Part 2

Take 8 pounds raw potatoes, diced in 1-inch pieces, boil until done, then pour water off; add 1 quart cold water, 1 can cream, and a little parsley, salt and pepper, and thicken with ½ pound white flour mixt in 1 pint cold water, then serve.

=Fried potatoes.=

Boil with peelings on, then slice and fry in lard; salt and pepper to taste.

=German fried potatoes (for 20 men).=

Take 8 pounds cold boiled potatoes, cut in round slices; add 2 pounds onions chopped fine, salt and pepper to taste. Put in about ½ pound lard and fry to nice brown color and serve hot.

=Lyonnaise potatoes.=

Boil 30 pounds potatoes and cut up. Mix in 5 pounds raw onions and little grease or lard. Bake in oven till done and browned.

=Mashed potatoes.=

Take boiled potatoes, peel, mash well, adding cream, salt, and pepper.

=Potato salad (for 20 men).=

Take 6 pounds cold boiled potatoes diced in ¼-inch pieces; 2 pounds onions, raw, chopped fine; 1 bunch parsley chopped fine; season with salt and pepper. Make a French dressing as follows: 1 pint vinegar, 2 tablespoonfuls sugar (brown or white), 2 or 3 dashes red pepper, 1 ounce dry mustard, ½ pound bacon chopped fine and fried. Pour the vinegar mixture on the hot bacon and grease. Then set back on stove to keep warm, and when ready to serve pour the vinegar, grease, etc., over the potatoes, etc., then serve.

=Saratoga potatoes.=

Dice potatoes raw, boil them until done, then drain and set away and let cool. When cool fry in butter or lard until nice and brown. Add parsley and chopped onions, 1 quart rich milk. Thicken with ¼ pound flour. Season with salt and pepper and serve hot.

=Escalloped potatoes (for 100 men).=

Take 35 pounds cold boiled potatoes, 8 pounds cheese, 8 cans condensed milk, and 3 or 4 basting-spoonfuls of flour. Pare potatoes and slice them. Grate cheese fine and mix cheese evenly with potatoes in bake pan. Mix flour with milk and dilute milk with water until potatoes are covered. Bake in slow oven.

It is sometimes thought to be an improvement to use less cheese and a much larger quantity of finely ground beef suet.

=Fried mush (for 20 men).=

Take 2 quarts beef stock, 2 quarts water, 1 ounce salt, and set on stove and let boil for 4 or 5 minutes. Add 2 pounds corn meal. Put the meal in a flour sieve and shake it gradually, stirring it thoroly all the time, until it commences to thicken. Then set on back part of stove and let simmer for about 1 hour or till done, when it drops freely from the paddle. Pour into dish pan about 1 inch deep and set aside to cool. When cool cut into 2-inch squares. Have about ½ pound lard in frying pan. Fry to nice brown color. Serve hot with sirup.

=Indian corn meal mush.=

Take 5 ounces corn meal, 2 quarts boiling water, 1 ounce salt. Mix corn meal with cold water before putting it in, to prevent lumping. Stir in slowly but be careful to keep the water boiling. Cover closely and let boil 2½ hours. Stir frequently, to prevent scorching. Take off when thick and let cool. Eight pounds corn meal enough for 80 men.

=Macaroni and cheese (for 80 men).=

Break 14 pounds macaroni into convenient lengths and put into boiler of boiling salted water. Use eight or ten times as much water as macaroni. Boil from 20 to 30 minutes, until tender. Draw off water and pour macaroni into a well-greased bake pan and bake in a moderate oven 1½ hours or until done, then cover with the following dressing: Two cans tomatoes, 2 gallons beef stock, salt and pepper to taste, teaspoonful thyme or a little bay leaves, and a little suet or butter. Put all the dressing in a small boiler on fire and keep stirring until ingredients are well incorporated. Pass dressing thru a sieve and pour over macaroni. Grate over macaroni and sauce 6 or 8 pounds cheese.

BREAD, BISCUITS, ETC.

=Corn bread (for 20 men).=

Take 2½ pounds white flour, 2½ pounds corn meal, ¼ pound butter, ¼ pound lard, 2 ounces baking powder, 1 quart milk, 8 eggs (yolks and whites) beaten separately, 1 ounce salt, 2 ounces brown sugar. Mix all thoroly together. Grease a bake pan well and pour in the mixture and let bake about 45 minutes or till done. Test with a broom straw into center of cake. If it comes out clean and dry it is done; if wet or stuff sticks, not done.

=Corn bread (for 15 men).=

Take 2 heaping cups yellow corn meal, 1 cup flour, 3 eggs, 2½ cups sweet milk, 1 teaspoonful lard, 2 tablespoonfuls sugar, 3 teaspoonfuls baking powder, 1 teaspoonful salt. Beat eggs thoroly, whites and yolks separately. Sift baking powder with corn meal and flour. Melt lard, add the last. Beat fast and thoroly. Bake ½ hour in greased pan.

=Bread dressing (for 20 men).=

Take 5 pounds stale bread, put in cold water and let soak 15 minutes, then drain off the water. Have chopped fine 2 pounds raw onions; 1 ounce sage, ground; salt and pepper to taste; ½ pound lard, butter, suet, or bacon grease. Thoroly mix together and set in oven and let bake about 1 hour. When ready to dish up pour 2 quarts beef stock over the dressing and then serve.

=French toast or fried bread (for 20 men).=

Take 2 loaves old bread left, and cut in slices. Beat 3 eggs well together. Add ½ pint milk, and season with salt and pepper. Add 2 tablespoonfuls of sugar. Put on stove in frying pan with 2 ounces butter. Dip the slices of bread in the egg batter and put in pan and fry a nice brown. Serve hot.

=Rye and graham bread.=

Take ½ wheat flour, ½ graham (or rye) flour, add 1 quart molasses for 100 pounds dough. Use sponge and dough system. Make sponge of wheat flour.

=English tea biscuit (for 80 men).=

Take 16 pounds flour, 2 pounds lard, 2 quarts cold water, 3 pounds granulated sugar, 2 ounces caraway seed, 2 ounces ammonia, “for baker’s use,” 2 ounces baking powder. Cut with regular or fancy cutters. Bake in moderate oven. Ammonia “for baker’s use” can be had in any reliable drug store, 4 ounces for 10 cents.

=Biscuits (for 20 men).=

Take 4 pounds flour, 2 pounds lard, 2 ounces baking powder, 3 quarts water (cold), 1 ounce salt. Mix together like dough, making medium stiff dough. Grease pan before putting in biscuits. Roll dough ½ inch thick. Place in pan close together and bake for 15 minutes or till they are twice their original size.

Before baking biscuits punch them with a fork to have them hold their shape.

=Buckwheat cakes (for 20 men).=

Take 4 pounds self-raising buckwheat flour and mix with cold water till it will pour easily from spoon. Add 1 ounce salt. Have cake griddle well greased and hot. Bake for about 5 minutes. When done on one side turn over and send to table good and hot. Butter and sirup used to eat with cakes.

=New England corn johnnycake (for 80 men).=

Take 7 pounds corn meal, 7 pounds flour, 2 pounds granulated sugar, 1½ pounds lard, 4 ounces salt, 3 cans evaporated cream, 18 eggs, 12 ounces baking powder. Rub in lard with hand and make a fine batter with cold water. When well mixt pour into a well-greased pan. Bake at once in a moderate oven.

NOTE.—Eggs may be reduced if baking powder is increased.

=White-bread batter cakes (for 80 men).=

Take 8 pounds bread crumbs, 6 pounds flour, 8 eggs, 4 tablespoonfuls baking powder, 1½ ounces salt, cold water or milk to mix it. Remove all dark crusts from the bread and soak in cold water until soft, press out dry, mash smooth, add flour, water (or milk), eggs, and powder. It always improves batter cakes to beat the eggs light before mixing them in. No shortening or sirup needed for above. Cost 60 cents.

=Corn-meal muffins (for 90 men).=

Take 4 pounds flour, 6 pounds corn meal, 3 pounds sugar, 1 dozen eggs, 4 tablespoonfuls baking powder, 2 ounces salt, and about 1 gallon water. Mix up to thin dough and bake.

=Graham gems or muffins (for 20 men).=

Take 2 pounds graham flour, 2 pounds wheat flour, ¼ pound melted butter, 1 ounce salt, 2 ounces baking powder, 6 eggs, 1 quart milk, and thoroly beat these ingredients. Have gem pans nicely greased. Pour in the batter and fill gem pans about half full. Put in a very hot oven and bake 20 minutes.

=Hot muffins (for 20 men).=

Take 3 pounds flour, 1 ounce baking powder, ½ ounce salt, 3 ounces lard or butter, 3 eggs, and enough water or milk to make a batter to drop from spoon. Grease the gem pans or muffin mugs and fill mugs half full of dough and bake.

PUDDINGS, ETC.

=Apple pudding (for 20 men).=

Same as peach pudding, except use apples instead of peaches.

=Apple dumplings.=

Take 5 pounds pie dough and roll out in strips about 6 by 4 inches, rather thin. Put on each strip a spoonful of stewed apples, evaporated (if green fresh apples use raw), and fold over the four corners and roll in a round ball. Put in oven and bake about 45 minutes or till done. Serve hot with a white sauce (sweet cream).

=Apple fritters (for 20 men).=

Take 4 pounds flour, 6 ounces baking powder, 1 ounce salt, 6 eggs broken in flour, 3 pints water, 1 can cream, 1 quart stewed apples. Mix all together. Add flour until it is thick enough to drop from spoon. Fry in hot lard like doughnuts.

=Apple roll (for 20 men).=

Take 3 pounds flour, 1 pound lard, 1 ounce baking powder, 2 ounces salt, mix with cold water, enough to make a thick dough, ½ pound dried apples, soak and cook. Roll out dough similar to cinnamon roll, place in greased bread pan. Break and beat an egg and paint rolls with this to brown color. The egg is not necessary, but it makes rolls look well. Place in oven and bake.

=Stewed apples or apple sauce (for 20 men).=

Take 1 quart water, 2 pounds apples, 1½ pounds sugar, 1 lemon, squeezed and peeling in, cinnamon and nutmeg to taste. Put all on stove and let cook about 1 hour. Soaking of apples not necessary.

=Cornstarch pudding (for 20 men).=

Take 1 pound cornstarch, 1 pound sugar (granulated), 3 quarts water, 1 quart cream or milk, 2 ounces salt, 1 tablespoonful cinnamon, 1 teaspoonful nutmeg, 1 dozen eggs, when practicable. Heat water to a boiling point. Stir in cream, salt, sugar, cinnamon, and nutmeg. Dissolve the cornstarch in a small portion of the water and add the eggs, well beaten. Boil briskly for a few minutes, stirring often to avoid scorching. Set to cool in any kind of vessels, cups, vegetable dishes, etc. Flavor with lemon, etc., if desired.

For baked cornstarch, pour this into a well-greased baking pan and bake about 1 hour in a moderate oven. Make a cream sauce for this.

=Cracker pudding.=

Take ½ dishpanful cracker meal (part bread soaked), water, 3 pounds sugar. Mix up 1 can cream and peaches, stewed, on top. Bake in oven. Sauce for same made as follows: 2 gallons water, 2 cans cream, 3 pounds sugar, 2 ounces salt, and 1 pound cornstarch.

=Custard pudding (for 20 men).=

Take 2 quarts milk, 1 quart water, ½ ounce salt, 6 eggs, 2 pounds sugar, and thoroly beat all together. Have a baking pan well greased and pour the mixture in and bake about ¾ hour or till it is done, then serve. Can either flavor it or not. The best way to test this pudding is to stick a straw in its center. If straw comes out clean it is done, if particles stick to straw it is not done.

=Custard bread pudding (for 20 men).=

Take 6 pounds stale or fresh bread, cut into small bits, 1 inch each way. Then make a custard of 2 quarts milk, 8 eggs, 1 pound granulated sugar, 1 nutmeg, a little salt (very little), ½ pound cornstarch. Put milk on stove and let come to boil, and add the other ingredients, and when it thickens it is done. Pour over the diced bread and serve hot.

=English plum pudding (for 80 men).=

Take 3 pounds raisins, 3 pounds currants, 1½ pounds brown sugar, 1 pound orange peel, 3 pounds beef suet chopped fine and freed from fiber, 3 pounds flour, peel of 6 lemons, 1½ ounces mixt spices, 3 pinches salt, 15 eggs, 1½ pints milk, 6 glasses brandy or best whisky. Mix well, tie up with cloth in cans, boil 5 or 6 hours. Serve with brandy sauce.

=Fruit puddings.=

Are exactly as the fruit rolls, only the crust is put in a pan the same as making a pie. Filling put in and cooked with a top crust.

=Peach pudding (for 20 men).=

Take 3 pounds flour, 1 pound beef suet, 1 ounce salt, 1 quart milk, 2 ounces baking powder, 12 eggs, ½ pound sugar, and 1 pint cold water. Beat these ingredients all well together to the consistency of a cake batter dough (to drop easily from spoon). Have a well-greased pan, pour the mixture, and let bake about 1 hour, or till done. Make a white sauce as follows: 1 quart milk, 1 pint flour, 1½ pounds sugar, 2 pounds stewed peaches, and set on stove. Let come to boil. Make thickening of ½ pound cornstarch and 1 pint water, and pour into the mixture till it thickens, and when ready to serve pour over pudding and set in the oven for about 15 minutes to bake nice and brown. When done serve.

=Peach fritters (for 20 men).=

Take 4 pounds flour, 6 ounces baking powder, 1 ounce salt, 6 eggs broken in flour, 3 pints water, 1 can cream, 1 quart stewed peaches, mix all together. Add flour until it is thick enough to drop from spoon. Fry in hot lard like doughnuts.

=Plum pudding (for 80 men).=

Take 3 pounds beef suet chopped fine and freed from fiber, 2¼ pounds stale bread crumbs thoroly grated, ¾ pound brown sugar, rind of 3 lemons, ¾ pound flour, 3 pounds raisins, 3 pounds currants, 1½ pounds citron, 2 nutmegs, 15 eggs, 1½ pints milk. Put in deep pan, mix well, tie up with cloth in cans, boil 5 to 6 hours. Serve with cream sauce.

Everything mentioned, except eggs, should be prepared the day before.

Cost about $2.75.

=Rice pudding (for 20 men).=

Put on stove in a tin boiler 1 pound of rice in 3 quarts of water. Let boil about 1 hour or till done, then remove from stove and add 6 eggs, ½ pound lard, 1 pound sugar, ½ pound currants, ½ pound raisins, and ½ can cream diluted in 1 pint water. Season with nutmeg, cinnamon, and salt. Grease a bake pan and put mixture into the oven and let cook for about 1 hour or till done.

=Tapioca pudding (for 20 men).=

Take 2 pounds tapioca and boil in 1 pint cold water for 20 minutes. Remove from fire and add 1 quart fresh milk (cow’s), ¾ pound sugar, nutmeg, cinnamon, salt, and ¼ pound butter, and 8 eggs well beaten all together. Mix all thoroly together. Put in a pudding dish and bake ¾ hour or till done, and serve with sweet cream sauce.

=Sauce for apple fritters (for 20 men).=

Take 3 quarts boiling water, ¼ pound cornstarch, 1 can cream. Dissolve starch in a little cold water to make creamy paste of it. Pour cream in boiling water. Pour in cornstarch water when other water is boiling well. Add 2 ounces butter, stir well. Remove from stove and add ¾ pound granulated sugar, flour with a little nutmeg, cinnamon, lemon extract, and pinch of salt. Serve hot with fritters. Fritters also hot.

NOTE.—In frying fritters do not let particles of fritters remain in grease; they will burn the grease.

=Brandy sauce.=

Take some good melted butter with new sweet milk, according to amount required. Sweeten to taste and add about 4 glasses of brandy.

DESSERTS.

=Ginger cakes.=

Take 2 pounds lard, 4 pounds sugar, and rub together. Then add 2 dozen eggs (3 at a time). Then put 4 ounces ginger in about 1 teaspoonful cinnamon, 1 pinch salt, 1 gallon molasses, 1½ ounces soda (3 heaping teaspoonfuls baking powder), 6 pounds flour. Make a cake dough. Slack so as to drop from a spoon. Put in 2 bake pans and bake 25 or 30 minutes till done.

=Griddle cakes (for 20 men).=

Take 3 pounds flour, 2 ounces baking powder, 1 ounce salt, 10 eggs, 1 can cream, 1 quart water. Mix to consistency of thick batter. Fry on cake griddle with griddle greased with bacon rind or grease.

=Ginger snaps (for 100 men).=

Take 16 pounds flour, 1 gallon molasses, 4 pounds sugar, 6 ounces powdered ginger, 5 ounces ammonia “for baker’s use,” 4 ounces baking soda, 2½ ounces salt, 2½ ounces powdered cinnamon. Cut with regular cutter. When about to put in the oven cover the tops of the cakes with a wet cloth. This will cause them to spread and present a fine appearance.

=Rice cakes No. 1 (for 80 men).=

Take 10 pounds rice flour, 2½ pounds granulated sugar, 2 pounds butter or lard, 8 ounces baking powder, 2 cans cream. Roll upon pastry board and shape into cakes with a cake cutter. Bake in a slow oven.

One dozen eggs added to above will make a fine appearance.

=Cheap ice cream (for 40 men, 6 men to 1 quart ice cream).=

Take 2 quarts milk, 5 pounds granulated sugar, 7 tablespoonfuls cornstarch, 5 cans evaporated cream or 3 quarts fresh milk, 4 ounces salt, 1 bottle flavoring extract. Boil the milk and cream, reserving ¼ cup of milk. Mix the sugar, cornstarch, and salt thoroly together, add cold milk to the sugar mixture, and when well mixt add the boiling milk, turn back the mixture into the double boiler, and cook 20 minutes. Stir constantly until smooth, and occasionally after that. Strain all, add more sugar if needed, and when cold add the flavoring. Freeze as usual. This may be increased by adding more sugar and cream. If the milk is boiled when the cornstarch is added and cooked thoroly there will be no taste of cornstarch. Cost, $1.03. Two dozen eggs may be added to enrich cream.

=Lemon sherbet (for 40 men).=

Take 25 lemons, 6 pounds granulated sugar, 8 quarts boiling water. Shave off peel from 12 lemons in thin wafer-like parings, being careful to take none of lighter-colored rind below the oil cells. Put parings into a bowl and add boiling water and let it stand 10 minutes closely covered. Cut the lemons in half, remove the seeds, squeeze out juice and add it, with sugar, to the water. If needed, add more sugar. When cold strain thru a fine strainer into can and freeze at once.

=Orange sherbet (for 40 men).=

Take 8 tablespoonfuls gelatin, 40 oranges or 8 pints orange juice, 7 pints cold water, 6 pounds granulated sugar, 3 pints boiling water. Soak the gelatin in 1 pint cold water. Cut the oranges in halves, remove the seeds and squeeze all the juice into a large pitcher or bowl. Add sugar to juice. Dissolve the gelatin in the boiling water and add all to mixture in pitcher. Strain all into a can and freeze. If oranges are very sour use more sugar.

=Apple pie (for 20 men).=

Take 2½ pounds stewed apples, season with cinnamon, juice of ½ lemon, and skin chopped fine. Crust: 4 pounds flour and 2 pounds lard.

=Pumpkin pie (for 20 men).=

Take 2 pumpkins and peel and cut in about 2 or 3-inch squares, cover with water and let boil about 1 hour. Drain off water and mash thoroly and add ½ pound butter or bacon grease, ¼ pound sugar. Season with nutmeg and cinnamon, and 1 ounce salt and 1 quart milk and 4 eggs beaten together. Set on stove and let come to a boil, then it is ready. Remove and let cool.

=Stewed prunes (for 20 men).=

Take 2 pounds prunes, set on stove with water to cover and let cook 2 hours, or till soft and well done. Flavor with 2 pounds sugar and serve cold.

COFFEE.

=Coffee for party.=

Take 2 pounds coffee, 5½ gallons water, and whites of 2 eggs. Water just boiling.

=Soldier coffee (for 20 men).=

Put on stove 2½ gallons water and let come to a boil. Add ½ pound ground coffee and let boil about 5 minutes. Remove from stove and put in about 1 pint cold water to settle it. It is then ready for use.

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Transcriber’s Note (continued)

Page 33 — “3 squares” changed to “3-inch squares” (cut in about 2 or 3-inch squares)