinner1 or supper1 according to the ingredients used in making them4 ,whether sweet or plain1 the foundation batter is much the same1 and1 with some additions1 the first receipt given in this chapter can be used for many kinds of fritters4 ,by the use of ,royal ,baking ,powder a fine fritter batter may be stirred up in a moment1 and a meal which it may be thought necessary to extend1 perhaps because of unexpected guests1 can be embellished by the addition of a delicate and tasty dish4 ,a fritter batter which is to be used as a medium for whole or sliced fruit should be quite thin1 as it is to serve as a cover for the fruit4 ,when chopped fruits or vegetables are stirred in1 or the batter is to be used plain1 it should be thick enough to retain its shape when dropped by spoonfuls into the frying-kettle4 ,the fat should be deep enough to cover the fritters1 and it should be smoking hot when used4 ,each fritter will at first sink to the bottom of the kettle2 then1 as the heat starts the baking powder into action and the dough begins to swell1 it will rise to the surface1 and should be gently turned1 the turning to be repeated until the fritter is finely colored4 ,most fritters are done within five minutes1 the time needed to cook them being determined by one which should be cooked as a tester4 ,the very word 8waffles0 brings to our minds a host of pleasant recollections4 ,the only drawback1 in the old days1 was that they must be started so long before they were ready for the irons1 for home-made yeast took time to raise the batter to the requisite degree of lightness4 ,now1 by the use of ,royal ,baking ,powder1 they can be prepared in five minutes4 ,they are better than of old1 too1 for there is no yeasty taste to them2 they are light1 tender1 and toothsome1 and1 what is most important1 entirely digestible and wholesome4 ,plain ,fritter ,batter4--#a cup flour1 teaspoon ,royal ,baking ,powder1 teaspoon salt1 #b eggs1 #a cup milk4 ,sift dry ingredients together2 add beaten eggs and milk2 beat till smooth4 ,apple ,fritters4--#d large sound apples1 peeled1 cored1 and cut each into #d slices1 gill wine1 #b tablespoons sugar1 #a teaspoon extract nutmeg4 ,place slices of apples in bowl with sugar1 wine1 and extract2 cover with plate2 set aside to steep two hours1 then dip each slice in plain fritter batter1 fry to light brown in plenty of lard made hot for the purpose2 serve with sugar4 ,fruit ,fritters4--,any kind of fruit may be made into fritters1 as directed for apple fritters4 ,whole canned fruits1 drained from syrup1 may also be used4 ,apples and other fruits may also be prepared1 coarsely chopped1 stirred into a plain fritter batter1 and dropped by small spoonfuls into smoking hot fat1 finishing as already directed4 ,banana ,fritters4--,peel bananas1 cut in lengthwise slices4 ,let them steep an hour with sugar and lemon juice1 dip in fritter batter1 and fry as directed for apple fritters4 ,corn ,fritters4--,to #a pint scraped corn add cup milk1 cup flour1 #a tablespoon melted butter1 #b beaten eggs1 #a teaspoon salt1 teaspoon pepper1 #a teaspoon ,royal ,baking ,powder4 ,beat well1 and fry in small spoonfuls as directed4 ,clam ,fritters4--,wash and dry #be good-sized clams or #b strings soft-shell clams1 discarding black part4 ,chop fine4 ,make a plain fritter batter1 using the clam liquor 7or that and milk7 in place of milk4 ,stir in the chopped clams1 season well with salt and pepper1 and fry as directed4 ,oyster ,fritters4--,substitute oysters for clams as in above receipt4 ,pineapple ,fritters4--,sprinkle half-inch slices of fresh pineapple with sugar and sherry2 let stand #a hour4 ,dip each into plain fritter batter1 drop into deep kettle of smoking hot fat1 fry brown4 ,drain on paper and sprinkle with powdered sugar4 ,strawberry ,fritters4--,crush and sieve fresh berries to make #a cup pulp4 ,add #c beaten eggs1 #a teaspoon sugar1 #a cup flour mixed with #a teaspoon ,royal ,baking ,powder and enough more flour to make thick drop batter4 ,fry in deep kettle of smoking hot fat1 and serve with plenty of mashed berries4 ,meat ,fritters4--,cut cold cooked meat in slices or fingers and dip in batter2 or chop and stir into the batter1 seasoned with salt1 pepper1 and herbs or chopped onion1 as desired4 ,fry as directed4 ,rice ,fritters4--#a cup rice1 #a pint milk1 #c eggs1 #a tablespoon sugar1 #b tablespoons butter4 ,boil rice in milk until soft and all the milk is absorbed1 then remove1 add yolks of eggs1 sugar1 and butter2 when cold add whites1 whipped to dry froth2 drop in spoonfuls in plenty of lard1 made hot for the purpose2 fry them deep buff color4 ,serve with cream1 wine or lemon sauce4 ,hominy ,fritters4--,to #a pint hot boiled hominy add #b beaten eggs1 teaspoon salt1 dash of pepper1 cup milk4 ,when cool add flour to make a thin drop batter1 and #a teaspoon ,royal ,baking ,powder4 ,beat and drop in hot fat by small spoonfuls4 ,waffles4--,sift together #a quart flour1 teaspoon salt1 #a teaspoon sugar1 #b teaspoons ,royal ,baking ,powder4 ,rub in cup butter4 ,add #c eggs1 whites and yolks beaten separately1 and sufficient milk to make a thin batter4 ,cook in hot greased waffle-irons4 ,waffles1 #b4--a quart milk1 #b teaspoons ,royal ,baking ,powder mixed with #c cups flour1 #a cup melted butter1 teaspoon salt1 whites and yolks #f eggs1 more flour to make thin batter4 ,bake at once4 ,german ,waffles4--#a quart flour1 teaspoon salt1 #c tablespoons sugar1 #b large teaspoons ,royal ,baking ,powder1 #b tablespoons lard1 rind of #a lemon1 grated1 #a teaspoon extract cinnamon1 #d eggs1 and #a pint thin cream4 ,sift together flour1 sugar1 salt1 and powder2 rub in lard cold2 add beaten eggs1 lemon rind1 extract1 and milk4 ,mix into smooth1 rather thick batter4 ,bake in hot waffle-iron1 serve with sugar flavored with extract of lemon4 ,soft ,waffles4--#a quart flour1 teaspoon salt1 #a teaspoon sugar1 #b teaspoons ,royal ,baking ,powder1 #a large tablespoon butter1 #b eggs1 #a pints milk4 ,sift together flour1 salt1 sugar1 and powder2 rub in butter cold2 add beaten eggs and milk2 mix into smooth1 consistent batter that will run easily and limpid from mouth of pitcher4 ,have waffle-iron hot and carefully greased each time2 fill 1 close it up2 when brown turn over4 ,sift sugar on them1 serve hot4 ,rice ,waffles4--,into a batter as directed for soft waffles stir #a cup of rice1 free from lumps2 cook as directed in same receipt4 ,virginia ,waffles4--,cook cup white ,indian corn meal in #a cups boiling water #cj minutes1 adding #a teaspoons salt4 ,add #a cups milk1 #b tablespoons sugar1 #b tablespoons melted butter1 #b cups flour mixed with #b heaping teaspoons ,royal ,baking ,powder1 and #b eggs1 whites and yolks beaten separately4 ,cook in hot1 well-greased waffle-iron4 ,jolly-,boys4--,mix and sift together #c cups rye meal1 #a cup flour1 cup ,indian corn meal1 teaspoon powdered cinnamon1 teaspoon salt1 #b teaspoons ,royal ,baking ,powder1 and #b tablespoons sugar4 ,add #a beaten egg1 #b tablespoons molasses1 and sufficient cold water to make a thick batter4 ,drop by small spoonfuls in a kettle of smoking hot fat1 and cook till brown4 ,illustration3 7,decorative ,design7 ,griddle ,cakes1 ,etc4 ,the griddle cake as made to-day with ,royal ,baking ,powder is another article of food which has taken high rank upon the ,american table4 ,the heavy1 sour1 grease-soaked1 indigestible griddle cake of old is1 where modern methods are employed1 a thing of the past4 ,the properly made griddle cake is a delicious food1 healthful1 appetizing1 and nutritious4 ,raising the griddle cake with yeast is altogether obsolete with expert cooks4 ,mixtures of soda1 saleratus1 sour milk1 buttermilk1 etc41 are likewise not permissible4 ,royal ,baking ,powder has altogether redeemed the griddle cake4 ,it makes the cake light1 tender1 digestible1 and its preparation and baking are the work of a moment only4 ,royal ,baking ,powder1 plain1 sweet milk1 flour1 and a little salt make a food fit for a feast4 ,what so simple1 so easily prepared8 ,eggs are altogether unessential4 ,the batter must be thin1 the cakes made small and not too thick1--about a good inch thick when baked1--browned1 and neatly turned4 ,the griddle must be merely rubbed with grease1 not grease-soaked4 ,this is highly important4 ,take a thick piece of salt pork on a fork1 or a lump of suet in a piece of cheese-cloth1 and rub lightly over the hot griddle and pour the batter on immediately4 ,remember that buckwheat is one of the most difficult flours to lighten4 ,where it enters into combination with other materials this fact must be recognized and a somewhat larger proportion of ,royal ,baking ,powder allowed4 ,made in the manner directed in these receipts buckwheat cakes can be safely and profusely eaten by every one4 ,royal ,wheat ,cakes4--,this is the best plain hot griddle cake without eggs4 ,the cakes will be light1 tender1 and healthful4 #a quart flour1 #c teaspoons ,royal ,baking ,powder1 teaspoon salt4 ,sift well together and add sweet milk to make into a soft batter4 ,bake immediately on hot griddle4 ,should be full inch thick when baked4 ,smother with butter and maple syrup or honey4 ,griddle ,cakes with ,eggs4--#c cups flour1 #b teaspoons ,royal ,baking ,powder1 #a teaspoon salt4 ,mix well together1 add #b well-beaten eggs and sufficient sweet milk to make a thin drop batter4 ,bake at once on a hot1 well-greased griddle4 ,make them thin4 ,graham ,griddle ,cakes4--#a pint ,graham flour1 pint ,indian corn meal1 pint flour1 #a heaping teaspoon brown sugar1 teaspoon salt1 #b teaspoons ,royal ,baking ,powder1 #a egg1 pint each of milk and water4 ,sift together ,graham flour1 corn meal1 flour1 sugar1 salt1 and powder4 ,add beaten egg1 milk1 and water4 ,mix together into a smooth batter4 ,heat griddle hot1 pour batter into cakes as large as a tea saucer4 ,bake brown on one side1 carefully turn and brown other side4 ,pile one on the other1 serve very hot1 with sugar1 milk1 cream1 or maple syrup4 ,rye ,griddle ,cakes4--#a pint rye flour1 pint ,graham flour1 pint flour1 #a tablespoon sugar1 teaspoon salt1 #b teaspoons ,royal ,baking ,powder1 #a egg1 #a pint milk4 ,sift together rye flour1 ,graham flour1 sugar1 salt1 and baking powder1 add beaten egg and milk1 mix into smooth batter4 ,bake deep brown color on hot griddle4 ,geneva ,griddle ,cakes4--#a pints flour1 #d tablespoons sugar1 teaspoon salt1 #a teaspoons ,royal ,baking ,powder1 #b tablespoons butter1 #d eggs1 nearly pint milk4 ,rub butter and sugar to white1 light cream2 add yolks of eggs1 #a at a time4 ,sift flour1 salt1 and powder together2 add to butter1 etc41 with milk and egg whites whipped to dry froth2 mix together into a smooth batter4 ,bake in small cakes2 as soon as brown1 turn and brown the other side4 ,have buttered baking-tin2 fast as browned1 lay them on it1 and spread raspberry jam over them2 then bake more1 which lay on others already done4 ,repeat this until you have used jam twice1 then bake another batch1 which use to cover them4 ,sift sugar plentifully over them1 place in a moderate oven to finish cooking4 ,three-,egg ,griddle ,cakes4--#c cups milk1 #b heaping cups flour1 teaspoon salt1 #c eggs1 #b teaspoons ,royal ,baking ,powder4 ,mix as for plain griddle cakes1 adding whites and yolks of eggs beaten separately4 ,huckleberry ,griddle ,cakes4- pint huckleberries1 #a pints flour1 #a teaspoon salt1 #a tablespoon brown sugar1 #b teaspoons ,royal ,baking ,powder1 #b eggs1 #a pint milk4 ,sift together flour1 sugar1 salt1 and powder2 add beaten eggs1 milk1 and huckleberries 7washed and picked over74 ,mix into batter that will run from pitcher in thick1 continuous stream4 ,have griddle hot enough to form crust soon as batter touches it4 ,in order to confine juice of berries1 turn quickly1 so as to form crust on other side2 turn once more on each side to complete baking4 ,blackberry or raspberry griddle cakes in same manner4 ,rice ,griddle ,cakes4--#b cups cold boiled rice1 #a pint flour1 #a teaspoon sugar1 teaspoon salt1 #a teaspoons ,royal ,baking ,powder1 #a egg1 little more than pint milk4 ,sift together flour1 sugar1 salt1 and powder2 add rice free from lumps1 diluted with beaten egg and milk2 mix into smooth batter4 ,have griddle well-heated1 bake nice brown1 not too thick2 serve with maple syrup4 ,crushed ,wheat ,griddle ,cakes4--#a cup crushed wheat1 #a pints flour1 #a teaspoon brown sugar1 teaspoon salt1 #b teaspoons ,royal ,baking ,powder1 #a egg1 #a pint milk4 ,boil #a cup crushed wheat in pint of water #a hour1 then dilute with beaten egg and milk4 ,sift together flour1 sugar1 salt1 and powder2 add to crushed wheat preparation when quite cold2 mix into smooth batter4 ,bake on hot griddle2 brown delicately on both sides2 serve with hygienic cream sauce4 ,corn ,meal ,griddle ,cakes4--#b cups corn meal1 #a cup flour1 teaspoon salt1 #a tablespoon molasses1 #b teaspoons ,royal ,baking ,powder1 milk or milk and water to mix to thin batter4 ,bake as already directed4 ,indian ,griddle ,cakes4- quart corn meal1 quart flour1 #a teaspoon brown sugar1 teaspoon salt1 #b heaping teaspoons ,royal ,baking ,powder1 #b eggs1 #a pint milk4 ,sift together corn meal1 flour1 salt1 sugar1 and powder1 add beaten eggs and milk1 mix into a smooth batter4 ,bake on very hot griddle to a nice brown4 ,serve with molasses or maple syrup4 ,royal ,buckwheats4--,this is the most delicious of all the griddle cakes4 ,it has been against buckwheat cakes when made from yeast or risen overnight that it was difficult to make them light and sweet1 and that disagreeable effects followed their eating4 ,it is found that by the use of the ,royal ,baking ,powder to raise the batter these objections have been entirely overcome1 and that buckwheat cakes are made a most delicious food1 light1 sweet1 tender1 and perfectly wholesome1 that can be eaten by any one without the slightest digestive inconvenience4 #b cups pure buckwheat 7do not use the so-called 8prepared0 or 8self-raising0 flours71 #a cup wheat flour1 #b tablespoons ,royal ,baking ,powder1 teaspoon salt1 all sifted well together4 ,mix with sweet milk into thin batter1 and bake at once on a hot griddle4 ,buckwheat ,cakes4--,to #a pints pure buckwheat flour 7never use prepared or self-raising flour7 add pint each wheat flour and ,indian meal1 #c heaping teaspoons ,royal ,baking ,powder1 #a teaspoon salt1 #a tablespoon brown sugar or molasses4 ,sift well together1 in dry state1 buckwheat1 ,indian meal1 wheat flour1 and baking powder1 then add remainder2 when ready to bake add #a pint water or sufficient to form smooth batter that will run in a stream 7not too thin7 from pitcher2 make griddle hot and cakes as large as a saucer4 ,when surface is covered with air-holes it is time to turn cakes over2 take off when sufficiently browned4 ,bread ,cakes4- pound bread1 #a pint flour1 #a teaspoon brown sugar1 teaspoon salt1 #a teaspoons ,royal ,baking ,powder1 pint milk1 #a egg4 ,put bread1 free from crust1 to steep in warm water4 ,when thoroughly soaked1 wring dry in a towel2 dilute with beaten egg and milk4 ,sift together flour1 sugar1 salt1 and powder1 add to prepared bread1 mix together into a smooth batter4 ,bake on well-heated griddle4 ,serve with sugar and cream4 ,wheat 7or ,flannel7 ,cakes4--#a pints flour1 #a tablespoon brown sugar1 #a teaspoon salt1 #b heaping teaspoons ,royal ,baking ,powder1 #b eggs1 #a pints milk4 ,sift together flour1 sugar1 salt1 and powder2 add beaten eggs and milk1 mix into smooth batter that will run in rather continuous stream from pitcher4 ,bake on good hot griddle rich brown color1 in cakes large as tea saucers4 ,serve with maple syrup4 ,hominy ,griddle ,cakes4--,proceed as directed for rice griddle cakes2 serve with maple syrup4 ,pancakes4--#a pint flour1 #f eggs1 #a saltspoon salt1 #a teaspoon ,royal ,baking ,powder1 and milk to make a thin batter4 ,add the baking powder to the flour1 beat the whites and yolks of eggs separately2 add the yolks1 salt1 #b cups milk1 then the whites and the flour alternately with milk1 until the batter is of right consistency4 ,run #a teaspoon lard over the bottom of a hot frying-pan1 pour in a large ladleful of batter1 and fry quickly4 ,roll pancake up like a sheet of paper1 lay upon a hot dish1 put in more lard1 and fry another pancake4 ,keep hot over boiling water4 ,send dozen to table at a time4 ,serve with sauce1 jelly1 or preserves4 ,english ,pancakes4--#a pint milk1 #b eggs1 #a tablespoon sugar1 #a cup flour1 #a teaspoon ,royal ,baking ,powder1 #a cup cream1 pinch salt4 ,sift flour1 salt1 and powder together2 add to it eggs beaten with sugar and diluted with milk and cream2 mix into thin batter4 ,have small round frying-pan2 melt little butter in it2 pour about cup batter in it1 turn pan round1 that batter may cover the pan1 put on hot fire2 turn it and brown other side4 ,butter each and roll it up2 sprinkle with powdered sugar4 ,french ,pancakes4--,proceed as directed for ,english pancakes2 when all are done1 spread each with any kind of preserves1 roll up1 sift over plenty sugar1 glaze with red-hot poker4 ,cakes ,flour ,fancy-cake makers and confectioners prefer to use 8pastry0 flour for the making of cakes and pastry1 which is a flour of different grade from that used for bread and general baking purposes4 ,bread flour contains a large proportion of gluten1 the nitrogenous property of the wheat grain1 which gives bone and muscle1 and makes bread a nutritious food4 ,when bread flour is used for cake and pie crust the result is not quite as flaky and light as it should be1 because of the gluten in the flour4 ,a special sack of pastry flour for use in making fine cakes and pastry will be advantageous4 ,in appearance pastry flour is whiter than bread flour4 ,when rubbed between the fingers it feels as soft and fine as corn-starch2 if squeezed in the hand it forms a firm ball4 ,because of this tendency to 8pack0 it should always be sifted very thoroughly4 ,generally speaking1 ,royal ,baking ,powder used with any good flour will make satisfactory cake which will be creditable to any housekeeper4 ,royal ,baking ,powder ,in no department of cookery is ,royal ,baking ,powder of greater use and importance than in making fine cake4 ,eggs are too expensive nowadays to be used as lavishly as they were a generation ago--ten or more to a cake4 ,not as a substitute wholly1 but as an accessory1--as an aid toward producing the lightness and digestibility of the food1--we use the ,royal ,baking ,powder4 ,we thereby obtain uniformly good results and do a large amount of work at a minimum expense4 ,the quantity called for by the receipt should be thoroughly mixed with the flour before the latter is sifted4 ,the ,royal ,baking ,powder has worked a revolution in cake-making4 ,it is now no trouble to make at home the finest cakes in almost endless variety1 which shall rival the productions of the confectioner4 ,if you follow these directions there will be no spoiled or heavy cakes1 no wasted materials through failures in mixing or baking4 ,to ,mix ,cakes ,containing ,butter ,cream the butter1 beating till light4 ,gradually add the sugar1 beating till light and creamy4 ,add the yolks of eggs beaten till light1 then the flavoring4 ,beat in alternately the liquid and flour1 the latter mixed with salt and baking powder4 ,lastly1 add the beaten whites1 and fruit1 if used4 ,to ,mix ,cakes ,containing ,no ,butter ,beat the egg yolks until very light and thick4 ,add the sugar gradually1 beating till very light and spongy4 ,add the flavoring and liquid1 if used4 ,have the whites of eggs whipped to a stiff froth4 ,add them alternately with the sifted flour 7mixed with baking powder71 and cut both in very lightly and quickly4 ,to ,bake ,cakes ,thin cakes need a hotter oven than loaf cakes4 ,cakes without butter 7sponge cakes7 should have a more moderate1 longer baking than cakes of same size containing butter4 ,the process of baking may be divided into four periods or quarters of time3 in first quarter the cake begins to rise2 in second quarter it is still rising and begins to color2 in third quarter it browns all over2 in last quarter it shrinks from sides of pan4 ,to test1 insert a clean broom-straw into the middle of the cake2 if it comes out clean1 the cake is done4 ,hold the pan to the ear2 it should scarcely 8sing40 ,line loaf-cake pans with buttered paper2 fruit cakes need several thicknesses of the same4 ,do not use sour milk1 buttermilk1 or any of the so-called prepared or self-raising flours4 ,weights and ,measures #a cup1 medium size pint or pound4 #d cups1 medium size1 of flour weigh #a pound4 #a pint flour weighs pound4 #a pint white sugar weighs #a pound4 #b tablespoons of liquid weigh #a ounce4 #h teaspoons of liquid weigh4 #a ounce4 #a gill of liquid weighs #d ounces4 #a pint of liquid weighs #af ounces4 ,adelaide ,cake4--#a cup butter1 #a cups sugar1 #d eggs1 #a pint flour1 #a teaspoon ,royal ,baking ,powder1 #a cup dried1 stoned cherries1 cup cream1 #a teaspoon extract vanilla4 ,rub butter and sugar to white1 light cream2 add eggs1 #b at a time1 beating #e minutes after each addition4 ,sift flour and powder together1 add to butter1 etc41 with cherries1 cream1 and extract vanilla4 ,mix smoothly and gently into rather firm batter4 ,bake in paper-lined cake-tin 7fig4 ,,ix7 #dj minutes in moderate1 steady oven4 ,watch carefully2 if getting too brown1 protect with paper4 ,almond ,cake4- cup butter1 #b cups sugar1 #d eggs1 cup almonds blanched--by pouring water on them until skins easily slip off--and cut in fine shreds1 teaspoon extract bitter almonds1 #a pint flour1 #a teaspoons ,royal ,baking ,powder1 #a glass brandy1 cup milk4 ,rub butter and sugar to smooth white cream2 add eggs1 #a at a time1 beating #c or #d minutes after each4 ,sift flour and powder together1 add to butter1 etc41 with almonds1 extract of bitter almonds1 brandy1 and milk2 mix into smooth1 medium batter1 bake carefully in rather hot oven #bj minutes in a fluted mold 7fig4 ,i74 ,almond ,cake1 #b4- cup butter1 #a cup sugar1 cup milk1 #c eggs1 #b cups flour1 #b level teaspoons ,royal ,baking ,powder1 #a pound almonds blanched and cut in strips4 ,cream the butter1 add the sugar1 and cream again2 add the beaten yolks1 then1 alternately1 the milk and the flour sifted with the baking powder4 ,lastly1 add the whites whipped to a stiff froth and the almonds4 ,bake in a loaf in a moderate oven4 ,angel ,food ,cake4--,whites #aa eggs1 #a cups fine granulated sugar1 #a cup flour sifted four times with #a teaspoon ,royal ,baking ,powder1 #a teaspoon vanilla4 ,whip the whites to a firm1 stiff froth4 ,cut in lightly the sugar1 then the flour mixed with the baking powder1 lastly the vanilla4 ,pour into an ungreased pan 7fig4 ,,iv7 and bake #dj minutes in moderate oven4 ,when baked invert pan on #b cups2 let stand till cold4 ,apple ,jelly ,cake4--#a cup butter1 #b cups sugar1 #d eggs1 #c cups flour1 #a teaspoons ,royal ,baking ,powder1 #a cup milk1 #f apples1 #f ounces sugar1 #a teaspoon butter4 ,rub together butter and sugar to fine1 light1 white cream1 add eggs #b at a time1 beating #aj minutes after each addition4 ,sift flour and ,royal ,baking ,powder together1 add to butter1 etc41 with milk1 and mix into rather thin batter4 ,bake in jelly-cake tins carefully greased4 ,meanwhile have apples peeled and sliced1 put on fire with sugar2 when tender remove1 rub through fine sieve1 and add butter4 ,when cold use to spread between layers4 ,cover cake plentifully with sugar sifted over top4 ,bride's ,cake4--#a scant cup butter1 #c cups sugar1 #a cup milk1 whites #ab eggs1 #c teaspoons ,royal ,baking ,powder1 #a cup corn-starch1 #c cups flour1 teaspoon salt4 ,cream butter and sugar4 ,mix flour1 baking powder1 and corn-starch1 and add alternately with milk and whipped whites4 ,flavor with vanilla or almond extract and bake in loaf-tin lined with #d thicknesses of paper2 have oven moderate4 ,banana ,cake4- cup butter1 #a cup sugar1 cup milk1 #b scant cups flour1 #a teaspoons ,royal ,baking ,powder1 whites #d eggs1 teaspoon vanilla4 ,mix flour and baking powder4 ,cream butter and sugar1 add milk and flour alternately1 then vanilla and beaten whites4 ,bake in #c layer-tins in hot oven4 ,to receipt for boiled icing 7see ,cake ,fillings7 add cup mashed banana and use as filling4 ,dust top with powdered sugar4 ,chocolate ,cake4--,make a cake as for banana cake1 and bake in #c layers4 ,put together with chocolate filling 7see ,cake ,fillings74 ,chocolate ,cream ,cake4--#a pounds each butter1 sugar1 and flour1 #ad eggs4 ,beat the yolks separate with sugar and butter4 ,beat the whites separately1 and add to above4 ,to of the dough mix pound chocolate1 and bake of each part 7the dark and light7 #f cakes4 ,for filling take pint cream1 yolks #h eggs4 ,sugar to taste2 flavor with extract vanilla1 put on fire and stir until it thickens1 then put between the cakes4 ,chocolate ,layer ,cake4--#b eggs1 #b cups powdered sugar1 #a cup milk1 #b cups flour1 #b scant teaspoons ,royal ,baking ,powder1 teaspoon salt1 #a teaspoon vanilla4 ,mix flour1 salt1 and baking powder4 ,beat egg yolks till thick4 ,gradually add and beat in the sugar4 ,add vanilla and milk1 whites whipped stiff1 and flour4 ,bake in #c layer-cake pans in hot oven4 ,put together with chocolate filling1 ,no4 #b 7see ,cake ,fillings74 ,chocolate ,loaf ,cake4- cup butter1 #a cups sugar1 #b cups flour1 #b teaspoons ,royal ,baking ,powder1 teaspoon salt1 cup milk1 #d eggs1 #d ounces chocolate dissolved in #e tablespoons boiling water1 #a teaspoon vanilla4 ,mix flour1 salt1 and baking powder4 ,cream butter and sugar1 add egg yolks1 vanilla1 and dissolved chocolate4 ,alternate the milk and flour and beat hard1 then add whipped whites1 turn into buttered loaf-pan lined with #c thicknesses of paper4 ,bake in moderate oven4 ,cinnamon ,chocolate ,cake4- cup butter1 #a cup sugar1 #b eggs1 cup milk1 #a cups flour1 #a teaspoons ,royal ,baking ,powder1 teaspoon salt1 #c teaspoons powdered cinnamon4 ,mix flour1 salt1 and baking powder4 ,cream butter and sugar4 ,add cinnamon and beaten yolks1 then alternate milk and flour4 ,add whipped whites1 beat hard1 and bake in #c layer-pans in quick oven4 ,when cold put together with boiled icing containing melted chocolate4 ,centennial ,cake4- pound butter1 #a pounds brown sugar1 #f eggs1 #b cups milk1 #a pounds flour1 teaspoon salt1 #b teaspoons ,royal ,baking ,powder1 pound cleaned currants1 pound seeded raisins1 pound sliced citron1 #a grated nutmeg1 #a glass wine4 ,dredge fruit well with a little of the flour4 ,mix flour1 salt1 and baking powder4 ,cream butter and sugar4 ,add beaten yolks1 nutmeg1 and wine4 ,beat in alternately the milk and flour1 add whipped whites1 and beat hard4 ,stir in prepared fruit4 ,line #b loaf-pans with #c thicknesses of paper4 ,divide the batter between the pans and bake about #a hours in moderate oven4 ,cocoanut ,layer ,cake4- cup butter1 #a cups sugar1 whites #h eggs1 #b cups flour1 teaspoon salt1 #a teaspoon ,royal ,baking ,powder1 #a teaspoon vanilla4 ,mix flour1 salt1 and baking powder4 ,cream butter and sugar4 ,add vanilla1 then1 alternately1 the flour and whipped whites4 ,beat hard2 bake in #c layer-cake pans4 ,when cold put together with cocoanut filling1 ,no4 #b 7see ,fillings74 ,cocoanut ,loaf ,cake4- cup butter1 #a cup sugar1 #e eggs1 #b cups flour1 #a cup milk1 #b teaspoons ,royal ,baking ,powder1 teaspoon salt1 #b cups freshly grated cocoanut4 ,put together same as chocolate loaf cake1 and bake in loaf-pan in moderate oven4 ,citron ,cake4--#a cups butter1 #b cups sugar1 #f eggs1 #a teaspoon ,royal ,baking ,powder1 #a pint flour1 #a cup citron cut in thin1 large slices1 #a teaspoon extract nutmeg4 ,rub the butter and sugar to a smooth1 light cream1 add the eggs1 #b at a time1 beating #e minutes after each addition4 ,sift the flour and powder together1 which add to the butter1 etc41 with the citron and extract nutmeg4 ,mix into a firm batter1 and bake carefully in paper-lined shallow1 flat cake-pan 7fig4 ,,xiii71 in a moderate oven1 #ej minutes4 ,coffee ,cake4--#a cup very strong coffee1 #a cup butter1 #b cups sugar1 #c eggs1 #a pints flour1 #a teaspoons ,royal ,baking ,powder1 #a cup stoned raisins1 cut in two1 cup chopped citron1 #aj drops each extract allspice and nutmeg1 and cup milk4 ,rub the butter and sugar to a white cream2 add the eggs1 #a at a time1 beating #c or #d minutes after each4 ,sift together flour and powder1 which add to the butter1 etc41 with the coffee1 raisins1 citron1 milk1 and extracts4 ,mix into a smooth batter4 ,bake in paper-lined cake-tin 7fig4 ,,ix71 in a hot oven1 #ej minutes4 ,coffee ,cake1 ,no4 #b4--a cup brown sugar1 #a cup butter1 #b eggs1 cup molasses1 #a cup strong coffee1 teaspoon soda dissolved in the molasses1 #b teaspoons powdered cinnamon1 #a teaspoon cloves1 teaspoon salt1 #a cup chopped raisins1 #e cups flour1 #b teaspoons ,royal ,baking ,powder4 ,sift together the flour1 salt1 baking powder1 and spices4 ,dredge raisins with some of the flour4 ,cream butter and sugar4 ,add beaten yolks and molasses1 then alternate the coffee and flour2 lastly beat in whipped whites4 ,divide into #b loaves and bake in moderate oven4 ,cream ,cakes 7claires la ,crme74--#aj eggs1 cup butter1 pound flour1 #a pint water4 ,set the water on the fire in a stewpan with the butter2 as soon as it boils1 stir in the sifted flour with a wooden spoon2 stir vigorously until it leaves the bottom and sides of pan2 remove from fire1 beat in the eggs1 #a at a time4 ,place this batter in a pointed canvas bag having a nozzle at small end1 press out the batter1 in shape of fingers1 on a greased tin1 a little distance apart4 ,bake in steady oven #bj minutes4 ,when cold1 cut the sides and fill with following3 ,,pastry ,,cream #b cups sugar1 #a pints milk1 #c large tablespoons corn-starch1 yolks of #e eggs1 #a tablespoon good butter1 #b teaspoons extract vanilla4 ,bring the milk to a boil2 with the sugar add the starch dissolved in a little cold water2 as soon as it reboils1 take from the fire4 ,beat in the egg yolks4 ,return to the fire #b minutes to set the eggs4 ,add the extract and butter4 ,spread tops1 when cold1 with chocolate or vanilla icing4 ,cream ,cake4- cup butter1 #b cups sugar1 #a pints flour1 #e eggs1 #a teaspoon ,royal ,baking ,powder1 #a cup milk4 ,rub the butter and sugar to a white1 light cream4 ,add the eggs1 #b at a time1 beating #e minutes after each addition4 ,sift the flour with the powder1 which add to the butter1 etc41 and the milk4 ,mix into rather thin batter1 and bake in jelly-cake tins1 well greased1 in hot oven #ae minutes4 ,when cold spread pastry cream between the layers1 and ice the top with clear icing4 7,see pastry cream1 above47 ,continental ,fruit ,cake4--#a pound butter1 #a pound sugar1 #a pounds flour1 #a cup cream1 #a wine-glass each brandy and wine1 #a grated nutmeg1 #a teaspoon each mace and cloves1 #b teaspoons cinnamon1 teaspoon salt1 #h eggs1 pound each raisins and currants1 pound shred citron4 ,put together as for centennial cake1 and bake in #b loaves in moderate oven1 lining pans with #c thicknesses of paper4 ,cup ,cake4--#a cup butter1 #b cups sugar1 #d eggs1 #a teaspoon ,royal ,baking ,powder1 #c cups flour1 #bj drops extract bitter almonds4 ,rub the butter and sugar to a cream4 ,add the eggs1 #b at a time1 beating #e minutes after each addition4 ,sift together the flour and powder1 which add to the butter1 etc41 with the extract4 ,mix into a smooth1 medium batter4 ,bake in well-greased cups or muffin-pans 7fig4 ,,vii71 in a rather hot oven1 #bj minutes4 ,currant ,cake4--#a cup butter1 #a cup sugar1 #d eggs1 #a teaspoon ,royal ,baking ,powder1 #a pint flour1 #a cups currants1 washed and picked1 #b teaspoons extract cinnamon1 and #a teaspoon extract lemon4 ,rub the butter and sugar to a white1 light cream4 ,add the eggs1 #a at a time1 beating a few minutes after each4 ,add the flour sifted with the powder1 the currants1 and the extracts4 ,mix into a medium batter4 ,bake in paper-lined cake-tin 7fig4 ,,ix7 #ej minutes1 in a moderate oven4 ,currant ,cake1 ,no4 #b4- cup butter1 #a cup sugar1 #c eggs1 cup milk1 #b cups flour1 teaspoon salt1 #a teaspoons ,royal ,baking ,powder1 #a cup cleaned currants1 #a teaspoon vanilla4 ,mix flour1 salt1 and baking powder1 dredge the currants4 ,cream butter and sugar4 ,add beaten yolks and vanilla4 ,beat in flour and milk2 add whipped whites and currants1 and beat hard4 ,bake in shallow pan in moderately hot oven4 ,currant ,cake 7,english74--#a cups butter1 #b cups sugar1 #g eggs1 #a teaspoon ,royal ,baking ,powder1 cup citron1 in small thin slices1 the rind of an orange1 peeled very thin and cut in shreds1 #b cups currants1 washed and picked1 #a pints flour1 #a teaspoon extract nutmeg4 ,rub the butter and sugar to a white1 light cream4 ,add the eggs1 #b at a time1 heating #e minutes after each addition4 ,sift the flour and powder together4 ,add it to the butter1 etc41 with the citron1 orange peel1 currants1 and the extract4 ,bake in a thickly paper-lined tin 7fig4 ,,xiii71 #a hour and #be minutes1 in a moderate oven4 ,duchesse ,cake4--#a cups butter1 #a cup sugar1 #f eggs1 #a teaspoon ,royal ,baking ,powder1 #a pint flour1 #a teaspoon extract cinnamon4 ,rub the butter and sugar to a light cream4 ,add the eggs1 #b at a time1 beating #aj minutes after each addition4 ,sift together flour and powder1 add to the butter1 etc41 with the extract4 ,mix into a medium thick batter1 and bake in small1 shallow1 square pans 7fig4 ,,xii71 lined with thin white paper1 in a steady oven #cj minutes4 ,when they are taken from the oven1 ice them4 ,soft ,gingerbread4- cup butter1 #b cups molasses1 #a cup sugar1 #d cups flour1 #a cup milk1 #d eggs1 #a teaspoon ,royal ,baking ,powder1 ginger and cloves to taste4 ,dark ,fruit ,cake4--#b cups butter1 #b cups sugar1 #ab eggs1 #d cups flour1 #a teaspoon ,royal ,baking ,powder1 teaspoon salt1 #a pound currants1 #a pound sliced citron1 #c pounds seeded raisins1 #a pound chopped figs1 cup any kind of wine1 #b tablespoons strained lemon juice1 #b teaspoons cinnamon1 teaspoon each cloves and mace1 teaspoon each allspice and nutmeg4 ,sift together flour1 salt1 baking powder1 and spices4 ,dredge fruit thoroughly4 ,cream butter and sugar1 add beaten yolks and lemon juice4 ,alternate flour and wine1 add whipped whites1 and beat for #aj minutes4 ,stir in prepared fruit4 ,line loaf-pans with #d thicknesses paper2 pour in batter4 ,bake in slow oven from #c to #e hours1 covering pans with paper until baked4 ,delicate ,fruit ,cake4- cup butter1 #b cups sugar1 #a cup milk1 #b cups flour1 teaspoon salt1 #b teaspoons ,royal ,baking ,powder1 whites #e eggs1 #b tablespoon grated lemon rind4 ,cream butter and mix dry ingredients4 ,cream butter and sugar4 ,add whipped whites1 flour1 and milk1 and beat hard4 ,to #e tablespoons of this batter add spices to taste1 and #a cup raisins and cup sliced citron1 and bake in #a layer4 ,bake remainder of batter in #b layer-pans4 ,when cold put together with boiled icing1 having dark layer in center4 ,fig ,cake4--#a cups sugar1 cup butter1 cup sweet milk1 #a cups flour1 teaspoon salt1 #a teaspoon ,royal ,baking ,powder1 cup corn-starch1 whites #f eggs4 ,put together as for corn-starch cake1 and bake in #b shallow oblong pans in a quick oven4 ,put together with fig filling 7see ,cake ,fillings74 ,french ,cake4--#a cups butter1 #b cups sugar1 #ab eggs1 #a quart flour1 teaspoon ,royal ,baking ,powder1 #a gill each of cream1 wine1 and brandy1 #bj drops each extract bitter almonds and nutmeg1 #a cups raisins1 stoned1 cup almonds1 blanched1 #a cup chopped citron4 ,rub butter and sugar to a white1 light cream2 add the eggs1 #b at a time1 beating #aj minutes between the first #c additions1 and #e minutes between the rest2 add the flour1 sifted with the powder1 raisins1 almonds1 citron1 extracts1 cream1 wine1 and brandy4 ,mix into a smooth1 consistent batter2 bake in a thickly paper-lined cake-pan 7fig4 ,,xiii71 in a steady oven1 #b hours4 ,light ,fruit ,cake4- cup butter1 #a cup sugar1 cup milk1 #b cups flour1 #a teaspoons ,royal ,baking ,powder1 whites #d eggs1 cup seeded raisins1 cup sliced citron1 cup chopped blanched almonds1 teaspoon salt4 ,mix flour1 baking powder1 and salt4 ,dredge fruit with flour4 ,cream butter and sugar1 add beaten whites1 and beat hard2 add flour and milk and beat again2 stir in the prepared fruit4 ,line a loaf-pan with #c thicknesses of paper1 and bake cake #a hours in moderate oven1 covering with paper for first hour4 ,geranium ,cake4- cup butter1 #a cup sugar1 cup water1 teaspoon salt1 #b cups flour1 #a teaspoon ,royal ,baking ,powder1 whites #d eggs4 ,mix flour1 salt1 and baking powder4 ,cream butter and sugar4 ,add alternately the water and flour1 then whites of eggs1 and whip hard for #e minutes4 ,line loaf-pan with buttered paper1 then with rose-geranium leaves4 ,bake in a moderate oven4 ,the leaves can be pulled off with the paper4 ,ginger ,cake4- cup butter1 #b cups sugar1 #d eggs1 #a teaspoons ,royal ,baking ,powder1 #a pints flour1 #a cup milk1 #a tablespoon extract ginger4 ,rub the butter and sugar to a light cream2 add the eggs1 #b at a time1 beating #e minutes between2 add the flour1 sifted with the powder1 the milk and extract2 mix into a smooth batter2 bake in a cake-tin 7fig4 ,,ix71 in rather hot oven1 #dj minutes4 ,ginger ,sponge ,cake4--#b cups brown sugar1 #d eggs1 #a pint flour1 cup water1 #a teaspoons ,royal ,baking ,powder1 #a tablespoon extract ginger1 #a teaspoon extract lemon4 ,beat the eggs and sugar together for #aj minutes2 add the water1 the flour sifted with the powder1 and the extracts2 mix into a smooth sponge1 and bake in quick oven #cj minutes4 ,gingerbread4--#a cup brown sugar and #c tablespoons butter1 stirred to a cream2 add #a cup ,new ,orleans molasses1 #b eggs2 mix well2 stir dry #b teaspoons ,royal ,baking ,powder in #b cups flour1 put in ginger or spice to taste1 bake in #a loaf #a hour4 ,gold ,cake4- cup butter1 #b cups sugar1 yolks #aj eggs1 #a pints flour1 #b teaspoons ,royal ,baking ,powder1 #a cup thin cream1 #a teaspoon each extract lemon and nutmeg4 ,rub the butter and sugar to a white cream2 add the yolks1 #c at a time1 beating a little after each addition2 add the flour sifted with the powder1 the thin cream1 and the extracts2 mix into a pretty firm batter2 bake in a paper-lined cake-tin 7fig4 ,,ix71 in a steady oven1 #ej minutes4 ,gold ,cake1 ,no4 #b4- cup butter1 #a cup sugar1 yolks #f eggs1 #b cups flour1 teaspoon salt1 #a heaping teaspoon ,royal ,baking ,powder1 grated rind and strained juice #a large orange4 ,mix the dry ingredients4 ,cream the butter and sugar1 add well-beaten yolks1 orange rind and juice1 and flour4 ,bake in shallow pan in moderate oven1 and ice with orange-water icing4 ,harrison ,cake4--#a cups sugar1 #a cups butter1 #a cup thick molasses mixed with teaspoon soda1 cup milk1 #a teaspoon each cinnamon and cloves1 #e eggs1 #b cups stoned raisins1 #e cups flour1 #b teaspoons ,royal ,baking ,powder4 ,mix flour1 spices1 and baking powder4 ,cream butter and sugar4 ,add molasses1 then beat in of flour4 ,add milk and beaten yolks1 add remainder of flour1 then egg whites whipped stiff4 ,beat hard1 and bake in a loaf-pan in moderate oven about #a hours4 ,hazelnut ,cake4--#i ounces flour1 #d ounces butter1 #d ounces sugar1 #d ounces chopped hazelnuts1 #d eggs1 #a teaspoon vanilla1 teaspoon salt1 #a teaspoon ,royal ,baking ,powder4 ,mix flour1 salt1 and baking powder4 ,cream butter and sugar1 add vanilla1 chopped nuts1 and beaten yolks4 ,add flour1 then whipped whites1 and beat well4 ,bake in shallow pan in medium oven1 and when cold ice with boiled icing4 ,honey ,cake4- cup butter1 #a cup sugar1 #a cup honey1 #a pint flour1 #a teaspoon ,royal ,baking ,powder1 #b eggs1 #a teaspoon caraway seeds4 ,mix the honey with the sugar2 add the butter melted1 the eggs slightly beaten1 the flour1 sifted with the powder1 and the seeds2 mix into a smooth batter of the consistency of sponge cake1 and bake in a fairly hot oven #ce minutes4 ,ice ,cream ,cake4--#a cup butter1 #b cups sugar1 #a cup milk1 #c cups flour1 #b teaspoons ,royal ,baking ,powder1 whites #h eggs1 teaspoon salt4 ,mix dry ingredients4 ,cream butter and sugar1 add milk1 then flour1 and beat4 ,add whipped whites and beat again4 ,flavor with almond extract4 ,bake in three jelly-tins in hot oven1 and when cold put together with boiled icing flavored with almond extract4 ,imperial ,cake4--#a cup butter1 #a cup sugar1 #e eggs1 #a teaspoon grated lemon rind1 #a tablespoon lemon juice1 pound seeded raisins1 cup sliced blanched almonds1 pound flour1 teaspoon salt1 #a teaspoon ,royal ,baking ,powder4 ,mix dry ingredients4 ,cream butter and sugar4 ,add #a whole egg and beat hard until incorporated4 ,stir in some of the flour4 ,alternate eggs and flour in same way until all the eggs are added1 then beat hard #aj minutes4 ,add lemon juice1 almonds1 and dredged raisins4 ,line loaf-pan with #c thicknesses paper4 ,bake in moderate oven about #a hours4 ,jelly ,cake4--,beat #c eggs well1 whites and yolks separately2 take a cup of fine white sugar and beat in well with yolks1 and #a cup sifted flour1 stirred in gently2 then stir in the whites1 a little at a time1 #a teaspoon ,royal ,baking ,powder1 and #a tablespoon milk2 pour into #c jelly-cake plates and bake from #e to #aj minutes in a well-heated oven2 when cold spread with currant jelly1 place each layer on top of the other1 and sift powdered sugar on top4 ,rolled ,jelly ,cake4--#d eggs1 cup powdered sugar1 cup pastry flour1 teaspoon salt1 teaspoon ,royal ,baking ,powder4 ,beat egg yolks and sugar till light4 ,add mixed dry ingredients2 then stiffly beaten whites4 ,mix lightly together4 ,bake in thin sheet in quick oven4 ,as soon as done turn quickly on a towel wrung out of water1 spread with jelly1 roll up1 and dust with powdered sugar4 ,lemon ,cake4--#a cup butter1 #b cups sugar1 #g eggs1 #a pints flour1 #a teaspoon ,royal ,baking ,powder1 #a teaspoon extract lemon4 ,rub to a light cream the butter and sugar2 add the eggs1 #b at a time1 beating #e minutes after each addition2 add the flour1 sifted with the powder1 and the extract2 mix into a medium batter2 bake in paper-lined tin 7fig4 ,,xiii71 in a moderate oven1 #dj minutes4 ,lady ,cake4--#a cups butter1 #c cups sugar1 whites #h eggs1 #a pint flour1 teaspoon ,royal ,baking ,powder1 #a cup milk1 #bj drops extract bitter almonds4 ,rub the butter and sugar to a cream2 add the flour sifted with the powder1 milk1 and extract2 mix into a smooth batter2 then gently mix the #h egg whites1 whipped to a dry froth2 when thoroughly mixed1 put into a shallow cake-pan 7fig4 ,,xiii71 papered1 and bake carefully in steady oven #dj minutes4 ,when cool1 ice the bottom and sides with white icing4 ,lightning ,cake4--#a cup butter1 #a cup granulated sugar1 #c eggs1 #b cups flour1 teaspoon ,royal ,baking ,powder1 grated rind #a lemon4 ,mix flour and baking powder4 ,cream butter and sugar1 add lemon and beaten eggs1 add flour1 and beat well4 ,spread #a inch thick on flat buttered pans1 sprinkle with a mixture of granulated sugar1 powdered cinnamon1 and few chopped almonds4 ,bake pale brown in hot oven1 and when cold cut in squares4 ,lunch ,cake 7,boston74--#b cups butter1 #b cups sugar1 #a pints flour1 #a teaspoon ,royal ,baking ,powder1 #f eggs1 #a gill wine1 #a teaspoon each extract rose1 cinnamon1 and nutmeg4 ,rub the butter and sugar to a very light cream2 add the eggs1 #b at a time1 beating #e minutes after each addition2 add the flour sifted with the powder1 wine1 extracts2 mix into a smooth batter1 put into a thickly papered shallow cake-pan 7fig4 ,,xiii71 and bake in moderate oven #a hours4 ,when cold1 ice the bottom and sides with white icing4 ,marshmallow ,cake4--#a egg1 #a cups sugar1 #a tablespoon butter1 #a cup milk1 #b cups flour1 teaspoon salt1 #b teaspoons ,royal ,baking ,powder4 ,mix flour1 salt1 and baking powder4 ,cream butter1 add of sugar1 and beat4 ,add beaten egg and remainder of sugar1 and beat #d minutes4 ,add alternately flour and milk1 beating well4 ,add vanilla and bake in layer-cake pans in quick oven4 ,cut fine pound marshmallows4 ,spread them between cake layers1 and stand in open oven till they melt4 ,marbled ,cake4--,this is made in separate batters1 a dark and a light one4 ,for the dark one1 take cup butter1 #a cup brown sugar1 #b cups flour1 #a teaspoon ,royal ,baking ,powder1 yolks of #d eggs1 cup milk1 #a teaspoon each extract cinnamon1 cloves1 and allspice4 ,for the light one take cup butter1 #a cup sugar1 #b cups flour1 #a teaspoon ,royal ,baking ,powder1 whites of #d eggs1 cup milk1 #a teaspoon extract lemon4 ,both batters are made by rubbing the butter and sugar to a cream1 adding the eggs1 beating a few minutes1 then adding the flour1 sifted with the powder1 the extracts and milk1 and mixing into smooth batter1 rather firm4 ,have a paper-lined tin 7fig4 ,,ix72 with a spoon drop the two batters alternately into it1 and bake in a rather quick oven #ce minutes4 ,minnehaha ,cake4- cup butter1 #a cups sugar1 #c eggs1 #a cup milk1 #b cups flour1 #b teaspoons ,royal ,baking ,powder1 #a teaspoon vanilla4 ,mix dry ingredients4 ,cream butter and sugar1 add beaten yolks and vanilla1 then1 alternately1 the milk and flour4 ,beat well1 and bake in #c layers in quick oven4 ,put together with fruit filling 7see ,cake ,fillings74 ,orange ,cake4- cup butter1 #b cups sugar1 #e eggs1 #a pint flour1 #a teaspoons ,royal ,baking ,powder1 #a teaspoon extract orange1 #a cup milk4 ,rub the butter and sugar to a cream2 add the eggs1 #b at a time1 beating #e minutes after each addition2 add the flour sifted with the powder1 the milk and extract2 mix into a smooth1 fine batter1 put in a paper-lined cake-tin 7fig4 ,,ix71 and bake in a moderate oven #cj minutes4 ,when cool1 cover the top with the following preparation3 ,whip the whites of #c eggs to a dry froth2 then carefully mix in #d cups sugar1 the juice1 grated rind1 and soft pulp1 free of white pith and seeds1 of #b sour oranges4 ,nut ,cake4- cup butter1 #a cups sugar1 #c eggs1 #b cups flour1 #a teaspoons ,royal ,baking ,powder1 cup milk1 #a cup of any meats of nuts preferred or at hand4 ,rub the butter and sugar to a light1 white cream2 add the eggs1 beaten a little1 then the flour1 sifted with the powder2 mix with the milk and nuts into a rather firm batter1 and bake in a paper-lined tin 7fig4 ,,ix71 in a steady oven1 #ce minutes4 ,peach-,blossom ,cake4--#a cup pulverized sugar1 cup butter1 stirred together until like thick cream1 #b teaspoons ,royal ,baking ,powder1 cup sweet milk2 beat the whites of #c eggs1 and add to a cup of flour1 mixed with the baking powder2 stir and add teaspoon corn-starch4 ,flavor strongly with extract peach4 ,bake in #b square sponge-tins in moderately quick oven1 and when done sandwich with finely grated cocoanut and pink sugar4 ,frost with clear icing1 and sprinkle this with pulverized pink sugar4 ,molasses ,cake4--#a cup butter1 #a cup brown sugar1 cup molasses1 #a cup milk1 #a pints flour1 #a teaspoons ,royal ,baking ,powder1 #a egg4 ,rub smooth the butter and sugar2 add the milk1 egg1 and molasses2 stir in flour1 sifted with the powder2 mix into a consistent batter1 and bake in cake-tin 7fig4 ,,ix7 #dj minutes4 ,pound ,cake4--#a cups butter1 #b cups sugar1 #g eggs1 #a pints flour1 #a teaspoon ,royal ,baking ,powder1 #a teaspoon extract nutmeg4 ,rub the butter and sugar to a white1 light cream2 add #c of the eggs1 #a at a time1 and the rest1 two at a time1 beating #e minutes after each addition2 add the flour1 sifted with the powder2 add the extract2 mix into a smooth1 medium batter1 and bake in a paper-lined cake-tin 7fig4 ,,xiii71 in a steady oven1 #ej minutes4 ,pond-,lily ,cake4--#a cup butter1 #a cups sugar1 whites #e eggs1 #a pints flour1 #a teaspoons ,royal ,baking ,powder1 #a cup milk2 flavor with extract peach and a few drops extract rose4 ,bake in #b cakes1 in very deep jelly- or sponge-tins1 and when done put together with freshly grated cocoanut and pulverized sugar between and on top of the cakes1 and ice with clear icing4 ,queen ,cake4--#b cups butter1 #b cups sugar1 #a pints flour1 #h eggs1 teaspoon ,royal ,baking ,powder1 #a wine-glass each wine1 brandy1 and cream1 teaspoon each extract nutmeg1 rose1 and lemon1 #a cup dried currants1 washed and picked1 #a cup raisins1 stoned and cut in two1 #a cup citron1 cut in small1 thin slices4 ,rub the butter and sugar to a very light cream2 add the eggs1 #b at a time1 beating #e minutes after each addition2 add the flour1 sifted with the powder1 the raisins1 currants1 wine1 brandy1 cream1 citron1 and extracts2 mix into a batter1 and bake carefully in a papered cake-tin 7fig4 ,,xiii71 in a moderately steady oven1 #a hours4 ,sponge ,cake4--#b cups sugar1 #g eggs1 #a cup flour1 #a teaspoon ,royal ,baking ,powder1 pinch salt1 #a teaspoon extract lemon4 ,whip sugar and eggs together until thick and white2 add flour1 sifted with powder and salt1 and the extract2 mix together quickly2 bake in tin 7fig4 ,,xii7 lined with buttered paper1 in hot oven1 #ce minutes4 ,sponge ,cake 7,almond74--#a cups sugar1 #h eggs1 #a cups flour1 teaspoon ,royal ,baking ,powder1 #a teaspoon extract bitter almonds4 ,boil sugar in #a gills water until1 taking some up on end of spoon-handle and cooling in water1 it breaks brittle1 when at once pour it on the eggs1 previously whipped #aj minutes2 continue the whipping #bj minutes longer2 add flour1 sifted with powder1 and extract2 bake in well-buttered cake-mold 7fig4 ,i71 in quick oven1 #cj minutes4 ,sponge ,cake 7,berwick74--#f eggs1 #c cups sugar1 #d cups flour1 #b teaspoons ,royal ,baking ,powder1 #a cup cold water1 pinch salt1 #a teaspoon extract lemon4 ,beat eggs and sugar together #e minutes2 add flour1 sifted with salt and powder1 water1 and extract2 bake in shallow square cake-pan 7fig4 ,,xiii71 in quick1 steady oven1 #ce minutes2 when removed from oven1 ice it with clear icing4 ,cream ,sponge ,cake4--#f eggs1 their weight in powdered sugar1 and their weight in flour1 teaspoon ,royal ,baking ,powder1 pinch salt1 grated rind #a orange4 ,beat egg yolks and sugar till thick4 ,sift in the mixed flour1 salt1 and baking powder4 ,mix lightly1 add orange rind and stiffly whipped whites4 ,cut them in lightly1 and bake in #b shallow pans in moderate oven4 ,put together with cream filling flavored with orange4 ,silver ,cake4--,whites #f eggs1 #a cup milk1 #b cups sugar1 cup butter1 #d cups flour1 teaspoon salt1 #b teaspoons ,royal ,baking ,powder1 #a teaspoon almond extract4 ,cream butter and sugar2 add alternately the milk and flour mixed with salt and baking powder2 then the extract and the stiffly whipped whites4 ,beat well1 and bake in loaf-pan in moderate oven4 ,snow ,cake4--#a pound arrowroot1 pound sugar1 #a cup butter1 whites #f eggs1 teaspoon ,royal ,baking ,powder1 #a teaspoon almond extract4 ,cream butter and sugar4 ,add whipped whites and teaspoon salt1 then the arrowroot mixed with baking powder4 ,beat well for #aj minutes2 add extract1 and bake in loaf-pan lined with #c thicknesses paper4 ,have oven moderate1 bake #a hours1 and cover pan with paper for first hour4 ,spice ,cake4--#a cup butter1 #a cup brown sugar1 #a pint flour1 #b teaspoons ,royal ,baking ,powder1 #a teaspoon each caraway and coriander seeds1 #a teaspoon each extract nutmeg1 cinnamon1 and ginger1 #a cup milk4 ,sift flour1 sugar1 and powder together2 rub in butter2 add milk1 seeds1 and extracts2 mix smooth into batter of medium thickness2 fill greased patty-pans full2 bake in hot oven #h or #aj minutes4 ,delicate ,spice ,cake4- cup melted butter1 cup sugar1 #b cups flour1 #a egg1 cup molasses1 #a cup milk1 #b scant teaspoons ,royal ,baking ,powder1 #a tablespoon vinegar1 #a tablespoon mixed ground spice1 pinch salt4 ,beat egg1 add milk4 ,add1 mixed1 flour1 baking powder and salt1 spice1 sugar1 melted butter1 molasses1 and vinegar4 ,bake in two shallow pans in quick oven4 ,scotch ,cake4--#a cups butter1 #b cups sugar1 #h eggs1 #a pints flour1 teaspoon ,royal ,baking ,powder1 #c cups raisins1 stoned1 #a tablespoon extract lemon4 ,rub butter and sugar to light1 white cream2 add eggs1 #b at a time1 beating #e minutes after each addition2 add flour sifted with powder1 raisins1 and extract2 mix into smooth batter2 put into paper-lined square1 shallow cake-pan 7fig4 ,,xiii72 bake in moderate oven #a hour4 ,washington ,cake 7,st4 ,louis1 #aghj74--b cups butter1 #c cups sugar1 #d cups flour1 #b teaspoons ,royal ,baking ,powder1 #e eggs1 #a cup milk1 #a cup stoned raisins1 cup washed and picked currants1 cup chopped citron1 #a teaspoon each extract nutmeg and cinnamon4 ,rub butter and sugar to light1 white cream2 add beaten eggs gradually1 the flour sifted with powder1 milk1 raisins1 currants1 citron1 and extracts2 mix into smooth1 medium batter2 bake in shallow square cake-pan 7fig4 ,,xiii71 in rather quick1 steady oven1 #a hours2 when cold ice with white icing4 ,shrewsbury ,cake4--#a cup butter1 #c cups sugar1 #a pints flour1 #c eggs1 #a teaspoon ,royal ,baking ,powder1 #a cup milk1 #a teaspoon extract rose4 ,rub butter and sugar to smooth1 white cream2 add eggs1 #a at a time1 beating #e minutes after each2 add flour1 sifted with powder1 and extract2 mix into medium batter2 bake in cake-mold 7fig4 ,i71 well and carefully greased1 in quick oven1 #dj minutes4 ,vanilla ,cake4--#a cups butter1 #b cups sugar1 #f yolks eggs1 #a pint flour1 #a teaspoons ,royal ,baking ,powder1 #a cup cream1 #a teaspoon extract vanilla4 ,rub butter and sugar until very light and creamy2 add egg yolks and cream1 flour1 sifted with powder1 and extract2 mix into smooth1 rather firm batter2 bake in shallow square pan 7fig4 ,,xiii71 in fairly hot oven1 #ce minutes4 ,wedding 7or ,bride7 ,cake4--#d cups butter1 #d cups sugar1 #aj eggs1 #d pints flour1 #f cups currants1 washed1 dried1 and picked1 #c cups sultana raisins1 #c cups citron1 cup candied lemon peel1 #b cups almonds1 blanched and cut in shreds1 pint brandy1 #b teaspoons each nutmeg1 mace1 and cinnamon1 tablespoon each cloves and allspice4 ,prepare all these ingredients in following manner3 place butter and sugar in large bowl2 break eggs into quart measure or pitcher2 cover small waiter with clean sheet of paper2 on it lay sifted flour1 fruit1 citron and lemon peel cut into shreds1 the almonds and spices1 with brandy measured at hand2 also get ready large cake-tin 7fig4 ,,xviii71 by papering it inside with white paper and outside and bottom with #d or #e thicknesses of coarse wrapping-paper1 which can be tied on4 ,having thus prepared everything1 and banked up fire to last1 with addition from time to time of a shovel of coal1 by which means you will not reduce oven heat1 proceed to beat to very light cream the butter and sugar1 adding eggs1 #b at a time1 beating a little after each addition1 until all are used2 then put in contents of waiter all at once1 with brandy2 mix very thoroughly and smooth1 put into prepared cake-tin1 smooth over the top1 put plenty of paper on to protect it2 bake #h hours1 keeping oven steadily up to clear1 moderate heat2 watch carefully and you will produce a cake worthy of the occasion2 remove from oven very carefully1 and suffer it to stay on tin until quite cold2 next day ice it with thin coat of white icing1 both top and sides2 place in cool oven to dry the icing4 ,now spread a second coat of icing1 which will prevent any crumbs or fruit being mixed up with the icing when you are icing to finish2 now with broad knife proceed1 when first coat is dry1 to ice sides1 then pour icing on center of cake1 in quantity sufficient to reach the edges1 when stop2 decorate with vase of white1 made flowers1 etc41 to taste4 ,white ,mountain ,cake4--#a cup butter1 #c cups sugar1 #a pint flour1 #a teaspoons ,royal ,baking ,powder1 whites #f eggs1 #a cup milk1 #bj drops extract bitter almonds4 ,rub butter and sugar to light1 white cream2 add the #f whites whipped to dry froth1 the flour sifted with the powder1 the milk1 and extract2 mix together thoroughly1 but carefully1 and bake in jelly-cake tins in a quick oven #ae minutes2 then arrange in layers with white icing and grated cocoanut mixed1 in the proportion of #b cups of former to #a of latter4 ,wild ,rose ,cake4--,make the dough after the receipt given for pond-lily cake1 flavoring with rose and strawberry instead of peach4 ,bake in #b-;inch-deep jelly-tins1 and sandwich with pink icing1 and the same on top4 7,made by substituting finely pulverized pink sugar for white47 ,when you have put the last layer of pink icing on top1 sift very lightly over with granulated white sugar4 ,webster ,cake4--#a cup butter1 #c cups sugar1 #b eggs1 #e cups flour1 #a teaspoon ,royal ,baking ,powder1 #b cups raisins1 seeded1 #a teaspoon each extract bitter almonds and vanilla1 #a cups milk4 ,rub butter1 sugar1 and eggs smooth2 add flour sifted with powder1 raisins1 milk1 and extracts2 mix into medium batter2 bake in cake-mold 7fig4 ,i71 in quick1 steady oven1 #de minutes4 ,wedding ,fruit ,cake4--#a pound flour1 #a pound sugar1 #a pound butter1 #b pounds currants1 #a pound raisins1 pound citron1 #a ounce mace1 #a ounce cinnamon1 #d nutmegs1 #a ounce cloves1 #h eggs1 wine-glass brandy1 ounce extract rose4 ,wine ,cake4--#a cup butter1 #b cups sugar1 #b cups flour1 teaspoon ,royal ,baking ,powder1 #a gill wine1 #c eggs4 ,rub butter and sugar to light cream1 add eggs1 #a at a time1 beating #e minutes after each addition2 add flour sifted with powder1 and wine2 mix into medium1 firm batter2 bake in shallow square cake-pan 7fig4 ,,xiii71 in moderate oven1 #dj minutes2 when taken from oven carefully ice with transparent icing4 ,illustration3 7,decorative ,design7 ,cookies and ,small ,cakes ,royal ,cookies4--#a cup butter1 #b cups sugar1 #e eggs1 #a pints flour1 teaspoon ,royal ,baking ,powder1 #a cup milk4 ,mix butter1 sugar1 and eggs smooth2 add flour sifted with powder1 and milk2 mix into dough1 soft enough to handle conveniently2 flour the board1 roll out dough1 thin2 cut out with biscuit-cutter2 lay on greased baking-tin1 bake in hot oven #e or #f minutes4 ,soft ,cookies4--#a cup butter1 #a cups sugar1 #b eggs1 #c tablespoons milk1 #a teaspoon ,royal ,baking ,powder1 just enough flour to roll out to a soft dough4 ,sprinkle with sugar before rolling1 cut in rounds1 bake in quick oven4 ,cocoanut ,cookies4--#a cup butter1 #b cups sugar1 #b eggs1 #a cup grated cocoanut1 #a teaspoon vanilla1 #b teaspoons ,royal ,baking ,powder1 flour to roll out4 ,bake pale brown4 ,plain ,cookies4- cup butter1 #a cups sugar1 #b beaten eggs1 #a cup water1 #a teaspoon grated nutmeg1 #a cup flour sifted with #a teaspoon ,royal ,baking ,powder1 sufficient flour added to make a soft dough4 ,roll out1 cut into cookies1 and bake pale brown in moderate oven4 ,anise-seed ,cakes4--#h eggs1 #a pound sugar1 #a scant pound flour1 #a teaspoon ,royal ,baking ,powder1 pinch salt1 #a tablespoon anise-seed4 ,beat eggs and sugar together #cj minutes1 then add anise1 flour mixed with powder1 and roll out thin4 ,cut in fancy shapes and bake on flat tins in quick oven4 ,albert ,cakes4--,yolks #f eggs1 white #a egg1 #e ounces sugar1 #e ounces blanched and chopped almonds1 #c ounces flour1 teaspoon ,royal ,baking ,powder1 #a ounce chopped candied orange peel1 teaspoon extract cinnamon1 pinch cloves1 grated rind lemon4 ,bake in small patty-pans in moderate oven4 ,buttercups4--#b tablespoons butter1 #a cup sugar1 yolks #i eggs1 #a teaspoon vanilla1 cup milk1 #c cups flour1 #b teaspoons ,royal ,baking ,powder4 ,bake in patty-pans1 ice with boiled icing1 tinted yellow4 ,jumbles4--#a cup butter1 #a cup sugar1 #d eggs1 #b cups flour1 teaspoon ,royal ,baking ,powder4 ,rub together the butter and sugar2 add the beaten eggs1 and flour sifted with the powder2 flour the board1 roll out the dough rather thin1 cut with jumble-cutter1 or any you may have2 roll in sugar1 lay out on greased tin 7fig4 ,,xiii72 bake in fairly hot oven #aj minutes4 ,peanut ,jumbles4--#a cups butter1 #b cups sugar1 #f eggs1 #a pints flour1 cup corn-starch1 #a teaspoon ,royal ,baking ,powder1 #a teaspoon extract lemon1 cup chopped peanuts1 mixed with cup granulated sugar4 ,rub the butter and sugar smooth2 add the beaten eggs1 the flour1 corn-starch1 and powder1 sifted together1 and the extract2 flour the board1 roll out the dough rather thin1 cut out with biscuit-cutter1 roll in the chopped peanuts and sugar1 lay on greased baking-tin 7fig4 ,,xiii72 bake in rather hot oven #h to #aj minutes4 ,little ,spice ,cakes4--#a cup butter1 #a cup sugar1 #e eggs1 #a teaspoon vanilla1 #a tablespoon black coffee1 teaspoon salt1 #b teaspoons cocoa1 #a teaspoon extract cinnamon1 #a teaspoon extract nutmeg1 #b ounces corn-starch1 #a cup flour1 #a teaspoon ,royal ,baking ,powder4 ,mix as for cakes with butter1 and bake in patty-pans in a hot oven4 ,little ,chocolate ,cakes4--#b tablespoons butter1 #a cup sugar1 cup water1 #a cups flour1 pinch salt1 #a teaspoon ,royal ,baking ,powder1 #b eggs1 #d tablespoons grated chocolate melted over hot water1 #a teaspoon extract vanilla4 ,put together as for cake with butter2 bake in patty-pans in moderate oven4 ,scotch ,cakes4--#a pound flour1 pound butter1 teaspoon ,royal ,baking ,powder1 cup granulated sugar1 #a teaspoon extract vanilla4 ,mix flour and baking powder4 ,rub in butter as for biscuits4 ,work in the sugar and flavoring4 ,this gives a rather crumbly dough4 ,work with hands to make it adhere1 pat out in cakes1 sprinkle with caraway-seed4 ,bake in moderate oven4 ,very rich4 ,spencer ,cakes4--#b cups sugar1 #h eggs1 #a pints flour1 #a teaspoon ,royal ,baking ,powder1 #b tablespoons coriander-seed1 #a teaspoon extract lemon4 ,beat eggs and sugar together1 until they get thick and white2 add flour sifted with powder1 the seed1 and extract2 mix into rather thick sponge2 drop in spoonfuls on greased tin 7fig4 ,,xiv71 bake in hot oven #e or #f minutes4 ,rice ,cakes4- cup butter1 #b cups sugar1 #d eggs1 #a cups rice flour1 #a cups flour1 #a teaspoon ,royal ,baking ,powder1 cup cream1 #a teaspoon extract lemon4 ,beat the eggs and sugar together #aj minutes2 add the butter1 melted2 sift together flour1 rice flour1 and the powder1 which add to the eggs1 etc41 with the cream and the extract2 mix into a thin batter1 and bake in patty-pans1 well greased1 in a hot oven1 #aj minutes4 ,delicious ,little ,cakes can be made by making a rich jumble-paste--rolling out in any desired shape2 cut some paste in thick1 narrow strips and lay around your cakes so as to form a deep1 cup-like edge2 place on a well-buttered tin and bake4 ,when done1 fill with iced fruit1 prepared as follows3 ,take rich1 ripe peaches 7canned ones will do if fine and well drained from all juice71 cut in halves2 plums1 strawberries1 pineapples cut in squares or small triangles1 or any other available fruit1 and dip in the white of an egg that has been very slightly beaten1 and then in pulverized sugar1 and lay in the center of your cakes4 ,cinnamon ,cakes4--,whites #d eggs1 cup sugar1 #a cup flour1 teaspoon ,royal ,baking ,powder1 #b tablespoons cream1 #a teaspoon extract cinnamon4 ,mix as for cakes without butter1 and bake in patty-pans in a quick oven4 ,ice with water icing flavored with cinnamon extract4 ,cigarettes4--,mix and sift #b cups flour1 #a teaspoon ,royal ,baking ,powder1 #b tablespoons sugar1 teaspoon salt4 ,rub in #b tablespoons butter1 add teaspoon extract cinnamon1 #aj drops extract cloves1 and milk to mix to a rather firm dough4 ,knead till smooth1 cut off bits size of hickory nuts and mold into shape of cigarettes4 ,take cup granulated sugar and #a teaspoon powdered cinnamon1 mix1 and roll each cigarette in it4 ,lay on greased pans1 bake in moderate oven4 ,drop ,cakes4--#a cup butter1 cup sugar1 #b eggs1 #a small teaspoon ,royal ,baking ,powder1 #a pint flour1 #a cup washed and picked currants1 #a teaspoon each extract nutmeg and lemon1 cup milk4 ,rub the butter and sugar to a white1 light cream2 add the eggs1 beat #aj minutes2 add the flour and powder sifted together1 the milk and extracts4 ,mix into a rather firm batter1 and drop with a spoon on a greased baking-tin 7fig4 ,,xiv72 bake in a quick oven #aj minutes4 ,ginger ,snaps4- cup lard1 cup butter1 #a large cup brown sugar1 #a cup water1 #a tablespoon extract ginger1 #a teaspoon each extract cinnamon and cloves1 #a quart flour1 #a teaspoons ,royal ,baking ,powder4 ,rub to a smooth paste the lard1 butter1 and sugar2 then rub it into the flour and powder sifted together4 ,mix into a firm dough with the water and extracts4 ,roll out the dough thin on a floured board1 cut out with a round biscuit-cutter1 and bake on greased pan 7fig4 ,,xiv71 in a hot1 steady oven1 #h minutes4 ,edenkobers4--#b eggs1 #a cup sugar1 pound almonds1 pounded to paste1 pound chopped citron1 pound chopped candied lemon peel1 #b tablespoons drained honey1 #b cups flour1 teaspoon ,royal ,baking ,powder4 ,mix to a paste1 roll out1 and cut in small cakes4 ,bake in moderate oven4 ,hermits4--#c eggs1 #a cup butter1 #a cups sugar1 #a cup chopped raisins1 #b tablespoons chopped citron1 #a teaspoon each extract cloves1 allspice1 and cinnamon1 pinch of salt1 #a teaspoon ,royal ,baking ,powder1 flour to roll out4 ,cut in rounds1 bake in moderate oven4 ,soft ,gingerbread4--#a cup molasses1 cup sugar1 cup butter1 cup milk1 #b eggs1 #a tablespoon ginger1 #a teaspoon allspice1 #b cups flour1 #a teaspoons ,royal ,baking ,powder4 ,bake in shallow pans or gem-pans in moderate oven4 ,spice ,drop ,cakes4--,yolks #c eggs1 cup butter1 #a cup molasses1 cup milk1 #c cups flour1 #b teaspoons ,royal ,baking ,powder1 pinch of salt1 spice to taste4 ,drop on buttered paper on tins1 and bake in hot oven4 ,sand ,tarts4--#a cup butter1 #a cups sugar1 #c eggs1 #a tablespoon water1 teaspoon ,royal ,baking ,powder1 flour to roll out4 ,cut in squares1 sprinkle with granulated sugar and powdered cinnamon before baking in hot oven4 ,walnut ,wafers4- pound brown sugar1 pound broken walnut meats1 #b level tablespoons flour1 teaspoon ,royal ,baking ,powder1 teaspoon salt1 #b eggs4 ,drop small spoonfuls on buttered pans1 bake in quick oven4 ,illustration3 7,decorative ,design7 ,fillings and ,icings for ,cake ,cream ,filling4--#b cups sugar1 #c cups milk1 #c heaping tablespoons corn-starch1 yolks #e eggs1 #a tablespoon butter1 #b teaspoons extract vanilla4 ,scald milk in double boiler1 add corn-starch dissolved in little cold milk1 stir till smooth4 ,add sugar1 cook #aj minutes4 ,add egg yolks1 cook #d minutes1 take off and add vanilla4 ,cream ,filling1 #b4--b cups milk1 #b eggs1 #c tablespoons sifted flour1 #a cup sugar1 flavoring4 ,cook as above4 ,cream ,filling1 #c4--a cup thick cream whipped to a solid froth1 cup powdered sugar1 #a teaspoon extract vanilla4 ,mix lightly together and use at once4 ,cocoanut ,filling4--#a cup grated cocoanut1 #a cup sugar1 #a cup milk1 #b eggs4 ,cook all together #e minutes4 ,cocoanut ,filling1 #b4--,to cream filling1 #b add #b cups freshly grated cocoanut1 and #b teaspoons extract vanilla4 ,chocolate ,cream ,filling4- cake chocolate1 grated1 cup milk1 cup sugar1 #a tablespoon butter1 pinch salt1 #a teaspoon extract vanilla4 ,boil gently till thick4 ,chocolate ,filling4- cake chocolate1 grated1 cup milk1 yolk #a egg1 #a cup sugar1 #a teaspoon extract vanilla4 ,boil sugar1 chocolate1 and milk till thickened1 add egg yolk1 cook #b minutes1 take from fire1 add vanilla4 ,chocolate filling1 #b4--e tablespoons grated chocolate1 cream to moisten1 #a cup sugar1 #a egg1 #a teaspoon extract vanilla4 ,beat egg1 add chocolate and sugar1 cook over fire till thick1 add flavoring4 ,lemon ,filling4--,grated rind #b lemons1 their strained juice1 #b cups sugar1 whites #b eggs1 #a cup boiling water1 #b tablespoons flour mixed with cold water1 #a tablespoon melted butter4 ,cook together in double boiler1 adding beaten whites last4 ,orange ,filling4--,as lemon filling1 using but cup sugar and oranges instead of lemons4 ,fig ,filling4- pound chopped figs1 #b tablespoons sugar1 #c tablespoons boiling water1 #a tablespoon lemon juice4 ,cook in double boiler till thick enough4 ,fruit ,filling4--#d tablespoons finely chopped citron1 same of chopped seeded raisins1 cup chopped blanched almonds1 pound chopped figs1 whipped whites #c eggs1 cup sugar4 ,whip whites with sugar1 add fruits1 and beat well4 ,prune and ,nut ,filling4--,soak pound large prunes over night4 ,steam until plump and soft4 ,remove pits4 ,when cold add cup chopped blanched almonds and stir into this whites #c eggs1 beaten stiff1 with cup powdered sugar4 ,almond ,icing4--,whites #c eggs1 #a pound ,jordan 7sweet7 almonds1 #c cups sugar1 #aj drops extract rose4 ,pound to fine paste almonds1 with a little sugar2 then add whites of eggs1 rest of sugar1 and extract2 pound few minutes to thoroughly mix4 ,take up in bowl and use as directed4 ,clear ,icing1 for ,cake4--,put #a cup sugar in a bowl with a tablespoon lemon juice and whites of #b eggs4 ,mix together smooth and pour over the cake2 if the cake is not hot enough to dry it1 place it in the mouth of a moderately warm oven4 ,transparent ,icing4--,place #a pound pulverized white sugar in saucepan with pint water4 ,boil to consistency of mucilage1 then rub sugar with wooden spatula against sides of pan until it assumes white1 milky appearance4 ,stir in #b tablespoons extract vanilla2 mix well together4 ,pour this while hot over top of cake so as to completely cover it4 ,chocolate ,transparent ,icing4--,melt #c ounces fine chocolate with small quantity water in pan over fire 7stirring constantly7 until it becomes soft4 ,dilute this with gill of syrup2 work until perfectly smooth4 ,then add to boiled sugar as above4 ,white ,icing4--,the whites of #d eggs1 #a pounds white sugar dust1 the juice of lemon1 ounce extract rose4 ,place the whites and the sugar in a bowl with the juice and extract4 ,beat with a wooden spoon until1 letting some run from the spoon1 it maintains the thread-like appearance for several minutes1 when use as directed4 ,bakers' ,soft ,icing4--,boil #b cups granulated sugar with #a cup water without stirring till it ropes when dropped from fork4 ,take quickly from fire1 let stand untouched till blood-warm4 ,beat till thick as soft dough1 take in hands and knead till soft1 smooth1 and creamy4 ,pack in covered glass and keep in cold place4 ,to use1 put some in bowl1 set in hot water1 stir constantly till soft enough to spread4 ,flavor and use4 ,will keep indefinitely4 ,boiled ,icing4--,boil #a cup granulated sugar with cup water till it ropes when dropped from fork4 ,pour gradually over stiffly whipped whites of #b eggs1 beating hard4 ,add flavoring and use at once4 ,chocolate ,water ,icing4--,melt #c ounces fine chocolate in a few spoons water until creamy4 ,boil #b cups granulated sugar with #a cup water without stirring till it can be rolled in soft ball between fingers in cold water4 ,take from fire1 stir for a moment till it becomes slightly cloudy4 ,add chocolate and use at once on cake4 ,plain ,icing4--,whip white #a egg till frothy4 ,add #a teaspoon cold water1 then #a tablespoon at a time1 sufficient sifted confectioners' sugar to make stiff enough to spread4 ,flavor as desired4 ,royal ,icing4--,put whites #b eggs in a bowl1 add #a tablespoon sifted confectioners' sugar1 beat #c minutes4 ,add another tablespoon sugar1 beat again1 continue till icing is very stiff and glossy1 adding #a teaspoon lemon juice4 ,spread on cake1 let stand till dry4 ,water ,icing4--,to #b tablespoons boiling water add enough confectioners' sugar to make thick enough to spread4 ,add any flavoring desired4 ,maple ,sugar ,frosting4--,boil pound broken maple sugar with #c tablespoons water till dissolved and thick enough to rope when dropped from fork4 ,pour gradually on whipped whites of #b eggs4 ,beat till thick enough to spread4 ,marshmallow ,frosting4--,heat #b tablespoons milk and #f tablespoons sugar over fire2 boil #f minutes without stirring4 ,in double boiler heat pound cut marshmallows4 ,when very soft add #b tablespoons boiling water1 cook till smooth4 ,beat in hot sugar2 keep beating till partly cool1 add teaspoon extract vanilla4 ,use at once4 ,illustration3 7,decorative ,design7 ,plain ,cakes ,german ,apple ,cake4--#a pint flour1 #a teaspoons ,royal ,baking ,powder1 teaspoon salt1 mixed and sifted4 ,rub in #b tablespoons butter1 add #a beaten egg1 and milk to make very thick batter4 ,spread #a inch deep in greased shallow tin2 have ready several pared1 cored1 and quartered apples4 ,press points into dough1 sprinkle thickly with sugar mixed with little cinnamon4 ,bake in hot oven4 ,dutch ,peach ,cake4--,make a soft biscuit-dough with #a quart flour1 #b tablespoons butter1 teaspoon salt1 #b teaspoons ,royal ,baking ,powder1 and sufficient cold milk to mix4 ,roll out inch thick1 lay on flat greased pans4 ,have ready some peaches pared and quartered4 ,press these into the top of the dough in rows4 ,sprinkle with granulated sugar and bake in a quick oven4 ,cut in squares while hot4 ,coffee ,cake4--,mix #a pint flour1 teaspoon salt1 #a heaping teaspoon ,royal ,baking ,powder1 #b tablespoons sugar4 ,rub in #b tablespoons butter4 ,beat #b eggs1 add cup milk1 add more milk if necessary to mix to soft dough4 ,roll out #a inch thick1 sprinkle with #a cup chopped dates1 almonds1 figs1 mixed together4 ,roll little thinner1 sprinkle with granulated sugar4 ,lay on greased shallow pan1 bake in hot oven4 ,break in squares1 serve hot4 ,tea ,cakes4--#c cups flour1 #a teaspoons ,royal ,baking ,powder1 teaspoon salt1 cup sugar1 #c tablespoons butter1 #a teaspoon caraway-seeds1 milk to mix to soft biscuit-dough4 ,roll out inch thick1 cut in circles1 and bake in flat pan in hot oven4 ,strudel ,cakes4--,mix #a quart flour1 #a teaspoon salt1 #a tablespoon sugar1 #b teaspoons ,royal ,baking ,powder4 ,rub in #d tablespoons butter1 mix to soft dough with milk1 roll out inch thick4 ,have ready mixed #a cup chopped almonds1 pound seedless raisins1 cup grated maple sugar4 ,cut dough in #b pieces4 ,on #a piece spread nut mixture1 cover with other piece1 roll together with pin4 ,cut in #d-;inch squares1 brush tops with milk1 sprinkle with maple sugar1 bake in quick oven4 ,bath ,buns4--,mix and sift #a quart flour1 #b teaspoons ,royal ,baking ,powder1 teaspoon salt1 cup sugar1 #a teaspoon powdered cinnamon4 ,add grated rind #a lemon1 cup chopped citron4 ,rub in cup butter4 ,beat #f egg yolks1 add cup milk1 and mix all to soft dough1 adding more milk if needed4 ,mold with the hands in round buns4 ,place #a inch apart on greased pans4 ,brush with milk1 sprinkle with chopped citron1 and bake in quick oven4 ,cinnamon ,buns4--,sift together #a pint flour1 #a tablespoon sugar1 teaspoon salt1 #a heaping teaspoon ,royal ,baking ,powder4 ,rub in #b tablespoons butter1 mix with milk to soft dough4 ,roll out inch thick1 spread with soft butter1 granulated sugar1 and powdered cinnamon4 ,roll up like jelly roll1 cut in inch slices1 lay close together in greased pan1 and bake in quick oven4 ,buchtels4--,prepare dough as for cinnamon buns1 but take double quantity butter4 ,roll out inch thick1 cut in #d-;inch squares with jagging-iron4 ,in center of each place #b stewed and pitted prunes and pinch of grated lemon rind4 ,draw corners of dough together1 pinch4 ,place close together in greased pan1 brush with white of egg1 sprinkle with granulated sugar1 and bake in hot oven4 ,triangles4--,prepare dough as for cinnamon buns4 ,roll out1 cut in strips1 then in #c-;cornered pieces4 ,brush each with white of egg1 press in center lump sugar1 surround with seeded raisins1 and bake in hot oven4 ,eccles ,biscuit4--,sift together #a pint flour1 teaspoon salt1 #a teaspoon ,royal ,baking ,powder4 ,rub in #b scant tablespoons butter4 ,mix to a soft dough with milk2 roll out inch thick4 ,have ready a mixture of cup each chopped seeded raisins1 citron1 cleaned currants1 finely chopped almonds or other nuts1 #b tablespoons granulated sugar1 teaspoon cinnamon1 teaspoon allspice1 pinch cloves1 and just enough good sherry or brandy to moisten4 ,cut the dough in ovals4 ,on each put a spoonful of the filling2 brush edges with white of egg2 fold over to make pointed oval cakes4 ,turn plain side up1 press lightly to flatten4 ,with sharp scissors make #c short cuts across top4 ,sift over little powdered sugar1 place well apart on greased pans1 and bake in quick oven till pale brown4 ,good for lunch4 ,currant ,loaf4--#c cups flour1 cup butter1 cup sugar1 teaspoon salt1 #a cup cleaned currants1 grated rind #a lemon1 #b teaspoons ,royal ,baking ,powder4 ,mix dry ingredients1 rub in butter1 add currants and lemon rind1 mix to a very thick drop batter with cold milk4 ,turn into well-greased loaf-pan1 bake #a hour in moderate oven4 ,fruit ,wheels4--,sift together #b cups flour1 #a heaping teaspoon ,royal ,baking ,powder1 teaspoon salt1 #a tablespoon sugar4 ,rub in #b large tablespoons butter4 ,mix to soft dough with milk2 roll out inch thick4 ,spread thickly with soft butter1 dust with #a teaspoon flour1 #d tablespoons granulated sugar1 #a teaspoon cinnamon2 sprinkle over cup each of seeded and cut raisins1 chopped citron1 and cleaned currants4 ,roll up1 out in #a-;inch slices1 put #a inch apart on greased flat pans1 and bake in hot oven4 ,illustration3 7,decorative ,design7 ,fruit ,short ,cakes ,the old-fashioned fruit short cakes were generally made with flour1 soda1 sour milk1 and shortening1 and were restricted to the strawberry season4 ,we now use ,royal ,baking ,powder for lightening them1 employ all the fruits of the various seasons1 and thus feast ourselves upon the delicate confections almost the whole year through4 ,the short cake made with ,royal ,baking ,powder and sweet milk is incomparably better1 surer1 and more healthful than the old-fashioned concoction4 ,too much skill was required in combining soda and sour milk4 ,the milk had to be at just the right stage of sourness2 not a grain more of soda could be used than was sufficient to neutralize the acid in the milk1 or the cake would be yellow1 with a disagreeable odor and soapy taste2 if too little1 the cake was heavy4 ,but even the young or inexperienced housekeeper will find that with ,royal ,baking ,powder a perfect short cake is an easy and agreeable task4 ,the baking powder only needs to be thoroughly sifted with the flour1 so that it may evenly lighten the cake4 ,use sweet milk always4 ,for the old-fashioned short cake no eggs are needed1 the dough being put together in the same way as for baking powder biscuit4 ,throughout the summer fresh fruit of all kinds can be used4 ,with cold weather substitutes are found in tropical fruits such as bananas and oranges1 stewed fruits such as prunes1 dried1 and all varieties of canned fruits2 but it is better to keep the fruit short cake for those seasons when ripe1 fresh fruits are obtainable4 ,the cake part for a fruit short cake may be made from any one of the following receipts3 ,short ,cake4--#a quart flour1 #a teaspoon salt1 #b heaping teaspoons ,royal ,baking ,powder1 #b tablespoons butter1 #a pint milk4 ,sift the flour1 salt1 and powder together1 rub in the butter cold2 add the milk and mix into a smooth dough1 just soft enough to handle2 divide in half1 and roll out to the size of breakfast-plates2 lay on a greased baking-tin 7fig4 ,,xiv71 and bake in hot oven #bj minutes2 separate the cakes without cutting1 as cutting makes them heavy4 ,short ,cake1 #b4--a quart flour1 cup butter1 teaspoon salt1 #a tablespoon sugar1 #b heaping teaspoons ,royal ,baking ,powder1 milk to make soft dough4 ,mix as in first receipt1 and bake4 ,short ,cake1 #c4--a pint flour1 #c tablespoons butter1 teaspoon salt1 #b teaspoons sugar1 #b scant teaspoons ,royal ,baking ,powder1 milk to mix to stiff batter4 ,sift dry ingredients2 add milk to make very thick batter in which spoon will stand upright4 ,turn into shallow greased pan 7fig4 ,,xiii71 and steam #cj minutes2 place in hot oven #aj minutes4 ,when cold split in #b or #c thicknesses4 ,short ,cake1 #d4--;,cream cup butter and #a cup sugar4 ,add #b well-beaten eggs1 teaspoon salt2 then1 alternately1 cup milk and #b cups flour in which is sifted #b teaspoons ,royal ,baking ,powder4 ,bake in layer-cake tins and use when cold4 ,apple ,short ,cake4--,pare1 core1 and cut #h sour apples into eighths4 ,put in earthen dish with #a tablespoon butter1 #a tablespoon lemon juice1 cup sugar1 and a pinch of cinnamon or nutmeg4 ,cover and bake in moderate oven till dark red and tender4 ,when cold spread between layers of short cake and serve with plain or whipped cream or a cold boiled custard4 ,blackberry ,short ,cake4--,wash and drain #a quart berries4 ,sweeten1 spread between layers of short cake1 and serve with cream or a cold custard4 ,strawberry ,short ,cake4--,pick1 hull1 wash1 and drain berries4 ,sweeten1 spread between bottom layers of short cake4 ,garnish top layer with large whole berries1 dust with sugar1 and serve with cream or custard4 ,raspberry ,short ,cake4--,prepare as for strawberry short cake4 ,cherry ,short ,cake4--,make as for strawberry short cake1 using pitted sweet or tart cherries4 ,peach ,short ,cake4--,pare and slice peaches4 ,finish as for strawberry short cake4 ,banana ,short ,cake4--,peel and slice bananas4 ,finish as for strawberry short cake4 ,canned ,fruit ,short ,cake4--,any canned fruit1 drained from syrup1 may be used in place of fresh fruit1 finishing as for other short cakes4 ,huckleberry ,short ,cake4--#b cups sugar1 cup butter1 #a teaspoon salt1 #a pint milk1 #b heaping teaspoons ,royal ,baking ,powder sifted into #c cups flour1 #a quart washed and well-drained huckleberries1 more flour to make a very thick batter4 ,bake in greased dripping-pan1 break in squares1 serve hot with butter4 ,individual ,short ,cakes4--,make short cake1 #b4 ,roll out inch thick1 cut in rounds size of small saucer4 ,bake and finish as for other short cakes4 ,doughnuts and ,crullers ,these old-fashioned 8fried cakes10 as they used to be called1 need the addition of ,royal ,baking ,powder to make them light4 ,by its use less shortening is necessary and the cakes are more tender and far more digestible4 ,after it is mixed with the flour the other ingredients are added and the dough quickly rolled out1 cut1 and at once cooked4 ,the fat should be in a deep pot 7to obviate any danger of boiling over71 and should be of sufficient depth to cover the dough when first dropped in4 ,it should be smoking hot1 or the dough will absorb grease and be soggy4 ,not more than half a dozen should be dropped in at one time1 or the fat will be unduly cooled and some of the cakes submerged during the entire cooking2 in which case the cakes when cooked will be greasy and not light4 ,one or two pieces of dough should be cooked first as testers4 ,when done the cakes should be drained on unglazed paper1 then rolled in powdered sugar4 ,doughnuts4--,beat well together #b eggs and #b cups granulated sugar4 ,add #a pint milk and #a quart flour in which are mixed and sifted #c teaspoons ,royal ,baking ,powder1 #a teaspoon salt1 and #a grated nutmeg4 ,beat well1 then add more flour to make a soft dough4 ,roll out inch thick1 cut in rings or small balls1 and fry brown in a deep kettle of smoking-hot fat4 ,doughnuts1 #b4- cup butter1 #a cup sugar1 #a pints flour1 #a teaspoons ,royal ,baking ,powder1 #a egg1 #a cups milk1 #a teaspoon extract nutmeg4 ,rub the butter1 sugar1 and egg together smooth4 ,sift the flour and powder together1 add it to the butter1 the milk1 etc4 ,mix into a soft dough2 well flour the board1 roll out the dough to inch in thickness1 cut out with large biscuit-cutter1 and fry to a light brown in plenty of lard made hot for the purpose4 ,serve with sifted sugar over them4 ,doughnuts1 #c4- cup granulated sugar1 yolks and whites #b eggs1 #c tablespoons melted butter or lard1 #c cups flour1 #c heaping teaspoons ,royal ,baking ,powder1 teaspoon grated nutmeg4 ,add beaten whites last1 then add enough more flour to make a soft dough4 ,roll inch thick1 cut1 and fry as directed4 ,doughnuts1 #d4--,sift together #b teaspoons ,royal ,baking ,powder1 #a quart flour1 cup sugar1 teaspoon salt4 ,add #b well-beaten eggs1 #a cup milk1 #a teaspoon vanilla1 a little more flour if necessary to make a soft dough4 ,roll out1 cut1 and fry4 ,doughnuts1 #e4--,scald #a cup milk1 add cup sugar1 stir till dissolved1 and cool4 ,add #a cups flour sifted with teaspoon salt and #b teaspoons ,royal ,baking ,powder1 the well-beaten whites #c eggs1 #a tablespoon melted butter1 and enough more flour to make a soft dough4 ,roll1 cut1 and fry4 ,german ,doughnuts4--,scald #a pint milk1 pour hot over #a pint flour1 and beat till smooth2 add teaspoon salt1 and let cool4 ,add beaten yolks #d eggs1 #a tablespoon melted butter1 #a teaspoon flavoring1 cup sugar1 beaten whites of eggs1 #a cup flour mixed with #b teaspoons ,royal ,baking ,powder1 and more flour to make a soft dough4 ,roll1 cut1 and fry4 ,puffball ,doughnuts4--#c eggs1 #a cup sugar1 #a pint milk1 teaspoon salt1 #a teaspoon extract vanilla1 #b heaping teaspoons ,royal ,baking ,powder sifted with #b cups flour1 more flour to make a thick batter in which spoon will stand upright4 ,drop by small spoonfuls in kettle of smoking-hot fat and fry brown4 ,crullers4--#a cups sugar1 #a cup milk1 #b eggs1 #b tablespoons butter1 melted1 #a teaspoon vanilla1 #a teaspoon powdered cinnamon1 teaspoon salt1 #b teaspoons ,royal ,baking ,powder mixed with #b cups flour1 more flour to make a soft dough4 ,roll out1 cut in squares1 cut slits in each with jagging-iron1 and braid together4 ,fry in smoking-hot fat4 ,crullers1 #b4--a quart flour1 cup lard1 cup butter1 #a cup sugar1 #a teaspoons ,royal ,baking ,powder1 pint milk1 #b eggs1 #a teaspoon extract nutmeg4 ,sift the flour1 sugar1 and powder together2 rub in the lard and butter2 add the beaten eggs1 extract1 and milk4 ,mix into a smooth dough1 just soft enough to handle conveniently4 ,roll out with the rolling-pin on a well-floured board2 cut into strips about inch wide1 twist in different shapes1 and fry to a light brown color in plenty hot lard4 ,serve with sifted sugar4 ,crullers1 #c4--b cups brown sugar1 #a cups butter1 #f eggs1 nutmeg1 grated1 #b teaspoons ,royal ,baking ,powder1 flour to make soft dough4 ,roll1 cut with jagging-iron1 fry as directed4 ,crullers1 #d4--a cup sugar1 #c tablespoons butter1 #a cup cream1 #c cups flour mixed with #b teaspoons ,royal ,baking ,powder1 and teaspoon salt1 adding enough flour to make soft dough4 ,roll out1 cut in #b-;inch squares1 and slash with jagging-iron4 ,fry1 drain1 and roll in sugar4 ,dutch ,crullers4--#b eggs1 #a teaspoon grated nutmeg1 #a cup sugar1 #a cup cream1 teaspoon salt1 #a teaspoon ,royal ,baking ,powder1 sufficient flour to mix to a soft dough4 ,roll out1 cut in squares1 cut several times in center with jagging-iron2 fry brown in kettle of deep smoking-hot fat4 ,fried ,cakes4--#b cups flour1 #b teaspoons ,royal ,baking ,powder1 cup milk1 teaspoon salt1 #b eggs1 #a scant tablespoon melted butter1 #e tablespoons sugar4 ,sift dry materials together4 ,add beaten eggs1 milk1 and melted butter4 ,drop by small spoonfuls in deep smoking-hot fat1 fry brown1 drain on unglazed paper4 ,rye ,drop ,cakes4--#a heaping cup rye meal1 #a heaping cup flour1 #a teaspoon salt1 #c tablespoons molasses1 #a cup milk1 #b eggs1 #b teaspoons ,royal ,baking ,powder4 ,sift dry materials together4 ,add milk1 molasses1 and beaten eggs4 ,drop by spoonfuls in deep smoking-hot fat4 ,when brown drain on paper4 ,wonders4--#c eggs1 #c tablespoons melted shortening1 #c tablespoons sugar1 #a teaspoon ,royal ,baking ,powder mixed with #a cup flour4 ,add more flour to make stiff dough1 roll very thin4 ,cut in #c-;inch squares2 in each cut several slits2 run finger through and separate1 then dent them4 ,fry and roll in sugar4 ,illustration3 7,decorative ,design7 ,dumplings ,apple ,dumplings1 ,royal4--#a quart flour1 thoroughly mix with it #c teaspoons ,royal ,baking ,powder and a small teaspoon salt2 rub in a piece of butter or lard the size of an egg1 and then add #a medium potato1 grated in the flour2 after the butter is well mixed1 stir in milk and knead to the consistency of soft biscuit-dough2 break off pieces of dough large enough to close over #d quarters of an apple 7or other fruit as desired7 without rolling1 and lay in an earthen dish and steam until the fruit is tender4 ,serve with brandy sauce4 ,apple ,dumplings1 #b4--,paste1 #b2 #f apples1 peeled1 cored1 and sliced1 #a cup sugar4 ,line #f cups1 well greased1 with the paste rolled out thin1 wet edges1 fill with apples1 some of the sugar1 cover with more paste2 put in shallow stewpan1 large enough to contain them1 with boiling water to reach half-way up the cups2 steam thus #de minutes2 turn out on dish1 sift sugar over them2 serve with spice sauce4 ,apple ,dumplings1 #c4--,paste1 #c2 #h apples1 peeled and cored1 #a cup sugar4 ,roll out the paste thin1 cut into #h squares of #d inches1 lay on each an apple with sugar in aperture made by removing core1 wet four corners of paste1 and bring them to top of apple and fasten2 sift sugar over them2 lay on baking-sheet and bake in hot oven #be minutes2 serve with hard sauce4 ,berry ,dumplings4--,use berries of any kind carefully picked1 hulled or prepared1 and make as for apple dumplings1 putting #a or #b tablespoons of berries in each dumpling4 ,english ,dumpling4--#a pint flour1 #a cup finely chopped suet1 #a teaspoon salt1 #a teaspoon ,royal ,baking ,powder4 ,mix and sift flour1 salt1 and baking powder4 ,add suet2 mix to firm dough with ice-water4 ,knead for #b minutes2 roll out inch thick4 ,put a floured cloth over a bowl2 on it spread the crust4 ,fill with sliced apples mixed with sugar and a little powdered cinnamon4 ,draw up crust and cloth so as to completely cover apples2 tie cloth1 allowing a little room to swell4 ,drop in kettle of rapidly boiling water1 with trivet at bottom to prevent scorching4 ,keep at a rapid boil for #b hours4 ,if water stops boiling the dumpling will be heavy4 ,or place in steamer and steam #c hours4 ,serve hot with cream and sugar or a liquid sauce4 ,farina ,dumplings4--#a quart milk1 #aj ounces farina1 #c eggs1 #a teaspoons ,royal ,baking ,powder1 a tablespoon fresh butter1 pound flour4 ,bring milk to a boil1 stir in farina1 and boil till well done1 continually stirring4 ,after cooling1 stir in the melted butter and eggs previously beaten up1 and last add flour sifted with baking powder and salt4 ,drop with tablespoon into boiling water1 well salted2 boil about #ae minutes till they rise2 take out with skimmer and serve with fruit sauce4 ,peach ,dumplings4--,proceed as directed for apple dumplings1 #a4 ,peach ,dumplings1 #b4--;,bring #a cup water1 #b tablespoons butter1 to boiling point2 turn in quickly #a cup dry flour2 stir till mixture draws away from sides of pan4 ,take from fire and cool4 ,work in #d eggs1 cup flour mixed with teaspoon ,royal ,baking ,powder1 more flour if necessary to make a soft dough4 ,pat out in a cake1 cut in rounds with a saucer4 ,on each place a pared1 unpitted peach4 ,draw dough round to cover the fruit4 ,place in greased pan1 brush with milk1 and bake #cj minutes in moderate oven4 ,serve with clear sauce4 99 99 99 99 99 ,receipts for making dumplings for a stew or fricassee frequently call for shortening4 ,this is a mistake1 and usually results in heavy1 soggy dumplings4 ,heaviness may also be caused by a removal of the lid of pot or steamer before the dumplings are done4 ,flour1 salt1 ,royal ,baking ,powder1 and sweet milk are all that are needed to make tender1 fluffy dumplings of this kind4 ,the dry ingredients should be sifted carefully together1 then quickly mixed with the milk4 ,during the cooking the liquid in pot or steamer should be kept at a steady boil4 ,no more batter or dough should be dropped in at one time than will cover the surface of the liquid or rest on top of the meat1 for1 if too many dumplings are dropped in at once1 those underneath are sure to be soggy4 ,the cover should not be lifted until the dumplings are done4 ,dumplings for ,soup4--#a cup flour1 teaspoon salt1 #a teaspoon ,royal ,baking ,powder1 sifted together4 ,add cup finely chopped suet1 and enough milk to make stiff dough4 ,make into dumplings size of marbles1 drop into soup1 cover1 and boil #aj minutes4 ,egg ,dumplings for ,soup4--,beat #b eggs1 add teaspoon salt1 #b tablespoons milk4 ,sift #a cup flour with #a scant teaspoon ,royal ,baking ,powder1 add egg mixture1 and more flour if necessary to make thick batter4 ,drop by half teaspoonfuls in boiling soup2 cover1 cook #aj minutes4 ,dumplings for ,stews4--,mix and sift #a pint flour1 #b teaspoons ,royal ,baking ,powder1 teaspoon salt4 ,mix to soft dough with milk4 ,turn on board1 roll out #a inch thick1 cut in small circles4 ,roll each in flour1 drop on top simmering stew4 ,cover1 cook #bj minutes without opening pot4 ,dumplings for ,stews1 #b4--,mix #b cups flour1 #a teaspoon ,royal ,baking ,powder1 teaspoon salt4 ,add milk to mix to thick batter4 ,drop by small spoonfuls over boiling stew1 and cook as in preceding receipt4 ,suet ,dumplings4--#a cup bread crumbs1 #b tablespoons finely chopped beef suet1 whites and yolks #b eggs beaten separately1 teaspoon salt1 #a teaspoon ,royal ,baking ,powder sifted with #a cup flour1 sufficient milk to mix to stiff paste4 ,flour hands and make into balls4 ,wring small cloths in hot water1 dust with flour1 lay ball in each and tie1 leaving room to swell4 ,cook in rapidly boiling water #de minutes1 and serve with liquid sauce 7see ,sauces74 ,potato ,dumplings4--#a dozen large potatoes1 #f tablespoons flour1 #b tablespoons ,royal ,baking ,powder1 #a tablespoon butter1 #c eggs1 salt1 and nutmeg4 ,grate potatoes1 which have been boiled and skinned the day before2 mix with the flour1 previously sifted together with baking powder1 add the melted butter1 and eggs one by one1 and salt and nutmeg to taste2 form into balls about size of a small apple1 put into boiling water1 which has been well salted1 boil #ae minutes2 take out with skimmer1 and serve with any kind of fricassee or pot-roast4 ,suet ,dumplings 7,danish74--#a cup suet1 chopped fine1 #a cup grated ,english muffins or bread1 #a cup flour1 teaspoon ,royal ,baking ,powder1 cup sugar1 #b eggs1 #a pint milk1 large pinch salt4 ,sift together powder and flour1 add beaten eggs1 grated muffins1 sugar1 suet1 and milk2 form into smooth batter1 which drop by tablespoons into pint boiling milk1 three or four at a time2 when done1 dish and pour over them milk they were boiled in4 ,illustration3 7,decorative ,design7 ,puddings ,apple ,pudding 7,boston74--,paste1 #c2 #ab or #ad apples1 peeled1 cored1 and sliced2 #a teaspoon extract nutmeg1 #a cups sugar4 ,line edge of deep earthenware dish with the paste2 pack in the apples1 add sugar1 cup water1 and extract2 wet edge of paste2 lay on cover of paste1 press two together1 ornament edge1 wash with milk1 bake in moderate oven2 serve with rich cream4 ,apple ,pudding 7,english74--,paste1 #b2 #ab or #ad apples1 peeled1 cored1 and sliced2 #a teaspoon extract nutmeg1 #a cups sugar4 ,line earthenware pudding-mold with paste1 pack in apples1 sugar1 and extract2 wet edges2 cover1 pinch edges together firmly2 place in saucepan full boiling water4 ,apple ,tapioca ,pudding4--,pare and core enough apples to fill dish2 put into each apple bit of lemon peel4 ,soak pint tapioca in #a quart lukewarm water #a hour1 add a little salt2 flavor with lemon2 pour over apples4 ,bake until apples are tender4 ,serve cold with cream and sugar4 ,blackberry ,pudding4--,paste1 #b2 #a quart berries1 #a cups sugar4 ,proceed as directed for apple pudding4 ,blackberry ,pudding1 #b4--,proceed as directed for cottage pudding1 adding #a cups blackberries2 serve with liquid sauce4 ,batter ,pudding 7,baked74--,proceed as directed for batter pudding 7boiled71 baking it in well-buttered pudding-dish #ce minutes2 serve with foaming sauce4 ,batter ,pudding 7with ,fruit74--#a cup flour1 #a teaspoon ,royal ,baking ,powder1 pint milk1 #d eggs1 #b cups any kind of fruit prepared as usual1 #a cups sugar4 ,sift flour1 sugar1 and powder together1 add eggs1 beaten1 milk1 and fruit2 pour into well-buttered pudding-dish1 bake in quick oven #dj minutes2 serve with wine sauce4 ,batter ,pudding 7,boiled74--#a cups flour1 #a teaspoon ,royal ,baking ,powder1 teaspoon salt1 #a tablespoon butter1 #aj drops extract nutmeg1 #b eggs1 #a pint milk4 ,sift flour1 salt1 and powder together2 rub in butter cold2 add eggs1 beaten1 and milk2 mix into batter as for muffins2 pour into well-buttered mold2 set in saucepan with boiling water up sides of mold2 steam one hour1 and serve with spice sauce4 ,boston ,baked ,plum ,pudding4--#a cups beef suet1 freed of skin1 chopped very fine1 #a cups raisins1 stoned1 #a cups currants1 washed and picked1 #a cup brown sugar1 #b cups flour1 #a teaspoon ,royal ,baking ,powder1 #d eggs1 #a cup milk1 cup citron1 chopped1 pinch salt1 #a tablespoon extract nutmeg1 #a glass brandy4 ,put all these ingredients in a bowl1 eggs as they drop from the shell1 flour sifted with powder1 and brandy2 mix into rather short batter2 pour into well-buttered clean cake-tin1 bake in steady oven #b hours2 serve with vanilla sauce4 ,cabinet ,pudding4- pound stale sponge cake1 cup raisins1 can peaches1 #d eggs1 #a pints milk4 ,butter plain oval mold2 lay in some stale cake1 of the raisins1 stoned1 of peaches2 make two layers of remainder of cake1 raisins1 and peaches2 cover with very thin slice of bread2 then pour over milk beaten with eggs and sugar2 set in saucepan with boiling water to reach up sides of mold1 steam it hour1 turn out carefully on dish1 and serve with peach sauce4 ,cottage ,pudding4--#a cup sugar1 #b eggs1 #b cups cream1 #a pint flour1 #a teaspoons ,royal ,baking ,powder4 ,beat the eggs and sugar together2 add cream1 flour with the powder sifted in1 and a pinch of salt2 mix into smooth batter as for cup cake2 put into long narrow or oval buttered mold1 bake in hot oven #cj minutes2 serve with liquid or foaming sauce4 ,cottage ,pudding1 #b4--a cup sugar1 #a cup milk1 #a egg1 lump butter size of egg1 #a pint flour1 salt1 #a heaping teaspoon ,royal ,baking ,powder4 ,,sauce4--#a cup sugar1 #a egg1 #a teaspoon flour1 small piece of butter1 mixed4 ,add boiling water1 let come to boil1 flavor with extract vanilla4 ,cherry ,pudding4--#b eggs1 #a cup milk1 teaspoon salt1 #a tablespoon melted butter1 #a cups flour1 #a teaspoon ,royal ,baking ,powder1 pinch salt4 ,mix in order given1 turn into shallow greased pan4 ,over top put #b pounds cherries1 press into the batter1 sprinkle with #c tablespoons granulated sugar4 ,bake #cj minutes in moderate oven1 serve hot with cream and sugar4 ,chocolate ,pudding4--#a quart milk1 scalded2 #a squares chocolate1 grated2 wet with cold milk1 and stir into scalded milk4 ,when chocolate is dissolved1 pour into pudding-dish2 add yolks of #f eggs1 well-beaten1 and #f tablespoons sugar4 ,bake about hour4 ,beat whites of eggs to stiff froth2 add #f tablespoons sugar4 ,spread the frosting over top2 set again in oven until a light brown4 ,custard ,pudding4--#a pints milk1 #d eggs1 #a cup sugar1 #b teaspoons extract vanilla1 and pinch of salt4 ,beat eggs and sugar together2 dilute with milk and extract2 pour into buttered pudding-dish1 set in oven in dripping-pan full of boiling water2 bake until firm1 about #dj minutes1 in moderate oven4 ,fig ,pudding4- pound good dried figs1 washed1 wiped1 and minced2 #b cups fine dry bread crumbs1 #c eggs1 cup beef suet1 powdered2 #b scant cups sweet milk1 cup white sugar1 in which #a teaspoon ,royal ,baking ,powder has been mixed1 little salt4 ,soak the crumbs in milk1 add eggs1 beaten light with sugar1 salt1 suet1 and figs4 ,beat #c minutes2 put in buttered mold with tight top1 set in boiling water with weight on cover to prevent mold from upsetting1 and boil #c hours4 ,eat hot with hard sauce made of butter1 powdered sugar1 #a teaspoon extract nutmeg4 ,indian ,pudding4- cup flour1 #a cups ,indian corn meal1 cup syrup1 teaspoon salt1 #a quart milk4 ,mix flour1 corn meal1 salt1 and cup milk together2 pour the rest on it1 boiling2 stir once in a while for #cj minutes2 bake in moderate oven #b hours in well-buttered pudding-dish2 serve with wine sauce4 ,lemon ,suet ,pudding4--#c cups stale bread1 #a cup suet1 cup sugar1 mixed with #a teaspoon ,royal ,baking ,powder1 #d eggs1 #a tablespoon extract lemon1 #a pints milk1 pinch salt4 ,grate bread1 chop suet1 freed of skin1 very fine1 put them in bowl2 add sugar1 eggs1 beaten1 salt1 and extract2 pour over boiling milk1 stirring it the while2 suffer it to stand #cj minutes1 covered1 then pour into well-buttered pudding-dish2 bake in moderate oven #dj minutes2 serve with sugar sauce4 ,orange ,pudding4--#a cups stale ,royal unfermented bread1 #a cup finely chopped suet1 #a cup sugar1 #b eggs1 juice of #a orange or #a tablespoon extract orange1 cup milk4 ,mix all thoroughly together1 fill #f cups1 well greased1 boil #cj minutes4 ,turn out on dish1 serve with hard sauce flavored with #a teaspoon extract orange4 ,peach ,cottage ,pudding4--,make a batter with cup sugar1 #c tablespoons melted butter1 #a beaten egg1 #a cup milk1 #b cups flour1 #a teaspoons ,royal ,baking ,powder4 ,stir in #b cups sliced peaches1 bake in a loaf and serve with hard sauce4 ,fine ,peach ,pudding4--,fill pudding-dish with whole peeled peaches1 pour over #a pint water1 cover1 and bake till peaches are tender4 ,drain off juice and let cool4 ,add to it #b cups milk1 #d beaten eggs1 #a scant cup flour mixed with #a teaspoon ,royal ,baking ,powder1 #a cup sugar1 #a tablespoon melted butter1 pinch salt4 ,beat hard #d minutes1 pour over peaches in dish1 bake to rich brown and serve with cream4 8,poor ,man's ,pudding40- cup suet1 chopped1 cup seeded raisins1 cup currants1 washed and picked1 #a cups grated bread1 #a cup flour1 #a teaspoon ,royal ,baking ,powder1 cup brown sugar1 #a pint milk4 ,mix all well together1 put into well-greased mold1 set in saucepan with boiling water to reach up sides of mold2 steam #b hours2 turn out on dish carefully2 serve with butter and sugar4 ,plum ,pudding 7,royal ,christmas74--#b cups raisins1 #b cups currants1 #b cups suet1 cup almonds1 blanched1 #b cups flour1 #b cups grated bread1 cup each citron1 orange1 and lemon peels1 #h eggs1 #a cup sugar1 cup cream1 #a gill each wine and brandy1 large pinch salt1 #a tablespoon extract nutmeg1 #a teaspoon ,royal ,baking ,powder4 ,put in large bowl raisins1 seeded1 currants1 washed and picked1 suet1 chopped very fine1 almonds1 cut fine1 citron1 orange1 and lemon peels1 chopped1 sugar1 wine1 brandy1 and cream2 lastly1 add flour1 sifted with powder2 mix all well together1 put in large1 well-buttered mold 7fig4 ,,ii72 set in saucepan with boiling water to reach up sides of mold1 steam thus #e hours2 turn out on dish carefully2 serve with ,royal wine sauce4 ,plum ,pudding1 #b4--a cups each grated bread1 very finely chopped suet1 raisins1 seeded1 currants1 washed and picked1 and coffee sugar1 cup each citron1 milk1 and orange marmalade1 #d eggs1 #b cups flour1 #a teaspoon ,royal ,baking ,powder1 #a teaspoon each extract cinnamon1 cloves1 and nutmeg4 ,mix all these ingredients well together in large bowl1 put in well-buttered mold1 set in saucepan with boiling water to reach up its sides2 steam thus #c hours2 turn out carefully on dish1 and serve with ,royal wine sauce4 ,princess ,pudding4- cup butter1 #a cup sugar1 #a large cup flour1 #c eggs1 teaspoon ,royal ,baking ,powder1 small glass brandy4 ,rub to smooth cream butter and sugar2 add eggs1 #a at a time1 beating few minutes after each addition2 add flour sifted with powder1 and brandy2 put into mold well-buttered1 set in saucepan with boiling water to reach up its sides2 steam thus #a hours2 turn out on dish carefully2 serve with lemon sauce4 ,raisin ,roly ,poly4--#b cups flour1 teaspoon salt1 #a teaspoon ,royal ,baking ,powder1 sifted together4 ,rub in #b tablespoons butter1 mix with milk to soft dough1 roll out inch thick4 ,spread with a little soft butter4 ,sprinkle thickly with seeded raisins1 then with #b tablespoons granulated sugar4 ,roll up1 pinch ends together1 lay on buttered pie-plate1 and steam #cj minutes4 ,dry off in oven #aj minutes4 ,serve with creamy or liquid sauce4 ,raisin ,pudding4--#a cup finely chopped suet1 cup sugar1 #b eggs1 cup milk1 #a cup entire wheat flour1 #a teaspoon ,royal ,baking ,powder1 #a cup floured raisins4 ,steam #c hours4 ,serve with liquid sauce4 ,rice ,pudding4- cup rice1 #a pints milk1 cup sugar1 large pinch salt1 #a tablespoon lemon rind chopped fine4 ,put rice1 washed and picked1 sugar1 salt1 and milk in quart pudding-dish2 bake in moderate oven #b hours1 stirring frequently first #a hours1 then permit it to finish cooking with light-colored crust1 disturbing it no more4 ,eat cold with cream4 ,rice ,pudding1 #b4- cup rice1 pint milk1 #d apples1 peeled1 cored1 and stewed1 cup sugar1 #d eggs4 ,boil rice in milk until reduced to pulp2 beat well with apple sauce and sugar for #aj minutes1 then set aside to cool2 then carefully mix in whites of eggs1 whipped to stiff froth1 butter the mold1 pour in pudding1 set in saucepan with boiling water to reach up its sides2 steam slowly for #be minutes2 permit it to stand #c minutes before turning out2 serve with custard sauce4 ,sago ,pudding4--#a quart milk1 #d tablespoons sago boiled in the milk till soft2 set dish in kettle of hot water1 and let sago swell gradually4 ,beat up #c eggs1 and stir into cooked milk and sago2 salt and sugar to taste4 ,then put in oven and bake very lightly4 ,serve with creamy sauce4 ,souffl of ,different ,fruits4--,with fruits of a soft and juicy nature1 such as peaches1 plums1 apricots1 bananas1 etc41 proceed in this manner3 ,remove the kernels and press the fruit through a sieve2 put what you have thus obtained in a bowl1 adding pound powdered sugar and the whites of #c eggs2 beat well with an egg-beater for #e or #f minutes4 ,then take the whites of #f or #g eggs and beat them into a stiff froth2 mix well together4 ,put this on a dish in a well-heated oven #e or #f minutes before serving4 ,sprinkle powdered sugar on top4 ,for hard fruits1 such as apples1 pears1 etc41 cook them first and then press through a sieve4 ,the treatment is exactly the same as for the others4 ,suet ,pudding4--#b eggs1 #a cup milk1 cup molasses1 cup finely chopped suet1 #a teaspoon salt1 #b teaspoons ,royal ,baking ,powder1 #c scant cups flour1 spices to taste1 and #a cup mixed chopped fruit--raisins1 citron1 currants1 or almonds4 ,steam #b hours and serve with a soft sauce4 ,tapioca ,pudding4--#a small cup tapioca1 #a quart milk1 #a teaspoon butter1 #c tablespoons sugar4 ,soak tapioca in water #d or #e hours1 then add the milk2 flavor with extract lemon1 or anything else you prefer4 ,bake slowly #a hour4 ,to be made day before it is wanted1 and eaten cold with cream or milk and sugar4 ,some prefer the pudding made with #c pints milk and no water4 ,tapioca and ,cocoanut ,pudding4--#a cup tapioca soaked overnight1 #a quart milk1 yolks #d eggs1 whites of #b1 #a cup sugar1 #b tablespoons grated cocoanut2 bake hour4 ,make frosting of whites #b eggs1 #c tablespoons sugar1 #b tablespoons grated cocoanut2 spread over pudding when baked4 ,set in oven until a light brown4 ,illustration3 7,decorative ,design7 ,sauces for ,puddings1 ,etc4 ,brandy ,sauce4--,proceed as directed for wine sauce1 #b1 substituting brandy for wine4 ,canned ,fruit ,sauce4--,take the syrup from any canned fruit1 add sufficient sugar to sweeten1 and an equal quantity of boiling water4 ,measure1 and for #a pint thicken with #a tablespoon arrowroot blended in a little water4 ,boil #aj minutes2 add #a tablespoon butter and stir till melted4 ,currant ,jelly ,sauce4--,melt #a cup red-currant jelly1 add #a glass white wine1 and #a teaspoon extract raspberry4 ,currant ,jelly ,sauce1 #b4--;,cream #b tablespoons butter2 add gradually cup stiff currant jelly slightly softened by standing in warm room4 ,beat well and serve very cold4 ,cream ,sauce4--,bring pint cream slowly to boil2 set in stewpan boiling water2 when it reaches boiling point add sugar1 then pour slowly on whipped whites of #b eggs in bowl2 add #a teaspoon extract vanilla and use4 ,creamy ,sauce4--,cream #b tablespoons butter2 beat in by degrees cup powdered sugar1 #b tablespoons each of thick cream and sherry4 ,beat long and hard4 ,just before serving stand bowl over hot water and beat till sauce looks creamy but is not hot enough to melt the butter4 ,custard ,sauce4--#a pint milk1 yolks #d eggs1 cup sugar4 ,set over fire and stir until thick4 ,duchesse ,sauce4--,boil #b ounces grated chocolate in pint milk #e minutes2 strain on #b yolks of eggs beaten with gill cream and cup sugar2 strain1 return to fire1 stir until thick as honey2 remove and add #a teaspoon extract vanilla4 ,foaming ,sauce4--,whip white #a egg and cup powdered sugar to a stiff froth4 ,whip separately #a cup thick cream to a solid froth4 ,mix lightly together1 flavor with #a tablespoon sherry4 ,hard ,sauce4--,beat #a cup sugar and cup butter to white cream2 add whites #b eggs2 beat few minutes longer2 add tablespoon brandy and teaspoon extract nutmeg2 put on ice until needed4 ,golden ,sauce4--,make hard sauce as above without egg whites or flavoring4 ,beat in gradually the yolks of #b raw eggs and add flavoring to suit4 ,the color may be accentuated by the addition of a little yellow color-paste4 ,hygienic ,cream ,sauce4- pint milk1 pint cream1 yolk #a egg1 #a tablespoon buckwheat dissolved in little milk1 large pinch salt4 ,bring milk and cream to boil in thick1 well-lined saucepan2 add to it buckwheat dissolved in milk1 stirring rapidly to prevent lumping2 allow it to boil #e minutes2 remove from fire1 beat in the yolk of egg diluted with a tablespoon milk4 ,lemon ,sauce4--,boil #a cup sugar and #a cup water together #ae minutes1 then remove2 when cooled a little1 add teaspoon extract lemon and #a tablespoon lemon juice4 ,molasses ,sauce4--,boil together #aj minutes #a cup molasses1 #a tablespoon vinegar1 #a tablespoon butter1 pinch salt4 ,for apple puddings4 ,orange ,sauce4--,to golden sauce made as above add the grated yellow rind and #a tablespoon of the juice of an orange4 ,peach ,sauce4--,place peach juice from can in small saucepan2 add equal volume of water1 little more sugar1 and #h or #aj raisins2 boil this #aj minutes1 strain1 and just before serving add #h drops extract bitter almonds4 ,rexford ,sauce4--,dissolve #a teaspoon corn-starch in little water2 add it to #a cup boiling water1 with cup brown sugar2 boil #aj minutes2 remove from fire2 add cup cider1 scalding hot1 #a large tablespoon good butter1 and yolks #b eggs4 ,royal ,wine ,sauce4--,bring slowly to boiling point pint wine2 then add yolks of #d eggs and #a cup sugar2 whip it on fire until in state of high froth and a little thick2 remove and use as directed4 ,sugar ,sauce4--,beat to light cream cup sugar1 flavored with teaspoon extract lemon and cup butter2 add yolks of #b eggs and place on ice until wanted4 ,vanilla ,sauce4--,put pint milk in small saucepan over fire2 when scalding hot1 add yolks #c eggs2 stir until thick as boiled custard2 add1 when taken from the fire and cooled1 #a tablespoon extract vanilla and whites of eggs whipped stiff4 ,wine ,sauce4- pint water1 #a cup sugar1 #a small teaspoon corn-starch1 #a teaspoon each extract lemon and cinnamon1 gill wine4 ,boil water1 add corn-starch dissolved in little cold water1 and the sugar2 boil #ae minutes1 strain2 when about to serve1 add extracts and wine4 ,wine ,sauce1 #b4- pint water1 #a cup sugar1 teaspoon corn-starch1 #a teaspoon each extract bitter almonds and vanilla1 cup white wine4 ,stir #b tablespoons of sugar on the fire in thick saucepan1 with #a tablespoon water1 until very dark1 but not burned2 add water boiling1 rest of sugar1 the corn-starch dissolved2 boil #aj minutes2 when about to serve1 strain1 add extracts and wine4 ,illustration3 7,decorative ,design7 ,pies ,the richest pastry for pies is called puff paste1 and much skill and practice are required to make it flaky1 tender1 and very light4 ,first-class puff paste will rise in baking to double its thickness and be in light1 flaky layers and without greasiness4 ,the novice must learn to handle it as lightly and little as possible in rolling and turning4 ,it should be put in the ice-box as soon as made and stand at least twelve hours before being used4 ,pastry flour should always be used for pie crust4 ,it is whiter than bread flour and when rubbed between the fingers it feels very smooth and soft1 like corn-starch4 ,carefully sift before using4 ,where it is desired to have a plainer pastry1 or one less troublesome to make and more economical1 the use of a small quantity of ,royal ,baking ,powder will give a light and tender crust4 ,as in other cases1 the baking powder must be mixed and sifted with the flour before the shortening is added4 ,sweet home-made lard may be used in place of butter1 either wholly or in part1 giving a less expensive but equally good and light paste4 ,never use sour milk or so-called prepared or self-raising flours4 ,paste for ,pies4--#c cups sifted flour1 teaspoon ,royal ,baking ,powder1 large pinch salt1 #a cup cream1 cup butter4 ,sift flour1 salt1 and powder together2 add the cream2 mix into smooth1 rather firm paste2 flour the board1 roll it out thin2 spread the butter on it evenly1 fold in three2 roll out thin1 and fold in three2 repeat twice more and use4 ,paste1 #b4--c cups flour1 teaspoon ,royal ,baking ,powder1 pound beef suet1 freed of skin and chopped very fine1 #a cup water4 ,place the flour1 sifted with the powder1 in bowl2 add suet and water2 mix into smooth1 rather firm dough4 ,paste1 #c4--c cups sifted flour1 cup lard1 #a cups butter1 teaspoon ,royal ,baking ,powder1 #a cup water4 ,cut lard into flour1 sifted with powder2 mix into smooth1 firm paste with the water2 place it to cool for #ae minutes2 meanwhile press milk and salt from butter by pressing in clean1 wet towel1 and flour it4 ,roll out dough on well-floured board2 place butter on it2 fold dough over it1 completely covering butter2 roll it out lightly to inch in thickness1 turn it over1 fold each end to middle1 flour it1 roll out again2 fold ends to middle1 and turn it2 repeat this #c times more1 and use4 ,if this paste is made in summer1 put on ice after each operation of folding and rolling4 ,paste1 #d4--e cups flour1 #a cup butter1 #a cup lard1 #a cup water1 teaspoon ,royal ,baking ,powder4 ,sift flour with powder2 rub in lard and butter cold2 add the water2 mix into a smooth1 lithe dough4 ,paste1 #e 7,puff ,paste74--#c cups sifted flour1 #b cups butter1 #a egg yolk1 a little salt4 ,this is difficult to make4 ,the essentials are3 ,a cool place to make it in1 ice broken up in #b shallow cake pans1 good flour1 and butter1 firm1 with salt and buttermilk worked out4 ,sift flour on pastry slab1 form it in a ring with back of your hand4 ,place in center the egg yolk and salt2 add a little ice-water1 and from inside of ring gradually take flour1 adding a little at a time1 as you require it1 more ice-water1 about a cup altogether1 until you have smooth1 fine paste1 very tenacious and lithe4 ,place in ice-box #ae minutes1 then roll out to size of a dinner-plate2 lay on it butter1 and wrap over it edges of dough1 carefully covering it2 turn it upside down1 roll out very thin2 then turn face down--the face is side of paste next to rolling-pin--folding it in three1 squarely2 repeat this three times more1 placing it in thin tin on the broken ice1 and other tin containing ice on it1 after each turn or operation of folding and rolling4 ,by this method this difficult puff paste may be made successfully in hottest weather4 ,paste1 #f4--c cups sifted flour1 #a large cup butter1 teaspoon ,royal ,baking ,powder1 #c tablespoons sugar1 cup milk4 ,sift flour with powder and sugar1 rub in butter1 add milk2 mix into a smooth dough of medium stiffness4 ,apple ,pot-,pie4--#ad apples1 peeled1 cored1 and sliced1 #a pints flour1 #a teaspoon ,royal ,baking ,powder1 #a cup sugar1 cup butter1 #a cup milk1 large pinch salt4 ,sift flour with powder and salt1 rub in butter cold1 add milk1 mix into dough as for tea biscuits2 with it line shallow stewpan to within #b inches of bottom2 pour in #a cups water1 apples1 and sugar2 wet edges and cover with rest of dough2 put cover on1 set it to boil #bj minutes1 then place in moderate oven until apples are cooked2 then remove from oven1 cut top crust in four equal parts2 dish apples1 lay on them pieces of side crust cut in diamonds1 and pieces of top crust on a plate2 serve with cream4 ,apple ,pie4--#e or #f apples1 #a cup sugar1 cup water1 #a teaspoon extract lemon1 paste1 #d4 ,peel1 quarter1 and core apples1 put in stewpan with sugar and water2 when tender1 remove2 when cold1 add extract and fill pie-plate1 lined with paste2 wet the edges1 cover with paste rolled out thin1 and wash with milk2 bake in steady1 moderate oven #bj minutes4 ,apple ,pie1 #b4--c tart apples1 cup sugar1 lemon rind grated1 paste1 #d4 ,peel1 core1 and slice apples very thin2 line pie-plate with paste2 put in apples1 sugar1 and little water2 wet the edges1 cover with paste rolled out very thin2 wash with milk2 bake in steady1 moderate oven #be minutes--or till apples are cooked4 ,dried ,apple ,pie4--,stew apples until quite soft2 rub through a colander2 have them juicy4 ,beat #b eggs1 saving the white of #a2 cup butter1 cup sugar to every pie2 season to taste4 ,quantity of sugar must be governed somewhat by the acidity of the apples4 ,bake with a bottom crust2 while they are baking make a frosting of the white of #a egg2 when pies are done spread frosting evenly over the top2 set again in the oven and brown slightly4 ,cream ,pie and ,oranges4--,cut the oranges in thin slices and sprinkle sugar over them2 let them stand for #b or #c hours2 serve in ordinary fruit-plates4 ,the pie is made with a bottom crust only1 and that not thick1 but light and flaky4 ,take #a coffee-cup thick1 sweet cream1 cup pulverized sugar1 #a tablespoon flour1 #a egg2 flavor with extract lemon2 bake until you are sure the crust is brown and hard1 so that it will not absorb the custard4 ,banbury ,tarts4--,chop #a cup seeded raisins1 add cup cleaned currants1 #a cup sugar1 #b tablespoons cracker dust1 #a beaten egg1 juice and grated rind #a lemon4 ,roll pie crust1 #e very thin1 cut in circles4 ,lay on each a tablespoonful of filling2 wet edges of paste2 fold each side over the middle to form pointed ovals1 dust with granulated sugar1 and bake #bj minutes in slow oven4 ,cocoanut ,pie4--,proceed as for custard pie1 7plain71 adding #a cups grated cocoanut1 and leaving out pint milk4 ,cranberry ,pie4--,paste1 #d1 #c cups cranberries1 stewed with #a cups sugar1 and strained4 ,line pie-plate with paste2 put in cranberry jam2 wash the edges1 lay #c narrow bars across2 fasten at edge1 then #c more across1 forming diamond-shaped spaces4 ,lay rim of paste1 #e1 or of same2 wash with egg wash2 bake in quick oven until paste is cooked4 ,custard ,pie 7,plain74--,paste1 #f1 #a pints milk1 #d eggs1 #a cup sugar1 #a teaspoon extract lemon1 add pinch salt4 ,line well-greased pie-plate inch thick1 take ball of paste1 flour it well1 and proceed1 with palm of left hand pressed against edge1 to push the paste from center into a thick1 high rim on edge of plate4 ,fill while in oven with sugar1 eggs1 and milk1 beaten with extract and strained2 bake in moderate oven #bj minutes4 ,custard ,pie 7,apple74--,proceed as for custard pie 7peach71 substituting thick1 stewed apples4 ,custard ,pie 7,peach74--,proceed as for custard pie 7plain71 laying in bottom of pie some cooked1 fresh1 or canned peaches1 then adding the custard4 ,fruit ,pies of all ,kinds4--,use about #c cups prepared fruit for each pie4 ,heap fruit in center4 ,sprinkle with sugar to sweeten2 if juicy1 add #a teaspoon or more of flour with sugar4 ,use pie crust1 #d or #f4 ,gooseberry ,pie4--,paste1 #e1 #c cups gooseberries1 stewed with #a cups sugar #ae minutes1 and strained4 ,proceed as directed for cranberry pie4 ,lemon ,cream ,pie4--,paste1 #e1 #a pints milk1 #c tablespoons corn-starch1 #a cup sugar1 #b tablespoons butter1 grated rind and juice of #b lemons1 yolks #d eggs4 ,boil milk1 add corn-starch dissolved in a little cold milk2 when it reboils1 take off1 beat in yolks1 butter1 lemon juice1 and rind2 pour at once into pie-plates lined with paste1 having high rim--as described in custard pie2 bake in hot oven until paste is cooked--about #bj minutes4 ,lemon ,cream ,meringue ,pie4--,having made the lemon cream pie1 whip whites of #d eggs to dry froth2 gently incorporate #a cup sugar2 spread over top of pie2 dust with powdered sugar2 return to oven to set fawn color4 ,lovers of ,chocolate1 in any and every form1 can make this addition to a common custard pie4 ,beat #a egg to a stiff froth1 then add pulverized sugar and grated chocolate with teaspoon extract vanilla2 spread this on the top of the pie and let it harden for a moment in the oven4 ,or you may prepare it in still another way4 ,put the chocolate in a basin on the back of the stove1 and let it melt 7do not put a drop of water with it72 when melted beat #a egg and some sugar in with it4 ,in the latter case it will be a regular chocolate brown in color1 and in the other a sort of gray4 ,mince ,pie4--,paste1 #c1 #b cups mince-meat4 ,mince-meat4--#g pounds currants1 #c pounds peeled and cored apples1 #c pounds beef1 #c pounds suet1 pound each citron1 lemon1 and orange peel1 #b pounds coffee sugar1 #b pounds raisins1 #d nutmegs1 #a ounce cinnamon1 ounce each cloves and mace1 #a pint brandy1 and #a pint white wine4 ,wash currants1 dry1 pick them2 stone the raisins2 remove skin and sinews from beef and suet4 ,chop each ingredient1 separately1 very fine2 put into large pan as they are finished1 finally adding spices1 brandy1 and wine2 thoroughly mix together2 pack in jars2 store in cold1 dry place4 ,this mince-meat will keep from #ab to #ah months4 ,the fruit should never be floured in making mince pie4 ,mince-meat1 #b4--b pounds currants1 #e pounds peeled and cored apples1 #b pounds lean boiled beef1 #a pound beef suet1 pound citron1 #b pounds coffee sugar1 #b pounds raisins1 #a pound seedless raisins1 #b tablespoons cinnamon1 #a nutmeg1 #a tablespoon each mace1 cloves1 and allspice1 #a pint each ,madeira wine and brandy4 ,wash currants1 dry1 pick them2 stone the raisins2 remove skin and sinews from the beef4 ,chop each ingredient up1 separately1 very fine2 place as soon as done in large pan1 finally adding spices1 ,madeira1 and brandy2 mix thoroughly2 pack in jars2 keep in cold place4 ,peach ,tart4--,for each large peach allow #a tablespoon sugar and #a tablespoon water4 ,fill baking-dish with sliced peaches1 add sugar and water4 ,cover with pie crust1 #f1 bake in moderate oven about #cj minutes4 ,serve hot with cream4 ,plum ,pie4--,paste1 #e1 #c cups plums2 simmer in water1 cover with #a cups sugar1 until tender4 ,line pie-plate with the paste2 wet edges2 cover2 wash with egg2 bake in quick oven #bj minutes4 ,pumpkin or ,squash ,pie4--,use pie crust1 #d or #f4 ,mix #c cups thick stewed and sieved pumpkin or squash1 #b cups milk1 #a cup sugar1 #a teaspoon salt1 #b eggs1 teaspoon cinnamon1 pinch cloves4 ,line #b pie-plates as for custard pie2 bake in moderate oven4 ,rhubarb ,pie4--,paste1 #d1 #a bunches rhubarb1 #a cups sugar4 ,cut fruit in small pieces after stripping off skin1 cook it very fast in shallow stewpan1 with sugar4 ,line pie-plate with the paste2 wet rim2 add rhubarb1 cold2 lay #c bars paste across1 fastening ends2 lay #c more across1 forming diamond-shaped spaces2 lay round a rim1 wash over with egg1 and bake in quick oven #ae minutes4 ,tarts3 ,gooseberry1 ,currant1 ,apple1 or any other ,fruit4--,time to bake1 from to #a hour4 #a quart gooseberries1 rather more than pound paste1 moist sugar to taste4 ,cut off tops and tails from gooseberries1 or pick currants from their stems1 or pare and quarter the apples or peaches2 put them into pie-dish with sugar1 line edge of dish with paste1 pour in a little ,water1 put on cover1 ornament edge of paste in the usual manner1 and bake it in a brisk oven4 ,tartlets4--,time to bake1 hour4 ,line some patty-pans with puff paste1 fill them with any jam or preserve1 and bake lightly4 ,open ,jam ,tart4--,time to bake1 until paste loosens from the dish4 ,line shallow tin dish with puff paste1 put in the jam1 roll out some of paste1 wet it lightly with yolk of an egg beaten with a little milk and a tablespoon of powdered sugar2 cut it in very narrow strips1 then lay them across the tart2 lay another strip round the edge1 trim off outside1 and bake in quick oven4 ,other ,desserts ,baked ,custards4--,for each quart milk allow #d large or #e small eggs and #c tablespoons sugar4 ,warm milk2 pour over eggs and sugar beaten together4 ,fill small earthen cups or pudding-dish4 ,stand in pan of warm water2 add flavoring to suit1 and bake in moderate oven till firm in center4 ,for chocolate custards melt chocolate with sugar4 ,corn-starch ,custard4--,scald #a quart milk4 ,dissolve #b level teaspoons corn-starch in little cold milk4 ,turn quickly into hot milk2 stir till thickened1 then cover and cook #aj minutes4 ,beat #b eggs with #c tablespoons sugar1 add to custard1 stir a moment longer1 strain4 ,add flavoring when partly cooled4 ,tapioca ,custard4--,put #b tablespoons fine tapioca in double boiler with #a pint milk1 cook and stir till tapioca is transparent4 ,add yolks #b eggs beaten with #c tablespoons sugar1 and pinch salt2 stir till thickened4 ,add whites whipped to stiff froth1 stir lightly #c minutes2 take from fire2 add flavoring when cooled4 ,if pearl or lump tapioca is used1 it must be soaked in cold water for several hours before cooking4 ,apple ,snow4--,core1 quarter1 and steam #c large1 sour apples4 ,rub through sieve1 cool2 whip whites #c eggs to very stiff froth with cup powdered sugar1 gradually add apple1 and whip long time till white and stiff4 ,pile in dish1 garnish with dots currant jelly4 ,snow ,eggs4--,to whites #e eggs add pinch salt1 and whip to very stiff froth2 gradually add #a tablespoon powdered sugar and few drops flavoring4 ,scald #a quart milk in large pan4 ,shape whites in tablespoon1 drop a few at a time in hot milk4 ,turn until cooked4 ,lift out with skimmer1 lay on glass dish4 ,when all are cooked make custard with egg yolks1 milk1 and #c tablespoons sugar1 and serve with eggs4 ,charlotte ,russe4--,mix #a pint rich cream1 cup powdered sugar1 #a teaspoon vanilla4 ,have very cold and whip to stiff froth1 turning under cream when it first rises4 ,line dish with sponge cake or ladyfingers1 fill with whipped cream4 ,chocolate ,blanc-mange4--,quart milk4 box gelatine soaked in #a cup water1 #d tablespoons grated chocolate rubbed smooth in a little milk1 #c eggs1 extract vanilla to taste4 ,heat milk until boiling1 then add other ingredients2 boil #e minutes4 ,pour into mold4 ,serve cold with sugar and cream1 or custard4 ,iced ,fruits for ,desserts4--,any desirable fruit may be easily iced by dipping first in the beaten white of an egg1 then in sugar finely pulverized1 and again in egg1 and so on until you have the icing of the desired thickness4 ,for this purpose oranges or lemons should be carefully pared1 and all the white inner skin removed that is possible1 to prevent bitterness2 then cut either in thin horizontal slices if lemons1 or in quarters if oranges4 ,for cherries1 strawberries1 currants1 etc41 choose the largest and finest1 leaving stems out4 ,peaches should be pared and cut in halves1 and sweet1 juicy pears may be treated in the same way1 or look nice when pared1 leaving on the stems1 and iced4 ,pineapples should be cut in thin slices1 and these again divided into quarters4 ,floating ,island4--#a quart milk1 #d eggs1 yolks and whites beaten separately1 #d tablespoons sugar1 #b teaspoons extract vanilla or bitter almonds1 cup currant jelly4 ,heat milk to scalding1 but not boiling4 ,beat the yolks2 stir into them the sugar1 and pour upon them gradually1 mixing well1 a cup of the hot milk4 ,put into saucepan and boil until it begins to thicken4 ,when cool1 flavor and pour into a glass dish4 ,heap upon top meringue of whites whipped until you can cut it1 into which you have beaten the jelly1 a teaspoon at a time4 ,illustration3 7,decorative ,design7 ,frozen ,desserts ,how to ,freeze4--,pound ice to bits size of hickory nut4 ,use salt in lumps size of a pea4 ,allow #a part salt to #c parts ice4 ,mix together in pail4 ,in bottom of freezer put #a inch layer of mixture1 and pack4 ,arrange and fasten can in freezer4 ,fill up space between with the mixture1 packing hard4 ,turn can occasionally to make sure it will run freely4 ,when ice is within #a inch of top of can open and fill can1 replace and fasten top4 ,turn slowly at first4 ,increase speed1 adding more ice and salt as mixture sinks4 ,when cream is very firm open can1 draw out dasher1 work cream down in can with wooden spoon1 cover top with paper1 then with can cover1 add more ice and salt1 heaping it over top of can4 ,cover with heavy blanket1 set away in cold place for #b hours4 ,plain ,ice ,cream4--,scald #a pint milk2 mix #a cup sugar with #b tablespoons flour1 pinch salt1 and #b beaten eggs4 ,add to hot milk1 stir over fire till thick and smooth1 cover and cook #bj minutes4 ,strain and cool4 ,add #a pint cream1 flavoring desired1 and freeze4 ,one can condensed milk and #a cup milk may be mixed and added in place of cream4 ,very good ice cream may be made without the addition of any cream4 ,philadelphia ,ice ,cream4--,scald #a pint cream4 ,add #a cup sugar and stir till dissolved4 ,take from fire and add #a pint chilled cream4 ,freeze when cold4 ,delmonico ,ice ,cream4--,make a cooked custard with #a pint milk1 #e eggs1 #a cup sugar2 strain and cool4 ,add #a pint rich cream1 #b tablespoons flavoring1 and freeze4 ,to this as well as to any cream may be added at will #a cup fresh fruit or berries rubbed through sieve1 cup cake crumbs1 or any variety flavorings and colorings desired4 ,water ,ices4--,boil #a quart water and #a pint sugar #e minutes4 ,add box gelatine soaked in cold water1 stir till dissolved and chill4 ,add #a cup lemon juice and freeze4 ,all water ices are made in this way1 varying the proportion of sugar according to the acidity of the fruit used4 ,canned fruit syrups may be substituted for fresh fruit juice4 ,biscuit ,glac4--#a pints cream1 #ab ounces sugar1 yolks of #h eggs1 and #a tablespoon extract vanilla4 ,take #f ounces crisp macaroons1 pound in mortar to dust4 ,mix cream1 sugar1 eggs1 and extract4 ,place on fire1 and stir composition until it begins to thicken4 ,strain and rub through hair-sieve into basin4 ,put into freezer2 when nearly frozen1 mix in macaroon dust1 another tablespoon extract vanilla1 and finish freezing4 ,chocolate ,ice ,cream4--#c pints best cream1 #ab ounces pulverized white sugar1 #d whole eggs1 #a tablespoon extract vanilla1 #a pint rich cream whipped1 #f ounces chocolate4 ,dissolve chocolate in small quantity of milk to smooth paste4 ,now mix with cream1 sugar1 eggs1 and extract4 ,place all on fire1 stir until it begins to thicken4 ,strain through hair-sieve4 ,place in freezer2 when nearly frozen1 stir in lightly the whipped cream1 and #a tablespoon extract vanilla1 and finish freezing4 ,crushed ,strawberry ,ice ,cream4--#c pints best cream1 #ab ounces pulverized white sugar1 #b whole eggs4 ,mix all in porcelain-lined basin2 place on fire2 stir constantly to boiling point4 ,remove and strain through hair-sieve4 ,place in freezer and freeze4 ,take #a quart ripe strawberries1 select1 hull1 and put in a china bowl4 ,add #f ounces pulverized white sugar1 crush all down to pulp4 ,add this pulp to frozen cream1 with #b tablespoons extract vanilla2 mix in well4 ,now give freezer few additional turns to harden4 ,orange ,water ,ice4--,juice #f oranges1 #b teaspoons extract orange1 juice #a lemon1 #a quart water1 #a pound powdered sugar1 #a gill rich1 sweet cream2 add all together and strain4 ,freeze same as ice cream4 ,peach ,ice ,cream4--,one dozen of best and ripest red-cheeked peaches2 peel and stone2 place in china basin1 crush with #f ounces pulverized sugar4 ,now take #a quart best cream1 #h ounces pulverized white sugar1 #b whole eggs4 ,place all on fire until it reaches boiling point2 now remove and strain2 place in freezer and freeze4 ,when nearly frozen stir in peach pulp1 with teaspoon extract almonds2 give few more turns of freezer to harden4 ,raspberry ,water ,ice4--,press sufficient raspberries through hair-sieve to give #c pints juice4 ,add #a pound pulverized white sugar and juice of #a lemon1 with #a teaspoon extract raspberry4 ,place in freezer and freeze4 ,illustration3 7,decorative ,design7 ,canning and ,preserving ,canning4--,the important points to be observed in canning are1 to use only sound1 ripe fruit2 to have hot syrup and air-tight jars2 to fill jars to overflowing and seal immediately4 ,jars should be scalded and tested before using4 ,patent canners greatly simplify the work4 ,pick over the fruit1 stem1 pare1 cut1 wash1 etc41 and pack in jars4 ,make syrup by adding pint boiling water to #a pound sugar4 ,when clear1 bring to boiling point and carefully fill the jars4 ,stand in canner or on board in wash-boiler containing water up to shoulders of jars4 ,cover and cook according to directions or till tender4 ,take from canner or boiler1 add more syrup till overflowing1 cover and seal immediately4 ,amount of ,sugar per ,quart ,jar ,canned ,preserved ,cherries #d oz4 #h oz4 ,strawberries #h 0 #ab 0 ,raspberries #d 0 #f 0 ,blackberries #f 0 #i 0 ,quinces #h 0 #ab 0 ,pears #d 0 #h 0 ,grapes #d 0 #h 0 ,peaches #d 0 #h 0 ,pineapples #h 0 #ab 0 ,crab-apples #f 0 #aj 0 ,plums #f 0 #i 0 ,rhubarb #h 0 #ab 0 ,sour apples #f 0 #i 0 ,currants #h 0 #ab 0 ,cranberries #h 0 #ab 0 ,preserving4--,preserves require from to #a pound of sugar to each pound of fruit1 and cup water to each pound sugar4 ,the fruit should be simmered in the syrup until tender1 a little at a time2 skimmed out into the jars2 when all are done the syrup should be brought to boiling point1 jars filled and sealed4 ,hard fruits like quinces should be first steamed or cooked in boiling water till tender4 ,jams4--,jams are usually made with small fruits or with chopped large fruits2 they are cooked with an equal weight of sugar till rich and thick1 then put into tumblers or small jars and sealed4 ,jellies4--,use equal parts of sugar and drained fruit juice4 ,mash and heat berries till juice runs readily1 then turn into bags of unbleached muslin or #b thicknesses of cheese-cloth and let drip4 ,measure juice and sugar4 ,boil juice #bj minutes4 ,have sugar in shallow pan1 heat through in open oven4 ,add to boiling juice1 boil up once1 take off fire and pour into tumblers4 ,fruit like apples and quinces should be chopped and covered with water1 then simmered till tender before turning into jelly-bags4 ,spiced ,fruits4--,these are also called sweet pickled fruits4 ,for #d pounds prepared fruit allow #a pint vinegar1 #b pounds brown sugar1 cup whole spices--cloves1 allspice1 stick cinnamon1 and cassia-buds4 ,tie spices in thin muslin bag1 boil #aj minutes with vinegar and sugar4 ,skim1 add fruit1 cook till tender4 ,boil down syrup1 pour over fruit in jars1 and seal4 ,if put in stone pots1 boil syrup #c successive mornings and pour over fruit4 ,currants1 peaches1 grapes1 pears1 and berries may be prepared in this way1 also ripe cucumbers1 muskmelons1 and watermelon rind4 ,illustration3 7,decorative ,design7 ,soups ,soup ,stock is made from cheap1 tough cuts4 ,the meat should be cut in small pieces and soaked in cold water for half an hour to draw out the juices4 ,bone is added for the sake of the gelatine which it contains1 and which will give body to the soup4 ,a good proportion is #a pound each of meat and bone to each quart of water4 ,use a kettle with a very tight cover and simmer slowly for a number of hours4 ,stock is better when made the day before it is to be used4 ,soup ,stock4--#a pound lean beef1 #a pound bone 7or #b pounds of shin71 #a quart cold water1 #a teaspoon salt1 teaspoon peppercorns1 #b cloves1 #b allspice berries1 #a sprig parsley1 #a teaspoon mixed herbs1 #a tablespoon each kind chopped vegetable4 ,prepare meat as above1 soak in water hour1 heat slowly and simmer #c hours1 add vegetables and seasonings1 simmer #a hour longer1 and strain4 ,next day remove cake of fat4 ,to clear stock beat white #a egg till frothy1 add with broken shell to above stock when cold 7after fat is removed72 heat slowly and stir constantly4 ,boil #aj minutes without stirring2 set aside #aj minutes2 strain through #b thicknesses cheese-cloth dipped in cold water4 ,soups with ,pastes or ,vegetables4--,prepare and clear stock as above4 ,in salted water boil macaroni1 vermicelli1 barley1 rice1 tapioca1 or other vegetables or dry material until done2 drain and add to the clear soup and simmer together #aj minutes4 ,proportion1 cup cooked material to #a quart stock4 ,vegetables should be boiled in salted water1 cut in shapes1 and added to stock in same proportion4 ,tomato ,soup with ,stock4--#a quart stock1 #a can tomatoes1 salt1 pepper1 and sugar to taste4 ,stew and strain tomatoes2 add to boiling stock1 season1 and simmer #aj minutes4 ,tomato ,soup without ,stock4--,stew together for #aj minutes #a can tomatoes1 #a pint water1 #a teaspoon salt1 #a tablespoon sugar1 #e cloves1 teaspoon peppercorns1 #a tablespoon chopped onion1 #a tablespoon chopped parsley4 ,rub through sieve1 return to fire1 and thicken with #a tablespoon butter and #a tablespoon flour rubbed together and stirred in4 ,mock ,bisque ,soup4- can tomatoes1 #a tablespoons butter1 #a tablespoons flour1 #a quart milk1 salt and pepper4 ,stew and strain tomatoes2 scald milk in double boiler and thicken with the flour and butter2 season tomatoes well and reheat4 ,take both from fire and mix together2 if tomatoes are acid add pinch of soda4 ,if mixed on fire soup is apt to curdle4 ,scotch ,broth4--,soak cup pearl barley overnight4 ,cut #b pounds neck of mutton in bits1 add #b quarts water1 soak #a hour4 ,heat slowly1 skim1 add barley1 skim again2 simmer #a hour1 add cup each diced onion1 carrot1 turnip1 celery fried for #e minutes in #a tablespoon dripping4 ,simmer #c hours4 ,season well1 thicken a little with flour1 add #a tablespoon chopped parsley1 and serve4 ,consomm4--#a chicken1 #c pounds lean beef1 #a onion1 #a turnip1 #b carrots1 bunch sweet herbs1 #g quarts cold water1 cup sago soaked in cold water1 pepper and salt4 ,cut beef in strips and disjoint chicken1 slice vegetables1 chop herbs1 put all on with water to cook slowly for #f hours4 ,take out chicken and beef2 salt and pepper and put into jar4 ,strain soup1 pulping vegetables through a sieve4 ,season and divide it1 pouring on meat in jar1 and setting in pot of hot water to cook1 covered1 #b hours more4 ,heat the rest and skim2 put in sago1 simmer for hour1 then pour out4 ,when #b hours have passed1 pour out stock in bowl2 when cold put on ice4 ,bean ,soup4--,soak quart white beans overnight2 in morning pour off water2 add fresh1 and set over fire until skins will easily slip off2 throw them into cold water1 rub well1 and skins will rise to top1 where they may be removed4 ,boil beans till perfectly soft1 allowing #b quarts water to #a quart beans2 mash beans1 add flour and butter rubbed together1 also salt and pepper4 ,cut cold bread into small pieces1 toast1 and drop on soup when you serve4 ,family ,soup4--,time1 #f hours2 #c or #d quarts pot liquor1 i4 e41 the water in which mutton or salt beef has been boiled4 ,any bones from dressed meat1 trimmings of poultry1 scraps of meat or #a pound gravy beef1 #b large onions1 #a turnip1 #b carrots1 a little celery seed tied in a piece muslin1 bunch savory herbs1 #a sprig parsley1 #e cloves1 #b blades mace1 a few peppercorns1 pepper and salt to taste4 ,put all your meat-trimmings1 meat-bones1 etc41 into stewpan4 ,stick onions with cloves1 add them with other vegetables to meat2 pour over all the pot liquor2 set over slow fire and let simmer gently1 removing all scum as it rises4 ,strain through fine hair-sieve4 ,clam ,soup4--,boil juice of clams1 make a little drawn butter and mix with the juice2 stir till it boils1 chop up clams and put them in2 season to taste with pepper1 salt1 and little lemon juice2 cream or milk is to be added4 ,boil over slow fire #a hour4 ,soups of ,dried ,peas or ,beans4--,pick and soak split peas1 dried green peas1 or black or white beans overnight4 ,drain1 measure1 add #d times as much cold water2 to each quart of water1 onion4 ,simmer slowly till soft4 ,rub through sieve4 ,return to fire1 season with salt and pepper2 for each quart thicken with #a teaspoon each butter and flour4 ,boil up again for a few minutes4 ,black bean soup should also have a pinch of mustard and a little lemon juice added1 and slices of hard-boiled egg4 ,croutons4--,trim crust from stale bread and cut in -inch dice4 ,fry golden brown in a little butter or in a kettle of smoking-hot fat4 ,drain and serve hot with soups4 ,instead of frying they may be browned in the oven4 ,ox-tail ,soup4--#a ox-tail1 #b pounds lean beef1 #d carrots1 #c onions1 thyme and parsley1 pepper and salt to taste1 #d quarts cold water4 ,cut tail into joints1 fry brown in good dripping4 ,slice onions and #b carrots and fry in the same1 when you have taken out the pieces of tail4 ,when done tie the thyme and parsley in lace bag1 and drop into the soup-pot4 ,put in the tail1 then the beef cut into strips4 ,grate over them #b whole carrots1 pour over all the water1 and boil slowly #d hours2 strain and season2 thicken with brown flour wet with cold water2 boil #ae minutes longer and serve4 ,illustration3 7,decorative ,design7 ,fish ,directions for ,preparing4--,clean fish carefully1 slit it low enough so as not to have any blood on the backbone1 but do not make too large a cut so as to spoil look of fish2 wash thoroughly in cold water4 ,great care must be taken not to break gall1 for it would make fish bitter4 ,use good dripping or lard for frying4 ,to ,broil ,fish4--,clean1 wash1 and wipe dry4 ,split so that when laid flat the backbone will be in the middle1 or take the backbone out4 ,sprinkle with salt and lay1 inside down1 upon a buttered gridiron over a clear fire until it is nicely colored1 then turn4 ,when done1 put upon a hot dish1 butter plentifully1 and pepper4 ,put a hot cover over it and send to table4 ,boiled ,bass1 or other ,fish4--,put sufficient water in pot to enable fish1 if alive1 to swim easily4 ,add cup vinegar1 #a teaspoon salt1 #a onion1 #a dozen whole black peppers1 #a blade mace4 ,sew up fish in piece of clean net or muslin1 fitted to shape4 ,heat slowly for first hour2 then boil #h minutes1 at least1 to pound1 quite fast4 ,unwrap1 and pour over it cup of drawn butter1 based upon the liquor in which fish was boiled1 with juice of lemon stirred into it4 ,creamed ,fish4--,steam #b pounds codfish1 break in flakes1 removing bones and skin4 ,make #a pint white sauce 7see ,meat and ,fish ,sauces74 ,grease a baking-dish1 fill with alternate layers of fish and sauce1 seasoning with salt1 pepper1 chopped parsley1 and lemon juice or a few drops of vinegar4 ,mix together #a cup dry bread crumbs and #c tablespoons melted butter2 spread over top and brown in quick oven4 ,this may be varied by using tomato1 bechamel1 curry1 or any other sauce1 or by adding grated cheese or sliced hard-boiled eggs to the white sauce2 by baking in shells or patty-pans in place of the deep dish1 or by covering with mashed potato or biscuit crust instead of crumbs4 ,broiled ,salt ,mackerel4--,freshen by soaking it overnight in water1 taking care that the skin lies uppermost4 ,in the morning dry it without breaking1 cut off the head and tip of the tail1 place it between the bars of a buttered fish-gridiron1 and broil to a light brown2 lay it on a hot dish1 and dress with a little butter1 pepper1 and lemon juice1 vinegar1 or chopped pickle4 ,broiled ,halibut4--,slices of halibut1 salt1 pepper1 butter4 ,cut the slices of fish about an inch thick1 season with pepper and salt1 and lay them in melted butter hour1 allowing #c tablespoons of butter to a pound of fish1 then roll them in flour1 and broil about #bj minutes4 ,serve very hot4 ,codfish ,balls4--,put fish in cold water1 set on back of stove2 when water gets hot1 pour off and put on cold again until fish is fresh enough2 then pick it up4 ,boil potatoes and mash them2 mix fish and potatoes together while potatoes are hot1 taking potatoes and fish4 ,put in plenty of butter2 make into balls and fry in plenty of lard4 ,have lard hot before putting in balls4 ,variation may be had by rolling each ball in beaten egg1 then in dry bread crumbs before frying4 ,fried ,blue ,fish1 and other ,kinds4--,clean1 wipe dry1 inside and out4 ,sprinkle with flour1 and season with salt4 ,fry in hot butter or sweet lard4 lard and butter make a good mixture for frying fish4 ,the moment fish are done to good brown1 take them from fat and drain in hot strainer2 garnish with parsley4 ,fish ,chowder4--,cut #b or #c slices of salt pork into dice pieces2 fry to crisp1 and turn the whole into chowder-kettle4 ,pare #f medium-sized potatoes and cut them in two4 ,peel small onion and chop fine4 ,put potatoes into kettle with part of onion4 ,cut fish 7which should be fresh cod or haddock7 into convenient pieces1 and lay over potatoes2 sprinkle over it rest of the onion4 ,season well with salt and pepper1 add just enough water to come to top of fish4 ,pour over the whole quart can tomatoes2 cover closely and allow to cook about as long as takes to boil potatoes2 then add #b quarts milk1 and let it scald up again4 ,season with tomato catsup1 and more salt and pepper if required4 ,to ,fry ,brook ,trout or any other ,small ,fish4--,clean fish1 and let them lie few minutes wrapped singly in clean dry towel2 season with pepper and salt2 roll in corn meal1 fry in butter and lard2 drain on sieve1 and serve hot4 ,illustration3 7,decorative ,design7 ,shell ,fish ,clam ,chowder4--#be clams cut up1 pound salt pork chopped fine1 #f potatoes sliced thin1 #d onions sliced thin4 ,put pork in kettle2 after cooking a short time add potatoes1 onions1 and juice of clams4 ,cook #b hours1 then add clams2 #ae minutes before serving add #b quarts milk4 ,fried ,oysters4--,select largest and finest oysters4 ,drain and wipe them by spreading upon cloth1 laying another over them1 pressing lightly4 ,roll each in beaten egg1 then in cracker crumbs with which has been mixed a very little pepper4 ,fry in mixture of equal parts of lard and butter4 ,oysters ,roasted in the ,shell4--,wash and scrub the shells4 ,cook in hot oven1 on top of stove1 over red-hot coals1 or in steamer until shells open4 ,always place them round shell down to retain juice4 ,serve melted butter and vinegar or lemons with them4 ,panned ,oysters4--,pick over the opened oysters to remove bits of shell4 ,wash quickly in cold water and drain on sieve4 ,put into saucepan with #a tablespoon butter for #be oysters and a dash of salt and pepper4 ,cover and shake over a hot fire until edges ruffle and oysters are plump4 ,may be served on toast4 ,stewed ,oysters4--,pick over and wash #a quart oysters4 ,scald #a pint milk4 ,strain1 boil1 and skim oyster liquor2 when clear add oysters4 ,cook till oysters are plump and well ruffled2 take from fire1 add hot milk1 salt1 and pepper4 ,if desired thicker1 rub together #a tablespoon each of butter and flour2 add to milk and stir until smooth4 ,this may be varied by addition of a little chopped celery or onion4 ,creamed ,oysters4--,prepare #a cup thick cream sauce 7see ,sauces74 ,pan #a pint cleaned oysters2 drain and add to sauce4 ,season with salt1 pepper1 pinch of mace1 and few drops lemon juice4 ,scalloped ,oysters4--,pick1 wash1 and drain #a solid quart oysters4 ,put in layers in baking-dish1 alternating with dry bread or cracker crumbs and seasoning4 ,when dish is filled add strained oyster liquor and sufficient milk to moisten4 ,cover with crumbs1 add #a tablespoon butter in bits1 and bake hour in hot oven4 ,broiled ,oysters4--,pick1 wash1 and drain large oysters4 ,dip each in melted butter1 roll in fine crumbs1 and broil in fine wire broiler over a clear1 hot fire4 ,serve on toast with sliced lemons4 ,pickled ,oysters4--#b gallons large oysters1 drain and rinse them2 put #a pint oyster juice in #a quart vinegar over fire2 scald and skim until clear2 add #a tablespoon whole pepper1 #a tablespoon cloves1 #a tablespoon mace1 #a even tablespoon salt2 scald a minute1 then throw in oysters2 let them just come to a boil4 ,the oysters should be pickled day before being wanted1 as they grow tough after standing a few days in vinegar4 ,oyster ,pts4--#a quart oysters1 minced fine with a sharp knife2 #a cup rich drawn butter based upon milk2 cayenne and black pepper to taste4 ,stir minced oysters in drawn butter and cook #e minutes4 ,have ready some shapes of pastry1 baked in pt-pans1 then slipped out4 ,fill these with the mixture2 set in oven #b minutes to heat1 and send to table4 ,oyster ,pie4--#a quart oysters1 drained2 pepper1 salt1 and butter to taste4 #a quart flour1 #b tablespoons lard1 #a tablespoon salt1 mix with water for pie crust4 ,butter plate1 then line pie-plate with crust2 fill with oysters1 seasoned2 put over a crust and bake4 ,scallops in ,batter4--,wash and dry large scallops4 ,dip each in fritter batter 7see ,fritters7 and fry golden brown in smoking-hot fat4 ,to ,boil ,lobsters or ,crabs4--,the lobster is in good season from ,april to ,december1 and should be purchased alive and plunged into boiling water in which a good proportion of salt has been mixed4 ,continue to boil according to size about #bj minutes4 ,crabs should be boiled in the same manner1 but a little more than half the time is necessary4 ,deviled ,crabs4--#a cup crab meat1 picked from shells of well-boiled crabs1 #b tablespoons fine bread crumbs or rolled cracker1 yolks two hard-boiled eggs chopped1 juice of a lemon1 teaspoon mustard1 a little cayenne pepper and salt1 #a cup good drawn butter4 ,mix #a spoon crumbs with chopped crab meat1 yolks1 seasoning1 drawn butter4 ,fill scallop shells--large clam shells will do--or small pt-pans--with the mixture2 sift crumbs over top1 heat to slight browning in quick oven4 ,soft ,shell ,crabs4--,fry in butter or lard4 ,to ,open a ,boiled ,lobster4--,wipe off shell1 break off large claws2 separate tail from body2 take body from shell1 leaving 8lady10 or stomach1 on shell4 ,put aside green fat and coral2 remove small claws2 remove woolly gills from body1 break latter through middle1 and pick out meat from joints4 ,crush or cut under side of tail1 draw meat from shell4 ,draw back flesh on upper end and pull off intestinal cord4 ,break edge of large claws and remove meat4 ,lobster ,newburg4--,season #a pint diced lobster with teaspoon salt1 dash cayenne1 pinch nutmeg4 ,put in saucepan with #b tablespoons butter1 heat slowly4 ,add #b tablespoons sherry2 cook #e minutes2 add cup cream beaten with yolks #b eggs1 stir till thickened4 ,take quickly from fire4 ,illustration3 7,decorative ,design7 ,meats ,broiling ,the rules for roasting meat apply to broiling1 except that instead of cooking it in the oven it is to be quickly browned1 first on one side and then on the other1 over a hot fire1 and removed a little from the fire to finish cooking4 ,meat an inch thick will broil in about #d minutes4 ,it should be seasoned after it is cooked4 ,frying ,there are two distinct methods of frying3 ,one with very little fat in the pan1 to practise which successfully the pan and the fat must be hot before the article to be fried is put into it4 ,for instance1 in frying chops1 if the pan is hot1 and only fat enough is used to keep the chops from sticking to it1 the heat being maintained so that the chops cook quickly1 they will be nearly as nice as if they were broiled4 ,frying by the other method consists in entirely immersing the article to be cooked in sufficient smoking-hot fat to cover it1 and keeping the fat at that degree of heat until the food is brown4 ,it should then be taken up with a skimmer and laid upon brown paper for a moment to free it from grease4 ,boiling and ,stewing ,fresh meat for boiling should be put into boiling water and boiled very gently about #bj minutes for each pound4 ,a little salt1 spice1 or vegetables may be boiled in the water with the meat for seasoning4 ,a little vinegar put in the water with tough meat makes it tender4 ,the broth of boiled meat should always be saved to use in soups1 stews1 and gravies4 ,stewing and simmering meats means to place them near enough to the fire to keep the water on them bubbling moderately1 constantly1 and slowly4 ,salt meats should be put over the fire in cold water1 which as soon as it boils should be replaced by fresh cold water1 the water to be changed until it remains fresh enough to give the meat a palatable flavor when done4 ,salted and smoked meats require about #cj minutes' very slow boiling1 from the time the water boils1 to each pound4 ,vegetables and herbs may be boiled with them to flavor them4 ,when they are cooked the vessel containing them should be set where they will keep hot without boiling until required1 if they are to be served hot2 if they are to be served cold1 they should be allowed to cool in the pot liquor in which they were boiled4 ,very salt meats1 or those much dried in smoking1 should be soaked overnight in cold water before boiling4 ,roasting ,wipe meat with damp cloth4 ,trim and tie into shape if necessary4 ,in the bottom of pan put some pieces of fat from meat4 ,arrange meat on rack in pan4 ,dredge with salt1 pepper1 and flour4 ,have oven very hot at first2 when meat is half done reduce heat4 ,baste every #aj or #ae minutes4 ,if there is danger of fat in pan being scorched add a few spoons of boiling water4 ,allow from #aj to #bj minutes per pound of meat1 according as it is desired rare or well done4 ,when done remove to hot platter4 ,thicken gravy in pan with browned flour1 adding more water as necessary and add seasoning4 ,yorkshire ,pudding4- pint flour1 #c eggs1 #a pints milk1 pinch salt1 #a teaspoons ,royal ,baking ,powder4 ,sift flour and powder together1 add eggs1 beaten with milk1 stir quickly into rather thinner batter than for griddle cakes1 pour into dripping-pan1 plentifully greased with beef-dripping1 bake in hot oven #be minutes2 serve with roast beef4 ,braised ,beef4--,wipe and trim #f pounds round or rump of beef without bone4 ,sear brown on all sides in very hot frying-pan over hot fire4 ,in braising-pan or iron kettle put layers of sliced onions1 turnips1 and carrots2 add bunch of sweet herbs1 #a teaspoon salt1 teaspoon pepper2 on this lay meat4 ,add #a pint boiling water 7or water and stewed tomatoes74 ,cover closely and cook #d hours in moderate oven4 ,if water evaporates rapidly add more4 ,transfer meat to hot platter4 ,strain1 thicken1 and season gravy4 ,the vegetables may be served separately if desired4 ,braised ,veal ,shoulder4--,have shoulder boned4 ,fill with stuffing 7see ,stuffings74 ,prepare bed of vegetables as for braised beef4 ,lay veal on it1 add #a pint boiling water1 #a pint stewed tomatoes1 teaspoon salt1 teaspoon pepper4 ,cover and cook #d hours in moderate oven4 ,uncover and brown4 ,serve strained gravy separately4 ,broiled ,steak4--,trim and wipe steak1 which should be at least #a inch thick4 ,rub broiler with fat1 arrange steak with thickest part in center of broiler4 ,have fire clear and very hot1 but without blaze4 ,hold steak close to fire4 ,turn every minute1 that it may sear quickly4 ,when done season with salt and pepper4 ,steak #a inch thick will broil in #d minutes4 ,panned ,steak or ,chops4--,trim and wipe steak4 ,heat frying-pan until it smokes all over4 ,rub bottom with a bit of fat4 ,lay in steak and turn every #aj seconds4 ,keep pan very hot4 ,season when done4 ,mutton and pork chops1 ham and bacon1 may be panned in same way4 ,if hot platter for steak is rubbed with a cut onion it will give a delightful flavor to the meat4 ,broiled ,ham and ,poached ,eggs4--,cut slices of boiled ham of equal size2 broil on a gridiron over a clear fire2 lay on a hot dish4 ,lay on each a poached egg1 neatly trimmed1 and serve4 ,beefsteak ,pie 7,french style74--,take a nice piece of beef1 rump or sirloin1 cut in small slices2 slice also a little raw ham2 put both in a frying-pan1 with some butter and small quantity chopped onions2 let them simmer together a short time on the fire or in the oven2 add a little flour and enough stock to make sauce2 salt1 pepper1 chopped parsley1 and a little ,worcestershire sauce as seasoning2 add also a few sliced potatoes1 and cook together for about #bj minutes2 put this into a pie-dish1 with a few slices of hard-boiled eggs on the top1 and cover with a layer of common paste4 ,bake from #ae to #bj minutes in a well-heated oven4 ,all dark-meat pies can be treated precisely in the same way4 ,if poultry1 leave the potatoes out4 ,to ,boil a ,ham4--,a blade of mace1 a few cloves1 a sprig of thyme1 and #b bay-leaves4 ,well soak ham in large quantity of water for #bd hours1 then trim and scrape very clean2 put into large stewpan1 with more than sufficient water to cover it2 put in mace1 cloves1 thyme1 and bay-leaves4 ,boil #d or #e hours1 according to weight2 when done1 let it become cold in liquor in which it was boiled4 ,then remove rind carefully1 without injuring the fat2 press cloth over it to absorb as much of the grease as possible4 ,it is always improved by setting in the oven for nearly an hour1 till much of the fat dries out1 and it also makes it more tender4 ,shake some bread raspings over the fat4 ,serve cold garnished with parsley4 ,boiled ,mutton or ,lamb4--,trim and wipe the meat4 ,have ready kettle of rapidly boiling salted water4 ,immerse meat1 boil hard #e minutes1 then reduce to gentle simmer4 ,allow #ab to #ae minutes per pound4 ,lamb should always be well done2 mutton may be rare4 ,a little rice may be added to water to keep meat white2 if a few vegetables are also added the pot liquor will make a good thick soup4 ,boiled ,corned ,beef and ,turnips4--,select a piece not too salt4 ,the brisket is a good cut for family use when not too fat4 ,cook beef in plenty cold water4 ,bring slowly to boil4 ,cook #ah minutes to the pound after it begins to simmer4 ,when fully done put in a dozen turnips1 peeled and quartered4 ,when both beef and turnips are thoroughly done dish out the beef1 and lay the turnips1 unmashed1 about it4 ,serve with drawn butter1 having as a base the pot liquor4 ,remaining liquor will make a good soup for next day's dinner4 ,pork ,chops with ,tomato ,gravy4--,trim off skin and fat2 rub the chops over with a mixture of powdered sage and onion2 put small piece butter into a frying-pan2 put in the chops and cook slowly1 as they should be well done4 ,lay chops on hot dish2 add a little hot water to gravy in pan1 #a large spoon butter rolled in flour1 pepper1 salt1 and sugar1 and cup juice drained from can tomatoes4 ,the tomatoes themselves can be used for a tomato omelet4 ,stew #e minutes and pour over the chops and serve4 ,sausages4--,have lean and fat pork chopped very fine1 #a pound salt1 pound pepper1 and tea-cup sage to every #dj pounds meat4 ,warm the meat1 that you can mix it well with your hands1 do up a part in small patties mixed with a little flour1 the rest pack in jars4 ,when to be used1 do it up in small cakes1 flour the outside1 fry in butter or alone4 ,they should not be covered while frying1 or they will fall to pieces4 ,they should be kept where it is cool1 but not damp4 ,to prevent sausages from bursting when cooking1 never make a hole in them with a fork while turning them4 ,fried ,salt ,pork4--,cut fat salt pork in thin slices and soak in milk for a few hours4 ,pour boiling water over1 drain1 and fry until crisp4 ,when partly fried they may be dipped into batter 7see ,fritters71 then finished in the same pan1 turning several times4 ,pork and ,beans4--,soak #a quart white beans overnight in cold water4 ,drain1 add fresh water1 and simmer gently till tender4 ,put in baking-pan and place in center1 rind up1 gashed1 pound fat salt pork parboiled4 ,mix #a teaspoon salt1 teaspoon dry mustard1 and #a tablespoon molasses2 add to the beans1 with enough boiling water to cover4 ,bake #h hours in a moderate oven1 adding more water as necessary4 ,liver and ,bacon4--,cut liver in -inch slices1 soak in cold water #bj minutes1 drain1 dry1 and roll in flour4 ,have pan very hot4 ,put in bacon thinly sliced1 turn until brown1 transfer to hot platter4 ,fry liver quickly in the hot fat1 turning often4 ,when done pour off all but #a or #b tablespoons fat1 dredge in flour until it is absorbed1 and stir till brown4 ,add hot water gradually to make smooth gravy1 season and boil #a minute4 ,serve separately4 ,few people know that lamb's liver is as tender and well flavored as calf's liver2 it is much less expensive4 ,stew1 ,irish4--,time1 about #b hours4 #b pounds chops1 #h potatoes1 #d turnips1 #d small onions1 nearly a quart of water4 ,take some chops from loin of mutton1 place them in a stewpan in alternate layers of sliced potatoes and chops2 add turnips and onions cut into pieces1 pour in nearly quart cold water2 cover stewpan closely1 let stew gently till vegetables are ready to mash and greater part of gravy is absorbed2 then place in a dish2 serve it up hot4 ,brown ,beef ,stew4--,cut #b pounds beef in small pieces4 ,melt some of the fat in a pan1 brown in it the meat4 ,put rest of meat in kettle with #a pint cold water1 let stand #bj minutes1 then heat slowly4 ,transfer browned meat to kettle2 thicken fat with two tablespoons browned flour1 add #a pint boiling water and stir2 when thick strain into kettle4 ,add #a cup diced carrot1 cover1 and simmer4 ,when half done add #a pint diced potatoes4 ,season well with salt and pepper4 ,mutton ,haricot4--,cut #b pounds breast mutton in pieces1 roll in flour1 and brown in drippings4 ,transfer to a stewpan1 add #b sliced onions1 cover with boiling water1 and simmer until very tender4 ,add #a pint parboiled potatoes or #a pint boiled macaroni and #a pint shelled peas2 season1 simmer till vegetables are done4 ,brown ,kidney ,stew4--,from a beef kidney cut off the outside meat in bits1 rejecting tubes and purplish cores4 ,cover with cold water2 heat slowly till steaming1 drain1 add cold water1 and heat a second and again a third time4 ,to the drained kidneys add #a cup brown sauce 7see ,sauces71 season very highly with ,worcestershire and catsup1 and stand over hot water for #aj minutes4 ,to ,roast a ,leg of ,pork4--,choose a small leg of fine young pork2 cut a slit in the knuckle with a sharp knife1 and fill the space with sage1 and onions chopped1 and a little pepper and salt4 ,when half done score the skin in slices1 but do not cut deeper than the outer rind4 ,apple sauce and potatoes should be served to eat with it4 ,sweetbreads4--,scald in salted water2 remove stringy parts2 put in cold water #e or #aj minutes2 drain in towel2 dip in egg and bread or cracker crumbs1 fry in butter1 or broil them plain4 ,veal ,cutlets1 ,breaded4--,trim and flatten the cutlets1 pepper and salt1 and roll in beaten egg1 then in pounded cracker4 ,fry rather slowly in good dripping1 turning when the lower side is brown4 ,drain off the fat1 squeeze a little lemon juice upon each1 and serve in a hot flat dish4 ,illustration3 7,decorative ,design7 ,stuffings ,veal ,stuffing4--#c cups stale bread crumbs1 #c onions chopped fine1 #a teaspoon salt1 teaspoon white pepper1 #b tablespoons chopped parsley1 cup melted butter or suet4 ,poultry ,stuffing4--#a quart stale bread crumbs1 salt1 pepper1 and dried thyme to season highly1 cup melted butter4 ,chestnut ,stuffing for ,poultry4--#a pint fine bread crumbs1 #a pint shelled and boiled ,french chestnuts chopped fine1 salt1 pepper1 and chopped parsley to season1 cup melted butter4 ,oyster ,stuffing for ,poultry4--,substitute small raw oysters1 picked and washed1 for chestnuts in foregoing receipt4 ,celery ,stuffing4--,substitute finely cut celery for chestnuts4 ,stuffing for ,pork4--#c large onions parboiled and chopped1 #b cups fine bread crumbs1 #b tablespoons powdered sage1 #b tablespoons melted butter or pork fat1 salt and pepper to taste4 ,stuffing for ,geese and ,ducks4--#b chopped onions1 #b cups mashed potato1 #a cup bread crumbs1 salt1 pepper1 and powdered sage to taste4 ,stuffing for ,tomatoes1 ,green ,peppers1 etc4--#a cup dry bread crumbs1 teaspoon salt1 teaspoon pepper1 #a teaspoon onion juice1 #a tablespoon chopped parsley1 #b tablespoons melted butter4 ,hominy1 rice1 or other cooked cereal may take the place of crumbs4 ,illustration3 7,decorative ,design7 ,poultry ,to ,clean ,poultry4--,put #b tablespoons alcohol in saucer1 ignite1 and over this singe the fowl4 ,cut off head just below bill4 ,untie feet1 break bone1 and loosen sinews just below the joint2 pull out sinews and cut off feet4 ,cut out oil-sac4 ,lay breast down1 slit skin down backbone toward head2 loosen windpipe and crop and pull them out4 ,cut off neck close to body4 ,make small slit below end of breast-bone1 put in the fingers1 loosen intestines from backbone1 take firm grasp of gizzard and draw all out4 ,cut round the vent so that the intestines are unbroken4 ,remove heart and lungs4 ,remove kidneys4 ,see that inside looks clean1 then wipe out with wet cloth4 ,wipe off skin with cloth4 ,to ,truss ,poultry4--,fill inside with stuffing 7see ,stuffings74 ,have at least #a yard fine twine in trussing-needle4 ,turn wings across back so that pinions touch4 ,run needle through thick part of wing under bone1 through body and wing on other side2 return in same way1 but passing needle in over bone1 tie firmly1 leave several inches of twine4 ,press legs up against body1 run needle through thigh1 body1 and second thigh1 and return1 going round bone in same way2 tie firmly4 ,run needle through ends of legs1 return1 passing needle through rump2 if opening is badly torn1 #a or #b stitches may be needed1 otherwise not4 ,to ,roast ,poultry4--,rub all over with soft butter and sprinkle with salt and pepper4 ,place on rack in roasting-pan and put in very hot oven4 ,make basting-mixture with cup each of butter or chicken-fat and water2 keep hot and baste every #aj or #ae minutes4 ,roast #c hours for #h-pound turkey1 #a to #a hours for fowls4 ,keep oven very hot4 ,if fowl is very large and heavy1 cover breast and legs with several thicknesses paper to keep from burning4 ,poultry ,gravy4--,pour off excess of fat in pan4 ,set pan on stove and sprinkle in sufficient flour to absorb fat4 ,stir until well browned4 ,gradually add hot water1 or the chopped giblets with water in which they were cooked2 stir till smoothly thickened4 ,season1 simmer for few minutes1 and serve4 ,broiled ,chicken4--,singe1 split down backbone1 and clean4 ,grease broiler1 arrange chicken on it1 crossing legs and turning wings4 ,rub inside and out with soft butter1 and season4 ,have fire clear and hot4 ,cook flesh side first1 holding up well that it may not brown too quickly4 ,should cook in about #bj or #be minutes1 then turn and brown skin side4 ,fried ,spring ,chicken4--,clean and disjoint1 then soak in salt water for #b hours4 ,put in frying-pan equal parts of lard and butter--in all enough to cover chicken4 ,roll each piece in flour1 dip in beaten egg1 then roll in cracker crumbs1 and drop into the boiling fat4 ,fry until browned on both sides4 ,serve on flat platter garnished with sprigs of parsley4 ,pour most of fat from frying-pan1 thicken the remainder with browned flour1 add to it cup of boiling water or milk4 ,serve in gravy-boat4 ,chicken ,fricassee4--,clean and disjoint chicken4 ,wipe each piece4 ,put in pot1 cover with boiling water and simmer till tender4 ,to the liquor add #a cup or more hot milk1 and thicken with flour dissolved in cold water4 ,season well1 boil up for a few minutes4 ,serve with dumplings or ,royal biscuit4 ,brown ,fricassee of ,chicken4--,clean and disjoint4 ,brown in a few spoons hot butter or pork fat4 ,transfer to a kettle4 ,to fat in pan add sufficient flour to absorb4 ,stir and brown4 ,gradually add #a pint hot water1 stir till thickened1 strain over chicken4 ,cover and simmer gently till tender4 ,chicken ,pts4--,chop meat of cold chicken coarsely and season well4 ,make large cup rich drawn butter1 and while on fire stir in #b eggs1 boiled hard1 minced very fine1 also a little chopped parsley1 then chicken meat4 ,let almost boil4 ,have ready some pt-pans of good paste1 baked quickly to light brown4 ,slip from pans while hot1 fill with mixture and set in oven to heat4 ,arrange upon dish and serve hot4 ,boned ,chicken4--,boil a chicken in little water as possible until meat will fall from bones2 remove all skin1 chop together light and dark parts2 season with pepper and salt4 ,boil down liquid in which chicken was boiled1 then pour it on meat2 place in tin1 wrap tightly in cloth1 press with heavy weight several hours4 ,serve cold1 cut in thin slices4 ,chicken ,pot-pie4--#b large chickens disjointed and boiled in #b quarts water2 add a few slices salt pork2 season4 ,when nearly cooked1 add crust made of #a quart flour1 #d teaspoons ,royal ,baking ,powder1 #a saltspoon salt2 stir in stiff batter with water2 drop into kettle while boiling2 cover close and cook #be minutes4 ,chicken ,pot-pie1 #b4--;,disjoint #b fowls and cook in #b quarts water till very tender4 ,slip out bones and season4 ,line sides of clean kettle with rich biscuit crust 7see ,biscuits74 ,add chicken and thickened liquor4 ,stand on moderately hot fire4 ,build fire of dry cobs or small sticks round kettle1 and keep burning till crust is well browned4 ,put chicken on platter and lay crust on it4 ,old-fashioned receipt4 ,make thick dumpling batter 7see ,dumplings74 ,drop by spoonfuls into thickened boiling liquor1 cover closely for #bj minutes4 ,new receipt4 ,chicken ,pie4--,take #b full-grown chickens1 or more if small1 disjoint them1 cut backbone1 etc41 small as convenient4 ,boil them with few slices of salt pork in water enough to cover them1 let boil quite tender1 then take out breast-bone4 ,after they boil and scum is taken off1 put in a little onion out very fine--not enough to taste distinctly1 just enough to flavor a little2 rub some parsley very fine when dry1 or cut fine when green--this gives pleasant flavor4 ,season well with pepper and salt1 and few ounces good fresh butter4 ,when all is cooked well1 have liquid enough to cover chicken1 then beat #b eggs and stir in some sweet cream4 ,line #e-quart pan with crust made like ,royal ,baking ,powder biscuit1 only more shortening1 put in chicken and liquid1 cover with crust same as lining4 ,bake till crust is done1 and you will have a good chicken pie4 ,creamed ,chicken4--,make #a cup cream sauce 7see ,sauces74 ,prepare #b cups diced cooked chicken4 ,add to sauce1 season well1 simmer #aj minutes4 ,illustration3 7,decorative ,design7 ,meat and ,fish ,sauces ,white or ,cream ,sauce4--,put #a tablespoon each of butter and flour in saucepan over fire4 ,when mixed without browning add teaspoon salt1 teaspoon white pepper1 then1 gradually1 #a cup hot milk4 ,stir until smoothly thickened1 and simmer for #c minutes4 ,thick ,white or ,cream ,sauce4--,make as above1 but use double quantities of flour and butter4 ,bechamel ,sauce4--#a tablespoon each of flour and butter1 cup each thin cream and white stock--chicken or veal--salt and pepper to taste4 ,prepare same manner as white sauce4 ,allemande ,sauce4--,same as white sauce1 with addition of #b raw egg yolks added as taken from fire4 ,egg ,sauce 7for ,fish74--#a cup white sauce1 #b chopped hard-boiled eggs1 #a tablespoon chopped parsley1 #a teaspoon lemon juice or vinegar4 ,add parsley after taking from fire4 ,caper ,sauce4--#b tablespoons butter1 #a tablespoon flour2 mix well2 pour on boiling water till it thickens2 add #a hard-boiled egg chopped fine1 and #b tablespoons capers4 ,drawn ,butter4- cup butter1 #b tablespoons flour2 rub thoroughly together1 then stir into pint boiling water2 little salt2 parsley if wished4 ,curry ,sauce4--,slowly cook #a tablespoon chopped onion in #a tablespoon butter #e minutes without coloring4 ,add #a teaspoon curry powder1 cook #b minutes1 add #a cup white sauce1 cook #b minutes longer4 ,soubise ,sauce4--,peel #c large white onions2 boil very soft in salted water4 ,drain1 rub through sieve1 add #a cup white sauce4 ,bread ,sauce4--,cook in double boiler for #ae minutes #a pint milk1 #b tablespoons chopped onion2 add #a tablespoon butter1 teaspoon salt1 teaspoon pepper1 and rub through sieve4 ,brown cup coarse dry bread crumbs in #a tablespoon butter in frying-pan4 ,add these to sauce as it goes to table4 ,brown ,sauce4--,in saucepan brown #a tablespoon butter until dark1 but not burned4 ,add #a tablespoon flour1 stir and brown again4 ,add gradually #a cup good stock 7beef is best7 or hot water and stir until smooth and thick4 ,season with salt and pepper to taste4 ,simmer #e minutes4 ,sauce ,piquante4--,to #a cup brown sauce add #a tablespoon each of chopped capers and pickles and simmer #e minutes4 ,mushroom ,sauce4--,make #a cup brown sauce1 using equal quantities stock and liquor from canned mushrooms4 ,season1 add #b tablespoons chopped mushrooms1 simmer #e minutes4 ,sharp ,brown ,sauce4--#a tablespoon butter1 #a tablespoon flour1 #c tablespoons vinegar1 #a tablespoon tomato catsup1 cup stock4 ,make same way as brown sauce1 add salt and pepper to taste4 ,sauce ,robert4--#a cup brown sauce made with stock1 #a teaspoon sugar1 #a teaspoon made mustard1 #a tablespoon vinegar4 ,simmer #e minutes4 ,olive ,sauce4--#a cup brown sauce1 #bd stoned olives1 #a tablespoon sherry4 ,simmer olives in hot water #aj minutes4 ,drain1 add sauce1 simmer #e minutes2 take from fire and add sherry4 ,spanish ,sauce4--,boil #a quart strong stock down one half4 ,make as directed for brown sauce1 and add #b tablespoons sherry4 ,currant ,jelly ,sauce4--,melt glass currant jelly over slow fire4 ,add #a cup hot brown sauce2 stir well and simmer #a minute4 ,tomato ,sauce4--,simmer can tomatoes1 #a chopped onion1 teaspoon salt1 teaspoon pepper1 #a clove together #aj minutes4 ,rub through sieve4 ,cook together #a tablespoon each of flour and butter #a minute1 add tomato gradually1 stir till smooth1 and simmer #e minutes4 ,italian ,tomato ,sauce4--,simmer together for #bj minutes can tomatoes1 #f cloves1 #c sprigs parsley1 #a teaspoon mixed herbs1 teaspoon whole allspice1 teaspoon peppercorns4 ,slowly brown #b tablespoons chopped onion and #a tablespoon butter until very dark2 add #b tablespoons flour1 brown again2 add gradually #a cup rich brown stock1 then the cooked tomatoes4 ,simmer #aj minutes1 rub through a sieve and add more seasoning if necessary4 ,hollandaise ,sauce4--,cream cup butter2 add gradually #b beaten egg yolks2 stir well4 ,add #a tablespoon lemon juice1 dash each of salt and cayenne4 ,add cup boiling water1 and stir over boiling water till thick as boiled custard4 ,serve immediately4 ,sauce ,tartare4--,make #a cup mayonnaise 7see ,salads74 ,chop very fine #a tablespoon each of capers1 olives1 green cucumber pickle1 and parsley4 ,press in a cloth till quite dry4 ,blend gradually with the mayonnaise4 ,for fried or broiled fish4 ,matre d',htel ,butter4--,cream #b tablespoons butter1 add gradually teaspoon salt1 teaspoon white pepper1 #a tablespoon each of lemon juice and chopped parsley4 ,keep very cold4 ,serve with fried fish or broiled steak4 ,horse-radish ,sauce4--,cream #b tablespoons butter2 add #b tablespoons fresh grated horse-radish1 #a tablespoon very thick cream1 teaspoon lemon juice4 ,keep very cold4 ,mint ,sauce4--#a cup chopped green mint leaves1 cup vinegar1 cup powdered sugar4 ,mix #a hour before serving4 ,illustration3 7,decorative ,design7 ,salads and ,cheese ,mayonnaise4--,have dishes and ingredients very cold4 ,if summer1 set dish in pan of pounded ice4 ,in soup-plate or shallow bowl put yolk #a raw egg1 add teaspoon salt and dash cayenne1 a few drops of ,tobasco and a teaspoon ,worcestershire sauce1 stir with fork till very thick4 ,add few drops olive oil and stir2 add more oil1 few drops at a time1 until mixture balls on fork4 ,thin with few drops lemon juice or vinegar1 then add more oil4 ,alternate in this way until #a cup olive oil is used and dressing is thick and glossy1 like a jelly4 ,about #c tablespoons lemon juice or #b of vinegar will be needed1 according to its acidity4 ,always stir in the same direction4 ,keep covered and on ice until needed4 ,french ,dressing4--,mix teaspoon salt1 dash white pepper1 and #c tablespoons olive oil4 ,stir for few minutes1 then gradually add #a tablespoon vinegar1 stirring rapidly until mixture is slightly thickened and vinegar cannot be noticed4 ,mixture will separate after about #bj minutes4 ,boiled ,dressing4--#c beaten eggs1 #a cup rich milk1 teaspoon dry mustard1 #b teaspoons salt1 #b dashes cayenne1 #b tablespoons olive oil or melted butter1 cup vinegar4 ,cook in double boiler till thick as custard4 ,strain and keep in cold place4 ,cream ,dressing4--#a cup cream1 #a tablespoon flour1 #c tablespoons vinegar1 #b tablespoons butter1 teaspoon powdered sugar1 #a teaspoon salt1 teaspoon pepper1 teaspoon dry mustard1 whites #b eggs4 ,cook in double boiler1 stirring constantly1 and adding whipped whites just before taking from fire4 ,celery ,salad4--#b bunches celery1 #a tablespoon salad oil1 #d tablespoons vinegar1 #a small teaspoon fine sugar1 pepper and salt to taste4 ,wash and scrape celery2 lay in ice-cold water until dinner-time4 ,then cut into inch lengths1 add above seasoning4 ,stir well together with fork and serve in salad-bowl4 ,chicken ,salad4--,cut cold roast or boiled chicken in small dice1 add as much blanched celery cut fine1 season with salt and pepper4 ,mix with ,french dressing and set away for an hour or more4 ,just before serving stir in some mayonnaise slightly thinned with lemon juice or ,french dressing1 arrange on lettuce leaves and cover with thick mayonnaise4 ,lobster ,salad4--,tear the meat of lobster into shreds with two forks1 and let it get cold4 ,mix with blanched celery cut in small pieces- celery1 lobster4 ,mix with mayonnaise4 ,make cups of small blanched leaves of lettuce1 fill with salad1 garnish with mayonnaise1 capers1 and lobster coral4 ,keep on ice until served4 ,salmon ,salad4--,remove bones and skin from can salmon4 ,drain off liquid4 ,mix with ,french dressing or thin mayonnaise2 set aside for a while4 ,finish same as lobster salad4 ,other fish salads may be prepared in same manner4 ,tomato ,salad4--,pare with sharp knife4 ,slice and lay in salad-bowl4 ,make dressing as follows3 ,work up saltspoon each of salt1 pepper1 and fresh made mustard with #b tablespoons of salad oil1 adding only a few drops at a time1 and1 when thoroughly mixed1 whip in with an egg1 beaten1 #d tablespoons vinegar2 toss up with fork4 ,cucumber and ,onion ,salad4--,pare cucumbers and lay in ice-water #a hour2 do same with onions in another bowl4 ,then slice them in proportion of #a onion to #c large cucumbers2 arrange in salad-bowl1 and season with vinegar1 pepper1 and salt4 ,potato ,salad4--,make amount of boiled dressing given2 when cold1 thin with vinegar or lemon juice1 and add #b tablespoons onion juice4 ,pour over diced boiled potatoes while hot4 ,when cold serve with watercress or field salad1 garnishing with diced pickled beets and sliced hard-boiled egg4 ,potato and ,egg ,salad4--,hard boil #c eggs #cj minutes2 shell and cut fine with silver knife4 ,boil #c or #d potatoes4 ,dice while hot1 mix with cut eggs and add ,french dressing4 ,let stand till cold4 ,serve on bed of watercress with more ,french dressing or boiled dressing thinned with vinegar4 ,cold ,slaw4--,prepare quantity boiled dressing4 ,while hot pour over #a quart shaved cabbage1 cover closely2 set away till cold4 ,red cabbage may also be used4 ,cheese ,straws4--,roll out pie crust1 #e1 very thin4 ,sprinkle with grated sharp cheese and a dust of cayenne1 fold in three1 roll out1 and dust a second time with cheese4 ,fold1 roll out quite thin1 cut in fine strips or straws with jagging-iron1 lay on flat pans and bake in very moderate oven4 ,welsh ,rarebit4--,select richest and best ,american cheese1 the milder the better1 as melting brings out strength4 ,to make #e rarebits1 take #a pound cheese1 grate and put in tin or porcelain-lined saucepan2 add ale 7old is best7 enough to thin the cheese sufficiently1 say about a wine-glass to each rarebit4 ,place over fire1 stir until it is melted4 ,have slice of toast ready for each rarebit 7crusts trimmed72 put a slice on each plate1 and pour cheese enough over each piece to cover it4 ,serve while hot4 ,illustration3 7,decorative ,design7 ,eggs ,soft and ,hard ,boiled ,eggs4--,for soft boiled drop into boiling water and boil #c to #c minutes4 ,a better way is to have water boiling in a saucepan4 ,take from fire1 add eggs quickly1 cover1 and let stand off fire away from drafts from #h to #aj minutes1 according to freshness of eggs4 ,hard boiled eggs should be simmered at least #bj minutes4 ,this gives mealy yolks1 which digest more readily than sodden ones4 ,poached ,eggs4--,toast small slice of bread for each egg2 trim and lay on hot platter4 ,have frying-pan partly filled with salted water4 ,when simmering1 carefully break in #a egg at a time4 ,baste with the water until white is firm1 take up with skimmer1 trim edge of white and slip on toast4 ,scrambled ,eggs4--,beat together #d eggs1 cup cream or rich milk1 teaspoon salt1 teaspoon pepper4 ,turn into hot buttered pan1 stir till set4 ,serve on toast4 ,chopped boiled ham or other cold meat may be mixed with the eggs before cooking4 ,omelet4--,break #c eggs in bowl2 add #a teaspoon cold water4 ,beat with fork till mixed4 ,add teaspoon salt4 ,turn into very hot buttered pan1 shake and stir till eggs begin to set4 ,let form1 fold and turn out on hot platter4 ,fancy ,omelets4--,finely chopped cooked meats1 vegetables cut fine1 chopped parsley1 etc41 may be added to plain omelet and dish named according to what is added1 as ham omelet1 omelet with peas1 etc4 ,orange or other ,sweet ,omelet4--,separate and whip whites and yolks of #c eggs4 ,pour yolks over whites1 add grated rind of orange and #a tablespoon of orange juice1 #a tablespoon powdered sugar4 ,mix and cook as above4 ,omelet ,souffl4--,break #f eggs into separate cups2 beat #d of the yolks1 mix with them teaspoon flour1 #c tablespoons powdered sugar1 very little salt2 flavor with extract lemon or any other flavors that may be preferred4 ,whisk the whites of the #f eggs to firm froth2 mix them lightly with yolks2 pour the mixture into a greased pan or dish2 bake in quick oven4 ,when well risen and lightly browned on the top it is done2 roll out in dish1 sift pulverized sugar over and send to table4 ,you can also pour some rum over it and set it on fire1 as for an omelet au rhum4 ,plain and ,fancy ,baked ,eggs4--,butter small stoneware dishes4 ,carefully break egg in each4 ,add salt1 pepper1 and bit of butter4 ,bake in oven till white is set4 ,may be varied by buttering dish and adding chopped parsley or ham1 soaked bread crumbs1 chopped onions1 or a little stewed tomato4 ,illustration3 7,decorative ,design7 ,vegetables ,hints on ,cooking ,vegetables4--,first--,have them fresh as possible4 ,summer vegetables should be cooked on same day they are gathered4 ,second--,look them over and wash well1 cutting out all decayed or unripe parts4 ,third--,lay them1 when peeled1 in cold water for some time before using4 ,fourth--,always let water boil before putting them in1 and continue to boil until done4 ,turnips4--,should be peeled1 and boiled from #dj minutes to an hour4 ,beets4--,boil from #a to #b hours2 then put in cold water and slip skin off4 ,spinach4--,boil #bj minutes4 ,parsnips4--,boil from #bj to #cj minutes4 ,onions4--,best boiled in #b or #c waters1 adding milk the last time4 ,string ,beans4--,should be boiled #a hours4 ,shell ,beans4--,require an hour4 ,green ,corn4--,boil #bj or #cj minutes4 ,green ,peas4--,should be boiled in little water as possible2 boil #bj minutes4 ,asparagus4--,same as peas2 serve on toast with cream gravy4 ,winter ,squash4--,cut in pieces and boil #bj to #dj minutes in small quantity of water2 when done1 press water out1 mash smooth1 season with butter1 pepper1 and salt4 ,cabbage4--should be boiled from #a to #b hours in plenty of water2 salt while boiling4 ,asparagus on ,toast4--,have stalks of equal length2 scrape lower ends2 tie in small bunches with tape4 ,cook #bj to #cj minutes1 according to size4 ,dip #f or #h slices dry toast in asparagus liquor1 lay on hot platter1 place asparagus on them1 and cover with a white or drawn butter sauce2 in making sauce use asparagus liquor and water or milk in equal quantities4 ,string ,beans4--,top and tail the beans1 and strip off all strings carefully2 break into short lengths and wash4 ,boil in salted water until tender--from #a to #c hours4 ,drain1 season with butter1 salt1 and pepper4 ,kidney ,beans1 ,brown ,sauce4--,cook #a pint fresh shelled beans in salted water till tender4 ,drain2 shake in saucepan with #a teaspoon butter #c minutes4 ,add #a cup brown sauce 7see ,sauces71 and simmer #e minutes4 ,beets1 ,cream ,sauce4--,wash and boil beets till tender4 ,rub off skins and slice or dice4 ,to #a pint add #a cup white sauce 7see ,sauces72 simmer #e minutes4 ,other root vegetables may be finished same way4 ,boiled ,cabbage4--,strip off outer leaves1 cut in quarters1 cut out stalk4 ,soak in salted water #a hour4 ,drain4 ,have kettle of rapidly boiling water4 ,add teaspoon baking soda and cabbage4 ,cover and keep at galloping boil4 ,unless very old1 cabbage will be done in #a hour4 ,press out all water2 season well2 put in hot dish4 ,carrots and other ,root ,vegetables4--,scrape or pare carrots1 parsnips1 turnips4 ,dice and cook gently in unsalted water till tender4 ,drain and reheat in seasoned butter1 #a tablespoon to #a pint1 or in a drawn butter or white sauce4 ,in early summer1 when roots are small1 water should be salted4 ,onions should also be boiled in salted water1 then finished as here directed4 ,stewed ,corn4--,husk corn4 ,draw sharp knife down center of each row of grains2 press out pulp with back of knife4 ,to #a pint add teaspoon salt1 teaspoon sugar1 dash pepper1 cup cream or rich milk4 ,heat and simmer #aj minutes4 ,corn ,pudding4--,to #a pint scraped corn pulp add #d beaten eggs1 #a pint milk1 #a teaspoon salt1 teaspoon pepper4 ,mix1 bake in moderate oven till set in center4 ,fried ,egg ,plant4--,wipe the egg plant1 cut in --inch slices1 soak in salted cold water #a hour4 ,dip each slice in beaten egg and fry in butter until inside is very soft1 outside brown4 ,fried ,onions4--,peel 7holding onions and hands under water to prevent tears71 wash and cut crosswise so as to form undivided rings4 ,flour them1 fry #e or #f minutes4 ,drain1 sprinkle with salt and pepper1 and serve with beefsteak4 ,fried ,potatoes4--,pare raw potatoes2 cut thin as wafers with sharp knife or patent slicer4 ,soak #bj minutes in cold water2 dry on towel4 ,throw a handful at a time in kettle of smoking-hot fat2 skim out fast as browned and drain on unglazed paper4 ,sprinkle with salt4 ,fried ,potatoes1 #b4--;,cut cold boiled potatoes in thick slices1 season and saut in a little hot fat in a frying-pan4 ,mashed ,potatoes4--,boil potatoes in salted water2 while hot put through ricer or mash with fork till smooth4 ,season with salt and pepper2 to #a pint add #a tablespoon butter and #b tablespoons hot milk4 ,beat till light1 heap in hot dish4 ,baked ,potatoes4--,scrub potatoes of same size4 ,bake in very hot oven until tender4 ,press till skin breaks slightly1 serve hot with butter4 ,potato ,croquettes4--,mix together #a pint hot mashed potato1 #a teaspoon salt1 teaspoon pepper1 #a teaspoon onion juice1 #a tablespoon butter1 #a tablespoon chopped parsley1 yolks #b beaten eggs4 ,stir over fire till mixture leaves sides of saucepan4 ,when cool1 shape into croquettes1 dip each in beaten egg1 roll in crumbs1 and fry brown in deep kettle of smoking-hot fat4 ,lyonnaise ,potatoes4--,heat #a tablespoon butter in frying-pan4 ,add #a tablespoon chopped onion4 ,when pale brown add #a pint diced boiled potatoes1 seasoned4 ,shake till butter is absorbed2 potatoes should not color4 ,add #a tablespoon chopped parsley and take up4 ,creamed ,potatoes4--,to #c cups diced boiled potatoes add #a pint cream sauce 7see ,sauces71 more seasoning if necessary1 and simmer #aj minutes4 ,or1 season cold sliced potatoes1 cover with milk1 and stew till milk is reduced one half1 then add a little butter4 ,stewed ,squash4--,pare small squash1 remove seeds1 boil in salted water till tender4 ,drain1 mash1 season1 and stir over slow fire till quite dry4 ,add butter and seasoning to taste4 ,stewed ,tomatoes4--,scald and skin tomatoes1 remove hard ends and cut up4 ,stew in agate saucepan till tender1 add salt1 pepper1 and sugar to taste1 also #a teaspoon butter to each pint4 ,if liked1 thicken with fine crumbs or with a little flour dissolved in cold water4 ,stuffed ,tomatoes4--,choose large tomatoes2 cut off stem ends and take out centers4 ,fill with stuffing 7see ,stuffings71 lay on buttered baking-pan1 and bake in hot oven #cj minutes4 ,peppers1 summer squash1 large ripe cucumbers1 onions1 and egg plant may be prepared in same way4 ,panned ,tomatoes4--,cut firm tomatoes in halves4 ,for #d1 heat #a tablespoon butter in frying-pan4 ,dip tomatoes in flour1 put cut side down in pan1 cover1 and cook over hot fire until browned4 ,transfer to hot dish1 sprinkle #a tablespoon flour in pan1 stir1 add #a cup milk2 stir till thickened1 season1 boil #a minute1 and pour round tomatoes4 ,mashed ,turnips4--,pare and dice turnips1 boil in unsalted water till tender4 ,mash1 adding salt1 pepper1 and butter to taste4 ,if cut small they will cook in less time and be less odorous4 ,ragout of ,vegetables4--,parboil #a carrot1 #a turnip1 #b potatoes1 #b ears of corn1 #a cup of lima beans1 and the same of peas1 #a onion1 and with them pound of fat salt pork4 ,drain off the water and lay aside the pork4 ,slice carrots1 turnips1 potatoes1 and onion4 ,put into a saucepan with a cup of some good meat soup before it has been thickened4 ,season well2 cut the corn from the cob and add with the peas1 beans1 and a sliced tomato as soon as the rest are hot4 ,stew all together hour4 ,stir in a great lump of butter rolled in flour4 ,stew #e minutes1 and serve in a deep dish4 ,dried ,sweet ,corn4--,soak #a pint overnight4 ,drain1 add fresh cold water1 and cook slowly4 ,when tender drain1 add cup rich milk1 #a tablespoon butter1 salt and pepper to taste1 simmer #aj minutes4 ,boiled ,rice4--,wash #a cup rice through several waters till water runs off clear4 ,have at least #d quarts rapidly boiling water in kettle4 ,add rice and #a tablespoon salt4 ,boil at a gallop until rice is tender--this takes #ab to #bj minutes according to kind and age of rice4 ,drain1 set colander over boiling water for #aj minutes or more to steam4 ,each grain will be distinct yet tender4 ,macaroni4--,have a large kettle nearly full of rapidly boiling salted water4 ,break macaroni into #b or #c inch lengths1 drop into the water1 and boil as directed for rice until tender1 which will take from #cj to #de minutes4 ,drain1 then pour cold water through the colander to remove pastiness4 ,reheat in a little butter1 or in a white1 brown1 or tomato sauce4 ,before sending to table1 sprinkle thickly with grated cheese or stir the cheese through it4 ,spaghetti1 vermicelli1 or any of the forms of paste may be prepared in the same way4 ,pickles1 ,etc4 ,use glass bottles for pickles1 also wooden knives and forks in preparation of them4 ,fill bottles #c parts full with articles to be pickled1 then fill bottle with vinegar4 ,use saucepans lined with earthenware1 or stone pipkins1 to boil vinegar in4 ,chow ,chow4--#a quart large cucumbers1 #a quart small cucumbers1 #b quarts onions1 #d heads cauliflower1 #f green peppers1 #a quart green tomatoes1 #a gallon vinegar1 #a pound mustard1 #b cups sugar1 #b cups flour1 #a ounce turmeric4 ,put all in salt and water one night2 cook all the vegetables in brine until tender1 except large cucumbers4 ,pour over vinegar and spices4 ,pickling ,cauliflowers4--,take whitest and closest cauliflowers in bunches2 spread on earthen dish1 cover them with salt1 and let stand #c days to draw out all the water4 ,then put in jars1 pour boiling salt and water over them1 let stand overnight2 then drain with a hair-sieve1 and put in glass jars2 fill up jars with vinegar2 cover tight4 ,piccalilly4--#a peck green tomatoes1 sliced2 peck onions1 sliced2 #a cauliflower1 #a peck small cucumbers4 ,leave in salt and water #bd hours2 then put in kettle with handful scraped horse-radish1 #a ounce turmeric1 #a ounce cloves 7whole71 pound pepper 7whole71 #a ounce cassia-buds or cinnamon1 #a pound white mustard seed1 #a pound ,english mustard4 ,place in kettle in layers1 and cover with cold vinegar4 ,boil #ae minutes1 constantly stirring4 ,pickled ,red ,cabbage4--,slice it into a colander1 sprinkle each layer with salt2 let it drain #b days1 then put into a jar1 pour boiling vinegar enough to cover1 put in a few slices of red beet-root4 ,choose purple red cabbage4 ,those who like flavor of spice will boil it with the vinegar4 ,cauliflower cut in bunches1 and thrown in after being salted1 will look red and beautiful4 ,tomato ,catsup4--#a gallon tomatoes 7strained71 #f tablespoons salt1 #c tablespoons black pepper1 #a tablespoon cloves1 #b tablespoons cinnamon1 #b tablespoons allspice1 #a pints vinegar2 boil down one half4 #a peck tomatoes will make #a gallon strained4 ,walnut ,catsup4--,take green walnuts before the shell is formed 7usually in a proper state early in ,august74 ,grind them or pound them in an earthen or marble mortar4 ,squeeze out the juice through a coarse cloth1 and add to every gallon of juice #a pound of anchovies1 #a pound salt1 #d ounces cayenne pepper1 #b ounces black pepper1 #a ounce each ginger1 cloves1 and mace1 and the root of one horse-radish4 ,boil all together till reduced to half the quantity4 ,pour off1 and when cold bottle tight4 ,use in #c months4 ,illustration3 7,decorative ,design7 ,beverages ,boiled ,coffee4--,for #d heaping tablespoons ground coffee allow #a quart freshly boiling water and white #a raw egg4 ,mix the egg white with #c tablespoons cold water1 beating with fork4 ,add coffee and stir till well wet4 ,scald coffee-pot1 put in prepared coffee4 ,pour in boiling water1 cover spout1 and boil #e minutes4 ,pour in quickly cup cold water1 let stand #c minutes to settle4 ,strain into hot pot or have strainer on table4 ,coffee for ,six ,persons4--,take #a full cup ground coffee1 #a egg1 a little cold water2 stir together1 add #a pint boiling water1 boil up2 then add another pint boiling water1 and set back to settle before serving4 ,french ,coffee4--#a quart water to #a cup very fine ground coffee4 ,put coffee grounds in bowl2 pour over about pint cold water and let stand for #ae minutes2 bring remaining water to a boil4 ,take coffee in bowl1 strain through fine sieve1 then take ,french coffee-pot1 put coffee grounds in strainer at top of ,french pot1 leaving water in bowl4 ,then take boiling water and pour over coffee very slowly4 ,then set coffee-pot on stove #e minutes2 must not boil4 ,take off and pour in cold water from bowl that coffee was first soaked in1 to settle4 ,serve in another pot4 ,the ,french1 who have the reputation of making the best coffee1 use #c parts ,java1 #a part ,mocha4 ,vienna ,coffee4--,equal parts ,mocha and ,java coffee2 allow #a heaping tablespoon of coffee to each person1 and #b extra to make good strength4 ,mix #a egg with grounds1 pour on coffee as much boiling water as will be needed1 let coffee froth1 then stir down grounds and let boil #e minutes2 then let coffee stand where it will keep hot1 but not boil1 for #e or #aj minutes1 and add rest of water4 ,to #a pint cream add white of an egg1 well-beaten2 this is to be put in cups with sugar1 and hot coffee added4 ,tea4--,water for tea should be freshly heated and just boiling4 ,teas are of differing strengths1 but a safe rule is #a teaspoon dry tea to pint boiling water4 ,scald tea-pot2 put in dry tea and cover for #a minute4 ,add boiling water1 cover closely4 ,let stand #c to #f minutes1 strain off into second hot pot4 ,a wadded cozy will keep tea hot for a long time off the fire4 ,cocoa4--,the usual rule is #a teaspoon cocoa to each cup4 ,mix dry cocoa with little cold water1 add scalded milk or boiling water1 and boil #a minute4 ,chocolate4--#a square unsweetened chocolate1 #a tablespoon sugar1 #b tablespoons hot water4 ,grate chocolate1 boil all together till smooth1 add gradually #a pint scalded milk1 cook in double boiler #e minutes4 ,some like to add #a teaspoon vanilla4 ,it can be made stronger by using more chocolate4 ,illustration3 7,decorative ,design7 ,cookery for the ,sick ,always prepare food for the sick in the neatest and most careful manner4 ,in sickness the senses are unusually acute1 and far more susceptible to carelessness1 negligence1 and mistakes in the preparation and serving of food than when in health4 ,corn ,meal ,gruel4--,mix #a tablespoon corn meal1 teaspoon salt1 and #b tablespoons cold water4 ,add #a pint boiling water1 simmer slowly #a hour4 ,in serving bowl put #b tablespoons cream1 #a lump sugar1 strain in gruel1 stir for a moment1 and serve4 ,flour and arrowroot gruel is made in the same way1 but cooked only #aj minutes4 ,farina gruel is made with milk and cooked #a hour in double boiler4 ,boil oatmeal gruel #a hour and strain4 ,barley ,water4--,wash #b tablespoons pearl barley1 scald with boiling water1 boil #e minutes1 strain4 ,add #b quarts cold water1 simmer till reduced 4 ,strain1 add lemon juice to taste4 ,good in fevers4 ,wine ,whey4--,scald #a cup milk1 add #a cup wine1 cook gently till it wheys4 ,strain through cheese-cloth4 ,beef ,tea4--,chop very fine #a pound lean beef round4 ,cover with pint cold water4 ,stand in cold place #a hour4 ,set over hot water1 stir till liquid begins to turn color4 ,strain1 add pinch salt4 ,to reheat1 set cup in pan of hot water4 ,restorative ,jelly4--,put in glass jar box granulated gelatine1 #a tablespoon granulated gum arabic1 #b cloves1 #c tablespoons sugar1 #b tablespoons lemon juice1 #a cup port wine4 ,stand in kettle cold water1 heat till all is dissolved4 ,strain into shallow dish4 ,chill4 ,cut in -inch squares4 ,illustration3 7,decorative ,design7 ,candies ,granulated sugar is preferable4 ,candy should not be stirred while boiling4 ,cream tartar should not be added until syrup begins to boil4 ,butter should be put in when candy is almost done4 ,flavors are more delicate when not boiled in candy but added afterward4 ,butter ,scotch4--#b cups sugar1 #b tablespoons water1 piece butter size of an egg4 ,boil without stirring until it hardens on a spoon4 ,pour out on buttered plates to cool4 ,cream ,candy4--#a pound white sugar1 #c tablespoons vinegar1 #a teaspoon extract lemon1 #a teaspoon cream tartar4 ,add little water to moisten sugar1 boil until brittle4 ,put in extract1 then turn quickly out on buttered plates4 ,when cool1 pull until white1 and cut in squares4 ,cream ,walnuts4--#b cups sugar1 cup water4 ,boil without stirring until it will spin a thread2 flavor with extract vanilla4 ,set off into dish with cold water in2 when at blood heat stir briskly until white and creamy1 then knead and work with the hands for several minutes4 ,have walnuts shelled3 make 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 dates1 remove stones1 and fill center of dates with this same cream4 ,drop into sugar4 ,creamed ,nuts4--,mix #a pound confectioners' sugar1 white #a unbeaten egg1 #a teaspoon vanilla1 and #b teaspoons cold water to a stiff paste4 ,shape in little balls1 press between halved walnut or other nut meats4 ,stoned dates and large raisins may be filled with this cream1 or it may be mixed with chopped nuts1 shaped in bars1 and cut in squares4 ,butter ,taffy4--,boil #c cups brown sugar1 cup molasses1 cup each hot water and vinegar4 ,when it crisps in cold water1 add #b tablespoons butter1 #a teaspoon vanilla1 cook #c minutes1 cool on buttered pans4 ,candied ,popcorn4--,put into an iron kettle #a tablespoon butter1 #c tablespoons water1 #a tea-cup white pulverized sugar4 ,boil until ready to candy1 then throw in #c quarts nicely popped corn4 ,stir briskly till candy is evenly distributed over corn4 ,take kettle from fire1 stir until it is cooled a little and you have each grain separate and crystallized with sugar1 taking care that corn does not burn4 ,nuts of any kind may be prepared in same way4 ,cocoanut ,cream ,candy4--#a cocoanut1 #a pounds granulated sugar4 ,put sugar and milk of cocoanut together1 heat slowly until sugar is melted2 then boil #e minutes2 add cocoanut 7finely grated71 boil #aj minutes longer1 stir constantly to keep from burning4 ,pour on buttered plates1 cut in squares4 ,will take about #b days to harden4 ,use prepared cocoanut when other cannot be had4 ,hickory ,nut ,candy4--#a cup hickory nuts 7meats71 #b cups sugar1 cup water4 ,boil sugar and water1 without stirring1 until thick enough to spin a thread2 flavor with extract lemon or vanilla4 ,set off into cold water2 stir quickly until white2 then stir in nuts2 turn into flat tin2 when cold cut into small squares4 ,chocolate ,caramels4--#b cups molasses1 #a cup brown sugar1 #a cup cream or milk1 pound chocolate1 piece of butter size of an egg4 ,beat all together2 boil until it thickens in water2 turn into large flat tins1 well-buttered4 ,when nearly cold1 cut into small squares4 ,ice ,cream ,candy4--#c cups sugar1 crushed or cut loaf1 a little less than cup vinegar1 #a cups cold water1 piece of butter size of a walnut1 flavor with extract vanilla4 ,boil until it hardens1 then pull until white4 ,molasses ,candy4--#c cups yellow coffee sugar1 #a cup molasses1 #a cup water1 teaspoon cream tartar1 butter size of a walnut4 ,follow directions for cream candy4 ,velvet ,molasses ,candy4--,put #a pounds sugar1 pint molasses1 pint water1 cup vinegar1 in agate kettle4 ,heat2 when boiling add teaspoon cream tartar4 ,boil till it crisps in cold water4 ,stir2 when almost done add pound butter1 teaspoon soda4 ,cool in buttered pan and pull4 ,peanut ,brittle4--,shell and chop roasted nuts to measure #a pint4 ,put #b pounds granulated sugar in clean frying-pan4 ,stir over slow fire4 ,it will lump1 then gradually melt4 ,when pale coffee color and clear add nuts and pour quickly on buttered tin sheet4 ,roll thin as possible4 ,when cold break up4 ,fudge4--,cook #c cups sugar1 #a cup milk1 and #a tablespoon butter4 ,when sugar is melted add #d or #e tablespoons cocoa4 ,stir and boil #ae minutes4 ,take from fire1 add #a teaspoon vanilla1 stir till creamy1 pour on buttered plates1 cut in squares4 ,,the ,,royal ,,baking ,,powder ,,is ,,absolutely ,,pure4 ,,royal ,a ,,strictly ,,pure1 ,,cream ,,of ,,tartar ,,baking ,,powder ,the tests made by the ,government chemists show that ,royal ,baking ,powder is of the highest efficiency and usefulness as a leavening agent2 that it does not contain alum1 ammonia1 or lime1 and is absolutely pure4 ,the official tests by the various ,state ,food ,commissions1 ,boards of ,health1 and official analysts show no other baking powder so pure1 strong1 and healthful4 ,more ill health and physical discomfort result from unwholesome food than from any other one cause1 and chief among unwholesome foods are the alum and other cheaply made baking powders4 ,the market is full of low-grade powders1 mostly made from burnt alum and phosphatic acid4 ,the sale of these powders is urged by some dealers because they are bought cheap at wholesale and yield them large profits4 ,consumers should ask for ,royal and take no substitute4 ,alum baking powders are classed as poisonous by the most eminent physicians4 ,they cost but three cents a pound to make1 and being sold at from twenty to forty cents1 are also a commercial fraud4 ,they cause indigestion1 heartburn1 dyspepsia1 and diseases of the liver and kidneys4 ,consumers who value their health must be on their guard against these dangerous powders4 ,it will be safer in all cases to demand the ,royal and take no other4 ,the housewife will find no possible substitute for the ,royal ,baking ,powder4 ,there is no other baking powder or preparation that will render the food so excellent in every quality4 ,instead of cream of tartar and soda1 or soda and sour milk1 the best housekeepers now use ,royal ,baking ,powder4 ,it is almost impossible for the housekeeper to procure pure cream of tartar4 ,professor ,chandler1 when president of the ,new ,york ,board of ,health1 stated in an official report that he found upon investigation that nearly all the cream of tartar sold by grocers was adulterated with white clay1 alum1 or other hurtful substance4 ,these ingredients are dangerous to health1 impoverishing the blood1 producing dyspepsia1 etc4 ,professor ,chandler strongly recommends the use of a well-known baking powder 7like the ,royal7 in all kinds of baking as more convenient1 economical1 and healthful4 ,royal ,baking ,powder is sold only in securely labeled tin cans4 ,remember1 in all old receipts where cream of tartar and soda or saleratus are called for1 you can substitute ,royal ,baking ,powder and get better results4 ,the usual proportions1 old way1 are3 #b teaspoonfuls cream of tartar to #a of soda or saleratus2 ,instead of which ,,use #b ,,teaspoonfuls ,,of ,,royal ,,baking ,,powder1 and mix it with the flour while dry4 ,this powder is so pure and perfectly combined that one third less will do better work4 ,never use so-called prepared or self-raising flours4 ,they mostly contain alum1 phosphates1 or other injurious ingredients4 ,,the ,,official ,,tests ,,show ,,royal ,,baking ,,powder ,,superior ,,to ,,all ,,others ,the ,united ,states ,government1 after elaborate tests1 reports the ,royal ,baking ,powder a pure cream of tartar powder of greater leavening strength than any other4 ,bulletin #ac1 ,u4 ,s4 ,ag4 ,dep41 p4 #eii4 ,the ,canadian official tests1 recently made1 show the ,royal ,baking ,powder highest of all in leavening strength4 ,bulletin #aj1 ,inland ,rev4 ,dep41 p4 #af4 ,the ,royal ,baking ,powder is superior to any other powder which ,i have examined2 a baking powder unequaled for purity1 strength1 and wholesomeness4 ,willis ,g4 ,tucker1 ,m4,d41 ,ph4,d41 ,new ,york ,state ,analyst4 ,as the excellence of a baking powder is dependent upon the yield of leavening gas1 and upon the wholesomeness and purity of its ingredients1 the ,royal is unquestionably the best4 ,massachusetts ,state ,analyst4 ,the best baking powder made is1 as shown by analysis1 the ,royal4 ,cyrus ,edson1 ,m4,d41 ,com'r of ,health1 ,new ,york ,city4 ,i find the ,royal ,baking ,powder superior to all the others in every respect4 ,it is purest and strongest4 ,walter ,s4 ,haines1 ,m4,d41 ,consulting ,chemist1 ,chicago ,board of ,health4 ,our test shows that ,royal ,baking ,powder has greater leavening power than any other of which we have knowledge4 ,w4 ,b4 ,rising1 ,state ,analyst1 ,california4 ,i have from time to time analyzed the ,royal ,baking ,powder1 and have uniformly found it to be high in leavening power and to be composed of pure ingredients4 ,h4 ,a4 ,weber1 ,state ,analyst1 ,ohio4 ,my tests show the ,royal ,baking ,powder of very superior leavening power2 a cream of tartar powder of the highest purity1 containing no alum1 lime1 ammonia1 or any unwholesome material4 ,r4 ,c4 ,kedzie1 late ,state ,analyst1 ,michigan4 ,royal ,baking ,powder is composed of the best and purest ingredients4 ,it is absolutely pure1 with perfect keeping qualities1 and as strong as such a powder can be made4 ,royal makes the food much finer1 besides assuring its perfect healthfulness4 ,g4 ,n4 ,failure1 ,kansas ,state ,chemist4 ,i have submitted the ,royal ,baking ,powder to careful chemical tests1 and find it to be perfectly free from any substance in any way deleterious or injurious4 ,h4 ,a4 ,huston1 ,indiana ,state ,chemist4 ,royal ,baking ,powder is free from alum and every adulteration1 and it has a larger amount of leavening gas than any of the others analyzed4 ,m4 ,a4 ,scovell1 ,director ,kentucky ,agl4 ,exp4 ,station4 ,i have made a large number of analyses of ,royal ,baking ,powder1 and have found it to be an absolutely pure cream of tartar powder1 entirely free from alum1 ammonia1 and all adulterations and impurities4 ,in leavening power it is of the very highest4 ,charles ,w4 ,drew1 late ,state ,chemist1 ,minnesota4 ,in this market ,i find but one powder besides ,royal made from cream of tartar4 ,royal is the strongest1 purest1 most economical4 ,h4 ,h4 ,nicholson1 ,nebraska ,state ,chemist4 ,i find the ,royal to be absolutely pure and highest in leavening power4 ,albert ,menke1 ,arkansas ,state ,chemist4 ,from actual analysis made by me1 ,i pronounce the ,royal ,baking ,powder to be the strongest and purest ,baking ,powder before the public4 ,w4 ,t4 ,wenzell1 ,analyst ,san ,francisco ,board of ,health4 ,the ,royal ,baking ,powder is superior in regard to purity1 leavening power1 and keeping qualities4 ,geo4 ,s4 ,cox1 ,state ,chemist1 ,wisconsin4 ,i allow no baking powder other than the ,royal to be used in my kitchen1 for ,i know it to be absolutely pure and all that is claimed for it4 ,wm4 ,t4 ,cutter1 ,connecticut ,state ,chemist4 ,the ,royal was found the highest in leavening strength1 and the best powder analyzed4 ,george ,f4 ,payne1 ,state ,chemist1 ,georgia4 ,there is no baking powder known to us equal to the ,royal4 ,we confidently recommend it for purity and wholesomeness4 ,w4 ,q4 ,webb1 ,m4,d41 ,president ,board of ,health1 ,spokane1 ,washington4 ,royal ,baking ,powder has been found by every examination--official or competitive--to be the highest of ,,all in leavening power1 and of absolute purity and wholesomeness4 ,,transcriber',s ,,note ,the index was not checked for correct page references4 ,obvious typographical errors and punctuation errors have been corrected after careful comparison with other occurrences within the text and consultation of external sources4 ,some hyphens in words have been silently removed1 some added1 when a predominant preference was found in the original book4 ,except for those changes noted below1 all misspellings in the text1 and inconsistent or archaic usage1 have been retained4 ,pg #bc3 #8,bake' replaced by #8,make' in ,dumplings for ,soup4 ,pg #bd3 #8du' replaced by #8dust'4 ,pg #bf3 #8locks' replaced by #8looks'4 ,pg #ce3 #8and' replaced by #8add' in ,mutton ,haricot4