Part 5

_A. G._

LEBKUCHEN

Four eggs, one large cup of granulated sugar; cream well together. One-half pound almonds cut fine, not blanched; one-half teaspoon each of cinnamon, cloves and allspice; vanilla to taste, one-half pound citron cut fine, one and one-half cup of flour, one-half teaspoon baking powder. Bake in a moderate oven.

_A. G._

DATE AND ALMOND CAKES

One-half pound dates, one-half pound almonds cut lengthwise, whites of four eggs, one cup of granulated sugar. Beat whites of eggs very stiff, add sugar, dates, and almonds. Grease pan with butter, sprinkle with cracker dust, drop with teaspoon. Bake in a very slow oven.

_Mrs. Langstadter_

CITRON SQUARES

One-fourth pound raisins, one-half pound almonds, one-half pound citron chopped fine; four whole eggs, one large cup granulated sugar, ground allspice and cinnamon, flour enough to make stiff batter. Beat eggs and sugar together, add almonds, citron, raisins, spices, last of all flour. Grease pan with butter, spread batter rather thin, bake in slow oven. When finished and while hot cut in diamond shape.

_Mrs. Langstadter_

CHOCOLATE DROPS

Two cakes (one-half pound) sweet chocolate, whites of four eggs, one-half pound almonds. Beat whites of eggs very stiff, add chocolate (which has been grated) and almonds chopped fine. Grease pan with butter, sprinkle with cracker dust and drop with teaspoon. Bake in slow oven.

_Mrs. Langstadter_

COOKIES

Rub to a cream one-half pound sweet butter and one glass sugar, add two eggs, one tablespoon whiskey, two heaping tumblers flour, one-half teaspoon baking powder. Mix well, and leave on ice over night. In the morning roll out dough very thin, cut into shapes and place in buttered tins. Brush the top of each with yolk of egg and place a blanched almond in the centre. Bake light brown.

_Mrs. R. Paris_

ICINGS AND CAKE FILLINGS

TUTTI-FRUTTI ICING

Boil one pound of sugar in a gill of water until the syrup hairs. Take from the fire, add slowly the beaten whites of two eggs; beat all together, adding also one-half pound of blanched chopped almonds, quarter of a pound of fine raisins swelled in hot water, and quarter of a pound of citron cut in little pieces.

_Mrs. J. I. Jonas_

MAPLE FILLING

Boil a cup of maple syrup until it threads from the spoon. Then beat until cool, beating in the white of an egg.

NUT FILLING

Boil together one cup of water and one cup of sugar until it makes a heavy thread. Take from the fire and add little by little and with constant stirring the whites of two eggs. Beat till cool, stirring in one cup of chopped nuts, walnuts, hickory, or mixed nuts.

_Mrs. A. M. Soloman_

CARAMEL FILLING

Mix two cups of heavy brown sugar with three-fourths cup of butter, then add one-half cup of cream. Boil until it becomes ropy, then add one tablespoonful vanilla. Put the pan in cold water and stir until the filling thickens. Spread between layers of cold cake.

_Mrs. Cohen_

CHOCOLATE ICING

Mix the yolks of four eggs with one square of chocolate grated, one tablespoonful of cream or milk, and one cup sugar. Boil until it grows hard.

_Mrs. N. Greenabaum_

CLEAR ICING

Stir together one-half pound of powdered sugar, the whites of two eggs, then add the juice of one-half a lemon. Stir till clear; use at once.

_Mrs. A. J. F._

SOUR-CREAM FILLING

Add the white of one egg to a cup of thick sour cream; to keep the cream from turning to butter while whipping. Whip, sweeten to taste, and flavor with vanilla, spread upon cool layers of cake. Chopped nuts, as butternuts, pecans, or hickory, are nice mixed with the filling.

_Mrs. Hyman_

LEMON FILLING

Yolk of one egg, small cup of sugar, rind and juice of one lemon, half cup of shredded cocoanut, a little milk. Boil about ten minutes, stirring constantly. Spread between layers after it has cooled.

_R. L. S._

FILLING FOR ORANGE SHORTCAKE

Peel and seed two large oranges and chop fine; add one-half peeled lemon, one cup sugar. Spread between layers of shortcake while it is hot.

_Mrs. M. Cohen_

ICES

FROZEN LADY-FINGER PUDDING

Beat together three heaping tablespoonfuls of granulated sugar and yolks of six eggs. When beaten to a froth beat in one pint of cream, add one dozen lady-fingers cut in pieces half an inch long sprinkled with or dipped rapidly in some wine like sherry. When all are stirred together put in a mould, cover tight, and freeze.

_Mrs. Sondheim_

PEACH CUSTARD FROZEN

In a double boiler heat one and one-half quarts of rich milk; when hot stir in one and one-half cups of sugar, the beaten yolks of six eggs. When the custard thickens, set aside to cool. From a quart of fine ripe peaches take the skins and stones; crush with sugar to sweeten to your taste, stir into the cool custard and freeze.

_Miss Edna Asch_

BURNED-ALMOND ICE-CREAM

Sweeten to your taste a custard of four eggs and one pint of milk. Take half a pound of blanched almonds and brown them in a saucepan with six tablespoons of sugar. Pound to a paste, and add little by little one quart of cream. Mix with the custard and put in a freezer. After it is frozen pack in a mould or serve without moulding.

_Mrs. H. J. Sower_

CHOCOLATE PARFAIT

Add one cup of thick boiled chocolate and half a cup of sugar to one quart of thick cream. Whip to a froth, pour into a mould, and freeze.

_Mrs. W. Reinstein_

CAFÉ FRAPPÉ

Strain a quart of strong black coffee into one quart of cream, sweetened to taste, and freeze half stiff. Serve in glasses with a tablespoon of whipped cream on each glass.

_Mrs. H. J. Sower_

BISCUIT GLACÉ

One-half pint cream, whipped, six eggs; beat whites to a stiff froth; five scant tablespoons sugar boiled in same amount of water slowly for twenty-five minutes. Stir hot syrup into stiff froth, then beat yolks well and mix; then boil in double boiler for ten minutes, stirring all the time, and doing the same while cooling by placing pot in basin of cold water. When cool add one teaspoon of vanilla, mix with cream; place in freezer and pack with salt and ice. Let stand from five to six hours before serving.

_Mrs. Shipley_

CREAMED ICE

One pint cream whipped, one pint milk boiled with a pinch Irish moss and one cup of sugar. Let this stand until cold, then strain and mix together and freeze; flavor with one teaspoon vanilla. Freeze slowly at first.

_Mrs. R. L. Dannenberg_

CHOCOLATE ICE-CREAM

Add four ounces of grated chocolate to one cupful of sweet milk. Mix it thoroughly with a quart of thick sweet cream. Flavor with vanilla; sweeten with a cupful of sugar. Beat again and freeze.

_Mrs. M. Cohen_

MOCHA BISQUE

One pint of cream whipped to a stiff froth, add yolks of two eggs and half a cup of powdered sugar, flavor with one tablespoon mocha essence. Mix into the above grated macaroons. Sprinkle a few grated macaroons into the bottom of a buttered melon mould, and freeze.

MAPLE MOUSSE

One cup maple syrup, yolks of two eggs beaten. Boil eggs and syrup together and stand over night. Beat one-half pint cream with whites of two eggs, add to cold mixture and pack in ice and salt for four hours. Chopped nuts may be added.

_R. L. S._

PICKLES, PRESERVES, ETC.

MUSTARD PICKLES

For six gallons: one hundred large pickles, cut two hundred small ones, three heads cauliflower, one peck white onions peeled, two quarts beans, one-half dozen corn, two red peppers; put each in salt water over night separately; dry all, put in layers. Two pounds best mustard, four ounces mixed spices, two gallons vinegar; let boil twenty minutes with spices and pour over the vegetables. Next morning pour over a little salad oil and cover with cloth and cover.

_Miss Ray Mayer_

CHILI SAUCE

Thirty large ripe tomatoes peeled and cut, ten onions cut, six red peppers, seven tablespoons sugar, three tablespoons salt, ten cups of vinegar. Boil two hours.

_Miss Ray Mayer_

INDIAN CHUTNEY

Put together two quarts of chopped apples, two quarts of green tomatoes, one pound of raisins, three cups brown sugar, one cup lemon juice, one small onion chopped, three cups vinegar, one-half a cup salt, one teaspoon cayenne, one tablespoon ginger. Mix and let stand in an earthen dish over night; next morning boil till tender.

_Mrs. Freeman_

CHOW-CHOW PICKLES

Have four large cabbage-heads, one peck of green tomatoes, one quart of onions, one dozen cucumbers, and three green peppers. Chop fine, mix in two handfuls of salt, tie in a strong cheesecloth bag, and drain over night; next morning add one ounce of celery seed, one ounce of mustard seed, half a box of mustard, one pound of sugar. Put in a preserving-kettle, cover with cider vinegar, put over fire, and cook slowly till the pickles are tender, but not till they lose form. If needed, add more vinegar while cooking.

_Mrs. I. Lesser_

SWEET BEET PICKLES

Cook the beets till tender, slip off the skins, and cut into slices; place in glass jars, fill up with spiced syrup boiling hot, and seal.

_Mrs. Silverman_

CITRON-MELON PRESERVES

Peel and slice the melon thin or in small quarters and remove the seeds. To every pound of citron allow one pound of sugar and one-fourth of a pound of ginger-root. Put the melon in water enough to cover; add to this two teaspoons of soda, boil until tender, set to cool. When cold soak in a strong alum water one hour. Make a syrup of one pint of water and two pounds of sugar. Beat the white of one egg to a stiff froth; add this to the sugar and water, stir, let boil, and skim off the egg. As the egg clears the sugar and water, add the ginger-root and melon and cook in this syrup till clear. Put in glass jars (not too full) and cover with the syrup.

_Mrs. I. J. Gordon_

TOMATO CATSUP

Wipe with a damp cloth and core one bushel of ripe tomatoes. Place over the fire with three pints of water, two handfuls of peach leaves, and one dozen onions cut fine. Boil two hours. Strain; add one-half gallon of vinegar, two ounces each of ground allspice, black pepper, and mustard, one ounce of ground cloves, two grated nutmegs, two pounds brown sugar, and one pint of salt. Boil two hours longer, stirring all the time. Bottle when cold.

_Mrs. J. T. Asch_

CRANBERRY CATSUP

Cook together ten pounds of berries, one quart of vinegar, five pounds of brown sugar, three tablespoons of cinnamon, two of allspice, one tablespoon each of salt and cloves, and one-fourth of a teaspoon of cayenne. Boil slowly till thick, then strain and bottle.

_Mrs. M. S._

CUCUMBER CATSUP

Peel and chop three dozen cucumbers and half as many onions very fine, add one teacup of mustard seed a quarter of a teacup of black pepper, and one ounce each of cloves and allspice. Mix well and cover with vinegar.

_Mrs. A. Rosenthal_

PICKLED CAULIFLOWER

Wash, soak, and take off the leaves of the cauliflower. Break the flowers into small twigs. Parboil the twigs in brine, drain, lay in a crock, and pour over boiling spiced vinegar.

_Mrs. Kaufman_

BRANDIED CHERRIES

Have perfectly ripe and sound sweet cherries. Keep stems by cutting short. Drop the cherries a few at a time in a boiling syrup made of one pint of water and one-half pound of sugar. When they have boiled three to five minutes, lift out and lay on plates; allow to cool and dry as they cool. They should be perfect in form. Make a second syrup twice as sweet as the first; use a pound of sugar to a pint of water. When syrup boils clear, set aside to cool. Carefully pack the cherries in glass jars. To the cool second syrup add the same amount of the best brandy. Pour the mixed syrup and brandy over the cherries in the jars, seal, set in cool fruit-closet. Other fruits may be brandied by this recipe.

_Mrs. H. J. Sower_

MIXED MARMALADE

Crush two and one-half pounds of currants and pitted cherries, add two pounds of seeded raisins, the yellow peel of four oranges chopped fine, and three pounds of sugar. Cook gently till the fruit is a marmalade, adding a little water if needed; add the juice of the oranges just before the marmalade is ready to leave the stove. Cook ten minutes after putting in the juice.

_Miss E. Asch_

CRANBERRY JELLY

Two quarts cranberries. Soak over night, then take water to cover; boil and strain; to each pint of juice one pound of sugar, let boil down, put in wet moulds, and let stand twenty-four hours.

_Miss Ray Mayer_

SPICED PEARS

Take two teaspoons of whole cloves, one tablespoon of allspice, one tablespoon of cinnamon. Crush them slightly and boil one minute in a quart of vinegar and a pint of sugar mixed. Take a fine variety of pear, halve, take out seeds, boil in water until tender, finish the cooking in the spiced syrup, cooking not too soft. Place in small stone jars and cover well with syrup. Tie a cover over the jar. Spiced peaches are made the same, except do not cook first in water. The syrup will cook them sufficiently.

_Mrs. B. B. L._

BOILED CHESTNUTS WITH PRUNES

Scald the chestnuts. Heat a little goose-grease, put in the chestnuts with a few prunes and an onion, a little cinnamon, considerable water, and let boil until tender, then stir in a little sugar, flour, and vinegar, and let boil.

_Miss Ray Mayer_

TUTTI-FRUTTI

One quart best alcohol, equal amount fruit and sugar; that is, one pineapple cut in small pieces, four large oranges, four lemons (both peeled). These cut into slices or small pieces; weigh, and the same amount of sugar, add alcohol. Uncooked other fruits, such as strawberries, cherries (pitted), plums, apricots, peaches, may be added; always use as much fruit as sugar. Put in a large stone jar. Mix as different fruits are added. By Christmas it will be fine. This is fine added to grape-fruit during the winter, and as a rich dessert served over ice-cream.

_E. L._

SANDWICHES

CREAM CHEESE AND RIPE OLIVES

Stone and chop the olives fine and beat in with a little cream or Neufchâtel cheese, adding sweet cream to moisten and salt and paprika to season. Green olives or pimentoes may be used in the same way. Spread on slices of whole-wheat or brown bread and press together.

NUT-AND-CHEESE SANDWICHES

Mix with a half roll cream or Neufchâtel cheese a quarter cup chopped or pounded nuts. Add salt and pepper to season and spread.

CREAM CHEESE, CURRANT JELLY, AND NUTS

Blend cream cheese with a spoonful currant jelly and spread one slice of bread with this. Spread a second slice with chopped nuts, and press together.

OTHER CREAM CHEESE COMBINATIONS

Among those frequently noticed and used are cream cheese and crisp lettuce leaves, cream cheese and sliced tomatoes, cheese and chopped dates or figs, cheese and chopped spinach, seasoned with lemon juice and mayonnaise, cheese and the yolks of hard-boiled eggs rubbed through a sieve, cheese and sliced cucumber, cheese and minced preserved pineapple, cheese and preserved ginger.

_Mrs. H. J. Sower_

PRESERVED-GINGER SANDWICHES

Chop preserved ginger very fine, moisten with some of the syrup of cream to a consistency for spreading and put between small rounds of bread.

EGG SANDWICHES

Remove the yolks of two hard-boiled eggs and rub smooth. Season with a little salt, paprika, mustard, and lemon juice or vinegar to stiffen. Mayonnaise is still better. Add the chopped whites and spread between slices of buttered bread.

TONGUE-AND-TOMATO SANDWICHES

Cut tongue in delicate slices, or mince fine, and place with thin slices of raw tomato seasoned with salt and pepper, between thin rounds of buttered bread.

OYSTER SANDWICHES

Cook the oysters in their liquor about two minutes, stir into a stiff mayonnaise and spread between slices of sandwich bread. Another way to make these hearty yet dainty sandwiches is to fry large oysters, placing one between bread slices.

SANDWICH À LA MARS

Take equal quantities of almonds and walnuts and chop them fine. Moisten with a little French dressing, then spread on thin slices of buttered bread. Add a crisp leaf of lettuce to each slice, cover with the other buttered slice, press together gently, trim off the brown crust and cut diagonally in two.

_Mrs. William Reinstein_

CELERY SANDWICH

Chop and then pound to a paste the yolks of five hard-boiled eggs, a small piece of butter, a little salt, a teaspoonful of anchovy sauce, a teaspoonful of curry powder, a teaspoonful of bread crumbs, and a tablespoonful of French dressing. The paste should have the consistency of butter. Spread it between thin slices of buttered bread, placing a lettuce leaf in each sandwich. Trim and cut in the usual manner.

FISH SANDWICHES

Any cooked fresh fish picked into bits, well seasoned with salt and pepper and moistened with mayonnaise, makes an excellent filling for a sandwich. A little chopped pickle is also an addition.

NASTURTIUM SANDWICHES

These are dainty and appetizing. Cut your bread in thin slices, and butter. Take nasturtium leaves or blossoms that have been laid in cold water a few moments to crisp, sprinkle with salt, bruise lightly with a wooden spoon, and place between the slices of buttered bread.

LETTUCE SANDWICHES

An entire leaf of lettuce is seldom used nowadays in a sandwich. Instead the leaf is cut into ribbons with scissors, put between thin slices of white bread, well buttered, and seasoned with mayonnaise, French dressing or salt only as preferred. Lettuce should be crisp before using.

_Mrs. William Reinstein_

A delicious sandwich is made by creaming together equal parts of American cheese and butter, seasoning it well with paprika, spreading it on bread, and sprinkling the layer with minced watercress.

A tasty picnic sandwich is spread with cress, a few thin slivers of Spanish onion, and a trace of horseradish for zest. Carry these sandwiches in a box by themselves or they will flavor the entire luncheon.

For tasty sandwiches, rub the green part of Roquefort cheese to a cream with butter; add salt and a dash of paprika, moisten with olive oil and spread between very thin slices of bread. Serve on lettuce leaves.

Cold-lamb sandwiches--very thin slices of the meat nicely salted between thin slices of bread--are appetizing for a picnic luncheon. If a glass of currant jelly goes along they will be more popular, however.

Cucumber, green pepper, and lettuce minced and moistened with mayonnaise make a delicious sandwich filling.

Cream cheese and sliced olives moistened with mayonnaise are an excellent filling for thin-brown-bread sandwiches.

_Mrs. William Reinstein_

BEVERAGES

GRAPE WINE

Pick grapes from stems, wash, and put through sieve. Then take pulps and skins, pour on as much water as you wish wine, and let stand a few days to ferment; then strain. Pour this water on juice and let stand ten to twelve days to work. Then remove the foam. Take to one gallon two pounds sugar. Place in jug and let ferment.

_Miss Ray Mayer_

CHERRY SYRUP

Have ripe, juicy, acid cherries; stone them and pound and break one-eighth of the stones. Cook all together until cherries are soft and juice free. Squeeze through a bag. To every pint of juice add one heaping cup of sugar; let boil fifteen minutes. Put in bottles or jars; seal for use. Keep in a cool place.

_Mrs. P. Levy_

CIDER CUP

One quart of cider, two bottles of soda water, one bottle of lemonade, one heaping tablespoonful of granulated sugar, a sprig of mint, and two inches of cucumber. Cut the cucumber into slices without peeling it. Place it in a pitcher with the sugar, cider, and mint. Allow it to stand, on ice if possible, for two hours. Then add the lemonade and soda water and a few pieces of ice, removing the mint.

_H. J. S._

CIDER CUP

Have in a pitcher cracked ice. Over the ice pour a quart of sweet cider and a bottle of club soda; drop in a few pieces of mint, and, if you have them, a few thin slices of such fruits as bananas, apples, pears, etc. Serve at once.

_Mrs. E. O. G._

EGG-NOG

Beat the yolk of one egg very light; add one wine-glass of whiskey drop by drop until the egg is cooked; next put in one tablespoonful of rum, one glass of rich milk or cream, and last the white of the egg beaten to a stiff froth. Nutmeg to taste.

_Mrs. H. J. Sower_

GINGER PUNCH

Chop one pound of ginger, then add two cups of sugar, and one pint of water. Boil together fifteen minutes. When cool add one cup of orange juice and strain. This will flavor eight or ten cups of water.

_Mrs. A. Horwich_

STRAWBERRY PUNCH

Stem one quart of ripe strawberries, crush them with half a pint of raspberries, and strain the juice through a sieve. Make a syrup with two cupfuls of sugar and one and a half cupfuls of water. Mix with the juice and syrup a large glass of port wine and keep on ice for several hours. Serve in small glasses with lady-fingers.

_H. J. S._

MILK PUNCH

To a pint of new milk add two tablespoonfuls of sugar. Stir and dissolve the sugar; lastly add two tablespoons of wine.

_Mrs. M. Soloman_

CURRANT WATER

One pound of ripe red currants, half a pound of lump sugar, half a pound of granulated sugar, and six cupfuls of water. Stalk and pick over the currants, then mash them with a wooden spoon, adding as you do so one cupful of water. Now put the fruit into a preserving-pan with the granulated sugar. Stir it over the fire until it begins to simmer, then rub it through a sieve. Put the lump sugar into a saucepan with one and a half cupfuls of boiling water; let the sugar dissolve slowly, then boil it to a syrup; pour this onto the fruit juice, adding one and a half pints more water. Serve cold.

_Mrs. Max Freid_

CANDY

TAFFY

One cup molasses, one cup granulated sugar, piece of butter size of an egg, teaspoon vinegar, pinch bi-carbonate soda, peanuts, cocoanuts, or nuts of any kind may be added to this. Boil molasses, sugar, butter, and vinegar together until same cracks in cold water. When nearly finished, add soda and nuts; pour in buttered pan.

_E. L._

BUTTER TAFFY

Two cups of white sugar, three-fourths cup of vinegar (not too strong), three-fourths cup of butter. Boil until brittle; pour into buttered pan.

_Miss Ray Mayer_

CHOCOLATE CREAMS

Dip plain creams shaped from fondant into melted sweet chocolate and they become chocolate creams. This dipping must be done quickly. Nothing is better for holding the creams while dipping than a long hat-pin. Place on oiled paper to harden.

_Mrs. H. Goodman_

RAW FONDANT

The white of one egg, add an equal quantity of ice water (this may be exactly ascertained if the white of egg is first measured in a glass); one teaspoon of extract. Beat until the mixture is light, then add gradually one pound or more of confectioner’s XXX sugar. Work with a spoon until smooth and firm.

_Mrs. Hirschberg_

COOKED FONDANT

Place over the fire four cups of XXX sugar, one cup of water. Stir with a wooden spatula until the sugar is dissolved--no longer. Boil ten minutes or until it threads. Remove saucepan. Test the fondant by rubbing a little between the fingers. If it balls, turn into a bowl. When partly cooked, add flavoring; then beat until stiff enough to knead with the hands like bread. The fondant may be shaped into balls, squares, or any form. A little experience will enable one to do this readily. If vegetable colorings, which are harmless, be used, the French candies may be more perfectly imitated. For flavoring use extracts or fruit juice.

_Mrs. M. Soloman_

NOUGAT

To make the most delectable of candies, melt over the fire in a porcelain-lined dish one pound of fine white sugar with two tablespoons of water. Have ready one-half a pound of almonds blanched and chopped. When the syrup begins to turn yellow, add the nuts. Stir for five minutes; add a little grated lemon peel and pour at once into a well-oiled flat pan. When partly cooled, mark with a greased knife into bars.

_Mrs. J. H. Sower_

PEANUT CANDY

Melt slowly in a saucepan one pound of heavy wet brown sugar; add no water. Shell one quart of freshly roasted peanuts and chop them a little. When the sugar is cooked to a thick syrup, shake a little salt over the peanuts, and stir them in. Pour in shallow buttered tins, and let cool.

_Mrs. A. Cohen_

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