GOOD COOKIES. MRS. L. A. JONES.
Two cups sugar, one cup butter, one cup sour milk, one teaspoon soda in milk, yolks of two eggs, one teaspoonful baking powder in flour. Flavor to taste. Flour enough to roll thin.
GOOD COOKIES. MRS. JENNIE KRAUSE.
Two eggs, one and one half cups brown sugar, one cup butter, three tablespoons sour milk or cream, one teaspoon soda, one-half teaspoon salt, one-half teaspoon lemon extract, flour enough to mix soft.
COOKIES. MRS. H. A. MARTIN
One coffee-cup butter, one coffee-cup sugar, four eggs, four tablespoonfuls sweet milk. Flavor with nutmeg; mix soft. Beat butter and sugar to a cream first. [RB: 2 teaspoons baking powder?]
COOKIES. ANN THOMPSON.
One cup granulated sugar, one cup coffee A sugar, one-half cup butter, two level teaspoonfuls cinnamon, one-half level teaspoonful cloves, one-half small nutmeg; cream together carefully; add two well beaten eggs. Sift the flour, and begin with one pint, and two slightly heaping teaspoonfuls baking powder; add more flour as you beat. When thick enough to handle, take a small piece in the hand, make into a ball, and roll; then place in buttered pans. Bake light brown in a moderate oven.
SPLENDID EGGLESS COOKIES. MRS. E. S. BOALT.
Two cups sugar, one cup butter, one cup sweet milk, teaspoon soda, one teaspoon vanilla, one pinch salt, just enough flour to roll them out.
HARD COOKIES. MRS. SALMON.
One and one-half cups granulated sugar, one cup butter, three eggs, one-fourth cup sweet milk, one-half teaspoon soda dissolved in milk, flour enough to roll out thin; sift granulated sugar on top, and gently roll it in.
COOKIES. MRS. LIZZIE MARTIN.
One cup butter, one pint sugar, three eggs, three tablespoons water, two pints flour, two teaspoons baking powder, nutmeg to taste.
MY GRANDMOTHER’S COOKIES. MRS. J. EDD THOMAS.
Three eggs, two cups sugar, one cup butter and lard, two-thirds cup sour milk, one teaspoon soda, two teaspoons cream tartar. Flavor with vanilla. Use flour enough to roll. Stir only with a spoon.
MOLASSES COOKIES. MRS. C. E. MARTIN.
Whites and yolks of two eggs (beaten separately), one cup brown sugar, one cup melted lard and butter, one cup New Orleans molasses, one dessert spoon of ginger, one dessert-spoon soda, four tablespoons boiling water, flour to stiffen. Do not roll too thin.
GINGER NUTS. MRS. BECKIE SMITH.
Two cups molasses, one cup sugar, one cup shortening, one tablespoonful soda in a little milk, ginger to taste, flour to stiffen, and roll.
GINGER SNAPS. MRS. HARRY TRUE.
One cup molasses (scalded), one cup brown sugar, one cup butter, one tablespoon ginger, two even teaspoons soda dissolved in one-fourth cup water, flour to roll out stiff.
GINGER COOKIES. MRS. JACOB HOBERMAN.
One pint of molasses, one cup of sugar, one cup of lard, one pint of sour milk, one tablespoon of soda, one tablespoon of ginger, one tablespoon of cinnamon, three eggs.
GINGER COOKIES. MRS. CHAS. MOORE.
One pint New Orleans molasses, and one cup butter; let come to a boil; take from fire, and cool, then dissolve an even tablespoonful soda in hot water. Pour into molasses, and stir. Mix in enough flour to roll, and two tablespoons ginger.
GINGER COOKIES. FLORENCE ECKHART.
One cup brown sugar, one pint molasses, one-half pint lard, one-half ounce alum, one-half pint warm water, one ounce soda, two tablespoons ginger, flour enough to stiffen, and roll. Beat an egg well, and spread on the top of cakes just before baking.
SUGAR SNAPS. MRS. SUSIE SEFFNER.
One cup butter, two cups sugar, three eggs, one teaspoon soda, one tablespoon ginger.
SAND CAKES. MRS. ABBIE A. LUCAS.
One pound corn starch, one-half pound butter, one pound sugar, eight eggs, two teaspoonfuls baking powder. Beat the butter and sugar to a cream; then add one egg and a little corn starch alternately until the whole is in. Bake a light brown in patty pans, in a quick oven. They are improved by frosting.
COCOANUT COOKIES. MRS. A. A. LUCAS.
Two cups sugar, one cup butter, one-half cup sour cream, one-fourth teaspoon soda, two eggs; mix as soft as you can; roll thin, and bake quick. Make an icing of whites of four eggs, one pound of sugar, and as much grated or desiccated cocoanut as you can stir in. Spread on cookies after they are baked.
LEMON CRACKERS. MRS. A. O. JOHNSON.
Three cups of sugar, one cup of lard, one pint of sweet milk, two eggs, five cents worth of lemon oil, five cents worth of baking ammonia. Pound the ammonia fine, and pour on it half a teacup of boiling water. Mix as stiff as bread; roll out, and cut.
HICKORY NUT MACAROONS. MRS. W. C. RAPP AND MRS. ABBIE A. LUCAS.
One cup of nut kernels (chopped fine), one cup of light brown sugar; rub well together one-half cup flour, one egg (beaten light); mix well, and drop with a spoon on buttered dripping pan. Bake with a slow fire.
Mrs. Josie Yager adds to this a pinch of baking powder.
HICKORY MACAROONS. MRS. W. H. ECKHART.
Two eggs, two coffee-cups brown sugar, two cups flour, two tablespoons water, one-half teaspoon baking powder, two cups hickory nut meats.
COCOANUT MACAROONS. MRS. J. C. WALTERS.
Two-thirds cup white sugar, one-half cup water; boil as for candy; remove from the fire; stir in one-half pound crystallized cocoanut; then add by degrees the beaten whites of three eggs. Mix thoroughly with a spoon; drop and spread in small cakes on buttered tins; bake until slightly browned.
CHOCOLATE MACAROONS. MRS. ECKHART.
One cake German sweet chocolate, one egg, one cup sugar, one-half cup milk, one lump butter size of a walnut.
HICKORY NUT COOKIES. OZELLA SEFFNER.
Two cups coffee A sugar, three eggs, one cup butter, one cup sweet milk, one pint nut kernels (chopped fine), two large teaspoonfuls baking powder, one tablespoon vanilla, flour to roll out. Bake in moderate oven.
HICKORY NUT COOKIES. ANN THOMPSON.
Two cups brown sugar, two eggs, one-fourth cup butter, two cups hickory nuts, three tablespoons water, one teaspoon baking powder, flour to stiffen very stiff.
HICKORY NUT CAKES. MRS. O. W. WEEKS.
One cup meats, one cup sugar, one and one-half cups flour, one egg, a pinch of baking powder; roll thin, and cut into small cakes. Bake in quick oven.
CREAM PUFFS. MRS. T. H. LINSLEY.
Two cups water boiled with one cup butter, one and one-half cups flour; let stand until cool; then stir in five eggs, one at a time; drop on tins by the spoonful, and bake. Open one side, and put in this–
CREAM.–Two cups milk, one cup sugar, three eggs, and one-half cup flour. Cook like custard, and flavor with lemon.
KISSES. FLORENCE ECKHART.
White of one egg (beaten stiff), one teaspoonful of baking powder to the white of an egg; thicken with powdered sugar to drop from the spoon; add one small cup of nuts. Flavor to taste. Drop on buttered pans, and bake until light brown on top.
DELICACIES.
“Custards for supper, and an endless host of other such lady-like luxuries.”
–SHELLEY.
APPLE FLOAT. MRS. M. E. WRIGHT.
To one quart apples, stewed and well mashed, put whites of three eggs (well beaten), and four heaping tablespoons of sugar; beat together for fifteen minutes. Serve with cream.
FLOAT. FLORENCE TURNEY.
One pint milk, one tablespoon corn starch, yolks of two eggs. Beat yolks, and add one tablespoon cream, one cup coffee A sugar. Flavor when cool.
FLOAT. FLORENCE TURNEY.
Put two quarts of milk into a tin bucket, and place in a kettle of boiling water. While waiting for milk to boil, take the yolks of four eggs, beat, and add one tablespoonful of cream or milk, one cup of coffee A sugar, two teaspoonfuls of sifted flour; beat this to a creamy mixture. When the milk boils, take some of it, stir into the mixture, and then slowly pour this mixture into the rest of the boiling milk, stirring all the time. Put on the lid of the bucket; let boil for a few minutes. Flavor with vanilla. When cool, put in dish. Take the whites of four eggs; beat stiff; add granulated sugar; beat quite a while. Flavor with vanilla. Spread this over the top of the float, and on top of this put bits of jelly.
CHARLOTTE RUSSE.
A very nice recipe for charlotte russe made with gelatine is as follows: Use one pint of cream whipped till light, one ounce of gelatine dissolved in one gill of hot milk, the well beaten whites of two eggs, one small teacupful of powdered sugar, and any flavoring preferred. Mix the eggs, sugar and cream together, and then beat in the dissolved gelatine. The milk should be quite cold before it is added to the other ingredients. Line a dish with slices of sponge cake, or with lady fingers, and fill with cream. Set it on ice to cool.
LEMON SPONGE OR SNOW PUDDING. OZELLA SEFFNER.
One-half box gelatine, juice of three lemons, one pint of cold water, one-half pint of hot water, two teacups of sugar, whites of three eggs. Soak one-half box of gelatine in one pint of cold water ten minutes; then dissolve over the fire, adding the juice of the lemons with the hot water and sugar. Boil all together two or three minutes; pour into a dish, and let it remain until nearly cold and beginning to set; then add the whites of eggs, well beaten, and whisk ten minutes. When it becomes the consistency of sponge, wet the inside of cups with the white of egg, pour in the sponge, and set in a cold place. Serve with thin custard, made with the yolks of four eggs, one tablespoonful of corn starch, one-half teacup of sugar, one pint of milk, teaspoonful of vanilla. Boil until sufficiently thick, and serve cold over the sponge.
LEMON JELLY. GAIL HAMILTON.
One-half box gelatine, one-half pint cold water, one-half pint boiling water, one-half cup sugar, juice of two lemons.
ORANGE JELLY. MRS. O. W. WEEKS.
Take six large, juicy oranges, one lemon, one pound loaf sugar, one-half ounce gelatine. Dissolve the sugar in one-half pint of water. Pour one-half pint boiling water over the gelatine, and when dissolved, strain it. Put the sugar and water on the fire. When it boils, add the gelatine, the juice of the oranges, and the lemon, with a little of the peel. Let come to a boil; then strain in molds to cool.
ORANGE JELLY. MRS. L. D. HAMILTON.
Soak one box gelatine in half pint cold water until soft, add one cup boiling water, juice of one lemon, one cup sugar, one pint orange juice; stir until sugar is dissolved; then strain.
ORANGE SOUFFLE. MRS. GEORGE TURNER.
Pare and slice eight oranges, boil one cup sugar, one pint milk, three eggs, one tablespoon corn starch. As soon as thick, pour over the oranges; beat the whites of eggs to a stiff froth; sweeten; put on top, and brown in oven. Serve cold.
ORANGE CREAM. MRS. S. E. BARLOW.
Take half a box of gelatine, and cover with eight tablespoonfuls of cold water, and soak a half hour. Stand the gelatine over the teakettle for a few minutes to melt; then add it to a pint of orange juice, and a cup of sugar, and strain. Turn this mixture into a dish, and stand in a cool place, watching carefully, and stirring occasionally. Whip a pint of cream to a stiff froth. As soon as the orange gelatine begins to congeal, stir in the whipped cream; turn into a mold, and stand it over in a cold place. Served with angels food, it makes a most delicate dessert.
BAVARIAN CREAM. MRS. CHAS. MOORE.
One can shredded pineapple, and one cup sugar; let come to a boil; one-half box gelatine dissolved in a cup of warm water. When milk becomes warm, stir gelatine into pineapple, and add one pint of whipped cream. Whip all together thoroughly, and set away in a cold place.
AMBROSIA FOR ONE. A. L. OOLAH, OR GEORGE VAN FLEET.
Fill a saucer with fresh peaches, finely sliced, or strawberries, carefully picked and selected; over this, place a measure of ice-cream, vanilla flavor. Cover all with powdered sugar to the depth of one-fourth inch. Eat with spoon (if your income is over twenty thousand dollars, you can use a strawberry fork). Serve with angels food, or almond macaroons.
JELLIED FRUIT. MRS. RETTA LUCAS.
Soak two-thirds box gelatine in one-half cup cold water; stand until dissolved; pour one-half teacup hot water over the dissolved gelatine. Take the juice of two lemons, two oranges, one and one-half cups sugar. Separate one orange into smallest dimensions, removing the seeds. Lay bananas, cut in small pieces, and malaga grapes with the oranges in the bottom of mold; strain the liquid over these, and set to cool.
GELATINE, WITH FRUIT. MRS. W. H. ECKHART.
Take one ounce box of gelatine; put to soak in a pint of cold water for an hour. Take the juice of three lemons, and one orange, with three cups of sugar; add this to the gelatine, and pour over all three pints of boiling water; let this boil up once, stirring all the time. Take two molds of the same size, and pour half your jelly into each. Stir into one mold half a cup of candied cherries, and into the other one pound of blanched almonds. The almonds will rise to the top. Let these molds stand on ice, or in a cool place until thoroughly set–twenty-four hours is best. When ready to serve, loosen the sides, and place the almond jelly on top the other, on a fruit platter. Slice down, and serve with whipped cream.
FRUIT RECIPE FOR HOT WEATHER.
Remove the rind of two lemons, and cut the lemons in small pieces; add two cups of sugar, one pint of boiling water, three tablespoons of corn starch; mix with a little milk; put them all together, and boil slowly for five minutes. Cut into small bits four oranges; put in a deep dish, ready for the table, and sprinkle over them a little fine sugar; pour the lemon compound over them. When cold, whip whites of two eggs; add a very little sugar. Flavor with lemon extract. Put in ice box to cool.
FRUIT SALAD. CARRIE LINSLEY.
Place a layer of sliced oranges in the bottom of a glass dish; then a layer of bananas; one of pineapple; sprinkle confectioners sugar between layers; continue this until the dish is nearly full; then pile high with fresh grated cocoanut.
FRUIT SALAD. CARRIE LINSLEY.
Two oranges, two peaches, two bananas, a few slices of pineapple, one-half pound of mixed nuts, one-fourth pound of figs, candied cherries, juice of three lemons, one-half box of gelatine, one pint of boiling water, two cups of sugar, whipped cream to make clear; avoid stirring.
KENTUCKY PUDDING. MAMIE FAIRFIELD.
CUSTARD.–Two quarts milk, six eggs, two tablespoons corn starch, one cup sugar, a pinch salt, one tablespoon vanilla; add to this one quart whipped cream, one pint each candied or preserved cherries, pineapple, and strawberries. Let custard cool before adding cream and fruit. Freeze as ice-cream.
PEACH ICE-CREAM. NELL LINSLEY.
One pint new milk, one pint sweet cream, one cup sugar, one quart peach pulp (peeled ripe or canned peaches, and put through the colander). Let cream and milk come to a boil; add sugar, and cool; add peach pulp, and freeze.
FROZEN ORANGES. Rub the rinds of four oranges in a pound of loaf sugar; peel one dozen oranges; take out the pulp; add it to sugar with the juice of three lemons; set it on ice two hours; then a quart of ice water, and freeze hard, and serve in glasses.
A DAINTY DESSERT.
Frozen fruit makes a dainty and acceptable dessert for dinner or lunch during the summer, and is prepared by mixing and freezing, the same as water ices, then working and cutting the fruits, and using without straining.
FROZEN CHERRIES.
Stone one quart of acid cherries; mix them with two pounds of sugar, and stand aside one hour; stir thoroughly; add a quart of ice water; put in the freezer, and stir rapidly until frozen; heat smooth; set aside half an hour, and serve. That is the way to make frozen cherries.
FROZEN AMBROSIA.
To make frozen ambrosia, pare and slice a dozen sour oranges; lay in a bowl; sprinkle with sugar; cover with grated cocoanut; let stand two hours; mix all together; freeze. Take up in a large glass bowl; lay over the top thin slices of orange; sprinkle with cocoanut and sugar.
FROZEN PEACHES AND PLUMS.
Pare a dozen and a half ripe, soft peaches. Remove the skin and seeds from a quart of sour plums; mash, and add to the peaches. Work the kernels of both to a paste; add them to the sugar and fruit; let stand two hours; then add a quart of ice water; stir, and freeze. This is a delicious dish.
PINEAPPLE SOUFFLE.
Pare, and remove the eyes from two good-sized pineapples; then chop into bits, and sprinkle with one-half pound of sugar; let the whole stand until quite soft; then mash, and strain through a fine sieve. To one quart of juice so obtained, add one quart of water and twelve eggs, which have been rubbed to a cream with one and one-half pounds of sugar. Put the mixture in a farina kettle, and cook till it assumes the thickness of soft custard; then strain, and beat briskly till cold. Freeze, and serve with sweet cream, flavored with fruit juice.
BISQUE ICE-CREAM.
Put in a farina kettle one quart of good sweet cream, three-quarters of a pound of sugar, and one tablespoonful of vanilla extract, and allow the mixture to cook till the water in the outer kettle boils; then remove from the fire. Brown two ounces of macaroons in a moderate oven; cool, and roll to a fine powder; stir into the cream, and when cold, freeze.
LEMON SHERBERT. MRS. G. H. WRIGHT.
To one quart of sweet milk, add one pint of sugar, the well beaten whites of two eggs, and the juice of three lemons. Add the lemon juice after it commences to freeze.
LEMON ICE. MRS. H. T. VAN FLEET.
To one quart of water, add four cups of sugar; let this come to boiling point; let cool; strain through a cloth; add the juice of six lemons, and juice of two oranges; beat the whites of six eggs to a stiff froth. Put the syrup in the freezer; then add the beaten whites. Freeze same as ice-cream. Stir constantly until sufficiently frozen.
APRICOT ICE. ALICE FAIRFIELD.
Make syrup same as lemon ice; add one can of apricots (mashed fine), three lemons, and juice of one orange, if wanted. Freeze same as lemon ice.
ORANGE SHERBERT. M. E. BEALE.
One tablespoon of gelatine, one pint of cold water, one cup of sugar, six oranges or one pint of juice, one-half cup of boiling water. Soak the gelatine in one-half cup of cold water ten minutes. Put the sugar and remainder of cold water in a large pitcher; squeeze the juice into the pitcher; add it to the gelatine after it is dissolved; strain into the can, and freeze.
CONFECTIONS
“Sweet meats, messengers of strong prevailment in an unhardened youth.”
–SHAKESPEARE.
TO BLANCH ALMONDS.
Put them into cold water, and allow it to come to a boiling point; then remove the skins, and throw them into cold water a few moments to preserve the color.
For salted almonds, prepare as above; put into a dripping pan with some lumps of butter; set into a moderate oven until nicely browned. Sprinkle over them some salt, and toss until thoroughly mixed.
Peanuts may be prepared in same manner.
CHOCOLATE CREAMS. MRS. EDWARD E. POWERS.
Two pounds XXXX confectioners’ sugar, one-fourth pound grated cocoanut, one tablespoonful vanilla, a pinch of salt, whites of three eggs (beaten very stiff); mix all together, and roll into small balls; let stand one-half hour; then dip into the chocolate, prepared thus: One-half cake Bakers chocolate (grated fine), two tablespoonfuls butter. Warm the butter; mix in the chocolate. When cool, dip the creams in, and set on a buttered plate to harden.
VANILLA TAFFY. MRS. EDWARD E. POWERS.
Three cups of granulated sugar, one cup of cold water, three tablespoonfuls of vinegar. Cook without stirring until it threads; add one tablespoonful of vanilla; let cool; pull until white; cut into small squares.
DANDY TAFFY. MIRIAM DE WOLFE.
Three cups brown sugar, one cup water, one cup white sugar, one tablespoonful vinegar. When nearly done, add one tablespoonful vanilla. Pour into buttered tins.
CHOCOLATE CARAMELS. MRS. NED THATCHER.
One cup of sweet milk, two cups of brown sugar, two cups of molasses, one pint of water, a tablespoon of butter. Flavor to taste. Two ounces of chocolate just before taking from the fire.
MOLASSES CANDY. MRS. DR. FISHER.
Take one quart of molasses (maple is best); boil until it is crisp when put in water; then stir in one teaspoonful of soda dissolved in a little warm water; stir until well mixed. Pour into buttered pans. Pull part until white, and make into sticks. In the remainder put roasted corn, peanuts, walnuts, almonds, or hazelnuts.
COCOANUT DROPS. MRS. DR. FISHER.
Grate the white part of a cocoanut, the whites of four eggs (well beaten), one-half pound of sifted sugar. Flavor with lemon or rose. Mix as thick as can be stirred. Make in balls, putting them about one inch apart on paper on baking tins. Put into a quick oven; take out when they begin to look yellow.
BUTTER SCOTCH. MRS. EDWARD E. POWERS.
Two cups brown sugar, two cups molasses, two tablespoonfuls butter, two tablespoonfuls vinegar. Boil until it threads; then pour into shallow pans to harden.
PICKLES.
“Peter Piper picked a peck of pickled peppers.” –MOTHER GOOSE.
FOR SIX HUNDRED PICKLES. MRS. M. E. WRIGHT.
Make a brine of cold water and salt strong enough to bear up an egg; heat boiling hot, and pour over pickles; let stand twenty-four hours; then take out, and wipe dry. Scald vinegar, and put over; let stand twenty-four hours; then pour off, and to fresh vinegar add one quart brown sugar, two large green peppers, one-half pint white mustard seed, six cents worth ginger root, six cents worth cinnamon and allspice, one tablespoon celery seed, alum size butternut. Scald, pour over, and tie up in jars.
CUCUMBER PICKLES. MRS. H. T. VAN FLEET.
Pour enough boiling water over pickles to cover them, and let stand twenty-four hours; measure water so that you may know what quantity of vinegar to use. Take them out of water, wiping each one separately with dry towel; place in close layers in stone jar. To one gallon of vinegar, add one cup of salt, two tablespoons of pulverized alum, same of cloves, allspice, mustard, and cinnamon; put all in vinegar, and let come to boil; pour this over pickles. When cool, place plate over, and add a weight. Pickles prepared in this way will keep nicely a year.
CHOW-CHOW. MRS. ALICE KRANER.
One quart green cucumbers (cut lengthwise), one dozen small cucumbers (whole), one dozen small onions, one large cauliflower, one quart small green tomatoes. Put the cucumbers in brine for three days; the rest scald in salt and water; add pepper and other spices to taste. Two and one-half quarts vinegar, two and one-half cups sugar, one cup flour, six tablespoonfuls mustard. Scald the vinegar, sugar, flour, and mustard. Pour this over the whole bottle; and seal.
CHOW-CHOW. MRS. C. C. STOLTZ.
Two quarts small cucumbers, two quarts small onions, two cauliflowers, six green peppers; cut all, and put in salt and water four hours; then scald, and drain.
PASTE.–Six tablespoonfuls mustard, one tablespoonful turmeric, one and one-half cups sugar, one cup flour. Mix all well together; add cold vinegar to wet it up; pour into two quarts of boiling vinegar.
Pour this on pickles; mix thoroughly, and put in cans.
PICKLED ONIONS. MRS. DR. FISHER.
Peel small white onions, and boil them in milk and water ten minutes; drain off the milk and water, and pour over the onions scalding spiced vinegar.
PICKLED PEACHES. MRS. DR. FISHER.
Wipe ripe but hard peaches until free from down; stick a few cloves into each one; lay in cold spiced vinegar. In three months, they will be nicely pickled, and retain much of their natural flavor.
MANGO PICKLES. MRS. W. H. ECKHART.
[In this recipe, the term “mango” refers to green bell peppers.] Use either small muskmelons or sweet peppers; take out the insides, and lay them in strong salt water twenty-four hours; drain well. For filling, cut cabbage fine; salt it; let it stand one hour; wash with clear water, and drain well; add celery seed and ground cinnamon to taste. Fill the mangoes; tie closely; pack in stone jars. Then to one gallon of good cider vinegar, add three pounds of brown sugar; heat, and pour over the mangoes; repeat the heating of vinegar two or three mornings in succession.
MIXED PICKLES. MAUD STOLTZ.
Two hundred little cucumbers, fifty large cucumbers, three tablespoonfuls black mustard seed, three tablespoonfuls white mustard seed, three tablespoonfuls celery seed, one dozen red peppers, two pounds sugar, one quart French mustard, one bottle English chow-chow, one quart little onions, vinegar to cover. Cook slowly for one hour.
TOMATO CHOW-CHOW. MRS. A. H. KLING.
One-half peck green tomatoes, two large heads of cabbage, fifteen onions, twenty-five ripe cucumbers, one pint of grated horseradish, one-half pound of white mustard seed, one ounce of celery seed, one-half teacup each of ground pepper, turmeric, and cinnamon. Cut tomatoes, cabbage, onions, and cucumbers in small pieces, and salt over night. In the morning, drain off the brine; put on vinegar and water, half and half; let stand twenty-four hours; drain again; put in the spices. Boil two gallons of vinegar with three pounds of brown sugar; pour over while hot; do this three mornings; then add one-half pound of mustard; stir in when nearly cold.
SPANISH PICKLE. MRS. W. H. ECKHART.
Four heads of cabbage, one peck of green tomatoes, one dozen large cucumbers, one-half dozen sweet peppers (red), one-half dozen sweet peppers (green), one quart of small white onions; cut all these in small pieces, and let stand in brine over night; wash in cold water, and drain. Cut six bunches of celery in small pieces.
DRESSING FOR THE PICKLE.–Two gallons of good cider vinegar, five pounds of brown sugar, five cents worth of turmeric, five cents worth of white mustard seed, one-half pound of ground mustard, one-half cup of flour, a tablespoon of whole cloves, and the same of stick cinnamon.
Let the vinegar, sugar, and all the spices come to boiling point; add the chopped vegetables, and one hundred small cucumber pickles that have been in brine over night. Cook one-half hour; then add the turmeric, ground mustard and flour mixed to a paste; cook five minutes longer. Bottle, and eat when your stomach craves it.
CELERY, OR FRENCH PICKLE. MRS. F. E. BLAKE.
One gallon each of chopped (very fine) cabbage, celery and sweet peppers; one cupful of salt over peppers after being chopped; mix well; let stand two hours; wash thoroughly till water is clear to prevent coloring cabbage and celery. Mix together cabbage, celery, and peppers; to this add one tablespoonful of salt, one pint of white mustard seed (not ground), four pints of sugar, hot peppers to suit the taste. Put in jars for immediate use; in sealed cans to keep. Be fore putting away, add one gallon of good cider vinegar, cold.
GREEN TOMATO PICKLE. MRS. F. R. SAITER.
Slice one peck of green tomatoes, and four green peppers; place in a stone jar in layers, sprinkling each layer thickly with salt; cover with boiling water; let stand over night; drain in the morning through a colander, and add four large onions sliced, with an ounce of whole cloves, one ounce of cinnamon, two pounds of brown sugar. Place all together in a preserving kettle; nearly cover with vinegar; boil slow until tender. Set away in a jar. Next day, if the syrup seems thin, drain off, and boil down. Cover top of jar with a cloth before setting away.
CUCUMBER PICKLES. KITTIE M. SMITH.
Wash your cucumbers; then pour boiling water on them, and let them stand eighteen hours. Take them out, and make a brine of one pint of salt to one gallon of water; pour on boiling hot; let stand twenty-four hours. Then wipe them dry, and pack them in your jar. Put in slips of horseradish, and what spices you like. Cover with cold cider vinegar. Put grape leaves on the top. They are ready to use in twenty-four hours, and if the vinegar is pure cider vinegar, will keep indefinitely.
CHOPPED PICKLE. MRS. S. A. POWERS.
One peck green tomatoes, one dozen red sweet peppers, chopped fine; cover with salt water; let stand twenty-four hours; drain dry; add one head cabbage, one bunch celery chopped fine, one pint grated horseradish, one teacupful cloves, one teacupful black mustard seed, salt to taste, one pint or more very small cucumbers, or one-half dozen ordinary cucumbers cut into small strips; cover with cold cider vinegar. If desired to keep, seal in self sealers.
CURRANT CATSUP. MRS. E.
Five quarts juice, three pounds sugar; boil juice and sugar until it thickens; then add one pint vinegar, tablespoon ground cinnamon and cloves, teaspoon each of salt and pepper; bottle for use. You can use grape juice.
FLINT PICKLES. MRS. LAURA MARTIN EVERETT.
Use medium-sized cucumbers; wash clean, and lay in jars. Make a brine of water and salt–one teacup of salt to a gallon of water; boil, and pour over the cucumbers; move brine nine mornings in succession; boil, and pour over; then wash in hot water, and put to drain. When cool, place in stone jars, one layer of pickles, and then a layer of grape leaves, some horseradish, and a few sliced onions, if you like the taste of onion. When your jars are full, make a syrup of good vinegar and sugar, sweetened to taste, and add stick of cinnamon, a little celery seed; boil, and pour over the pickles. Invert a plate or saucer, and put on a small weight; tie up closely. They will keep the year round, and are very palatable.
TOMATO CATSUP. MRS. G. LIVINGSTON.
One gallon strained tomatoes, one quart good vinegar, one tablespoon each cloves, mustard, and cinnamon, a little salt, one teaspoon red pepper; cook one hour, and bottle.
TOMATO CATSUP. MRS. ALICE KRANER.
Two and one-half gallons ripe tomatoes; rub through a sieve; eight cups cider vinegar, one and one-half cups salt, two and one-half cups brown sugar, nine teaspoonfuls mustard, four teaspoonfuls ginger, five teaspoonfuls allspice, five teaspoonfuls cloves, five teaspoonfuls black pepper, four teaspoonfuls cayenne pepper.
COLD CATSUP. MRS. F. E. BLAKE.
One peck of tomatoes, sliced fine; sprinkle with salt lightly, and let stand two hours; rub through coarse sieve or colander; to this, add one-half pint grated horseradish, one large cup salt, one and one-half cups white mustard seed, one tablespoonful black pepper, one quart fine chopped celery, one large teacupful chopped onions, one and one-half cups sugar, one tablespoonful ground cloves, one tablespoonful ground cinnamon, three pints good cider vinegar. Mix cold, and use immediately, or can, and it will keep for years.
COMMON CATSUP. MRS. F. E. BLAKE.
Cut up tomatoes, skins and all; cook thoroughly. When cool, rub through a sieve. To one gallon of tomato juice, put a tablespoonful of salt, one tablespoonful of pepper, one tablespoonful of cinnamon, and one quart of good cider vinegar. Cook until thick.
GOOSEBERRY CATSUP. EVELYN GAILEY.
Six quarts berries, nine pounds sugar, one pint vinegar, one tablespoonful each of cloves, cinnamon, and allspice. One-half the vinegar put on berries at first. When nearly done, strain, and add rest of the vinegar, and spices. Boil three or four hours.
SPICED GRAPES. MRS. G. A. LIVINGSTON.
One pound of fruit, one-half pound of sugar, one pint of vinegar, two teaspoonfuls of cinnamon, two teaspoonfuls of cloves, one teaspoonful of allspice. Cook pulp and skins separately.
PICKLED PEARS. MRS. F. E. BLAKE.
To one gallon of moderately strong vinegar, add a small handful of cloves (not ground), several sticks of cinnamon, sugar enough to make vinegar quite sweet. Take small pears, and with a small pointed knife remove all blemishes, but do not pare them. Put vinegar on the stove. When it comes to a boil, fill kettle as full of pears as will boil; set on back of stove, and boil slowly for three and one-half hours; fill your cans, and seal while very hot.
ROSA’S SWEET PICKLE.
Nine pounds peaches, three pounds sugar, three quarts good cider vinegar. Peel the peaches; then put them with the sugar and vinegar in a porcelain lined kettle; cook for five to ten minutes; put two cloves in each peach; add a little whole allspice.
SPICED GRAPES. MRS. ELIZA CORWIN, MT. GILEAD, OHIO.
Wash the bunches carefully. Use two or three gallon jars. Put a thick layer of brown sugar on bottom of jar; then a layer of bunches of grapes; sprinkle on a few whole cloves, allspice, and stick cinnamon. Alternate layers of sugar and grapes as above until jar is full. Turn plate on top; put on weight; tie cloth closely over top; put in cool place. The grapes are nice served with cold meats. The syrup can be used for cake, puddings, mince pies, etc. Towards spring, strain all that is left in the jar through a flannel cloth; bottle it, and use through summer; use for dysentery. A few spoonfuls in ice water makes a pleasant drink for hot days.
SPICED GOOSEBERRIES. MRS. C. C. CAMPBELL.
Six quarts berries, nine pounds sugar. Cook one and one-half hours; then add one pint vinegar, one teaspoonful cloves, one tablespoonful cinnamon, one tablespoonful allspice.
CHILI SAUCE. MRS. M. E. WRIGHT.
Twenty-four ripe tomatoes, eight onions, twelve green peppers, four tablespoons salt, eight tablespoons sugar, two tablespoons cinnamon, two tablespoons ginger, one tablespoon cloves, four teacups vinegar; boil slowly two hours.
CANNED FRUIT AND JELLIES.
“Will’t please your honor, taste of these conserves?” –Shakespeare
CANNED FRUIT IN GENERAL. MRS. F. E. BLAKE.
For peaches, for instance, set on the stove a kettle of cold water–just enough so the can will not tip over; into this kettle, put one-half dozen nails to keep the can from touching the bottom; then fill the can full of peaches, cut in halves; then fill the can with cold water; add two tablespoonfuls of sugar, and set in kettle to boil; let boil until the fruit is tender, but not enough to break while cooking. When done nicely, put the top on the can, and set away.
RASPBERRY JAM. MRS. E. S.
Weigh equal parts of fruit and sugar. Put the fruit into a preserving pan, and mash with a silver or wooden spoon; let boil up; then add the sugar; stir all the time while cooking. Strawberry or blackberry jam is made the same way. Thirty or forty minutes is sufficient time for cooking.
TO PRESERVE PEACHES. L. D.
Take equal portions of peaches and sugar; pare, stone, and quarter the fruit. Put the sugar with the peaches; let stand over night. In the morning, boil slowly in preserving kettle one hour and three-fourths; skim well.
TO PRESERVE QUINCES. L. D.
Pare and core. Be sure you get out all the seeds. Boil the skins and cores one hour; then strain through a coarse cloth; boil your quinces in this juice until tender; drain them out; add the weight of the quinces in sugar to this syrup; boil, and skim until clear; then put in the quinces. Boil three hours slowly.
TOMATO BUTTER. MRS. J. KISHLER.
To one quart of tomato, add one pint of apple; put both through sieve; one quart of sugar, some ground cinnamon; cook until it begins to look like a preserve.
ORANGE MARMALADE. MRS. DR. TRUE.
To eighteen ripe oranges, use six pounds best white sugar. Grate the peel from four oranges; reserve for marmalade. (The rinds of the remainder will not be used). Pare the fruit, removing the white skin as well as the yellow; slice the oranges; remove all seeds. Put the fruit and grated peel into a preserving kettle; boil until reduced to a smooth mass; rub quickly through a colander; stir in the sugar; return to the stove; boil fast, stirring constantly, one-half hour, or until thick. Put in glasses, or jars; cover closely when cold.
CURRANT JELLY. MISS KITTIE SMITH.
A FRENCH CONFECTIONERS RECIPE.–Allow one pound of sugar to one pint of juice. Boil the juice five minutes, and add the sugar, which has been previously well heated; boil one minute, stirring carefully. Always a success.
CURRANT JELLY. MRS. DR. TRUE.
Weigh the currants on the stems. Do not wash them, but carefully remove all leaves; or whatever may adhere to them. Put a few of the currants into kettle (porcelain lined or granite iron); mash them to secure juice to keep from burning; add the remainder of the fruit, and boil freely for twenty-five minutes, stirring occasionally; strain through a three-cornered bag of strong texture, putting the liquid in earthen or wooden vessels (never in tin). Return the strained liquid to the kettle without the trouble of measuring; let it boil well for a moment or two; add half the amount of granulated or loaf sugar. As soon as the sugar is dissolved, the jelly is done. Put in glasses.
PINEAPPLE JAM.
Peel, grate, and weigh the apple. Put pound to pound of pineapple and sugar. Boil it in a preserving kettle thirty or forty minutes.
CRABAPPLE JELLY.
Boil the apples, with just enough water to cover them, until tender; mash with a spoon, and strain out the juice. Take a pint of juice to a pound of sugar; boil thirty minutes, and strain through a hair sieve.
ROSE GERANIUM JELLY. MRS. SAMUEL BARTRAM.
Drop one large or two small leaves of rose geranium plant into a quart of apple jelly a few moments before it is done, and you will add a novel and peculiarly delightful flavor to the jelly.
CRABAPPLE MARMALADE.
Boil the apples in a kettle until soft, with just enough water to cover them; mash, and strain through a coarse sieve. Take a pound of apple to a pound of sugar; boil half an hour, and put into jars.
CRANBERRY JELLY. MRS. G. A. LIVINGSTON.
One pound of sugar to each pint of juice; boil, and skim. Test by dropping a little into cold water; when it does not mingle with the water, it is done.
APPLE JELLY. MRS. E. SEFFNER.
Ten quarts of sour apples, stewed very soft in sufficient water to cover the fruit; drain over night through a flannel bag, without pressing; add one pint of sugar to each pint of juice, and three sliced lemons; boil twenty minutes; strain into glasses or bowls.
PEAR MARMALADE. MRS. E. SEFFNER.
EXCELLENT FOR TARTS.–Pare and core, then boil the pears to a pulp. Take half their weight of sugar; put it into the kettle with a little water; boil until like taffy; skim while boiling; add the pulp of the pears, about four drops of essence of cloves; boil up once or twice.
PRESERVED STRAWBERRIES. MRS. KATE MARTIN, TIFFIN, OHIO.
Use one pound of granulated sugar to each quart of berries. Make a syrup of the sugar, and sufficient water to moisten it. While boiling, drop in the berries, and let them boil ten minutes. Skim out the fruit, and put it on a platter. Boil the syrup ten minutes longer; then pour it over the berries, and set where it will get the sun for two days. Put in jelly glasses, and seal. Made in this way, the fruit retains both color and flavor.
TO PRESERVE RASPBERRIES AND STRAWBERRIES. L. D.
Put pound to pound of sugar and fruit; let stand over night. In the morning, boil all together fifteen minutes. Skim out the berries; boil the syrup till thick and clear; pour over the fruit.
For millinery go to Jennie Thomas, the oldest and best.
CANNED STRAWBERRIES. MRS. G. A. LIVINGSTON.
For every quart of strawberries, take one pint of sugar; add a tablespoonful or two of water. Let sugar dissolve; then add fruit, and let boil. Can immediately in air-tight glass cans.
CHOPPED QUINCES. MRS. ELIZA DICKERSON.
Pare the quinces; cut in small squares; cover with water, and stew until tender; pour into a colander, and drain. To each pint of the juice, add three-fourths pint of sugar. Let boil, and skim well for ten or fifteen minutes; then put in the quinces; cook until the syrup begins to jell. Put in glasses, and seal same as jelly.
CANNED PINEAPPLE. MRS. LULU DANN.
Take equal measurements of shredded pineapple and sugar. Place in a crock alternately, a layer of shredded pineapple and one of sugar; let this stand over night. In the morning, drain off the juice, and to three cups of juice, add one cup of water. After this mixture comes to a boil, put in the pulp of your pineapple, and let boil up (not cook). Seal in self sealing jars.
BEVERAGES.
“The cup that cheers, but not inebriates.”
“Polly, put the kettle on.”
COOLING DRINK FOR INVALIDS. MRS. RETTA LUCAS.
Two teaspoonfuls arrow root wet with a little cold water, three tablespoonfuls white sugar, juice of half a lemon, and a small piece of rind; stir quickly while you fill a quart pitcher with boiling water. This is a cooling and nutritious drink for the sick.
RASPBERRY VINEGAR. MRS. E. S.
To nine quarts of mashed berries, add one quart of good vinegar; let stand from four days to a week; then squeeze out the juice. Add one quart of sugar to each quart of juice. Boil fifteen minutes; then bottle tightly.
CHOCOLATE. MRS. W. E. THOMAS.
Scrape fine two ounces (two squares) unsweetened chocolate. Use Walter Baker & Co.s No. 1 chocolate. Put into a granite ware pan, add a small cup or sugar, a pinch of salt, and two tablespoons of hot water; let this boil, stirring it constantly, until it is smooth and glossy, like a caramel; then add one large pint of good rich milk, and one pint of hot water; let this come to a boil, stirring constantly; add a tablespoon of corn starch dissolved in a little cold milk or water. When this boils, serve at once, with whipped cream, flavored with a little vanilla.
If you cannot have the whipped cream, pour your chocolate from one pitcher into another, or beat with a whisk until frothy. If you have to use skimmed milk, take more milk and less water. Never omit the salt, as it is very essential to the flavor.
COFFEE. EUGENE DE WOLFE.
Allow one tablespoonful to each cupful. Moisten with whole or half well beaten egg; pour on half pint cold water; let this come to boiling point; then fill up with boiling water. Stop up the nose of the coffee pot, and let stand on stove fifteen to twenty minutes.
INVALID COFFEE. MRS. S. A. POWERS.
Three cups warm water, one cup baking molasses. Take as much fresh, new bran as this will moisten (not wet); mix thoroughly, and brown in oven exactly like coffee, and to this two pounds of mixed ground Rio and Java coffee; then stir in three well beaten eggs. You will have about ten quarts of mixture when done.
FOR USING.–Take one tablespoonful of this mixture to a cup of boiling water; let boil from fifteen to twenty minutes.
BREAD.
“The very staff of life; the comfort of the husband; the pride of the wife.”
DRY YEAST. MRS. W. H. ECKHART.
A large handful of hops put into one quart of water; cover, and let boil five minutes; strain over one pint of flour; beat until your arm aches, and the batter is smooth. When cool, add a cake of good yeast. When perfectly light, mix stiff with white corn meal, and a little flour; roll out on the kneading board; cut in cakes, and dry. Turn them often.
EVER-READY YEAST. MRS. W. H. E.
Four good-sized perfect potatoes; pare and grate them quickly. Pour boiling water over the grated potato until it thickens like starch; let cool a few moments; then stir in flour to thicken. When milk warm, put in one or two cakes of dry yeast, previously dissolved in a cup of water; let stand twenty-four hours. Use one pint of this with four pints of water for four loaves of bread. Make the sponge either at bed time, or early in the morning. Will keep in a cool place two weeks.
SWEET YEAST. MRS. SUSIE SEFFNER.
Boil four large potatoes in two quarts of water. When done, mash the potatoes, and add one cup of sugar, one-half cup of salt, one-half cup of flour. Boil one pint of hops in the water in which the potatoes were boiled until strength is out; then strain in the jar with other ingredients; stir well. When cool, add one cup of yeast, or one cake of dry yeast; let raise, and put in jar. Keep in cool place.
GOOD BREAD. MRS. SUSIE SEFFNER.
Take six good-sized potatoes; cook until very soft; take from the water, and mash until creamy; turn the water over the potato scalding hot, and stir in flour until the consistency of cake batter. When cool, stir in one cup of good yeast dissolved in a little warm water; let rise over night. First thing in the morning, heat two quarts of water milk warm; add to the yeast; then stir in flour to make a thick sponge; let rise; then work to a stiff dough; let rise again; knead down; let rise again; make into loaves. When light, bake from three quarters to one hour. This makes a large baking.
AN EASY WAY TO MAKE GOOD BREAD. MRS. G. E. SALMON.
FOR THREE LOAVES.–Take three medium-sized potatoes; boil, and mash fine; add two tablespoons of flour; scald with potato water; add one tablespoon of salt, one of lard, and two of sugar. Have one quart of this, and when lukewarm, add one cake of yeast, dissolved. Prepare this at noon; let stand till morning, stirring two or three times. In the morning, have the flour warm; mix till stiff enough to knead on the board, and knead thoroughly for half an hour; rub melted lard over top, and set in a warm place to rise. When light, make into loaves, handling as little as possible; rub melted lard over top, and let rise again. Bake fifty minutes. When taken from the oven, rub the tops of loaves over with butter. This will keep the crust soft.
COFFEE CAKE. MRS. U. F. SEFFNER.
When the bread is ready for the pans, leave about what you would use for one loaf in the bowl; into that, work one-half cup butter, one-half cup sugar, the yolks of two eggs, and the white of one egg; work thoroughly; set to rise. When light, handle carefully; don’t work or roll it; make into cakes with the hands; put into pie plates; grease the tops with butter; sprinkle on fine bread crumbs, sugar, and cinnamon, mixed. When perfectly light, bake twenty or twenty-five minutes.
BREAD. MRS. BELLE BLAND.
FOR FOUR LOAVES OF BREAD.–Peel five good-sized potatoes; boil until soft, and mash through a colander; then two tablespoonfuls of sugar, one of salt; and five pints of water. When about cold, add one-half medium-sized cakes of yeast, which have been well soaked. Let this stand in a warm place twenty-four hours. In the morning, mix stiff; knead well; let it rise until light; mold into loaves, and when raised again, bake in a moderately hot oven one hour.
COMMUNION BREAD. MRS. S. A. YOUNG.
Take one pint flour, one-half teaspoonful baking powder, a little salt, a teaspoonful butter; rub all together, and then put in enough water to make a stiff dough. Cut dough in two pieces; roll to thickness of heavy pie crust; lay on white paper, and cut into strips one-fourth inch wide. Bake between papers in slow oven.
CINNAMON BREAD.
Take flour as for making biscuit; add a cupful of yeast sponge, two well beaten eggs, a quart of luke-warm water, and a cupful of sugar. Salt and knead same as light dough and set to rise. When it is ready to make out, roll into thin cakes; place in well buttered pans and let it rise again. Bake to a light brown on top, and when done, spread a cream over it, as follows: White of an egg beaten to stiff froth; add teaspoonful of ground cinnamon, and a tablespoonful of granulated sugar. When this is done, put the bread again in the oven to dry the cream. This is delicious.
GRAHAM BREAD. MRS. A. C. AULT.
Two cups graham flour, one cup buttermilk, one-half cup sugar, one egg, one teaspoonful soda, one tablespoonful butter, a pinch salt.
GRAHAM BREAD.
One cup sponge, one cup warm water, one-fourth cup molasses, two tablespoons melted butter. Thicken with equal quantities of graham, and flour just enough to form a loaf; then raise.
BROWN BREAD. MRS. MARY DICKERSON.
Three cups of sweet milk, three cups of graham flour, one and one-half cups of corn meal, one cup of molasses, one teaspoon of salt, one teaspoon of soda. Steam for three hours in four one pound baking powder cans, with the covers on.
BOSTON BROWN BREAD. MRS. JOHN ROBINSON.
One and one-half pints sour milk, one cup baking molasses, two teaspoonfuls soda (one in the milk, one in the molasses); beat well before putting together. One teaspoonful salt, four cups graham flour, one teaspoonful baking powder in the flour. Steam two and one-half hours; remove the lids, and set in the oven one-half hour. Five canfuls.
BOSTON BROWN BREAD. MRS. S. E. BARLOW.
One and one-half pints sour milk, one cup baking molasses, scant teaspoon soda in each; foam separately. Pour cups graham flour, one teaspoon baking powder, one teaspoon salt. Put in one pound baking powder cans; steam two and one-half hours, and bake half hour.
CORN BREAD. MRS. SAMUEL SAITER.
Mix together one and two-third cups corn meal, one-third cup flour, one-fourth cup sugar, one teaspoonful salt. Beat two eggs until light, and add to them one cup sour milk, and one cup sweet milk in which one teaspoonful soda has been dissolved; mix thoroughly. Have the frying pan very hot, with two tablespoonfuls butter; pour the batter into it; then pour into this mixture another cup of sweet milk, but do not stir the cake. Place pan into hot oven, and bake one-half hour.
CORN BREAD. MRS. SALMON.
Two heaping cups corn meal, one heaping cup flour, two teaspoons baking powder sifted with flour, whites and yolks of three eggs beaten separately, two and one-half cups sweet milk, one tablespoon melted butter, one tablespoon white sugar, one teaspoon salt. Bake steadily in a moderately hot oven.
CORN BREAD. MRS. A. C. AULT.
One and one-half pints corn meal, one-half pint flour, one tablespoonful sugar, one teaspoonful salt, two heaping teaspoons baking powder, one tablespoonful lard, one and one-fourth pints milk, two eggs. Sift together corn meal, flour, sugar, salt, and baking powder; rub in lard cold; add the egg; mix to a moderately stiff batter. Bake in rather hot oven thirty minutes.
CORN BREAD. MRS. C. H. WILLIAMS.
Two cups sweet milk, one egg, one and one-half teacups wheat flour, two teacups Indian meal, two tablespoonfuls sugar, a little salt, four teaspoonfuls cream tartar put in with flour, two teaspoonfuls soda dissolved in warm water; add this last. Bake in gem pans in a quick oven.
Darmody & McClures Premium Corn Meal should be used with these recipes.
CORN BREAD. MRS. F. E. H. SELLERS.
One pint buttermilk, one pint corn meal, one pint flour, one teaspoonful salt, two teaspoonfuls soda in milk, six tablespoonfuls molasses, one egg. Bake in slow oven thirty minutes.
STEAMED CORN BREAD. MRS. CHAS. MOORE.
Two cupfuls new milk, two cupfuls Indian meal, one and one-half cupfuls flour, two-thirds cupful New Orleans molasses, one scant teaspoon soda. Mix flour, meal, and salt together thoroughly; then add milk, and beat till smooth. Dissolve soda in molasses; add to mixture; then put in buttered pan; steam three hours, setting steamer over cold water. Put in oven fifteen minutes.
POTATO RUSKS. MRS. E. S. JORDAN.
Six good-sized potatoes cooked soft and then mashed, one-half cup butter and one-half cup lard mixed, one cup sugar, one-half cup cooled potato water, two tablespoons flour, one cup yeast. Mix the above; let rise, and then beat three eggs; put in, and work up.
PENN RUSKS. MRS. A. C. AULT.
One large potato. Make sponge same as bread in the evening. In the morning, add one pint of sweet milk, one cup white sugar, one-half cup butter, and more flour. Let rise again; knead out soft; let rise again; cut out; put in pans; let rise once more. Bake fifteen minutes.
Best results obtained by using “ELECTRIC LIGHT FLOUR.”
RAISED BISCUIT. MRS. M. A. MOORHEAD.
One pint sweet milk, one half cup butter, one tablespoonful sugar, one tablespoonful yeast, a little salt, whites of two eggs beaten stiff. Make the sponge at supper time. At bed time, work in flour to make a stiff dough. Put in warm place to rise over night. In the morning turn it out on the kneading board. Smooth out with the hand about one inch thick; cut in small cakes; let stand five minutes; put in oven; bake fifteen minutes. Delicious for breakfast.
BEATEN BISCUIT. GAIL HAMILTON.
One quart flour, one heaping tablespoonful lard, water to make stiff dough, a little salt. Beat well with rolling pin; work into flat biscuit; make a few holes in each with a fork. Bake in quick oven.
TO MAKE RUSKS. MRS. G. A. WRIGHT.
One quart of bread sponge, one coffee-cup white sugar, one teacup butter, two eggs, one pint sweet milk, a little salt. Beat the sugar and eggs well before adding the milk. Flour to knead well.
PARKER HOUSE ROLLS. MRS. CHARLES MOORE.
Rub one-half teaspoon of lard and one-half of butter into two quarts of sifted flour. Into a well in the center of flour, one pint cold boiled milk, and add one-half cup yeast or one cake dry yeast, dissolved in one-half cup warm water, one-half cup sugar, and a little salt. Set at one o’clock [ten p.m. for dinner next day?]; make up at two o’clock, and put in pans at half past four for six o’clock tea. Keep in warm place.
BAKING POWDER BISCUIT. MRS. H. T. VAN FLEET.
To one pint of flour, add two teaspoonfuls of baking powder; sift together; add one heaping tablespoon of butter, and a pinch of salt. Use enough sweet milk to make a very soft mixture. Work the butter through the milk in the center of flour. Do not roll out on board, as the mixture is too soft, but make out by hand as you would light rolls. Avoid kneading. Bake in quick oven.
DELICIOUS TEA ROLLS. MRS. U. F. SEFFNER.
Two tablespoonfuls butter, two tablespoonfuls sugar, two eggs. Beat the three articles all together; add a little salt, one cup sweet milk, two cups flour, three teaspoonfuls baking powder. Grease a large dripping pan with butter. Drop a tablespoonful in each place. Bake twenty minutes.
GOOD MUFFINS (CHEAP AND EASY). MRS. E. FAIRFIELD.
One egg, one cup milk, one tablespoon sugar, one tablespoon butter, two teacups flour, three teaspoons baking powder, one teaspoon salt. Mix yolk of egg, butter, and sugar; add then the flour, baking powder, and salt, sifted together; then white of egg, beaten well. Bake ten minutes in quick oven. Much of the success in baking depends upon having the iron muffin ring well heated on the top of stove before putting the batter in them.
MUFFINS. MRS. W. C. BUTCHER.
Three eggs beaten separately, one-half cup of sugar, two-thirds cup of butter, one pint of sweet milk, two heaping teaspoons of baking powder; add flour to make it as thick as cake batter.
MUFFIN OR SHORTCAKE DOUGH. MRS. DR. McMURRAY.
Two pints of flour, three tablespoons of sugar, one tablespoon of melted butter, one egg, one pint of sweet milk, three teaspoons of baking powder. Bake in a quick oven in muffin rings, or drop the dough from the end of your spoon as you do for drop cake. To be eaten hot. Try with a broom splint, as cake. Enough for four or five large persons.
QUICK MUFFINS. MRS. S. E. BARLOW.
One cup flour, one heaping teaspoon baking powder, one egg, two tablespoons melted butter, a little salt; mix all together; before stirring them, add sufficient water to make a stiff batter. Bake in hot oven about fifteen minutes.
MUFFINS. MRS. A. C. AULT.
One cup sweet milk, one-half cup butter, one egg, one tablespoonful sugar, two teaspoonfuls baking powder, two and one-half cups flour, a pinch salt.
“ELECTRIC LIGHT FLOUR” is guaranteed pure winter wheat flour.
MUFFINS. MRS. T. H. LINSLEY.
To each cup of flour, add two teaspoons of baking powder, large pinch of salt; moisten with sweet milk to the consistency of drop dough. Have muffin pans hot, with a teaspoonful of butter in each. Bake ten minutes in hot oven.
CORN MUFFINS. E. S.
Make just as you do wheat muffins, using one-half wheat flour, and one-half corn meal.
Graham muffins are made in the same manner, using equal parts wheat and graham flour.
FRENCH BREAD GRIDDLE CAKES. MRS. R. H. JOHNSON.
One pint bread-crumbs. One pint milk; scald, and pour over bread crumbs at night to make a batter. Four eggs, two cups or less flour, one-half cup or less butter. Bake like buckwheats.
VERY NICE CORN MEAL GRIDDLE CAKES. MRS. T. H. LINSLEY.
One pint rich sour milk, one well beaten egg, one large tablespoon flour, teaspoon soda, meal enough to make the mixture not quite as thick as for flour cakes.
CORN MEAL GRIDDLE CAKES. MRS. F. E. H. SELLERS.
One and one-half pints sour milk, one good teaspoonful soda, one teaspoonful salt, one pint corn meal, one-half pint flour, one egg.
ANNIE’S CORN CAKES.
One egg, one pint of sour milk, one-half teaspoonful soda, pinch salt, one-half cup flour, corn meal to make not too stiff a batter.
MUSH. W. R. C.
To three quarts of boiling water, add salt to taste. Stir in gradually sufficient corn meal to make it quite thick. Boil slowly one hour. Stir often, and beat well; that will make it light and smooth. Eat with cream, milk, and butter, or syrup. To fry when cold, cut in thin slices, and fry in lard and butter, mixed.
TO FRY HOT MUSH. MRS. T. H. LINSLEY.
Fry slices of bacon; remove the meat; drop in the mush by spoonfuls, and fry delicate brown.
GERMICELLI. MRS. W. H. ECKHART.
Stir germicelli into two quarts of boiling water until as thick as mush; add salt. Boil five or ten minutes, stirring constantly. Just before serving, you can stir in a cup of sweet milk, if you wish. When cold, slice, and fry same as corn mush.
OAT MEAL CRACKERS. JENNIE L. HARRINGTON.
Two cups oat meal (rolled oats is best), three cups flour, one cup shortening, one cup sugar, one cup water, one teaspoonful salt, three teaspoonfuls baking powder; roll very thin.
LEMON CRACKERS. MRS. E. S. JORDAN.
Two and three-fourths cups of granulated sugar, one cup of butter, one pint of sweet milk, one cup of lard, three eggs, five cents worth of lemon oil, five cents worth carbonate of ammonia, a pinch of salt. Mix stiff, and roll thin; stick with a fork, and bake in a quick oven.
MILK TOAST. MISS H. W.
Boil one quart of milk; stir into it two tablespoonfuls butter, mixed with one tablespoonful flour, and a saltspoonful salt. Let the whole boil five minutes. Have ready a dish of toasted bread; pour the milk over it, and serve hot. Nice for breakfast.
FRITTERS.
Separate four eggs; beat the yolks until light; add to them one quart of sweet milk, a little salt. Beat the whites very stiff; stir in one quart of flour, and the whites, half and half, with one teaspoonful of baking powder. In a tablespoonful of batter, place a slice of nice sour apple; drop into hot lard, and fry nice brown on both sides. Serve hot, with butter and syrup.
Make oyster fritters the same way, using fine large oysters in place of apples.
ORANGE FRITTERS.–Made in same way, using slices of orange instead of apple.
PINEAPPLE FRITTERS.–Made in same manner, only stir into the batter a pineapple, grated or chopped fine.
SPANISH FRITTERS. MRS. E. S.
Cut the soft of bread into pieces two or three inches long and one inch thick. Take one pint and a half of sweet milk; sweeten to taste; add six well beaten eggs, a little salt; dip the pieces of bread in the mixture; let them become well saturated. Fry in hot lard until a delicate brown.
FOR CANNING CORN. MRS. MARTHA WRIGHT.
To five pints green corn, add three pints water; cook five minutes; then dissolve three level teaspoons tartaric acid, and add to corn; cook a few minutes longer; then it is ready to can in new or nearly new tin cans.
When preparing for table, drain off liquid; add a very little water; season and sweeten to taste. When boiling, add one level teaspoon soda dissolved in hot water.
SCHMIER KASE. OLIVE BARKS.
One gallon of sour milk; scald until crumbly; let drip until whey is separated from curd; mash fine; salt to suit the taste; add one pint of rich sour cream; stir till all is thoroughly mixed together.
The old reliable milliner–Jennie Thomas, 121 S. Main.
MEDICAL LORE AND INVALIDS FOOD.
“Simple diet is best, for many dishes bring many diseases.” –PLINY.
COUGH SYRUP. MARY FELTY.
One quart of water, one handful of hops; boil these together, and strain; put in this fluid a cup of sugar, and boil to a syrup; cut a lemon into it, and bottle for use.
WHOOPING COUGH SYRUP. MRS. SARAH SAITER.
One ounce flax seed, one ounce slippery elm, one ounce boneset, one ounce stick liquorice, one and one-half pounds loaf sugar, one pint Orleans molasses. Put first three ingredients in thin muslin bag, and boil one hour in sufficient water to cover well. Dissolve the liquorice in one pint of water; then boil all together a few moments.
DOSE.–One teaspoonful every hour or two, as the case may require.