Part 8

Cream butter and sugar, add milk, cocoanut, salt, flavoring, and baking powder stirred in with the sifted flour. Roll thin, cut out and bake.

FRUIT COOKIES

Use recipe for Cocoanut Cookies, substituting chopped fruit for cocoanut.

Place them when cold in a jar with paraffin paper between each layer.

GINGER COOKIES

2 cupfuls molasses 1 cupful butter 1 cupful sugar 2 cupful sour milk 2 eggs 1 tablespoonful ginger 1 teaspoonful soda flour

Cream butter and sugar, add beaten eggs, milk, soda dissolved in little water, ginger, and flour enough for dough to roll thin. Cut and bake in buttered pans in quick oven.

GINGER SNAPS

1 cupful molasses ½ cupful sugar ½ cupful butter 1 tablespoonful ginger 1 teaspoonful soda flour

Heat the molasses and stir in the sugar, add softened butter, soda dissolved in little water, ginger, and sufficient flour to make a thin dough. Roll, cut, and bake in buttered pans in quick oven, being careful not to burn.

OATMEAL COOKIES

1 cupful sugar 1 cupful butter 1 cupful sour milk 3 cupfuls flour 3 cupfuls oatmeal 2 eggs 1 teaspoonful nutmeg 1 teaspoonful cinnamon 1 teaspoonful soda pinch of salt

Cream butter and sugar, add beaten eggs, milk, soda dissolved in little water, salt, spices, flour and oatmeal alternately. Roll and cut, or drop from a dessert spoon on buttered tins to bake.

PEANUT COOKIES

1 tablespoonful butter 2 tablespoonfuls sugar 2 tablespoonful milk ½ cupful flour 1 egg ½ teaspoonful baking powder pinch of salt 2 cupfuls chopped peanuts

Cream butter and sugar, add beaten egg, milk, salt, peanuts, and baking powder sifted in with the flour. Roll thick and cut, or drop on buttered tins from a teaspoon.

Any preferred nuts may be used.

SUGAR COOKIES

2 cupfuls sugar 1½ cupfuls sour milk 1 cupful butter 2 eggs flour caraway seeds or flavoring 1½ tablespoonfuls boiling water 1 teaspoonful baking powder 1 teaspoonful soda

Cream butter and sugar, add beaten eggs, milk, soda dissolved in the boiling water, any desired flavoring, and baking powder sifted with flour enough to make dough roll out soft and thin.

Cut in any desired shape.

CHILLED DISHES

CURRANT CREAM

1 cupful water ½ cupful sugar 2 cupfuls currants whites of 2 eggs 1½ tablespoonfuls gelatine juice of 1 orange juice of 1 lemon

Boil water and sugar, add gelatine dissolved in just enough hot water to cover it, orange and lemon juice, and currants that have been crushed through a strainer. Place on ice to chill, then mix in the stiffly beaten whites, place the mixture in a tightly covered mould and pack in ice to chill.

LEMON CREAM

2 lemons 1¼ cupfuls powdered sugar 5 eggs

To the well beaten yolks of the eggs, beat in the juice and grated rind of the lemons, sugar, let come to the boiling point and stir in lightly the stiffly beaten whites. When well stirred in, place in a mould and pack in or set on ice to cool.

NUT CREAM

2 cupfuls cream ½ cupful sugar ½ cupful chopped nuts 1 cupful chopped dates ½ cupful chopped figs white of 1 egg ½ teaspoonful vanilla flavoring

To the stiffly whipped cream, stir in all the other ingredients, put in a mould, cover tightly and pack in a bucket with finely chopped ice and salt for several hours.

FREEZING ICE CREAM

Put ice and salt in the freezer and press pieces of newspaper all around the top, covering all with the ice sack. Turn the crank a few times, let stand fifteen minutes, then turn for about five minutes. After the cream is frozen, pack in pieces of newspaper very closely, instead of using more ice.

MAPLE ICE CREAM

2 cupfuls milk 1 cupful maple syrup 2 cupfuls cream 3 eggs 1 teaspoonful vanilla flavoring

Scald the milk in double boiler and add the syrup, then the well beaten eggs and cook till thickened. When cold, add the cream whipped. Freeze, and serve with small pieces of preserved ginger scattered over each dish.

PEACH ICE CREAM

10 large peaches 2½ cupfuls sugar 1 quart milk 1 cupful cream 1 teaspoonful pistachio flavoring

Mash the peaches with sugar, add the other ingredients, having each one very cold, mix well and put in freezer.

PISTACHIO

1 cupful sugar 1 cupful mashed strawberries 2 cupfuls whipped cream green coloring 1 cupful milk ½ cupful pistachio nuts 1 box gelatine

Dissolve gelatin in a little warm water, to one-half of it add one-half the sugar, berries and one-half the cream. Stir chopped nuts in the scalded milk, let cool, add the remainder of the gelatin, sugar and cream, tint green with coloring purchased at drug or candy store. Then put one spoonful of first one, then the other mixture, into a mould and freeze.

PLAIN ICE CREAM

1 pint cream 1 pint milk 1 cupful sugar 1 egg 1 teaspoonful flavoring

Beat in sugar to thoroughly beaten egg, add the other ingredients and any preferred flavoring. Put in double boiler and get hot, but do not boil. When very cold, pour into freezer. This serves six people. The custard may be prepared the day before.

Fill sherbet glasses half full of vanilla ice cream, add to the top a spoonful of jam and over that a large spoonful of whipped cream.

Vanilla ice cream is nice served in half a cantaloupe. So is coffee ice cream.

SAUCES FOR ICE CREAMS

CREME DE MENTHE SAUCE

1 cupful cream ⅓ cupful sugar mint flavoring nuts green coloring

To the stiffly whipped cream add sugar, flavoring and coloring (which may be purchased at drug or candy store). Serve the ice cream in sherbet cups, put the sauce on top and sprinkle with a few finely chopped nuts.

CHOCOLATE SAUCE

½ cupful milk 1 cupful sugar 4 tablespoonfuls melted chocolate

Mix milk, chocolate and sugar in double boiler, stirring till sugar is dissolved, then boiling till syrup hairs. Serve ice cream in sherbet glasses, pouring hot syrup over it.

STRAWBERRY SAUCE

Boil for ten minutes three-fourths of a cupful sugar and one-half a cupful of water. Put a pint of strawberries through a sieve. When syrup is cold, add the berries and one-half teaspoonful vanilla. Serve with vanilla ice cream.

GRAPE SHERBET

1 cupful grape juice 1 cupful milk 1⅓ cupfuls sugar juice of 1 lemon

Allow the milk to become very cold in the freezer before adding the other portions, then freeze.

LEMON SHERBET

1 quart milk 2½ cupfuls sugar juice of 2 lemons juice of 1 orange

Strain orange and lemon juice, add sugar and melt over fire. When melted, set out to cool. Have the milk thoroughly chilled in the freezer and when the juices are cold, add to the milk and freeze in the usual way.

ICE SUBSTITUTE

If ice is not obtainable, put in a box about three feet square, coarse salt to the depth of five inches. Keep it moist to set milk, butter and food in.

To prevent dishes slipping when placed on ice in the refrigerator, first place a newspaper over the ice.

TO KEEP BUTTER WITHOUT ICE

Put the butter in a small pan, and set this small pan in a larger pan which contains enough water to reach the top of the butter pan. Put two tablespoonfuls of salt in this water. Place a flower pot in the water and after it has absorbed all it will hold, invert it over the butter. Re-soak the flower pot occasionally.

SERVING PUNCH ARTISTICALLY

Heat a stove poker and melt a small hollow in the center of a large block of ice. Keep punch ready to fill in this hollow as fast as it is used.

PUNCHES

CURRANT PUNCH

1 cupful cracked ice ½ cupful sugar 1 cupful currant juice 1 tablespoonful lemon juice 10 sprays fresh mint

Shake ice and sugar till sugar is dissolved, then add mint, pouring over it the lemon. Add currant juice and enough water to make one quart of this liquid. If too strong, add more water.

FRUIT PUNCH

1½ doz. lemons 1 doz. oranges 1 doz. bananas 10 quarts water 8 cupfuls sugar 1 pint canned raspberry juice a few strawberries or cherries

Roll lemons and oranges to loosen juice, slice, slice bananas, add the other ingredients and ice, and serve from a punch bowl.

GRAPE JUICE PUNCH

juice of 6 lemons juice of 2 oranges 1 quart grape juice 2 cupfuls sugar 2 quarts Apollinaris water small pieces of pineapple

Boil sugar with enough cold water to cover it, till it resembles syrup. Let it get perfectly cold, then mix all but Apollinaris water in the punch bowl, adding that water just before serving. Have plenty of ice in the bowl.

RUSSIAN TEA PUNCH

1 quart strong tea 2 cupfuls sugar 1 quart Apollinaris 2 tablespoonfuls orange juice ⅓ cupful lemon juice sliced orange, pineapple and cherries

Have all ingredients ice cold, mix and pour over ice in punch bowl just before serving.

TEMPERANCE PUNCH

5 lemons 1 cupful sugar 1 quart water 1 quart ginger ale ½ doz. sprays of mint

Slice lemons, cover with sugar and let stand one hour. Add water and ginger ale in equal proportions till strong enough to suit. Crush part of the mint sprays and add to the punch which should be poured over a block of ice in the punch bowl.

VIOLET PUNCH

1 cupful grated pineapple 4 cupfuls water 2 cupfuls sugar 1 cupful strong tea fresh violets 2 quarts water 1 cupful grape juice juice of 2 oranges juice of 2 lemons

Cook pineapple in two cupfuls water fifteen minutes, strain through cheese cloth, add two more cupfuls water and sugar, and boil ten minutes. Let cool, add cold tea, two quarts of water and other ingredients, pour over ice in punch bowl and serve with two violets in each glass. Have the punch bowl surrounded by violets, if a dainty effect is desired.

WINE PUNCH

2 quarts wine 2 sliced lemons 3 sliced oranges 2 quarts Apollinaris 2 cupfuls sugar

Have all of these ice cold, mix and pour over ice in a punch bowl. Or use these ingredients—

2 quarts wine 1 quart champagne 1 quart Apollinaris

COLD BEVERAGES

FOR COLD WATER

Keep a large bottle of cold water with half a lemon over the top, in the refrigerator. By refilling when necessary, cold drinking water is always ready.

In case of emergency, water may be cooled by placing it in a tin vessel covered with a coarse wet cloth where a breeze blowing on it will cause it to cool, by evaporation.

CLARET CUP No. 1

1 quart claret 1 cupful sugar rind of cucumber 1 liqueur glass brandy 1 liqueur glass curacoa

Mix all together, let stand thirty minutes, remove cucumber rind and add ice.

CLARET CUP No. 2

¾ cupful seedless raisins 1 quart cold water 2 cupfuls sugar 1 pint claret 2 quarts Apollinaris 1 4-in. stick of cinnamon 1 cupful lemon juice 1¾ cupfuls orange juice sliced fruits

Simmer the raisins in the water thirty minutes. Strain, add cinnamon broken in small pieces, sugar, and half the lemon juice. Boil all together for five minutes. Then add orange and remainder of lemon juice, strain and let become ice cold. Put in the punch bowl a block of ice, pour the claret over it, then the mixture and then just before serving, the Apollinaris.

Put in small slices of fruits.

This is for a company of twenty five.

FRUIT COCKTAIL

Cut pineapples, bananas and strawberries in small pieces enough to fill one cup. Fill another cup with small pieces of grape fruit pulp, mix, and add

⅓ cupful sherry wine ¼ cupful brandy ½ cupful sugar pinch of salt

Mix and pour over the fruit, set on ice and when cold, serve in cocktail glasses.

GINGER AND GRAPE BEVERAGE

Use equal parts of ginger ale and grape juice. Serve ice cold in cocktail glasses, with maraschino cherries on top.

A few small pieces of cracked ice may be in the glass.

ICED FRUIT JUICE

2 cupfuls sugar juice of 1 lemon 2 quarts water 2 cupfuls raspberry juice 1 small grated pineapple

Mix and serve with ice in glasses.

ICED TEA

Into a large size granite tea-pot put six teaspoonfuls of tea, and pour on it three cupfuls of water that has just boiled about two minutes. Cover and stand in a warm place five minutes. Strain into any desired tea-pot, ready to pour into glasses half filled with cracked ice. A crushed mint leaf may be placed in each glass, and a little lemon juice added.

Half a dozen cloves added to tea leaves just before pouring boiling water on, gives a good flavor.

KUMISS

1 quart fresh milk 1¼ cupfuls warm water 1 tablespoonful sugar ⅓ cake compressed yeast

Dissolve yeast in water, and sugar in milk, stir all together, bottle and cork very tightly. Leave in a moderately warm place for six hours, then put in a cold place. Never fill bottles more than two-thirds full.

LEMONADE

Cut lemons in two, remove the juice with a lemon reamer and pour into glasses, or according to quantity required, pour into a pitcher. Sweeten to taste. Dissolve the sugar in a little hot water and let cool before adding. One ordinary sized lemon makes three glasses of lemonade. Add sugar and ice water or pour water over cracked ice in glasses.

A cupful of grape or raspberry juice, or a few crushed mint leaves are good in a pitcher of lemonade.

LEMON SYRUP FOR LEMONADE

2 quarts water 4 cupfuls sugar 1½ cupfuls lemon juice

Boil water and sugar about ten minutes, add lemon juice, pour into fruit jars and set in refrigerator. Dilute part of the syrup with ice water for lemonade, making strong as desired.

OATMEAL WATER

Mix one teacupful oatmeal to a paste with a little cold water. Pour over it one quart boiling water and let it get cold. A few drops of lemon juice may be added. Drink it as cold as desired.

ORANGEADE

juice of 1 orange juice of ½ lemon 1 egg sugar

Pour the well beaten egg in a glass, add juices, fill the glass with water and sweeten to taste. Ice if desired.

SODA WATER

1 quart sugar 3 pints boiling water ½ cupful flour 2 oz. tartaric acid juice of 1 lemon whites of 3 eggs 2 tablespoonfuls wintergreen flavoring

Mix acid, sugar, lemon juice and boiling water and boil three minutes. Let partially cool, and add the stiffly beaten whites into which flour has been smoothed. Add any desired flavoring, bottle, and keep in a cool place. Shake well before using. Fill a glass two-thirds full of ice water, put in two tablespoonfuls of the syrup, add while stirring rapidly, one-fourth teaspoonful of soda.

CREME de MENTHE

mint juice of 2 lemons syrup 1 pint brandy

Wash about one dozen sprays of fresh mint, place in a fruit jar and pour over them the strained juice of the lemons, then the brandy. Cover closely, let stand from one to two weeks, according to the desired strength, strain, sweeten to taste with syrup, cork tightly, and keep in a cool dark place.

MANHATTAN COCKTAIL

a piece of lemon peel ½ jigger vermouth ½ jigger whiskey a dash of angostura bitters a little syrup a little orange juice

Put in a mixing glass half filled with ice.

Stir thoroughly, strain, and pour into cocktail glasses.

HOT BEVERAGES

CHOCOLATE

Take a piece of Baker’s chocolate one inch square and melt on a small dish on the stove, set in another dish of hot water over a teakettle of boiling water, or in the oven. Heat two cupfuls milk, stir in melted chocolate and bring to a boil, stirring constantly. Serve with cream and sugar, if desired.

A marshmallow may be dropped in each cup just before serving.

A drop of vanilla may be added to each cup.

COFFEE

Have a large bottomed granite coffee pot (because it heats quickly and does not boil over). Take one heaping tablespoonful of ground coffee for each person and one extra tablespoonful for “the pot.” Crush in the hand two or more egg shells (saved for this purpose), stir in with the coffee, add one and one-fourth cupfuls cold water for each person; boil three minutes, allow to remain hot, but not boiling, about two or more minutes.

This makes one cup delicious clear strong coffee for each.

If more than this is desired, add coffee and water in the same proportion. When serving, pour the coffee on the cream, not cream on the coffee.

Add a tiny pinch of salt to coffee for an agreeable flavor.

Adding half a dozen raisins to a pot of coffee is a pleasing change.

A pinch of flour added to the coffee before water is poured over, is another way of “settling.”

When cream is slightly soured, a little soda stirred in will restore its sweetness for use in coffee.

DRIP COFFEE

Pour boiling water into a drip coffee pot to get it hot, then pour it out, and put one tablespoonful finely ground coffee in the bag, fasten it in and pour over it two cupfuls freshly boiling water. When the water has drained through the bag, pour it in again, drain, and continue to pour and drain four times. Remove the bag and if the coffee is too strong, add boiling water. Be sure to clean the bag by scraping off the grounds with a knife, washing it in cold water, and having it perfectly dry before using again. Serve the coffee with cream. This coffee is made in five minutes and is delicious.

TEA

For a tea-pot holding about four cupfuls, put in two teaspoonfuls tea, pour in freshly boiling water, set in a warm place to stand five minutes before serving. Milk should never be used with tea, and only a little cream, if any. To take it with lemon juice is considered by experts the proper way to drink it.

CANDIES AND SWEETS

FONDANT

This is the foundation for most candies, and should be kept a day or two before using. With it almost an endless variety of candies may be made, viz:—

2 cupfuls sugar 1 cupful water ¼ teaspoonful cream of tartar

Put these ingredients to boil, not stirring after sugar is dissolved. After about five minutes try it in cold water, to see if it can be moulded by hand. Beware of cooking it too long. Let cool gradually, then stir briskly till creamy and ready to knead by hand. Work in a little sugar if the mass becomes sticky. Set away in an earthen dish covered with a damp cloth for a day or two. Then flavor and form into candies of any preferred kind.

BUTTER SCOTCH

1 cupful sugar ¼ cupful molasses ½ cupful butter 2 tablespoonfuls boiling water 1 tablespoonful vinegar

Boil all together till it hardens in cold water. Pour into buttered pan, when sufficiently cool mark with a knife into squares.

CHOCOLATE PEPPERMINTS

3 cupfuls granulated sugar 1 cupful hot water 4 oz. melted chocolate 1 teaspoonful cream of tartar 5 drops oil of peppermint

Boil water, sugar and cream of tartar till it hairs. Remove from fire and add peppermint, beating constantly till it begins to cool, when it must be dropped quickly from a teaspoon on buttered or paraffin paper. When cold, dip in the melted chocolate and return to paper to harden.

If the melted chocolate becomes curdled, add a little olive oil.

Any desired flavoring may be used.

DIVINITY CANDY

2⅔ cupfuls sugar ⅔ cupful water ⅔ cupful corn syrup 1 cupful nuts whites of 2 eggs

Stir sugar, water and syrup together, boiling till it hardens in cold water, making a tinkling sound when it hits the cup. Mix the stiffly beaten whites with nuts, pour the syrup slowly into the mixture, beating constantly until it is cool enough to form in a ball, then roll out on a buttered platter and cut in slices.

DIVINITY FUDGE

2 cupfuls sugar 1 cupful water ½ cupful corn syrup 1 cupful chopped fruit whites of 2 eggs

Boil sugar, water and syrup rapidly together till the mixture forms a soft ball when dropped into cold water. Pour the hot syrup slowly into the stiffly beaten whites, beating constantly, and as soon as the mixture begins to harden, stir in a cupful of chopped citron, candied cherries, orange, or similar fruits. Pour the fudge on to a buttered dish, and cut it in squares before it is cold.

NUT KISSES

whites of 2 eggs 1 cupful pulverized sugar ¼ teaspoonful flavoring 1 cupful chopped nuts pinch of salt

To the well beaten eggs, add sugar, then nuts, salt and flavoring, beating with a spoon as ingredients are added. Drop from a small spoon in little balls on buttered tins and bake slowly.

KISSES

5 tablespoonfuls powdered sugar whites of 3 eggs 1 teaspoonful flavoring

To the stiffly beaten whites, add flavoring and sugar, dropping from a dessert spoon on a buttered paper in a pan, baking till slightly browned.

AFTER DINNER MINTS