Part 7

ORIENTAL CHUTNEY.--Peel and core three pounds of tart apples. Mix with a pound of stoned tamarinds, three quarters of a pound of seeded raisins, a head of garlic, two pods of red pepper, and one ounce of grated ginger roots. Pound all together until reduced to a pulp. Add to the mixture a pint of brown sugar and a tablespoon each of currant jelly and thick tomato catsup. Blend well with a wooden spoon. Put in small jars and seal. This chutney improves with age and is most pungent.

EAST INDIA CHUTNEY.--Into three pints vinegar put a bag containing two ounces of ground mustard, four ounces of mustard seed, one ounce of cayenne pepper and one quarter ounce of turmeric. Add a pound of brown sugar and scant half pound of salt. Chop together thirteen large ripe apples, one pound of seeded raisins, seven large ripe tomatoes, four small onions and two cloves of garlic. Mince fine. Boil in the vinegar mixture for two hours. Press through a colander and bottle while hot. This is fine for cold meat, particularly so with roast pork.

GREEN GOOSEBERRY CHUTNEY.--This relish has not yet become common in America, though it is found on all well supplied English tables. Four pounds green gooseberries (not too ripe), one half ounce cayenne pepper, two ounces garlic, two ounces dried ginger, three pounds loaf sugar, two ounces mustard seed, two scant quarts best vinegar. Put the berries, when picked over, into a preserving kettle with one quart of vinegar and sugar and let simmer for an hour; pound the seeds, garlic, etc., and add, stirring with wooden spoon; when well mixed add more vinegar until the mass is of the proper consistency for chutney. Cool and bottle.

CORN SALAD.--Take one dozen ears of corn, (cut corn from cobs), one large head of cabbage chopped quite fine, not quite a half box of mustard, one cup sugar, one tablespoon chopped peppers, two tablespoons salt, mix with about four cups of good vinegar and boil about ten minutes, first mix the mustard with some of the vinegar. If too thick when done add more vinegar. Put in jars while hot. Will keep all winter, very nice with meat and potatoes.--Mrs. Paul Leonhardy.

MIXED PICKLES.--Two quarts green tomatoes chopped, one quart cabbage chopped, one quart onions chopped, two green peppers chopped, one quart brown sugar, one tablespoon each of cinnamon, cloves, celery seed, white mustard seed. Salt to taste. Boil about twenty minutes.--Mrs. D. E. Plier.

PRESERVED GREEN TOMATOES.--Take one peck of green tomatoes, peel and slice them, slice four lemons without removing the skins, put to this quantity six pounds of granulated sugar, and boil until transparent, and the syrup thick.--Mrs. George Bruegger.

OIL PICKLES.--(Sliced). Slice but do not pare medium sized cucumbers, sufficient to fill a gallon jar. Sprinkle one half cup of salt through the sliced cucumbers and stand in cool place two or three hours, then drain from the salt. Use one ounce black mustard seed, one ounce white mustard seed, one ounce celery seed, or one cup of finely minced celery, one half pint of olive oil, two onions chopped fine. Spread the cucumbers in the jar in layers sprinkling the seeds over them and spreading with part of the olive oil repeating the layers until the jar is filled, then cover all with cold, strained vinegar. Cover and set aside for future use.--Contributed.

SPICED BEETS.--Boil beets tender, lay in cold water, remove skins and unless small, slice and pack in fruit cans. Boil one cup of vinegar, three cups of water, one cup of sugar and spices to suit taste. Pour hot over the beets and seal.--Contributed.

UNCOOKED CHILI SAUCE.--Skin one peck of ripe tomatoes and chop them fine, add two cups skinned and chopped onions, two cups chopped celery, two cups sugar, one cup salt, four tablespoons white mustard seed, two teaspoons ground cloves, six or eight red peppers chopped fine, two teaspoons of ground black pepper and one quart of pure vinegar. Seal in air tight bottle.--Contributed.

PICKLES.--To a gallon of rain water add one cup of salt. Boil it and cover a gallon jar of pickles with the brine, drain off water, bring to a boil and turn over pickles for nine successive mornings. Then take out the pickles, pack in jars with layers of mixed spices. Boil enough vinegar (diluted if very strong) and add one cup of sugar to each gallon of vinegar and add a piece of alum size of a small walnut. Pour hot over the pickles in the jar, cover and put a weight on them and store in a dry, cool place. Good.--Contributed.

EASY PICKLES.--Take pickles of uniform size (about three inches long) wash and pack in fruit jars as tightly as you can. Add one cup of salt, one cup of sugar, an ounce of mixed white and black mustard seed, an ounce of whole cloves and cinnamon bark mixed or any spices preferred and alum the size of a walnut to one gallon of vinegar. Bring to a good boil, then turn over the pickles in the jars and seal. A piece of horse radish root is nice placed in each jar.--Contributed.

WATER MELON PICKLES.--Peel and cut the water melon rind into small cubes and boil it until tender and clear in water to cover, with alum the size of a pea. Drain and boil again in a syrup made of one pint of diluted vinegar and three pints of sugar. Add cloves and cinnamon in spice bag, to suit taste. Pour over the pickles, bring to a boil and cover pickles for three days in succession. Then seal.--Contributed.

CANNED CURRANT JUICE.--Express juice from currants by mashing through colander. Mix one pound of sugar with each pint of juice. Cook five minutes and seal. Use one tablespoon of canned juice to a glass of ice water and fill with crushed ice. Raspberry, strawberry and cherry juices may be canned likewise using a little less sugar.

SPICED GOOSEBERRIES.--Six quarts of gooseberries, four and one half quarts sugar. Boil one hour, add one pint vinegar and one tablespoon each of cloves, cinnamon and allspice. Boil three minutes then seal.

SPICED PLUMS.--Ten pounds of blue plums, eight pounds sugar, one pint vinegar and one tablespoon cloves and cinnamon. Boil to a jam and seal.

SPICED GRAPES.--Pulp seven pounds of grapes by separating skins and pulp and pressing pulp through a colander to extract seeds, then mixing it with the skins. Boil with four and one half pounds of sugar and one teaspoon each of cloves, cinnamon and allspice. Boil twenty minutes or to a soft jam.

SPICED CURRANTS.--To four quarts of ripe currants, add three and one half pounds brown sugar, one pint vinegar and one tablespoon each of cloves and cinnamon. Cook until currants are tender. Boil syrup thick first then adding the currants.

SPICED GREEN TOMATOES.--Chop eight pounds of green tomatoes fine, add four pounds brown sugar, boil three hours then add nearly one quart of vinegar and one teaspoon each of cloves, cinnamon and mace. Boil fifteen minutes and seal.

PEPPER HASH.--(Uncooked.) Chop one head of cabbage, one bunch celery, one half dozen green peppers and one half dozen peeled and sliced onions fine together and let stand over night. Drain in the morning and mix the chopped vegetables with one quart of vinegar, two cups white sugar, one half cup of salt, two tablespoons of mustard seed and one tablespoon of celery seed. Seal in jars, keeps well all winter.--Contributed.

SPICED GOOSEBERRIES AND SPICED CURRANTS.--Make a syrup of three pounds of sugar and one pint of vinegar, add steamed gooseberries (about six pounds) and when cooked thick add one tablespoon of cinnamon and one half tablespoon of cloves and allspice. For spiced currants substitute fresh red currants freed from stems but cook only until the currants are tender as too much boiling makes them hard and tough. Boil the syrup quite thick before adding the currants and then bring to a boil and simmer five minutes.

PICKLED CHERRIES.--Five pounds of stoned cherries, one quart of vinegar, two pounds of sugar, one half ounce each of cinnamon, cloves and mace. Tie spices in a thin bag and boil with the vinegar and sugar to a thick syrup. Pour over the cherries and seal. If the large dark California cherries are used do not stone them.

TOMATO CATSUP.--Wash and cut up one half bushel of tomatoes and six onions, mix with two pounds brown sugar, one fourth pound whole black peppers, one fourth pound each allspice and of salt, one ounce of cloves, cayenne pepper to suit taste. Boil all together about two hours, strain through flour sieve and mix with one quart of vinegar. Boil thick and seal hot. Spices may be omitted if not liked.

GOOSEBERRY CATSUP.--Cook gooseberries soft in water, press through colander. Allow three pounds of sugar to five pounds of pulp, half a pint of vinegar, and small teaspoon each of cinnamon and salt. Boil until thick and seal. For grape catsup follow same directions, adding cloves to the spices.

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Cakes

GENERAL DIRECTIONS FOR MAKING CAKE.--Cream the butter and sugar, usually beat the whites and yolks of eggs separately, mix the yolks with the butter and sugar, add the milk, sift the baking powder with the flour and stir in a little at a time then the whites of the eggs, then the flavoring. For cakes containing no butter beat the egg yolks until very light and thick. Add the sugar gradually beating until very light and spongy. Add flavoring and liquid. Have the whites beaten to a stiff froth adding them alternately with the sifted flour (mixed with the baking powder or cream of tartar) and cut both in very lightly.

GOLD CAKE.--Yolks of eight eggs, one and one fourth cups granulated sugar, three fourths cup butter, three fourths cup water, two and one half cups flour, two heaping teaspoons baking powder, one half teaspoon of lemon extract. Sift flour and measure, add baking powder and sift three times. Cream butter and sugar until light and creamy, add yolks beaten light and beat well together, then add water and flavoring and the flour. Beat hard. Bake in greased tin or in layers. Loaf cakes are nicer baked in a funnel cake pan.--Mrs. Fred Southard.

DELICATE CAKE.--One half cup of butter creamed with one cup of sugar until very light, add one half cupful of milk and one and one half cups of flour sifted with one teaspoon of baking powder. Lastly add the flavoring and stiffly beaten whites of four eggs. Bake in one sheet or in two layers and ice with brown carmel or white frosting. Nice for small family. For large layer cake double the recipe.--Mrs. Whitehead.

LULA'S WHITE CAKE.--One and one half cups of sugar creamed with one half cup butter until very light, add one cup of milk alternately with three cups of sifted flour. (Sift flour four times). Whites of six eggs beaten very stiff. When partly beaten add two even teaspoons of cream of tartar to the eggs. Dissolve one even teaspoon of soda in one tablespoon of the milk and add it with the milk. Cut in the beaten whites of eggs last, as you do for sponge cake. Flavor with lemon, vanilla or almond extract as preferred. Bake in a greased funnel tin. Bake twenty minutes in a moderately warm oven, then increase the heat and bake to fifty minutes or until done. Ice with boiled frosting.--Mrs. Whitehead.

GOLD CAKE.--One cup of butter, one and one half cups of sugar, eight yolks of eggs, three cupfuls of pastry flour, one teaspoon of baking powder, one teaspoon of lemon flavor. Cream butter and sugar, add the well whipped yolks, then the flour with baking powder and lastly the flavor. Two cupfuls of common flour with one cup of corn starch may be used instead of pastry flour.--Mrs. George Bruegger.

NO EGG CAKE.--One and one half cups of sugar, one quarter cup of butter, one cup of sour cream, two cups of chopped raisins, one teaspoon cinnamon, one half teaspoon cloves, one half teaspoon nutmeg, one tablespoon grated chocolate, one teaspoon of soda dissolved in hot water, four cups of flour. Mix spices and chocolate into flour, and add to the above, and add raisins dredged in flour. Bake one hour.--Mrs. George Bruegger.

MAHOGANY CAKE.--One half cupful chocolate cooked in one half cup of sweet milk, one and one half cups of sugar, one half cup of butter, two and one half cups of flour, one half cup sweet milk, three eggs, level teaspoon of soda, dissolved in milk. Bake in layers.--Mrs. Wolpert.

SWEET CREAM CAKE.--One large egg, beaten very light, one cup sugar beaten with egg till light as cream, one cup thick, sweet cream, one half spoon salt, one and one half cups flour, one teaspoonful baking powder. Flavor with lemon. Beat continuously while mixing. Bake either in layers or as a loaf cake.--M. E. Cooper.

SILVER OR GOLD CAKE.--Three fourths cup butter, one and one half cups sugar, one half cup cold water, with one half teaspoon of soda dissolved in it, two and one half large cups of flour sifted with one level teaspoon of cream of tartar (or use two level teaspoons of baking powder and omit the soda and cream of tartar) and lastly the flavoring and stiffly beaten whites of eight eggs. Cream butter and sugar until light and smooth, add water but do not stir, then beat in the flour and beat five minutes. Cut in the whites and bake in a greased funnel loaf cake tin in a moderate oven forty minutes or until done when tested with a broom straw. For gold cake add the beaten yolks of eight eggs to the creamed butter and sugar and omit the whites and use scant measure of flour. Ice the gold cake with white boiled frosting.--Mrs. Whitehead.

CORN STARCH CAKE.--Two cups sugar, one cup butter, one cup of sweet milk, two cups flour, one cup corn starch, whites of seven eggs, one and one half teaspoons of baking powder. Flavor.--Contributed.

JELLY ROLL.--One cup sugar, three eggs well beaten, one cup flour, one teaspoon baking powder, one half cup boiling water added last, one half teaspoon lemon or vanilla, pinch of salt. Spread in well buttered dripping pans. When done turn out, spread with jelly and roll quickly. Makes two rolls.--Contributed.

BREAD CAKE.--Three cups bread sponge, one cup lard or butter, one pound raisins, two cups sugar, two eggs, one teaspoon soda in a little water, nutmeg and spices. Mix, raise until light and bake in one loaf.

MOCHA CAKE.--Bake a sponge cake mixture in two round layer cake pans and spread smoothly between the layers and on the outside with Mocha cream. Wash one half cup of butter, then beat to a cream and add slowly enough thick syrup to sweeten. Make syrup as follows: Cook together one cup of sugar and one half cup of clear, strong coffee until a thick syrup is formed; cool before using. (New and delicious.)

MOCHA ICING.--One quarter pound chopped almonds, blanched, put in oven to dry, one half cup of butter, eight tablespoons of icing sugar, one tablespoon of brandy or whisky; mix butter and sugar to a paste, then add almonds and whisky.

PARIS STICKS.--Three cupfuls of chopped almonds, two and one half cupfuls of pulverized sugar, the whites of five eggs beaten to a stiff froth, the grated rind of two lemons. Mix the ingredients and roll out on pulverized sugar, cut into strips an inch wide and put into paraffined pans. Bake in a slow oven. Excellent.

SUNSHINE CAKE.--Whites of seven eggs, yolks of five eggs, one third teaspoon cream of tartar, one cup sugar, one cup of flour, a little salt and vanilla. Beat whites stiff, add salt and cream of tartar, add sugar, then beaten yolks, then flour which has been sifted several times. Flavor and bake in a funnel tin.--Contributed.

MOCK ANGEL FOOD.--One cup sweet milk, bring to boiling point, one cup flour, one cup sugar, three teaspoons of baking powder. Sift dry ingredients together four times, add warm milk and stir well then fold in beaten whites of two eggs. Flavor. Bake in angel cake tins.--Contributed.

ANGEL CAKE.--Whites of twelve eggs--or, measured, one and one quarter cups of whites of eggs. Add one third of a teaspoonful of salt, and beat until stiff. Sift into this 1-1/4 cups of granulated sugar, and beat. Have at hand one cup of flour that you have sifted five times; sift this in and mix one teaspoonful of extract of bitter almonds, or any preferred flavor. Bake in slow oven, and do not grease your pan. With a gas stove one young friend puts the grate in the oven in its lowest sliding place and bakes her angel cake there, lighting both burners for one minute. Then she turns the front out and the other so low that it looks like a row of blue beads. She bakes it one hour. Another, equally successful, puts her grate a little higher than the middle of the oven, and bakes the cake there for one half hour with a very moderate oven.

MOCHA CAKE.--One cupful of sugar, one cupful of flour and one teaspoon of cream of tartar and one half teaspoon of soda sifted all together twice, blend in one large teaspoon of melted butter and break in the eggs and stir well, then add one half cup of boiling milk. Bake in one loaf in a moderate oven.

MOCHA FILLING.--One cupful of powdered sugar, a small piece of butter, two tablespoons of coffee, two teaspoons of vanilla. Cream butter and sugar, add coffee and flavoring gradually and a little more sugar if necessary. Spread with a knife dipped in hot water.--Contributed.

MARSHMALLOW FILLING.--One cupful of brown sugar, one cupful of white sugar, one cupful water and one tablespoon of vinegar boiled together like candy. Beat two eggs very light and stir into the candy with one quarter pound of marshmallows, cut up. Spread on layers of cake.--Contributed.

DEVIL'S FOOD.--Two eggs, one cup sugar, one half cup butter, two thirds cup sweet milk, one teaspoon vanilla, one half cup melted chocolate, one half teaspoon soda, one teaspoon baking powder, two scant cups of flour.--Mrs. Creaser.

DEVIL'S FOOD CAKE.--One egg, one cup sugar, half cup sour milk, one tablespoon butter, one fourth cup boiling water, 1 teaspoon soda, one and one half squares chocolate and one cup flour. (Can use sour cream instead of milk and butter.) Cream eggs and sugar. Melt chocolate over hot water and add butter to melt it, then add eggs and sugar. Dissolve soda in water.--Mrs. G. A. McIntosh.

BOISE BROWN CAKE.--One and one half cups sugar, three fourths cup butter, four eggs, three fourths cup grated chocolate, one cup milk, one cup chopped nuts, two cups flour, two teaspoons baking powder, one teaspoon vanilla, one teaspoon cloves, one teaspoon cinnamon, one teaspoon allspice, one half teaspoon salt.--Mrs. D. E. Plier.

MASHED POTATO CAKE.--Two cups sugar, three quarters cup butter, one cup mashed potatoes, four eggs, one cup chocolate, one half cup sweet milk, one teaspoonful cloves, one teaspoonful vanilla, one cup chopped walnut, two cups flour, two teaspoons baking powder.--Mrs. F. Kleinsorge.

CHOCOLATE LOAF CAKE.--One half cake of chocolate shaved in a bowl or three fourths cup of cocoa. Pour one cup of boiling water on this mixture and let it stand while you are mixing the cake. Cream three fourths cup of butter with two cups of sugar until light. It is best to cream the butter first and add sugar gradually especially if the butter is hard and cold. Beat in yolks of two eggs, one half cup of sour milk or butter milk, one teaspoon of soda dissolved in a little water, (about two tablespoonfuls,) two cups of flour sifted, and beaten whites of two eggs. Beat well, then add the chocolate. Bake in one sheet in a dripping pan lined with greased paper. Let the cake stand in the pan. Ice with boiled frosting and when firm and cold, cover with one square of chocolate that has been melted in one teaspoon of butter in a cup placed in a pan of hot water for five minutes. Pour the chocolate over the white frosting and spread evenly with a silver knife. Cut the cake diagonally across the pan into two inch diamond shaped pieces. A cupful of floured chopped nuts may be added to the cake batter before baking, if nut loaf is liked, and sometimes I place a half English walnut in the center of the frosting on each diamond. This chocolate and white frosting is also nice with white layer cake and chopped nuts make it extra nice for a thick filling to a square two layer cake, shaking the nuts over the white frosting and then baking them with the chocolate.--Mrs. Whitehead.

SPONGE CAKE.--Beat four eggs and one cupful of granulated sugar until mixture is creamy white. Add four tablespoons of cold water and one cup of flour sifted several times with a teaspoonful of baking powder. Bake in a moderate oven. Flavor with lemon. May be baked in layers.--Mrs. H. Hanson.

SPONGE CAKE.--Six eggs, (reserve whites of two for frosting), two cups sugar. Beat (not stir) eggs and sugar until almost cream colored, two and one half cups flour, one teaspoon flavoring, and one teaspoon baking powder last, one cup boiling water, the water must be added gradually. While adding flour and water stir instead of beating. Bake in loaf in a moderate oven thirty or forty minutes.--Mrs. C. C. Mackenroth.

HOT WATER SPONGE CAKES.--Four eggs beaten 15 minutes, two scant cups sugar, 2 cups sifted flour, 2 teaspoons baking powder, two thirds cup boiling water, flavor with lemon or vanilla. Bake in a deep square tin.--Mrs. Southard.

BOILED SPONGE CAKE.--Five eggs, one cup white sugar, one cup flour, juice of one half lemon, one teaspoon vanilla. Boil the sugar with three tablespoons water until it threads. Pour over the stiffly beaten whites of eggs, beat this fifteen minutes, then add egg yolks, flavoring and the flour sifted three times. Bake in angel food tin.--Mrs. Aaron J. Bessie.

GOLD SPONGE CAKE.--Whites of eleven eggs beaten very stiff, yolks of four eggs beaten very light with one and one half cups of powdered sugar. Cut in the whites and add one cup of swans down flour sifted with one teaspoonful of baking powder. Flavor. Cut flour in lightly as you would for sponge cake. Bake in one loaf.--Mrs. C. H. McKay.

SNOW SPONGE CAKE WITH COCOANUT FILLING.--Beat the whites of ten eggs very light, add one and one half cupfuls of powdered sugar and beat until the bowl can be inverted and retain the eggs. Add one teaspoon cream tartar to one cupful of flour and sift several times. Cut this into the egg mixture, flavor with almond extract and turn into square ungreased cake tins, baking in two sheets. Fill with cocoanut frosting made by boiling two cupfuls of sugar with water until it hairs from the spoon, turn it hot on to the beaten whites of two eggs and whip to a frosting. Add one small cocoanut which has been freed from the shell and all brown skin and grated fine. Flavor with lemon or vanilla. If fresh cocoanut cannot be obtained try soaking the shredded cocoanut in warm milk and steaming it an hour or two before using and then squeeze it dry. This will make it more moist. If you have only one angel cake tin, split the cake through the center after it is cold and put the icing between the layers. Swans down flour is best for this cake and the fresh cocoanut make a delicious filling.--Mrs. B. G. Whitehead.