Chapter 2
three eggs; one-half cupful milk; two cupfuls flour; one teaspoonful soda dissolved in two tablespoonfuls warm water.
Chocolate Frosting: One cupful sugar; butter size of a walnut; four tablespoonfuls cream; dessertspoonful vanilla; two squares Baker's chocolate. Cook in double boiler slowly.
White Frosting: Whites of four eggs; two cupfuls sugar; two tablespoonfuls water; one cup nutmeats; two teaspoonfuls vanilla. Cook six or seven minutes in double boiler.
DEVIL'S FOOD CAKE
Sue C. Woodman
Yolk of one egg; one-half cup milk; two squares Baker's chocolate; one tablespoonful butter. Cook till thick. Add one cup sugar; one-half cup milk; one-half cup flour; one teaspoonful soda; one teaspoonful vanilla; bake in two layers.
Filling: One tablespoonful cocoa; one tablespoonful corn starch; one-half cup sugar; a small piece butter; one-half cup chopped raisins; one cup milk; one teaspoonful vanilla. Cook until thick.
SPICE CAKE
Mrs. Harry M. Boon
Three-fourths cup sour milk; three-fourths teaspoonful soda; one cup sugar; one-half cup chopped raisins; one-quarter cup chopped walnut meats; piece of butter size of an egg; two eggs; two level teaspoonfuls cinnamon; one-half teaspoonful each nutmeg and ginger; one and one-half cups flour, sifted. Bake in medium oven three-quarters of an hour.
SOUTHERN PORK CAKE
Miss Katharine Orr
One-half pound fat salt pork, minced; one and one-half pounds seeded raisins; three eggs; five cups flour; one cup nut meats; two cups (large) sugar; one cup of molasses; one teaspoonful soda in dry flour; two teaspoonfuls cinnamon in dry flour; one teaspoonful cloves in dry flour. Pour one pint boiling water over salt pork in bowl, and add all ingredients, whip eggs and put in last next to flour. Bake one hour.
MRS. ROOSEVELT'S RECIPE FOR SPICE CAKE
Mrs. Theodore Roosevelt
One cup butter; two cups sugar; one cup milk; four eggs; four cups flour; two teaspoonfuls Royal Baking Powder; one teaspoonful ground cinnamon; one-half teaspoonful nutmeg.
BLACK FRUIT CAKE
Mrs. N. L. Hurlbut
Four pounds dried brown sugar; one pound flour, browned; three-fourths pound butter; one wine glass each of milk, mixed with one of brandy and one of wine; one teaspoonful of soda; one cup molasses; three pounds currants; three pounds raisins; one pound citron; ten eggs; two teaspoonfuls each allspice and cloves; two tablespoonfuls cinnamon and one whole nutmeg. Cream butter and sugar together; mix soda in the milk with the brandy and wine; then molasses and spices; beat eggs separately. Put paper in bottom of pans and bake in slow oven two hours.
CINNAMON CAKE
Bertha Z. Bisbee
One cup each of granulated sugar and milk; two cups flour; a pinch of salt; one tablespoonful butter or lard; two teaspoonfuls baking powder; one egg. Put batter in pan, sprinkle brown sugar thickly over the top, also cinnamon; put lumps of butter all over top. Bakes in about fifteen minutes.
FILLINGS AND ICINGS
COCOANUT FILLING
Boil together one cupful sugar and one-half cupful water until they form a soft ball when tested in cold water; pour slowly while hot into the stiffly beaten whites of two eggs, beating all the time. When stiff add one teaspoonful vanilla extract and one cupful cocoanut. Put between layers of a cake.
CUSTARD FILLING
Dissolve two tablespoonfuls cornstarch in a little milk, put in double boiler with a scant cupful milk and one teaspoonful butter; stir until it begins to thicken; beat the yolks of two eggs and one-half cupful sugar until very light; pour on some of the boiling custard; now turn this back into the double boiler and stir a few minutes, adding flavoring. When cool spread between layers of cake and sprinkle cocoanut or ground nuts over; cover top of cake with thin layer of the custard and sprinkle with nuts.
ORANGE FILLING
Miss Edmonds
Mix one-half cup sugar and two tablespoonfuls flour; add grated rind of one-half orange and one-quarter cupful of orange juice and one-half tablespoonful lemon juice; one egg, slightly beaten; melt one teaspoonful butter and add the mixture, stirring constantly until it reaches the boiling point. Cool before using.
MAPLE FILLING
Mrs. Louis Geyler
Two-thirds cup maple syrup, fill up cup with water; add one-fourth cup sugar; one-fourth cup cornstarch, and one-fourth cup butter. When cool add one-half pint bottle whipped cream.
MOCHA FILLING
Sue C. Woodman
One tablespoonful butter; one tablespoonful cocoa; one tablespoonful cold coffee; one and one-fourth cup powdered sugar; one teaspoonful vanilla.
MOCHA FILLING
One-half pint milk; one-half cup black coffee; one-half cup sugar; yolks of three eggs; three tablespoonfuls blanched almonds chopped fine. Icing of three whites and chocolate.
MOCHA CAKE FILLING
Mrs. Louis Geyler
One large cup strong coffee; two-thirds cup sugar; one tablespoonful cornstarch; cook until clear. Before taking off stove, add large dessertspoonful of butter. When cool, add one-half pint bottle cream whipped.
FIG FILLING
Cook in a double boiler one-half pound figs, finely chopped; one-third cupful sugar; one-third cupful boiling water and one tablespoonful lemon juice, until thick enough to spread.
NUT FILLING FOR CAKE
Mrs. E. R. Blew
One cup sour cream, one cup hickory nuts chopped fine, one cup sugar. Cook in double boiler till thick enough to spread.
SOUR CREAM FILLING FOR LAYER CAKE
Mrs. W. F. Becker
One cup sour whipping cream; one-half cup sugar; one-half cup walnuts chopped; one teaspoonful vanilla.
LEMON FILLING
Mrs. G. D. Prentiss
One cupful sugar; one egg; one tablespoonful butter; juice and grated rind of one lemon. Boil over hot water until thick and creamy.
LEMON ICING
Mrs. J. T. Wilcox
Whites of two eggs beaten to a froth, one pound powdered sugar and one lemon grated.
WHITE ICING AND FILLING
Mrs. De Vries
Cook together one and one-half cupfuls sugar and one-third cupful water until it threads; let cool a little and break in the whites of two eggs well beaten. Beat until cold and put between layers and on top.
MARSHMALLOW ICING
Mrs. W. D. Hurlbut
One cup granulated sugar; one-fourth cup water; stir until dissolved and boil until it forms soft balls when dropped into cold water. One-half pound marshmallows in double boiler with two tablespoonfuls hot water, stir until melted; now pour hot syrup gradually into this mixture, beating constantly, add flavor, beat until cold.
CHOCOLATE ICING
Mrs. E. G. Cooley
One cupful granulated sugar; one egg; three tablespoonfuls sweet milk; two squares Baker's chocolate. Stir the whole egg, unbeaten, into the sugar; add the milk and grated chocolate. Cook, stirring constantly, for three minutes; flavor with one teaspoonful vanilla. Let cool before putting on cake.
CHOCOLATE CREAM FROSTING
Miss Nora Edmonds
Beat the whites of two eggs; stir into them enough powdered sugar to make a smooth paste; add one teaspoonful vanilla. Spread on cake. Melt enough bitter chocolate to make a coating over this.
QUICK ICING
Miss Shay
Four tablespoonfuls butter creamed, add six tablespoonfuls sugar; spread on cake, using a knife dipped in hot water to make it smooth.
BOILED ICING
Two cupfuls sugar, one-fourth teaspoonful cream of tartar and one-half cupful cold water. Stir until it boils. When it just drops, beat in seven teaspoonfuls to the stiffly beaten whites of two eggs; then boil the syrup until it threads, add to the eggs, beating all the time.
FRUIT ICING
Into one-fourth cupful of orange, lemon or other strained fruit juice rub as much sifted confectioner's sugar as will form a smooth, glossy icing; it must be thick enough to be applied without running.
TUTTI FRUTTI ICING
Mrs. A. Donald Campbell
Mix with boiled icing one ounce each of citron, candied cherries, seedless raisins, pineapple and almonds cut very fine.
COOKIES
WALNUT JUMBLES
One and one-half cupfuls of sifted pastry flour; one teaspoonful of baking powder; one-half cupful of granulated sugar; one-quarter cupful of butter; one-half cupful of shredded walnuts; one egg; one-quarter cupful of milk.
Method: Sift flour, baking powder and sugar together, rub butter in as for pie pastry. Beat egg well and add milk. Beat this into the flour, then add nuts. Knead lightly and roll half an inch thick. Now strew sugar over, press down with rolling pin and cut into small rings with a doughnut cutter.
SPICE JUMBLES
Use the recipe of Walnut Jumbles with these variations: Take three-quarters cupful of mixed chopped nuts, one teaspoonful of mixed spices, cinnamon, cloves and allspice, and if need be add more milk if dough gets too thick. Top may be strewn with chopped nuts also.
ANISE TEA CAKES
Four eggs; one pound of fine granulated sugar; one pound of sifted pastry flour; one teaspoonful of fine anise seed.
Method: Beat eggs and sugar for at least half an hour, then beat in gradually as much of the flour that is needed to be able to handle at once. Take onto a floured board and using rest of flour kneed and roll about half an inch thick and cut with small round cutters. Now brush flat tins with melted wax, strew anise seed over and place the cakes half an inch apart. Let stand over night, then bake a golden color. They will look as though they were frosted.
CHILDREN'S SPONGE CAKES
Mrs. C. A. Carscadin
One and one-half cups flour; two teaspoonfuls baking powder; one cup sugar; two eggs broken in a cup and cup filled with milk or cream. Stir all together in a mixing bowl, beat hard for five minutes and bake about ten minutes in muffin pans.
FRENCH TEA CAKES
Mrs. C. A. Carscadin
One-half cup brown sugar; one-half cup butter; creamed; one-half cup milk; one teaspoonful cinnamon; one cup Quaker oats; one cup flour; two teaspoonfuls baking powder; two eggs and one cup of raisins. Bake in muffin tins.
HOT TEA CAKES
Two tablespoonfuls butter; one-half cup sugar; one-eighth teaspoonful salt; one egg; one and one-half cups flour; two teaspoonfuls baking powder; three-fourths cup milk; half teaspoonful vanilla. Mix in order given and bake in muffin tins ten or twenty minutes.
LIGHTNING CAKE
Mrs. W. F. Barnard
One large cup flour; one large teaspoonful baking powder; one scant cup sugar. Put two eggs in cup and fill up with milk. Put sugar, flour and baking powder together, throw in milk and eggs; then add five level tablespoonfuls of soft butter, vanilla, and then salt. Bake in gem pans.
AFTERNOON TEA CAKES
Mrs. W. N. Hurlbut
One cup butter; half cup sugar, beaten to a cream; two cups flour; one teaspoonful baking powder; two eggs. Drop the mixture from a teaspoon into a floured pan and bake in moderate oven.
BROWNIES
Mrs. W. N. Hurlbut
Two eggs; one cup sugar; half cup butter; half cup flour; two squares melted Baker's chocolate; half cup chopped walnuts; one teaspoonful vanilla. Beat butter, sugar and unbeaten eggs together. Bake on buttered paper and cut while hot, in squares.
EGG ROLLS
Mrs. W. N. Hurlbut
One pint flour; two eggs; half teaspoonful salt; half cup milk; four tablespoonfuls butter; three level teaspoonfuls baking powder. Sift flour with dry ingredients; cut butter into flour with a knife, beat eggs until light and add to milk. Add this to flour and mix lightly. Roll out on floured board till three-quarters of an inch thick. Shape, brush over tops with white of egg, and sprinkle with granulated sugar. Bake fifteen minutes in quick oven.
SOUTHERN COOKIES
Mrs. T. D. McMicken
One cup butter; one and one-half cups sugar, creamed together; beat in three eggs; one cup milk; three cups flour; two teaspoonfuls baking powder; one cup chopped nuts; one-half cup raisins. Drop on buttered tins.
OATMEAL MACAROONS
Mary Roberts
Three cups rolled Quaker oats; three teaspoonfuls baking powder; one tablespoonful butter; one cup white sugar; two eggs; one-half teaspoonful almond extract. Cream butter and sugar, then add eggs, well beaten. Mix rolled oats and baking powder together, add to butter and eggs. Drop one-half teaspoonful, about two inches apart, in well buttered pan. Bake in moderate oven. If not quite stiff enough add more rolled oats.
MACAROONS
Mrs. W. D. Hurlbut
One tablespoonful butter and one-half scant cup sugar creamed. One well beaten egg; one and one-half cups dry oatmeal; one teaspoonful each of salt and baking powder and two teaspoonfuls almond extract. Stir and drop on well greased pans.
MACAROONS
Beaten whites of two eggs; one and three-fourths cupfuls granulated sugar; two cups shredded cocoanut; one-half cupful chopped walnut meats; two cupfuls corn flakes. Mix all together and drop on well buttered tins. Bake until brown.
SOFT WHITE COOKIES WITH RAISIN FILLING
Mrs. M. A. Flanders
One and one-half cups sugar; three-fourths cup shortening; one egg; one-half cup milk; one level teaspoonful soda dissolved in a little milk; salt, nutmeg. Mix well one cup sugar (reserving one-half cup for sprinkling on top of cookies before baking) with shortening, egg, milk, soda, pinch of salt and a sprinkle of nutmeg and flour. Use enough flour to enable to roll and cut.
Raisin Filling: One-half pound raisins; one-half cup water; one-half tablespoonful butter; flour. Put raisins in a pan with water and butter and as they come to a boil, thicken with a tablespoonful of flour, mixed with a little water. Put one layer of cookies in baking pan, spread with the raisin mixture, then place another cookie on top of each; sprinkle with sugar and bake.
BUTTER COOKIES
Mrs. J. R. Kline
One pound butter; one cup sugar; two eggs; rind one-half lemon; juice of one-half lemon; six cups flour; one teaspoonful baking powder; one cup almonds chopped fine. Cream the butter; add the sugar, then the yolks of eggs, slightly beaten. Add rind of lemon, and the flour well mixed with the baking powder; then the lemon juice with only enough flour to handle. Chill the dough, and when thoroughly cold roll. Cut with the small biscuit cutter, brush with white of egg. Sprinkle a little sugar on each cookie, also some chopped almonds. Bake in moderate oven a delicate brown ten to fifteen minutes. Will keep for weeks.
ROCKS
Mrs. F. B. Woodland
One cup butter; one and one-half cups sugar; three eggs; two and one-half cups flour; one pound dates, stoned and chopped fine; one pound of walnuts, chopped a little; a teaspoonful soda dissolved in two tablespoonfuls hot water; one teaspoonful cinnamon; one and one-half teaspoonfuls allspice. Drop on buttered tins and bake. The dates measure one full cup. The walnuts about two cups. These are stirred in the last with part of the flour. Don't roll, but dip with a teaspoon.
OLD-FASHIONED SUGAR COOKIES
Mrs. C. W. Woodman
Two cups of sugar; one cup melted shortening; two eggs; one cup sour cream; one teaspoonful soda; one teaspoonful nutmeg; a little lemon flavoring; one teaspoonful baking powder in flour; one teaspoonful salt. Flour enough to roll.
COOKIES
Mrs. J. A. Osborne
One and one-half cups sugar; scant cup sour cream; one-half cup butter; one level teaspoonful soda and nutmeg; two eggs, beaten whites added last; heaping teaspoonful baking powder in flour. Roll thick and sprinkle with sugar.
FAVORITE COOKIES
Mrs. Earl Combs
One and one-half cupfuls of sugar; one cupful of butter; one-half cup of sour milk; one level teaspoonful baking powder; one teaspoonful grated nutmeg; flour enough to roll out, making it quite soft. Mix butter and sugar, then add milk and soda, nutmeg and flour lastly. Roll thin and put a little sugar on each cooky and bake in hot oven.
OATMEAL AND COCOANUT COOKIES
Mrs. T. C. Hollenberger
One cup light brown sugar; one-half cup shortening (scant); one egg; one cup flour and one teaspoonful baking powder; one cup oatmeal and shredded cocoanut mixed; a little salt and vanilla. This will be quite stiff. Drop from spoon in small pats.
CORN FLAKE COOKIES
Mrs. S. Friedlander
Three cups corn flakes; one cupful flour; three-fourths cup shortening (butter and lard); one-half cup raisins, chopped; two teaspoonfuls baking powder; one teaspoonful cinnamon; two eggs; one cup sugar. Drop with spoon on greased tins.
CORNFLAKE KISSES
Mary Roberts
Two eggs, well beaten; three-fourths cup sugar, beaten into eggs. Add cornflakes until substance will hold shape when dropped from teaspoon, on to buttered paper. Bake fifteen minutes in slow oven.
NUT KISSES
Mrs. C. A. Carscadin
To the white of one egg, well beaten, add ten teaspoonfuls pulverized sugar, a little ground cinnamon and cloves and a cup of chopped nuts; flavor with vanilla. Put teaspoonful of mixture on bottom side of pie pan and bake ten minutes in a moderate oven.
MERINGUE SHELLS
Mrs. C. A. Carscadin
Whites of four eggs beaten twenty minutes; one cup sugar; one teaspoonful vanilla; one-half teaspoonful vinegar. Bake forty-five minutes to one hour. Moderate oven.
CREAM PUFFS
Mrs. Paul Klein-exel.
One-half cup flour; one-half cup of boiling water; one-quarter cup butter; two eggs; one-quarter teaspoon of salt. Add salt and butter to water. When boiling add flour all at once, stirring constantly until mixture leaves the side of pan. Remove from fire, add unbeaten eggs, and beat constantly while adding one at a time.
MACAROON COOKIES
Mrs. W. D. ("Ma") Sunday
Four cups cornflakes; one cup shredded cocoanut; one cup granulated sugar; one cup chopped almonds. Beat whites of four eggs very stiff, and mix all together. Bake in a slow oven about twenty minutes.
HERMITS
Mrs. J. H. Shanley
Cream one and one-half cups of butter and two cups of brown sugar; beat four eggs and add to butter and sugar; one level teaspoonful soda in a tablespoonful of hot water; then add two and one-half cups flour; one pound of dates (cut small) and about one cup chopped walnuts; flavor with vanilla. Drop by spoonfuls on pan and cook for about 45 minutes.
ROCKS
Mrs. H. B. Rairden
One pound brown sugar; one pound raisins; one pound currants; one pound walnuts; one-half teaspoonful each cinnamon and nutmeg; one-half cup sour milk; one-half teaspoonful soda; three eggs; flour enough to make stiff. Drop on well buttered tins and bake.
MARGUERITES
Mrs. W. L. Gregson
Make frosting from two tablespoonfuls of thick sweet cream and powdered sugar; flavor; spread frosting over long salted wafers; sprinkle with chopped nuts and bake in moderate oven. Allow to stand in dripping pan until cool, to guard against breaking. Melted chocolate or pink fruit coloring added to frosting makes variety. Dainty for afternoon teas, etc.
CHRISTMAS COOKIES
Mrs. Adolph Holeman
One-half pound of butter; one-half pound of sugar; two eggs, beaten separately; one pound of flour; one teaspoonful baking powder; one teaspoonful vanilla. Roll out thin and cut spreading top of cookies with the white of egg and sprinkle sugar over the tops before baking. These will keep for months in a dry place.
OATMEAL COOKIES
Mrs. A. J. Atwater
One cup sugar; one cup lard; one cup raisins, ground fine; two eggs, beaten light; two cups oatmeal dry; one-half cup cold water; dash salt; one teaspoonful soda; sifted flour enough to make stiff dough.
OATMEAL COOKIES
Mrs. W. D. ("Ma") Sunday
One cup sugar; one-fourth cup lard; one-half cup butter; three eggs beaten; one and one-half cups sifted flour; two cups dry oatmeal; one teaspoonful cinnamon; one and one-half cups chopped, seeded raisins; one and one-half teaspoonfuls soda, mixed with one tablespoonful vinegar. Drop on greased pans. Bake in quick oven.
OATMEAL COOKIES
Mrs. Minnie E. Bodwell
Cookies: One-half cup of lard; one-half cup of butter; one cup of sugar; two-thirds cup of sour milk; one level teaspoonful of soda, dissolved in milk; two cups of oatmeal; two cups of flour. Filling: One-half pound of dates put through chopper; one-half cup of white sugar; one-half cup of cold water. Boil all together until thick; when cool and cookies are warm, spread filling between two cookies; it is then ready to serve, very nice.
LACE OATMEAL WAFERS
Mrs. F. T. Hoyt
One cup of sugar; one tablespoonful of butter; two eggs beaten separately; two and one-half cups of uncooked oatmeal; two teaspoonfuls of baking powder; 1 teaspoonful of vanilla; one pinch of salt. Mix well, adding the stiffly beaten whites of eggs last. Drop a small teaspoonful on greased pans, far apart, and bake in quick oven.
DROP CLOVE COOKIES
Mrs. C. E. Upham
Two cups sugar; one cup shortening; two eggs; one cup molasses; two teaspoonfuls soda dissolved in little hot water; six scant cups flour; one cup cold water; three teaspoonfuls salt; one teaspoonful cloves; one teaspoonful cinnamon; raisins if wanted. Drop with a teaspoon.
DROP COOKIES (LIGHT)
Two cups of sugar; one cup of shortening; two eggs beaten light; one cup of milk (sour); one teaspoonful each of soda, salt baking powder--the latter well mixed with the four cups of flour--and grated nutmeg or any desired flavoring. Mix well and drop in small teaspoonfuls upon a greased pan. Allow room to spread. Bake in a quick oven.
PEANUT COOKIES
Mrs. L. Ficklen
One cup sugar; two eggs; two teaspoonfuls butter; one cup peanuts rolled; enough flour with baking powder to make stiff batter.
CHOCOLATE COOKIES
Mrs. H. S. Mount
Cream one cup of shortening, one cup of brown cugar, one cup of white sugar. Then add four squares (one-half of one-half pound cake), melted chocolate, one-fourth cup milk, one-half teaspoonful of baking powder, flour enough to roll very thin. Bake in cookie pans.
CHOCOLATE NUT COOKIES
Mrs. J. W. Moss
One tablespoonful grated chocolate; one cup chopped nut meats; one cup seeded raisins; one cup sugar; one egg; two tablespoonfuls butter; one-half cup milk; one and three-fourths cups flour; one teaspoonful powdered cinnamon; one teaspoonful vanilla extract.
CHOCOLATE FINGERS
Three eggs; one-half pound of powdered sugar; one-half pound of sifted pastry flour; two ounces of powdered chocolate. Method: Beat sugar and eggs for half an hour, sift chocolate and sugar together, then stir into the flour. Beat well, then with a pastry squirt form oblong cakes, size of a finger on waxed tins. Set away over night, then bake as other cookies in moderate heat. They have the appearance of being frosted owing to the light components rising to the top during night. If you have no pastry tube or squirt, form little round mounds by dipping up portions with a small spoon dipped in cold water. When baking the above cakes be sure to use only moderate heat. Remove cakes from pan as soon as done and place in tin pails or cans as soon as cold. If kept in closed tin small cakes will keep a long time and remain palatable.
DROP COOKIES (Dark)
One cup of brown sugar; one-quarter cup shortening; one egg; one-half cup each of hot water and molasses; one teaspoonful each of soda, baking powder, cinnamon, cloves and salt; one-half teaspoonful of ground nutmeg, all sifted thoroughly with two and one-half cups of flour. Mix well, drop in small spoonfuls upon a greased tin, and bake in a quick oven. This makes a small batch.
GINGER SNAPS
W. B. McKinley (his mother's recipe)
Two cups brown sugar; two cups molasses; one cup lard or butter; one-half cup sweet milk; one teaspoonful salt; two tablespoonfuls soda; one teaspoonful cinnamon; one-half teaspoonful cloves; two tablespoonfuls ginger; add flour enough to roll. Put molasses, lard, sugar and spices on the stove, let get hot. When cool dissolve the soda in the milk, add flour and milk alternately, roll very thin and bake.
GINGER BREAD
Mrs. A. P. Roberts
One cupful molasses; two cupfuls sour milk; three cupfuls flour; one-half teaspoonful each nutmeg and cinnamon; scant half cupful sugar; two eggs; one heaping teaspoonful ginger and a teaspoonful soda dissolved in the sour milk.
SOFT GINGERBREAD
Mrs. T. C. Hollenberger
Two-thirds cup molasses, fill cup with sugar; one-half cup butter, fill cup with hot water; two cups flour; two teaspoonfuls ginger; one-half teaspoonful cinnamon; one teaspoonful soda, dissolved in a little of the hot water; one egg.
GINGER BREAD
Mrs. Eustace
One cup molasses; one cup brown sugar; one-half cup butter and lard; two eggs; two scant teaspoonfuls of soda in one cup of sour milk; three cups of flour; one teaspoonful each of ginger and cinnamon; one-half teaspoonful each of cloves and allspice. Bake slowly.
GINGER BREAD
Mrs. W. F. Barnard
Two-thirds cup molasses, fill up cup with granulated sugar; one-half cup butter, fill cup up with hot water; two scant cups flour; one egg, beaten light; one teaspoonful ginger; one teaspoonful cinnamon; one teaspoonful soda. Bake in moderate oven about one-half hour.
COLONIAL GINGERBREAD
Mrs. Floyd E. Jennison
One cup molasses; one-half cup sugar; one-half cup shortening. Pour over the above, one cup warm water in which one level dessertspoonful of soda has been dissolved. Let mixture cool; then add two and one-half cupfuls flour (sifted); one teaspoonful each of ginger and cinnamon and lastly two well beaten eggs and one cup (or less) of English walnut meats. Raisins may be added, if desired.
CHOCOLATE GINGERBREAD
One-half cup molasses; one tablespoonful each of melted butter and lard; one-half cup brown sugar; one-fourth teaspoonful each of ginger and cinnamon; one heaping tablespoonful grated sweet chocolate, mixed to a paste with a little hot water. Blend the ingredients thoroughly, then stir in one teaspoonful soda in one cupful of sour milk; flour to stiffen. Bake twenty minutes.
CINNAMON STARS
Two tablespoonfuls of butter; one cupful of sugar; two eggs; one and one-half cupfuls of sifted pastry flour; one teaspoonful of cinnamon; one-fourth teaspoonful of baking powder. Method: Cream butter, sugar and eggs until light, sift all dry ingredients together, then stir into egg mixture. Take onto a floured board, using a very little more flour if needed. Roll quite thin, then cut with a star cutter. Bake on waxed tins in a very moderate oven.
CALIFORNIA COOKIES
Mrs. E. T. Clissold
One cup molasses; one egg; one-half cup milk; one cup chopped raisins; one-half cup butter; one-half cup sugar; one-half teaspoonful each of cloves, nutmeg and cinnamon; one teaspoonful soda. Drop in spoonfuls in buttered tins. Bake quickly.
DOUGHNUTS
Mrs. H. P. Sieh
Two cups sugar; four eggs; one cup buttermilk; six tablespoonfuls hot lard; one teaspoonful nutmeg, one of soda and one of salt. Flour to make a good rolling dough. Cut and cook in hot lard.
MOLASSES SQUARES
Mrs. E. Oliver
One cup sugar; one egg; two tablespoonfuls shortening; three-fourths cup molasses; one teaspoonful soda dissolved in molasses; one cup milk; two and one-half cups flour (after sifting); one cup raisins; one teaspoonful each cinnamon, cloves and one-half teaspoonful nutmeg. Beat egg, add shortening, molasses, milk, spices and last the raisins (floured). Bake in two shallow pans. Any desired frosting.
GINGER BLOCKS
Four tablespoonfuls of butter or butterine; one-third cupful sugar; one egg; one-half cupful of golden drip syrup; one-half cupful of milk; one and three-quarters cupfuls of sifted pastry flour; one teaspoonful of baking powder; two teaspoonfuls of ginger. Method: Cream butter, sugar and yolk; then add the sirup and beat hard. Sift dry ingredients together, and then add, alternating with the milk. Whip white of egg and fold in. Bake in square tins. When done cut into blocks and sift confectioners' sugar over. To make the blocks of uniform size trim the very outer edge of cake before cutting. These rims can be used for a pudding some other day.
PUFF BALLS
Mrs. J. Dana Brown
One egg; three-fourths cupful sugar; one scant cupful milk; one and one-half cupfuls flour; and one-half teaspoonful baking powder; pinch of salt. Mix and roll out and cut with the smallest biscuit cutter and dropped in hot fat.
DOUGHNUTS
Mrs. J. H. Shanley
Three eggs; one cup sugar; one cup sweet milk; three teaspoonfuls baking powder sifted with three cups flour; spice and flavoring to suit your taste. When these are put into the boiling lard they sink, but rise almost at once and turn themselves. They never break apart when frying, as they contain no shortening, yet they are sufficiently rich to satisfy anyone.
DOUGHNUTS
Mrs. T. C. Hollenberger
Three eggs beaten very light; one cup sugar; four tablespoonfuls melted lard, add to the eggs and beat all together. One teaspoonful salt and a little nutmeg or lemon rind grated; one cup thick sour milk with one-half teaspoonful soda dissolved in it; add flour with one heaping teaspoonful baking powder sifted with flour--three cups, with enough more to make a very soft dough.
DOUGHNUTS
Miss Shay
Two eggs, well beaten; add one and one-half cupfuls sugar; one-half grated nutmeg; one cup milk; two heaping tablespoonfuls butter, melted; two heaping teaspoonfuls baking powder sifted in the flour and flour enough to make the dough roll easily, about three pints of flour.
PICKLES
"_How Cam'st in Such a Pickle?_" --SHAKESPEARE.
SLICED PICKLE
Mrs. William H. Fahrney
One peck cucumbers; thirty small onions; four green peppers; two red peppers; slice and soak over night in salt water. Soak cucumbers separately, rinse in cold water. One-half gallon vinegar; two tablespoonfuls mustard seed; one tablespoonful celery seed; six cups brown sugar; one-fourth teaspoonful tumeric; one teaspoonful powdered alum. Let the vinegar and seasoning come to a boil, add the onions and peppers, cook five minutes; then add the cucumbers and cook five minutes. Can hot.
MUSTARD PICKLE
Mrs. William Molt
One quart tiny cucumbers; one quart large cucumbers, cut or sliced; one quart green tomatoes, cut in pieces; one large cauliflower, divided; five green peppers, chopped fine; one quart button onions, cut up. To four quarts of water add one pint salt and pour over the vegetables and let stand twenty-four hours; then heat in same brine just enough to scald; turn into colander and drain. Mix one-half cup flour; six tablespoonfuls mustard; two tablespoonfuls tumeric, with enough cold vinegar to make a smooth paste; add one cup sugar and enough vinegar to make two quarts in all; boil this until it thickens and is smooth. Add this to the pickles and cook until they are heated through, about fifteen minutes; pack in Mason jars and seal.
MUSTARD PICKLES FOR TWO QUART JAR
Mrs. Wm. J. Maiden
Three tablespoonfuls Coleman's mustard; one-fourth cupful salt; piece of horseradish root; fill jar with vinegar. Wash and wipe pickles and pack in jar, then pour over the above mixture.
PICKLES
Alice H. Tolmie
Slice 25 small cucumbers with a large onion, put in salt brine and let stand for three hours, then drain and boil in following syrup: One quart vinegar, one pound sugar, one-half cup mustard seed, one tablespoonful ginger, one teaspoonful each of celery seed and tumeric powder. Boil five minutes and can.
MIXED PICKLES
Mrs. H. D. Sheldon
One quart of small cucumbers; one quart of white onions; one quart green tomatoes; two large cauliflower; soak in weak salt water over night; scald in same brine and drain. Paste: Six tablespoonfuls dry mustard; one tablespoonful tumeric powder; one and one-half cups flour; two cups brown sugar; five pints vinegar. Add vegetables to paste; heat through and seal in cans.
CUCUMBER PICKLES
Mrs. Samuel Friedlander
Twelve long cucumbers; five large onions, sliced and salted. Let stand over night. In morning drain well. Boil three pints vinegar; one and one-half pounds sugar; one red pepper, cut in strips; two tablespoonfuls dry mustard; a tablespoonful whole white peppers; one tablespoonful whole black pepper; two tablespoonfuls mustard seed. Boil until tender and can hot.
CUCUMBER PICKLE
Florence Trainer
Two dozen large cucumbers, chopped fine and salted over night; one cup salt; four large onions; two stalks celery; one red pepper; chop all fine. Heat three cups cider vinegar; one cup water; two cups brown sugar; three tablespoonfuls mustard seed; three tablespoonfuls ground mustard; one tablespoonful celery seed; one-fourth teaspoonful cayenne pepper. When hot, pour over chopped mixture and cook ten minutes. Then bottle.
PICKLED ONIONS
Mrs. W. L. Gregson
Peel and drop in hot brine. The third day heat the brine again and pour over them; the sixth day make a new strong brine; the tenth day drain and pour scalding vinegar containing a very little ginger root over them. Let stand on the stove until thoroughly heated through, but do not cook; pour into jars and seal hot. A little alum in the brine makes them firmer, and white wine vinegar aids in keeping them white, but malt vinegar adds to the flavor.
TOMATO RELISH
Mrs. A. Donald Campbell
One peck ripe tomatoes, peeled, chopped fine and drained in jelly bag over night; in the morning add two cups chopped celery, six large onions chopped fine; two large green peppers (without seeds), chopped fine; two cups sugar; half cup salt; two ounces white mustard seed; one quart cider vinegar. Mix well and bottle; it does not require heating and will keep for years.
OIL PICKLES
Mrs. A. C. Allen
One-half peck small cucumbers; one pint silver skin onions, slice thin and place in stone jar alternately, sprinkling salt between. Let stand over night; pour off brine and wash thoroughly; add the following: one teacup olive oil, two tablespoonfuls white mustard seed, two tablespoonfuls celery seed, four pepper corns and vinegar to cover.
OIL CUCUMBER PICKLES
Mrs. E. D. Gotchy
Cut one hundred small cucumbers into thin slices; put in earthen crock in layers with salt for four hours; drain off liquor and mix with three pints of sliced onions, three ounces white mustard seed, three ounces celery seed, three ounces of ground white pepper. Dissolve small lump alum in vinegar; add to it two cups olive oil; add white vinegar enough to cover.
PICKLES FOR IMMEDIATE USE
Mrs. S. A. Power
Mix together one cupful each of salt and dry mustard; add it to one gallon of good vinegar, spices of various kinds and a little sugar, if liked, may be added. Drop the well washed cucumbers into this pickle each day as they grow. These pickles will keep indefinitely.
DILL PICKLES
Mrs. W. T. Klenze
One hundred medium sized cucumbers; one small red pepper; one big bunch of dill; some cherry leaves; ten quarts of water; one quart of vinegar; two cups salt. Mason jars, two quart size. Lay cucumbers in salt water over night (one-half cup salt to four quarts water). Boil water, vinegar and salt; let cool over night. Drain cucumbers and place in jars in layers between cherry leaves and dill. Pack cucumbers tight; add a small piece of red pepper, cover with brine and screw down cover. Will keep. One cup of mustard seeds and one cup of horseradish root, shaved fine, may be added.
PICCALILI
Mrs. H. B. Rairden
One peck of green tomatoes; eight large onions; one cup salt; slice and let stand over night. In the morning drain and add three quarts of water and let come to a good boil, then drain well through a colander. Put back in kettle and add two quarts vinegar; one pound of sugar; half pound of white mustard; two tablespoonfuls ground pepper; two of cinnamon; one of cloves; two of ginger; one of allspice and half a teaspoonful of cayenne pepper. Boil all together until tender; it will take from thirty minutes to an hour to cook. Stir it often to prevent scorching. Seal in glass jars; add more sugar if liked sweeter.
BEET RELISH
Mrs. R. McNeil
One quart cooked beets, chopped fine; one quart cabbage, chopped fine; one cup each of grated horseradish, chopped onion and sugar; one teaspoonful salt; one pint vinegar. Heat vinegar, pour over all and seal.
PEPPER RELISH
Sue C. Woodman
Twelve green peppers; twelve red peppers; ten medium onions; chop together. Pour boiling water over and let stand five minutes; strain and repeat. Three cups of vinegar; one cup sugar; two tablespoonfuls salt; one-half cup mustard seed; cook thirty minutes. Bottle.
PEPPER HASH
Mrs. John T. Gilchrist
Nine sweet peppers; one large head cabbage; six large onions; chop fine and add one-half cup salt. Stand over night and drain in morning. Add two cups sugar; cup white mustard seed; one tablespoonful celery seed; vinegar to cover. Do not remove pepper seeds and do not cook. Put in earthen jar, covered with a plate.
OLIVE OIL PICKLES
Mrs. A. J. Atwater
Forty cucumbers, dill size, scrub and slice with rind; one-half cup salt; a layer of cucumbers and a layer of salt in a crock; put weight on top and let stand for two hours; pour off water and add ten onions, four green peppers, sliced fine; two ounces mustard seed; one pint olive oil; one ounce celery seed. Pack in jars and cover with vinegar.
UNCOOKED CHILI SAUCE
Mrs. Herman Vander Ploeg
One peck ripe tomatoes; two cups chopped onions; two cups chopped celery; two cups sugar; one-half cup salt; four ounces white mustard seed; one teaspoonful powdered mace; one teaspoonful black pepper; one teaspoonful powdered cinnamon; four chopped green peppers; three pints vinegar. Chop the onions and peppers, add tomatoes peeled and chopped; sugar, salt, mustard seed, mace, pepper, cinnamon and vinegar. Seal and if screw top jars are used, turn upside down overnight.
CANNED TOMATO SOUP
Mrs. Edwin Oliver
Fourteen quarts of sliced ripe tomatoes; fourteen stalks celery; fourteen sprigs parsley; two bay leaves; twenty-one cloves; seven medium sized onions. Boil until tender and strain. Then blend fourteen tablespoonfuls each of butter and flour; eight tablespoonfuls salt; sixteen tablespoonfuls sugar; one-fourth tablespoonful paprika. Cook until the desired thickness; makes about eight quarts. If milk is used, add soda.
CORN RELISH
Mrs. A. J. Langan
One dozen ears of corn, boil ten miutes, cut from cob; one head of cabbage; four green peppers; four red peppers; one cup sugar; three pints vinegar; one small box Coleman's mustard; one tablespoonful celery seed; salt to taste; one teaspoonful tumeric. Mix well; boil twenty minutes and seal.
CORN RELISH
Mrs. Samuel Friedlander
Twelve ears of corn, cut from cob; twelve green peppers; two red peppers; two quarts ripe tomatoes; a head cabbage; one quart onions, chopped all together; add one quart sugar; one-half cup salt; two quarts vinegar; one ounce celery seed: one ounce mustard seed; one ounce dry mustard; one tablespoonful tumeric. Mix and boil forty minutes. Seal hot in air tight cans.
CORN RELISH
Mrs. R. Heidorn
Twelve ears corn; six cucumbers; six large onions; two stalks celery; six green peppers; three red peppers; three tablespoonfuls salt; two cups sugar; three tablespoonfuls dry mustard; three tablespoonfuls flour; one-half ounce tumeric; two quarts vinegar; boil one hour and seal hot.
CORN RELISH
Mrs. E. L. Phelps
Two dozen ears of corn, cut from the cob; six red peppers; six green peppers; large head of cabbage; two tablespoonfuls salt; three cups sugar; two quarts vinegar (diluted); one-half pound dry mustard; add celery and onions as much as you like. Cook the salt, mustard, sugar and vinegar together; add cabbage, celery and onions. Cook a little, then add corn; let boil up and can air tight.
CORN SALAD
Sue. C. Woodman
Four large onions; one cabbage; four green peppers; one red pepper; twenty ears of corn; one and one-half cups sugar; one-half cup salt. Make paste of and pour on above; one-half cup flour; one-half teaspoonful tumeric; three tablespoonfuls mustard; one quart vinegar. Boil twenty minutes.
CHILI SAUCE
Mrs. R. Heidorn
Twenty-four ripe tomatoes; four white onions; three green peppers; four tablespoonfuls salt; one of cinnamon; one-half of ground cloves and allspice mixed; one teacup sugar; one pint vinegar; boil three hours, seal hot.
CHILI SAUCE
Belle Shaw
One peck tomatoes; six large onions; four green peppers; two red peppers; six tablespoonfuls white sugar; three tablespoonfuls salt; three cups vinegar; two tablespoonfuls whole cloves; two tablespoonfuls whole allspice; two stalks whole cinnamon; chop tomatoes, pepper and onions, very fine; tie spices in two bags, loosely. Boil three hours, slowly.
CHILI SAUCE
Mrs. H. D. Sheldon
Thirty large tomatoes; eight onions (medium), three green peppers chopped fine; two red peppers chopped fine; ten tablespoonfuls brown sugar; three tablespoonfuls salt; two tablespoonfuls cinnamon; one-half tablespoonful cloves; one quart vinegar. Peel and slice tomatoes, put in kettle with remaining ingredients, cook slowly until thick, add vinegar when nearly done.
SPICED CURRANTS
Mrs. C. A. Robinson
Four pounds of currants; one and one-half pints of vinegar; one-half pint of water; pound of brown sugar; one tablespoonful cinnamon; one teaspoonful cloves; one nutmeg. Boil slowly three hours.
NEVER FAIL CATSUP
Mrs. Minnie E. Bodwell
One gallon of ripe tomatoes, after having been boiled and strained; one pint of vinegar; five tablespoonfuls of salt; two tablespoonfuls of black pepper; three ounces of white mustard seed ground finely; one teaspoonful of cayenne pepper; one teaspoonful of cinnamon; one-half teaspoonful of allspice. Cook all together for four hours.
TOMATO CATSUP
Sue C. Woodman
Cut up one peck of tomatoes over night with one cup salt. Boil well and strain. Add: One tablespoonful ground cloves; one tablespoonful allspice; one tablespoonful mace; one tablespoonful white mustard seed; one tablespoonful black pepper; one teaspoonful red pepper; one-half cup sugar; one pine white wine vinegar. Boil down one-half. Bottle.
CURRANT CATSUP
Mrs. J. H. Ostrander
Clean and stew four pounds of ripe currants; add two pounds of brown sugar and one pint of vinegar; boil steadily and slowly until thick; add one teaspoonful each of ground pepper, cloves and cinnamon; boil for five minutes longer. Bottle and seal.
VEGETABLES FOR WINTER SOUP
Mrs. C. E. Seaton
One peck ripe tomatoes; one head of cabbage; one bunch carrots; six large onions; nine ears of corn; six stalks celery; two green peppers; one large bunch parsley. Scald the skins off the tomatoes and cut in rather large pieces; shred cabbage; peel and slice carrots; peel and chop onions; cut corn from cob; cut celery as for salad; remove the seeds from peppers, chop them and the parsley quite fine. Mix all together and boil for one hour in a porcelain or agate kettle, stirring often to prevent scorching; about ten minutes before it is done, add salt to taste. Seal hot in glass jars. Potatoes may be added to the soup in the winter.
SWEET WATERMELON PICKLE
Mrs. N. F. Swartwout
Remove the thin rind (green), also all of the ripe melon, using only the white portion of the rind. Nine pounds fruit, three pounds sugar, one quart vinegar. After soaking the rinds over night in strong salt water and then rinsing in hot water; put the fruit, sugar and vinegar together in preserving kettle and boil until tender. Skim out fruit and put into the liquid a bag of spices and boil until a little thick; then pour over the fruit. If there is not enough syrup to cover it add a little more vinegar.
PRESERVES
"_The best of families have their family 'jars.'_"
FOUR FRUIT JAM
Mrs. W. C. Thorbus
One quart cranberries cut coarsely; one cup sultana raisins; six ries; one quart gooseberries; two quarts granulated sugar. Boil forty minutes and put in jelly glasses.
CRANBERRY CONSERVE
Sue C. Woodman
One quart cranberries cut coarsely; one cup sultana raisins; six oranges; soak raisins; cut up oranges; mix. Equal measure of sugar; cook. Stir constantly.
RHUBARB CONSERVE
Mrs. John Ingram
Six pounds rhubarb; six pounds granulated sugar; one-half pound English walnuts; six oranges, pulp and juice. Boil until proper consistency.
PLUM CONSERVE
Mrs. A. C. Allen
One box of blue plums; one pound of raisins, chopped; three pounds sugar; juice of four oranges; rind of two oranges chopped. Boil the rind in water until bitterness is gone. Cook for one-half hour.
HEAVENLY HASH
Mrs. W. D. Hurlbut
A five-pound basket of big blue plums; wash and seed them, put in preserving kettle with one pint water; add (everything but the seeds of) five oranges and five lemons, putting the skins through a meat chopper; four pounds of seedless raisins, also put through the chopper; one pound of walnut meats broken and lastly five pounds of sugar. Let boil until quite thick, then put in glasses and when cold cover with paraffine.
PEAR CHIPS
Mrs. M. Evans
Seven pounds pear chips; seven pounds sugar; one-fourth pound candied ginger; three lemons sliced; two oranges. Cook oranges and lemons slowly before adding to pears; then cook slowly for two hours.
SUN COOKED STRAWBERRIES
Mrs. H. D. Sheldon
Use cup for cup sugar and fruit. Let sugar stand on fruit over night. Drain juice and cook slowly until sugar is thoroughly dissolved. Add fruit and heat through. Turn out on platters and stand in sun until thick as desired. Pieces of glass over each platter helps cook more rapidly. Seal as you would jelly in glasses.
HARLEQUIN JAM
Good Housekeeping
One orange; twenty-five peaches; twelve pears; twelve plums; one pound white grapes; one-fourth pound almonds, blanched; three-fourths cup of sugar to one cup of fruit. Cook two hours.
BLACKBERRY JAM
Two quarts blackberries; one and one-half quarts sugar; one cup water. Cook well for half an hour.
APRICOT JAM
Mrs. Herman Vander Ploeg
One pound dried apricots; three pounds granulated sugar; one-half ounce bitter almonds; three pints cold water. Soak the apricots in the water over night (wash first), and in the morning boil until tender. Add sugar and almonds blanched and boil another half hour, or until mixture sets.
YELLOW TOMATO PRESERVES
Mrs. T. B. Orr
Two quarts tomatoes; two lemons ground, use juice and all; four chopped large sour apples; two and one-half cups brown sugar; two teaspoonfuls cinnamon; one teaspoonful ground ginger; one-half teaspoonful cloves. Cook slowly until thick. Put in jars.
TOMATO BUTTER
Mrs. A. Donald Campbell
Seven pounds large ripe tomatoes; four pounds brown sugar; one-half cup vinegar; one teaspoonful each of ginger and cloves; one tablespoonful cinnamon. Cover tomatoes with boiling water and let stand five minutes; rub off skins and cut off stem ends. Slice into a porcelain kettle and cook until soft; add sugar and stew until very thick; add spices and vinegar and cook short time longer. Pour in quart Mason jars and seal while hot. This is particularly good with meat or game.
EAST INDIAN PRESERVE
Mrs. George D. Milligan
Six pounds yellow tomatoes--small ones; six pounds sugar; one pound raisins, large ones with seeds; put them in water until they plump up; two ounces green ginger root (obtainable at a Chinese store); six lemons sliced; put tomatoes in kettle and put on enough water to cover them; then add the other ingredients and boil until thick.
QUINCE HONEY
Aunt Margaret
Peel and grate three large quinces and one tart apple. Make a syrup of three pints of granulated sugar and one pint of water; have the syrup boiling briskly; stir in the grated fruit and boil twenty minutes.
APRICOT MARMALADE
Mrs. J. G. Sherer
One basket of apricots; one pineapple; three oranges; five pounds cane sugar. Peel oranges, scald peeling and scrape off white and then put all through grinder. Boil all slowly one hour, stirring constantly or it will stick.
APRICOT AND PINEAPPLE MARMALADE
Mrs. A. Donald Campbell
One large, or two small, pineapples, put through meat chopper with large knife; one and one-half pounds apricots; weighed after they are peeled and pitted; two pounds sugar; one-half pint water. Boil slowly for an hour.
FIG MARMALADE
Mrs. John T. Gilchrist
Cut five pounds rhubarb into inch pieces. Add one quart of water and cook as for sauce. Put one pound figs through a food chopper. Heat five pounds sugar and add to hot sauce, then figs. Add juice of two lemons. Cook slowly for about one hour, stirring often.
PEACH MARMALADE
Mrs. F. J. Macnish
Equal parts of peaches (run through a fine collander) and sugar, cooked two hours.
PEACH MARMALADE
Mrs. J. H. Shanley
Nine medium sized peaches, cut small; one orange, chopped fine (with skin); one cup sugar. Cook until it thickens, put in jelly glasses and seal.
PIE PLANT MARMALADE
Mrs. T. B. Orr
Two quarts pie plant pared and cut in inch length pieces; four large oranges, chopped (use juice); one-half pound almonds, blanched and chopped; four pounds sugar; mix all together and let stand in bowl all night. Cook slowly in enamel kettle until thick. Seal with paraffine in glasses.
ORANGE MARMALADE
Mrs. T. M. Flournoy
Six oranges; three lemons, parboiled, and save the water; either put the skins through the chopper or slice them very thin; add eight cupfuls water, using that in which the fruit was boiled, and sixteen cupfuls of sugar; let stand over night. Next day let it boil gently until it jellies.
ORANGE MARMALADE
Mrs. C. B. Martin
One grapefruit; six oranges; two lemons (sliced like wafers); two quarts of cold water; let stand over night. In the morning, boil slowly until fruit can be pierced with a straw; add seven and one-half pounds granulated sugar and boil until thick enough.
ORANGE MARMALADE
Miss Julia Hunt
Six pounds of pumpkin (after cut), cut one inch long, three-fourths inch wide and one-half inch thick; cover with five pounds sugar; let stand over night. Six lemons, juice and rind; two oranges sliced and the rinds cut in small pieces; three-fourths ounce ginger, the preserved is best. Simmer until the rind softens, then add to the pumpkin and boil until the right consistency.
QUICK ORANGE MARMALADE
Mrs. A. Donald Campbell
Take one-third lemons and two-thirds oranges (eight oranges and four lemons makes large enough quantity to cook up at one time and makes twelve glasses). Take off the yellow part of the peel from one-half of each; cut into small pieces and drop into the preserving kettle; take off the white part of the peel, between the yellow part and the pulp; be sure none of the white goes into the marmalade, as it makes it bitter. Slice the fruit across in thin slices, and add it to the cut up peel; put teacup of water to each whole fruit (oranges and lemons) and cook until the fruit is soft. When cooked, add three-fourths cup of sugar for each whole fruit and boil hard until it jells. The quicker it is cooked the better, as long cooking, especially after the sugar is added, tends to destroy the flavor and makes the mixture taste strong.
RHUBARB MARMALADE
Mrs. J. L. Putman
Boil for twenty minutes, four pounds of rhubarb cut into small pieces, leaving the skin on. Add the juice of five lemons, the rind of which has been sliced off thinly, boiled in a little water for about twenty minutes or until soft; and chopped fine. To this add six pounds of granulated sugar, one pound of blanched almonds, chopped or cut, and one wine-glass of Jamaica ginger. Boil all together until thick.
RHUBARB MARMALADE
Mrs. John T. Gilchrist
Cut rhubarb very fine and to each cupful add the juice and pulp of one orange, one tablespoonful lemon juice and one teaspoonful grated orange peel and one and one-half cups sugar. Let stand until sugar is dissolved. Boil rapidly until transparent.
SPICED RHUBARB
Mrs. John Ingram
Two and one-half pounds rhubarb; skin and cut in one inch pieces; two pounds granulated sugar, mixed with one teaspoonful cinnamon; one-half teaspoonful ground cloves; seven-eighths cup vinegar. Bring to boiling point and simmer till thick.
SPICED RHUBARB
Mrs. John T. Gilchrist
Sprinkle two and one-half pounds sliced rhubarb with one pound of sugar and let stand over night. Drain in the morning and add to the juice one cup water and one-half cup vinegar. Put on, boil with a spice bag containing one-half teaspoonful each of ground cloves, mace, allspice, ginger and cinnamon. Boil until it makes a good syrup, then add rhubarb and cook until thick.
SPICED CHERRIES
Mrs. C. A. Bowman
Take eight quarts of large red cherries (stoned), cover with cold vinegar, let stand over night. Next day turn off all the juice in the jar, measure the cherries and take equal parts of sugar and cherries. Take one tablespoonful cloves, six sticks of cinnamon, pounded a little, put in cheesecloth bag, put in jar with sugar and cherries. Stir every few hours for several days until sugar is thoroughly dissolved. Put in fruit jars.
SPICED GRAPES
Mrs. J. G. S.
Remove the skins from seven pounds of grapes, boil until soft and pass through sieve. Boil four pounds of sugar and one quart of vinegar together, add skins, boiled grapes, one tablespoonful powdered cloves; two tablespoonfuls powdered cinnamon and boil all together for two and one-half or three hours.
SPICED GRAPE JELLY
Mrs. W. D. Hurlbut
One peck of grapes; one quart vinegar; six pounds sugar; one ounce whole cloves; one-fourth ounce stick cinnamon. Boil grapes, spices and vinegar together until the grapes are tender. Press through sieve and boil the juice thirty minutes. Add heated sugar, boil five minutes, testing to see whether it has jellied. Cook longer if necessary. Pour into hot sterilized jelly glasses and cover with wax.
CRAB APPLE AND DAMSON PLUM JELLY
Mrs. C. A. Carscadin
Four quarts of crabapples; one quart of damson plums. Wash fruit and put on with cold water enough to cover. Let cook until soft, drain through a jelly bag and return to kettle with an equal quantity of sugar. Boil until it jells. This makes a tart jelly which tastes like currants.
QUINCE AND CRANBERRY JELLY
Mrs. C. A. Carscadin
Three large quinces; one quart of cranberries. Wash and quarter the quinces, removing the seeds; pick over and wash the cranberries and put them in the preserving kettle with the quinces; add cold water to nearly cover fruit; cook slowly until soft. Allow juice to drip through a jelly bag. Boil twenty-five minutes and add an equal quantity of heated sugar. Boil five minutes, skim and put in heated glasses. Seal.
MINT JELLY
Mrs. W. C. Thorbus
Two bunches of fresh mint; one pint boiling water; one-half box gelatin, soaked in one-half cupful cold water; one-half cupful lemon juice; one cupful sugar. Crush mint and steep in water one-half hour; soak gelatin in cold water and add to mint; add sugar and lemon juice. Strain and color with Burnette's leaf green paste.
AMBER JELLY
Mrs. M. Evans
One grape fruit; one orange; one lemon; after washing fruit, slice very thin, rejecting only seeds and tough inner pulps of grape fruit. Cut slices in halves and quarters, measure and add two and one-half times the quantity of water and set aside for twenty-four hours. Then boil gently for fifteen minutes, and set aside another twenty-four hours. Add sugar, measure for measure, to fruit and juice and boil until it jellies, which will be for one hour and a half or two hours. Before cooking dissolve the sugar through the fruit and juice. Then do not stir at all while the process of cooking is going on. The rinds should be transparent and the jelly a clear amber hue when done.
QUINCE AND CRANBERRY JELLY
Mrs. George K. Spoor
Four pounds quince; two quarts cranberries; cook until mushy; then strain for juice and add one cup sugar to every cup of juice. Boil fifteen minutes. This makes a beautifully colored jelly.
PICKLED PEACHES OR PEARS
Mrs. J. A. Kaerwer
One quart vinegar; two quarts water (eight cups); four pounds sugar (nine cups); put stick cinnamon and five cents worth of cloves in bag and boil fifteen minutes. Peal fruit and pour hot syrup over fruit and let stand over night. Drain syrup off fruit and reboil syrup. Pour hot on fruit a second time. The third morning boil syrup again twenty minutes, and then boil fruit in syrup. Can and seal.
PICKLED PEACHES
Mrs. N. L. Hillard
For ten pounds of peaches take five pounds of light brown sugar, one ounce whole cloves, one ounce cinnamon stick and one pint vinegar; let it come to a boil and pour over the peaches; let stand until next day; pour off liquid; reheat and pour over fruit again; the third day reheat the liquid and put in the peaches, a few at a time, and boil; then put in jars and seal.
ROSE APPLES
Mrs. C. E. Jones
Peel and core six small apples. Put into a saucepan with one cupful of sugar, one and one-half cups of water and five cents worth of red cinnamon drops. Boil gently until apples are tender and a pretty pink color. Remove carefully to a dish and let the syrup continue boiling until it jellies. Pour over the apples. Serve as a garnish or in glass sherbet cups and top with whipped cream.
MINCE MEAT
Mrs. T. B. Orr
One-half beef tongue chopped fine; six large sour apples; one quart of wine; one cup molasses; juice of one large orange and grated rind; two lemons, that is, juice and grated rind; two pints granulated sugar; one pint currant jelly; two tablespoonfuls cinnamon; one tablespoonful salt; one-half teaspoonful black pepper; two nutmegs; one large cup suet chopped fine, cooked; two pounds seeded raisins; one cup chopped citron; brandy enough to make moist. Use cold, strong coffee if brandy is objectionable.
MINCE MEAT
A. E. Loring
One quart bowl each of chopped lean beef and of chopped apples; two quinces chopped fine; one-half bowl each of suet and molasses; one and one-half bowls each of brown sugar; raisins; currants; one-half bowl of candied lemon and orange peel chopped fine; one-half bowl of citron chopped fine, grated rind and juice of two lemons; one glass jelly; one pint of boiled cider; one pint of sweet cider; four level teaspoonfuls cinnamon; one level teaspoonful cloves; one-third teaspoonful white pepper; three teaspoonfuls salt and one grated nutmeg. Allow meat to cool in the water in which it was cooked; remove all membrane from suet and cream it with your hand; chop meat, add suet, apples, quinces, molasses, sugar, raisins, currants, orange and lemon peel, citron, lemon juice, jelly and cider; heat gradually and let it simmer three hours. When cool add the spices and if desired, brandy to taste.
MINCE MEAT
Mix together one cup chopped apples; one-half cup raisins, seeded and chopped; one-half cup currants; one-fourth cup butter; one tablespoonful molasses; one tablespoonful boiled cider; one cup sugar; one teaspoonful cinnamon; one-half teaspoonful each of cloves and grated nutmeg; one salt spoon mace. Add enough stock in which meat was cooked to moisten; heat gradually to boiling point and simmer one hour; then add one cup chopped meat and two tablespoonfuls currant jelly. Cook fifteen minutes.
GREEN TOMATO MINCE MEAT
Mrs. Ada Woods
One peck green tomatoes, wash well and cut off blossom end; put through meat chopper; put on stove and pour over them boiling water and scald; drain this water off, put back on stove and repeat the process. After they have been scalded and drained three times, add one peck of apples, washed, cored and quartered and put through the meat chopper; five pounds sugar; two pounds raisins; one and one-half pounds beef suet; two tablespoonfuls salt; three tablespoonfuls cinnamon; one teaspoonful cloves; two teaspoonfuls nutmeg and one teaspoonful allspice. Cook one and one-half hours, stirring constantly as it burns very easily; add three cups vinegar and seal while hot.
MINCE MEAT
Mrs. J. P. Cobb
One-half pound suet; five pounds stoned raisins; three pounds dried currants; one and one-half pound citron; six pounds sugar; one and one-half pints molasses; six pounds round of beef; one-half peck sour apples; one quart boiled cider; one quart California brandy; one pint California sherry; three nutmegs; one-half cup cinnamon; one-fourth cup ground cloves.
MINCE MEAT
Mrs. Elizabeth Iglehart
Six pounds round beef chopped fine; eight pounds chopped apples; four pounds raisins with seeds; four pounds currants; one and one-half pounds suet shredded; two and one-half pounds sugar; one-half pint alcohol; two quarts cider; two quarts water; one nutmeg grated; four heaping teaspoonfuls cinnamon; one heaping teaspoonful cloves; six heaping teaspoonfuls allspice; two pounds chopped cooked figs; one pound chopped citron; one pint good whiskey. Mix meat and fruits thoroughly, then add the liquor.
BEVERAGES
_Then said the Judge, "A sweeter draught From a fairer hand was never quaffed."_ --WHITTIER.
GRAPE JUICE MINT JULEP
Midlothian Country Club
One teaspoonful powdered sugar; enough water to dissolve sugar; a dozen sprigs of mint; put in bottom of glass; fill glass with fine ice and pour white grape juice over that to nearly fill glass, serve with slices of orange, pineapple and sprigs of mint on top.
GRAPE JUICE
Mrs. R. C. Foster
To ten pounds of New York Concord grapes add three pints of boiled water. Cook and strain. Put in one pound of granulated sugar. Let stand over night to clear. Strain in the morning, bring to a boil and skim. Have jars, or bottles, hot, and bottle immediately.
GRAPE JUICE LEMONADE
Mix the juice of two lemons with half a cup of granulated sugar, then stir in one pint of grape juice; continue to stir it until the sugar is dissolved, add enough cold water to make a quart of liquid; turn into a pitcher in which there is a piece of ice. Add a few thin slices of lemon from which the seeds have been removed, and a few maraschino cherries. Serve with an extra supply of lemon and pineapple, cherries and sprigs of fresh mint, that each glass may be decorated.
MULLED GRAPE JUICE
Wash and pick over one cupful of seedless raisins; set over the fire with two cupfuls of cold water and four sticks of cinnamon; simmer very slowly, never reaching a hard boil, for three-quarters of an hour. Add to them one quart of grape juice, and let this become scalding hot, take from fire, add juice of a lemon and serve hot.
GRAPE JUICE
Mrs. E. Lewis Phelps
Wash and stem four pints of blue grapes. Have a gallon jug scalded and drained; put in grapes and cover with a syrup made of two pounds of sugar and eight cups of water; fill jug with boiling water; cork tightly. Following morning drive cork in tighter and cover with wax. Will be ready to serve in three weeks.
GRAPE JUICE
Mrs. W. D. Hurlbut
Ten pounds of grapes; three pounds of sugar; one cup water. Put the grapes and water in the preserving kettle, heat until pulp and seeds separate. Strain through jelly bag. Then add sugar to the juice heated to boiling point, then pour into hot sterilized bottles and seal. When serving add crushed ice.
GRAPE JUICE HIGHBALL
Put a piece of ice in each glass; rather more than half fill the glasses with grape juice, then fill with charged water (from a syphon).
CHERRY JULEP
Mrs. Louis Geyler
Cook one pint of red cherries, stoned, in one-half cupful sugar syrup until soft; cool and add one-half cupful cider; one-half cupful maraschino and a few sprigs of mint. Crush mint cherries, fill tall glasses with shaved ice and mixture alternately and stir, without touching glasses with hands, until they are well frosted. Garnish with a slice of pineapple and a sprig of mint dipped in powdered sugar.
GINGER ALE PUNCH
Miss Agnes Sieber
Add one bunch of mint to juice of five lemons and one cupful sugar; bruise mint and let stand several hours on ice. Squeeze through cloth and add one lemon and one orange cut in thin half slices and two pints of ginger ale; add ice and one pint ginger ale. Garnish with mint.
MINT PUNCH
Cook one cupful sugar with two cupfuls water, grated rind of an orange and a lemon, a piece of stick cinnamon and twelve cloves. Cool and strain, add juice of three lemons and four oranges; one bunch of fresh mint leaves and two drops of oil of spearmint. Place on ice for two hours. Strain again and add one-fourth cupful preserved ginger, cut in dice. Color green and add ice and one pint club soda. Garnish with mint.
STRAWBERRY PUNCH
Mash one quart strawberries, add juice of one-half pineapple, one lemon, two oranges and two cupfuls sugar cooked in five cupfuls water. Place on ice and strain into pitcher filled with ice and add whole strawberries and any fruits in season.
CHOCOLATE MILK SHAKE
One-fourth cup finely crushed ice; two tablespoonfuls chocolate syrup; one-half cup milk; one-fourth cup apollinaris water or soda water from syphon. Put ice in tumbler, add remaining ingredients, and shake until well mixed. Serve with or without whipped cream, sweetened and flavored.
GINGER ALE
Mrs. C. A. Carscadin
One and three-fourths pounds of sugar; one and one-half ounce whole ginger; two and one-half ounces cream of tartar; one lemon sliced; seven quarts of boiling water and two cents worth of yeast. Put the sugar and spices in a stone jar; pour boiling water over them and let them stand covered in a cool place for twenty-four hours. Then add the yeast, dissolved in luke warm water, and let stand again for twenty-four hours. Put in bottles, cork well and after three days it is ready for use.
GINGERADE
Mrs. W. L. Gregson
One quart of cold water, one cup sugar, one-fourth ounce white ginger root, juice two oranges and one lemon. Put the water and sugar to boil, add ginger root broken into small bits. Let it boil twenty minutes after boiling begins, remove from the fire and add fruit juice. Strain and cool. Serve with powdered ice and a preserved or sweet cherry in each glass.
BLACK COW
Midlothian Country Club
Put fine ice in glass and nearly fill with sarsaparilla, pour cream carefully on top of that and serve.
A DELICIOUS FRUIT CUP
Midlothian Country Club
Put one pint of water, one pound of sugar and the grated yellow rind of one lemon on to boil for five minutes; strain and while hot slice into it two bananas; one grated pineapple and one-fourth pound stoned cherries. When ready to serve add the juice of six lemons. Put in the center of your punch bowl, as guard, a block of ice; pour over it two quarts of apollinaris, add the fruit mixture and at the last moment one dozen strawberries and mix all together.
CHOCOLATE FRAPPE
S. Blanche Backman
Put a quart of rich milk in a double boiler, stir into it gradually three-fourths of a cup grated chocolate and sweeten to taste. Boil five minutes, stirring all the while; then pour into an earthen dish and add a teaspoonful of vanilla and set on ice. Have chopped ice in the bottom of the glasses; then fill the glasses within a quarter of an inch of the brim. Put sweetened whipped cream on top. If desired the whipped cream can be dotted in the middle with fruit jelly.
CREAMY COCOA
Stir together in a saucepan half a cup cocoa, half a cup flour, half a cup granulated sugar and half a teaspoonful salt. Add gradually one quart boiling water and let mixture boil five minutes, stirring it constantly. Remove from fire, add a quart boiling milk, and serve. If desired a spoonful whipped cream may be put in each cup before filling with cocoa. (Flour should be sifted before measured.) The above recipe will serve twelve persons.
CURRANT LEMONADE
Mrs. W. L. Gregson
One glass of currant jelly; one cup sugar; two lemons; beat the jelly very thoroughly with the sugar and add the lemon juice and two quarts water and a generous piece of ice.
ICED COFFEE
Iced coffee served with orange is also delicious. Add half cup orange syrup to three cups coffee and shake in a shaker with a little chopped ice. Turn into thin glasses and add a spoonful whipped cream.
COCOA EGG-NOG
Beat white of an egg to a stiff froth, adding tiny pinch of salt. Sweeten, flavor with vanilla and put aside about two teaspoonfuls. Add. yolk to the rest and beat well, then add enough rather rich cold cocoa to fill tumbler. Stir well together and put the remainder of the beaten white on top. Serve at once, and ice cold.
LEMON TRIFFLE
Two lemons; two oranges; twelve lumps loaf sugar; two teaspoonfuls brandy; two teaspoonfuls Jamaica rum; a little grated nutmeg; one-half pint double cream, whipped. Grate rind of one orange and two lemons and squeeze juice of all on the sugar and let stand until dissolved. Stir well and serve in glasses with a spoonful of cream on top. This serves four persons.
RASPBERRY VINEGAR
Mrs. W. W. Backman
Mash six quarts of berries (red or black). Pour two quarts of cider over the berries and let them stand all day and night. The next day mash six more quarts of berries; strain first six quarts and pour over last six quarts of berries and let stand another night and day; then strain all again. To every pint of juice add one pint of sugar and boil about twenty minutes; then bottle. When serving, use about one-third of the raspberry vinegar to two-thirds water.
EGG-NOG
Beat separately the white and yolk of an egg. Stir a heaping teaspoonful of sugar and a tablespoonful of grape juice into the yolk; pour into tall glass, add the whipped white and fill glass with unskimmed milk. Serve cold with light cakes or thin bread and butter.
SANDWICHES
"_Would you know how first he met her? She was cutting bread and butter._"
SPANISH SANDWICH FILLING
One large onion; three carrots; two red peppers; two green peppers (without seeds); two eggs, hard boiled; two sour pickles. Chop all the vegetables and pickle very fine; squeeze dry in a cheese cloth, add the chopped eggs and one-half cup mayonnaise.
LUNCHEON SANDWICH
Mrs. C. S. Junge
Fry two slices of bacon for each sandwich. Toast bread. Pour over the first layer of toast a little of the bacon fat. In remaining fat stir a tablespoonful flour, add a cup and a half of milk and cook until creamed. On the slice of toast place a slice of cold roast beef, chicken or veal, and on that two slices of tomatoes; then the slices of bacon. Place on the second slice of toast and turn over all the creamed gravy, and serve.
TASTY FILLING
Mrs. W. D. Hurlbut
One bunch of radishes, washed but with the skins left on and a bit of the green stem; one Spanish onion peeled; chop together until very fine. Make a highly seasoned boiled mayonnaise, mix with the radishes and onion and spread thin slices of buttered bread; put a lettuce leaf over the mixture and then another slice of buttered bread.
ANCHOVY SANDWICH
Mrs. Francis A. Sieber
Two tablespoonfuls creamed butter; one-half cup grated cheese; one teaspoonful French mustard; one teaspoonful Tarragon vinegar; and anchovy paste. Add one tablespoonful minced olives, pickles, salt and paprika. Spread on bread.
CHICKEN AND BACON SANDWICH
Mrs. Louis Geyler
Mix equal portions of chicken, bacon and celery; add one teaspoonful minced green pepper and a few drops of tarragon vinegar. Lay lettuce strips across sandwiches and when serving, lay a slice of tomato on each and cover with the minced chicken mixture. Top with a spoonful of mayonnaise.
SANDWICH (CHICKEN AND HAM)
Miss Agnes Sieber
Mix one cup minced chicken with two-thirds cup minced ham; add four tablespoonfuls each of chopped pickles, piementoes and creamed cheese, mashed smooth. Add paprika and spread on bread.
BEEFSTEAK SANDWICH
Mrs. W. R. McGhee
Have a cut of tenderloin of beef for each sandwich; butter two slices of bread and lay them side by side; broil the steak, seasoning well and lay on one piece of bread; on the other place a slice of Spanish onion which has been thoroughly chilled to make it brittle.
CHEESE, PECAN NUT AND PIMENTO SANDWICH
Cut Boston brown bread and white bread into thin slices and stamp into rings with a doughnut cutter. Beat one-fourth cupful of butter to a cream; gradually beat in half a cupful (measured light) of grated cheese, half a teaspoonful paprika and one-fourth cupful sliced pecan nut meats. Use this to spread the prepared bread; drop on the mixture here and there thin slices of piemento, then press the two pieces together.
CHEESE SANDWICHES
Mrs. Helen Armstrong
One hard boiled egg; one-half teaspoonful salt; one-fourth pound grated cheese; one-half teaspoonful pepper; one-half teaspoonful mustard; one tablespoonful melted butter; three tablespoonfuls lemon juice or vinegar. Rub yolk of egg to paste and add salt and pepper, butter and mustard; then add lemon juice to make right consistency. Spread between thin slices of bread.
DREAM SANDWICHES
Mrs. W. L. Clock
One-half cup of pecan nuts chopped fine; one-half cup stoned raisins; one apple; juice of one-half lemon; one spoonful sugar. Mix with a small amount of cream and spread it on bread thin. It makes an excellent filling for sandwiches.
HOT CHEESE SANDWICHES
These are particularly nice for Sunday evening teas. Slice the bread very thin; put a thick layer of grated cheese between the two forms; sprinkle with salt and a dash of cayenne pepper and press the bread well together. Fry them to a delicate brown on each side in equal parts of hot lard and butter and serve very hot.
HOT CHEESE SANDWICH
Mrs. W. D. Hurlbut
On a slice of bread, well buttered, place a fairly thick piece of yellow American cheese; sprinkle with salt and paprika pepper; cover with another slice of buttered bread and place under the blaze in the broiler to toast; when one side is done turn over and toast other side. By the time both sides are toasted the cheese is quite soft.
JANE DABNEY'S CHEESE SANDWICH
Mary S. Vanzwoll
One and one-half cups grated cheese; one egg; two tablespoonfuls cream. Spread on bread and cover with a slice of bacon. Brown in a medium oven.
CHEESE AND NUT SANDWICHES
Mary Barwick Wells
Chop pecans, hickory nuts or English walnuts; mix with an equal quantity of cream or Neufchatel cheese. Butter thin slices of bread and spread with the cheese and nuts. Between the slices lay a heart-leaf of lettuce dipped in mayonnaise dressing.
CUCUMBER SANDWICH
Mrs. F. E. Place
Peel and slice cucumbers like wafers; put on the ice several hours before using. Mix with an oil mayonnaise and spread between thin slices of bread.
FILLING FOR PIEMENTO SANDWICHES
Mrs. J. E. Kelly
Two tablespoonfuls sugar; one teaspoonful salt; one tablespoonful flour;