,,things ,,mother ,,used ,,to ,,make    
,by ,,lydia ,,maria ,,gurney  ,a        
,,collection ,,of ,,old ,,time          
,,recipes1 ,,some ,,nearly ,,one        
,,hundred ,,years ,,old ,,and ,,never   
,,published ,,before  ,new ,york #aiad  
,,author',s ,,foreword  ,good food      
depends as largely upon the judgment of 
the cook1 as upon the materials used4   
,these recipes and ,household ,hints are
 written very plainly1 for those who    
have had no experience1 no practice and 
possibly have little judgment4  ,they   
are very simple1 not expensive1 and if  
followed closely1 will ensure success4  
,it is the hope of the writer of this   
book that the young and inexperienced   
housekeeper may find it a real help4    
,l4,m4 ,,gurney4     ,,introduction     
,the ,things ,mother ,used ,to ,make    
consist of old fashioned recipes1 which 
have been for the most part handed down 
by word of mouth from one generation to 
another1 extending over a period of     
nearly one hundred years4 ,the author1 a

 ,new ,england woman1 has during her    
life tested out in her own kitchen the  
greater part of these recipes1 which    
represent the best cookery of those     
times4  ,this material was originally   
published in ,suburban ,life1 where it  
obtained such recognition as seemed to  
warrant its preservation in book form4  
,the original material has accordingly  
been amplified1 and it is here presented
 as one of the volumes in the series of 
,countryside ,manuals4  ,,frank ,a4     
,,arnold  ,,new ,,york  ,september #ae1 
#aiac     ,,breads   ,bannocks  #a      
,cupful of ,thick ,sour ,milk #a_/b     
,cupful of ,sugar #a ,egg #b ,cupfuls of
 ,flour #a_/b ,cupful of ,indian ,meal  
#a ,teaspoonful of ,soda ,a pinch of    
,salt  ,make the mixture stiff enough to
 drop from a spoon4 ,drop mixture1 size 
of a walnut1 into boiling fat4 ,serve   
warm1 with maple syrup4    ,boston      
,brown ,bread  #a ,cupful of ,rye ,meal 
#a ,cupful of ,graham ,meal #a ,cupful  
of ,indian ,meal #a ,cupful of ,sweet   

,milk #a ,cupful of ,sour ,milk #a      
,cupful of ,molasses #a ,teaspoonful of 
,salt #a ,heaping ,teaspoonful of ,soda 
,stir the meals and salt together4 ,beat
 the soda into the molasses until it    
foams2 add sour milk1 mix all together  
and pour into a tin pail which has been 
well greased1 if you have no brown-bread
 steamer4  ,set the pail into a kettle  
of boiling water and steam three or four
 hours1 keeping it tightly covered4     
,brown ,bread 7,baked7  #a ,cupful of   
,indian ,meal #a ,cupful of ,rye ,meal  
#a_/b ,cupful of ,flour #a ,cupful of   
,molasses 7scant7 #a ,cupful of ,milk or
 ,water #a ,teaspoonful of ,soda  ,put  
the meals and flour together4 ,stir soda
 into molasses until it foams4 ,add salt
 and milk or water4  ,mix all together4 
,bake in a tin pail with cover on for   
two and a half hours4    ,coffee ,cakes 
,when your dough for yeast bread is     
risen light and fluffy1 cut off small   
pieces and roll as big as your finger1  
four inches long4 ,fold and twist to two

 inches long and fry in deep fat4 ,serve
 hot with coffee4    ,corn ,meal ,gems  
#b ,cupfuls of ,flour #a ,cupful of     
,corn ,meal 7bolted is best7 #b ,cupfuls
 of ,milk #b ,teaspoonfuls of ,cream of 
,tartar #a ,teaspoonful of ,baking ,soda
 #a ,egg #a_/b ,cupful of ,sugar #a_/b  
,teaspoonful of ,salt  ,stir the flour  
and meal together1 adding cream of      
tartar1 soda1 salt and sugar4 ,beat the 
egg1 add the milk to it1 and stir into  
the other ingredients4 ,bake in a       
gem-pan twenty minutes4    ,cream of    
,tartar ,biscuits  #a ,pint of ,flour #b
 ,teaspoonfuls of ,cream of ,tartar #a  
,teaspoonful of ,soda #a_/b ,teaspoonful
 of ,salt #a ,tablespoonful of ,lard    
,stir cream of tartar1 soda1 salt and   
lard into the flour2 mix with milk or   
water1 handling as little as possible4  
,roll and cut into rounds4              
,baking-powder can be used in place of  
soda and cream of tartar4    ,crullers  
,use the recipe for doughnuts1 adding   
one egg and a little more butter4 ,roll 

a small piece of the dough to the size  
of your finger1 and eight inches long1  
double it1 and twist the two rolls      
together4 ,fry in boiling fat4          
,delicious ,dip ,toast  ,cut slices of  
bread1 one-half inch thick2 toast each  
side to a delicate brown4 ,dip these    
into hot1 salted milk1 letting them     
remain until soft4 ,lay them on a       
platter and spread a little butter over 
each slice4  ,take one quart of milk    
more or less according to size of       
family2 heat in a double boiler1 salt to
 taste4 ,wet two tablespoonfuls of flour
 with a little water2 stir until smooth1
 and pour into the milk when boiling4   
,make this of the consistency of rich   
cream2 add a piece of butter the size of
 a walnut1 and pour over the toasted    
bread4 ,serve hot4    ,doughnuts  #a    
,egg #a ,cupful of ,milk #a and #a_/c   
,cupfuls of ,sugar #b ,teaspoonfuls of  
,cream of ,tartar #a ,teaspoonful of    
,soda ,piece of ,butter the ,size of a  
,walnut #a_/d ,teaspoonful of ,cinnamon 

or ,nutmeg ,salt1 and ,flour enough to  
roll soft  ,beat the egg and sugar      
together and add the milk and butter4   
,stir the soda and cream of tartar into 
the flour1 dry2 mix all together1 with  
the flour and salt4 ,cut into rings and 
fry in deep fat4 ,lay them on brown     
paper when you take them from the fat4  
,fried ,bread  ,after frying pork or    
bacon1 put into the fat slices of stale 
bread4 ,as it fries1 pour over each     
slice a little milk or water and salt to
 taste1 turn and fry on the opposite    
side4 ,this is a very appetizing dish4  
,german ,toast  #a ,cupful of ,milk #a  
,egg ,pinch of ,salt #d or #e ,slices of
 ,bread  ,beat together one egg1 one    
cupful of milk1 and a little salt4 ,dip 
slices of stale bread into this mixture1
 and fry on a griddle in butter or pork 
fat4 ,serve hot with butter and maple   
syrup4    ,soft ,gingerbread  #a ,cupful
 of ,molasses #a ,cupful of ,sour ,milk 
#a_/b ,cupful of ,butter or ,lard #a    
,teaspoonful of ,ginger #a ,teaspoonful 

of ,soda #a_/b ,teaspoonful of ,salt    
,stir the soda into the molasses until  
it foams1 add sour milk1 ginger1 salt   
and melted butter4 ,last of all1 add    
flour enough for quite a stiff batter1  
and bake4 ,this makes one sheet4        
,huckleberry ,cake  ,pick over and wash 
and flour well one cupful of fresh      
huckleberries4 ,add these to the batter 
for soft gingerbread4 ,serve hot1 with  
butter4    ,quick ,graham ,bread  #a    
,pint of ,graham ,meal #a_/b ,cupful of 
,molasses #a ,cupful of ,sour ,milk #a  
,teaspoonful of ,soda #a ,teaspoonful of
 ,salt  ,stir soda into the molasses1   
add sour milk and salt2 add all to the  
meal1 beating well4 ,sweet milk will do 
with a little less soda4 ,bake thirty   
minutes1 or according to heat of the    
oven4 ,a moderate oven is best4         
,graham ,bread 7raised over night7  #c  
,cupfuls of ,flour #c ,cupfuls of       
,graham ,meal #c ,tablespoonfuls of     
,sugar #a ,tablespoonful of ,lard #a    
,teaspoonful of ,salt #a ,yeast ,cake   

,mix flour and meal together and rub in 
lard1 sugar and salt4 ,add yeast cake   
which has been dissolved in one-half cup
 of cold water4 ,mix with warm water at 
night4 ,set in a warm place to rise4 ,in
 the morning stir and let rise to twice 
its bulk4 ,knead and put in baking pans4
 ,raise again and bake forty-five       
minutes4    ,graham ,muffins  #a ,pint  
of ,graham ,flour #a_/b ,cupful of      
,molasses #a ,teaspoonful of ,salt #a_/b
 ,pint of ,white ,flour #a ,teaspoonful 
of ,soda  ,put the salt into the flour  
and soda into the molasses4 ,stir all   
together and mix with milk or water4    
,drop into muffin tins and bake twenty  
minutes4    ,sour ,milk ,griddle ,cakes 
#b ,cupfuls of ,sour ,milk #b           
,teaspoonfuls of ,soda #a ,teaspoonful  
of ,salt  ,stir the soda and salt into  
the milk and add flour enough to make   
thin batter4 ,fry on a well-greased     
griddle4 ,one spoonful for each cake4   
,serve hot with butter and maple syrup4 
,sweet ,milk ,griddle ,cakes  #a ,egg #a

 ,pint of ,sweet ,milk #b ,level        
,teaspoonfuls of ,cream of ,tartar #a   
,level ,teaspoonful of ,soda ,pinch of  
,salt ,flour enough for thin batter     
,mix soda and cream of tartar with      
flour4 ,beat the egg1 add milk and stir 
into flour4 ,fry in small cakes on a    
griddle4    ,jenny ,lind ,tea ,cake  #c 
,cupfuls of ,flour #a_/b ,cupful of     
,sugar #a ,egg #a ,teaspoonful of ,soda 
#a ,tablespoonful of ,melted ,butter #b 
,teaspoonfuls of ,cream of ,tartar      
,stir salt1 soda and cream of tartar    
into the dry flour4 ,beat the egg1 add  
sugar and butter1 stir into the flour   
and mix with enough milk to make batter 
as thick as a cake4 ,bake in a moderate 
oven4 ,to be eaten hot with butter4     
,real ,johnny ,cake  #b ,cupfuls of     
,flour #a ,cupful of ,yellow ,meal #d   
,tablespoonfuls of ,sugar #a            
,teaspoonful of ,salt #a ,teaspoonful of
 ,cream of ,tartar #a_/b ,teaspoonful of
 ,soda or #b ,teaspoonfuls of           
,baking-powder  ,add enough milk or     

water to make a thin batter1 and bake4  
,new ,england ,buns  #a ,cupful of ,milk
 #a and l_/#c ,cupfuls of ,sugar #b_/c  
,cupful of ,butter or ,lard #a_/b       
,cupful of ,currants #a ,teaspoonful of 
,extract of ,lemon #a_/d ,teaspoonful of
 ,soda #a_/b ,teaspoonful of ,salt #a   
,yeast ,cake ,flour enough for ,soft    
,dough  ,dissolve the yeast in a        
half-cupful of cold water4 ,scald the   
milk and1 when nearly cold1 add the     
yeast1 half the sugar1 and flour enough 
to make a thin batter2 let it rise to   
twice its bulk4 ,when light and foamy1  
add the rest of the ingredients2        
sprinkle a little flour over the        
currants1 stir the soda into the flour1 
using flour enough to make stiff dough4 
,set again1 then roll1 cut with a       
cooky-cutter1 about an inch thick1 and  
let rise again4 ,bake in a moderate oven
 twenty-five minutes4 ,mix in the       
morning1 if wanted for the evening meal4
 ,when done1 brush over the top1 while  
warm1 with equal parts of milk and      

molasses4    ,nut ,bread  #b #a_/b      
,cupfuls of ,flour #c ,teaspoonfuls of  
,baking-powder #a_/d ,teaspoonful of    
,salt #a_/b ,cupful of ,sugar #a ,egg #a
 ,cupful of ,milk #c_/d ,cupful of      
,english ,walnut ,meats1 chopped fine   
,beat egg and sugar together1 then add  
milk and salt4 ,sift the baking-powder  
into the dry flour1 and put all the     
ingredients together4 ,add the nuts     
last1 covering with a little flour1 to  
prevent falling1 and bake in a moderate 
oven one hour4    ,oatmeal ,bread  #b   
,cupfuls of ,rolled ,oats #c #a_/b      
,cupfuls of ,boiling ,water #a_/b       
,cupful of ,molasses #a ,yeast ,cake    
,pinch of ,salt  ,let the rolled oats   
and boiling water stand until cool1 then
 add the molasses1 salt1 and yeast cake 
which has been dissolved in cold water4 
,stir in flour enough to make a stiff   
dough4 ,let it rise over night4 ,in the 
morning1 stir it down and let it rise   
again4 ,mold into loaves and let rise   
again4  ,bake forty-five minutes in a   

moderate oven4  ,this will make three   
small loaves4    ,parker ,house ,rolls  
#a ,quart of ,flour #a ,tablespoonful of
 ,lard #c ,tablespoonfuls of ,sugar #a  
,teaspoonful of ,salt #a_/b ,pint of    
,milk #a ,yeast ,cake  ,scald the milk4 
,when nearly cold add the yeast cake    
which has been dissolved in one-half cup
 of cold water4 ,rub into the flour1 the
 lard1 sugar and salt4 ,stir all        
together with a knife and knead4 ,let   
rise to twice its bulk and knead4 ,let  
rise again and knead4 ,roll half an inch
 thick1 cut into rounds1 spread with    
butter and double over4 ,rise again1    
bake twenty minutes in a hot oven4 ,mix 
at ten o'clock in the morning if wanted 
for supper1 a little earlier in cold    
weather4    ,popovers  #a ,egg #a       
,cupful of ,milk #a ,cupful of ,flour   
,beat the egg1 and stir flour and milk  
in slowly1 a little flour1 then a little
 milk4 ,salt a little4 ,this will make a
 very thin batter4 ,drop into           
well-buttered muffin pan1 bake in a very

 hot oven and serve with hot sauce for a
 pudding1 or eat with butter4    ,rye   
,muffins  #b ,cupfuls of ,flour #a      
,cupful of ,rye ,meal #c ,tablespoonfuls
 of ,sugar #a ,teaspoonful of ,salt     
#a_/c ,cupful of ,yeast or #a ,yeast    
,cake dissolved in ,water  ,mix with    
warm water at night4 ,in the morning add
 one-quarter teaspoonful of soda1       
dissolved in two tablespoonfuls of      
boiling water2 stir well4 ,bake in a    
gem-pan for twenty or thirty minutes4   
,breakfast ,sally ,lunn  #a ,egg #a     
,quart of ,flour ,piece of ,butter the  
size of an ,egg #d ,tablespoonfuls of   
,sugar #b ,teacupfuls of ,milk #b       
,teaspoonfuls of ,cream of ,tartar #a   
,teaspoonful of ,soda ,a little ,salt   
,mix salt1 sugar1 cream of tartar and   
soda1 with the flour4 ,beat the egg1    
stir into it the melted butter and milk4
 ,stir all together and bake in a muffin
 pan1 fifteen or twenty minutes4        
,sour ,milk ,biscuits  #a ,pint of      
,flour #a ,teaspoonful of ,lard #a      

,teaspoonful of ,soda #a ,teaspoonful of
 ,salt #a ,cupful of ,sour ,milk  ,put  
lard and salt into the flour and soda   
with the sour milk4 ,mix together1 roll 
thin and cut into rounds4 ,bake twenty  
minutes4    ,spider ,cake  #b ,cupfuls  
of ,bread ,flour #a_/c ,cupful of ,lard 
#b ,teaspoonfuls of ,cream of ,tartar #a
 ,teaspoonful of ,soda #a ,teaspoonful  
of ,salt  ,put the soda1 salt and cream 
of tartar into the dry flour4 ,rub in   
the lard and mix with water into a soft 
dough4 ,roll to the size of the spider  
or griddle4 ,when the spider is hot and 
well greased with lard1 lay on the cake 
and cover4 ,bake ten minutes on one     
side1 then ten on the other4 ,this can  
be made quickly without waiting for the 
oven to heat4 ,serve hot with butter4   
,white ,bread  #c ,cupfuls of ,flour #c 
,teaspoonfuls of ,sugar #a ,teaspoonful 
of ,lard #a ,pinch of ,salt #a_/b ,yeast
 ,cake  ,rub sugar1 salt and lard into  
the flour4 ,dissolve the yeast in half a
 cupful of cold water4 ,put all together

 and mix to a stiff dough with milk or  
water1 at night4 ,in the morning1 push  
it down and let rise again4 ,then knead 
and place in a pan4 ,let it rise to     
twice its bulk and bake thirty minutes4 
99       99       99       99       99  
,,cakes   ,filled ,cookies  #a ,cupful  
of ,sugar #a_/b ,cupful of ,butter or   
,lard #a ,cupful of ,milk #c #a_/b      
,cupfuls of ,flour #b ,teaspoonfuls of  
,cream of ,tartar #a ,teaspoonful of    
,soda #a ,tablespoonful of ,vanilla     
,roll thin and cut with a cooky-cutter4 
,filling for ,cookies  #a ,cupful of    
,chopped ,raisins #a_/b ,cupful of      
,sugar #a_/b ,cupful of ,water #a       
,teaspoonful of ,flour  ,cook this until
 thick1 being careful not to burn it4   
,place cookies in a well-buttered pan1  
spread on a teaspoonful of the filling  
and cover with another cooky4 ,bake in a
 moderate oven4    ,sugar ,cookies  #a  
,cupful of ,sugar #a_/b ,cupful of      
,butter #b ,tablespoonfuls of ,milk #a  
,egg #b ,teaspoonfuls of ,cream of      

,tartar #a ,teaspoonful of ,soda #a     
,teaspoonful of ,lemon ,extract ,flour  
enough to roll  ,beat the butter1 sugar 
and egg together1 add the milk1 stir the
 cream of tartar and soda into the flour
 dry4 ,stir all together and roll4      
,cream ,cake  #b ,eggs #a ,cupful of    
,cream 7sour preferred7 #a ,cupful of   
,sugar #b ,cupfuls of ,flour #a         
,teaspoonful of ,soda #a_/b ,teaspoonful
 of ,salt ,flavor with ,lemon  ,stir the
 soda into the cream2 beat the eggs2 add
 sugar1 salt1 flour and cream2 last of  
all1 the flavoring4    ,delicious ,cake 
without ,eggs  #a ,cupful of ,thick1    
,sour ,milk #a ,cupful of ,sugar #a_/b  
,cupful of ,butter #b ,cupfuls of ,flour
 #a ,cupful of ,chopped ,raisins ,pinch 
of ,salt #a ,teaspoonful of ,soda #a    
,teaspoonful of ,cinnamon #a_/b         
,teaspoonful each of ,cloves and ,nutmeg
  ,stir the soda into the sour milk1 add
 melted butter and sugar1 salt and      
spices4 ,put the flour over the raisins 
and stir all together4 ,this will make  

one loaf or twelve little cakes in      
gem-pans4    ,feather ,cake  #b ,cupfuls
 of ,sugar #c ,eggs ,butter the size of 
an ,egg #a ,teaspoonful of ,cream of    
,tartar #a_/b ,teaspoonful of ,soda #c  
,cupfuls of ,flour ,flavor with ,almond 
,beat fifteen minutes  ,cream together  
the butter and sugar4 ,add the          
well-beaten eggs1 then the milk4 ,beat  
together4 ,put soda and cream of tartar 
into the flour1 dry4 ,stir all together 
with the flavoring4 ,this will make two 
small loaves4    ,old-time ,gingersnaps 
#a ,cupful of ,molasses #a_/b ,cupful of
 ,butter or ,lard #a ,teaspoonful of    
,soda #a ,teaspoonful of ,ginger  ,boil 
the molasses five minutes4 ,remove from 
the fire1 and add soda1 butter and      
ginger4 ,when cooled a little1 stir in  
the flour until thick enough to roll1   
then roll thin as a postage-stamp4 ,cut 
with a cooky-cutter1 and bake in a hot  
oven1 being careful not to burn4 ,shut  
in a tin pail4 ,these will keep for a   
long time4    ,gold ,cake  #a ,cupful of

 ,sugar #a_/b ,cupful of ,butter ,yolks 
of #d ,eggs ,whites of #a ,egg #a_/b    
,cupful of ,milk #a_/b ,teaspoonful of  
,cream of ,tartar #a_/d ,teaspoonful of 
,soda #a-c_/d ,cupfuls of ,flour        
,flavoring  ,cream butter and sugar     
together4 ,add the well-beaten eggs1    
milk1 flavoring and flour into which the
 cream of tartar and soda have been     
stirred4 ,bake thirty minutes in a      
moderate oven4    ,hermits  #a ,cupful  
of ,sugar #a_/b ,cupful of ,molasses    
#b_/c ,cupful of ,butter #b ,eggs #a    
,cupful of ,raisins1 ,chopped ,fine #b  
,tablespoonfuls of ,milk #a ,teaspoonful
 of ,soda #a ,teaspoonful of ,cinnamon  
#a ,teaspoonful of ,nutmeg #a_/b        
,teaspoonful of ,cloves ,flour enough to
 roll  ,cream the butter and sugar      
together1 beat the eggs1 add to the     
butter and sugar1 then stir in the      
molasses1 milk and spices4 ,add the     
raisins which have been covered with    
flour1 and1 last of all1 the flour into 
which the dry soda has been sifted4     

,roll thin and cut with cooky-cutter4   
,jumbles  #b ,cupfuls of ,sugar #a      
,cupful of ,butter #a_/b ,cupful of     
,milk #b ,eggs #a ,teaspoonful of ,soda 
#b ,teaspoonfuls of ,cream of ,tartar #a
 ,teaspoonful of ,lemon ,flour enough to
 roll  ,cream together the butter and   
sugar4 ,stir into the well-beaten egg4  
,add milk4 ,stir cream of tartar and    
soda into the flour1 dry4 ,beat all     
together and flavor4 ,cut into rings and
 bake in a well-greased pan4    ,nut    
,cake  #a ,cupful of ,sugar #a_/b       
,cupful of ,butter #a_/b ,cupful of     
,milk #b ,eggs #b ,cupfuls of ,flour #a 
,teaspoonful of ,cream of ,tartar #a_/b 
,teaspoonful of ,soda #a ,cupful of     
,hickory ,nut ,meats1 or ,english       
,walnuts  ,cream the butter and sugar   
together1 then add the well-beaten eggs 
and milk and put the soda and cream of  
tartar into the flour4 ,stir all        
together1 adding nut meats1 covered with
 flour1 last4    ,oatmeal ,cookies  #b  
,eggs #a ,cupful of ,sugar #a #a_/b     

,cupfuls of ,oatmeal or ,rolled ,oats   
#b_/c ,cupful of ,cocoanut #a_/d        
,teaspoonful of ,salt #a_/b ,teaspoonful
 of ,vanilla #b ,tablespoonfuls of      
,butter  ,cream the butter and sugar    
together and add the well-beaten eggs4  
,add the remainder of the ingredients   
and drop on a well-greased baking-pan4  
,bake in a moderate oven1 from fifteen  
to twenty minutes4    ,one1 ,two1       
,three1 ,four ,cake  #a ,cupful of      
,butter #b ,cupfuls of ,sugar #c        
,cupfuls of ,flour #d ,eggs #b_/c       
,cupful of ,milk #b ,teaspoonfuls of    
,cream of ,tartar #a ,teaspoonful of    
,soda  ,cream the butter and sugar      
together and add the well-beaten eggs2  
beat all and add milk2 beat again4 ,sift
 the cream of tartar and the soda into  
the flour2 stir all together4 ,bake in a
 slow oven4 ,this will make two loaves4 
,ribbon ,cake  #c ,eggs #b ,cupfuls of  
,sugar #b_/c ,cupful of ,butter #a      
,cupful of ,milk #c ,cupfuls of ,flour  
#a ,teaspoonful of ,cream of ,tartar #a 

,tablespoonful of ,molasses ,a little   
,salt and flavor1 ,lemon or ,almond #a  
,large ,cupful of ,raisins #a_/d ,pound 
of ,citron #a ,teaspoonful of ,cinnamon 
and ,cloves ,a little ,nutmeg #a_/b     
,teaspoonful of ,soda  ,cream the butter
 and sugar together1 and add the        
well-beaten eggs and the milk4 ,mix the 
salt1 soda and cream of tartar1 with the
 flour4 ,stir all together4 ,put half of
 this mixture into two oblong pans4 ,to 
the remainder add one tablespoonful of  
molasses1 one large cupful of raisins1  
stoned and chopped1 a quarter of a pound
 of citron sliced thin1 one teaspoonful 
of cinnamon and cloves1 a little nutmeg1
 and one tablespoonful of flour4 ,bake  
in two pans of the same size as used for
 the first half4 ,put the sheets        
together while warm1 alternately1 with  
jelly between4    ,roll ,jelly ,cake  #d
 ,eggs #a ,cupful of ,sugar #a ,cupful  
of ,flour #a ,teaspoonful of ,cream of  
,tartar #a_/b ,teaspoonful of ,soda     
,pinch of ,salt #a ,teaspoonful of      

,extract of ,lemon  ,beat together eggs 
and sugar1 add salt and extract4 ,stir  
into the dry flour the soda and cream of
 tartar4 ,mix all together4 ,bake in a  
moderate oven1 in a large pan1 and turn 
out1 when done1 on a clean towel1 which 
has been sprinkled with powdered sugar4 
,spread with jelly and roll while warm4 
,silver ,cake  #a ,cupful of ,sugar     
#a_/c ,cupful of ,butter #b ,cupfuls of 
,flour ,whites of #c ,eggs #a_/b ,cupful
 of ,milk #a ,scant ,teaspoonful of     
,cream of ,tartar #a_/b ,teaspoonful of 
,soda ,almond ,flavoring  ,cream        
together the butter and sugar1 add milk 
and flavoring4 ,stir cream of tartar and
 soda into dry flour4 ,last of all add  
whites of eggs1 beaten to a stiff froth4
 ,to make a very good cake1 the butter  
and sugar should be creamed with the    
hand4 ,citron also makes it very nice4  
,sponge ,cake1 ,no4#a  #c ,eggs #a #a_/b
 ,cupfuls of ,sugar #a_/b ,cupful of    
,water ,pinch of ,salt #a #a_/b ,cupfuls
 of ,flour #a ,teaspoonful of ,cream of 

,tartar #a_/b ,teaspoonful of ,soda     
,beat eggs and sugar together1 add water
 and salt1 then put soda and cream of   
tartar into the dry flour4 ,beat all    
together4 ,bake slowly4    ,sponge      
,cake1 ,no4 #b1 ,grandmother's ,rule  #d
 ,eggs ,pinch of ,salt #a ,cupful of    
,sugar #a ,cupful of ,flour #a          
,teaspoonful of ,baking-powder  ,beat   
the eggs ten minutes1 add sugar1 and    
beat again4 ,then add the flour1 into   
which has been stirred the              
baking-powder4 ,stir all together and   
flavor4 ,bake in a moderate oven4       
99       99       99       99       99  
99   ,,some ,,old-,,fashioned ,,candies 
,chocolate ,taffy  #a #a_/b ,cupfuls of 
,molasses #a #a_/b ,cupfuls of ,sugar   
#a_/b ,cupful of ,milk #b ,squares of   
,chocolate #a ,small ,teaspoonful of    
,flour ,butter the size of a ,walnut    
,stir the sugar1 flour and grated       
chocolate into the molasses and milk4   
,when hot add the butter4 ,boil until it
 strings4 ,pour into buttered tin4 ,when

 nearly cold mark into squares4         
,molasses ,candy  #b ,cupfuls of        
,molasses #b ,teaspoonfuls of ,vinegar  
,butter the size of a ,walnut #a_/d     
,teaspoonful of ,soda  ,put the         
molasses1 vinegar and butter into a     
saucepan4 ,boil until it strings when   
dropped from a spoon1 or until it is    
brittle when dropped into cold water4   
,stir the soda in briskly and pour into 
a buttered tin4 ,when nearly cold1 pull 
until nearly white4 ,cut into small     
pieces or sticks and lay on buttered    
platter4    ,butter ,scotch  #a_/b      
,cupful of ,molasses #a_/b ,cupful of   
,sugar #a_/b ,cupful of ,butter  ,boil  
until it strings4 ,pour into buttered   
tin and when cold break into pieces4    
,this is very nice when cooled on snow4 
,pop ,corn ,balls 7very old recipe7  #a 
,cupful of ,molasses ,piece of ,butter1 
half the size of an ,egg  ,boil together
 until it strings and then stir in a    
pinch of soda4 ,put this over a quart   
dish full of popped corn4 ,when cool    

enough to handle squeeze into balls the 
size of an orange4          99       99 
99       99       99       99           
,,desserts   ,apple ,tarts  ,roll rich  
pie crust thin as for pies4 ,cut into   
rounds1 pinch up the edge half an inch  
high and place in muffin rings4 ,put    
into each one a tablespoonful of apple  
sauce and bake in a hot oven for twenty 
minutes4 ,beat the white of an egg to a 
stiff froth and add two tablespoonfuls  
of sugar4 ,drop a spoonful on the top of
 each and brown quickly in a hot oven4  
,baked ,apples1 ,no4 #a  ,take good1    
sour apples2 greenings are best4 ,scoop 
out the cores1 wash and place in a      
baking-pan4 ,fill the hole with sugar1  
and a tablespoonful for each apple      
besides4 ,pour over these a generous    
supply of cold water4 ,bake in a hot    
oven1 until light and fluffy4 ,these    
make a delicious dessert1 if served with
 cream4    ,baked ,apples1 ,no4 #b      
,wash1 core and quarter sour apples4    
,put them into an earthen  crock4 ,cover

 with cold water adding a cup and a half
 of sugar to six apples1 or sweeten to  
taste4 ,bake three or four hours1 until 
they are a dark amber color4    ,baked  
,sweet ,apples  ,wash clean1 fair1 sweet
 apples4 ,put these into a baking-pan1  
with a little cold water and a half-cup 
of molasses1 if four to six apples are  
used4 ,bake slowly until you can stick a
 fork through them4 ,years ago1 people  
ate these1 with crackers and milk4      
,baked apples and milk was a favorite   
dish4    ,baked ,apple ,dumplings  ,take
 rich pie crust1 roll thin as for pie   
and cut into rounds as large as a tea   
plate4 ,pare and slice fine1 one small  
apple for each dumpling4 ,lay the apple 
on the crust1 sprinkle on a tiny bit of 
sugar and nutmeg1 turn edges of crust   
over the apple and press together4 ,bake
 in a hot oven for twenty minutes4      
,serve hot with cold sauce4    ,fried   
,apples  ,pare and slice apples and fry 
in hot fat4 ,when removed from the fire1
 sprinkle over them a little sugar4     

,bananas are nice cooked in the same    
way4    ,bramberries  ,crust #a l_/#b   
,cupfuls of ,flour #a_/b ,cupful of     
,lard 7scant7 #a ,teaspoonful of ,salt  
,just enough ,water to wet smooth       
,filling #a ,cupful of ,raisins #a      
,cracker #a ,lemon #b_/c ,cupful of     
,sugar #a ,egg ,a ,little ,salt  ,beat  
the egg1 add sugar1 salt1 lemon juice   
and grated rind4 ,roll cracker fine1    
chop raisins and mix all together4 ,roll
 the crust thin1 cut into rounds4 ,put a
 spoonful of filling between two rounds 
and pinch the edges together4 ,prick top
 crust with fork4 ,bake in iron pan for 
twenty minutes4    ,cream ,puffs  #a    
,cupful of ,hot ,water #a_/b ,cupful of 
,butter #a ,cupful of ,flour #a ,pinch  
of ,salt and ,baking ,soda #c ,eggs     
,put the water and butter1 into a dish  
on the stove4  ,when boiling1 stir in   
the dry flour1 into which you have put  
the salt and soda4 ,stir until smooth   
and thick4 ,when nearly cool1 add three 
eggs1 one at a time4 ,drop on a buttered

 pan and bake twenty minutes in a hot   
oven4 ,this will make twelve cakes4     
,when they are cold1 make a slit in the 
side with a sharp knife1 and fill with  
whipped cream or the following mixture3 
,one pint of milk1 one egg1 two-thirds  
of a cupful of sugar1 one large spoonful
 of flour4 ,beat the egg1 sugar1 flour1 
and a little salt together till smooth  
and stir into the boiling milk4 ,flavor 
with lemon4    ,floating ,island  #a    
,quart of ,milk #d ,eggs #a ,cupful of  
,sugar #a ,teaspoonful of ,cornstarch #a
 ,teaspoonful of ,vanilla ,pinch of     
,salt  ,put the milk on the stove and   
heat to nearly the boiling point4 ,whip 
whites of the eggs to a stiff froth and 
drop them by spoonfuls into the hot milk
 for a few minutes to cook4 ,with a     
skimmer remove these islands to a       
platte4 ,beat the yolks of the egg with 
sugar1 salt and cornstarch4 ,stir into  
the milk until it boils4 ,flavor and    
cool4 ,turn into a glass dish and lay   
the islands on top of the custard4      

,serve cold4    ,huckleberry ,dumplings 
#b ,cupfuls of ,flour #b ,teaspoonfuls  
of ,cream of ,tartar #a ,teaspoonful of 
,soda #a_/b ,teaspoonful of ,salt #a    
,teaspoonful of ,lard  ,mix ingredients 
together with water until thick enough  
to roll4 ,cut into rounds an inch thick 
as for biscuits4 ,boil one quart of     
huckleberries in one-half pint of water 
and one-half cupful of sugar4 ,drop in  
the dumplings4 ,boil for twenty minutes4
 ,serve with cold sauce or cream and    
sugar4    ,coffee ,jelly  #a ,small ,box
 of ,gelatine #a ,pint of ,strong       
,coffee #a ,cupful of ,sugar #a ,scant  
,quart of ,boiling ,water ,flavor with  
,vanilla  ,soak the gelatine in cold    
water for fifteen minutes4 ,stir into   
the coffee and add sugar1 salt and      
water1 then vanilla4 ,pour into a mould 
and set away to cool4 ,serve with       
sweetened whipped cream4    ,lemon      
,jelly  #a_/b  ,box of ,gelatine #a_/b  
,cupful of ,cold ,water #a-a_/b         
,cupfuls of ,boiling ,water #a ,cupful  

of ,sugar #c ,lemons  ,soak gelatine in 
the cold water for half an hour4 ,add   
boiling water1 sugar and juice of       
lemons4 ,stir well and strain into mould
 or small cups4    ,strawberry          
,shortcake1 ,no4 #a  #a ,pint of ,flour 
#a_/c ,cupful of ,lard ,a little ,salt  
,milk enough to make a stiff dough #a   
,box of ,strawberries #b ,teaspoonfuls  
of ,cream of ,tartar #a ,teaspoonful of 
,soda  ,put the salt1 soda1 lard and    
cream of tartar1 into the dry flour1 mix
 with milk 7water will do71 divide into 
halves and roll large enough for a      
,washington pie tin4 ,spread butter over
 one1 lay the other on top1 bake twenty 
minutes4 ,hull and wash and mash the    
berries and sweeten to taste4 ,separate 
the two cakes1 butter1 and place the    
berries between4 ,serve hot4            
,strawberry ,shortcake1 ,no4 #b  #a     
,tablespoonful of ,butter #b_/c ,cupful 
of ,sugar #a ,egg #a_/b ,cupful of ,milk
 #a ,teaspoonful of ,cream of ,tartar   
#a_/b ,teaspoonful of ,soda #a ,box of  

,strawberries #a ,cupful of ,cream      
,cream together the butter and sugar and
 add the well-beaten egg and milk4 ,stir
 the cream of tartar and soda into the  
dry flour and beat all together4 ,bake  
in two ,washington pie tins4 ,hull1     
wash1 mash and sweeten to taste1 the    
berries4 ,put half of these between the 
two loaves1 the other half on top1 with 
whipped cream on top of all4          99
       99       99       99       99    
99   ,,eggs   ,to ,boil ,eggs  ,put your
 eggs into a bowl which can be sent to  
the table4 ,pour boiling water over them
 and let stand eight or ten minutes4 ,it
 is essential that the water be boiling4
 ,this way of boiling eggs1 though so   
simple1 is going out of fashion1        
unfortunately1 as it makes a wonderful  
difference in the appearance of the egg 
when broken open1 and above all1 in its 
digestibility4 ,eggs should never be    
boiled in any other way for invalids4   
,eggs on ,toast  ,toast as many slices  
of bread as desired4 ,butter well and   

pour over these just enough salted water
 to soften4 ,have ready a dish of       
boiling water4 ,stir it round and round 
with a spoon or fork1 break the egg and 
drop into this swirling water4 ,remove  
from the water in from four to six      
minutes1 as preferred1 and place one on 
each slice of bread4 ,serve hot1 with a 
dash of pepper1 if liked4    ,plain     
,omelette  #b ,eggs #b ,teaspoonfuls of 
,water ,pinch of ,salt  ,beat whites and
 yolks separately4 ,put together1 salt1 
and add water4 ,pour onto a hot buttered
 frying pan and fry one side until it is
 puffed up1 then turn half over and     
serve at once4    ,ham ,omelette  ,make 
a plain omelette and add two-thirds of a
 cupful of chopped boiled ham4 ,pour    
into the hot frying pan and cook both   
sides4    ,new ,england ,poached ,eggs  
#d ,eggs #h ,tablespoonfuls of ,milk    
,butter the size of a ,walnut #a_/b     
,teaspoonful of ,salt  ,break the eggs  
into a sauce pan with milk1 salt and    
butter4 ,cook until they thicken1       

stirring constantly4 ,remove from fire  
before it wheys4 ,serve hot with a dash 
of pepper4          99       99       99
       99       99       99   ,,fish    
,clam ,fritters  #a ,egg #a ,cupful of  
,milk #a ,cupful of ,bread-flour and a  
,little ,salt  ,beat the egg and half   
the milk1 adding the flour gradually1 to
 make the batter smooth4 ,salt1 and add 
the last half-cupful of milk4 ,put one  
clam into one teaspoonful of batter and 
drop into boiling lard4 ,serve hot4     
,fish ,balls  #a ,cupful of ,hot ,mashed
 ,potatoes #a_/b ,cupful of ,shredded   
,cod-fish #b ,teaspoonfuls of ,melted   
,butter #b ,tablespoonfuls of ,milk     
,put the fish into a piece of           
cheese-cloth1 let cold water run over   
it1 and squeeze dry4 ,mix ingredients   
all together4 ,take a little flour in   
the hand and roll half a tablespoonful  
of the mixture between the palms1 to the
 size of a small peach4 ,fry in deep    
fat4    ,to ,boil a ,lobster  ,have a   
large kettle on the fire with plenty of 

boiling water1 deep enough to cover the 
lobster well4 ,put into this one cupful 
of salt1 if you cannot get the          
sea-water4 ,when the water is galloping1
 put in the lobster1 head foremost1 and 
keep it under water4 ,boil from twenty  
to thirty-five minutes according to     
size4    ,to ,dress ,lobsters ,cold     
,crack the shell of the claws carefully1
 remove the meat and place on a platter4
 ,turn the lobster on its back1 lay a   
heavy knife on the middle of the tail1  
all the way up to the body4 ,give it a  
gentle blow with a hammer1 then with    
both hands turn back the shell and draw 
out the tail intact4 ,twist off the     
claws from the under side of the body   
and remove the body from the shell4     
,open and remove the stomach and        
sandbags4 ,open the tail in length1     
halfway through1 on the under side1     
remove the black vein from the body to  
the end4 ,dress with parsley and serve4 
,baked ,mackerel  #a ,mackerel #c ,small
 ,slices of ,salt ,pork ,salt to ,taste 

,split open the mackerel1 remove head   
and insides1 wash clean1 and lay in a   
baking-pan on a well buttered paper or  
cheese-cloth1 the skin side down4       
,spread over this slices of salt pork   
and a little salt4 ,bake in moderate    
oven for twenty minutes1 or half an     
hour4 ,this is much nicer than fried    
mackerel4    ,oysters on ,toast  ,toast 
as many slices of bread as you require4 
,wipe enough oysters to cover them and  
season with pepper and salt4 ,put a     
little hot water over the bread and     
place in a very hot oven1 until the     
edges of the oysters curl4 ,serve hot1  
with a white sauce4    ,baked ,shad     
,make a nice dressing of five or six    
crackers1 according to size of family   
7bread crumbs will do74 ,roll fine1 or  
soak until soft in milk 7water will do74
 ,season to taste with poultry dressing1
 salt and add a small piece of butter4  
,wash the shad and stuff4 ,have a large 
sheet of white paper1 well buttered1 or 
a piece of cheese-cloth4 ,put into a    

baking-pan and set in the oven4 ,bake   
one hour4 ,spanish mackerel is fine     
baked in the same way4          99      
99       99       99       99       99  
,,meat ,,dishes   ,a ,la ,mode ,beef    
#c ,pounds of ,beef #f ,onions #d or #e 
,white ,turnips ,potatoes ,salt  ,take  
three pounds of a cheap cut of beef4    
,wash1 put into an iron pan1 sprinkle   
over it salt to taste4 ,pare six onions1
 more or less1 according to size of     
family1 and prepare four or five small  
white turnips sliced thin4 ,lay these   
around the meat1 and pour over all a    
quart of cold water4 ,put into the oven 
and bake three hours4 ,pare potatoes    
enough for the family1 putting them in  
an hour and a half before serving4 ,this
 is a most delicious way to cook beef4  
,as the water cooks away1 add more4     
,thicken the gravy1 with flour wet with 
water1 as you would with any roast meat4
    ,beefsteak ,pie  #b ,pounds of ,beef
 7any cheap cut will do7 #a ,onion #a   
,tablespoonful of ,salt  ,cut the meat  

into small pieces2 cover with cold      
water1 salt and put into the oven2 cut  
the onion into small pieces and add4    
,bake three hours in an earthen dish4   
,half an hour before serving1 put over  
the top a crust1 made of two cupfuls of 
flour1 two heaping teaspoonfuls of      
baking-powder1 one-half teaspoonful of  
salt1 and one tablespoonful of lard4    
,wet with water or milk1 as for         
biscuits4    ,beef ,stew with ,dumplings
  #c ,pounds of ,shin-bone with ,meat #f
 ,potatoes #b ,large ,onions #a         
,tablespoonful of ,salt  ,wash the meat1
 put into a kettle1 cover with cold     
water and boil four hours4 ,add the     
salt1 and more water1 as it boils away4 
,pare the onions1 wash and slice thin2  
put them in with the boiling meat1      
allowing two hours for cooking4 ,pare   
potatoes1 wash1 slice thin2 put them in 
with the meat and onions1 allowing      
three-quarters of an hour for cooking4  
,dumplings  #b ,heaping ,cupfuls of     
,flour #b ,teaspoonfuls of ,cream of    

,tartar #a ,teaspoonful of ,baking ,soda
 #a ,teaspoonful of ,lard #a            
,teaspoonful of ,salt #a ,glass of      
,water  ,roll out an inch thick and cut 
into round pieces4 ,put these on a wire 
plate1 on top of the meat2 cover and let
 boil twenty minutes4 ,lift them out1   
and thicken the stew with three         
dessertspoonfuls of flour1 wet with a   
scant cup of water4    ,new ,england    
,boiled ,dinner  ,this consists of      
corned beef1 white and sweet potatoes1  
cabbage1 beets1 turnips1 squash1        
parsnips and carrots4 ,the quantity     
depends upon the size of the family4    
,eight pounds of meat is sufficient for 
a family of eight4 ,boil the meat four  
hours1 the beets three hours1 the       
cabbage one and a half hours1 squash and
 turnips three-quarters of an hour4     
,boil these in one kettle1 all together4
 ,beets1 carrots and parsnips should be 
boiled with the skin on4 ,pare the      
potatoes1 pare and slice the squash and 
turnip4 ,pick the outer leaves from     

cabbage and cut in quarters4 ,when done1
 pare parsnips and carrots4 ,drop the   
beets into cold water and slip the skin 
off with the hand4    ,brunswick ,stew  
#a ,chicken or #c ,pounds of ,lamb #a   
,onion #d ,potatoes #d ,ears of ,corn   
,salt and ,pepper #f ,tomatoes  ,cook   
the chicken or lamb until tender in two 
quarts of water4 ,take from the water   
and chop fine4 ,put back in the liquor1 
add the corn1 cut from the cob1         
tomatoes1 onion1 and potatoes all       
chopped1 salt and pepper to taste4 ,cook
 two hours4 ,in winter this can be made 
by using canned corn and tomatoes4      
,how to ,corn ,beef  ,a piece of fresh  
beef weighing seven or eight pounds is  
sufficient for a family of eight4 ,wash1
 clean and put it in an earthen dish1   
twenty-four hours before cooking4 ,cover
 with cold water1 and add a cup and a   
half of ice-cream salt4 ,when ready to  
cook it1 remove from the brine and wash1
 placing it in cold water4 ,cook four   
hours4    ,corn ,beef ,hash  ,corned    

,beef ,milk ,potatoes ,salt and ,pepper 
,lump of ,butter  ,chop the meat fine1  
add the same bulk of potatoes or a      
little more4 ,put into a saucepan or    
spider a lump of butter the size of an  
egg1 and a few spoonfuls of milk or     
water4 ,when bubbling1 put in the meat  
and potatoes1 and a little salt and     
pepper1 if you like4 ,stir for a while1 
then let it stand ten or fifteen        
minutes1 until a crust is formed at the 
bottom4 ,loosen from the pan with a     
cake-turner4 ,turn a warm platter over  
it4 ,turn pan and hash together quickly 
and serve4 ,if you have a scant         
quantity1 place it on slices of toasted 
bread1 which have been buttered and wet 
with hot water4    ,breaded ,pork ,chops
  #f ,chops #a ,cupful of ,bread ,crumbs
 #a ,egg ,pinch of ,salt #a_/b ,cupful  
of ,milk  ,beat the egg and milk        
together1 adding the salt4 ,dip the     
chops into this mixture1 then into the  
crumbs4 ,fry in hot fat4 ,veal cutlets  
can be served in the same way4          

,potted ,beef  #c ,pounds of a ,cheap   
,cut of ,beef #a_/b ,can of ,tomatoes   
,salt to taste #c ,onions  ,put the meat
 into a kettle1 cover with cold water   
and boil slowly for three or four hours4
 ,add salt and onions1 cut fine4 ,put   
the tomato through a colander4 ,boil all
 together1 and1 as the water boils away1
 add more4 ,serve the meat hot4 ,the    
liquor makes a delicious soup1 thickened
 with two tablespoonfuls of flour4    ,a
 ,fine ,way to ,cook ,veal  #b ,pounds  
of ,veal1 or according to size of family
 #a ,egg ,bread ,crumbs ,milk1 ,salt and
 ,pepper  ,cut the veal into small      
pieces1 a good size for serving1 and    
season with salt and pepper4 ,dip into  
the egg1 which has been beaten light1   
then into the bread crumbs4 ,have a     
little pork fat 7lard will do7 in a     
frying-pan1 and cook until brown4 ,set  
on the back of the stove and cook slowly
 for ten minutes4 ,cover with milk1 and 
bake in the oven very slowly for one    
hour in a covered pan4 ,the toughest    

veal1 cooked in this way1 will be as    
tender as chicken4    ,veal ,patties  #a
 #a_/b ,cupfuls of ,boiled ,rice #a     
,cupful of ,veal #a ,teaspoonful of     
,salt #a_/b ,teaspoonful of ,poultry    
,dressing #a ,egg #a ,tablespoonful of  
,milk  ,grind or chop the veal1 salt and
 stir into the rice with the dressing2  
beat the eggs1 add milk1 and stir all   
together4 ,drop a tablespoonful spread  
out thin on the griddle1 and fry as you 
would griddle-cakes4 ,chicken1 pork1 or 
lamb may be used instead of veal4       
99       99       99       99       99  
99   ,,miscellaneous   ,boston ,baked   
,beans  ,pick over and wash three       
cupfuls of small white beans2 cover with
 cold water and soak over night4 ,in the
 morning1 put them on the stove1 just to
 scald1 not boil1 in the same water4    
,pour off the water and put into an     
earthen bean-pot4 ,add seven            
teaspoonfuls of sugar1 one teaspoonful  
of salt1 one half-pound of salt pork1   
fat and lean mixed4 ,cover with water1  

and bake from eight ,a4,m4 until six    
,p4,m4 ,as the water boils away add     
more4    ,a ,breakfast ,dish  ,take     
stale brown bread1 no matter how dry1   
and boil until it is soft like pudding4 
,serve hot1 with cream4    ,cracker ,tea
 for ,invalids  ,take four ,boston      
crackers1 split open1 toast to a        
delicate brown on each side4 ,put these 
into a bowl1 or earthen dish of some    
kind1 pour over them a quart of boiling 
water4 ,let it stand on the back of the 
stove half an hour4 ,when cold1 give two
 or three teaspoonfuls to the patient4  
,it is nourishing1 and the stomach will 
retain it when absolutely nothing else  
can be taken4    ,crust ,coffee  ,take  
the crusts1 or any pieces of stale brown
 bread1 and bake in the oven until hard 
and brown4 ,put them into an agate or   
earthen tea-pot1 pour over them boiling 
water and boil ten or fifteen minutes4  
,strain and serve hot like any coffee1  
with cream and sugar4    ,grape ,juice  
#aj ,pounds of ,grapes #c ,pounds of    

,sugar #a ,cupful of ,water  ,pick from 
the stems1 and wash clean1 ten pounds of
 grapes4 ,put them on the stove in a    
kettle1 with a little water1 and cook   
until tender4 ,strain through a flannel 
bag4 ,do not squeeze it4 ,return juice  
to the kettle1 add sugar1 and boil for  
five minutes4 ,seal in glass jars when  
boiling hot4 ,slant the jars1 when      
filling1 to prevent cracking4 ,when     
serving1 add nearly the same amount of  
water4    ,mince ,meat  #d ,cupfuls of  
,chopped ,meat #ab ,cupfuls of ,chopped 
,apples #b ,cupfuls of ,chopped ,suet #a
 ,cupful of ,vinegar #c ,cupfuls ,seeded
 ,raisins #a ,cupful of ,currants #e    
,cupfuls of ,brown ,sugar #a #a_/b      
,cupfuls of ,molasses #f ,teaspoonfuls  
of ,cinnamon #c ,teaspoonfuls of ,cloves
 #a ,teaspoonful of ,nutmeg #a_/d ,pound
 of ,citron ,rind and ,juice of ,one    
,lemon ,butter the size of an ,egg and  
,salt  ,moisten with cold coffee or     
strong tea4 ,cook slowly two hours4     
,home-made ,potato ,yeast  #d           

,good-,sized ,potatoes #a ,quart of     
,boiling ,water #b_/c ,cupful of ,sugar 
#a_/c ,cupful of ,salt #a #a_/b ,cupfuls
 of ,old ,yeast  ,boil1 peel and mash   
the potatoes2 add the boiling water1    
sugar and salt4 ,if old yeast cannot be 
obtained1 use one and one-half cakes of 
compressed yeast4 ,put this into a      
pitcher or dish which will hold three   
pints2 place in a warm spot to rise2    
keep covered4 ,use two-thirds of a      
cupful to one quart of flour4 ,this     
recipe has been in use over fifty years4
          99       99       99       99 
99       99   ,,pickles   ,pickled      
,cauliflower  #a ,cauliflower #b        
,tablespoonfuls of ,salt ,cloves #a     
,quart of ,vinegar #a ,teaspoonful of   
,whole ,cloves #a ,teaspoonful of ,white
 ,mustard ,seed  ,pull the cauliflower  
into pieces1 put into cold water with   
the salt1 heat gradually and boil five  
minutes1 then drain until dry4 ,put this
 into a glass jar4 ,boil the clove and  
mustard seed in the vinegar1 and pour   

over the cauliflower1 hot4 ,have it     
covered with vinegar4 ,seal while hot4  
,green ,chopped ,pickle1 ,no4 #a  #a    
,peck of ,green ,tomatoes #f ,large     
,onions #d ,green ,peppers #b ,red      
,peppers #b ,pounds of ,brown ,sugar #d 
,bunches of ,celery #c ,pints of        
,vinegar #b ,tablespoonfuls of ,allspice
 #b ,tablespoonfuls of ,whole ,cloves #b
 ,sticks of ,cinnamon  ,put the         
tomatoes1 onions and peppers through the
 meat-grinder1 or chop fine1 and        
sprinkle over them one cupful of salt4  
,let stand over night4 ,in the morning  
drain off the water1 put in the other   
ingredients and let come to the boiling 
point1 then add one ten-cent bottle of  
horse-radish4 ,seal in jars having a    
glass top4    ,green ,chopped ,pickle1  
,no4 #b  #a ,peck of ,green ,tomatoes #b
 ,large ,cauliflowers #a ,head of ,white
 ,cabbage #c ,pounds of ,sugar ,vinegar 
#f ,red ,peppers 7,seeded7 #e ,large    
,onions #a ,cupful of ,salt #a_/b ,ounce
 of ,white ,mustard ,seed #a_/b ,ounce  

of ,whole ,cloves #a_/b ,ounce of       
,celery ,seed #a ,dessertspoonful of    
,ground ,mace  ,put through the         
meat-grinder1 or chop1 tomatoes1        
cauliflower1 cabbage1 onions1 and       
peppers4 ,sprinkle over these one cupful
 of salt and let stand over night4 ,in  
the morning drain off water1 cover with 
vinegar1 and add the other ingredients4 
,cook until tender4    ,chili ,sauce1   
,no4 #a  #f ,ripe ,tomatoes #a ,onion #d
 ,green ,peppers #a ,tablespoonful of   
,sugar #a ,tablespoonful of ,salt #a    
#a_/b ,cupfuls of ,vinegar  ,chop1 or   
put through the meat-grinder1 tomatoes1 
peppers and onions1 add sugar1 salt and 
vinegar4 ,boil one hour and seal in     
jars4    ,chili ,sauce1 ,no4 #b  #a     
,quart of ,ripe ,tomatoes #a ,cupful of 
,cider ,vinegar #a ,onion #a ,red       
,pepper #b ,teaspoonfuls of ,salt #b    
,teaspoonfuls of ,white ,sugar  ,chop1  
or put through the grinder1 the onion   
and pepper1 then add the other          
ingredients and cook one hour1          

uncovered4    ,chili ,sauce1 ,no4 #c  #h
 or #i ,large ,ripe ,tomatoes #a ,large 
,onion #b ,red ,peppers #a ,teaspoonful 
of ,cloves #a ,teaspoonful of ,allspice 
#a ,nutmeg #a ,tablespoonful of ,salt #b
 ,tablespoonfuls of ,sugar #a           
,teaspoonful of ,ginger #a ,teaspoonful 
of ,cinnamon #b ,small ,cupfuls of      
,vinegar  ,chop the onion and peppers   
fine1 mix all together1 and cook half an
 hour4 ,bottle while hot4    ,chow      
,chow1 ,no4 #a  #a_/b ,peck ,green      
,tomatoes #a ,large ,head of ,cabbage #f
 ,large ,onions #a_/b ,pint ,grated     
,horseradish #a_/d ,pound of ,white     
,mustard ,seed #a_/d ,cupful of ,ground 
,black ,pepper #a_/b ,ounce of ,celery  
,seed #b ,pounds of ,brown ,sugar #c    
,quarts of ,vinegar #a ,cupful of ,salt 
,chop or grind tomatoes1 cabbage and    
onions1 very fine and salt over night4  
,next day1 drain off the brine1 add     
vinegar and other ingredients1 then mix 
well and put into glass jars4 ,do not   
cook4    ,chow ,chow1 ,no4 #b  #a ,peck 

of ,green ,tomatoes #a ,cupful of ,salt 
#f ,onions #f ,peppers #a ,cupful of    
,sugar ,vinegar enough to cover #a      
,tablespoonful of ,cinnamon #a          
,tablespoonful of ,cloves #a            
,tablespoonful of ,allspice #a ,even    
,spoonful of ,ginger  ,cut the tomatoes1
 onions and peppers into small pieces4  
,put the salt over them and let stand   
over night4 ,drain off the liquor the   
next day and throw it away4 ,mix all    
together1 cover with vinegar and simmer 
until tender4 ,seal in glass jars4      
,cold ,catsup  #a ,peck of ,ripe        
,tomatoes #b ,tablespoonfuls of ,salt #a
 ,teacupful of ,white ,mustard ,seed #b 
,teacupfuls of ,chopped or ,ground      
,onions #a ,teacupful of ,sugar #b      
,tablespoonfuls of ,pepper #d ,red      
,peppers #h ,celery ,stalks1 or #b      
,ounces of ,celery ,seed #b             
,teaspoonfuls of ,ground ,cloves #c     
,pints of ,vinegar  ,drain the tomatoes 
well before mixing4 ,mix together1 let  
stand a few hours and it is ready for   

use4    ,corn ,relish  #ah ,ears of     
,corn #a ,onion #a ,cabbage #a_/d ,pound
 of ,mustard #a ,pint of ,vinegar #d    
,cupfuls of ,sugar #a_/b ,cupful of     
,salt #b ,peppers  ,cut the corn from   
the cob1 chop onion1 peppers and        
cabbage1 add sugar1 salt and vinegar1   
and cook slowly three-quarters of an    
hour4 ,ten minutes before taking from   
the fire1 add a very scant fourth of a  
pound of dissolved mustard4 ,seal in    
glass jars4    ,home-,made ,cucumber    
,pickles  ,take enough small cucumbers  
to fill four one-quart jars2 wash and   
sprinkle over them one cupful of table  
salt2 let them remain over night2 in the
 morning1 wash and pack in the jars4    
,add one teaspoonful of whole cloves1   
one teaspoonful of whole allspice1 one  
teaspoonful of white mustard seed1 and  
two pieces of alum1 as large as a pea1  
to each jar4 ,fill the jars with boiling
 vinegar1 and seal4    ,quickly ,made   
,cucumber ,pickle  ,take small          
cucumbers1 wipe clean and lay them in a 

small jar or stone crock4 ,allow one    
quart of coarse salt to a pail of water4
 ,boil the salt and water until the salt
 is dissolved1 skim and pour boiling hot
 on the cucumbers4 ,cover them tight1   
and let them stand twenty-four hours1   
then turn out and drain4 ,boil as much  
vinegar as will cover the cucumbers1    
skimming thoroughly4 ,put the cucumbers 
into clean glass jars and pour the      
vinegar on boiling hot4 ,put in a piece 
of alum the size of a bean1 and seal4   
,they will be ready for use in          
forty-eight hours4 ,add peppers and     
spice if desired4    ,mixed ,pickles  #b
 ,quarts of ,green ,tomatoes #b ,quarts 
of ,cucumbers #b ,quarts of ,small      
,onions #b ,heads of ,cauliflower #b    
,green ,peppers #a ,gallon of ,vinegar  
#a_/b ,pound of ,ground ,mustard #c     
,cupfuls of ,sugar #a ,ounce of ,tumeric
 ,powder #a ,cupful of ,flour #a ,cupful
 of ,salt  ,cut the tomatoes1 cucumbers1
 onions1 cauliflower and peppers into   
small pieces4 ,pour over them boiling   

brine1 made of three quarts of water and
 one cupful of salt4 ,let this stand    
twenty-four hours1 then pour off the    
brine4 ,stir the flour1 mustard1 sugar  
and tumeric powder together1 and wet    
with a little of the vinegar1 then stir 
it into the boiling vinegar1 as you     
would make gravy4 ,put the other        
ingredients in1 and simmer together     
until all are tender4 ,seal in glass    
jars4    ,piccalilli1 ,no4 #a  #a ,peck 
of ,green ,tomatoes #a #a_/b ,cupfuls of
 ,sugar #a_/b ,cupful of ,salt #c ,pints
 of ,vinegar #b ,large ,spoonfuls of    
,ground ,cloves #a_/b ,pint of ,green   
,peppers  ,chop all together and simmer 
three hours4    ,piccalilli1 ,no4 #b  #a
 ,peck of ,green ,tomatoes #a ,ounce of 
,whole ,cloves1 ,allspice1 and ,mustard 
,seed #d ,onions #b ,green ,peppers     
,vinegar to cover #a ,cupful of ,salt   
,slice the tomatoes1 sprinkle over the  
salt1 and let stand over night4 ,in the 
morning1 pour off the water and drain4  
,slice peppers and onions1 tie the      

spices in a piece of cheese-cloth1 put  
all together1 and pour over the vinegar4
 ,let simmer three or four hours1 and   
seal in glass jars4 ,very good1 and not 
sweetened4    ,piccalilli1 ,no4 #c  #a  
,peck of ,green ,tomatoes #d ,green     
,peppers ,allspice1 ,cloves and ,mustard
 ,seed #a ,cupful of ,salt #f ,onions   
,vinegar  ,wipe clean1 cut into small   
pieces1 sprinkle over them a cupful of  
salt1 and let stand over night4 ,in the 
morning1 drain off the liquor1 add six  
onions1 four green peppers1 sliced thin1
 one ounce each1 of whole allspice1     
cloves1 and white mustard seed4 ,tie the
 spices in a muslin bag1 cover with     
vinegar1 and cook three or four hours   
slowly1 until very tender1 in an agate  
kettle4 ,this is much nicer if sealed in
 glass jars4    ,tomato ,catsup1 ,no4 #a
  #a ,peck of ,ripe ,tomatoes #f        
,cupfuls of ,vinegar #h ,onions #b      
,cupfuls of ,sugar #f ,red ,peppers     
#a_/b ,cupful of ,salt  ,chop or grind  
onions and peppers4 ,put with tomatoes1 

stew and press through colander1 then   
add the rest of the ingredients and boil
 until it is thick4 ,seal while hot in  
glass jars4    ,tomato ,catsup1 ,no4 #b 
#a ,pint of ,vinegar #b ,quarts of ,ripe
 ,tomatoes #a ,tablespoonful of ,salt #a
 ,tablespoonful of ,mustard #a          
,tablespoonful of ,black ,pepper        
,allspice #b ,pods ,red ,pepper  ,peel  
the tomatoes1 add salt1 black pepper1   
mustard1 red pepper1 and allspice4 ,mix 
and stew slowly1 in the vinegar for two 
hours4 ,strain through a sieve1 and cook
 until you have one quart4 ,cork in     
bottles4    ,pickled ,watermelon ,rind  
,pare off the green rind and all the    
pink1 using just the white of the melon4
 ,cut into large squares4 ,cover with   
water1 and put in a pinch of alum4 ,let 
stand twenty-four hours4 ,pour off the  
water and drain4 ,take enough vinegar to
 cover1 add one teaspoonful of whole    
allspice1 cloves and white mustard seed1
 and pour over the rind boiling hot4    
,heat the vinegar three mornings in     

succession1 and pour over the rind while
 hot4 ,it will be ready for use in a    
week4          99       99       99     
99       99       99   ,,pies   ,rich   
,pie ,crust  #c ,cupfuls of ,flour #a   
,cupful of ,lard #a ,dessertspoonful of 
,salt  ,put salt and lard into the      
flour1 working in the lard with the hand
 until thoroughly mixed4 ,add enough    
water to barely wet1--ice-cold water is 
best4 ,this is sufficient for two pies4 
,pork ,apple ,pie  #d ,apples #d        
,tablespoonfuls of ,sugar #a            
,teaspoonful of ,ground ,cinnamon #ab   
,pieces of ,fat ,salt ,pork1 size of a  
,pea  ,line a pie-plate with rich crust2
 pare1 core and slice apples thin1 to   
fill the plate2 sprinkle over these the 
sugar1 cinnamon and pork2 cover with    
crust and bake in moderate oven4 ,to be 
eaten warm4    ,chocolate ,custard ,pie 
#a ,pint of ,milk #d ,tablespoonfuls of 
,sugar #c ,eggs ,pinch of ,salt #b      
,tablespoonfuls of ,cocoa or #a ,square 
of ,chocolate #a ,teaspoonful of        

,vanilla  ,beat yolks of eggs and add   
sugar and salt4 ,wet the cocoa with half
 a cup of warm milk and stir into the   
yolks4 ,flavor4 ,line a deep pie-plate  
with rich pie-crust1 pinching a little  
edge around the plate4 ,pour in the     
mixture and bake until it rises4 ,beat  
the whites to a stiff froth1 add two    
tablespoonfuls of sugar1 spread over the
 pie and brown in a hot oven4           
,cocoanut ,pie  #a ,pint of ,milk #c    
,eggs ,pinch of ,salt #a_/b ,cupful of  
,grated ,cocoanut ,piece of ,butter the 
size of a ,marble  ,beat the yolks of   
the eggs1 add sugar and salt and beat   
again4 ,put in the butter which has been
 melted1 milk and cocoanut4 ,line a deep
 pie-plate with pie-crust and pour in   
the mixture4 ,bake until it rises--this 
is not nice if baked too long4 ,beat the
 whites of the eggs stiff and put on top
 of pie when it is cool4 ,set in the    
oven to brown4    ,cranberry ,pie  #a   
,quart of ,cranberries #b #a_/b ,cupfuls
 of ,water #b ,cupfuls of ,sugar  ,line 

a deep pie-plate with crust4 ,put the   
cranberries on the stove1 with the      
water1 and cook until tender1 then rub  
them through a colander4 ,put in two    
scant cupfuls of sugar1 and boil for    
fifteen minutes4 ,when cool1 pour this  
into the plate1 lay narrow strips of    
pie-crust from the center to the outer  
edge1 and bake in a hot oven4    ,cream 
,pie  #a ,cupful of ,sweet ,cream ,white
 of ,one ,egg #b_/c ,cupful of ,sugar #a
 ,teaspoonful of ,vanilla  ,bake with   
two crusts4 ,beat white of egg till     
stiff2 add sugar1 beat again2 stir in   
the cream and flavor4    ,old-,time     
,custard ,pie  #a ,pint of ,milk #c     
,eggs #d ,tablespoonfuls of ,sugar #a_/b
 ,teaspoonful of ,salt  ,line a deep    
plate with pie-crust1 rolling it large  
enough to pinch up a little edge around 
the plate4 ,beat the eggs thoroughly1   
add sugar and salt1 and beat again2 then
 add the milk and stir well4 ,pour into 
the plate4 ,bake until it rises1 being  
sure to remove from the oven before it  

wheys4 ,grate over the top a little     
nutmeg4 ,the quality of the pie depends 
largely on the baking4    ,frosted      
,lemon ,pie  #a ,lemon #a ,cupful of    
,sugar #a #a_/b ,cupfuls of ,milk #c    
,eggs #b ,tablespoonfuls of ,flour      
,beat the yolks of the eggs1 add the    
flour1 the juice and rind of the lemon4 
,beat all together1 add a little of the 
milk1 and sugar2 beat1 then add the rest
 of the milk4 ,line a plate with crust1 
the same as for custard2 pour in this   
mixture and bake1 being careful not to  
let it whey when it is done4 ,beat the  
whites of the eggs to a stiff froth1 add
 two tablespoonfuls of sugar1 spread    
over the top1 and set in the oven to    
brown4    ,mock ,mince ,pie  #a #a_/b   
,crackers #a ,cupful of ,raisins #a_/b  
,cupful of ,molasses #a_/b ,cupful of   
,sugar #a_/c ,cupful of ,vinegar #a     
,cupful of ,steeped ,tea #a ,egg ,spices
 of all kinds 7#a_/b ,teaspoonful of    
each7    ,pumpkin ,pie1 ,no4 #a  #c     
,cupfuls of ,pumpkin 7the bright yellow 

kind preferred7 #c ,eggs #a #a_/b       
,cupfuls of ,sugar #a ,heaping          
,tablespoonful of ,flour #a ,teaspoonful
 of ,cinnamon #a_/b ,teaspoonful of     
,nutmeg #a ,quart of ,milk1 a little    
,salt  ,boil the pumpkin till very      
tender and press through a colander4    
,mix all ingredients together4 ,line two
 deep pie-plates with a nice crust1 and 
pour in the mixture1 and bake until they
 rise4    ,pumpkin ,pie1 ,no4 #b  #b    
,cupfuls of ,stewed and ,sifted ,pumpkin
 #b ,crackers ,rolled ,fine ,boston     
,crackers or #c ,uneedas #a ,cupful of  
,sugar ,pinch of ,salt #a_/b            
,teaspoonful of ,cinnamon #a ,pint of   
,milk  ,pour the mixture into a deep    
pie-plate lined with crust1 and bake in 
a slow oven one hour4    ,rhubarb ,pie  
#a ,pint of ,rhubarb #a ,tablespoonful  
of ,flour #a ,cupful of ,sugar #a_/d    
,teaspoonful of ,soda  ,remove the skin1
 and cut into small pieces enough       
rhubarb to fill a pint bowl4 ,add the   
soda1 and pour over it boiling water to 

cover4 ,let stand fifteen minutes and   
pour off the water4 ,line a deep plate  
with a rich crust4 ,put in the rhubarb1 
sugar and flour1 cover with crust4 ,bake
 twenty minutes or half an hour4        
,rolley ,polys  ,roll pie crust very    
thin and cut into strips four inches    
long and three inches wide4 ,over these 
spread jelly and lap the crust over1    
pressing edges together4 ,brush over the
 top with milk and sprinkle over a      
little sugar4 ,bake fifteen minutes4    
,squash ,pie  #b ,cupfuls of ,squash #e 
,tablespoonfuls of ,sugar #a            
,tablespoonful of ,flour #b ,cupfuls of 
,milk #a ,teaspoonful of ,ground        
,cinnamon #a_/d ,teaspoonful of ,salt #a
 ,egg  ,pare the squash1 boil till      
tender1 and sift through a colander4    
,beat the egg1 add sugar1 flour1        
cinnamon and salt4 ,stir these into the 
squash and add the milk1 stirring in    
slowly4 ,bake in a deep plate1 like a   
custard pie4    ,cream ,washington ,pies
  #a ,egg #a_/b ,cupful of ,sugar #a    

,cupful of ,flour #a_/b ,cupful of ,milk
 7scant7 #b ,tablespoonfuls of ,melted  
,butter #a ,rounding ,teaspoonful of    
,cream of ,tartar #a_/b ,teaspoonful of 
,soda  ,cream butter and sugar together1
 add the well-beaten egg2 then the milk 
into which has been stirred the soda and
 cream of tartar2 last of all1 the      
flour4 ,bake in three round shallow     
dishes4    ,cream for ,filling  #a      
,cupful of ,milk #a ,egg ,a ,little     
,salt #a ,heaping ,tablespoonful of     
,flour #b ,tablespoonfuls of ,sugar     
#a_/b ,teaspoonful of ,vanilla  ,put the
 milk on the stove to heat4 ,put the    
sugar1 flour and salt into the          
well-beaten egg and stir into the milk  
when boiling4 ,when cool1 add vanilla   
and spread between the layers of cake4  
99       99       99       99       99  
99   ,,preserves   ,crab ,apple ,jelly  
,cover the apples with water and boil   
until tender4 ,strain through a flannel 
bag4 ,boil the juice twenty minutes4    
,add the same amount of sugar1 pint for 

pint1 and cook five minutes4 ,pour into 
tumblers1 and when cold1 cover with     
paraffine4    ,california ,jam  ,divide 
and seed as many oranges as desired4    
,slice thin1 the pulp and skin together4
 ,add to each pound of oranges one      
lemon1 sliced thin1 and one quart of    
cold water4 ,let all stand twenty-four  
hours2 then cook until tender1 with the 
same amount of sugar4    ,canned        
,cherries  #a ,quart of ,cherries #a    
,cupful of ,sugar #a ,cupful of ,water  
,pick over and wash the cherries4 ,if   
they are to be used for sauce1 can them 
whole2 if to be used for pies and       
puddings1 remove stones and use less    
water1 as there will be juice enough to 
cook them in4 ,cook until tender and    
seal when boiling hot4    ,cherry       
,conserve  #d ,pounds of ,cherries #d   
,pounds of ,sugar #c ,oranges #a ,lemon 
,wash and stone the cherries4 ,wash and 
remove seeds from oranges and lemon4    
,put them through the meat-grinder or   
chop fine4 ,cook all together twenty    

minutes1 or until thick4 ,put into      
tumblers and cover with paraffine4      
,preserved ,citron  #d ,pounds of       
,citron #c ,pounds of ,sugar #c ,gills  
of ,water #c ,lemons  ,pare the citron  
and cut into pieces one inch square4    
,cover with cold water1 adding a pinch  
of salt4 ,next day throw off this water 
and cover with fresh water1 this time   
adding a pinch of alum4 ,slice the      
lemons1 removing every seed1 and boil   
until tender4 ,boil the sugar and water 
together1 skim1 then put into the syrup 
citron and lemon4 ,boil until it looks  
rich and transparent4 ,skim out the     
fruit into jars or tumblers1 boil down  
the syrup for ten or fifteen minutes1   
and pour over the fruit4 ,if jars are   
used1 fill to the brim and seal while   
hot4 ,this can be made in the summer    
from watermelon-rind4 ,cut off all the  
pink of the melon1 pare1 and prepare as 
you would citron4 ,it is really very    
nice4    ,currant ,jelly  ,pick currants
 from the stems and wash clean4 ,put    

them into a kettle with a very little   
water and cook for ten minutes4 ,strain 
through a flannel bag4 ,use one pint of 
juice to one pint of sugar4 ,boil the   
juice fifteen minutes1 add sugar and    
boil five minutes4 ,pour into tumblers  
or jelly moulds1 and when cold cover    
with paraffine4    ,spiced ,currants  #e
 ,pounds of ,currants #d ,pounds of     
,sugar #a ,pint of ,vinegar #d          
,teaspoonfuls of ,cinnamon #d           
,teaspoonfuls of ,cloves  ,boil slowly  
two and a half hours4 ,tie the spices in
 a cloth before boiling4    ,cranberry  
,jelly  #a ,quart of ,cranberries #c    
#a_/b ,cupfuls of ,sugar  ,put one quart
 of cranberries on the stove1 with cold 
water enough to cover4 ,boil until      
tender4 ,strain through a colander4 ,to 
this four cupfuls of juice add three and
 a half cupfuls of sugar4 ,boil1 twenty 
minutes and turn into a mould which has 
been wet with cold water4    ,grape     
,conserve  #e ,pints of ,grapes #h      
,cupfuls of ,sugar #a_/b ,pound of      

,raisins #b ,oranges #a ,cupful of ,nut 
,meats  ,pick the grapes from the stems1
 wash1 and separate the pulps from the  
skins4 ,stew the pulps and press through
 a colander4 ,put the raisins and       
oranges through the meat grinder1 after 
removing seeds4 ,cook all together      
except the nuts4 ,add these about ten   
minutes before removing from fire4 ,put 
into glasses and cover with paraffine4  
,this makes eleven glasses4    ,grape   
,marmalade  ,when making grape-juice1   
use the grape which is left after       
straining1 for marmalade4 ,press through
 a colander1 measure and use the same   
amount of sugar4 ,cook until it thickens
 and put into tumblers4 ,when cold1     
cover with paraffine4    ,grape         
,preserve  ,pick from the stems and wash
 the amount of grapes desired4 ,squeeze 
the pulps from the skins4 ,put into a   
kettle with very little water and boil  
until the seeds loosen4 ,press through a
 colander4 ,put this with skins1 weigh1 
and use three-fourths of a pound of     

sugar1 for every pound of fruit4 ,cook  
all together until the skins are tender1
 usually about an hour4 ,seal in glass  
jars4    ,orange ,marmalade  #a         
,grapefruit #a ,whole ,orange ,juice of 
,two ,oranges #a ,whole ,lemon ,juice of
 ,two ,lemons  ,chop fruit fine or put  
through the grinder4 ,measure and put   
three times the amount of water4 ,let   
this stand till the next day4 ,boil ten 
minutes4 ,stand again till the next day4
 ,measure and add equal amount of sugar4
 ,boil until it jells4 ,this will make  
eleven or twelve tumblerfuls4 ,pour into
 glasses while warm4 ,when cold1 pour   
over a thin coating of paraffine4       
,peach ,marmalade  ,when preserving     
peaches or quinces1 wipe them very clean
 before paring1 and save the skins for  
marmalade4 ,cook in water enough to     
cover well and1 when tender1 press      
through a colander4 ,measure1 and add   
the same amount of sugar4 ,boil half an 
hour1 or until it thickens4 ,put into   
tumblers and cover with paraffine4 ,this

 is nice for school sandwiches1 or for  
filling for ,washington pie or queen's  
pudding4    ,to ,can ,peaches  #a ,quart
 of ,peaches #a ,cupful of ,sugar #b    
,cupfuls of ,water  ,be sure to have the
 jars perfectly clean and warm4 ,glass  
covers are always preferable4 ,make a   
syrup of the sugar and water4 ,boil this
 hard for five minutes4 ,set back on the
 stove and let it settle1 then skim very
 thoroughly4 ,pare1 cut in half1 and    
remove the stones from the peaches4     
,when the syrup comes to a boil1 put in 
enough peaches to fill your jar1        
whatever the size4 ,boil until tender   
enough to pierce with a wisp4 ,take the 
fruit out carefully with a spoon and    
place in the jar4 ,fill the jar with the
 boiling syrup1 being careful always to 
cant the jar as you pour it in4 ,if you 
do this1 the jar will never crack1 as it
 is likely to do if held perfectly      
straight or upright4 ,always run around 
the inside of the jar with a silver     
knife1 and you will have no trouble in  

keeping fruit4 ,seal while hot4 ,the    
peaches may be canned whole1 if         
preferred4    ,pickled ,peaches  #d     
,pounds of ,sugar #a ,pint of ,vinegar  
#a ,tablespoonful of ,cloves #a         
,tablespoonful of ,allspice ,stick of   
,cinnamon  ,boil the ingredients        
together for ten minutes before putting 
in the peaches4 ,cook as many peaches in
 this as possible1 and have juice enough
 to fill up the jars4 ,tie the spices in
 a piece of cheese-cloth4 ,pears may be 
cooked in the same way4    ,ginger      
,pears  #aj ,pounds of ,pears #g ,pounds
 of ,sugar #d ,lemons #f ,oranges #a    
,box of ,crystallized ,ginger  ,wipe    
pears clean and cut fine with sugar4    
,simmer an hour4 ,then add the lemons   
and oranges1 seeded and cut fine1 and   
the crystallized ginger4 ,let all boil  
together two or three hours4            
,preserved ,pears  #a ,quart of ,pears  
#a ,cupful of ,sugar #b ,cupfuls of     
,water  ,use pears which are just right 
to eat4 ,pare and drop into cold water1 

to prevent discoloring4 ,make a syrup of
 one cupful of sugar and two cupfuls of 
cold water1 and boil the pears in this  
until you can stick a straw through     
them4 ,fill the jars with the fruit1 all
 you can put in1 then hold the jar      
slanting and fill with syrup to the very
 brim4 ,use whole pears1 if preferred4  
,if cut in halves1 remove the core4     
,way to ,pickle ,pears  #a ,pint of     
,vinegar #c ,pounds of ,sugar #f ,pounds
 of ,pears #a_/b ,tablespoonful of      
,cinnamon #a_/b ,tablespoonful of whole 
,allspice #a ,tablespoonful of whole    
,cloves  ,boil pears until tender4 ,boil
 vinegar1 sugar1 and spices together    
fifteen minutes1 then put in the boiled 
pears1 and cook all together half an    
hour4 ,these will be nicer if sealed in 
glass jars4    ,to ,preserve ,pineapple 
,peel the pineapple1 remove the eyes and
 cut into small cubes4 ,weigh1 and take 
three-fourths of a pound of sugar to one
 pound of fruit4 ,allow one cupful of   
water for each jar1 and cook all        

together slowly until tender4 ,fill the 
jars4 ,this is very nice for ice-cream  
or sherbet4    ,quince ,jelly  ,pare1   
core1 and quarter the fruit1 and boil in
 water enough to cover4 ,when soft1 take
 out the fruit and strain the syrup     
through a flannel bag1 then return the  
syrup to the kettle and boil until      
perfectly clear1 skimming constantly4   
,measure syrup1 adding an equal quantity
 of sugar1 and boil twenty minutes1     
removing the scum which rises to the    
surface4 ,pour into tumblers or moulds  
and set aside to cool2 then pour over   
the top a covering of paraffine4        
,quince ,marmalade  ,put the quinces1   
which were boiled in water for the      
jelly1 in with the cores and skins4     
,cover with water and boil ten or       
fifteen minutes4 ,press all through a   
colander4 ,measure1 and add the same    
amount of sugar4 ,set on the stove and  
boil fifteen minutes1 being careful not 
to scorch4 ,put into tumblers and cover 
with paraffine4    ,quince ,sauce       

,peel1 core1 and cut into quarters the  
quinces4 ,boil in clear water until     
tender4 ,weigh the quinces before       
cooking1 and put into the water in which
 they have been boiled three-fourths of 
a pound of sugar for every pound of     
quince4 ,boil five minutes and skim4    
,then put in the quinces and cook until 
of a dark amber color-for about an hour4
 ,as quinces are expensive1             
old-fashioned people used to put in     
one-fourth as much sweet apple or pear4 
,raspberry ,jam1 ,no4 ,i  ,mash the     
berries1 add equal parts of sugar1 and  
let stand half an hour4 ,put on the     
stove in a kettle containing a half     
cupful of water1 to prevent sticking4   
,boil until it thickens4 ,put into      
tumblers and cover with paraffine4      
,blackberries and strawberries used in  
the same way are very nice4             
,raspberry ,jam1 ,no4 #b  ,mash the     
berries1 and use two-thirds as much     
currant juice as you have berries4      
,measure1 and add the same amount of    

sugar4 ,cook all together until it      
jells4 ,put into tumblers and cover with
 paraffine4    ,to ,keep ,rhubarb       
,through the ,winter  ,fill preserve    
jars with cold water4 ,cut the rhubarb  
into small pieces1 as you would for a   
pie1 and drop them into the jars4 ,as   
they fill1 the water will overflow4     
,when full1 screw the tops on the jars  
and set away4 ,the water excludes the   
air1 and the fruit1 treated in this way1
 will keep for months4 ,when required   
for use drain off the water and cook in 
the usual way4    ,rhubarb ,marmalade   
#e ,pounds of ,rhubarb #e ,pounds of    
,sugar #e ,lemons1 ,juice and ,rind #a  
,pound of ,chopped ,walnuts #b          
,teaspoonfuls of ,extract of ,jamaica   
,ginger  ,cook all the ingredients1     
excepting the nuts and ginger1 together 
three or four hours4 ,ten minutes before
 removing from the fire1 add the ginger 
and nuts4 ,seal in glass jars1 or put   
into tumblers4 ,if tumblers are used1   
cover over the tops with a coating of   

paraffine4    ,rhubarb ,jam  #f ,stalks 
of ,rhubarb #c ,oranges #a ,lemon #d    
,cupfuls of ,sugar  ,cook the rhubarb   
and rind and juice of the lemon and     
oranges together for twenty-five        
minutes4 ,put into tumblers and cover   
with paraffine4    ,spiced ,fruit  #f   
,pounds of ,fruit #d ,pounds of ,sugar  
#a ,pint of ,vinegar  ,for all kinds of 
spiced fruit use the above measurements1
 adding one tablespoonful each of       
cinnamon1 allspice1 and cloves1 and cook
 until tender4 ,seal in glass jars4     
,bread ,pudding  #a ,pint of ,stale     
,bread #a ,quart of ,milk #a ,cupful of 
,sugar #a ,egg #a_/b ,cupful of ,raisins
 #a ,teaspoonful of ,cinnamon #a_/b     
,teaspoonful of ,salt  ,pour hot water  
over the stale bread and let soak until 
soft4 ,then add other ingredients and   
bake for three hours in a moderate oven4
 ,if eaten cold1 serve with hot sauce4  
,if eaten hot1 serve with cold sauce4   
,steamed ,chocolate ,pudding  ,butter   
size of a ,walnut #a_/b ,cupful of      

,sugar #a_/b ,cupful of ,milk #a ,cupful
 of ,flour #a ,teaspoonful of           
,baking-powder #a ,square of ,chocolate1
 or ,two ,dessertspoonfuls of ,cocoa #a 
,egg ,salt to ,taste  ,cream together   
the butter and sugar1 then add egg and  
milk2 then the cocoa1 flour1 salt1 and  
flavoring4 ,steam for an hour and a     
half1 and serve hot with sauce4         
,graham ,pudding  #a #a_/b ,cupfuls of  
,graham ,flour #a_/b ,cupful of         
,molasses #a_/b ,cupful of ,milk #a_/d  
,cupful of ,butter #a ,egg #a ,teaspoon 
of ,soda #a_/b ,cupful of ,raisins and  
,currants1 mixed ,salt and ,spice to    
taste  ,stir the soda into the molasses1
 then add the beaten egg and milk1 salt 
and spice1 and melted butter4 ,add the  
flour and1 last of all1 currants and    
raisins1 which have been sprinkled with 
flour4 ,steam two hours in a tin pail   
set in a kettle of water and serve hot  
with sauce4    ,hasty ,pudding  ,into a 
dish of boiling water 7a double boiler  
is best7 stir ,indian meal1 very slowly4

 ,let it cook for an hour4 ,the water   
should be salted a little4 ,turn this   
into a bowl4 ,the next day1 or when     
perfectly cold1 cut into slices and fry 
in pork fat or hot lard4 ,this is served
 with molasses4    ,baked ,indian       
,pudding  #b ,quarts of ,milk #a ,cupful
 of ,yellow ,cornmeal #a ,cupful of     
,molasses #a ,teaspoonful of ,salt  ,put
 one quart of the milk into an earthen  
puddingpot1 and the other quart of the  
milk into an agate dish1 on the stove1  
to scald4 ,stir the meal into the hot   
milk slowly1 one handful at a time1     
until it thickens4 ,remove from the     
stove and add molasses1 pouring the     
mixture into the cold milk4 ,bake six   
hours in a slow oven2 serve warm with   
cream4 ,if properly cooked2 it will be  
red and full of whey4    ,orange        
,pudding  #d ,oranges #c ,cupfuls of    
,milk #a ,cupful of ,sugar #c ,eggs #b  
,tablespoonfuls of ,cornstarch ,pinch of
 ,salt  ,remove peel and seeds from the 
fruit and cut fine4 ,sprinkle over the  

oranges half the sugar4 ,let stand for a
 few hours4 ,beat the yolks of the eggs1
 add the rest of the sugar1 cornstarch  
and salt1 and stir into the boiling     
milk4 ,pour this1 when cooled1 over the 
oranges and sugar4 ,beat the whites of  
the eggs to a stiff froth and add two   
tablespoonfuls of sugar4 ,spread this   
over the top and brown in the oven4 ,to 
be eaten cold4    ,plum ,pudding  ,take 
ten or twelve ,boston crackers1 split   
them open and soak over night in milk4  
,use a large pudding dish that will hold
 three or four quarts4 ,put in a layer  
of crackers1 a handful of raisins1 two  
tablespoonfuls of sugar1 cinnamon and   
nutmeg1 and a little butter on the      
crackers2 repeat this three times4 ,have
 a layer of crackers on the top4 ,make a
 custard of three or four eggs1 five is 
better1 one cupful of sugar1 a little   
salt1 and milk enough to fill the dish  
within two inches of the top4 ,bake in a
 slow oven four or five hours4 ,let     
stand until cold1 and it will slip out  

whole4 ,serve with hot sauce4           
,queen's ,pudding  #a ,pint of ,bread #a
 ,quart of ,milk #c ,eggs #a ,cupful of 
,sugar #a ,teaspoonful of ,butter #a    
,lemon  ,soak one pint of bread in a    
quart of milk till soft4 ,beat together 
the yolks of the eggs1 sugar1 butter1   
and the juice and rind of half a lemon4 
,stir all together and bake until it    
rises1 about an hour and a half4 ,when  
nearly cold1 spread the top with jelly1 
and then the white of the eggs1 beaten  
stiff4 ,brown in the oven4 ,to be eaten 
cold4    ,poor ,man's ,rice ,pudding  #a
 ,quart of ,milk #a ,small ,cupful of   
,sugar #a_/b ,cupful of ,washed ,rice   
7scant7 #a ,piece of ,butter1 size of a 
,hickory ,nut #a_/b ,teaspoonful of     
,salt #a ,teaspoonful of ,vanilla  ,bake
 slowly for three hours2 the success    
lies in the baking4 ,if baked right it  
will be creamy on top4    ,suet ,pudding
  #a ,cupful of ,molasses #a ,cupful of 
,milk #a ,cupful of ,chopped ,suet #a   
,cupful of ,raisins #c ,cupfuls of      

,flour #a ,teaspoonful of ,nutmeg #a    
,teaspoonful of ,soda #a ,teaspoonful of
 ,salt #a ,teaspoonful of ,clove #a     
,teaspoonful of ,cinnamon  ,beat the    
soda into the molasses1 add milk1 salt  
and spices4 ,cover the raisins and suet 
with some of the flour1 stir all        
together4 ,steam three hours in a tin   
pail1 set in a kettle of boiling water4 
,serve hot with cold sauce1 made of one 
cupful of sugar and one-third cupful of 
butter1 creamed together4 ,grate a      
little nutmeg over the top4    ,tapioca 
,cream  #a ,quart of ,milk #e           
,tablespoonfuls of ,tapioca #c ,eggs #a 
,teaspoonful of ,corn-starch #b_/c      
,cupful of ,sugar ,pinch of ,salt  ,soak
 the tapioca in a little warm water for 
an hour4 ,put the milk on the stove in a
 sauce pan4 ,add the sugar and salt to  
the beaten yolks of the eggs4 ,when the 
milk is scalded put in the soaked       
tapioca and when boiling1 stir in the   
eggs4 ,cook a few minutes and remove    
from fire4 ,stir in the beaten whites   

and flavor4 ,to be eaten cold4          
99       99       99       99       99  
99   ,,sauces  ,chocolate ,sauce  #a    
,tablespoonful of ,butter #b            
,tablespoonfuls of ,cocoa #a ,cupful of 
,sugar #d ,tablespoonfuls of ,boiling   
,water  ,put the butter into an agate   
dish on the stove2 when melted1 stir in 
the cocoa and sugar dry2 add boiling    
water and stir until smooth4 ,add       
vanilla to taste4   ,cold ,sauce  ,cream
 together one-half cupful of butter and 
one and one-half cupfuls of sugar4      
,grate a little nutmeg over the top4    
,cranberry ,sauce  ,pick over and wash  
one quart of cranberries2 cover with    
cold water and cook until tender4       
,remove from the fire1 rub through a    
colander and sweeten to taste4    ,cream
 ,mustard  #a_/b ,cupful of ,vinegar    
#a_/b ,cupful of ,sweet ,cream #a ,egg  
#a ,teaspoonful of ,salt #a             
,tablespoonful of ,mustard  ,put the    
vinegar on the stove and let it come to 
a boil4 ,have the cream1 salt1 mustard1 

and egg well beaten together1 and pour  
the boiling vinegar over them1 then set 
the whole over boiling water and stir   
constantly until it thickens4 ,when     
cold1 it is ready for use1 and is very  
nice4    ,egg ,sauce1 for ,chocolate    
,pudding  #b ,cupfuls of ,sugar #a ,egg 
#a ,cupful of ,boiling ,milk ,flavoring 
,beat the egg and sugar together1 and   
pour over it the boiling milk1 and      
flavor4    ,pudding ,sauce  #a ,cupful  
of ,sugar #a_/b ,cupful of ,butter #a   
,pint of ,water #c ,heaping             
,teaspoonfuls of ,cornstarch ,flavoring 
,cream together the butter and sugar4   
,wet the cornstarch with a little water2
 stir it into the pint of boiling water 
and1 when thickened1 pour it over the   
butter and sugar4 ,add the flavoring4   
,salad ,dressing  #a_/b ,cupful of      
,vinegar #a_/b ,cupful of ,water #a_/b  
,cupful of ,milk ,piece of ,butter size 
of a ,walnut #a ,egg #b ,tablespoonfuls 
of ,sugar #a ,tablespoonful of ,flour #a
 ,tablespoonful of ,mustard #a          

,teaspoonful of ,salt  ,put the vinegar1
 water and butter on the stove1 in an   
agate dish1 to boil4 ,mix together      
sugar1 flour1 mustard and salt1 stir    
into the beaten egg with the milk1 and  
add to the boiling water and vinegar4   
,let boil until it thickens4 ,this is   
quickly and easily made1 very nice and  
always a success4    ,sauce1 for ,graham
 ,pudding  #a ,cupful of ,sugar #a_/b   
,cupful of ,butter #a ,egg #a ,lemon    
#a_/b ,pint ,boiling ,water  ,cream     
together the butter and sugar1 add the  
well-beaten yolk of egg1 pour over this 
the boiling water1 juice of lemon and   
well-beaten white of egg4          99   
99       99       99       99       99  
,,soups   ,bean ,porridge  ,pick over   
and wash two-thirds of a cupful of white
 beans4 ,put on the back of the stove in
 cold water4 ,let these boil slowly1    
while the dinner is cooking4 ,when the  
boiled dinner has been taken up1 put    
these beans into the liquor in which the
 dinner was cooked4 ,boil one hour4 ,wet

 three tablespoonfuls of flour with     
water1 and stir in while boiling1 to    
thicken4 ,serve hot1 adding a little    
milk1 if you like4    ,connecticut ,clam
 ,chowder  #c or #d ,slices of ,salt    
,pork #c ,potatoes #b_/c ,onion #a      
,cupful of ,tomatoes #c ,crackers #a    
,teaspoonful of ,parsley #be            
,soft-shelled ,clams #a ,quart of ,water
 ,salt and ,pepper #a ,cupful of ,milk  
,cut three or four slices of salt pork  
and fry in the bottom of a kettle4 ,add 
the potatoes cut into dice1 onion       
shaved1 a cupful of stewed tomatoes1    
rolled ship crackers1 minced parsley1   
soft-shelled clams1 and boiling water4  
,add salt and pepper to taste and cook  
till the potatoes are tender4 ,a little 
hot milk may be added just before taking
 up4    ,massachusetts ,clam ,chowder   
#c ,quarts of ,clams #f ,medium-sized   
,potatoes #a ,small ,onion #h ,boston   
,crackers #d ,slices of ,salt ,pork     
,wash the clams clean1 put them on the  
stove to cook1 with one pint of cold    

water4 ,boil until the shells burst     
open4 ,remove from the stove1 pour the  
clam liquor into an earthen dish and set
 away to settle4 ,when the clams have   
cooled a little1 pick them from the     
shells1 remove the night-caps1 cut off  
the head1 to the shoulders1 washing each
 clam4 ,cut three or four slices of fat 
salt pork and fry in the bottom of a    
kettle with half an onion4 ,skim these  
from the fat1 pour in the clam liquor1  
add a little hot water4 ,when this      
boils1 add the raw potatoes1 which have 
been pared and sliced thin1 and cook    
until tender4 ,split the crackers open  
and soak till soft in milk or water4    
,add these and the clams to the         
potatoes4 ,cook ten minutes1 then add a 
quart of milk and salt1 if needed4 ,do  
not let it boil after adding the milk4  
,serve hot4 ,this is very delicious4    
,new ,england ,fish ,chowder  #d ,slices
 of ,fat ,salt ,pork #f or #h ,potatoes 
#a ,small ,onion #b or #c ,pounds of    
,fresh ,haddock or ,codfish #h ,boston  

,crackers  ,fry the salt pork1 with the 
onion1 in the bottom of a kettle1 skim  
from the fat1 and pour in about a quart 
of water4 ,slice the potatoes thin1     
after they have been washed and pared4  
,make alternate layers of fish and      
potatoes1 seasoning each layer with     
pepper and salt4 ,cook until both are   
tender4 ,then put in the split crackers1
 which have been soaked in milk or      
water1 as for clam chowder4 ,cook for   
ten minutes4 ,pour in a quart of milk1  
add a small piece of butter and serve   
hot4    ,lamb ,broth  #b ,pounds of     
,fore-,quarter of ,lamb #b_/c ,cupful of
 ,rice #a ,tablespoonful of ,salt #a    
,teaspoonful of ,sage ,leaves  ,put the 
lamb into a kettle1 cover with cold     
water1 add the salt and cook three      
hours4 ,as the water boils away1 add    
more4 ,wash the rice1 allowing          
three-fourths of an hour to cook2 put in
 the sage1 about fifteen minutes before 
serving1 and thicken with two           
tablespoonfuls of flour1 wet in         

two-thirds of a cupful of water4 ,the   
sage may be left out if preferred4    ,a
 ,good ,oyster ,stew  #be ,oysters #a   
,teaspoonful of ,flour #a ,quart of     
,milk ,butter ,salt  ,take twenty-five  
oysters1 with their liquor and put these
 into an agate dish on the stove with   
salt to taste1 in a pint of cold water4 
,boil five minutes4 ,stir into this one 
heaping teaspoonful of flour1 which has 
been wet with two tablespoonfuls of cold
 water4 ,add one quart of milk4 ,let it 
come to a boil1 but be sure not to have 
it boil4 ,remove from the fire1 and add 
a piece of butter the size of an egg4   
,this is sufficient for eight people4   
,potato ,soup  #d ,potatoes #c ,pints of
 ,milk ,piece of ,butter size of an ,egg
 ,small piece of ,onion  ,take four     
large potatoes1 boil until done and mash
 smooth1 adding butter and salt to      
taste4 ,heat the milk in a double       
boiler1 cook the onion in it a few      
minutes and then remove4 ,pour the milk 
slowly on the potato1 strain1 heat and  

serve immediately4 ,thicken with one    
tablespoonful of flour4          99     
99       99       99       99       99  
,,vegetables   ,green ,corn ,fritters   
#b ,cupfuls of ,corn1 grated from the   
cob #b ,eggs ,a ,little ,salt #a_/b     
,cupful of ,milk #a_/b ,cupful of ,flour
 #a ,level ,teaspoonful of ,cream of    
,tartar #a_/b ,level ,teaspoonful of    
,soda  ,beat the eggs1 then add the milk
 and salt4 ,stir the corn into the dry  
flour1 wetting with the milk and eggs1  
then fry in hot lard4    ,delicious     
,stuffed ,baked ,potatoes  ,bake six    
potatoes1 or enough for family4 ,when   
done1 set away to cool slightly4 ,cut   
off a small piece1 scoop out the inside1
 mash1 add butter1 salt1 and milk1 also 
tiny bits of parsley1 if liked4 ,fill   
the shells with this mixture1 put back  
in the oven and bake until brown4       
,creamed ,potatoes  #d or #e ,baked     
,potatoes #a ,pint of ,milk #a_/b       
,teaspoonful of ,salt ,butter1 the size 
of a ,walnut  ,pare the potatoes and cut

 into small pieces4 ,put them on the    
stove1 in an agate dish1 salt and cover 
with milk4 ,let them cook fifteen or    
twenty minutes1 then thicken with one   
tablespoonful of flour1 stirred with    
half a cupful of water2 put in the      
butter and serve hot4    ,scalloped     
,potatoes  ,butter a baking-dish1 pare  
and slice potatoes in small pieces4 ,put
 into the dish with salt1 pepper and a  
little butter4 ,fill the dish with milk1
 sprinkle over the top cracker or bread 
crumbs1 and cheese1 if you like it4     
,bake in the oven for an hour and a half
 or two hours4    ,baked ,tomatoes  #f  
,tomatoes #b ,cupfuls of ,bread ,crumbs 
,small piece of ,onion ,a ,few ,stalks  
of ,celery ,hearts ,salt and ,pepper to 
,taste  ,cut off a small piece of each  
tomato and scoop out the inside4 ,mix   
this with two cupfuls1 or the same      
amount of bread crumbs1 the chopped     
onion1 salt and pepper4 ,then fill the  
tomatoes with this mixture1 putting     
small pieces of butter over the top4    

,place these in a pan in which is a very
 little water1 to prevent sticking1 and 
bake in a hot oven from twenty minutes  
to half an hour4    ,fried ,tomatoes    
,pare and slice 7not very thin71 dip    
into flour and fry on a griddle in hot  
fat4          99       99       99      
99       99       99   ,,appendix       
99       99       99       99       99  
99   ,,household ,,hints ,,old ,,and    
,,new ,,for ,,housekeepers ,,young ,,and
 ,,old   ,to ,save ,confusion in the    
,home  ,plan your work1 then work your  
plan4   ,monday--,wash1 if you have it  
done in the house4 ,if sent out1 use    
that day for picking up and putting     
things in order1 after the disorder of  
,sunday4   ,tuesday--,iron4             
,wednesday--,finish ironing and bake2   
wash kitchen floor4   ,thursday1        
,friday--,sweep and dust1 thoroughly4   
,saturday--,bake1 and prepare in every  
way possible1 for the following day4    
,have in or ,near ,your ,sink    ,a     
handle dish cloth4    ,a wire dish      

cloth4    ,a cake of scouring soap4     
,a small brush for cleaning vegetables4 
,these articles are indispensable4 ,also
 have two cloths1 which must be kept    
perfectly clean4    ,one for washing    
dishes4    ,one for washing sink4       
,homemade ,shortening  ,do not throw    
away small pieces of fat from pork1 lamb
 or steak4 ,put them on the stove1 in a 
skillet or agate dish and cook them till
 there is nothing left1 but scraps4     
,then pare a potato1 wash clean1 cut    
into thin slices and cook in the fat for
 a half hour to clarify it4 ,strain     
through a cloth4 ,this will be good to  
fry doughnuts in and for all purposes1  
where shortening is needed1 except for  
pie crust4  ,pieces of fat1 not fit for 
shortening can be saved in some old     
utensil and made into kitchen soap4     
,to ,make ,tea and ,coffee  ,always use 
freshly boiled water4 ,do not boil more 
than three or four minutes4 ,this is    
very important1 in making a good cup of 
tea or coffee4 ,never use water which   

has stood in the teakettle over night4  
,a ,use for ,left-over ,coffee  ,do not 
throw away the coffee you have left from
 breakfast4 ,if you do not care for iced
 coffee for dinner1 make a little coffee
 jelly1 by the recipe on page #bg4      
,never ,throw away ,old ,underclothes   
,keep them for housecleaning1 for       
washing windows and for washing lamp    
chimneys4 ,old pieces of calico1 or     
flannel make good holders to use about  
the stove4 ,wash1 boil and dry cleaning 
cloths when soiled1 that they may be    
ready for use again4    ,that ,leaky    
,hot-,water ,bag  ,do not throw away an 
old hot-water bag because it leaks4     
,fasten over the leak1 a strong piece of
 adhesive plaster4 ,fill the bag with   
sand or salt and cover with flannel4 ,it
 will hold heat for a long time1 and can
 be used instead of the water bottle4   
,to ,keep your ,hands ,white  ,keep a   
piece of lemon in your bathroom or      
kitchen4 ,it will remove stains from the
 hands4    ,to ,brown ,flour  ,spread   

flour upon a tin pie plate1 put it in a 
hot oven1 and stir constantly1 after it 
begins to brown1 until it is all        
colored4 ,keep always on hand4 ,it is   
good for coloring and thickening        
gravies4    ,lemons and ,fish  ,lemon   
juice makes a very grateful addition to 
all kinds of fish4 ,thin slices of      
lemon1 with sprigs of parsley1 around a 
platter of fish1 makes a pretty garnish4
    ,to ,try out ,lard  ,if you want    
good sweet lard1 buy from your butcher1 
leaf lard4 ,skin carefully1 cut into    
small pieces and put it into a kettle or
 sauce pan4 ,pour in a half-cupful of   
water1 to prevent burning1 and cook     
slowly1 until there is nothing left but 
scraps4 ,remove the scraps with a       
skimmer1 salt it a little1 and strain   
through a clean cloth1 into tin pails4  
,be sure not to scorch it4    ,how to   
,keep ,eggs  ,in the summer1 when eggs  
are cheap1 buy a sufficient number of   
freshly laid ones to last through the   
winter4  ,take one part of liquid glass1

 and nine parts of cold water which has 
been boiled1 and mix thoroughly4  ,put  
the eggs into a stone crock1 and pour   
over them this mixture1 having it come  
an inch above the eggs4 ,the eggs will  
keep six months1 if they are perfectly  
fresh when packed and will have no      
taste1 as when put into lime water4     
,save your ,old ,stockings  ,old        
stockings are fine for cleaning the     
range4 ,slip your hand into the foot and
 rub hard1 or place an old whisk broom  
inside4 ,it will make the sides and     
front of the range clean and shiny4 ,in 
fact1 you will seldom need to use       
blacking on these parts4    ,when       
,washing ,lamp ,chimneys  ,if you live  
in the country and use kerosene lamps1  
do not dread washing the chimneys4 ,make
 a good hot suds1 then wash them in     
this1 with a clean cloth kept for that  
purpose4 ,pour over them very hot or    
boiling water and dry with an old soft  
cloth4 ,twist a piece of brown paper or 
newspaper1 into  cornucopia shape and   

place over the chimneys to protect from 
dust and flies4    ,to ,remove          
,disagreeable ,odors from the ,house    
,sprinkle fresh ground coffee1 on a     
shovel of hot coals1 or burn sugar on   
the shovel4 ,this is an old-fashioned   
disinfectant1 still good4    ,to        
,lengthen the ,life of a ,broom  ,your  
broom will last much longer and be made 
tough and pliable1 by dipping for a     
minute or two1 in a pail of boiling     
suds1 once a week4 ,a carpet will wear  
longer if swept with a broom treated in 
this way4 ,leave your broom bottom side 
up1 or hang it4    ,to ,prevent ,mold on
 ,top of ,glasses of ,jelly  ,melt      
paraffine and pour over the jelly after 
it is cold4 ,no brandy1 paper1 or other 
covering is necessary4    ,to ,clean    
,nickel ,stove ,trimmings  ,rub with    
kerosene and whiting1 and polish with a 
dry cloth4    ,to ,clean ,zinc or       
,copper  ,wash with soap suds and       
powdered bristol brick4 ,when perfectly 
dry1 take a flannel cloth and dry       

powdered bristol or any good cleaning   
powder and polish4 ,you will be pleased 
with the result4 ,i have tried this for 
forty years4    ,how to ,prevent ,button
 ,holes from ,fraying  ,when making     
button holes in serge or any material   
which frays1 place a piece of lawn of   
two thicknesses1 underneath and work    
through this4  ,another way is to make  
four stitchings in the goods the length 
of the button hole4 ,cut between these1 
leaving two stitchings each side of the 
hole4     ,when ,making a ,silk ,waist  
,stitch a crescent shaped piece of the  
same material as your waist under the   
arm4 ,it will wear longer and when the  
outside wears out it looks neater than a
 patch4 ,if the waist is lined1 put this
 between the lining and the outside4    
,to ,make ,old ,velvet ,look ,new  ,turn
 hot flatirons bottom side up4 ,rest    
these on two pieces of wood1 or hold in 
your lap4 ,put over them a piece of wet 
cloth1 then lay the velvet on this4     
,brush with a whisk broom4 ,the steam   

from the wet cloth will raise the nap   
and take out the creases4    ,onion     
,skins as a ,dye  ,if you wish for a    
bright yellow1 save your onion skins4   
,they will color white cloth a very     
bright yellow4 ,this is a good color for
 braided rugs1 such as people used to   
make4    ,to ,remove ,egg ,stain from   
,silver  ,salt when applied dry1 with a 
soft piece of flannel will remove the   
stain from silver1 caused by eggs4      
,put a ,little ,cornstarch in ,salt     
,shakers  ,this will prevent the salt   
from becoming too moist to shake out4   
,how to ,color ,lace ,ecru  ,if you wish
 for ecru lace and you have only a piece
 of white1 dip it into cold tea or      
coffee1 until you have the desired      
color4    ,to ,keep ,lettuce ,crisp     
,put it into a paper bag and place right
 on the ice4 ,it will keep a week in    
this way4    ,to ,keep ,celery  ,do not 
put it into water4 ,wrap it in a cloth1 
wet in cold water and place directly on 
the ice4    ,to ,keep a ,piece of ,salt 

,pork ,sweet  ,put it in a strong brine 
made of one quart of cold water1 and    
two-thirds of a cup of salt4    ,save   
,potato-,water  ,pare potatoes before   
boiling1 and then save the water1 to mix
 your yeast bread with4    ,a ,use for  
the ,vinegar ,off ,pickles  ,when your  
pickles have been used from your glass  
jars1 do not throw away the vinegar4    
,use it in your salad dressing4 ,it is  
much better than plain vinegar because  
of the flavor4    ,do not ,allow a      
,child to ,eat ,fresh ,snow  ,this often
 looks clean and pure but fill a tumbler
 with it1 cover to keep out the dust and
 then show it to the child1 that he may 
see for himself1 the dirt it contains4  
,when ,making ,hermits or ,cookies      
,instead of rolling and cutting as      
usual1 drop the dough into a large iron 
pan4 ,the heat of the oven melts them   
into one sheet4 ,cut them into squares  
or long narrow strips4 ,it takes much   
less time1 than the old way of rolling  
and cutting4    ,to ,clean a ,vinegar   

,cruet on the ,inside  ,put into it     
shot1 pebblestones1 or beans4 ,fill it  
with a strong soap suds1 and one        
teaspoonful of bread soda or ammonia4   
,let stand an hour1 shake well and      
often4 ,rinse with clean water4    ,to  
,make ,tough ,meat1 or a ,fowl ,tender  
,put one tablespoonful of vinegar1 into 
the kettle while boiling4    ,to ,remove
 ,black ,grease  ,rub patiently with    
ether4 ,it will not leave a ring1 like  
gasolene1 and will remove every trace of
 the stain4    ,to ,keep an ,iron ,sink 
from ,rusting  ,wash with hot suds4     
,when dry rub it well1 with a cloth wet 
with kerosene4 ,do this three or four   
times a week and your sink will look    
well1 all the time4    ,how to ,add     
,salt to ,hot ,milk  ,salt will curdle  
new milk1 so when making gravies1 or    
puddings1 put your salt into the flour1 
or with eggs and sugar1 to add when the 
milk boils4 ,use a double boiler for    
milk gravies and gruels4    ,to ,soften 
,boots and ,shoes  ,rub them with       

kerosene4 ,shoes will last longer1 if   
rubbed over with drippings from roast   
lamb4 ,old-fashioned people always used 
mutton tallow on children's shoes4    ,a
 ,way to ,cook ,chops  ,pork or lamb    
chops are very nice1 if baked in a hot  
oven4 ,turn them as they brown4 ,it     
saves the smoke in the room4    ,when   
,cooking ,canned ,corn  ,place it in a  
double boiler to prevent scorching4     
,salted ,almonds  ,shell the nuts and   
put into boiling water4 ,when they have 
stood for fifteen or twenty minutes1 the
 skin will slip off easily4 ,when dry1  
mix a half-teaspoonful of olive oil or  
butter1 and a quarter of a teaspoonful  
of salt1 with a cupful of nut meats4    
,spread on a tin pan1 and place in a hot
 oven4 ,bake fifteen or twenty minutes4 
,watch closely and stir several times1  
as they burn quickly4 ,treat peanuts in 
the same way4    ,before ,washing       
,colored ,clothes  ,it is wise to set   
the color first1 by soaking in a strong 
solution of cold salt water 7one cupful 

of salt to half a pail of water74 ,soak 
two hours4    ,to ,remove ,iron ,rust   
from ,white ,goods  ,the old-fashioned  
way1 still good1 is to wet the place in 
lemon juice1 sprinkle on it common table
 salt1 and lay it in the sun4 ,in these 
later days1 there is on the market an   
iron rust soap1 which removes the spot  
quickly1 also an ink eradicator1 sold by
 all druggists4    ,how to ,make ,starch
  ,two tablespoonfuls of starch should  
be made into a smooth paste with four   
tablespoonfuls of cold water4 ,pour over
 this three pints of boiling water1     
stirring rapidly all the time4 ,starch  
the garments1 while they are still wet4 
,in the olden days1 people made starch  
of flour in the same way1 for linen and 
gingham dresses1 as it was less         
expensive and thought to be just as good
 for colored clothes4    ,when you ,go  
,away from ,home for a ,few ,days  ,plan
 your meals before leaving4 ,this       
simplifies matters for the one left in  
charge1 and is often found to be of     

importance financially4    ,the ,proper 
,way to ,sweep a ,room  ,dust the       
furniture and put it in another room4   
,dust bric-a-brac and put on the bed if 
you are sweeping a sleeping room1 if    
another room put them on the table1 or  
in an adjoining room4 ,brush the        
draperies1 take down and lay on the bed 
or table4 ,cover these and bric-a-brac  
with a sheet4 ,wet a newspaper1 tear    
into small pieces and spread on the rug 
or carpet4 ,now you are ready for       
sweeping4 ,if the floor is carpeted1    
sweep all dirt to the center of the     
room4 ,sweep the corners with a small   
whisk broom4 ,move every piece of       
furniture lest there be dirt left       
underneath4 ,open the windows before    
sweeping4 ,when the dust is settled take
 a pail of warm water1 put in a         
tablespoonful of ammonia1 then with a   
clean cloth wrung from this wipe the    
window glass1 mirror and pictures2      
polish with dry cloth4 ,wipe all finger 
marks from doors and mop boards4  ,now  

take a pail of clean water1 with        
ammonia1 and with a small scrubbing     
brush go over the rug or carpet1 to     
remove dust and brighten the colors4    
,replace furniture1 bric-a-brac and     
draperies and your room will be sweet   
and clean4 ,with care1 once in two or   
three weeks1 will be often enough to do 
this4    ,when ,baking ,cup ,custards   
,set them into a pan of hot water4 ,when
 you remove from the oven1 place them in
 a pan of cold water1 to prevent longer 
cooking4    ,when ,using ,currants and  
,raisins  ,mix a little dry flour with  
currants and raisins before adding them 
to cakes or puddings4 ,it will keep them
 from falling to the bottom4    ,try    
,baking ,beets1 ,instead of ,boiling    
,them  ,they are much sweeter4 ,three or
 four hours is necessary1 according to  
size4    ,when ,making ,grape ,juice or 
,jelly  ,before adding the sugar1 strain
 through a flannel bag4 ,it will be much
 clearer4    ,when ,sewing ,braid on a  
,dress  ,slip a piece of pasteboard     

three or four inches long1 into the hem4
 ,you can sew more quickly1 and your    
stitches will not show on the right     
side4    ,to ,skin ,beets  ,when you    
remove beets from the kettle1 plunge    
them into a dish of cold water4 ,the    
skins will slip off easily with the     
hand4 ,never cut or pare beets before   
cooking4   ,a ,fine ,way to ,keep ,cut  
,roses  ,immerse them at night in a pail
 of cold water1 blossoms down4    ,to   
,keep ,carnations  ,put a little salt in
 the water1 which should be changed each
 morning1 and cut the stems a little    
each time4    ,when ,pies are ,ready to 
,bake  ,put little dabs of lard1 on the 
top crust1 then hold it under the       
faucet1 letting cold water run over it4 
,a ,way to ,make ,pies ,brown and ,shiny
  ,just before putting a pie in the     
oven1 brush over the top with milk1     
using a soft brush or a clean piece of  
cheese cloth4    ,when ,threading a     
,needle  ,place a piece of white paper  
under the eye4 ,you will be surprised at

 the ease1 with which you can thread it4
    ,make your ,own ,baking ,powder     
,get your grocer to weigh for you one   
pound of cream of tartar1 and one-half  
pound of bread soda4 ,sift these        
together nine times in a flour sifter4  
,put in a tin can1 and it is ready for  
use4    ,to ,prevent ,children from     
,losing ,mittens  ,sew strongly to each 
mitten1 four or five inches of narrow   
black ribbon 7use a colored one if you  
prefer74 ,sew the other end of ribbon to
 the coat sleeve4 ,the child can remove 
mittens at any time without losing them 
and always know where they are4         
,teach a ,child to ,hang up his ,own    
,coat and ,hat  ,have some hooks1 low   
down in the closet or kitchen where a   
child can reach them easily1 to be used 
only by himself4    ,to ,keep your ,own 
,umbrella  ,take a piece of narrow white
 tape1 three or four inches long4 ,with 
a glass pen1 or a new clean steel one1  
and indelible ink1 write your name upon 
it4 ,sew this to the inside of the      

umbrella4    ,to ,wash a ,white ,silk   
,waist1 or a ,baby's ,bonnet  ,use cold 
water and white soap4 ,hot water will   
turn white silk yellow4    ,when        
,ironing ,embroidery  ,place it right   
side down on a piece of soft flannel1   
ironing on the wrong side4 ,if flannel  
is not at hand1 try an old turkish      
towel4    ,to ,wash ,small ,pieces of   
,lace  ,put in a horse radish bottle and
 pour over them1 strong soap suds1 good 
and hot1 and shake well4 ,let stand     
awhile and shake again4 ,rinse in clear1
 warm water1 by shaking4 ,dry on a clean
 cloth in the sunshine4    ,never ,throw
 away ,sour ,milk  ,it is excellent for 
graham bread1 gingerbread1 brown bread1 
griddle cakes1 and doughnuts1 also      
biscuit4  ,you can make a delicious     
cottage cheese of a very small quantity4
  ,set the milk on the back of the      
stove1 in an agate dish4 ,let stand     
until the whey separates from the curd4 
,strain through a cloth1 squeezing the  
curd dry4 ,put in a little salt1 a small

 piece of butter1 and a little sage if  
desired4 ,press into balls and serve4   
,mark ,new ,rubbers  ,take a pointed    
stick--a wooden skewer from the         
butcher's is best--dip it into ink and  
write the name1 on the inside4          
,economical ,hints  ,save small pieces  
of soap in the bathroom1 by placing in a
 cup or small box1 until you have a     
cupful4 ,add a little water and boil a  
few minutes2 when nearly cool1 press    
with the hands1 and you have a new cake 
of soap4  ,do not throw away the white  
papers around cracker boxes4 ,they are  
good to clean irons and will save buying
 ironing wax4 ,if irons are dirty put a 
good layer of salt on newspaper and rub 
the irons back and forth4  ,save even   
the coupons on your soap wrappers4 ,you 
can get a silver thimble for your       
mending bag with them1 if nothing more4 
,save your strong string1 to wrap around
 packages going by parcel post4 ,also   
fold nicely for further use your clean  
wrapping papers4 ,make a bag of pretty  

cretonne1 hang in the kitchen or cellar 
way1 to keep the string and wrapping    
paper in4 ,you will find it very        
convenient4  ,do not throw away small   
pieces of bread4 ,save them for plum    
pudding1 queen's pudding1 or dressing   
for fish or fowl4 ,if broken into small 
pieces and browned in a hot oven1 it is 
very nice to eat with soups4 ,or1 dry   
well1 roll fine and keep in a glass jar1
 to be used for breaded pork chops1     
croquettes1 or oysters4    ,to ,mend    
,broken ,china  ,stir into a strong     
solution of gum arabic1 plaster of      
,paris4 ,put this on each side of the   
china1 holding together for a few       
minutes4 ,make it as thick as cream4    
,to ,clean ,old ,jewelry  ,wash in warm 
water containing a little ammonia4 ,if  
very dirty rub with a brush4 ,this is   
very good also for cleaning hair brushes
 and combs4    ,dish ,washing ,made a   
,pleasure  ,first of all1 remove all    
refuse from the dishes4 ,place them near
 the sink1 large plates at the bottom1  

then the smaller ones1 then saucers4    
,have a large pan full of very hot      
water4 ,make a good soap suds by using a
 soap shaker4 ,wash the tumblers and all
 glassware first1 and wipe at once4 ,use
 a handle dish cloth 7which can be      
bought for five cents71 for these1 as   
the water will be too hot for the hands4
  ,wash the silver next4 ,have a large  
pan1 in which to place the clean dishes1
 cups and bowls first4 ,when all are    
washed pour over them boiling or very   
hot water1 and wipe quickly4 ,pans and  
kettles come last4 ,always have a cake  
of sand soap or a can of cleaning       
powder1 for scouring the pie plates and 
bottoms of kettles4 ,it is very little  
work to keep baking tins and kitchen    
utensils in good condition1 if washed   
perfectly clean each time they are used4
  ,wash the dish towels1 at least once  
every day1 and never use them for       
anything else4 ,with clean hot water1   
clean towels1 and plenty of soap        
dishwashing is made easy4  ,if you live 

in ,new ,england1 your sink will be in  
front of a window4 ,be sure and plant   
just outside of this window nasturtiums1
 a bed of pansies1 morning glories and  
for fall flowers1 salvia4 ,these bright 
blossoms will add to your pleasure while
 washing dishes4    ,a ,space ,saver    
,if you are crowded for space in closet1
 kitchen or pantry buy a spiral spring1 
such as is used for sash curtains4      
,fasten the end pieces to the back of   
the door1 and stretch the spring from   
end to end4 ,you now have a fine place  
to hang towels1 stockings or neckties1  
or if used in a pantry1 to keep covers4 
,another ,space ,saver  ,if you have no 
closet in your room1 get a board1 nine  
inches wide1 and three or four feet     
long4 ,put it in the most convenient    
place in your room on two brackets4     
,stain it the color of your woodwork4   
,screw into the under side of the board1
 wardrobe hooks4 ,now get a pretty piece
 of cretonne or denim1 hem top and      
bottom1 and tack with brass headed tacks

 to the shelf1 having it long enough to 
come to the floor1 and around the ends  
of the board4 ,use the top for a book   
shelf or hats4    ,if the ,freshness of 
,eggs is ,doubtful  ,break each one     
separately into a cup1 before mixing    
together4 ,yolks and whites beaten      
separately1 make a cake much lighter    
than when beaten together4    ,when     
,bread ,cooks ,too ,quickly  ,when your 
bread is browning on the outside1 before
 it is cooked inside1 put a clean piece 
of brown paper over it4 ,this will      
prevent scorching4    ,to ,remove the   
,odor of ,onions  ,fill with cold water 
kettles and sauce pans in which they    
have been cooked adding a tablespoonful 
of bread soda and the same of ammonia4  
,let stand on the stove until it boils4 
,then wash in hot suds and rinse well4  
,a pudding or bean pot1 treated in this 
way1 will wash easily4 ,wood ashes in   
the water will have the same effect4    
,never ,leave a ,glass of ,water or     
,medicine1 ,uncovered in a ,room  ,this 

is very important4 ,water will absorb   
all the gases1 with which a room is     
filled from the respiration of those    
sleeping in the room4    ,weights and   
,measures  #d ,teaspoonsfuls equal #a   
tablespoonful of liquid4  #d            
,tablespoonfuls equal half a gill4  #b  
,coffee-cupfuls equal #a pint4  #b      
,pints equal #a quart4  #d              
,coffee-cupfuls of sifted flour equal #a
 pound4  #a ,quart of unsifted flour    
equals #a pound4  #a ,pint of granulated
 sugar equals #a pound4  #a             
,coffee-cupful of cold butter pressed   
down equals #a pound4  ,an ordinary     
tumbler holds the same as a coffee cup4 
,it is well to have a tin or glass cup1 
marked in thirds or quarters for        
measuring4    ,when to ,salt ,vegetables
  ,every kind of food and all kinds of  
vegetables need a little salt when      
cooking4 ,do not wait until the         
vegetables are done4 ,salt the water    
they are boiled in after they begin to  
boil4    ,what to ,serve ,with ,meats   

,roast ,beef and ,turkey  ,squash1      
turnips1 onions and cranberry sauce4    
,roast ,pork  ,spinach1 onions and apple
 sauce4   ,roast ,lamb  ,mint sauce4    
,roast ,mutton  ,currant jelly and      
vegetables4  ,with all kinds of meat and
 fowl pickles are always good4 ,make    
your own pickles1 after recipes found in
 this book4    ,the ,length of ,time to 
,cook ,meats  ,lamb  ,roast a leg of    
lamb three hours4 ,wash clean1 sprinkle 
over it a little flour and salt and put 
into a pan1 with cold water4 ,while it  
is cooking1 take a spoon and pour over  
it the water from the pan1 three or four
 times4   ,veal  ,roast veal three      
hours1 treating it the same way as lamb4
 ,when you have removed it from the pan1
 make a smooth paste1 by wetting two or 
three tablespoonfuls of flour with cold 
water1 and stir into the water left in  
the pan4 ,pour in more water1 if the    
size of your family requires it4   ,beef
  ,roast beef requires fifteen minutes  
for each pound4 ,do not salt beef1 until

 you take it from the oven4   ,ham      
,boil a ham of ordinary size three      
hours4 ,let cool in the water in which  
it is boiled4 ,it is very nice to remove
 the skin1 while warm1 stick cloves in  
the outside1 sprinkle over it a little  
vinegar and sugar and bake for one hour4
   ,sausages  ,sausages are very nice1  
baked in a hot oven twenty minutes4     
,prick with a fork to prevent bursting4 
,do this too1 if fried4   ,corned ,beef 
,should boil four hours4   ,chicken  ,a 
chicken will cook in one hour and a     
half4 ,a fowl requires an hour longer4  
,don't forget to put in one             
tablespoonful of vinegar to make tender4
   ,turkey  ,a ten pound turkey needs to
 cook three hours1 in a slow oven4      
,the ,length of ,time to ,cook          
,vegetables   ,onions  ,boil one hour4  
,longer if they are large4   ,cabbage   
,requires one hour and a half4          
,parsnips  ,boil two or three hours     
according to size4   ,carrots  ,wash1   
scrape1 and boil one hour4    ,when     

,paring ,tomatoes  ,put them into very  
hot water and the skin will come off    
easily4          99       99       99   
99       99       99   ,the following   
pages contain advertisements of a few of
 the ,macmillan books on kindred        
subjects4